Garnish

Garnish the decoration of food that can feed either directly or undergo a process of processing.

Garnish usually has a size no bigger than the size of the core food and also does not exceed the dividing line on the plate or "platters" that is in use
The following kinds of garnishes are most often used:

 

The first garnishes of tomato garnish on top of those in use at the continental or oriental cuisine because of its simple and pretty garnishes is easy to be united with a simple form of food in served

Then a second chili, chili is also much in use for oriental cuisine dishes based mainly on iakan or chicken, interesting color add beauty to the dish, chili usually though not necessarily at first. because many people like to consume raw chilli or commonly called "Nyigit"

The third carrot, carrot before the use as a garnish Blanch well in advance to kill bacteria in food is usually in the form of carrot flowers, buds or leaves, carrot garnish with an attractive red color make the dish more colorful, many garnishes in use in continental and oriental cuisine, especially the cone dish and salad vegetables,

Oriental Recipes Frog Chicken

Frog chicken is boneless chicken dishes. chicken frog much enjoy doing because it tastes too sweet to savory and tender, chicken frog is usually used on the buffet, the following recipe chicken frog, 

 

Frog Chicken Ingredients:

• 1 whole young chicken

Chicken stuffing Frog:

• 150 grams of minced chicken meat 
• 2 pieces of fresh bread, chopped 
• Pangko 50 grams bread flour 
• Chicken eggs 3 eggs 
• Onions 1 / 2 fruit, chopped 
• 3 pieces Garlic, minced 
• Onion leaves 2 stalks, chopped 
• Pepper powder 1 / 2 teaspoon 
• Salt to taste

spread:

• Margarine 2 tablespoons 
• 2 tablespoons sweet soy sauce 
• English 1 tablespoon soy sauce

How to cook Chicken Frog:

1. Prepare the chicken. Find the wing joint, cut. Cut chicken meat attached to the bones carefully 
2. Cut the tail bone with caution, not to tear the skin. Pull the skin from the bone slowly until the joints ofthe thighs, cut into the joint. 
3. Pull slowly until the bones apart. Cut the meat on the upper wing bone, cut into joints and pulltulangannya. Separate chicken meat from bones, minced. 
4. Contents: Mix all ingredients, add the chicken meat that has been separated from the bone and milled.Stir well. Insert the plastic triangle. The contents of the skin that have been taken with the dough bonescontents. 
5. Sew the chicken open. Steam for 1 hour, remove from heat. 
6. Spread: Combine all ingredients, mix well. Bake chicken in oven, turning occasionally smeared smeardough for 45 minutes. Remove and serve warm chicken frogs.

Good luck ...

Oriental Recipes Ayam Betutu Khas Bali

betutu chicken is a very typical Balinese cuisine terkenal.karena flavor and the manufacturing process is very mudah.berikut materials and manufacturing process betutu chicken.:
 
ingredients:

• 1 tail (1 ½ kg) of chicken100 gr young cassava leaves, boiled 
• Until soft, squeeze, cut into pieces 
• 5 tablespoons oil, for sauteing 
• Banana leaves / aluminum foil for wrapping

Spices that:

• 75 red chilies and cayenne
•  5 hazelnuts, toasted 
• 10 pieces of red onion 
• 1 teaspoon shrimp paste 
• 5 pieces of garlic 
• 1 tablespoon coriander, toasted 
• 1 ½ tbsp lemon grass, finely sliced 
• 2 rounded teaspoon pepper 
• 1 tbsp chopped galangal 
• ½ teaspoon nutmeg 
• 2 tsp turmeric chopped 
• 4 kaffir lime leaves 
•  2 tsp chopped ginger  
• 2 tsp chopped kencur  
• Salt and sugar according to taste

How to Make:

1. Stir-fry ground spices until fragrant and dry. Remove and let cool. Divided into two parts. 
2. Mix one part spice with cassava leaves. Enter in the body cavity of chicken, pin hole with a toothpick. Rub the remaining seasoning on the chicken surface and under skin.  
3. Wrap in several layers of banana leaves, tied tightly with rope. Bake in hot oven 180 ° C, for 2-3 hours until cooked. 
4. Remove, cut into wedges and serve.

Note: before baking, can also be steamed first ± 45 minutes, then baked for 1 hour.
Betutu is the pride of Balinese cuisine. Usually made of duck wrapped in banana leaves, then wrapped again with stem nut so tightly. Duck planted in a hole in the ground and covered with coals for 6-7 hours until cooked.


Good luck...