Resep Indonesia and Indonesia Food

Friday, May 9, 2008

Bola ayam udang goreng (Chicken oval Shrimp)




Bola ayam udang goreng (Chicken oval Shrimp)

Serve 25

Ingredients :

250 gr mill chicken
100 gr mill shrimp
1 pack seasoning stock, chicken taste 3 gr
1 tsp coriander, raw slice
50 gr sago powder
2 tsp fish sauce
2 white egg
250 gr shrimp, release only the skin1 pack seasoning sauce oriental

Sauce (smooth) :

100 gr mayones
2,5 tsp tomato sauce


Directions :
1. Mix mill chicken, mill shrimp, seasoning stock, coriander, sago owder, fish sauce, white egg, stir uo to smooth.
2. Wrap the shrimp with the dough and dont wrap the tail, make it oval.
3. Roll them in seasoning sauce oriental
4. Fry Them
5. Serve with sauce for 25
Posted by Cyber World at 9:44 AM
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Indonesia Food Cooking Tips :

Grilling Tips:

Be sure your grill is hot enough before starting.
Grill meat and veggies about 4 inches from heat source and chicken about 6-8 inches away.
To add more flavor, try adding pre soaked chunks of natural hardwoods like Hickory.
Make sure grill is clean before cooking.
To prevent sticking, brush or spray a light coating of oil on grid.
If your grill has a top, close it to allow smoke to add it's flavor.
To keep poultry from drying out, grill with bone in and baste continuously.
Poultry dark meat takes longer than white meat so start it sooner.
Sear chicken on the skin side first.

Indonesia Food Cooking Tips :

Deep-Frying Tips:
* The oil must reach a good temperature to brown the exterior of the food quickly while cooking it. That temperature is almost always between 350F and 375F degrees. To be sure the oil is right use a frying thermometer.
* Use canola oil for frying. It is low in saturated fat, has a high burning point, and does not detract from the flavor of the food you are frying.
* Avoid crowding food that is deep-fat-fried. The food must be surrounded by bubbling oil, and you must keep the temperature from falling too much. If you add too much food to a small amount of oil, the temperature will plummet, and the food will wind up greasy and soggy.
* Never fill the pot more than halfway with oil; this will prevent bubbling over when the food is added.
* Dry food well with paper towels before adding to the pot; it helps reduce splattering.