Chicken and Shrimp Jambalaya

Chicken and Shrimp Jambalaya

 

Ingredients:

• 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
• 1 pound medium shrimp, peeled and deveined
• 3/4 pound skinless, boneless chicken thighs, cut into 1-inch pieces
• 4 ounces turkey kielbasa, halved and cut into 1/4-inch-thick slices
• 2 bags boil-in-bag long-grain rice
• 2 garlic cloves, minced
• 2 cans diced tomatoes with onion and green peppers, undrained
• 1 can fat-free, lower-sodium chicken broth
• 2 cups chopped onion
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 2 tbsps chopped fresh flat-leaf parsley
• 2 tsps salt-free Cajun seasoning
• 1 tbsp hot sauce
• 1 tbsp canola oil
• 1/2 tsp dried thyme
• 1/4 tsp Spanish smoked paprika (optional)
• Fresh parsley leaves (optional)

 How To Make Chicken and Shrimp Jambalaya:

1. Heat a large skillet over high heat. Add oil.
2. Add chicken and cook 4 minutes, stirring occasionally. Place chicken in an electric slow cooker.
3. Add onion, bell pepper, celery, and garlic to pan and sauté 4 minutes or until tender.
4. Add onion mixture, turkey kielbasa, Cajun seasoning, dried thyme, smoked paprika, 2 cans diced tomatoes with onion and green peppers, and chicken broth into slow cooker. Cover and cook on LOW for 5 hours
5. Cook rice according to package directions.
6. Add cooked rice and remaining ingredients except parsley garnish to slow cooker. Cover and cook on HIGH 15 minutes or until shrimp are done.
7. Garnish with parsley leaves, if desired.

Source : resepmasakankue.com

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Recipe : Lemper Ayam (Sticky Rice With Chicken Filling)

Lemper Ayam (Sticky Rice With Chicken Filling)

20 servings
1 hour 1 hour prep
Change to: servings US Metric
Sticky rice
500 g sticky rice, soaked for 2 hours, then steamed for 15 minutes
500 ml coconut milk
1/2 teaspoon salt
1 lemongrass, bruised
2 bay leaves
Stuffing
250 g chicken breasts, boiled
4 bay leaves
6 kaffir lime leaves
1 tablespoon tamarind juice
2 tablespoons vegetable oil
200 ml coconut milk
5 shallots
3 garlic cloves
3 candlenuts, toasted
1 tablespoon coriander seeds
1 tablespoon granulated sugar
1/2 teaspoon salt

Sticky rice:
put to boil the coconut milk with salt, lemon grass, and bay leaves put. Put it the presteamed sticky rice until the coconut milk fully absorbed by the rice.

Stuffing:
Shred the chicken breast.
Crush the shallots, garlic, candlenuts, coriander seeds, granulated sugar, and salt.
Sauté the crushed spices in the vegetable oil until fragrant. Put in the shredded chicken breast, coconut milk, bay leaves, kaffir lime leaves, and tamarind juice. Cook until of the coconut milk fully absorbed.
Spread half of the sticky rice onto a box shaped cake mould, spread the chicken stuffing, and then spread the other half of the sticky rice on top of the stuffing. Steamed until the the sticky rice is fully cooked.
Unmold, cut into 20 square pieces, the wrap in banana leaves. and then Lemper Ayam (Sticky Rice With Chicken Filling)Ready to serve.

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Recipe : Bubur Sum-Sum (Indonesian Rice Pudding)

Bubur Sum-Sum (Indonesian Rice Pudding)

Pudding
100 g rice flour
1/2 teaspoon salt
650 ml coconut milk
2 pandan leaves, shredded

Sauce
200 g palm sugar, shaved
50 g granulated sugar
250 ml water
1 screwpine leaves

Bubur Sum-Sum (Indonesian Rice Pudding) Recipes
Mix the rice flour with half of the coconut milk and salt.
Put to boil the other half of coconut milk and pandan leaves.
Pour in the rice flour batter into boiling coconut milk. Continue to cook and boil until the mixture become thicken like thick cream.

Sauce:.
Put to boil all of the ingredients.
Ladle the pudding into bowls, pour the sauce on top. Serve warm.

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Recipe : Serabi

Serabi

10 servings
1½ hours 30 min prep
Change to: servings US Metric

Pancake
200 g flour
1 teaspoon baking powder
300 ml coconut cream
50 ml pandan extract or vanilla extract
50 g eggs
1/4 teaspoon salt
50 g butter (1 big egg)
Sauce
500 ml coconut milk
100 g brown sugar
25 g granulated sugar
2 vanilla pod
1/2 teaspoon salt

Pancake :.

Mixed and sieved the flour and baking powder in a bowl.
beat the egg and the salt until foamy.
Mix in the coconut cream and the pandan leaves extract, add in the egg mixture. Pour in the mixture little by little into the flour. Let stand for 1 hour.
Heat the small non-stick pan. Grease with butter. Cook the batter like a pancake. Repeat process until the batter are all used (make 20 pancakes).

Sauce:.
Put to boil all of the sauce ingredients. Let cool.
Stack two pancakes in a bowl, pour over the sauce on top

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Recipe : Cherry Sundae Ice Cream

Cherry Sundae Ice Cream

 

Material:
 
1 quart vanilla ice cream

sauce:
 
1 can of black cherries, drained
3 tablespoons granulated sugar
½ tablespoon lemon juice
1 teaspoon cornstarch

topping:

Candied red cherries, cut into small

Method:

Sauce: Set aside a black cherry.
Cook the cherries with sugar water and lemon juice until boiling.
Tambahakan solution of cornstarch, simmer until thick.
Enter the black cherry, stir briefly.
Remove and let cool.
Place ice cream in serving glasses.
Give sauce, sprinkle with red cherries.
Serve immediately.
Makes 4 cups

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Recipe : Vanilla Ice Cream

Vanilla Ice Cream

Materials:

24 ounces of candied apples that have been cooled
1 / 2 teaspoon rum or almond extract.
1 quart vanilla ice cream
3 tablespoons caramel
Direction :
 
1. Combine candied apple, caramel and rum or almond extract.
2. Place the vanilla ice cream in a glass or bowl.
3. Cover with a mixture of candied apples that have been made.
4. Sundae ready to serve

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Recipe : Avocado Juice

Avocado Juice

How To Make Avocado Juice


Ingredients :
1 avocado (cut in half lengthwise and pit removed)
1 cup fresh milk
½ cup plain yogurt

Step :
Spoon out avocado pulp and place in blender.
Add fresh milk and yogurt into the blender and blend it
Add little bit sugar if you like a sweet juice

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Recipe : Coconut Drink Ice

Coconut Drink Ice

Ingredients:
     200 grams of young coconut, shaved lengthwise
     100 grams of seaweed, cut into pieces
     400 ml of coconut water
     100 gram pink kolang forth, ready to use
     500 grams of shaved ice
     5 tbsp coco pandan syrup

How to Make:

Put and stacking coconut, seaweed and fro into serving glasses. Give coconut milk, shaved ice, and coco pandan syrup.
Serve immediately.

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Recipe : Onion Cakes Crunchy

Onion Cakes Crunchy

Ingredients:

• 1000 grams of starch / sago
•  250 gr flour
• 6 stalks celery, thinly sliced
• 50 gr onion, finely minced
• 100 grams of garlic, finely minced
• 2 packs of chicken Masako
• 3 eggs, beaten off
• 1 tablespoon of fine salt
• 1 teaspoon flavoring (ajinomoto)
• 700 ml of water
• 3 tablespoons margarine / butter

How to Make:

1. Dissolve the flour with water, add celery, garlic, onion, Masako, beaten eggs, salt, flavoring, and margarine, cook on medium heat until mixture thickens.
2. Move flour the batter to the skillet, add the sago, stir until dough is smooth.
3. Take a little the batter, round with a diameter of ± 7 cm.
4. Milled the batter using cookie cutters onion (ampia) with thickness according to taste.
5. Cut the batter with a length of 5 cm.
6. Milled in the mold noodles (Shahe fen) Fry in hot oil until golden brown color, drain, remove from heat.
7. Dry and store in a sealed container (jar)

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