Bacah Daging Riau

Recipe this one. Guaranteed to make you get a different sensation of the flavor of the meat. in addition to savory flavor of the spices. We also can feel the sensation of a savory coconut milk and sour from tamarind. It seemed that we could here it is very rich and has an incredible sensation because the cooking process is accompanied with boiled and roasted

 
So let's make it

Ingredients:

•      500 grams of meat
•      2 tablespoons tamarind water
•      4 lime leaves, thinly sliced
•      250 ml coconut milk
•      Salt to taste  

Mashed/blended spices:

•      8 pieces of onion
•      4 cloves garlic
•      1 tsp coriander
•      ¼ tsp cumin
•      salt to taste

How to make:

• Cut into ½ cm thick slices of meat.
• Blended spices.
• Mix the meat with spices, Tamarind water, coconut milk and lime leaves, and cook until the spices to infuse into the meat.
• Roasted meat until cooked.

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SAYUR GURIH (Savory vegetable)

For complementary lunch, this dish is suitable. Made of vegetable, shrimp, coconut milk, and seasonings simple.

This one dish has a savory taste, Little bit creamy, and is suitable for complementary warm rice. So let's make this









Ingredients:

• 1 ounce fresh shrimp
• 5 young corn 
• 1 plate katuk leafs
• 1 cup thick coconut milk

Spices seasoning:

• 2 tablespoons red onion
• 1 teaspoon garlic
• 3 tablespoons red chili
• ½ knuckles ginger
• 2 teaspoons salt

How To Make:

• Wash the  corn and take seeds only
• Peeled shrimp, shrimp head waste then washed
• Blend the coconut, shrimp and spices seasoning
• Boil corn and spices in ¾ cup water
• After the soft corn enter the thick coconut shrimp and Katuk leafs
• Stir constantly so as not to break the coconut milk. Boil until cooked
• Serve with warm rice.

This is Daun Katuk

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DADIH (Permented buffalo milk)

If Frogein country , such as Italy, Netherlands, spain or any other foreign country. Milk processed into cheese, or milk processed into yogurt. Then we in Indonesia milk processed into DADIH.
Dadiah or DADIH  is a traditional food of the region of West Sumatra and Riau (minangkabau), derived from fresh buffalo milk is made by natural fermentation in bamboo tubes covered with banana leaves or plastic. The fermentation process takes place naturally at room temperature and will be condensed milk (buttermilk) after 2 days of storage (fermentation). And this the receip.


Ingredient 

• 1 Bamboo, 14 cm
• 300 ml fress buffalo milk
• 1 pieces banana leaves
• 1 rubber band.

How to make

• First  new fresh buffalo milk milked filtered to separate the dirt or foreign objects that enter during milking, then put in a bamboo tube that has been cut (the length of each of ± 5 cm from the segment / book bamboo).
• Second, covered the bamboo with banana leaves or plastic and tied with a rubber band.
• Third, Bamboo tubes already containing buffalo milk and then allowed to stand at room temperature (250 - 300C) for 24-48 hours in a room that is not subject to direct sunlight (fermented) for ± 2 days or until it becomes thick.

• Dadih is done. serve with palm sugar. m..like it

 Type Bamboo to make DADIH

There are two types of bamboo are often used by people of West Sumatra, bamboo gombong (Gigantochloa Verticilata) and ampel bamboo (Bambusa vulgaris). Selection bamboo because bamboo bitter taste, so avoid the ants. Bamboo used is the old medium. Besides closing a regular buttermilk also use taro leaves, banana leaves or plastic. Bamboo is used must be fresh or dried yet, because of the results of research on the inside of the bamboo reed is what contains lactic acid bacteria (LAB) are made of buffalo milk to be DADIH

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Ayam Balado (Chicken Balado)

Riau is one of Sumatran province's certainly got plenty of tempting dishes. one of which is Ayam Balado. of course, delicious cuisine with Indonesian flavor. and now, let's cook

 
 
Ingredients:

•     1 chicken, cut into 8 pieces
•     1 bay leaf
•     1 stalk lemongrass, crushed
•     2 cm galangal, crushed
•     500 ml of water

Spices:

•     5 red onions
•     2 garlic
•     3 pecan
•     1 teaspoon coriander
•     2 cm ginger
•     1 teaspoon salt

Balado Seasoning:

•     6 pieces of red chilli
•     10 grains of red onion
•     2 garlic
•     ¼ teaspoon salt
•     2 pieces asam kandis intact

How to Make:

1.     Boil chicken, spices, greetings, lemongrass, galangal until the flavors to infuse.
2.     Lift the chicken and fry until golden. Set aside.
3.     Balado Seasoning: coarse crushed red pepper, onion, garlic, and salt.
4.     Saute until wilted with asam kandis.
5.     Enter the chicken pieces and stir until the spices evenly.
6.     Remove and serve with warm rice. 

hm... hungry.. 

This is Asam kandis
 

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