Recipe: Appetizing Chicken Rendang

Chicken Rendang.

You can have Chicken Rendang using 18 ingredients and 5 steps. Here is how you cook it.

Ingredients of Chicken Rendang

Prepare 1 of whole chicken (cut into pieces).
It’s of SPICE PASTE:.
You need 12 of shallots.
It’s 4 of garlics.
You need 2 cm of ginger.
It’s 2 cm of galangal.
It’s 2 cm of turmeric (1 tsp turmeric powder).
You need 2 tsp of coriander seed.
Prepare 5 of red chillies.
Prepare 1 tsp of palm sugar.
You need 1/2 tsp of pepper.
It’s of OTHER:.
It’s 4 of kaffir lime leaves (tear).
You need 2 of lemongrass (white part only).
You need 1 tbsp of tamarind (remove seed).
You need 1 cup of coconut milk (250 ml).
You need 1 cup of water.
You need of Cooking oil.

Chicken Rendang step by step

Use food processor or blender to blend all the spice paste ingredients into a fine paste..
Heat oil and fry the spice paste until fragrant..
Add coconut milk and water. Mix well..
Add kaffir lime leaves, lemongrass and tamarind..
Add chicken, adjust the heat down (simmer), keep stirring and cook the chicken until it is tender (min. 30 minutes). Ready to serve..

Recipe: Perfect Vanilla Buttermilk Cupcakes

Vanilla Buttermilk Cupcakes. These vanilla cupcakes are a tried n' true recipe from my cake baking days. It's my go-to when I need to whip up a quick batch of vanilla birthday cupcakes. The buttermilk adds a subtle, pleasant tang.

Vanilla cupcakes should have a good amount of vanilla flavor to distinguish them from a "plain" cupcake and there. Baking always seems impossible and just too hard right? Here I show you how easy it is to make the most satisfying vanilla buttermilk cupcake with. You can cook Vanilla Buttermilk Cupcakes using 13 ingredients and 10 steps. Here is how you cook it.

Ingredients of Vanilla Buttermilk Cupcakes

Prepare 1 cup of Unsalted butter, room temperature.
Prepare 1 cup of White sugar.
You need 2 of Eggs, room temperature.
You need 2 of Egg yolks, room temperature.
Prepare 1/4 cup of Oil.
You need 2 tsp of Vanilla extract.
You need 2 cup of Cake flour *see below*.
Prepare 1/2 tsp of Salt.
You need 3 tsp of Baking powder.
It’s 1 tsp of Baking soda.
Prepare 1 cup of Buttermilk, room temperature (can also do half sour cream and half milk, milk curdled with a 1/4tsp lemon juice or vinegar, or I've used creamline milk that has soured).
You need 1 3/4 cup of All purpose flour **if not using cake flour.
You need 1/4 cup of Cornstarch **if not using cake flour.

Vanilla Buttermilk Cupcakes with a Framboise Glaze. I wanted to make something really special for Todd and some of our friends to help celebrate Valentines Day. Transfer bowl to mixer, and add egg, yolk, water, buttermilk, oil, and vanilla. Beat butter and all the sugar on medium speed until well blended.

Vanilla Buttermilk Cupcakes step by step

Preheat oven at 350F/180C. I've actually had better results baking in a 375F/190C oven, but this depends on your individual oven. Investing in an oven thermometer also helps make sure your oven temperature is where you want it..
Prepare two 12 cup muffin tins with paper liners or grease the tins themselves. Metal muffin tins and silicone baking cups/pans do conduct heat differently so if you want to use silicone, play around with the temperatures and times (probably a lower temp for a bit longer).
Mix the butter with either a hand or stand mixer until soft. Add the sugar at once and cream for 5 minutes on a high speed or until light and fluffy. Make sure to scrape the bowl. You want a fluffy texture to this mix, but you don't want the butter so soft that it breaks down. It should look similar to cookie dough..
Add eggs, egg yolks, and oil one at a time, combining well after each one. I like putting the eggs in a separate bowl since you can check for blood spots or bad eggs and eggs separate better cold. Also make sure to mix the eggs and oil in very well and scrape the bowl down frequently. At this point it will look more like cake batter..
In a separate bowl, mix the flour, cornstarch if using, salt, baking powder, and baking soda. Sift or use a whisk to combine very well..
At this time, I also add my extract with the milk mix. Add a third of the flour mix into the butter mix and gently combine just until the flour is incorporated. Add half the milk mix and gently combine again until the milk is incorporated. Scrape down the bowl very well. Repeat this with another third of the flour and the last half of the milk. Add in the last third of flour and mix just until you no longer see any flour. It's important once you add the flour that you don't overmix!!.
Fill up the cups 2/3 full. The easiest is to use an ice cream scoop since you want all the cupcakes filled evenly. You also don't want to leave the batter out for too long since the baking soda and baking powder will begin reacting once it's mixed with liquid (most baking powders will react twice: once with liquid and once with heat), but this will affect the texture and appearance..
Place in the middle rack of the oven and bake for 15-18 minutes. I'll bake at 375F/190C for 10 minutes and then drop the heat to 350F/180C for the last 5-8 minutes. Don't open the oven door for 15 minutes! Cupcakes will be done when a few moist crumbs attach to a toothpick inserted, they spring back lightly when touched, and they no longer look wet. If a toothpick comes out clean, I find the cupcake is overcooked and will taste dry..
Let cool completely on a wire rack. Frost with your favorite frosting and enjoy! I also tried to add as many baking tips as I could, but the biggest tip is learning how your own oven heats up and functions. Buy an oven thermometer!.
They store at room temp for a day or two, but you can freeze them unfrosted if you're planning on serving later. Just let them thaw for a few hours and they're ready to go..

Add eggs and vanilla and beat on high speed until well blended. Sift together flour, baking powder, and salt. Moist vanilla cupcakes are baked until golden brown and frosted with Swiss meringue buttercream. I also used buttermilk in place of the regular milk, and really enjoyed that flavor as well. For the cupcakes, mix flour, baking powder and baking soda.

How to Prepare Delicious Chinese Hot Chili Oil

Chinese Hot Chili Oil.

You can have Chinese Hot Chili Oil using 7 ingredients and 5 steps. Here is how you cook that.

Ingredients of Chinese Hot Chili Oil

Prepare of Ingredients.
It’s 2 cup of peanut oil.
It’s 1/4 cup of red pepper flakes.
It’s 1/4 cup of raw peanuts.
Prepare 1 tbsp of szechuan peppercorns, whole.
It’s 1 tbsp of sesame oil.
It’s 1/4 tsp of sea salt.

Chinese Hot Chili Oil instructions

Place the red pepper flakes, peanuts, and sea salt in a heat resistant container such as a Pyrex measuring cup and set aside..
Add the peppercorns and peanut oil to a medium sauce pan. Fry the peppercorns over medium heat for 10 minutes. The oil should not be super hot or it will scorch the red pepper flakes. You should just see a steady stream of bubbles coming off of the peppercorns..
Remove the oil from the heat and let sit for a few minutes and then strain the hot oil onto the pepper flakes and peanuts, removing the black peppercorns. Give it a quick stir and allow to cool..
Once the oil has cooled, stir in the sesame oil and place in a storage container..
This chili oil works well with my stirfry mother sauce. https://cookpad.com/us/recipes/345157-chinese-stirfry-mother-sauce.

How to Make Delicious Cannoli cupcakes

Cannoli cupcakes. Cannoli Cupcakes combine two of the best desserts in the world (cupcakes and cannoli) to make one unforgettable indulgence! You get a perfect vanilla cupcake topped with a ricotta cannoli filling and a. These cannoli cupcakes from Delish.com are an Italian food lovers dream.

Cannoli cupcakes are inspired by the popular Italian dessert. Moist cinnamon cupcakes, topped with fluffy mascarpone buttercream and a sprinkling of chocolate chips and powdered sugar. Cannoli cupcakes are made with light cinnamon cake and a creamy mascarpone frosting to create With everything from Red Wine Chocolate Cake to these Cannoli Cupcakes, you will want to make a. You can cook Cannoli cupcakes using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Cannoli cupcakes

Prepare box of cake mix, plus ingredients called for on the box.
You need 1/2 c. of butter, softened.
It’s 8 oz. (1 block) of cream cheese, softened.
Prepare 1/2 c. of whole milk ricotta cheese.
It’s 3 c. of powdered sugar.
You need 1 tsp. of pure vanilla extract.
Prepare 1/4 tsp. of cinnamon.
You need 1/4 tsp. of kosher salt.
Prepare 1/3 c. of mini chocolate chips.
Prepare 1/2 c. of chocolate chips.

Prepare batter according to package instructions. Divide batter between cupcake liners and bake until a toothpick inserted into. Chocolate covered cannoli cupcakes are a delicious and impressive dessert. Cannoli Cupcakes – Spoonful of Flavor.

Cannoli cupcakes instructions

Preheat oven to 350°. Line two 12-cup cupcake pans with cupcake liners.
Prepare batter according to package instructions. Divide batter between cupcake liners and bake until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes..
Let cupcakes cool completely. Meanwhile, make frosting: In a large bowl, beat together butter, cream cheese, and ricotta until fluffy. Add powdered sugar, vanilla, cinnamon, and salt and beat until smooth and fluffy. Fold in mini chocolate chips..
Transfer the frosting to a large pastry bag (or resealable plastic bag) cut with a large tip. Using a teaspoon, scoop out the middle of each cupcake to create a small well. Pipe the frosting onto each cupcake, filling the wells.
Using 50 percent power and working in 30-second increments, microwave chocolate chips until the chocolate has just melted. Let cool slightly. Spoon the melted chocolate on top of the frosting.
Let chocolate set slightly then serve..

Cannoli cupcakes are made with light cinnamon cupcakes and a creamy mascarpone frosting to create a treat that you won't be able to resist! Just as yummy as cannoli purchased in an Italian bakery (but much easier to make), these sweet, tender cupcakes are topped with a frosting made with ricotta cheese. A delicious orange scented cupcake filled with my easy cannoli filling and topped with a super simple cocoa whipped cream! Be the first to review this recipe. Generously pipe remaining frosting onto tops of cupcakes.

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Recipe: Perfect Ayam Rendang / Chicken Rendang

Ayam Rendang / Chicken Rendang. Chicken Rendang, or Rendang Ayam is a lip-smacking Indonesian dry curry that's loaded with tender chicken simmered with a spice paste and coconut milk until there's almost no sauce left. At this point, the remaining sauce is caramelize around the chicken along with roasted coconut to create an. The same recipe for the chicken rendang can be used to prepare beef, pork, eggs, and even young jackfruit.

You may use chicken breast for rendang. However, the best part for rendang would be its thigh. Chicken Rendang – amazing Malaysian-Indonesian chicken stew with spices and coconut milk. You can cook Ayam Rendang / Chicken Rendang using 19 ingredients and 6 steps. Here is how you cook that.

Ingredients of Ayam Rendang / Chicken Rendang

It’s 2 of Red Onions (bawang merah).
Prepare 3 cloves of Garlic (bawang putih).
You need 3 of chopped Lemongrass (serai).
It’s 2 inches of Ginger (halia).
It’s 2 inches of Galangal (lengkuas).
You need 3 inches of Turmeric (kunyit hidup).
It’s of In the pan.
Prepare 3 tbsp of Chilli Paste (cili giling).
You need 1/2 tbsp of Fennel Powder (jintan manis).
You need 1/2 tbsp of Coriander Powder (ketumbar).
You need 1/2 tbsp of Cumin Powder (jintan putih).
It’s 2 tbsp of Kerisik.
You need 1 cup of Coconut Milk (santan).
Prepare 1 of whole Chicken (ayam).
You need 1/3 of Palm Sugar or 2 tbsp Sugar.
It’s 1 tbsp of Salt.
It’s 1 tsp of Tamarind (asam jawa).
You need Leaf of Turmeric (daun kunyit).
You need Leaf of Kaffir Lime (daun limau purut).

Recently, there was a huge rendang controversy caused by Master Chef UK judges who said that chicken rendang should have crispy skin, which enraged the. Simplified ayam rendang recipe (but tasty one). Anything rendang is simply so tasty because of the contribution of all the spices and herbs used in The chicken pieces will ooze out more liquid too as they cook. The oil will separate and you can see it floats.

Ayam Rendang / Chicken Rendang step by step

Add some water to the blender. Blend the first section of ingredients..
Add the blended ingredients, chilli paste, the powders, kerisik, palm sugar, & tamarind.
Cook for a bit, then add chicken.
Pour in the coconut milk, mix, & let cook for a while.
Add the leaves.
Cook until the oil separates/floats to the top (pecah minyak).

Stir in the toasted grated coconut. Rendang is an Minangkabau spicy meat dish originating from West Sumatra, Indonesia. Rendang has spread across west sumatra to the cuisines of neighbouring Southeast Asian countries such as. Setelah berhari hari tak menjamah nasi, teringinlah pula untuk Rendang ini lebih sedap dikacau lama lama dengan api kecil sehingga berwarna gelap. Oleh kerana bahan bahan dihiris dan ditumis terlebih.

How to Cook Tasty Beef Rendang – Indonesian

Beef Rendang – Indonesian. Beef rendang is one of the original cuisines of Minangkabau descent and Sumatra's culture. It is served at special occasions to honor guests and during festive seasons. Beef Rendang – the best and authentic beef rendang recipe online!

Rendang Sapi is one of the most popular dishes from Padang, West Sumatra. However, it takes a bit longer time to cook so that the beef will be soft and tender. This luscious Indonesian dish, from a recipe in James Oseland's book Cradle of Flavor (W. You can cook Beef Rendang – Indonesian using 25 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Beef Rendang – Indonesian

Prepare 500 gr of beef (I used shin beef) – cut big square (I used 250 on purpose).
Prepare 400 ml of coconut milk- cans (you can change half to milk, but it will taste bit different, but it will healthier).
Prepare 400 ml of coconut milk mix to 400ml water. This to make 800ml light coconut milk.
You need 3 of kafir limes leaves (dont use the stem).
It’s 3 of bayleaves (I only used 2 as we dont have in the house).
You need 1 of lemongrass cut into 3.
It’s 1 of turmeric leaves (omit if you dont have).
Prepare 1 tbsp of brown sugar (I used our palm sugar – gula jawa).
You need 1 tsp of tamarind paste (if you used seed one, mix in water).
It’s 5 tbsp of coconut oil (or any) – add if need it.
You need as needed of Salt (last).
Prepare 1 of Knorr beef cube.
It’s 1.5 tsp of white pepper.
You need of Optional: Rendang paste – I used Indofood brand.
Prepare of To blends in food processor with 1 tbsp oil:.
Prepare 10 of Red chillies (30 gr) – cut/slice.
You need 5 of Thai red chilies.
You need 3-4 of shallot – cut.
It’s 4-5 of garlic.
It’s 2 cm of ginger.
You need 1 tsp of galangal mince.
You need 1 tsp of corriander seed/powder.
You need 1/2 tsp of nutmeg powder.
You need 1/2 tsp of turmeric powder.
Prepare 2-3 of candlenut (omit if you dont have).

Home Indonesian Food Beef Rendang: Rendang Daging Minang Recipe. Rendang is often made from beef (or occasionally beef liver, chicken, goat, water buffalo, duck, clam, or vegetables like green. This is the best slow cooker beef rendang recipe out there. If you haven't tried it before, it's a great gateway into Indonesian cooking and a guaranteed crowd pleaser.

Beef Rendang – Indonesian step by step

In a wok, put a bit of oil and put the beef, cook just to coat them and set aside (less then 5minutes).
In the same wok, pour the blends ingredients. You dont really need oil (but I used it) as you have mix this with the blends in low heat. No more then 5minutes..
Add the beef into the wok, coat all the beef and stir fry for another 5-10 minutes medium heat, till you can see the oil separated a bit. Put all the leaves and lemongrass..
Pour the light (800ml) coconut milk. Add the sugar, white pepper and knorr, a bit of salt (you can always add later, I only put 1/2 tsp) Put the heat up to medium and keep stirring till bubbling. This takes me about 20 minutes. When it bubble. Stop. Add the sachet if using, tamarind water, stirred. Turn off..
Transfer in caserole dish (or slowcooker) closed and Oven 180c for about 2:30 hours (or until you think the beef is tender)..
Stirred and Check if it change colour and the liquid drop n thicker. Add the 400 thick coconut milk. Stirred.
Transfer it to wok, in medium heat. Stirred ccasionally every 15-20 minutes till it thicken (I used timer and did this for about 2 hours). Turn the heat off and leave it overnight. It will change its tekstur in the morning..
This is how it look in the morning. We start the process again. Medium heat, for 20 minutes. You can see the oil separated and start bubbling. You need to keep an eye and keep stirring..
You need to stir by scratching it from bottom, so it wont stick. when you see the bubble, you need to keep stirring every 5 minutes as otherwise the bottom will stick. (I always feel excited here as I know it almost finish!). It takes me about 20 minutes..
After about total 40 minutes, this is how it looks like,I called it Rendang Jawa:) and this is how we usually enjoy. The real Padang rendang will take way longer to cook, and all the coconut will actually be a bit dry and stick to the meat (amazing!!). The choice is yours! I cant wait that long! Lol! Make sure you reheat everyday, if you have left over so the taste get better and better ;).
The rendang sauce can be stored in fridge for about a week, it can be used to make nasi goreng (like Gordon Ramsay did – but I dont used kecap manis). I will post next time! Sooo delicious to be add on top of your tempe, omelet or fried egg. We can also use as sandwhich filler! The option is endless..

Indonesian Beef Rendang: Indonesian Rendang has been voted as the most flavorful and delicious food on the planet several times. It also comes in many variants. Voted the most delicious food in the world, this Indonesian/Malaysian beef curry is one of the most complex flavoured dishes I've ever made. Beef rendang is everything that a stew should be. It has a thick and well textured sauce, a warm color and all the savory goodness that makes you want to pour the sauce all over your rice to make the.

Recipe: Yummy Fresh Spring Rolls with Cheese & Cucumber Chikuwa

Fresh Spring Rolls with Cheese & Cucumber Chikuwa.

You can have Fresh Spring Rolls with Cheese & Cucumber Chikuwa using 6 ingredients and 12 steps. Here is how you cook it.

Ingredients of Fresh Spring Rolls with Cheese & Cucumber Chikuwa

You need 6 of Rice paper wrappers.
Prepare 6 stick of Chikuwa.
Prepare 1 of Cucumber.
It’s 1 of Pickled daikon radish.
You need 1 of Processed cheese.
It’s 6 of leaves Green leaf lettuce, or red leaf lettuce.

Fresh Spring Rolls with Cheese & Cucumber Chikuwa step by step

Cut the cucumber, pickled daikon and processed cheese into sticks and stuff into the middle of the chikuwa. https://cookpad.com/us/recipes/147012-chikuwa-stuffed-with-cheese-cucumbers-and-takuan.
Quickly soak a rice paper wrapper in water, and spread it out on a cutting board, or a big plate. Place the lettuce on the rice paper wrapper on the side closest to you..
Place a chikuwa in the middle of the lettuce..
Roll the rice paper once from the side closer to you..
Fold in both sides..
Roll it up tightly..
Cut into 3-4 pieces to make them easier to eat, and they are ready..
This sweet miso mayonnaise is perfect for these spring rolls.. https://cookpad.com/us/recipes/147015-sweet-miso-mayonnaise-for-dips.
Or dip with "Highly Commended Versatile Spicy Sauce". https://cookpad.com/us/recipes/147010-all-purpose-scallion-sauce.
"My Family's Fresh Spring Rolls". https://cookpad.com/us/recipes/153913-our-family-recipe-for-fresh-spring-rolls-and-dipping-sauce.
"Korean Buckwheat Crepe Rolls". https://cookpad.com/us/recipes/155944-memil-jeonbyeong-buckwheat-crepe-style-fresh-spring-rolls.
"Fresh Spring Rolls with Boiled Eggs"..