THE FRENCH RECIPE CREPE: "GALETTE COMPLÈTE"

"Galette complete"

INGREDIENTS

• Galette Batter:
• 1 and ⅓ cups buckwheat flour
• 1 egg
• 2 teaspoons table salt
• 2 cups water, plus 1 tablespoon, if needed
• For the filling:
• 8 slices ham
• 1 cup grated gruyere cheese
• 4 eggs
• Salt and pepper to taste
• 4 tablespoons butter
• Canola oil for cooking

INSTRUCTIONS

1. In a large bowl, mix the flour with the egg and salt; then add the two cups water slowly, whisking until the batter is combined and smooth. Let the batter rest for at least one hour in the refrigerator. If the batter has thickened while in the fridge, whisk in one tablespoon water to thin it out.
2. Heat a crepe pan or large, flat skillet with one teaspoon canola oil over medium heat. Spread the oil around the pan with a paper towel. Pour ⅓ cup of batter into the pan to test the batter. *I find that the first crepe never works out right so I just make the first crepe a tester to see if the pan is heated properly and the batter is the right consistency.
3. Next, pour ½ cup plus one tablespoon batter into the pan with one hand, picking the pan up with the other hand and swirling the batter around until it covers the bottom of the pan. Cook the crepe for two minutes. Gently run a spatula under the crepe to loosen it from the pan, then use the spatula and your hand to gently flip the crepe. Cook for another minute. Repeat with remaining batter and canola oil, as needed.
4. Wipe out the pan; then melt one tablespoon butter in pan and turn heat to medium low. Add one crepe back to the pan.
5. Add two slices of ham and ¼ cup of cheese to right side of the crepe. Crack one egg on top of the ham and cheese and break the yolk with a fork, spreading the whites and yolk over the ham and cheese. Let the crepe and filling cook for another three minutes or until cheese is melted and egg reaches desired consistency. Salt and pepper to taste. Fold the left side of the crepe over the right side and then fold the crepe in half again.
6. Repeat with remaining butter, crepes and filling. Serve hot.

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RECIPE KABULI RICE ARAB

Nasi Kebuli - Fragrant Lamb Rice

Author: Daily Cooking Quest

Cuisine: Indonesian

Prep time:  15 mins

Cook time:  45 mins

Total time:  1 hour

Serves: 4

Ingredients

• 350 gram lamb thigh (Indonesian: paha kambing), cut into 1 inch cubes
• 500 ml water
• 2 bay leaves (Indonesian: daun salam)
• 3 cloves (Indonesian: cengkeh)
• 1 inch fresh ginger (Indonesian: jahe), bruised
• 1 tablespoon oil
• 600 ml coconut milk
• 300 gram rice, washed and drained
• 3 tablespoon raisin

Grind the following into spice paste

• 4 shallots (Indonesian: bawang merah)
• 2 cloves garlic (Indonesian: bawang putih)
• 1 teaspoon coriander seeds (Indonesian: ketumbar)
• ½ teaspoon cumin seeds (Indonesian: jinten)
• ¼ teaspoon fennel seeds (Indonesian: adas)
• 1 fresh turmeric (Indonesian: kunyit), peeled
• 1 cm fresh ginger (Indonesian: jahe), peeled

Additional spices

• 1 cinnamon stick (Indonesian: kayu manis)
• 3 cloves (Indonesian: cengkeh)
• ¼ teaspoon ground nutmeg (Indonesian: bubuk pala)
• 1 anise star (Indonesian: pekak/bunga lawang)
• 2 cardamom pods (Indonesian: kapulaga)
• 1 lemongrass (Indonesian: sereh), bruised
• 4 kaffir lime leaves (Indonesian: daun jeruk)
• 1 bay leaf (Indonesian: daun salam)
• 1 teaspoon salt
• ¼ teaspoon ground white pepper

Instructions

1. Boil lamb with water, bay leaves, cloves, and ginger and cook until the meat is tender. Drain and set the lamb aside.
2. Heat oil in a pot and stir fry the spice paste, and all the additional spices until fragrant, about 3 minutes.
3. Pour coconut milk into the pot and bring to a boil. Turn off heat and set aside.
4. Place rice in a rice cooker pot, along with raisin, and the pot of lamb and coconut milk.
5. Turn the rice cooker on and cook until the rice is ready, the machine usually turns to "warm" at this stage. Let rest for 10 minutes, then open the rice cooker. Remove the leaves and lemongrass, give a quick stir with a rice paddle and serve immediately.

Happy cooking enjoy 🙂

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RECIPE TEMPE BAKAR PEDAS MANIS

TEMPE BAKAR

 Bahan:

 1 blok tempe, potong-potong persegi

 1 sdt garam 

1/2 sdt merica bubuk 

1/2 sdm asam jawa 

1 liter santan dari 1/2 butir kelapa

 Bumbu Halus:

 12 butir bawang merah

 5 siung bawang putih 

5 cabe merah besar 

2 cabe rawit 2 cm kencur 

1/2 sdt terasi bakar 

1 sdt garam 

1 sdt gula pasir 

Cara Membuat:

 Rebus santan dan bumbu halus sampai harum dan kental, masukkan tempe dan asam jawa. Masak sambil tempe disiram-siram dengan santannya.

 Masak hingga matang, air menyusut dan meresap, angkat.

 Panggang tempe sampai harum dan kecoklatan sambil diolesi sisa bumbu. 

Hidangkan panas-panas bersama sisa bumbu dan siap disajikan bersama nasi hangat.

 Pedasnya pas, bumbunya meresap hingga ke dalam dan aroma bakarannya terasa sekali. Dinikmati bersama nasi hangat, lalapan dan sambel terasi, terasa banget nikmatnya. 

Untuk yang suka olahan tradisional, menu ini silahkan dicoba ya.

 Happy cooking ^_^

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RECIPE CHICKEN & LAWAR BALI

Stuffed chicken

This is normally served with plain rice but a wild rice mix or black venere rice would make a great accompaniment.

Serves 6
2cm piece ginger, grated
Zest of 1 lemon
2 garlic cloves, crushed
2 red chillies, finely chopped
1 tsp turmeric (or 2cm piece fresh turmeric, peeled and grated)
2 tbsp coriander stalks, chopped
1 bunch spring onions, chopped
50g creamed coconut block, grated
6 chicken breasts (or 10-12 chicken thighs)
1 tbsp rapeseed oil
300ml good chicken stock
Coriander leaves, picked, to serve

1 Put all the ingredients from the ginger to the coconut in a food processor or blender. Blitz to a paste.

2 Stuff the chicken breasts with the paste, retaining 1 tbsp of it back. Prise a small amount of the skin away from the flesh to create a pocket under the skin. Stuff a little of the paste under the skin. Rub any paste left on your hands into the chicken.

3 Preheat the grill. Heat the oil in a large shallow frying pan. Put the chicken breasts in the pan skin-side up and cook over a medium heat for about 5 minutes. Put the pan under the grill for about 4-5 minutes. If the chicken skin starts to brown too quickly, turn the grill down to low and keep checking that the skin is browning nicely.

4 Whisk the reserved paste into the chicken stock. Remove the chicken from the grill and pour in the stock. Cook over a low heat until the chicken is firm to touch. Sprinkle with coriander leaves.

Lawar

Coconut and eastern spices combine with stalwarts of the British kitchen – mince and winter veg – in this Balinese hot salad.

For the paste
2 red chillies
4 small shallots
2 garlic cloves
A large pinch each of white pepper and nutmeg
4 skinless almonds
2 tsp sesame seeds
2cm cube galangal, grated
2 tsp shrimp paste
1 tsp ground coriander

For the rest
50g desiccated coconut
1 tbsp rice bran oil or unflavoured vegetable oil
100g pork or chicken mince
2 tsp palm sugar
100g savoy cabbage, shredded
100g kale, shredded
100g beansprouts
Juice of 1 lime

1 Make the paste by blending the nine paste ingredients together.

2 Cover the coconut with boiling water and leave for 15 minutes. Squeeze out any excess water.

3 Heat the oil in a large frying pan and fry the spice paste with the meat mince and coconut. Sprinkle with palm sugar and cook for about 15 minutes, stirring occasionally over a medium heat.

4 Blanch the cabbage and kale in boiling salted water for a minute. Drain well.

5 Toss the cabbage, kale and beansprouts with the spiced pork mix. Finish with lime juice to taste.

Very tasty Recipe Of Lawar and a good Chicken 

Hope You Enjoy 😊😊😊

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