Resep Kastangel renyah tanpa Telor

GDemen sama yang namanya kue kastengel super renyah dan garing bunda? Biar hasilnya garing dan renyah, coba deh bikin kue kastengel tanpa telur . Selain hasilnya bikin puas, hemat isi dompet lagiii... :D

Resep Kacang Mete Gurih dan Renyah

Kacang Mete, dengan segudang cita rasa istimewa dan lezat ini memang selalu jadi idola keluarga untuk sajian cemilan wajib saat lebaran. Nah, edisi Ramadhan penuh berkah di tahun ini saya akan mencoba menghadirkan satu resep rahasia yang pas untuk mengolah kacang mete agar jadi lebih gurih, lezat, dan renyah empuk.

Resep Udang Mentega Pedas maknyuss

Selain diolah menjadi menu masakan Udang Saus Tiram Pedas, udang juga bisa diolah menjadi beraneka menu olahan lain yang lebih lezat lhoo. Sebenarnya sih ada banyak cara untuk mengolahnya. Salah satu pilihan yang mbakmin rekomendasikan adalah mengolahnya menjadi udang mentega pedas. Seperti berikut ini nih resepnya. Kulinerku-id

Cara Membuat Es Serut Yummy

Minuman yang satu ini rasanya tidak diragukan lagi,selain enak cara membuatnya sangatlah mudah. bagi anda yang ingin mencicipi es serut anda bisa mencobanya dirumah. Berikut ini Resep Es Serut dicatat ya biar tidak lupa.

Resep Sarang Lebah

Sarang lebah adalah kue yang sangat diminati oleh anak-anak, disamping bentuknya yang menarik, rasanya juga maknyuss, yuk kita simak cara membuatnya

My Alexa

Selasa, 23 November 2010

Punch Tropikana

November 2010 - Hallo sahabat Kumpulan Aneka Resep Makanan Lezat, Pada Artikel yang anda baca kali ini dengan judul November 2010, kami telah mempersiapkan artikel ini dengan baik untuk anda baca dan ambil informasi didalamnya. mudah-mudahan isi postingan Artikel Aneka Es Segar, yang kami tulis ini dapat anda pahami. baiklah, selamat membaca.

Judul : Punch Tropikana
link : Punch Tropikana

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November 2010


Untuk 4 porsi


Bahan :
200 gram papaya matang, bentuk bola – bola dengan sendok koktail
150 gram mangga harum manis, di potong – potong kotak
100 gram melon, di potong bola – bola
100 ml air jeruk manis peras
1 sendok makan air jeruk nipis
400 gram es batu
1 kaleng minuman bersoda manis


Cara Membuatnya : Silahkan Anda Downloud disini Punch Tropikana

Sabtu, 20 November 2010

Puding Sirsak Selasih Saus Cokelat

November 2010 - Hallo sahabat Kumpulan Aneka Resep Makanan Lezat, Pada Artikel yang anda baca kali ini dengan judul November 2010, kami telah mempersiapkan artikel ini dengan baik untuk anda baca dan ambil informasi didalamnya. mudah-mudahan isi postingan Artikel Aneka Puding, yang kami tulis ini dapat anda pahami. baiklah, selamat membaca.

Judul : Puding Sirsak Selasih Saus Cokelat
link : Puding Sirsak Selasih Saus Cokelat

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November 2010


Untuk 8 porsi


Bahan :
350 ml susu cair
1 bungkus agar – agar bubuk
¼ sendok teh jeli instan bubuk
50 gram gula pasir
2 butir telur
¼ sendok teh garam
30 gram gula pasir
100 gram daging sirsak, di blender
½ sendok teh selasih, direndam air dingin sampai mekar, ditiriskan

Bahan saus:
200 ml susu cair
50 gram gula pasir
1 sendok teh maizena
50 gram cokelat masak pekat, dipotong – potong
50 gram gula pasir
1/8 sendok teh garam


Cara Membuatnya : Silahkan Anda Downloud disini Puding Sirsak Selasih Saus Cokelat

Get to Know Asian Cooking

November 2010 - Hallo sahabat Kumpulan Aneka Resep Makanan Lezat, Pada Artikel yang anda baca kali ini dengan judul November 2010, kami telah mempersiapkan artikel ini dengan baik untuk anda baca dan ambil informasi didalamnya. mudah-mudahan isi postingan Artikel Free Article Cooking, yang kami tulis ini dapat anda pahami. baiklah, selamat membaca.

Judul : Get to Know Asian Cooking
link : Get to Know Asian Cooking

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November 2010

When we think about Asian cooking, we envision rich, flavorful food mixed with exotic spices. In terms of size, Asian cuisine is probably the largest, consisting of many different cooking styles from different regions and countries. Even those countries have several different cooking styles depending on the locality.

Asian cuisine is made up of many types of cooking, foods and preparation styles. Some of these include:

East Asia (Chinese, Japanese, Korean, Taiwanese)

Some of the cuisine that represents Asian cooking to the rest of the world comes from East Asia. Flavors vary and so do cooking styles but there are also similarities. A staple of East Asian cooking is rice and/or noodles, followed by dishes that contain fish, meat and vegetables. While rice is considered as an important part of the meal, noodles and buns may also be used as substitutes, depending on the region.

In the East Asian region, the use of chopsticks is predominant when partaking of solid food while flat bottomed spoons are used for soups. Chopsticks are also practical for the type of cooking practiced in these regions, since most of the foods are cut up and prepared in small pieces, allowing for direct eating. Interestingly, forks and knives are not used for eating because they are considered and were often used as weapons.

South and Southeast Asian cuisine (Indian, Sri Lankan, Pakistani, Bangladeshi, Singaporean, Vietnamese, Malaysian, Filipino, Indonesian, Cambodian, Laotian, Burmese).

Subtlety and surprise are two of the characteristics of Southeast Asian cuisine, particularly because it puts emphasis not only in taste and choice of ingredients but also in presentation. If you want to know about an Asian country's history, have a taste of its food. Not only will you taste what the country produces from its own land but you’ll also encounter the people who came and from there.

The diversity is staggering although similarity also exists to unite the region. For example, Vietnamese cooking features some French flavors while Filipino cooking has dishes that are similar to those found in Spain and America. Noodles and spices are commonly used in most regions.

Middle Eastern cooking (Some Greek, Arab, Afghan, Palestinian, Egyptian, Turkish, North African, Lebanese, Moroccan).

Middle Eastern cooking is also diverse and many of the dishes are quite exotic compared to Western tastes. Greek cooking, for example, is considered partly Asian but its taste and appearance is Mediterranean. As for the other cooking styles, there are certain similarities that vary slightly as you go from one region to the next. Common ingredients such as pita, sesame seeds, honey, sumac, parsley, mint and other herbs and spices are often used. by.Resepku

Rabu, 17 November 2010

Chiken Katsu

November 2010 - Hallo sahabat Kumpulan Aneka Resep Makanan Lezat, Pada Artikel yang anda baca kali ini dengan judul November 2010, kami telah mempersiapkan artikel ini dengan baik untuk anda baca dan ambil informasi didalamnya. mudah-mudahan isi postingan Artikel Aneka Masakan Indonesia, yang kami tulis ini dapat anda pahami. baiklah, selamat membaca.

Judul : Chiken Katsu
link : Chiken Katsu

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November 2010



Untuk 4 porsi

Bahan :
1 buah (280 gram) dada ayam tanpa tulang, di potong dua bagian, masing – masing di belah dua
½ sendokteh garam
¼ sendokteh merica bubuk
½ sendokteh air jeruk lemon
Minyak untuk menggoreng

Bahan pelapis :
1 butir telur, kocok lepas
200 gram tepung panir putih halus

Bahan pelengkap :
1 resep salad
600 gram nasi putih
200 gram saus botol

Cara Membuatnya : Silahkan Anda Downloud disini Chiken Katsu

Get to Know the Rich and Varied Style of Chinese Cooking

November 2010 - Hallo sahabat Kumpulan Aneka Resep Makanan Lezat, Pada Artikel yang anda baca kali ini dengan judul November 2010, kami telah mempersiapkan artikel ini dengan baik untuk anda baca dan ambil informasi didalamnya. mudah-mudahan isi postingan Artikel Free Article Cooking, yang kami tulis ini dapat anda pahami. baiklah, selamat membaca.

Judul : Get to Know the Rich and Varied Style of Chinese Cooking
link : Get to Know the Rich and Varied Style of Chinese Cooking

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November 2010

Chinese cooking is arguably the most popular of all the Asian cuisines, thanks to its richness and diversity. The Chinese style of cooking we know today is the result of the combination of different regions in China, whose flavors and ingredients reflect their sub-culture, geography and history. From Asia to America to Europe, Chinese cooking is a force to reckon with, popular for its flavorful approach to cooking and food presentation.


What Chinese cooking offers

Chinese cooking may be divided into four major cooking styles, depending on the region. Canton style cooking, for example, is considered as the most popular. Because the region enjoys good weather, almost anything may be included as part of a dish. From seafood to fresh fruits and vegetables, this style of Chinese cooking has some of the most varied and sophisticated flavors to offer, characterized by meals cooked by deep frying and highlighted by rich sauces.

Another Chinese cooking style is that made famous in the provinces of Hunan and Szechwan. Rice-based foods are abundant, partnered with some really spicy dishes. The eastern and western sides have dishes that are dominated by fish and seafood.

Further up north, where the Arctic winds rule, lamb and mutton are common without pork, because most of the population are Muslims. Simplicity is the key word to describe the type of Chinese cooking here, as evidenced by the way rice, noodles and bread are served with cut vegetables and fruits.

In contrast, the cuisine in Beijing is more high-brow, featuring some of the most exotic and intricately prepared dishes in Chinese cuisine, thanks to imperial influence. Today, the best features of this style of cooking are evident in many of China's most famous chefs.


Highlights of Chinese cooking

Many of the dishes in Chinese cuisine are prepared in small, bite-sized cuts which make them easy to pick up with chopsticks and placed directly in the mouth. Some dishes, such as fish, are served whole and diners who wish to partake only have to use chopsticks to break up pieces and eat them directly.

Some of the most popular and well-loved foods courtesy of Chinese cooking include: noodles (plain and fried), stir-fried vegetables, hot pot, dumplings (fried, steamed or as part of a soup dish), soy milk, Peking duck, glutinous rice with either sweet or meat-based filling, steamed buns, filled or coated rice balls, pickled vegetables, hard boiled eggs, seasoned tofu, rice porridge and tea. by.Resepku

French Cooking

November 2010 - Hallo sahabat Kumpulan Aneka Resep Makanan Lezat, Pada Artikel yang anda baca kali ini dengan judul November 2010, kami telah mempersiapkan artikel ini dengan baik untuk anda baca dan ambil informasi didalamnya. mudah-mudahan isi postingan Artikel Free Article Cooking, yang kami tulis ini dapat anda pahami. baiklah, selamat membaca.

Judul : French Cooking
link : French Cooking

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November 2010

For many people, French cooking is the pinnacle of all regional cuisines all over the world. When people hear French food, they immediately associate it with ultimate lusciousness with impeccable elegance. But what makes this type of cooking so special? Is it all a hype, or is French cooking really revered by most food connoisseurs everywhere?

French cooking is special because of the way French people value their food so much. Eating is sacred for the French, if you have heard of their 5-hour dinners and thought of it as an exaggeration, you are wrong. French people really value their meals so much that they devote a lot of time for eating, making it an activity that is central to their daily lives. And for many of those who have tried authentic French cooking, the long sittings are really worth it.

Because the French value their cooking so much, they put nothing but the best in their cuisine. Only the best ingredients are allowed to touch the French kitchen whether it be vegetables, fruits, meats, poultry, condiments or anything else. The French also believe in the seasonality of food so ingredients are only obtained during their best times and thus they are able give their best flavors.

The best ingredients of course deserve the best treatment. And this is why French cooking seems so elaborate. French cooks and chefs take all the efforts in celebrating the wonders of food. They don’t want quality ingredients fresh from their sources to go to waste and so much care and skill are devoted to the French way of cooking.

The French are also keen to exhibit the great efforts they’ve devoted to their cooking by presenting their food in such lavish displays that by themselves are works of art. Some think that the French presentation of food is unnecessary especially garish. But this isn’t true for the French. For them, eating involves all the senses, not only taste, but sound, smell, touch, and sight.

This is why when you are about to take part in French cooking, you are sure to satisfy not only your stomach or taste buds, but your spirit as well. French cooking comes from the very heart of the French culture. It’s not all buzz, but everything you hear about French food is true. Try it out for yourself, and enjoy the delectable offerings of French cooking. by.Resepku

Selasa, 16 November 2010

Puding Buah Nata De Coco

November 2010 - Hallo sahabat Kumpulan Aneka Resep Makanan Lezat, Pada Artikel yang anda baca kali ini dengan judul November 2010, kami telah mempersiapkan artikel ini dengan baik untuk anda baca dan ambil informasi didalamnya. mudah-mudahan isi postingan Artikel Aneka Puding, yang kami tulis ini dapat anda pahami. baiklah, selamat membaca.

Judul : Puding Buah Nata De Coco
link : Puding Buah Nata De Coco

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November 2010



Untuk 15 potong

Bahan I:
400 ml susu cair
½ bungkus agar – agar bubuk
1/8 sendok teh jeli instan bubuk
25 gram gula pasir
50 ml sirup cocopandan
100 gram blewah, di serut panjang

Bahan II:
500 ml air
¼ sendok teh agar – agar bubuk
½ bungkus jeli instan
100 gram gula pasir
50 ml sirup nata de coco lembaran


Cara Membuatnya : Silahkan Anda Downloud disini Puding Buah Nata De Coco

Minggu, 14 November 2010

Easy Tips and Tricks for Quick Cooking

November 2010 - Hallo sahabat Kumpulan Aneka Resep Makanan Lezat, Pada Artikel yang anda baca kali ini dengan judul November 2010, kami telah mempersiapkan artikel ini dengan baik untuk anda baca dan ambil informasi didalamnya. mudah-mudahan isi postingan Artikel Free Article Cooking, yang kami tulis ini dapat anda pahami. baiklah, selamat membaca.

Judul : Easy Tips and Tricks for Quick Cooking
link : Easy Tips and Tricks for Quick Cooking

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November 2010

If an hour's worth of cooking takes a lot of your energy and gets you frustrated, imagine how your female ancestors felt when they had to spend 6 hours or more each day to prepare meals. These days, though, there is no excuse for heating those store-bought pizzas and microwave meals. There are plenty of tricks you can use for quick cooking. All it takes is a little patience, preparation and creativity. Here's how:

Prepare ahead of time.
Half of the time you waste when cooking meals is actually spent on preparation including the planning, ingredient selection, washing, cutting and scraping. If you prefer fresh vegetables, cut them in the sizes you will be using and store them in the fridge. Next time you need julienned carrots, for example, you can just open a prepared batch and use for quick cooking.

The same holds true for pre-cooked ingredients, especially meat and chicken. Simply cook some extra pieces, store them and use them later for a different dish.

Another trick is to use convenience products, such as frozen vegetables, preserved fruits, canned or bottled sauces. This is a step above eating microwave meals and you can shave time off from preparing them. Need pesto sauce for your pasta? Don’t bring out your food processor and open a prepared bottle instead. That's 10 or 15 minutes of cooking time saved.

Review the recipe.
Another quick cooking trick is to learn your recipe beforehand. If you're unsure about a dish, read the recipe thoroughly to acquaint yourself with the ingredients and cooking process. It's a lot quicker to cook something if you have envisioned how the process will unfold and what you will need to use. That way, you can have your utensils and ingredients ready.

Cut up in small pieces and use quick cooking techniques.
Foods that are cut in small, bite-sized pieces are easier to cook compared to larger pieces. Even small pieces of beef or pork will work well even when stir-fried. If pieces are larger, grilling will be an excellent quick cooking method, as well as frying and deep-frying.

Cut once, use twice.
Rachael Ray had it right when she urged people to cut up the ingredients they need all at once and use them as needed. For example, if you need garlic for two dishes, chop up the number of cloves once and use accordingly. It saves you time so you can focus on doing something else.

Learn your specialty.
It's quicker to cook something that you know. When pressed for time, cook a recipe that you are familiar with to save time. by.Resepku

Ekado Tahu Udang

November 2010 - Hallo sahabat Kumpulan Aneka Resep Makanan Lezat, Pada Artikel yang anda baca kali ini dengan judul November 2010, kami telah mempersiapkan artikel ini dengan baik untuk anda baca dan ambil informasi didalamnya. mudah-mudahan isi postingan Artikel Aneka Masakan Indonesia, yang kami tulis ini dapat anda pahami. baiklah, selamat membaca.

Judul : Ekado Tahu Udang
link : Ekado Tahu Udang

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November 2010




Bahan:
7 buah tahu putih sedang, haluskan
250 gr udang sedang ambil dagingnya haluskan / cincang
150 gr daging ayam cincang
1 batang daun bawang cincang / iris halus
5 butir telur puyuh rebus
5 lembar daun kucai
5 lembar kulit pangsit
1 butir telur ayam kocok lepas
1sendok makan tepung terigu

Bumbu:
2 bungkus Royco rasa ayam
½ sdt penyedap rasa
½ sdt gula pasir
½ sdt merica bubuk
4 siung bawang putih haluskan
Minyak secukupnya untuk menggoreng
Saos sambal


Cara Membuatnya : Silahkan Anda Downloud disini Ekado Tahu Udang

Sabtu, 13 November 2010

All the Outdoors Goodness You Want in Quick, Easy Steps

November 2010 - Hallo sahabat Kumpulan Aneka Resep Makanan Lezat, Pada Artikel yang anda baca kali ini dengan judul November 2010, kami telah mempersiapkan artikel ini dengan baik untuk anda baca dan ambil informasi didalamnya. mudah-mudahan isi postingan Artikel Free Article Cooking, yang kami tulis ini dapat anda pahami. baiklah, selamat membaca.

Judul : All the Outdoors Goodness You Want in Quick, Easy Steps
link : All the Outdoors Goodness You Want in Quick, Easy Steps

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November 2010

Campfires have been traditionally used for cooking for as long as man discovered fire. Since it's such an old cooking technique, you'd think that campfire cooking would have been mastered by now. Unfortunately, that isn’t the case. It is still as tricky as ever. Add to that the complication that some parks impose by banning campfires in some areas. But if you're lucky enough to get your chance at campfire cooking, here are tips you can use for your own safety and cooking enjoyment:

Bring the grill

Most campsites have onsite grills but it's always best to ask. Grilling is the best and simplest method you can use for campfire cooking. This method uses direct heat, so it's best utilized for smaller cuts of meat, hamburgers, sausages, toast and barbeques. It's important to pay close attention to the food while grilling it because this method employs direct heat. Food can get burned or catch fire easily.

Another type of cooking you can use with a campfire is roasting, perfect for skewered meats, chicken, hotdogs, sausages and marshmallows. Using skewers (preferably metal to avoid burning), you can cook food over your campfire. In a few minutes, you should be ready to eat.

Prepare the food

The secret to successful campfire cooking is to have the food prepared before going on your trip. This helps you enjoy your time more and saves you a lot of effort from trying to cut, chop or grind your ingredients. If the food is prepared beforehand, you can get cooking as soon as the campfire is ready.

Be practical

Some things that we associate with campfire cooking may not be plausible, such as a pot of soup that hangs over the flames. If set up using found wood, it might prove to be unstable and also difficult to build. If you truly want to use things like this for your campfire, make sure you know the right techniques to use for safe cooking. If all else fails, use a metal rigging to secure the pot in place or just avoid it entirely.

Use ingredients that are easy to cook

Campfire cooking shouldn’t take hours for just a piece of steak. Use recipes that are tried and tested. If you must experiment, have a backup plan. Choose recipes that you know will succeed with and make sure they will cook easily. Try stuffed fish, bacon wrapped steaks, buttered corn on the cob, sliced vegetables, roast beef or pork with prepared sauce and top with fresh fruits, pies or tarts. by.Resepku

Jumat, 12 November 2010

Caramel Kopi Blended

November 2010 - Hallo sahabat Kumpulan Aneka Resep Makanan Lezat, Pada Artikel yang anda baca kali ini dengan judul November 2010, kami telah mempersiapkan artikel ini dengan baik untuk anda baca dan ambil informasi didalamnya. mudah-mudahan isi postingan Artikel Aneka Kue Basah, yang kami tulis ini dapat anda pahami. baiklah, selamat membaca.

Judul : Caramel Kopi Blended
link : Caramel Kopi Blended

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November 2010



Untuk 5 porsi

Bahan caramel :
100 gram gula pasir
100 ml air panas

Bahan :
500 gram es krim vanili
½ sendok teh kopi instan dan ½ sendok teh air panas, dilarutkan
150 ml susu cair
150 gram es larut


Cara Membuatnya : Silahkan Anda Downloud disini Caramel Kopi Blended

Minggu, 07 November 2010

Bola Daging Masak Bening

November 2010 - Hallo sahabat Kumpulan Aneka Resep Makanan Lezat, Pada Artikel yang anda baca kali ini dengan judul November 2010, kami telah mempersiapkan artikel ini dengan baik untuk anda baca dan ambil informasi didalamnya. mudah-mudahan isi postingan Artikel Aneka Masakan Daging, Artikel Aneka Masakan Indonesia, yang kami tulis ini dapat anda pahami. baiklah, selamat membaca.

Judul : Bola Daging Masak Bening
link : Bola Daging Masak Bening

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November 2010



Bahan :
3 ikat daun bayam, ambil daun dan batanng atasnya saja lalu cuci bersih, ambil dan sisihkan
200 gr kornet sapi
200 gr jagung manis pipil
2 batang wortel, cuci bersih dan potong – potong bentuk bunga / sesuai selera
1 butir telur ayam, kocok lepas
600 ml air

Bumbu :
1 bungkus Royco sapi
2 jari temu kunci, cuci bersih dan memarkan
4 lembar daun salam
2 sdm bawang goreng
Minyak goreng secukupnya untuk menggoreng bola daging dan menumis


Cara Membuatnya : Silahkan Anda Downloud disini Bola Daging Masak Bening

Udang Bakar Spesial

November 2010 - Hallo sahabat Kumpulan Aneka Resep Makanan Lezat, Pada Artikel yang anda baca kali ini dengan judul November 2010, kami telah mempersiapkan artikel ini dengan baik untuk anda baca dan ambil informasi didalamnya. mudah-mudahan isi postingan Artikel Aneka Masakan Indonesia, yang kami tulis ini dapat anda pahami. baiklah, selamat membaca.

Judul : Udang Bakar Spesial
link : Udang Bakar Spesial

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November 2010



Untuk 20 buah

Bahan:
500 gram udang, dibelah punggungnya
2 sendok teh air jeruk lemon
½ sendok teh garam
3 siung bawang putih,dicincang halus
1 buah bawang bombay,dicincang halus
2 sendok makan kecap asin
150 gram saus tomat
3 sendok makan madu
1 sendok teh cabai bubuk
4 sendok makan selai kacang krimi
1 sendok teh garam
1 sendok makan merica hitam, ditumbuk kasar
¼ sendok teh gula pasir
1 sendok makan peterseli, dicincang halus
50 gram margarine untuk menumis

Cara Membuatnya : Silahkan Anda Downloud disini Udang Bakar Spesial

Rabu, 03 November 2010

Pisang Kremes

November 2010 - Hallo sahabat Kumpulan Aneka Resep Makanan Lezat, Pada Artikel yang anda baca kali ini dengan judul November 2010, kami telah mempersiapkan artikel ini dengan baik untuk anda baca dan ambil informasi didalamnya. mudah-mudahan isi postingan Artikel Aneka Masakan Indonesia, yang kami tulis ini dapat anda pahami. baiklah, selamat membaca.

Judul : Pisang Kremes
link : Pisang Kremes

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November 2010



Untuk 12 buah

Bahan :
12 buah pisang kapok
Minyak untuk menggoreng.

Bahan pencelup :
50 gram tepung terigu protein sedang.
¼ sendok teh garam.
½ sendok makan tepung beras.
100 ml air.
¼ sendok teh kayu manis bubuk.
1 sendok makan gula merah, disisir.

 

Cara Membuatnya : Silahkan Anda Downloud disini Pisang Kremes

Senin, 01 November 2010

Ikan Kembung Kremes

November 2010 - Hallo sahabat Kumpulan Aneka Resep Makanan Lezat, Pada Artikel yang anda baca kali ini dengan judul November 2010, kami telah mempersiapkan artikel ini dengan baik untuk anda baca dan ambil informasi didalamnya. mudah-mudahan isi postingan Artikel Aneka Masakan Indonesia, yang kami tulis ini dapat anda pahami. baiklah, selamat membaca.

Judul : Ikan Kembung Kremes
link : Ikan Kembung Kremes

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November 2010



Untuk 6 porsi

Bahan :
500 gram ikan kembung sedang, di cuci bersih, dikerat-kerat.
1 sendok the garam.
1 sendok the air jeruk nipis.
Minyak untuk menggoreng.

Bahan Kremes :
120 gram tepung beras.
25 gram tepung sagu.
450 ml santan dari ½ butir.

 

Cara Membuatnya : Silahkan Anda Downloud disini Ikan Kembung Kremes

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