Soto Banjar - Indonesian Chicken Soup

Friday, January 27, 2006

Posted by Poztart Mediain South Kalimantan0 comments

One alternative amongs Soto Banjar famous Indonesian Chicken Soup. Grew up in banjarmasin, capital of South Kalimantan province and this dish now is gaining more popularity. Making the Soto Banjar will take full times and patience but the result is very satisfying. If you're in a hurry or don't have enough time, then you are best to delay it instead of unknown consequences.

In addition to the Spice paste, require seasonings spices herbs Soto Banjar & making it different from other common Indonesian chicken soup. This

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Beef Rendang Padang Recipes

Friday, January 27, 2006

Posted by Poztart Mediain BeefWest Sumatra0 comments

A rich rendang spices. Along with the main ingredient of meat, coconut milk and a paste rendang uses a paste mixed ground spices, which includes ginger, galangal, turmeric leaves and lemon grass, garlic, shallots, pepper and other spices. This mixture is called chef in Minangkabau. Padangnese traditional rendang takes about 4 hours to Cook, not like kalio which requires about half of rendang. Steaks are cooked slowly in coconut milk and spices precisely the right temperature until almost all the liquid is gone, allowing the meat to

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Ayam Goreng Jogja (Yogya Fried Chicken)

Friday, January 27, 2006

Posted by Poztart Mediain Yogyakarta Recipes0 comments

This is one of my favorite side Indonesian dish: Ayam Goreng Yogya. I grew up in the middle of Jogjakarta areas Java, which is before the readings, the famous restaurant franchises such as "days of Ayam Goreng Mbok Berek, Ayam Goreng Suharti, Ayam Goreng Wong Solo etc. Each brand/restaurant has their own secret recipe, but almost identical appearance.

A crispy "chicken fried," buried under a mountain of fried collapses by frying batter seasoned chicken poaching liquid. Served with hot Sambal (chili sauce), lalapan (selected raw vegetables

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