Origin Australia cooking competitions, My Kitchen Rules season 7 broadcast channel Diva had just ended. Indonesia contestants, two brothers Tasia and Gracia out as champions.
Strength in preparing sauces and seasoning make them superior to other contestants are no less great. The experience of living in some countries, such as Indonesia, then India, and now Australia, making both of them rich in terms of taste naturally.
Well, there is one of special dishes of Tasia and Gracia when competed in My Kitchen Rules suitable for food really Lebaran. Watch how to make it, yuk.
Meat Stews or ” resep semur daging ” in indonesian language
Preparation: 35 minutes
Cooking time: 1.5 hours
Serves: 6 people
2 kg of beef, cut into pieces
8 Tbsp vegetable oil
3 plum tomatoes (280 grams), cut into pieces box
5 cardamom seeds
6 grains cloves
1 stick (2 grams) cinnamon
1 litre of hot water
4 cubes beef broth
5 tbsp sweet soy sauce, insert four spoon first, then a scoop of cooked again after
1/2 tsp grated nutmeg
Salt and freshly ground black pepper to taste, to taste
500 ml of hot water (if needed so meat is gently to give more liquid)
12 small potatoes
Spicy stews pasta ingredients:
25 grains of red onion, small size (155 gr)
13 garlic cloves (33 grams)
16 Pecan Roasted grains (44 grams)
27 grams of fresh ginger
1 1/2 plum tomatoes, cut into pieces box
1 grains of red onion (21 grams)
2 cloves garlic (7 gr)
10 Gr. shrimp paste
40 fruit pepper (80 grams)
1 red chili pepper fruit (15 gr)
20 gr of Palm sugar, coarse cut
1 tsp salt
1 slice lime
Bean sprouts stir-fry ingredients:
245 grams of bean sprouts
4 cloves garlic
42 grams of onion
1 large red chilli
1/2 tsp chicken bouillon powder
1/4 TSP shrimp paste
96 gr scallions, thinly sliced
Salt and pepper for seasoning
1 tsp oil
1 tsp of shaoxing wine
How to Cook:
Boil the potatoes in a large pot, Cook until tender and drain.
Make spicy stews to pasta, put all the ingredients in a food processor until it becomes a smooth paste.
Heat the oil in a saucepan presto (pressure cooker), enter the cardamom, cinnamon, and cloves. Cook until fragrant cardamom seeds and began to break apart.
Add pasta and spicy stews Cook until fragrant and browned. Be sure to stir constantly to keep it from sticking to the Pan and godong.
Pat dry using paper towels and cook the meat the meat until browned in the pan.
Meanwhile, make the gravy of the broth by means of dissolving 4 cubes beef broth into a liter of water.
Stir in tomatoes, four tablespoons sweet soy sauce, and nutmeg into the pot. Stir in Gravy, Cook the broth to boil.
Cover the Pan and cook the presto to 40 minutes or until beef is tender.
After the meat is soft, continue to cook the sauce without shut down.
Add the potatoes to be boiled.
Add water if needed and a tablespoon of sweet soy sauce with salt, pepper, and Add pepper if needed.
To make sauce, fried tomatoes, shallots, garlic, shrimp paste and above the skillet until browned. In a small saucepan, boil chili till soft and the colours are a bit changed. Put all the ingredients into a food processor, add the Palm sugar and salt, puree to taste. Add a slice of lime.
To make sautéed bean sprouts, first enter the chili, onion, garlic, and shrimp paste into blender, puree. Heat a tablespoon of oil in a large frying pan and add the pasta, FRY until fragrant and lightly browned pasta began. Stir in bean sprouts, scallions, chicken stock powder, and shaoxing wine. Add salt and pepper to taste as a flavoring. Make sure you don’t cook it too ripe.
Serve over meat in a large plate and flush with sautéed bean sprouts. Serve sauce in a small sauce Bowl.