Variety Italian Food

Italian Food
Italian Food
Italian Food
Italian Food

In fact, Italian food has a wide variety and a completely different around the world. Present a variety of regional Italian cuisine in Italy to take cues from the surrounding people and spice it with lots of local inspiration to offer a unique Italian cuisine. An interesting example of the famous Italian food is the cuisine of Friuli-Venezia Giulia region. and there are many recipes that have a high taste, about italian cuisine.

Recipe Fish Kodampuli

Ingredients :
King fish - 1kg
Red chilli powder - 2.5 tbsp
Turmeric powder - 1/4 tsp
Onions, thinly sliced - 1/2 tbsp
Ginger, thinly sliced pieces - 1 tsp
Garlic, thinly sliced pieces - 1/2 tsp
Salt to taste
Fish tamarind (Kodampuli) - 2-3 pieces
Oil - 1.5 tsp
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Shallots thinly sliced - 1 tsp
Curry leaves to taste
Kodampuli is a special tamarind normally used in kerala style of cooking
Directions :
Cut the fish into pieces of desired size.
Soak the fish tamarind (kodampuli) in a cup of water and set aside.
Heat oil in a deep pan, and fry the onions until fragrant. Add ginger and garlic and saute until soft.
Mix the red chilli powder and turmeric powder with a few drops of water to make a paste. Add the spice paste to the pan and saute on low heat till the oil separates.
Add salt and kodampuli water + one more cup of water and bring to a boil.
Add fish pieces and cook on medium heat until the fish is cooked.
Heat oil in a small frying pan and add the fenugreek seeds, saute until brown. Now add the mustard seeds and when the mustard seeds start to splutter, add the shallots and curry leaves. Pour this over the prepared fish curry.
Serve with warm rice.

About Ayam Kremes

Spices:

6 shallots
8 garlic cloves
3 tbsp coriander
1 teaspoon pepper
3 cm ginger
salt and sugar to taste

Material Kremes:
2 cups chicken broth (from boiled chicken)
1 / 4 cup rice flour +5 tablespoon tapioca starch
1 egg, lightly origin
5 tablespoons (or to taste) garlic powder (because I really like it if kremesnya garlic taste)

How to Make:
1. Boil the chicken with all ingredients until tender, remove chicken from cooking water.
2. Fry chicken until golden brown (if I'm fond of slightly charred).
3. Mix all ingredients Kremes, fried (use tablespoon per one tablespoon of vegetable ) in hot oil with a rather large fire. Fry until crispy. Lift.
4. Serve chicken with a sprinkling Kremes, hot rice and shrimp paste

Tips:
1. If you want to spice chicken is more pervasive, after boiling in water and fire off, let semalamam, just fried the next morning.
2. If you want to fry Kremes use new oil, no oil used to fry chicken, so that the results were clean kremesnya not black.

About Soto Mie

Material:

Meat, stew, according to taste cut
Egg noodles, boiled until ripe, drained
Cabbage, cut thin
Potatoes, boiled, cut into pieces
Contents vermicelli spring rolls, fried until golden brown
Bay
Orange leaves
Citronella
Galangal, smashed
Ginger, crushed
Green onion, cut into 2 cm of

Spices:
Onion
Garlic
Cayenne pepper
Coriander
Hazelnut
Pepper

Complement:
Tomatoes
Fried onions
Celery

How to cook:
1. Stir-fry ground spices along with bay leaves, lime leaves, lemongrass, galangal & ginger until fragrant, then add to stew water. Add salt & sugar to taste. Bring to the boil and the meat tender.
2. How to serve: put , cabbage, noodles, potatoes, tomatoes, sliced spring rolls vermicelli noodles and then pour the liquid contents. Sprinkle fried onions & celery, give sweet soy & lime juice to taste. Serve immediately.

Recepies Chocolate Pudding with Chocolate Fudge Sauce

Ingredients:
185g self raising flour
1 level tsp baking powder
1 level tsp bicarbonate of soda
2 rounded tbsp cocoa powder
150g caster sugar
2 extra large eggs, beaten
2 tbsp golden syrup or thick pure maple syrup
200ml milk
200ml sunflower oil



Sauce :
175g extra bitter dark chocolate
250ml double (48%) cream
250g icing sugar - sifted

Directions :
Preheat oven to 150C/300F/Gas 2

Grease eight individual 175ml pudding moulds

Prepare pudding :
Sieve all dry ingredients together into a mixing bowl. Make a well in the centre.

Pour beaten eggs into the well with the syrup, milk and oil. Gradually draw dry ingredients in from the sides of the bowl and beat to make a smooth batter.

Pour into prepared moulds and bake in preheated oven for about 25 to 30 minutes, until springy to the touch.

Prepare sauce :
Melt chocolate and cream together in a double boiler.

Gradually beat in the icing sugar until glossy.

To serve, un-mould puddings onto dessert plates and pour fudge sauce over and around the puddings.

Source : Chcocolatetradingco

Ingredients Shrimp Ceviche

Shrimp Ceviche

Shrimp Ceviche

Shrimp Ceviche

Ingredients: * 3 lbs small raw shrimp, cleaned * 4 large tomatoes, seeded and diced * 6 limes, juiced * 4 lemons, juiced * 1 cup cilantro leaves, chopped * 1 serrano chile, seeded and finely chopped * 1/2 of a cucumber, peeled and diced * 1 red onion, diced * salt and pepper to taste * 3 tablespoons tomato sauce

source:http://mexicanfood.about.com/od/fiestaappetizers/r/shrimpceviche.htm

Classic Puff Pastry Recepies

Ingredients
1 pound (4 cups) unbleached all purposed flour / plain flour / wheat flour (or 3 ½ cups flour + ½ cup all-purposed/plain cornstarch / cornflour, or by using 3 ½ cups all purpose flour mixed with ½ cup corn starch)

1 pound (4 sticks) unsalted butter / unsalted butter, ½ stick chilled / cooled, the rest at room temperature / rest at room temperature
1-2 tsp salt / salt (one for sweet, two for savory / 1 for a sweet, two for brine)

1 ¼ cups of cold water / cold water (or a substitute it with 1 Tbs lemon juice for water if you wish to further temper the gluten in the flour / or replace with 1 Tbs lemon juice if desired to further soften the gluten in flour)

Source: King Arthur Flour 200th Anniversary Cookbook