Chilli sauce with the main ingredient is prepared darcabai crushed so out content that taste spicy chili juice and added other ingredients such as salt and shrimp paste.
Sauce is one element of a dish typical Indonesian, Malay, also found in the culinary South Asia and East Asia. There are various variations of sauce originating from various regions.
Sauce is one element of a dish typical Indonesian, Malay, also found in the culinary South Asia and East Asia. There are various variations of sauce originating from various regions.
Description main ingredients sauce
1. The chili or red chili or chili is a fruit and vegetable member of the genus Capsicum. The fruit can be classified as a vegetable or condiment, depending on how it is used. As a spice, spicy chilies are very popular in Southeast Asia as a food flavor enhancer. For art Padang cuisine, chili and even considered a "staple food" to ten (instead of nine). Very difficult for Padang cuisine made without chili.
1. The chili or red chili or chili is a fruit and vegetable member of the genus Capsicum. The fruit can be classified as a vegetable or condiment, depending on how it is used. As a spice, spicy chilies are very popular in Southeast Asia as a food flavor enhancer. For art Padang cuisine, chili and even considered a "staple food" to ten (instead of nine). Very difficult for Padang cuisine made without chili.
Photos chili Curly
benefit Chili
Large red peppers (Capsicum annuum L.) is one of the vegetables that have high economic value. Chili contains a variety of useful compounds for human health. [1]. Sun et al. (2007) reported peppers contain antioxidants that work to keep the body from free radical attack. This is the largest content of antioxidants in green chili. Lasparaginase and chilli also contains capsaicin, which acts as anticancer agents (Kilham 2006; Bano & Sivaramakrishnan 1980).
Peppers (Capsicum annum L) is one of the many vegetable crops cultivated by farmers in Indonesia because it has a high selling price [2] and has several health benefits, one of which is capsaicin which function in controlling cancer. In addition vitamin C is high enough in the chili can meet the daily needs of everyone, but should be consumed in moderation to avoid stomach pain.
Large red peppers (Capsicum annuum L.) is one of the vegetables that have high economic value. Chili contains a variety of useful compounds for human health. [1]. Sun et al. (2007) reported peppers contain antioxidants that work to keep the body from free radical attack. This is the largest content of antioxidants in green chili. Lasparaginase and chilli also contains capsaicin, which acts as anticancer agents (Kilham 2006; Bano & Sivaramakrishnan 1980).
Peppers (Capsicum annum L) is one of the many vegetable crops cultivated by farmers in Indonesia because it has a high selling price [2] and has several health benefits, one of which is capsaicin which function in controlling cancer. In addition vitamin C is high enough in the chili can meet the daily needs of everyone, but should be consumed in moderation to avoid stomach pain.
applesauce
Sauces in terms of cooking means fluids used during cooking or served together food as a flavoring or order food looks good. Chilli sauce and soy sauce is the main sauce in most Indonesian dishes.
The word "sauce" is derived from the French language (sauce) which is taken from the Latin salsus meaning "salted."
The sauce can be made in factories such as ketchup or sauce made cook before the food was served as manis.Salsa sour sauce is the name for the sauce in Spanish. The sauce for lettuce called dressing.
photo red sauce
British cooking
Gravy is the name for the traditional sauce used in baked dishes, such as baked potatoes, roast beef, or vegetable stew with extra pudding. Apple sauce used for cooking pork while flavorful sauce mint leaves are used for cooking lamb. Salad cream is used for lettuce. Ketchup and brown sauce used for fast food. Worcestershire sauce is a sauce similar British English with a strong mustard flavor. Custard is a sweet sauce of egg and sugar that is used as a dessert sauce.
Japanese cuisine
Soy sauce (shoyu), miso and dashi sauce is the main ingredient of Japanese food. Ponzu (citrus flavored soy sauce dilute Yuzu) and sweet sauce Yakitori is an example of the basic ingredients of the sauce with soy sauce. Sumiso sauce to eat konnyaku is an example of the basic ingredients miso sauce plus vinegar. In colloquial Japanese, "sauce" means a type of soy sauce English (Uster sauce or Worcestershire sauce) that have been adapted to the tastes of the Japanese taste. Types of other sauces in Japanese cuisine such as okonomiyaki sauce, tonkatsu sauce and yakisoba sauce.
Chinese cuisine
In the form of various kinds of soy sauce and fermented soy beans, ranging from fish sauce, oyster sauce to hoisin sauce and chili sauce.
Korean cuisine
Doenjang, Gochujang, Ssamjang, and soy sauce is the main sauce in Korean cuisine.
Southeast Asian cuisine
Used for cooking in Indonesia and in Thailand sauce and Vietnamese dishes often use fish sauce.
3. SARI
Cider or juice or cider is the type of fabric used women in the country of India, Bangladesh, Nepal, and Sri Lanka. [1] Sari is a garment that is made up of strands of cloth sewn, variations vary with length of 4-9 meters are applied to the body with an assortment of styles. The most common type is the sari wrapped around the waist, with hooked ends of the shoulders to the lower back. [1] Sari usually used to cover or dress petticoat inside (pavada / pavadai in South India, and Shaya East India), with a blouse choli or Ravika. Choli has short sleeves and a low neck to adapt citizen of South Asia with a very hot summer.
Cider or juice or cider is the type of fabric used women in the country of India, Bangladesh, Nepal, and Sri Lanka. [1] Sari is a garment that is made up of strands of cloth sewn, variations vary with length of 4-9 meters are applied to the body with an assortment of styles. The most common type is the sari wrapped around the waist, with hooked ends of the shoulders to the lower back. [1] Sari usually used to cover or dress petticoat inside (pavada / pavadai in South India, and Shaya East India), with a blouse choli or Ravika. Choli has short sleeves and a low neck to adapt citizen of South Asia with a very hot summer.
4. TERASI
Condiment or seasoning belacan is made from fish and / or shrimp rebon fermented, shaped like dough or paste and black-brown, sometimes coupled with a dye so that it becomes reddish. Terasi an important seasoning in the region of Southeast Asia and southern China. Terasi has a pungent smell and is usually used to make chili paste, but is also found in a variety of traditional Indonesian recipes.
Condiment or seasoning belacan is made from fish and / or shrimp rebon fermented, shaped like dough or paste and black-brown, sometimes coupled with a dye so that it becomes reddish. Terasi an important seasoning in the region of Southeast Asia and southern China. Terasi has a pungent smell and is usually used to make chili paste, but is also found in a variety of traditional Indonesian recipes.
In Malaysia, sometimes belacan burned for more comfortable but tends to lead to a sharp odor.
In the area of Bangka, there are some specific areas that became famous as a producer belacan Toboali. Manufacture by way rebon taken fisherman from the sea, then boiled directly on the beach, after being cooked, crushed and mixed with salt using a wooden mortar, dried back so that the water level is low, then pounded back up can be formed, which is so characteristic form paste.
In Malaysia, the seasoning is called belacan, and in Thailand called kapi. In Indonesia, the paste is often associated with the history of the city of Cirebon that judging from its name in the form of Sundanese language portmanteau of the word ci (water) and
In the area of Bangka, there are some specific areas that became famous as a producer belacan Toboali. Manufacture by way rebon taken fisherman from the sea, then boiled directly on the beach, after being cooked, crushed and mixed with salt using a wooden mortar, dried back so that the water level is low, then pounded back up can be formed, which is so characteristic form paste.
In Malaysia, the seasoning is called belacan, and in Thailand called kapi. In Indonesia, the paste is often associated with the history of the city of Cirebon that judging from its name in the form of Sundanese language portmanteau of the word ci (water) and
5. SALT
In chemistry, a salt compound is neutral with a pH of about 7 which consists of ions.
Salts can also mean:
Salt, used as a spice and food preservative
sodium chloride, the main raw material salt
Salt (cryptography), a block cipher initialization vector
Can also refer to any double meaning salting
Salt is usually salty
HOW TO MAKE Sauce BALACAN
There are various types of sauce belacan actually ... but that so often I enjoy ... since childhood lagi..Lalu I prefer the 'plain' without the added sour fruits like tomato, mango and there sebagainya..Kalu even just a little bit of onion alone ...
For children of my own who will be making sauce belacan own someday ... or those who are just learning to make sauce belacan nak cuba .... I have come Petua ... In addition to conviction and sincerity .... Inshallah will terhasil delicious sauce belacan ...
Ingredients: - red chilli, chilli rice, belacan, a little sugar (1/2 blade), salt (secubit-dah belacan brackish) water and tamarind.
1. Choose a good red chilli. Find rather merekot not strained his skin because he will put out more water. (Difficult for mashed)
2. Mix the chilli rice that is not too spicy. (Eg 'three red chili beans chilli fire + 12 seeds)
3. Make sure the chili in an odd number when mixed both ...
4. Fuel belacan first. (1 1/2 inches)
5. If using a stone mortar, enter all of the material except tamarind water. Do not be too creamed mashed and enter tamarind water (not too liquid) Avg Gaul with children dimples.
6. If using pengisar to make more sauce, Kisar all of materials including acidic water jawa.Jangan Kisar so too subtle.
7. Air tamarind let not too liquid. (Eg: - 3 tbsp tamarind + 3 tbsp water) and dibancuh with cool boiled water.
8. The balance of flavors is very important in making sauce
Salts can also mean:
Salt, used as a spice and food preservative
sodium chloride, the main raw material salt
Salt (cryptography), a block cipher initialization vector
Can also refer to any double meaning salting
Salt is usually salty
HOW TO MAKE Sauce BALACAN
There are various types of sauce belacan actually ... but that so often I enjoy ... since childhood lagi..Lalu I prefer the 'plain' without the added sour fruits like tomato, mango and there sebagainya..Kalu even just a little bit of onion alone ...
For children of my own who will be making sauce belacan own someday ... or those who are just learning to make sauce belacan nak cuba .... I have come Petua ... In addition to conviction and sincerity .... Inshallah will terhasil delicious sauce belacan ...
Ingredients: - red chilli, chilli rice, belacan, a little sugar (1/2 blade), salt (secubit-dah belacan brackish) water and tamarind.
1. Choose a good red chilli. Find rather merekot not strained his skin because he will put out more water. (Difficult for mashed)
2. Mix the chilli rice that is not too spicy. (Eg 'three red chili beans chilli fire + 12 seeds)
3. Make sure the chili in an odd number when mixed both ...
4. Fuel belacan first. (1 1/2 inches)
5. If using a stone mortar, enter all of the material except tamarind water. Do not be too creamed mashed and enter tamarind water (not too liquid) Avg Gaul with children dimples.
6. If using pengisar to make more sauce, Kisar all of materials including acidic water jawa.Jangan Kisar so too subtle.
7. Air tamarind let not too liquid. (Eg: - 3 tbsp tamarind + 3 tbsp water) and dibancuh with cool boiled water.
8. The balance of flavors is very important in making sauce
VARIOUS TYPES OF DRAWINGS SAUCE BALACAN
Video Making Sauce Balacan
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