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Resep Diah Didi 2011 – Cooking and doing chef tourism is really fun for me…but there are risks…it’s easy to gain weight…hehe. The thing is, we often try new recipes and have to taste them, well… if they taste good… there’s a lot to taste… hehe……
Finally, if you start to gain weight… it’s the only way to eat. I’ve tried different diets… from cutting out rice, cutting out junk food, drinking green tea, herbal medicine, topical medicine, expensive soft clothes, finally trying herbal medicine from China, which I’m currently trying to get rid of… but I’m really tired.. .really effective… after a week I feel very tired but it’s very sad… because it completely disappears in my work, the sense of taste decreases automatically…
Resep Diah Didi 2011
. .You refuse to take this medicine… it’s scary…
Diah Didi’s Kitchen: Resep Lidah Kucing Keju
In fact, I once tried a safe diet that worked for me…namely the brown rice diet…after having my first child, I gained a lot of weight with my determination to be slim and beautiful again…hehe…Going on a diet i decided…but safe food…i.e eat 3 times as usual but replace white rice with brown rice, steam or boil all side dishes, eat lots of vegetables and fruits, no fried stuff… sweet cakes and other food and it works, you know.I was thin again…for about 2 months..
But trying different food recipes and frequent cooking tours…so now you’ve gained weight again…haha…now it’s stable…I want to eat again using brown rice…I just want stir-fries being consistent in not eating their meals. .. (hope you make it…it’s hard to stop yourself from cooking oil…hehe)
Oh yeah…why is brown rice good for a diet? Because brown rice contains more fiber than white rice, it’s also lower in sugar… and contains more vitamins and minerals, especially B vitamins. , not as fluffy as white rice… So it’s great for dieting… you won’t end up with much because it’s not too flavorful… hehe, but including bold spicy dishes like peppers, stir-fried veggies, etc. . … it can still be a delicious meal… especially when it’s done right. hungry…because of solid food..haha.
How to cook brown rice, it’s really easy and hard, if you cook rice… sometimes it’s still hard, if you add too much water, it becomes soft, it has no taste, so it’s best to cook it normally, then steam it before cooking. Soak it for 1 hour first, it softens quickly and doesn’t lose gas…hehe. Gongso tripe is a traditional Semarang culinary dish. The main ingredient is gongso (salted for a long time) boiled until soft, then with traditional sweet and spicy ingredients.
Diah Didi’s Kitchen: Bikin Nugget Sendiri Yukks
Usually I like to buy gongso tripe at regular restaurants, but now gongso tripe doesn’t taste as good as it used to…so you have to make it yourself to cure the loss of that taste. It’s tastier and more to your taste…hehe. But if you are making it yourself, you have to be patient because you have to boil it for a long time, and boil it over and over again to get rid of the smell…it burned yesterday while you were boiling it, and you ran out of water because you were watching DOWNHIGH on Indosiar…sigh…luckily I’m still cooking you can
Simmer the soup until it softens slightly. Next, season with the usual spices such as garlic, shallots, garlic, coriander, bay leaf, laoise, brown sugar and salt to taste. After that, the taste will be correct. (This is my version…if it’s sold in stores, it’s boiled and put directly into the gongso…)
Saute the mushrooms until fragrant, add garlic, fry until very long and dry, set aside, fry the rest of the oil, then add good garlic…salt until fragrant, add good chili, stir-fry until cooked, then fry again Add the tripe, a little water, salt and soy sauce, stir until cooked and the sauce reduces. Add chopped tomatoes if desired. Finally, sprinkle with fried onions. Serve warm with white rice and fresh vegetables. Yesterday, especially for my husband who loves pita, I also added fried pita…so delicious, he said…if I didn’t like pita..hehe.
In fact, if we want to be practical… we can only buy soto beef, cooked and fried tripe at grocery stores that usually sell iso bacem tripe. After that, you just need to process and season it with this gongso flavor…same taste…both tastes good, no need to worry about raw iso tripe…hehe.I’ve been wanting to try this recipe for a long time but haven’t yet. I couldn’t get used to it… I was busy with the exam. Another recipe… write the recipe first… I’m afraid I’ll lose it… because I cut it out of the magazine, but I haven’t had time to squeeze it yet.
Diah Didi’s Kitchen: Diet Aman Dengan Nasi Merah……
Crust: Mix the flour, icing sugar and butter with a fork until the butter is evenly mixed and crumbly. Add the egg yolks and knead with your fingertips until the dough comes together and forms a round shape.
Cover with plastic wrap and refrigerate for 30 minutes. Roll the tartlet dough into a 0.5 mm thick plastic wrap and form an 8 cm round shape. Grease a small 7cm pie tin with margarine and line the bag with the mixture.
Preheat the oven to 180’c, line the base of the pie with a fork, and bake for about 15 minutes. let cool, remove from pan.
Vla: Melt the corn milk and mix well. Bring the milk and sugar to a boil, add the cornstarch, and stir until thick. Take a little of the mixture, mix it with the egg yolk until soft, add it to the mixture, mix well. cold
Diah Didi’s Kitchen: Resep Babat Iso Gongso
Sprinkle plenty of olive oil over the tartlet skin, arrange the preserved oranges, then spread with the hot orange/apricot jam until glossy. Refrigerate until ready to serve.
Marble cake is an old-school style that is still popular, but today there are many modern cakes that are tastier and more attractive. This old school cake was served at village festivals. I still make a thick cast iron loaf that can be baked in the oven and kneaded by hand…especially old school…sometimes I miss the taste of this cake.
Now you can also change the flavor of marble cake, for example add ribbon, marble cake tastes like ribbon, like this picture of my marble cake… use ribbon, so the color can be more beautiful… light yellow, or you can add mashed banana , it turns out to be a banana-flavored marble cake. .. or add spices and grated lemon … it smells like cake.
I finally got around to making abasaboga marble cake yesterday…I don’t think it’s optimal enough since I only made half the recipe…I think it’s already good. Actually, I once had a marble cake recipe, good…moist and fluffy from a serving tabloid…but now it’s gone because I cut the recipe…cry…cry…nope, haven’t found a suitable recipe yet. Nick hunts for recipes and tries different marble cake recipes.
Kue Dan Kudapan
To make marbles, take a piece of plain dough, then add cocoa powder or chocolate paste. The amount of dough taken can be 1/3 or less, not more than 1/3 of the dough, so the resulting marble shape can be beautiful.
* If you just want a marble pattern on the cake, take the chocolate mixture, place it in the center of the mixture, then use a stick or fork to create a marble pattern.
* Pour the chocolate mixture into the center or place randomly on the baking sheet, alternating with the yolk mixture until all is used up, then create a marble pattern using a stick or fork.
*Pour the chocolate mixture into the batter before pouring it into the pan, then shake it before pouring it into the pan, but this is only suitable for sponge cakes in the dip, not for butter cakes where the batter is thick. .
Apa Saja Jenis Sambel Nusantara Yang Kamu Ketahui? Bagaimana Resep Membuatnya?
Pour the white mixture into a bowl, pour some of the chocolate mixture on top…make marbles with a stick or fork. Pour over the white mixture again, then the chocolate, form another marble shape, etc.
Pastel…never get tired of this dish…delicious…filling and nutrient dense. My dad often asks me to make pasteles when I’m too lazy to eat something heavy. As for filling the pastel, it depends on your taste… just vegetables, more meat or chicken depending on your taste… I usually fill it with carrots, potatoes, chicken and boiled eggs. easy to make..
I just wanted to share the recipe for puffed pastel skin…and it doesn’t go sticky or hard when cold…hehehe…I also love pastel skin that doesn’t use eggs so it stays puffy and doesn’t smell like egg when it’s cold.
The one I use most often to make pastel skin, I blogged about it…so I don’t forget and don’t have to go through the recipe again if I want to make it…hehe.
Diah Didi’s Kitchen: Brownies Kukus Ny Liem
Sift the flour, salt and reserved spices, add the margarine and mix until crumbly. Pour a little into the warm water and whisk until it thickens. fine clay. ready to use.
If I’m bored with Semarang style spring rolls filled with spicy and sweet bamboo shoots… I like to fill spring rolls with more sweet and neutral flavored vegetables… so don’t feel bad if you eat too much…
Add the crushed garlic and minced garlic, chicken, carrots, jicama, tofu, spring onions and other spices and a little water. Finally add the bean sprouts and cook until the water is absorbed.
Finally, after trying to make carrot cake for a long time, carrot cake…I got it yesterday. I was wondering what it tasted like. It smelled so good yesterday when it was baking…the smell of palm sugar and cinnamon in the kitchen…the results were good…good…the cake rose perfectly…the texture was good…moist and soft, tasty, but I don’t think it’s the oven’s favorite. ..does he know that there is a lot of mustard..hehe…his tongue is really sensitive to the taste of the cake…he will keep asking if..he doesn’t like it, just one piece…that’s…
Ongol Ongol Tepung Garut / Larut
Well, strangely enough, I don’t even like the taste of this cake…even though it’s delicious…I don’t want to add too much…it doesn’t look like yesterday’s ribbon cake…that’s all
Diah didi kitchen