FOR Dyah Rachmalita, Lita owner Decoration glass painting, cooking is not the main thing. Fun in the media painted glass make these veiled women rarely are in the kitchen. But that does not mean there is no menu that became his favorite. There was a light menu that makes Lita occasional foray into the kitchen.His favorite menu is soup and Shrimp Fried Sweet Corn Flour. Usually, two menus are the mainstay of Lita for the breakfast menu or lunch. Especially for fried shrimp, as well as an additional side dish, too often enjoyed as a snack.Corn soup, for Lita is suitable for consumption at any time, even when the stomach rumbling when required to work overtime to make design of glass painting, which is the menu's most powerful drug."Texture is not heavy, but quite pleasant. Because carbohydrate and fat little or almost not there, so it remains safe even if consumed at night, ".Usually for lunch, Lita get around the additional corn soup with rice. Foods with high carbohydrate content is said Lita able to meet the needs of energy intake is large enough to keep the stomach did not go off until dinner time arrived."In addition to its needs, as well as habit. His name is also the Javanese, not comfortable if you do not eat rice, "he said as he chuckled.Especially for fried shrimp, as well as an additional side dish, too often enjoyed as a snack. This menu is used as a variety of dishes at night when his companion overtime."Moreover, today many orders from Jakarta, so it should be much nglembur night. Yes if you do not snack shrimp corn soup. Just when I'm bored, buy a meal outside, "he said
Sweet Corn SoupThis dish is most enjoyable when they are cold. Warm nan thick gravy spiced sweet pepper with shelled corn can be enjoyed with rice to make it more filling.
Material- Sweet corn 1 / 2 kg- Meatball 70 grams (5 points)- 5 cloves garlic- Pepper powder 1 tablespoon (to taste)- Egg 1 item- Sugar 1 teaspoon- 1 teaspoon salt- 2 stalks celery- Water 1 liter- 4 tablespoons flour
Estimated cost: USD 20.000 / 4 servingsHow to make- Corn steamed until half-cooked about 15 minutes after it is combed- Puree the garlic and pepper, stir-fry until fragrant- Cut the meatballs into four sections- Boil water in a saucepan, put the meatballs, sweet corn and seasonings that have been pan-fried, leave for two minutes.- Whisk the eggs and then enter into the saucepan while stirring slowly.- To get an impression ketal, mix flour with water to dilute, enter into a panic, stirring constantly.- Add sugar and salt to taste. If less was spicy, pepper powder can be added.- Last enter the celery that has been cut roughly.- Sweet Corn Soup is ready to serve
Tips- Try using sweet corn because it will memberika aroma and taste more delicious than ordinary corn- As a variation can be added to a mixture of sausage, chicken, carrots, or other vegetables.- Wheat flour used to thicken the water can be replaced with cornstarch. As a result, will gravy thick but still clear.
Shrimp Fried FlourBesides as a side dish, fried shrimp can also be enjoyed as a snack while watching a soccer match. Suggested eaten while hot with chilli sauce accompanied.
Material:- Shrimp 1 / 2 kg- Orange juice 1 tablespoon- Salt to taste- 2 cloves garlic- 150 grams flour- 1 egg- ½ teaspoon baking powder- Sufficient water
Method:- Skin peel shrimp, leaving head and tail exhaust. Cut back to remove the dirt.- Mix the lime juice, salt and garlic. Enter the shrimp and stir well, allow 30 minutes for flavor to infuse.- Whisk the eggs, put them in the flour and baking powder, mix with water to dilute- Dip the shrimp into the flour batter, fried in hot oil until cooked.- Remove and drain.
Tips:Today many spices flour sold in the market. if you want practical, choose only one brand of flour providers seasoning for fried shrimp.
Soft shell, no hassle
LOCATED in the highlands, where to eat in the city of Malang rarely featuring seafood menus. But that does not mean nothing at all shop or restaurant which serves seafood such. One of the restaurants that serve it is RM Fish Burn 52.
In this restaurant quite a lot of variants to choose from seafood menu. Call it a variety of crab, squid processed, to a variety of fish cooked in various ways and distinctive flavor.
One of the mainstay in the dining menu is Crab Soka menu. Soka Crab is a type of crab is different compared to other crab species. According to RM Fish Owner Fuel 52, Farida, the most fundamental difference between Crab Soka with other crab species lies in its shell.
"If ordinary hard shell crab, but if Soka soft shell crab. So shell crab is eaten as meat, "
Soft Shell Crab Soka is no other place because of the different animals. Namely crab legs are cut first when the cattle are made. Then approaching the harvest, the legs of these crabs grow with the new shell is soft.
In RM Fish 52 Fuel own visitor can enjoy the Crab Soka with various offerings. For lovers of spicy, black pepper seasoning can choose. Plain and spicy sour sauce. And those who choose safe, sweet and sour flavor, barbeque, salted egg, curry and fried flour could be the right choice.
Salted Egg Crab Soka
Material:
- 150 grams of soft-shelled crabs, cut into pieces
- Wheat flour is 50 grams of protein
- Tang mien flour 20 grams
- Baking powder 10 grams
- Cooked salted egg yolks 3 eggs, mashed
- Margarine 20 grams
- Water 60 ml
- Cooking oil 750 ml
Method:
1. Mix all ingredients except egg yolks and margarine. Mix well.
2. Heat oil, fry the crab until golden. Remove and drain.
3. Heat the margarine, put the egg yolks. Mix well.
4. Enter the crab, dressed crab stir until eggs. Remove and serve.
Tips:
To make seafood does not smell fishy when served, soaking before cooking should be done first with lemon juice. Soaking is not necessary for too long because it could interfere with the texture of flavor.
