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ggs sit in hot water for 12 minutes, drain then run
about 20 minutes.
(Test for doneness by spearing the potato
To make the dressing, place the vinegar in a small bowl and season with salt, black pepper and a pinch of sugar. Gradually whisk in the oil.
Toss the dressing with the radishes and shrimp. Arrange the lettuce in 4 glasses and spoon the radishes and shrimp on top. Garnish with lemon and serve with toast.
Wash and trim radishes, if large cut them in half.
Add radishes to a deep pan, add enough water to cover them.
Add the butter, olive oil, sugar and salt.
Cover and bring to a boil.
Reduce heat to medium low and simmer, covered for 12 minutes. (radishes should be tender and the liquid reduced to a glaze)
If the radishes are cooked before the liquid has reduced then remove the radishes and cook liquid, uncovered until it thickens to a glaze.
Toss the radishes in the glaze, sprinkle with the pepper and parsley and serve.
Blanch broccoli and celery root in boiling salted water for 3 mins, until tender. Shock in ice water then drain. Dice celery root.
In a large skillet, heat butter and olive oil over medium heat. Cook garlic for 30 seconds, or until golden brown. Set aside. Increase heat to medium-high and cook diced radish and celery root for 2 mins, stirring occasionally. Add broccoli, wine and parsley. Cover and cook for 1 min, or until broccoli is tender. Season. Transfer to a serving platter and top with crispy garlic.
Cook pasta in boiling, salted water for 3 mins or following package directions. Run under cold water then set aside to cool completely.
Mix sour cream, creme fraiche, lemon juice, herbs and season. Toss 1/2 mixture with pasta, ham, mushrooms, radishes. Top with sprouts and serve with remaining dressing on side.
Remove from heat.
Put radishes, mustard seeds, black pepper, and
Cut onion in 1-inch pieces.
Slice each radish lengthwise in half.
In a 12-inch skillet over medium heat in hot margarine or butter, cook onion, stirring occasionally, until golden and tender.
Add radishes, salt and pepper; cook over medium heat until radishes are golden.
Stir in sugar and 2 tablespoons water. Reduce heat to low; cover and simmer for 5 minutes, or until radishes are tender-crisp.
Stir in peas; heat through.
Garnish with radish leaves.
Very good with chicken or roast beef.
Really good.
Slice beef into thin strips.
Mix together the marinade ingredients; add the beef slices and marinate for 30 minutes.
Mix the oil, sake, water, sugar and remaining cornstarch in a saucepan.
Heat until very hot, then add the beef and cook for about 3 minutes.
Add the sliced radishes and cook only until the radishes are heated through.
serve immediately.
Trim stems and roots from radishes. Slice into 1/4 inch rounds. Place in 2-quart non-reactive saucepan along with vinegar and water. Bring mixture to boil. Reduce heat and simmer over medium heat until radishes are somewhat tender, about 8 to 10 minutes.
Transfer radishes to bowl with a slotted spoon. Reserve cooking liquid. Let cool separately to preserve crispness of radishes. When both have cooled, combine in airtight container and refrigerate overnight. Serve the next day for best crispness. Makes 3 cups.
Remove leaves and roots from radishes and wash quickly under cold
Wash, trim and quarter radishes.
toss radishes in small bowl with olive oil.
spread on cookie sheet (I line it with foil for easier clean up).
sprinkle with salt.
roast at 375 for 20 to 25 minute.
hops to pan and place radishes among the chops. Cover.
Microwave peas, radishes and water on High for 5 to 7 minutes. Microwave milk, flour, salt and pepper for 1 1/2 to 2 1/2 minutes; stir every 30 seconds.
Pour mixture over peas and radishes.
o 3 quarts of water for the pasta. Add 1 tsp
50 degrees.
If the radishes still have their leafy tops
arge bowl, Cover and chill for anywhere from l hour to
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
dd the edamame. Boil only for a couple of minutes - you