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      "permlink": "dadar-eggs-34fe2dbacba04",
      "title": "dadar eggs",
      "body": "Dadar eggs a la RM.Padang\n\nIngredients:\n \n3 eggs btr (duck better)\n3 tablespoons roasted coconut\n2 tablespoons rice flour, dissolved with a little water\n1/2 leaf of turmeric leaves, discard the bone, finely sliced\n2 btg leeks, finely sliced\n3 pcs red chilli, milled / sliced ​​thin (can tmb rawit if likes)\n\nSpices are smoothed:\n4 pcs of onion\n3 pcs of garlic\n1 tsp fine coriander\n1/2 teaspoon of fine pepper\n1 teaspoon curry powder\nSufficient turmeric\nSalt taste\nSufficient flavor if likes\nInsufficient cooking oil\n\nStep:\n\nPrepare the duck eggs in a container. Shake briefly. He said if long ngocoknya so make eggs deflated later.\n\nEnter the spice finely. Stir. Add remaining other ingredients. Stir again until evenly distributed. Check the flavors.\n\nPrepare a nonstick flat skillet. I use teflon sized pancakes. Heat oil, put the eggs. Reduce the heat. Close the skillet.\n\nCheck the eggs. Once it feels solid, gently turn the other side. Cook until cooked. Lift. Drain.\n\nServe warm. 👌 I use small teflon for pancakes. Become 2 spheres gini. ![image](https://img.esteem.ws/8ca4lmpcjy.jpg)",
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      "body": "hallo fella steemit how are all i all healthy i want to post a beautiful aceh girl with a graceful and friendly charm that makes a man's heart comfortable and can not turn his eyes and have a smart brain and has the potential to build a trustworthy work\n\n ![image](https://img.esteem.ws/xbt5jrulb8.jpg)\n\n ![image](https://img.esteem.ws/kkdp2chped.jpg)\n\n ![image](https://img.esteem.ws/yp3mx9dy0d.jpg)",
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      "body": "hallo fella steemit how are all i all healthy i want to post a beautiful aceh girl with a graceful and friendly charm that makes a man's heart comfortable and can not turn his eyes and have a smart brain and has the potential to build a trustworthy work\n\n ![image](https://img.esteem.ws/xbt5jrulb8.jpg)\n\n ![image](https://img.esteem.ws/kkdp2chped.jpg)\n\n ![image](https://img.esteem.ws/yp3mx9dy0d.jpg)",
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      "permlink": "sop-buntut-betawi-db4fef6f0dfab",
      "title": "sop buntut betawi",
      "body": "Sop Buntut Betawi\n\nIngredients\n4-6 servings\n\n1 - 1 1/2 kg oxtail (select a small one), wash and excess fat\n1/2 grains of coconut, grated and squeezed with water to 1 liter\n4 tablespoons milk powder / cream, melt with a little hot water\n2-3 tablespoons of samin oil\n4 grains of nutmeg, split into two\n4 cloves\n9 cinnamon sticks, each of which is approximately 5cm in size\nOptional: 1 pack of beef bovine broth\nto taste salt and pepper\n1/2 teaspoon of sugar\n\nSupplementary material :\n1 spring onion, thinly sliced\n1-2 tomatoes, discard the contents and cut the small box\n4-6 citrus fruits, split into two\nSoy sauce\nEmping melinjo fried\nFried onions\n\nPickles:\n1 cucumber, remove the contents and diced small size 1 × 1 cm\n1 piece of carrot, diced small size 1 × 1 cm\n8 grains of shallots, peeled and diced small size 1 × 1 cm\n10 pieces of red chili pepper intact\n3 tablespoons of sugar\n1/2 tablespoon salt\n2 teaspoons white vinegar\n100 ml of water\n\nSambal Rebus Material:\n10 pieces of red pepper\n1 clove of garlic\n1/2 teaspoon salt\n(Can be multiplied two if less and like spicy)\n\nStep:\n \n- For pickles: Make pickles by boiling sugar water and salt to boiling, input cucumber, carrots, red onion and red chili, cook briefly until the water will boil. Put vinegar, lift and chill. Store in refrigerator - For boiled sambal: Boil chilli and garlic until soft, then puree and with salt. - For the soup: Boil the oxtail along with about 1.5 liters of water or more. Make sure everything is under water.\n\n- Season with 1 teaspoon salt, nutmeg, cloves and cinnamon, cook over low heat until almost soft. - Remove the fat, boil back and pour the coconut milk with optional beef cow broth and milk powder, cook over low heat until the meat is really soft. - Add sugary oil, sugar, salt and pepper to taste. - For serving enter pickles, red tomatoes, spring onions, lime juice, with skin, and sweet soy sauce.\n\n- Pour the tail and gravy into a bowl and sprinkle with fried onions and emping melinjo. - Serve hot with white rice sprinkled with a little fried onion and boiled sambal.\n\nNote: the spices added to the water stew aim to remove the smell of meat. Samin oil is an oil commonly used in Indian and Middle Eastern cuisine. Samin oil is sold in canned form and its texture is similar to butter. When not found samin oil, can be replaced with butter. It just tastes a little different because the samin oil gives a distinctive odor. \n\n![image](https://img.esteem.ws/ab6bd5ku7m.jpg)",
      "json_metadata": "{\"links\":[],\"image\":[\"https://img.esteem.ws/ab6bd5ku7m.jpg\"],\"tags\":[\"food\",\"esteem\"],\"app\":\"esteem/1.5.1\",\"format\":\"markdown+html\",\"community\":\"esteem\"}"
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      "permlink": "sop-buntut-betawi-db4fef6f0dfab",
      "title": "sop buntut betawi",
      "body": "Sop Buntut Betawi\n\nIngredients\n4-6 servings\n\n1 - 1 1/2 kg oxtail (select a small one), wash and excess fat\n1/2 grains of coconut, grated and squeezed with water to 1 liter\n4 tablespoons milk powder / cream, melt with a little hot water\n2-3 tablespoons of samin oil\n4 grains of nutmeg, split into two\n4 cloves\n9 cinnamon sticks, each of which is approximately 5cm in size\nOptional: 1 pack of beef bovine broth\nto taste salt and pepper\n1/2 teaspoon of sugar\n\nSupplementary material :\n1 spring onion, thinly sliced\n1-2 tomatoes, discard the contents and cut the small box\n4-6 citrus fruits, split into two\nSoy sauce\nEmping melinjo fried\nFried onions\n\nPickles:\n1 cucumber, remove the contents and diced small size 1 × 1 cm\n1 piece of carrot, diced small size 1 × 1 cm\n8 grains of shallots, peeled and diced small size 1 × 1 cm\n10 pieces of red chili pepper intact\n3 tablespoons of sugar\n1/2 tablespoon salt\n2 teaspoons white vinegar\n100 ml of water\n\nSambal Rebus Material:\n10 pieces of red pepper\n1 clove of garlic\n1/2 teaspoon salt\n(Can be multiplied two if less and like spicy)\n\nStep:\n \n- For pickles: Make pickles by boiling sugar water and salt to boiling, input cucumber, carrots, red onion and red chili, cook briefly until the water will boil. Put vinegar, lift and chill. Store in refrigerator - For boiled sambal: Boil chilli and garlic until soft, then puree and with salt. - For the soup: Boil the oxtail along with about 1.5 liters of water or more. Make sure everything is under water.\n\n- Season with 1 teaspoon salt, nutmeg, cloves and cinnamon, cook over low heat until almost soft. - Remove the fat, boil back and pour the coconut milk with optional beef cow broth and milk powder, cook over low heat until the meat is really soft. - Add sugary oil, sugar, salt and pepper to taste. - For serving enter pickles, red tomatoes, spring onions, lime juice, with skin, and sweet soy sauce.\n\n- Pour the tail and gravy into a bowl and sprinkle with fried onions and emping melinjo. - Serve hot with white rice sprinkled with a little fried onion and boiled sambal.\n\nNote: the spices added to the water stew aim to remove the smell of meat. Samin oil is an oil commonly used in Indian and Middle Eastern cuisine. Samin oil is sold in canned form and its texture is similar to butter. When not found samin oil, can be replaced with butter. It just tastes a little different because the samin oil gives a distinctive odor. \n\n![image](https://img.esteem.ws/ab6bd5ku7m.jpg)",
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      "permlink": "sop-buntut-betawi-db4fef6f0dfab",
      "title": "sop buntut betawi",
      "body": "Sop Buntut Betawi\n\nIngredients\n4-6 servings\n\n1 - 1 1/2 kg oxtail (select a small one), wash and excess fat\n1/2 grains of coconut, grated and squeezed with water to 1 liter\n4 tablespoons milk powder / cream, melt with a little hot water\n2-3 tablespoons of samin oil\n4 grains of nutmeg, split into two\n4 cloves\n9 cinnamon sticks, each of which is approximately 5cm in size\nOptional: 1 pack of beef bovine broth\nto taste salt and pepper\n1/2 teaspoon of sugar\n\nSupplementary material :\n1 spring onion, thinly sliced\n1-2 tomatoes, discard the contents and cut the small box\n4-6 citrus fruits, split into two\nSoy sauce\nEmping melinjo fried\nFried onions\n\nPickles:\n1 cucumber, remove the contents and diced small size 1 × 1 cm\n1 piece of carrot, diced small size 1 × 1 cm\n8 grains of shallots, peeled and diced small size 1 × 1 cm\n10 pieces of red chili pepper intact\n3 tablespoons of sugar\n1/2 tablespoon salt\n2 teaspoons white vinegar\n100 ml of water\n\nSambal Rebus Material:\n10 pieces of red pepper\n1 clove of garlic\n1/2 teaspoon salt\n(Can be multiplied two if less and like spicy)\n\nStep:\n \n- For pickles: Make pickles by boiling sugar water and salt to boiling, input cucumber, carrots, red onion and red chili, cook briefly until the water will boil. Put vinegar, lift and chill. Store in refrigerator - For boiled sambal: Boil chilli and garlic until soft, then puree and with salt. - For the soup: Boil the oxtail along with about 1.5 liters of water or more. Make sure everything is under water.\n\n- Season with 1 teaspoon salt, nutmeg, cloves and cinnamon, cook over low heat until almost soft. - Remove the fat, boil back and pour the coconut milk with optional beef cow broth and milk powder, cook over low heat until the meat is really soft. - Add sugary oil, sugar, salt and pepper to taste. - For serving enter pickles, red tomatoes, spring onions, lime juice, with skin, and sweet soy sauce.\n\n- Pour the tail and gravy into a bowl and sprinkle with fried onions and emping melinjo. - Serve hot with white rice sprinkled with a little fried onion and boiled sambal.\n\nNote: the spices added to the water stew aim to remove the smell of meat. Samin oil is an oil commonly used in Indian and Middle Eastern cuisine. Samin oil is sold in canned form and its texture is similar to butter. When not found samin oil, can be replaced with butter. It just tastes a little different because the samin oil gives a distinctive odor. \n\n![image](https://img.esteem.ws/ab6bd5ku7m.jpg)",
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      "permlink": "nastar-dragon-fruit-cheese-a6c37e57ceae1",
      "title": "nastar dragon fruit cheese",
      "body": "Nastar dragon fruit cheese\n\nIngredients:\n \n100 g margarine\n150 g butter (I use butter milk, vanilla aroma kick bgt k cake)\n80 g of refined sugar\n2 eggs yellow btr\n50 g grated chedar\n50 g of milk powder\n50 g cornstarch\n300 g of low-flour protein (blue key)\nSpread\n1 egg yolks\n1 tbsp honey\n1 tbsp liquid milk\nStuffing\nHomemade dragon fruit jam\n\nStep:\n\nMixer of margarine, butter and refined sugar for 2 minutes (if too long the cake will expand in the oven, rich maya *). Input eggs one by one mixer 1 minute / until well blended\n\nWash the flour and mix well with cornstarch and milk powder. Add the flour mixture to the mixer mixture bit by bit using a spatula. Add even grated cheese until evenly distributed\n\nThe dough forms while being stuffed. Bake in an oven that has been heated for about 15 minutes then remove and sprinkle and sprinkle the cheese as a topping. The oven returns to mature ![image](https://img.esteem.ws/3qbyq4q95z.jpg)",
      "json_metadata": "{\"links\":[],\"image\":[\"https://img.esteem.ws/3qbyq4q95z.jpg\"],\"tags\":[\"food\",\"esteem\"],\"app\":\"esteem/1.5.1\",\"format\":\"markdown+html\",\"community\":\"esteem\"}"
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      "body": "Oyster mushroom satay\n\nIngredients:\n \n300 grams of oyster mushrooms\n3 cloves of garlic, puree\nto taste salt\n2 tablespoons soy sauce\n1 tbsp margarine\n\n🥜 peanut sauce ingredients:\n50 grams of fried peanuts\n1 clove of garlic\n5 chili pepper\n1/2 tsp shrimp petis\n25 grams of brown sugar\nto taste salt\nto taste Water\n\nSupplementary material:\nSoy sauce\nSlices of chili and onion\n\nStep:\n \nWash the mushrooms, tear them into 3 or 4 parts, drain.\n\nThen prepare the water, bring to a boil. Dip the mushrooms for about 30 seconds, drain and squeeze\n\nPuree garlic dg salt, mushrooms mushrooms until well blended\n\nPuncture mushrooms on a skewer\n\nPrepare the grill, heat it, apply with a little margarine.\n\nOlisten mushrooms with margarine and sweet soy sauce. Bake mushrooms until the soy sauce is soaked and browned\n\nLift and flush with peanut sauce and sweet soy sauce\n\nServe with chilli and shallot slices ![image](https://img.esteem.ws/sjrsul4a05.jpg)",
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      "body": "Mocca nougat cake aka cake moka caramel nuts 😋\n\nIngredients\n16 servings\n\n3 eggs (room temperature)\n75 gr sugar\n62 gr floured blue\n10 gr milk powder\n8 gr. Maize\n75 g of liquid margarine\n1/2 teaspoon salt n vanilla powder\nto taste essen moka\nfor decoration: green cherry n buttercream\n\nMaterial for caramel nuts:\n100 gr peeled peanut in the oven\n100 gr sugar\n30 ml of water\n\nStep:\n \nFor caramel peanuts: boil water and sugar until the caramel sauce (slm boiled with jug stir, aja dg dg small fire), after the color brown matikn fire, enter peanut sdh in td oven, stir, put in baking pan and dinginkn, cool, mskkn to plastic bags, then smashed smp jd coarse grains ... caramel nuts aka nougat ready to use😉\n\nFor cake: mixer gulpas and eggs with speed min - medium smp white stamped🍨\n\nWheat flour, milk powder, vanilla powder, salt, cornstarch, then spoon to egg mixture slightly (3 stages) with stirring technique 🍴, After flattening, liquid margarine margin a little bit jg dg backstroke technique, slowly smp average # jgn pk emotion yes 😆, after it mskkn esen moka, just plain pour into pan diameter 20 cm diamond sdh smeared margarine n sprinkled with thin flour, baked in oven slama 25 minutes, 180 ° c\n\nStewh ripe, dinginkn cake, kluarkn dr pan, spread with buttercream sdh mixed esen moka, sprinkle with caramel bean td, decorate cake according to his own creations yes ....... taraaaaa cake ready to eat or sold hehehehe😁😁😁😁 😜😜 \n***\n![image](https://img.esteem.ws/i4eodkx75q.jpg)\n***\n@dekmul FOLLOW ME",
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      "title": "oreo cheesr cake",
      "body": "Oreo Cheese Cake (No bake)\n\nIngredients:\n \n2 packs of vanilla oreo\n150 gr butter\n100 gr whip cream powder\n400 ml of full cream liquid milk\n4 teaspoon gelatin powder (me: agar plain)\n250 gr cream cheese (me: prochiz spready)\n7 pieces of oreo for sprinkling\n\nStep:\n\nMelt butter\n\nSeparate oreo with cream, then puree oreo (I blender pake dry mill)\n\nCombine butter with oreo, mix well\n\nPrepare the unloading pans 20 cm diameter, alasi bottom with baking paper. If ga no bongpas pan can use jar\n\nPour the oreo dough into a pan, flatten it out\n\nDissolve gelatin / agar with 100 ml of water\n\nPrepare the pan, enter the cream oreo, whip cream, cream cheese, and gelatin / agar to be diluted. Cook until melupup, stirring with a whisk baloon\n\nStir constantly do not be left behind because it can burn\n\nAfter exploding, lift and pour into a baking dish\n\nPrepare oreo for sprinkling, blender with dry mill, then sprinkle over the dough with cream cheese, Sprinkle using a filter to neatly\n\nStore the cake in the chiller refrigerator for at least 4 hours\n\nAfter 4 hours can be added garnish such as whip cream, oreo and cherry \n***\n![image](https://img.esteem.ws/chqeni3v7t.jpg)\n***\n@dekmul FOLLOW ME",
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      "title": "belgia cake",
      "body": "<center>milocake, belgian milo cake cake made from milo milk and creamnya cremy taste really milonya, belgium cake who likes to chocolate mandatory try the super soft cake and then coated with chocolate on top of his pakein kit kat that make kick on the tongue down there in a layer with an oreo make super boil kick</center>\n***\n ![image](https://img.esteem.ws/0wqx12756t.jpg) \n***\n![image](https://img.esteem.ws/rxlwmvos98.jpg)\n***\nFOLLOW ME @dekmul",
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      "title": "honey bunny sweety meat rabbit",
      "body": "Honey Bunny Sweety (Meat Rabbit)\n\nIngredients\n5 servings\n\nMaterials 🍣🍣:\n1. 250gr Meat Fillet Rabbit, diced\n\nSpice 🍜🍛:\n1. 5gr White pepper\n2. 1 garlic bun\n3. Salt to taste 4. Sugar to taste\n\nSauce 🍶🍯:\n1. 3sdm oyster sauce\n2. 50ml full cream UHT milk 3. 2sdm Honey\n\nTopping 🍹🍸:\nCoriander celery, fried onions, large red peppers, tomatoes\n\nStep:\n\nCooking: 1. Rabbit Meat is marinated seasoning & ceramic for 15 minutes\n2. Fry in hot oil, until half dry\n\nSaussing:\n1. Oyster sauce, milk, honey mixed so 1, in low heat\n2. Enter the pieces of fried meat,\n3. Add the big red chili, fried onion & chopped celery\n4. Raise serve with warm rice, platting with tomato according to taste 🍣🍱🍚🍸😋😙😍😍 Creation \n***\n![image](https://img.esteem.ws/lj266foimo.jpg)\n***\n@dekmul",
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      "title": "honey bunny sweety meat rabbit",
      "body": "Honey Bunny Sweety (Meat Rabbit)\n\nIngredients\n5 servings\n\nMaterials 🍣🍣:\n1. 250gr Meat Fillet Rabbit, diced\n\nSpice 🍜🍛:\n1. 5gr White pepper\n2. 1 garlic bun\n3. Salt to taste 4. Sugar to taste\n\nSauce 🍶🍯:\n1. 3sdm oyster sauce\n2. 50ml full cream UHT milk 3. 2sdm Honey\n\nTopping 🍹🍸:\nCoriander celery, fried onions, large red peppers, tomatoes\n\nStep:\n\nCooking: 1. Rabbit Meat is marinated seasoning & ceramic for 15 minutes\n2. Fry in hot oil, until half dry\n\nSaussing:\n1. Oyster sauce, milk, honey mixed so 1, in low heat\n2. Enter the pieces of fried meat,\n3. Add the big red chili, fried onion & chopped celery\n4. Raise serve with warm rice, platting with tomato according to taste 🍣🍱🍚🍸😋😙😍😍 Creation \n***\n![image](https://img.esteem.ws/lj266foimo.jpg)\n***\n@dekmul",
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      "body": "Pecel Gendar\n\nIngredients:\n\nrice gendar, cut to taste\nlong beans, cut into pieces\nsprouts short\nready-made bean spices\nto taste hot water\n\nStep:\n \nMake pecel spices: dissolve spices pecel dg sufficient hot water .. viscosity according to taste yaa😊😊😊 set aside\n\nBoil the long beans until half cooked .. just enter the short sprouts .. just boil for a while .. let there krenyes2 nyaa .. more delicious .. drain ..\n\nIn the container .. gender governance .. add the long bean + sprouts .. flush with spice pecel nyaa .. ulalaaaa .. guaranteed addiction .. dij ![image](https://img.esteem.ws/w4z9enxihs.jpg)",
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