Fry
Joyce's Indonesian Fried Rice
- 50 per
- 2 serrano chiles (red)
- 1 in tamarind pulp (chunk)
- 1/2 english cucumber
- 700 gr long rice (cooked grain white)
- 100 gr green peas
- 90 gr shrimp
- 90 gr purple cabbage (shredded)
- 70 gr chicken (diced cooked)
- 65 gr pepper (diced red)
Jugged Hare
- 1 1/2 bones
- 1 hare
- 1 carrot
- 1 onion
- 1 wine glass port wine
- 1,900 ml water
- some water
- some butter
- some flour to a smooth paste with water
- some gravy
Jus Senatus
- 1 lentils
- 1 clove of garlic
- 1/4 bacon
- 575 ml water
- 575 ml beef broth
- 260 gr carrots
- 240 ml water
- 240 gr onion
- 100 gr celery
Kadin Budu
- 2 eggs
- 1 onion
- 750 gr lamb (finely ground lean)
- 120 gr crumbled beyaz peynir
- 120 gr rice (boiled)
- 7 gr parsley (finely chopped)
- 3 gr dill (finely chopped)
Kadin Gobegi
- 200 oc
- 12 cm
- 2 eggs
- 1/2 lemon
- 1/2 prepared gobegi oil (into)
- 1/2 cooking time so that they brown evenly
- 600 ml water
- 400 gr granulated sugar
- 130 gr flour (plain)
- 55 gr butter
Kae Atar Wot
- 1 onion
- 950 ml water
- 200 gr dry split green peas
- 18 gr tomato paste
- 16 ml corn oil
- 2 gr chow
- 1 gr salt
Kae Misr Wot
- 1 dry lentils (red)
- 1 onion
- 950 ml water
- 18 gr tomato paste
- 16 ml corn oil
- 2 gr chow
- 1 gr salt
Kaeng Ped Cai
- 6 garlic (cloves)
- 4 chicken breasts (whole)
- 4 green onions
- 2 lon
- 1 chiles (dried hot)
- 1/4 wide
- 1/8 caraway seed
- 475 ml coconut milk
- 30 ml peanut oil
- 3 gr coriander (fresh)
Kahlua Stir
- 3 kahlua mixed with
- 1/4 bean sprouts
- 400 gr chicken
- 120 gr cashews
- 120 ml waterchestnuts
- 95 gr snow peas
- 60 ml oil
- 40 gr mushrooms
- 30 gr egg
- 30 ml oil
Kalamaria Parayemista
- 1 kg squid
- 1 onion
- 1 cinnamon stick
- 120 ml dry wine (white)
- 120 ml corn oil
- 80 gr tomato puree
- 60 gr short rice (grain)
- 60 ml water
Kalvefilet Med Sur Flot
- 1/2 gjetst
- 1/4 thickness salt
- 240 ml sour cream
- 45 ml vegetable oil
- 30 gr onion
- 26 gr butter
- 4 slices veal scallops
Kalvefilet Med Sur Flot
- 1 cheese
- 1/2 gjetst
- 1/4 thickness salt
- 240 ml sour cream
- 45 ml vegetable oil
- 30 gr onion (finely chopped)
- 26 gr butter (unsalted)
- 4 slices veal scallops (sliced)
Kang Boa Chicken
- 3 onions
- 2 garlic (cloves)
- 1 eggs
- 200 gr chicken breasts
- 200 gr peanuts
- 45 ml soy sauce
- 45 ml peanut oil
- 60 ml stock
- 22 ml water
- 16 gr ginger
Kangaroo Tail Soup
- 3 sticks of celery
- 3 onions
- 1 kangaroo tail
- 160 gr carrots
- 45 ml soy sauce
- 14 gr butter
- 6 gr black pepper (ground)
- 5 gr nutmeg (ground)
Kare Ikan
- 6 shallots
- 2 garlic (cloves)
- 1 onion
- 1 blade (fresh)
- 1 chilli powder
- 1 salam leaf
- 1/2 powdered lemon grass
- 250 gr santen (thick)
- 120 ml tamarind water
- 30 ml vegetable oil
Karen's Fried Rainbow Trout
- 4 rainbow trout fillets
- 1 egg
- 130 gr flour divided
- 120 ml milk
- 75 gr corn meal
- 5 gr garlic powder
- 2 gr onion powder
- 2 gr paprika
- 1 gr lemon thyme (crushed)
- 1 gr salt
Kashmiri Chicken
- 4 chicken drumsticks
- 4 chicken thighs
- 1 clove garlic
- 1/2 chilli paste
- 140 ml natural yogurt
- 60 ml chicken stock
- 34 gr tikka curry paste
- 30 ml sunflower oil
- 16 gr almonds (ground)
- 5 gr ginger (chopped fresh)
