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It will be better the next day or even the day after that. The dish should not be eaten hot - let it cool a bit, or better yet, entirely. Lay down a third layer, covering it with the remaining grated cheese, egg-tomato sauce, and if need be a little more tomato sauce to cover.īake in a slow oven for about an hour, turning the heat up in the last few minutes to lightly brown the top.
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Next, beat the eggs with 2/3 cup of tomato sauce.Īrrange a third of the eggplant in the bottom of the dish, overlapping the slices slightly, and cover them with 2 tablespoons grated cheese, 5-6 pieces basil leaves, 2-3 tablespoons of the egg sauce, and half the mozzarella. Take a 10-inch diameter oven-proof dish that's about 3 inches high and spread a couple of tablespoons of tomato sauce over it. Mince the basil and cut the mozzarella into thin slices, then cut the slices into strips. Set the slices upright in a rack to drain, then put them on a sheet of absorbent paper to remove all the oil you can. In the mean time, heat a pot of oil to the smoking point, then fry the eggplant slices, a few at a time, removing them from the oil while they are still lightly coloured.
#TIPS MENGGORENG KACANG TANAH SKIN#
Can also leave the skin on, no need to peel.Īfter 1 to 2 hours rinse them and pat them dry. Peel the eggplants and cut them into quarter-inch slices salt them and place them between plates to press out the bitter juices. Salt the sauce when it is done and don't add oil, as the eggplant will have absorbed enough in frying. When they have softened, drain them and put them through a food mill, then cook them a little more over low heat, without letting the sauce thicken too much.
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You can also use 3.6 lbs of canned tomatoes or 1 1/2 quarts bottled tomato sauce.ĭrain the tomatoes well, and cook them with the minced onion and a sprig of basil. Since the wateriness of fresh tomatoes varies the above is a minimum.
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This recipe below is an Internet recipe, and the steps provided are clear.Ĥ lbs eggplant (2 kg terung bulat besar atau panjang, potong senipis 1/4" tak perlu buang kulit)Ģ and 1/2 lbs ripe tomatoes, blanched, peeled and chopped*ģ/4 lbs fresh mozzarella (or buffalo milk if possible) In David's recipe, the ground beef and tomato sauce are cooked together before layering on the fried eggplant slices.
#TIPS MENGGORENG KACANG TANAH HOW TO#
This is a different version than the one I was taught how to make by a Canadian - David Wright, a computer science student at Stanford University, in the early 1980s. Thus, the easiest way to weight loss in obese and overweight persons is to reduce carbohydrate intake (eg 50 g rice at meal times in Asians) and taking apple cider vinegar drink as much as possible daily. Taking weight measurements daily and continuously will help you to monitor your weight loss.Įating 50 g of rice at meal times will also help the liver to correct itself and further aid in burning excess fat in the body. Fat will not disappear rapidly, but will disappear bit by bit and can be unnoticeable. If one is already obese or overweight, reverting to eating 50 g of rice at meal times is a good start for weight loss.ĭrinking apple cider vinegar drink at meal times, will further reduce abdominal fat (belly fat). Obesity can lead on to gross obesity (super fat). In the long run (eg 10-15 years), weight gain can only worsen, and lead to being overweight and then obesity. You can eyeball what 50 g is by taking a handful of cooked rice - this is approximately 50 g.Įating more then 50 g of rice will lead to weight gain. It is better to take small amounts of rice at any meal time.Įach person needs only about 50 g of rice at meal times. Rice is therefore fattening if eaten in large amounts, and not much exercise is done daily. This means eating rice can quickly convert rice to give blood glucose. Rice falls into the carbohydrates category and has a high glycaemic index. Southeast Asians and Malaysians eat rice daily.