{"id":198,"date":"2012-05-14T15:19:24","date_gmt":"2012-05-14T13:19:24","guid":{"rendered":"http:\/\/gereonskeukenthuis.nl\/blog\/?p=198"},"modified":"2016-03-18T15:48:26","modified_gmt":"2016-03-18T14:48:26","slug":"daging-tumis-paprika-sent-by-fenny","status":"publish","type":"post","link":"https:\/\/gereonskeukenthuis.nl\/blog\/daging-tumis-paprika-sent-by-fenny\/","title":{"rendered":"Daging tumis paprika, sent by Fenny"},"content":{"rendered":"<h2><\/h2>\n<div>\n<div>\n<div><\/div>\n<div id=\"post-body-1797742993860285544\">\n<div><a href=\"https:\/\/i0.wp.com\/4.bp.blogspot.com\/-wSD9MKI0Uso\/T7CxuSnRJxI\/AAAAAAAAAMI\/kOeVpOMM8co\/s1600\/fenny.jpg\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/4.bp.blogspot.com\/-wSD9MKI0Uso\/T7CxuSnRJxI\/AAAAAAAAAMI\/kOeVpOMM8co\/s320\/fenny.jpg?resize=320%2C240\" alt=\"\" width=\"320\" height=\"240\" border=\"0\" \/><\/a><em>Picture\u00a0of\u00a0dish by Fenny!<\/em><\/div>\n<div><\/div>\n<p>I\u00a0come from a family\u00a0in which every\u00a0member is connected to the food\u00a0or wine\u00a0in a way. Either\u00a0preparing or enjoying it.\u00a0Since\u00a0last year\u00a0our family\u00a0is\u00a0extended with a cooking princess from Indonesia, her name is\u00a0Fenny.\u00a0This means a vast extension of our daily menus with all kind of exotic dishes. Apart from\u00a0cooking Fenny dedicates her time to architecture, teaching and writing a blog on her experiences in Holland\u00a0<a href=\"http:\/\/www.typicalnl.wordpress.com\/\">www.typicalnl.wordpress.com<\/a>\u00a0As promised I put a recipe she sent me on my blog. It is called\u00a0<strong>Daging tumis paprika.\u00a0<\/strong>No wine suggestion. To pair this dish I would suggest the thing all Dutch men do, a cold beer!<\/p>\n<div>Ingredients:250 g\u00a0 thinly sliced meat (beef)<\/p>\n<\/div>\n<div>1 onion, sliced into half rings<\/div>\n<div>3 garlic cloves, chopped<\/div>\n<div>1 tsp\u00a0ginger powder (djahe)<\/div>\n<div>3 tbs oyster sauce<\/div>\n<div>3 tbs Ketjap asin (salty soy sauce)<\/div>\n<div>3 tbs Ketjap manis (sweet soy sauce, I used brand from Bango or ABC for better taste, you can find mostly in TOKO)<\/div>\n<div>1\/2 tsp salt<\/div>\n<div>1\/2\u00a0tsp\u00a0pepper<\/div>\n<div>1 bell pepper<\/div>\n<div>1 bunch of\u00a0chives, sliced\u00a0in\u00a0fine\u00a0rounds<\/div>\n<div>3 tsp Maizena, dissolved in 50 ml water<\/div>\n<div>vegetable oil<\/div>\n<div><\/div>\n<div>Marinade ingredients:<\/div>\n<div>2 tbs Ketjap asin (salty soy sauce)<\/div>\n<div>1 tbs sesame oil<\/div>\n<div>1 tsp baking soda<\/div>\n<div>1 tsp sugar<\/div>\n<div>1\/2 tsp pepper<\/div>\n<div>3 tsp Maizena, dissolved in 50 ml water<\/div>\n<div><\/div>\n<div>Preparation:<\/div>\n<div>Marinade the meat with all marinade ingredients for three hours, put in refigrator.\u00a0\u00a0Heat up\u00a03 tablespoons of\u00a0vegetable oil, fry the meat until brown, put aside (keep warm under foil) Again heat up\u00a03 tablespoons of\u00a0vegetable oil, put garlic cloves, ginger powder\u00a0and onions.\u00a0Add the\u00a0oyster sauce, salty soy sauce, sweet soy sauce, salt, pepper powder. stir it well. Add the sliced bell pepper.\u00a0Put the meat that you fried before. Add the finely chopped chives. Finally add the mix of water and Maizena and stir it well. Serve this\u00a0dish with some rice and Indonesian prawn crackers.<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Picture\u00a0of\u00a0dish by Fenny! I\u00a0come from a family\u00a0in which every\u00a0member is connected to the food\u00a0or wine\u00a0in a way. Either\u00a0preparing or enjoying it.\u00a0Since\u00a0last year\u00a0our family\u00a0is\u00a0extended with a cooking princess from Indonesia, her name is\u00a0Fenny.\u00a0This means a vast extension of our daily menus with all kind of exotic dishes. Apart from\u00a0cooking Fenny dedicates her time to architecture, teaching &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/gereonskeukenthuis.nl\/blog\/daging-tumis-paprika-sent-by-fenny\/\" class=\"more-link\">Lees verder <span class=\"screen-reader-text\">&#8220;Daging tumis paprika, sent by Fenny&#8221;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"Daging tumis paprika, sent by Fenny","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4,3,2,6],"tags":[],"class_list":["post-198","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-hoofdgerechten","category-lunch-gerechten","category-terroirgerechten"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Daging tumis paprika, sent by Fenny - Gereons Keuken Thuis<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gereonskeukenthuis.nl\/blog\/daging-tumis-paprika-sent-by-fenny\/\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Daging tumis paprika, sent by Fenny - Gereons Keuken Thuis\" \/>\n<meta property=\"og:description\" content=\"Picture\u00a0of\u00a0dish by Fenny! I\u00a0come from a family\u00a0in which every\u00a0member is connected to the food\u00a0or wine\u00a0in a way. Either\u00a0preparing or enjoying it.\u00a0Since\u00a0last year\u00a0our family\u00a0is\u00a0extended with a cooking princess from Indonesia, her name is\u00a0Fenny.\u00a0This means a vast extension of our daily menus with all kind of exotic dishes. 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