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	<title>Resep Masakan Indonesia Resep Masakan Kita &#187; Gula</title>
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	<description>Resep Masakan Indonesia, Resep Masakan Ayam, Resep Masakan Daging, Resep Masakan Ikan, Aneka Resep Masakan, Resep Masakan Jawa, Resep Masakan Tradisional</description>
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		<title>Resep Masakan Otak-otak Tengiri</title>
		<link>http://www.resepmasakankita.com/resep-masakan-otak-otak-tengiri.html</link>
		<comments>http://www.resepmasakankita.com/resep-masakan-otak-otak-tengiri.html#comments</comments>
		<pubDate>Mon, 07 Sep 2009 15:50:08 +0000</pubDate>
		<dc:creator>Chef Mbilung</dc:creator>
				<category><![CDATA[Resep Ikan]]></category>
		<category><![CDATA[Resep SeaFood]]></category>
		<category><![CDATA[Bawang Putih]]></category>
		<category><![CDATA[Daging]]></category>
		<category><![CDATA[Daun Bawang]]></category>
		<category><![CDATA[Garam]]></category>
		<category><![CDATA[Gula]]></category>
		<category><![CDATA[Ikan Tengiri]]></category>
		<category><![CDATA[Kacang]]></category>
		<category><![CDATA[Masakan]]></category>
		<category><![CDATA[Otak-otak Tengiri]]></category>
		<category><![CDATA[Resep]]></category>
		<category><![CDATA[Sambal]]></category>
		<category><![CDATA[Santan]]></category>
		<category><![CDATA[Tepung]]></category>

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		<description><![CDATA[Resep Masakan Otak-otak Tengiri
Bahan :
- 500 gr daging ikan tenggiri segar
- 50 gr sagu cap sagu tani
- 1 sdm tepung terigu
- 4 siung bawang putih
- 2 tangkai daun bawang iris
- 1/2 bks santan kara campur air menjadi 1 gelas
- 1 btr putih telur
- gula-garam secukupnya
- daun pisang tentu buat bungkusnya
Cara membuat :
- masukkan semua bahan [...]]]></description>
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		<item>
		<title>Resep Masakan Bakso Sapi</title>
		<link>http://www.resepmasakankita.com/resep-masakan-bakso-sapi.html</link>
		<comments>http://www.resepmasakankita.com/resep-masakan-bakso-sapi.html#comments</comments>
		<pubDate>Sat, 22 Aug 2009 18:16:24 +0000</pubDate>
		<dc:creator>Chef Mbilung</dc:creator>
				<category><![CDATA[Hidangan Utama]]></category>
		<category><![CDATA[Bakso]]></category>
		<category><![CDATA[Bawang Putih]]></category>
		<category><![CDATA[Garam]]></category>
		<category><![CDATA[Gula]]></category>
		<category><![CDATA[Kaldu]]></category>
		<category><![CDATA[Masakan]]></category>
		<category><![CDATA[Merica]]></category>
		<category><![CDATA[r]]></category>
		<category><![CDATA[Resep]]></category>
		<category><![CDATA[Sapi]]></category>
		<category><![CDATA[Telu]]></category>
		<category><![CDATA[Tepung]]></category>

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		<description><![CDATA[Bahan:
Daging sapi giling 1/2 kg
Bawang putih 3 bh dihaluskan.
Tepung Sagu 50 gram
Garam secukupnya. (1 sdt)
Putih telur 1 bh
Sediakan:
Air panas/ mendidih 1 baskom
Air dingin/air es 1 baskom

Cara membuat BAKSO SAPi:
Campur semua bahan sampai teraduk rata dan tidak melekat.  dengan menggunakan tangan dan sendok.  Basahkan tangan dengan air, ambil campuran daging dengan tangan dan genggam [...]]]></description>
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		<title>Resep Sate ayam</title>
		<link>http://www.resepmasakankita.com/resep-sate-ayam.html</link>
		<comments>http://www.resepmasakankita.com/resep-sate-ayam.html#comments</comments>
		<pubDate>Sat, 22 Aug 2009 07:30:41 +0000</pubDate>
		<dc:creator>Chef Mbilung</dc:creator>
				<category><![CDATA[Hidangan Utama]]></category>
		<category><![CDATA[Resep Ayam]]></category>
		<category><![CDATA[Buka Puasa]]></category>
		<category><![CDATA[Garam]]></category>
		<category><![CDATA[Gula]]></category>
		<category><![CDATA[Kacang]]></category>
		<category><![CDATA[Kecap]]></category>
		<category><![CDATA[Kulit]]></category>
		<category><![CDATA[Lemak]]></category>
		<category><![CDATA[Resep Masakan]]></category>
		<category><![CDATA[Sate Ayam]]></category>

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		<description><![CDATA[Mari Buka Puasa dengan Resep Sate Ayam
Bahan :
- ayam fillet kalau rajin beli ayam utuh
- garam gula secukupnya
Lemak ayam:
panaskan kulit dan lemak ayam dengan api kecil, maka akan didapat cairan lemak buat pengoles
Sambal kacang :
- campur semua jadi satu tambahkan air dominan rasa kecapnya
- kacang tanah goreng
- kemiri atau kacang mede digoreng
- gula dan garam [...]]]></description>
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