Materials :
500 grams of milkfish
1 tablespoon coriander
3 cm turmeric old
2 cloves of garlic
1 teaspoon salt
250 ml oil for frying
50 ml cooking oil
2 tomatoes split 8 parts
2 tablespoons soy sauce
100 ml of water
spices :
10 pieces of red chili
5 red onions
3 cloves of garlic
3 cm ginger
4 items hazelnut
How to Make :
Clean the fish, remove the gills and feces. Cut the fish into 3 pieces, set aside.
Marinate the fish with coriander, turmeric, garlic, and salt that has been refined. Let stand about 15 minutes, then fry until brown.
Heat cooking oil stir-fry seasoning, puree until fragrant. Enter tomatoes, soy sauce, and water. Cook until the tomatoes wilt and shrink water.
Enter milkfish, absorb seasonings and cook until the lift.
Material to make meatball
250 grams of ground beef
1 large piece of white out
2 tablespoons fried onions, crushed
1 leek, thinly sliced
2 teaspoons oyster sauce
1/4 teaspoon baking powder
1 teaspoon salt
Material to make soup
1 liter of water
Half grain onions, chopped
1/2 teaspoon pepper
2 teaspoons salt
SUPPLEMENTARY :
Green cabbage
1 leek, thinly sliced
HOW TO MAKE :
Boil water, put the onion, pepper, and salt. Set aside.
Combine all ingredients meat balls, take 1 tablespoon of dough, form a round, boiled in water gravy. Cook until meat balls float.
Serve the soup with mustard greens and a sprinkling of chives.
INGREDIENTS
750 ml chicken broth
2 carrots, diced
2 potatoes, diced
5 pieces of chicken sausage, cut into 1 cm
1/4 teaspoon ground nutmeg
1/2 teaspoon ground pepper
1 teaspoon salt
150 grams of broccoli
1 tomato, cut into 8 pieces
2 pieces of leek, sliced oblique
1 stalk celery, finely sliced
3 tablespoons fried onions
3 tablespoons margarine for sauteing
FINE HERBS CHICKEN SAUSAGE SOUP
6 red onions
2 cloves of garlic
1 cm ginger
HOW TO MAKE CHICKEN SAUSAGE SOUP
Melt margarine, saute ground spices until fragrant. Enter stir into the chicken broth.
Add carrots, potatoes, and chicken sausage. Give nutmeg, pepper and salt, mix well. Cook until carrots and potatoes are tender.
When almost cooked, put broccoli, tomatoes and sliced green onion.
Remove and serve Chicken Soup Sausage in warm, with a sprinkling of celery leaves and fried onions.
Ingredients Chicken Soup Macaroni
250 grams of chicken breast meat
1 liter of water
100 grams of carrots, cut crosswise 1/2 cm
100 grams of canned button mushrooms, thinly sliced
60 grams of frozen peas
75 grams of macaroni, boiled
2 tablespoons margarine
2 tablespoons fried onions
1 stalk celery, finely sliced
1 leek, thinly sliced
Subtle Seasoning Chicken Soup Macaroni
3 red onions
2 cloves of garlic
1/2 teaspoon ground nutmeg
1/2 teaspoon pepper
2 teaspoons salt
1 teaspoon sugar
How to Make Chicken Soup Macaroni
Boil chicken with 500 ml of water until tender, remove from heat. Diced, and enter back into the cooking water. Set aside.
Heat margarine, mashed spices until fragrant. Enter stir into the chicken stew. Add the remaining water.
Add the carrots, button mushrooms, peas, macaroni, and green onion. Cook until boiling.
Remove and serve warm with a sprinkling of fried onions and celery.
MATERIALS :
4 cloves garlic, thinly sliced
3 red onions, thinly sliced
3 pieces of red chili, sliced oblique
2 cm ginger, crushed
1/2 spoon of shrimp paste, fried
250 grams of green beans, cut into 2 cm
150 grams of ground beef
50 ml of water
1 teaspoon salt
1/2 teaspoon sugar
3 tablespoons vegetable oil for sauteing
HOW TO MAKE :
Heat oil and saute onion, garlic, red pepper, ginger, and shrimp paste until fragrant.
Enter beans, ground beef, water, salt, and sugar. Stir until wilted vegetables and cooked meats.
Remove and serve meat sauteed green beans in warm
materials :
40 tie kale
1 teaspoon salt
1/2 teaspoon sugar
2 tablespoons vegetable oil for sauteing
Seasoning :
1 piece oncom
2 cloves garlic, thinly sliced
3 pieces chili, sliced oblique
How to Make :
Heat oil, saute ground spices until fragrant. Add salt and sugar and stir well.
Enter the spinach, stirring until wilted. Remove and serve.
Saute ingredients
350 grams of genjer, cut 4 red onions and cut
4 red onions in thin slices
2 cloves of garlic and thinly sliced
2 cm galangal and crushed
2 bay leaves
100 ml beef broth
50 grams of salted anchovies, soak
1/2 teaspoon salt
1 teaspoon sugar
3 tablespoons of cooking oil
How to Make
Heat oil and saute onion, garlic, galangal, and bay leaves until fragrant. Enter genjer and stir until wilted.
Enter salted anchovies, beef broth, salt, and sugar. Cook until gravy shrink and ready to serve
MATERIALS
4 pieces of eggplant purple
250 ml thick coconut milk
6 pieces of green chillies, slit 2, cored
1/2 teaspoon brown sugar
1 teaspoon salt
3 tablespoons oil for sauteing
Spices that are
3 cloves of garlic
3 red onions
4 items hazelnut
2 cm galangal
1 cm ginger
HOW TO MAKE :
Cut eggplant into 2, then split 4 parts. Steamed until wilted, set aside.
Heat oil, saute ground spices until fragrant. Enter the coconut milk, chilli, sugar, and salt, stirring until wilted.
Cook over low heat until the milk is shrinking.
Lift and served
MATERIALS
4 pare cut as you like
1 teaspoon salt
100 grams of salted fish
4 cloves garlic, thinly sliced
4 red onions, thinly sliced
2 red chili
1 bay leaf
1 medium red tomatoes, cut into pieces
50 ml of water
1 teaspoon brown sugar
1/2 teaspoon salt
3 tablespoons oil for sauteing
HOW TO PARE TERI COOK
Cut the melon into 2 parts, cored, thinly sliced crosswise,. Then, squeeze with a little salt, let stand 15 minutes, wash and set aside.
Teri Soak rice for 15 minutes, drain. Fried anchovies until dry and browned. Set aside.
Heat oil and saute garlic, onion and bay leaves until fragrant.
Enter pare, anchovies, tomatoes, water, brown sugar, and salt. Cook until water is absent. Remove and serve.
Shoots Stew Ingredients
500 grams bamboo shoots, thinly sliced
500 ml of water to boil
3 sheets of orange leaves 100 grams of peeled shrimp
4 red onions, thinly sliced
1 stalk lemongrass, crushed
250 ml thick coconut milk
2 teaspoons salt
1/2 teaspoon sugar
2 tablespoons for sauteing
seasoning mashed :
4 cloves of garlic
2 teaspoons coriander
3 cm turmeric
2 cm ginger
3 cm galangal
How to Make :
Boiled bamboo shoots with lime leaves until tender. Set aside.
Heat oil and saute onion until fragrant. Enter your spices and lemongrass, stir until cooked seasoning. Pour bamboo shoots stir into stew.
Add coconut milk, salt, and sugar, stir until boiling. Remove and serve.
Cassava Stew Ingredients
100 cassava leaf
100 grams of rice salt fish
1 stalk lemongrass, crushed
2 leaves slam
2 pieces of orange leaves
1 cm galangal, crushed
1 liter of coconut milk diluted
1 1/2 teaspoons granulated sugar
1 tablespoon salt
3 tablespoons for sauteing
Cassava Leaf Stew Seasoning Fine
4 red onions
4 cloves of garlic
2 teaspoons coriander
1 cm turmeric
How to Make Cassava Leaf Stew
Boiled cassava leaves until wilted, drain, 1 cm wide slices, set aside.
Heat oil, saute ground spices, lemongrass, bay leaves, lime leaves, and galangal until fragrant.
Boil coconut milk, stir the seasoning enter into it. Add anchovies, cassava leaves, sugar, and salt. Stir until boiling.
Lift and serve.
MATERIALS
500 grams of Gurame fish
HERBS SUP carp
5 grains of red onion, thinly sliced
2 garlic, finely sliced
3 cm ginger, crushed
500 ml of water
1/2 teaspoon ground pepper
1 teaspoon salt
1/2 teaspoon sugar
1 spoon fish sauce
2 leeks, sliced oblique
2 stalks celery, thinly sliced
1 bunch of fresh basil leaves
1 tomato, cut into 4 pieces
Cayenne pepper 10 pieces of intact
HOW TO MAKE
Clean the carp, cut into 4 parts, 2 sides head. Set aside.
Saute onion, garlic, and ginger until fragrant.
Boil water, insert carp. Give pepper, salt, sugar, and soy sauce, stir well.
Once cooked, turn off the heat. Enter the cayenne pepper, green onion, celery, basil, and tomatoes. Stir well.
Serve warm Gurame fish soup in the warm!
materials
50 grams of chicken, sliced lengthwise
2 cloves garlic, roughly chopped
1/2 onion, sliced lengthwise
B utir 1 egg, beaten off
3 b uah shitake mushrooms, soaked and sliced lengthwise
2 pieces of cabbage and thinly sliced
3 pokcoy stems, cut into 3 cm
1 teaspoon salt
1/2 teaspoon ground pepper
50 ml of water
300 grams of Shahe fen and wet wash
1 tablespoon vegetable oil for sauteing
Shahe marinade seasoning Fried Mushrooms
1 tablespoon oyster sauce
1/2 tablespoon soy sauce
1 teaspoon sesame oil
How to Make
Marinate the chicken with the marinade and set aside for 30 minutes.
Heat oil and saute garlic and onions until fragrant. Add the chicken along with the marinade. Stir until the color changes. Set aside on the edge of the pan.
Add the eggs, stir till grained. Add shitake mushrooms, cabbage, and leaf pokcoy, stirring until wilted.
Add salt, pepper powder, and water, cooking water until shrink. Add Shahe fen and stir well.
Remove and serve warm.
Ingredients
170 grams of corned beef
1 egg
2 tablespoons flour
5 grains of boiled quail eggs
100 ml oil for frying
Soy Sauce :
1 tablespoon cooking oil
Half bomba1 onions, chopped coarse
6 tablespoons soy sauce
3 tablespoons oil for sauteing
How to Make Ketchup Cook Corned Beef Meatballs
Mix corned beef, eggs, and flour until blended. make like a ball and enter the quail eggs in it.
Fry the meatballs until cooked and lightly browned, set aside.
Heat oil and saute onions until softened , add soy sauce, put the meatballs and stir. Serve warm.
Beef Meatballs Ingredients
250 grams of fresh beef
25 grams of ice cubes
2 teaspoons salt
1/2 teaspoon ground pepper
2 cloves of garlic
1 egg
50 grams of corn starch
Ingredients Meatballs Beef Gravy
1 kg beef bones
2500 ml of water
1.5 tablespoons of salt
2 cloves of garlic and finely chopped
1 teaspoon pepper powder
250 grams beef for soup ingredients
How to Make :
Blend with ice cubes beef, salt, pepper, and garlic in a food processor. Add eggs and corn starch, mix well.
Take a little dough, then shape round. Put it in boiling water. Do it until the dough runs out. Allow to float.
Making the sauce: Boil the beef bones with low heat for one hour. Strain, enter beef for soup ingredients, garlic, pepper, and salt, boiled until cooked over low heat for one hour.
Serve meatballs with a sprinkling of green onion, celery leaves, and fried onions.
Ingredients Rice Fuel
800 grams of hot rice
1 teaspoon salt
2 tablespoons butter
Banana leaves for wrapping
Spicy Chicken Ingredients
1 chicken, cut into 40 parts
3 sheets of orange leaves
2 stalks lemongrass crushed
2 bay leaves
3 cm galangal, crushed
500 ml coconut milk
2 tablespoons tamarind water
3 tablespoons of cooking oil
Subtle Seasonings
5 red onions
3 cloves of garlic
6 pieces of red chili
12 pieces of red chili
1 cm turmeric, grilled
1 teaspoon shrimp paste cooked
1 teaspoon salt
1/2 teaspoon ground pepper
1 tablespoon granulated sugar
Spicy Chicken Rice Supplementary Fuel
Tempeh dried
Long beans stir
Eggs stew
How to Make
Mix hot rice, salt, and butter, set aside.
Heat noodles, saute ground spices until fragrant, put lime leaves, lemongrass, bay leaves, and galangal.
Add chicken, coconut milk and tamarind water,. Cook until the sauce dries, lift.
Put the butter rice, spicy chicken, tempeh dried, and boiled eggs on 2 pieces of banana leaves. Wrap neatly.
Bake on hot coals until fragrant and the leaves dry. Serve warm.
Ingredients Corn Chicken Soup
200 grams of chicken breast
1 lemon, take the water
1 liter of water
250 grams of corn
100 grams of corn, mashed
2 eggs, beaten off
1 teaspoon pepper powder
1 tablespoon granulated sugar
1.5 teaspoons of salt
3 cloves garlic, finely chopped
4 florets celery, finely chopped
A solution of 3 tablespoons flour
3 tablespoons cornstarch solution
How to Make Chicken Soup Corn
Clean the chicken breasts, coat with lemon juice, let stand 15 minutes, wash and drain.
Boil chicken until tender, remove chicken forth. Remove the chicken, diced 1 cm.
Re-insert the chicken, corn, and corn refined into cooking water. Simmer.
Enter egg shake while stirring slowly so the egg does not clot. Add pepper, sugar, salt, broth, garlic, and celery, stir well.
Enter the solution of flour and cornstarch while continuing to stir until thickened. Remove and serve warm.
material
250 grams of beef (with less fat)
250 gr green beans (cut according to taste)
2 liters water
5 grains of red onion (thinly sliced)
3 cloves garlic (thinly sliced)
4 large green chilies (cut crosswise 1 cm)
5 tablespoons soy sauce
2 bay leaves
2 cm galangal
5 pieces starfruit (cut into 2)
1 tsp salt
How to Make Meat Asem-asem:
Beef boiled with water until the meat is tender. Drain meat, diced, and re-enter the cooking water before, set aside. Saute onion, garlic, green chili, and salt until fragrant. Pour the soy sauce to taste. Stir well, and put in the water stew. Boil the broth and return the meat has marinated, add the bay leaves and galangal. Boil a few moments. Enter the beans and starfruit, let it boil. Lift.
How to eat Asem-asem Meat:
Serve hot with extra salted egg or fried tempeh.
material
16 chicken claw, washed, cut into pieces
6 large red peppers, cut into pieces
2 knuckles galangal, crushed
3 bay leaves
5 pieces of orange leaves
2 fresh tomatoes
8 large green peppers, cut into pieces
10 chili pepper red
1.5 ounces button mushrooms, sliced
1 liter of water
2 stalks lemongrass, crushed
1/2 teaspoon ground pepper
1 teaspoon instant chicken-flavored broth
5 tablespoons soy sauce
1 teaspoon salt
seasoning mashed
10 spring onions
1/2 teaspoon shrimp paste cooked
5 cloves of garlic
topping
basil leaves to taste
how to make
heat the oil, fry the crushed spices, red chilli, green chilli, ginger, bay leaf, and lime leaves until fragrant.
enter the chicken claw, soy sauce, salt, pepper and water, cook until soft claw.
enter instant chicken-flavored broth, mushrooms, sliced tomatoes, and basil. cook briefly, remove from heat.
serve warm with white rice.
Ingredients:
500 grams of ground beef
1 egg
100 grams of flour
Skewers to taste
Seasoning:
3 cloves of garlic, crushed
1 teaspoon pepper
½ teaspoon nutmeg
1 tablespoon salt
½ tsp powdered beef broth
Spreads, mix:
3 tablespoons soy sauce
3 tbsp liquid margarine
How to Make Meatball Grill Recipes:
Mix the ground beef, egg and seasoning, then puree in a food processor. Give flour while stirring until blended. Pour the batter into the basin.
Take a teaspoon of dough, round. Put it in the boiling water. Allow it to float, remove and drain. Meatball skewers several mature with a skewer. Do the same thing until the dough runs out.
Meatballs grilled on hot coals while occasionally smeared with spreads. Burn until browned, remove from heat. Serve with the sauce bottle.
Ingredients:
1 packet gelatin white
1 can sweetened condensed milk white
6 servings of water, use a can of sweetened condensed milk for dose (milk: water = 1:6)
Supplementary Materials
syrup to taste
Fruits, cut into small pieces or canned fruit.
How to Make
Combine gelatin, sweetened condensed milk and water. Cook, stirring constantly, until boiling. Lift then drain until the steam is lost.
Pour the pudding mixture into small pudding molds. Refrigerate and let sit for a while until it becomes a little harder.
Pour approximately 1 tablespoon canned fruit syrup or water into the pudding mold that has been provided, then add the pieces of fruit or canned fruit on it.
Enter in the refrigerator until congealed. Serve.
Ingredients
8 pieces of chicken
1 teaspoon salt
150 ml of water
1 liter of cooking oil
Flour Ingredients for seasoning:
300 gr flour proteins
1 teaspoon baking powder
3 tablespoons cornstarch
1 teaspoon of black pepper powder
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1 teaspoon fine salt
How to Make Spicy Fried Chicken:
Marinate chicken with 100 ml of salt water for 15 minutes. Set aside. Mix all ingredients seasoned flour and stir well. Set aside.
Take 3 tablespoons of the flour mixture, pour the remaining water. Stir well.
Dip chicken in flour fluid. Lift and roll over flour mixture with a pinch pinched-up skin and curly knocking.
Heat oil, fry chicken until golden brown. Remove and drain. Serve Spicy Fried Chicken with chili sauce.
Ingredients
6 chicken wings, cut in half
500 cc of water
Enough oil for sauteing
Seasoning I:
3 cloves garlic, thinly sliced
6 red onions, thinly sliced
2 pieces of red chilli, sliced 1 cm
2 green chilies, finely sliced
Seasonings II:
1 stalk lemongrass, crushed
2 knuckles galangal, crushed
1 tablespoon soy sauce
2 bay leaves
1 tomato, chopped 6
2 tablespoons tamarind water
salt to taste
How To Cook
I stir-fry until fragrant spice. Add seasoning II. Cook briefly.
Add water, chicken wings. Cook until chicken is cooked.
Remove from heat and served.
Ingredients
500 gr beef
10 grams of cayenne pepper
5 grams of ginger
5 g galangal
150 gr onion
50 g garlic
50 gr onion
5 g flower kantan
2 grams of turmeric
5 grams of lemongrass
200 gr of pure milk
50 gr fried grated coconut
5 grams of turmeric powder
20 grams of cooking oil
Salt to taste
How to cook
Cut the meat and clean. Drain water and set aside.
Puree (blender) cayenne pepper, ginger, galangal, shallots, onions, garlic, lemongrass and turmeric.
Combine ingredients that have been blended with the meat that has been cleaned, and close for half an hour.
Heat oil in a skillet, then cook meat that has until fragrant.
Enter interest also kantan, fried grated coconut, milk and cook until the meat becomes tender.
