Tofu Soup
Sauce ingredients:
* 1 tablespoon cooking oil
* 1 tsp sesame oil
* 3 cloves garlic, crushed
* 2 cm ginger, crushed
* 1 quart chicken broth
* Salt and pepper to taste
* 100 grams button mushrooms, sliced
* 2 carrots, sliced according to taste
* 50 grams suun, soaked until soft water
* 1 sheet of beancurd, cut into pieces, soak water
Material contents:
* 1 out of white fruit, puree
* 200 grams of fish tengiri, puree
* 1 tbsp corn starch
* 1 egg white
* Salt, pepper, and sugar to taste
* 1 tablespoon chopped celery
* Sufficient amount of oil, for frying
Topping:
* Sliced green onions
Method:
1. Sauce: heat the cooking oil with sesame oil, saute garlic until fragrant. Enter into the broth, add the ginger, salt, and pepper. Bring to a boil. Enter the mushrooms, carrots and beancurd, cook a minute, remove from heat.
2. Contents: Mix knew, tengiri fish, corn starch, egg white, salt, pepper, and sugar, stir well, add chopped celery and stir well.
3. Heat the cooking oil, fried dough a teaspoon of the contents each time, until cooked, remove from heat.
4. Presentation: preparing a bowl, arrange suun, pour the sauce and filling, add the fried tofu, sprinkle with scallions and serve warm
Salted Fish Stir-fry bean sprouts
Material:
* 150 grams of dried fish jambal
* Sufficient amount of oil, for frying
* 3 cloves garlic, crushed
* 1 cm ginger, crushed
* 100 grams bean sprouts, siangi
* 1 tbsp oyster sauce
* 1 teaspoon salt
* 1 / 4 teaspoon pepper
* 10 stems Garlic chives, cut into 2 cm
* 1 scallion slices, cut into 1 cm
Method:
1. Jambal fried salted fish until cooked, lift, slice or Suwir.
2. Heat the remaining 2 tablespoons oil to fry, saute garlic until fragrant.
3. Enter ginger, bean sprouts, oyster sauce, salt, and pepper and stir well. Cook until wilted bean sprouts, enter Garlic chives and scallions, stir, add the fish sauce. Lift
4. Serve warm.
Material:
* One and a half old coconut, peeled, sliced lengthwise
* 100 grams of salted anchovies
* 150 grams lamtoro
* 3 large green peppers, sliced
* 5 sheets of lime leaves, sliced
* 2 cm ginger, sliced
* 12 bay leaves
li> 18 pieces of red cayenne pepper
Spices that are:
* 3 large pieces of red chilli
* 5 red onions
* 3 cloves garlic
* 3 cm kencur
* 1 teaspoon shrimp paste cooked
* 1 tsp pepper
* 2 tsp salt
* 2 tsp sugar
Complement:
* Banana leaves, sticks penyemat, and brown rice
Method:
1. Mix the grated coconut, salted anchovies, lamtoro and ground spices, mix well. Add chopped green chilies, sliced lime leaves, and slices of ginger and stir well.
2. Take two pieces of banana leaf, put a bay leaf, and cayenne botok dough, wrap the form of piles.
3. Steam for 20 minutes until cooked.
4. Serve warm with brown rice.
Tofu Salad
Material:
* 1 (300 grams) knew silk / know japanese
* 1 piece of poached chicken breast, Suwir
* 25 grams suun, soak soft
* 2 eggs, make pancakes, sliced
* 3 lettuce leaves
* 1 tomato, sliced
Sauce:
* 100 ml corn oil
* 1 tablespoon mustard
* 3 tbsp lime juice
* Salt, pepper, and sugar to taste
Method:
1. Steamed out for 10 minutes, lift, diced.
2. Sauce: Mix corn with mustard oil, stir, add lemon juice, salt, pepper, and sugar and stir well.
3. Presentation: preparing the dish, arrange lettuce leaves, tofu, suun, scrambled eggs, chicken Suwir, and tomatoes, pour the sauce on top.
4. Serve cold.
Tofu Laksa
Material:
* 5 pieces know pong / know white, diced
* Sufficient amount of oil, for frying
* 3 sheets of orange leaves
* 2 stalks lemongrass, crushed
* 2 cm ginger, crushed
* 200 grams of rice noodles, pour boiling hot water
* 50 grams of bean sprouts, pour boiling hot water
* 1 / 2 bunch basil, leaves picked
* 5 tablespoons fried onions
* 1 liter of soy milk / coconut milk
Spices that are:
* 8 onions
* 3 cloves garlic
* 5 cm turmeric, puree
* Salt and pepper to taste
Complement:
* Sliced boiled eggs and boiled sauce: 50 grams of cayenne pepper 2 cloves bwang stew with white, remove and puree, put a little salt
Method:
1. Fried or steamed know until cooked, remove from heat.
2. Heat the remaining 2 tablespoons oil to fry, saute ground spices with lime leaves, lemongrass, and ginger until fragrant, add to the soy milk, bring to a boil.
3. Presentation: preparing a bowl, fill with rice noodles, bean sprouts, fried tofu, and gravy, sliced egg, sprinkle with fried onions and decorate with basil and serve warm.
Cassava Leaf Fish Pepes peda
Material:
* 2 salted fish traders
* 1 bunch of cassava leaves, cooked, boiled, squeeze the water
* 1 tomato, sliced
* 4 pieces of orange leaves
* 2 stalks lemongrass, crushed
* 2 bay leaves
* 10 pieces of green chilli pepper
* 1 / 2 coconuts and a half old, peel, lengthwise Parung
Spices that are:
* 6 large pieces of red chilli
* 6 red onions
* 3 cloves garlic
* 2 tsp shrimp paste cooked
* 2 tsp salt
* 1 tsp pepper powder
* 1 tbsp palm sugar, shaved
Complement:
* Banana leaves and sticks penyemat
Method:
1. Rinse salted fish, bike, throw her head and grab the meat.
2. Mix the spice paste with grated coconut and stir well. Add the sliced tomato and sliced lime leaves and stir well.
3. Take two leaves, cassava leaves layout, place the coconut flavoring and meat traders, put bay leaves, lemongrass and green chilli pepper, wrap and steam for 20 minutes until cooked, remove from heat.
4. Serve warm with red or white rice.
