Spice Kangkung Kencur
Material:
* 3 tablespoons cooking oil, for sauteing
* 2 cm galangal, smashed
* 2 cm ginger, crushed
* 3 sheets of orange leaves
* 15 cm Etlingera elatior, siangi
* 200 grams of spinach, siangi
* 1 bunch basil, leaves picked
* Salt, pepper, and sugar to taste
Spices that are:
* 8 onions
* 5 cloves garlic
* 5 cm kencur
Topping:
* 10 pieces of red chili, sliced
Method:
1. Heat oil, saute ground spices along with galangal, ginger, lime leaves, Etlingera elatior, stir and cook until fragrant.
2. Enter the swamp, salt, pepper, and sugar, stir well, cook until spinach is wilted. Add basil, stir, remove from heat.
3. Serve with slices sprinkled with cayenne pepper.
Steamed Tofu Mushroom
Material:
* 2 pieces of white out
* 3 pieces of fresh shitake mushrooms, sliced
Spreads:
* 150 grams of peeled shrimp, puree
* 1 tbsp corn starch
* 1 egg white
* 1 tablespoon chopped green onion
* Salt, pepper, and sugar to taste
Sauce:
* 3 tbsp oyster sauce
* 1 tablespoon cooking oil
* 1 tsp sesame oil
* 1 tablespoon honey
* Salt and pepper to taste
Topping:
* 3 cm ginger, sliced
* 1 stem green onion, sliced
* 1 large red hot pepper, sliced
* Coriander leaves
Method:
1. Cut out the two broad, prepare a hot dish and steamer for steaming.
2. Spread: Mix of shrimp, corn starch, egg white, salt, pepper, and sugar and stir well. Add the scallions and stir well.
3. Brush the top with the material spread out, arrange slices of mushroom on it, put it in a heat proof dish.
4. Sauce: Mix with the oil, oyster sauce, sesame oil, honey, salt, and pepper, stir well, pour into the idea.
5. Sprinkle with chopped ginger, green onion, and chili, and steamed for 15 minutes until cooked, remove from heat. Serve sprinkled with coriander leaves.
Tofu Fried Rice
Material:
* 2 pieces know piety, cut into pieces, fried
* 2 tablespoons cooking oil
* 3 eggs separated
* 3 cloves garlic, minced
* Two plates of white rice
* Salt and pepper to taste
* 1 tablespoon soy sauce
* 1 tablespoon soy sauce
* 2 leeks
Method:
1. Heat the cooking oil, pour the egg, make scrambled until cooked, remove and set aside.
2. Heat 2 tbsp oil, saute garlic until wilted. Add rice, stir well, put salt, pepper, soy sauce, and soy sauce, stir. Add the sliced know, scrambled eggs, and scallions, stir, and cook briefly, lifting
3. Serve warm.
Sukiyaki
Ingredients :
* 150 g beef
* 50 g spinach
* 50 g glass noodles
* 50 g spring onions
* 100g white out
* 50 g ear fungus
* 50 g of bamboo shoots
* Sukiyaki sauce
How to Make:
* Beef cut thin. Spinach cleaned, glass noodles doused hot water. Sloping cut scallions, thinly cut bamboo shoots. Ear fungus warm water soaking. White knew digongso with a little oil (so as not destroyed).
* Sukiyaki Sauce:
o 1 / 5 liter Kikkoman shoyu
o 1 / 2 liter mirin
o granulated sugar 1 sm
o 5 g seasonings
o 1 cup sake
All blended and bring to a boil, but do not be too long. to avoid burning.
* Heat the pan with some butter (fat cow better). Enter your vegetables gradually above (alternating with beef) and flush with the sauce (little by little). If you have cooking can be enjoyed immediately.
Spicy Chicken Wings
Ingredients :
1. 2 1/4 lbs chicken wings
2. 4 cups vegetable oil
3. 1/4 cup butter
4. 5 tbs Frank- Durkees red hot cayenne pepper sauce
5. 1 stalk celery
6. blue cheese dressing
Instruction :
Trim and separate the wing bone from the drummette.
Heat the oil to 370 F. Deep fry the wings a feww at a time. 10 minutes each batch. Be sure to maintain the oil at the set temperature.
Reserve hot in the oven.
Melt butter in a saucepan and add the hot sauce.
Toss the chicken wings over the sauce to coat.
Place chicken wings in a saucepan and broil wings for 3-5 minutes.
Make sure the wings do not get burned.
While wings are cookin, cut celery into sticks.
Blue cheese dressing is to serve as a dip for both the wings and celery.
Place the chicken wings in a serving bowl and serve them with the celery and dip.
Chicken Kuluyuk
Ingredients :
250 g chicken thigh fillets, cut into
1 teaspoon salt
1 / 2 tsp pepper powder
75 grams protein flour was
25 gr sago farming
Material sauce:
3 cloves garlic, crushed
1 / 2 fruit bw.bombay, long slices
2 pcs red chilli, seeded, sliced side
100 g pineapple, cut into
50 g cucumber, halved, seeded, cut side
6 tablespoons ketchup
1 / 2 teaspoon salt
2 1 / 2 tsp sugar
400 ml of water
1 teaspoon vinegar
1 tsp green onion, cut side
1 teaspoon cornstarch, mixed with 1 teaspoon water to thicken
1 tablespoon oil for sauteing
How to make:
1. Marinate chicken with salt and pepper. Dressing with a mixture of flour and sago farmers. dip into ice water. Roll in flour again. Fry until dry and cooked. Set aside.
2. Bw.putih and bw.bombay saute until fragrant. Add chili. Stir until wilted.
3. Enter the pineapple and cucumber. Saute until wilted.
4. Add tomato sauce, salt and sugar. Mix well. Pour water. Bring to a boil. Enter the vinegar and scallions. Mix well.
5. Thicken with cornstarch solution. cook until thickened.
6. Serve chicken with sauce poured.
