Ripe Mango Chicken Pineapple

For 4 servings:

Material:
- ½ chicken, cut into eight sections
- 3 cloves garlic puree
- Salt, pepper to taste
- 2 tablespoons butter
- Fruit ½ onion, thinly sliced
- 2 cloves garlic, finely chopped
- 3 tablespoons oyster sauce
- ½ teaspoon sugar
- 1 mengkal mangoes, peeled, thinly sliced
- ¼ pineapple, sliced thin
- Cooking oil to taste

Method:
1. Marinate chicken with garlic, salt, pepper powder. Stir well, set aside for 30 minutes until the spices to infuse.
2. Hinga fried chicken is cooked. Remove and drain.
3. Heat the butter, saute onion, garlic until fragrant. Add chicken, oyster sauce, salt, sugar. Cook until done.
4. Give mango, pineapple, mix well. Lift and serve.

Orange Custard Sauce Crocodile Tongue

For 12 servings:

Material:

- 1 packet of red jelly

- 5 tablespoons granulated sugar

- 750 ml of liquid milk

- 200 grams of aloe vera juice, ready to buy

Orange Sauce:

- 250 ml water

- 4 tablespoons orange concentrate

- 3 tablespoons sugar

- 1 Sunkist oranges, cut into pieces

- 1 teaspoon cornstarch, dissolve it with three tablespoons of water makn

Method:

1. Mix gelatin, sugar, fresh milk. Cook until boiling. Lift.

2. Enter your aloe vera juice and stir well. Pour the batter into the pan, let sit until hardened.

3. Orange sauce: boil water, put sugar, citrus concentrates. Cook until sugar has dissolved.

4. Enter the orange pieces, cornstarch solution. Cook until thickened. Lift.

5. Serve pieces of aloe vera with orange sauce.

Tim Fish Fruit

For the third serving:

Material:

- 300 grams of fish dori, diced

- 3 cloves garlic, finely chopped

- 1 teaspoon black pepper, crushed coarse

- Two knuckles of ginger, finely chopped

- 1 leeks, sliced lengthwise

- Salt to taste

- 1 Sunkist oranges, peeled, cut into pieces

Method:

1. Marinate the fish with garlic, pepper, salt. Let stand 15 minutes.

2. Place fish in a hot dish, put ginger, green onions Sunkist oranges.

3. Steam for 15 minutes until cooked fish. Lift and serve.

Odor Eliminating Plastic Lunchbox Tips

To deodorize a plastic lunchbox, after washing, wipe with a cloth that has been dipped in vinegar.

Quick Tips ripen tomatoes

To ripen green tomatoes, place the tomatoes with a banana in a paper bag. Ethylene gas released so quickly banana makes tomatoes red.

Tips for Selecting Ripe Pears Fruit

If you choose pears for cooking, buy that feels hard when pressed.

Shrimp Sauce Padang

For 3 serving:

Material:

- 300 grams shrimps, wash out

- 2 leeks, thinly sliced

- 2 pieces of orange leaves

- Two knuckles galangal, smashed

- 2 tablespoons cooking oil

Spices:

- 7 large pieces of red chilli

- 5 onions

- 3 cloves garlic

- 1 tomato

- 1 cm turmeric

- 1 cm ginger

- Salt to taste

Method:

1. Heat oil, saute ground spices, lime leaves, galangal until fragrant.

2. Enter the shrimp, cook until done. Add green onions and stir well. Lift and serve.

Bok Choy Tofu Paprika

For 4 servings:

Material:

- A fruit tofu, cut into pieces

- Cooking oil to taste

- 1 onion, thinly sliced

- 2 cloves garlic, crushed

- 1 red pepper, thinly sliced

- 200 g bok choy

- 3 tablespoons oyster sauce

- 5 tablespoons water

- Salt, pepper to taste

- 2 tablespoons cooking oil

Method:

1. Fry tofu until cooked through and browned, remove and drain.

2. Heat 2 tablespoons of cooking oil. Saute onion, garlic until fragrant.

3. Give the oyster sauce, water, salt, pepper, paprika. Add bok choy, stir until wilted.

4th. Enter the tofu, stir and cook until cooked. Lift and serve.

Liver Eggplant Green Chili Cook Ampela

For 4 servings:

Material:

- 3 tablespoons cooking oil

- 250 grams ati ampela

- 500 ml of water to boil

- 3 fruit purple eggplant, cut into pieces

- Salt, sugar to taste

- Two knuckles galangal, smashed

- Cooking oil to taste

Coarse crushed spices:

- 10 pieces of green chilli

- 5 onions

- 3 cloves garlic

Method:

1. Boil until cooked ampela hearts, lift and drain. Cut into pieces and set aside.

2. Fry eggplant until brown, remove.

3. Heat 3 tablespoons oil, saute the spices, galangal until fragrant.

4. Enter ampela hearts, eggplant. Add sugar, salt. Cook until done. Lift and serve.

Ve Vegetable Beef

For 6 servings:

Material:

- 1.5 liters of water

- 250 grams tetelan

- Two knuckles galangal, smashed

- 2 bay leaves

- 500 ml coconut milk from half coconut

- 1 piece of sweet corn, diced

- 1 chayote fruit, diced

- 100 grams of beans, cut into pieces

- A fruit of the eggplant, cut into pieces

- 1 carrot, diced

- 2 pieces of green chilies, chopped

- Two of hot pepper, diced

- 100 grams of leaves melinjo

- Salt, sugar to taste

Spices:

- 5 onions

- 2 cloves garlic

- 1 / 2 teaspoon coriander

- 2 eggs hazelnut

Method:

1. Tetelan Boil until soft, Put the ground spices, ginger, bay leaves. Cook until fragrant.

2. Give sweet corn, and cook until half-cooked corn.

3. Add pumpkin, beans, eggplant, carrots, peppers, leaf melinjo.

4. Pour the coconut milk, add salt, sugar. Cook until all ingredients cooked. Lift and serve.