Tapai Macaroni Pudding

For 12 servings:

Material:

- 150 grams macaroni, cooked, boiled

- 1600 ml coconut milk from a coconut

- 2 packs of white gelatinous

- 200 grams of granulated sugar

- 200 grams of glutinous green tapai

- 100 ml syrup cocopandan

Method:

1. Mix the coconut milk, gelatin, sugar. Cook, stirring constantly, stir until boiling. Lift.

2. Enter macaroni, tapai. Stir well, pour into molds. Let stand until hardened.

3. Cut pudding, serve with syrup cocopandan

Gold Fish Pais

For 4 servings:

Material:

- 2 medium-size goldfish tail

- 1 tablespoon salt

- 1 lemon

- 2 tablespoons cooking oil makn

Spices:

- 5 cloves garlic

- 10 grains of red onion

- Two knuckles turmeric

- 5 lemongrass, take part therein, finely chopped

Marinade:

- 3 leeks, sliced lengthwise

- 1 bunch basil leaves

- 2 red tomatoes, diced

- 4 bay leaves

- Two knuckles of ginger, sliced lengthwise

- 3 knuckles galangal, sliced lengthwise

- 10 fruit chili sauce

- Two large pieces of red chili pepper, thinly sliced

- Banana leaves, put briefly on the fire

Method:

1. Marinate with salt goldfish, let soak, put lime juice.

2. Add green onions, basil. Give cooking oil, knead until wilted.

3. Mix the ground spices, other seasonings. Stir well.

4. Smear the outside and the goldfish it with a mixture of ingredients until blended. Wrap with banana leaves.

5. Steam for 7-8 hours until cooked. Remove and drain. Fuel Pepes until fragrant and serve.

Peda Tuung Sweet Corn

For 4 servings:

Material:

- 2 peda fish, fry until cooked

- 3 onions, thinly sliced

- 20 pieces of red and green chili sauce

- 2 stalks lemongrass, crushed

- 4 pieces of orange leaves

- 1 piece of sweet corn, boiled, pipil

- 10 eyes petai, thinly sliced

- 50 g basil leaves

- 1 teaspoon salt

- 3 tablespoons brown sugar comb

Method:

1. Mix onion, chili pepper, lemongrass, lime leaves, sweet corn, petai, basil, salt, red sugar. Stir well.

2. Pour a little cooking oil, fry the fish. Stir gently Until Blended.

3. Place the fish and spice mixture into the plate heat resistant.

4. Steam for 25 minutes or until cooked and the flavor is absorbed.

5. Serve with warm rice.

Sauteed Green Tomato Velvetleaf

For 4 servings:

Material:

- 4 onions, thinly sliced

- 2 cloves garlic, thinly sliced

- 4 pieces green chili pepper, thinly sliced

- 8 pieces red chili pepper, thinly sliced

- 3 green tomatoes, thinly sliced

- 2 bay leaves

- 200 grams of velvetleaf, diced

- 3 tablespoons sweet taoco

- 1 tablespoon brown sugar

- 50 ml water

- 2 tablespoons cooking oil

- Salt to taste

Method:

1. Heat oil, saute onion, garlic until fragrant. Enter green chili, red chili, green tomatoes, bay leaf. Stir well.

2. Add taoco, brown sugar, salt, water. Stir well.

3. Give piece of velvetleaf. Stir, cook until cooked. Lift and serve.

Cork PD Green Chili

For 6 servings:

Material:

- 300 grams of salted fish, cork, cut into pieces

- Cooking oil to taste

- 1 tablespoon tamarind juice (from 1 teaspoon laritkan acid with 3 tablespoons water)

- 100 ml water

Marinade:

- 6 large green chilies, crushed coarse

- 5 eggs, onion, puree

- 3 cloves garlic, mashed

- 2 green tomatoes, thinly sliced

- Two of hot pepper, thinly sliced

- 1 stem green onion, thinly sliced

- 3 stems Garlic chives, finely sliced

- 1 teaspoon salt

- 2 teaspoons granulated sugar

Method:

1. Fried cork until cooked, remove and drain.

2. Preheat the oil slightly, stir ingredients until fragrant. Enter the catfish, mix well.

3. Give acidic water, water, salt, sugar. Cook until done. Lift and serve.

Shiitake Mushroom Saute

For 3 servings:

Material:

- 2 tablespoons cooking oil

- 1 / 2 onion, thinly sliced

- 100 grams chicken fillet, thinly sliced

- 10 pieces shiitake mushrooms

- 2 cloves garlic, finely chopped

- 100 grams of bean sprouts

- 1 / 2 red peppers, thinly sliced

- 1.2, green peppers, thinly sliced

- 1 stem green onion, thinly sliced

- 2 tablespoons oyster sauce

- 1 teaspoon sesame oil

- Salt, pepper to taste

Method:

1. Heat oil, saute onion, garlic until fragrant.

2. Add chicken, cook until change color. add shiitake mushrooms, bell pepper, oyster sauce, sesame oil, salt, pepper powder. Cook until done

3. Give bean sprouts, green onions. Stir well, remove and serve.

Mushroom Tim Portabela

For 5 servings:

Material:

- 1 / 2 onion, finely chopped

- 2 cloves garlic, finely chopped

- 1 pc red chilli, thinly sliced

- 100 grams of minced chicken

- 100 grams of portabella mushrooms, thinly sliced

- 1 stem green onion, thinly sliced

- 100 grams of white out, puree

- 1 egg, shake off

- Salt, sugar, pepper to taste

Method:

1. Mix in one container, onions, garlic, red chilies, minced chicken, mushrooms, scallions, tofu. Stir until blended.

2. Add eggs, salt, sugar, pepper powder. Stir until mixed evenly.

3. Put the mixture into a heat proof dish. Steam for 25 minutes until cooked. Lift and serve.

Pepes Chicken Mushroom Buttons

For 10 servings:

Material:

- 200 grams chicken fillet, diced

- 150 grams button mushrooms, diced

- 2 items egg white

- 2 leeks, thinly sliced

- 10 pieces green chili sauce

- 1 tablespoon cooking oil

- Banana leaves to taste

Ground spices:

- 4 red onions

- 2 cloves garlic

- 2 pieces of red chili pepper

- ½ teaspoon white pepper

- A ginger knuckles

- 1 teaspoon salt

How to Make:

1. Preheat cooking oil, saute the mushrooms briefly. Remove and drain.

2. Mix chicken, mushrooms, egg whites, scallions, chili pepper, spices. Stir well

3. Wrap the mushroom mixture with banana leaf

4. Pepes steamed mushrooms, 30 minutes over low heat until cooked. Remove and drain.

5. Pepes briefly grilled mushrooms until browned. Lift and serve.

Panir Fried Oyster Mushroom Sauce

For 5 servings:

Material:

- 250 grams oyster mushrooms

- 100 ml water

- 100 grams of flour seasonings, ready to use

- Cooking oil to taste

Sauce:

- 2 tablespoons cooking oil

- Fruit ½ onion, chopped halur

- 2 cloves garlic, finely chopped

- 6 tablespoons oyster sauce

- 2 tablespoons tomato sauce

- 50 ml water

- Salt, sugar to taste

Method:

1. Rinse mushrooms slowly, drain

2. Dip mushrooms into the water. Roll in flour seasoning. Fry mushrooms until crispy, remove from heat.

3. Sauce: heat oil, saute onion, garlic until fragrant. Enter the oyster sauce, tomato sauce, water, salt, sugar. Cook until done, remove from heat.

4. Serve the mushrooms with oyster sauce

Delicious Pineapple More Tips

Peel the pineapple and disappointed you, pineapple flesh pale and sour taste. Because the pineapple, including the one fruit that continues to stand upright, natural juices tend to settle down. solution: cut the top leafy green pineapple. Establish a pineapple upside down (the part that is cropped below) for 30 minutes. This simple way of helping to spread evenly across sari so that the pineapple fruit taste sweeter.

Tips for Choosing Lime

Smooth lime juice you buy in the market without the flaw. But when squeezed juice, you like squeezing water from stone. Choose lemon juice based skin texture. The air tends to seep in through the larger pores in the skin of citrus fruit and dried meat in lime juice. Choose lime wedges with the skin without pores. This will be full of lime juice and promise maximum results

Durable Onion Tips

To be durable Onion, remove from plastic bags. Keep the cool, dry place. With this kind of storage, crispy onions stay fresh for 10 days. Humidity in refrigerators and plastic bag making rotting onions.

Fresh Fragrant Kitchen Tips

To remove tough odors in the kitchen cooking, use lemon juice. Mix ½ cup lemon juice with 1 cup of water and a few grains of cloves. Boil 20 minutes. Aka you get the fresh scent without harsh chemicals.

Pod bean ball

Results 30 pieces:

Material:

- 2 tablespoons butter

- 1 pc onion, finely chopped

- 2 cloves garlic, finely chopped

- 150 grams beef, minced

- 1 stem green onion, sliced

- 1 carrot, finely chopped

- 100 grams peas

- 100 grams flour

- 300 ml of liquid milk

- Salt, pepper, sugar to taste

- 100 grams of mozzarella cheese, diced

- 2 eggs separated

- 100 grams bread flour

- Cooking oil to taste

Method:

1. Heat the butter, saute onion, garlic until fragrant.

2. Insert the meat, cook until meat changes color. Add carrots, peas, green onions. Stir well.

3. Give the flour, stirring quickly. Pour the milk gradually while stirring, stirring until dough is smooth and slippery. Enter pepper, sugar, salt. Stir well, remove from heat. Let cool.

4. Take one tablespoon of dough, pipihkan. Mozzarella cheese, round it off. Repeat until all dough is exhausted. Rounded Dip into beaten egg. Roll in the bread flour until blended. Fried until golden brown. Remove and drain.

Vegetable Peanut Oyong Tolo

For 6 servings:

Material:

- Tolo 150 grams of beans, soaked overnight

- 1.5 liters of water to boil

- 3 Oyong fruit, cut into pieces

- 1 carrot, sliced diagonal

- 500 ml coconut milk from ½ coconut

- 2 bay leaves

- Two knuckles galangal, smashed

- 2 pieces of green chilies, chopped

- Salt, sugar to taste

Spices:

- 1 teaspoon coriander

- 4 red onions

- 2 cloves garlic

- 2 eggs hazelnut

Method:

1. Boil water, boil beans until tender Tolo.

2. Enter the spices, ginger, bay leaves. Cook until boiling.

3. Add carrots, salt, sugar. Pour the coconut milk, cook until the carrots to wilt.

4. Enter Oyong, green chilli. Cook until done. Lift and serve.

Soy Milk Pudding

For 15 servings:

White Material:

- 800 mL soy milk

- 100 grams of granulated sugar

- A pack of white gelatinous

Brown material:

- 800 ml soy milk

- 100 grams of granulated sugar

- A pack of white gelatinous

- 2 tablespoons chocolate powder

Ginger Sauce:

- 100 grams of ginger, peeled and crushed

- 250 ml water

- 100 grams of brown sugar

- 1 teaspoon cornstarch, dissolved in 2 tablespoons water

Method:

1. Pudding: white and brown stew ingredients separately until boiling. Lift.

2. Pour the batter into a baking dish alternately to form a marble motif. Let stand until frozen.

3. Sauce: boil water, put ginger, red sugar. Cook 10 minutes over low heat until fragrant.

4. Remove the ginger, pour the cornstarch solution. Cook until thickened. Remove, let cool.

5. Serve pudding with sauce.

Red Beans Saute

For 3 servings:

Material:

- 2 tablespoons cooking oil

- 100 grams of fresh red beans, cooked, boiled

- 5 onions, thinly sliced

- 2 cloves garlic, thinly sliced

- Two of hot pepper, thinly lengthwise

- 2 pieces of green chillies, sliced lengthwise

- 100 grams prawns, peeled

- 100 grams of canned bamboo shoots, thinly sliced

- 2 tablespoons oyster sauce

- Salt, sugar to taste

- 100 ml water

Method:

1. Heat oil, saute onion, garlic, chili. Cook until fragrant.

2. Enter the shrimp, cook until change color.

3. Add bamboo shoots, red bean, oyster sauce, salt, sugar, water. Cook until done. Lift the serve.

Soybean Soup Fish Kakap

For 5 servings:

Material:

- 100 grams of soy beans, cooked, boiled

- 400 grams snapper fillets, diced

- 1 liter of water

- 1 tablespoon lemon juice

- 2 tablespoons cooking oil

- 2 stalks lemongrass, thinly unfaithful

- Two knuckles of ginger, thinly sliced

- Three large pieces of red chilli, halved

- 4 tomatoes vegetables, cut four

- 5 red onions, cut into two

Spices:

- 3 cloves garlic

- 1 red chili pepper fruit

- 1 turmeric knuckles

- Salt, sugar to taste

Method:

1. Smear the fish with lemon juice, salt. Let stand 15 min.

2. Heat the oil, stir fry until fragrant spices. Enter the ginger. Stir well.

3. Pour water and cook until boiling. Add the fish, soybeans. Cook until fish is cooked.

4. Give red pepper, tomato vegetable, onion. Cook 5 minutes, remove from heat.

5. Serve warm.

Mung Juice

For 3 servings:

Material:

- 100 grams of green beans, soaked overnight

- 1 liter of water

- 150 ml sweetened condensed milk

- Ice rock sufficiently

Method:

1. Boil water, boiled green beans. Cook until done.

2. Enter the green beans and water into the blender jar. Add sweetened condensed milk, ice cube. Process until smooth.

3. Pour into serving glasses and serve.

Baked Potatoes With Cheese Sauce

For 3 servings:

Material:

- 3 potatoes, cut four

- 1 tablespoon butter then

- 1 teaspoon ground pepper

- 1 teaspoon chopped parsley

Sauce:

- 1 tablespoon butter then

- 1 / 2 onion, finely chopped

- 1 clove garlic, finely chopped

- 1 teaspoon Italian Seasoning

- 2 pieces of bacon, diced small

- 1 / 2 tablespoons flour

- 200 ml of liquid milk

- Melt 100 grams of cheese, cut into pieces

- Pepper powder, salt to taste

Method:

1. Sauce: metega heat, saute onion, garlic, Italian Seasoning until fragrant. Enter the bacon and stir well. Pour the flour, milk and all ingredients. Stir well to thicken, remove from heat.

2. Steam the potatoes half cooked, remove from heat. Grease with butter, pepper until blended.

3. Arrange potatoes in a baking pan / dish hot. Pour the sauce.

4. Oven 180 degrees Celsius, 20 minutes until cooked and browned, remove from heat. Sprinkle with parsley and serve.

Iga Goat Black Pepper Sauce

For 6 servings:

Material:

- 500 grams of goat ribs

- 1 onion, finely chopped

- 3 cloves garlic, finely chopped

- 2 teaspoons black pepper, coarse mashed

- 4 tablespoons oyster sauce

- 3 tablespoons sauce toat

- 1 tablespoon chili sauce

- 2 tablespoons soy sauce

- Salt to taste

- 1 tablespoon cooking oil

- 150 ml water

Method:

1. Mix the onion, garlic, black pepper, oyster sauce, tomato sauce, chili sauce, soy sauce, salt. Stir until blended.

2. Enter goat ribs, stir until blended. Let stand 30 minutes until the spices seep

3. Grill ribs over the pan until cooked. Lift.

4. Sauce: heat the oil, put in marinade. Stir well, pour water, and cook until thickened. Lift.

5. Serve ribs with sauce goat.

Kebab Chicken With Garlic Sauce

For 3 servings:

Material:

- 4 tablespoons butter

- 3 pieces of bread, parathas

- 1 / 2 onion, finely chopped

- 3 cloves garlic, finely chopped

- 250 grams chicken fillet, thinly sliced

- 1 teaspoon italian seasoning

- 1 teaspoon cornstarch, dissolve it with 3 tablespoons water

- Salt, sugar, pepper to taste

- 1 / 2 red peppers, thinly sliced

- 1 / 2 green bell pepper, thinly sliced

Method:

1. Heat 2 tablespoons of butter, put the bread, and cook until cooked. Lift and set aside.

2. Heat 2 tablespoons butter, saute onion, garlic until fragrant. Enter the chicken and cook until change color.

3. Add Italian seasoning, salt, sugar, pepper powder. Cook until chicken is cooked.

4. Pour the cornstarch solution and cook until thickened. Enter the paprika, stir well, remove from heat.

5. Prepare the bread, put chicken sauce, fold. Serve.

Seafood Pineapple Sauce

For 4 servings:

Material:

- 1 liter of water to boil

- 300 grams of shellfish know

- 2 tablespoons cooking oil

- 1 onion, finely chopped

- 2 cloves garlic, finely chopped

- 3 tomatoes, boiled, mashed

- 1 / 2 pineapple, puree

- 1 / 2 green pepper, chopped

- 1 / 2 red pepper, diced

- 200 grams prawns, peeled, leaving tails

- 250 grams of squid, skin peeled, cut into pieces

- 300 ml water

- Salt, pepper to taste

Method:

1. Boil water, insert the shells, cook until mussel shells open. Remove and drain.

2. Heat oil, saute onion, garlic until fragrant. Enter the tomato, pineapple. Stir well.

3. Pour water and cook until boiling. Enter shrimp, squid, clams, salt, pepper powder. Cook until done and seasonings thickened. Add paprika and stir well. Lift and serve.

Steam Sweet Sour Sauce Gindara

For 3 servings:

Material:

- 3 pieces of fish fillet gindara

- 2 cloves garlic, mashed

- Salt, pepper to taste

- Two knuckles of ginger, thinly sliced lengthwise

- 2 leeks, sliced diagonal

Sweet and sour sauce:

- 2 tablespoons cooking oil

- 1 / 2 onion, finely chopped

- 1 clove garlic, finely chopped

- 1 large hot pepper, sliced lengthwise

- 3 tablespoons tomato sauce

- 2 tablespoons chili sauce

- 100 ml water

- 1 / 2 teaspoon sugar

- 100 grams of pineapple, chopped

- 50 grams peas

Method:

1. Marinate the fish with garlic, salt, pepper powder. Good fish in a hot dish, sprinkle with ginger, green onions. Steam for 20 minutes until cooked.

2. Sauce: heat oil, saute onion, garlic until fragrant. Enter the chili pepper, stir until wilted. Add tomato sauce, chili sauce, water, salt, sugar. Cook until done.

3. Enter the pineapple chunks, peas. Stir well, remove from heat.

4. Serve fish with a splash of water gindara sweet and sour sauce.

Mushroom Cheese French Toast

For seven servings:

Material:

- 1 piece French bread, split the middle lengthwise, rake in the interior

- 1 tablespoon butter

Material Contents:

- 1 tablespoon butter

- 2 cloves garlic, thinly sliced

- 1 / 2 onion, finely chopped

- 150 grams of minced chicken

- 100 grams of canned mushrooms, thinly sliced

- 1 teaspoon flour

- 200 ml heavy cream

- Pepper powder, salt to taste

- 1 teaspoon minced parsley

- Melt 100 grams of cheese / mozzarella cheese, diced

Method:

1. Grease French bread with butter until flat, set aside.

2. Contents: heat the butter, saute garlic and onion until fragrant. enter the ground chicken, canned mushroom, dredged French bread, flour. Stir well, put heavy cream, pepper, salt. Stir well, remove from heat.

3. Prepare French bread, insert filling material, melt cheese cubes, parsley, roasted red peppers. Flatten, tie with string hemp bread.

4. Oven to 180 degrees Celsius, 15 minutes until cooked. Lift the cut and serve.

Canapes French Bread

For 10 servings:

Material:

- 1 piece French bread, sliced round

- 10 pieces of salami, sauteed briefly

- 1 tomato, thinly sliced

- 2 tablespoons mayonnaise

- 5 pieces of lettuce

- 2 Sunkist oranges, peeled, cut pie

Method:

1. Heat the French bread in a non-stick frying pan until hot, remove from heat.

2. Prepare French bread, arrange the lettuce, salami, tomatoes, cheese slice, orange Sunkist.

3. Give mayonnaise on top and serve.

Mayonnaise Beef Smokeench French Toast

For 10 servings:

Material:

- 1 piece of French bread, thinly sliced diagonal

- 10 pieces of smoked beef

- 3 tablespoons mayonnaise

- 2 tablespoons bottled chili sauce

- 1 tablespoon tomato sauce

- A fruit mentimn japan, thinly sliced

- 5 pieces of lettuce

- 1 tomato, thinly sliced

- 50 grams grated cheese

Method:

1. Heat the French bread in a hot non-stick frying pan, allow it to brown, remove from heat.

2. Heat the smoked beef till fragrant, remove from heat.

3. French bread rubbed with mayo, sous sauce, tomato sauce. Arrange the lettuce, smoked beef, cucumber, tomato, cheese. Put back with French bread and serve.

Brucetta

For 10 servings:

Material:

- 1 piece French bread, sliced round

- 1 / 2 red pepper, diced

- 1 / 2 green pepper, diced

- 100 grams of mozzarella cheese

Topping:

- 2 tablespoons butter

- 1 onion, finely chopped

- 2 cloves garlic, finely chopped

- 250 grams ground beef

- 1 teaspoon Italian seasoning

- 10 tablespoons of tomato sauce

- 3 tablespoons chili sauce

- Salt, sugar, pepper to taste

Method:

1. Topping: reheat the butter, saute onion and garlic until fragrant.

2. Enter your ground beef, cook until change color. Enter the tomato sauce, chili sauce, Italian seasoning, salt and sugar, pepper powder. Cook until done, remove from heat.

3. Take one slice of bread, give 2 tablespoons of the topping ingredients, add the peppers, mozzarella cheese on top.

4. Oven to 180 degrees Celsius, 15 minutes until cooked. Lift and serve.

Garlic French Bread

For 10 servings:

Material:

- 1 piece French bread, sliced diagonal

- 100 grams butter

- 3 cloves garlic, finely chopped

- 1 tablespoon parsley, finely chopped

Method:

1. Mix butter and garlic until soft. Enter the parsley, stir well.

2. Rub bread slices with margarine beat until blended.

3. Oven to 180 degrees Celsius, 15 minutes to dry

Choco Cinnamon French Toast

For 10 servings:

Material:

- 1 piece French bread

- 1 tablespoon butter

- 2 eggs

- 200 ml of liquid milk

- 1 teaspoon cinnamon powder

- 1 tablespoon granulated sugar

- 150 grams of chocolate chips

Method:

1. French bread slices 2 cm thick, smear with butter, set aside

2. Beat eggs, milk, sugar, cinnamon. Stir well, dip bread into it, lift.

3. Arrange bread on a baking sheet alumuniun grounded foil, sprinkle chocolate chips on top. Oven to 180 degrees centigrade for 15 minutes. Lift and serve.

Red bean vegetable cauliflower

For 5 servings:

Material:
- 1.5 liters of water
- 200 grams of red beans, wash
- 250 grams of cauliflower cut into florets
- 2 tablespoons cooking oil
- 1 / 2 onion, thinly sliced
- 2 cloves crushed garlic
- 2 stalks green onions thinly sliced
- 1 stalks celery, conclude
- Salt, pepper to taste
- 3 stick chicken sausage

Method:
1. Boil water, boil until cooked red beans.
2. Heat oil, saute onion and garlic until fragrant.
3. Enter the onion and celery stir into the stew of beans.
4. Enter cauliflower, sausage, salt, pepper, green onions. Cook until done. Lift and serve.

Cooking Fish Fungus Horenzo

For 4 servings:

Material:

- 2 tablespoons cooking oil

- 1 onion, thinly sliced

- 2 cloves garlic, finely chopped

- 250 grams of fish dori, diced

- 4 tablespoons oyster sauce

- 100 ml water

- Lince 100 grams mushrooms, cleaned

- 200 grams horenzo, diced

- 1 stem green onion, thinly sliced

- Salt, sugar, pepper to taste

Method:

1. Heat oil, saute onion and garlic until fragrant.

2. Enter dori fish, cook until change color.

3. Enter the oyster sauce, water, salt, sugar, pepper powder. Cook until boiling

4. Enter mushrooms, horenzo, green onions. Stir well, cook until done. Lift and serve.

Ripe Tomato Broccoli Kakap

For 3 servings:

Material:

- 250 grams of broccoli, half-cooked stew

- 250 grams snapper fillets, diced

- 1 onion, thinly sliced

- 2 cloves garlic, thinly sliced

- 2 tomatoes, diced small

- 3 tablespoons tomato sauce

- 1 tablespoon soy sauce

- 100 ml water

- Salt, sugar, pepper to taste

- 2 tablespoons cooking oil

Method:

1. Heat oil, saute onion, garlic until fragrant.

2. Enter the tomatoes, stir well. Enter the tomato sauce, water. Cook until boiling.

3. Add fish and cook until change color. Enter the broccoli, soya sauce, salt, sugar, pepper powder. Cook until done. Lift and serve.

Watermelon Juice Orange

For 2 servings:

Material:

• 300 grams of watermelon
• 2 Sunkist oranges, squeeze the water
• 3 tablespoons sugar syrup
• Ice cubes taste

Method:

1. Enter a watermelon, lemon juice, sugar syrup, ice cubes in the blender jar. Process until smooth.
2. Pour into serving glasses and serve immediately

Orange Strawberry Pudding

For 12 servings:

Material:

- 1600 ml of liquid milk

- 2 packages red gelatin

- 200 grams of granulated sugar

- 200 grams strawberries, cut into pieces

- 200 grams of canned mandarin oranges, drained, cut into pieces

Method:

1. Prepare mold, wet with a little water. Set aside.

2. Mix the milk, gelatin, sugar. Cook, stirring constantly until boiling.

3. Lift the dough, stirring, until steam disappear. Enter a strawberry and orange. Stir again until smooth.

4. Pour batter into molds, let sit until hardened. Cut into pieces and serve.

Onion Saving Tips

Buy large quantities of garlic can save money because it's cheaper. The problem is, how do I save it for durability. The solution is as follows:

Peel and slice onion as will be used for cooking. Enter the slices into a plastic bag lids (zipper bag). Enter into a freezer.

We will use, no need to defrost. Enter it into the skillet. besides saving money, also saves time when cooking foods that require chopped onion.

Tips for Choosing Onion

Choose onions that hard, with the skin clean and dry. Avoid onions with moist skin or soft spots.

Slicing Onions Without tears

Here, some ways to slice onions without tears.

- Chill the onions in the refrigerator for 15 minutes before slice. Cold temperatures reduce the water vapor causes eye.

- Light a candle near where you start slicing the onions before slicing. Candle flame makes burning gases causes the water before it reaches your eyes.

Fast Slicing Onion Leaves

Before sliced green onions, for a long slice from root end of the spring onion. The result is you will cut two times as much.

Tips To Wheat-Free Flea

To create a lice free flour, add the bay leaf into the flour storage container. Bay leaf is a natural flea repellent

Smoke Meat Tofu Omelet

For 4 servings:

Material:

- 1 tablespoon butter

- 2 cloves garlic, finely chopped

- 1 / 2 fruit bomay onion, finely chopped

- 100 grams bacon, cut into small dice

- 100 grams of white Tofu, diced

- 3 eggs

- 75 ml of liquid milk

- 1 tomato, diced

- 1 stalk celery, finely chopped

- 1 stalk spring onion, finely chopped

- 50 grams of canned mushrooms, thinly sliced

- Pepper powder, sugar, salt

Method:

1. Heat the butter, saute garlic and onion until fragrant. Enter the bacon and stir well. Cook until done. Lift.

2. Mix stir bacon, eggs, all the ingredients. Stir well

3. Heat the butter in the omelette pan, pour the batter and cook until cooked. Lift and serve.

Fishing Valley Bogor

Welcome to Fishing Valley Bogor

A place for you to relax with family and friends

Located on a green valley with natural surroundings and an unobstructed view of Mount. Salak

You can enjoy traditional Indonesian cuisine, lesehan style in gazebos above our pond

Your children can involve themselves in freshwater fishing activities

enjoy the serenade of traditional sundanese flute

let the trickling water brings you calm and serenity

The Biggest Recreational Fishing Venue in Bogor

Buffets are provided by requests for your private functions, such as, reunions, birthdays, etc

sing along with our Live Music on stage outdoors.

You can even book a pond (or two) for your own private fishing competitions !

Spacious parking ground makes Fishing Valley Bogor an ideal place for automobilist gathering spot,

especially when you seek a relaxing atmosphere after touring around the city of Bogor.

Fishing Valley Bogor

Jl. Pemda Raya No. 107, Bogor

Tel : 0251 - 8662 808 / 0251 - 7141 606 / 0251 - 8658 722

0251 - 9128 630

www.fishingvalley.net

Sweet Sour Tofu Balls

For 5 servings:

Material:

- 200 grams Chinese Tofu, mashed

- 100 grams of minced chicken

- 3 tablespoons sago

- 1 stalk spring onion, finely chopped

- 1 egg

- Salt, pepper to taste

- Cooking oil to taste

Sweet and sour sauce:

- 2 tablespoons butter

- 1 / 2 onion, finely chopped

- 2 cloves garlic, finely chopped

- 6 tablespoons ketchup

- 2 tablespoons chili sauce

- 50 ml water

- Salt, sugar, pepper to taste

- 100 grams peas

Method:

1. Mix Tofu, chicken mince, sago, scallions, egg, salt, pepper powder. Stir until the dough is well blended.

2. Take one teaspoon of dough, round it off. Fried Tofu balls until cooked. Remove and drain

3. Sweet and sour sauce: heat the margarine. Saute onion, garlic until fragrant.

4. Enter the tomato sauce, chili sauce, water, salt, sugar, pepper. Cook until done.

5. Add peas, stir well. Lift.

6. Tofu balls Place in serving dish, pour the sweet and sour sauce.

Tofu Steak with Mushroom Sauce

For 6 servings:

Steak Ingredients:

- A Chinese Tofu, mashed

- 150 grams of minced chicken

- 2 cloves garlic, finely chopped

- 1 / 4 onion, finely chopped

- 1 / 4 teaspoon nutmeg powder

- 1 tablespoon tomato sauce

- 1 tablespoon oyster sauce

- Pepper powder, sugar, salt to taste

- 2 tablespoons butter

Mushroom Sauce:

- 1 tablespoon butter

- 1 / 2 onion, finely chopped

- 2 cloves garlic, finely chopped

- 3 tablespoons oyster sauce

- 1 teaspoon flour

- 150 ml chicken broth

- 100 grams button mushrooms, thinly sliced

- Salt, pepper to taste

Complement:

- 200 grams of frozen potatoes, fried

- 1 carrot, boiled

- 50 grams of beans, boiled

Method:

1. Steak Mix all ingredients, except butter, mix well, flat round shape.

2. Heat the butter on the grill pan, enter Tofu Steak, and cook until done, remove from heat.

3. Sauce: Heat butter, saute onion and garlic until fragrant, put oyster sauce, stir well.

4. Stir in the flour and stir well. Pour broth, salt, pepper powder. Cook until boiling. Enter the mushrooms, stir until blended.

5. Serve Tofu Steak with mushroom sauce and complementary

Tofu Sambal Bangkok dumplings

For 4 servings:

Material:

- 2 pieces Chinese Tofu

Contents:

- 2 cloves garlic, finely chopped

- 250 grams of mackerel fish, puree

- 1 teaspoon sago

- 2 leeks, thinly sliced

- 1 egg

- Salt, pepper to taste

Sambal bangkok:

- 2 tablespoons cooking oil

- 1 / 2 onion, finely chopped

- 2 cloves garlic, finely chopped

- 150 ml sauce bangkok

- Salt, sugar to taste

Method:

1. Tofu Cut each into 4 parts, dredging the middle of Tofu, set aside

2. Mix all the filling, stir until well blended.

3. Take one fruit Tofu, fill with stuffing. do the same until consumables. Steamed Tofu 15 minutes, lifting

4. Sauce: heat oil, saute onion and garlic till fragrant. enter bangkok sauce, salt, sugar. Cook until done. Lift.

5. Serve dumplings Tofu with sauce bangkok

Tofu Mushroom Cheese Sauce

For 5 servings:

Material:

- Two pieces out, cut into pieces

- Melt 100 grams of cheese / mozzarella cheese, thinly sliced

Black pepper sauce:

- 2 tablespoons cooking oil

- 1 onion, thinly sliced

- 2 cloves garlic, finely chopped

- 5 tablespoons oyster sauce

- 2 tablespoons chili sauce

- 3 tablespoons tomato sauce

- 1 teaspoon black pepper, crushed coarse

- 100 grams of champignon mushrooms, thinly sliced

- 1st leeks, thinly sliced

- Salt, sugar to taste

Method:

1. Prepare a hot dish, arrange the tofu based dish, sprinkle top with cheese melt.

2. Steam for 10 minutes to know the cheese melts. Lift

3. Sauce: heat oil, saute onion and garlic till fragrant. Enter the mushrooms and green onions. Stir until blended.

4. Enter the oyster sauce, chili sauce, tomato sauce, black pepper, salt, sugar. Cook until done. Lift.

5. Serve