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.

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.

Tempe Cook Shrimp

For 4 servings:

Material:

- 2 tablespoons cooking oil

- 5 onions, thinly sliced

- 2 cloves garlic, sliced thin

- 5 pieces of green pepper, sliced thin oblique

- Two knuckles galangal, smashed

- 2 bay leaves

- 100 grams prawns, peeled leaving tails

- 200 grams tempeh, cut into pieces, fried ripe stengah

- 100 grams of leaves melinjo

- 300 ml coconut milk from half coconut

- Salt, sugar to taste

Method:

1. Heat oil, saute onion, garlic until fragrant. Enter chili, galangal, bay leaves. Stir until wilted.

2. Give the shrimp, cook until change color.

3. Enter the tempeh and stir well. Add salt, sugar. Pour the coconut milk, cook until boiling.

4. Give melinjo leaf, and cook until cooked. Lift, saijikan.

Mung Bean Soup Meat

For 4 servings:

Material:

- 1 tablespoon cooking oil

- 1 / 2 onion, finely chopped

- 2 cloves garlic, crushed

- First knuckles of ginger, crushed

- 1 stick cinnamon

- 3 pieces cloves

- 300 grams beef, cut into pieces, boil

- 1 quart beef broth

- 2 items egg white

- 100 grams of green beans, boiled, drained

- 2 tablespoons sesame oil

- 1 stem green onion, thinly sliced

- 1 tablespoon celery, finely chopped

- Pepper powder, salt, sugar to taste

Method:

1. Heat oil, saute onion, garlic, ginger, cinnamon, cloves until fragrant.

2. Boil water stir broth with spices. Give sesame oil, pepper, sugar, salt. Stir well, add egg whites, stirring quickly so stringy.

3. Insert meat, green beans. Cook until done. Lift and serve with a sprinkling of green onion and celery.

Paprika Chicken Soup Milling

For 4 servings:

Material:

- 1 tablespoon cooking oil

- 1 / 2 onion, finely chopped

- 2 cloves garlic, crushed

- First knuckles of ginger, crushed

- 150 grams of minced chicken

- 1 quart chicken broth

- 2 items egg white

- 1 red pepper, diced

- 2 tablespoons sesame oil

- 1 stem green onion, thinly sliced

- 1 tablespoon celery, finely chopped

- Pepper powder, salt, sugar to taste

Method:

1. Heat oil, saute onion, garlic, ginger until fragrant, cook the ground chicken. Stir well, cook until done

2. Boil broth, put the sesame oil, pepper, sugar, salt. Stir well, add egg whites, stirring quickly so stringy.

3. Add chicken, red peppers. Cook until done. Lift and serve with a sprinkling of green onion and celery.

Chicken Potato Soup

For 4 servings:

Material:

- 1 tablespoon cooking oil

- 1 / 2 onion, finely chopped

- 2 cloves garlic, crushed

- 200 grams of boiled chicken, Suir, Suir

- 1 quart chicken broth

- 2 items egg white

- 100 grams small potatoes, peeled, boiled, drained

- 2 tablespoons sesame oil

- 1 stem green onion, thinly sliced

- 1 tablespoon celery, finely chopped

- Pepper powder, salt, sugar to taste

Method:

1. Heat oil, saute onion, garlic until fragrant, put the chicken Suir. Stir well, cook until done

2. Boil broth, put the sesame oil, pepper, sugar, salt. Stir well, add egg whites, stirring quickly so stringy.

3. Add chicken, potatoes. Cook until done. Lift and serve with a sprinkling of green onion and celery.

Shrimp Soup Bean Pod

For 4 servings:

Material:

- 1 tablespoon cooking oil

- 1 / 2 onion, finely chopped

- 2 cloves garlic, crushed

- First knuckles of ginger, crushed

- 200 grams prawns, shelled, leaving tail

- 1 quart chicken broth

- 2 egg whites

- 100 grams peas

- 2 tablespoons sesame oil

- 1 stem green onion, thinly sliced

- 1 tablespoon celery, finely chopped

- Pepper powder, salt, sugar to taste

Method:

1. Heat oil, saute onion, garlic, ginger until fragrant, put the shrimp. Stir well, cook until done

2. Boil broth, put the sesame oil, pepper, sugar, salt. Stir well, add eggs white, stirring quickly so stringy.

3. Give the shrimp, peas. Cook until done. Lift and serve with a sprinkling of green onion and celery.

Steak Meat Macaroni

For 6 servings:

Material:

- 100 grams macaroni, cooked, boiled

- 300 grams ground beef

- 50 grams bread flour

- 2 cloves garlic, finely chopped

- 1 / 4 onion, finely chopped

- Pepper powder, sugar, salt to taste

- 1 tablespoon tomato sauce

- 1 tablespoon oyster sauce

- 2 tablespoons of the butter

Steak sauce:

- 1 teaspoon butter

- 2 cloves garlic, finely chopped

- 1 / 2 onion, finely chopped

- 1 teaspoon soy sauce

- 1 teaspoon flour

- 300 ml of liquid milk

- Pepper powder, sugar, salt to taste

Method:

1. Mix all ingredients steak. Stir well, flat round shape.

2. Heat the butter on the grill pan, cook the steaks until cooked. Lift.

3. Sauce: heat the butter, saute garlic, onions until fragrant, put all the ingredients. Stir well, cook until done.

4. Serve the macaroni and beef steak with steak sauce.

Fried macaroni and cheese

For 12 servings:

Material:

- Two hundred grams of cheese, cut into 1 x 5 cm

- 2 sheets nori

- Cooking oil to taste

Skin:

- 1 tablespoon butter

- 100 grams macaroni, cooked, boiled

- 1 / 2 onion, finely chopped

- 2 cloves garlic, finely chopped

- 50 grams flour

- 300 ml of liquid milk

- Salt, sugar, pepper to taste

Coatings:

- 2 eggs separated

- 200 grams bread flour

Method:

1. Skin: heat the butter, saute onion, garlic until fragrant.

2. Stir in the flour and stir well. Pour liquid milk, cook until thickened. Enter macaroni, salt, sugar, pepper powder. Stir well, remove from heat.

3. Cover cheese with a nori, with leather dressing until blended.

4. Dip into beaten egg, roll in breadcrumbs. Fry until cooked. Remove and drain.

Mushroom Macaroni Bowl

For 6 servings:

Material:

- 150 grams macaroni, cooked, boiled

- 2 tablespoons butter

- 1 / 2 onion, finely chopped

- 2 cloves garlic, finely chopped

- 200 grams of minced meat

- 1 teaspoon italian seasoning

- 4 tablespoons chili sauce

- 3 tablespoons tomato sauce

- Salt, sugar to taste

- 2 eggs

- 200 ml of liquid milk

- 100 grams button mushrooms

Method:

1. Heat the butter, onions, garlic till fragrant. Enter mince, stirring until meat changes color. Add Italian seasoning, chili sauce, tomato sauce, salt, sugar.

2. Mix together in large bowl: macaroni, stir the meat, mushrooms, eggs, fresh milk. Stir until well blended.

3. Pour the batter into the baking dish that has been smeared with butter. Oven to 180 degrees Celsius, 60 minutes or until cooked.

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.