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.

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.

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.

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.

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.

Enoki Mushrooms Sauteed Shrimp crocheted

For 3 servings:

Material:

- 2 tablespoons cooking oil

- 1 / 2 onion, thinly sliced

- 2 cloves garlic, finely chopped

- 1 / 2 red peppers, thinly sliced

- 200 grams prawns, peeled, leaving tails

- 100 ml water

- 200 grams crocheted, wash out

- 100 g enoki mushrooms, cleaned

- 2 tablespoons oyster sauce

- Salt, sugar to taste

Method:

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

2. Enter the shrimp, cook until change color. Pour water and cook until boiling.

3. Add the paprika, Kailan. Stir until wilted. Give the oyster sauce, salt, sugar. Stir well.

4. Enter the enoki mushrooms. Stir well. Lift and serve.