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.

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.

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

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.

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.

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.

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.

Spicy Corn Saute sprouts

For 5 servings:

Material:

- 2 tablespoons cooking oil

- 3 pieces of sweet corn, boiled, pipil

- 100 grams of bean sprouts

- 1 cm galangal, smashed

- Salt, sugar to taste

Spices:

- 5 large cloves chili

- 3 cloves garlic

- 5 onions

- 1 red tomatoes

Method:

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

2. Enter the sweet corn, stirring until blended.

3. Add bean sprouts, salt, sugar. Cook until all ingredients cooked. Lift and serve.

Carrot Saute Cuciwis

for 4 servings:

Material:

- 2 tablespoons cooking oil

- 1 / 2 onion, thinly sliced

- 2 cloves garlic, finely chopped

- 2 carrots, peeled and thinly sliced

- 100 mL water

- 200 grams cuciwis, wash out

- 2 tablespoons oyster sauce

- Salt, sugar to taste

Method:

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

2. Enter the carrots, cook until wilted. Pour water and cook until boiling.

3. Add cuciwis, oyster sauce, salt, sugar. Cook until cooked. Lift and Serve.

Sauteed Spinach Basil

For 4 servings:

Material:

- 2 tablespoons cooking oil

- 5 red onions, roughly chopped

- 2 cloves garlic, roughly chopped

- 4 large pieces of red chilli, roughly chopped

- 1 tomato, roughly chopped

- 200 grams of canned tuna

- 150 grams of spinach

- 25 grams basil

- Salt, sugar to taste

Method:

1. Heat oil saute onion and garlic until fragrant.

2. Enter chili, tomatoes, stir well. Enter tuna, stir well again.

3. Enter the spinach, basil, salt, sugar. Cook until cooked. Lift and serve.

Sauteed Pumpkin

for 2 servings


Material:
• 200 grams squash, cut length
• 50 grams of corn putren, split lengthwise
• 4 red onions, sliced
• 1 bay leaves
• 1 cm galangal, crushed
• 2 large red chilli, sliced oblique
• ¾ teaspoon salt
• ¼ teaspoon pepper powder
• ¼ teaspoon sugar
• 150 ml of water
• 3 tablespoons oil for sauteing


Subtle seasoning:
• 3 cloves garlic
• ½ teaspoon pepper
• 2 cloves pecans, roasted
• 1 teaspoon ebi, brewed, roasted


How to make:
1. Heat the oil. Saute onion, bay leaves, galangal, red chillies, and spices until fragrant smooth.
2. Enter squash and corn putren. Stir until wilted. Add salt, pepper powder, and sugar. Mix well.
3. Pour water. Cook until cooked.