Mushroom Saute Potatoes

for 4 servings:

Material:

- 250 grams of frozen potatoes, corrugated

- 100 grams of shiitake mushrooms, thinly sliced

- 2 tablespoons cooking oil

- 1 / 2 onion, thinly sliced

- 2 cloves garlic, finely chopped

- Two of hot pepper, thinly sliced

- Four tablespoons oyster sauce

- 100 mL water

- 1 teaspoon cornstarch, dissolve it with 3 tablespoons water

- Salt, sugar to taste

- Cooking oil to taste

Method:

1. Fry the potatoes until crispy. Remove and drain

2. Heat 2 tablespoons oil, saute onion, garlic, chilli until fragrant. Enter the mushrooms, mix well

3. Give the oyster sauce, salt, sugar, water. Cook until boiling

4. Add cornstarch solution and cook until thickened. Enter the potatoes and stir well. Lift and serve.

Paprika Saute Tofu

for 5 Serves:

Material:

- 2 tablespoons cooking oil

- 5 out of yellow fruit, diced

- 5 onions, thinly sliced

- 2 cloves garlic, thinly sliced

- 1 / 2 green bell pepper, thinly sliced

- 1 / 2 red peppers, thinly sliced

- 1 tomato, thinly sliced

- 100 mL water

- Salt, sugar to taste

Method:

1. Heat oil, saute onion and garlic till fragrant

2. Enter knew, stirring until blended. Add red peppers, green peppers

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.

Sardines Baked Rice

For 2 Serves


Material:
• White rice 300 grams, ready to use
• Sardines 250 g / corned
• 2 cloves garlic, minced
• Peas 2 tablespoons
• 1 tablespoon Margarine
• Salt to taste
• Sugar ½ teaspoon of sand
• Pepper powder ½ teaspoon
• banana leaves to taste



How to Make:
1. Separate sardines with water.
2. Heat margarine and fry garlic until fragrant.
3. Pour water sardines, season with sugar, salt and pepper. Bring to a boil.
4. Add rice and peas, cook until the water seeped in rice. Lift.
5. For the rice into 2 parts, place each piece of rice on a banana leaf.
6. Place the sardines in the middle of rice, rolls and press.
7. Grilled / roasted rice until done. Remove and serve.

Spaghetti sauce Cornet

For 2 Serves


Material:
• 100 grams of spaghetti
• 500 ml boiling water
• Cooking Oil 2 tablespoons
• Corned beef 100 grams
• 2 cloves garlic, minced
• tomato sauce 2 tablespoons
• Water 50 ml
• Pepper powder ½ teaspoon
• Sugar 1 teaspoon of sand
• Salt to taste


How to Make:
1. Heat 1 tablespoon of cooking oil, saute garlic until fragrant.
2. Enter the tomato sauce, pepper, sugar and salt.
3. Pour the water, bring to a boil. Enter the corned beef and cook, stirring frequently, until the spices to infuse. Lift.
4. Add the remaining oil in boiling water, put the spaghetti while the spaghetti is cooked until tender.
5. Remove and drain. Pour into plate. Flush with corned beef sauce. Serve.

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Shrimp peanut brittle rebon

Material:
• 300 grams of rice flour
• low protein wheat flour 2 teaspoons
• 1 egg chicken egg
• Coconut milk 550 ml
• Shrimp rebon 100 grams
• 750 ml cooking oil


Subtle Seasonings:
• 4 Garlic cloves
• Turmeric 0.5 cm
• Chili pepper 4 pieces
• The nuts 3 eggs

How to Make:
1. Mix the rice flour, wheat flour and spices finely.
2. Add the egg and milk gradually, stirring until blended.
3. Heat the oil. Take 1 tablespoon vegetable mixture, add the shrimp rebon sufficiently.
4. Pour the batter on the edge of the pan. Drain, flush and fry until cooked and dry.
5. Remove and drain. Do it until the dough out.

Satay fish fungus

For 22 pieces

Material:
150 grams of minced shrimp
100 grams of minced snapper
50 g mushroom, roughly chopped, saute
Egg white 1
3 cloves garlic, finely chopped
2 curly red chilli, finely chopped
1 cm ginger, grated
½ teaspoon ground coriander
¼ teaspoon pepper powder
1 / 8 teaspoon cumin powder
¾ teaspoon salt
¾ teaspoon sugar
1 tablespoon margarine, melted
½ tablespoon sago flour
1 leek, sliced finely
22 Pick sate

How to Make:
1. Shrimp stir well milled, milled snapper, egg white, garlic, red chili curly, ginger, coriander powder, cumin powder, salt, sugar, and melted margarine.
2. Add sago flour, mushroom, and scallions. Mix well.
3. Take the dough. Attach to the skewer.
4. Grilled until fragrant.

Fried chicken coconut sauce

For 10 servings

Fried Chicken Ingredients:
1 tail (850 grams) chicken, cut in 10 sections
500 ml coconut milk
5 lime leaves, discarded bones
1 bay leaves
Oil for frying

Subtle Seasonings:
• red onions 7
• 4 cloves garlic
• 2 cm turmeric, roasted
• 2 cm ginger
• 1 cm galangal
• ½ teaspoon coriander
• ½ teaspoon pepper
• 1 teaspoon salt
• 1 teaspoon brown sugar



Coconut Sambal Ingredients:
300 grams grated coconut rough
¾ teaspoon salt
1 teaspoon sugar
100 ml of water
2 tablespoons oil for sauteing

Subtle Seasonings:
• 4 cloves garlic
• 7 curly red chilli
• 1 large red chilli
• 6 pieces of red chili sauce
• 3 pieces of orange leaves, discarded bones
• 1 tablespoon rebon, roasted

How to Make:
1. Fried Chicken: mix all ingredients and spices fried chicken smooth. Cook until cooked through and pervasive.
2. Goring in heated oil until cooked.
3. Coconut sauce: heat the oil. Stir fry until fragrant spices finely. Enter the grated coconut. Mix well.
4. Add salt, sugar, and water. Cook until absorbed and half dry.
5. Input fried chicken. Stir until the sauce covered. Remove and serve.

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