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.