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.

Shiitake Mushroom Saute

For 3 servings:

Material:

- 2 tablespoons cooking oil

- 1 / 2 onion, thinly sliced

- 100 grams chicken fillet, thinly sliced

- 10 pieces shiitake mushrooms

- 2 cloves garlic, finely chopped

- 100 grams of bean sprouts

- 1 / 2 red peppers, thinly sliced

- 1.2, green peppers, thinly sliced

- 1 stem green onion, thinly sliced

- 2 tablespoons oyster sauce

- 1 teaspoon sesame oil

- Salt, pepper to taste

Method:

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

2. Add chicken, cook until change color. add shiitake mushrooms, bell pepper, oyster sauce, sesame oil, salt, pepper powder. Cook until done

3. Give bean sprouts, green onions. Stir well, remove and serve.

Mushroom Tim Portabela

For 5 servings:

Material:

- 1 / 2 onion, finely chopped

- 2 cloves garlic, finely chopped

- 1 pc red chilli, thinly sliced

- 100 grams of minced chicken

- 100 grams of portabella mushrooms, thinly sliced

- 1 stem green onion, thinly sliced

- 100 grams of white out, puree

- 1 egg, shake off

- Salt, sugar, pepper to taste

Method:

1. Mix in one container, onions, garlic, red chilies, minced chicken, mushrooms, scallions, tofu. Stir until blended.

2. Add eggs, salt, sugar, pepper powder. Stir until mixed evenly.

3. Put the mixture into a heat proof dish. Steam for 25 minutes until cooked. Lift and serve.

Pepes Chicken Mushroom Buttons

For 10 servings:

Material:

- 200 grams chicken fillet, diced

- 150 grams button mushrooms, diced

- 2 items egg white

- 2 leeks, thinly sliced

- 10 pieces green chili sauce

- 1 tablespoon cooking oil

- Banana leaves to taste

Ground spices:

- 4 red onions

- 2 cloves garlic

- 2 pieces of red chili pepper

- ½ teaspoon white pepper

- A ginger knuckles

- 1 teaspoon salt

How to Make:

1. Preheat cooking oil, saute the mushrooms briefly. Remove and drain.

2. Mix chicken, mushrooms, egg whites, scallions, chili pepper, spices. Stir well

3. Wrap the mushroom mixture with banana leaf

4. Pepes steamed mushrooms, 30 minutes over low heat until cooked. Remove and drain.

5. Pepes briefly grilled mushrooms until browned. 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

Delicious Pineapple More Tips

Peel the pineapple and disappointed you, pineapple flesh pale and sour taste. Because the pineapple, including the one fruit that continues to stand upright, natural juices tend to settle down. solution: cut the top leafy green pineapple. Establish a pineapple upside down (the part that is cropped below) for 30 minutes. This simple way of helping to spread evenly across sari so that the pineapple fruit taste sweeter.