Thursday, September 2, 2010
Beancurd 1 lbr, hot water soak 10 minutes then cut into long fine
100 gr minced meat
100 gr minced shrimp
100 g carrots, cut into small boxes
2 stalks celery, chopped
Eggs a grain, shake off
Royco taste 1 tablespoon chicken
Nutmeg 1 / 2 tsp
Quail eggs 20 eggs
Enough cooking oil for frying
Mix all ingredients except the quail eggs, mix well well
Take 2 tablespoons of batter and spread them evenly over 1 cm thick plastic, diameter 6 cm, and create a hole in the middle adona (for quail eggs). Do so on until exhausted
Heat the cooking oil one at a quail egg and break the middle. Cover the pan and flip, cooking until golden
serve with chilli sauce.
1 chicken cut into small pieces (35 parts)
2 tablespoons soy sauce
2 tablespoons ketchup England
2 tablespoons Ang chiu (Chinese wine)
10 chives cut in two parts fruit
7 tbsp soy sauce
3 oranges 2 lemons cut in sections
3 tablespoons butter
1 / 2 tsp pepper powder
1 / 2 chopped onion
4 cloves garlic chopped
Salt to taste
How to Make:
Marinate the chicken with one tablespoon of soy sauce, one teaspoon salt, one tablespoon soy sauce english, let stand for 15 minutes.
Fry chicken until golden, set aside.
Saute garlic and onion in butter until fragrant.
Mix together, english sauces, soy sauce, soy sauce and angchiu.
Pour sauce mixture into the stir onion, chives enter, chicken, lemon lime and orange peel and lemon pepper.
Continue sauteing until the ingredients absorb into the chicken and serve.
500 shrimp peeled, medium size
75 gr cornstarch
2 tbsp cornflour
1 / 2 teaspoon pepper
1 / 2 teaspoon salt
Paprika Mayonnaise Sauce:
100 ml bottled mayonnaise
2 tablespoons sweetened condensed milk white
1 teaspoon bottled hot pepper sauce
1 / 2 tsp tomato paste
1 / 2 tbsp lemon juice
1 teaspoon gelatin powder, stirring with
1 tablespoon warm water until clear
20 g red bell pepper, chopped
Cut the back of the shrimp, rinse under running water until completely clean.
Drain, wipe dry.
Stir cornmeal, flour, pepper and salt until blended.
Balut each shrimp with the flour mixture until blended.
Fry in hot oil with a lot of moderate to dry. Drain.
Paprika Mayonnaise sauce: Stir all ingredients (except pepper) until blended.
Add chopped peppers and stir well.
Serve with fried shrimp Paprika Mayonnaise Sauce.
25 quail eggs (boiled and peeled)
100 gr shrimps
1 tablespoon cooking oil
5 cloves red onion (chopped fine)
1 slice Lengkuas
1 bay leaf lbr
1 pc Tomato (sliced)
300 cc coconut milk
50 gr capri (clean)
Spices that are:
2 cloves garlic
2 pieces of red pepper
Salt to taste and a little shrimp paste
Shrimp cleaned from the head, skin and tail, set aside.
Saute onion and spice paste with hot oil until fragrant.
Add the galangal, bay leaves, tomatoes, saute until wilted.
Enter the prawn and quail egg.
Add coconut milk and cook, stirring frequently - stir until milk thickens.
Enter the peas and cook briefly.
Lift and serve for five servings (one serving = 185 calories).
1 / 4 lean meat goat
2 onion (chopped fine)
4 Sachet sweet soy sauce
1 / 2 cup water
2 bay leaves lbr
1 MTD ginger (crushed)
1 MTD ginger (crushed)
1 stalk lemongrass (crushed)
4 tablespoons cooking oil
sugar, salt to taste
4 cloves garlic
1 teaspoon pepper
Boil until tender goat meat, lift, cut-
pieces, drained (the cooking water discarded)
Blend seasoning, stir-fry until fragrant with garlic
onions, enter the water, soy sauce, ginger, galangal, lemongrass,
salt, sugar, bring to a boil.
Then enter the meat, stir until spices
sink, lift, sprinkle fried onions.
150 gr of boiled crab meat / canned
7 stems green onion, finely chopped
1 egg beaten
6 cups chicken broth
2 pieces of chicken egg white
1 cup dried mushrooms (edible mushroom)
3 tablespoons cornflour
50 cc water
1 / 2 teaspoon ginger, finely
4 teaspoons soy sauce
How to cook:
Dried mushrooms soaked in boiling water and set aside for 30 minutes until puffed. Then cut into pieces
Meanwhile, wash mushrooms and cut according to taste.
Made whipped egg omelette, slice and set aside
Boiling broth until boiling, put mushroom, crab meat, sliced omelette, green onion, ginger and a little pepper, add micin
Bring to a boil again, starch thinned with 1 / 2 cup water and soy sauce.
Enter into the soup, bring to a boil again.
Egg whites whipped with a little water and pour slowly into the hot soup in a state of flip-flops while.
Remove from heat and ready to serve hot.
Wednesday, September 1, 2010
500 gr medium jentang
2 tablespoons vegetable oil
2 cloves garlic, finely chopped
200 g chicken meat, cut into rough
150 g fresh or dried hioko mushrooms, halved
2 tablespoons oyster sauce
1 tablespoon salt kecao
1 / 2 teaspoon pepper powder jitam
1 teaspoon salt
How to cook:
Wash potatoes and cut into pieces
Soak in cold water.
Saute garlic until fragrant
Enter the chicken, stirring until stiff
Add mushrooms, potatoes and seasonings, mix well, remove from heat.
Put on hot dish, bake in a hot oven 180 degrees C for 30 minutes until potatoes are tender.
Remove, sprinkle with chopped Garlic chives. Serve hot.