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Material:
300 gr chicken meat, thinly sliced wide
300 gr rice
1000 ml of water
3 tablespoons fish sauce
5 cloves roasted garlic, peeled, chopped
100 g spinach leaves
1 teaspoon salt
1 / 2 tsp pepper
Cilantro leaves for topping
Sauce, mix together:
5 fruit chili sauce, thinly sliced
1 red chilli, sliced thinly
3 tablespoons fish sauce
2 tablespoons lime juice
How to make:
1. Boil water with chicken meat, salt, pepper and fish sauce, stir, cook until the chicken is cooked.
2. Add rice and chopped garlic, stir, cook until boiling,
add the spinach leaves, cook for a while, lift.
3. Serve warm with sauce and a sprinkling of cilantro.
For 4 people
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Recipe Thai-style fish curry I suppose this could be the attempt by anyone, even if the mothers had learned to cook. Perhaps a bit hesitant at first with so many ingredients that should be provided, but when it’s on serve and it was yum-yum must be satisfied. Not hurt a bit difficult to cook fish curry for husband and family happy. Good luck with the fish curry recipe This Thai-style, hopefully it steady.
Material:
-1 Fish to taste, cut into pieces
-2 Cloves garlic, minced
-1 Tablespoon chopped coriander leaves
-300 Cc water
-2 Lemongrass, crushed
-2 Lime leaves
-4cm galangal, sliced
-2 Tablespoons fish sauce
-1 Tablespoon granulated sugar
-1 Tablespoon chili sauce
-3 Tbsp tom yam paste
-3 Tablespoons lime juice
-1000 Cc coconut milk from 1 / 2 coconuts
-Cooking oil to taste
Material:
400 gr kwetiao, boiled and drained
100 gr beef, cut thin
100 gr shrimp, peeled, reserving his tail
2 chicken eggs
Pickled radish 1 tbsp
4 tbsp oil
2 tablespoons garlic, minced
3 tbsp ebi
2 tablespoons peanut, fried
1 tablespoon lime juice
Pickled radish, mix together:
50 g radishes, slices of matches
1 / 2 tablespoon granulated sugar
1 / 2 teaspoon salt
1 / 2 tsp vinegar
Material:
1 pound chicory, cut a 2
100 grams of salt
Spices:
1 clove garlic, crushed
2 tablespoons granulated sugar
50 pieces of red chili, minced
250 cc of boiled water
1 tablespoon chili powder
1 teaspoon salt
Additional:
100 g turnips
100 grams carrots, cut into shapes matches
1 leek, thinly sliced
100 grams of leaf chives, cut into 1 cm size
How to make:
Ingredients: sprinkle salt on the sidelines of chicory, give a little water, leave 8 hours or 1 night until wilted, then wash out to not tasted salty, drain.
Spices:
mix all ingredients, mix well, then enter chicory and
additional materials (if you like), mix well, store in the refrigerator for 1 night, serve.
Material:
5 duck eggs
3 cloves garlic, minced
1 teaspoon salt
1 tsp pepper powder
1 grain (50 g) onion, chopped
75 g shrimp, brewed with boiling water, peeled, chopped
100 g crab meat
50 g canned green peas
oil for frying
Sauce:
1 tablespoon margarine, for sauteing
2 cloves garlic, crushed
2 red chilli, seeded, thinly sliced 3 cm length
2 cm ginger, thinly sliced length
50 g carrots, sliced into matchsticks
1 leek, thinly sliced oblique
200 ml of water
1 piece of chicken broth block
5 tbsp tomato sauce
1 teaspoon vinegar
1 teaspoon salt
2 tsp sugar
1 teaspoon cornstarch, dissolved in a little water
Ways:
1. Beat the eggs with the garlic, salt, and pepper. Put the onion, shrimp, and crab meat, mix well.
2. Fry in hot oil until mixture is submerged. After the bottom cooked, turn. Remove and drain.
3. Sauce: Heat the margarine and fry garlic until fragrant, put chili, ginger, carrot and scallions. Stir briefly, enter the water and the stock block. Cook until boiling, add the tomato sauce, vinegar, salt, sugar and starch solution, stirring until thickened. Lift.
4. Place pancakes in a serving dish. Pour hot sauce over it, sprinkle peas.
Material:
Chicken eggs 7
1 teaspoon salt
Pepper 1 tsp vegetable oil
3 cloves garlic, minced
50 g onions, finely chopped
75 g peeled shrimp, roughly chopped
150 g crab meat / small crab boiled / canned
Sauce:
1 tablespoon margarine
25 g onions, chopped
2 cloves garlic, minced
2 large red chilli, seeded, thinly sliced lengthwise
50 g carrots, cut into matchsticks for
1 stem of leaves, cut into 4 cm, split-split
200 ml of water
5 tablespoons bottled tomato sauce
1 tsp sugar
Cook 1 tsp vinegar
1 teaspoon salt
1 teaspoon cornstarch, dissolved in a little water
50 g frozen peas
How to make:
1. Beat eggs, salt and pepper until frothy.
2. Heat 1 tablespoon oil, saute garlic and onions until tender.
Enter the shrimp, stir to change color. Lift. Chill.
3. Enter into the beaten eggs with crab meat and stir well.
4. Heat a griddle pan, put a little oil.
5. Pour some egg mixture, cook until done on both sides.
6. Do the same with the remaining ingredients. Remove and set aside.
Sauce:
1. Heat the margarine until melted. Saute garlic and onions until tender.
2. Enter the other vegetables, stirring until wilted.
3. Add spices and water. Bring to a boil.
4. Pour a solution of starch, stir until thick. Lift.
Place pancakes on serving plates. Pour the sauce. Serve
for 6 people
Material:
1 kg of beef ribs, sliced according to the vertebra
2 liters of water
3 cm cinnamon
3 cloves
Crushed galangal 3 cm
2 bay leaves
2 tablespoons tamarind juice of Java
3 tablespoons oil for sauteing
5 red onions, thinly sliced
salt
Blend:
5 red onions
3 cloves garlic
1 rounded tsp pepper
½ teaspoon nutmeg
2 tablespoons kluwek
50 grams of boiled red beans
salt
How to make:
Boil ribs with cinnamon, galangal, cloves, greetings, tamarind water and salt until tender. Saute chopped onion and seasoning mixture until fragrant and add the broth into ribs. Cook until boiling and serve hot with chilli paste.
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Satay chicken from Madura Recipes Material:
* 1 kg chicken, discarding skin and bones
* 150 ml soy sauce
* 2 pieces limes
* 40 skewers of fruit
Bumbu Kacang recipe:
* 250 grams peanuts, fried
* 4 cloves garlic
* 5 cloves shallots
* 2 pieces red pepper
* 500 ml water
* 2 pieces of orange leaves
* Salt to taste
* 100 ml soy sauce
Complement Sate Ayam Madura:
* Lontong or diamond
How to make Sate Ayam Madura:
1. Cut the chicken meat dice form, and skewer with toothpicks, skewers, and do so out, set aside.
2. Blend all ingredients except soy peanut sauce, lime leaves and water until soft, then mix with soy sauce, water, lime leaves and cook until the oily and mature, lift.
3. Marinate with soy sauce chicken satay which was added a little peanut sauce until the surface flat.
4. Grilled kebabs until cooked as be inverted and coated in soy sauce seasoning sis, lift.
5. Serve chicken satay with peanut sauce, lemon juice and lontong.
Material:
* 1 chicken, cut into 4 sections so
* 2 liter of water
* 250 cc liquid milk
* ¼ grains of nutmeg
* 10 cm cinnamon
* 2 cloves
* Salt
Spices are blended:
* 8 red onions
* 5 cloves garlic
* 1 teaspoon whole peppercorns
* Cooking oil
How to Make:
* In a saucepan put 2 liters of water, chicken and salt to taste. Simmer until the chicken is cooked and tender.
* Remove, remove chicken meat from bones. Cut the chicken or the shape of the die-suwir disuwir. Set aside. Leave the chicken perebus water approximately 1 ¾ liter.
* In the skillet, put a little cooking oil. Heat over medium heat.
* Saute the spice was refined in a skillet until fragrant.
* Add spices to the sauteed chicken broth. Enter also cinnamon, nutmeg and cloves, bring to a boil. Add the liquid milk, stir well so that is not broken.
Note:
Soup Banjar Recipe usually served with some supplementary materials:
* 12 pieces of potato cakes
* 100 grams of hot water-soaked glass noodles until tender, drain
* 6 hard-boiled eggs, cut into pieces
* 4 tablespoons fried shallots
* 2 leeks, thinly sliced
* 1 stalk celery, thinly sliced
* Soy sauce to taste
* Lime
Material:
1 chicken
1 lime
1 teaspoon salt
100 gr boiled cassava leaves, thinly sliced
2 stalks lemongrass
4 lb lime leaves
3 tablespoons oil for sauteing
banana leaves to taste
Subtle seasoning:
8 spring onions
5 cloves garlic
5 pieces chili angry
Cayenne fruit 5
1 teaspoon shrimp paste
2 cm turmeric
1 tsp coriander
2 cm ginger, grated
2 cm galangal, grated
salt and sugar to taste
How to Make:
* Marinate the chicken with lemon juice and salt, let stand 15 minutes, set aside
* Heat oil and fry spice mixture until fragrant, add the sliced lemon grass and stir, lift.
* For seasoning saute into two, one part of cassava and mixed with lime leaves and stir well. The rest for the chicken, coat well.
* Enter the cassava leaves that had been peppered into the cavity of the chicken.
* Wrap the chicken with banana leaves.
* Steamed chicken with steamer pan approximately 20 minutes.
* Roast chicken that have been steamed until cooked, lift.
*Grilled chicken Betutu ready to enjoy.