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Material:
500 gr beef meat and offal, clean and ready to use
Water for boiling
½ teaspoon salt
4 tablespoons cooking oil, for sauteing
3 stalks lemongrass, crushed
2 teaspoons lime juice
1 tablespoon sliced green onion
1 tablespoon celery, sliced
Subtle seasoning:
½ tablespoon coriander sangria
¼ teaspoon ground cumin
1 teaspoon pepper
1 cm. galangal
3 cloves garlic
2 teaspoons salt
2 tablespoons shelled peanuts, toasted
Sambal taoco:
2 pieces of red chilli
Cayenne pepper 6 pieces
4 red onions
4 tablespoons taoco
2 tablespoons cooking oil, for sauteing
100 ml. water
2 tablespoons granulated sugar
How to Make:
1. Boiled meat and offal separately in enough water, salt Dab. After a soft material, lift offal, offal discard broth. Remove the meat from the cooking water, beef broth and then measuring 1,500 ml.
2. Cut the meat and offal of the die size of 1 ½ inches, put back into the meat broth. which has been above the fire.
3. Heat cooking oil in a skillet, saute the ingredients finely, put lemon grass, stir until fragrant, lift. Enter the spices into a saucepan saute the stock. Bring to a boil and cook over low heat until the juices stay ± 1000 ml. and the smell of rotten ingredients missing, lift or turn off the fire. Enter the lime juice, stir.
4. Taoco sliced chili sauce, red onion until soft, put taoco, roughly chopped. Saute until fragrant, enter the water and sugar, cook until thick, lift.
5. Serving: Place in a serving bowl Coto and his meat and offal. Sprinkle with fried onions, leeks, and celery slices. Serve while warm with the sauce taoco and domestic poultry.
Fish is a symbol of happiness and luck is a dish that must be present at every family party at Lunar New Year holiday. Try grouper processed serve this special. One fish served in crispy savory taste tender and juicy!
Material:
1 tail (1500 g) grouper
50 g green onion, thinly sliced
20 g red chilies, chopped small
20 g of salt
20 g chicken broth
50 g mushroom, cut into pieces
150 g green asparagus / other vegetables, cut into pieces, boiled briefly
20 g garlic
10 g onion
10 g ginger
10 g carrots, thinly sliced
20 g tomatoes, chopped
30 g cucumber, thinly sliced
100 ml cooking oil
How to make:
* Deducted from Grouper Fish The man, then turned and lifted his tail slightly upward so that the blood came out, then dispose of scales, then pull the man of her stomach contents, which is important not to break so that the bile does not seem bitter.
* Separate the meat from the bone by cutting from tail to head, then pull the bones are still stuck in the flesh.
* Cut the fish die.
* Stir the meat with salt and pepper.
* Add a little egg white and sago flour and vegetable oil, stir well. Set aside.
* Cut the bones of small fish and mix with a little egg white and sago flour. Set aside.
* Servings I: Fried fish bones in the hot oil and lots of dry. Lift, drain.
* With the egg white to sticky, add a little bit of sago and oil meal.
* Saute garlic, chilli, ginger scallion and until fragrant. Lift.
* Put fish bones in a serving dish, let stir onion.
* Servings II: Fried fish meat in hot oil until slightly dry, drained.
* Heat a little oil in a skillet, saute onion, ginger until fragrant.
* Enter the asparagus, mushrooms, stirring until wilted.
* Give the water, broth, salt, and pepper.
* Add the fish and a little sago, boil until thick. Lift.
* Pour into a serving dish. Serve immediately.
Serves 6