Ingredient:
2 tbsp oil, for sauteing
5 cloves garlic, finely chopped
150 g onions, finely chopped
5 cm ginger, thinly sliced
150 g peeled medium shrimp
150 g squid flesh clean (without a head, the epidermis, and the ink), cut into 1 cm thick
150g snapper fillets, cut into 1 cm dice
500 g rice fluffier, wash, drain

5 tbsp oyster sauce
3 tablespoons soy sauce
2 tablespoons soy sauce
1 tablespoon cooking wine
3 tsp sesame oil
1 teaspoon salt
1 ½ teaspoon pepper
150 g red bell pepper, seeded and thinly sliced
900 ml chicken broth
Banana leaves for wrapping

How to Make:

* Heat the oil, saute garlic, onions, and ginger until fragrant. Add the shrimp, squid and fish, and cook until cooked. Add rice and stir well.
* Add the oyster sauce, soy sauce, soy sauce, cooking wine, sesame oil, salt, and pepper and stir well. Add paprika and stir well. Lift.
* Move into the rice cooker (if cooked by steaming, savory taste of the sauce so reduced), add broth, cook until the peppers mature. Lift. For the six sections.
* Solution: Take a banana leaf, give a portion of rice on top. Shape resembles a small cone (cone). Repeat until finished.
* Fuel rice over the coals until fragrant. Lift and serve.

Serves 6

Less healthy? Perhaps the warm and tasty dish full of nutrients can be heated at the same time restoring the body fitness. Contents are also complete, suun, tofu, carrots and chicken. Better to breathe while warm steaming terraces increasingly tasty, fresh and delicious!

Ingredients:
1 tablespoon vegetable oil
2 cloves garlic, minced
1 / 4 teaspoon minced ginger
100 g chicken meat, roughly chopped
750 ml chicken broth
1 / 2 teaspoon pepper
1 tablespoon soy sauce
2 tsp salt
75 g carrots, thinly sliced
300 g out of silk, cut into pieces
Suun 30 g of dried, cut into pieces, pour boiling hot water until soft, drain
1 egg, beaten until frothy
1 tsp sesame oil

Topping:
1 tbsp finely sliced green onion

Method:
• Saute garlic and ginger until fragrant.
• Put the chicken, stirring until stiff.
• Pour the broth, spread pepper, soy sauce and salt. Simmer over low heat.
• Add the carrots, suun and tofu, simmer until carrots are tender.
• Pour the beaten eggs while stirring until stringy halus.Didihkan back.
• Remove, sprinkle sesame oil.
• Sprinkle green onions. Serve warm.

Ingredient:
For the rice:
400 g rice.
A square kombu (kelp) of about 8 inches, cut side edge 2 cm
1 / 2 cup brown rice vinegar Japan
You need an airtight container that seals the lid.
For every cup of rice 1 cup water (or 1 cup and slightly more).
1 tablespoon sugar
2 teaspoons salt
1 / 2 teaspoon MSG
To cover:
4 large fresh raw shrimp
4 fresh raw oysters
125g salmon roe
125 g sea bass, sea bream, tuna, fresh, raw
1 teaspoon rice vinegar or cider
1 tablespoon powdered green horseradish (wasabi), diluted with cold water until a thick paste

How to cook:

To form a ball / dirt. Wash rice in several waters until they come clean, then drain the filter first hour. Place in a heavy-bottomed saucepan with a lid that fit snugly. Close the kombu with rice, but do not touch the bottom of the bucket. Add half a liter of water, cover and place over high heat, remove the kombu just before it boils.

Reduce heat and simmer over moderate heat for 6 minutes, reduce heat and slowly but let simmer for 15 minutes at the end of time until this summer to be very hard for 10 seconds and remove the pan from the heat, let stand for 12 minutes.

Mix the vinegar, sugar, salt and MSG in saucepan over medium heat and heat mezcla.Volcar rice in large bowl and depth, should gradually madera.Verter vinegar mixture over the rice, mixing it with either a spatula or wooden fork, while the cup as much as possible . By recessing and ventilation rice, it was brilliant.

When the rice is cold, wet hands with water that has added a little rice vinegar, and form a ball or balls or dirt around 24 elongated, 25 mm. x 5 cm.

To make the coverage:
Place in a saucepan to boiling water salty. Add vinegar and cook slowly put the shrimp for 1 minute. Cool and drain immediately. Peel the tails, cut lengthwise beneath them, crush them a bit, to prop them open. Cut into two horizontal sections of raw shellfish reefs, and raw muscle three white disks. Cut the raw fish sliced diagonally 5 mm. thick. Spread a little wasabi paste in the middle of each piece of fish and place it with wasabi down for a few ball / dirt.

Place salmon eggs directly on the ball the other / bread and one place above the eggs wasabi. Place the shrimp in the remaining pancakes. Decorate the ball / cake, with some vegetables and cut into very thin rods sticking out of rice this month and a half, here and should include the artist’s hand. Garnish with sliced tomatoes, sliced radishes, sliced cucumbers, onions etc in tufts. Serve with Japanese soy sauce

Ingredient:

500 gr red snapper fillets
1 tablespoon lemon juice
1 teaspoon salt
1250 ml water
5 pcs red onion, thinly sliced
15 whole red chilli pepper
2 stalk lemongrass, white part, crushed
6 lbr lime leaves
1 turmeric leaf conclude lbr
4 pcs of green tomatoes, chopped 4 parts
250 grams of edible mushroom, cut into thin
1 teaspoon salt
1 tsp sugar
2 stalk green onion, sliced 1 cm
2 tablespoons lime juice

How to Make:

1. Cut into pieces the size of 4×4 cm fish, coat fish with 1 tablespoon lime juice and salt. Set aside.
2. Boil water, add onion, chili pepper, lemongrass, lime leaves and turmeric leaf, put the on the fire until boiling.
3. Enter the tomatoes, mushrooms, salt, sugar, green onion and lime juice cook until boiling. Add the fish pieces and cook until all ingredients cooked.

For 6 people

Ingredient:
500 gr beef ribs
50 ml cooking oil
2 tablespoons soy sauce
1 tbsp coriander powder
30 gr roasted shrimp paste powder
1 teaspoon salt
700 ml water
2 pcs eggplant purple
50 ounces green beans
basil
1 tsp black pepper

Refined:
10 pieces of red chilli
5 pieces of red onion
3 cloves garlic
3 cm ginger
4 para hazelnut
3 tsp turmeric

How to Make:
1. Cook until fragrant spices.
2. Enter the ribs, mix well. Add the water, shrimp paste, soy sauce, coriander.
3. Cook until done, strain and reserve. Remaining marinade sauce can be used to spread when burned ribs.
4. Season the eggplant and green beans with salt, black pepper and oil.
5. Heat the offering. Grilled ribs, eggplant purple and green beans until browned and just cooked. Serve with basil leaves.
For 6 People

Incoming search terms for the article:

• indonesian grilled ribs

Material:
To Lontong:
- 500 gr rice, washed and drained
- Banana Leaf
- Toothpicks

For Vegetables:
- 3 tbsp cooking oil
- 1 stalk lemongrass, white part, crushed
- 2 bay leaves
- 2 cm galangal, smashed
- 300 gr shrimp, peeled
- 500 gr chayote, cut the size of a match
- 20 eyes petai, halved
- 1250 ml which is not too thick coconut milk
- 2 tomatoes, thinly sliced
Refined:
- 3 cloves garlic

How to make

Create Lontong:
Roll up the banana leaf-shaped cylinder with a diameter of 3 cm. Hook one end with a toothpick. Enter untill rice 3 / 4 tall leaves. Cover with a toothpick to pin. Arrange in pan and pour the water until submerged. Cook for 4 -6 hours, until cooked rice cake. During cooking do not let the water dry.

Create a Vegetable:
Heat oil and saute the garlic finely, lemongrass, bay leaf, and galangal until fragrant. Add shrimp and stir until shrimp changes color. Enter chayote, petai and tomatoes. Stir well. Pour the coconut milk. Stir occasionally until the sauce is not broken and cook until all is cooked. Lift.

Serve:
Rice cake chopped vegetables in a bowl and pour on top.

Note:
If banana leaves can be difficult in, the leaves can be replaced with plastic. Use a plastic container that is not too thick and not very thin. Punch a hole through the plastic with a fork just a little rice Fill 2 / 3 parts water Boil and enter-me-filled plastic rice. Try not to break plastic. Lontong usually cooked after half an hour

Ingredients:
500 gr medium-size squid
50 g basil leaves
3 stalks lemongrass, thinly sliced
5 star fruit slices wuluh
3 bay leaves chopped
2 eggs
2 stalks green onions, sliced thin italic
banana leaves for wrapping
Toothpick

Refined:
10 pieces Red Onion
4 cloves Garlic
6 red chillies
1 pcs tomatoes
2 cm turmeric
2 cm ginger
4 Minutes hazelnut
1 teaspoon salt

Method:
1. Clean squid, squid heads enter the body, with a stick pin.
2. Mix the spices, basil, lemongrass, wuluh turtles, green onion and egg, mix and stir into the squid, let stand for 15 minutes.
3. Take a piece of banana leaf, put the spraying of fruit and spices, bay leaves, then wrap it like a rice cake, pin end by a stick.
4. steamed in a hot steamer for 30 minutes, lifting, grilled on coals until crispy.

For 4 people

Lumpia semarang? Mmmmm …. You’ll like this one with a snack. It was a tasty, especially eaten with a sauce of sugar, delicious … .. This time  will share the recipe for lumpia semarang, good Luck .

Recipe lumpia semarang:

15 sheets of spring roll skin
2 tablespoons flour and 1 tablespoon water, diluted to adhesive
Oil for frying

Recipe lumpia semarang content:

3 cloves garlic, finely chopped
1 teaspoon roasted dried shrimp, finely chopped
50 grams of shrimp, coarsely chopped
50 grams of chicken, roughly chopped
2 eggs, beaten off
200 grams of canned bamboo shoots, sliced lighters
1 tablespoon soy sauce
1 / 2 teaspoon salt
1 / 4 teaspoon pepper
1 / 2 teaspoon sugar
2 tablespoons cooking oil

Sauce recipe lumpia semarang:

1 clove garlic, finely chopped
300 ml water
50 grams of brown sugar, finely combed
1 / 4 teaspoon pepper
25 grams sugar
3 tablespoons corn starch and 1 tablespoon water, diluted to thickeners

How to make lumpia semarang:

Contents: heat the oil. Sauce garlic and dried shrimp until fragrant. Add the shrimp and chicken. Stir until the color changes.
Set aside on the edge of the pan. Beat in the eggs. Stir until grained. Add the bamboo shoots. stir until wilted.
Enter sauce, salt. pepper powder, and sugar. Cook until absorbed.
Take a sheet of spring roll skin. Give the contents. Fold and roll. Glue with a solution of wheat flour. Fried in oil that has been heated until cooked.
Sauce: Boil the garlic and water until boiling. Enter the brown sugar, pepper powder, and sugar. Stir until dissolved.
Thicken with corn starch solution. Cook until pop-letup.
Serve with sauce lumpia semarang.

Incoming search terms for the article:

• lumpia semarang

Teriyaki Sauce Preparation:
* We mix all liquids in a pan and take to a simmer
* Add sugar stirring until completely dissolved
* We’ll reduce sauce until slightly thick texture

The proportion of the ingredients to make the Teriyaki sauce can vary according to the dish.

Incoming search terms for the article:

• sauce teriyaki
• teriyaki

Oriental rice Preparation:

1. Heat a wok or very good iron skillet with oil and moisten
2. Add the green beans and sliced carrots and cook for 3 minutes
3. Add the leeks, zucchinis and cut red pepper, and cook for 5 minutes and season
4. Finally add the bean sprouts and akusay, always keeping the heat to high
5. Cook for about 3 minutes more and add a little soy sauce and broth
6. Finally incorporate the cooked rice
7. Sauté some more minutes and serve our oriental rice