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

How to make:
1. Heat oil and saute garlic, coriander leaves until fragrant. Add water, lemon grass, lime leaves, galangal, fish sauce, sugar, chili sauce, tom yum paste, lime juice. Cook until boiling.
2. Enter the fish, coconut milk. Cook until the spices penetrate, lift.
3. Serve hot fit.

Meal for 4 servings.

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

Sauce:
50 ml of acid water
50 gr brown sugar
75 ml of water
1 tbsp fish sauce

How to make:
1. Make sauce: mix tamarind, palm sugar, water and mix together fish sauce, boiled until thick and up, chill. Enter in a closed container, keep refrigerated.
2. Heat oil and saute garlic until fragrant, enter ebi and pickled radish and stir well.
3. Insert the meat and cook until shrimp change color, pour in 100 ml of sauce, cook until boiling.
4. Enter Shahe fen, smooth, add beaten eggs, stirring quickly, cook until done, lift, sow peanuts and lime juice berries on top.

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.

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.

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.