Ingredients:
Fill the chicken (boiled and the siat siat)
1 cup rice
1 inch ginger
3 shallots
2 cloves garlic
1 carrot sticks (cut like skewers)
Water
Oil (for frying)
Sediki green onions
A little salt
A little pepper
How to:
Ginger, onion and garlic and finely pounded mix hi. Heat oil and fry until fragrant.
Then add the rice is mixed well cleaned.
Add water and simmer until partially cooked.Then put the chicken, salt and pepper. Stir well.
Put the carrot, when the rice is almost broke. If the water is dried quickly add morewater (chicken stock can be used earlier)
The porridge is ready to serve.
Ingredients:
300 ml coconut milk (liquid)
150 ml coconut milk (concentrated)
150 gm wheat (boiled)
100 gm sugar melaka
30 gm sago seeds
50 gm sugar
1 pandan leaves
How to:
Boil the coconut milk, palm sugar, sago seeds and pandan leaves. When the sagocooked, add sugar, flour and coconut milk. Let it boil for 2 minutes and serve.
Ingredients A:
175 ml corn oil
100 gm sugar
2 tablespoons cocoa powder
150 ml milk
150 gm cooking chocolate
Ingredients B:
2 eggs
350 gm sugar
125 ml condensed milk
1 teaspoon baking powder
200 gm flour
1 can dried coconut
How to:
How to make a material A
Combine ingredients in a container. Cook over medium heat until thick. Remove andcool.
How to make a material B:
Beat eggs with sugar until fluffy. Add in flour and desiccated coconut a little. Mix well.Pour batter into baking pan. Bake 35 minutes. When cooked cut into 3 cm wide x 3 cmeach. Dip each piece of biscuit into a dry and sprinkle coconut on top. Put the biscuitsin a paper cup. Cool new serving.
Ingredients:
500 gm squid (squid) which are
1 lime (juice milk)
1 stalk lemon grass - bruised
2 kaffir lime leaves
Salt to taste
Cooking oil to taste
4 sprigs of red chilli - sliced 6 shallots - sliced
2 cloves garlic - sliced
1 cm turmeric
1 cm ginger
½ teaspoon shrimp paste
1 tomato
How to:
Mix the squid with lime juice and salt and marinate for 10 minutes can be washed andtuskan. Heat oil and fry the squid until half cooked, remove and tuskan oil. Heat threetablespoons of cooking oil, then sauté the ingredients until fragrant. Put thelemongrass, kaffir lime leaves and some water. When boiling add the squid, turnedleave may be taken to blend evenly.
Ingredients:
a piece of chicken (thighs and the upper part)
loaf of bread france (france bread)
egg
flour
little salt
oil
black pepper sauce
How to:
France bread so hard dried and ground to make bread crumbs. place in a container.
Remove chicken skin and chicken tulang.Torehkan sehinggan become thinand wide
chicken rubbed with a little salt and flour paste. put the eggs into the bowl and the chicken, stir the egg. Celupkan chicken, then put into containers that last crumb. Place the bread crumbs over the chicken and the press to compact.
Fry in plenty of oil
Ingredients:
4 pieces tomatoes (vine Tomatoes better)
Half a large onion
Extra Virgin olive oil (to taste)
Feta cheese (they like)
10 pieces of olive fruit (even better in the black / black)
Dried oregano leaves (to taste)
Salt (to taste)
How to:
Cut the tomatoes (large). Sliced onions (sliced gross). Put the two ingredients in a bowl. Pour olive oil to taste (not too oily). Put the olives (size at will). Then add thesedeikit oregano and salt to taste. Mix well.
Ingredients:
20 gm Takuan Radish
20 gm cucumber, fried egg
20 gm radius crabs
20 gm shitake mushrooms
100 gm Sakura Denpun
350 gm glutinous rice sushi
½ piece of seaweed (seaweed)
How to:
Place seaweed on bamboo mat. Spread evenly on the seaweed sushi sticky rice. Lift up on the side of sticky rice. Arrange cucumber, pickled radish, radius of the crab andmushrooms. Roll up tight, tight. Start the rolls of bamboo mat.
