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INGREDIENTS: 500 grams kikil cut into pieces, boil until tender.
500 ml of water.
1 stalk lemongrass, crushed.
2 bay leaves.
3 red chilies, sliced sideways.
3 green chilies, sliced sideways.
1 tomato, cut into 6 sections.
5 tablespoons soy sauce.
3 tablespoons cooking oil.
BUMBU SMOOTH: 6 eggs onion.
2 cloves of garlic.
½ teaspoon pepper.
1 cm ginger.
2 tablespoons taoco.
1 teaspoon salt.
HOW TO MAKE:
1. Stir-fry ground spices, lemon grass, and bay leaves until fragrant. Add red pepper, green peppers, tomatoes. Stir samapai average.
2. Enter kikil. Stir a few moments then add the soy sauce and water. Cook until flavors mingle
INGREDIENTS: 450 grams pariah, seeded and cut into 3 cm
1 turmeric leaf sheet
1 stalk lemongrass, crushed
2 cm galangal, crushed
3 tablespoons tamarind water
1 egg, lightly beaten
3 cm turmeric
1 teaspoon curry powder
500 ml coconut milk diluted
200 ml thick coconut milk
CONTENTS:
250 grams of peeled shrimp, finely chopped.
2 tablespoons cornstarch.
1 teaspoon salt.
¼ teaspoon pepper.
BUMBU SMOOTH:
8 cloves shallots.
4 cloves garlic.
3 point hazelnut.
¼ teaspoon pepper
1 teaspoon shrimp paste.
6 red chilies.
2 teaspoons salt.
HOW TO MAKE:
1. Enter a pariah pieces into the egg. Set aside.
2. Stir the contents of materials, ntambahkan remaining egg dye former pariah.
3. Enter content materials into pariahs. Steam until cooked.
4. Stir-fry ground spices until fragrant. Add the turmeric leaf, lemon grass, curry and galangal. Stir briefly then pour coconut milk and tamarind juice. After mendidh, enter a pariah. Cook until flavors mingle
INGREDIENTS: 500 grams of beef ribs, cut into squares,
1 liter of water. ½ cm nutmeg,
2 cloves,
2 pieces of cardamom
1 cm cinnamon
1 bay leaves
1 stalk lemongrass, crushed
2 tablespoons fried onions to present
2 tablespoons oil gooreng
BUMBU SMOOTH:
3 tablespoons toasted coconut
5 red chilies
4 grains of red onion
3 cloves garlic
½ teaspoon pepper
¼ teaspoon cumin
2 teaspoons salt
HOW TO MAKE:
1. Uga boiled in water with nutmeg, kupulaga, cloves, cinnamon, bay, and lemongrass until ribs are tender.
2. Meanwhile saute until fragrant delicate bamboo. Enter into the stew and cook until thickened ribs and the ribs are tender.
3. Serve sprinkled with fried onions after.
material:
10 btr chicken eggs boiled until cooked
500 ml coconut milk
A key meeting 10 cm, thinly sliced
2 stalk lemongrass, white part, thinly sliced
2 cm ginger crushed
5 tablespoons fish paste
3 tablespoons oil goreng1 bay leaves
5 cm galangal minced
20 strands of red cayenne pepper
10 btr red onion, thinly sliced
5 cloves garlic, iristipis
1 tsp brown sugar
1 teaspoon salt
Method:
1. Heat 2 tablespoons oil, saute onion, garlic until wilted. Add bay leaves, galangal, key retrieval, lemongrass, ginger and stir well.
2. Pour the coconut milk, bring to a boil add the paste, insert egg and red chili pepper, cook until all ingredients cooked.
material:
· 1 clove garlic
• from 2 grains of red onion
· ½ pounds small shrimp
· 6-10 hard-boiled quail eggs
· 3-5 tie Kangkung
· Salt to taste
· Soy sauce to taste
· Air to taste
· 3 tablespoons vegetable oil for sauteing
How to Make:
· Pour vegetable oil into the frying pan and heat.
· Saute onion and garlic until brownish color.
· Enter the shrimp, stir, stir until cooked shrimp.
· Enter the spinach and quail egg, and enter the salt, soy sauce, and water.
· Close the pan about 5 minutes or until the spinach becomes wilted.
· Pick up and ready to serve.
Material:
1 kg Prawns
2 cloves orange npis
2 garlic
3 shallots
2 SDK eat butter
4 SDK oit
salt, vinegar to taste
Method:
Clean the shrimp and then enter the lemon juice, salt and vinegar.
Let stand briefly until the ingredients soak into two and then remove and drain.
Puree onion and garlic
Give a little oil and then boiled shrimp smells wonderful.
Stir the butter and mix with shrimp and wait until absorbed.
Roasted over the fire directly.
