Macaroni Kangkung Schotel
Material:
10 stalks Kangkung (take the leaves)
60 g Butter
3 tablespoons Flour
50 ml Liquid Milk
1 / 2 teaspoon salt
1 / 2 teaspoon nutmeg seeds (crushed)
2-3 tablespoons cooking oil
4 cloves garlic (finely chopped)
1 / 2 cloves Red Onions (cut lengthwise)
12 LBR Beef Salami
30 pcs Cherry Tomatoes
200 gr Macaroni (boiled)
1 / 4 btl Tomato Sauce
100 gr Grated Cheese
Pepper to taste
Cooking:
1. Cook butter, flour, milk, salt and nutmeg, stirring until thickened and set aside.
2. Saute garlic with cooking oil, put the red onions, beef salami, cherry tomatoes spinach & pepper, remove and set aside.
3. Combine the two, add macaroni, tomato sauce & grated cheese and stir well.
4. Pour the dip plate heat resistance which has been smeared butter.
5. Bake Dlm temperature 180-190'C until cheese melts, remove and serve.