Capcay recipe

Ingredient:

100 gr cube sliced chicken breast, marinate with 1 tsp corn starch and 2 tsp of soy sauce
2 pieces of fish balls, sliced
3 pieces of meat balls, sliced
2 garlic, minced
1 spring onion, cut into 4 cm in length
1/2 bombay onion, sliced
1/2 carrot, sliced thin
1/2 bunch of cauliflowers or a small size broccoli– cut into small florets
1 cup of cabbage, diced
1 cup of napa cabbage / chinese cabbage, diced
1 cup of bok choy / green mustard, cut into 4 cm in length
5 straw mushroom, cut into 4-6 slice each
2 tbsp soy sauce
2 tbsp of oyster sauce
2 tbsp of cooking wine / ang ciu
2 cups of water / chicken stock
1 tbsp of vegetable oil
salt and pepper
1 tsp of corn starch mix it with ± 6 tsp of water

Cooking direction :

* Heat vegetable oil in a skillet, with medium heat saute garlic until fragrant, add marinated chicken, stir until the chicken is slightly cook, then add fish and meat balls, stir again

* add bombay onion, spring onion, straw mushroom, carrot, cauliflower, napa cabbage, cabbage and bok choy, stir fry

* add soy sauce, oyster sauce and cooking wine, pepper, stir well, then add water/chicken stock, then let it boils until vegetables turn tender (but don’t let it over cook)

* adjust the taste, add salt if not salty enough, then add mix of corn starch and water, stir and serve.

Waffel recipe

1 stick butter (4 oz.)
8 oz. pastry flour
1 oz. sugar
1/2 tsp. (.08 oz) salt
1 T. (.05 oz) baking powder
3 eggs, separated
2 cups milk or 1 c. buttermilk / 1 c. sweet milk
1/4 fl. oz vanilla or 1 tsp

Note: If using buttermilk, reduce baking powder to 1 tsp (1/16 oz) and add 1 tsp (5 grams) baking soda instead. 2 cups milk = 12 oz aquatronic weight. If using liquid scale, switch to fl. oz. You will need a scale for this recipe.

In a batter bowl (one with a handle and a pouring spout) place one stick unsalted butter and melt in microwave until nearly melted. Cool, add baking soda (if using), baking powder, salt, milk, egg yolks; stir.

Add flour and beat briefly with a hand mixer or whisk. Stir in vanilla.

Using the whisk attachment of an electric mixer, beat the egg whites, gradually adding the sugar until soft, foamy stiff peaks form (not dry). Fold into batter and bake in waffle iron about 4 minutes or until steaming stops and waffles are golden brown.

Ifu mie recipe

Material:

2 packs of instant noodles (200 grams)
200 cc oil for frying noodles
100 gr squid
2 tablespoons cooking oil, for sauteing
150 gr tripang
1 stalk spring onion, cut into 5 cm, one segment (2cm), ginger, crushed, 1 tsp salt, for cooking tripang
2 cloves garlic, thinly sliced
2 spring onions, thinly sliced
1 / 4 cm ginger, thinly sliced
1 stem caisim, sliced 5 cm
100 gr shrimp, discard the skins, reserving tails
100 gr chicken meat, cut - cut
2 hioko mushroom fruit, soaked, sliced 1 cm
1 / 2 carrots, trimmed, and sliced
1 tomato sliced
1 teaspoon salt
1 / 2 tsp sugar
1 / 4 teaspoon pepper
1 tablespoon soy sauce
1 tbsp oyster sauce
1 stalk spring onion
500 cc of chicken broth
1 tbsp sago flour, melted with 2 tablespoons water
50 gr peas
1 / 4 tsp sesame oil
seasonings, if desired

How to Make:

Boil the noodles for 2 minutes until cooked. Remove and drain. For the noodles into 2 parts. Flattened spherical shape. Fried noodles until brown. Drain and remove
Clean tripang. Cook the scallions, ginger and salt for 5 minutes. Remove and drain. Cut

Clean squid and remove toxic black. Separate body and head. Lebarkan squid body. Transverse slices (do not be disconnected) on the inside. Cut 4x5 cm

Heat oil, saute garlic, onion, and ginger until fragrant aroma. Enter caisim, tripang, shrimp, and chicken, stirring until the color changes. Enter the squid, hioko mushrooms, carrots, tomatoes, salt, sugar, pepper, soy sauce, oyster sauce, and scallions. Stir until blended

Enter the chicken broth, cook until boiling. Thicken with corn starch liquid. Enter your seasonings and peas. Cook for 1 minute, stir well. Pour the sesame oil. Lift. Pour over fried noodles in a serving dish
To ± 3 servings.

lamb curry

1kg boneless lamb

1-2 tablespoons oil

2 large onions, peeled and finely chopped

2-3 tablespoons Korma curry paste

1 tablespoon grated or minced garlic

1 tablespoon grated or minced ginger

1 teaspoon ground cardamom or 3 cardamom pods, crushed

1 teaspoon salt

425g can peeled tomatoes in juice

100g glace papaya, finely sliced (or use sultanas)

1 ½ cups peeled, diced pumpkin

1 ½ cups beef stock or water

½ cup plain, unsweetened yoghurt

1-2 tablespoons fresh chopped coriander

Cut the meat into 2cm cubes and season well with salt and pepper.

Heat the oil in large frying pan and brown the meat on all sides.

Set aside.

Add the onion and cook over a moderate heat until soft and lightly browned.

Add the curry paste, garlic, ginger, cardamom and salt and cook for 1-2 minutes until fragrant.

Add the tomatoes and juice, papaya, pumpkin and stock or water.

Cover and simmer on low heat for 1 hour, stirring often until tender. (Alternatively, cook in a casserole in a 160°C oven for 1-1 ¼ hours). Stir in the yoghurt just before serving.

Do not boil.

Top with fresh coriander before serving with white rice.

Rib soup recipe

Ingredients:

• 3 tablespoons oil
• 4 keluak nuts (buah keluak), cracked, flesh extracted (optional)
• 1 ½ kg ( 3 lbs) beef ribs, separated
• 1 tablespoon tamarind pulp
• 2 liters (8 cups) water
• 1 ½ -2 teaspoons salt
• 2 spring onions, thinly sliced
• 1 tablespoon sweet Indonesian soy sauce
• 2 tablespoons Crispy Fried Shallots
• 1 lime, cut in wedges
• 1 portion Bird’s eye Chili Sambal

Spice Paste:
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns
• 4 cloves garlic
• 6 shallots, peeled
• 2 cm ( ¾ in) fresh turmeric root, peeled and sliced, or 1 teaspoon ground turmeric

Preparations:

1. To prepare the Spice Paste, dry-roast the coriander and cumin seeds in a pan over low heat for 3 to 4 minutes until fragrant, then grind them together with the peppercorns and cloves in a spice grinder until fine. Add the garlic, shallots and turmeric root and process to a smooth paste, adding a little of the oil if necessary to keep the mixture turning
2. Heat the oil in a large pot and add the Spice Paste and keluak nuts, if using. Stir-fry over low heat for 3 minutes. Add the beef ribs and stir-fry until they have changed color, about 8 minutes.
3. Mash the tamarind pulp in 60 mL ( ¼ cup) of the water, then squeeze and strain to obtain tamarind juice. Add the juice, remaining water and salt to the pot, then bring to a boil. Cover, lower the heat and simmer until the ribs are very tender, about 1 ½ hours.
4. Stir in the spring onion and soy sauce, then transfer to a serving bowl. Garnish with Crispy Fried Shallots and serve with lime wedges and Bird’s-eye Chili Sambal.

Serves: 4
Preparation time: 15 mins.
Cooking time: 1 ½ - 1 ¾ hours

How to Make Chocolate / praline

You never make a chocolate or chocolate cake? Well .. if making chocolate and chocolate cake, after put into the refrigerator, while it hardens. But after being expelled at room temperature, how quickly become soft? How quick tips for melting chocolate and still not hardened at room temperature.

Here are some tips.

- Maybe type of chocolate used is not as it should be used to make chocolate / praline (chocolate praline - chocolate praline).


- Use chocolate coverture to get a taste more delicious, or use dark cooking chocolate that collata. Try not to buy the 250 already dipacking sizes sold in supermarkets, because it usually does not fit / suitable with chocolate pralines will be made. Dcc Usually these types can only be used as coatings or decoration, but can not be made pralines.

- To create a variety of chocolate & chocolate cake with funny funny practical view in the process of making chocolate praline can follow the flow as follows:

1. Steamed chocolate bars (large pan filled with water and then place it inside a pot or a smaller place and then filled with chocolate bars. Cook on medium heat. "The team" performed to a variety of chocolate TSB does not quickly burn.

2. When it melts, put them farrago chocolate molds.

3. Then enter to the fridge, wait until hard.

When you want a variety of chocolate with different taste, recipe books can be purchased on a variety of chocolates. Hopefully useful and successful in making chocolate and chocolate cake.

Prawn crackers recipe

Prawn Crackers Recipe Ingredients:

tapioca flour 1 kg
1 kg of shrimp
spoon salt
garlic to taste
flavor to taste
enough water
How to Make Prawn Crackers:

Discard the head and peel shrimp. Rinse and mashed until smooth.
Mix the shrimp with half the tapioca flour until blended.
Puree the garlic and salt, mix with remaining flour. Pour a little water.
Combine shrimp mixture and onion mixture into one. Add flavor, stir well.
Pour mixture in baking dish or wrap the dough with a long banana leaves elliptical shape. Steamed until cooked for about 1-2 hours.
Thinly sliced, dry in the sun to dry.
Prawn crackers ready for frying.

Takoyaki recipe

Takoyaki filling material:

Baby octopus (baby octopus), 200 grams, boiled and chopped
Tenkasu (crispy rice) to taste
Takoyaki basic ingredients:

Water 400 ml
Konbu 10 cm, 2 cm wide pieces
Katsuo-Bushi 15 grams
Low-protein wheat flour 200 grams
4 egg white grains
2 eggs yolk
2 tablespoons margarine
Takoyaki companion:

50 ml of Bulldog sauce
English sauce 25 ml
Mayonnaise 50 grams
Benishoga (pickled ginger) to taste
How to make Takoyaki basic dough:

Enter konbu in a saucepan, cook over low heat. Lift a few moments before the water is boiling.
Katsuo-Bushi Mix in boiling water konbu while in stir for 2 minutes. Strain and chill.
Mix flour, eggs and salt. Pour broth, stirring until blended. Set aside.
How to make Takoyaki:

Pour batter in the mold Takoyaki already smeared with margarine until full.
Sprinkle top with crispy rice and enter the baby octopus (baby octopus). Cook over low heat.
When it was half cooked, turn the dough with the help of skewers / toothpicks iron.
Cook until light golden brown. Remove and serve with sauce and benishoga companion.