I fu mie recipe

Ingredients:

•      2 packs of instant noodles (200 grams)
•      200 cc oil for frying noodles
•      100 gr squid
•      2 tablespoons cooking oil, for sauteing
•      150 g sea cucumber
•      1 leek, cut into 5 cm, 1 segment (2cm) ginger, crushed,
•      1 teaspoon salt, for cooking sea cucumber
•      2 cloves garlic, thinly sliced
•      2 spring onions, thinly sliced
•      1/4 cm ginger, thinly sliced
•      1 stalk bok choy, sliced ​​5 cm
•      100 g shrimp, discard the skin, leaving its tail
•      100 gr chicken meat, cut - cut
•      2 pieces  mushrooms, 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 tablespoon oyster sauce
•      1 leek
•      500 cc chicken broth
•      1 tablespoon corn starch, 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 browned. Remove and drain
• Clean sea cucumbers. Cook the onion, ginger, and salt for 5 minutes. Remove and drain. Cut into pieces
• Clean the squid and black toxic waste. Separate body and head. Spread the squid body. Transverse slices (do not get disconnected) on the inside. Cut into 4x5 cm
• Heat oil and saute garlic, onion, and ginger until fragrant aroma. Enter bok choy, sea cucumbers, shrimp, and chicken, stirring until the colour changes. Enter the squid,  mushrooms, carrots, tomatoes, salt, sugar, pepper powder, soy sauce, oyster sauce, and scallions. Stir until blended
• Enter the chicken broth, cook until boiling. Thicken with corn starch liquid. Enter the seasonings, and peas. Cook for 1 minute, stir.
• Pour the sesame oil. Lift. Flush on top of fried noodles in a serving dish

Fried pastel recipe

Ingredients:

• 250 grams of wheat flour
• 1 eggs
• 50 g margarine
• 1/2 tsp salt
• 75 cc of water
• flour as necessary, for sprinkling
• oil, for frying

content:

• 150 g minced chicken meat
• 100 g shrimp, peeled, chopped
• 1 pc carrot, diced (2 cm)
• 50 ounces green beans, thinly sliced ​​round
• 25 gr white rice noodle, cut into pieces, soak until soft, drained
• 3 hard-boiled eggs, cut 6-8
• 2 pcs of garlic, minced
• 5 pcs onion, chopped
• 2 stalk green onion, thinly sliced
• 1/2 teaspoon pepper
• 1 tsp sugar
• 2 tsp plain flour to thicken
• 2 tablespoons margarine, for frying

How to make:

• Skin: Mix flour, salt, eggs, and margarine in a bowl, squeeze, pour water, knead until not attached to the hand. Allow 10 minutes. Trimmed to 3 mm. Print spherical with diameters of ± 7-8 cm. Sprinkle the surface with some flour so do not stick if stacked.
• The contents: saute garlic in margarine until yellow, put onion, saute until wilted. enter the other ingredients and a little water until cooked, except boiled eggs.
• Thicken with 2 tablespoons flour that has been thinned with a little water. Stir well, remove from heat and let cool.
• Take a piece of dough skin, ± 1 tablespoon batter fill and hard-boiled eggs 1 pt, 2 fold into half circle.
• Grease a sheet of water between the skin so tacky. Tap-tap the edges with a fork or a pinched-pinch as a garnish. Fry in hot oil until yellow is brown. Remove and drain.

Thai Fried Rice Mix recipe

Material:

• 5 cups cooked rice
• 2 medium-size squid, cut horizontally into a small circle
• 3 cucumbers, sliced with a medium width
• 1 onion, sliced lengthwise
• 1 tablespoon garlic, minced
• 1 / 2 teaspoon sugar
• 3 stalks green onion, cut short stems and use only the green part only
• 3 eggs
• 10 head of black medium-size shrimp, skinned
• 100 gr boneless chicken breast, thinly sliced
• 2 large tomatoes, cut into 8 parts
• 3 vegetable oil
• 3 tablespoons soy sauce
• 2 lemons, halved
• 1 spring coriander

Method:

• Enter the vegetable oil in hot pan, saute garlic, add chicken, shrimp, and squid until cooked. Season with soy sauce, then enter the rice.
• Press the rice into the sides of the pan, add remaining oil, break the eggs and mix with rice.
• Add tomatoes and red onion, mix. Garnish with coriander leaves.
• Serve with fish oil and lemon. To be more delicious add chopped fresh chilli to fish oil.

Fried chicken

Fried chicken, the Javanese way

• 1½ tsp. salt
• 1 cup water
• 1 cup oil

chicken pieces

• Cover chicken pieces with water and boil for 10–15 minutes.
• Soak in salt water, as for tahu/Tempe goreng.
• Deep fry in hot oil.

American note: Javanese chickens are scrawny by American standards, but have excellent flavor. Don't try this recipe with bloated, tasteless supermarket chicken. Chinese markets sell “Buddhist-style chicken” which is one possibility. Western-style free-range chickens are another.