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.

Instant chicken curry

Ingredients :

• 300 g chicken fillet, diced
• 200 g potato, diced
• 1 onion, sliced
• 1 can curry sauce
• 2 tbsp cooking oil

Cooking instructions :

• Brown onion in a small amount of oil over medium heat
• Add chicken, potato, and stir fry until almost cooked
• Pour in curry sauce
• Simmer until cooked
• Serve hot

Sweet & Sour Chili Sauce

Ingredients:

•      100 grams of red pepper, steamed, crushed.
•      3 cloves garlic, steamed, mashed
•      1 tablespoon vinegar
•      Lime juice 3 tablespoons
•      300 grams of sugar
•      Water 500 ml
•      ½ tsp salt
•      Flavoring to taste
•      1 tablespoon cornstarch, for thickening.

How to Make :

• Combine sugar, salt, red pepper, and garlic with water, then boil until boiling. Reduce the heat, put the vinegar and lime juice.
• Add cornstarch that has been thinned with water. Stir until smooth, remove from heat. Sauce ready to serve.

Beef Yakiniku recipe

Ingredients:

• 2 tablespoons vegetable oil
• 1/2 tsp sesame oil
• 75 g onion, sliced ​​thin
• 1 clove garlic, minced
• 150 g beef for sukiyaki or has in the beef meat is sliced ​​thin
• 100 g green pepper, sliced ​​thin lengthwise
• 3 tablespoons Japanese soy sauce
• 75 ml of water
• 1 tablespoon mirin
• 1/2 teaspoon pepper
• 1/2 tsp salt

How to make:

• Heat oil and sesame oil. Saute onion and garlic until wilted and fragrant.
• Put the beef piece by piece while stirring until stiff.
• Add bell pepper, stirring until wilted.
• Enter the soy sauce, water, mirin, and pepper. Stir well.
• Cook until meat is tender and sauce is almost gone. Lift.
• Serve warm.

Fish dumplings recipe

 Material Content:

• 200 grams of fish fillet, finely chopped
• 100 g chicken thigh fillets, finely chopped
• 2 cloves garlic finely chopped
• 2 teaspoons salt
• 1 teaspoon granulated sugar
• 1/2 teaspoon flavoring / MSG
• 2 egg whites
• 150 grams of steamed squash, mashed
• 1 leek finely sliced
• 125 grams of corn starch farmer

Supplementary Material:

• 400 grams (8 slices) steamed potatoes
• 4 pieces of boiled egg
• cabbage steamed and rolled sheet 8
• 2 tofu, cut into triangles (8 pieces)
• 2 limes
• 2 tablespoons soy sauce
• 2 tablespoons chili sauce

Peanut Sauce ingredients (cook until Condensed):

• 250 grams of peanut skin, fried
• 5 cloves garlic, fried
• 6 pieces of curly red pepper, fried
• 4 tablespoons brown sugar
• 1 1/2 teaspoon salt
• 500 ml of water
• 3 tablespoons tamarind juice (1 tablespoon of tamarind and 5 tablespoons water)

Processing Method:

• Combine meat, chicken, garlic, salt, sugar, flavoring, and egg white. Knead until smooth.
• Enter the squash and green onions. Knead average. Enter the sago flour. Stir well.
• Spoon the partially spherical shape with a spoon on top of the steamer which leaves dialas and smeared with oil. Fill partially in the know.
• Steam 20 minutes over medium heat until cooked.

Serve with a complement.

Gado gado recipe

Ingredients:

• 3 hard boiled eggs, peeled and sliced
• 3/4 cup cabbage, shredded
• 3/4 cup green beans, sliced
• 3/4 cup carrots, sliced
• 3/4 cup cauliflower, chopped
• 1/2 cup mung bean sprouts
• 1/3 cup snow peas
• 1/2 cucumber, sliced
• 2 red potatoes, cut into wedges
• Peanut Dressing:
• 3/4 to 1 cup coconut milk (depending on whether you want a thicker or thinner sauce)
• 1/2 cup chunky peanut butter
• 1 teaspoon red curry paste or chile paste (or Tabasco sauce)
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 2 teaspoons fish sauce (or substitute 1 tablespoon soy sauce)

Preparation:

• Wash all the vegetables. Ideally, with the exception of the eggs and cucumber, all of the salad ingredients should be blanched or boiled in a large pot of boiling water. However, if you are pressed for time you can serve them raw with the exception of the potato, which has to be boiled. To blanch: plunge the vegetable briefly in the boiling water, then plunge into cold water. This leaves the vegetables nicely crisp and neither too firm or limp. Drain all the vegetables.
• Arrange the vegetables on a serving platter, starting on the outside of the platter and work inwards, arranging the vegetables in a colorful pattern. Top with the chopped eggs.
• To make the dressing: In a small saucepan, bring the coconut milk to a boil. Stir in the remaining ingredients and simmer for 5 minutes, until the peanut butter has melted and the mixture is thickened.

grilled chicken recipe

Material:

1 whole chicken, split back, crushed
2 stalk lemongrass
2 bay leaves
2 cm galangal
2 tsp tamarind acid
2 bay leaves orange
400 ml coconut milk
3 tablespoons cooking oil
banana leaf, to the base when boiling chicken

Blend:

6 pcs red chilli
6 pcs red onion
4 cloves garlic
2 cm ginger
2 cm turmeric
1 tsp coriander
1 teaspoon salt

Directions:

1. Heat oil and sauté ground spices, lemon grass, lime leaves, galangal, and bay leaves until fragrant.

2. Add chicken and cook until the meat changes colour.

3. Add coconut milk and cook until the coconut milk soak into the chicken. Cook until milk dries up.

4. Grilled chicken over coals, basting occasionally with seasoning until golden brown chicken.

For 6 People

Apple cake recipe

Ingredients:

• 125g unsalted butter
• 2/3 cup caster sugar
• 2 eggs
• 1 cup self-raising flour
• 2 tablespoons cream
• 2 small red apples
• ½ teaspoon cinnamon
• 1 teaspoon caster sugar, extra

Method:

• Preheat oven to 180°C. Grease and line a 20cm round cake tin.
• Core and quarter apples, then slice each quarter into further quarters (i.e. 16 slices per apple).
• Use an electric mixer to cream butter and sugar until light and fluffy, add eggs one at a time until well combined. Add flour and cream, beat until smooth.
• Pour into prepared tin and press apple slices, skin side up, into batter.
• The apple slices will be nearly touching. Sprinkle with cinnamon and caster sugar.
• Bake for 35-40 minutes or until a skewer inserted into the centre of the cake comes out clean.
• Allow cake to cool for 5 minutes in the tin and then turn out onto a wire rack to cool.

Mushroom Satay recipe

Material:

• 500 g button mushrooms / mushroom, cut into 2
• ½ cup tamarind water
• 2 tablespoons soy sauce
• 2 bay leaves orange
• ¼ teaspoon salt
• 3 tablespoons cooking oil
• skewer to taste

Spices:

• 1 finger galangal
• 1 knuckle of ginger
• 50 g pecan
• 2 cloves garlic
• 5 shallot
• 2 tablespoons brown sugar

Method:

• Heat oil and sauté ground spices, tamarind water, soy sauce, lime leaves and salt and stir well. Cook until fragrant and cooked.
• Enter the mushrooms and cook until the mushrooms wilt. Lift.
• 4-5 stick mushrooms on skewers, then grilled until crispy. Remove and serve warm.

Quail Egg Salad recipe

Material:

• 800 gr potatoes, peeled, cut into pieces, steamed, mashed
• 3 tablespoons green onion, thinly sliced
• 3 tablespoons onion, chopped
• 200 g carrots, diced, boiled
• 20 quail eggs, boiled, peeled
• 1 / 2 tablespoons butter

Sauce:

• 3 tablespoons low-fat mayonnaise
• 1 teaspoon Dijon mustard
• 1 / 2 tsp lemon juice
• 1 / 2 teaspoon pepper
• 1 / 2 teaspoon salt

Method:

• Saute onion and green onion with butter until fragrant.
• Sauce: Mix and stir well.
• Mix the sauce, potato, stir onion and green onion, stir well.
• Add carrots and boiled quail eggs, mix well.

Team Squid Tofu Recipe

Material:

• 3 heads of medium size squid
• 2 tablespoons fresh squeezed lemon juice
• 1 pc silken tofu, sliced round
• A hump broccoli, cut into pieces, washed
• ½ onion, roughly chopped
• 1 stalk coriander leaves, cut into rough
• 1 cm ginger, thinly sliced
• 1 pc red chillies, sliced
• 50 ml water
• 50 ml oyster sauce
• ½ tsp pepper powder
• ½ teaspoon salt

Directions:

• Wash the squid thoroughly, separate the head, peel the husk, remove the bones, squid ink and eye. Marinate with lemon juice, let stand for 10 minutes.
• Combine water, oyster sauce, pepper and salt, mix well. Set aside.
• Prepare heat-resistant bowl. Arrange the squid, broccoli, and tofu in a bowl, then sprinkle with chopped ginger, onions, chillies, and coriander leaves. Pour mixture of water and oyster sauce.
• Steamed squid in a bowl for 20 minutes or until done. Serve in warm conditions.

Thai Ice Tea recipe

Ingredients :

• 1200 ml water
• 100 g of tea leaves Thailand *)
• 125 g granulated sugar
• 200 ml evaporated milk
• 375 ml sweetened condensed milk
• Ice cubes floating

Method :

• In a pan, boil water with tea leaves. Remove, cover the pan.
• Let stand for 5 minutes until dark coloured. Enter the sugar and stir well. Strain and let cool.
• Add evaporated milk and sweetened condensed milk. Mix well.
• Serve with ice cubes.

Tea Leaves Thailand: Thailand typical tea that has been given additional flavor and a special dye so that when brewed will produce an orange red colour and distinctive scented flowers. Available in leading supermarkets.

Thousand Island sauce recipe

Ingredients:

• 2 egg yolks
• 2 tablespoons vinegar
• 1 / 4 L oil
• 3 tablespoons tomato ketchup
• 2 tablespoons cognac
• 1 / 8 L cream
• 1 tablespoon finely chopped parsley
• 1 tablespoon chopped chives
• Salt and pepper

Preparation :

• Make sure all ingredients at room temperature to prevent curdling.
• Mix the egg yolks with the vinegar and pepper. Whisk the oil drop by drop through the guard like making mayonnaise.
• Add the sauce is thick and the tomato ketchup and brandy.
• Whip the cream lightly and stir in the sauce.
• Stir in the parsley and chives and season with salt and pepper.
• Serve with salad Caribbean

Chocolate cake recipe

Ingredients:

• 6 eggs
• 125 grams granulated sugar
• 1 ½ tsp emulsifier
• 125 grams cake flour
• 30 grams cocoa powder
• 15 grams milk powder
• ½ teaspoon baking powder
• 125 grams margarine, melted
• ½ teaspoon brown paste
• 400 grams butter cream to spread

Material contents:

• 100 ml of liquid milk
• 250 grams dark cooking chocolate, chopped
• 100 grams of honey peanuts, finely chopped

Topping Material:

• 100 ml of liquid milk
• 1 tablespoon honey
• 200 grams dark cooking chocolate, chopped

Materials syrup (mix)

2 tablespoons granulated sugar
2 tablespoons warm water
1 tablespoon essence rhum

How to make a tart Chocolate Cake (chocolate tart):

• Cake: Beat eggs, sugar, and emulsifier until fluffy. Add flour, cocoa powder, milk powder, and baking powder as she sifted and mix evenly.
• enter the melt margarine and chocolate paste, stirring a little bit slowly
• pour in pan diameter 22 cm, height 7 cm which pour margarine and baking paper
• oven 35 minutes with a temperature of 180 degrees Celsius until cooked
• Contents: preheat the liquid milk. Turn off the fire. Enter the dark cooking chocolate pieces. Stir until chocolate has melted. Add peanut honey. Mix well. Chill. Beat the average
• 3 split cake. Take a piece of cake. Rub the syrup ingredients. Rub with the content material. Cover again with another cake.
• Cover cake with butter cream. Line sides with a ruler triangle. Chill.
• Topping: preheat the liquid milk and honey. Turn off the fire. Enter the dark cooking chocolate pieces. Stir until chocolate has melted.
• Pour over the cake until the sides are not flat. Cool and decorate with fruits

stir fry kangkong recipe

Material:

• Swamp cabbage 1 bunch medium, cleaned and finely cut.
• Coconut milk from half a coconut 
• 1 can of thin coconut milk 
• 1 can of thick coconut milk 200 cc.
• Pete 10 pcs chopped fine (if you like).
• 2 pcs bay leaves
• 1 cm crushed galangal .

Spices:

• Red onion 3 cloves
• 2 garlic cloves
• 3 Pecan
• Brown sugar 1 tbsp.
• Salt to taste.

How to cook;

• Stir-fry until fragrant spices and coconut milk diluted input-bay leaves and galangal until boiling and then enter the water spinach and bananas (if you like), cook until soft and then the last input swamp thick coconut milk and stir and cook until cooked.
• Serve with warm rice and sambal.

Lasagna Garfield recipe

Entree

I put this recipe on Garfield’s Web page when it started. I get lots of nice
compliments from Garfields’s fans everywhere. If using canned tomatoes, be
sure to drain them well.

• 1 lb. ground beef
• 1/2 lb. ground sausage
• 1 medium onion diced
• 1 clove garlic
• 2 Tablespoons chopped fresh parsley (or 1 Tablespoon dried)
• 2 Tablespoons chopped fresh basil (or 1 Tablespoon dried)
• 6 Roma tomatoes diced (1 16 oz. can, un drained)
• 2 6 oz. cans tomato paste
• 3 eggs beaten
• 2 12 oz. cottage cheese or ricotta cheese (drained well)
• 1 cup grated Parmesan cheese
• 1-2 lbs. shredded mozzarella cheese
• 1/2 lb. (16 oz. box) lasagna noodles
• 1 Tablespoon pepper

Cook beef, sausage, and onion until browned, stirring to crumble. Drain.
Add garlic, spices, tomatoes, and tomato paste. Simmer 15 minutes or until
thick, stirring occasionally. Cook lasagna noodles according to package
directions. Drain well. Combine eggs, cottage or ricotta cheese, pepper,
and Parmesan cheese; mix well. Spread about 1/2 cup meat sauce in a greased
13 x 9 x 2 baking dish (cake pan), layer half each of noodles, cottage
cheese mixture, mozzarella cheese, and meat sauce. Repeat layers, ending
with meat sauce. (Save enough mozzarella cheese for top layer). Cover and
bake at 350* for 30 minutes. Uncover and add the mozzarella cheese. Bake
10 minutes to melt cheese. Let stand 10 minutes before cutting.
Grocery List

• 1 lb. ground beef
• 1/2 lb. ground sausage
• 1 medium onion
• 1 clove garlic
• 2 Tablespoons fresh parsley (or 1 Tablespoon dried)
• 2 Tablespoons fresh basil (or 1 Tablespoon dried)
• 6 Roma tomatoes or 1 16 oz. can Italian chopped tomatoes
• 3 eggs
• 2 12 oz. containers cottage cheese or ricotta cheese
• 1 cup grated Parmesan cheese
• 2 16 oz. bags shredded mozzarella cheese
• 1 16 oz. box lasagna noodles
• black pepper

**When cutting the lasagna, try cutting the top layer with a pair of scissors to get the size pieces that you like.