chicken noodle with meatballs

Ingredients :

• Mushrooms 100 gr cut to taste
• Filley 100 g chicken cut to taste
• Chopped onion
• Chopped garlic.
• Ginger
• 1 tablespoon sesame oil
• soy sauce
• 1 teaspoon pepper
• Vegetable oil for sauteing
• Soy sauce to taste
• cornstarch

How to make:

• Onions and garlic sauteed until fragrant then after a half-cooked chicken feedback input mushrooms and ginger and let stand for 10 minutes then add the sesame oil and soy sauce and soy sauce add water until cooked last leave feedback let cornstarch thickened slightly.

For the Meatballs:

• 500 g minced meat. which has been chopped meat mixed with garlic which has been crushed pepper and add a little input into the circle for menidih water and let it float up and tirikan thus further until the dough runs out

Chicken noodle dish meatballs

• Arrange the noodles in a bowl which has been boiled add the chopped onions, fried onions, sauteed celery put the chicken on top and pour the sauce with the meatballs are ready to serve with the sauce and chili sauce

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

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.

Chicken teriyaki

Ingredients: 

•     250 grams chicken fillet, thinly sliced
•      1 teaspoon sugar
•      1 teaspoon mirin / ang ciu
•      1 tablespoon soy sauce
•      Salt, pepper to taste
•      Seasonings to taste
•      2 tablespoons oil
•      1 onion, sliced ​​round
•      2 green chilies, chopped
•      1 red bell pepper, cut into pieces
•      4 plates of rice

Complement:

•      Cucumber, tomato, sliced ​​round
•      Tomato sauce, chili sauce bottle
•      mayonnaise

How to make:

• Chicken mixed with sugar, mirin, soy sauce, salt, pepper, seasonings. Let stand 10 minutes.
• Heat the oil. Saute onion until soft. Enter the chili pepper, paprika. Stir. Lift.
• Add the chicken is already seasoned. Stir until cooked. Enter the sauteed onion, pepper, paprika. Stir. Lift.
• Serve the chicken teriyaki with rice on a plate and appendages. Cucumbers, tomatoes were mayonnaise. Bottle of ketchup and chili sauce for chicken

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.

crispy shrimp wrapped in flour

Ingredients:

• 12 medium sized shrimps, peeled
• 1 tablespoon lemon juice
• cooking oil
• Flour dough, mix together:
• 100 g flour
• 50 g of rice flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon pepper
• 1 teaspoon salt
• 1 egg white
• 100 ml ice water

How to make:

• Marinate the shrimp with lemon juice. Let stand for 30 minutes. Drain.
• Dip each shrimp in flour until dough is smooth.
• Fry in hot oil until golden yellow and more.
• Remove and drain.
• Serve immediately with mayonnaise or bottled chili sauce.

Lollipop recipe

Ingredients:

•      600 grams of sugar.
•      200 grams of water.
•      ¾ teaspoon cream of tartar.
•      1 teaspoon of flavouring's and food colouring (if desired)

How to make:

• Combine sugar, water dank thick ream of tartar in saucepan, then heat at 300 degrees Celsius.  
• Turn off the heat, apply flavouring's and food colouring (if desired).  
• Stir quickly, pour the oil on paper.
• When cold, break in small pieces, sprinkle with powdered sugar, store in a jar.
•  If you want to make in-stemmed form, when in place on wax paper, take 1 tablespoon, flat round shape, then stick a stick in the middle, cover with 1 tablespoon of dough. Trim shape. Chill.