Ingredients : - 1 chicken village , not to break apart , clean it. - 3 bay leaves - 2 cm ginger , crushed - 2 stalks lemongrass , crushed - 50 grams of brown sugar, comb - 500 cc of coconut water - 250 cc of coconut water - Crudites raw taste Spices : - 7 spring onions - 5 cloves garlic - 5 grains hazelnut - 1 tablespoon coriander - ¼ teaspoon cumin - Salt to taste Lemon sauce : - 6 red chilies - ½ teaspoon shrimp paste - 2 pieces of lemon juice - ½ teaspoon brown sugar - Salt to taste How to make : A . Cook the coconut water , coconut milk and spices . Add the galangal , Bay leaves and lemon grass . Cook until cooked and boil seasoning , enter chicken and brown sugar , and cook until water is absorbed and seasoning sauce teresap 2 . Use tongs and burnt chicken . Grilled chicken over hot coals until cooked and keclokatan color , remove from heat. 3 . Chili lime ; puree all sauce ingredients , give a squeeze of lemon juice 4 . Serve chicken with vegetables raw baker and lime sauce . For 6 peopleResep Masakanku
ingredients : 1 tail tuna , chopped 5 parts 2 stalk lemongrass crushed 2 cm ginger crushed ½ tsp salt ¼ teaspoon pepper 500 ml coconut milk from 1 coconut btr 20 basil leaves 6 tablespoons cooking oil puree : 8 pcs shallots 4 cloves garlic 3 cm turmeric 6 pcs red chili How to make : Marinate tuna with lime juice , salt , pepper , let stand for 15 minutes until the spices soak into the fish . Fish grilled over hot coals until done . Heat oil and sauté ground spices , lemon grass , ginger , until cooked and fragrant . Enter tuna , stirring gently so the fish are not destroyed . Enter the coconut milk , salt , pepper , and cook until boiling and thickened , then add the chopped basil and stir well . Serve . For 6 people
Ingredients : 1 kg of wet egg noodles / fresh , ready to buy Topping : 150 g green cabbage , cut into 3 cm , boiled briefly 150 g of bean sprouts , clean Chicken Stir-fry : 2 tablespoons vegetable oil 1 / 2 tsp sesame oil 2 cloves garlic , finely chopped 250 g chicken , cut into small 100 g mushrooms , cut into small 2 tablespoons oyster sauce 2 tablespoons soy sauce 1 tablespoon soy sauce 1 / 2 teaspoon pepper 1 teaspoon salt 150 ml of water Complement : chicken broth fried onion thinly sliced scallions How to make : Boil enough water, boiled noodles to float . Remove and drain . Put a little vegetable oil or chicken oil and soy sauce in a bowl . Enter the hot noodles , stir until blended. Chicken Stir-fry : Saute garlic until fragrant . Add chicken , stirring until stiff . Enter the mushrooms , stirring until wilted . Add seasonings and water . Cook until boiling and slightly dry. Remove from heat. For the noodles into 5 parts . Give each bean sprouts , mustard greens , saute chicken and sprinkle with fried shallots and sliced scallions . Serve hot with chicken broth .
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