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 people
Translated by Google from Resep 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.
Ingredients:
