MATERIALS : Carpet.(Brownies)
75 whole-wheat gram.
200 liquid milk ml.
1 sand sugar sdm.
1 egg item.
1 margarine sdm melt.
3 brown sdm [of] colourful meyses.
1 ice-cream litre of WALL'S Blizard chocolate.
Decoration : cream whipping, brown melt and fresh stroberi.
WAY OF MAKING :
WAY OF MAKING :
1. Carpet : mix [of] whole-wheat with liquid milk, sand sugar, swirl to flatten, including and egg of margarine melt, swirl to flatten. Prepare frying pan of pipih size measure 20 cm make flimsy dadar [of] taburi with cacao of meyses warnap-warni.
2. Presentation : prepare small dish, put dadar, giving 2 ice-cream skup of WALL'S Blizard chocolate, decorative with cream whipping, brown melt and fresh stroberi.
3. Present immediately.
To : 6-8 people.
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PUDDING of MOKACINO CARAMEL.
MATERIALS :
Pudding for stuffing :
1 powder jelly bale of SAGAR brown colour.
3 powder sdt copy instant, 150 sand sugar gram.
700 water ml.
mokacino pudding.
1 powder jelly bale of SAGAR brown colour.
700 liquid milk ml, 200 sand sugar gram.
3 powder sdt copy instant, 1 brown sdm [of] powder.
1 flour sdm of maizena
100 cream ml jell.
2 protein.
Caramel Saus :
500 liquid milk ml.
2 flour sdm of maizena
200 sand sugar gram.
100 cream ml jell.
Decoration : sweet orange and fruit of stroberi fresh.
WAY OF MAKING :
1. Stuffing pudding : prepare brass form size measure segiempat 20 cm, wett with water, casting aside , mingle powder jelly of SAGAR with coffee of instant sugar of psair water and, swirl to flatten and cook till boil, pouring into brass made cool [by] after chilled, cut dice 1 cm, casting aside.
2. Prepare pudding printing;mould form size measure ring 1250 ml, wett with water cast aside.
3. pudding of Mokacino : mix [of] jelly of SAGAR with liquid milk, sand sugar, copy instant, brown [of] flour and powder of maizena ripe till boil, lift, including cream jell, swirl to flatten, whereas protein kcocok till flower and is stiff. Mixing into pudding swirl to flatten.
4. Solution : pouring dough a little a few/little stuffing pudding, eliminating heat vapour and keep in cooler cupboard;locker.
5. Caramel Saus : mix [of] liquid milk with flour of maizena, swirl to flatten, heating sand sugar in frying pan, use small fire till become caramel, pouring liquid milk and amsak till dissolve caramel and jell, including cream jell, cook just, lift, eliminating heat vapour and keep in cooler leamri.
5. Present pudding with caramel saus.
To : 12 cutting.
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BROWN CAKE [of] IRIS.
Materials:
180 currant gram.
2 egg item.
80 palm sugar gram.
175 whole-wheat gram.
Melting:
200 brown gram cook.
125 butter gram
Olesan [Cover/Conclusion]:
2 Egg yolk.
125 sand sugar gram.
50 cream ml jell.
200 butter gram, shake softly.
150 brown gram nub with cream bread.
Decoration: Brown cook, melting.
Way of making:
1. Prepare brass of segiempat size measure 20 cm, olesi with butter and pillow with bread paper. Heating oven with temperature 180 degree of Celcius.
2. Currant soak just in leak and water.
3. [Cover/Conclusion] Olesan: Mixing egg yolk, sand sugar and cream jell, swirl to flatten and dissolve team till, lift, to be made cool. shake soft butter till, enhancing cacao nub with cream and egg dough, swirl to flatten.
4. Shake soft palm sugar and egg till, including ripe cacao, whole-wheat and butter, swirl to flatten.
5. Infusing brass and grill during 30 minute till mature, lift, eliminating heat vapour.
6. After cool cake give [cover/conclusion] olesan of him, decorative with crosscut and ripe cacao according to appetite.
To: 12 cutting.
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SWEET BALL ORANGE.
MATERIALS:
6 egg item.
180 sand sugar gram.
1 emulsifier cake sdt.
150 whole-wheat gram.
2 orange gist;sari syrup sdm.
100 gram of margarine, melting.
150 sweet orange gra in can.
Decoration :
150 brown gram cook " white" melting.
orange essens sufficiently
peel of Sunkist, sweet orange and iris.
WAY OF MAKING:
1. Heating oven with temperature 180 degree of Celcius, prepare brass form size measure ring 22 cm, olesi with and margarine of taburi whole-wheat, casting aside.
2. Shake egg with sand sugar and of cake emulsifier till flower and is soft.
3. Including whole-wheat, swirl to flatten, enhancing margarine melt, swirl to flatten.
4. Pouring a few/little into and brass of taburi sweet orange, [do/conduct] bergantian and grill during 45 minute till mature, lift.
5. After chilled to decorate with ripe cacao " white" peel slice of Sunkist and sweet orange.
6. Present as friend drink coffee or tea.
To: 20 cutting.
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BROWN WAFFLE.
MATERIALS :
200 whole-wheat gram.
25 brown gram [of] powder.
1 powder baking sdt.
1/4 salt sdt.
100 sand sugar gram.
300 liquid milk ml.
4 egg yolk.
50 liquid butter gram.
2 protein, shake stiffly.
WAY OF MAKING :
1. Mingle whole-wheat with powder cacao, powder baking, sand sugar and salt, swirl to flatten.
2. Including liquid milk and egg yolk, swirl to flatten, enhancing liquid butter, swirl to flatten. Including protein which have been shaked, swirl to flatten and hushed [by] during 15 minute.
3. Prepare waffle printing;mould, olesi meagrely butter, pouring dough till almost full (of) and let ripen.
4. Present warmness.
To : 16 cutting.
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CHOCOLATE CHEESE CAKE.
MATERIALS : Elementary.
100 gram of biscuit marie, attenuating.
100 butter gram
1 powder kayumanis sdt.
dough :
150 brown gram cook dark.
500 gram of cream cheese.
100 sand sugar gram of castor.
2 egg item.
50 whole-wheat gram.
1 brown sdm [of] powder.
80 yogurt ml.
taburan : brown [of] powder, powder sugar and of stroberi fresh.
WAY OF MAKING :
1. Prepare brass unload size measure tide : 20 cm pillow brass base with aluminium of foil. Heating oven with temperature 180 Degree of Celcius.
2. Base : mix [of] marie biscuit with and butter of kayumanis powder, swirl to flatten and arrange brass base, compacting.
3. Dough : shake cheese cream with soft sand sugar till, including egg and shake till flatten, enhancing powder cacao and whole-wheat, swirl to flatten, including ripe cacao and yogurt which have been melted, swirl to flatten.
4. Pouring into brass and grill during 1 [hour/clock], lift, eliminating heat vapour and keep in cooler cupboard;locker during 3 [hour/clock].
5. Decorate with cacao, powder sugar and of stroberi.
6. Present to be chilled.
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CAKE ENDUE TO SCATTER ENTING BEAN.
MATERIALS :
10 egg yolk.
6 protein.
175 sand sugar gram.
1/2 emulsifier/tbm/sp/ovalet cake sdt.
150 whole-wheat gram.
100 margarine gram, melting.
pasta of moka sufficiently
nougat vanilla :
250 brown gram nub with cream bread.
150 powder cream gram mixe with 200 cool milk ml, shake.
300 gram of enting bean, box harshly.
Decoration : bean enting and red cherry.
WAY OF MAKING :
1. Prepare circular brass [of] size measure 22 cm, olesi with margarine, whole-wheat taburi, casting aside. Heating oven with temperature 180 degree of Celcius.
2. Shake egg turn yellow, turn white with sand sugar and of cake emulsifier, till flower and is soft.
3. Including whole-wheat, swirl to flatten, enhancing margarine melt, swirl to flatten, enhancing pasta of moka, swirl to flatten and pour into brass and grill during 40 minute till mature.
4. Nougat Vanilla : mix [of] cacao nub with cream with cream which have been shaked, swirl to flatten.
5. Solution : crosscut [of] cake become 3 shares level off, olesi with cream olesan, taburi with bean enting, smooth down to reorganize. Decorate entire/all surface of and cake of taburi bean enting and red cherry. Keep in cooler cupboard;locker.
6. Present to be chilled.
To : 12 cutting.
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BROWN CAKE ZEBRA BLOT.
MATERIALS :
300 margarine gram.
250 sand sugar gram.
1 rum sdm of baker.
10 egg item, dissociating to turn yellow and turn white him
300 whole-wheat gram.
1 powder baking sdt.
6 brown sdm [of] meyses.
brown dough :
3 brown sdm [of] powder.
2 brown pasta sdt.
WAY OF MAKING :
1. Heating oven with temperature 180 degree of Celcius, prepare brass form size measure ring 24 cm, olesi with and margarine of taburi whole-wheat, casting aside.
2. Shake soft sand sugar and margarine till, including powder vanili and egg yolk in phases and continue to shake till flatten. Including and whole-wheat of baking powder, swirl to flatten.
3. Enhancing protein which have been shaked is stiff, swirl to flatten.
4. Brown dough : take 1 / 4 dough give powder cacao and brown pasta, swirl to flatten.
5. Pouring 1/2 part of white dough to brass, pouring dough 1 / 2 part of brown dough and taburi by 3 brown sdm [of] meyses, poke at to make pattern of marmer, pouring the rest of white dough and brown dough, meyses taburi and pattern form of marmer.
6. Grill during 45 minute till mature, lift.
7. Present as complement drink coffee or tea.
To : 16 cutting.
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CHOCO TEA CAKE.
MATERIALS :
275 brown gram cook " dark"
150 sugar gram of kastor.
175 butter gram bargain.
1 essens vanilla sdt.
5 disjointing egg item turn yellow and turn white him
100 whole-wheat gram.
decoration : brown nub with cream and powder sugar and pastry.
WAY OF MAKING :
1. Prepare brass unload size measure tide 22 cm, pillow bread paper, butter olesi and of taburi whole-wheat, heating oven with temperature 180 degree of Celcius.
2. Ripe cacao, sand sugar and butter put in place of and lumerkan, swirl to flatten, lift and eliminate heat vapour. Enhancing essens vanilla, swirl to flatten.
3. Egg yolk shake soft and pour into brown dough, swirl to flatten. Including whole-wheat, swirl to flatten.
4. Protein shake till flower and is stiff, mixing into brown dough, swirl to flatten, pouring into brass.
5. Grill during 45 minute till mature, lift.
6. Sugar powder Taburi, crosscut and present as sajian drink coffee or tea.
To : 12 cutting.
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BROWN PAI [of] CHIPS.
MATERIALS :
300 whole-wheat gram.
175 margarine gram.
50 water ml.
1/2 salt sdt.
1 sand sugar sdm.
1 egg item.
Content :
200 liquid milk ml.
1 brown sdm [of] powder.
50 sand sugar gram.
10 flour gram of maizena
125 brown gram cook to nub with cream bread.
4 bean pasta sdm.
50 brown gram [of] chips.
WAY OF MAKING :
1. Prepare brass of pai pocket edition, oelsi with margarine, casting aside.
2. Husk : mix [of] whole-wheat with margarine, swirl to flatten till entire/all flour closed margarine. Mix [of] water with sand sugar and salt, swirl to flatten to pour to flour, swirl to flatten and enhance egg, swirl to flatten again till become dough able to be formed, to be hushed [by] during 15 minute.
3. Content : Mix [of] liquid milk with powder cacao, sand sugar and flour of maizena, swirl to flatten, after boiling and jelling, lift. Enhancing cacao nub with cream and bean pasta, swirl to flatten, keep in cooler cupboard;locker.
4. Solution : dough pipihkan and print in husk printing;mould of pai, grill in oven with temperature 180 degree of during 15 minute, or till mature, lift. Eliminating heat vapour, fill with stuffing of taburi brown [of] chips and keep in cooler cupboard;locker.
5. Present to be chilled.
To : 20.
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BANANA FRY BROWN SAUS.
MATERIALS :
10 king banana
Oil to fry.
Flour dough :
250 liquid milk ml.
125 gram of margarine.
1 sand sugar sdm.
100 whole-wheat gram.
4 egg item.
Saus :
250 brown gram cook, melting.
200 cream ml jell.
50 sand sugar gram.
50 water ml.
Decoration : fruit of stroberi fresh.
WAY OF MAKING :
1. Didihkan irrigate with sand sugar and margarine, after boiling to [enter/include] whole-wheat, swirl to flatten and cook till become proof dough pasta, lift.
2. After rather cool [enter/include] egg one by one and swirl to flatten till become dough which jell.
3. Saus : mix [of] ripe cacao melt, cream jell, sand sugar and water, swirl to flatten, didihkan, lift.
4. Crosscut plantain according to appetite and heat cooking oil.
5. Plunging banana into dough and fry till brown chromatic, lift.
6. Present warmness with decorative and brown saus with fruit of stroberi fresh.
To : 30 cutting.
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CHOCO RING CAKE.
Materials :
100 palm sugar gram.
100 brown gr [of] powder.
175 margarine gram.
3 egg item.
250 flour gram of self-raising.
200 brown gram cook crosscut dark&white [of] dice.
100 cream ml jell.
75 brown gram cook to melt.
2 margarine sdm melt.
Way of making :
1. Heating oven with temperature 180 degree of celcius, prepare brass form size measure ring 1 litre.
2. Mingle flour of self-raising with palm sugar, powder cacao and margarine, swirl to flatten, including egg one by one and ripe cacao, swirl to flatten.
3. Grill during 40-50 minute lift and decorate with brown saus, fruit cocktail and of strawberry.
4. For saus to heat cream jell, ripe cacao and margarine swirl to flatten.
To : 10 cutting.
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CHOCO SPONGE ROLL.
Materials :
4 egg yolk.
1 protein.
80 sand sugar gram.
1/2 emulsifier cake sdt.
50 whole-wheat gram.
10 brown gram [of] powder.
brown pasta sufficiently
80 gram of margarine, melting.
Olesan : brown jam or instant vla, sufficiently
Way of making :
1. Prepare size measure brass 20 olesi cm with and margarine of taburi whole-wheat, and boiler which last for size measure brass 20 cm, heating with water which enough.
2. Shake egg with sand sugar and of cake emulsifier/tbm/ovalet/sp, shake till float and is soft.
3. Including powder cacao and whole-wheat, swirl to flatten, enhancing liquid margarine, swirl to flatten and pour into brass.
4. Steam during 30 minute till mature, lift to prepare bread paper and pour cake, made cool and olesi with brown jam, furl and compact.
5. Cut to pieces to present.
To : 8 cutting.
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BROWN MOUSSE.
Materials :
5 egg item.
80 sand sugar gram.
3 gelatine sdm dissolve by 50 hot water ml.
250 brown gram cook to melt.
250 cream ml jell.
Decoration : cream whipped and red cherry.
Way of making :
1. Shake egg yolk with sugar above small fire by using 2 of[is place of, one for hot water and one for the dough of egg, shake soft till and flower, lift. Including gelatine condensation and ripe cacao which have been melted, swirl to flatten.
2. Shake cream jell till flower in a state of chilled, later;then mixe with egg dough, swirl to flatten.
3. Infusing glass, made cool [by] during 2 [hour/clock].
4. Present to be chilled to decorate with cream whipped and red cherry.
To : 6 glass.
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BLACK FOREST TRIFFLE.
Materials : brown cake.
5 egg yolk and 3 protein.
100 sand sugar gr.
100 whole-wheat gr.
2 brown sdm [of] powder.
100 gram of margarine, liquefy.
1 can ( 400 gram) black cherry in syrup, ready to buy.
kirchwasser/rum, if/when liking
250 cream ml jell, shake to be chilled or can use 100 powder cream gram shake by 175 chilled liquid milk ml till Decoration flower : brown slice cook and red cherry.
Way of making :
1. Brown Cake : heating oven with temperature 180 degree of Celcius, prepare brass of segiempat size measure 20 cm, olesi with and margarine of taburi whole-wheat, casting aside.
2. Shake egg and sugar till flower, including powder cacao and whole-wheat, swirl to flatten, enhancing liquid margarine, swirl to flatten and infuse brass.
3. Grill during 30 minute till mature to lift, to be made cool and cut to pieces.
4. Prepare glass have handle, fill with elementary cake cutting [of] glass, pouring syrup, black cherry and rum, if/when liking black cherry fruit [of] cream jell which have been shaked and compile successive again, cake, cream and cherry, keep in cooler cupboard;locker during 30 minute.
5. Decorate with brown slice cook and red cherry.
To : 6 glass.
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HOT CHOCO SOUFFLE.
Materials :
250 gram of margarine.
125 whole-wheat gram.
500 liquid milk ml.
100 sand sugar gram.
250 brown gram cook " dark" melting.
4 egg yolk.
4 protein, shake stiffly.
Decoration : brown cook " dark", scar sufficiently
Way of making :
1. Heating oven with temperature 175 degree of Celcius, prepare pocket edition heatresistant bowl 8 cm, olesi with margarine, casting aside.
2. Heating margarine, including whole-wheat, swirl to flatten, including liquid milk, sand sugar and ripe cacao which have been melted, swirl to flatten, lift. Enhancing egg yolk, swirl to flatten.
3. Mingle egg dough with protein which have been shaked is stiff, swirl to flatten.
4. Take bowl pour dough and grill during 45 minute till mature, exit of taburi oven with cacao plane down.
5. Present warmness.
To : 12 bowl.
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CHOCO CHIFFON CAKE.
Materials :
7 egg yolk.
200 smooth sand sugar gram.
100 cress oil ml
150 liquid milk ml.
200 whole-wheat gram sieve.
50 brown gram [of] powder sieve.
1 powder baking sdt.
7 protein.
100 smooth sand sugar gram.
1 tartar of cream sdt.
Decoration : brown cook.
Way of making :
1. Heating oven with temperature 180 degree of Celcius. Prepare brass of chiffon form size measure ring 24 cm, pillow with bread paper and wett with water.
2. Mingle egg yolk with sand sugar, swirl to flatten, including cress oil, swirl to flatten to enhance liquid milk swirl to flatten. Including whole-wheat, brown [of] and powder of baking powder, swirl to flatten to cast aside.
3. Shake protein with sand sugar and of cream tartar of till flower and is stiff, including into egg dough, swirl to flatten. Pouring into brass and grill during 45 minute.
4. After maturing, lift to return brass or drape inversed [at] bottle, after heat vapour lose cake will escape by itself, made cool and decorate with ripe cacao.
To : 12 cutting.
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SOFT BROWN CAKE.
Materials :
15 egg yolk.
6 protein.
175 smooth sand sugar gram.
150 whole-wheat gram, sieve.
2 brown sdm [of] powder.
1 brown pasta sdm.
1 powder baking sdt.
150 margarine gram , melting.
Decoration : endue brown cutting or legit cook, sugar syrup, 100 powder cream gram shake by 175 cool milk ml, enhancing cacao nub with cream sufficiently and fresh fruit.
Way of making :
1. Heating oven with temperature 175 degree of Celcius, prepare oval brass [of] size measure 26 cm, olesi with and margarine of taburi with whole-wheat.
2. Shake egg yolk, sand sugar and protein till flower, including whole-wheat, brown [of] powder, brown pasta and powder baking, swirl to flatten. Enhancing liquid margarine, swirl to flatten. Pouring dough into brass.
3. Grill during 45 minute till mature.
4. Solution : crosscut [of] cake level off 3 shares, giving olesan, reorganize and decorate entire/all surface of cake, arrange in layers cake boundary with slice endue legit and decorate with fresh fruit. Keep in cooler cupboard;locker.
5. Cut according to appetite.
To : 16 cutting.
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BROWN BOLU [of] CONTENT of VLAA
Materials :
6 egg yolk.
3 protein.
175 sand sugar gram.
100 whole-wheat gram.
20 brown gram [of] powder sieve.
1/2 powder baking sdt.
80 gram of margarine lumerkan.
Vlaa :
450 liquid milk ml.
50 cream ml jell.
100 sand sugar gram.
60 flour gram of maizena
1/2 salt sdt.
2 egg yolk.
rhum sufficiently, if/when liking
Taburan : brown [of] powder.
Way of making :
1. Heating oven with temperature 175 degree of Celcius, prepare brass of segiempat 20 cm, olesi with margarine, whole-wheat taburi, casting aside.
2. Bolu : shake egg with soft sand sugar till and paler chromatic. Including whole-wheat, brown [of] and powder of baking powder, swirl to flatten to enhance margarine which have been melted, swirl to flatten to pour into brass.
3. Panggan in oven during 30 minute till mature, lift to be made cool.
4. After chilled to cut to level off to become 2 shares cast aside.
5. Vlaa : liquid milk take a few/little to dissolve maizena and enhance egg yolk, swirl to flatten. Rest of liquid milk mixe with cream jell, sand sugar and salt, swirl to flatten, enhancing condensation of maizena, swirl to flatten, didihkan after jelling, lift.
6. Bolu put again in brass, pouring vla and cover with cutting of bolu and made cool.
7. After chilled to return and brown taburi [of] powder, decorative according to appetite.
To : 12 cutting.
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Banana Furl Cacao.
Materials :
8 husk sheet of lumpia
8 matured king banana.
50 brown gram cook, plane down.
sweet heavy cream [of] cacao sufficiently
cheese of chedar scar, sufficiently
oil to fry.
Way of making :
1. Take husk sheet of lumpia, put banana, giving cacao plane down and sweet heavy cream, furl and close.
2. Fry till chocolate, lift.
3. Prepare banana cake saucer fry taburi with cacao melt and cheese of chedar.
To : 8 cutting.
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Brown Peppermint.
Materials :
250 brown gram cook " dark" dark chromatic.
250 brown gram cook " white" white chromatic.
50 slice gram of almond, sangrai.
50 gram of hazenut, sangrai.
lemon of oil essence, sufficiently
brown printing;mould [of] form according to appetite
paintbrush to draw.
Way of making :
1. Ripe cacao [of] and dark of white, cut to pieces, including each into heatresistant dish or clean pan.
2. Putting down pan above place of with water, later;then team with fire [is] brown to till melt.
3. Take clean brown printing;mould, pouring solid cacao [there] no its air bubble. Later;Then tank up and keep in freezer during 10 minute till ossify, [releasing].
4. If/When wishing to make with variation [of] two brown type " dark" and " white" use paintbrush draw to nub with cream printing;mould with monochrome, later;then keep during 3 minute in freezer and pour other colour and keep in freezer return till ossify.
5. Way of [releasing], return printing;mould and tap out to desk.
6. Keep cacao in cooler cupboard;locker or refrigerator.
To : 16 - 20 cutting.
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Brownies Choco Glazed.
Brownies Choco Glazed.
Materials : 250 brown gram [of] msak " dark"
125 butter gram bargain / margarine.
100 palm sugar gram.
40 sand sugar gram.
2 egg item.
75 whole-wheat gram.
125 bean gram of mete sangrai, chop up harshly.
150 brown gram cook " white", crosscut [of] small dice.
Olesan Choco Glazed :
175 brown gram cook " dark"
50 butter gram bargain.
3 maize syrup sdm or honey.
1/2 sdt copy instant.
Way of making :
1. Heating oven with temperature 175 degree of celcius, prepare brass of the size 20 cm form parallelogram, pillow with bread paper and of olesi margarine cast aside.
2. Heating with small fire, ripe cacao, butter bargain with palm sugar and of ula sand till melt and dissolve sugar, swirl to flatten, lift.
3. Egg input and whole-wheat, swirl to flatten, enhancing bean of mete and cut ripe cacao, swirl to flatten.
4. Pouring into brass and grill during 25 minute.
5. Olesan : Heating with small fire [of] ripe cacao, butter bargain, maize syrup of dn copy instan, ripe till melt and swirl to flatten, lift, eliminating heat vapour. Keep in cupboard;locker of pendingain during 1 [hour/clock].
6. Dab Choco glazed above brownies and cut according to appetite.
To : 16 cutting.
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Brown Brownies [of] Keping.
125 butter gram bargain/ margarine.
125 brown gram cook.
200 sand sugar gram.
3 egg item.
150 whole-wheat gram.
180 brown gram [of] keping.
decoration: powder sugar and ripe cacao, melting.
Way of making :
1. Heating oven with temperature 175 degree of celcius, prepare size measure brass 20 cm form segiempat, pillow with and paper of olesi butter / margarine.
2. Butter team bargain brown bersma cook and sand sugar till melt and dissolve sugar, lift.
3. Egg input, swirl to flatten, enhancing whole-wheat swirl to flatten, brown input [of] keping, swirl to flatten
4. Pouring into brass and grill during 35 minute.
5. Decorate with powder sugar and of cokelt ripe, present as friend drink coffee or tea.
To : 16 cutting.
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Brown Brownies [of] Bean.
Materials :
150 maize syrup ml.
100 brown gram cook.
50 gram of margarine.
2 egg item.
50 sand sugar gram.
75 whole-wheat gram.
00 bean gram of mete sangrai, chop up harshly.
20 bean of mete fry intactly, for decoration.
Way of making :
1. Heating ove with temperature 175 celcius, brass siakan of the size 20 cm, pillow bread paper and of olesi with magarine, casting aside.
2. Heating maize syrup with ripe cacao and margarine till melt and flatten, lift.
3. Shake to release egg with sand sugar till dissolve sugar, whole-wheat input, swirl to flatten.
4. Mingle brown dough with flour dough. Swirl to flatten, enhancing bean of mete, swirl to flatten, infusing brass.
5. Grill during 35 minute, lift, to be hushed in brass just, arrange bean of mete and depress whilst hot cake.
6. Present as friend drink tea or coffee.
To : 16 cutting.
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Fruit With Decorative Cacao.
Materials :
250 gram.
3 goods banana or banana of ambon.
150 gram of strawberry, sufficiently
rough poke of coktail sufficiently
Way of making :
1. Ripe cacao melt.
2. jab or isang of strawberry with rough poke broil and plunge into cacao, lift to smear with colourful cacao, lift and keep in cooler cupboard;locker.
3. After hard cacao present.
To : 5 jabing.
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Brown Bowl [of] Ice-Cream.
Materials :
250 brown gram cook, team.
500 ice-cream ml of moka
Decoration : Cream and red cherry or other decoration according to appetite.
Way of making :
1. Prepare small printing;mould for pai, to casting aside.
2. Ripe cacao [is] team till melt, infusing printing;mould and [enter/include] into cooler cupboard;locker hushed till froze up.
3. Presentation, brown bowl [release] from its printing;mould, content by 1 ice-cream skup, decorative with red cherry and cream, immediately present.
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Brown Cake [of] Cream.
Materials : Cake.
4 Item egg.
125 sand sugar gr.
100 whole-wheat gr.
1/4 emulsifier cake sdt.
20 brown gr [of] powder.
100 margarine gr, melting.
Coat fill cream :
700 liquid milk ml.
50 cream ml jell.
200 sand sugar gr.
3 brown sdm [of] powder.
100 flour gr of maizena
Rum sufficiently, if/when liking
Flake :
100 brown flaky gr.
150 brown gr cook, melting.
Decoration : fresh fruit.
Way of making :
1. Cake : heating oven with temperature 175 degree of celcius, prepare size measure brass 22 cm, olesi with and magarine of taburi with whole-wheat, casting aside. Shake sugar besama teur, during 7 menut, including whole-wheat, brown [of] powder, swirl to flatten, enhancing margarine which have been melted, swirl to flatten. Infusing oven and grill during 30 minute, lift, to be made cool.
2. Prepare brass unload size measure tide 22 cm, putting down cake into brass and depress, casting aside.
3. Coat fill cream : mix all materials become one, and cook till jell, lift to give a few/little rum, if/when liking and pouring into brass keep in cooler cupboard;locker.
4. Flake: mix [of] brown flaky with ripe cacao, swirl to flatten and pour into cake brass, keep in cooler cupboard;locker.
5. Decorate according to appetite with fresh fruit and present to be chilled.
To: 12 Cutting.
========================================================
Cacao of Strawberry Ice Cake.
Materials :
5 egg item.
150 sand sugar gram.
140 whole-wheat gram.
20 brown gram [of] powder.
1/2 powder baking sdt.
100 margarine gram melt.
Ice-Cream : 1 ice-cream litre feel stroberi.
Way of making :
1. Heating oven with temperature 175 degree of Celcius, prepare circular brass [of] size measure 20 cm, olesi with margarine, taburi with whole-wheat, casting aside to prepare brass unload size measure tide 20 cm, casting aside.
2. Cake : shake egg with sugar till flower and is soft, including whole-wheat, powder baking and powder cacao, swirl to flatten, enhancing margarine which have been melted, swirl to flatten, infusing brass and grill during 30 minute, matured, lift and made cool.
3. Prepare brass unload tide and arrange in layers interior with aluminiumfoil.
4. Cut cake level off to become 3 shares, participate under putting in brass, pouring semi part of ice-cream, cover with [both/ second] cake cutting, pouring the rest of ice-cream and cover with third cake potonga, closing and cover with aluminiumfoil, keep in freezer at least 3 [hour/clock].
5. Present as [cover/conclusion] dish.
To : 12 cutting.
========================================================
Choco Swiss Roll.
Materials : bolu.
5 egg yolk.
2 protein.
1 emulsifier/ovalet/tbm cake sdt.
100 sand sugar gram.
80 whole-wheat gram.
100 margarine gram, melting.
1/2 powder baking sdt.
brown pasta sufficiently
Cream : 100 powder cream gram and 300 chilled liquid milk ml.
150 brown gram [of] pasta to nub with cream bread / ready to buy.
Way of making :
1. Heating oven with temperature 175 degree of Celcius, prepare size measure brass : 33 x cm 22,5 x cm 1,5 cm, olesi with and margarine of taburi whole-wheat, casting aside.
2. Margarine melt, after rather cool mixe with whole-wheat, swirl to flatten.
3. Shake egg with sand sugar and of cake emulsifier till flower and is soft. Including flour dough and margarine, swirl to flatten. Enhancing powder baking and brown pasta, swirl to flatten.
4. Pouring into brass and grill during 15 minute or till mature golden cacao.
5. After maturing hot to whilst return on paper bread and furl with its bread paper.
6. Content : shake powder cream with milk till flower and stiff mixe with setengahj part of brown pasta.
7. Unroll and cake of olesi with brown pasta and furl again, decorative cream [enter/include] into decorative plastic poke with star tube, spraying length above cake till entire/all part of cake closed ice-cream, keep in cooler cupboard;locker.
To : 12 cutting.
========================================================
Brown Cake Decorate Sugar
Materials :
250 gram of margarin/mentega
125 smooth sand sugar gram.
4 egg yolk.
20 brown gram [of] powder.
300 whole-wheat gra sieve.
Decoration :
1 protein sdm.
1/4 Cream Of tartar sdt.
200 smooth sugar gram.
1 orangeade sdt of nipis.
Way of making :
1. Prepare brass of pipih olesi with margarine, casting aside.
2. Shake Margarine and sand sugar till flower. Including egg in phases at the same time continue [in] shaking till float.
3. Including flour of terigudan brown [of] powder, swirl to flatten.
4. Including dough in appliance printer of pastry, spraying dough space out.
5. Grill dough in oven with temperature 160 degree of celsius during 15. Shortening [is] then made cool.
6. Decoration : shake protein by halves and sugar of Cream Of tartar. Enhancing sugar in phases shake stiff till. including orangeade of nipis, swirl to flatten. Including into poke spray with star tube.
7. If cake have been chilled, spraying of sugar decoration him and hushed till run dry. after ossifying input into stoples.
to : 700 gram.
========================================================
Choco Cup Cake.
Materials :
5 Item egg.
150 sand sugar gram.
1/4 Sdt emulsifier cake.
140 whole-wheat gram.
25 brown gram [of] powder.
100 gram of margarine, lumerkan.
Decoration :
100 gram.
200 liquid milk ml.
100 brown gram cook, plane down.
or decorate with cacao nub with cream / pasta
Way of making :
1. Heating oven with temperature 175 degree of celcius.
2. Prepare brass of muffin, Paper berry of cup, casting aside.
3. Shake egg with sand sugar, whole-wheat and emulsifier during 7 minute. input of Margarine liquid, swirl to flatten.
4. Pouring dough into paper of cup, grill during 20 minute, lift. Making cool.
5. Decoration : shake powder cream with chilled liquid milk till flower, input into sack;bag spray and make as according to appetite, giving chocolate plane down and keep in cooler cupboard;locker.
6. Present as friend drink coffee or tea.
To : 12.
========================================================
Moca Cup Cake.
Materials :
6 Egg yolk.
4 Item egg.
150 sand sugar gr.
1/4 emulsifier cake sdt.
160 whole-wheat gr.
1 powder susuk sdt.
100 margarine gr, melting.
pasta of Moca sufficiently
Decoration :
50 brown gr nub with cream / pasta
Way of making :
1. Heating oven with temperature 175 degree of celcius.
2. Prepare brass of Muffin, giving paper of cup, casting aside.
3. Shake egg with sand sugar, emusifier cake, whole-wheat, and milk powder during 7 minute till flower, input of margarine liquid, swirl to flatten, enhancing pasta moka, swirl to flatten, pouring into brass.
4. Grill during 20 minute till mature, lift and made cool.
5. Decoration: brown Input Pasta in decorative and decorative plastic according to appetite.
6. Keep in cooler cupboard;locker.
7. present as friend drink coffee or tea.
To : 12.
========================================================
Brown Cake.
Materials:
8 egg yolk.
6 protein.
175 sand sugar gram.
150 whole-wheat gram.
25 brown gram [of] powder.
1/2 powder vanili sdt.
150 margarine gram , melting.
Decoration: brown cutting cook.
Way of making :
1. Prepare " wonder-pan" size measure 24 cm, inner olesi [of] brass with and margarine of taburi wheat, casting aside.
2. Shake egg with sugar till flower and is soft.
3. Including whole-wheat, brown [of] and powder of baking powder, swirl to flatten.
4. Infusing brass and grill during 30 minute with fire [is], till mature, lift.
5. Making cool and decorate with brown cutting cook.
To : 16 cutting.
========================================================
Chik Sponge Roll.
Materials :
5 egg yolk.
2 protein.
100 sand sugar gram.
1 emulsifier cake sdt.
80 whole-wheat gram.
1/2 powder baking sdt.
100 gram of margarine, melting.
Stuffing :
1 margarine sdm.
3 shallot fang, iris.
50 whole-wheat gram.
250 liquid milk ml.
1 salt sdt, 1 / 4 powder merica sdt and 1 / 2 powder nutmeg sdt.
1 sand sugar sdm.
1/2 matured chicken chest, cut small dice.
2 pea sdm.
1 celery bar, iris and 1 / 2 onion and bar, iris.
Way of making :
1. Heating oven with temperature 175 degree of celcius, prepare brass. olesi with and margarine of taburi with whole-wheat. Casting aside.
2. Content : Heating margarine, shallot tumis till make fragrance, whole-wheat input, swirl to flatten, enhancing liquid milk, salt, merica, nutmeg, and sand sugar, swirl to flatten and cook till jell, enhancing chicken cutting, pea, onion leaf celery.
3. Margarine melt and after rather cool mixe with whole-wheat, swirl to flatten, casting aside.
4. Shake egg with and sugar of cake emulsifier till flower and is soft, dough input of margarine flour and, swirl to flatten, enhancing powder baking, swirl to flatten.
5. Pouring into brass and grill during 15 minute till golden brown chromatic, lift.
6. After maturing hot to whilst return on paper and furl with its bread paper.
7. Unroll content and cake with stuffing and furl again, keep in cooler cupboard;locker.
To : 12 cutting.
========================================================
Choco Sponge.
Materials :
6 Item egg.
180 sand sugar gram.
1 Sdt emulsifier/tbm/ovalet cake.
110 whole-wheat gram.
2 milk powder sdm.
1/2 powder baking sdt.
150 gram of margarine, melting.
30 brown gram [of] powder.
Olesan : Brown nub with cream and decorative Cream, 250 brown gram cook, melting for the [cover/conclusion] of leaf decoration and cake.
Way of making :
1. Heating temperature denga oven 175 degree of celcius, prepare size measure brass 22 segiempat cm, olesi with and margarine of taburi whole-wheat, casting aside.
2. Shake egg with sand sugar and of emulsifier till flower and is soft. Terogu Masukkantepung, milk powder, and powder baking. confront to flatten to enhance margarine which have been melted [by] da swirl to flatten.
3. Pouring into brass and grill during 30 minute. After maturing to lift and made cool.
4. Cake cut in two shares level off. Olesi with cacao nub with cream and reorganize. cut globularity of da olesi with decorative cream. put in cooler cupboard;locker.
5. Prepare ripe cacao which have been melted, arrange take bath and cake with decorative and ripe cacao with brown leaf. smpan in cooler cupboard;locker.
To : 6 cutting.
========================================================
Moka Sponge Cake.
Materials :
6 Item egg.
150 sand sugar gram.
1 Sdt emulsifier/tbm/ovalet cake.
150 whole-wheat gram.
2 milk powder sdm.
1/2 powder baking sdt.
pasta of Moka sufficiently
150 gram of margarine, melting.
Olesan and decoration : cream of moka
150 white butter gram.
150 gram of magarine.
100 powder sugar gram.
50 sweet heavy cream ml.
pasta of Moka sufficiently
decoration : Brown cook, melting.
Way of Making :
1. Heating oven with temperature 175 degree of celcius, prepare brass of segiempat size measure 24 cm. olesi with and margarine of taburi whole-wheat. Casting aside.
2. Shake egg with and sugar of emulsifier till float and is soft. Including whole-wheat, milk powder, and powder baking. Swirl to flatten, enhancing pasta of moca sufficiently. Swirl to flatten.
3. Including liquid margarine, swirl to flatten. Pouring into and brass of pangang during 30 minute till mature.
4. After chilled to cut triangularity of olesi with decorative and decorative cream with brown cutting cook.
5. Keep in cooler cupboard;locker.
To : 12 cutting.
Monday, June 4, 2007
Sour Chicken Prawn [of] Beloved.
MATERIALS:
1 chicken chest, attenuating.
150 prawn gram, attenuating.
50 sago flour gram.
1 egg item.
1 salt sdt and 1 / 2 powder merica sdt.
2 flavour sdt of penyedap all purppose feel chicken.
3 garlic fang, chop up refinement, tumis.
1 pineapple, crosscut according to appetite
100 gram of kapri.
Cooking oil sufficiently
SAUS:
250 sweet orange gist;sari ml.
3 tomato saus sdm.
3 ginger cm, contusing.
1 sand sugar sdm.
1 vinegar sdm
1 flour sdm of maizena, dissolving meagrely irrigate.
WAY OF MAKING:
1. Chicken prawn ball: mix [of] prawn and chicken, swirl to flatten. Enhancing with sago flour, egg, salt, merica, and flavour of penyedap all purppose feel chicken, swirl to flatten. Enhancing garlic tumisan, swirl to flatten.
2. Heating oil, take dough of sesendok-sendok, ball form and fry till golden cacao, lift, casting aside.
3. Saus: mix [of] orange gist;sari with tomato saus, ginger, sugar, and ripe vinegar, didihkan. After boiling, coagulating with condensation of maizena, ripe till jell, enhancing pineapple, carrot, and pea, ripe just, lift.
4. Prepare dish, put prawn chicken ball, pouring saus and [his/its] stuffing. Present warmness.
To: 6 people.
Chicken Grill Hotly.
Materials :
1 chicken tail, crosscut become 16 shares.
2 orangeade sdm of nipis and 1 salt sdt.
3 bar of serai, contusing.
3 orange leaf sheet.
2 ginger cm, contusing.
2 screw pine leaf sheet.
10 sweet ketchup sdm.
5 cooking oil sdm.
Box harshly :
350 big green chilli gram.
15 green cayenne.
10 shallot item.
5 garlic fang.
2 salt sdt and 1 / 2 powder merica sdt.
1 flavour sdt of penyedap all purppose feel chicken.
2 lemon orangeade sdt.
Way of making ;
1. Clean chicken till cleanness, smear with orangeade of nipis salt and, hushed [by] during 10 minute wash out again, leak.
2. Grill chicken above ember, after maturing, contusing, casting aside.
3. Heating oil, flavour tumis box with serai, orange leaf, screw pine leaf and ginger till make fragrance. Including ketchup feel beloved, swirl to flatten. Cook till flavour diffuse.
4. After maturing, including lemon orangeade, swirl to flatten, lift.
5. Present warmness with white rice.
To : 6 people.
Acids of Pepes Chicken.
Materials:
1/2 chicken tail, crosscut 10 shares, fry.
3 cooking oil sdm.
5 big red chilli, iris.
3 big green chilli, iris.
8 shallot item, iris.
5 garlic fang, iris.
8 of belimbing vegetable.
1 tomato, iris.
5 greeting leaf sheet, iris.
6 orange leaf sheet, iris.
200 coconut mink ml from 1 coconut item
2 butirtelur, shake to release.
1 salt sdt and 1 / 2 powder merica.
3 sweet ketchup sdm.
16 red cayenne.
pelangkap : banana leaf and rib of penyemat.
Way of making :
1. Heating oil, red chilli tumis, green chilli, shallot, and garlic make fragrance. Chicken input fry, swirl to flatten, cook just, lift.
2. Including slice of belimbing vegetable, tomato, greeting leaf, orange leaf, salt, merica, and sweet ketchup, swirl to flatten.
3. Take leaf selemba, fill by 2 cutting other flavour and chicken. Enhancing 2 red cayenne, bale form tum, mate with rib.
4. Steam during 20 minute, lift.
To : 8 bale.
Chicken Wrap Saus Ketchup.
MATERIALS:
2 boneless chicken chest.
100 chicken flesh gr, attenuating.
100 prawn gr chop up.
1 garlic fang, chop up, tumis.
1 egg yolk.
2 sago flour sdm.
1/2 salt sdt, 1 / 2 powder merica sdt.
1 sand sugar sdt.
1 protein.
100 bread flour gr.
Saus:
1 margarine sdm.
2 garlic fang, contusing.
4 sweet ketchup sdm.
1 flavour sdm of pelezat multipurpose liquid
1 sdt taste inggris.
1/2 salt sdt and 1 / 2 powder merica sdt.
50 water ml.
3 pea sdm.
WAY OF MAKING:
1. Cut chicken chest become two part of which [is] pipih.
2. Mingle chicken chop up and prawn, swirl to flatten. Enhancing garlic tumisan, egg yolk, sago flour, salt, merica, and sand sugar, swirl to flatten. To dough become two shares.
3. Take one cutting chicken chest, olesi with one part of fish dough. Plunging into last protein smear with bread flour, casting aside.
4. Heating oil, fry chicken until cacao, lift.
5. Saus: heating 1 oil sdm of[is rest of frying, enhancing margarine, garlic tumis make fragrance. Including sweet ketchup, flavour of pelezat multipurpose melt, ketchup of inggris, salt, powder merica, and water, last [of] didihkan.
6. Including pea, ripe just, lift.
7. Pouring saus above chicken fry, present warmness with white rice.
To: 4 people.
Chicken Fry Crispyly.
MATERIALS:
1 chicken tail, crosscut become 20 shares.
1 orangeade sdm of nipis and 1 salt sdt.
2 ginger cm, contusing.
2 greeting leaf sheet.
1 water litre.
Attenuating:
10 garlic fang.
8 walnut item, sangrai.
2 coriander sdm, sangrai.
1 salt sdm.
Crispy flavour:
20 sago flour gr.
1 powder baking sdt.
Cooking oil sufficiently
Complement:
vegetable fresh vegetable and of sambal plough: 3 big red chilli, 8 red cayenne, and 1 tomato, fry till semi forceps, lift, attenuating. Enhancing 1 matured terasi sdt and 1 / 4 salt sdt, swirl to flatten.
WAY OF MAKING:
1.Cuci chicken cleanness, smear with orangeade of nipis and 1 salt sdt, hushed [by] 15 minute, wash out again, leak. Braise chicken with ginger, greeting leaf, and smooth flavour. Cook chicken soften, use fire [is], lifting. its Chicken leak, casting aside its gravy.
2. Crispy flavour: take chicken gravy counted 500 ml, mixe with sago flour, ripe till jell, lift, to be made cool. After chilled, enhancing with powder baking, swirl to flatten, casting aside.
3. Heating oil, fry chicken till golden cacao, lift. Pouring crispy flavour above chicken of sesendok-sendok, fry till turn yellow and have a nest, lift.
4. Present warmness with vegetable fresh vegetable and of sambal plough.
Chicken Burn Ketchup.
Materials :
1 chicken tail, crosscut 8 shares.
2 orangeade sdm of nipis and 2 salt sdt.
2 alpine galanga cm, contusing.
2 bar of serai, contusing.
2 orange leaf sheet.
2 ginger cm.
2 sweet ketchup sdm.
2 cooking oil sdm.
Attenuating:
3 big red chilli.
6 red cayenne.
8 shallot item.
5 garlic fang.
5 walnut item, sangrai.
3 turmeric cm.
1 salt sdt.
Olesan:
2 margarine sdm, lumerkan.
7 sweet ketchup sdm.
Way of making :
1. Wash out chicken, smear orangeade of nipis salt and, hushed just. Wash out again, leak.
2. Smear chicken with smooth flavour, enhancing 2 cooking oil sdm. Hush during 30 minute.
3. Cook chicken with its immersion, enhancing alpine galanga, serai, orange leaf, and ginger, ripe till soft chicken, lift.
4. Prepare ember, grill chicken. During grilling olesi with margarine mixture and sweet ketchup. Grill till chromatic rather dark, lift. Present warmness.
To: 4 people.
Chicken Grill Crispy Flavour.
Materials :
1 chicken tail, crosscut 24 shares.
8 sdm taste immersion saus of teriyaki, ready to buy.
1 salt sdt, 1 powder merica sdt.
500 small potato gram, steam, pare.
2 carrot bar, pare, cut according to appetite
150 clasp mushroom gram cut in two
100 pea gram.
1/2 of nenas crosscut [of] fan form.
3 olive sdm.
1 leek, iris.
250 cream ml jell.
150 cheese gram of cheddar, scar.
5 egg item, shake to release.
Taburan : celery or peterseli chop up.
Way of making :
1. Prepare the place of or double-duty heatresistant dish as place of roaster and place of saji.
2. Chicken after washed out, leak smear with immersion saus of teriyaki, salt, and powder merica, swirl to flatten and hushed [by] during 15 minute.
3. Heating olive, leek tumis, including chicken, ripe till chicken turn colour , enhancing cream jell, swirl to flatten.
4. Pouring tumisan into place of or dish, including potato, carrot, pea and mushroom pour egg of and him of taburi cheese of cheddar.
5. Grill in oven during 30 minute.
6. Present warmness.
To : 8 people.
Chicken of Suwir Hot.
Materials :
2 chicken chest, braise to mature, harsh suwir.
350 coconut mink ml jell from 1 coconut item
5 orange leaf sheet.
2 bar of serai contuse.
1 alpine galanga cm contuse.
2 greeting leaf sheet.
1 sdm irrigate jawa asem
1 salt sdt and 1 / 2 powder merica sdt.
4 cooking oil sdm.
Attenuating :
10 red chilli.
10 shallot fang.
5 garlic fang.
1 sugar sdm of jwa, comb.
2 koempheria galanga cm.
1 matured terasi sdt.
Way of making :
1. Chicken after braised, suwir-suwir and cast aside.
2. Heating cooking oil, attenuated flavour tumis till make fragrance to [enter/include] coconut mink, chicken of suwir, orange leaf, serai, alpine galanga, greeting, sour water, and salt of merica. Ripe till dry flavour, lift.
3. Present as complement of bale rice.
To : 8 people.
Chicken Fry.
Materials :
1 crosscut kampong chicken tail 4 shares.
2 bar of serai contuse.
3 alpine galanga cm contuse.
3 greeting leaf sheet.
1 comb demerara sdm.
2 sdm irrigate jawa asem
1 nutmeg seed contuse.
1 powder broth sdt feel chicken.
250 coconut mink ml from 1 / 2 coconut item
Oil to frying [him/ it] it[him]
Attenuating :
8 shallot item.
5 garlic fang.
1 dill sdm of sangrai.
1 dill sdt of sangrai.
1 item merica sdt.
5 walnut item of sangrai.
5 turmeric cm of baker.
1 ginger cm.
Way of making :
1. Chicken after washed out, leak.
2. Prepare frying pan, put chicken smear with smooth flavour [enter/include] serai, alpine galanga, greeting leaf, demerara, irrigate asem, nutmeg, powder broth and coconut mink.
3. Cook with fire [is] till soft chicken, lift.
4. Present with rice of uduk.
To : 4 people.
Note : rest of flavour of ungkep can be utilized for mengungkep know and tempe, for the ati of ampla, ox intestine, chicken intestine, and empal of paru, braise first till soften, later;then give flavour [is] equal to chicken, hushed [by] during 30 minute and fry till mature, flavour prawn sate [is] equal to direct chicken fry.
Chicken of Ingkung Hot Flavour.
MATERIALS :
1 intact chicken tail.
2 orangeade sdm of nipis and 1 salt sdt.
2 onion leaf bar and 2 celery bar.
3 orange leaf sheet.
2 greeting leaf sheet.
2 bar of serai, contusing.
2 ginger cm, contusing.
50 demerara gram, comb.
2 sdm irrigate tamarind
750 coconut mink ml from 2 coconut item
2 cooking oil sdm.
Attenuating :
15 big red chilli.
10 shallot item.
5 garlic fang.
5 walnut item of sangrai.
5 turmeric cm, grill.
WAY OF MAKING :
1. Chicken wash out, smear with orangeade of nipis salt and, hushed just, wash out again and leak.
2. Onion leaf and celery, cut to pieces and [enter/include] into chicken cavity.
3. Heating oil, smooth flavour tumis with orange leaf, greeting, ginger and serai, till make fragrance, including chicken, coconut mink, tamarind water and demerara, ripe till soft chicken, lift.
4. Put chicken in heatresistant dish and grill till run dry, lift.
5. Arrange chicken as complement of tumpeng.
To : 6 people.
Ripe Chicken [of] Flavour Onion.
Materials:
1 crosscut chicken tail 8 shares.
500 liquid milk ml.
5 cinnamon cm.
2 greeting leaf sheet.
Saus :
2 margarine sdm.
1 leek, cut to pieces.
Immersion :
8 shallot item attenuate.
3 garlic fang attenuate.
1 salt sdt, 1 powder merica sdt.
1 sand sugar sdt.
2 briny ketchup sdm [of] beraroma
Taburan : peterseli chop up.
Complement : small potato setup, and carrot of kapri.
WAY OF MAKING :
1. Immersion: mix [of] shallot, garlic, salt, merica, sand sugar and briny ketchup [of] beraroma, swirl to flatten.
2. Chicken wash out, leak, smear with immersion flavour and hushed [by] during 15 minute, later;then grill till chocolate, lift.
3. Heating margarine, leek tumis, including whole-wheat and chicken, swirl to flatten, enhancing cinnamon, leaf greet and milk swirl to flatten.
4. Cook till soft chicken, lift.
5. Present warmness of taburi with peterseli chop up and provide with vegetable setup.
To : 4 people.
Chicken Braise Mushroom.
Materials:
1 crosscut chicken tail 16 shares.
2 cooking oil sdm.
1 sesame oil sdm.
5 ginger cm contuse.
5 garlic fang contuse.
10 mushroom of shitake fresh.
2 onion leaf bar.
1 water litre.
2 salt sdt and 1 powder merica sdt.
Taburan : coriander leaf.
WAY OF MAKING :
1. Prepare pan depress, heating cooking oil with sesame oil, garlic tumis and ginger till make fragrance, including onion leaf chicken, water, and salt of merica.
2. Cook with big fire during 7 minute, kill its fire and hushed [by] janga opened [by] during 20 minute.
3. Present warmness of taburi with coriander leaf.
To : 4 people.
Chicken of Itam.
Materials:
1 crosscut spring chicken tail 16 shares.
100 iris chickpea gram.
2 greeting leaf sheet.
2 bar of serai contuse.
2 orange leaf sheet.
2 ginger cm contuse.
500 ml.
1 salt sdt and 1 powder merica sdt.
1 sand sugar sdt.
1 sdm irrigate tamarind
1 iris onion leaf bar.
2 iris celery bar.
3 cooking oil sdm.
Attenuating :
10 shallot item.
8 walnut item of sangrai.
5 turmeric cm burn.
15 seed of kluwak.
Taburan : onion leaf slice and celery.
WAY OF MAKING :
1. Kluwak select;choose which is not bitter and soak in hot water during 15 minute.
2. Heating cooking oil, attenuated flavour tumis till make fragrance, including greeting, serai, orange leaf, chicken and ginger, ripe till chicken turn colour.
3. Including water, salt, merica, tamarind water and sugar, ripe till dry gravy and soft chicken, enhancing onion leaf and ripe celery just, swirl to flatten, lift.
4. Present warmness of taburi with onion fry.
Chicken Furl Multifarious Feel
Materials :
1 Singk of Chicken Feet, Boneless.
200 Prawn gr.
10 Garlic gr.
100 Kemangi Fresh gr.
100 Carrot julliene gr.
50 Chilli Julliene gr.
Oil For Frying.
15 Lumpia Skin lb.
10 Salt gr & pepper.
Fruit Salad.
500 sweet Manggo arum gr.
500 dew honey gr.
200 Red Guava gr.
Sauses Dressing.
Sause Kemangi.
Garnish.
Egg Noodle.
Methode :
1. The Chicken Feet Boneless Clean & prawn of choped with mixed choped. The meat chicken add garlic of choped Sauce & Carrot of jullienne add prawn & salt with seasoning chelli red, pepper, last the at kemangi fresh of slice add just and cooked to up sauce trough. With skin lumpia Roll & fryer fat deep the in fry.
2. The mango Pelled & it clean and dew honey. In parisian or dice to Cut. With Sauce kemangi Mixed.
3. Egg basket for ring the into noodle Fried. The basket the in salads fruit Put & sauce kemangi with lumpia fried the served.
Chicken Endue Bean of Nyiur Wave.
Inggredients :
1 singk of Chicken boneless feet.
200 Mushroom slice gr.
50 coconut young grated gr.
20 Hot chili gr.
20 julliene chilli red gr.
200 julienne tomato red gr.
100 leaves kemangi gr.
pepes of sauce.
10 salt gr & pepper.
Eunuch of Dish :
400 clean bean red gr & cooked.
100 Sweet corn gr.
200 coconut young grated gr.
50 chili hot gr.
100 chopped gallingale gr.
50 Lemon gr of grass crush.
20 Garlic gr, chopped.
50 chopped shallot gr.
3 beaten egg pcs.
10 salt gr & pepper.
Vegetable.
200 Spinach blanch gr.
150 blanch beansprout gr.
200 blanch julliene carrot gr.
500 blanch julliene chilli red gr.
200 fresh kenikir gr.
Sauce.
Tomato sauce Red.
Milk sauce Coconut.
Pesto Kemangi.
Sauce Pecel.
Methode :
1. The Chicken mushroom of dice add choped finally boneless and feet Clean, chilli hot, red chilli, tomato red & Kemangi of fresh. Mixed Well with pepes of sauce. With salt Seasoning & pepper & for steam 20 minutes.
2. Well bean red of cooked ingredient all Mixed, corn sweet, coconut young of grated, chilli hot, gallinggale chopped, garlic, shallot, lemon, grass & beaten egg, salt with seasoning & pepper. In for steam and ring the Lay 20 minutes.
3. All with mixed and vegetables the of Blanch pecel of sauce.
4. In ring the Lay, pepes of feet chicken the of , bean red & vegeteables ( pecel) On Served with : sauce tomato, Milk sauce Coconut & pesto kemangi
Ripe Chicken [of] Mushroom.
Materials :
2 cooking oil sdm.
3 garlic fang contuse.
2 ginger cm contuse.
8 chicken thigh, boneless, cut dice.
2 smoked meat sheet, iris.
2 bar of serai, white participating [of] iris him manipulate.
5 sweet ketchup sdm.
2 oyster saus sdm.
150 water ml.
1 salt sdt and 1 powder merica sdt.
1 flour sdm of maizena / sago dissolve meagrely irrigate.
150 fresh clasp mushroom gram.
150 mushroom gram of shitake fresh.
2 carrot bar, crosscut according to appetite
2 onion leaf bar, cut to pieces.
2 big red chilli, iris manipulate.
Taburan : coriander leaf.
WAY OF MAKING :
1. Heating cooking oil, garlic tumis and ginger till make fragrance, including chicken, and smoked meat, ripe till chicken turn colour, enhancing serai, sweet ketchup, oyster saus, water, and salt of merica powder swirl to flatten.
2. Including clasp mushroom, mushroom of shitake carrot and, ripe till matured carrot, coagulating with condensation of maizena, swirl to flatten to enhance onion leaf slice and red chilli, swirl to flatten, lift.
3. Present warmness, taburi with coriander leaf, lift.
To : 4 people.
Chicken Flavour Mace.
Materials:
2 boneless chicken chest, cut two shares.
Mace flavour :
1/2 allspice sdt.
1 powder oregano sdt.
1 powder cinnamon sdt.
1 powder chilli sdt.
1 salt sdt and 1 / 2 powder merica sdt.
1 powder dill sdt.
50 tomato pasta gram.
5 tomato saus sdm.
100 water ml.
2 margarine sdm or butter
Complement : white rice, jagune braise, cress leaf and tomato
WAY OF MAKING :
1. Mace flavour: mix [of] allspice with oregano, cinnamon, powder chilli, salt, tomato pasta dill and merica and of saus tomato, swirl to flatten, enhancing water, swirl to flatten.
2. Smear chicken with and flavour of daimkan during 15 minute. Heating margrine, fry chicken till mature, including mace flavour, ripe just, lift.
3. Prepare dish arrange rice, maize braise, tomato, cress leaf and chicken give [him/it] it[him] and peterseli taburi chop up.
To : 4 people.
Chicken Content Grill.
MATERIALS :
8 chicken thigh flesh, throw away husk and bone.
4 smoked meat sheet.
2 carrot bar.
8 chickpea bar.
1 red paprika.
2 butter sdm
3 garlic fang chop up.
1/2 salt sdt, 1 / 4 powder merica sdt.
25 cheese gram of cheddar, scar.
Saus :
2 butter sdm
1 leek.
50 cream ml jell.
100 liquid milk ml.
1/4 salt sdt and 1 / 4 powder merica sdt.
Complement : vegetable setup and potato fry.
WAY OF MAKING :
1. Thigh chicken flesh, contusing wide till.
2. Carrot, crosscut paprika and chickpea according to flesh size measure if/when furled.
3. Mingle butter with garlic, salt, gratin and merica, swirl to flatten.
4. Take flesh sheet, unfolding to put smoked meat, olesi with butter, onion, arrange chickpea, paprika and carrot, furl and gum with rib in order not to release. Arrange [in] heatresistant dish and grill in hot oven till chocolate, lift, chicken flesh juice gravy, casting aside to [be] is additional [of] saus.
5. Saus : heating butter, leek tumis till make fragrance, including chicken flesh juice, cream jell, liquid milk, and salt of merica powder, didihkan, lift.
6. Prepare dish arrange chicken, vegetable setup and potato fry, pouring its[his] [him/ it]. Present warmness.
Chicken Flavour of Kemangi.
Materials :
1 chicken tail, crosscut 20 shares.
1 orangeade sdm of nipis and 1 salt sdt.
5 orange leaf sheet.
2 bar of serai contuse.
5 ginger cm slice and contuse.
3 screw pine leaf sheet, cut to pieces.
500 coconut mink ml jell from 1,5 coconut item
1 flavour sdt of pelezat multipurpose feel chicken.
3 cooking oil sdm.
Attenuating:
6 big red chilli.
8 shallot item.
5 garlic fang.
3 walnut item.
5 turmeric cm.
1 salt sdt and 1 item merica sdt.
Taburan: 2 fastening kemangi and 12 red cayenne.
WAY OF MAKING :
1. Chicken wash out, smear with orangeade of nipis salt and, hushed just, wash out again and leak.
2. Heating cooking oil, attenuated flavour tumis till make fragrance, including chicken, orange leaf, serai, screw pine leaf and ginger, ripe till chicken turn colour, enhancing coconut mink.
3. Cook till soft chicken, gravy dwindle and oily looked to be, enhancing, red cayenne and kemangi, cook just, lift.
To : 6 people.
Chicken of Cabe Bean of Mete.
Materials :
2 chicken chest flesh.
oil to fry sufficiently
3 garlic fang, contusing.
1 leek, iris.
2 ginger cm contuse.
1 oyster saus sdm.
5 sweet ketchup sdm.
1 salt sdt and 1 / 2 powder merica sdt.
100 water ml.
1 flour sdm of maizena dissolve meagrely irrigate.
1 crosscut carrot bar according to appetite
100 gram of kapri sweet.
6 dry chilli, cut to pieces.
1 onion leaf bar, cut to pieces.
50 bean gram of mete fry.
Way of Making :
1. Crosscut chicken [of] dice, wash out, leak and fry halfdone till.
2. Heating oil, garlic tumis, ginger and leek till make fragrance, including oyster saus, sweet ketchup, salt, powder merica and water, didihkan.
3. Coagulating with condensation of maizena, including carrot, kapri, dry chilli and onion leaf, ripe till matured vegetable, enhancing bean of mete, swirl to flatten, lift. Present warmness.
To : 4 people.
Chicken Burn Flavour of Minang And Vegetable of Tale Kapau.
Materials :
Chest chicken 120 gr.
Shallot 50 gr.
Garlic 30 gr.
Red pepper 50 gr.
Turmeric 30 gr.
Walnut 10 gr.
Coriander 7 gr.
Jinten 7 gr.
Clove 2 pc.
Nutmeg 1 pc.
Cinnamon 1 gr.
Orange leaf 2 lb.
Turmeric leaf 1 lb.
Ginger 10 gr.
Srei 2 bt.
Leaf greet 1 lb.
Coconut mink 5 ml.
Sand sugar 2 gr.
Salt 3 gr.
White Marica 2 gr.
WAY OF COOKING :
1. All materials attenuated [by] except orange leaf, turmeric leaf.
2. Greeting, tumis go out liquid coconut mink input and aroma, and [enter/include] chicken expressed halfdone and burned. Salt love of marica and of taste likely.
Crispy Sweet Chicken.
Materials :
1 chicken tail, crosscut 20 shares.
1 orangeade sdm of nipis.
1 salt sdt.
oil to fry.
Tumisan :
1 leek.
3 oyster saus sdm.
6 sdm taste Bango.
1 tomato saus sdm.
50 water ml.
2 big red chilli, iris.
1 salt sdt.
1 powder merica sdt.
1 onion leaf bar, cut to pieces.
1 flour sdm of maizena, dissolving meagrely irrigate.
Taburan : coriander leaf.
Way of making :
1. Chicken wash out, smear with orangeade of nipis salt and, hushed just, wash out again and leak. Heating cooking oil, fry halfdone chicken until then lift.
2. Heating 2 oil sdm of[is rest of frying chicken, leek tumis till wilting, later;then [enter/include] chicken, oyster saus, sweet ketchup [of] Bango, tomato saus and last water cook till flavour flatten.
3. Including red chilli, clasp mushroom, salt, onion leaf and merica, swirl till flatten, later;then coagulate with condensation of maizena, ripe just then lift. Present and warmness of taburi with coriander leaf.
To : 6 people.
Chicken Snitzel.
Materials :
2 boneless chicken chest flesh.
1 bale ( 80 gram) multipurpose flavour flour feel hotly.
oil to fry, sufficiently
Vegetable Setup :
1 margarine sdm.
300 small potato gram ( rendang), steam to mature, pare.
2 carrot bar, crosscut according to appetite
200 chickpea gram, braise to mature.
1 sand sugar sdt.
1/4 salt sdt.
Complement : cress leaf, tomato, tomato saus, sambal saus or of mayonaise.
Way of making :
1. crosscut Chest chicken flesh two shares, contusing till pipih.
2. Dipping : 3 flavour flour sdm by 50 water ml, swirl to flatten. Plunging flesh into dough and smear with rest of flour, till closed entire/all flesh.
3. Vegetable Setup : heating margarine, including potato, chickpea and carrot, swirl to flatten, enhancing sand sugar and salt, swirl to flatten, cook just, lift.
4. Heating cooking oil, fry flesh till mature chocolate, lift.
5. Present decorative warmness with cress leaf, tomato, provide with tomato saus, sambal saus and of mayonaise.
To : 4 people.
1 chicken chest, attenuating.
150 prawn gram, attenuating.
50 sago flour gram.
1 egg item.
1 salt sdt and 1 / 2 powder merica sdt.
2 flavour sdt of penyedap all purppose feel chicken.
3 garlic fang, chop up refinement, tumis.
1 pineapple, crosscut according to appetite
100 gram of kapri.
Cooking oil sufficiently
SAUS:
250 sweet orange gist;sari ml.
3 tomato saus sdm.
3 ginger cm, contusing.
1 sand sugar sdm.
1 vinegar sdm
1 flour sdm of maizena, dissolving meagrely irrigate.
WAY OF MAKING:
1. Chicken prawn ball: mix [of] prawn and chicken, swirl to flatten. Enhancing with sago flour, egg, salt, merica, and flavour of penyedap all purppose feel chicken, swirl to flatten. Enhancing garlic tumisan, swirl to flatten.
2. Heating oil, take dough of sesendok-sendok, ball form and fry till golden cacao, lift, casting aside.
3. Saus: mix [of] orange gist;sari with tomato saus, ginger, sugar, and ripe vinegar, didihkan. After boiling, coagulating with condensation of maizena, ripe till jell, enhancing pineapple, carrot, and pea, ripe just, lift.
4. Prepare dish, put prawn chicken ball, pouring saus and [his/its] stuffing. Present warmness.
To: 6 people.
Chicken Grill Hotly.
Materials :
1 chicken tail, crosscut become 16 shares.
2 orangeade sdm of nipis and 1 salt sdt.
3 bar of serai, contusing.
3 orange leaf sheet.
2 ginger cm, contusing.
2 screw pine leaf sheet.
10 sweet ketchup sdm.
5 cooking oil sdm.
Box harshly :
350 big green chilli gram.
15 green cayenne.
10 shallot item.
5 garlic fang.
2 salt sdt and 1 / 2 powder merica sdt.
1 flavour sdt of penyedap all purppose feel chicken.
2 lemon orangeade sdt.
Way of making ;
1. Clean chicken till cleanness, smear with orangeade of nipis salt and, hushed [by] during 10 minute wash out again, leak.
2. Grill chicken above ember, after maturing, contusing, casting aside.
3. Heating oil, flavour tumis box with serai, orange leaf, screw pine leaf and ginger till make fragrance. Including ketchup feel beloved, swirl to flatten. Cook till flavour diffuse.
4. After maturing, including lemon orangeade, swirl to flatten, lift.
5. Present warmness with white rice.
To : 6 people.
Acids of Pepes Chicken.
Materials:
1/2 chicken tail, crosscut 10 shares, fry.
3 cooking oil sdm.
5 big red chilli, iris.
3 big green chilli, iris.
8 shallot item, iris.
5 garlic fang, iris.
8 of belimbing vegetable.
1 tomato, iris.
5 greeting leaf sheet, iris.
6 orange leaf sheet, iris.
200 coconut mink ml from 1 coconut item
2 butirtelur, shake to release.
1 salt sdt and 1 / 2 powder merica.
3 sweet ketchup sdm.
16 red cayenne.
pelangkap : banana leaf and rib of penyemat.
Way of making :
1. Heating oil, red chilli tumis, green chilli, shallot, and garlic make fragrance. Chicken input fry, swirl to flatten, cook just, lift.
2. Including slice of belimbing vegetable, tomato, greeting leaf, orange leaf, salt, merica, and sweet ketchup, swirl to flatten.
3. Take leaf selemba, fill by 2 cutting other flavour and chicken. Enhancing 2 red cayenne, bale form tum, mate with rib.
4. Steam during 20 minute, lift.
To : 8 bale.
Chicken Wrap Saus Ketchup.
MATERIALS:
2 boneless chicken chest.
100 chicken flesh gr, attenuating.
100 prawn gr chop up.
1 garlic fang, chop up, tumis.
1 egg yolk.
2 sago flour sdm.
1/2 salt sdt, 1 / 2 powder merica sdt.
1 sand sugar sdt.
1 protein.
100 bread flour gr.
Saus:
1 margarine sdm.
2 garlic fang, contusing.
4 sweet ketchup sdm.
1 flavour sdm of pelezat multipurpose liquid
1 sdt taste inggris.
1/2 salt sdt and 1 / 2 powder merica sdt.
50 water ml.
3 pea sdm.
WAY OF MAKING:
1. Cut chicken chest become two part of which [is] pipih.
2. Mingle chicken chop up and prawn, swirl to flatten. Enhancing garlic tumisan, egg yolk, sago flour, salt, merica, and sand sugar, swirl to flatten. To dough become two shares.
3. Take one cutting chicken chest, olesi with one part of fish dough. Plunging into last protein smear with bread flour, casting aside.
4. Heating oil, fry chicken until cacao, lift.
5. Saus: heating 1 oil sdm of[is rest of frying, enhancing margarine, garlic tumis make fragrance. Including sweet ketchup, flavour of pelezat multipurpose melt, ketchup of inggris, salt, powder merica, and water, last [of] didihkan.
6. Including pea, ripe just, lift.
7. Pouring saus above chicken fry, present warmness with white rice.
To: 4 people.
Chicken Fry Crispyly.
MATERIALS:
1 chicken tail, crosscut become 20 shares.
1 orangeade sdm of nipis and 1 salt sdt.
2 ginger cm, contusing.
2 greeting leaf sheet.
1 water litre.
Attenuating:
10 garlic fang.
8 walnut item, sangrai.
2 coriander sdm, sangrai.
1 salt sdm.
Crispy flavour:
20 sago flour gr.
1 powder baking sdt.
Cooking oil sufficiently
Complement:
vegetable fresh vegetable and of sambal plough: 3 big red chilli, 8 red cayenne, and 1 tomato, fry till semi forceps, lift, attenuating. Enhancing 1 matured terasi sdt and 1 / 4 salt sdt, swirl to flatten.
WAY OF MAKING:
1.Cuci chicken cleanness, smear with orangeade of nipis and 1 salt sdt, hushed [by] 15 minute, wash out again, leak. Braise chicken with ginger, greeting leaf, and smooth flavour. Cook chicken soften, use fire [is], lifting. its Chicken leak, casting aside its gravy.
2. Crispy flavour: take chicken gravy counted 500 ml, mixe with sago flour, ripe till jell, lift, to be made cool. After chilled, enhancing with powder baking, swirl to flatten, casting aside.
3. Heating oil, fry chicken till golden cacao, lift. Pouring crispy flavour above chicken of sesendok-sendok, fry till turn yellow and have a nest, lift.
4. Present warmness with vegetable fresh vegetable and of sambal plough.
Chicken Burn Ketchup.
Materials :
1 chicken tail, crosscut 8 shares.
2 orangeade sdm of nipis and 2 salt sdt.
2 alpine galanga cm, contusing.
2 bar of serai, contusing.
2 orange leaf sheet.
2 ginger cm.
2 sweet ketchup sdm.
2 cooking oil sdm.
Attenuating:
3 big red chilli.
6 red cayenne.
8 shallot item.
5 garlic fang.
5 walnut item, sangrai.
3 turmeric cm.
1 salt sdt.
Olesan:
2 margarine sdm, lumerkan.
7 sweet ketchup sdm.
Way of making :
1. Wash out chicken, smear orangeade of nipis salt and, hushed just. Wash out again, leak.
2. Smear chicken with smooth flavour, enhancing 2 cooking oil sdm. Hush during 30 minute.
3. Cook chicken with its immersion, enhancing alpine galanga, serai, orange leaf, and ginger, ripe till soft chicken, lift.
4. Prepare ember, grill chicken. During grilling olesi with margarine mixture and sweet ketchup. Grill till chromatic rather dark, lift. Present warmness.
To: 4 people.
Chicken Grill Crispy Flavour.
Materials :
1 chicken tail, crosscut 24 shares.
8 sdm taste immersion saus of teriyaki, ready to buy.
1 salt sdt, 1 powder merica sdt.
500 small potato gram, steam, pare.
2 carrot bar, pare, cut according to appetite
150 clasp mushroom gram cut in two
100 pea gram.
1/2 of nenas crosscut [of] fan form.
3 olive sdm.
1 leek, iris.
250 cream ml jell.
150 cheese gram of cheddar, scar.
5 egg item, shake to release.
Taburan : celery or peterseli chop up.
Way of making :
1. Prepare the place of or double-duty heatresistant dish as place of roaster and place of saji.
2. Chicken after washed out, leak smear with immersion saus of teriyaki, salt, and powder merica, swirl to flatten and hushed [by] during 15 minute.
3. Heating olive, leek tumis, including chicken, ripe till chicken turn colour , enhancing cream jell, swirl to flatten.
4. Pouring tumisan into place of or dish, including potato, carrot, pea and mushroom pour egg of and him of taburi cheese of cheddar.
5. Grill in oven during 30 minute.
6. Present warmness.
To : 8 people.
Chicken of Suwir Hot.
Materials :
2 chicken chest, braise to mature, harsh suwir.
350 coconut mink ml jell from 1 coconut item
5 orange leaf sheet.
2 bar of serai contuse.
1 alpine galanga cm contuse.
2 greeting leaf sheet.
1 sdm irrigate jawa asem
1 salt sdt and 1 / 2 powder merica sdt.
4 cooking oil sdm.
Attenuating :
10 red chilli.
10 shallot fang.
5 garlic fang.
1 sugar sdm of jwa, comb.
2 koempheria galanga cm.
1 matured terasi sdt.
Way of making :
1. Chicken after braised, suwir-suwir and cast aside.
2. Heating cooking oil, attenuated flavour tumis till make fragrance to [enter/include] coconut mink, chicken of suwir, orange leaf, serai, alpine galanga, greeting, sour water, and salt of merica. Ripe till dry flavour, lift.
3. Present as complement of bale rice.
To : 8 people.
Chicken Fry.
Materials :
1 crosscut kampong chicken tail 4 shares.
2 bar of serai contuse.
3 alpine galanga cm contuse.
3 greeting leaf sheet.
1 comb demerara sdm.
2 sdm irrigate jawa asem
1 nutmeg seed contuse.
1 powder broth sdt feel chicken.
250 coconut mink ml from 1 / 2 coconut item
Oil to frying [him/ it] it[him]
Attenuating :
8 shallot item.
5 garlic fang.
1 dill sdm of sangrai.
1 dill sdt of sangrai.
1 item merica sdt.
5 walnut item of sangrai.
5 turmeric cm of baker.
1 ginger cm.
Way of making :
1. Chicken after washed out, leak.
2. Prepare frying pan, put chicken smear with smooth flavour [enter/include] serai, alpine galanga, greeting leaf, demerara, irrigate asem, nutmeg, powder broth and coconut mink.
3. Cook with fire [is] till soft chicken, lift.
4. Present with rice of uduk.
To : 4 people.
Note : rest of flavour of ungkep can be utilized for mengungkep know and tempe, for the ati of ampla, ox intestine, chicken intestine, and empal of paru, braise first till soften, later;then give flavour [is] equal to chicken, hushed [by] during 30 minute and fry till mature, flavour prawn sate [is] equal to direct chicken fry.
Chicken of Ingkung Hot Flavour.
MATERIALS :
1 intact chicken tail.
2 orangeade sdm of nipis and 1 salt sdt.
2 onion leaf bar and 2 celery bar.
3 orange leaf sheet.
2 greeting leaf sheet.
2 bar of serai, contusing.
2 ginger cm, contusing.
50 demerara gram, comb.
2 sdm irrigate tamarind
750 coconut mink ml from 2 coconut item
2 cooking oil sdm.
Attenuating :
15 big red chilli.
10 shallot item.
5 garlic fang.
5 walnut item of sangrai.
5 turmeric cm, grill.
WAY OF MAKING :
1. Chicken wash out, smear with orangeade of nipis salt and, hushed just, wash out again and leak.
2. Onion leaf and celery, cut to pieces and [enter/include] into chicken cavity.
3. Heating oil, smooth flavour tumis with orange leaf, greeting, ginger and serai, till make fragrance, including chicken, coconut mink, tamarind water and demerara, ripe till soft chicken, lift.
4. Put chicken in heatresistant dish and grill till run dry, lift.
5. Arrange chicken as complement of tumpeng.
To : 6 people.
Ripe Chicken [of] Flavour Onion.
Materials:
1 crosscut chicken tail 8 shares.
500 liquid milk ml.
5 cinnamon cm.
2 greeting leaf sheet.
Saus :
2 margarine sdm.
1 leek, cut to pieces.
Immersion :
8 shallot item attenuate.
3 garlic fang attenuate.
1 salt sdt, 1 powder merica sdt.
1 sand sugar sdt.
2 briny ketchup sdm [of] beraroma
Taburan : peterseli chop up.
Complement : small potato setup, and carrot of kapri.
WAY OF MAKING :
1. Immersion: mix [of] shallot, garlic, salt, merica, sand sugar and briny ketchup [of] beraroma, swirl to flatten.
2. Chicken wash out, leak, smear with immersion flavour and hushed [by] during 15 minute, later;then grill till chocolate, lift.
3. Heating margarine, leek tumis, including whole-wheat and chicken, swirl to flatten, enhancing cinnamon, leaf greet and milk swirl to flatten.
4. Cook till soft chicken, lift.
5. Present warmness of taburi with peterseli chop up and provide with vegetable setup.
To : 4 people.
Chicken Braise Mushroom.
Materials:
1 crosscut chicken tail 16 shares.
2 cooking oil sdm.
1 sesame oil sdm.
5 ginger cm contuse.
5 garlic fang contuse.
10 mushroom of shitake fresh.
2 onion leaf bar.
1 water litre.
2 salt sdt and 1 powder merica sdt.
Taburan : coriander leaf.
WAY OF MAKING :
1. Prepare pan depress, heating cooking oil with sesame oil, garlic tumis and ginger till make fragrance, including onion leaf chicken, water, and salt of merica.
2. Cook with big fire during 7 minute, kill its fire and hushed [by] janga opened [by] during 20 minute.
3. Present warmness of taburi with coriander leaf.
To : 4 people.
Chicken of Itam.
Materials:
1 crosscut spring chicken tail 16 shares.
100 iris chickpea gram.
2 greeting leaf sheet.
2 bar of serai contuse.
2 orange leaf sheet.
2 ginger cm contuse.
500 ml.
1 salt sdt and 1 powder merica sdt.
1 sand sugar sdt.
1 sdm irrigate tamarind
1 iris onion leaf bar.
2 iris celery bar.
3 cooking oil sdm.
Attenuating :
10 shallot item.
8 walnut item of sangrai.
5 turmeric cm burn.
15 seed of kluwak.
Taburan : onion leaf slice and celery.
WAY OF MAKING :
1. Kluwak select;choose which is not bitter and soak in hot water during 15 minute.
2. Heating cooking oil, attenuated flavour tumis till make fragrance, including greeting, serai, orange leaf, chicken and ginger, ripe till chicken turn colour.
3. Including water, salt, merica, tamarind water and sugar, ripe till dry gravy and soft chicken, enhancing onion leaf and ripe celery just, swirl to flatten, lift.
4. Present warmness of taburi with onion fry.
Chicken Furl Multifarious Feel
Materials :
1 Singk of Chicken Feet, Boneless.
200 Prawn gr.
10 Garlic gr.
100 Kemangi Fresh gr.
100 Carrot julliene gr.
50 Chilli Julliene gr.
Oil For Frying.
15 Lumpia Skin lb.
10 Salt gr & pepper.
Fruit Salad.
500 sweet Manggo arum gr.
500 dew honey gr.
200 Red Guava gr.
Sauses Dressing.
Sause Kemangi.
Garnish.
Egg Noodle.
Methode :
1. The Chicken Feet Boneless Clean & prawn of choped with mixed choped. The meat chicken add garlic of choped Sauce & Carrot of jullienne add prawn & salt with seasoning chelli red, pepper, last the at kemangi fresh of slice add just and cooked to up sauce trough. With skin lumpia Roll & fryer fat deep the in fry.
2. The mango Pelled & it clean and dew honey. In parisian or dice to Cut. With Sauce kemangi Mixed.
3. Egg basket for ring the into noodle Fried. The basket the in salads fruit Put & sauce kemangi with lumpia fried the served.
Chicken Endue Bean of Nyiur Wave.
Inggredients :
1 singk of Chicken boneless feet.
200 Mushroom slice gr.
50 coconut young grated gr.
20 Hot chili gr.
20 julliene chilli red gr.
200 julienne tomato red gr.
100 leaves kemangi gr.
pepes of sauce.
10 salt gr & pepper.
Eunuch of Dish :
400 clean bean red gr & cooked.
100 Sweet corn gr.
200 coconut young grated gr.
50 chili hot gr.
100 chopped gallingale gr.
50 Lemon gr of grass crush.
20 Garlic gr, chopped.
50 chopped shallot gr.
3 beaten egg pcs.
10 salt gr & pepper.
Vegetable.
200 Spinach blanch gr.
150 blanch beansprout gr.
200 blanch julliene carrot gr.
500 blanch julliene chilli red gr.
200 fresh kenikir gr.
Sauce.
Tomato sauce Red.
Milk sauce Coconut.
Pesto Kemangi.
Sauce Pecel.
Methode :
1. The Chicken mushroom of dice add choped finally boneless and feet Clean, chilli hot, red chilli, tomato red & Kemangi of fresh. Mixed Well with pepes of sauce. With salt Seasoning & pepper & for steam 20 minutes.
2. Well bean red of cooked ingredient all Mixed, corn sweet, coconut young of grated, chilli hot, gallinggale chopped, garlic, shallot, lemon, grass & beaten egg, salt with seasoning & pepper. In for steam and ring the Lay 20 minutes.
3. All with mixed and vegetables the of Blanch pecel of sauce.
4. In ring the Lay, pepes of feet chicken the of , bean red & vegeteables ( pecel) On Served with : sauce tomato, Milk sauce Coconut & pesto kemangi
Ripe Chicken [of] Mushroom.
Materials :
2 cooking oil sdm.
3 garlic fang contuse.
2 ginger cm contuse.
8 chicken thigh, boneless, cut dice.
2 smoked meat sheet, iris.
2 bar of serai, white participating [of] iris him manipulate.
5 sweet ketchup sdm.
2 oyster saus sdm.
150 water ml.
1 salt sdt and 1 powder merica sdt.
1 flour sdm of maizena / sago dissolve meagrely irrigate.
150 fresh clasp mushroom gram.
150 mushroom gram of shitake fresh.
2 carrot bar, crosscut according to appetite
2 onion leaf bar, cut to pieces.
2 big red chilli, iris manipulate.
Taburan : coriander leaf.
WAY OF MAKING :
1. Heating cooking oil, garlic tumis and ginger till make fragrance, including chicken, and smoked meat, ripe till chicken turn colour, enhancing serai, sweet ketchup, oyster saus, water, and salt of merica powder swirl to flatten.
2. Including clasp mushroom, mushroom of shitake carrot and, ripe till matured carrot, coagulating with condensation of maizena, swirl to flatten to enhance onion leaf slice and red chilli, swirl to flatten, lift.
3. Present warmness, taburi with coriander leaf, lift.
To : 4 people.
Chicken Flavour Mace.
Materials:
2 boneless chicken chest, cut two shares.
Mace flavour :
1/2 allspice sdt.
1 powder oregano sdt.
1 powder cinnamon sdt.
1 powder chilli sdt.
1 salt sdt and 1 / 2 powder merica sdt.
1 powder dill sdt.
50 tomato pasta gram.
5 tomato saus sdm.
100 water ml.
2 margarine sdm or butter
Complement : white rice, jagune braise, cress leaf and tomato
WAY OF MAKING :
1. Mace flavour: mix [of] allspice with oregano, cinnamon, powder chilli, salt, tomato pasta dill and merica and of saus tomato, swirl to flatten, enhancing water, swirl to flatten.
2. Smear chicken with and flavour of daimkan during 15 minute. Heating margrine, fry chicken till mature, including mace flavour, ripe just, lift.
3. Prepare dish arrange rice, maize braise, tomato, cress leaf and chicken give [him/it] it[him] and peterseli taburi chop up.
To : 4 people.
Chicken Content Grill.
MATERIALS :
8 chicken thigh flesh, throw away husk and bone.
4 smoked meat sheet.
2 carrot bar.
8 chickpea bar.
1 red paprika.
2 butter sdm
3 garlic fang chop up.
1/2 salt sdt, 1 / 4 powder merica sdt.
25 cheese gram of cheddar, scar.
Saus :
2 butter sdm
1 leek.
50 cream ml jell.
100 liquid milk ml.
1/4 salt sdt and 1 / 4 powder merica sdt.
Complement : vegetable setup and potato fry.
WAY OF MAKING :
1. Thigh chicken flesh, contusing wide till.
2. Carrot, crosscut paprika and chickpea according to flesh size measure if/when furled.
3. Mingle butter with garlic, salt, gratin and merica, swirl to flatten.
4. Take flesh sheet, unfolding to put smoked meat, olesi with butter, onion, arrange chickpea, paprika and carrot, furl and gum with rib in order not to release. Arrange [in] heatresistant dish and grill in hot oven till chocolate, lift, chicken flesh juice gravy, casting aside to [be] is additional [of] saus.
5. Saus : heating butter, leek tumis till make fragrance, including chicken flesh juice, cream jell, liquid milk, and salt of merica powder, didihkan, lift.
6. Prepare dish arrange chicken, vegetable setup and potato fry, pouring its[his] [him/ it]. Present warmness.
Chicken Flavour of Kemangi.
Materials :
1 chicken tail, crosscut 20 shares.
1 orangeade sdm of nipis and 1 salt sdt.
5 orange leaf sheet.
2 bar of serai contuse.
5 ginger cm slice and contuse.
3 screw pine leaf sheet, cut to pieces.
500 coconut mink ml jell from 1,5 coconut item
1 flavour sdt of pelezat multipurpose feel chicken.
3 cooking oil sdm.
Attenuating:
6 big red chilli.
8 shallot item.
5 garlic fang.
3 walnut item.
5 turmeric cm.
1 salt sdt and 1 item merica sdt.
Taburan: 2 fastening kemangi and 12 red cayenne.
WAY OF MAKING :
1. Chicken wash out, smear with orangeade of nipis salt and, hushed just, wash out again and leak.
2. Heating cooking oil, attenuated flavour tumis till make fragrance, including chicken, orange leaf, serai, screw pine leaf and ginger, ripe till chicken turn colour, enhancing coconut mink.
3. Cook till soft chicken, gravy dwindle and oily looked to be, enhancing, red cayenne and kemangi, cook just, lift.
To : 6 people.
Chicken of Cabe Bean of Mete.
Materials :
2 chicken chest flesh.
oil to fry sufficiently
3 garlic fang, contusing.
1 leek, iris.
2 ginger cm contuse.
1 oyster saus sdm.
5 sweet ketchup sdm.
1 salt sdt and 1 / 2 powder merica sdt.
100 water ml.
1 flour sdm of maizena dissolve meagrely irrigate.
1 crosscut carrot bar according to appetite
100 gram of kapri sweet.
6 dry chilli, cut to pieces.
1 onion leaf bar, cut to pieces.
50 bean gram of mete fry.
Way of Making :
1. Crosscut chicken [of] dice, wash out, leak and fry halfdone till.
2. Heating oil, garlic tumis, ginger and leek till make fragrance, including oyster saus, sweet ketchup, salt, powder merica and water, didihkan.
3. Coagulating with condensation of maizena, including carrot, kapri, dry chilli and onion leaf, ripe till matured vegetable, enhancing bean of mete, swirl to flatten, lift. Present warmness.
To : 4 people.
Chicken Burn Flavour of Minang And Vegetable of Tale Kapau.
Materials :
Chest chicken 120 gr.
Shallot 50 gr.
Garlic 30 gr.
Red pepper 50 gr.
Turmeric 30 gr.
Walnut 10 gr.
Coriander 7 gr.
Jinten 7 gr.
Clove 2 pc.
Nutmeg 1 pc.
Cinnamon 1 gr.
Orange leaf 2 lb.
Turmeric leaf 1 lb.
Ginger 10 gr.
Srei 2 bt.
Leaf greet 1 lb.
Coconut mink 5 ml.
Sand sugar 2 gr.
Salt 3 gr.
White Marica 2 gr.
WAY OF COOKING :
1. All materials attenuated [by] except orange leaf, turmeric leaf.
2. Greeting, tumis go out liquid coconut mink input and aroma, and [enter/include] chicken expressed halfdone and burned. Salt love of marica and of taste likely.
Crispy Sweet Chicken.
Materials :
1 chicken tail, crosscut 20 shares.
1 orangeade sdm of nipis.
1 salt sdt.
oil to fry.
Tumisan :
1 leek.
3 oyster saus sdm.
6 sdm taste Bango.
1 tomato saus sdm.
50 water ml.
2 big red chilli, iris.
1 salt sdt.
1 powder merica sdt.
1 onion leaf bar, cut to pieces.
1 flour sdm of maizena, dissolving meagrely irrigate.
Taburan : coriander leaf.
Way of making :
1. Chicken wash out, smear with orangeade of nipis salt and, hushed just, wash out again and leak. Heating cooking oil, fry halfdone chicken until then lift.
2. Heating 2 oil sdm of[is rest of frying chicken, leek tumis till wilting, later;then [enter/include] chicken, oyster saus, sweet ketchup [of] Bango, tomato saus and last water cook till flavour flatten.
3. Including red chilli, clasp mushroom, salt, onion leaf and merica, swirl till flatten, later;then coagulate with condensation of maizena, ripe just then lift. Present and warmness of taburi with coriander leaf.
To : 6 people.
Chicken Snitzel.
Materials :
2 boneless chicken chest flesh.
1 bale ( 80 gram) multipurpose flavour flour feel hotly.
oil to fry, sufficiently
Vegetable Setup :
1 margarine sdm.
300 small potato gram ( rendang), steam to mature, pare.
2 carrot bar, crosscut according to appetite
200 chickpea gram, braise to mature.
1 sand sugar sdt.
1/4 salt sdt.
Complement : cress leaf, tomato, tomato saus, sambal saus or of mayonaise.
Way of making :
1. crosscut Chest chicken flesh two shares, contusing till pipih.
2. Dipping : 3 flavour flour sdm by 50 water ml, swirl to flatten. Plunging flesh into dough and smear with rest of flour, till closed entire/all flesh.
3. Vegetable Setup : heating margarine, including potato, chickpea and carrot, swirl to flatten, enhancing sand sugar and salt, swirl to flatten, cook just, lift.
4. Heating cooking oil, fry flesh till mature chocolate, lift.
5. Present decorative warmness with cress leaf, tomato, provide with tomato saus, sambal saus and of mayonaise.
To : 4 people.
SOUP PASTA TRANSPARENT.
MATERIALS : Broth Fish.
250 fish gram of kakap.
1 leek cut to pieces.
1 iris onion leaf bar.
1 iris celery bar.
5 seed of merica item.
1 water litre.
Content :
12 medium size prawn.
2 cooking oil sdm.
2 garlic fang contuse.
5 ginger cm contuse.
125 gram of pasta/angel hair, braise to mature.
150 gram of kapri.
2 salt sdt.
1/2 powder merica sdt.
2 fish saus sdm / fish ketchup.
2 orangeade sdm of nipis.
Taburan : onion leaf slice and coriander leaf.
WAY OF MAKING :
1. Fish broth : ripe [of] fish with leek, onion leaf, celery, item merica and water, after boiling and matured fish lift and filter.
2. Heating oil, garlic tumis and ginger till make fragrance, including into and broth of didihkan return.
3. Including prawn, kapri, ripe till matured prawn, enhancing and salt of merica powder, swirl to flatten, including fish saus and orangeade of nipis lift.
4. Prepare bowl fill with fish cutting pasta and pour gravy with its stuffing, onion leaf taburi and coriander leaf.
To : 6 people.
Soup of Rame-Rame.
MATERIALS :
Saus :
250 water ml.
6 sand sugar sdm.
150 briny ketchup ml [of] japan.
50 sweet ketchup ml.
10 garlic fang chop up refinement.
Content :
3 vegetable oil sdm.
1,5 ox broth litre.
750 beef gram of haas external which sliced or flesh of sukiyaki 1 leek, iris.
3 crosscut onion leaf bar.
3 carrot bar cut to pieces.
5 white mustard sheet cut to pieces.
6 mushroom of shiitake, iris.
300 gram know silk, cut to pieces.
50 gram of soun, soak warm water till soften, leak.
6 egg item.
WAY OF MAKING :
1. Saus : didihkan irrigate with sand sugar, lift and made cool. Enhancing briny ketchup [of] japan, sweet ketchup and garlic, swirl to flatten.
2. Heating vegetable oil, including broth, didihkan. Including beef, ripe till turn colour.
3. Including leek, onion leaf, carrot, mushroom and mustard of shiitake. Ripe till halfdone vegetable later;then [enter/include] silk soybean cake and of soun. Ripe just then enhance egg. Frying pan closed [is] at the same time cooked just later;then lift.
To : 6 people.
Dish of Ramadhan-Sup Hot Fish.
MATERIALS :
1 fish tail of kakap red [of] weight 600 gram mow to cut 3 shares 2 orangeade sdm of nipis.
1 salt sdt.
2 cooking oil sdm.
3 garlic fang contuse.
1 water litre.
2 salt sdt.
1/2 powder merica sdt.
2 powder chilli sdm.
1 all purppose penyedap sdm ( feel acid)
3 sdm taste fish.
2 crosscut onion leaf bar 2 cm.
100 slice radish gram form match.
2 crosscut carrot bar [of] match form.
3 white mustard sheet [of] iris 3 cm.
25 gram of soun soak cool water till soften leak.
1 know silk cut to pieces.
WAY OF MAKING :
1. fish of Kakap mowed, wash out, smear with orangeade of nipis salt and. Hush during 15 minute later;then wash out again and leak.
2. Heating draught oil of tumis garlic till make fragrance. Water Didihkan, including garlic tumisan, salt, powder chilli and merica. After boiling again [enter/include] all purppose penyedap ( feel acid) and fish ketchup.
3. Including fish of kakap, ripe till soften. Enhancing onion leaf, radish, carrot, and mustard of soun. Ripe till matured vegetable then lift. Present warmness.
To : 4 people.
Soup Fish Mushroom Ear.
MATERIALS :
Fish ball :
250 fish gram of tenggiri.
2 shallot fang attenuate.
50 sago flour gram.
1 protein.
1 salt sdt.
1/2 powder merica sdt.
2 sand sugar sdt.
Gravy :
1,5 water litre.
50 sweet ketchup ml.
1 cooking oil sdm.
100 prawn gram chop up harshly.
2 garlic fang attenuated with 1 item merica sdt and 1 salt sdt 2 ginger cm contuse.
50 gram of soun soaked with warm water till soften then leak 50 ear mushroom gram soaked [by] water till flower and soften then leak 2 carrot bar, crosscut according to appetite
50 delicate gram [of] night.
12 quill egg item braised mature then fry.
Taburan : onion fry, celery leaf slice and onion leaf slice of Sambal ketchup : fry, attenuating and enhancing 50 sweet ketchup ml [is] WAY OF MAKING :
1. Fish ball : attenuating fish of tenggiri, mixe with shallot, sago flour, protein, salt, powder merica and sand sugar. Ripe [of] water and braise dough which have been formed [by] balls float then lift.
2. Heating oil, smooth garlic tumis and prawn till make fragrance. Including water and enhance ginger. After boiling to [enter/include] sweet ketchup, carrot, mushroom, delicate [of] fish ball and night. Ripe just, lift.
3. Prepare bowl later;then fill with soun, quill egg and gravy with its stuffing. Onion Taburi fry, celery slice and onion leaf. Present warmness with ketchup sambal.
To : 6 people.
SOUP PRAWN of CEMPLUNG.
MATERIALS :
300 prawn gram, attenuating.
1/2 middle aged coconut item, scar.
1 flour sdm of maizena / sago.
3 orange leaf sheet.
1 greeting leaf sheet.
1 bar of serai contuse.
750 water ml.
5 sdm irrigate tamarind
1 powder broth sdt.
10 red cayenne.
1 iris tomato.
2 cooking oil sdm.
Attenuating :
6 shallot item.
3 garlic fang.
1 turmeric cm burn.
3 walnut item of sangrai.
1 salt sdt and 1 / 2 powder merica sdt.
Taburan : celery slice.
WAY OF MAKING :
1. Prawn attenuate, mixe with coconut grat and maizena, swirl to flatten or earn also use processor food, swirl all materials become one.
2. Heating cooking oil, attenuated [by] flavour tumis [is] odorous hingg, including into broth, enhancing orange leaf, greeting, tamarind water and serai of didihkan.
3. After boiling, use spoon form balls prawn dough and [enter/include] into gravy, ripe till float tambahka irrigate tamarind, powder broth, tomato and cayenne, ripe just, lift.
4. Present warmness, taburi with celery slice.
To : 4 people.
Sweet Soup Chicken.
MATERIALS :
1 heavy chicken tail 900 gram.
2 water litre.
4 ginger cm contuse.
2 bar of serai contuse.
12 smooth iris shallot fang.
5 chicken's egg item braise.
100 gram of taoge hot water hiccup.
6 iris celery leaf sdm.
2 cooking oil sdm.
80 sweet ketchup ml.
Attenuating :
8 garlic fang.
1 dill sdt of sangrai.
1 coriander sdt of sangrai.
8 candlenut of sangrai.
2 turmeric cm burn.
1 salt sdt.
1/2 powder merica sdt.
Complement : ketchup sambal : 8 green cayenne, 3 garlic fang, tumis just and attenuate. Mixe with 100 sweet ketchup ml.
WAY OF MAKING :
1. Braise chicken later;then [enter/include] and ginger of serai. Ripe till soft chicken then, lift and cast aside its broth for gravy.
2. Heating cooking oil later;then shallot tumis slice and flavour which [is] dihaluska till make fragrance. Then [enter/include] into broth. Enhancing sweet ketchup and didihkan return.
3. After chicken leak chicken of disuwir-suwir last cast aside.
4. Prepare last bowl arrange taoge, chicken, egg braise. Later;Then pour gravy into bowl. Taburi with celery leaf slice.
5. Present soto with sweet ketchup sambal.
To : 8 people.
SOUP SPINACH SOYBEAN CAKE.
MATERIALS :
250 spinach gram, mow iris.
2 of eggtofu, crosscut [of] small dice.
2 carrot bar, plane down.
250 fish flesh gram of kakap, iris.
1 broth litre.
1 cooking oil sdm and 1 sesame oil sdm.
2 garlic fang contuse.
2 ginger cm contuse.
6 mushroom of shitake fresh, iris.
2 briny ketchup sdm.
1 salt sdt and 1 / 2 powder merica sdt.
1 flour sdm of maizena dissolve meagrely irrigate.
3 egg item, shake to release.
Taburan ; coriander leaf.
WAY OF MAKING :
1. Heating cooking oil and sesame oil, garlic tumis and ginger till make fragrance, including into and broth of didihkan.
2. Including fish slice, ripe till turn colour, enhancing and carrot of eggtofu, mushroom, briny ketchup and salt, ripe till matured carrot, coagulating with condensation of maizena.
3. After boiling to [enter/include] spinach, swirl to flatten, enhancing egg shake, swirl to flatten and cook just, lift.
4. Present warmness of taburi with coriander leaf.
To : 4 people.
Soup of Pangsit Bakso Fish.
MATERIALS : Gravy.
2 cooking oil sdm.
1 sesame oil sdm.
3 garlic fang, contusing.
3 ginger cm contuse.
1 onion leaf bar, crosscut 3 shares.
1,5 water litre.
chicken bone, sufficiently
prawn head, sufficiently, tumis just.
1 salt sdt.
1/2 powder merica sdt.
1 penyedap sdm feel multipurposely ( cair)
15 of bakso fish.
content of Pangsit :
200 chicken gram chop up.
100 prawn gram attenuate.
1 onion sdm fry to crumple up.
1 egg item.
3 whole-wheat sdm.
1 salt sdt.
1/2 powder merica sdt.
1/2 sand sugar sdm.
1 penyedap sdm feel multipurposely ( cair)
20 husk sheet of pangsit.
Complement : onion leaf slice, and celery of sambal botolan.
WAY OF MAKING :
1. Gravy : heating cooking oil with sesame oil later;then garlic tumis till last fragrance braise chicken bone and prawn head with garlic tumisan, onion leaf and ginger. After boiling to enhance salt, and powder merica, ripe just, lift and filter.
2. content of Pangsit : mix all materials : chicken, prawn, onion fry, egg, sago flour, salt, mrica , and sugar of penyedap feel multipurposely ( cair) swirl rat. Take husk sheet of pangsit fill by 1 stuffing sdm and gum with protein. [Do/Conduct] till entire/all dough [used up/finished]. Water Didihkan, braise pangsit till float to lift to cast aside.
3. Presentation : didihkan return broth later;then [enter/include] penyedap feel multipurposely is ( liquid), and pangsit of baksi fish, Braise just then lift.
4. Present warmness of taburi with onion leaf and celery leaf.
To : 5 people.
Soup Transparent Ball Prawn.
Materials :
4 egg item, braise then fry.
1 chicken chest.
Gravy Chicken :
2 margarine sdm.
5 garlic fang, chop up refinement.
1 broth litre.
1 salt sdt.
1/2 powder merica sdt.
Complement :
200 prawn gr.
1 egg item.
2 sago flour sdm.
Way Of Making Rissole of Prawn.
Attenuating prawn, sago flour, egg, and salt of merica with blender. Print dough like bakso, fry and leak.
Way of Making Broth.
Braise chicken chest with onion leaf and celery during more or less 20 minute. Dissociating chicken, dice iris or of suwir smooth.
Way of Making Soup :
1. Garlic Tumis with 2 margarine sdm till make fragrance.
2. Including tumisan into broth water, with crosscut chicken/ suwir, and enhance and salt of merica.Didihkan return.
3. Present Soup with rissole of prawn, egg fry and celery taburan.
Red Soup Ekor Bean.
Materials :
750 oxtail gr.
2 water lt.
300 red bean gr.
2 margarine sdm.
2 onion leaf btg.
2 celery btg.
2 salt sdt.
1/2 powder merica sdt.
1 nutmeg buji, 3 clove seed.
attenuated materials :
10 shallot fang.
5 garlic fang.
Way of Making :
1. Braise ekor which have been washed out, enhancing onion leaf slice and celery.
2. smooth Flavour Tumis by 2 margarine sdm till make fragrance. Including flavour tumisan into pan of rebusan flavour, enhancing garan. Including merica, nutmeg which have been attenuated and clove.
3. Present whilst heat.
250 fish gram of kakap.
1 leek cut to pieces.
1 iris onion leaf bar.
1 iris celery bar.
5 seed of merica item.
1 water litre.
Content :
12 medium size prawn.
2 cooking oil sdm.
2 garlic fang contuse.
5 ginger cm contuse.
125 gram of pasta/angel hair, braise to mature.
150 gram of kapri.
2 salt sdt.
1/2 powder merica sdt.
2 fish saus sdm / fish ketchup.
2 orangeade sdm of nipis.
Taburan : onion leaf slice and coriander leaf.
WAY OF MAKING :
1. Fish broth : ripe [of] fish with leek, onion leaf, celery, item merica and water, after boiling and matured fish lift and filter.
2. Heating oil, garlic tumis and ginger till make fragrance, including into and broth of didihkan return.
3. Including prawn, kapri, ripe till matured prawn, enhancing and salt of merica powder, swirl to flatten, including fish saus and orangeade of nipis lift.
4. Prepare bowl fill with fish cutting pasta and pour gravy with its stuffing, onion leaf taburi and coriander leaf.
To : 6 people.
Soup of Rame-Rame.
MATERIALS :
Saus :
250 water ml.
6 sand sugar sdm.
150 briny ketchup ml [of] japan.
50 sweet ketchup ml.
10 garlic fang chop up refinement.
Content :
3 vegetable oil sdm.
1,5 ox broth litre.
750 beef gram of haas external which sliced or flesh of sukiyaki 1 leek, iris.
3 crosscut onion leaf bar.
3 carrot bar cut to pieces.
5 white mustard sheet cut to pieces.
6 mushroom of shiitake, iris.
300 gram know silk, cut to pieces.
50 gram of soun, soak warm water till soften, leak.
6 egg item.
WAY OF MAKING :
1. Saus : didihkan irrigate with sand sugar, lift and made cool. Enhancing briny ketchup [of] japan, sweet ketchup and garlic, swirl to flatten.
2. Heating vegetable oil, including broth, didihkan. Including beef, ripe till turn colour.
3. Including leek, onion leaf, carrot, mushroom and mustard of shiitake. Ripe till halfdone vegetable later;then [enter/include] silk soybean cake and of soun. Ripe just then enhance egg. Frying pan closed [is] at the same time cooked just later;then lift.
To : 6 people.
Dish of Ramadhan-Sup Hot Fish.
MATERIALS :
1 fish tail of kakap red [of] weight 600 gram mow to cut 3 shares 2 orangeade sdm of nipis.
1 salt sdt.
2 cooking oil sdm.
3 garlic fang contuse.
1 water litre.
2 salt sdt.
1/2 powder merica sdt.
2 powder chilli sdm.
1 all purppose penyedap sdm ( feel acid)
3 sdm taste fish.
2 crosscut onion leaf bar 2 cm.
100 slice radish gram form match.
2 crosscut carrot bar [of] match form.
3 white mustard sheet [of] iris 3 cm.
25 gram of soun soak cool water till soften leak.
1 know silk cut to pieces.
WAY OF MAKING :
1. fish of Kakap mowed, wash out, smear with orangeade of nipis salt and. Hush during 15 minute later;then wash out again and leak.
2. Heating draught oil of tumis garlic till make fragrance. Water Didihkan, including garlic tumisan, salt, powder chilli and merica. After boiling again [enter/include] all purppose penyedap ( feel acid) and fish ketchup.
3. Including fish of kakap, ripe till soften. Enhancing onion leaf, radish, carrot, and mustard of soun. Ripe till matured vegetable then lift. Present warmness.
To : 4 people.
Soup Fish Mushroom Ear.
MATERIALS :
Fish ball :
250 fish gram of tenggiri.
2 shallot fang attenuate.
50 sago flour gram.
1 protein.
1 salt sdt.
1/2 powder merica sdt.
2 sand sugar sdt.
Gravy :
1,5 water litre.
50 sweet ketchup ml.
1 cooking oil sdm.
100 prawn gram chop up harshly.
2 garlic fang attenuated with 1 item merica sdt and 1 salt sdt 2 ginger cm contuse.
50 gram of soun soaked with warm water till soften then leak 50 ear mushroom gram soaked [by] water till flower and soften then leak 2 carrot bar, crosscut according to appetite
50 delicate gram [of] night.
12 quill egg item braised mature then fry.
Taburan : onion fry, celery leaf slice and onion leaf slice of Sambal ketchup : fry, attenuating and enhancing 50 sweet ketchup ml [is] WAY OF MAKING :
1. Fish ball : attenuating fish of tenggiri, mixe with shallot, sago flour, protein, salt, powder merica and sand sugar. Ripe [of] water and braise dough which have been formed [by] balls float then lift.
2. Heating oil, smooth garlic tumis and prawn till make fragrance. Including water and enhance ginger. After boiling to [enter/include] sweet ketchup, carrot, mushroom, delicate [of] fish ball and night. Ripe just, lift.
3. Prepare bowl later;then fill with soun, quill egg and gravy with its stuffing. Onion Taburi fry, celery slice and onion leaf. Present warmness with ketchup sambal.
To : 6 people.
SOUP PRAWN of CEMPLUNG.
MATERIALS :
300 prawn gram, attenuating.
1/2 middle aged coconut item, scar.
1 flour sdm of maizena / sago.
3 orange leaf sheet.
1 greeting leaf sheet.
1 bar of serai contuse.
750 water ml.
5 sdm irrigate tamarind
1 powder broth sdt.
10 red cayenne.
1 iris tomato.
2 cooking oil sdm.
Attenuating :
6 shallot item.
3 garlic fang.
1 turmeric cm burn.
3 walnut item of sangrai.
1 salt sdt and 1 / 2 powder merica sdt.
Taburan : celery slice.
WAY OF MAKING :
1. Prawn attenuate, mixe with coconut grat and maizena, swirl to flatten or earn also use processor food, swirl all materials become one.
2. Heating cooking oil, attenuated [by] flavour tumis [is] odorous hingg, including into broth, enhancing orange leaf, greeting, tamarind water and serai of didihkan.
3. After boiling, use spoon form balls prawn dough and [enter/include] into gravy, ripe till float tambahka irrigate tamarind, powder broth, tomato and cayenne, ripe just, lift.
4. Present warmness, taburi with celery slice.
To : 4 people.
Sweet Soup Chicken.
MATERIALS :
1 heavy chicken tail 900 gram.
2 water litre.
4 ginger cm contuse.
2 bar of serai contuse.
12 smooth iris shallot fang.
5 chicken's egg item braise.
100 gram of taoge hot water hiccup.
6 iris celery leaf sdm.
2 cooking oil sdm.
80 sweet ketchup ml.
Attenuating :
8 garlic fang.
1 dill sdt of sangrai.
1 coriander sdt of sangrai.
8 candlenut of sangrai.
2 turmeric cm burn.
1 salt sdt.
1/2 powder merica sdt.
Complement : ketchup sambal : 8 green cayenne, 3 garlic fang, tumis just and attenuate. Mixe with 100 sweet ketchup ml.
WAY OF MAKING :
1. Braise chicken later;then [enter/include] and ginger of serai. Ripe till soft chicken then, lift and cast aside its broth for gravy.
2. Heating cooking oil later;then shallot tumis slice and flavour which [is] dihaluska till make fragrance. Then [enter/include] into broth. Enhancing sweet ketchup and didihkan return.
3. After chicken leak chicken of disuwir-suwir last cast aside.
4. Prepare last bowl arrange taoge, chicken, egg braise. Later;Then pour gravy into bowl. Taburi with celery leaf slice.
5. Present soto with sweet ketchup sambal.
To : 8 people.
SOUP SPINACH SOYBEAN CAKE.
MATERIALS :
250 spinach gram, mow iris.
2 of eggtofu, crosscut [of] small dice.
2 carrot bar, plane down.
250 fish flesh gram of kakap, iris.
1 broth litre.
1 cooking oil sdm and 1 sesame oil sdm.
2 garlic fang contuse.
2 ginger cm contuse.
6 mushroom of shitake fresh, iris.
2 briny ketchup sdm.
1 salt sdt and 1 / 2 powder merica sdt.
1 flour sdm of maizena dissolve meagrely irrigate.
3 egg item, shake to release.
Taburan ; coriander leaf.
WAY OF MAKING :
1. Heating cooking oil and sesame oil, garlic tumis and ginger till make fragrance, including into and broth of didihkan.
2. Including fish slice, ripe till turn colour, enhancing and carrot of eggtofu, mushroom, briny ketchup and salt, ripe till matured carrot, coagulating with condensation of maizena.
3. After boiling to [enter/include] spinach, swirl to flatten, enhancing egg shake, swirl to flatten and cook just, lift.
4. Present warmness of taburi with coriander leaf.
To : 4 people.
Soup of Pangsit Bakso Fish.
MATERIALS : Gravy.
2 cooking oil sdm.
1 sesame oil sdm.
3 garlic fang, contusing.
3 ginger cm contuse.
1 onion leaf bar, crosscut 3 shares.
1,5 water litre.
chicken bone, sufficiently
prawn head, sufficiently, tumis just.
1 salt sdt.
1/2 powder merica sdt.
1 penyedap sdm feel multipurposely ( cair)
15 of bakso fish.
content of Pangsit :
200 chicken gram chop up.
100 prawn gram attenuate.
1 onion sdm fry to crumple up.
1 egg item.
3 whole-wheat sdm.
1 salt sdt.
1/2 powder merica sdt.
1/2 sand sugar sdm.
1 penyedap sdm feel multipurposely ( cair)
20 husk sheet of pangsit.
Complement : onion leaf slice, and celery of sambal botolan.
WAY OF MAKING :
1. Gravy : heating cooking oil with sesame oil later;then garlic tumis till last fragrance braise chicken bone and prawn head with garlic tumisan, onion leaf and ginger. After boiling to enhance salt, and powder merica, ripe just, lift and filter.
2. content of Pangsit : mix all materials : chicken, prawn, onion fry, egg, sago flour, salt, mrica , and sugar of penyedap feel multipurposely ( cair) swirl rat. Take husk sheet of pangsit fill by 1 stuffing sdm and gum with protein. [Do/Conduct] till entire/all dough [used up/finished]. Water Didihkan, braise pangsit till float to lift to cast aside.
3. Presentation : didihkan return broth later;then [enter/include] penyedap feel multipurposely is ( liquid), and pangsit of baksi fish, Braise just then lift.
4. Present warmness of taburi with onion leaf and celery leaf.
To : 5 people.
Soup Transparent Ball Prawn.
Materials :
4 egg item, braise then fry.
1 chicken chest.
Gravy Chicken :
2 margarine sdm.
5 garlic fang, chop up refinement.
1 broth litre.
1 salt sdt.
1/2 powder merica sdt.
Complement :
200 prawn gr.
1 egg item.
2 sago flour sdm.
Way Of Making Rissole of Prawn.
Attenuating prawn, sago flour, egg, and salt of merica with blender. Print dough like bakso, fry and leak.
Way of Making Broth.
Braise chicken chest with onion leaf and celery during more or less 20 minute. Dissociating chicken, dice iris or of suwir smooth.
Way of Making Soup :
1. Garlic Tumis with 2 margarine sdm till make fragrance.
2. Including tumisan into broth water, with crosscut chicken/ suwir, and enhance and salt of merica.Didihkan return.
3. Present Soup with rissole of prawn, egg fry and celery taburan.
Red Soup Ekor Bean.
Materials :
750 oxtail gr.
2 water lt.
300 red bean gr.
2 margarine sdm.
2 onion leaf btg.
2 celery btg.
2 salt sdt.
1/2 powder merica sdt.
1 nutmeg buji, 3 clove seed.
attenuated materials :
10 shallot fang.
5 garlic fang.
Way of Making :
1. Braise ekor which have been washed out, enhancing onion leaf slice and celery.
2. smooth Flavour Tumis by 2 margarine sdm till make fragrance. Including flavour tumisan into pan of rebusan flavour, enhancing garan. Including merica, nutmeg which have been attenuated and clove.
3. Present whilst heat.
PUDDING CASSAVA DUSK RAINBOW.
Dessert :
180 Cassava gr, blend.
50 Jack fruit gr.
100 milk coconut ml.
Merringue :
200 Egg white gr.
200 White sugar gr.
Sabayone :
3 Egg yolk pcs.
Garnish :
Brownian [of] sugar.
Salt.
Cassava Slick.
Pandon Leaves.
Red Simple syrup.
Cassava Grated
Method :
1. The cassava Pelled, water add blend and steam ( milk coconut and cooked).
2. The fruit jack Blend.
3. Well well stir meringue for sugar white and white egg the Mixed.
4. The sabayone for stove the on the on yolk egg Stir.
5. All ingridients Mixed ( 1,2,3,4) glass the in pul and.
6. brownian With Garnish [of] sugar, leaves pandon and stivck cassava graled.
For 5 portion.
PUDDING of LOLI.
Materials :
1 bale a. 145 milk pudding gram of isntant feel strawberi.
400 water ml.
50 brown gram cook, melting.
colourful mesyes sufficiently
ice-cream wood stik 10.
Way of making :
1. Prepare popsicle printing;mould, wett with water.
2. Water Didihkan, including milk pudding powder of isntant ripe till boil again and pour into printing;mould. Eliminating heat vapour and keep in cooler cupboard;locker.
3. After ossifying to [release] and jab with wood stik till can be upheld.
4. Ripe cacao which have been melted to [enter/include] into decorative plastic sack;bag and make decoration [at] and pudding of taburi with colourful mesyes.
Present immediately
To : 10.
PUDDING FISH of KOI.
Materials :
1 white colour powder jelly bale.
1 flour sdm of maizena
500 liquid milk ml.
100 sand sugar gram.
1/4 powder vanili sdt.
colourant of orange sufficiently
Way of making :
1. Prepare printing;mould form fish of plastic, wett with pipette and water.
2. Mingle powder jelly with maizena, liquid milk and sand sugar swirl to flatten, enhancing powder vanili swirl to flatten.
3. Cook till boil to take 100 dough ml give colourant of orange sufficiently, pouring the rest of dough into printing;mould till almost full (of).
4. After a little a few/little, spraying dough of orange with pipette till form colour like fish of koi, keep in cooler cupboard;locker till ossify.
5. Present to be chilled with fruit cocktail.
To : 6.
PUDDING TRAIN.
Materials :
4 bale @ 145 gram of pudding milk of instant feel cacao.
2 water litre.
1 bale @ 100 gram of biscuit brown.
complement : flag, brown [of] cacao and variegation of stik.
Way of making :
1. Prepare printing;mould of pudding 1 size measure rectangle form : 29 x cm 10 x cm 4 cm, 1 long semicircle form [of] size measure: 24 x cm 8 x cm 5 cm and 1 brass of segiempat size measure : 15 x cm 10 x cm 4 cm.
2. Water Didihkan, including powder of pudding and cook till boil again, lift, pouring into brass eliminate heat vapour and made cool.
3. Form model train and give wheel of biscuit. Present.
To : 20 cutting.
Soft Brown Pudding.
Materials :
1 bale ( 145 gram) pudding of PESTAA brown [of] cream, feel cacao 400 water ml, 2 protein.
Saus :
500 sweet orangeade ml.
100 sand sugar gram.
6 cinnamon cm.
8 clove seed.
1 pineapple, crosscut [of] fan form.
2 apple, crosscut [of] dice.
Decoration :
ripe cacao, melting.
Way of making :
1. Pudding : prepare circular brass [of] size measure 600 ml, casting aside. Water Didihkan, including pudding of PESTAA brown [of] cream, swirl to flatten, cook during 5 minute, lift. Protein shake stiff till, including pineapple pudding dough, swirl to flatten and pour into brass, made cool.
2. Cook sweet orangeade with sand sugar, clove and cinnamon, after boiling, lift, eliminating heat vapour, including fruit cutting and keep in cooler cupboard;locker.
3. Presentation : prepare dish put pudding, pouring saus and [his/its] stuffing, decorate with ripe cacao which have been melted.
To : 12 cutting.
PUDDING of PESTAA CHILD.
Materials:
1 bale ( 145 gram), PUDDING MILK of INSTANT, feel cacao.
500 water ml.
Complement : Ice-Cream, brown ball [of] wafer and variegation.
Way of making :
1. Prepare multifarious pudding brass [of] form, according to appetite, wett and cast aside.
2. Water Didihkan, including PUDDING MILK of INSTANT feel cacao, swirl to flatten. Cook during 5 minute, lift.
3. Pouring into brass, eliminating heat vapour and made cool.
4. Present cool pudding, provide with brown ball and ice-cream [of] variegation, wafer cake.
To : 8 cutting.
PUDDING of PESTAA PAPAW
Materials :
1 bale ( 145 gram) PUDDING MILK of INSTANT PESTAA, feel cacao 500 water ml.
1 of papaya, heavy 1 singk, wash out.
Way of making :
1. Papaya which have been washed out, split length, throw away fibre and seed, make hole papaya by using fruit bolider / appliance pembentuk of balls, papaya form balls [enter/include] into ice water, [so that/ to be] remain to be fresh.
2. Water Didihkan, including PUDDING MILK of INSTANT PARTY, ripe during 5 minute, lift.
3. Pouring pudding into papaya, including balls of papaya, eliminating heat vapour and made cool till ossify.
4. Pare husk of papaya, and cut to pieces.
Present to be chilled.
SATE PUDDING of PESTAA
Materials :
1. 1 bale ( 145 gram) PUDDING MILK of INSTANT PESTAA, feel cacao.
2. 500 ml irrigate fresh Fruit: papaya, melon, watermelon, kiwi sufficiently
3. Sate rough poke, sufficiently
4. Saus : 250 coconut mink ml jell to braise, by 1 sand sugar sdm and 1 / 4 salt sdt.
Way of making :
1. Prepare brass of segiempat size measure 22 cm, casting aside.
2. Water Didihkan, including pudding, swirl to flatten and cook during 5 minute.
3 Pouring pudding, eliminating heat vapour and let till ossify.
4 Cutting pudding form dice 2 cm, fresh fruit cut [is] same size measure.
5. Take one sate rough poke, jab pudding, fruit of bergantian according to appetite.
6. Present to be chilled with coconut mink braise.
PUDDING of BOLU FURL.
Materials :
1 of bolu furl weight 400 gram, ready to buy, iris.
1 PUDDING bale of PESTAA feel cacao.
500 water ml.
Brown Saus :
200 brown gram cook.
150 liquid milk ml.
Way of making :
1. Prepare heatresistant concave form dish or brass, slice of bolu furl to arrange to encircle dish, casting aside.
2. Water Didihkan, including PUDDING of PESTAA feel cacao, swirl to flatten, after boiling again, lift, pouring into brass, eliminating heat vapour and keep in cooler cupboard;locker.
3. Brown Saus : ripe cacao [of] team till melt, mixe with liquid milk, swirl to flatten and cook till boil, lift.
4. Present pudding with brown saus.
To : 8 people.
Pudding In Glass.
Materials :
1 bale ( 145 gram) pudding of PESTAA BROWN [of] CREAM. Feel orange.
500 water ml.
250 fruit cocktail gram.
ripe cacao plane down, red cherry and cream.
Way of making :
1. Prepare 6 glass have handle, fill by 2 fruit cocktail sdm, casting aside.
2. Disihkan 500 water ml, including pudding of PESTAA BROWN [of] CREAM feel orange, ripe during 5 minute.
3. Pouring into glass till 3 / 4 full (of), eliminating heat vapour and made cool till ossify.
4. After chilled to decorate with cream, brown plane down and red cherry.
Present to be chilled to 6 glass.
180 Cassava gr, blend.
50 Jack fruit gr.
100 milk coconut ml.
Merringue :
200 Egg white gr.
200 White sugar gr.
Sabayone :
3 Egg yolk pcs.
Garnish :
Brownian [of] sugar.
Salt.
Cassava Slick.
Pandon Leaves.
Red Simple syrup.
Cassava Grated
Method :
1. The cassava Pelled, water add blend and steam ( milk coconut and cooked).
2. The fruit jack Blend.
3. Well well stir meringue for sugar white and white egg the Mixed.
4. The sabayone for stove the on the on yolk egg Stir.
5. All ingridients Mixed ( 1,2,3,4) glass the in pul and.
6. brownian With Garnish [of] sugar, leaves pandon and stivck cassava graled.
For 5 portion.
PUDDING of LOLI.
Materials :
1 bale a. 145 milk pudding gram of isntant feel strawberi.
400 water ml.
50 brown gram cook, melting.
colourful mesyes sufficiently
ice-cream wood stik 10.
Way of making :
1. Prepare popsicle printing;mould, wett with water.
2. Water Didihkan, including milk pudding powder of isntant ripe till boil again and pour into printing;mould. Eliminating heat vapour and keep in cooler cupboard;locker.
3. After ossifying to [release] and jab with wood stik till can be upheld.
4. Ripe cacao which have been melted to [enter/include] into decorative plastic sack;bag and make decoration [at] and pudding of taburi with colourful mesyes.
Present immediately
To : 10.
PUDDING FISH of KOI.
Materials :
1 white colour powder jelly bale.
1 flour sdm of maizena
500 liquid milk ml.
100 sand sugar gram.
1/4 powder vanili sdt.
colourant of orange sufficiently
Way of making :
1. Prepare printing;mould form fish of plastic, wett with pipette and water.
2. Mingle powder jelly with maizena, liquid milk and sand sugar swirl to flatten, enhancing powder vanili swirl to flatten.
3. Cook till boil to take 100 dough ml give colourant of orange sufficiently, pouring the rest of dough into printing;mould till almost full (of).
4. After a little a few/little, spraying dough of orange with pipette till form colour like fish of koi, keep in cooler cupboard;locker till ossify.
5. Present to be chilled with fruit cocktail.
To : 6.
PUDDING TRAIN.
Materials :
4 bale @ 145 gram of pudding milk of instant feel cacao.
2 water litre.
1 bale @ 100 gram of biscuit brown.
complement : flag, brown [of] cacao and variegation of stik.
Way of making :
1. Prepare printing;mould of pudding 1 size measure rectangle form : 29 x cm 10 x cm 4 cm, 1 long semicircle form [of] size measure: 24 x cm 8 x cm 5 cm and 1 brass of segiempat size measure : 15 x cm 10 x cm 4 cm.
2. Water Didihkan, including powder of pudding and cook till boil again, lift, pouring into brass eliminate heat vapour and made cool.
3. Form model train and give wheel of biscuit. Present.
To : 20 cutting.
Soft Brown Pudding.
Materials :
1 bale ( 145 gram) pudding of PESTAA brown [of] cream, feel cacao 400 water ml, 2 protein.
Saus :
500 sweet orangeade ml.
100 sand sugar gram.
6 cinnamon cm.
8 clove seed.
1 pineapple, crosscut [of] fan form.
2 apple, crosscut [of] dice.
Decoration :
ripe cacao, melting.
Way of making :
1. Pudding : prepare circular brass [of] size measure 600 ml, casting aside. Water Didihkan, including pudding of PESTAA brown [of] cream, swirl to flatten, cook during 5 minute, lift. Protein shake stiff till, including pineapple pudding dough, swirl to flatten and pour into brass, made cool.
2. Cook sweet orangeade with sand sugar, clove and cinnamon, after boiling, lift, eliminating heat vapour, including fruit cutting and keep in cooler cupboard;locker.
3. Presentation : prepare dish put pudding, pouring saus and [his/its] stuffing, decorate with ripe cacao which have been melted.
To : 12 cutting.
PUDDING of PESTAA CHILD.
Materials:
1 bale ( 145 gram), PUDDING MILK of INSTANT, feel cacao.
500 water ml.
Complement : Ice-Cream, brown ball [of] wafer and variegation.
Way of making :
1. Prepare multifarious pudding brass [of] form, according to appetite, wett and cast aside.
2. Water Didihkan, including PUDDING MILK of INSTANT feel cacao, swirl to flatten. Cook during 5 minute, lift.
3. Pouring into brass, eliminating heat vapour and made cool.
4. Present cool pudding, provide with brown ball and ice-cream [of] variegation, wafer cake.
To : 8 cutting.
PUDDING of PESTAA PAPAW
Materials :
1 bale ( 145 gram) PUDDING MILK of INSTANT PESTAA, feel cacao 500 water ml.
1 of papaya, heavy 1 singk, wash out.
Way of making :
1. Papaya which have been washed out, split length, throw away fibre and seed, make hole papaya by using fruit bolider / appliance pembentuk of balls, papaya form balls [enter/include] into ice water, [so that/ to be] remain to be fresh.
2. Water Didihkan, including PUDDING MILK of INSTANT PARTY, ripe during 5 minute, lift.
3. Pouring pudding into papaya, including balls of papaya, eliminating heat vapour and made cool till ossify.
4. Pare husk of papaya, and cut to pieces.
Present to be chilled.
SATE PUDDING of PESTAA
Materials :
1. 1 bale ( 145 gram) PUDDING MILK of INSTANT PESTAA, feel cacao.
2. 500 ml irrigate fresh Fruit: papaya, melon, watermelon, kiwi sufficiently
3. Sate rough poke, sufficiently
4. Saus : 250 coconut mink ml jell to braise, by 1 sand sugar sdm and 1 / 4 salt sdt.
Way of making :
1. Prepare brass of segiempat size measure 22 cm, casting aside.
2. Water Didihkan, including pudding, swirl to flatten and cook during 5 minute.
3 Pouring pudding, eliminating heat vapour and let till ossify.
4 Cutting pudding form dice 2 cm, fresh fruit cut [is] same size measure.
5. Take one sate rough poke, jab pudding, fruit of bergantian according to appetite.
6. Present to be chilled with coconut mink braise.
PUDDING of BOLU FURL.
Materials :
1 of bolu furl weight 400 gram, ready to buy, iris.
1 PUDDING bale of PESTAA feel cacao.
500 water ml.
Brown Saus :
200 brown gram cook.
150 liquid milk ml.
Way of making :
1. Prepare heatresistant concave form dish or brass, slice of bolu furl to arrange to encircle dish, casting aside.
2. Water Didihkan, including PUDDING of PESTAA feel cacao, swirl to flatten, after boiling again, lift, pouring into brass, eliminating heat vapour and keep in cooler cupboard;locker.
3. Brown Saus : ripe cacao [of] team till melt, mixe with liquid milk, swirl to flatten and cook till boil, lift.
4. Present pudding with brown saus.
To : 8 people.
Pudding In Glass.
Materials :
1 bale ( 145 gram) pudding of PESTAA BROWN [of] CREAM. Feel orange.
500 water ml.
250 fruit cocktail gram.
ripe cacao plane down, red cherry and cream.
Way of making :
1. Prepare 6 glass have handle, fill by 2 fruit cocktail sdm, casting aside.
2. Disihkan 500 water ml, including pudding of PESTAA BROWN [of] CREAM feel orange, ripe during 5 minute.
3. Pouring into glass till 3 / 4 full (of), eliminating heat vapour and made cool till ossify.
4. After chilled to decorate with cream, brown plane down and red cherry.
Present to be chilled to 6 glass.
Calzone.
Materials :
Base :
500 whole-wheat gram, sieve 1 yeast sdt of instant 2 sand sugar sdm 1 / 2 salt sdt 200 ml irrigate 50 of ml its it[him] cress
Content :
1 margarine sdm 3 leek sdm, chop up 5 garlic fang, chop up 3 tomato pasta sdm 8 tomato saus sdm 1 salt sdt, 1 / 2 powder merica sdt, 1 sand sugar sdm 1 oreganobubuk sdt 2 smoked meat sheet, iris 50 mushroom gram latch 2 ox sausage 1 of tomatsegar, iris 1 green paprika 50 cheese gram of cheddar, scar.
Way of making :
1. Base: mix [of] wheat with yeast of instant, sand sugar, salt swirl to flatten, including water, uleni, enhancing cress oil and continue proof uleni till, hushed [by] during 30 minute.
2. Content: heating magarin, leek tumis and garlic till make fragrance, tomato pasta input, tomato saus, salt, powder merica, sand sugar , powder oregano, ripe just, lift.
3. Solution : dough pipihkan till as thick as 0,5 cm, date in brass of pizza size measure 22 cm, fill semi part of dough with stuffing of saus, taburi with smoked meat, sausage, clasp mushroom, tomato, cheese and paprika of Cheddar. fold like pie, grill in oven with temperature 175 celcius derajt during 30 minute or till mature.
to : 6 people.
Farfalle Brocolli of Saus Cheese.
Materials :
250 gram of Farfalle or pasta form ribbon braise to mature 200 brocolli gram, pontong menurut its[his] [him/it] 3 ox sausage bar, crosscut manipulate.
Saus :
1 butter sdm 1 leek, chop up 2 whole-wheat sdm 500 liquid milk ml 50 gratin gram 1 salt sdt and 1 / 2 powder merica sdt 2 broth sdt of instant feel chicken.
Taburan :
1 peterseli sdm chop up.
Way of making :
1. Braise farfalle till mature, leak.
2. Wash out brocolli, leak.
3. Heating butter, leek tumis till make fragrance. Whole-Wheat input, enhancing liquid milk, cheese, and salt of merica powder, swirl to flatten. enhancing broth of instan feel ox sausage and chicken, swirl to flatten.
4. input of Farfalle, swirl to flatten. Lift.
5. Prepare dish, peterseli taburi chop up, present warmness.
To : 4 people.
Red Fettucini Saus Tomato Bean.
MATERIALS:
250 gram of fettucini, braise to mature 250 red bean gram, braise to mature 1 peterseli sdm chop up.
Saus:
1 margarine sdm 1 leek, iris 5 garlic fang, chop up 250 beef gram of has in, iris form match 50 gram of saus tomato 3 sweet Ketchup sdm 1 salt sdt and 1 / 2 powder merica sdt 3 chilli saus sdm of botolan 150 red bean gram mature 1 green paprika, cut according to appetite of Taburan: 1 peterseli sdm chop up.
WAY OF MAKING:
1. Heating margarine, leek tumis and garlic till make fragrance, including flesh slice, ripe till turn colour.
2. Including tomato saus, sweet ketchup, salt, merica, chilli saus, red bean, cook till flavour flatten.
3. Prepare dish, put matured fettucini, pouring last him [him/ it] [of] taburi with peterseli chop up.
4. Present warmness.
To: 4 people.
Chicken Enchiladas.
MATERIALS:
Chicken grill:
1 chicken tail, crosscut 2 shares, last grill 2 cooking oil sdm, 6 sdm taste BANGO feel beloved, 2 honey sdm.
Saus:
2 olive sdm 1 leek, chop up 3 garlic fang, chop up 3 big red chilli 3 big green chilli 200 broth ml 500 tomato gram, blender, last braise till jell 1 salt sdt and 1 / 2 powder merica sdt 6 of tortilla, heating 150 cheese gram of cheddar, scar.
WAY OF MAKING:
1. Chicken grill: make chicken immersion, mix [of] cooking oil, taste BANGO feel beloved, and honey, hushed [by] during 15 minute. Grill chicken till mature, suwir-suwir.
2. Throw away red chilli seed and green chilli, then chop up.
3. Saus: heating oil, leek tumis and garlic till make fragrance. Including chilli chop up, broth, tomato of pure, salt, and powder merica, ripe till jell, lift.
4. Prepare heatresistant dish, take tortilla, fill with chicken suwiran grill and cheese, last furled. Pouring saus above tortilla, last cheese taburi grill during 20 minute, lift. Present.
To: 4 people.
Chicken Fajitas.
MATERIALS:
2 boneless chicken chest, cut according to appetite 50 olive ml 2 orangeade sdm of nipis 5 garlic fang, chop up 1 leek, iris 1 salt sdt and 1 / 2 powder merica sdt 3 big red chilli, cut to manipulate 1 red paprika, iris form match 6 of tortilla
Tomato salsa Saus:
8 fresh tomato 1 dill sdt 1 olive sdm 1 leek, chop up 3 garlic fang, chop up 1 ROYCO sdt feel chicken 50 ml irrigate 2 vinegar wine sdm / out of job vinegar 1 salt sdt, 1 / 2 powder merica sdt 1 tomato pasta sdm.
Olesan: attenuated advocate and yoghurt / to be sliced.
WAY OF MAKING:
1. Smear chicken flesh with olive, orangeade of nipis, leek, and garlic, hushed [by] during 30 minute, casting aside.
2. Tomato salsa Saus: plunging fresh tomato in hot water just, later;then pack into ice water and throw away its seed, then cut dice, casting aside. Heating frying pan, including dill till aroma. Including olive, leek tumis and garlic till make fragrance, enhancing ROYCO feel chicken, merica, salt, and water, tomato pasta, and tomato cutting, use small fire. Cook till jell.
3. Heating olive, including chicken with its immersion, enhancing and salt of merica powder, ripe till mature. Including red chilli, red paprika, and paprika turn yellow, cook just, lift.
4. Presentation: put tortilla which have been heated in dish, olesi with yoghurt, last arrange chicken and advocate. Later;Then furl, present with salsa tomato saus.
To: 8 portion.
Special Beef Roll.
Materials :
Husk : Semi dough of puff content pastry :
500 beef gram chop up 1 leek chop up 2 bread flour sdm 1 egg item 2 salt sdt and 1 / 2 powder merica sdt 1 powder broth sdt feel ox 1 powder nutmeg sdt 4 egg item braise to mature 4 ox sausage of Olesan : Egg yolk shake with water sdt.
Way of making :
1. Heating oven with temperature 180 degree of celsius.
2. Content : mix [of] beef with leek, bread tepunf, egg, salt, merica, sweet ketchup, powder broth, and powder nutmeg, swirl to flatten.
3. Solution : Pipihkan Dough thickly 0,5 cm. crosscut widely 15 cm, long 20 cm. Fill with dough sufficiently, enhancing, arrange sausage of da egg. Compile two [is] same dough of the size. put in brass which have nub with cream meagrely margarine.
4. Dough Olesi with egg yolk and hushed [by] during 15 minute.
5. Grill during 20 minute till mature golden chocolate. lift.
To : 4.
Sour Ceker Chicken [of] Beloved.
MATERIALS:
16 chicken ceker, wash out, cut to pieces 150 clasp mushroom gr, iris 1 litre irrigate 6 big red chilli, cut to pieces 8 big green chilli, cut to pieces 10 red cayenne 2 bar of serai, contusing 2 alpine galanga cm, contusing 3 leaf sheet greet 5 orange leaf sheet 2 fresh tomato 5 sweet ketchup sdm 1 salt sdt, 1 / 2 powder merica sdt 1 broth sdt of instan feel chicken.
Attenuating:
10 shallot item 5 garlic fang 1 / 2 matured terasi sdt.
Taburan: Leaf of Kemangi sufficiently
WAY OF MAKING:
1. Heating oil, smooth flavour tumis, red chilli, green chilli, alpine galanga, greeting leaf, and orange leaf till make fragrance.
2. Including chicken ceker, sweet ketchup, salt, merica, and water, ripe till soft ceker.
3. Including Broth of instan feel chicken, mushroom, tomato cutting, and kemangi, ripe [of] sebentar,angkat.
4. Present warmness with white rice.
To: 4 people.
Flesh Slice Cah Vegetable.
MATERIALS:
200 beef gr of has in, crosscut iris [of] fibre 1 protein 3 sago flour sdm 3 cooking oil sdm 3 garlic fang, chop up harsh 2 ginger cm, iris 2 oyster saus sdm 1 sweet ketchup sdm 1 salt sdt and 1 / 2 powder merica sdt 100 ml irrigate 1 fastening bokcoy, iris 2 big celery bar, crosscut.
WAY OF MAKING:
1. Plunging beef slice into protein, last smear with sago flour, casting aside.
2. Heating cooking oil, garlic tumis and ginger until wilting, including flesh and fry till mature.
3. Including water, oyster saus, sweet ketchup, salt, and merica, swirl to flatten. Cook until soft flesh.
4. Enhancing celery bar and bokcoy, ripe just, lift. Present warmness.
To: 4 people.
Flesh of Iiris Ripe [of] Black Peppercorn.
MATERIALS:
300 beef gram of has in, cutting according to appetite 1 salt sdt, 1 / 2 powder merica sdt 2 flour sdm of maizena
SAUS:
2 cooking oil sdm 1 / 2 leek, porong-potong 2 ginger cm, contusing 3 oyster saus sdm 2 tomato saus sdm 2 tausi sdm 3 sdm TASTE BANGO feel beloved 1 green paprika, cut to pieces 1 red paprika, cut to pieces 2 carrot bar, iris manipulate 50 ml irrigate 2 black merica sdm [of] item, contusing.
WAY OF MAKING:
1. Smear beef with salt, merica, and flour of maizena, hushed [by] during 15 minute.
2. Heating cooking oil, leek tumis till make fragrance. Including ginger, beef, oyster saus, tausi, tomato saus, and KETCHUP of BANGO feel beloved, ripe till matured flesh.
3. Including green paprika, red, carrot, and water, ripe till matured vegetable, enhancing black merica, swirl to flatten, lift.
4. Present warmness with white rice.
To: 4 people.
Ripe Beef [of] Saus Oyster.
MATERIALS:
500 beef gr of has in, crosscut iris [of] fibre 2 cooking oil sdm 1 sesame oil sdt 5 garlic fang, chop up 1 leek, iris 2 onion leaf bar, iris manipulate 1 oyster saus sdm 2 sweet Ketchup sdm.
Immersion:
2 briny ketchup sdm 1 / 2 powder baking sdt 1 sand sugar sdt 1 powder broth sdt feel ox 2 sago flour sdm.
Complement: coriander leaf.
WAY OF MAKING:
1. Immersion: mix all materials Grow into one, smear flesh with flavour till flatten, to be hushed [by] during 15 minute.
2. Heating a few/little oil of[is rest of frying with sesame oil, garlic tumis and leek till make fragrance. Including flesh with its immersion, oyster saus, and sweet Ketchup. Enhancing onion leaf, ripe till soft flesh, lift.
3. Present warmness with white rice.
To: 4 people.
Base :
500 whole-wheat gram, sieve 1 yeast sdt of instant 2 sand sugar sdm 1 / 2 salt sdt 200 ml irrigate 50 of ml its it[him] cress
Content :
1 margarine sdm 3 leek sdm, chop up 5 garlic fang, chop up 3 tomato pasta sdm 8 tomato saus sdm 1 salt sdt, 1 / 2 powder merica sdt, 1 sand sugar sdm 1 oreganobubuk sdt 2 smoked meat sheet, iris 50 mushroom gram latch 2 ox sausage 1 of tomatsegar, iris 1 green paprika 50 cheese gram of cheddar, scar.
Way of making :
1. Base: mix [of] wheat with yeast of instant, sand sugar, salt swirl to flatten, including water, uleni, enhancing cress oil and continue proof uleni till, hushed [by] during 30 minute.
2. Content: heating magarin, leek tumis and garlic till make fragrance, tomato pasta input, tomato saus, salt, powder merica, sand sugar , powder oregano, ripe just, lift.
3. Solution : dough pipihkan till as thick as 0,5 cm, date in brass of pizza size measure 22 cm, fill semi part of dough with stuffing of saus, taburi with smoked meat, sausage, clasp mushroom, tomato, cheese and paprika of Cheddar. fold like pie, grill in oven with temperature 175 celcius derajt during 30 minute or till mature.
to : 6 people.
Farfalle Brocolli of Saus Cheese.
Materials :
250 gram of Farfalle or pasta form ribbon braise to mature 200 brocolli gram, pontong menurut its[his] [him/it] 3 ox sausage bar, crosscut manipulate.
Saus :
1 butter sdm 1 leek, chop up 2 whole-wheat sdm 500 liquid milk ml 50 gratin gram 1 salt sdt and 1 / 2 powder merica sdt 2 broth sdt of instant feel chicken.
Taburan :
1 peterseli sdm chop up.
Way of making :
1. Braise farfalle till mature, leak.
2. Wash out brocolli, leak.
3. Heating butter, leek tumis till make fragrance. Whole-Wheat input, enhancing liquid milk, cheese, and salt of merica powder, swirl to flatten. enhancing broth of instan feel ox sausage and chicken, swirl to flatten.
4. input of Farfalle, swirl to flatten. Lift.
5. Prepare dish, peterseli taburi chop up, present warmness.
To : 4 people.
Red Fettucini Saus Tomato Bean.
MATERIALS:
250 gram of fettucini, braise to mature 250 red bean gram, braise to mature 1 peterseli sdm chop up.
Saus:
1 margarine sdm 1 leek, iris 5 garlic fang, chop up 250 beef gram of has in, iris form match 50 gram of saus tomato 3 sweet Ketchup sdm 1 salt sdt and 1 / 2 powder merica sdt 3 chilli saus sdm of botolan 150 red bean gram mature 1 green paprika, cut according to appetite of Taburan: 1 peterseli sdm chop up.
WAY OF MAKING:
1. Heating margarine, leek tumis and garlic till make fragrance, including flesh slice, ripe till turn colour.
2. Including tomato saus, sweet ketchup, salt, merica, chilli saus, red bean, cook till flavour flatten.
3. Prepare dish, put matured fettucini, pouring last him [him/ it] [of] taburi with peterseli chop up.
4. Present warmness.
To: 4 people.
Chicken Enchiladas.
MATERIALS:
Chicken grill:
1 chicken tail, crosscut 2 shares, last grill 2 cooking oil sdm, 6 sdm taste BANGO feel beloved, 2 honey sdm.
Saus:
2 olive sdm 1 leek, chop up 3 garlic fang, chop up 3 big red chilli 3 big green chilli 200 broth ml 500 tomato gram, blender, last braise till jell 1 salt sdt and 1 / 2 powder merica sdt 6 of tortilla, heating 150 cheese gram of cheddar, scar.
WAY OF MAKING:
1. Chicken grill: make chicken immersion, mix [of] cooking oil, taste BANGO feel beloved, and honey, hushed [by] during 15 minute. Grill chicken till mature, suwir-suwir.
2. Throw away red chilli seed and green chilli, then chop up.
3. Saus: heating oil, leek tumis and garlic till make fragrance. Including chilli chop up, broth, tomato of pure, salt, and powder merica, ripe till jell, lift.
4. Prepare heatresistant dish, take tortilla, fill with chicken suwiran grill and cheese, last furled. Pouring saus above tortilla, last cheese taburi grill during 20 minute, lift. Present.
To: 4 people.
Chicken Fajitas.
MATERIALS:
2 boneless chicken chest, cut according to appetite 50 olive ml 2 orangeade sdm of nipis 5 garlic fang, chop up 1 leek, iris 1 salt sdt and 1 / 2 powder merica sdt 3 big red chilli, cut to manipulate 1 red paprika, iris form match 6 of tortilla
Tomato salsa Saus:
8 fresh tomato 1 dill sdt 1 olive sdm 1 leek, chop up 3 garlic fang, chop up 1 ROYCO sdt feel chicken 50 ml irrigate 2 vinegar wine sdm / out of job vinegar 1 salt sdt, 1 / 2 powder merica sdt 1 tomato pasta sdm.
Olesan: attenuated advocate and yoghurt / to be sliced.
WAY OF MAKING:
1. Smear chicken flesh with olive, orangeade of nipis, leek, and garlic, hushed [by] during 30 minute, casting aside.
2. Tomato salsa Saus: plunging fresh tomato in hot water just, later;then pack into ice water and throw away its seed, then cut dice, casting aside. Heating frying pan, including dill till aroma. Including olive, leek tumis and garlic till make fragrance, enhancing ROYCO feel chicken, merica, salt, and water, tomato pasta, and tomato cutting, use small fire. Cook till jell.
3. Heating olive, including chicken with its immersion, enhancing and salt of merica powder, ripe till mature. Including red chilli, red paprika, and paprika turn yellow, cook just, lift.
4. Presentation: put tortilla which have been heated in dish, olesi with yoghurt, last arrange chicken and advocate. Later;Then furl, present with salsa tomato saus.
To: 8 portion.
Special Beef Roll.
Materials :
Husk : Semi dough of puff content pastry :
500 beef gram chop up 1 leek chop up 2 bread flour sdm 1 egg item 2 salt sdt and 1 / 2 powder merica sdt 1 powder broth sdt feel ox 1 powder nutmeg sdt 4 egg item braise to mature 4 ox sausage of Olesan : Egg yolk shake with water sdt.
Way of making :
1. Heating oven with temperature 180 degree of celsius.
2. Content : mix [of] beef with leek, bread tepunf, egg, salt, merica, sweet ketchup, powder broth, and powder nutmeg, swirl to flatten.
3. Solution : Pipihkan Dough thickly 0,5 cm. crosscut widely 15 cm, long 20 cm. Fill with dough sufficiently, enhancing, arrange sausage of da egg. Compile two [is] same dough of the size. put in brass which have nub with cream meagrely margarine.
4. Dough Olesi with egg yolk and hushed [by] during 15 minute.
5. Grill during 20 minute till mature golden chocolate. lift.
To : 4.
Sour Ceker Chicken [of] Beloved.
MATERIALS:
16 chicken ceker, wash out, cut to pieces 150 clasp mushroom gr, iris 1 litre irrigate 6 big red chilli, cut to pieces 8 big green chilli, cut to pieces 10 red cayenne 2 bar of serai, contusing 2 alpine galanga cm, contusing 3 leaf sheet greet 5 orange leaf sheet 2 fresh tomato 5 sweet ketchup sdm 1 salt sdt, 1 / 2 powder merica sdt 1 broth sdt of instan feel chicken.
Attenuating:
10 shallot item 5 garlic fang 1 / 2 matured terasi sdt.
Taburan: Leaf of Kemangi sufficiently
WAY OF MAKING:
1. Heating oil, smooth flavour tumis, red chilli, green chilli, alpine galanga, greeting leaf, and orange leaf till make fragrance.
2. Including chicken ceker, sweet ketchup, salt, merica, and water, ripe till soft ceker.
3. Including Broth of instan feel chicken, mushroom, tomato cutting, and kemangi, ripe [of] sebentar,angkat.
4. Present warmness with white rice.
To: 4 people.
Flesh Slice Cah Vegetable.
MATERIALS:
200 beef gr of has in, crosscut iris [of] fibre 1 protein 3 sago flour sdm 3 cooking oil sdm 3 garlic fang, chop up harsh 2 ginger cm, iris 2 oyster saus sdm 1 sweet ketchup sdm 1 salt sdt and 1 / 2 powder merica sdt 100 ml irrigate 1 fastening bokcoy, iris 2 big celery bar, crosscut.
WAY OF MAKING:
1. Plunging beef slice into protein, last smear with sago flour, casting aside.
2. Heating cooking oil, garlic tumis and ginger until wilting, including flesh and fry till mature.
3. Including water, oyster saus, sweet ketchup, salt, and merica, swirl to flatten. Cook until soft flesh.
4. Enhancing celery bar and bokcoy, ripe just, lift. Present warmness.
To: 4 people.
Flesh of Iiris Ripe [of] Black Peppercorn.
MATERIALS:
300 beef gram of has in, cutting according to appetite 1 salt sdt, 1 / 2 powder merica sdt 2 flour sdm of maizena
SAUS:
2 cooking oil sdm 1 / 2 leek, porong-potong 2 ginger cm, contusing 3 oyster saus sdm 2 tomato saus sdm 2 tausi sdm 3 sdm TASTE BANGO feel beloved 1 green paprika, cut to pieces 1 red paprika, cut to pieces 2 carrot bar, iris manipulate 50 ml irrigate 2 black merica sdm [of] item, contusing.
WAY OF MAKING:
1. Smear beef with salt, merica, and flour of maizena, hushed [by] during 15 minute.
2. Heating cooking oil, leek tumis till make fragrance. Including ginger, beef, oyster saus, tausi, tomato saus, and KETCHUP of BANGO feel beloved, ripe till matured flesh.
3. Including green paprika, red, carrot, and water, ripe till matured vegetable, enhancing black merica, swirl to flatten, lift.
4. Present warmness with white rice.
To: 4 people.
Ripe Beef [of] Saus Oyster.
MATERIALS:
500 beef gr of has in, crosscut iris [of] fibre 2 cooking oil sdm 1 sesame oil sdt 5 garlic fang, chop up 1 leek, iris 2 onion leaf bar, iris manipulate 1 oyster saus sdm 2 sweet Ketchup sdm.
Immersion:
2 briny ketchup sdm 1 / 2 powder baking sdt 1 sand sugar sdt 1 powder broth sdt feel ox 2 sago flour sdm.
Complement: coriander leaf.
WAY OF MAKING:
1. Immersion: mix all materials Grow into one, smear flesh with flavour till flatten, to be hushed [by] during 15 minute.
2. Heating a few/little oil of[is rest of frying with sesame oil, garlic tumis and leek till make fragrance. Including flesh with its immersion, oyster saus, and sweet Ketchup. Enhancing onion leaf, ripe till soft flesh, lift.
3. Present warmness with white rice.
To: 4 people.
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