grilled chicken recipe

Material:

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

Blend:

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

Directions:

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

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

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

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

For 6 People

omelet recipe

Material:

1 tablespoon low-fat butter
50 g chopped onion
25 gr spinach, trimmed, roughly chopped
50 g tomatoes, diced small
4 chicken eggs
½ tsp pepper
1 teaspoon salt

Complement:

fried beef sausage
grilled tomatoes, sprinkle with grated cheese, bake 5 minutes
salsa sauce
lettuce

Directions:

1. Heat the butter, saute onion until fragrant. Remove and set aside.
2. Mix in a bowl, stir onion, spinach, tomato, egg, pepper, and salt and stir well.
3. Prepare a non-stick omelette pan, pour the omelette mixture and cook until cooked omelets, flip.
4. Cut a triangular shape omelets, served with a complementary

Pepes Bandeng recipe

Material:
1 head of milkfish, presto, chopped 3 parts
1 tablespoon lemon juice
3 bay leaves
15 g basil leaves
banana leaves for wrapping

Seasonings:
5 pcs red chili
4 cloves garlic
2 cloves shallots
2 btr hazelnut
2 cm ginger
2 cm turmeric
1 teaspoon shrimp paste
2 tsp salt
3 bay leaves orange
2 stalk lemongrass, white part thinly sliced

Directions:

1. Marinate milkfish with lime juice, let stand for 30 minutes, lift the drain.
2. Blend all ingredients, mix with milk, mix well.
3. Take 1 sheet of banana leaf, place bay leaves and basil leaves, put milk on it, wrap the form of rice cake, and then pin it with a stick. Steam for 30 minutes.
4. Fish grilled on the embers of the fire to dry. Serve while still warm.

Cabbage Soup recipe

Material:

500 gr beef short ribs
50 ml olive oil
2 pcs onions, finely chopped
3 pcs tomatoes, peeled, seeded, chopped small
2 lt beef broth
85 ml white wine vinegar
3 tablespoons brown sugar
1 teaspoon salt
½ tsp pepper powder
1 pc cabbage, finely julienned

Directions:

1. Boil the ribs and remove the fat. Remove and drain. Make up to 2 times for many of the missing fat. Remove and drain.
2. Heat the olive oil, put beef ribs, and cook until it changes color and half-baked. Remove and drain.
3. With the remaining oil fry the ribs, stir fry onions until soft and fragrant, put beef back ribs, cook a minute, add tomatoes, broth, vinegar, sugar, salt and pepper, stir well and cook until ribs are cooked.
4. Finally enter the cabbage pieces, stir well and cook until cooked. Remove and serve warm.

Hand Roll Sushi recipe

Material:

200 grams of rice Japan
2 LBR nori
1 pc avocado butter, cut lengthwise
1 pc Japanese cucumber, cut lengthwise
100 gr shrimp, peeled, boiled
100 g salmon slices
50 ml soy sauce
50 g lettuce
10 gr wasabi

Directions:

1. Cook Japanese rice until cooked, remove and set aside.
2. Cut the nori with a size of 11.5 x 8.5 cm.
3. Flatten Japanese rice on the nori rough, smooth until the rice is located in the center of nori.
4. Place the avocado, cucumber, shrimp, or salmon.
5. Sushi rolls form a cone.
6. Serve with soy sauce, salad, and wasabi.

baked noodle with oxtail

materials:

2 packs of instant noodles taste oxtail soup, boiled cooked
2 eggs, beaten off
100 ml water

sauce ingredients:

1 / 2 onion, finely chopped
100 grams ground beef
50 grams peas
1 tomato, roughly chopped
3 tablespoons tomato sauce
1 / 2 teaspoon coarse black pepper
1 / 4 teaspoon sugar
100 ml water
cooking oil for sauteing

Processing mode:

Sauce: heat the oil. Saute onion until fragrant. Enter the ground beef. Stir until it changes color.

Add peas, tomatoes, tomato sauce, coarse black pepper, sugar, water, and 1 packet of instant noodle seasoning soak and cook until thick. Set aside.

Stir instant noodles with egg and water.

Pour in the plate heat-resistant thin dioles margarine. Pour the sauce over it.

Oven for 30 minutes with a temperature of 170 degrees Celsius until cooked.

For 6 pieces

Apple and lamb braise

Ingredients

* ¼ cup plain flour
* 1 tsp salt
* 1 tsp ground white pepper
* 4 large lamb shanks, Frenched (see below)
* 1 tbsp olive oil
* 20g butter
* 4 bonza apples, quartered, cored
* 6 eschalots, peeled, thinly sliced
* 1 cup apple juice
* ½ cup dry vermouth
* 8 bay leaves
* 5 cardamom pods, bruised
* 3 cinnamon sticks

Method

1. Combine flour, salt and pepper in a shallow dish. Coat shanks in seasoned flour and dust off excess. Heat oil in a large, deep, heavy-based flameproof casserole dish or heavy-based pan, over a medium heat. Add 2 shanks, then cook, turning occasionally, for 5 minutes or until browned all over. Transfer to a plate. Brown remaining shanks and transfer to a plate.

2. Add butter to pan. Cut apple quarters in half lengthways. Add to pan with eschalot and cook, stirring occasionally, for 6-8 minutes or until apple is golden. Pour juice and vermouth into pan and bring to the boil. Return shanks to pan with bay leaves, cardamom pods and cinnamon sticks. Cover, reduce heat to low and simmer for 1½-1¾ hours or until shanks are tender. Remove bay leaves. Serve.
Notes

- The word ‘Frenched’ is a cookery preparation term that describes a cut of meat that is trimmed of all visible fat. The lean section of the bone is also trimmed of all meat, fat and sinew. Most butchers will have cuts of meat prepared in this way, or they will happily do it for you.
- A dry white wine can be used in place of the vermouth.

Author:
Better Homes and Gardens Magazine