Salted Fish Stir-fry Spices

 
 Do not underestimate salted fish! Especially if you're poor appetite. This tiny salted fish flavored with fresh herbs are sauteed with chili. It was tasty, spicy and fragrant. More delicious eaten with white rice! Yum ... yum!

Ingredients:
6 salted whole fish ( salmon)
Seasonings:
2 tablespoons vegetable oil
4 red onions, thinly sliced
2 cloves garlic, thinly sliced
1 cm turmeric, small slices
1 cm ginger, chopped small
2 cm young ginger, sliced ​​small
2  lime leaves, thinly sliced
12 pieces of green chili, sliced
8 pieces of red chili pepper, sliced
1 tablespoon lemon juice
1 tsp sugar
1 teaspoon salt

How to make:

    Clean the stomach contents of fish sauce.
    Fried salted fish to dry and mature. Drain.
    Seasonings:
    Saute onion and garlic until wilted and fragrant.
    Enter the other spices and chili.
    Stir until wilted and fragrant.
    Add lemon juice, sugar and salt. Stir until boiling.
    Enter the salted fish fried, stir briefly.
    Lift. Serve hot.

For 6 people

 

Catfish Seasoning Chili

   

  Crispy fried catfish which was covered with a spicy seasoning cayenne bite. Spicy sour taste appetizing meal is guaranteed. Fed with warm rice, hmm .. Delisious
ingredients:
4 tail catfish live
2 tablespoons lime juice
1 clove garlic, grated
1 teaspoon salt
4 tablespoons vegetable oil
3 red chilies, finely sliced ​​oblique
2 star fruit vegetables, thinly sliced
puree:
5 red onions
4 cloves garlic
10 pieces of red chili sauce
1 teaspoon shrimp paste fried
1 sdt salt

How to make:


     Slice-slice body catfish.
     Sprinkle with lemon juice, garlic and salt until blended. Let stand for 30 minutes.
     Fry in hot oil and lots of it to dry. Remove and drain.
     Saute the spices until fragrant.
     Enter the peppers and star fruit vegetables. Stir until wilted. Lift.
     Pour over catfish.
     Serve immediately.

For 4 people

Pecan Seasonings Goldfish

 
 
    small carp was tasty, crunchy when fried. Moreover, after mixing with hazelnut flavor and a spicy green pepper and savory. Eat while warm with hot white rice!

ingredients:
4 heads (400 g) carp, clean, crate-crate
1 tablespoon lemon juice
1 clove garlic, grated
2 tablespoons vegetable oil
2 lime leaves of orange
1 stalk lemongrass, crushed
6 curly green chilies, sliced
200 ml of water
Seasoning, puree:
5siung garlic
2 spring onions
Nutmeg 2 eggs
1 cm turmeric
½ teaspoon pepper grains
1 teaspoon salt
1 tsp sugar

How to make:


     Marinate the fish with lemon and garlic until blended.
     Fry until cooked and dry. Remove and drain.
     Heat oil, saute ground spices until fragrant.
     Enter the lime leaves, lemon grass and chili, stirring until wilted and fragrant.
     Pour water and bring to a boil. Lift.
     Pour over fried fish. Serve.

For 6 people

Fish Pomfret Balado

  
  Another variation of this more practical balado jerky making. Savory crispy fried pomfret fish collided with a crispy-crunchy spicy red peppers and red onion. More delicious combined with warm rice.

ingredients:
500 g medium pomfret fish, clean both sides of his crate 
1/4 teaspoon pepper
1 teaspoon salt
1 tablespoon lemon juice
2 tablespoons flour
cooking oil
Seasoning, crushed coarse:
200 g of red pepper
10 red onions
7 cloves of garlic peeled
2 pieces of acid kandis
1 teaspoon salt

How to make:


     Marinate pomfret fish with salt, pepper and lemon juice until blended.
     Sprinkle the whole body of fish circuitry flour until blended.
     Fry in hot oil and lots of it to dry and mature. Remove and drain.
     Heat 3 tablespoons vegetable oil, saute until wilted and fragrant spices. Lift.
     Place the fish on a serving plate, pour the stir-fry seasoning.
     Serve warm.

For 2 people

Fish Mushroom Roll

  Lightly spiced dish, minus the fat and fresh it can be a dish fit for you and your family. Fresh fish meat wrapped in cabbage leaves are very tasty eaten warm. Additional mushrooms and tomatoes complement the flavors are crisp and fresh.

ingredients:
4 cabbage leaves, discarding the bones leaves, pour boiling water
100 g mushrooms or other shimeji
4 cherry tomatoes, halved
1 tsp lemon juice
1/2 tsp black pepper powder
Dough 1 tablespoon soy sauce

The content, mix together:
300 g of fish fillet, finely chopped
1 tbsp cornflour
1 egg white, beaten
1 clove garlic, finely chopped
1/2 tablespoons of white onion, thinly sliced
1/2 teaspoon pepper
1 teaspoon salt

How to make:


     Fill each cabbage leaf with a mixture of Contents.
     Roll until compact and neat.
     Place cabbage rolls in a heat-resistant bowl.
     Add mushrooms and tomatoes. Give lemon juice, pepper and soy sauce.
     Steam heat in the steamer for 20 minutes until cooked.
     Remove and serve warm.

For 4 people

Goldfish Pepes

 
  Pepes or pais fish already famous Sundanese style deliciousness. That permeated meat seasoning and tender fish makes it fragrant and delicious Pepes it. Prove it!

ingredients:
1 kg carp (can also tilapia, tilapia fish, carp, or catfish)
2 stalks lemongrass, crushed, sliced
8 bay leaves
Banana leaves for wrapping
Seasoning, puree:
1 thumbs (2 cm) ginger
1 thumbs (2 cm) turmeric
3 eggs hazelnut
5 cloves garlic
10 spring onions
1 tsp sugar
2 tsp salt
Tamarind taste (lime juice may be substituted)

How to cook:


     Clean fish to clean. Wash and drain.
     Combine the lemon grass with ground spices.
     Smear the entire surface of the ground spices to the fish, including fish into the abdominal cavity. (There is also the first who like spices sauteed with a little vegetable oil).
     Wrap the fish with a piece of banana leaf and add 1-2 bay leaves (if desired also be added basil leaves).
     There is also a rather add some chopped green onions and cayenne pepper into a packet steamer.
     Steamed in banana leaf packets in the steamer for about 1 hour until the fish is cooked.
     Pepes fish can be served with boiled cassava leaves and tomato sauce.

Rendang Padang

   
   Although it took a little longer to cook but this Minang typical rendang was tasty, spicy and delicious. Make eating a meal side dish, or the conducting widths are also delicious eaten at any time.

ingredients:
1 kg of beef
3 coconuts, coconut milk and coconut milk taken watery
4 lime leaves
3 stalks lemongrass, crushed
4 items kandis acid
100ml of cooking oil
5 grams of salt
Seasonings:
60 g onion
50 g bawangputih
250 g of red pepper
100 g galangal
50 g hazelnut
2 g of cloves

How to make:

     Seasoning Blend all ingredients with pulverized or blend.
     Saute with a little cooking oil until fragrant.
     Enter the lemongrass, lime leaves, tamarind kandis and salt and stir well.
     Pour the coconut milk and boil, put the meat.
     Cook over low heat for several hours until the meat is tender and browned seasonings to taste.

Additional BW: There is more typical beef rendang Kapau, namely with the addition of a small potato, or cassava fries, or beans. Red beans soaked overnight, then boiled but not until tender, then added in the last hour to cook rendang. If too quickly incorporated into the rendang, red beans in the frying oil will separate from the coconut milk and becomes hard).

Goat Bellows

 
  Serving legendary family recipes from Tegal is very unique. Boiled similar lamb with spices that are pervasive. There is a slightly acidic flavor, spicy and savory. The aroma is very fragrant. Let's try!

ingredients:
1 kg boned lamb (the ribs, thighs), cut into pieces
Spice bath:
1 tablespoon tamarind fruit
5 spring onions, grind
1 teaspoon pepper
Stir-fry seasoning:
1 tablespoon cooking oil
2 tablespoons margarine
5 spring onions, grind
1 teaspoon salt

How to make:

     Marinate the meat with the marinade ingredients and enough water for 1 hour while knead.
     Boil the meat until tender (can use presto cooker or pressure cooker, but a little while since a young goat meat is tender).
     Once tender, drain and stir-fry with stir-fry until dry ingredients.
     Remove and serve warm.

Curried Tambusu

 

    Minang unique curry typical sphere is indeed not served at every restaurant Padang. It was tasty on the inside and covered with a spicy savory sauce. Increasingly preoccupied eaten with rice fluffier.

ingredients:
1 kg of beef intestines
5 eggs
5 duck eggs (for dough a bit harder)
2 coconut (coconut milk for about 1 liter)
Seasonings:
for intestinal filler:
2 red onions
2 cloves garlic
1 teaspoon ground red pepper
1 tablespoon ground nutmeg
salt to taste
Gravy (curry):
10 pieces of red pepper
6 red onions
6 cloves garlic
4 items hazelnut
A little (2 cm) galangal
A little (2 cm) ginger
A little (2 cm) turmeric
2 teaspoons tamarind water
3 lime leaves
3 bay leaves
1 turmeric leaf
salt to taste
pepper to taste

How to make:

     Wash the beef intestine (inside and out) to clean, try not to rip. Discard the fat. Tie one end.
     Whisk the egg (white and yellow), mixed with spices and coconut milk to taste (about 1 cup).
     Fill the egg mixture into the coconut + cow intestines. Do not be too full because the egg will expand and intestines would break if too densely filled. Tie the other end.
     Boil water to boil, put the cow intestine which already contains the egg mixture. Boil until cooked. Stir during cooking to average maturity. If not stirred, large intestine will likely side when mature.
     Cook the coconut milk until oily.
     Except the bay leaves, lime leaves and turmeric leaf, pestle all ingredients until smooth.
     In another pan, saute ground spices.
     Insert the lime leaves and turmeric leaves, and then insert it into the coconut milk.
     Low heat, cook until thickened coconut milk. If too thick, can be added to boiling water.
     Tambusu ripe cut about 8 inches, then enter into a thick sauce and cook for 5 minutes

Acid Gajebo Padeh

     Minang dishes this one unique. Similar but without the coconut milk curry. But no question about it. Tasty, spicy and sour blend to make a swing tongue. Prove it!

ingredients:
1 kg of beef (aka gajebo the chest or brisket)
Seasonings:
6 lime leaves
5 bay leaves
1 stalk lemon grass
puree:
250 g ground red pepper
20 red onions
12 cloves of garlic
15 items hazelnut
2 thumbs (4 cm) of ginger
2 thumbs (4 cm) galangal
3 eggs kandis acid
Sugar and salt to taste as a counterweight to taste

How to make:

     Beef or fish cut to the desired size, then washed.
     Mix the ground spices, lime leaves, bay leaves, and lemongrass.
     Mix well with beef or fish. Let stand for 1 hour at room temperature while kept clean.
     Enter into a pot of clay (terracotta), add enough water.
     Cook over low heat for 2-3 hours until meat is tender and thick marinade. Keep the lid did not open the pot during the cooking process.
     Padeh acid should be cooked today, and eaten the next day after a heated re-

Cassava Sawut

   Do not underestimate this one dish of cassava. Although the material is simple but delicious chewy flavor will disturb the tongue. Especially when enjoyed with a cup of hot tea.

ingredients:
1 kg new cassava
1 teaspoon salt
½ teaspoon vanilla
2 pandan leaves, cut into pieces
100 g brown sugar, fine comb
topping:
Length of 100 g grated coconut, steamed with a pinch of salt

How to make:


     Peel the cassava, a rough-rough shaved.
     Stir in crushed cassava with salt and vanilla until blended.
     Place in a container, put pieces of pandan leaves and top with slices of brown sugar.
     Steam heat until cooked in the steamer.
     Remove and serve with grated coconut.

To 12 servings

Jongkong Young Coconut

 
  


    Cake this one is rarely sold in pastry shops. Once the sample might be addicted. A soft dough interspersed with fragrant sweetness of brown sugar plus juicy chewy coconut. Hmm ... delicious!

ingredients:
Flour Dough:
100 g of rice flour
100 g glutinous rice flour
50 g starch
½ tsp salt
100 ml pandan leaf suji
650 ml coconut milk
contents:
100 g of refined coconut dredge
100 g brown sugar, chopped fine
complement:
500 ml thick coconut milk
complement:
pandan leaves
banana leaf

How to make:


     Stir in rice flour, glutinous rice flour and cornflour until smooth.
     Suji leaves mixed with water and 250 ml coconut milk, stirring until dissolved.
     Cook the remaining coconut milk to boil.
     Pour the flour mixture while stirring until blended and cooked. Lift.
     Take a piece of banana leaf, give a piece of pandan leaf.
     Give 2 tablespoons of flour mixture, lightly brown sugar and coconut.
     Pour the coconut milk until slightly flooded.
     Wrap the form of piles, with a stick pin.
     Steam heat until cooked in the steamer. Remove and let cool.

For 10 pieces

Layer Cassava

    Cake this one is simple but sweet taste and can be addictive Springy. Moreover, looks beautiful with a savory dressing shredded coconut. Suitable for a festive treat social gathering.

ingredients:
1 kg of cassava, peeled, grated
1 packet of jelly white powder
300 ml coconut milk
150 g sugar
Food coloring, optional
Topping, steamed them together:
100 g peeled coconut, grated lengthwise
½ tsp salt

How to make:


     Squeeze cassava, set aside.
     Prepare a 20 cm rectangular pan, basting with oil.
     Combine coconut milk, sugar and agar-agar, mix well.
     Enter the grated cassava and stir well.
     Divided into 3 parts, give the coloring to taste.
     Pour the batter in the pan.
     Steam heat until cooked in the steamer.
     Cover with second dough.
     Steamed and do the same with the third batter.
     Steam until cooked wholly.     Remove and let cool.
     Cut into slices 1.5 cm thick. Sprinkle with shredded coconut.
     Serve.

For 30 pieces

Vermicelli Corn Putu Mayang Tread hare

 
  


    This fragrant sweet snacks and delicious served to break later. Putu from the fragrant rice noodles layered dough is chewy jelly sweet. More delicious when eaten cold.

Materials I:
400 ml coconut milk is thick.
100 ml of water leaves suji (20 Suji leaves and pandan leaves 4)
2sdt salt.
75 g sugar
1/4 tsp vanilla powder
275 g dry Vermicelli Corn Mother Options or 2 boards.
Materials II:
3 tablespoons corn starch / cornstarch.
2 bananas horns that have been steamed.
600 ml liquid milk strawberry.
In order to taste 1 packet Crystal Strawberry.
Materials III:
100g grated coconut with salt rather young and steam.

How to Make:


     Boil the coconut milk to the boil, add the water leaves suji, vanilla, and salt.
     Put Corn Noodle, let stand until fluffy, add sugar gradually to absorb and chill.
     Corn Vermicelli Mix with corn starch, add the cookie-cutter bowl, fill the middle with the bananas, steamed for 15 minutes.
     Boil the milk, crystal order, and sugar.
     Put the steamer into a small bowl, then pour the liquid jelly already mixed with milk, and wait until hardened.
     Sprinkle with shredded coconut. Serve.

For 12 pieces

Black Iced Coffee

 
    


    Coffee enthusiasts will love this sweet cold drinks. Soft creamy blend of chocolate ice cream with biscuits plus intricate caressing aroma of coffee ready tongue. Hmmm ... delicious!

ingredients:
4 pieces of oreo cookies, cream throw
200 g of ice cubes, crushed
4 chocolate ice cream spade
100 ml of water and strong coffee
topping:
whipped cream
syrup chocolate / cocoa powder

How to make:

     Put all ingredients in a blender bowl.
     Process until smooth.
     Pour into 2 serving glasses.
     Give topping.
     Serve immediately.

For 2 people

Mango Ice Cucumber Jelly

    If you want a cool, sweet and fresh, just try to break the ice mixed with this one. Blend of mango shaved, shaved cucumber queen plus a chewy sweet jelly honey make this ice is really fresh!

ingredients:
Suri 250 g cucumber, cut, shaved smooth elongated
Indramayu 250 g mango, finely shaved lengthwise
150 g of honey jelly, ready to use
250 ml of red syrup
ice cubes, crushed slightly softer
boiled water

How to make:

     Put cucumber and mango queen in the refrigerator until cold.
     Place in serving glasses. Give red jelly and syrup.
     Pour the water and put ice cubes.
     Serve cold.

For 6 cups

Avocado Ice Milk

 



    When watching a football game more exciting, the ice on this one so definitely a fun refresher. Paired flavor avocado, coffee, chocolate biscuits and cold drinks are guaranteed addictive.

ingredients:
2 tbsp strong coffee
4 tablespoons sweetened condensed milk chocolate
500 g avocado fruit
100 ml milk
100 g of ice cubes, crushed
Biscuit 4 pieces of chocolate, crushed

How to make:

     Stir the coffee with water sweetened condensed milk until blended.
     Pour into 2 large serving glasses.
     Process avocado, milk and ice cubes until smooth.
     Pour into serving glasses.
     Sprinkle biscuits with bruises.
     Serve immediately.

To 2 cup

Chocolate Ice Cendol

 
 


    Tired of the green cendol? Hmm .. cendol try chocolate combined with sweet condensed milk plus the aromatic jackfruit. Served cold to break their ... slruupp fresh sweet!

ingredients:
150 g flour hunkue
10 g cocoa powder
½ tsp vanilla powder
600 ml of water
complement:
5 eyes jackfruit, cut into small
100 ml of sweetened condensed milk and white
shaved ice

How to make:


     Dissolve flour hunkue, chocolate and vanilla with water.
     Cook over low heat while stirring until thick. Lift.
     Pour into a mold cendol, rubbing and capacity cendol in a container of cold water or ice water. Allow to cool and harden. Drain.
     Put cendol in serving glasses.
     Give topping. Serve immediately.

For 6 cups

Fried Rice Mustard

    


    If your child do not like vegetables, try finely sliced ​​vegetables for easy eating. Of course, fried rice is nutritionally complete and not boring!

ingredients:
1 tablespoon margarine
1 clove garlic, finely chopped
2 red onions, finely chopped
150 g peeled shrimp
250 g white rice
5 pieces of leaf lettuce, thinly sliced
1 teaspoon chicken bouillon powder
½ teaspoon pepper
1 teaspoon salt
complement:
2 eggs, 2 pancakes made ​​of thin
2 pieces of sausage, slice, slice, stir-fry

How to make:

     Saute garlic and onion until fragrant and tender.
     Enter the shrimp, stirring until it changes color.
     Add rice, leaf mustard and seasonings. Stir until slightly dry.
     Lift.
     Serve with topping.

Serves 2 * Lunch Box "

Ketan Ketupat

 
   


    Typical glutinous rice cake or sticky rice fluffier Sumatra because it was tasty cooked with coconut milk. Small diamond shapes that are guaranteed to make full and dense. Especially enjoyed the curry goat and beef rendang!

ingredients:
750 g glutinous rice fluffier, washed
20 small pieces of diamond skin
3 liters of coconut milk 3 peeled grated coconut
1 teaspoon salt

How to make:

     Soak glutinous rice in water 1 hour then drain until quite dry.
     Fill each skin with rice rice cake rice cake to a third higher.
     Put the rice cake in a skillet / pan until soaked. Sprinkle salt.
     Cook over medium heat until the milk runs out, lumpy and mature. If you need to add hot water.
     Lift the diamond, drain until cool.
     Serve with rice cake crumbs remaining coconut milk.

For 20 piece

Tim Rice Meat

 
   



    Rice team complete contents of this one, there is meat and vegetables. Slightly sweet savory rice is delicious eaten warm with gravy. Cut vegetables into small pieces so that the little easier to chew.

ingredients:
1 tablespoon vegetable oil
½ tsp sesame oil
1 clove garlic, finely chopped
75 g of ground beef
50 g carrots, chopped
2 tablespoons soy sauce
½ teaspoon pepper
1 teaspoon salt
100 g rice, washed, drained
500 ml broth / water
complement:
chicken broth

How to make:

     Saute garlic until golden.
     Insert the meat, stir until it changes color.
     Add corn and carrots, stir up wilt.
     Add seasonings and rice, stirring until blended. Lift.
     Pour batter into 3 pieces rice bowl.
     Pour the broth until full.
     Steam heat until cooked in the steamer.
     Remove and serve with chicken broth.

For 3 bowls

Rice Vegetable Meat Liwet

 
        Rice may be prepared the night before. The contents of meat plus vegetables. Fluffier and savory taste that is guaranteed to make your child spends his lunch.

ingredients:
1 tablespoon vegetable oil
1 clove garlic, minced
20 g onions, chopped
75 g of ground beef
150 g rice, washed
500 ml of water
50 g carrots, cut into small
6 pieces of green beans, small slices
1 tbsp powdered bouillon
½ teaspoon pepper
1 teaspoon salt
complement:
Boiled eggs
Empal Meat

How to make:

     Saute garlic and onion until wilted.
     Insert the meat, stir until it changes color.
     Add rice, stirring until blended. Lift.
     Pour into a container of rice cooker.
     Pour the water, add vegetables and seasonings.
     Cook until rice is done. Stir briefly and let stand in a heater.
     Serve with topping.

For 2 people

Tripe Fried Rice

 
 


    we offer a variety of preparations made ​​from rice in addition to a decent family favorite menu we try.

    Street-style fried rice is delicious eaten warm Semarang. There is a spicy, savory and sweet soy sauce unique tinge. Bribed with pickled cucumber, hmm ... delicious!

ingredients:
2 tablespoons vegetable oil
2 red onions, thinly sliced
2 cloves garlic, thinly sliced
150 g of boiled tripe, thinly sliced ​​length
400 g white rice
1 leek, sliced
3 tablespoons soy sauce
puree:
2 large red chilies, seeded, trimmed
2 pieces of red chili sauce
2 red onions
1 clove garlic
1/2 tsp shrimp paste fried
1 teaspoon salt
complement:
2 tablespoons fried shallots
pickled cucumber

How to make:

     Saute onion and garlic until wilted.
     Enter the spices, stir until cooked and fragrant.
     Add tripe, stir until blended.
     Add rice, green onions and soy sauce.
     Stir until blended and slightly dry.
     Raise, Serve warm with topping.

For 3 people

Chicken Seasoning Mustard

  
   
Chicken recipe: Chicken Seasoning Mustard

    Mustard is a little sour and a unique flavor to this grilled chicken accent. It was tasty and fragrant aroma. More delicious eaten while hot!

ingredients:
4 pieces of chicken thigh top, throw the bones
Seasoning, stir together:
1 tablespoon vegetable oil
1 clove garlic, grated
50 g onions, finely chopped
2 tsp mustard paste
1 tablespoon soy sauce
1 tablespoon honey
½ teaspoon pepper
1 tablespoon lemon juice
complement:
Vegetable salad

How to make:

     Stir in chicken thigh meat with the spice until blended.
     Let stand for 30 minutes to allow flavors to infuse.
     Bake in hot oven while basting with the remaining herbs to dry and mature.
     Remove and serve warm with topping.

For 4 people

Dumplings Chicken Gravy

    


    Should not be fried dumplings or steamed chicken broth and given a sprinkling of sliced ​​green onion was really fresh. Moreover, this one wearing dumplings with chicken and shrimp combination. Slruup ... tasty tasty tasty!

ingredients:
dumplings:
6 pieces of boiled dumpling skin, ready to use
50 g carrots, finely crushed
Fill the dough, stir together:
200 g minced chicken meat
100 g minced peeled shrimp
2 cloves garlic, grated
1 tablespoon fried shallots, finely shear zones
1 tbsp plain flour
1 tbsp cornflour
1 egg yolk
½ teaspoon pepper
1 teaspoon salt
Gravy, boiled them together:
500 ml chicken stock
1 clove garlic, chopped, sauteed
½ teaspoon pepper
1 teaspoon salt
1 tablespoon sliced ​​green onion

How to make:


     Prepare a small bowl, heat-resistant bowl, spread little oil.
     Coat each with a dumpling skin.
     Fill with batter up to the full content.
     Give it shaved carrots.
     Steam heat until cooked in the steamer. Lift.
     Place in a serving bowl.
     Pour the hot sauce and serve immediately.

Service to 6 people

Baked Soy Sauce Chicken wing

 
   

    If there's no much time to cook. Try it if chicken wings are seasoned with the practical. Secured kids loved it too.

ingredients:
10 pieces of chicken wings
1 clove garlic, grated
1 teaspoon salt
cooking oil
Seasoning, mix well:
2 tablespoons BBQ sauce
2 tablespoons oyster sauce
2 tablespoons bottled chili sauce
1 clove garlic, finely chopped
2 red onions, finely chopped
½ teaspoon pepper
1 teaspoon salt
1 tablespoon vegetable oil.

How to make:


     Clean the chicken wings. Cut off the pointed end.
     Knead with garlic and salt until blended.
     Fry in hot oil until slightly dry. Drain.
     Marinate the chicken with the spice of each wing.
     Place on a heat resistant plate. Bake in hot oven for 30 minutes.
     Remove and serve hot.

For 10 pieces

Chicken Fried Flour

    Flour-coated chicken is definitely the favorite the whole family. Cooking time should be eaten that crispy savory taste, crunch, crunch crisp!

ingredients:
Country 1 chicken, cut into 8 pieces
2 cloves garlic, grated
½ tsp grated ginger
½ teaspoon pepper
1 teaspoon salt
2 egg whites, beaten until frothy
cooking oil
Mix well:
100 g flour
2 tbsp rice flour
1 tablespoon cornstarch
1 teaspoon baking powder
½ teaspoon pepper
1 teaspoon salt

How to make:

     Stir in garlic, ginger, pepper and salt until blended.
     Marinate chicken with seasoning mix until blended.
     Dip in egg white and then dredge in flour mixture until blended.
     Heat oil over medium heat a lot.
     Fried chicken up to dry and mature.
     Remove and drain.

For 6 people

Oriental Chicken Wing

  
 

    The most fun eating chicken wings, let alone this one. The combination of hoisin sauce and a spicy sweet chili made ​​savory chicken wings so it feels solid. Moreover, added the savory aroma of fragrant garlic. More delicious eaten with warm rice fluffier!

ingredients:
10 pieces of large size of chicken wings
2 tablespoons lemon juice
Stir together:
2 cloves garlic, grated
2 red onions, chopped
2 tablespoons hoisin sauce
2 tablespoons bottled chili sauce
1/2 tsp red chili powder
1/2 teaspoon pepper, a little finely crushed
1 teaspoon salt

How to make:

     Cut wings in half chicken. Set aside a tapered section.
     Cut meat chicken wings around the bottom until the meat is rather loose.
     Marinate chicken wings with lemon juice and set aside for 15 minutes
     Stir chicken wings with seasoning mixture.
     Place on a heat resistant bowl.
     Bake in hot oven for 30 minutes.
     Remove and serve hot with steamed potatoes or hot cooked rice.

For 5 people

Chicken Cheese Burger

    Tasty delicious surprises you'll get when biting burger. A chewy tasty cheddar cheese makes this burger any more delicious. Want to try?

ingredients:
2 tablespoons butter
100 g cheddar cheese, cut into pieces
Burger:
250 g minced chicken meat
30 g onions, finely chopped
1 teaspoon finely chopped parsley
1 egg yolk
1/2 teaspoon pepper
1 teaspoon salt
complement:
BBQ sauce
Lettuce / Lettuce

How to make:

     Burger: Stir all the ingredients to be blended. Divide into 4 parts.
     Form a circle, flatten.
     Fill middle with cheddar cheese. Round and press until slightly flattened.
     Melt mentea, and cook until both sides of the burger is cooked. Lift.
     Serve with topping.

For 4 pieces

Chicken Satay Ponorogo

 




   satay complete spicy chicken is indeed taste different. Ingredients that make it so pervasive savory, slightly sweet with a seductive scent.

Ingredients:
300 g chicken fillet, thinly sliced, cut into 1x3 cm
puncture satay
4 tablespoons soy sauce
Puree:
3 red onions
2 cloves garlic
Nutmeg 2 eggs
½ cm turmeric
½ tsp coriander
¼ teaspoon pepper
¼ tsp cumin
1 teaspoon salt
1 teaspoon brown sugar
Complement:
Soy sauce
Chili sauce
Peanut sauce

How to make:

    Stir in chicken fillet pieces with subtle spice until blended. Let stand for 30 minutes.
    Pin every 3 pieces of chicken with a skewer satay.
    Satay basting with soy sauce and then grilled over hot coals until cooked.
    Lift. Serve with topping.
 To 12 Skewers

Cook Mushroom Chicken

  

    With garlic chicken is fragrant and spicy sweet is easily made. Any vegetables can be added in addition to the fungus. More and more great-tasting viscous liquid.

ingredients:
Country 1 chicken, cut into 8 pieces
1 orange juice
3 tablespoons vegetable oil
5 pieces of shitake mushrooms
4 tablespoons soy sauce
300 ml of water
puree:
5 cloves garlic
3 red onions
10 pieces of cayenne pepper
½ teaspoon pepper grains
1 tsp sugar
2 tsp salt
topping:
sliced ​​green onion

How to make:

     Marinate the chicken with lime juice while knead. Drain.
     Saute the spices until fragrant.
     Enter the chicken pieces, stirring until stiff.
     Add soy sauce and water.
     Simmer until sauce shrinkage.
     Enter the mushrooms, cook until sauce is low again.
     Lift. Sprinkle with scallions.
     Serve warm.

For 6 people

Chicken Fried Bogor

 


    This yellow spicy fried chicken was tasty with the sweet aroma of spices. Delicious eaten hot with sauce plus fresh vegetables!

ingredients:
A rooster tail, cut into 4 parts
1 bay leaf
1 stalk lemongrass, crushed
1 cm ginger, crushed
500 ml of water
puree:
4 cloves garlic
2 red onions
3 eggs hazelnut
½ teaspoon pepper grains
2 cm turmeric
1 cm ginger
1 teaspoon salt

How to make:


     Place the chicken pieces in pan.
     Give Fine Seasonings, water, bay, lemongrass and galangal.
     Cover the pan, and cook until chicken is tender and juices run out.
     Remove the chicken and drain.
     Fry in hot oil until dry.
     Remove and drain.

For 4 pieces

Chicken Fuel Opor

    Bored with the usual opportunistic chicken? Try this grilled chicken opportunistic, more fragrant aroma and delicious taste of course tasty. Especially combined with rice cake and shrimp sauce!

ingredients:
1 whole chicken, cut into 8 pieces
1 teaspoon salt
2 tablespoons lime juice
3 tablespoons vegetable oil
5 star fruit vegetables, cut into pieces
2 green chilies, chopped
Two lime leaves
1 bay leaf
1 stalk lemongrass, crushed
500 ml coconut milk
puree:
5 cloves garlic
2 red onions
3 eggs hazelnut
1 cm ginger
½ tsp coriander
¼ tsp cumin
2 tsp salt

How to make:

     Knead the chicken pieces with lemon juice and salt until blended.
     Grilled over charcoal embers with a back and forth until slightly dry. Lift.
     Saute the spices until fragrant.
     Enter the greeting, galangal and lemongrass, stir until fragrant. Lift.
     Put it in a pan, add chicken, potatoes and coconut milk.
     Cook over low heat until boiling.
     Enter the star fruit vegetables. Cook until the sauce thickens.
     Remove and serve warm.

For 6 people