Teriyaki Goat Meat

 
  Goat meat is also delicious mixed with Japanese-style seasoning. This time with more onions and served with pickled vegetables, fresh crispy. Should eat while hot to make it more tasty and delicious.

ingredients:
300 g goat meat has a little fat
1 clove garlic, grated
2 red onions, grated
½ tsp black peppercorns, crushed slightly softer
3 tablespoons teriyaki sauce
½ tablespoon soy sauce
2 tablespoons vegetable oil
Pickled vegetables, mix together:
3 pieces of red chili, finely sliced
3 pieces of cabbage, cut into rough
4 green tomatoes, thinly sliced
2 tablespoons lime juice
1 tsp sugar

How to make:

     Cut the flesh into thin goats size 3x2 cm.
     Toss lamb chops with garlic, onion, pepper, soy sauce and teriyaki sauce until blended. Let stand for 30 minutes.
     Heat oil, fry the marinated mutton to change the color brown.
     Lift. Place on a serving aspirin.
     Serve with Pickled Vegetables.

For 6 people

Teriyaki Marinated Beef Rossini Style

 
 
   This unique dish is a blend of French cooking techniques and ingredients of Japan. Besides the rich flavor is also rich in texture. Dressing savory, slightly sweet and refreshing dish that makes this one complete delicious!

ingredients:
80 g of asparagus
80 g of broccoli
40 g peas
40 g of spinach
40 g of beans
8 g cherry tomatoes, grilled until tender
40 g of potatoes
80 g cauliflower
Mashed Potatoes:
200 g potatoes, thinly sliced
80 g cream
40 g butter
Teriyaki Beef & Duck Liver:
80 g of beef tenderloin, cut into 1 cm
160 g goose liver, cut into 1 cm
80 g sour dough bread, cut, bake
400 g teriyaki sauce
Port Sauce:
20 ml port wine
160 g mushrooms, chopped
20 g lettuce, sliced ​​small
40 g of minced garlic
40 g of chopped onion
8 g of chopped parsley

How to make:



     Blans vegetables until wilted. Drain.
     Boil the potatoes and cauliflower until tender. Drain.
     Mashed Potatoes:
     Boil potatoes until tender.
     Drain. While hot, mashed potatoes, mixed with cream and butter, stirring until smooth.
     Give a little salt and pepper and stir well. Set aside.
     Soak the liver and beef in teriyaki sauce for 20 minutes.
     Cook meat and goose liver cooked separately to both sides. Set aside.
     Heat the skillet used to cook meat and liver, enter the mushrooms, stirring, until wilted.
     Pour the port wine and a little teriyaki sauce.
     Shrink and cook until thick. Lift.
     presentation:
     In a serving plate, place the mashed potatoes.
     Top with toasted bread.
     Give the meat and goose liver.
     Give the vegetables and sauce in circumference.
     Serve immediately.

For 4 people

Beef Baked Beans

 
  Were less fit? One dish that is rich in protein. Protein meat and beans mixed with spices spicy flavor. White beans are tender add delicious. Delicious eaten warm with potatoes or white rice.

ingredients:
2 tablespoons vegetable oil
50 g onions, thinly sliced
2 cloves garlic, finely chopped
50 g red pepper, diced small
150 g of meat has a cow, a small slice length
1 can (200 g) baked beans
½ tsp sugar
½ tsp black peppercorns, crushed slightly softer
1 teaspoon salt

How to make:

     Saute onion and garlic until wilted and fragrant.
     Add red pepper, stirring until wilted.
     Put the beef, stirring until it changes color.
     Add the following beans baked sauce, stir until boiling.
     Enter the other seasonings, bring to a boil.
     Remove and serve warm.

For 4 people

Baked Salmon Lemon Sauce

 
   Salmon is rich in omega 3 is best suited cooked by roasting. Layer of fat in the meat will make the fish so crispy and delicious. Moreover, wrapped in a savory sauce-scented savory. The more complete the delicious!

ingredients:
2 pieces @ 200 g fillet of salmon
2 tablespoons lemon juice
1 teaspoon coarse salt
1 tablespoon unsalted butter
Lemon Sauce:
½ tablespoon butter
20 g onion, finely chopped
1 clove garlic, finely chopped
½ teaspoon grated orange peel lemon
250 ml fresh cream
½ red tomatoes, seeded and roughly chopped
½ tsp black peppercorns, roughly crushed
1 tsp lemon juice
1 teaspoon salt
complement:
setup Vegetables

How to make:

     Marinate the salmon fillets with lemon juice and coarse salt. Set aside.
     Grease a heavy based frying pan with butter.
     Cook the fish until cooked and dry sides. Lift.
     Lemon Sauce:
     Saute onion until wilted.
     Enter other materials, and cook until boiling. Lift.
     Pour over salmon.
     Serve with topping.

For 2 people

Red Curry Fish

 
    Thai red curry blends distinctive taste is spicy and fresh. Perfect paired with a tasty, delicious fresh fish. Savory spiciness can be warm during cold weather. Especially when eaten with warm rice.

ingredients:
3 filled with fresh fish
1 tablespoon vegetable oil
750 ml coconut milk
2 pieces (400 g) potatoes, peeled, cut into pieces
1 red tomato, cut into pieces
1 lime leaves
1 stalk lemongrass, finely sliced
1 tablespoon fish sauce
2 tablespoons lime juice
Seasoning, mix together:
3 red onions, mashed
5 cloves garlic, mashed
2 large red chilies, crushed
1 tablespoon chili powder
½ tsp fennel powder
½ tsp coriander powder
1 tsp sugar
1 tsp shrimp paste
complement:
Cilantro / basil

How to make:

     Clean fish, cut into 3 parts. Crate-crate body.
     Saute until fragrant.
     Add lime leaves, lemon grass, fish sauce and lime juice. Stir well.
     Pour the coconut milk and bring to a boil.
     Enter the potatoes, and cook until potatoes are tender.
     Add the fish and tomatoes.
     Cook until fish is cooked. Lift.
     Sprinkle Complement.

For 4 people

Steamed Cod With Thai Herbs

    
   Steamed fish is wearing a soft blend of French style mixed vegetables. Apparently Asian seasonings make fish taste better and fresher. Enjoy while warm, nutrient-rich fish dish could be serving a special dinner.

ingredients:
Ratatouille:
50 ml olive oil
10 g garlic, chopped
10 g ginger, chopped
1 stalk rosemary
1 stalk thyme
40 g chopped red bell pepper
40 g chopped green pepper
40 g chopped yellow bell pepper
40 g of chopped tomatoes
40 g of chopped zucchini
40 g of chopped eggplant
10 g thai basil
Fish Soup:
600 ml chicken stock
10 g of chopped onion
200 g of fish bones
80 g young ginger, finely sliced
50 ml tamarind water
4 cherry tomatoes, cut
20 g of ginger sliced
80 g lemongrass
20 g lime leaves
100 ml of tomato juice
Tamarind Sauce:
50 g thai fish sauce
10 g brown sugar
50 ml of acidic water of Java
10 ml lime juice
fields:
300 g fillet of cod, discarding skin
20 g ginger, thinly sliced
20 green onions, thinly sliced
20 g romanesco florets
20 g white radish baby
4 pieces of leather to know
thinly sliced ​​red peppers
thinly sliced ​​green onion

How to make:


     Ratatouille: Saute garlic and spices until fragrant.
     Enter the vegetables, stirring until wilted.
     Add 150 ml of broth, simmer until wilted. Lift.
     Fish Soup:
     Place fish in a pan, put water and bring to a boil.
     Add tamarind juice and ginger, simmer for 20 minutes. Lift.
     Take half of the broth, simmer with tomatoes and ginger and lift.
     Tamarind Sauce: Boil the remaining broth with tamarind water,      fish sauce, lime juice ¾ to live parts.
     80 g fish pieces, put in heat-resistant container. Give ginger,      scallions, and a little broth.
     Steam for 7 minutes until cooked. Lift.
     Presentation: ratatoille put in a bowl.
     Give sauce, tamarind sauce and place the fish on it.
     Garnish with the skin out, peppers and scallions.
     Serve immediately.

For 4 people

Taro Steamed Meat

   
Once in a while is okay to try this restaurant-style dishes. Sliced of marinated ​​beef with steamed taro . Of course, this dish is so complete and good nutrition. Savory, spicy and sweet blend with a chewy taro flavor. Dish fit for a healthy dinner!

ingredients:
200 g beef for sukiyaki or thinly sliced
500 g taro, peeled, cut into pieces
Seasoning, stir together:
1 clove garlic, grated
1/4 cm ginger, chopped
2 tablespoons oyster sauce
1 tablespoon chili sauce
1 tbsp tomato sauce
2 tablespoons soy sauce
1/2 teaspoon pepper
1 tablespoon lemon juice
topping:
1 leek, white part, finely sliced ​​length
1/2 cm ginger, chopped small length

How to make:

     Toss the meat with the spice until blended. Let stand for 30 minutes.
     Arrange the pieces of taro in the heat-resistant bowl.
     Place the meat in the marinade following the taro.
     Steam heat in the steamer for 30 minutes until cooked.
     Lift, give Topping ingredients.
     Serve warm.

For 4 people

Burger Sweet Corn Sauce

  
  Burger is one tasty tender meat with sweet corn sauce is legit. Your child must be fond of eating it. Can be fitted with rice or boiled potatoes or french fries. It was a tasty sweet-savory it would make your child addicted. Want to try?

ingredients:
2 tablespoons butter
Burger:
250 g of ground beef
1 tablespoon milk powder
1 tablespoon finely chopped onion
1 tablespoon flour bread / panir
1 egg yolk
1/2 teaspoon pepper
1/4 teaspoon nutmeg
1 teaspoon salt
Corn Sauce:
1/2 tablespoons butter
1 clove garlic, finely chopped
1/2 cans of cream of corn (sweet corn canned cream)
1sdt mustard pasta
1/2 teaspoon pepper
1/2 tsp salt

How to make:

     Burger: Stir all ingredients together until blended.
     Divide the dough into 4 parts. Form the dough into oval and flatten.
     Heat the butter until melted.
     Cook the burgers until cooked on both sides. Lift.
     Corn Sauce: Saute garlic until fragrant.
     Enter the cream of corn, mustard, pepper and salt. Bring to a boil. Lift.
     Serve burgers with Corn Sauce.

For 4 pieces

Eye of Rump Peppercorn Sauce

    

 
  The meat-like eye of round, rump steak was tender and tasty processed into steaks. Dipped in pepper sauce spicy savory, hmmm .. is really nice!

ingredients:
150 g Steak Eye of Rump
60 g pieces of skinned baked potatoes
40 g of vegetable stir-fry
Green Peppercorn Sauce 60 ml
Green Peppercorn Sauce:
1 tablespoon olive oil
10 g of chopped onion
60 g green peppercorn
125 ml dry white wine / broth
500 ml Demiglace
125 ml of fresh cream

How to make:

     Marinate steaks dang herb oil or olive oil, salt and pepper until blended. Allow at least 30 minutes.
     Grilled meat on a grill that has been heat until desired doneness level. Lift.
     Serve with French fries, sauteed vegetables and Green Peppercorn Sauce ..
     Peppercorn Green Sauce:
     Heat oil and saute onion until wilted.
     Add green peppercorn and white wine / broth.
     Cook until the wine evaporates.
     Pour demiglace, and cook until shrinking.
     Pour the cream, simmer for 2 minutes.
     Lift.

Serves 1

Spicy Beef Yakiniku

  
  Beef yakiniku is it more bite. Red chili powder and sesame oil are added to make it more stable. Because the flavors to infuse up to the meat fibers. Enjoy warm with rice fluffier!

ingredients:
300 g of meat has in the beef, cut into 1x3x5 cm
Seasoning, stir together:
3 tablespoons shoyu / soy sauce Japan
1 tablespoon vegetable oil
1 tsp sesame oil
1 teaspoon chili powder
2 cloves garlic, grated
½ tablespoon lemon juice
½ teaspoon pepper
complement:
Cabbage and carrot salad

How to make:

     Stir the sliced ​​meat with spice until blended.
     Let stand for 1 hour to allow the flavors to infuse.
     Heat a skillet, saute the following ingredients until meat changes color and mature.
     Remove and serve warm rice warm for Complementary and handle links.

For 2 people

Kiwi Chocolate Cake

 
  Who likes chocolate definitely fell in love with this cake. Sweet sticky blend of chocolate and kiwi make fresh sour sensation on the tongue!

ingredients:
100 g of raisins
100 g dried kiwi
60 ml rhum, if you like
140 g butter
250 g sugar
2 chicken eggs
2 egg yolks
1 teaspoon vanilla powder
180 ml ​​plain yogurt
Sift together:
170 g flour
50 g cocoa powder
½ tsp salt
½ teaspoon baking soda
½ tsp baking powder
topping:
100 g sliced ​​almonds
100 g chocolate chips

How to make:


     Mix the dried fruit with rhum until blended. Allow a few moments.
     Beat butter and sugar until sugar dissolves.
     Add eggs one by one as he beat until blended.
     Enter the yogurt and stir well.
     Enter the flour mixture, stirring until blended.
     Enter the dried fruit mixture and stir well.
     Pour into the pan.
     Give topping ingredients.
     Bake in hot oven 180C for 30 minutes.
     Remove and let cool.

For 2 trays

Marble Cheese Cake

 
  No time to make a special cake. Try it with chocolate cake mix cream cheese. It's really easy to make and delicious. Gently savory blend of cheese with sweet sticky chocolate accents give a sense of stroking the tongue. The texture is too soft wet-wet!

ingredients:
Chocolate dough:
120 g unsalted butter
200 g dark cooking chocolate, chopped
200 g sugar
3 eggs
Sift together:
140 g flour
20 g cocoa powder
1/2 tsp baking powder
1/2 tsp salt
Cheese Dough:
150 g cream cheese
30 g unsalted butter
50 g sugar
1 egg
2 tablespoons flour

How to make:


     Prepare a rectangular or round baking pan 20 cm. Polish butter, sprinkle with flour.
     Chocolate dough: Tim butter and chocolate until melted. Lift.
     Enter the sugar, stirring until blended.
     Add eggs one at a time while gently shake until blended.
     Enter the flour mixture and stir well. Set aside.
     Cheese Dough: Beat cream cheese, butter with sugar until smooth.
     Add the eggs, beat well.
     Add flour and stir well.
     Place the chocolate dough and cheese alternately in baking dish.
     Scratch with a knife to form marble pattern.
     Bake in hot oven 180 C for 50 minutes until cooked.
     Remove and let cool.

For 20 pieces

Cake Coffee

 
  The combination of fragrant aroma of green tea and coffee together in this cake. Not only tantalizing aroma, but it's also light savory sweet with a hint of black sesame seeds are delicious.

ingredients:
4 eggs
100 g sugar
1 egg yolk
50 ml of salad oil
Sift together:
115 g flour
1 teaspoon baking powder
Mix together:
1 teaspoon instant coffee powder
1 teaspoon matcha / green tea powder
1 tablespoon hot water
topping:
2 teaspoons black sesame seeds

How to make:

     Semear 20 cm rectangular baking dish with margarine and sprinkle a little flour.
     Beat eggs and sugar until thick and pale.
     Add egg yolks and stir well.
     Add flour and stir well.
     Pour salad oil and stir well.
     Pour the batter into the pan, smooth.
     Sprinkle with black sesame.
     Bake in hot oven 180 C for 45 minutes until cooked and dry.
     Remove and let cool.

For 16 pieces

Orak-Arik Scrambled Talas

    If you want to get a complete  nutritional intake, try eating a variety of tubers and nutrient-laden material. Alloys such as taro, and seaweed. Taro flavor and chewy chewy savory savory seaweed gives a unique sensation on the tongue. Can be tried for breakfast.

ingredients:
3 eggs
1 tablespoon soy sauce
1 tablespoon milk powder
1/2 teaspoon pepper
1 teaspoon salt
1 tablespoon butter
30 g onions, chopped
Bogor 250 g taro, steamed until tender, cut into pieces
20 g wakame, soaked hot water until soft, drain, cut into pieces

How to make:

     Beat eggs, soy, milk, pepper and salt until blended.
     Melt the butter in a skillet.
     Saute onion until wilted and fragrant.
     Enter the taro and wakame, stirring until blended.
     Pour the beaten eggs, stirring quickly to gather a large egg.
     Remove and serve warm.

For 4 people

Soy Spicy Eggplant

  
  Savory spicy flavor makes this one delicious side dish eaten with warm nai. Eggplant with chilies, soy Japan formed a delicious harmony of taste on the tongue. Moreover, eaten while still warm!

ingredients:
500 g of eggplant purple / Japanese eggplant, sliced ​​crosswise 1/2 cm
2 tablespoons vegetable oil
1 clove garlic, finely chopped
2 red onions, finely chopped
1 teaspoon Ground red pepper
50 g of ground beef
150 g edamame / soy Japan, boiled, take it
1 tablespoon oyster sauce
1/2 teaspoon pepper
1 teaspoon salt

How to make:
Soak the slices of eggplant in salt water so as not to brown color.
Saute onion and white onion until wilted.
Enter the minced chili pepper, stirring until fragrant.
Enter the mince, stirring until stiff.
Add eggplant, stir until wilted.
Enter adamame and spices, stirring until blended.
Cook until wilted and cooked eggplant.
Remove and serve warm.
For 6 people

Mango Sauce Thai Lettuce

   Mangoes should not be any fresh fruit. Combined with beans and vegetable protein-rich edamame, salad was tasty and fresh as an entree. Enjoy while fresh to sweet and sour delicious!

ingredients:
250 g of meat Arumanis mango, diced 1 cm
50 g young green beans, cut in half, balnsir
75 g of boiled edamame
3 pieces of beef salami, thinly sliced, stir-fry
Sauce, stir together:
4 tablespoons bottled chili sauce
1 tablespoon lemon juice
1 stalk lemongrass, white part, thinly sliced
1 cm stem of coriander, finely sliced
1/2 tsp sugar

How to make:

     Keep salad ingredients in the refrigerator for a few moments to cool.
     Arrange the salad ingredients on a serving plate.
     Pour the sauce.
     Serve immediately.

For 4 people

Salad Bride

   


   Want to eat fresh and spicy? This salad is a complete content. Tofu, pineapple and lettuce to make it seems so fresh and tasty. Eat less suitable as an appetite. Savory, spicy and fresh!

ingredients:
Pineapple 150 g of meat, thinly sliced
75 g of bean sprouts, cleaned
200 g potatoes, steamed, cut into pieces
1 piece (300 g) tofu, fried, cut into pieces
100 g cucumber, thinly sliced
100 g of lettuce, shredded
100 g cabbage, finely shredded
topping:
2 tablespoons fried peanuts
sauce:
200 ml of cooking water
1 tablespoon lemon juice
2 tablespoons granulated sugar
puree:
6 red chilies
2 pieces of cayenne pepper
2 cloves garlic
1 tablespoon dried shrimp, toasted, finely crushed
150 g of fried peanuts

How to make:

     Arrange the ingredients in a flat plate.
     Sauce: Stir the spices with water, lemon juice and sugar until blended.
     Pour the sauce.
     Give topping ingredients.
     Serve immediately.

For 5 people

Fruit Salad Green Tea Sauce

    Sour taste of fresh fruit combined with soft creamy and fragrant green tea. Not only delicious, but low in calories and healthy!

ingredients:
400 g of Fuji apples, peeled, diced
1 jumbo kiwi fruit, peeled, cut into pieces
150 g strawberries, cleaned, cut into pieces
100 g of lettuce, roughly torn
Sauce, mix together:
150 g low-fat mayonnaise bottling
½ teaspoon powdered green tea
¼ teaspoon pepper
½ tablespoon lemon juice
1 teaspoon salt

How to make:
Put a piece of fruit in the refrigerator until cold.
When will be presented, stirring piece of fruit with sauce until blended.
Place in a container, put lettuce,
Serve immediately.
For 4 people

Rolade Tempeh

Rolade is a varied menu of delicious when served with special sauce. Want to taste different? Let's try this tempeh rolade.
ingredients:
500 g tempeh steamed, mashed
100 gr onion puree
2 cloves garlic finely chopped
100 grams of minced meat
1 tablespoon sauce aroma
2 tablespoons soy sauce
1 teaspoon salt
1 teaspoon pepper
2 stalk green onion, thinly sliced
2 eggs, beaten
1 eggs
4 peace beef sausage
50 g margarine

Chocolate sauce:
1 peace onion, sliced ​​thin
2 tablespoons margarine
1 tbsp plain flour
250 ml broth
1 tablespoon sauce aroma
½ teaspoon pepper
½ tsp salt
1 tsp sugar

complement:
corn on the cob
broccoli
carrots

How to make:
A. Heat butter, saute onion and garlic until fragrant. Enter into a smooth tempeh and stir well.
2. Add green onions, sauce flavoring, soy sauce, salt, pepper, minced meat and eggs first, stirring until smooth.
3. Divide the dough into 4 parts. Take a piece of plastic, put one part soybean, averaged over the plastic, give one piece of sausage. Roll it up solid.
4. Steam tempeh in a saucepan of hot rolled for 30 minutes until dough is cooked.
5. Heat margarine, dip into beaten eggs rolade, fry until lightly browned to the two sides. Remove and set aside.
6. Sauce: heat the margarine and saute onion until fragrant. Enter the flour and stir well. Pour the broth, stirring thick. Add flavor sauce, pepper, salt, and sugar. Stir well.
7. Serve with Chocolate Sauce Tempe Rolade complement.

Yellow Spice Tofu Rolade

   I know this recipe rolade offer a varied menu of dishes for the kids to eat vegetables.

Yellow Tofu Seasoning Ingredients Rolade:

     3 pieces of tofu, mashed
     250 grams of minced chicken
     Chicken eggs 5 egg
     Beans 10 pieces
     Carrot 3 pieces

Spices that are:

     4 cloves garlic
     10 grains of pepper
     Sugar to taste
     salt to taste

Know how to make Rolade Yellow Seasonings:

     Beat 3 eggs, make a thin omelet. Set aside.
     Mix the know, 2 eggs and spices. Stir well.
     Take the pancakes, place the mixture out on top, smooth.
     Place the carrots and beans on top, roll and make solid.
     Wrap the roll out with banana leaves, ends with a stick pin.
     Heat the pan steamers, steamed out until cooked, remove from heat.
     Cut the roll out according to taste. Serve with tomato sauce and chili sauce.

For 6 rolls

Sour Fuel Aftermath

  
  Create an oxtail fan, this dish is a pity for miss. Oxtail treated with complete seasoning. Soft tail meat tasty and sour spicy broth.

ingredients:
2 liters of water
500 g oxtail (the center), cut crosswise 2 cm
100 g ginger, grilled, crushed
2 teaspoon nutmeg
4 cloves, crushed
2 tsp pepper granules, mashed
2 tsp salt
Sour Seasoning:
1 tablespoon vegetable oil
75 g red chilies, crushed coarse
2 green tomatoes, respectively - each split 4
4 pieces of starfruit
5 g of acid kandis, take the water
1 tablespoon granulated sugar
1 teaspoon pepper
1 teaspoon salt
1 liter of water
puree:
150 g red onion
50 g of garlic
20 g red pepper curls
20 g red chili sauce
1 teaspoon shrimp paste grilled

How to make:

     Boil water, fresh oxtail stew to get out of foam and dirt.
     Lift the foam and dirt, drain oxtail. Wash with running water and set aside.
     boiled water to the boil again, enter the cow's tail and other materials.
     Reduce heat and cook until half tender oxtail, add salt.
     Boil oxtail until ¾ cooked, remove from heat. Set aside.
     Strain the cooking water tail had to be used next.
     Heat oil and saute ground spices and chilies until fragrant.
     Enter the tomatoes, sour starfruit and water kandis and tail that has been boiled.
     Stir, then add water, sugar and pepper and mix well.
     Move into a heat-resistant pot, boil over medium heat until the flavors mingle and mature.
     Sprinkle fried onions.

For 6 people

Beef Noodle Soto

 
   Soto this form is complete with the most delicious eaten hot. Soft tender meat with a savory sauce. Stuffing rice noodles, cabbage and tomatoes are guaranteed to make your stomach full. Suitable for serving dinner.

ingredients:
1 liter of water
1 bay leaf
1 tablespoon vegetable oil
250 g beef brisket beef
1 small clove
2 cm crushed nutmeg
puree:
4 cloves garlic
1 egg nutmeg
½ teaspoon pepper grains
1 teaspoon salt
complement:
250 g rice noodles, pour boiling water until tender, drain
1 tomato, sliced
100 g cabbage, finely shredded
4 pieces risol rice noodles, cut into pieces
1 leek, thinly sliced
1 tablespoon chopped celery
2 tablespoons fried shallots
fried chips

How to make:

     Boil the water and bay leaves.
     Add meat and cook over low heat until meat is tender.
     Lift the meat, cut into pieces, put back into the broth.
     Saute the spices until fragrant.
     Put it in the broth, bring to a boil again. Lift.
     Arrange noodles in bowls and complementary materials.
     Pour the broth following pieces of meat.
     Serve warm.

For 4 people

Getuk Lindri

Snack of cassava-based market we often find in the traditional markets in our respective regions. This cake is usually served with coconut ointment.

Lindri getuk Recipe Ingredients:

     1 kg of cassava, peeled
     200 grams of granulated sugar
     1/2 teaspoon vanilla
     100 ml of water
     dye according to taste

Recipe Ingredients Coconut Urap getuk Lindri:

     1/3 coarse shredded coconut
     1/4 teaspoon salt

How to Make getuk Lindri:

     Boil sugar, water, and vanilla until thick, remove from heat, let cool and set aside.
     Cassava steamed until cooked and soft, mashed pans while he poured the liquid sugar and coloring until smooth and well blended.
     Minced pieces of dough and taste. Serve with coconut ointment.
     Oil ointment: Mix grated coconut and salt, steamed for about 5 minutes so that durable

Holu Rainbow

ingredients:
7 eggs
200 grams sugar
200 g low-protein flour
1/2 tsp salt
200 gr butter Sarikaya
red dye, green

Cook until boiling:
150 ml coconut milk
 6 pieces lime leaves
2 pieces of pandan leaf

How to make:
A. Prepare a round baking pan diameter 20 cm, rub margarine.
2. Beat eggs and sugar until white and thick, put a little flour alternately with milk that has been cooked, stir well.
3. Divide the dough into 3 parts, each of which give the red, green, white.
4. Pour the white batter into the pan, steam for 15 minutes, remove from heat. Brush the top of the cake with jam Sarikaya, pour the green dough, steamed again for 15 minutes, remove from heat. Rub the top of the cake with jam Sarikaya, pour the red dough, steamed for 30 minutes until cake is cooked through.

For 12 pieces

Floss

This cake is delicious steamed including no less with the cooked cake baked, let's try to cook it.

ingredients:

9 egg yolks
4 egg whites
1/2 tsp salt
175 grams sugar
275 g low-protein wheat
25 grams of milk powder
1 teaspoon baking powder
Beat margarine 160 gr
1 tablespoon finely chopped sledri
250 gr shredded spicy beef
50 g fried onions

How to make:
1. Beat the egg yolks and whites until fluffy and creamy. Enter the flour mixed with baking powder, and powdered milk, little by little, stirring rate, combine margarine and sledri shake and stir well.
2. Prepare a baking sheet that has been given the base with baking paper and spread with margarine, pour half the batter, steamed for 15 minutes, remove from heat, sprinkle the surface of the cake with shredded and fried onions. Then pour the remaining batter and steam again for 15 minutes until cake is cooked.
3. Once cooked and cold, rubbing the top of the cake with mayonnaise, sprinkle with shredded beef. Cut into wedges and serve.