Fresh Cocktail Fruit

   Fruit ice this one is not only very fresh but also cleaner and healthier. Because do not use additives, liquid of pure orange juice is fresh and rich in vitamins. Types of fruit can be adjusted to taste. The aroma and taste with the addition of more fresh mint leaves and soda water.

ingredients:
200 g pineapple
200 g of green melon
200 g strawberry
200 g of mango flesh
5 mint leaves, roughly chopped
gravy:
500 ml fresh orange juice
3 tablespoons honey
250 ml of sweetened soda
ice cube

How to make:

     Cut into small pieces of fruit.
     Place in a container, sprinkle with mint leaves.
     Gravy: Stir fresh orange juice with honey until blended.
     Pour into a container of fruit. Store in refrigerator until cold.
     When will be presented. Add ice cubes and sweet soda water.
     Serve cold.

For 8 people

Ice Cold Fresh Manohara

    


   Manohara's name is popular with the tragic story has been used also to describe the mixed ice cheerful appearance. Multicolored jelly and jelly making ice look so beautiful. Not to mention it was a cold, sweet and refreshing.

ingredients:
2 packets of gelatin powder white
1.5 liters of water
150 g sugar
variety of food coloring
200 g of colorful jelly, ready to buy, drained
1 can of longan or lychees, drained
1 can sweetened condensed milk and white
500 ml of red syrup / cocopandan
ice cube

How to make:

     Cook the gelatin with water and sugar and boil until sugar dissolves. Turn off heat, stir until the dough is warm.
     Divide the dough into 4 parts. Sprinkle each with a dye according to taste.
     Pour into mold and let cool.
     Cut into pieces of agar small cubes or other shapes.
     Put a variety of agar-agar, various jelly into serving glasses.
     Pour enough cooking water.
     Give longan and a shaved ice / crushed.
     Give sweetened condensed milk and red syrup.
     Serve cold.

For 12 cups

Wedang Fermented, Sticky Warm

    To add to the warmth of the body, in the afternoon you can present this fermented wedang. It seemed legit with a tasty ginger sauce warm milk. Not only full  body so it feels warmer.

ingredients:
10 cm ordinary ginger
300 ml of water
150 g brown sugar
2 tablespoons granulated sugar
1 stalk lemongrass, crushed
1 pandan leaves, cut into pieces
200 ml fresh milk
150 g of fermented cassava is cooked, cut into pieces
1 tablespoon roasted peanuts

How to make:

     Bake Ginger angrily on hot coals until lightly browned. Remove, peel the skin crushed.
     Boil sugar with ginger, lemongrass and pandan over low heat.
     Cook until water is shrinking then add the milk, boil again until boiling.
     Lift and strain.
     Place pieces in a bowl fermented
     Pour the hot ginger sauce.
     Sprinkle with peanuts and serve hot.

For 3 bowls

Full Speed Smoothies

  

    Smoothies are one of this could be an alternative low-fat breakfast. Protein from yogurt, vitamins and minerals from the fruit into a healthy source of energy for you.

ingredients:
2 tablespoons oatmeal
2 kiwi fruit, peeled, cut into pieces
150 ml natural yoghurt
2 lettuce leaves, chopped
2 tablespoons honey

How to make:

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

To 2 cups

Mixed Fruit Ice Milk

   

   If your child likes cold drinks, try this concoction mixed ice. Complete contents, complete nutritional make milk gravy. Slruup .. cold fresh and guaranteed to make your child addicted!

ingredients:
150 ml of red syrup
500 ml fresh milk
300 g avocado flesh, cut into pieces
150 g strawberries, cut into pieces
200 g of orange jelly (jelly powder can be made from the packaging), cut into pieces
ice cubes, if desired

How to make:


     Prepare the 4 serving glasses.
     Fill each with syrup, milk, avocado, and strawberry jelly.
     Add shaved ice, if desired.
     Or chill milk and fruit in the refrigerator before they are blended.
     Serve cold.

To 4 cups

Sauteed Meat Pare

   Pare a slightly bitter taste exactly appetizing meal. Moreover, pare it sauteed with meat plus so. It was so tasty, spicy and crunchy!

ingredients:
2 pieces of green melon, seeded and roughly sliced
1 teaspoon salt
2 tablespoons vegetable oil
2 cloves garlic, thinly sliced
2 red onions, thinly sliced
1 large red chilies, seeded and sliced
100 g of meat has beef, thinly sliced ​​length
2 tablespoons oyster sauce
1sdm soy sauce
1/2 tsp black pepper powder
1 teaspoon salt
200 ml of water

How to make:


     Sprinkle slices with salt while pare knead until wilted and watery.
     Clean water rinse and drain until quite dry.
     Saute garlic and onion until wilted.
     Enter the red pepper, stirring until wilted.
     Insert the meat, stir until stiff and discolored.
     Add seasonings and water. Simmer until meat is tender.
     Enter pare, stir briefly and remove from heat.

For 6 people

Cheese Meat Galatine

   Dutch-style dishes can be made ​​a special dish for the holidays. Meat that contains a piece of cheese savory BBQ sauce. Hmm .. guaranteed child was going to eat ravenously.

ingredients:
250 g of ground beef
1 slice white bread, cut into pieces
1 egg
½ teaspoon pepper
½ teaspoon nutmeg
1 teaspoon salt
150 g cheddar cheese, cut lengthwise
sauce:
1 tablespoon margarine
30 g onions, chopped
2 tablespoons BBQ sauce
3 tablespoons tomato sauce
½ tsp sugar
½ teaspoon pepper
1 teaspoon salt
300 ml broth
1 teaspoon cornstarch, dissolved in a little water
complement:
setup vegetables

How to make:

     Put all ingredients into food processor, process until smooth.
     Roll out dough on a sheet of plastic meats.
     Give piece of cheese in the middle.
     Roll up neatly. Wrap up the meeting.
     Steam heat in the steamer for 30 minutes until cooked.
     Remove and let cool.
     Fry in hot oil until brown in color.
     Cut crosswise into pieces.
     Serve with sauce and topping.
     Sauce: Saute onion until wilted.
     Enter the other ingredients.
     Pour the cornstarch solution.
     Simmer until thick. Lift.


For 6 people

Mushroom Beef Burger

   Chewy texture of the mushrooms are very tasty crunchy combined with a savory minced beef. Especially enjoyed warm with BBQ sauce and fries. Yum .. yum ..!

ingredients:
2 tablespoons butter
Burger:
1 tablespoon butter
50 g onions, chopped
100 g of champignon mushrooms, cut into small
250 g of ground beef
1 tbsp plain flour
1 egg yolk
½ teaspoon pepper
½ teaspoon nutmeg
1 teaspoon salt
complement:
french fries
BBQ sauce
salad vegetables

How to make:


     Saute onion until wilted.
     Enter the mushrooms, stirring, until wilted and browned. Remove and let cool.
     Stir all ingredients with saute mushrooms until blended.
     Form the dough into a round flat circle.
     Melt butter, cook the burgers until cooked on both sides. Lift.
     Serve with a complement.

For 4 pieces

Spicy Wonton Soup

  Wonton or dumpling soup on this one feels more fresh, tasty and bite. Chili powder and garlic is the main spice to give a special flavor to this soup. Especially if you enjoyed it hot in cold weather. Guaranteed delicious!

ingredients:
Wonton: 20 pieces of dumpling skin, ready to use

Fill the dough, mix together:
150 g minced chicken meat
100 g minced peeled shrimp
1 clove garlic, grated
1 tsp sesame oil
1 tablespoon finely sliced ​​green onion
1/2 tsp powdered red cabau
1/2 teaspoon pepper
1 teaspoon salt

gravy:
1.5 liters chicken stock
3 cloves garlic, grated
1.5 tbsp red chilli powder / minced
2 tablespoons soy sauce
1 teaspoon pepper
2 tsp salt 100 g young bamboo shoots, boiled, sliced ​​thin
Pokchoy 2 stalks , cut into pieces

How to make:

     Wonton: Fill each wonton skin with a mixture of content. Fold in half, stranded around the sides until sealed.
     Boil in boiling water until cooked. Remove and drain.
     Sauce: Boil the ingredients except the vegetable broth to a boil.
     Enter the vegetables, stirring until wilted.
     Place the wonton in a bowl, pour the following sauce vegetables.
     Serve hot.

For 6 people

Ginger Chicken Soup

    


   To trigger the stamina, chicken soup is perfect to be the mainstay of today's side dish. Makes it easy and long boiling process makes the chicken tender, tasty clear broth flavored with ginger is strong. Sluuurp ... delicious!

ingredients:
1 whole chicken fat, cut into 10 or 12 parts
2 tablespoons soy sauce
1/2 tablespoons lime juice
1 tablespoon vegetable oil
2 cloves garlic, finely chopped
75 g ginger, peeled, sliced ​​small length
1 liter of water
1/2 teaspoon pepper
2 tsp salt
1/2 tsp sesame oil
topping:
2 leeks, white part, sliced ​​thin oblique
2 stalks coriander leaves, picked
How to make:

     Marinate chicken pieces with soy sauce and lime juice until blended.
     Let stand for 30 minutes.
     Saute garlic and ginger until fragrant.
     Enter the chicken pieces, stirring until stiff. Lift.
     Boil water on medium heat.
     Add chicken saute, season pepper, salt and sesame oil.
     Cook over low heat until chicken is tender. Lift.
     Sprinkle the topping ingredients and serve warm.

For 6 people

Vegetable Soup Mushroom Ball

 
    A light soup with clear broth can be appetizer at the beginning of the week. Meat balls with mushroom mixture of crunchy and savory taste. Additional vegetables provide natural freshness of this soup. More delicious eaten while warm!

ingredients:
Mushroom Meat balls, mix together:
150 g minced chicken meat
1 egg yolk
1 tbsp plain flour
2 pieces of fresh shitake mushrooms, finely chopped
1 clove garlic, grated
2 red onions, finely chopped
1/2 teaspoon pepper
1 teaspoon salt
gravy:
1 cm ginger, crushed
3 cloves garlic, crushed, saute
1 liter chicken stock
1 leek, cut into rough
2 tablespoons soy sauce
1 tsp sesame oil
1/2 teaspoon pepper
2 tsp salt
complement:
100 g leaves of chrysanthemums, cut into pieces
75 g carrots, shaved thin
75 g of radish, shaved thin

How to make:

     Mushroom Meat balls:
     Stir all ingredients together until completely blended.
     Form the dough into balls for meatballs. Set aside.
     gravy:
     Boil ginger, green onion, broth and spices over low heat until some time
     Enter the meatballs and cook until the float.
     Add the vegetables, simmer until wilted.
     Remove and serve hot.

For 6 people

Putu Ayu Ketan Black

    

 
  Putu ayu with black glutinous rice flour is sweet, savory. I usually make a snack for the afternoon and sometimes for breakfast with a cup of coffee.

ingredients:
150 g grated coconut rough
1/4 tsp salt
3 eggs
1/4 tsp salt
75 g of brown sugar, fine comb
25 g sugar
1 tsp SP (emulsifier)
100 g flour proteins were
50 g black glutinous rice flour
100 ml coconut milk from 1/2 coconut

How to Make:

     Grease a mold putu ayu with a thin layer of oil.
     Stir grated coconut and salt, flatten the bottom of the mold putu ayu.
     Whisk eggs, salt, brown sugar, granulated sugar, and SP until fluffy.
     Add flour and black glutinous rice flour little by little alternately with coconut milk, stir while.
     Pour in mold which is coated with grated coconut.
     Steamed in heat over medium heat for 10 minutes until cooked.
     Remove and let cool.

Koyabu

   
  
  Wander in the land of make miss everything from their own country. One of these koyabu. Koyabu are typical snacks Ambon. In Manado there are also koyabu from rice flour. Makes it very easy because it often makes me miss home as a drug.

ingredients:
2 pieces of cassava medium, peeled, grated, squeeze a bit dry
100 g grated coconut
200 g brown sugar, fine comb
1 teaspoon salt
1 teaspoon vanilla powder
Several strands of pandan leaf width, funnel or bowl shape

How to Make:

     Mix the grated cassava, grated coconut, brown sugar, salt and vanilla.
     Stir until well blended.
     Take 1 tablespoon of the mixture of cassava.
     Place the funnel into the pandan leaves.
     Fold and pin with a stick.
     Steam in the steamer pans for 30 minutes

For 10 pieces

Eggplant Teempeh Peanut Sauce

    

 
  If you're lazy and do not have much time for cooking, dishes must be the mainstay of this one I created. The material is improvised, but it feels good you know. Savory spicy peanut sauce, one with tempeh and eggplant. Staying warm rice added.
ingredients:
1 small green eggplant, cut into pieces, grilled half-baked
1 piece of tempeh slices, fried
3 tbsp ready-made sauce pecel/gado2

How to Make:

     Cut eggplant into pieces about 3-4 cm.
     Give a little salt and fry briefly until wilted. Drain.
     Gado-gado sauce solution or pecel with water until thick.
     If you like spicy, add cayenne pepper are finely ground.
     presentation:
     Put the peanut sauce on a plate.
     Place the eggplant and tempeh in the middle. Tap-tap bit.
     Garnish with basil leaves.
     Serve immediately.

For 4 people

Tempeh Penyet Red Sauce

 
  Sambal is a mainstay me as a boarding house. Besides easily made, it is also very tasty. Delicious eaten with warm rice and basil salad . Anyway wants  add again and again!

ingredients:
250 g fresh tempeh
sambal:
5 pieces of red pepper
2 cloves garlic, sliced ​​thick
4 spring onions, sliced ​​thick
5 tablespoons cooking oil
1 cm kencur
10 grm palm sugar / sugar
½ tsp shrimp paste, roasted
1 teaspoon salt

How to Make:

     Cut the tempeh in the size of a thick and fry until slightly dry and set aside.
     Fry onion and garlic pepper until softened.
     Blend the chillies, onions and other ingredients until slightly coarse sauce.
     Pour 1 tablespoon of hot oil and stir well.
     Place fried tempeh on it and press-press until tempeh is somewhat bruised.
     Basil leaves and serve with warm rice.

For 4 people

Tilapia Padang Sauce

   
 

   Padang sauce used for shrimp or crab. To give the sauce fried tilapia was no less tasty. Tasty crispy fried tilapia fish meat is eaten so increasingly preoccupied with the distraction flavor savory spicy sauce.

ingredients:
1 orange juice
1 teaspoon salt
½ teaspoon pepper
1 whole (600 g) tilapia
50 g onions, thinly sliced
2 bay leaves Orange
50 ml of water
3 cayenne pepper, sliced
2 tablespoons tomato sauce
2 tablespoons chili sauce
2 tablespoons oyster sauce
1 tablespoon cornstarch, dissolved in a little water
1 teaspoon salt
puree:
5 red onions
3 cloves garlic
6 red peppers

How to Make:

     Clean the fish, slice both sides.
     Sprinkle lemon juice, salt and pepper. Let stand for 20 minutes.
     Tilapia fry in hot oil until browned and dry. Drain.
     Heat 2 tablespoons oil, saute the onion until wilted.
     Enter the spices, chili sauce, oyster sauce, lime leaves, chili sauce, tomato sauce, and salt.
     Bring to a boil seasoning.
     Pour the cornstarch solution, stir until thick.
     Enter tilapia fry and stir well.
     Remove and serve while hot.

For 4 people
 

Soto Tauto

   Pekalongan style soup concoction is very unique taste. Tauco pepper and a little extra to make the broth taste delicious, savory spicy and delicious. Especially when inhaled hot sauce!

ingredients:
250 g beef cattle
750 ml of water
1/2 tsp salt
1 stalk lemongrass, crushed
1 cm ginger, crushed
2 bay leaves
2 tablespoons vegetable oil
1 tablespoon lemon juice
Spices:
8 red onions
4 cloves garlic
3 red chilies
4 tablespoons sweet taoco.
½ teaspoon pepper grains
¼ grains nutmeg
1 tsp sugar
1 teaspoon salt
complement:
50 g suun dry, pour boiling water until tender, drain
2 leeks, thinly sliced
2 stalks spring onion, sliced
75 g bean sprouts, pour boiling hot water, drained sprouts
2 tablespoons fried shallots
potato cakes

How to make:

     Boil water, put the meat together, lemongrass, salam, galangal and salt.
     Boil the meat until tender. Drain, cut into pieces.
     Set aside the broth of 750 ml. Insert the meat back into the pan.
     Saute until fragrant. Put it in the pan.
     Boil broth and lift.
     Arrange in a bowl of complementary materials.
     Give the following meat broth.
     Serve hot.

For 6 people

Soto Sroto

  

At the Talbot-style cold soup is warm enjoyable. Its contents are very complete. Plus a sprinkling of peanuts to make peanut sauce more savory soup is so delicious.

ingredients:
1/2 chicken, cut in four parts
1500 ml of water
1 bay leaf
2 cm ginger, crushed
2 teaspoons salt
3 tablespoons cooking oil
1 leek, sliced
oil for frying
puree:
3 eggs pecans, toasted
2 cloves garlic
½ teaspoon pepper grains
1 cm ginger
1 teaspoon salt
fields:
100 g bean sprouts, cleaned
50 g rice noodle dried, soaked until soft, drain, cut into pieces
2 boiled eggs, peeled, cut into pieces
50 g of fried peanuts
50 g of potato chips
2 tablespoons fried shallots
1 tablespoon finely chopped celery
1 orange juice
Sauce, mix together:
50 ml of boiled water
10 pieces of red chili sauce, boiled, mashed
50 g of fried peanuts, crushed
2 tablespoons soy sauce

How to make:

     Boil chicken with salt, bay and ginger until chicken is tender.
     Remove and drain chicken. Set aside as much as 1 liter of broth.
     Saute onion until soft and fragrant.
     Put it in the broth, bring to a boil over low heat. Lift.
     Arrange the stuffing in a bowl of soup. Give shredded chicken.
     Pour the hot broth. Serve with topping.

For 6 people

Soto Lento

 
 

    Simple Soto typical Javanese village is not as simple as it seems the material. Tasty tasty broth, with a crunchy stuffing cabbage and cassava cakes are delicious. Make this dish can make a miss.

ingredients:
Tails ½ chicken, cut into pieces
1 liter of water
1 bay leaf
1 stalk lemongrass, crushed
2 kaffir lime leaves
2 tablespoons vegetable oil
puree:
3 eggs hazelnut
4 red onions
4 cloves garlic
½ teaspoon pepper grains
1 teaspoon salt
complement:
50 g rice noodle dry, pour boiling hot water, cut into pieces
100 g cabbage, sliced
2 tablespoons sliced ​​green onion
2 tablespoons fried shallots
Lento:
500 g of cassava, peeled, steamed, mashed
puree:
2 cloves garlic
½ tsp coriander
½ teaspoon pepper grains
1 teaspoon salt

How to make:

     Boil the chicken over low heat until chicken is tender meat.
     Saute the spices until fragrant.
     Add lemon grass, bay leaves and lime leaves. Stir until wilted. Lift.
     Put it in the broth containing chicken.
     Boil and boil until flavors mingle.
     Remove the chicken, shredded coarse flesh. Set aside.
     Presentation: Place the rice noodle, green cabbage and shredded chicken in a bowl.
     Pour the sauce.
     Give green onions, fried onions and cassava cakes.
     Serve hot.
     Lento: Stir cassava with seasoning until blended.
     Rounded oval shape and fry until golden. Drain.

For 8 people

Soto Madura

  Savory soup is a typical characteristic of this salt island. If you prefer, beef offal also be added as a stuffing. Delicious eaten with rice or rice cake.

ingredients:
500 g beef brisket
2 tablespoons vegetable oil
Two lime leaves
1 stalk lemongrass, crushed
puree:
5 cloves garlic
½ teaspoon pepper
1 cm ginger
2 tsp salt
complement:
50 g rice noodle, soaked until soft, drain, cut into pieces
100 g of short sprouts
1 leek, thinly sliced
 Rice cake / diamond
cassava cakes
lemon
Sauce, mix together:
100 ml broth
puree:
2 tablespoons fried peanuts
10 pieces of cayenne pepper
1 tablespoon shrimp paste

How to make:


     Boil until tender meat and offal. Drain meat and offal, thin slices.
     Enter back into the stew.
     Saute the spices, lime leaves and lemongrass until fragrant. Enter into the stew. Bring to a boil.
     Presentation: Place the rice cake, cassava cakes, rice noodle and bean sprouts in a serving bowl.
     Pour the following sauce of meat and offal.
     Serve with other complementary and Sambal.

For 6 people

Soto Padang

    Domains typical soup concoction Minang very fragrant aroma. Savory slices of meat that collided with a soft potato cakes. Hmm ... delicious!

ingredients:
250 g of meat out of the cow has
2 tsp salt
1 liter of water
2 tablespoons vegetable oil
Two lime leaves
1 stalk lemongrass, crushed
1 leek, sliced
puree:
6 red onions
3 cloves garlic
2 red chilies
Cardamom 1 egg, peeled
1 cm ginger
½ cm turmeric
½ teaspoon pepper grains
2 tsp salt
complement:
potato cakes
red crackers
red pepper sauce
2 hard-boiled eggs, peeled, cut into pieces
75 g noodle, pour boiling hot water until soft, drained
1 stalk celery, thinly sliced
2 tablespoons fried shallots

How to make:


     Boiled beef with salt until soft. Drain the meat.
     Thin sliced​​, crushed until slightly flattened.
     Set aside as much as 1 liter of broth
     Fry until brown and dry. Drain.
     Shredded-shredded small. Set aside.
     Saute the ground spices with lime leaves, lemongrass and green onion until fragrant.
     Put it in the broth. Simmer over low heat.
     Presentation: Place the noodle, eggs, cakes and meat in a serving bowl.
     Pour the hot broth.
     Sprinkle onion, celery and crackers.
     Serve hot.

For 6 people

Soto Kudus

 

  A savory sauce with a hint of sweetness is the hallmark of this clove soup of the town. Very diverse complementary and make this soup taste more steady.

ingredients:
½ of domestic chickens, cut in two
1 cm ginger, crushed
1 bay leaf
1 stalk lemongrass, crushed
2 tsp salt
3 tablespoons soy sauce
puree:
6 red onions
3 cloves garlic
½ teaspoon pepper grains
1 teaspoon salt
complement:
150 g bean sprouts, cleaned
3 stalks spring onion, thinly sliced
2 leeks, thinly sliced
1 stalk celery, thinly sliced
2 tablespoons garlic fries
1 tablespoon fried shallots
2 grains of lime
Complementary side dishes:
Potato cakes, satay lung, pindang eggs, shellfish skewers

How to make:


     Boil enough water, boiled chicken with ginger, bay, lemongrass and spices until chicken is tender.
     Remove the chicken, drain the chicken to dry.
     Bring to a boil again over low heat broth. Add soy sauce. Bring to a boil then remove from heat.
     Fry in hot oil and lots of it to dry. Shredded-shredded meat.
     Presentation: Place the bean sprouts, chicken and other appendages in a serving bowl.
     Flush with hot broth and serve.

For 6 people

Chicken Noodle Bangka

 

  If you usually chicken noodle snack once in a while make your own chicken noodle. This Bangka-style chicken noodle using a mixture of mushroom and bean topping. Broth, dumplings or meatballs can be a suitable complement. Not make it too difficult. Just try these recipes!

ingredients:
1 kg wet egg noodles / fresh, ready to buy
topping:
150 g green cabbage, cut into 3 cm, boiled briefly
150 g of bean sprouts, cleaned
Chicken Stir-fry:
2 tablespoons vegetable oil
1/2 tsp sesame oil
2 cloves garlic, finely chopped
250 g chicken, cut into small
100 g mushroom, cut into small
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon soy sauce
1/2 teaspoon pepper
1 teaspoon salt
150 ml of water
complement:
chicken broth
fried shallots
thinly sliced ​​green onion

How to make:


     Boil enough water, boil the noodles to float. Remove and drain.
     Put a little vegetable oil or chicken oil and soy sauce in a bowl.
     Enter the hot noodles, stir until blended.
     Chicken Stir-fry: Stir-fry garlic until fragrant.
     Add chicken, stirring until stiff.
     Enter the mushrooms, stirring until wilted.
     Add seasonings and water. Cook until boiling and slightly dry. Lift.
     For the noodles into 5 parts.
     Give each bean sprouts, cabbage, stir-fried chicken and sprinkle with fried shallots and sliced ​​scallions.
     Serve hot with chicken broth.

For 5 people

Spaghetti Sobo Sauce

   

  These results speculative classic bolognese sauce with an added beef sausage. No question about it, of course more comfortable and steady. A sprinkling of cheese spaghetti complement the delicacy of this delicious chewy.

ingredients:
250 g of dry spaghetti
Sobo Sauce:
2 tablespoons butter
1 clove garlic, minced
100 g onions, chopped
4 pieces of beef sausage, sliced ​​crosswise
250 g of ground beef
2 red tomatoes, grated
2 teaspoons tomato paste
½ teaspoon dried oregano
½ teaspoon dried basil
½ tsp black pepper powder
1 tsp sugar
2 tsp salt
200 ml of liquid milk
topping:
150 g grated cheddar cheese

How to make:

     Boil spaghetti in 1.5 liters of water until tender. Drain.
     Sobo Sauce:
     Saute garlic and onion until wilted.
     Enter the sausages and minced meat. Stir until it changes color.
     Enter the tomatoes and seasonings, stirring until blended.
     Pour the milk, stir, reduce heat.
     Cook until boiling and thickened. Lift.
     Place the spaghetti in a serving dish.
     Give the sauce, sprinkle with grated cheese.

For 4 people

Salted Fish Green Spice

  
Fish Recipe: Salted Fish Green Spice

   To make lunch more passionate and serve processed salted fish on this one. Savory salty fish sauce wrapped in a green spicy sour. Most harmoniously paired with a plate of warm rice. Want to try?

ingredients:
Cotton 100 g of dried fish (or other types that are not salty)
cooking oil
3 green tomatoes, thinly sliced
1 lime leaves
1 stalk lemongrass, crushed
1 tablespoon lemon juice
1 tsp sugar
Seasoning, puree:
10 curly green chilies
5 pieces of green chili sauce
3 red onions
2 cloves garlic
½ tsp shrimp paste fried
½ tsp sugar
1 teaspoon salt

How to make:

     Rinse with warm water salted fish. Drain.
     Salted fish fried until golden and
     Heat 3 tablespoons vegetable oil, fry the spices until fragrant.
     Add green tomatoes, lime leaves, lemon grass, lime and sugar. Stir until boiling.
     Enter the salted fish fried, stir until blended.
     Remove and let cool.

For 8 people

Samgyetang

   

    Young chicken soup cooked with ginseng is very popular in Korea. It was tasty with a grain of rice is soft. The smell of ginseng and the dates make this soup very tasty. Usually eaten in the winter or are unwell.

ingredients:
1 whole (500 g) whole chicken male / small villages
2 cloves garlic
2 pieces of red dates
1 stick of Korean ginseng
4 tablespoons eat rice, washed, drained
chicken broth
Seasonings:
½ teaspoon pepper
1 teaspoon salt
topping:
2 tablespoons thinly sliced ​​green onion
1 egg, make pancakes, thinly sliced

How to make:

     Remove the chicken's head and claws. Wash chicken with hot water and drain.
     Cut little bit to the two thighs skin side down.
     Fill the chicken with rice, ginseng and dates. Then cross your stiff cock and tuck the ends into the skin tear to the abdominal cavity is closed and the stuffing can not go out when cooked.
     Boil chicken broth in a pot or hot pot.
     Enter a whole chicken, cover the pan, cook over low heat until chicken is tender.
     Remove and serve warm
For 4 people

Fish Soup Fresh Acids

   This light soup is enjoyable if you do not want to eat animal fat. Fish steaks are tender and tasty piece of mustard greens contrast with the crispy-crunchy salty fresh acid. Enjoy while warm for even more tasty.

ingredients:
300 g fillet of snapper / grouper / mackerel, cut into pieces
1 clove garlic, grated
1 tablespoon lemon juice
½ tsp grated ginger
150 g of mustard sauce, hot water wash, drained, sliced
gravy:
1 tablespoon vegetable oil
2 cloves garlic, finely chopped
50 g of dried shrimp, washed, drained
600 ml fish stock
½ teaspoon pepper
2 tablespoons soy sauce
1 teaspoon salt

How to make:

     Stir fish pieces with garlic, lemon and ginger until blended.
     Let stand for 30 minutes.
     gravy:
     Saute the garlic until fragrant.
     Enter the dried shrimp, stir briefly.
     Pour the broth, put seasoning, bring to a boil.
     Enter the fish and mustard. Simmer briefly.
     Remove and serve warm.

For 6 people