Peach Bread Pudding

    


   If you prefer a soft, bread pudding is perfect for you. Soft bread flavors blend with sweet and sour peaches. Delicious eaten warm or cold.

ingredients:
6 pieces of dinner rolls, cut into 4 parts
3 eggs
75 g sugar
400 ml fresh milk
1 tsp vanilla powder
100 g canned peaches, drained and thinly sliced
Topping:
1 tbsp sugar
2 tablespoons chopped peanuts

How to make:


     Arrange the bread slices in small bowls.
     Beat eggs and sugar until dissolved.
     Add milk and vanilla.
     Pour into a bowl with the bread.
     Give Topping ingredients.
     Bake in hot oven 30 C for 30 min.
     Remove and serve immediately.

For 6 pieces

Banana Bread Pudding

    Croissants are crunchy, savory layered bread pudding makes sense became more special. Moreover interspersed so sweet banana filling.

ingredients:
4 pieces of banana, peeled
1 tbsp butter
4 pieces of plain croissant, ready to buy
3 eggs
400 ml fresh milk
75 g sugar
½ tsp vanilla powder
½ tsp cinnamon powder
Topping:
+ 2 tablespoons raisins candied red cherries
2 tablespoons sliced ​​almonds
1 tbsp sugar

How to make:


     Melt the butter, ripe bananas until browned on both sides. Lift.
     Arrange the croissant pieces in a heat resistant dish.
     Beat eggs with sugar, mixed with milk, sugar, vanilla and cinnamon until blended.
     Pour the egg mixture into the dish.
     Give Topping ingredients. Bake in hot oven 180 C for 45 minutes.
     Remove and serve warm.

For 6 people

Porridge Marrow Pandan

    


    Porridge of rice flour is gently savory taste with brown sugar interludes are legit. Additional water pandan leaves suji make fragrant aroma. Delicious eaten cold or warm. Let's make a break for it later!

ingredients:
150 g rice flour
500 ml coconut milk
100 g sugar
2 tablespoons fresh pandan leaves suji
½ tsp salt
Brown sugar sauce:
200 g brown sugar, fine comb
2 tablespoons granulated sugar
1 sheet of pandan leaves, cut into pieces

How to make:

     Dissolve the rice flour with a little milk.
     Cook the remaining coconut milk with sugar, water and pandan leaves suji salt until hot.
     Pour a solution of rice flour, stir until mixture thickens. Lift.
     Brown sugar sauce:
     Boil all ingredients together until sugar dissolves and boil.
     Lift then strain and set aside to cool.
     Serve porridge with sauce.

For 6 people

Porridge Jali Ginger

    To increase the supply of good nutrients, especially carbohydrates and fiber, grains jali is the right choice for Iftar. Boiled with ginger and pandan make a chewy seed is more fun. Moreover, coupled with warm coconut milk sauce.

ingredients:
100 g seeds jali
1 liter of water
1 sheet of pandan leaves
2 cm ginger, crushed
100 g sugar
Coconut milk sauce:
500 ml thick coconut milk
1 tsp salt
1 sheet of pandan leaves, cut into pieces

How to make:

     Jali Wash thoroughly and drain.
     Boil water with pandan leaves and ginger.
     Enter the jali, Jali expands and cook until fluffy and soft. If you need to add hot water.
     Add sugar and cook until thick. Lift.
     Serve with coconut milk sauce.

Makes 4 servings

Sweet Sweet Porridge

 


    A sweet and warm for Iftar? Yellow yam porridge from this could be an option. Sweet potatoes are rich in fiber and beta-carotene can provide nutrient supply. A soft sticky dough more fun when given a savory coconut sauce.
ingredients:
500 g yellow yam, peeled, diced 1 cm
750 ml of water
1 sheet of pandan leaves, cut into pieces
1 cm ginger, crushed
Java 200 g sugar, finely sliced
50 g sugar
50 g starch, dissolved in a little water
Coconut milk sauce:
250 ml thick coconut milk
½ tsp salt
1 sheet of pandan leaves, cut into pieces
1 tbsp rice flour, dissolved in a little water

How to make:

     Boil water with pandan leaves and ginger.
     Enter the sweet potato chunks, boil.
     Add sugar and sugar Java.
     Boil sweet potatoes until cooked.
     Pour the starch solution, stirring until thick and clear. Lift.
     Coconut milk sauce:
     Cook the coconut milk with salt and pandan leaves to boil.
     Pour a solution of rice flour, stirring until thick.
     Lift.
     Serve porridge with coconut milk sauce.

For 6 people

Pearls Ginger Porrridge

    


    Seed pearls are chewy-chewy legit suits made ​​porridge. A little extra sugar and ginger will make the porridge is not only legit but also increasingly getting warmer it feels. Serve with a little coconut milk so that the more delicious.

ingredients:
200 g sago pearls
1 liter of water
1 sheet of pandan, cut into pieces
2 cm ginger, crushed
100 g sugar
Coconut milk sauce:
300 ml thick coconut milk
1 sheet of pandan, cut into pieces
½ tsp salt

How to make:

     Boil water with pandan and ginger.
     Enter a seed pearl, cook over medium heat until completely clear seed pearls.
     If there is a white dot, add hot water, boiled again until clear and thick.
     Enter the sugar, and cook until sugar is dissolved and a thick porridge.
     Remove and serve with the coconut milk sauce.
     Coconut milk sauce:
     Boil all ingredients together until boiling. Lift.

For 4 people

Appel Cake

  


    Fresh sweet and sour apples so this simple cake topping. Not too sweet and mild taste refreshing. Suitable for interludes during breaks in the afternoon!

ingredients:
3 egg yolks
20 g sugar
40 ml salad oil
Beat until stiff:
3 egg whites
40 g sugar
Sift together:
150 g of wheat flour
1 teaspoon baking powder
topping:
150 g of green apples (Granny Smith) or Fuji, thinly sliced
1 tbsp caster sugar
½ tsp cinnamon powder

How to make:



     Prepare a 18x18x8cm loaf pan. Shoe margarine, sprinkle with a little flour.
     Beat the egg yolks and sugar until pale and thick.
     Enter the flour mixture and stir well.
     Add salad oil and stir well.
     Enter the whipped egg whites, stirring until blended.
     Pour into the pan, smooth.
     Arrange the apple slices on top.
     Bake in hot oven 180 C for 50 minutes.
     Once the cake surface dry, sprinkle with sugar and cinnamon.
     Continue grilling until browned and dry.
     Lift.


For 10 pieces

Rainbow Cake

    Want to join the current trend of Idul-Fitri? Cake is top can you give on guests. Makes it difficult. Keep in delivering color accuracy. Layer of cream cheese savory tongue gently stroked. Make yuk!

ingredients:
Red 15 eggs, 7 White (510 g)
250 g Refined Sugar
175 g Flour Key
2 g High Fiber
15 g Milk Powder
10 g cornstarch
20 g Starkies
Material B:
70 g liquid margarine
180 g of liquid Wijsmann
15g or 1 tablespoon sweetened condensed milk
5 g/1sdt Toffieco Vanilla Butter
15 g / 1 tbsp Toffieco Fuel
Material C:
Toffieco. food Colour
Bright Red, Orange, Egg Yellow, Moss Green, Blue, Violet
Material D:
480 g cream cheese
140 g sugar
400 g fresh cream

How to make:


     A Shake ingredients with mixer at high speed until stiff, then turn off the mixer.
     Put the ingredients B and mix gently until blended.
     Divided into 6 parts @ 200g, and give each section with material C. Ranging from light colors to dark colors. (Use the dye actually food coloring).
     Enter 6 pan, 20x20x3 cm and bake 20 minutes at 180 C heat
     Remove and let cool.
     Material D: Beat cream cheese and powdered sugar until smooth and creamy.
     Enter a fresh cold cream and beat again until smooth and store in the refrigerator.
     Brush each cake with ingredients D and stacked again.

For 30 pieces

Blue Velvet Cake

 
    Cake this one is no less popular. Variants of Red Velvet Cake scented blueberry with peppermint-scented cream wash. It was sticky and soft texture. Make it not too difficult. Want to make a treat for Eid?

ingredients:
10 red egg, 5 whites (350 g)
150 g sugar
120 g of wheat flour
10 g milk powder
10 g cornstarch
15 g Starkies
Material B:
Wijsman 150 g butter, melted
Hollman 20 g butter, melted
Blue Toffieco Food Colour
¼ tsp Toffieco almond / blueberry
Material C:
100 g fresh c
100 g white chocolate
Material D:
200 g fresh cream
1/8 tsp mint Toffieco

How to Make:



     Heat the ingredients over low heat until C melted chocolate and boiling. Lift.
     Store in the refrigerator until cold.
     Beat until fluffy and save it back in the refrigerator.
     A Whisk ingredients until fluffy.
     Put the ingredients B and mix well.
     Pour into 3 pieces pan 20x4cm rounded, smooth.
     Bake at 180 º C for 25 minutes and let cool.
     Halve each cake into two parts.
     Brush the surface of each cake with ingredients C to 6 layers stack back.
     Brush the surface with the material side and D.
     Decorate to taste.


For 8 pieces

Soka Crab Salt Pepper

 
    Soft shell crab is this could be a special treat. A tasty breaded crispy and combined with herbs and chili garlic fragrant and slightly spicy. More delicious eaten with warm rice!

ingredients:
1 head of soft-shelled crabs (100 g) frozen / frozen
1 tsp pepper powder
1 tablespoon chicken broth
1 tsp sesame oil
30 g of corn starch
30 ml cooking oil
seasoning:
1 tbsp butter
1 piece of red pepper, seeded and finely chopped
15 g green onion, thinly sliced
1/2sdt seasoning ngo Hiong
10 g garlic, finely chopped, fried

How to cook:


     Soak the frozen crab in the water until melted, washing.
     Remove shells and crab gills.
     Press the crab with a clean towel to leak.
     Give a little chicken broth, sesame oil and pepper and white pepper until blended.
     Stir in flour until blended sago alternating.
     Heat oil in a skillet over medium heat, add soft-shelled crabs.
     Fried crab with medium heat to dry.
     Melt the butter, put chili and garlic. Stir until dry.
     insert garlic fries, ngo Hiong seasoning, pepper and salt. Stir well. Lift.

For 2 people

Cassava Leaves Ginger

     Although cassava leaf material but it was so delicious. Especially since the alloy kecombrang fragrant and crunchy banana smell. A savory marinade makes this dish always addictive.

ingredients:
650 gr young cassava leaves
2 tablespoons vegetable oil
3 mekai leaves, if any, thinly sliced
5 rod  kecombrang, the upper part, thinly sliced
10 eyes banana, peeled and finely sliced
500 ml coconut milk
puree:
5 grains hazelnut
6 grains of red onion
6 cloves garlic
½ tsp coriander
½ tsp sugar
1 tsp salt

How to make:

     Rough mashed cassava leaves until slightly bruised.
     Saute the spices until fragrant.
     Enter mashed cassava leaves, banana kecombrang and stir well.
     Pour the coconut milk and cook over low heat while stirring, stirring until boiling and thickened.
     Add leaves mekai (typical aquatic herbs) if any. Stir well.
     Remove and serve warm.

For 6 people

Chicken Lawar Bali

 
  Balinese chicken dish is always making my family while eating spirit. There's a spicy bite, savory and crunchy crispy beans. Eaten with white rice, guaranteed more gusto!

ingredients:
250 g minced chicken meat
200 g green beans, thinly sliced
2 stalks lemongrass, crushed
2 bay leaves
10 pieces of red chili, finely sliced
150 g grated coconut - baked till golden brown
3 tbsp fried onions
Seasonings, puree
12 grains of red onion
7 cloves garlic
6 cm kencur
6 cm galangal
1 tsp sugar

How to Make:

     Saute the spices until fragrant
     Add ground chicken and cook until done.
     Enter the long beans, lemon grass and bay leaves.
     Cook briefly that beans remain crisp.
     Add the remaining ingredients. Add salt, pepper and sugar if necessary
     Serve with hot white rice.

For 6 people

Garang Asem Settled

    Processed chicken is a family favorite. It was spicy savory with a sour taste indistinct. How convenient for him and materials not hard to find. Let's try immediately!

ingredients:
1 whole chicken, cut into small pieces
200 g green tomatoes, sliced
8 seeds starfruit vegetable / starfruit, sliced
75 g red chili
1 tablespoon chicken bouillon powder
1 stalk lemongrass, finely sliced
5 bay leaves
banana leaves for wrapping
puree:
8 cloves of garlic
8 spring onions
2 cm ginger, thinly sliced
1 tsp salt

How to Make:

     Rinse chicken, drain.
     Stir in the sliced ​​chicken with ingredients, spices, bay leaves and lemongrass until blended.
     Wrap each piece of chicken 3-4 following ingredients in a banana leaf.
     Wrap form tum. Plugs with a stick.
     Steamed in a hot steamer for 45 minutes until chicken is tender.
     Lift.
     Serve while warm

For 10 paces

Chicken Fried Butter

    The menu is classic fried chicken that almost in all this restaurant was not difficult to make. England scent of soy sauce and margarine became his trademark.

ingredients:
Country 1 chicken, cut into 8 pieces
puree:
2 cloves garlic
½ tsp pepper granules
2 tsp salt
seasoning:
2 tablespoons butter
75 g onions, sliced
2 tablespoons sauce Britain
1 tbsp soy sauce
1 tablespoon soy sauce
1 tablespoon lime juice / lemon
1 tsp salt

How to make:


     Marinate chicken with spices until blended.
     Fry in hot oil and lots of it to dry. Remove and drain.
     Seasoning: Saute onion until wilted.
     Enter the spices, stirring until blended.
     Enter fried chicken. Cook until flavors mingle.
     Remove and serve warm.

For 6 people

Sweet & Sour Chicken

 
  

    The chicken is a bird that must exist at Lunar. This one is mixed with popular recipe adaptation. It was tasty, crunchy with fresh sweet and sour sauce.

ingredients:
300 g chicken, cut into ½ cm 3x4x
1 clove garlic, grated
½ teaspoon pepper
1 tsp salt
1 egg, beaten flat
100 g starch
Sweet & Sour Sauce:
30 g onions, chopped
1 clove garlic, minced
50 g red pepper, sliced
2 tablespoons bottled chili sauce
3 tablespoons bottled tomato sauce
250 ml of water
1 tbsp lemon juice
1 tsp sugar
1 tsp salt
2 tsp cornflour, dissolved in a little water

How to make:

     Stir in sliced ​​chicken with garlic, pepper and salt until blended.
     Add eggs and stir well.
     Sprinkle with flour, stirring until blended.
     Fried chicken pieces with a smooth flour to dry and overcooked. Remove and drain.
     Sweet & Sour Sauce:
     Saute garlic and onions until wilted and cooked.
     Enter the paprika, stirring until wilted.
     Add other ingredients.
     Cook until boiling and thickened. Lift.
     Serve chicken with sauce.

For 6 people

Chicken Claypot

    The chicken is marinated with spices and cooked the most delicious vegetables eaten with warm rice. Savory, slightly sweet and crunchy vegetables make dish side dish is so nutritionally complete. Want to try?

ingredients:
350 g chicken thigh meat, cut into pieces
1/4 tsp sugar
1 tsp salt
1 tbsp soy sauce
2 tablespoons vegetable oil
20 g sliced ​​scallions
1/4 tsp minced ginger
1 teaspoon minced garlic
80 g chopped onion
2 pieces hioko mushrooms, cut into pieces
70 g carrot, thinly sliced
1 teaspoon chicken bouillon powder
1 tbsp oyster sauce
1 tsp soy sauce
200 ml chicken stock
1 tsp cornflour, dissolved in a little water

How to make:


     Toss chicken with sugar, salt and soy sauce until blended. Let stand briefly.
     Marinate the chicken with a little cornflour.
     claypot pan heat over medium heat.
     Heat oil and saute green onions, ginger, garlic and onion until fragrant.
     Add chicken, stir until stiff.
     Add the carrots and mushrooms, season ingredients, stir well.
     Pour the broth, bring to a boil.
     Pour the starch solution, simmer until thick. Lift.
     Pour into claypot, allow it to boil. Turn off heat.
     Cover the pan claypot. Serve warm.

For 4 people

Chicken Wings Grill Honey

    For a light snack before a meal or enjoyed as a side dish, these chicken wings are very suitable. It was savory, spicy, slightly sweet and sour. Making fun bitten while enjoying a special marinade!

ingredients:
500 g chicken wings
2 cloves garlic, grated
1 tsp salt
marinade:
50 g finely chopped onion
3 cloves garlic, finely chopped
3 tablespoons tomato sauce
50 ml lemon juice
2 tbsp honey
1/2 teaspoon pepper
1 tsp salt

How to make:

     Knead chicken wings with garlic and salt until blended.
     Fry in hot oil and more until all the water comes out and the wings are a bit dry. Remove and drain.
     Toss chicken wings with marinade until blended. Let stand for 1 hour.
     Place the chicken wings in a heat resistant dish. Bake in hot oven 180 C for 45 minutes until tender chicken wings.
     Lift. Serve warm.

Serves 6

Crispy BBQ Chicken Wing

 
     


    Chicken wings with a crispy savory flavor is definitely liked by everyone. Wrap a savory BBQ sauce spicy-savory attached to the skin. Enjoyed as a delicious snack with french fries. Especially if it's still warm, yum .. yum!

ingredients:
10 pieces of chicken wings
2 cloves garlic, grated
½ teaspoon pepper
1 tsp salt
50 g of wheat flour
50 g of starch
cooking oil
sauce:
100 ml BBQ sauce
3 tablespoons chili sauce
2 red onions, chopped
1 tbsp lemon juice
½ tsp sugar
½ tsp salt

How to make:


     Remove the pointy part of the chicken wing.
     Marinate chicken wings with garlic, pepper and salt.
     Mix flour and starch.
     Marinate chicken wings with flour mixture until blended.
     Fry in hot oil until slightly dry.
     Arrange in a heat resistant container.
     Sauce: Stir all ingredients until blended .
     Marinate chicken wings with sauce until blended.
     Bake in a hot oven for 30 minutes until slightly dry and the flavors mingle.
     Remove and serve warm.


For 6 people