Kaserol Jamur

How to cook:

saute onion and peppers until fragrant and wilted.

Add meat. Stir in flour and enter until color changes.

Stir stir briefly then pour the broth, tomatoes, tomato paste, salt and pepper. Mix well

Once boiling add the mushrooms and potatoes. Stir briefly then pour into a dish that has been margarine. Oven until BumBum seep


Ingredients:

2 tablespoons cooking oil
100 grams onion, finely made pickles
1 green bell pepper, cut into
200 grams of meat, cut into
3 tablespoons flour
200 ml broth
4 plum tomatoes, grated
1 tablespoon tomato paste
salt and pepper to taste
200 gram whole button mushrooms
300 grams small potatoes boiled, peeled
salt to taste

Sate Sumatra

How to cook:

Large cut of meat - large

All the ingredients finely crushed, except lime leaves and turmeric leaves

Enter into a pot with coconut milk, as well as meat and salt continue to cook until soft da waters dry.

Then prick with a skewer and burn with the fire being


Ingredients:

1 kg of chicken meat
1 point coconut, coconut milk is made
Skewer

Spices - spices:

15 seeds red chillies
6 seed onion
1 teaspoon cumin
3 grains of sweet cumin
1 piece galangal
4 cloves garlic
6 eggs hazelnut
2 pieces of lime leaves
1 tablespoon ketumbargaram, ginger and turmeric leaf

Sayur Asem from Jakarta

How to cook:

Boiled vegetables: corn, beans, melinjo, spices, bay leaves, green chillies, galangal, palm sugar, shrimp paste, tamarind.

Stir and leave until tender over medium heat

enter eggplant, long beans, green beans, cabbage and salt.

Simmer until wilted

Remove and serve


Ingredients:

1 piece of eggplant, cut
1 pc vegetable squash, peeled, cut
A mobile leaves belinjo with fruit and flowers.
1 pc sweet corn, cut into 2 cm
50 g peanuts, clean
4 bean stalk, cut into 3 cm
6 bean stalk, potng
3 LBR cabbage, cut into
2 bay leaves
2cm galangal, smashed
2 SDK eat acid
1 SDK tea brown sugar
1 SDK tea cooked shrimp paste
salt
1 1 / 2 ltr water

Spices:

4 cloves garlic
3 cloves shallots
4 items hazelnut
5 pieces of red chilli

Very Special Baked Chicken

How to cook:

Chicken cleaned, remove the head and feet, put salt, pepper

Tie both ends of the chicken thighs, put into oven temperatures.

Each 1 1 / 2 minutes basting with oil which came out of the chicken meat

Once cooked, lift da release the knot, split into 2 parts, chopped

Decorate with pieces of tomatoes, peppers and lettuce

Tomato sauce given a little lemon juice and fine pieces of garlic

Ingredients:

A young chicken
1 piece of fresh tomatoes
1 piece of bell pepper
1 piece of lettuce

Seasonings:
salt, pepper, butter to taste

How To Cook Chicken Opor

How to cook:

Chicken cleaned, cut into pieces, rinse

Saute the spices until it smells fragrant mashed, add bay leaves, lemon grass and give a little MSG

Add chicken, mix well, allow to wilt, add the liquid coconut milk

After a somewhat subsided, add thick coconut milk

Pick up after soft


Ingredients:

1 whole chicken is
1 liter of coconut milk diluted
1 / 2 liters of thick coconut milk
1 stalk lemongrass crushed
2 bay leaves
LBR two lime leaves

Seasonings:

8 pcs onion
4 cloves garlic
2 SDK coriander tea
1 / 2 teaspoon cumin
1 / 2 finger ginger
5 pieces of hazelnut
pepper, salt, sugar

Udang Goreng Petai

Ingredients:

1 / 2 pounds shrimp
100 gr red chilies
10 shallots
3 cloves garlic
10 board petai
2 tomatoes
salt, sugar to taste

How To Cook:

Prawns cleaned, removed his head, fried until cooked
Peeled banana, fried briefly
Grind all the spices spices
Fry until fragrant, enter the petai and prawn.
Stir until evenly mixed and then lift

Grilled Shrimp Specials

fndrecipes.blogspot.com - Lobster Bake is a very delicious meal and enjoyed obliged to anyone. Food that this one is everyone's favorite food. Based shrimp. To make it then we need the shrimp.

After getting the shrimp and then clean, put in place give the lemon, salt, and vinegar. Set aside some time until all the ingredients soak into the shrimp. Once thats keluarka seep and drain.

Meanwhile, for marinade puree onion and garlic. Give a little oil and cook shrimp until fragrant smell. Take boiled shrimp that have been spread with butter until blended and allow it to soak. Bake on the fire directly.

Sensation of Fried Chicken Terasi

fndrecipes.blogspot.com - Chicken Fried Terasi is a food that originated from Indonesia. Almost all Indonesian people liked this dish. How to make and the ingredients are not too complicated. First Balur chicken that has been cut into small pieces with salt and garlic until blended. Then fry chicken until golden brown then remove from heat.

Blend seasoning consists of 8 pieces red chillies, 5 red chili pepper, 3 garlic cloves, grains of pepper to taste, 1 ½ teaspoon terasi prawns and salt to taste.

Saute 1 stalk lemongrass (white retrieved only) and 1 red chilli deseeded until wilted with 4 tablespoons of cooking oil. Then enter the tomatoes and herbs that have been mashed.

Cook until fragrant, then enter the fried chicken, stirring until blended. So Fried Chicken Terasi ready to serve and eat with the family.

Recipe Chicken Rica Rica

fndrecipes.blogspot.com - This time I will give you the recipes of Chicken Rica-rica cuisine, along with how to make it. No need to elaborate in the making, simple and very easy. The resulting flavor is definitely very delicious and tasty.

First, prepare 1 chicken was already cleaned and cut into 4 parts. Prepare the seasoning consists of 6 red onions, 2 tomatoes, 4 garlic, 1 ginger, 1 teaspoon sugar, 100 grams of red pepper, and salt to taste. All seasoning mashed. Heat 1 cup oil then sauté the ingredients until evenly and smell fragrant.

Then add 300 cc of water and cook the chicken until half cooked, remove from heat. Grilled chicken over medium heat while in basting with spice that has been provided equally.

Rendang Eggs Food Specials from Indonesia

fndrecipes.blogspot.com - Rendang eggs are typical dishes from Indonesia. Usually in Indonesian cuisine is present at large events such as Eid and other large events. Made from eggs and spices used consisted of a variety of spices that create the sensation of taste of these eggs Rendang.

To make it necessary ingredients 8 eggs, 5 pcs red onion, 2 cloves garlic, 1 / 2 vertebra galangal, 4 red chilli, 1 / 2 vertebra turmeric, 1 bay leaves turmeric, ginger. After the seasoning is ready, puree everything except galangal and ginger.

Enter a little oil and saute until it smells fragrant. Cook in thick coconut milk and then enter the egg that has been boiled first. Crushed galangal and turmeric leaf and then insert it into the dish. Cook until the oil out and somewhat dry. So Rendang Eggs ready to serve.

Spicy Fishcakes With Black-Eyed Pea Salsa

How To Make

1. For the black-eyed pea salsa: combine the sweetcorn, black-eyed peas, celery, onions, peppers, carrots, olive oil, salt, lemon juice, Cajun seasoning and coriander in a large bowl. if you have time, leave it for an hour to allow the flavours to mingle, stirring the vegetables occasionally to coat the vegetables fully.
2. For the fishcakes: cook the potatoes in boiling salted water until tender, drain returning the cooking water to the pan, and mash thoroughly.
3. Cut the catfish into small pieces, place in the potato water, cover the pan and leave for 3 minutes to poach. Drain off the water and leave the fish to cool.
4. Once cool, add to the mash along with the onion, coriander, 1 teaspoon of the Cajun seasoning, mustard, salt and pepper and gently stir together. Mix the cornmeal, remaining Cajun seasoning and flour together on a shallow plate and season with salt and pepper.
5. With floured hands shape the fish mixture into medium sized patties, then coat them in the cornmeal mixture.
6. Coat the base of a frying pan with oil over a medium heat Add the fishcakes to the hot oil and fry gently for 3-5 minutes on each side until they form a golden crust.

Ingredients

For the black eyed pea salsa
* 2 x 325g cans of sweetcorn, drained
* 1 x 400g can black-eyed beans
* 125g celery, finely diced
* 125g onions, finely diced
* 125g mixed peppers, finely diced
* 125g carrots, finely diced
* 50ml olive oil
* 1/2 tsp salt
* 1 lemon, juice only
* 1 pinch cajun seasoning
* bunch coriander, chopped

For the fishcakes
* 4 potatoes, (about 750g), peeled and cut into chunks
* 300g catfish fillets, or pengasius, skinned
* 1 onion, finely chopped
* 1 handful fresh coriander, chopped
* 2 tsp cajun seasoning
* 2 tbsp mild American mustard
* 100g cornmeal
* 50g plain flour
* vegetable oil, for frying

Lone Star Chicken with Guyanese-Style Rice

How To Make

1. For the chicken: preheat oven to 190C/170C fan/gas 5. Grease a heavy-bottomed roasting pan with oil and place in the middle shelf. In a large glass bowl, marinade chicken in lime juice, soya sauce, 1 teaspoon of the garlic powder, hot pepper sauce and salt and ground black pepper.
2. Take three shallow bowls and spread them out in line. In bowl one, combine flour, remaining garlic powder, sweet paprika, cayenne pepper and a pinch of salt and pepper. Place the egg in bowl two and crackers in bowl three.
3. Remove warm pan from oven and set aside. Using tongs, pick up each piece of marinated chicken and coat in bowl one mix, then bowl two and finally bowl three. Place crumb-coated chicken fillets in pan leaving space between each one and cook for 40 minutes, turning halfway through. Meanwhile, make the rice.
4. For the Guyanese rice: In a saucepan, sweat garlic and onion in groundnut oil on a low heat. Add pancetta or bacon and cook through. Season with pepper sauce, thyme and salt and ground black pepper, then add creamed coconut. Stir until cream is absorbed.
5. Add black-eyed peas and okra. When greens have softened, add rice and stock; turn up heat and bring to the boil. Reduce heat to a simmer, cover pan with lid and leave until rice is cooked.
6. To serve: Heap rice into centre of each plate and top with two chicken fillets

Ingredients

For the chicken
* 4 boneless fillets chicken thighs, skin removed and halved
* 1 lime, juice only
* 1 tbsp light superior soy sauce
* 2 tsp garlic powder
* dash West Indian hot pepper sauce
* 3 tbsp plain flour
* 1 tsp sweet paprika
* pinch cayenne pepper
* 2 large eggs, beaten
* half a small pack of Ritz Cracker biscuits, crushed
* ½ tbsp groundnut oil or corn oil

For the rice
* clove garlic, finely chopped
* ½ onion, diced
* dash of groundnut oil
* 100g cubed pancetta or finely sliced smoked bacon
* 1 tsp hot pepper sauce
* sprinkle dried thyme
* 50g coconut cream
* 200g black-eyed beans, cooked
* handful okra, diced
* 185g easy cook American long grain rice
* 375g chicken stock

Jalapeño Burger

How To Make

1. In a bowl, mix together all the burger ingredients and form into patties

2. Cover the patties with cling film and place in the fridge to chill for 1 hour.

3. Heat a grill and cook the burger for 2-3 minutes on each side (for rare), or until cooked to your liking.

4. Slice the bread roll in half and toast on one side.

5. Assemble the burger. Spread one half of the bun with mayonnaise, and mustard on the other half. Place the burger on the bottom half, top with the swiss cheese, tomato, red onion, lettuce and pickles, then top with the other half of the roll.


Ingredients

For the burger
* 1kg minced rump steaks
* 200 g minced beef dripping
* 4 pickled jalapeño peppers, diced
* 1 onion, finely diced

To serve
* white bread roll, with sesame seeds
* mayonnaise
* American mustard
* swiss cheese
* large beef tomatoes, sliced
* escarel tomatoes, sliced
* red onions, sliced
* dill pickles

Ceviche with Salsa

How To Make

1. Slice the fish fillets diagonally into small bite-sized pieces. Lay them out on a non-metallic tray and cover with the lime juice. Cover with cling film and place in the fridge to marinate for 2 hours, turning once. Once the fish is cooked by the lime juice it will turn opaque.

2. For the salsa, combine the tomato, onion, pepper, garlic, herbs, oil and seasoning in a large bowl and toss together thoroughly.

3. Serve the fish with a dollop of salsa and a pile of fresh rocket leaves.

Ingredients
* 1×400-600 g white fish, for example gurnard, filleted and skinned
* 4 limes, juice only
* 4 large tomatoes, skinned, de-seeded and diced
* 1 red onion, very thinly sliced
* 1 green pepper, roughly chopped
* 2 cloves garlic, sliced
* handful fresh herbs, including flat parsley, mint and coriander
* 1 tbsp extra virgin olive oil
* cracked black peppercorns
* rocket, to serve

Pancakes with Bacon and Maple

How To Make

1. Sieve the flour into a mixing bowl, add the sugar and make a well in the centre. Whisk the egg and milk until blended and stir into the flour.

2. Heat a heavy-based frying pan and turn the heat down to medium low. Add 25g butter, and when melted, drop tablespoonfuls of the mixture into the pan and cook for about two minutes, until bubbles appear on the surface.

3. Turn the pancakes over and cook until they feel firm in the centre and the undersides are golden.

4. Repeat with the rest of the mixture. Serve straight from the pan with crisp bacon rashers and a good drizzle of maple syrup.

Ingredients

* 150g self-raising flour
* 2 tbsp caster sugar
* 1 eggs, beaten lightly
* 150ml milk
* 10 rashers bacon

Bean and Sweet Potato Fajitas

How To Make

1. Heat the oil in a large frying pan. Add the onion and gently fry for 5 minutes.

2. Add the carrots, potato, tomatoes and beans. Stir together and simmer gently until the vegetables are soft and the tomato juice has reduced.

3. Gradually add the fajita mix, tasting as you go, until you are happy with the level of spice.

4. Heat the wraps in a microwave or oven.

5. Load the wraps with the vegetable filling and top with cheese before serving.

Ingredients

* 8 flour wraps
* 1 onions, chopped
* 2 carrots, peeled and chopped
* 1 sweet potato, peeled and chopped
* 1 tin canned chopped tomatoes
* 1 tin black-eyed beans
* 1 packet fajita mix
* 100g cheese, grated
* 1 tbsp vegetable oil

Pork Tenderloin Churrasco With Salsa and Creamed Corn

Method

1. To prepare the marinade, set a saucepan over medium-high heat and add the oil and annatto seeds. Cook for five minutes, to infuse the oil with the brick red colour of the annatto. Remove from the heat and let cool to room temperature. When the oil is cooled, strain it and discard the seeds.

2. Combine the annatto oil with the garlic, rosemary, thyme, and then season with salt and pepper. Transfer to a blender and purée. Set aside.

3. Place the pork tenderloin on a cutting board and, with the tip of a sharp knife, starting at the top, cut into four equal strips lengthwise. Repeat with the remaining two tenderloins.

4. Place the pork between two pieces of plastic wrap and pound out the pork to a thickness of one centimetre with a meat mallet or rolling pin. Lay the pork in a single layer in a rectangular container, cover with the marinade, and let it rest for at least 15 minutes.

5. Remove the corn from the cob. Heat the butter in a saucepan and gently fry the onion and corn for about five minutes or so, until soft. Add the crème fraiche. Cover and cook on a very low heat for 10 minutes. Season with salt and freshly ground black pepper.

6. To make the salsa, combine all of the ingredients in a bowl and mix well. Refrigerate until ready to serve.

7. Remove the pork from the marinade, scrape away any excess marinade, and barbecue or grill for just one or two minutes, then turn with a pair of tongs. Cook for another two minutes. The pork should be juicy and slightly pink.

8. Transfer the pork to a serving dish, spoon the salsa around, and serve with creamed corn in husks.

Ingredients

For the marinade

* 225ml vegetable oil

* 50g annatto seeds

* 4 cloves garlic, chopped

* 2 sprigs rosemary, chopped

* 2 tbsp thyme, chopped

* 1 pinch black pepper

* 3 pork tenderloin

For the creamed corn

* 6 corn on the cobs

* 40g butter

* 1 onions, finely chopped

* 300ml crème fraîche

For the salsa

* 2 ripe mango, peeled and cut into ½ cm dice

* 60g spring onions, green parts only, diagonally sliced

* 1 red peppers, seeded and cut into ½ cm dice

* 2 tbsp American mustard

* 1 tsp black mustard seeds

* 2 tbsp white wine vinegar

* 2 tbsp mustard oil

* 2 tbsp chopped coriander

* 2 limes, juices

* 1 jalapeño chillies, minced

Cheese and Jalapeño Corn Bread

Ingredients

• 200g Yellow cornmeal or Polenta Flour
• 100g plain flour, sifted
• 2 tsp, Baking Powder
• 1 tbsp Fajita Seasoning Mix, we like Discovery Foods
• 2 tsp sugar
• 1/2 tsp salt
• 50g Mature Cheddar, grated
• 1 tbsp Red Jalapeño, Discovery’s are from Mexico
• 350ml milk
• 1 tbsp olive oil
• 1 eggs

Method
1. Preheat oven to 200c?Grease and line 22cm square cake tin
2. Mix together cornmeal, flour, baking powder, seasoning, sugar, salt, cheese and Jalapenos
3. Beat together milk, oil and egg and stir into cornmeal mixture to make a smooth batter
4. Cook in preheated oven for 20-25 minutes until set and browned
5. Turn out of tin, cut into squares and serve warm

lola’s flower cupcakes

Ingredients

• 180g flour, sifted
• 180g caster sugar
• 180g margarine, soft
• 4 eggs, medium
• 2 teaspoon vanilla essence
• 200g butter, unsalted
• 500g icing sugar
• 2 tablespoon milk
• 12 oreos
• 180g chocolate frosting

Method

heat the oven at 190oc, Put the brown cupcake case in the cupcake tin, sift the flour into a large bowl, add sugar, margarine and 1 table spoon vailla, break eggs into bowl, stir everthing together with a wooden spoon until smooth, add the mixture into the cases qbout 3/4 of the case, bake for 15 minutes, when cool speard the frosting around the cupcake so theres no patches, stick the oreo on the cake, now make the butter creamby, putting the butter in a large bowl, then beating it with a wooden spoon until soft, sift about half of the icing sugar in to the bowl and stir, then sift the rest of the icing sugar over the mixture, add milk and table spoon of vailna essence, beat the mixtureuntil fluffy, add the buttercream into the pipeing bag and do 2 layers of petal buy squzing and fliking, Then admirer your work

A Pricey and Luxury Food called Macadamias

Seeds are visible in the picture is Macadamias. Ordinary found in north eastern Australia, but grew well in Hawaii. Macadamias are a pale beige bean has a hard outer shell, thick brown. So to break it down to-use tool breaker fruit, tend to be sold already peeled because it is difficult in the strip.

As a pricey, luxury food, they are primarily eaten raw or salted and served as a cocktail snack, but their creamy, waxy texture is increasingly appreciated in cooking, especially sweet baking. Macadamias also produce high quality oils and nut butters.

When finely crushed macadamias are a good crumb coating for chicken and fish. They can be used in desserts and biscuits and match particularly well with caramel, white chocolate, pineapple and ice cream. Macadamias can also be used in place of pecans in pecan pie, and as a substitute for exotic candlenuts in Indonesian cooking.

Spiced Glazed Almonds

Method

1. Heat the oil in a frying pan and add the almonds, stirring to coat. Sprinkle over the sugar, paprika and pepper. Cook for about 5 minutes, stirring constantly until the almonds are golden brown and the sugar has caramelised.

2. Spread the nuts out on a baking sheet to cool and harden, then break up as necessary before piling into serving bowls to serve.


Ingredients

• 1 tbsp olive oil
• 225g roasted salted whole almonds
• 4 tbsp sugar
• 1 tsp smoked or sweet paprika
• 1 tsp freshly ground black pepper

Ice Coffee Mocca

Ingredients:

500 ml hot water
1 tablespoon instant coffee
1 / 2 cans sweetened condensed milk chocolate
whipping cream to taste
50 grams of cooking chocolate, melted
Topping: cinnamon powder

HOW TO MAKE:

1. Prepare pour a glass with ice cubes to taste.
2. Brewed coffee with hot water, stir well, add sweetened condensed milk chocolate and stir well.
3. Pour into a glass, decorate with whipping cream and melted cooking chocolate, sprinkle with cinnamon powder.
4. Serve cold.

Es Teler Typical From Indonesia

Ingredients:

1 can of young coconut (young coconut meat in syrup)
1 can of jackfruit (jack fruit in syrup
Both of the above can be obtained from the oriental market

Method:

Drain the young coconut and jackfruit (water / sirupnya not discarded)
Cut into pieces of young coconut and jackfruit taste
Mix coconut and jackfruit back that have been cut into pieces with sirupnya earlier.
Halve the avocado and rake with a spoon and then input into a mixture of jackfruit and young coconut.
Add milk, sugar, vanilla and salt to taste.
Serve with ice cubes.
Vanilla / vanilla 1 teaspoon
4 pieces of avocado
sugar to taste
1 / 4 teaspoon fine salt
1 quart milk / dairy vitamin D (whole milk)
The five kinds of materials can be obtained at grocery
ice cubes to taste.

Avocado Ice

Ingredients:

- 1 medium size avocado fruit
- 5 teaspoons granulated sugar
- 1 tablespoon of ice cream
- 1 tablespoon chocolate syrup from Nestle or any other brand (can be purchased at the Grocery in plastic bottles)
- 3 pieces of ice cubes
- a little white water

Method:

- Halve the avocado, then rake in with a spoon, insert in the glass.
- Blend the avocado with a spoon to pound
- After a fairly smooth (optional) Mix sugar, ice cream and chocolate syrup.
- Stir until blended, then add ice cubes and a little water.
- Stir until mixed and ready to serve

Setup Guava Jackfruit

Ingredients:

250 ml water
125 gr sugar
3 cm cinnamon stick
2 cloves cloves
500 gr red guava fruit
250 grams of jackfruit, cut length
500 ml guava juice

Directions:

1. Cut guava into 8 parts.
2. Jerang water, insert the cinnamon and cloves to boiling. Lift. Enter your fruits. Allow to cool, add the cashew juice.
3. Keep refrigerated Serve cold.

Mango Juice Coctail

Ingredients:

1 kg of Harum Manis Mango
1 pack of 500 gram nata de coco
1 piece of pineapple, cut into pieces
1 piece of yellow melons, round shape round
1 packet for / jelly cut into pieces box
Mango syrup flavor

Directions:

Harum Manis Mango Blend
Combine nata de coco, pineapple, melon and gelatin
Add shaved ice / ice cubes
If you add the syrup is less sweet mango flavor

Assorted Fruit Punch

Ingredients:

100 grams of melon, cut into small small
100 grams of watermelon, cut into small round
Mandarin oranges 100 gr
1 SDK eating basil seeds
Orange juice 100 ml water
50 ml orange syrup
159 ml water
150 gr sugar
350 ml soda water
ice cubes to taste

Method:

Dissolve sugar in hot water until dissolved.
Chill and then mixed with lime squeeze, syrup and stir well.
Prepare a glass with melon, watermelon, mandarin orange and basil seeds.
Pour lemon juice in a glass of fruit syrup.
Enter soda water before serving.
Add ice cubes. Serve.

Eggless Mocca Ice Cream

Ingredients:

250 ml water
1 teaspoon gelatin powder
150 g granulated sugar (original recipe: 200 g)
500 ml of liquid milk
3 tablespoons cocoa powder, dissolved in 4 tablespoons water
2 teaspoons instant coffee powder, dissolved in 2 tablespoons hot water
250 ml heavy cream (whipping cream)

Making way:

Boil water, gelatin and sugar to a boil and dissolve. Enter the milk, cocoa powder and coffee. Boil, stirring frequently until boiling. Chill.
Pour batter into a plastic container or stainless steel. Freeze in freezer until thickened (2 hours). Remove, shake with mikser or blender until smooth. Freeze again.
Meanwhile, beat the heavy cream until fluffy and peaks form blunt. Store in refrigerator until used.
After the dough ice cream froze again, remove and beat again until smooth. Combine whipped cream in 3 stages into the ice cream has softened, stir through until blended. Freeze for the last time.
Before serving, remove the first and store in the refrigerator for soft and easy disekop.

Ice Pudding Green Tape

Ingredients:

1 pack green agar-agar powder
600 ml water
150 gr Sugar
250 gr Green Tape Ketan

Contents:

Young Coconut 1 pc
300 ml coconut milk
Red Syrup
Sweetened Condensed Milk
Ice Serut

Directions:

1. Boil water, mixed with agar-agar. Mix well and add sugar. After boiling, insert tape, stir well and cook briefly.
2. Pour into the pan, remove the steam heat and put in refrigerator.
3. Once cool, cut into cubes and pour into a glass. Add coconut young and coconut milk or milk.
4. Give shaved ice, add the sweetened condensed milk and red syrup.
5. Garnish with pandan leaves and serve.

Ice Cream Flavor Rich

Ingredients:

1 ltr Walls ice cream 2 in 1
Chocolate & Vanilla Chococips
250 g mango
250 g melon
250 g papaya
50 ml milk
Whipping cream
Cooking chocolate
Strawberry

How To Make:

Enter the taste of ice cream and milk into a blender, mix until smooth
Prepare the glass, good fruit on the glass. enter mango, melon and papaya.
Pour ice cream in glass fruit.
Add whipping cream, cook the melted chocolate, then decorated on the top.
Place the strawberry fruit and mint leaves as garnish.

Chocolate Ice Cream

Ingredients:

1 / 4 cup cocoa
1 / 2 cup granulated sugar
3 eggs yolks
1 / 2 cup whole milk
2 SDK MKN cornstarch
vanilla to taste

How To Make:

Cook sugar, milk and vanilla to a boil.
Combine with flour maizina, chocolate and water.
Enter kunung TELUS and milk little by little and then boiled again until boiling.
After boiling, remove and let stand until heat is reduced.
Enter into the refrigerator.
If you have hard ice cream means you are ready to serve.

Young Coconut Ice Cream

Ingredients:

1 / 2 ltr fresh sus
100 ml coconut water
1 SDK cornstarch, dissolve slightly in water
3 chicken eggs, take the yellow of course and then shaken
200 gr young coconut meat
100 mk heavy cream

How To Make:

Combine coconut milk and water then mix well
Cook over low heat while stirring continues until the heat
Enter the cornstarch liquid and then stirring constantly until boiling
Ambi little dough then mix with egg yolk.
Enter back into the batter. Cook until boiling then remove and keep on stirring until the steam is lost.
Add young coconut meat and cream and stir well.
After a rather cold, put in freezer until half frozen.
Stir again until blended and then store in freezer until frozen.
Serve in small glass cups

Potato Mushroom Schotel

Ingredients required, (6 persons):

* 300 grams of potatoes, thinly sliced
* 50 ml of liquid milk
* 150 ml of liquid milk
* 25 grams grated cheddar cheese
* 2 eggs, beaten off
* 1 / 2 teaspoon salt
* 1 / 8 teaspoon salt

Ingredients for filling:

* 100 grams of minced chicken
* 200 ml of liquid milk
* 200 grams of edible mushroom, split second
* 50 grams of green peas
* 2 cloves garlic
* 1 / 2buah onion, finely chopped
* 3 tablespoons flour
* 2 eggs beaten off

How to Make it:
Ingredients contents:

1. Saute garlic and onions until fragrant.
2. Add chicken. Stir until it changes color.
3. Add flour. Mix well.

Skin:

1. Pour milk, stir again until thick. Insert nuts
pods and mushrooms. Stir until nuts and herbs evenly.
2. Tata half of the potato pieces in a heat resistant dish
which has spread with margarine. Enter content material. Pour mixture
eggs, salt, pepper, cheese, cream and milk. Cover with potatoes and
sprinkle cheese. Enter in until cooked. Serve according to taste,
with tomato sauce or chili sauce.
Schottel Mushroom & Corn

Ingredients:

* Margarine for greasing casserole dish (pyrex) and sautéing
* 200 gr potatoes, sliced ​​crosswise 1 / 2 cm, season salt and pepper(If you want to believe soft, boiled potatoes before sliced)
* Cream of chicken soup (instant) of approximately 60-100 gr
* 500 ml of liquid milk, heat
* Grain sized onions, sliced ​​crosswise 1 / 4 cm
* 50 g bacon, chopped (or corned beef can be substituted)
* 200 grams of canned button mushrooms
* 200 grams of sweet corn (canned or fresh)
* 1 point bell pepper (green or red), sliced ​​crosswise 1 cm
* Celery leaves, chopped

Method:

1. Dissolve instant cream of chicken soup with fresh milk. Stir until average.
2. Meanwhile, heat the margarine in a skillet. Saute onion until wilted, enter bacon, mushrooms, corn, peppers.
3. Season with salt and pepper and stir (if there is added nutmeg and oregano) to taste.
4. Pour the solution in a stir chowder. Stir until thick and smooth.
5. Prepare a pyrex baking pan, spread with margarine. Pour stir into the pan.
6. Arrange potato slices on top, sprinkle with celery leaves chopped.
7. Preheat the oven, wait until quite hot.
8. Insert the baking pan, bake for about 30 minutes or until golden potatoes.
9. Serve hot.

Sausage Pizza

Ingredients required for 8 servings:

Leather or bread;
* 200 gr flour
* 100 gr grated cheese, for topping
* 100 cc warm water
* 30 cc of olive oil
* 1 teaspoon yeast
* 1 / 2 teaspoon fine salt

Ingredients for the content or the topping:

* 100 gr sausage, sliced ​​a little thin
* 100 gr minced meat
* 100 gr peeled pineapple, cut into medium-size and flat (to replaced paprika, if taste)
* 200 grams of tomato paste
* 100 cc chicken broth
* 2 cloves garlic, finely crushed
* 1 onion, thinly sliced
* 2 tablespoons seasoning bouillon powder
* 1 teaspoon nutmeg powder
* 1 teaspoon granulated sugar
* 2 tablespoons oil, for sauteing
* 1 / 2 teaspoon black pepper
* Salt to taste

How to Make it:

1. Saute all ingredients for the contents, until cooked. Set aside
2. Stir in flour, add salt, stir while pouring water
3. Add olive oil. Knead until dough until smooth.
4. Cover dough with a damp cloth. Let stand until dough is fluffy
5. Kempiskan dough, divide into two parts
6. Tipiskan dough on a baking sheet that has been ditolesi margarine. Add content or topping that has been sauteed. And add the grated cheese.
7. Bake until done, and lift

Lasagna Roll

Ingredients:

* 8 LBR ready-made lasagna, boiled in boiling water 5-8 minutes
* 1 / 2 recipe bechamel sauce

Ingredients Content:

* 300 ml beef broth
* 250 gr tomato concasse (skin peeled tomatoes)
* 1 / 2 teaspoon oregano
* 1 tsp black pepper powder
* 1 / 2 tsp sugar
* 1 / 2 tsp nutmeg powder
* 3 tablespoons, tomato paste
* Salt to taste
* 1 teaspoon cornstarch dissolved in 2 tablespoons broth
* 50 g roughly chopped mozzarella

Directions:

1. Contents: Mix beef broth, tomato concasse, oregano, salt, pepper black, sugar, nutmeg, tomato paste and stir well. boil until boiling. enter the cornstarch solution, stirring until thick, remove from heat.
2. Place the lasagna in a flat, apply 1 tablespoon of dough and 1 content tsp bechamel on top.roll, set in a heat resistant dish beroles butter, good in the dish, pour the contents of the remaining ingredients and mozzarella cheese chopped the top.
3. Bake temperature of 2000 degrees c roasted for 20 minutes
4. : For 4 people

Italian Salami Pizza

Ingredients:

* 1 tablespoon olive oil
* 2 cloves garlic, crushed
* 1 red pepper, chopped
* 1 tbsp tomato paste
* 1 can (400 g) tomatoes, crushed
* 1 / 4 teaspoon sweet paprika
* 1 tablespoon dried oregano
LBR * 2 large basil, shredded
* 1 tsp black pepper, crushed coarse
* Salt to taste
* 1 thin pizza base
* 150 gr mozzarella cheese, slice thickness of 5 mm
* 12-14 thin slices of Italian salami
* 1 can (45 g) anchovy fillets, drained, thinly sliced
* 1 cup pitted black olives
* The leaves of fresh oregano

Directions:

1. preheat oven to 210 degrees C (190 degrees gas)
2. Make a sauce from the earlier material:
3. Saute garlic and chili over medium heat for 1 minute, then add the tomatoes, paprika,oregano, basil, pepper and salt. simmer for 12 minutes over low heat. lift.
4. Spread sauce that has been cool on the pizza base, place the cheese, salami, anchovies and olives on top. bake 25 minutes until the base pizza golden brown. garnish with oregano leaves, if desired.
5. Cut and serve immediately

There are various types of Italian salami. Use what you like or salami use of new types for different variations.

Ham and pineapple pizza

Ingredients:

* 1 & 1 / 2 cup self-raising flour
* 30 g butter
* 1 / 2 cup milk
* 1 / 2 recipe pizza sauce
* 1 1 / 2 cup mozzarella cheese
* 150 gr boneless ham, diced
* 1 can (225 grams) pineapple, sliced​​, drained

Directions:

1. Pananskan oven at a temperature of 210 degrees Celsius (190 degrees gas)oles pan 30 cm. with oil. put the flour and butter in processor,process 20 seconds. add milk, process 30 seconds longer. transfer to container other hand, knead until smooth. form a circle 30 cm. put in baking pan folding edges inward to form the periphery
2. Rub the sauce over the pizza base set and mozzarella cheese, ham and pineapple which has been cut into small pieces on top, add remaining cheese
3. Bake 25 minutes until crispy pizza base and golden brown.
4. Cut and serve hot

Pastel eggs

Ingredients (a):

* 1 kg of boiled potatoes, mashed
* 3 eggs
* 1 ounce butter
* Spices seasoning
* Nutmeg smooth
* Salt to taste

Ingredients (b):

* 1 chicken boiled and then cut the meat
* 1 ounce of milk poured hot water
* 1 / 4 ounces of boiled and sliced ​​mushrooms
* 1 ounce of boiled papaya and cut flowers
* 1 ounce chopped onion
* 2 eggs hard boiled sliced ​​for garnish
* pepper, nutmeg smooth, cloves, seasonings, soy sauce, and a little salt cooked stew, that is sauteed and given little water
* Salt to taste

Directions:

1. All material (a) mixed into one. partially arranged above pirex, then stew / ingredient (b) placed on it again and closed with material (a) a half-section again. after it is baked until cooked.
2. Garnish with sliced ​​boiled egg. serve.

Pizza

Pizza Base Ingredients:

* 1 packet (7 grams) gist
* 1 / 2 teaspoon salt
* 1 / 2 teaspoon sugar
* 1 cup warm water
* 2 1 / 2 cup flour
* 2 tablespoons olive oil
* 2 tsp semolina or polenta

Material Variations Basic Pizza:

* wholemeal:
* 1 / 2 cup white flour
* 1 cup wholemeal flour

Basic Pizza cornmeal:
* Use 2 cups flour
* 1 / 2 cup polenta cornmeal

Pizza Sauce Ingredients:
* 1 tablespoon olive oil
* 1 onion sliced
* 2 cloves garlic, crushed
* 1 can (425 grams) peeled and crushed tomatoes
* 1 teaspoon dried basil
* 1 teaspoon dried oregano
* 1 tsp sugar, salt and pepper

How to Make Basic Pizza:

1. Combine yeast, sugar, salt and water in a bowl. plastic lid, put in a warm place for 10 minutes until frothy. flour sifter, add yeast mixture and stir so the dough.
2. Knead dough for 5 minutes until elastic. for basic pizza thick, spread into a circle 35 cm. for the thin, to the 2 dough, spread a circle 35 cm.
3. Rub pan with oil, sprinkle with semolina / polenta. put on pan. folding around the edge of the pizza base. put the top layer, then cook.

How to Make Pizza Sauce:

1. Saute onions over low heat 5 minutes add onion white,
2. Saute 1 minute longer
3. Enter the tomatoes, sugar and other spices, cook until thick, add salt and pepper. chill.

Super Seafood Pizza

Ingredients:

* 250 g green prawns
* 80 g mussel
* 150 gr octopus
* 200 grams of green mussel
* 1 1 / 2 cup water
* 1 / 2 cup white wine
* 1 / 2 teaspoon fresh chili pepper, chopped
* 1 thin pizza base
* 1 cup grated mozzarella cheese
* 1 tablespoon capers
* 1 tbsp fresh parsley, finely chopped

Sauce Ingredients:

* 1 tablespoon olive oil
* 1 clove garlic, crushed
* 2 tablespoons scallions, finely chopped
* 1 tbsp tomato paste
* 3 large ripe tomatoes, peeled, cored and chopped
* 1 tbsp. fresh parsley, finely chopped

Directions:

1. preheat oven to 210 degrees C (190 degrees gas)
2. Peel the shrimp, remove and discard the washing blood vessels blood vessels mussels.
3. Wash octopus, remove the muzzle and the inside of the body, cut two meat
4. Brush the scallops, remove growled boiled water, wine and pepper until
5. Boil reduce the heat.
6. Seafood Boil shrimp one at a time 2 minutes, lift the drain mussel 1 & 1 / 2 minutes, 2 minutes octopus, clams boiled in a pot covered during
3 minutes until the shells open flue is closed shell peeled or taking part are presented. set aside.

How to Make Sauce:

1. Saute garlic and onion over low heat for 2 minutes. add tomato paste and cook, stirring 1 minute longer.
2. Enter a tomato sherry and parsley cook for 6 minutes or until sauce thickens lift and allow to cool.
3. Spread pizza base with the sauce, scatter cheese. seafood set on top, sprinkle capers and parsley
4. Bake 30 minutes until golden brown pizza base
5. Cut into pieces and serve hot with immediately.

Macaroni Fish

Ingredients needed:

* 150 gr short macaroni, boiled, drained
* 150 gr snapper, steamed for 10 minutes
* 150 gr peas, boiled briefly, remove and drain
* 470 ml of liquid milk
* 60 gr flour
* 60 g margarine
* 25 g grated cheddar cheese, to the top
* 1 / 4 teaspoon fine salt
* 1 / 4 teaspoon nutmeg
* 1 / 4 teaspoon pepper

How to Make it:

1. Melt the margarine, put flour, stirring. Pour milk little by little, until exhausted.
2. Enter the macaroni, peas, and fish. Give also salt, pepper, and nutmeg. Stir until blended and remove from heat.
3. take a flat plate, serve macaroni in a dosage form of fish.
Do not forget to add tomatoes, and peterceli for the eyes and fins. And lastly sprinkle the surface with grated cheese.
4. Macaroni fish ready to be served with fish shape. Sure baby happy to gobble it up.

Spaghetti Bake

Ingredients:

* 1 pack spaghetti
* 250 gr minced meat

Minced Materials:

* 2 cloves garlic
* 1 onion nuah

Mixed Materials:

* 3 eggs disturbed
* 100 cc liquid milk
* 75 g grated cheese
* Salt to taste
* Pepper powder to taste

Directions:

1. Saute garlic and onions until softened, enter minced meat. add 1 / 2 cup water, season salt and pepper powder. cook until the water runs out.
2. Boil spaghetti until done, drain, stir in 2 tablespoons margarine.
3. Grease a heat proof dish with margarine, pour 1 / 2 part spaghetti, smooth. cover top with remaining spaghetti. pour milk mixture and egg over it, sprinkle the surface with grated cheese. grilled until done (approximately 30 minutes).

For 10 Cut

Pizza Noodles

Ingredients:

* 200 ml water
* 1 packet (100 grams) instant noodle
* 4 eggs, beat off home
* 1 / 2 teaspoon salt
* 25 gr onions, sliced ​​square 1x1 / 2 cm
* Spices in packs of instant noodles
* 1 tablespoon cooking oil

Topping Ingredients:

* 100 grams bacon, cut small square
* 50 grams of red pepper, sliced ​​small square
* 4 tablespoons grated cheese

Supplementary Material:

* Leaf lettuce
* Tomato Sauce

Directions:

1. Preheat oven to 180 ° c. Boil water in a saucepan,enter the noodles. cook for 3 minutes until the noodles cook. lift and drain.
2. Mix the noodles with beaten eggs, salt, onions, and spices contained in packets of noodles. stir until blended.
3. Heat oil in pan diameter 20 cm above the fire medium. pour the noodle dough and flatten. cook until edges mature (5 minutes).
4. Sprinkle bacon, peppers, and shredded cheese to top pizza noodles.lift, then bake in oven until cooked (5 minutes). chopped 8

How to Serve:

1. Serve with lettuce and tomato sauce.
2. Note:
3. Follow the way of cooking noodles. if boiled too long, noodle would be too soft, so the noodles will become soggy pizza.

Tips:

Pizza noodles can be cooked without oven.caranya: after sprinkled cheese, meat smoke and pepper, cover skillet. ± cook over low heat 5 minutes. if necessary, turn the noodles and cook pizza again, for the average mature.

Bake Pastel

Ingredients:

* 1 can of corned 340 gr / ground beef
* 150 gr carrots cut into the box
* 100 g frozen peas
* 2 tablespoons cooking oil
* 1 cup milk
* 2 eggs
* 2 tablespoons butter
* 2 egg yolks btr
* 500 gr potato
* 1 / 2 teaspoon nutmeg and pepper powder

Directions:

1. Saute carrots and enter some corned, peas, milk then cook it to boil for 5 minutes.
2. Turn off the flame enter the egg mix well.
3. Boil the potatoes and puree, put all the spices mix well.
4. Enter corned stir in fire-resistant glass bowl, then cover smooth the top with the potatoes about 3 / 4 section, and enter remaining corned, cover again with the potatoes finely. Bake in the oven medium.

Macaroni Complete Nutrition

Ingredients:

* 25 gr cooked macaroni, drained
* 1 tbsp chopped spring onion
* 1 tablespoon margarine
* 25 gr grated carrots rough
* 1 chicken eggs
* 10 g grated cheese
* A little pepper, nutmeg, maggi, salt
* A little broth / water

Directions:

1. 1, saute with butter leeks, carrots until softened berries little
2. Water / broth
3. Enter the macaroni, stir.
4. Enter the beaten egg first, stir well, put grated cheese, pepper,nutmeg, salt and maggi,stir, remove from fire.
5. Serve while hot.

Spaghetti Meat meatball

Ingredients:

* 400 grams of minced meat
* 1 onion chopped fine
* 40 g butter / margarine
* 1 / 2 cup tomato sauce, oregano
* 2 blocks honig Beef Bouillon (dissolved in 1 cup water warm)
* 75 grams bread flour
* 1 eggs
* 450 gr spaghetti honig
* 100 gr grated cheese
* Salt to taste
* Pepper to taste
* Nutmeg to taste

Directions:

1. Combine ground beef, bread crumbs, onion, eggs, salt,pepper and nutmeg.
2. Form into small meatball and fried in butter / margarine (not too hot).
3. Enter the tomato sauce, oregano and beef Bouillon and continue honig cook for 15 minutes over medium heat.
4. Meanwhile, prepare spaghetti according to directions on the packaging.

How to Serve:

* Place the spaghetti on a plate and pour the meatball oval and the sauce on top.
* Sprinkle grated cheese on top.

Spaghetti

Ingredients:

* 1 packet spaghetti
* 200 ml water
* 2 tablespoons oil
* 1 tablespoon salt
*: sauce ingredients:
* 2 tablespoons olive oil / vegetable oil
* 1 onion btr
* 6 LBR beef bacon / ham / beef sausage, thinly sliced ​​lengthwise
* 750 gr red tomatoes, remove skin and seeds, roughly chopped
* 1 red bell pepper, sliced ​​lengthwise
* 1 / 2 teaspoon salt
* 1 / 2 teaspoon finely ground black pepper
* 100 gr parmesan cheese

How to Make Spaghetti:

1 Boil water, salt and boiling oil hinga
2 Put the spaghetti, boiled for 12 minutes until cooked, remove from heat.

How to Make Sauce:

1 Heat oil and saute onion until wilted.
2 Put the beef bacon / ham / beef sausage, stirring, for 3 minutes.
3 Put the tomatoes, paprika, salt and black pepper, and cook for 5
minutes

How to Serve:

* Serve with a sprinkling of parmesan cheese

Spaghetti Skotel

Ingredients needed:

* 1 pack spaghetti
* salt to taste
* ½ tablespoons oil

Sauce ingredients:

* 2 cloves garlic
* 40 grams of finely chopped onion
* 2 tablespoons butter
* 50 grams of wheat flour
* 800 cc liquid milk
* 200 grams cream cheese
* 3 pieces of cut broccoli florets, boiled briefly in water laced with salt.

How to make:

1. Boil spaghetti in water that had been spiked with salt. Drain and drizzle with oil. Set aside.
2. Saute garlic and onions in the melted butter. Add flour. Stir until brown.
3. Tuangsusu little by little. Stir until slightly thick. After boiling, add cream cheese and salt. Mix well.
4. Grease a fireproof mold with butter. Pour half of batter sauce. Arrange some broccoli on top. Place in oven until spahetti half-baked. Pour batter, stacking the remaining broccoli. Sprinkle with remaining sauce. Bake until cooked.

Meatloaf Macaroni

Ingredients:

* 1 340 grams of canned corned
* 2 eggs
* 100 gr bread flour
* 1 cup fresh milk
* 1 / 2 sliced ​​onions
* 250 g elbow macaroni
* Grated cheese to taste
* Pepper to taste
* Salt to taste

How to Make it:

1. Preheat the oven, boiled macaroni
2. Combine all ingredients in a bowl stir. Until well blended. Enter macaroni mix well.
3. Enter the batter into the pan cake / bread, which first spread with butter. Sprinkle grated cheese on top.
4. Bake for 45 minutes. Once cooked, remove and let stand for 10 minutes.

Pasta Primavera

Ingredients needed:

* 50 g dry fettuchini
* 150 grams chicken breast meat, sliced ​​lengthwise
* 75 g broccoli, remove from the flowerets into small pieces, boiled moment
* 75 g carrot, peeled and finely crushed
* 2 tablespoons oil
* ½ teaspoon salt
* 1 clove garlic, minced
* ½ teaspoon dried basil
* ½ teaspoon chopped peterceli
* 50 gr mayonaisse
* 2 tablespoons cheese Permesen
* 500 ml of water to boil

Directions:

1. Boil fettucini with salt and 1 tablespoon oil until cooked.Remove and drain
2. Heat 1 tablespoon oil, saute garlic and chicken meat until it changes color
3. Enter the broccoli, carrots, salt, basil and peterceli. Mix well. And lift.
4. Mix and stir fry vegetables and fettucini with mayonaisse
5. Sprinkle cheese Permesan.
6. Pasta Primavera ready to be served.

Purée Italian Food

Ingredients needed:

* 1.5 kg old potatoes
* 75 ml of liquid milk
* 2 tablespoons butter
* ½ teaspoon salt
* 2 stalks perseli, finely chopped

How to Make Mashed Potatoes:

1. Peel the potatoes, then steam until tender.
2. While hot, mash potatoes.
3. Add whole milk, 2 tablespoons butter, and salt. Then stir until blended and smooth.
4. To enhance your appearance you can add a teaspoon of leaves finely chopped parsley. Mashed potatoes can be served directly or put it in a pastry bag and forms a spray of flowers pretty on a serving plate.