Tuna sardines Home made

 Material;
1 kg pidang cob
8 pcs of red onion, thinly sliced
4 cloves garlic slices should
5 pcs green chili, finely sliced oblique
5 pcs red chili. fine diagonal slices
2 stalk lemongrass, take a white, finely sliced
1 cm galangal, thinly sliced
1 cm ginger, thinly sliced
2 bay leaves
1 / 2 teaspoon salt
1 / 2 tsp sugar
250 ml thick coconut milk
1 btnG spring onion, thinly sliced

How to make;

1. Pidang clean cobs of thorns and the skin. Cut the meat and then box-katik gorang until slightly dry. remove and drain.
2. Heat the cooking oil, saute onion and garlic until fragrant and enter the green chili, red chili, lemon grass, galangal, ginger, bay leaves, salt and sugar
3. Enter pindang cob fried, stir well. pour coconut milk and green onion slices and stir until the spices to infuse.
4. Cook until sauce right.
For 4 people.

Chicken Rice Hainam

 Material:
1 head (approximately 750 gr) chicken, allowed two
1.5 ltr water
2 cloves garlic
3 cm ginger
1 / 4 tsp pepper powder
2 tablespoons fish sauce
1 tablespoon salt
cooking oil
500 g rice, washed
600 ml chicken broth
3 cloves garlic
2 cm ginger
1 / 4 tsp pepper powder
1 teaspoon salt
1 tsp sesame oil
1 tablespoon soy sauce
cooking oil
Chicken broth;
750 ml broth
1 stalk spring onion, thinly sliced
1 / 4 tsp pepper powder salt

How to make;
1. Boil 1.5 liters of water, boil the chicken for 15 minutes, remove chicken and drain. set aside broth for cooking rice chicken soup funds.
2. Puree garlic and ginger and stir-fry until well fragrant. enter the boiled chicken. Add pepper, fish sauce, and salt.
3. Add 50 water and cook until cooked.
Remove and drain and cut into pieces
4. Puree garlic and ginger and stir-fry until fragrant. enter the rice and stir well. given sesame oil, soy sauce, pepper and salt. Pour the broth, stir and cook until water is absorbed and then steamed until cooked.
5. Make chicken broth; simmer the broth, season salt and pepper. Cook until boiling. sprinkle with scallions.
6. Serve rice with chicken and gravy hainam
for 6 people.

Cook Fish Arsik

Materials:
1 kg carp
1 / 2 teaspoon salt
1-2 pcs lemon, take the water
2 pcs kecombrang and flowers, cut
6 cup bay leaves, roughly sliced
6 pcs chive
2 bunch basil leaves
15 stalk lemongrass, crushed
4-5 pcs kendis acid

Spices that:
100 gr red chilies
50 g pecans, toasted
2 segment finger ginger
2 segment turmeric finger
1 vertebra finger galangal
10 pcs red onion
2 cloves garlic
2 tsp salt
1 tsp andaliman

how to make:
1. remove scales, gills and belly then wash and drain fish.
coat fish with lime juice and salt, allow 10 minutes
2. Mash kecombrang rod, give water and then wring it out until about 350 ml
3. Stomach contents of fish with lemon grass and leaves mangkokan kecobrang flowers, and some seasoning
4. elementary Cover the pan with lemon grass and flowers kecombrang, leaf cup, chive leaves, and in part seasoning
5. Lay the remaining fish and other ingredients. pour water kecombrang. Cook over low heat until cooked and the water runs out, if necessary, add boiling water.
For 4 servings

Taoco Shrimp Leunca

Materials:
200 gr medium prawns
200 gr know, diced
100 gr Leunca
2 board petai, split second
200 ml water
2 stalk serei, crushed
5 tablespoons taoco
5 pcs green chili, sliced oblique
5 pcs red chili, sliced oblique
1 pc tomatoes, sliced
1 / 2 teaspoon salt
cooking oil

Seasoning TheMashed:
5 pcs red onion
3 cloves garlic
6 pcs red chilli
1 teaspoon shrimp paste

How to Make:

1. Clean the shrimp, remove tails, set aside, fry. Fry know until cooked brown. Remove and set aside.
2. Saute spices smoothed with lemongrass, and lime, and galangal until fragrant
3. Add taoco, green peppers, red peppers, and tomatoes. enter the shrimp, cook until shrimp beruba color.
4 enter Leunca, petai, and salt. Cook until done, remove and serve
for 4 people

Tofu food Gejrot

 Material;
2 pcs know white china, each cut into 4 pieces fried onions cooking oil

Sugar water;
250 water
100 gr brown sugar
1 clove garlic
4 pcs chili sauce
2 red cb
1 tablespoon soy sauce
1 teaspoon salt

How to make;1. fry until cooked and dried out brown, remove and drain
2. Red and white onion puree, cayenne pepper and hot pepper sauce and then put in sugar. add up soy sauce, stir well.
for 4 people

Porridge Soup

 Material:
2 pcs chicken breast
4 pcs red onion, thinly sliced
1 clove garlic, thinly sliced
 2 stalk green onion, cut into 1 cm
1 / 2 tsp pepper powder
1 / 2 teaspoon salt
300 gr rice
2 bay leaves
50 g glass noodles, soaked until soft, tririskan
100 g cabbage, thinly sliced
4 tablespoons taoco
2 tablespoons soy sauce fried
2 tablespoons cooking oil

For sauteing
complementary: fried onions and crackers starch
How to make;
1. Boil chicken until tender, remove and drain, suwir-suwir meat, set aside
2. Saute onion, garlic, and scallions until softened, then insert it into the chicken broth. cook until boiling then Dab pepper and salt. cook briefly until the seasoning recipe, remove from heat.

How to serve;
Put a serving of porridge in a bowl, glass noodles cabbage row, taoco, suwir chicken soy sauce, and spiced nuts, add fried onions and crackers kanji.
 for 4 people.

Beer Pletok

 Material:

• 1000 milli water
• 100 grams of ginger, thinly sliced.
• 2 pieces of Pandan leaves, then cut into pieces.
• 2 stalks Serai, crushed.
• 5 pieces of Citrus Leaves
• 3 Item Cloves
• 4 cm Cinnamon
• 1 / 2 Grain Seeds Nutmeg
• 250 gr Pelem

Directions:
1. Combine ingredients in a pot, go to the boil. Reduce the heat and cover pan.
2. Cook for 20 minutes until the aroma out. lift and serve while warm.
Presented to 4 Persons

=================== Good Luck ===========================