Beef Seasoning Balado

Ingredients and seasonings:

¼ kg of beef, cut according to taste

Brown sugar

2 bay leaves

2 cloves of garlic

2 Spring onions

5 red chilies

1 ripe tomato

1 segment of galangal

Sugar to taste

Tamarind water to taste

Coriander to taste

How to cook :

1. Clean the cut meat until clean,
2. Then boil until soft,
3. Enter the crushed galangal, crushed coriander, bay leaves, brown sugar and tamarind water.
4. Let stand on fire until the spices are completely absorbed.
5. If it is soaked, remove and drain the meat then fry.
6. Then puree the onions, garlic, chilies and tomatoes.
7. If it's smooth, saute until fragrant.
8. Put the fried meat in the stir fry
9. Add a little salt and sugar.
10. Stir until evenly distributed and the spices are absorbed,
11. If so, it can be lifted.
12. Balado seasoned beef is ready to serve,
13. More delicious when enjoyed with white rice that is still warm.

Stir-fry Beef and Mushrooms

Ingredients and seasonings:

150 grams of beef, thinly sliced

1 teaspoon vegetable oil

2 garlic cloves, crushed and chopped

1 spring onion, cut 5 cm

1/2 sliced ​​onion

1/4 teaspoon beef Royco

1/4 teaspoon black pepper

2 tablespoons butter

1 tablespoon sweet soy sauce

100 grams of button mushrooms, sliced ​​large

1 1/2 teaspoons salt

How to cook it:

Mix together: beef, garlic, Royco beef flavor, black pepper and vegetable oil. Then stir the mixture well until all mixed.

Saute the meat mixture with butter until fragrant and brownish, add soy sauce, salt, a little beef Royco, button mushrooms and saute until soft. Then add the green onions and onions and cook until cooked.

Remove and serve while warm with rice.

Shellfish And Meat Soup

Ingredient:

• 500 ml of meat broth
• 250 ml fish / seafood broth
• 2 garlic cloves, crushed, chopped
• 3 tablespoons soy sauce
• 2 cm ginger, roasted, crushed
• 1 lemongrass, crushed
• 1/2 teaspoon black pepper, crushed slightly finely
• 1/2 teaspoon sesame oil
• 1 teaspoon salt
• 300 grams of white clams or other types of shellfish that are alive, wash
• 100 grams of beef for sukiyaki
• 100 grams of radish, thin shaved
• 100 grams of chrysanthemum leaves, clean

How to make:

• Bring the broth to a boil with garlic, soy sauce, ginger, lemongrass, pepper, sesame oil and salt.
• Enter the clams, boil until open.
• Add the meat slices, boil until cooked
• Add chrysanthemum leaves and radish, simmer until wilted.
• Serve hot with bottled chili sauce or soy sauce.

Black Pepper Crab

Ingredients:

• 3 tablespoons of cooking oil
• 2 shallots, thinly sliced
• 2 white cloves, thinly sliced
• 10 large red chilies, finely chopped
• 3 tablespoons granulated sugar
• 2 tablespoons of roasted shrimp, puree
• 2 tablespoons black pepper, puree
• 2 tablespoons sweet soy sauce
• 2 tablespoons of oyster sauce
• 1 tablespoon of taoco
• 1 teaspoon salt
• 1 kg of crab, boiled, each cut into 2 pieces
• 1 spring onion, thinly sliced

How to make:

1. Heat 3 tablespoons of cooking oil in a skillet over medium heat, saute onion and garlic until fragrant.
2. Add chili, sugar, shrimp, black pepper, soy sauce, oyster sauce, taoco and salt, mix well.
3. Add the crab and water, stir and cook until boiling.
4. Continue to cook while stirring until the spices are absorbed and the sauce thickens, remove from heat.
5. Transfer the food to a serving container, sprinkle with sliced ​​green onions, serve while hot.

Black Pepper Beef

Ingredients:

Deep beef, thinly sliced ​​- 350 grams

Red peppers, cut into squares - 1/2 fruit

Green peppers, cut into squares - 1/2 fruit

Onions, roughly sliced ​​- 1 whole

Ginger, sliced ​​matches - 1 segment

Oyster sauce - 1 tablespoon

Sweet soy sauce - 1 tablespoon

Palm sugar / granulated sugar - 1 teaspoon

Water (add if less) - 500 ml

Salt to tast

Ground pepper - 1/2 teaspoon

Oil for sauteing - 2 tablespoons

Marinating the meat:

Oyster sauce - 2 tablespoons

Sweet soy sauce - 3 tablespoons

Soy sauce - 2 tablespoons

Coarsely ground black pepper - 1 tbsp

Step:

1. Mix the refrigerator for at least 1 hour so that the seasonings are absorbed.
2. Heat oil, saute garlic and onion until fragrant.
3. Enter the sliced ​​ginger, mix well.
4. Enter the meat and the remaining marinade, stir until the meat changes color.
5. Enter the oyster sauce, sweet soy sauce, sugar, salt, pepper, mix well.
6. Pour water, cook until the meat is tender. Water can be added if the meat is not yet tender.
7. Add the red and green peppers, stir until slightly wilted. Adjust the taste.
8. Cook until the sauce thickens.
9. Lift. Serve warm.

Tips:

To make it easier to slice the meat to get thin slices, store the meat in the freezer until it is half frozen, then slice it thinly using a sharp knife.

Fuyunghai

Ingredients:

Chicken eggs, beat off - 4 grains

Carrot, grated - 1 piece

Green onions, sliced ​​- 2 pieces

Beans, thinly sliced ​​- 2 pieces

Shrimp, cut into pieces - 8 tails

Chicken meatballs, cut into pieces - 5 pieces

Chopped chicken breast - 100 grams

Salt - 1.5 teaspoons

Pepper - 1 teaspoon

Oil - to taste

Sauce ingredients:

Tomatoes, cut - 1 piece

Ketchup - 2 tablespoons

Peas - 3 tablespoons

Onions, sliced ​​- 1 whole

Margarine / Butter - 2 tablespoons

Salt - 1 teaspoon

Sugar - 1 tablespoon

Enough water

Step:

• Saute shrimp, meatballs, chicken and vegetables until cooked.

• Put the stir fry into the egg beaten. Mix well.

• Heat a little oil in a flat skillet. Fry eggs until cooked. Remove and set aside.

• Heat Butter. Sauté the onions until smooth.

• Enter the tomatoes, cook until the tomatoes are wilted.

• Add all the remaining sauce ingredients. Cook until it's boiling or bubbling. Adjust the taste.

• If it's too thick, you can add a little water. Cook again until it boils. Lift.

• Arrange the eggs on a plate. Flush with sauce. Ready to be served.

Tips:

Chicken eggs can be replaced using duck eggs for a more savory dish

Use a non-stick flat skillet for a beautiful round fuyunghai without blemishes.

Rendang Padang

Ingredient:

Beef - 1 kg

Thick coconut milk, from 7 coconuts - 1.5 liters

Spices:

Lemongrass, crushed - 3 stalks

Cinnamon - 10 cm

Nutmeg - 1/2 grains

Kandis acid - 1 chip

Cloves - 7 grains

Cardamom - 9 grains

Lawang flowers - 2 pieces

Turmeric leaves, chopped then conclude - 1 sheet

Bay leaves - 5 pieces

Lime leaves - 7 strands

Ground spices:

Garlic - 9 cloves

Shallots - 20 grains

Curly red chilies - 100 grams

Ginger - 1 thumb

Young galangal - 1 thumb

Lemongrass, take the white part - 2 sticks

Cinnamon - 5 cm

Salt - 2 teaspoons

Step:

In a saucepan, put coconut milk with spices and ground spices. Cook, stirring constantly, until the coconut milk releases the oil.

Enter the meat then continue cooking until tender, stirring occasionally. Lift.

Ready to be served.

Tips:

For a stronger and more delicious rendang aroma, divide the two spices such as cloves, cardamom, and anise. Some of it can be mashed with other spices. Some others can be put directly or join cooked whole.

The level of dryness of the rendang can be adjusted according to taste by adjusting the length of cooking time.

Korean Typical Bulgogi

Ingredients:

Meat, portion has - 300 grams

Garlic, chopped - 3 cloves

Onions, sliced ​​- 1 piece

Ginger, sliced ​​- 1 segment

Oyster sauce - 2 tablespoons

Sweet soy sauce - 1/2 tablespoon

Soy sauce - 1/2 tablespoon

Salt - 1/4 teaspoon

Ground pepper - 1/4 teaspoon

Black pepper - 1/4 teaspoon

Sesame oil - 1/2 teaspoon

Oil, for sauteing - 1 tbsp

Water - 100 ml

Sesame, roasted - to taste

Step:

Cut the meat thinly.

Season the meat with oyster sauce, sweet soy sauce, and soy sauce. Stir until the meat is well coated with the sauce. Store the meat in the refrigerator for 20 minutes.

Heat the oil. Saute garlic, onion and ginger until fragrant.

Add ground pepper and black pepper. Sauté again briefly.

Enter the meat and stir until it changes color.

Pour the water then stir and cook until the water is slightly reduced.

Pour in sesame oil and add salt. Stir well then remove.

Ready to serve with a sprinkling of sesame seeds.

Tips:

If you want it to be spicier, you can add the amount of pepper according to your taste.

Beef Stew

 

Ingredients:

•  Beef rib - 1 kg
•  Laurel - 3 pages
•  Orange leaf - four leaves
•  Curved, flattened out - 3 cm
•  Lemondown, turn - 3 bars
•  Cinnamon - two centimeters
•  Cassia/pith - one perm
•  Pepper powder - 1 teaspoon
•  Salt - 1 teaspoon
•  Sugar sands - half a teaspoon
•  Water - 1 liter
•  Coconut milk - 400 ml
•  Cooking oil - 3 tablespoon
•  Subtle seasonings:
•  Onions - 12 fruits
•  Garlic... eight cloves
•  Pecan, stir-8 grains
•  Coriander, stir-fry - 2 teaspoons
•  Turmeric, burn - 2 cm
•  Cumin -- 1/4 teaspoon
•  Ginger. - 2 cm.

Step:

• Beef stew with a pressure cooker for 15 to 20 minutes. Lift up. Open the ribs.
• Heat the oil. A smooth saute along with laurel, orange leaves, a bristle, and a tangle to smell.
• Put in the beef ribs. Pour water and coconut milk. Cook while it is stirred to boil.
• Add cinnamon, cassia/peeks, pepper, salt, and sugar. Stir and cook until the gravy shrinks and thicken. Lift up.
• Ready for presentation

Tips:

If they like spicy peppers, they can add whole peppers or cayenne peppers according to taste.

Roasted Tail Soup

Ingredients:

•  Ponytail - 1 kg
•  Carrots, half a dozen slices
•  Potatoes, dices - two pieces
•  Tomato, diced - two pieces
•  Garlic, black - 3 cloves
•  Leek, thin slice - 2 sticks
•  Celery, thin iris - 2 sticks
•  Ginger, bring it up - 3 cm
•  Three-grain cloves
•  Salt - 1 teaspoon
•  Sugar - 1 teaspoon
•  Pepper powder -- half a teaspoon
•  Nutmeg powder - 1 teaspoon
•  Oil, for stir-insufficient

 Submerge:

 Garlic, puree - 4 cloves

 Onions, mashed 4 grains

 Oyster sauce - 2 tablespoons

 Sweet sauce - 4 tablespoon

 Salt - half a teaspoony

 Pepper powder -- half a teaspoon

 Margarine - 1 tablespoon

Step:

• Boil the cow's tail till it melts. Up and drain. Set aside the boiling water.
• In the container, mix all the soaked materials evenly. Put cow tail in the soak. Leave it alone for one hour. Set aside.
• Boil back the water of tail stew. Set aside.
• Heat up a little oil. Fry the garlic until it smells good, then lift it up and put it into the stew. Stir well.
• Put ginger, cloves, salt, sugar, pepper, and nutmeg. Stir well and cook to boil.
• Add carrots, potatoes, and tomatoes. Cook till the vegetables are done. Put out the fire.
• Take the spicy tail. Burn on a live fire or on a barbecue, smothered with leftover spices that have been added to the margarine. Burn tail well on both sides. Lift up.
• Presentation: set fire to the plate. Pour the soup with its vegetables in a separate bowl, garnish it with leeks and celery. Ready to go.

 Tips:

Boil the cow's tail twice and drain the first used stew to make the soup soup unplaited.

Rolade Beef

 

Ingredients:

•  Minced beef - 250 grams
•  Bread flour - 50 grams
•  Garlic, finely chopped -- 1 siung
•  Onions, mince it gently - 25 grams
•  English ketchup -- half a spoon
•  Sugar sands - half a teaspoon
•  Pepper powder - half a teaspoon
•  Nutmeg powder - 1/4 teaspoons
•  Salt - half a teaspoon
•  Powdered milk - 1 tablespoon
•  Eggs - 1 grains

 Omelets:

•  Eggs - 1 grains
•  Salt - to taste

 Sauce item:

•  Margarine for stir-2 tablespoons
•  Onions, a long slice - - half the fruit
•  Wheat flour - 2 tablespoons
•  Consomme water - 500 ml
•  English soy sauce - 2 tablespoons
•  Sweet sauce - 1/2 tablespoon
•  Salt - half a teaspoon
•  Pepper - 1/4 teaspoons
•  Sugar-to taste

Step:

 

• Heat a margarine, saute an onion to smell good.
• Add some flour. Stir well.
• Pour the broth a little at a time as it is stirred smooth.
• Add English ketchup, sweet sauce, salt, sugar and pepper. Stir until the sauce ripens.
• Lift it and set it aside.
• How to make rolades:
• Shuffle the egg, add a little salt. Make a thin omelet, set it apart.
• Mix all the ingredients and spices for rolade, stirring them out evenly.
• Take a sheet of omelets, spread unequal rolade dough on the omelet's surface. Roll and roll. Then wrap it in plastic or banana leaves.
• Steamed in at least 30 minutes. Lift it and chill.
• Take a roll of rolade, cut it with the thickness you want.
• Heat a little cooking oil on a flat pan.
• Deep-fry it and turn it until it's all brown on the side.
• Pick up and serve with the sauce.

 

Tips:

If you wrap it in plastic before the calluses of the plastic surface, you stick it with a needle so that when the plastic pot is not bulging.

Beef Steak

 

Ingredients:

1.  Has a cow - 1/2 kg
2.  Brown sugar - one pair
3.  Sweet soy sauce - 2nd pair
4.  Salt - to taste
5.  Sugar - not enough
6.  Cow stock - 600 ml
7.  Onions, slice - 1/2 grain
8.  Leek, slice - 1 stem
9.  Water to boil -- enough
10.  Oil for stir-fry -- 4 resources
11.  Fried Onions for bathing-enough

 Subtle seasonings:

 - Onions - eight cloves

 - Garlic - 4 cloves

 - Pepper grains - 1 SDT

 gingerbread

 - Nutmeg - 1/4 seeds

 Spices:

 -  anise - one piece

 - StarCinnamon - 3 cm

 - Cardamom - two pieces

 - Three-grain cloves 

Step:

• Clean up the meat, cut it up according to taste. Stewed through cooked meat.
• Spare some of the boiling water, filter and take 600 ml of the boiling water.
• Saute spices to an aromatic aroma, add spices, stir until all the seasoning is done.
• Add boiled meat, broth water, brown sugar, sweet ketchup, salt and sand sugar. Boil it over and gravy it penetrates.
• Add Onions and leeks, stirring until they wither. Adjust the taste.
• When the gravy starts to thicken, lift up. Serve with garlic fries.

Balado Squid Recipe

 Ingredient:

 8 fresh squid

 Two orange leaves, iris

 2 plates of white rice

 Water to taste

 Cooking oil to taste

 

Condiments, rough mash:

 2 cloves garlic

 5 red Onions

 2 green tomatoes

 3 a green pepper fruit

 2 portion fruits, vegetables

 Plastic teaspoons salt

 Teaspoons of sugar

 

Appendages:

 - Cucumber, cut it

 - Basil leaf

 - autism

 

How to create

 1. Clean squid, dump the black ink bag. Heat the oil, fry the squid for a while.

 2. Heat up 2 tablespoons of cooking oil, sauteed herbs and orange leaves. Stir until the seasoning is evenly mixed and shriveled, put in the Fried squid. Cook with a small fire until the herbs soak in.

 3. Place the white rice in the serving bowl, pour the tumisan squid. Serve while hot with cucumber supplements and basil leaves.

Recipe for Fried squid flour

 

 Ingredient:

 - Two ounces [300 g] of fresh squid

 - One lime, squeeze the water

 - 1 teaspoons [10 ml] salt

 Decorative spoon of pepper powder

 - 3 tablespoons [30 g] of wheat flour

 - 1 tablespoon of rice flour

 - 1 tablespoon tapioca

 - Testing spoon baking powder

 - One egg, shake it off

 - Cooking oil to taste

 Supplement sauce:

 - mayonnaise

 - ketchup

 - Chili sauce

How to create

 1. Clean the squid and peel the skin, then cut the rounded cm

 2. Squash squid with lime water

 3. Add salt and pepper, mixing well

 4. A mixture of wheat flour, rice flour and tapioca, stirred well

 5. Then we'll roll squid in the flour to the bed

 6. Dip it in the eggnog, lift it up

 7. Toss it back into the mixture completely covered, lift it and set it aside

 8. Heat the oil and fry the squid until it's ripe is golden

 9. Include comprises, ketchup, chili sauce, and mayonnaise

Spicy Prawn Savory

Ingredient:

 - 1/2 kg of shrimp wipe down lime juice

 - one tofu, box slice, deep-fried

 - half an onion

 - 2 garlic, geprek, minced smooth

 - one tomato, cut it out

 - red cayenne pepper, iris

 - one rough scallion

 - 3 tablespoons of chili sauce

 - 1 tablespoon oysters

 - 1-2 tablespoon sweet soy sauce

 - 150 ml of water

 - two tablespoons of firinged powder

 - salt

 - cooking oil

 How to cook:

 1.  Fry the shrimp. Lift, set aside

 2.  Fry the onion and garlic. Add cayenne peppers and tomatoes, stir well.

 3.  Shrimp and tofu. Pour oyster sauce, chili sauce, sweet sauce and salt. Stir well.

 4.  Pour water, wait till it boils.

 5.  Put the fiinces in, stirring to boil.

 6.  Put the leeks in, stir well.

Beef Steak Black Pepper Sauce

 Ingredient:

 - 2 beef in steak size (@300 grams)

 Fine material:

 - half a onion

 - three garlic cloves

 - 1 cm ginger.

 - 1/6 grains of nutmeg

 - water

 Another ingredient:

 - half a spoon of black pepper, rougher mash

 - 100 cc.

 - one tablespoon of sweet soy sauce

 - 1 tablespoon English ketchup

 - 1 tablespoon oysters

 - 1 tablespoon of ketchup

 - half a teaspoon maizena, small drain of water

 - stir-fry oil

 Mashed potatoes:

 - 400 grams of potatoes steamed and mashed

 - 80 CCS of full liquid milk cream

 - 50 grams of cheddar cheese grated

 - two tablespoons of butter

 - pepper

 - salt

 - enough nutmeg

Colorful salad:

 - three green lettuce sheets, cut box

 - three sheets of purple cabbage, chopped

 - four cherry tomatoes, thin slices

 - one cucumber a size, rajang

 - half a small onion, chopped elongated

 - 2 tablespoons chopped parsley

 Dressing dressing (mixed together):

 - 3 tablespoons extra virgin olive oil

 - 2 tablespoons lemon water

 - 2 tablespoons of honey

 - salt to taste

 - enough black pepper.

 How to cook:

 1.  For the sauce: cook a subtle seasoning until the water subsides. Put in the cooking oil. Stir-fry and then pour water and other sauces. More solution of maizena.

 2.  Steak with some black pepper sauce. Keep it in the refrigerator 2-3 hours.

 3.  Roast beef until it's done.

 4.  For mashed potatoes: milk, cheese, butter, pepper, salt, and nutmeg. Stirred up to thicken. Lift up. Add the mashed potatoes, stir well. Set aside.

 5.  For salada: mix all the ingredients for the salad, pour the dressing slowly while stirring properly.

 6.  Serve them as one.

Charsiu Chicken and Rice Hainan

 

Ingredient:

 - two pounds of chicken fillet

 - 6 tablespoons charsiu spices

 - 2.5 teaspoons of angkak.

 - four drops of dark red dye

 - 4 garlic cloves, soften

 - two tablespoons of sesame oil

 - two teaspoons of ngohiong spice

 - 1 teaspoon grated ginger

 - 4 tablespoons of honey

 - 1 tablespoon oysters

 - pepper and salt to taste

 Hainan rice:

 - 500 grams of rice, clean washing

 - 5 garlic cloves, finely chopped

 - 5 cm ginger, geprak

 - 750-800 cc of chicken broth

 - four tablespoons of sesame oil

 - 4 tablespoon chicken oil (chicken skin heated, grab the oil)

 - three tablespoons of salt soy sauce

 - peppery enough.

 - two leaves of pandan, sum up

 - 1 leek, sum up

How to cook:

 1.  Chicken skewer with a fork, squeeze in all the ingredients. Insert refrigerator, wrap wrap wrap. Let it go 20 hours.

 2.  Chicken roast, occasionally seasoned with marinated. Cook it well.

 3.  Add some Fried chicken with a marinated spice.

 4.  Ovens at 250 degrees for 5-10 minutes until the outside is dry. Set aside.

 5.  For rice hainan, saute garlic and ginger with chicken oil and sesame oil.

 6.  Add rice, pour ketchup and add pepper. Lower the flame, stir well.

 7.  Load rice into rice cooker. Some chicken stock, some pandan leaves, and some chives. Cook the rice well.

 8.  Serve rice with chicken.

Chicken Cordon Bleu

 

Ingredient:

 - one chicken breast. Split 2.

 Hibernation:

 - 100 ml of uht milk

 - 1 teaspoonful smoke paprica powder

 - half a spoon of pepper powder

 - half a teaspoon of salt

 - half a teaspoon of mushroom broth

 - a little oregano

 Appendages:

 - sausage /smoke beef

 - mozarella.

 Upholstery:

 - one egg.

 - meager crumb

Sauce:

 - one finely shaved garlic

 - 1 teaspoonful blackpepper crushed roughly

 - 1 tablespoon margarine

 - 1 tablespoon of wheat flour

 - 1 tablespoon oysters

 - one tablespoon of sweet soy sauce

 - mushroom stock and salt to taste

 - enough water

 How to cook:

 1.  A thin cut of chicken. It parted unbroken. Plastic channel, rolling pin to widen.

 2.  Put in some marinating seasonings.

 3.  Spread the chicken, stack it with stuffing.

 4.  Chicken rolls neatly, pin a toothpick.

 5.  Roll it into the egg shuffle. Then down to breadcrumb breadcrumb. Add another egg roll to the bread flour until all the surface is covered.

 6.  Go to the freezer in about 15 minutes.

 7.  Fry in hot oil.

 8.  Sauce: heated margarine, saute garlic grater. Put the black pepper, the wheat flour, quickly stirring. Then pour just enough water, stir quickly. Add some oysters, sweet soy sauce, salt, mushroom broth. Cook up the desired consistency.

 9.  Serve with salad and black pepper sauce.

A Fried Restaurant Style

 

Ingredient:

 - one pack of wet kwetiau

 - 4 cloves Onions

 - 5 garlic cloves

 - 1 grains of pecan

 - 1 tablespoon dried shrimp

 - half a teaspoon of pepper powder

 - salt

 - masako chicken

 - ketchup tastes good.

 - one egg.

 - cabbage wedge

 Garnish.

 - two sheets of lettuce.

 - cayenne pepper slices

 - chicken slices

 How to cook:

 1.  Ground all the spices and ingredients together. Then saute something nice.

 2.  Place an egg and stir until the egg matures. Put the cabbage wedge.

 3.  Add a kwetiau, if slightly dry can add 3 tablespoons [30 ml] of mature water. Cook up soft kwetiau.

 4.  Salt, powdered pepper, sweet sauce, and chicken broth.

Get The Soy Sauce Down

 

Ingredient:

 - 700 grams of bawling fish, clean washing then hard

 - one lime

 - three tablespoons of sweet soy sauce

 - salt

 - pepper powder

 Subtle seasonings:

 - five Onions

 - three garlic cloves

 - three red chili curls

 How to cook:

 1.  Sprinkle the fish with lime, hush 10 minutes, rinse and drain.

 2.  Saute spices. Salt and pepper powder. Lift and add ketchup. Stir it again.

 3.  Marinate the fish with stir-fry. Let her use the refrigerator for one hour.

 4.  Burn a fish, occasionally brush herbs. Burn it well.

Palumara Bandeng

Ingredient:

 - one catfish head (600 grams weight)

 - one lime

 - 50 ml [50 ml] Java acid (2 tablespoons [30 ml] tamarind, melting with hot water, sardines)

 - two tomatoes, bits and pieces

 - 10 intact cayenne peppers

 - one lemon bar

 - one arc chamber, emerging

 - two laurel leaves

 - 1 tablespoon brown sugar

 - salt and mushroom broth

Subtle seasonings:

 - six Onions

 - three garlic cloves

 - 2 cm grilled saffron / 1 teaspoonful turmeric powder

 - slice of ginger.

 - six cayenne peppers

 - five hot, curly peppers

 How to cook:

 1.  Clean the fish, cut and clean the dishes. Paste lime water, let it stand for 15 minutes, wash it down to kesat, drain it.

 2.  Saute spices, add laurel, lengbrushes, and lemongrass. Pour water, let it boil.

 3.  Pour another fish over, wait for it to boil. Pour acid, salt, sugar, and mushroom broth.

 4.  Add cayenne pepper and tomato. Cook it well.

Bibimbap

 

Ingredient:

 - two ounces of cooked rice

 - 130 grams of beef, thin slices

 - 60 grams of bean sprouts

 60 grams of carrots, cut up the matches

 - 60 grams of zucchini (Japanese eggplant)

 - two ounces of mushroom buttons

 - one egg.

 -gochujang souce

 Seasonings:

 - 50 grams of yakiniku sauce.

 - sesame oil

 - ten grams of sesame roasted seeds

 - three garlic cloves, shredded

 - salt

 - pepper.

 How to cook:

 1.  Braised all tauge, carrots, zucchini and mushrooms.

 2.  Saute separately garlic scarring, salt, pepper. Lift and set it over each bowl.

 3.  Cook the meat until it changes colors. Pour my yakinese sauce Lift it and set it aside.

 4.  Put the rice to the plate, flatten it. Meat and all the vegetables on it.

 5.  Pour gochujang in the middle. Put the Fried egg on top of her.

Spicy Sour Squid Oseng

Ingredient:

 - 500 grams of small salt squid

 - 100 grams of cayenne pepper

 - 100 grams of curly green chili

 - two tablespoons of matchsticks

 - twelve garlic cloves

 - six garlic cloves

 - 1 Bombay mincemeat.

 - two laurel leaves

 - four orange leaves

 - 2 tablespoons oysters

 - one tablespoon of sweet soy sauce

 - salt

 How to cook:

 1.  Boil the water till it boil, insert the squid and soak it for 15 minutes. Lift and rinse squid clean.

 2.  Stir-fry Onions, garlic, laurel, and orange leaves.

 3.  Add red rawite and chopped Bombay slices, stir well.

 4.  Put salt squid and a match, cook it with a small flame.

 5.  Pour soy sauce, ketchup and salt.

 6.  Add the curly green chili slices.

Bush Chicken

Ingredient:

 - one chicken village

 - two hundred grams of coconut grater

 - 2 laurel leaves

 - 2 vertebra,

 - 750 ml water

 - salt

 - sugar.

 - cooking oil

 Subtle seasonings:

 - 7 Onions

 - 5 garlic

 - 1 teaspoon of coriander

 - two centimeters turmeric

 - three roasted rabbits

 How to cook:

 1.  Saute herbs, insert scar and laurel leaf.

 2.  Put the chicken in, stir it straight. Pour water, salt and pepper. Cook until the water starts to shrink.

 3.  Save some water for the grated coconut, drain the chicken.

 4.  Pour the grate coconut over the remaining ungulate water, stirring well.

 5.  Deep-fry all the chicken.

 6.  Grated coconut rai, lift and tile.

 7.  Serve the chicken with the deng.

Phak Cham Kee/Bai Qie Ji

Ingredient:

 - one chicken joint.

 - ice cube.

 Hibernation:

 - 1.5 kg water

 - 65 grams of salt

 - two grams of pepper powder

 - 1 tablespoon andaliman

 - five cassia blossoms

 Stew:

 - 1.5 kg water

 - 100 grams of Onions

 - one garlic ball

 - two ounces of salt

 15 grams of salt.

 - thirty grams of cooking wine

 - 20 grams of ginger trim

 - three-gram andalfaith

 - 5 grams of powdered cinnamon

 - 5 grams of sweet dill

 - 5 grains of red cayenne pepper

 - one gram of white pepper

 - five cassia blossoms

 - two laurel leaves

Fuel:

 - 8 minced garlic roughly

 - 5 tablespoon oil

 - two tablespoons of sesame oil

 - 2 cm gingerbread roughly

 - salt

 - sugar

 - fish ketchup

 - quarter of the vinegar

 Toppings:

 - coriander leaves

 - leeks.

 How to cook:

 1. Soak the chicken with powdered ingredients. Put up the chiller overnight.

 2. Boiled chicken for 20-25 minutes. Drain it into ice water.

 3. Boil back the chicken. Lift and dry at the wire rack.

 4. For saffron, saute garlic and ginger. Add some sugar, salt, vinegar, sesame oil, and fish sauce.

 5. Wrap some chicken with seasonings.

A Sour Sour Carp

 

Ingredient:

 - 1 carp (wash, scrub, brush lemon and salt)

 - one elongated carrot

 - two long pieces of cucumber

 - 1 onion in pieces

 Sauce item:

 - 5 tablespoons of ketchup

 - 3 tablespoons of chili sauce

 - 2 tablespoons of sweet sauce

 - 1 teaspoons pepper powder

 - half a teaspoon of powdered broth

 - two hundred ml of mature water

 - 1 tablespoon maizena flour (dissolution with little water)

 How to cook:

 1.  Fry the fish, pick it up and set it aside.

 2.  Stir-fry Onions. Put in some sauce, stir it up nice and easy.

 3.  Put the carrots and the cucumbers in. Pour water.

 4.  Pour in a solution of maizena, stir well.

 5.  Sprinkle the sauce on top of the Fried fish.

Black Pepper Chicken

Ingredient:

 - 500 grams of chicken filet (Cut the box)

 - 1 onion.

 - 1 paprika.

 - 5 green peppers

 - 5 garlic cloves

 - 2 tablespoons of sweet sauce

 - 1 tablespoon ketchup

 - 1 tablespoon ingrris soy sauce

 - 2 tablespoons oysters

 - a teaspoon full of black pepper.

 - 100 ml of water.

 - half a spoon of sago.

 How to cook:

 1.  Chicken wash, lemon juice. Some salt.

 2.  Fried the chicken to a tanned color.

 3.  Stir-fry garlic, Onions, paprika, green chilies.

 4 add more chicken and seasonings.

 5.  Stir well, pour water. Cook till it boils.

 7.  Sago in. Stir well and cook until it thickens.

Chicken Steak Sauce Enoki

Ingredient:

 - one chicken breast right left

 - lime key.

 - salt

 - pepper.

 - garlic powder

 Ingredient:

 - four tablespoons of wheat flour

 - 2 tablespoons full of mayonnaise

 - half a teaspoon of chicken stock

 - half a teaspoon garlic powder

 - 1/4 teaspoons of pepper

 - two eggs.

 Enoki sauce:

 - 2 tablespoon olive oil, I use @borges

 - 2 cloves garlic, punch it

 - 1 tablespoon oysters

 - 1 tablespoon of ketchup

 - 1 tablespoon chili sauce

 - 5 tablespoons of BBQ sauce

 - 100 ml of water.

 - 1 bag of enoki cut the roots (wash, squeeze and separate)

 - a little salt.

 - a little white sugar

 - a little pepper.

 How to cook:

 1.  Wash it clean and put the chicken in the lime. Split it lengthways.

 2.  Chicken was flat. Eliminate using small amounts of pepper, salt, and powdered garlic. Put in the fridge for at least 3 hours.

 3.  Fairly mixed and stirred everything but the eggs.

 4.  Shuffle those eggs.

 5.  Take out the chicken and put it in the baking dough. Press and back.

 6.  Dip chicken in the egg shuffle. Put it back in the flour batter.

 7.  Fry the chicken with a small flame to golden yellow. Lift it, drain it, and set it aside.

 8.  Stir-fry garlic, pour water and sauce. Salt, pepper and white sugar. Stir well.

 9.  Enoki's mushroom input, stir it for a while. Then lift.

 10.  Pour the sauce over the steak. Prepare and match vegetables according to taste.