MATERIALS:
500 gr wet noodle
1 bunch Indian mustard, delve pieces
100 gr chicken skin
Topping:
3 tbsp cooking oil and
5 cloves garlic, minced
1 / 2 chickens, dig small dice
10 foot chicken, wash, dig pieces, boil until tender
150 g button mushrooms, sliced
6 tablespoons soy
3 tablespoons soy
2 teaspoons chicken flavor instant bouillon
1 tsp oyster sauce
12 quail eggs, cooked, boiled, fried
Mayonnaise:
2 liters of water, boiled with chicken bones
2 cloves garlic, crushed and stir-fry
2 cm ginger, crushed
1 teaspoon salt and 1 / 2 teaspoon pepper
Garnish: chopped scallions, fried onions, and chili sauce
or chili stew
HOW TO MAKE:
Pour wet noodles with hot water and drain.
Heat the chicken skin to exit oil and dry skin, lift, engaged.
Topping: heat the cooking oil, saute garlic until fragrant. Add chicken, chicken claw, both sweet and salty, salt and pepper. Add the chicken stock flavor, and cook until the chicken and cooked claw, put sliced mushrooms and cook a minute, remove from heat.
Sauce: boil the broth, stir enter the garlic, salt, and pepper, and cook a minute, remove from heat. Sprinkle with chopped scallions.
Presentation: put noodles in bowl and coat chicken with oil, mustard green that causes been brewed, stir a sprinkling of chicken, fried onions, and gravy.
Serve warm with chili sauce or chili stew
For: 6 people
MATERIALS:
750 g young jackfruit, peeled, delve pieces
500 ml coconut milk
750 ml thick coconut cream from 2 coconuts
4 eggs, case-hardened, peeledbikinis of teak leaves
150 gr brown sugar
6 bay leaves
4 cm galangal, smashed
100 gr beef, dig pieces
10 foot chicken, rain out
Refined:
12 onions
6 cloves garlic
8 grain walnut, toasted
1 tablespoon coriander, toasted
1 teaspoon salt
HOW TO MAKE:
Rinse jackfruit, boiled briefly with coconut water, remove from heat.
Prepare the pan, pad bottom of the pot with teak leaves. Place half of the young jackfruit and half of spices. Add the remaining half of the young jackfruit, eggs, remaining spices, brown sugar, beef, and chicken claw.
Add coconut cream and cover pan. Cook over medium heat until cooked through and claw soft warm, remove from heat.
Serve with warm rice.
For: 6 people
MATERIALS:
16 foot chicken, wash, dig pieces
150 g button mushrooms, sliced
1 liter of water
6 large red chilies, chopped
8 large green pepper, chopped
10 red cayenne
2 stalks lemongrass, crushed
2 cm galangal, smashed
3 bay leaves
5 pieces of orange leaves
2 fresh tomatoes
5 tablespoons soy sauce
1 tsp salt, dozen teaspoon pepper
1 teaspoon chicken flavor instant bouillon
Refined:
10 onions
5 cloves garlic
1 / 2 tsp shrimp paste cooked
Topping: basil leaves to taste
HOW TO MAKE:
Heat oil, saute ground spices, red chili, green chili, ginger, bay leaf, and lime leaves until fragrant.
Enter the chicken claw, soy, salt, pepper, and water, and cook until soft claw.
Enter a sense of instant chicken stock, mushrooms, sliced tomato, and basil, cook a minute, remove from heat.
Serve warm with polished rice.
Serves 4
