Soto of Betawi
Material:
¼ kg beef
400 ml coconut cream
2 bay leaves lbr
1 stalk lemongrass, white part, crushed
3 cm galangal, smashed
4 lime leaves lbr

Refined:
4 shallots
4 cloves garlic
8 BTR hazelnut
2 cm turmeric
salt and pepper

Complement:
2 pcs tomatoes, sliced lengthwise eight
2 pcs hard-boiled eggs, slices of the six elongate
Bh 1 lime, sliced side
100 grams of fried chips
chili stew
How to make:
cut beef meal.
Stir-fry ground spices awhile, enter the flesh, the lemongrass, galangal and lime leaves until the meat changes color
Put the coconut cream to the boil and cook stirring until meat tender
Serve the soup with complementary.

MATERIALS:
2 tablespoons cooking oil
1 tbsp sesame oil
5 cloves garlic, minced
100 gr onion, chopped
1 / 2 chicken, cut into small pieces
2 tbsp oyster sauce
1 tsp salt, 1 / 2 teaspoon pepper
1 tablespoon chicken flavor Royco
150 gr canned button mushrooms, sliced
150 grams of loose maize sweet corn

Porridge:
150 gr rice
800 ml water
3 cm ginger, crushed
2 stalks lemongrass, crushed

Topping: dumpling skin, slice, fry, coriander leaves

Complement: bottled chili sauce and pickled cucumber

HOW TO MAKE:

Porridge: cooked rice with water, ginger, and lemongrass until half cooked into mush, lift.
Heat the oil with sesame oil, saute garlic and onion until fragrant. Add chicken, oyster sauce, salt, and pepper, and cook until chicken changes color. Add Royco flavor chicken, mushrooms and corn, and cook until chicken is tender, remove from heat. Enter into the porridge and stir well.
Cook the porridge with chicken until chicken is tender and the seasoning evenly, lift.
Serve warm, sprinkle with coriander leaves and fried dumplings. Complete with chilli sauce and pickles.
For: 6 people

MATERIALS:
2 pieces of chicken breast fillets

Marinade:
1 tablespoon lemon juice
1 / 2 teaspoon salt
1 teaspoon chili powder
1 / 4 teaspoon pepper
1 tablespoon liquid margarine

FLOUR:
50 grams flour
25 grams bread flour
1 egg
oil for frying

HOW TO MAKE:

Soak chicken breasts in marinade and let stand 1 / 2 hours.

Celupkam the chicken into the flour then add to egg, then into
flour bread. Fry the chicken until cooked.

Serves 4.

Material:
A tail of free-range chicken, cut into 4 parts
1 liter of coconut water
1 bay leaves
cooking oil
Spices, puree:
4 cloves garlic
2 para hazelnut
½ teaspoon pepper
½ tsp coriander grains
1 teaspoon salt
1 tsp sugar

Method:
Boil chicken with spices, coconut milk, chicken and bay leaf until
software. If chicken is not tender, add hot water.
Drain chicken, fried until crispy.
Remove and drain.

For 4 people

Material:
1 chicken, cut into eight pieces so

Sauce marinade:
2 tablespoons Worcestershire sauce (which I know Lea & Perrins brand), if not
There may be waived kok.
4 tbsp honey
8 tablespoons granulated sugar
4 tablespoons melted margarine-me
4 tablespoons mustard
2 tsp salt
1 teaspoon pepper
1 tablespoon steak sauce (tasty tetep also abolished kok)

Method:
1. Mix all ingredients in a bowl. Marinate chicken for 1 hour.
2. Oven / grilled chicken on the fire as she smeared the sauce marinade every 15
minute

Serves 8.

MATERIALS:
1 chicken, delve eight sections
2 tablespoons lime juice and 2 teaspoons salt
2 cm galangal, smashed
2 stalks lemongrass, crushed
Two lime leaves
2 cm ginger
2 tablespoons soy
2 tablespoons cooking oil
Refined:
3 large red chillies
6 red cayenne
8 onions
5 cloves garlic
5 grain walnut, toasted
3 cm turmeric
1 teaspoon salt
Spreads:
2 tablespoons margarine, lumerkan
7 tbsp soy

HOW TO MAKE:
1. Rinse the chicken, coat of lime juice and salt, allow for a moment. Wash
net return, and drain.
2. Marinate chicken with ground spices, add 2 tablespoons of cooking oil. Leave it
for half-hour.
3. Cook chicken with rendamannya, add the galangal, lemongrass, lime leaves, and
ginger, and cook until chicken is tender, remove from heat.
4. Prepare a charcoal fire, roast chicken. During the roast basting with a mixture of
margarine and soy. Bake until slightly darker in color, remove from heat. Serve
warm.

Serves 4

MATERIALS:
1 kampung chicken, break in two just before her chest
charcoal to burn

Marinade:
2 cloves garlic · 4 cm turmeric
1 / 2 teaspoon salt 100 ml water ·

Spices:
4 ° 9 pieces of red chili onions
2 cloves garlic · 2 cm ginger
1 / 2 teaspoon coriander · 1 teaspoon brown sugar
1 / 2 teaspoon salt ° 5 walnut grain
oil to taste

HOW TO MAKE:
1. Soak chicken in marinade, let stand quarter-hour.
2. Heat 4 tablespoons of cooking oil and
saute ground spices until cooked. Add chicken.
Stir and lift.
3. Grill chicken 3 / 4 cooked. Rub spice ago
Roast until cooked through and spices to infuse.

Material:
1 kampung chicken, take meat.
5 tablespoons cornstarch
5 tablespoons rice flour
3 tbsp cornflour
50gr of soy beans, boiled
50gr peas, boiled
100gr pineapple, peeled, potong2
10 grains of lotus seeds, soaked until soft
Enough oil (canola / sunflower / soy).

Marinade:
4 cloves b. red, 2 cloves b. white, mashed
salt to taste

For Sauce:
1 clove b. White, iris2
4 tomatoes, puree
3 teaspoons cornstarch, thawed
salt to tasteoil to taste

Ways:
Dipotong2 box of chicken meat, give flavor, let stand briefly.
Cornstarch, rice flour and sago flour mix evenly
baluri chicken with flour, fried.

Sauce:
Saute b. white until fragrant.
Enter the tomato paste, soy bean, lotus seed, salt.
Simmer briefly.
Add cornstarch, stirring.
Pour over chicken meat that accepts been fried.
Ready to serve with sliced pineapple and peas

Usefulness:
Meet the needs of protein and balanced nutrition.
Improve stamina
As stimulants, etc.

MATERIALS:
1 chicken, turn over 4 parts
2 bay leaves
1 / 2 teaspoon salt
1 teaspoon brown sugar
1 liter of coconut water

Spices:
8 onions
3 cloves garlic
1 / 2 tablespoons coriander
1 / 2 teaspoons shrimp paste
3 para hazelnut
2 cm galangal

AREH:
500 ml thick coconut cream
bay leaves
salt



HOW TO MAKE:

Boil chicken in coconut cream with spices, salam, salt, and
brown sugar until boiling and brown and cooked chicken.

Meanwhile, boil until thickened with coconut cream and salt greeting.
Serve chicken with areh.