FISH Salty Peda
Material:
Two salted fish tail bike, great white besides red bike, let me not ancur.
Thick coconut cream
1 bunch of cassava leaves, petiki, and boiled, after being cooked finely chopped.
Basil leaves, leaf petiki
Sliced red chillies oblique
Cebe tomato and pepper, sliced, if liked
Greetings, lemongrass, lime leaves
salt & sugar
banana leaf
Spices that are:
Turmeric
Onion
Garlic
Hazelnut
Method:
1. Stir-fry ground spices until fragrant, enter the bay, lemongrass, lime leaves.
2. Enter the thick coconut cream, cassava leaves, fish and bike. Give grams of sugar-based
tastes. After dressing a bit / a bit dry, put off the heat.
3. Place the fish merchant and his friends in a banana leaf
dilemaskan, put sliced tomatoes, red cayenne pepper, and ... Don't forget
sauce that is also taken a bit yes.
4. Steamed and then grilled or roasted directly .. it's up too.
5. Eat with warm rice .....

Fuel bloating spice Turmeric
Material:
3 tail mackerel (500 grams)
1 teaspoon lemon juice
1 / 2 teaspoon salt
400 ml coconut milk
Spices:
5 onions
3 cloves garlic
3 cm turmeric
7 of tabasco pepper
1 stalk lemongrass
1 / 2 teaspoon salt
1 / 4 teaspoon pepper
1 / 8 teaspoon nutmeg powder
How to Make:
1. Soak fish in lemon juice and salt and let stand half-hour.
2. Cook ground spices and coconut milk until thick. Soak the fish in it forhalf-hour. Grilled fish, while occasionally dioles coconut milk gravy.
3. Serve fish

Pepes jambal Gnetum gnemon LEAF
Material:
150 gr jambal salted fish, cut into 1 cm, wash out
3 green chillies, cut into thin slanting
5 pcs red onion, thinly sliced
2 cloves garlic, thinly sliced
Lbr 3 bay leaves
3 stalk lemongrass, cut into pieces
3 pcs green tomatoes, diced
100 gr of leaves of Gnetum gnemon
banana leaves for wrapping
Method:
1. Stir well jambal fish with green chili, onion, garlic, leaf
salam, lemon grass, green tomato and leaves melinjo.
2. Spoon the banana leaves, roll with a compacted, then peg by a stick.
3. Heat the steamer, stacking Pepes fish in it, and cook for 30 minutes.
For eight packs.

Grilled fish mango condiment us
Material:
Snapper fillets 400 gr
100 ml water
2 tsp lemon juice
1 / 2 teaspoon salt
1 / 2 teaspoon pepper
5 tablespoons butter
Sambal Ingredients:
150 g mango, cut into match
5 red onions, finely chopped
2 cloves garlic, mashed
8 pieces of red chilli, finely chopped
3 pieces chili pepper, finely chopped
1 teaspoon salt
How to Make:
1. Marinate the fish with water, lemon juice, salt, and pepper for 20 minutes
2. Heat the butter and cook the fish, stir until cooked
3. Make chili, red chili puree, cayenne pepper, onion, and garlic
white.
4. Enter the mango, water, and salt. Stir and let stand for 1 hour to 6
servings. By immersing the fish in the solution of tea, tang missing.
5. By adding the tea in hot sauce, hot sauce taste more fresh and odorless
unpleasant because the chili. But, added one more modification of tomatoes for sauce.
Sambal is mixed into the fish being fried let infuse. Bad, really. Because
expensive snapper, mackerel use only

CHICKEN GREEN GREAT GOOD
Material:
2 tablespoons vegetable oil
75 g onion, chopped
500 g chicken meat, cut into 2x4 cm
500 ml coconut milk
4 kaffir lime leaves
100 g long beans, cut into 3 cm
2 tablespoons fish sauce
1 teaspoon grated orange peel curls
25 g brown sugar
coriander leaves
Spices, puree:
5 pieces of green chilli
2 cayenne fruit
4 purple onion*
2 cloves garlic
1 cm galangal
2 stalks coriander leaves, delve 3 cm of root and stem
1 lime leaves, thinly sliced
1 stalk lemongrass, white part, thinly sliced
½ teaspoon shrimp paste
1 tsp coriander
½ tsp fennel
½ tsp common pepper
½ teaspoon salt
Method:
1. Heat oil, saute onion until wilted and fragrant.
2. Enter the spices, stirring until fragrant.
3. Add chicken pieces, stirring until stiff and white in color.
4. Pour the coconut cream, cook until boiling.
5. Enter the other ingredients, stir until boiling.
6. Add the long beans. Cook until completely cooked through and sauce
thickens. Remove, sprinkle with coriander leaves. Serve.
For 4 people

FRIED CHICKEN FROM SUKABUMI

Material:
A tail of free-range chicken, discard the head and legs
500 ml coconut cream
2 bay leaves
1 stalk lemongrass, dimemarkan


Spices:
8 cloves garlic
4 purple onion*
4 para hazelnut
1 / 2 tablespoon cilantro
1 teaspoon salt

containing chilis:
5 onions
6 pieces of red chilli
2 pieces of red chile
1 piece shrimp paste
1 tomato
30 grams brown sugar
salt to taste
recycled cooking oil to fry the chicken to taste
Material crumbs:
350 chicken cooking water
3 tablespoons rice flour

Method:
1. Boil chicken with coconut cream, spices, bay, lemongrass chicken until meat
software.
2. Measure the cooking water until it reaches 350 ml. Add the rice flour. Stir well.
Dip the chicken on that and fry until cooked.
3. Time was also fried flour mixture. use a spoon to pour time
dough that fell, small shape. Stir to brown color
evenly. Remove and drain. Sprinkle this powder over the chicken meal. Serve chicken
with raw fresh vegetable and sauces.
4. How to make chili. Blend all ingredients and stir together 1 / 2
cm galangal which dimemarkan. After the water dehydrates.
Serves 8

YOUTH GOOD FRIED CHICKEN

Material:
A tail of free-range chicken, delve 4 parts
750 ml coconut cream
250 ml water
1 bay leaves

Refined:
4 cloves garlic
2 spring onions
A walnut grain
½ teaspoon pepper
1 tsp sugar
1 teaspoon salt

Method:
1. Add chicken dalampanci. Give ground spices, coconut cream and water.
2. Cook over low heat until chicken tender. Lift.
3. Fry in hot oil until crispy and lots. Remove and drain.
For 4 people

FRIED CHICKEN YELLOW seasoning

Material:
1 chicken, delve 8-10 sections
500 ml water
2 bay leaves
2 kaffir lime leaves
1 stalk lemongrass, crushed
cooking oil

Refined:
4 para hazelnut
3 cm turmeric
1 cm fresh ginger
5 cloves garlic
3 purple onion*
1 tsp sugar
1 teaspoon salt

Method:
1. Marinate chicken with ground spices until blended. Place in a saucepan, pour water.
2. Give bay leaves, lime leaves and lemongrass. Cook until the water beetle off. Lift.
3. Fry in hot oil until golden brown and many dry.
4. Remove and drain.
For 6 people