FISH HEADS goulash
Material:
1 pcs of Lutjanus blackfordi fish head, cut two
2 tablespoons lime juice
1 teaspoon salt
600 ml coconut cream
1 pandan leaves, cut, tie
2 stalk lemongrass, crushed
6-7 carambola vegetable / wuluh
1-2 pieces of tamarind
10 bay leaves
2 tbsp oil for sauteing
3 tablespoons shredded coconut, toasted briefly, until soft and mashed
the oil out.
Spice paste:
15 red chillies
1 tablespoon coriander
1 / 2 tsp cumin
1 / 2 teaspoon aniseed
2 teaspoons whole black peppercorns
1 tablespoon chopped ginger
2 cloves garlic
10 pieces purple onion
Ways:
1. Marinate the fish head with lime juice and salt, Leave quarter-hour. Remasremas
with ground spices
2. Saute and closed with a stirring 1-2 times, until the fish change color.
3. Pour the coconut cream, coconut give mashed and other ingredients, cover. Let the moment.
4. Open the lid, stirring occasionally until boiling and cooked.
5. Serve warm.

Chicken wings there POTATO
Material:
10 pieces chicken wings
2 eggs
250 gr bread flour to memanir
oil for frying

Contents:
150 gr potatoes, peeled, delve pieces, fried until crispy
100 gr minced chicken
1 / 2 tsp pepper powder
1 teaspoon salt
1 / 4 teaspoon nutmeg
1 tablespoon chopped leaves seldri
First eggs
Method:
1. Cut chicken wings into two, right at the joint. Allow part bongol
containing. Take bagain thin, carved and remove the bones, until
shaped pouch.
2. Contents: mashed potatoes, mix with minced chicken, pepper, salt, nutmeg,
celery and eggs, mix well.
3. Put the mixture into the bag contents wings, Close, and so steam forquarter-hour.
4. Dip the wings into the white eggs, and roll into bread crumbs, allow.
5. Content of fried wings in hot oil until cooked and golden brown.
For five people

Beef barrel
Material:
250 g of meat beef Brisket
250 g beef liver
250 g of beef spleen
2 tablespoons vegetable oil
2 bay leaves
1 stalk lemongrass, crushed
1 liter of coconut milk diluted from 1 grated coconut
250 ml thick coconut milk from grated coconuts ス
Seasoning, blend:
8 onions
4 cloves garlic
4 para hazelnut
3 cm turmeric
ス teaspoon pepper
2 tsp salt
Topping:
3 tablespoons fried shallots
2 tablespoons finely sliced green onions
Method:
1. Boiled beef and offal separately in enough water to
tender.
2. Lift the meat and innards, cut into pieces. Set aside as much as 500 ml beef broth.
3. Heat oil, saute ground spices until fragrant. Add the bay and lemon grass
stir until wilted.
4. Insert pieces of meat and offal, stir well. Lift.
5. Place in a saucepan, pour broth and coconut milk diluted. Cook until boiling and
spices to infuse.
6. Pour the thick coconut milk. Simmer until the sauce is thick and oily.
7. Lift. Sprinkle the topping ingredients. Serve hot.
For 6 people

CHICKEN frogs
Material Content:
A tail of about 800 grams of chicken, take meat only (skin intact)
250 gr minced chicken meat
250 gr mince
2 slices light bread, soaked in water, then wring it out
1 large egg
1 teaspoon sugar
1 ½ tsp salt
½ teaspoon pepper
¼ tsp chicken powder (stock block / powder)
¼ teaspoon nutmeg
4 coddled egg* (for the contents of the chicken)
Spreader:
1 tablespoon margarine
1 tablespoon honey
1 tablespoon soy
¼ teaspoon nutmeg
½ teaspoon pepper
Sauce:
3 tablespoons butter
2 tablespoons flour (dilute with 100 ml of broth from 500 ml broth available)
5 tablespoons soy
3 tablespoons soy english
1 onion, roughly chopped
500 ml broth
2 tsp salt
2 tsp sugar
½ teaspoon pepper
½ teaspoon nutmeg
How to Create a chicken frog:
1. Stir all ingredients until evenly Contents chicken frogs (except coddled egg* for the content).
2. Put the mixture into the bag contents triangle. Cut the plastic tip
triangle.
3. Fill the dough into the chicken skin content.
4. Enter the hard-boiled eggs in four parts, also left-wing and right sides of your thighs
left-right.
5. Fill with batter until the chicken skin full and shaped like a chicken
intact.
6. Sew the chicken neck and lower part then prick-puncture sieve so that when steamed frog wasn't torn.
7. Steam for 1 hour.
8. When the chicken is cooked remove the frogs from the cormorant, basting with the material
spreader and bake it at 180 0C for approximately half-hour.
9. During the roast occasionally basting the chicken with the material spreader.
Make the sauce:
Saute onion in butter until cooked, put all the spices
(Except flour) and 400 ml of broth. Cook until boiling. Stir in the flour
liquid and stir until blended. After boiling remove from heat.
Suggestions presentation.
Frog chicken served with sauce and accompanies fries, carrots,
boiled green beans and cucumbers.

SAPIT of crybabies
Material:
A tail of free-range chicken, delve eight sections
1 pcs lemon, take the water
250 ml water
1 cm galangal crushed
1 stalk lemongrass, crushed
3 tablespoons cooking oil
Subtle Seasonings:
3 red chillies
5 Capsicum annuum longum
5 cloves shallots
2 cloves garlic
1 tsp coriander
1 teaspoon shrimp paste
1 teaspoon brown sugar
1 / 2 teaspoon salt
How to Make:
1. At break-up at the chicken, lime coat, allow half-hour.
2. Heat the cooking oil, fry until the skin is somewhat dry, remove and drain.
3. Heat oil, saute ground spices until fragrant, put cooked chicken
to change color.
4. Pour water and cook until the flavor is absorbed and thickened, remove from heat. Clasps on a single fruit
which back-number split bamboo, allow.
5. Burn over charcoal fire until done, serve with rice fat.
For eight people.

MUSHROOM TOFU STEAM
Material:
450 grams of silken tofu, cut into 1 cm
100 g button mushrooms, thinly sliced
50 ounces shrimp, peeled, roughly chopped
1 tbsp sesame oil
2 cloves garlic, finely chopped
1 cm ginger, crushed
1 tsp soy sauce
1 / 4 teaspoon pepper
1 teaspoon salt
1 stalk spring onion, chopped
1 red chilli, thinly sliced slanting
Method:
1. Heat the sesame oil into a skillet, saute garlic and ginger until
fragrant. Remove from heat.
2. Enter knew, mushrooms, shrimp, soy sauce, pepper and salt, mix well, set aside
for 15 minutes.
3. Heat a steamer. Spoon into a small heat proof bowl,
garnish with green onion and chili pepper slices, and steamed for 30 minutes.
For five people.

Green chilli salted squid
Materials:
3 tablespoons oil
200 grams of salted squid, brewed with hot water, drained
4 cloves garlic, thinly sliced
8 spring onions, thinly sliced
2 bay leaves
2 cm galangal, smashed
10 pieces of green pepper, sliced diagonal
3 small green tomatoes, cut-sides
2 leeks, white part, sliced diagonal
4 wuluh star fruit, iris size 1 / 2 cm
10 para petai, split into 2, thinly sliced
1 tablespoon granulated sugar
100 cc water
1 / 2 teaspoon salt
How to Treat:
1. Heat the oil a lot, and enter the squid, fried until
half-baked, remove, set aside.
2. Heat oil, saute garlic and shallots until fragrant, then
enter the bay leaves, galangal, green peppers, green tomatoes, green onions, olive ridley
wuluh, petai, and sugar, stir, and cook until wilted.
3. Enter this squid, stir, then add water and salt, stir well, cook
until cooked and thickened, remove from heat. Serve Warm