indonesian food

material
2 Stud chickens, cut - cut
65 ml thick coconut milk
salt
1 tablespoon brown sugar
1/2 teaspoon seasoning / sugar / bouillon powder
Coconut water 750 -1000 ml
galanga
greeting
lime leaves
lemongrass
10 pieces of red pepper and green intact
spices
8 scallions
3 cloves garlic
1 vertebra finger ginger
Middle knuckle turmeric
1 teaspoon coriander
Half teaspoon cumin
5 whole hazelnuts ...
movida
1. Calentar 3 cucharadas de aceite de cocina y Hasta Que las Especias saltear fragantes y madura o Tanak, ¿QUÉ por? kelejatan plato tradicional Clave es el Proceso de finalización de la sal, Que Lo por El Mismo condimento INCLUIDO si pero Mucho Menos Precisa el Sido Procesar el RESULTADO diferente habria definitiva
2. Las Siguientes Especias Finas cocidos, agregue el pollo, revuelva uniformemente condimento y con el Que Esperar Hasta los Cambios de pollo color: Añadir el sabor del agua de coco (750 ml-1000 ml)
Llevar una ebullición Cocine y Hasta Que el pollo tierno Este,: Añadir el azúcar de palma, sal, Azúcar / Saborizante.
Leche de coco y pimienta última intacta. listo el SERVIR

indonesian food

"Pete Beef Rendang Tongue"

ingredients
1 piece of boiled beef tongue
Seasoning - Season puree;
3 seeds Cayenne
5 cloves garlic
8 cloves garlic red
Ginger 1 vertebra
1 vertebra Lengkuas
1 teaspoon salt
1 teaspoon sugar
500 ml of liquid coconut milk
3 tablespoons canola oil for frying
3 bay leaves
10 seeds intact banana

move
1. preparing marinades
2. Maja delicate seasoning, stir fry in canola oil until fragrant, put the bay leaf,
3. slices of beef stew included language and cooking banana continuous supplement and then stir in the milk shake the liquid let it seep
4. after milk permeate then "Beef Rendang Pete Tongue" ready to serve

 

INGGRIS FOOD

Ingredientes:
• ½ pechuga de pollo cortada en secciones 3
Harina • 3 cucharadas de
• ½ cucharadita de perejil
Salsa de soja • 1 cucharada
• Sal al gusto
• Suficiente agua
Masa húmeda:
Harina • 3 cucharadas de
Maicena • 1 cucharada
• ½ cucharada de harina de arroz
• Sal al gusto
• El ajo, pimienta al gusto
La capa final:
• harina pamko, aceite, ensalada (repollo, zanahorias, nabos) al gusto
• sabor de maíz
• aleta de maíz 1 cucharada
• 1 cucharadita de vinagre de cocina vinagre / manzana
Formas Membutan:
• Mezcle y revuelva uniformemente pollo, salsa de soja, harina, perejil, agua y sal si es menos salada. Excepto por lo menos 30 minutos para infundir.
• Mezcle y preparar los tintes. Sumergir el pollo marinado SDH.
• Rollo en la harina panko / o pan rallado, en ambos lados. Dejar de lado
• Freír hasta amarillo dorado. Listo servido con ensalada, arroz / arroz frito, batatas fritas, Mashpotato
• Mezclar el agua fría, cocinar el vinagre, el jarabe de maíz, azúcar, revolver hasta distribuidas uniformemente, zanahorias y nabos en rodajas Ponga. Dejar reposar 10 minutos. Filtra hasta que el agua se seca. Listo para usar
• Preparar. Arroz blanco, repollo en rodajas, pepinos, Si hay lechuga, zanahoria y rábano. Tata luego añadir katsu, vestidor. Servir con salsa de soja y salsa sambal

korean food

ingredients:
• 1/4 lean meat
• 3 cloves garlic
• 1 ginger knuckles
• 1 tablespoon sauce say
Sesame oil • 1 tablespoon
• 1 tablespoon sesame seeds bleeding
• 1 teaspoon black pepper
• 1 tablespoon brown sugar refining
Soy sauce • 1 teaspoon
• 1 onion
move
• mashed garlic and ginger
• Input all ingredients except onion meat which has been finely chopped
• leave in the fridge for half an hour
• melted butter on the grill, then enter the onions until fragrant
• insert meat. turning the meat after browning the meat changes color.
• Serve with a little sesame and chives

tahiland food

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        Khew warn Kung Kaeng materials:
• 200 grams of black tiger shrimp
• 350 grams of milk
• 40 grams of green curry
• 30 grams of vegetable salad eggplant
• 10 grams of red chili
• 10 grams sugar
• 20 grams of basil leaves
• 5 grams of lime leaves
Making Kung Kaeng Khew Warn:
• Boil the coconut milk with green curry cooking.
• Add the eggplant salad and tiger shrimp are peeled to tail, cook over medium heat.
• Season with fish sauce and sugar.
• Sprinkle with red pepper, lime leaves and sweet basil leaves.
• Serve.

THAILAND FOOD

Pad Thai Noodle material:
• 375 g pad thai noodles (rice noodles) in dry, soak them in hot water until soft
• 4 tablespoons of cooking oil for frying
• 5 cloves garlic, finely chopped
• 5 Btr red onion, finely chopped
• 200 g of peeled shrimp
• 250 g of tofu, cut into strips, fry cooked tal
• 200 g bean sprouts, washed
• 20 LBR chives, cut into pieces the size of 5 cm
Pad Thai noodles seasoning (mixed):
• 20 g sour, soak it in 10 tablespoons of hot water, knead, take the water
• 4 tablespoons granulated sugar
• 1 teaspoon salt
• 15 tablespoons fish sauce
Pad Thai Noodle Supplementary Material:
1 lemon 1 piece
2. 2 tablespoons roasted peanuts
3. cayenne pepper 3 pcs, coarsely chopped, mix the fish sauce to taste
4. Btr 5 eggs, fried
Making Pad Thai Noodle:
1. Heat oil and garlic and saute onion until fragrant.
2. Enter the shrimp and cook until shrimp changes color.
3. Enter the tofu and rice noodles. Stir well.
4. Add seasoning pad thai, aduklagi until combined.
5. Enter the bean sprouts and chives, stir briefly.
6. Remove and ready to serve with supplementary materials.

THAILAND FOOD

Materials Tom Yam Goong soup:
• 1,800 broth shrimp / chicken / water
• 3 stalks lemon grass, crushed
• 3 cm ginger, crushed
• 3 lime leaves
• 4 tablespoons fish sauce / salsa nampla
• 1 cm galangal, crushed
• 2 tablespoons teaspoon chili oil
• 1/2 teaspoon table salt
• 3 pieces of red pepper sauce, mashed / namprik
• 1 clove garlic, crushed
Fill Tom Yam Goong material:
• 300 grams of shrimp size, remove the head and clean
• 100 grams of mushrooms
• 8 pieces of cayenne pepper, left whole
• 1 stalk lemon grass, take the white and cut into pieces
• 5 pieces of cilantro, sliced ​​haius
• 2 lime leaves, finely sliced
• 5 tablespoons lemon juice
How to Tom Yam Goong:
• broth boil water.
• Enter the lemongrass, ginger, galangal, garlic and other seasonings broth. Boil until boiling. lifting strain.
• Reheat the broth, put the shrimp, mushrooms, peppers and meat, lemongrass.
• Boil back. Shortly before his appointment, pour the lemon juice and cilantro, seteiah considered sufficient lift and serve.