Ingredients:
- 100 g of young cassava leaves
- 100 ml vegetable oil
- 1 chicken country, remove the head and claws
- banana leaf
Blend:
- 8 pieces red chili
- 6 cayenne pepper
- 10 grains of red onion
- 5 cloves garlic
- 2 tsp pepper granules
- 2 tsp coriander
- 1 / 4 grains nutmeg
- 1 stalk lemongrass, take the white part, thinly sliced
- 2 cm galangal
- 2 cm ginger
- 3 cm kencur
- 3 cm turmeric
- 3 lime leaves, thinly sliced
- 2 tsp salt
- 1 tsp sugar
Method:
# Boil until tender cassava leaves. Drain, squeeze, sliced finely.
# Heat oil and sauté ground spices until fragrant and cooked. Lift.
# Take 1 / 2 the spices. Smear into the body of chickens, under the skin and belly cavity until blended.
# Stir remaining ingredients with shredded cassava leaves until blended.
# Enter into the abdominal cavity of chicken. Sew the hole chicken stomach. Tie legs with cotton yarn.
# Wrap the chicken with banana leaves. Put in a heat resistant dish.
# Steam for 30 minutes. Lift.
# Bake in hot oven 160 C for 2 hours until dry and cooked chicken.
# Remove and serve warm.
For 6 people
Ingredients:
- 500 g mashed fish meat tengiri
- 100 gr sago flour
- 1 tsp ginger Water
- 1 / 2 pepper powder
- 1 / 2 tsp fine sugar
- 1 tsp sesame oil if desired
- 1 tbsp Ebi disangan and soaked (for easy software)
- Salt to taste
Oyster sauce, miso
Ingredients:
- 250 gr fresh oysters, wash out
- 100 gr fresh oyster mushrooms
- 2 stalk green onion, cut into
- 150 g spinach, cut
Mayonnaise:
- 750 ml soy milk
- 2 SDK eat yellow miso
- 2 cloves garlic, finely chopped
- 20 gr onions, finely chopped
- 75 ml Japanese soy sauce
- 1 teaspoon pepper powder
- 1 SDK tea sugar
Cheese Corn Soup Hemmm Yumii
Ingredients:
- 1 / 4 kg Sweet Corn
- 5 tablespoons Sweetened Condensed Milk
- 1 tsp Butter
- Grated Cheddar cheese to taste
Directions:
- Boil half-baked corn.
Ingredients:
- 3 pieces of young corn (sliced - sliced)
- 2 eggs chicken300 g
- Carrots (thinly - sliced)
- 300 gr Cauliflowers (thinly - sliced)
- 100 gr minced beef
- LBR Leaves 3 onions (thinly - sliced)
- 1 stalk celery (sliced - sliced)
- 5 cloves red onion (thinly - sliced)
- 2 cloves garlic (thinly - sliced)
- Salt, nutmeg and pepper to taste
- Sufficient water
Ingredients:
- 1 piece of chicken breasts
- 1 package small ear fungus
- 1 package small Soun (soaked)
- 2 cloves garlic (dikeprak)
- 1 btr Egg (take white)
- 2 pieces of chicken legs
- Pepper powder, salt and seasonings to taste
Cooking:
Wash chicken legs and chest thoroughly, boiled with enough water to broth.
After boiling, add the garlic, salt, pepper, and seasonings.
When chicken breasts are tender, remove and grind until smooth.
Combine glass noodles, mushroom and egg white.
Make dough into balls - small balls.
Enter in the broth, boil until dough balls up, lift and serve.
Ingredients:
- Lobster tails split back 6.
- 1 pc medium-size squid, cut into 1cm.
- Snapper take dagingya 6 slices thinly sliced
- Button mushrooms 1 / 2 cans sliced for 2.
- Young corn cut 1/2cm 3 pcs.
- Col 3 large slices LBR.
- Sliced green onion 1 / 2 cm.
- Thin slices of ginger 1 vertebra.
- salt to taste.
How to cook:
- Boil water 11 / 2 lt with ginger, put shrimp, squid, sliced fish, and all vegetables.
- Add salt and pepper
- Close the 3-4menit, sprinkle with scallions.
- Serve while warm with chili soy sauce.
Source: http://www.myonlinerecipe.com/?detailed=13
Ingredients:
- 12 pieces of chicken wing top (mini drumstick)
- 1 clove garlic, grated
- 1 tablespoon lemon juice
- 1 teaspoon salt
- cooking oil
Seasonings:
- 2 tablespoons vegetable oil
- 30 g onion, chopped
- 2 teaspoons black peppercorns, crushed slightly refined
- 2 tbsp oyster sauce
- 1 tablespoon bottled chili sauce
- 1 teaspoon salt
