Collection of recipes and culinary

 

Material:

800 g large/mid shrimp, clean, remove the skin, head, leave the tail
1 tablespoon tamarind java, dissolved in 50 ml of water
1 tablespoon salt
200 ml cooking oil, for frying
5 cloves garlic, crushed
Ginger 1 finger joints, puree
1 tablespoon soy sauce
5 tablespoons sauce , ready to use

How to make:

1. Marinate shrimp with tamarind water and salt until the spices to infuse.
2. Heat the cooking oil, cooking until shrimp change color, remove and drain.
3. Saute garlic, put ginger, soy sauce, and sambal Bangkok, stir. Finally enter the fried shrimp, stir briefly, lift.
4. Serve hot as a side dish as a quick and delicious.

Serves for 8

Nutritional value per serving:
Energy: 106 kcals
Protein: 20.3 g
Fat: 9.7 g
Carbohydrates: 0.9 grams

Material:
500 g wet yellow noodles
750 ml beef broth
100 g shrimp wet, clean, remove the skin
200 g mutton or beef, cubed
1 pc tomato, diced
5 btr onion, thinly sliced
100 g bean sprouts, cleaned
100 g cabbage, thinly sliced
2 tablespoons sweet soy sauce (to taste)
2 tsp green onion, thinly sliced
2 tablespoons chopped celery
1 tsp salt (to taste)
1 tsp pepper powder
1 teaspoon curry powder
2 tablespoons cooking oil, for sauteing

Subtle seasoning:
Onion btr 10
6 cloves garlic
4 pcs red chili
Cayenne pepper 3 pcs
Turmeric finger segment 1
Ginger 1 finger joints
4 pcs cardamom
1 teaspoon toasted cumin
1 / 2 teaspoon toasted anise
1 teaspoon toasted coriander

Complement:
Emping
Pickled cucumbers
Lime

How to make:
1. Saute onion until fragrant, delicate spices enter, mix. Insert the meat, stirring until the color changes. Add the shrimp and broth. Add the tomatoes, celery, scallions, salt, curry powder and pepper. Cook until the meat is cooked.
2. Enter the cabbage and bean sprouts and stir well. Add noodles and soy sauce. Stir to mix and mature. Lift.
3. Tata in a bowl, serve with fried pickles and emping. Sprinkle with lime juice.

Serves for 6

Nutritional value per serving:
Energy: 239 kcals
Protein: 15.2 g
Fat: 7.1 g
Carbohydrates: 27.8 grams

Material:
1 chicken, cut into pieces
1 tablespoon lime juice
4 cloves garlic, crushed
1 tsp pepper powder
1 / 2 tsp fine salt
400 ml cooking oil (for frying)

Coating liquid:
300 ml of water ice
300 gr flour
40 gr cornstarch
1 / 2 tbsp milk powder
1 egg yolk
1 / 2 teaspoon baking powder
1 / 4 tsp fine salt
1 / 2 tsp pepper finely

Dry coating:
400 g high-protein flour
100 gr cornstarch
1 / 2 teaspoon baking powder
1 tsp garlic powder

How to make:
1. Making liquid coating: Mix the flour, cornmeal, milk powder, baking powder, pepper, and salt. Mix well. Enter the egg yolks and ice water gradually, stirring until well blended. Set aside and keep in the refrigerator for 3 hours.
2. Make a dry coating: Mix all dry sheathing. Mix well. Set aside.
3. Marinate the chicken with lime juice, garlic, pepper powder, and salt. Stir well and let stand for 15 minutes in the refrigerator.
4. Roll the chicken pieces into dry coating the entire surface covered with flour. Dip into a liquid coating and roll back into the dry coating. Do it until the chicken out.
5. Heat the cooking oil, fry chicken in oil over medium heat much. Cook until chicken is cooked, yellow, brown, and dry. Lift. Drain.
6. Serve while hot with tomato ketchup and sauce bottles.
Serves 8

Nutritional value per serving:
Energy: 321 kcals
Protein: 26.8 g
Fat: 22.2 g
Carbohydrates: 2.4 grams

Recipes: Hindah Muaris

2 carrots, cut oblique
1 chicken egg
1 tablespoon olive oil
200 g broccoli, chopped
1 / 2 teaspoon salt
1 tablespoon high calcium milk
2 tablespoons parmesan cheese

How to make:

1. Mix all ingredients, pour into a heat resistant dish.
2. Bake until done.
3. Serve as a vegetable special.

Serves for 4

Nutritional value per serving:
Energy: 129 kcals
Protein: 7.5 g
Fat: 7.1 g
Carbohydrates: 9.2 grams

Recipes: Hindah Muaris, observer Culinology