peeled cassava pieces and washthoroughly and boiled until cooked.
simple and healthful
BOILED CASSAVA.
peeled cassava pieces and washthoroughly and boiled until cooked.
simple and healthful
peeled cassava pieces and washthoroughly and boiled until cooked.
simple and healthful
MILK FISH FISH PASTE SAUCE.
1 fishmilk cut 2 part..
1 garlic.
salt.
1 spoontea coriander.
fish paste sauce.
1cm fish paste.
2 onion.
2 red chili.
HOW TOMAKE.
clean milkfish.
mashed coriander,garlic,salt. and mix with fish.
fried fish,onion,chili,and fish paste.until tender.
mashed onion,chili,fishpaste into sauce.
coat fish with sauce.
EGG ROLL
1/2 kg sticky rice.
3 eggs to thin omelet.
8shrimp peeled.
1teaspoon garlic chopped.
1spoontea sugar.
1 vegetablespoon oil.
1spoontea grated ginger.
1vegetablespoon soy sauce.
HOW TOMAKE.
*Grilled shrimp to mature.
*TAKE 1 omelet flatten rice on it,and shrimp then roll and so on.
*cut roll 2 cm and lengtwise.
LEEK OMELET.
1 EGG.
1 LEEK(TO SLICE LITTLE).
SALT LITTLE.
TOMATO.
HOW TOMAKE.
SEPARATE THE EGG FROM ITS SHELL.
ADD ALL INGREDIENTS AND MIX WELL.
THEN FRIED UNTIL COOKED.
PECEL FRIED TEMPEH.
6 tempeh (fried first).
4 red chili.
1 spoontea salt.
2 spoontea sugar.
2tomato.
1cm fish paste.
HOW TOMAKE.
fried chili,onion,tomatos,and fish paste.
lift, then grind all herbs. and mix with fried tempeh.
SALTED SQUID.
3 0ns squid (boiled until soft and clean).
3 garlic,5 onion (finely sliced).
1 vegetablespoon soy sauce.
salt sufficienly.
cooking oil.
seasonings.
HOW TOMAKE.
* stir-fry,garlic,onion until fragrant.
add suid,chili,and mix.
* add soy sauce, seasoning cooking until tender.
SARDEN PEPES.
4 sardines.
2 garlic.
4 onion.
1 spoontea salt.
2 spoontea sugar.
3 red chili.
1 tomato.
flavoring .
2 bay leaves.
banana leaves for wrapped.
HOW TOMAKE.
puree all ingredient
CAPCAY.
10 meatballs.
3 carrot.
1/2 ons green beans thinly sliced.
3 young corn thinly sliced.
2 garlic thinly sliced..
3 onion thinly sliced.
1 vegetablespoon sugar.
1 steaspoon salt.
seasoning.
cooking oil.
HOW TOMAKE.
saute chili,garlic, onion until fragant.
add beans,carrot,young corn, add little water.
add salt,sugar. cook until half cooked.
ANCOVY OSENG.
2 garlic.
3 onion.
1.5 ons ancovy.
1/2 teaspoon pepper powder.
100ml soy sauce.
3 vegetablespoon cooking oil.
water to taste.
HOW TOMAKE.
all spices finely crushed. then in stir-fry seasoning mashed.
put all the ingredients add enough water. cook until water is low.
lift and ready to enjoy.
BONGKO.
INGREDIENTS:banana.
rice flour.
coconut milk.
red sugar.
salt.
banana leaves.
HOW TOMAKE.
boiled coconut milk, banana,sugar,salt,to boiling.
enter the flour little by little, stirring until average.
remove and set aside.
wrapp with leaves and steamed until cooked.
BAMBOO.
INGREDIENTS:
bamboo (sliced shorts in).
3 garlic.
5 onion.
3 teaspoon coriander.
2spoontea salt.
4 sugar.
4 chili.
3 hazelnut.
coconut milk.
HOW TOMAKE.
all the herbs finely ground .
all the ingredients boiled until tender.
lift and enjoy.
MEAT STEW.
-pepper and nutmeg to taste.
-4 onion.
-2cm ginger.
-2 garlic.
-2cm cinnamon.
-1kg beef or buffalo meat(sliced according to taste).
-soy sauce to taste.
-1spoontea coriander.
HOW TOMAKE.
-all seasoning mashed.
-after washing meat then mix with herbs, boiled until tender
-then lift and fried.
-then enter it again in water sauce.
-ready to enjoyed.
CHICKEN WOKU.
1/2 chicken cut 5 parts.
2 lime leave.
1 pandam leave.
1 cm turmeric.
1 tomato cut into thin strip.
4 basil leave.
1spoontea salt.
2 spoontea white sugar.
0.5l water.
4 spoontea cooking oil.
GROUND SPICES.
10 onion.
4 red chili.
4 roasted candlenut.
2cm ginger.
2cm turmeric.
HOW TOMAKE.
*heat oil, saute ground spices,lime leave,pandan,lemongrass until smooth.
*enter chicken and stir until blended.
*enter water,salt and sugar cook until done.
*enter tomato onion leave,
*stir immediately remove from heat.
BOTOK ANCHOVY.
1ons anchovies (soak for 30 minutes).
2hazelnut.
1/4 coconut (grated).
banana leaves for wrapped.
2 onion.
1garlic.
2 spoontea sugar.
1spoontea salt.
HOW TOMAKE.
all the herb.are tinely crushed/ then mixed out
and pulverized. then wrapped leaves then steamed until cooked.
TOFU BOTOK.
4 tofu.
1/4 coconut (grated).
2 hazelnut.
banana leaves (for wrapped).
HOW TOMAKE.
all the herb are finely crushed, then tofu mixed out then pulverized then wrapped with banana leaves then steamed until cooked.
MARINATED TOFU.
8 tofu.
2 garlic
4 onion.
1 teaspoon coriander.
1 ons red sugar.
100 ml soy sauce.
2 teaspoon salt.
2 bay leaves.
3 cm galangal.
HOW TOMAKE.
puree all spice, then in stir-fry until fragrant.
then all the ingredients boil with 3 glass water.
tofu in back and forth to allow the flavours to
seep evenly until the water run out.
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