Chicken Recipe,Laksa Ayam

Source: resepkita.com

Materials:
500 grams of chicken meat, diced 2 cm
1 onion, roughly chopped
2 cm fresh ginger, crushed
8 cm galangal, smashed
1 stem ginger, white part, crushed
2 pieces Chilli pepper, roughly chopped
2 tablespoons vegetable oil
1 / 2 tablespoons curry powder seasoning
500 ml chicken broth
60 g Rice vermicelli, soaked in cold water until soft
50 grams egg noodles, boiled until half done
400 ml Santan
3 stalks leeks, thinly sliced
90 grams of bean sprouts
1 stalk coriander leaves, if desired



How to Treat:

1. Saute onion, galangal, lemongrass and ginger until fragrant, put chicken meat. Stir until the chicken changes color.
2. Enter a curry seasoning. Stir briefly
3. Pour water and coconut milk, cook while stirring, boil and stir until all ingredients well. Lift.
4. Presentation: Place the stacking and egg noodles in the bowl, give the bean sprouts. Pour the laksa, sprinkle with chopped cilantro if desired.
5. Serve hot

Sukiyaki

Ingredients:

* 150 g beef
* 50 g spinach
* 50 g Soun
* 50 g green onion
* 100g white knows
* 50 g mushroom
* 50 g of bamboo shoots
* Sukiyaki sauce


How to Make:

* The beef is cut thin. Spinach cleaned, Soun poured hot water. Oblique cut green onions, bamboo shoots cut in thin slices. Mushroom soaked in warm water. White Tofu sauteed with a little oil (so as not destroyed).

* Sukiyaki Sauce:
o 1 / 5 liter of Kikkoman shoyu
o 1 / 2 liter mirin
granulated sugar 1 sm o
o 5 g flavoring
o 1 cup sake

All blended and bring to a boil, but not for too long. so as not to burn.

* Heat the pan with a little butter (the fat cow is better). Enter the above vegetable slowly (alternately with beef) and then flush with the sauce (a little). If you have been cooking can be enjoyed.

Sichuan Chicken

Ingredients:

250 gr chicken fillet, diced
2 cloves garlic, grated
2 cm ginger, grated
1 / 2 teaspoon salt
1 / 2 teaspoon pepper
3 cloves garlic, roughly chopped
1 bh deaf
1 / 2 pcs red bell pepper, cut into the box
5 dried red chillies, cut into 2 cm
2 tbsp oyster sauce
4 tsp soy sauce
1 / 2 tsp soy sauce
1 / 4 teaspoon black pepper
1 / 4 tsp sugar
250 ml water
50 gr fried cashews
1 tablespoon oil, for sauteing

Method:

1. Marinate chicken with garlic, ginger, salt and pepper. Let stand 30 minutes.
2. Saute garlic until fragrant and deaf.
3. Add red pepper and dried chilli. Saute until wilted.
4. Add chicken, stirring until the color changes.
5. Add oyster sauce, soy sauce, soy sauce, black pepper, and sugar. Stir well.
6. Pour water and cook until absorbed. Enter cashews. Stir well.
7. Dishes are ready to serve.

Fried Crispy Squid Head

Ingredients:

250 gr squid head
1 / 2 tsp lemon juice
1 tsp soy sauce

Dyeing material:

2 cloves garlic, mashed
1 tablespoon rice flour
1 / 2 teaspoon cornstarch
3 tablespoons cake flour
90 ml water
1 / 2 teaspoon salt
1 / 4 tsp chicken bouillon powder

Panir Material:

50 grams of coarse bread crumbs


How to Make:

1. Soak the head of the squid with lemon juice and fish sauce. Let stand 1 hour.
2. Stir well dye solution
3. Dip the squid into the dye solution
4. Roll into coarse breadcrumbs
5. Fry until dry and then serve

CONGRATULATIONS TRY

Teriyaki Beef Recipe

Material:

* 450 g beef (discussed in)
2 sm * Kikkoman shoyu (Kikkoman soy sauce)
Mirin * 2 sm eat (sweet sake)
* 1 ounce ginger
* 1 st vinegar
* 1 st sugar
* 4 g salt
* 2 g pepper




How to Make:

* The meat is cut into six sections (not too thick), then skewer with satay into three puncture puncture. Peeled and grated ginger. Mix by Kikkoman soy sauce, mirin, vinegar, sugar and salt, as perendamnya sauce.
* All meat is inserted into the sauce, soak. After it was baked, each approximately five minutes, dip back into the sauce. Do it repeatedly, until cooked.
* Once cooked, remove the toothpicks satenya, and sprinkle the pepper on top.

good luck with this recipe