Ingredients: 8 bean stalk, washed, thinly sliced 2 pieces of cucumber, remove the contents, cut into small cubes 100 grams short bean sprouts, washed 1 bunch basil, leaves picked 1 piece lime coconut sauce: 1 / 2 coconuts and a half old, peeled, grated lengthwise, set aside 2 pieces of lime leaves, finely sliced 100 grams of basic seasonings of red, look here 3 cm kencur ulek 1 tablespoon granulated sugar 1 / 2 teaspoon salt Directions: 1.
Coconut sauce: Mix grated coconut, lime leaves, red basic seasoning, kencur, sugar, and salt, mix, roasted until slightly warm, remove from heat. 2.
Vegetables: mixed beans, cucumber, and short sprouts, stir well, add coconut sauce, mix well. 3. Prepare the dish, grammar trancam and complete with basil leaves and lime.
Inggredient:
* 150 grams of cabbage, sliced
* 1 bunch spinach, siangi
* 50 grams of bean sprouts, siangi
* 6 lenjer long beans, cut into 4 cm
* 1 piece of tofu, fried
* 150 grams tempeh, fried
* 1 piece of steamed potatoes, peeled, fried briefly
* 1 cucumber, diced
* 2 eggs, hard boiled
* 5 tablespoons fried onions
* Emping fried taste
Seasonings Nuts:
* 200 grams of peanut butter
* 500 ml coconut milk from 1 coconut
* 1 stalk lemongrass, crushed
* 2 pieces of orange leaves
* 4 tablespoons bottled tomato sauce
* 2 tablespoons soy sauce
# Spices that: 2 large red chilies
# 5 red onions
# 3 cloves garlic
# 2 cm kencur
# 1 teaspoon salt
Complement: Leaf lettuce, tomato, boiled eggs, and fried chips Instructions:
1. Sauce: Mix peanut butter with spices, coconut milk, lemongrass, lime leaves, tomato sauce, and soy sauce, ADK flat. Cook until boiling, remove from heat.
2. Boil vegetables until cooked, remove and drain.
3. Prepare the dish, good vegetables, tofu, tempeh, and potatoes. Pour the peanut sauce or serve separately, sprinkle with fried onions, complete with boiled eggs and fried empong and serve.
Inggredient :
* 5 large red chilies
* 7 fruits red chili sauce
* 6 red onions
* 5 cloves garlic
* 3 eggs hazelnut
* 3 tablespoons dried shrimp
* 100 grams semangit tempeh (tempe diinapkan)
* 150 grams of fresh tempeh
* 1 teaspoon salt
* 1 / 2 tsp pepper granules
* 1 tsp sugar
* 2 bay leaves
* 3 sheets of orange leaves
* 2 cm ginger, crushed
* 2 cm galangal, smashed
* 250 ml coconut milk from 1 coconut
Complement:
* 10 glandular long beans, cut
* 50 grams of bean sprouts, siangi
* 1 bunch spinach, siangi
* warm white rice and prawn crackers
Directions:
1. Boil red chili, cayenne pepper, onion, garlic, pecans, dried shrimp, tempeh diinapkan, and fresh tempeh until soft, remove and drain.
2. Puree cooked with salt, pepper, and sugar.
3. Cook the ingredients together with bay leaves, lime leaves, ginger, galangal, and coconut milk, after boiling and thickened and looks oily, remove from heat.
Inggredient :
* 2 tablespoons cooking oil
* 3 cloves garlic, crushed
* 2 red onions, crushed
* 2 tablespoons dried shrimp, hot water soak, drain and puree
* 2 cm ginger, crushed
* 1 1 / 2 liter of water
* 2 tsp salt
* 1 / 2 teaspoon pepper
* 2 tablespoons soy sauce
* 250 grams of wet noodles
* 100 grams of bean sprouts, discarding roots
* 1 leek, sliced
* 1 tablespoon chopped celery leaves
Complement
* rice cake, fried onions, crackers
Boil sauce
* 2 large red chilies
* 10 pieces of red chili sauce
* 2 garlic cloves boiled until cooked, lift, puree with 1 / 4 tsp salt.
How to Make
1. Heat the cooking oil, saute garlic, onion, and dried shrimp until fragrant. Enter the ginger, water, salt, pepper, bring to a boil. After boiling put soy sauce.
2. After re-enter the boiling noodles and bean sprouts, cook briefly, remove from heat.
3. Prepare a bowl, put the rice cake, pour the noodles, sprinkle with scallions, celery leaves, fried onions, complete with chili stew and crackers.
Inggredient:
* 500 ml water
* 100 grams of beef tetelan
* 100 grams of spice white base
* 3 bay leaves
* 2 cm galangal, smashed
* 1 unripe papaya fruit weight of approximately 350 grams, sliced into matchsticks
* 6 glandular long beans, cut into pieces
* 500 ml coconut milk from 1 coconut
* 1 teaspoon salt
* 1 / 2 tsp sugar
* 50 grams of leaf melinjo
* 2 large red chilies, sliced
Directions:
1. Boil until tender beef after, add 500 ml of water until the permanent, enter the white base seasoning, bay leaves, and galangal, bring to a boil.
2. Enter the young papaya, long beans, coconut milk, salt, and sugar, cook until vegetables cooked.
3. melinjo and add the chopped red pepper slices, and cook briefly, remove from heat.
4. Serve warm.
Inggredient:
* 5 pieces of white know the size of 6x6x2 cm
* 50 grams of rice noodles, soak in cold water until soft, drained
* 250 grams bean sprouts, siangi, wash and brewed with hot water, drained
* 4 pcs diamond
Sauce:
* 250 grams peanuts, fried and mashed
* 6 cloves garlic
* 5 pieces of red chillies, fry briefly
* 100 ml warm water
* 1 teaspoon salt
* Sweet soy sauce to taste
Complement:
* fried onions, sliced celery, and red crackers
Method:
1. Fry out half-baked, remove, drain and cut according to taste.
2. Sauce: puree garlic with cayenne pepper and salt, add the beans, puree. Add water and soy sauce, stir well, set aside.
3. Prepare the dish, good diamond, rice noodles, bean sprouts, and tofu. Pour the sauce give the sauce, sprinkle with fried onions, sliced celery, and red chips.
4. Serve hot.
Inggredient:
- 3 tablespoons cooking oil, for sauteing
- 3 red onions, sliced
- 2 cloves garlic, sliced
- 3 sheets of orange leaves
- 2 stalks lemongrass, crushed
- 200 grams of kale
- salt, pepper powder, and sugar to taste
Spices that are: - 8 keluwak seeds, soak in warm water for 10 minutes, drained
- 3 large red chilies
- 5 pieces of red chili sauce
- 5 cloves garlic
Method: - Heat the cooking oil, saute ground spices with red onions, garlic, lime leaves, lemongrass, and galangal until fragrant.
- Enter the kale, salt, pepper, and sugar and stir well. Cook until the spinach wilted, lift
- Serve
