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Kakap Pedas ingredients:1 tail snapper5 grains of red onion2 cloves garlic8 pieces cayenne pepper2 tablespoons tauco1 stalk spring onion1 carrotSalt, pepper, seasonings to tasteHow to cook:• Fish cleaned snapper from Sisk and feces, left and right sides of the body, put salt andpepper• Fry until cooked. Finely sliced green onion• Blend the onion and garlic and cook until it smells delicious and taoco with cayenne pepper, stir then add the water and slices of carrot• Enter the snapper fish that have been fried earlier. Add the sliced leeks, lift and ready to serve
Kakap Pedas ingredients:1 tail snapper5 grains of red onion2 cloves garlic8 pieces cayenne pepper2 tablespoons tauco1 stalk spring onion1 carrotSalt, pepper, seasonings to tasteHow to cook:• Fish cleaned snapper from Sisk and feces, left and right sides of the body, put salt andpepper• Fry until cooked. Finely sliced green onion• Blend the onion and garlic and cook until it smells delicious and taoco with cayenne pepper, stir then add the water and slices of carrot• Enter the snapper fish that have been fried earlier. Add the sliced leeks, lift and ready to serve
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Gulai Ayam ingredients:
• 1 chicken being
• 10 pieces of red chillies
• 10 cameras buir onion, sliced
• 4 cloves garlic, chopped fine
• 1 vertebra turmeric
• 1 vertebra galangal
• 4 tablespoons coriander
• 5 tablespoons cumin minyal
• 1 teaspoon fennel finely
• 1 piece of cinnamon
• 1 teaspoon nutmeg
• 1 tablespoon tamarind
• 2 tablespoons coconut mashed gongseng
• 2 ½ cups coconut milk
• Pinch of cumin
How to cook:
• Chicken cut into pieces, washed, drained
• Blend the chillies, turmeric and galangal
• Saute onion cameras, garlic and cinnamon with cumin oil until dry and yellow, put chilliesand fry briefly.
• Enter a subtle coriander and chicken pieces, put enough water, boiled until tender
• Enter the coconut milk and tamarind water, stirring
• When you lift the boiling coconut milk and ready to serve
Gulai Ayam ingredients:
• 1 chicken being
• 10 pieces of red chillies
• 10 cameras buir onion, sliced
• 4 cloves garlic, chopped fine
• 1 vertebra turmeric
• 1 vertebra galangal
• 4 tablespoons coriander
• 5 tablespoons cumin minyal
• 1 teaspoon fennel finely
• 1 piece of cinnamon
• 1 teaspoon nutmeg
• 1 tablespoon tamarind
• 2 tablespoons coconut mashed gongseng
• 2 ½ cups coconut milk
• Pinch of cumin
How to cook:
• Chicken cut into pieces, washed, drained
• Blend the chillies, turmeric and galangal
• Saute onion cameras, garlic and cinnamon with cumin oil until dry and yellow, put chilliesand fry briefly.
• Enter a subtle coriander and chicken pieces, put enough water, boiled until tender
• Enter the coconut milk and tamarind water, stirring
• When you lift the boiling coconut milk and ready to serve
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Sayur Labu Siam ingredients:• 200 grams of meat tetelan• 3 scallions cut in 1 ½ cm• Water to taste• Salt, to taste fried onions• 2 pieces of squash, peeled cut into strips box• Miyak for sauteingSeasonings:• 10 grains of red onion• 3 cloves garlic• 2 eggs hazelnut• 10 grains of pepper round• A little ginger and galangal• Shrimp, salt to tasteHow to cook:• Meat boiled with salt and enough water until tender• Shrimp cleaned and fried soft-boiled, drained• Cut small squares of meat rather thin• Spices are already mashed sauteed until it smells fragrant and enter the meat and broth• If it is boiling put squash, green onion and a tablespoon of tamarind water• Cook and down for a while, until cooked birkan• Add a little fried onions and serve
Sayur Labu Siam ingredients:• 200 grams of meat tetelan• 3 scallions cut in 1 ½ cm• Water to taste• Salt, to taste fried onions• 2 pieces of squash, peeled cut into strips box• Miyak for sauteingSeasonings:• 10 grains of red onion• 3 cloves garlic• 2 eggs hazelnut• 10 grains of pepper round• A little ginger and galangal• Shrimp, salt to tasteHow to cook:• Meat boiled with salt and enough water until tender• Shrimp cleaned and fried soft-boiled, drained• Cut small squares of meat rather thin• Spices are already mashed sauteed until it smells fragrant and enter the meat and broth• If it is boiling put squash, green onion and a tablespoon of tamarind water• Cook and down for a while, until cooked birkan• Add a little fried onions and serve