No Bake Oreo Cheesecake

Ingredients

Crust

2 cups Oreo crumbs (from about 20 Oreos)

1/4 cup butter, melted

Filling

24 oz (three 8-oz packages) cream cheese

1/2 cup sugar

1 tsp vanilla

8 oz cool whip (or homemade whipped cream)

1 1/2 cups Oreo crumbs (from about 16 Oreos)

7-10 Oreos, chopped, optional

additional Oreo crumbs for the top, optional

Instructions

1. Combine Oreo crumbs (for crust) with melted butter.

2. Press into the bottom and halfway up the sides of a 9 inch springform pan. Set in refrigerator to firm.

3. Mix cream cheese, sugar and vanilla together in a large bowl until smooth and well combined.

4. Gently stir in Cool Whip (or homemade whipped cream).

5. Add Oreo crumbs and chopped Oreos and gently mix until well combined.

6. Pour filling into crust and smooth the top.

7. Top with additional Oreo crumbs, if desired.

8. Refrigerate for about 4 hours or until firm.

Copycat Birthday Cake Remix Ice Cream (no machine!)

Ingredients

• 4 ounces vanilla flavored almond bark or candy melts
• 3 1/2 cups Chex cereal
• 1/3 cup Red Hots, crushed
• 1 teaspoon oil
• 1 cup powdered sugar

Instructions

1. Place Chex in a large bowl. Line a cookie sheet with waxed paper. Place powdered sugar in a large zip-top plastic bag.
2. You can crush your Red Hots in a plastic bag. Place the bag on a paper plate and bash the bag with the bottom of a glass.
3. Place candy melts, oil, and Red Hots in a microwave safe bowl. Heat for about 2 minutes, stirring well every 30 seconds. The Red Hots will stick to the side of the bowl so be sure to scrape it when you stir.
4. Once candy has melted together (there will still be small pieces of Red Hots evident in the candy) pour it over the Chex and stir well. Pour the cereal in the plastic bag. Seal (be sure it’s sealed) and shake vigorously, to coat all the cereal with powdered sugar. Turn out onto cookie sheet and let cool. Pick out any whole Red Hots before serving. Those are too hard to chew!

Notes

I found my Red Hots at Walgreens. They also have them at Walmart.

Read more at http://www.crazyforcrust.com/2013/02/red-hots-muddy-buddies/#FjZqdpfBhgykqbLf.99

Ingredients

• 4 ounces vanilla flavored almond bark or candy melts
• 3 1/2 cups Chex cereal
• 1/3 cup Red Hots, crushed
• 1 teaspoon oil
• 1 cup powdered sugar

Instructions

1. Place Chex in a large bowl. Line a cookie sheet with waxed paper. Place powdered sugar in a large zip-top plastic bag.
2. You can crush your Red Hots in a plastic bag. Place the bag on a paper plate and bash the bag with the bottom of a glass.
3. Place candy melts, oil, and Red Hots in a microwave safe bowl. Heat for about 2 minutes, stirring well every 30 seconds. The Red Hots will stick to the side of the bowl so be sure to scrape it when you stir.
4. Once candy has melted together (there will still be small pieces of Red Hots evident in the candy) pour it over the Chex and stir well. Pour the cereal in the plastic bag. Seal (be sure it’s sealed) and shake vigorously, to coat all the cereal with powdered sugar. Turn out onto cookie sheet and let cool. Pick out any whole Red Hots before serving. Those are too hard to chew!

Notes

I found my Red Hots at Walgreens. They also have them at Walmart.

Read more at http://www.crazyforcrust.com/2013/02/red-hots-muddy-buddies/#FjZqdpfBhgykqbLf.99

Ingredients

1/2 cup milk

1 3/4 cup vanilla or funfetti box cake mix

8 oz cream cheese, softened

1/2 cup sugar

8 oz Cool Whip, thawed

1 1.75 oz container of sprinkles (about 5 tbsp)

2 1/2 large brownies, broken into pieces

2 tbsp chocolate sundae syrup

Instructions

1. Mix the milk, cake mix, cream cheese and sugar together with a mixer. Mix until smooth.

2. Add the Cool Whip and mix until combined.

3. Add the sprinkles and brownies (you can use store-bought or homemade brownies) and mix until combined.

4. Stir in the chocolate sundae syrup. Stirring a little less will give more of a ribbon of chocolate to the ice cream. Stirring more will make it more uniformly chocolatey.

5. Scoop into a freezable container and freeze.

Chocolate Avocado Truffles

Ingredients

• 1 small avocado (just under 1/2 cup mashed)
• 1 cup semi-sweet chocolate chips (use a good brand; I like Ghiradelli or Guittard)
• 1/2 teaspoon vanilla
• Sprinkles, cocoa, powdered sugar, or coconut for rolling

Instructions

1. Place avocado in a food processor and blend until smooth. Meanwhile, add chocolate chips to a microwave safe bowl and melt for 1 1/2 - 2 minutes, stirring every 30 seconds. Once chocolate is melted and smooth, stir in avocado and vanilla. Cover with plastic wrap and chill until firm, at least a few hours. (I forgot to add the vanilla in mine, but they were still good! Do what you'd prefer.)
2. Line a cookie sheet with waxed paper. Place sprinkles in a dish for rolling. You can also use cocoa powder, powdered sugar, or sweetened coconut, if you prefer. Use whatever you would cover regular truffles in! Use a 1 tablespoon cookie scoop to scoop balls of the chocolate mixture. Roll into even sized balls. Roll in topping, place back on cookie sheet. Chill until ready to serve.

Maple Walnut Truffles

Ingredients

• 1/4 cup butter, softened
• 1 tablespoon maple syrup
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla
• 1/4 teaspoon maple extract
• 1 cup chopped toasted walnuts
• 8 ounces chocolate candy melts (such as Candiquik)

Instructions

1. Mix butter, maple syrup, and powdered sugar with a hand mixer. Add both extracts and beat until creamy. Stir in walnuts. Chill for 30 minutes.
2. Once chilled, scoop 1 tablespoon sized balls of dough and place on a wax paper lined cookie sheet. Chill again until just ready to dip (at least 10 minutes).
3. Melt your candy in a microwave safe bowl according to package directions. Dip each truffle in the bowl of chocolate. Do not roll it around, use a spoon to spoon chocolate over the top. Lift onto a fork carefully and tap to remove excess chocolate. Place on a wax-paper lined cookie sheet. I find it best to use a toothpick to help the truffle slide off the fork without disturbing too much of the coating.
4. Note: these truffles soften quickly. If you find them getting to soft, re-chill them and only remove a few at a time to dip.
5. Chill dipped truffles for just a few minutes, until coating is semi-hard. Meanwhile transfer the remaining chocolate to a squeeze bottle (or a plastic bag with the tip cut off) and pipe swirls or swipes of chocolate over the top for decoration.

Notes

To keep my chocolate warm, I like to heat my electric griddle to 200F and cover it with two kitchen towels. Then I place the bowl of melted chocolate on top to keep it warm and liquid while I dip.

Oreo Truffle Brownies

Ingredients

• 1 box brownie mix (8x8 pan size) and ingredients called for on box
• 20 Oreo Cookies
• 4 ounces cream cheese
• 1 cup chocolate chips

Instructions

1. Bake brownies according to package directions, using foil to cover your pan for easy removal. Leave in pan and let cool completely. (The refrigerator can help speed up this process.)
2. Finely crush Oreo cookies in a food processor. Add cream cheese to food processor and pulse until mixture is combined and smooth. Spread over brownies and press to compact.
3. Melt chocolate chips in a microwave safe bowl. Spread evenly over Oreo truffle mixture using an offset spatula. Chill until hardened, remove from pan and cut into squares. 

Peanut Butter Covered Oreo Truffles

Ingredients

• 15 Oreo Cookies
• 2 ounces low-fat cream cheese (or you can use regular)
• 8 ounces vanilla Candiquik (or other almond bark/candy melts)
• 2 tablespoons creamy peanut butter
• Sprinkles

Instructions

1. Place Oreos and cream cheese in the bowl of a food processor. Run the processor until the mixture comes together. This took mine about 1-2 minutes. If, for some reason, the mixture is not able to form balls after the processing (if it’s too crumbly still) you can add up to 1 more ounce of cream cheese, but mine only needed 2 ounces.
2. Scoop 1 tablespoon sized balls and place them on a wax paper lined cookie sheet. Chill while you prepare your candy.
3. Melt white chocolate according to package directions. Halfway through melting, add the peanut butter to the bowl. Stir often, until smooth. (I heated mine for about 1 1/2 minutes on HIGH, stirring every 30 seconds and adding the peanut butter after 45 seconds.)
4. Tip: heat an electric griddle to 200°F and line it with a kitchen towel. Place your bowl of melted candy on the griddle so it stays melted during dipping.
5. Dip each truffle in the candy and tap off the excess. I use a spoon to coat the candy, then I place the truffle on a fork and tap off the dripping candy. Use a toothpick to carefully transfer the truffle from the fork back to the cookie sheet. Repeat with all the truffles.
6. If it’s cool in your house and the truffles have hardened by the time you dip them all, re-dip immediately. If they’re still wet, chill until hardened, then do the second dipping. We’re double dipping because the dark truffle shows through the light coating. The second dip is optional.
7. Decorate with sprinkles while still wet from the second dip. Chill until set.

Cool Britannia Copycat Ice Cream

Ingredients

2 cups heavy whipping cream, cold
14 ounces sweetened condensed milk
1 cup of strawberries, chopped
4 shortbread finger cookies (i.e. Walkers)
1 cup semi-sweet chocolate chips
Granulated sugar

Instructions

1. Melt chocolate chips in the microwave according to package directions. Dip shortbread fingers into chocolate until completely covered. Place on parchment paper lined baking sheet. Wait until chocolate is firm before moving on to next step (you may place the sheet in the fridge to quicken hardening).
2. Chop cookies into bite-sized pieces. Set aside.
3. Place chopped strawberries in a shallow bowl. Sprinkle with a little granulated sugar. Mash with a fork until it has the consistency of a chunky, liquidy jam. Set aside.
4. In a medium bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
5. In a large bowl, mix together the sweetened condensed milk and cookie pieces Fold in the whipped cream until no white streaks remain. Add the strawberries and fold in gently (only fold in a couple times for more of a swirl effect, fold in several times if you want a red-tinged ice cream).
6. Place in a covered container and freeze overnight (or at least 6 hours).

Fish Ball Soup

Ingredients:
1 lt water
15 fish balls
3 spring onions (scallions), chopped finely
2 tsp chicken stock powder
2 tbsp cooking oil


Paste:
3 cloves garlic
1 tsp ground white pepper
1 tsp salt


Directions:
1. Add water in a soup pan, bring to the boil
2. Add fish balls into the boiling water
3. Meanwhile, heat oil in small frying pan, stir fry the paste until fragrant
4. Add paste into the soup
5. Cook for about 10 minutes
6. Add chicken stock powder and chopped spring onions
7. Remove from heat immediately
8. Ready to serve, sprinkle with fried onions.

Know Steamed Chicken Fried

ingredients:
250 g know, puree
100g minced chicken
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 leek, finely sliced
1 egg
3 tablespoons coarse bread crumbs

Coating materials:
1 egg white, beaten off
100 g coarse bread crumbs

Supplementary material:
ketchup
chilli sauce

oil for frying

How to make:
1. Mix all ingredients, mix well.
2. Put it in a square pan that has been dialas 22x9x6cm plastic.
3. Heat the steamer, steam for about 25 minutes until cooked.
4. Remove, let cool, remove from pan.
5. Cut into pieces according to taste, dip into the egg whites, then roll in bread crumbs to rough up all surfaces covered.
6. Heat oil and fry until golden browned.
7. Remove, drain and serve with supplementary materials.

Spicy Fried Chicken

materials: 

1 whole chicken that has been cut into pieces 

6 cloves Garlic 

2 cm Ginger 

1 Citrus fruits NipisMinyak for frying 

2 tbsp kecapmanis Bango 

salt to taste 

Chili seasoning: 

1 ½ ounces of Red Chillies 

5 pieces Onion 

1 clove Garlic 

salt to taste 

Tamarind water to taste 

sugar to taste 

Oil for frying

how to make: 

1. Puree garlic, ginger and salt. Marinate chicken with the lime juice and give. 

2. Let stand about 10 minutes so that the spices to infuse into the chicken meat. 

3. After that fried chicken until cooked. Set aside. 

4. Minced red pepper along with the onion, garlic and salt. 

5. Chili fries that have been milled, add the sour juice and soy sauce Bango Java. 

6. Combine chicken that has been fried in chilli fried, stir so that the blended chili with chicken. Remove and serve.

Grilled Chicken Thigh Stew

ingredients:
6 pieces of chicken thigh
1 Lime fruit, squeeze the water
4 cm galangal, crushed
3 lbr Leaves Greeting
600 ml water
Bango soy sauce 5 tbsp
1 tbsp Margarine
Fried Onions 2 tbsp for sprinkling

seasonings that are:
7 items Shallots
4 cloves Garlic
3 grains of toasted pecan
1 tbsp toasted KetumbarKetumbar
1 tsp pepper grain roaster
1 teaspoon salt

how to make:
1. Marinate chicken thighs with lemon juice and a little salt. Let stand for 15 minutes, drain.
2. Heat oil, saute ground spices, galangal, and bay leaves until fragrant.
3. Put the chicken thighs, stir until chicken changes color. Pour water and Bango soy sauce. Cook until the chicken is cooked (15-20 minutes). Remove the chicken, reserving marinade.
4. Brush the chicken thighs with margarine, grilled over coals until browned and flavorful. Lift. Serve with grilled chicken thigh stew seasoning.
For ± 4-5 servings Old Cooking: 60 minutes

Pizza Recipe

Materials bread pizza

5 g instant yeast

1 tsp sugar

500 g high protein flour

10 grams of salt

375 ml of warm water

50 grams of olive oil

How to make a bread pizza

Dissolve yeast in conjunction with the sugar wears a little warm water and let the yeast to work along 5 minutes

Stir flour and salt together . Then pour the yeast mixture . Knead until well blended . Add the remaining water and olive oil . Stir until well blended .

Add the remaining water and olive oil . Stir until well blended .

Move the dough onto the table already covered with ceramic

Then continue to knead until smooth elastic dough .

Once the dough is smooth , save the dough into the bowl that has been spread with a little oil to prevent sticking , then close the plastic wrap and set aside to use for 40 minutes until fluffy .

After 40 minutes , the dough fists so the wind out

Divide the dough with dough weighing steps weighing 150 g .

Prepare a round pizza pan diameter 24 cm . Spread a thin layer of oil .

Spread pizza and leather trimmed to cover the surface of the pan .

Let stand for 10 minutes and then topping pizzas ready

Spreads sauce / paste tomato pizza

2 tablespoons olive oil

5 tablespoons chopped onion

5 cloves garlic , finely chopped

3 tablespoons tomato paste

8 tablespoons ketchup

6 fresh tomatoes , seeded and coarsely chopped

1 tsp salt

1/2 teaspoon pepper

1 tbsp sugar

1 tsp oregano powder

1 tsp basil leaves powder

How to make spreads sauce / paste tomato pizza 

1. Heat the olive oil, then saute onion and garlic until fragrant 

2. Enter tomato paste, tomato sauce, tomatoes, salt, pepper, sugar, oregano powder, and basil leaves powder. Cook until boiling and thickened then remove and let cool

Ingredients for pizza toppings 

50 ounces grated cheddar cheese 

2 pieces of sliced ​​beef sausage rounded according to taste 

2 pieces of fresh sliced ​​tomatoes to taste 

50 ounces shredded mozzarella cheese 

2 lbr smoked beef, sliced ​​or plaid suit your taste 

1 bell pepper, seeded and cut into squares 

10 pieces of mushrooms, thinly sliced 

1/2 onion, sliced ​​boxes 

The last step how to make pizza 

1. After a pizza peel that you have created in the expanding pan, prick-prick skin surface using a fork 
2. Rub the surface of the skin with a sauce / tomato paste that had gone cold until smooth and cover the surface of a pizza peel. 
3. stacking topping ingredients to suit your taste and cover with grated mozzarella cheese topping to cover all surfaces 
4. Then bake in the oven for 15-20 minutes until cooked perfectly and melted mozzarella cheese 
5. Serve in warm pizza with chili sauce and ketchup bottles preferences.

Spicy Shrimp Soup Corn

ingredients:
250 g prawns, peeled, leaving tails, cut back
2 pieces of sweet corn, finely
1 tomato, cut into pieces
50 g glass noodles, pour hot water, drained
5 grains of red onion, thinly sliced
2 cloves garlic, thinly sliced
1 large red chilies, sliced ​​oblique
1 large green chilies, sliced ​​oblique
3 pieces of red chili, cut into pieces
2 liters of broth shrimp
1/2 tbsp soy sauce
2 tsp salt
1 tsp sugar
1 leek, thinly sliced
oil for sauteing

How to make:
1. Heat the oil. Enter the red onion, garlic, red chili big, big green chili, and cayenne pepper. Stir-fry until fragrant.
2. Pour the shrimp broth, bring to a boil.
3. Enter the shrimp, sweet corn, and tomatoes.
4. Add soy sauce pickles, salt, and sugar.
5. Cook until all ingredients cooked.
6. Enter the glass noodles and spring onions, stir.
7. Remove and serve.

Soto Cow

ingredients :
250 g of beef brisket , cut into pieces
150 g of cow tripe
100 g of cow intestines
100 g of cow lungs , boiled
2 bay leaves
3 cm galangal
1 tsp salt
2 stalks lemongrass , crushed
5 pieces of lime leaves , discard the bones leaves
1 tsp salt
1 teaspoon pepper
1/2 tsp sugar
oil for sauteing
water to boil

Spices :
10 grains of red onion
4 cloves of garlic
4 items pecans, roasted
1 cm galangal
1 cm ginger
1 cm turmeric , grilled
1 tsp coriander

Materials sauce ( puree )
5 large red chilies , boiled
3 pieces of cayenne pepper , boiled
2 eggs pecans, toasted
1/4 teaspoon salt

Supplementary material :
100 g glass noodles , hot soak until soft , drained
sliced ​​green onion
chopped celery
fried onion
soy sauce
lime juice

How to make :
1 . Boil the meat with water until soft , remove from heat . Leaving only 2 liters of boiling water for broth .
2 . Presto cow tripe , cow intestines , salt , bay leaves , and galangal in 1 liter of water .
3 . Heat the oil . Saute ground spices , lemon grass , and lime leaves until fragrant .
4 . Pour broth , stir , bring to a boil .
5 . Put the meat , tripe , intestines , and lungs .
6 . Cook until all ingredients cooked .
7 . Presentation : Take a serving bowl , insert glass noodles , pour the hot sauce and its contents . Top with sliced ​​green onions, chopped celery , and fried shallots . Serve with soy sauce , lime juice , and chili .

Roast Duck

MATERIALS:
1 whole duck tail, wash
3 tablespoons lime juice
Oil to taste, to polish

HERBS (mix):
2 tbsp deaf, puree
2 tablespoons of red yeast rice, mashed
1 tablespoon soy sauce
1 tsp sesame oil

HOW TO ROAST DUCK:
1. Duck jerky with lime juice, seasoning mix. Let stand 1 hour.
2. Oven 200 ° C, 25 minutes until cooked. Every 3 minutes duck-polished surface remaining seasoning and oil.
3. Serve intact.

Rice Rawon

ingredients: 
500 g lean beef rather 
2 liters of water 
2 bay leaves 
3 stalks lemongrass, crushed 
3 cm galangal, crushed 
5 pieces of orange leaves 
2 leeks, cut into pieces 
oil for sauteing 

Spices: 
7 red onions 
3 cloves of garlic 
2 large red chilies 
2 eggs hazelnut 
1 tsp coriander 
4 pieces kluwak / kluwek 
2 cm ginger 
2 cm turmeric 
1 tsp shrimp paste cooked 
2 tsp salt 

Supplementary material: 
100 g bean sprouts short 
Salt 2 eggs 
prawn crackers 
fried tempeh 
condiment 

How to make: 
1. Boil meat with bay leaves, lemon grass, galangal, and lime leaves until soft and cooked. 
2. Remove the meat, cut into pieces according to taste. 
3. Filter gravy stew, put pieces of meat, bring to a boil. 
4. Heat oil, saute ground spices and green onion until fragrant. 
5. Remove and pour into a gravy stew. 
6. Cook over low heat until boiling again, remove from heat. 

7. Presentation: Prepare a serving bowl, pour the gravy and meat. Serve with hot white rice and supplementary materials.

Kung Pao Chicken

Kung Pao Chicken

Ingredients: 

2 tablespoons oil 

2 cloves garlic, finely chopped 

1/2 onion, diced small 

1 tablespoon grated ginger 

300 grams of boneless chicken breast, cut into cubes 

10 dried red chilies, chopped 

2 tablespoons oyster sauce 

1 tablespoon granulated sugar 

1 teaspoon vinegar 

1 tablespoon soy sauce 

1 tablespoon sesame oil 

50 ml chicken broth 

1 leek, sliced ​​oblique 

2 teaspoons toasted sesame 

100 grams of fried cashews 

How to Make Kung Pao Chicken 

• Heat oil, saute garlic and onions until fragrant and yellow 
• Enter the chicken pieces and stir well. Cook until browned. Give grated chili and dried red chili. stir until well blended 
• Pour the oyster sauce, sugar, vinegar, soy sauce, sesame oil and chicken broth. Stir until sauce thickens 
• Enter scallions, sesame and cashew nuts. Stir briefly, remove and serve 

Results: 3 servings

Fuel Mushroom Rice

Fuel Mushroom Rice

Rice Ingredients :

750 g white rice

2 cloves garlic , finely chopped

1/4 teaspoon salt

1/4 teaspoon pepper

sesame oil for sauteing

Material contents :

150 g button mushrooms , diced

3 pieces of shitake mushrooms , diced

250 g know , small diced , fried until the skin

50 g of fresh red beans , boiled until tender

2 cloves garlic , finely chopped

2 cm ginger , finely chopped

2 tablespoons soy sauce

1 tsp fish sauce

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 tsp sugar

sesame oil for sauteing

banana leaf

stick

How to make :

1 . Rice : Heat the sesame oil , saute garlic until fragrant . Enter the white rice , stir . Add salt and pepper and stir well . Remove and set aside.

2 . Contents : Heat the sesame oil , saute garlic and ginger until fragrant . Enter button mushrooms , shitake mushrooms , tofu , and beans . Stir well . Add soy sauce , fish sauce , salt , pepper , and sugar . Cook until all ingredients cooked . Remove and set aside.

3 . Take a piece of banana leaf , stir the rice and stir governance mushrooms .

4 . Wrap resembles rice cake , pin the edges with a stick .

5 . Repeat steps 3 and 4 until no stir the rice and stir mushrooms exhausted .

6 . Heat a non-stick flat pan , bake until fragrant and lightly browned banana leaves .

7 . Remove and serve warm with chili sauce .

Nagasari Jackfruit

Nagasari Jackfruit

ingredients: 

200 g of rice flour 

200 ml thick coconut milk from half coconut 

600 ml thin coconut milk from half coconut 

200 g sugar 

2 pandan leaves, tie 

1/2 tsp salt 

1 tsp vanilla powder 

300 g jackfruit, diced small 

banana leaves for wrapping 

How to make: 

1. Mix the rice flour and coconut milk, stir well and set aside. 

2. Mix the thin coconut milk, sugar, pandanus leaf, salt, and vanilla powder. Stir well. 

3. Enter the solution of rice flour and stir well. 

4. Cook over medium heat until boiling, stirring frequently. 

5. Put jackfruit, stir well, remove from heat. 

6. Take a piece of banana leaf, put 2 tablespoons of dough, roll it, fold the edges. 

7. Repeat until the dough runs out. 

8. Heat the steamer, steam for 20 minutes until completely cooked. 

9. Remove, let cool and serve.

Spicy Grilled Chicken

Spicy Grilled Chicken

ingredients:
1 chicken, cut into pieces
1 lemon, take the water
300 ml coconut milk
2 bay leaves
1 cm galangal, crushed
5 pieces of lime leaves, discard the bones leaves
3 stalks lemongrass, crushed
oil for sauteing

Spices:
10 spring onions
5 cloves of garlic
5 large red chilies
5 grains hazelnut
2 cm ginger
2 cm turmeric
1/2 tsp roasted shrimp paste
1 tsp salt
2 tsp brown sugar comb
1 tsp tamarind water

How to make:
1. Marinate chicken with lemon juice, let stand for 15 minutes, wash and drain.
2. Grilled chicken over coals until done.
3. Heat the oil. Enter the spices, bay leaves, galangal, lemongrass, and lime leaves. Stir-fry until fragrant.
4. Add chicken, stir.
5. Pour the coconut milk, bring to a boil while stirring occasionally.
6. Cook over medium heat until thickened and oily coconut milk, remove from heat.
7. Separate attached to the chicken seasoning.
8. Grilled chicken to a dry surface.
9. Lift, flush with the rest of the seasoning and serve.

Steamed Chicken Chilli Sauce

Steamed Chicken Ingredients Chili Sauce 

4 chicken thighs, cut into 2
2 tablespoons lime juice
3 cloves of garlic, mashed
Salt, pepper, nutmeg to taste

Chili sauce
4 pieces of red pepper, cut into 1/2 cm
3 cloves of garlic, mashed
150 cc chicken broth

Enough oil for sauteing
1 tablespoon sago
4 tablespoons of water

seasoning:

1 tablespoon soy sauce
1/2 teaspoon sesame oil
1 teaspoon fish sauce
Salt, sugar to taste
Ingredients for Sauce:

Saute garlic, red pepper, until fragrant. Give seasoning.
Give the broth. Cook to a boil.
Thicken with sago solution. Cook briefly.

How to Make Steamed Chicken Chilli Sauce:

Chicken thighs mixed with other ingredients.
Steam 45 minutes.
Remove from the steamer.
Serve with sauce flush.
Steamed Chicken Recipe Chili Sauce Serves 4