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