material:
1 (300 grams) of tofu / know japanese
1 slice of boiled chicken breast, shredded
25 grams vermicelli, soak soft
2 eggs, make pancakes, sliced
3 pieces of lettuce
1 tomato, sliced
sauce:
100 ml corn oil
1 tablespoon mustard
3 tablespoons lime juice
salt, pepper, and sugar to taste
Method:
Steamed out for 10 minutes, remove, cut into dice.
Sauce: Mix the corn oil with mustard, stir well, add lemon juice, salt, pepper, and sugar and stir well.
Presentation: prepare the dish, good lettuce, tofu, vermicelli, scrambled eggs, shredded chicken, and tomatoes, pour the sauce on top.
Serve cold.
a variety of Asian food here in the form of recipes. You can practice this recipe at home with your own variations or mencotoh recipes that are here.
Thursday, September 22, 2011
Tuesday, September 13, 2011
Fried Rice Out
Material:
2 pieces out piety, diced, fried
2 tablespoons cooking oil
3 eggs, beaten off
3 cloves garlic, minced
2 plates of white rice
salt and pepper to taste
1 tablespoon soy sauce
1 tablespoon soy sauce
2 leeks
Method:
Heat cooking oil, pour the eggs, make scrambled until cooked, remove and set aside.
Heat 2 tablespoons cooking oil, saute garlic until wilted. Enter the white rice, stir, salt, pepper, soy sauce, and soy sauce, stir. Add the slices out, scrambled eggs, and sliced green onions, stir well and cook briefly, remove
Serve warm.
2 pieces out piety, diced, fried
2 tablespoons cooking oil
3 eggs, beaten off
3 cloves garlic, minced
2 plates of white rice
salt and pepper to taste
1 tablespoon soy sauce
1 tablespoon soy sauce
2 leeks
Method:
Heat cooking oil, pour the eggs, make scrambled until cooked, remove and set aside.
Heat 2 tablespoons cooking oil, saute garlic until wilted. Enter the white rice, stir, salt, pepper, soy sauce, and soy sauce, stir. Add the slices out, scrambled eggs, and sliced green onions, stir well and cook briefly, remove
Serve warm.
Tuesday, September 6, 2011
Mie Yamin
Material:
400 gr chicken noodle
100 g mushroom, sliced
100 gr caisim, brewed
1 stalk green onion, sliced to complement
200 g chicken thigh fillets
5 cloves garlic, crushed
2 tsp soy sauce
1 / 4 teaspoon salt
1 / 2 teaspoon pepper
1 / 4 tsp sugar
200 ml of water
1 Tbs oil for sauteing
sauce:
1500 ml of water
150 grams of chicken bones
2 tsp salt
1 / 4 teaspoon pepper
1 / 2 tsp sugar
Seasonings servings:
1 teaspoon vegetable oil
1 tablespoon soy sauce
1 1 / 2 tsp soy sauce
1 / 4 teaspoon pepper
Method:
Gravy, boiled bones, salt, pepper and sugar over low heat. Strain the broth and measure 1000 ml.
Saute garlic until fragrant. Add chicken. Stir until the color changes. Add the mushrooms. Stir until wilted. Enter the soy sauce, salt, pepper, and sugar. Stir well. Pour water. Cook until absorbed. Set aside.
How to serving, pour boiling noodles with 1,000 ml of boiling water. In bowl, mix seasonings. Stir. Enter the noodles. Stir with chopsticks.
Add caisim, stir chicken, and scallions. Serve with the sauce ingredients in separate bowls.
400 gr chicken noodle
100 g mushroom, sliced
100 gr caisim, brewed
1 stalk green onion, sliced to complement
200 g chicken thigh fillets
5 cloves garlic, crushed
2 tsp soy sauce
1 / 4 teaspoon salt
1 / 2 teaspoon pepper
1 / 4 tsp sugar
200 ml of water
1 Tbs oil for sauteing
sauce:
1500 ml of water
150 grams of chicken bones
2 tsp salt
1 / 4 teaspoon pepper
1 / 2 tsp sugar
Seasonings servings:
1 teaspoon vegetable oil
1 tablespoon soy sauce
1 1 / 2 tsp soy sauce
1 / 4 teaspoon pepper
Method:
Gravy, boiled bones, salt, pepper and sugar over low heat. Strain the broth and measure 1000 ml.
Saute garlic until fragrant. Add chicken. Stir until the color changes. Add the mushrooms. Stir until wilted. Enter the soy sauce, salt, pepper, and sugar. Stir well. Pour water. Cook until absorbed. Set aside.
How to serving, pour boiling noodles with 1,000 ml of boiling water. In bowl, mix seasonings. Stir. Enter the noodles. Stir with chopsticks.
Add caisim, stir chicken, and scallions. Serve with the sauce ingredients in separate bowls.
Saturday, August 27, 2011
Crisp Fried Squid Heads
Ingredients:
250 gr squid Head
1 / 2 tsp lemon juice
1 tsp soy sauce
Dyes:
2 cloves garlic, mashed
1 tbsp rice flour
1 / 2 teaspoon cornstarch
3 tablespoons flour proteins are being
90 ml of water
1 / 2 teaspoon salt
1 / 4 teaspoon chicken bouillon powder
Material Mix:
50 g coarse bread crumbs
How to Make:
1. Soak the head of the squid with lime and fish sauce. Let stand 1 hour.
2. Stir a solution of dye
3. Dip the squid into the dye solution
4. Roll the bread into coarse flour
5. Fry until dry
250 gr squid Head
1 / 2 tsp lemon juice
1 tsp soy sauce
Dyes:
2 cloves garlic, mashed
1 tbsp rice flour
1 / 2 teaspoon cornstarch
3 tablespoons flour proteins are being
90 ml of water
1 / 2 teaspoon salt
1 / 4 teaspoon chicken bouillon powder
Material Mix:
50 g coarse bread crumbs
How to Make:
1. Soak the head of the squid with lime and fish sauce. Let stand 1 hour.
2. Stir a solution of dye
3. Dip the squid into the dye solution
4. Roll the bread into coarse flour
5. Fry until dry
Friday, August 19, 2011
Cook Squid Oyster Sauce
Ingredients: 350 grams headless squid 1 teaspoon lemon juice 1 teaspoon fish sauce 2 cloves garlic, finely chopped 1 / 2 onion, cut into 2x2 cm 1 cm ginger, crushed 2 green chilies, cut into diagonal 1 / 2 fruit tomatoes, chopped 2 tablespoons oyster sauce 1 / 2 teaspoon fish sauce 1 teaspoon soy sauce 1 / 4 teaspoon salt 1 / 4 teaspoon pepper powder 200 ml water 1 teaspoon cornstarch, dissolved in 1 teaspoon water 1 stalk spring onion, cut into diagonal 1 1 / 2 cm Instructions:
-Cut two squid, cut into 5x5 cm, crate-crates inside the squid.
-Sprinkle with lemon juice and fish sauce. Set aside
-Saute garlic, onions, and ginger until fragrant.
-Add green chilies. Stir until wilted.
-Enter the squid. Stir until the color changes.
-Add the tomatoes. Stir until wilted.
-Insert the oyster sauce, fish sauce, soy sauce, salt, and pepper. Stir well.
-Pour the water. Cook until boiling. Thicken with cornstarch solution. Bring to a boil again.
-Add scallions. Stir well. lift
-Cut two squid, cut into 5x5 cm, crate-crates inside the squid.
-Sprinkle with lemon juice and fish sauce. Set aside
-Saute garlic, onions, and ginger until fragrant.
-Add green chilies. Stir until wilted.
-Enter the squid. Stir until the color changes.
-Add the tomatoes. Stir until wilted.
-Insert the oyster sauce, fish sauce, soy sauce, salt, and pepper. Stir well.
-Pour the water. Cook until boiling. Thicken with cornstarch solution. Bring to a boil again.
-Add scallions. Stir well. lift
Monday, August 15, 2011
Chicken Mushroom
material:
300 g chicken fillet, cut into 2x2 cm
2 cloves garlic, crushed
1 / 2 onion, cut into 1.5x1.5 cm
2 cm ginger, minced
100 g mushroom, chopped
1 / 2 red bell pepper, cut long rather wide
1 / 2 green bell pepper cut into rather wide
100 grams of broccoli that have been cut into pieces
1 tbsp oyster sauce
1 / 2 teaspoon pepper
1 / 2 teaspoon salt
1 / 2 tsp sugar
1 tablespoon sesame oil
1 tbsp angciu
300 ml of water
2 tsp + 2 tsp cornstarch water to thicken
2 tablespoons margarine for sauteing
How to Make:
Saute garlic, onions, and ginger until fragrant. Add chicken. Stir until the color changes.
Add the mushroom and peppers. Stir until wilted.
Enter the broccoli. stir until it changes color.
Sprinkle oyster sauce, pepper powder, salt and sugar and stir well.
Pour water. Cook until done. Enter the sesame oil and angciu. Stir well.
Thicken with cornstarch solution. Cook until bubbling.
300 g chicken fillet, cut into 2x2 cm
2 cloves garlic, crushed
1 / 2 onion, cut into 1.5x1.5 cm
2 cm ginger, minced
100 g mushroom, chopped
1 / 2 red bell pepper, cut long rather wide
1 / 2 green bell pepper cut into rather wide
100 grams of broccoli that have been cut into pieces
1 tbsp oyster sauce
1 / 2 teaspoon pepper
1 / 2 teaspoon salt
1 / 2 tsp sugar
1 tablespoon sesame oil
1 tbsp angciu
300 ml of water
2 tsp + 2 tsp cornstarch water to thicken
2 tablespoons margarine for sauteing
How to Make:
Saute garlic, onions, and ginger until fragrant. Add chicken. Stir until the color changes.
Add the mushroom and peppers. Stir until wilted.
Enter the broccoli. stir until it changes color.
Sprinkle oyster sauce, pepper powder, salt and sugar and stir well.
Pour water. Cook until done. Enter the sesame oil and angciu. Stir well.
Thicken with cornstarch solution. Cook until bubbling.
Beef Teriyaki
Ingredients: * 450 g beef (has the) * 2 sm Kikkoman shoyu (Kikkoman soy sauce) * 2 sm eat mirin (sweet rice wine) * 1 ounce ginger vinegar * 1 * 1 st st * 4 g sugar 2 g salt * pepper Method make: * Meat is cut into 6 parts (not too thick), then skewer with satay to 3 pin prick. Peeled and grated ginger. Mix with Kikkoman soy sauce, mirin, vinegar, sugar and salt, as the sauce perendamnya. * All meat is inserted into the sauce, soak. After the roast, and each about 5 minutes, dip back into the sauce. Do it repeatedly, until cooked. * Once cooked, remove the satay skewers, and sprinkle pepper on it.
Sichuan chicken
Ingredients: 250 g chicken fillets, diced 2 cloves garlic, grated 2 cm ginger, grated 1 / 2 tsp salt 1 / 2 teaspoon pepper 3 cloves garlic, roughly chopped 1 pc deaf 1 / 2 pcs red bell pepper, cut into 5 pcs dried red chili pepper, cut into 2 cm 2 tablespoons oyster sauce 4 teaspoons soy sauce 1 / 2 tsp soy sauce 1 / 4 teaspoon black pepper 1 / 4 tsp sugar 250 ml water 50 ounces cashews 1 tablespoon cooking oil, to frying Method: 1. Marinate chicken with garlic, ginger, salt and pepper. Let stand 30 minutes. 2. saute garlic until fragrant and deaf. 3. Add the red pepper and chilli flakes. Saute until wilted. 4. Add chicken, stir until it changes color. 5. Add oyster sauce, soy sauce, soy sauce, black pepper, and sugar. Stir well. 6. Pour the water, and cook until absorbed. Put cashews. Stir well. 7. Prepared cuisine is served.
Lemon Chicken
Ingredients: 200 g chicken breast fillets. cut into large squares 1 / 2 tsp lemon juice 1 / 2 tsp salt 1 tsp sesame oil 1 egg, beaten 50 g cornstarch salt to taste Sauce Ingredients: 1 tablespoon sesame oil 1 tsp salt 2 1/2sdt granulated sugar 1 tablespoon water lemon juice 1 tablespoon lemon peel, slice length of 200 g water 1 1 / 2 teaspoon cornstarch, mix with a little water to thicken Method: 1. Marinate chicken with lemon juice, salt, sesame oil 2. Dip into egg, dredge in cornmeal mixture and salt. Fry until cooked. Set aside. 3. Heat the sesame oil, salt, sugar and lemon juice. Pour water. Boil, stirring until boiling. Insert the lemon peel and stir well. 4. Thicken with cornstarch solution. while in stir cook until done 2. 5. Sprinkle the sauce over the chicken. Serve.
Chicken Kuluyuk
Ingredients: 250 g chicken thigh fillets, cut into 1 teaspoon salt 1 / 2 teaspoon pepper 75 g flour 25 grams of protein are sago farmers sauce Ingredients: 3 cloves garlic, crushed 1 / 2 fruit onion, sliced long 2 pcs red chili, seeded, sliced 100 gr tilt pineapple, cut into 50 g cucumber, halved, cored, cut into sloping 6 tablespoons tomato sauce 1 / 2 teaspoon salt 2 1 / 2 tsp sugar 400 ml water 1 tsp vinegar 1 stalk scallions, cut into slanted 1 teaspoon cornstarch, mixed with 1 tsp water to thicken 1 tbsp oil for frying Method: 1. Marinate chicken with salt and pepper. Dressing with a mixture of flour and sago farmers. dip into ice water. Roll in flour again. Fry until dry and cooked. Set aside. 2. Saute until fragrant white onion and onion. Add the chili. Stir until wilted. 3. Enter the pineapple and cucumber. Saute until wilted. 4. Add tomato sauce, salt and sugar. Stir well. Pour water. Bring to a boil. Enter the vinegar and scallions. Stir well. 5. Thicken with cornstarch solution. cook until thickened. 6. Serve chicken with sauce.
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