BEEF STROGANOF

Materials - materials:
250 grams of beef fillet 1 onion thinly sliced ​​4 cloves garlic coarsely chopped 100 g button mushrooms thinly sliced ​​1 tablespoon paprika powder 2 tablespoons instant demiglace sauce 200 ml water 1 green bell pepper 1 red bell pepper 1 20 ml thick cream Salt, pepper and flavoring to taste.

How to cook:
- Heat a pan / teflon / double pan and saute onion and garlic until fragrant, put the beef fillet, cook until meat changes color.
- Put all the ingredients except heavy cream, then cover the pan / teflon / double pan and cook for 7 minutes.
- Then input the thick cream stirring until smooth, remove from heat and serve

CRISPY CHICKEN GINGER SAUCE

Materials - materials:
13 Ingredients: - ½ chicken - 1 onion, thinly sliced ​​- 1 tablespoon soy sauce - 1 tablespoon lemon juice - ½ tsp salt - ½ tsp sugar - 1 tsp pepper - 1 tbsp teriyaki sauce - 1 teaspoon cornstarch , dilute with a little water - flour chicken seasoning to taste - water taste Subtle seasonings: - 1 clove garlic - 1 cm ginger

How to cook:
- Marinate chicken with seasoned flour, and fry until golden brown, remove and drain.
- Saute onion and ground spices until fragrant.
- Add soy sauce, teriyaki sauce, sugar, salt, pepper, and give it enough water.
- Once boiling, add the lemon juice and Thicken with cornstarch that has been melted, stir until cooked.
- Put in place serving fried chicken and pour lemon sauce on top.

BALL-BALL SINGKONG CHOCOLATE CHEESE

Materials - materials:
- 1 kg of cassava - a pinch of salt - the cheese (kind fast melting) - dark cooking chocolate / brown grain - 1 egg white grains - bread flour - vegetable oil
How to cook:
- Clean peeled cassava and steamed until cooked
- Cut into small pieces and brown blocks cassava grated cheese for the filling and set aside
- Steamed cassava mash, add a little salt and then knead until soft and smooth texture, and form balls (amount according to taste) press the center with your thumb in order to form a hole. Fill with grated cheese or a piece of chocolate and then cover and rounded back (solid bulatannya try not to break when fried).
- Dip the balls that are filled cheese / chocolate into egg whites and then smeared all over its surface with bread flour (if some white colored so that the result is good)
- Save the cassava balls in the refrigerator approximately 1 hour so that the bread flour is actually attached
- Fried cassava balls in hot oil over medium heat until golden brown, drain.

SWEET SOUR BALADO MILKFISH

Materials - materials:
500 g milkfish 1 liter cooking oil 1 piece Lime Air Asam Jawa 50 ml brown sugar 1 stick Moderation Serai 2 exp 2 btr Tomato Leaf Citrus Basil Young Moderation Moderation Subtle Seasoning Salt 5 cloves Shallots 10 pcs chili (chilli) 2 pcs Tomatoes 1 cm ginger 1 cm turmeric 1 tsp shrimp paste fish
How to cook:
1. Rinse the fish, remove the scales and cut according to taste. Marinate with lemon juice, let stand for 10 s / d 15 minutes.
2. Fry in oil until yellow, lift set aside.
3. Saute ground spices give lemongrass and lime leaves, after pour fragrant tamarind water. And give a stir stir brown sugar, salt and flavorings if desired.
4. Enter the appeals that have been in the fish fry, stir briefly. Sprinkle tomato chunks young.
5. Serve immediately with basil leaf and rice fluffier warm.

How to cook:
1. Rinse the fish, remove the scales and cut according to taste. Marinate with lemon juice, let stand for 10 s / d 15 minutes.
2. Fry in oil until yellow, lift set aside.
3. Saute ground spices give lemongrass and lime leaves, after pour fragrant tamarind water. And give a stir stir brown sugar, salt and flavorings if desired.
4. Enter the appeals that have been in the fish fry, stir briefly. Sprinkle tomato chunks young.
5. Serve immediately with basil leaf and rice fluffier warm.

BABY BOK CHOY FLUSH MUSHROOM SAUCE

Materials - materials:
4-5 btg Baby Bok Coy 3 pcs Button Mushrooms (Champignon) 1 large clove Garlic 1 thumb Ginger Soy sauce 1 tsp sesame oil 1-3 drops of lime 1 pcs take the water 1-2 tsp sugar (to taste her sweet ) 1 tbsp oil for stir-fry 350 ml of boiled water

How to cook:
1. Boil / team baby bok coy, lift set aside.
2. Sauté garlic, ginger until fragrant input mushrooms, stir well.
3. Put soy sauce + sesame oil + 350ml water + sugar ='ve blended average
4. Stir all sauce ingredients and simmer it, turn off the heat. Add lime juice.
5. Tata Bok Coy over the plate, then flush with its sauce.
6. Serve with hot white rice.
Serves: 1-2 people.

GRILLED CHICKEN RIAU

Materials - materials:
1 chicken 500 ml water 2 lbr lbr lime leaves 1 stalk lemongrass 2 bay leaves 1 cm galangal 3 tablespoons lime juice 1 tsp sugar 2 tbsp oil saute puree: 5 pcs red onion 2 cloves garlic 3 btr hazelnut 1 cm turmeric 1 cm ginger 1 tsp coriander 1 tsp salt
How to cook:
Heat oil,
1. saute ground spices add the lime leaves, nature leaves, lemongrass, galangal.
2. Add chicken, and cook until chicken changes color.
3. Add water and lemon juice, and cook until the chicken is cooked,
4. lift.
5. Bake the chicken until browned while smeared condiments.

How to cook:
Heat oil,
1. saute ground spices add the lime leaves, nature leaves, lemongrass, galangal.
2. Add chicken, and cook until chicken changes color.
3. Add water and lemon juice, and cook until the chicken is cooked,
4. lift.
5. Bake the chicken until browned while smeared condiments.