Recipes

Belacan kale Hotplate

Watercress Recipe Belacan Hotplate
Belacan kale hotplate would be more enjoyable if the sauce was poured just before serving. And do not forget to lift the hotplate with a special tool. Always serve on the board pedestal hotplate hotplate. This recipe is more or less per portion contains: Energy 100.95 cal, Protein 12.5 g, fat 3.4 grams, and 5.77 grams of carbohydrates.
Watercress material Belacan hotplate:
Watercress, 2 bunches, seeded, cut into rough
Boiled quail eggs, 2 eggs, peeled
Shrimp, 3 tails, discard the heads and shells, boiled briefly
Cooking oil, 2 tablespoons
Hot water, 2 tablespoons
Seasoning:
Shrimp paste, 1 teaspoon (which is baked or fried)
Paste, 1 Tbsp
Red chili, 1 fruit, thinly sliced
Red onion, 2 pieces, thinly sliced
Garlic, 2 cloves, thinly sliced
Bay leaf, 1 sheet
Salt, to taste
Granulated sugar, 1/2 teaspoon
How to make Watercress Belacan hotplate:
Prepare hot plates, heat until really hot.
Heat oil and saute all the spices until fragrant. Add 2 tablespoons of hot water, bring to a boil. Lift.
Arrange spinach, poached quail egg and shrimp on the hotplate, flush with stir fry seasoning.
Serve.
Watercress Recipe for 2 servings of shrimp paste Hotplate


Long Beans Coconut Milk Gravy

Long Bean Coconut Milk Gravy Recipe
Long Bean Coconut Milk Vegetable Gravy's use as a beef chunks in it. If not, who else can be replaced. Good luck Kancang Long Gravy recipe coconut milk for 4 servings.
Long Bean Coconut Milk Gravy Ingredients:
Beans, 100 grams, cut into 2 cm
Soybean tempeh, 100 grams, 1.5 cm cubed, fried half-baked
Bean rice / boiled Tolo, 75 grams
Milk, 400 ml of half coconut
Beef, 100 grams, roughly chopped
AIr, 500 ml
Cooking oil, 2 tablespoons
Seasoning:
Red onion, 4 grains, thinly sliced
Garlic, 3 cloves, thinly sliced
Green chillies, 2 pieces, round cut, 1 cm
Red pepper, 2 pieces, round cut, 1 cm
Cayenne pepper, 5 pieces, cut into rough or to taste
Bay leaf, 1 sheet
Galangal, 1 cm, crushed
Salt, to taste
Sugar, 1 teaspoon
How to cook beans Santan Long Gravy:
Mix water and meat, boil and boil until the meat is tender. Heat oil and saute garlic and onion until fragrant.
Add the other spices and stir well. Remove and pour in the beef stew.
Add beans, boiled until tender.
Add tempeh and beans rice and stir well.
Pour coconut milk, boil over medium heat, stirring until boiling, remove from heat and serve.

Sauteed Kale recipe quail

Sauteed Kale Recipes Quail
Kale Sauteed Quail materials:
Kale, 1 bunch, seeded
Boiled quail eggs, 10 points
Water, 50 ml
Cooking oil, 2 tablespoons
Sauteed Kale spice quail:
Small size onion, 1 piece, cut
Garlic, 2 cloves, minced
Green chillies, 2 pieces, sliced ​​thin oblique
Soy sauce, 1 tablespoon
Soy sauce, 1 tablespoon
Oyster sauce, 1 teaspoon
Salt, to taste
Sugar, to taste
How to make Sauteed Kale quail:
Heat oil and saute garlic and onions until fragrant.
Enter the red chili, green chili and other spices, mix well.
Add quail eggs, mix well.
Enter the kale and stir. Cook over high heat and a covered frying pan until cooked kale. Lift.
Serve warm.
Sauteed Kale Serves 2 quail
Tips Sauteed Kale quail:
Quail eggs fried in hot oil over medium heat, so the color is nice and not many are broken.

Penang Laksa recipe

Penang Laksa Recipes
Penang Laksa is a typical Malaysian laksa is always used in its processing or kecombrang Honje interest.
Penang Laksa Ingredients:
Mi Lomi large, 100 grams, washed
Mackerel, 150 grams
Water, 350 ml
Gelugur acid, 1 piece
Sugar, 1 teaspoon
Salt, to taste
Subtle seasoning:
Garlic, 1 clove
Red onion, 5 grains
Red pepper, 3 pieces
Lemongrass, 1 stalk
Turmeric, 3 cm
Shrimp paste / belacan, 1/2 teaspoon
Complement:
Lettuce leaf, 2 pieces
Boiled chicken eggs, 1 egg, cut it to 4 parts
Red pepper, 2 pieces, cut into pieces
Flowers Honje / kecombrang, half bud, thinly sliced
Pineapple, 100 grams, cut into pieces
Cucumber, 50 grams, cut into pieces
Red onion, 1/2 grain, thinly sliced
How to cook Laksa Penang:
Boil fish and gelugur acid to boiling. Remove the fish and shredded-shredded meat.
Enter the fish back in the pan, add water and spices.
Season with sugar and salt, and cook while stirring occasionally until cooked. Lift.
Place the noodles in a bowl. Add complementary then flush with hot sauce. Serve.
Penang Laksa Serves 2