French fries

Material / seasoning:
- 200 grams of potatoes, peeled, washed and diced
- 1 clove garlic, finely sliced
- 1/2 onion, sliced ​​box
- 1 egg
- 1 tbsp of cooking oil
- Salt to taste
- Pepper / pepper powder to taste

How to cook:
- Heat the pan, put cooking oil
- Fried potatoes slowly until soft and brown color
- Make an empty space in the center of the pan, saute garlic and onion until fragrant
- Stir so mixed with potatoes
- Add salt and pepper, aduk2
- Break the eggs over the potatoes,
- Cook until done
- Lift, serve with fried chicken and vegetables

Poutine : Canada Traditional Recipe

Poutine recipe of Canadian traditional food. Poutine make from potato and beef. look the recipe here.....

Poutine : Canada Traditional Recipe

Ingredients

5 medium-sized potatoes (cut into slices)
2 cups cheese curds
1 quart vegetable oil
1 (10.25 ounce) can beef gravy

Procedure

Preheat a deep frying pan and pour the vegetable oil in the pan. Add the sliced potatoes and fry till they turn light brown. Meanwhile, warm the sauce over a medium heat. Take out a slice and check whether it is cooked well by inserting a fork. If required, fry the potatoes in batches. After frying the potatoes, make sure to drain them by using tissue papers. Transfer the potato fries in a serving plate and sprinkle with cheese on the top. Ladle the gravy over the potato fries and cheese toppings and serve it hot.

Beef Black Pepper Sandwich

ingredients:
115 grams of bread
5 grams onion
100 grams of meat, thinly sliced
20 grams of lettuce
5 grams of tomatoes
20 grams of mayonnaise
60 grams omelette
5 grams Lemons
10 grams of mozzarella cheese
20 grams of black pepper sauce

Black pepper Sauce Ingredients:
200 grams tomatoes
100 grams of sugar
10 grams of mushrooms soyu
10 grams of chicken broth
10 grams of finely ground black pepper
10 grams of butter
5 grams of garlic

How to cook:
1. Cook 250 ml of water to the boil.
2. Enter the tomato and black pepper sauce over the boiling water.
3. Enter a subtle black pepper, sugar and butter. Stir until blended.
4. Then enter the meat and stir.
5. Prepare first bread was burnt.
6. Place the lettuce, tomato, onion and mayonnaise omelets.
7. Place second bread on top, add the meat mixed with black pepper sauce, mozzarella cheese, and mayonnaise.
8. Put bread or a bread cover third.
9. Ready served with fries.

Red Velvet Cake

Tar Italian Cake Recipe Red Velvet Cake 
Vegetable oil for pan 
1/2 cup flour 
1 1/2 cups sugar 
1 teaspoon baking soda 
1 teaspoon of fine salt
 1 teaspoon of cocoa powder 
1 1/2 cup vegetable oil1 cup buttermilk, at room temperature 
2 large eggs, at room temperature
 2 tablespoons red food coloring (1 ounce)
 1 teaspoon distilled white vinegar
 1 teaspoon vanilla extractCream Cheese Frosting, recipe followsCrushed pecans, for garnishMaking way Tar Italian Cake Red Velvet CakePreheat oven to 350 degrees F. lightly grease and flour 3 (9 by 1 1/2-inch round) cake pans.
 In a large bowl, whisk flour, sugar, baking soda, salt, and cocoa powder. In a large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.Using a stand mixer, mix the dry ingredients into the wet ingredients until blended and smooth dough is formed.Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating pan half through cooking, until cakes pull away from sides of pan and a toothpick inserted in center of cake comes out clean, about 30 minutes.Remove cake from oven and run a knife around the edges to loosen them from the sides of the pan. One by one, invert the cake onto a plate and then re-invert them to a cooling rack, rounded-side up. Allow to cool completely.Frost the cake. Place 1 layer, rounded-side down, in the middle of the cake stand rotates. Using a palette knife or offset spatula spread some of the cream cheese frosting over the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with pecans.Cream Cheese Frosting:1 pound cream cheese, softened4 cups sifted powdered sugar '2 sticks unsalted butter (1 cup), softened1 teaspoon vanilla extractIn a stand mixer fitted with the paddle attachment, or with a handheld mixer in a large bowl, combine cream cheese, sugar, and butter on low speed until incorporated. Increase speed, mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape down the sides bowl with a rubber spatula.)Reduce mixer speed to low. Add vanilla, increase speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in refrigerator until somewhat stiff, before using. Can be stored in the refrigerator for 3 days.

Quiche Lorraine Recipes

Materials: [Ingredients]
skin:
200 grams of wheat flour
1 teaspoon salt
100 grams of butter / margarine
1 egg
1 tablespoon water
contents:
175 grams of smoked bacon, cut lengthwise
4 eggs
1/4 teaspoon nutmeg
250 cc of milk cream
85 grams of Swiss cheese, grated
1 teaspoon salt
1/2 teaspoon of black pepper powder
How to cook: [Cooking Instruction]
Contents: heat a little oil, then enter smoked bacon, fry briefly, remove, drain, pat dry and set aside.

Mix 3/4 recipe egg, nutmeg, salt, and black pepper powder, beat until smooth, then enter the milk cream, beat until blended, strain, set aside, store in refrigerator until ready to use.

Skin: Mix eggs and water, beat until smooth, then set aside.

Mix flour and salt, stir, sift, and then enter the butter, stirring until blended and form small droplets, and create a hole in the middle.

Enter the last egg mixture, knead until smooth, then cover with a sheet of plastic, store in the refrigerator for 30 minutes.

Prepare a round baking pan diameter 24 cm, spread with a little butter, then set aside.

Roll dough to 3 mm thick, and enter the last pan, flatten to cover the bottom and sides of pan, store in the refrigerator for 10 minutes.

Cover with aluminum foil and place little weight on top of the dough so that the skin does not expand, bake in the oven (175 degrees Celsius, 25 minutes), remove from heat, cover and take the load, set aside.

Whisk 1/4 recipe eggs, rub the skin until blended, then baked again in the oven (175 degrees Celsius, 7 minutes), remove from heat.

Enter a stir last bacon and Swiss cheese into the dough skin, smooth, and enter the last milk mixture to the pan 3/4 full.

Bake in oven (175 degrees Celsius, 20 minutes) until cooked and golden browned, remove from heat, let cool briefly, and serve.

BOLAS DE BERLIM RECIPE

For 16 pieces
ingredients:
11 packs of instant yeast
75 grams sugar
375 grams of high protein flour
150 ml milk
1/2 teaspoon salt
75 grams of butter
1 egg
1 egg yolk
100 grams of strawberry jam
oil for frying
sugar

How to Make:
1. Stir the yeast, flour, salt, and pour the milk while oiled
2. Add the eggs and butter, continue to knead until smooth. Let stand 1 hour until the dough expands.
3. Divide the dough up to 16 parts, fill with jam and let stand for up to 15 minutes.
4. Fry until brown and serve with a sprinkling of sugar.

Recipe spicy tuna

Recipe Ingredients spicy tuna:

~ 3 tablespoons oil for sauteing
~ 500 grams of tuna meat smoked
~ 2 stalks lemongrass, crushed in
~ 1 orange juice, take the water course
~ 1 bunch basil, leaves to take his
~ 5 pieces of orange leaves, in delicate iris2
~ 2 cm galangal, crushed in
~ 3 cm ginger, crushed in
Materials subtle spices:

~ 1 teaspoon roasted shrimp paste (must be burned)
~ 8 pieces of red chilli
~ 1 teaspoon salt
~ 7 pieces of red chili
~ ½ teaspoon sugar
~ 8 pieces of red onion
 
How to make spicy tuna:

Phase 1. Shredded-shredded tuna meat, fried briefly and then set aside
Phase 2. Saute the spices, ginger, lemongrass, lime leaves, galangal, stirring, stirring until fragrant
Phase 3. Enter the shredded tuna, stir evenly. Cook, stirring frequently, until the spices permeate his
Stage 4. Add basil and lemon juice and stir well. Later in cook until done

For 5 servings of spicy tuna. Sure enough, the result was very tasty and delicious.

Cook squid Rica-Rica

 Cook squid Rica-Rica

Ingredients:

     1 kg of squid stock
     1 orange juice
     5 spring onions, chopped
     2 stalks lemongrass dikeprek
     5 pieces of lime leaves, discard the bones leaves
     3 thumb of ginger, peeled
     15 curly red chili
     1 tomato cut in eight






 




How to make it:

     I stole squid with lemon and stir well.
     Set aside some time, rinse clean.
     Ripe fried squid, not to dry, remove from heat.
     Chopped onion.
     Mashed ginger and cayenne until smooth.
     Saute onion until fragrant.
     Enter a delicate ginger and red pepper, saute until fragrant.
     Enter the lemongrass and lime leaves, Align salt composition.
     Saute all ingredients until fragrant.
     Enter the squid, stir until mixed.
     Enter the tomatoes that have been halved.
     Stir until the tomato purée.

     Remove and serve.

Special Chicken Noodle

 Special Chicken Noodle

Materials - materials:
     1/2 kg chicken noodles (ready to be bought on the market)
     100 ml chicken Oil
     100 ml Soy sauce
     300 grams of boiled chicken meat and cut in squares
     3 tablespoons sweet soy sauce
     2 tablespoons soy sauce Britain
     Spring onion chopped 2 stalks caisin,
     seasonings and fried onions to taste.
     Seasoning required:
     3 cloves garlic
     5 pieces of red onion
     1 tsp Coriander
     3 cm Turmeric
     3 cm Ginger
     4 items Pecan
     Ingredients to make the broth:
     2 liters of water
     1/2 kg chicken bones
     1 tsp salt
     1/2 tsp pepper powder

 How to cook:

Broth: boiling water until boiling, put chicken bones, simmer until the broth fragrant. Add pepper powder and salt. Sauté the crushed spices until fragrant and cooked, put the chicken, stir-fry until the spices soak into the chicken, add the seasoning, stir-fry briefly, remove from heat and set aside. Put 2 tablespoons oil in a bowl of chicken, 1/4 teaspoon seasoning.
Boil noodles and shredded caisin have until cooked, remove and place in a bowl that has been filled with spices, put 2 tablespoons chicken. Sprinkle with fried onions and leeks that have been shredded.

Description Note: chicken noodle delicacy key for chicken grease chicken grease to make: take the chicken skin and fat, reheat over low heat on the frying pan. add 2 cloves of garlic , heat up the oil out of the skin and fat of chicken, the oil is ready to use ..

Recipe Chicken Seasoning Rojak - East Java

material

     1 whole small chicken
     1 whole lemon, take the water
     3 tablespoons oil for sauteing

puree

     8 grains of red onion
     4 cloves garlic
     10 pieces of curly red chili
     ½ tsp shrimp paste cooked
     2 tablespoons brown sugar, sliced
     3 eggs hazelnut
     2 tsp salt
     3 pieces of lime leaves
     1 stalk lemongrass, crushed
     2 tablespoons tamarind water
     400 ml of liquid milk
     600 ml thick coconut milk

How to make

         cut chicken into 4. rub with lemon juice and let stand for 15 minutes. Rinse and set aside.
         heat oil, saute ground spices with lime leaves and lemongrass until fragrant and cooked. Add chicken, stir, and let liquid milk. Cook until the chicken is half cooked.
         add the coconut milk and continue to cook until chicken is tender and coconut shrink. Lift and grilled chicken over hot coals, turning occasionally apply coconut flavor.



For 4 people

Bawal Fish Recipes Seasoning

The fish gourmets'll get bored with fish recipe that's it, what if we try Bawal Fish Recipes Seasoning Iris? I make it also not to bother really.

ingredients:

• 750 gr fresh pomfret fish, cleaned and then cut off-crate
• 1 ½ tbsp fish sauce
• 1 ½ tbsp fish sauce
• 2 cloves garlic, thinly sliced
• 1 1/2 tbsp tausi
• 2 cm ginger, cut into matchsticks
• 1 pcs green chili, sliced ​​thin oblique, cored
• 1 pcs red chilli, thinly sliced​​, cored
• 1 stalk spring onion, cut into long, thin 

How to make:

1.   Marinate the fish with fish sauce, good in heat resistant dish.
        
2. Sprinkle with onion, garlic, tausi, ginger, red chili, green chili and green onions over Pomfret.
         
3. Heat the steamer, put the dish, steamed for 30 minutes.