Material:
15 pcs fresh shiitake mushrooms

Contents:
150 gr minced chicken
150 gr minced shrimp
2 red chilli, remove seeds, thinly sliced
1 stalk spring onion, thinly sliced
50 g bean sprouts short
1 eggs
1 tbsp oyster sauce
1 tsp pepper
1 teaspoon salt
1 tsp angciu
1 tsp sesame oil


Method:
 

1. Clean the shiitake mushrooms, remove stems, wash clean.
2. Mix all ingredients contents, stir well. Enter content material into the mold, until it is full.
3. Steam the mushrooms in a preheated steamer for 30 minutes.
4. Remove and serve with a sauce bottle.

For 6 people

Recipe: Nuraini W
Test Kitchen: Club Nova
Food stylist: Popy Fitria

Material:
500 g large shrimp Pacet, peeled, leaving tails
¼ teaspoon salt
¼ tsp pepper powder
oil for frying

Material Content:
50 g chicken skin
1 eggs, beaten off
1 tablespoon sesame oil
½ tbsp angciu
¼ tsp pepper powder
¼ teaspoon salt
1 stalk spring onion, thinly sliced
100 g bacon, diced small

Coatings Materials: (mix well)
1 eggs, beaten off
3 tablespoons flour
50 ml cold water
¼ teaspoon salt
¼ tsp pepper powder
 

Directions:
1. Slice the inside of the shrimp (do not drop out), sprinkle with salt and pepper, let stand for 30 minutes. Set aside.
2. Contents: enter the skin of chicken, egg, sesame oil, angciu, pepper and salt into a food processor, then process until smooth. Pour into a large container, add the chopped onion and bacon and stir well.
3. Take ¼ teaspoon of dough content, put in shrimp that have been dikerat. Then dip it in batter coating, fried in oil that has been boiled, fried until golden brown and dry, remove and drain. Serve in hot conditions.


For Serves 2

Recipe: Dahrani Princess
Test Kitchen: Club Nova
Food stylist: Popy Fitria

Material:
250 grams of ribs, boiled until tender-taken broth approximately 1ltr.
100 grams of fruit melinjo old
100 grams of raw papaya, cut into 2 × 2 cm
1 piece of corn-cut 2 × 2 cm transverse
50 grams of peanuts
2 fruit squash cut into 2 × 2 cm
10 pieces long beans into pieces about 4 cm
50 grams of leaves a distinguished young melinjo
3 pieces of green chillies split second
1 bay leaf valley
piece of galangal, crushed
3 pieces of sour crude, peeled and crushed
200 g young jackfruit pieces 2.x2 cm

Mashed Seasonings:
2 pieces of red chilli
1 teaspoon shrimp paste
5 pieces of red onion
1 clove garlic
2 tsp salt
1 tablespoon brown sugar
1 tsp acid if necessary
3 pieces of hazelnut roasted / grilled

Method:

Boil fruit and peanut melinjo each vegetable separately for the color of tamarind is not cloudy - drain.
Boiled fruit melinjo, young jackfruit, corn, papaya, and peanuts until cooked with broth.
Enter mashed spice, bay leaves and galangal.
Enter the squash, rather soft timeout, enter the long beans, green chili.
Lastly, enter melinjo leaves, tamarind, salt and sugar. Add tamarind water when less fresh. Cook until completely cooked, but not too soft.


source: family recipe bank Jatmiko

Material:

5 cloves shallots, chopped fine
5 bunch kale, quotation-quotation according to taste
25 quail eggs, boiled and peeled
5 cloves garlic chopped fine
3 pieces of red chili, thinly sliced
3 pieces green chili, finely sliced

 
1 tablespoon tauco
Salt and seasoning to taste
Can add chicken or mushrooms


Directions:

     Saute garlic and onion until fragrant

     Insert the red and green peppers and eggs, new tauco, and kale, salt and spices cooked.

     Let stand a minute then remove and serve.

Material:

     150 gr boiled crab meat / canned
     1 egg beaten
     7 finely chopped leek
     3 tablespoons cornflour
     6 cups chicken broth
     2 pieces of chicken egg white
     1 cup dried mushrooms (edible mushroom)
     50 cc water
     1 / 2 teaspoon ginger finely
     4 teaspoons soy sauce
How to cook:


     dried mushrooms soaked in boiling water and set aside until puffed for 30 minutes. Then cut into pieces
     While the mushrooms are washed and cleaved according to taste.
     Made whipped egg omelette, slice and set aside
     Water boiling broth until boiling, put mushroom, crab meat, sliced ​​omelette, green onion, ginger and  alittle        

     pepper powder, add micin
     Bring to a boil again, liquefied starch with 1 / 2 cup water and soy sauce.
     enter into the soup, bring to a boil again.
     Egg whites whipped with a little water and pour slowly into the hot soup in a state as he stirred.
     Remove from heat and ready to serve hot.

Material:
1 stalk lemongrass crushed
1 whole chicken is
2 lime leaves
1 liter of coconut milk diluted
1 / 2 liters of thick coconut milk
2 bay leaves



 
Seasonings:
8 pcs onion
5 pieces of hazelnut
1 / 2 finger ginger
4 cloves garlic
1 / 2 teaspoon cumin
2 spoon coriander tea
pepper, salt, sugar



How to cook:

Chicken cleaned, cut into pieces, rinse
Saute the spices until it smells fragrant mashed, add bay leaves, lemon grass and give a little MSG
Add chicken, mix well, allow to wilt, add the liquid coconut milk
After a somewhat subsided, add thick coconut milk
Pick up after soft