material:

• ½ coconut
• ½ chicken is
• Eggs
• Young Jackfruit
• 3 pieces of teak leaves

Seasonings:

• 1 teaspoon coriander
• 6 eggs hazelnut
• 2 slices galangal
• ¼ teaspoon shrimp paste
• 3 bay leaves
• 3 seeds onion
• 4 cloves garlic
• 1 tablespoon salt
• 2 tablespoons brown sugar and micin

How to cook:

• Boil the eggs and grated coconut for coconut milk used
• Young Jackfruit cut a little rough after washing.
• Then boiled with teak leaves that arise in red until tender. Drain and then crushed.
• Blend the spices, except the bay leaves and laos. Enter into the pot along with coconut milk, chicken pieces and young jackfruit which has been crushed.
• Add the bay leaves and galangal, coconut milk rebu continue until exhausted.
• Finally enter the hard-boiled eggs that have been peeled, add thick coconut milk and simmer until the milk runs out

material:


     12 pieces chicken wings the top (mini drumstick)
     1 tablespoon lemon juice
     1 teaspoon salt
     cooking oil
     1 clove garlic, grated
 
     Seasonings:
     2 tablespoons vegetable oil
     2 teaspoons black peppercorns, crushed slightly smoother
     2 tablespoons oyster sauce
     1 tablespoon bottled chili sauce
     30 g onions, chopped
     1 teaspoon salt

Method:

     Toss chicken wings with lemon, garlic and salt until blended.
     Let stand for 30 minutes until flavors mingle.
     Fried chicken wings in hot oil until lightly browned and a lot. Drain.

Seasonings:

     Saute onions until fragrant.
     Enter pepper, oyster sauce, chili sauce and salt, stir until boiling. Lift.
     Place the fried chicken wings in a heat resistant container.
     Sprinkle with seasonings.
     Bake in hot oven for 20 minutes.
     Remove and serve warm.

Source: detikFood

material:


     100 gr squid small size and peeled
     2 sheets nori
     to taste cooking oil for frying
     chili sauce for serving
 

Coatings Materials squid:

     400 gr out of white, crushed
     200 grams of meat snapper
     1 teaspoon salt
     1 / 4 teaspoon ground pepper
     1 cm ginger, grated
     5 lbr spinach leaves, trimmed and finely chopped
     2 eggs btr
     2 cloves garlic, finely chopped
     1 tablespoon fish sauce

Method:

coatings:

     fish puree in blender until smooth
     Mix with other coating materials
     o'clock pm until dull
     Fill in the squid with a compacted, set aside

squid:

     Flatten remaining dough 1 cm thick coatings squid on plastic
     spread your pieces nori. Add the squid thin batter coatings only.
     Place 2 pieces of squid in the middle and then roll contents
     with plastic wrap and cover with a clean cloth.
     steamed 30 minutes
     once cooked, fried until brown.
     cut into wedges and serve with chilli sauce.

Materials :
300 g boiled chicken meat and cubes
3 tablespoons sweet soy sauce
2 tablespoons soy sauce Britain

1 / 2 kg chicken noodles (ready to be bought on the market)
100 ml chicken Oil
100 ml Soy sauce
2.5 stem leaves chopped onion
Caisin, flavoring and fried onions to taste.

Seasoning is required:
3 cloves garlic
5 pieces of red onion
3 cm Turmeric
3 cm ginger
4 items Pecan
1 tsp Coriander


Materials to make broth:
2 quarts water
1 teaspoon salt (optional)
1 / 2 tsp pepper powder
1 / 2 kg chicken bones

Method:



Broth: boiled water to the boil, put chicken bones, simmer until the broth scented next da add pepper powder and salt.
Sauté the crushed spices until fragrant and cooked, put chicken, stir-fry until the spices soak into the chicken, add the seasoning, stir-fry briefly, remove, set aside.
Put 2 tablespoons oil in a bowl of chicken, 1 / 4 teaspoon flavoring.
Boil noodles and caisin that have shredded until cooked, remove and place in a bowl filled with spices, put the chicken 2 tbsp.
Sprinkle with fried onions and scallions that have been shredded.


Note:
Key delicacy chicken noodle recipe on chicken oil.
Method:
Take the chicken skin and fat, heat the pan over low heat, add 2 cloves of garlic digeprak, heat until all the oil out of the skin and chicken fat, oil is ready for use.

Sources from: Claudie Lum