Es Ceria

Materials:
1. 200 grams of melon, scrape with a spoon
2. 100 grams of seed pearls ready boiled (pearls for bubble tea can be found at supermarkets)
3. 1 packet red jelly
4. 1 young coconut
5. 100 ml non-fat milk
6. red syrup according to taste

How to make:
1. Simmer beans until cooked pearl.
2. Scrape the coconut meat.
3. Make gelatin, after the cold and hardened, diced.
4. Put all the ingredients into the coconut milk, add the red syrup.
5. Serve cold.

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Fettuccine With Salami

Materials :
1. 250 Gram cooked according to package Fettuccine
2. 250 ml thickened cream
3. 1 / 2 Grain size Onions
4. 4 cloves garlic
5. 8 small pieces of salami potong2 (can be replaced with smoked beef)
6. 1 cup grated cheese
7. salt
8. Pepper
9. 1 tablespoon butter
10. Oil sufficiently

Accompanying material :
1. Garlic Bread
2. Sambel Bottle
3. Salad

Directions:
1. Saute oil, butter and garlic until fragrant.
2. Insert slices of salami, salt, pepper, and saute until cooked.
3. Enter the pasta (cooked fetuccinne) and cream and mix well.
4. Enter the grated cheese and mix well.
5. Serve warm with a companion.

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Black Pepper Steak

Materials:
1. 1 / 2 kg of beef for the steak (cut across fiber according to taste).
2. 2 tablespoons coarse black pepper seasoning.
3. 5 dried red chilies. (make that love could be more spicy).
4. 4 large cloves garlic finely chopped.
5. 1 / 2 grains of onions.
6. 150 ml beef stock (any brand).
7. 1 tsp sugar.
8. Pepper 1 tbsp.
9. 1 tablespoon salt to taste.
10. 5 tablespoons soy sauce

Cooking:
1. Heat enough cooking oil and saute onion until fragrant.
2. Enter the beef, and season salt, pepper and black pepper to taste.
3. After a half-cooked meat (meat not too often be inverted to remain juicy), enter the beef broth, sugar, soy sauce, dried chilies and stir well.
4. Allow cooking in low heat and boil for + -15 minutes and in a closed condition so that the meat is tender.
5. Remove and serve

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Sate Tempe

Material:
* 1 board cut tempe cubes
* Skewer
* Enough water
* 1-2 tablespoons soy sauce
* 2 tablespoons chili sauce abc
* 1 lime leaves


* 3 tablespoons tamarind juice of Java

Spices soak mashed tempe:
* 1 teaspoon salt
* 2 cloves garlic

Subtle seasoning / blend:
* 250 grams fried peanuts.
* 10 pieces of red pepper curls (like pedes ya kalo)
* 2 pieces of garlic.
* 1 tablespoon granulated sugar
* 1 teaspoon salt

How to make:
- Tempe marinade seasoning to taste and then given
a coat of water to allow the tempe to sink in a moment.
After that fry until half dry, then lift with a skewer stick,
set aside.

- Stir fry until fragrant spices and subtle input lime leaves,
tamarind, chili sauce, soy sauce and water, cook over medium heat,
until the spices a bit thick.

- Presentation can be directly served with satay spices poured
into tempe or tempe satay dipped in spices and ripe baked,
serve with remaining spice satay.

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Cook Tofu Chili Garlic Sauce

Material:
* 4 eggs egg white
* 1 egg yolk
* 500 ml soy milk
* Salt to taste.

Sauce:
* 2 pieces red chili
* 2 cloves garlic
* 2 tablespoons rice vinegar
* 1 tablespoon granulated sugar
* Salt to taste.

How to make:
1. Beat egg white and yellow to mix. Add salt,
and soy milk. Beat well.
2. Pour the milk solution into a square pan,
and steamer for 40 minutes. Lift, chill.
3. Square cut, then fried in oil until light
yellow-brown. Lift, drain.

Sauce:
1. Puree the red peppers and garlic,
then cook with rice vinegar, sugar and salt until boiling.
2. Lift. Pour sauce over tofu.

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Martabak Mie

Material:
• 1 package spring roll skin
• instant noodle soup taste 2 packets
• minced beef 100 grams
• Eggs 3 eggs
• Onions 1 fruit
• Garlic 2 pieces
• Leaf onion 2 seeds
• 1 pack dishes Equipment
• Sugar to taste
• Pepper to taste
• Salt to taste
• Cooking oil to taste.

How to Make:
1. Boil noodles until cooked, remove and drain
2. Beaten egg and enter the onions slices,
green onion & minced meat
3. Enter also had boiled noodles, put spices
(garlic, sugar, salt, pepper, seasonings)
4. Stir until well blended
5. Prepare the skin give the dough egg rolls noodles
and meat on the folding
6. Prepare the Frying Pan (Teflon) is flat, put a little oil,
enter the spring rolls
7. Fry, Cooking & back and forth until cooked
8. Lift & Serve with chili sauce bottle, and pickles.

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Sesame Chicken Steak Seasoning

Material:
* 2 tsp black pepper powder
* 1 teaspoon sesame oil
* 1 ½ tablespoons sugar
* 1 tablespoon toasted sesame seeds
* 2 tablespoons soy sauce
* 1 tablespoon mustard
* 5 tablespoons sliced garlic, fried
* 2 tablespoons soy sauce
* 2 pcs chicken thighs, rinsed clean
* 3 tablespoons butter

Sauce:
* 30 gr butter
* 40 gr flour
* 500 ml chicken stock
* 1 teaspoon salt
* ½ tsp ground pepper
* 200 ml cream
* 1 orange juice, take the water

Complement:
* 2 carrots, create stup
* 3 potatoes, fried
* 50 g peas

How to Make:
1. Toss together black pepper powder, sesame oil,
sesame, sugar, soy sauce, mustard, garlic fries,
soy sauce, coat the entire surface of the chicken,
let stand 30 minutes.
2. Heat the butter, fried chicken until the color
changes, lift.
3. Place the chicken in the dish retains heat, flush
with the remaining ingredients, bake until done.
4. Make the sauce, heat the butter, put flour,
stirring until grained beads. Add the stock,
stirring well. Season to taste salt, pepper and cream.
Cook until bubbling, add the lemon juice and stir well.
Serve grilled chicken and a complement.

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Cappuccino Ice Cream

Material:
* Cream 475 ml
* Milk 125 ml liquid
* 4 eggs chicken eggs
* 150 grams of sugar sand
* Vanilla powder 1 teaspoon
* 105 grams of instant cappuccino
* Jelly 150 grams of chocolate, for topping
* Biscuits chocolate, for decoration

How to Make:
1. Cappuccino Mix the powder with liquid milk,
put in a blender,process until smooth. Lift, set aside.
2. Combine juice, cappuccino and cream,
cook until thick and boiling. Lift.
3. Mix eggs, sugar and vanilla, beat with mixer until smooth.
4. Pour the egg mixture into the batter cappuccino, mix well.
Cook again over low heat until thickened. Lift.
5. Pour in a pan, allow it to steam heat loss.
Beat with mixer for 10 minutes. Store in refrigerator
until beginning to freeze.
6. Remove from freezer, beat again for 5 minutes and then save
it again in the refrigerator.
7. Repeat the process of shaking for 5 minutes every 1 hour
up to 5 times a shuffle.
8. Serve ice cream with chocolate jelly spray and chocolate biscuits.

For 20 scoop.

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Banana Sundae

Material:
* 700 gr ambon ripe bananas, peeled, sliced crosswise as thick 1/2cm
* 50 grams of peanuts / nuts toasted, roughly chopped
* Vanilla ice cream ready to use

Sauce:
* 200 gr wash fresh strawberries
* 75 grams sugar
* 1 teaspoon cornstarch, dissolved in 100 ml of water

How to make

- Sauce: tender chopped strawberries, input in a small saucepan. Mix with sugar and cook over low heat until the sugar dissolves.

- Remove from the heat, strain. mix the sauce with cornstarch and cook until it thickens up. Let the sauce cool.

- Put a spoonful of vanilla ice cream into serving glasses. and lay the banana slices ambon pour strawberry sauce, sprinkle with toasted cashews. again put vanilla ice cream, banana slices, strowberi sauce, sprinkle with toasted cashews.

-Serve immediately

for 6 org

source

Saute Kakap Serani

Materials:
* 1 / 2 pieces onions, 1 cm cubes
* 2 cloves garlic, crushed
* 3 tablespoons oyster sauce
* 1 teaspoon black pepper, ground coarse
* 1 / 2 teaspoon salt
* 300 grams of meat snapper, 2 cm cubes
* 100 grams of pineapple, 1 cm cubes
* 1 / 2 red bell pepper, 1 cm cubes
* 1 / 2 green bell pepper, 1 cm cubes
* 200 ml broth

Managing way:

1. Saute onion and garlic until fragrant.
2. Enter the snapper, stir until the color changes.
3. Add pineapple and bell pepper, stir until half tender.
4. Add oyster sauce, pepper, and salt. Mix well.
5. Pour in the stock.
6. Cook until cooked.

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Cream Soup Potatoes and Corn

Material:
* 500 grams of steamed potatoes cooked, peeled and crushed
* 2 tablespoons butter
* 1 onion, chopped
* 3 tablespoons flour
* 1 1 / 2 cups Chicken Stock
* salt and pepper to taste
* 1 nutmeg, crushed
* 150 ml heavy cream
* 300 grams of sweet corn pipilan
* 1 tablespoon chopped parsley
* 2 pieces of bacon, sliced


How to Make:

1. Heat the butter, saute the onion until fragrant.
2. Enter the flour, cook briefly, add the broth, salt, pepper,
and nutmeg, bring to a boil.
3. Insert the smooth potato and stir well. Enter the heavy
cream and sweet corn,after boiling, lift.
4. Serve warm, sprinkled with chopped parsley and slices of bacon.

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Perkedel Tempe

Material:
* 300 g tempe
* 2 tbsp sago flour
* 1 egg white
* 3 lime leaves, thinly sliced
* enough oil, for frying

Seasoning mashed:
* 3 red chilli
* 7 red cayenne fruit
* 5 red onions
* 2 cloves garlic
* 2 cm kencur
* Cooked shrimp paste 1 tsp
* 1 / 2 teaspoon salt
* 1 / 4 tsp pepper powder
1 tsp sugar

How to Make:

1. Puree tempe, mixed with sago flour, egg whites,
sliced lime leaves,and spices in the blend, mix well.
2. Take a tablespoon, shape oval.
3. Heat cooking oil and fry until cooked.
4. Serve warm.

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Shrimp Bake

Material:
* 750 g potatoes, peeled, steamed, cut into pieces
* 2 tablespoons grated cheddar cheese
* White Sauce:
* 1 tablespoon margarine
* 50 g onions
* 250 g shrimps were, peeled, boiled
* 1 tbsp plain flour
* 250 ml of liquid milk
* 1 bay leaf sheet
* 1 / 2 tsp pepper powder
* 1 teaspoon salt
* 3 tablespoons grated cheddar cheese

Topping:
* 1 teaspoon chopped parsley

How to make:
White Sauce:
1. Saute onions until tender.
2. Enter the shrimp, stir to change color.
3. Sprinkle the flour, stirring until blended.
4. Pour the milk, stirring until thick.
5. Add seasonings and cheese, bring to a boil. Lift.
6. Prepare the dish stand pans, polish margarine.
7. Arrange the potatoes in the bottom of the dish.
8. Pour white sauce, smooth.
9. Bake in hot oven for 30 minutes.
10. Lift, sprinkle with parsley and serve hot.

For 4 people

source : www.detikfood.com

Siomay

Materials:
* 500 gr tengiri mashed fish meat
* 100 gr sago flour
* Water 1 tsp ginger
* 1 / 2 tsp pepper powder
* 1 / 2 tsp fine sugar
* 1 tsp sesame oil if desired
* 1 tablespoon Ebi disangan and soaked (for easy software)
* Salt to taste

How to Make:
Mix all ingredients, mix well and dull, balutkan to know and make up the remaining hard-boiled eggs to taste.
Shaomai steamed in a steamer until cooked, add the cabbage, if using a rolled-up and pare (can be filled with dumplings)

Peanut sauce:
* 250 g fried Peanut
* 3 cloves garlic fried
* 4 red chilies seeded fried
* 1 tablespoon sugar sand
* 1 / 2 teaspoon salt
* 400 ml boiled water
* Sweet soy sauce and lemon to taste limo.
* Blend all ingredients until smooth with dibleder except soy sauce and orange limo.

source : www.resepmasakanku.com

Asparagus Egg Bake

Material:
1. 2 chicken eggs, boiled, peeled
2. 1 tablespoon butter
3. 20 g onions, sliced thin
4. 2 pieces of bacon, cut length
5. 150 g of fresh green asparagus, cleaned, cut into 3 cm

6. 1 / 2 tsp pepper powder
7. 1 teaspoon salt


White sauce:
1. 1 tablespoon butter
2. 10 g onions, chopped
3. 1 tbsp plain flour
4. 250 ml of liquid milk
5. 1 / 2 tsp pepper powder
6. 1 teaspoon salt

Topping:
50 g mozzarella cheese, thinly sliced

How to make:
1. Cut the boiled eggs into each of 6 sections. Set aside.
2. Saute onions until softened and fragrant.
3. Add chicken, stirring until wilted.
4. Enter the asparagus and seasonings, stirring until wilted. Lift.
5. Prepare a heat resistant dish. Pour the asparagus stir and set pieces of
boiled egg on top.

White sauce:
1.Saute onions until tender.
2.Sprinkle flour, mix well.
3.Pour milk, stirring until thick and boiling.
4.Season salt and pepper and stir well. Lift.
5.Pour into the dish, smooth. Sprinkle cheese Irsan.
6.Bake in a hot oven 180 C for 15 minutes.
7.Lift, serve hot.

serve 6

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Sausage Bread Roll

Material:
* 6 pieces of white bread
* 6 pieces of sausage, brewed with boiling water, drained
* 3 pieces of cheese, each cut 2
* Cooking oil to taste



Dough layer:
* 75 grams of wheat flour
* 1 teaspoon salt
* ½ tsp pepper powder
* 1 egg, lightly beaten
* 100 ml water
* Wheat bread to taste

How to make:
1.Roll piece of sausage and cheese on bread,
pin with a toothpick, set aside.
2.Mixed coating mixture ingredients, except
flour bread.
3.Stir until a smooth dough.
4.Dip hot dog into batter dyes.
5.Lift then roll onto the breadcrumbs.
6.Fried cheese sandwich sausage in hot oil until browned.
7.Lift and drain, remove the toothpicks and serve with hot sauce.

Results: 6 pieces
Source: Food Cookbook, Menu Breakfast Practical & Delicious for a month

Mixed Fruit Smoothie

Material:
* 1 banana, cut into small
* 5 pieces of fresh strawberries, small pieces
* 100 ml of lemon juice
* 300 ml soy milk
* 50 g roasted cashew nuts, toasted
* 1 mango, cut into small
* 1 red guava fruit, small pieces
* ¼ pineapple fruit, small pieces
* 3 tablespoons granulated sugar
* Ice Stone
* Strawberry taste, thinly sliced, for garnish

How to make:
1.Campur all ingredients and put into blender.
2.Haluskan and pour in glasses.
3.Hiasi with strawberry slices and serve immediately.

Results: 4 cups
Source: Beverage Cookbook, Favorite Beverage Processing Smoothie with Fresh Fruit Milk

Kapri Sweet Potato Stir-Fry

Material:
500 g potato rendang / baby potatoes
2 tablespoons olive oil
2 cloves garlic, minced
2 pieces of bacon / beef or beef smoked bacon, sliced roughly
100 g of sweet peas, cleaned
1 / 2 tsp pepper powder
1 teaspoon salt

How to make:
Wash the potatoes to clean properly. If the rather large, cut in half.
Boiled or steamed potatoes until done. Lift, chill.
Saute garlic until yellow.
Enter the bacon, stirring until fragrant.
Add sweet peas, stirring until wilted.
Enter the potatoes, stirring until well blended.
Lift and serve warm.

For 4 people
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Mushroom Tofu cakes

Material:
2 tablespoons vegetable oil
40 g onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced green onion
100 g button mushrooms / rice straw, finely
2 pieces @ 300 g of fine white out, wash, drain, puree
Chicken 1 egg, beaten until frothy
1 / 4 teaspoon nutmeg
1 / 2 tsp pepper powder
1 teaspoon salt
cooking oil
Layers:
1 egg white, beaten until frothy
PANIR 150 g white flour

How to make:

Saute onions and garlic until tender and fragrant.
Enter the leeks and mushrooms, stirring until wilted.
Add the tofu smooth, stir until smooth and quite dry. Remove and chill.
Toss out fine with eggs, pepper, nutmeg and salt until blended.
Form dough into a round flat.
Dip in egg white then roll in tepun PANIR until blended.
Allow a few moments until slightly dry.
Fry in hot oil and a lot to yellow-brown.
Remove and drain.
Serve hot.

For 10 pieces

Source

Crunchy Chicken Wings

Material:
Fruit 10 large chicken wings
2 cloves garlic, grated
1 red onions, grated
1 / 2 tablespoons soy sauce
1 / 2 tsp pepper powder
1 teaspoon salt
cooking oil

Layers:
50 g wheat flour
1 egg chicken egg white
60 g cornflakes, crushed a little smoother

How to make:

Cut chicken wings into two. Take up a large part, set aside another bagiuan broth.
Trim around the wing dgaing and drag down to form like a rose.
Knead chicken wings with red onion, garlic, kecpa, salt and pepper until blended.
Let stand for 30 minutes.
Coat each chicken wings with flour until blended.
Dip in egg whites until blended.
Roll in cornflakes until blended. Allow a few moments until slightly dry.
Fry in hot oil and many over medium heat until dry and mature.
Remove and drain. Serve with mayonnaise or bottled chili sauce.

For 10 pieces

source : www.detikfood.com