White Mushroom Saute

Material:
3 tablespoons cooking oil
2 cloves garlic, thinly sliced
5 pcs red onion, thinly sliced
250 gr white oyster mushrooms, chopped 2
100 grams of meat, thinly sliced length
1 teaspoon cornstarch
150 g carrots, peeled and sliced diagonal
100 ml water
2 trees green onion, cut into 3 cm
1 tbsp oyster sauce
2 tsp light soy sauce
1 / 2 teaspoon pepper
1 teaspoon salt
1 tablespoon cornstarch, melted with a little water

Method:
1. Marinate meat has with pepper, salt, cornstarch until blended.
2. Heat the oil, saute onion, garlic until fragrant, put the meat has, cooked until the meat changes color.
3. Enter the carrots, water, green onion, oyster sauce, soy sauce, pepper, salt, and cook until carrots are tender.
4. Enter oyster mushrooms, stir, then add cornstarch solution and stir well.

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Pumpkin Banana Compote

Material:
5 pcs old kepok banana, peeled, cut aslant
300 grams pumpkin, peeled, cut into 2 x 2 x 2 cm
150 gr to and fro, thinly sliced length
250 ml water
2 pandan leaves lbr
500 ml coconut milk
250 gr sugar
½ teaspoon salt


How to Make:
1. Boil water, pandan leaves and ½ part sugar to boiling. Enter pumpkins, bananas, and to and fro.
2. After all ingredients cooked, put milk and sugar, stirring occasionally. Keep the coconut milk is not broken.
3. Serve cold.

For 6 people

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Tofu Triangle

Material:
600 gr white out, puree
Btr 2 eggs, beaten off
150 gr shrimp, peeled, crushed
75 g carrots, cut into small boxes
2 tablespoons cornstarch
1 tbsp fish sauce
1 teaspoon salt
1 / 2 tsp pepper powder
2 cloves garlic, crushed

Coatings:
2 LBR curd, soaked

Sauce Ingredients:
75 grams fried peanuts
2 pcs red chili
4 pcs red onion
2 cloves garlic
1 teaspoon salt
200 ml of water
1 teaspoon brown sugar
2 pcs lemon, take the water

How to Make:
1. Stir to mix ingredients rolade, set aside.
2. Cover mold with curd triangles, pour the mixture rolade, cover with curd again until closed flat, steam for 30 minutes.
3. Make sauce: fried peanut puree, chili, onion and garlic, saute until fragrant, add water, sugar and salt. Stir until bubbling. Lift, enter the lime juice and stir well.
4. Rolade Fry until browned, cut into pieces, serve with sauce.

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Ice Mix Medan

Material :
1. 150 g red beans
2. 100 g of meat jackfruit
3. 100 g of fermented cassava
4. 50 g canned sweet corn
5. 50 g sago pomegranate seeds, ready to use
6. 100 g cendol, ready to use
7. Shaved ice

Syrup :
1. 100 g brown sugar
2. 50 g sugar
3. 200 ml of water
4. 1 pandan leaves, cut into pieces

Coconut milk :
1. 200 ml coconut milk from ½ coconut
2. ¼ teaspoon salt
3. 2 pandan leaves, conclude

How to make :
1. Wash beans. If using dried beans, soaked several hours, drain.
2. Boil beans in enough water until soft, remove, drain.
3. Cut jackfruit size 1 × 1 cm, cut into cubes of fermented cassava 1 cm.

Syrup :
Cook brown sugar and granulated sugar with water and pandan leaves to boil and sugar dissolves, remove, filter, set aside.
Coconut milk sauce: Cook the coconut milk with salt and pandan leaves to boil with a drawn-bucket so as not to break, lift, set aside to cool.
Presentation: Prepare a bowl / glass Hospital, Insert a row of red beans, jackfruit, fermented, corn, pomegranate seeds, and cendol. Pour coconut milk, shaved ice Insert and add the syrup on it.

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Brownis Banana Pizza

Recipes :
* 1 (19.8 ounce) package fudge brownie mix
* 1/3 cup boiling water
* 1/4 cup vegetable oil
* 1 egg

Topping :
* 1 (8 ounce) package cream cheese, softened
* 1/4 cup sugar
* 1 egg
* 1 teaspoon vanilla extract
* 2 cups sliced fresh strawberries
* 1 medium firm banana, sliced
* 1 (1 ounce) square semisweet chocolate, melted

Serve direction :
1. In a bowl, combine the brownie mix, water, oil and egg until well blended. Spread into a greased and floured 12-in. pizza pan. Bake at 350 degrees F for 25 minutes.
2. In a mixing bowl, beat the cream cheese, sugar, egg and vanilla until combined. Spread over brownie crust. Bake 15 minutes longer or until topping is set. Cool on a wire rack.
3. Just before serving, arrange strawberries and bananas over topping; drizzle with chocolate. Refrigerate leftovers.

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Ice Rosela

Material:
1. 1 cup dried petals Rosela
2. 250 grams of sugar sand
3. 1 liter Water
4. 250 grams of Nata de Coco
5. 250 grams of pineapple, a small cut - small
6. Flower 7 pimento grains
7. Ice cubes to taste

How to Make:
1. Boiled Rosella, sugar, water and cloves to boiling, then strain
2. Enter Nata de Coco, basil and pineapple seeds into the cooking water Rosella
3. Allow to cool and serve with ice cubes

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Paprika Mayonnaise Shrimp

Material:
500 shrimp peeled, medium-size
75 g cornstarch
2 tablespoons cornstarch
1 / 2 tsp pepper powder
1 / 2 teaspoon salt
Cooking oil


Paprika Mayonnaise sauce:
100 ml bottled mayonnaise
2 tablespoons sweetened condensed milk white
1 teaspoon bottled chili sauce
1 / 2 tsp tomato paste
1 / 2 tbsp lemon juice
1 teaspoon gelatin powder, stirring with 1 tablespoon warm water until clear
20 g red pepper, chopped

How to make:
- Halve the back of the shrimp, rinse under running water until completely clean.
- Drain, wipe dry.
- Stir in cornmeal, cornstarch, pepper and salt to mix.
- Balut each shrimp with the flour mixture until blended.
- Fry in oil over medium heat much dry. Drain.
- Paprika Mayonnaise Sauce: Mix all ingredients (except pepper) until blended.
- Add chopped peppers and stir well.
- Serve the fried shrimp with Paprika Mayonnaise Sauce.

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