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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