Catfish Tempoyak

Material:
1 whole catfish (800 g), cut into 4 parts
2 stalk lemongrass, take a white, crushed
2 bay leaves
2 tablespoons tempoyak (which has been fermented durian)
1 tablespoon soy sauce
2 tsp of tamarind, dissolved in a little water
5 pcs star fruit vegetables, sliced ​​round
500 ml water
1 tsp of salt
3 pcs red chilli, halved do not drop out
15 pcs red chili sauce
2 stalks basil, take leaves

Blend:
7 pcs onion
3 cloves garlic
3 cm turmeric

Method:
1. Heat oil and saute the blended spices with lemon grass and bay leaves until fragrant.
2. Enter tempoyak, soy sauce, tamarind, star fruit vegetables, water, salt, red chili, chili sauce and catfish, stir, reduce heat.
3. After the fish cooked, insert the basil leaves and cook briefly lift.


source: http://nostalgia.tabloidnova.com/articles.asp?id=6358

FUYUNGHAI

Material:
5 duck eggs
3 cloves garlic, minced
1 teaspoon salt
1 tsp pepper powder
1 grain (50 g) onion, chopped
75 g shrimp, pour boiling water into boiling water, peeled, chopped
100 g crab meat
50 g canned green peas
oil for frying

Sauce:
1 tablespoon margarine, for sauteing
2 cloves garlic, crushed
2 pieces of red chili, seeded, thinly sliced ​​3 cm long
2 cm ginger, thinly sliced ​​length
50 g carrots, sliced ​​into julienne
1 leek, thinly sliced ​​oblique
200 ml water
1 piece of chicken broth block
5 tbsp tomato sauce
1 teaspoon vinegar
1 teaspoon salt
2 tsp sugar
1 tsp cornflour, dissolved in a little water

How to Make Fuyunghai Recipe:
1. Beat the eggs with garlic, salt, and pepper. Enter the onion,shrimp, and crab meat, stir until blended.
2. Fry in hot oil until the dough is submerged. After the bottomcooked, flip it over. Remove and drain.
3. Sauce: Heat the margarine, stir-fry garlic until fragrant, put chili,ginger, carrot and scallions. Stir briefly, enter the water and brothblock. Cook until boiling, add the tomato sauce, vinegar, salt, sugar and starch solution, stirring until thickened. Lift.
4. Place the omelet on the plate. Pour hot sauce over it, sprinkle with peas.

Chicken Kung Pao

Ingredients:
500 grams of chicken meat, cut into pieces
1 piece red bell pepper, chopped
1 piece green bell pepper, chopped
3 pieces of dried chili peppers, cut into two
1 leek, chopped
150 grams cashew nuts, fried
6 cloves garlic, minced
3 tablespoons kung pao sauce, ready to buy
½ teaspoon salt
½ teaspoon flavoring, if desired
½ teaspoon pepper powder
1 tablespoon cornstarch plus 3 tablespoons water
1 tablespoon sesame oil
Cooking oil to taste

How to Make Kung Pao Chicken Recipe:
1. Heat oil and saute garlic until fragrant, put chicken, kung paosauce, flavorings, pepper, dried chilli, salt. Stir well, cook untildone.
2. Add red and green bell pepper, sesame oil, green onion and stir well. Give the cornstarch solution. Stir well, remove from heat.
3. Sprinkle with cashew nuts, remove from heat.
4. Serve

Beef Khiam Chye

Material:
1. 500 grams of beef
2. 600 cc water
3. 900 cc coconut milk from ½ coconut
4. 50 grams of mustard sauce, sliced
5. 3 tomatoes, split four
6. 1 teaspoon granulated sugar
7. 1 tablespoon tamarind water
8. 1 teaspoon flavoring, if desired
9. Cooking oil to taste

Spices that are:
1. 8 pieces of dried red chili
2. 8 cloves shallots
3. 3 cloves garlic
4. 5 grains hazelnut
5. 3 cm turmeric
6. ½ teaspoon shrimp paste

How to make Beef Recipes cuisine Khiam Chye:

1. Boil until half-cooked beef, cut into pieces

2. Boil again until tender beef. Enter the coconut milk, stir forcoconut milk is not broken. Cook to boil. Give salt, sugar,flavorings

3. Heat oil and sauté ground spices until fragrant. Pour into stewmeat. Cook until thickened.

4. Enter a mustard sauce, tomatoes, tamarind water, remove from heat.

5. Serve.

SUKIYAKI SAMBAL BANGKOK

Material:

2500 gr beef sukiyaki

4 cloves garlic, minced

6 pieces lime leaves

2 tablespoons sambal Bangkok, ready to buy

1 tsp soy sauce ikakn

¼ tsp pepper powder

50 cc water

3 stalks coriander leaves quotation

1 leek, cut oblique

Cooking oil to taste



How to Make Sukiyaki Recipe Sambal Bangkok:

Saute garlic, lime leaves until fragrant. Add meat sukiyaki. Stir
Enter chili fish sauce, pepper powder. Mix well
Pour water and cook until cooked. Add coriander leaves, spring onion. Mix well, pick up, serve

MEAT MUSHROOM

Material:

500 grams of beef cattle has
2 tablespoons oil, for sauteing
200 grams button mushrooms, thinly sliced
200 ml beef broth
1 tablespoon cornstarch
1 teaspoon chopped celery
2 pieces red tomatoes, dip boiling water, peeled, thinly sliced
Soaking (Mix):

1 clove garlic, finely chopped
1 tsp grated ginger
2 tablespoons soy sauce
1 tablespoon soy sauce
1 tsp sesame oil
1 teaspoon salt

How to Cook Meat Mushroom Recipe:
Drain the meat with a clean cloth. Cut meat crosswise rather thincloth, then slice into strips.
Soak the slices of meat into the material soaking, stirring until smooth. Let stand for 15 minutes.
Heat oil and saute the seasoned meat. Stir until the color changecolor.
Add mushrooms, stirring until wilted. Pour broth and cornstarchsolution and cook until thickened. Add celery and tomatoes. Stirbriefly, remove from heat. Serve hot.

BOKCOY CA SUKIYAKI

Material:

2 tablespoons cooking oil, for sauteing
1 teaspoon sesame oil
2 cloves garlic, finely chopped
250 grams beef sukiyaki part has to
250 grams baby bokcoy, halved
1 tablespoon oyster sauce
1 ½ tablespoons soy sauce
½ tsp pepper powder
1 teaspoon salt
150 ml water
1 teaspoon cornstarch, dissolved in a little cold water

How to Make Sukiyaki Recipe Bokcoy Ca:

Heat oil and sesame oil. Saute garlic until fragrant.
Enter sukiyaki meat, cook until meat changes color. Add babybokcoy, stirring until slightly wilted. Enter the oyster sauce, soysauce, pepper, salt and water, cook until boiling.
Pour the starch solution, stirring until thickened. Lift. Serve hot withhot rice.

source : http://kuliner.ilmci.com/?p=17668