Bolognaise Pastel Cover with Roasted Grated Cheese

Ingredients:

• 500 grams potatoes, steamed and mashed
• 50 grams milk powder
• A tablespoon margarine
• An egg yolk
• Salt to taste
• A teaspoon pepper powder
• 50 grams cheddar cheese, grated
• ½ teaspoon nutmeg powder
• 2 teaspoons dried parsley

Filling Ingredients:

• 200 grams of lean ground beef, finely chopped
• 3 cloves garlic, minced
• ½ of onion, minced
• 3 teaspoons tomato paste
• 2 teaspoons tomato sauce
• A teaspoon dried oregano
• A teaspoon pepper powder
• 2 pieces bay leaf
• A teaspoon white sugar
• 2 tablespoons cooking oil
• Salt to taste

Filling Directions:

1. Preheat cooking oil in a saucepan. Saute garlic and onion until fragrant.
2. Insert the chopped beef. Cook until change color while stirring.
3. Add the other ingredients. Heat until cooked through and well infused.
4. Remove and set aside.

Directions:

1. In a bowl, combine mashed potatoes with the other ingredients, except grated cheese and parsley. Stir until well blended.
2. Arrange the dough up to 0.5 – 1 cm of baking dish height.
3. Add the filling mixture over the first potato dough.
4. Then, spread by the remaining potato dough over the filling nearly up to the surface.
5. Top with grated cheese and parsley.
6. Bake in oven at 170 degree Celsius for about 25 minutes (until golden brown).
7. Lift and serve warm.

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Milkshake Tea Apple

Ingredients:

• A Fuji apple
• 300 ml of tea solution
• 170 ml fresh milk
• 2 teaspoons low calorie sugar

Directions:

1. Combine all the ingredients in a blender.
2. Blend it all until well smooth.
3. You can add some ice or let stand for a while in a cooler before serving.

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Pennsylvania Dutch Potato Filling with Black Pepper

Ingredients:

• An onions, chopped
• 2 large trunked celery, cut into 1 cm
• 4 tablespoons butter
• 100 grams of unskin white bread, diced and grilled
• ½ tablespoon black pepper powder
• A teaspoon chopped parsley
• An egg
• 70 ml of fresh milk
• 500 grams potatoes
• Salt to taste

Directions:

1. Steam the potatoes until tender. Remove, peel, and puree (mashed). Set aside.
2. Heat the butter. Saute onions and large celery until fragrant. Remove and set aside.
3. Beat the egg off. Add salt and black pepper. Stir until blended. Mix the egg with mashed potatoes. Sprinkle parsley and add milk slowly while stirring until dough is smooth.
4. Enter a fresh baked bread and sauteed onions. Stir well.
5. Prepare margarine-recovered heat-resistant baking dish. Pour the dough into it.
6. Bake in oven temperature to 220 degrees Celsius for approximately 30 minutes. Remove and serve.

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Mango Strawberry Smoothie

Ingredients:

• 6 strawberries
• 100 grams ripe mango tree / canned peaches
• 150 ml of plain yogurt
• 100 ml fresh milk (whole milk)
• 2 teaspoons refined sugar

Directions:

1. Mix all ingredients. Puree in a blender at high speed until blended.
2. Pour in for two glasses.
3. More delicious if it is stored in the refrigerator before serving.

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Curly Shrimp Teriyaki Sauce

Ingredients:

• 200 grams shrimp, make Curly Shrimp
• 2 tablespoons cooking oil
• A tablespoon margarine
• 50-100 ml of water
• 3 cloves garlic, minced
• ¼ of small onions, chopped
• 3 tablespoons Teriyaki sauce
• Salt to taste
• ¼ teaspoon sugar
• A tablespoon soy sauce

Directions:

1. Shrimp that has been smeared by the seasoned flour ( you can review unsauce Curly Shrimp recipe).
2. Preheat oil and margarine in a fry-pan. Saute garlic and onions until fragrant.
3. Enter curly fried shrimp. Stir until well blended.
4. Add the other seasonings. Stir again until through blended.
5. Pour water. Cook until the seasonings well infused and the water used up.
6. Remove and serve warm.

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Chicken Pastel Cover

Ingredients:

• 50 grams average protein cake flour
• 150 ml water
• 2 chicken eggs
• 50 grams grated cheese
• 75 grams butter
• 100 grams of steamed potatoes, mashed
• ½ teaspoon pepper powder
• Salt to taste

Filling Ingredients:

• 250 grams of chicken meat, finely chopped
• A carrots, small diced
• 5 tablespoons green peas
• 2 stalks leek, thinly sliced
• 4 cloves garlic, minced
• A teaspoon pepper powder
• Salt to taste
• A teaspoon sugar
• 150 ml chicken broth
• A teaspoon sesame oil
• 2 tablespoons cooking oil
• 2 teaspoons cornstarch, dissolved in 3 tablespoons water

Filling Directions:

1. Heat cooking oil. Saute garlic and leeks until fragrant.
2. Enter the chopped chicken. Cook until change color.
3. Add the other ingredients with no cornstarch solution. Meanwhile, stirring frequently until cooked through.
4. Pour the cornstarch solution. Cook until thick. Remove and set aside.

Directions:

1. Bring of water and butter to a boil and butter melted.
2. Add flour and stirring frequently until cooked through and smooth. Remove and let stand to the steam heat is lost.
3. Add eggs one by one at a time while stirring until blended. Add the other ingredients and stir until well blended. Insert to the spruit star-fitted triangle plastic.
4. Pour the dough lengthwise / circular in heat-resistant bowl or baking dish. Bake in oven at 170 degrees celsius until cooked. Then lift.
5. Add the filling mixture up to two thirds higher of plate height.
6. Then, Pouring the dough into the bowl fully up to the surface. Bake again in 170 degree celsius oven.
7. Bake until cooked through and golden brown. Lift and serve warm.

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Balado Telur (Eggs with Red Chilli Seasoning)

Ingredients:

• 5-6 chicken eggs
• 8 onions
• 4 red chillies (or for taste)
• A tomato fruit
• 1 teaspoon salt
• Cooking oil

Directions:

1. Boil eggs until cooked for about 10 minutes.
2. Milling for red onion, red chilli, and tomato finely.
3. Heat some cooking oil. Saute the ingredients that have been finely milled. Add salt and flavor to taste. Stir-fry until fragrant.
4. Enter boiled eggs. Smear eggs on red chillies seasoning until to infuse. Lift and serve.

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Sauteed Tempeh (Tempeh Stir-Fry)

Ingredients:

• 300 grams tempeh (a kind of fermented soybean patty)
• 100 ml broth
• 2 garlic cloves
• 6 onions
• Cayenne pepper to taste
• 2 pieces bay leaf
• 4 red chilies
• 2 green chillies
• 1 thumb joint ginger
• 1 thumb joint galangal
• ¾ tomato fruit
• 2 pieces scallions
• 2 tablespoons soy sauce
• 1 teaspoon brown sugar, finely combed
• 1 teaspoon salt
• Cooking oil

Directions:

1. Tempeh sliced rectangle. Stir fry tempeh until half dry.
2. Garlic, onion, cayenne pepper, red chili, green chili, ginger, galangal, tomato and scallions sliced finely. Heat 2 tablespoons vegetable oil. First, saute onion and garlic until fragrant. Then stir all remaining sliced ingredients until slightly wilted.
3. Add water and bring to a boil. Then add tempeh and brown sugar.
4. Finally add soy sauce, salt, and tomato.
5. Cook briefly until the spices to infuse. Lift and ready to be served.

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Curly Shrimp Sauce Flush

Curly Shrimp Ingredients:

• 200 grams shrimp
• 2 cloves garlic, finely chopped
• 150 grams protein medium flour
• 2 tablespoons cornstarch
• ½ teaspoon chicken broth powder
• 1 teaspoon pepper powder
• Cooking oil
• 100 ml water

Sauce Ingredients:

• ½ piece of a large onion, cut into triangles and separate each sheet
• ¼ piece of a green bell pepper, cut into triangles
• ¼ piece of a red bell pepper, cut into triangles
• 2 teaspoons oyster sauce
• 1 tablespoon tomato sauce
• 1 teaspoon black pepper, crushed
• ¼ teaspoon white sugar
• Salt to taste
• 50 ml water
• 1 tablespoon cornstarch, dissolved in 3 tablespoons water
• 1 tablespoon cooking oil

Directions:

1. Peel shrimp, reserving his tail. Peel off the back shell. Wash clearly. To have lost stench, soaked for a while with water, a little salt, and 1 tablespoon lime juice. Then drain.
2. Marinate shrimps with garlic and salt. Let stand until the spices to infuse.
3. Combine flour, cornstarch, chicken broth, and pepper. Mix well. Take 1/3 part, pour the water gradually while stirring until blended.
4. Dip the shrimp in the flour solution. Remove and dredge in the dry flour mixture by pressed slowly.
5. Heat cooking oil. Fried shrimp over medium heat until the yellow-brown. Remove and drain.
6. Sauce: heat 1 tablespoon oil. Saute large onion until fragrant. Add the others sauce ingredients, except water and cornstarch solution. Stir-fry until fragrant. Pour the water, bring to a boil. Pour the cornstarch solution and cook until thick. Lift.
7. Arrange shrimp on platter. Pour the sauce on top. Serve immediately.

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Sauteed Watercress

Ingredients:

• 2 bunches watercress
• 3 onions
• 1 clove garlic
• 2 pieces red curly chilli
• 5 pieces small chilli
• ¼ pieces of tomato
• 2 bay leaves
• ¼ teaspoon salt
• 1/8 teaspoon white sugar
• Seasoning to taste
• 1 tablespoon cooking oil

Directions:

1. Wash watercress. Then, pick the leaves only.
2. Thinly slice onion, garlic, red chili, small chili, and tomato.
3. Preheat of cooking oil over medium heat. Saute onion and garlic. Then, add red chili, small chili, and tomato. Saute until wilted.
4. Insert the watercress. Add salt, seasoning, and sugar. Cover and cook for about 2 minutes. Reserve it occasionally.
5. Lift after the spices infused.

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