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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Sauteed Canned Sardines

Ingredients:

• 1 canned fish sardines instant
• 2 tablespoons cooking oil
• 2 curly red chilli, sliced
• 5 pieces small chili, sliced
• 5 onions, sliced
• 2 cloves garlic, sliced
• 2 bay leaves
• 2 lime leaves
• 1 stalk lemongrass, crushed
• ½ tablespoon lime juice
• ¼ teaspoon white sugar
• ½ teaspoon salt
• ¼ teaspoon seasoning

Directions:

1. Thinly sliced onion, garlic, red chilli, and small chili.
2. In a small skillet, bring cooking oil to heat. Saute onion and garlic. Then, insert the red chili, small chili, bay leaves, lime leaves and lemongrass.
3. After fragrant insert canned fish sardines. Add salt, seasoning, and lemon juice. Mix well.
4. Cook briefly until the spices to infuse.
5. Lift and ready to serve.

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Sauteed Chicken eggs

Ingredients:

• 4 chicken eggs
• 6 onions, sliced
• 2 cloves garlic, sliced
• ½ tomato fruit, sliced
• 200 grams cabbage, sliced lengthwise
• 50 grams leek, thinly sliced oval
• ½ tablespoon pepper
• 100 mL water
• Salt to taste
• Chicken broth powder, if desired

Directions:

1. Preheat some vegetable oil in a medium skillet . First saute onion, garlic, and tomato.
2. Once fragrant, put the already quick beaten egg.
3. If the spices are yellow, pour a little water. Cook until well boiling.
4. Insert cabbage and leek. Add salt, a little flavor or chicken bouillon powder to taste.
5. Stir occasionaly until well cooked. Remove and serve warm.

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