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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Chopsuey

Ingredients:

• 100 grams kopri beans
• 150 grams carrots, sliced lengthwise
• 100 grams sweet corns
• 100 grams cauliflower
• 100 grams green or white mustard
• 250 g meatballs
• 200 grams shrimps
• 2 sheets large curd
• 50 grams leeks, sliced oval
• 1 tomato, sliced
• Salt to taste
• 1 tablespoon butter, for sauteing
• 1 teaspoon cornstarch, dissolved in 3 tablespoons water
• 1 egg, beaten

Subtle spices:

• 6 onions
• 2 cloves garlic
• 1 teaspoon pepper

Directions:

1. Heat the butter in a skillet. Saute the subtle spices and leeks until fragrant. Cook meatballs and shrimps in the spices until change colour. Add carrots. Later, combine with another vegetables.
2. Add a little of water. It is better if broth. Spread salt and seasoning to taste. Add cornstarch solution. Mix well.
3. Finally add a tomato. If nearly well done, pour the beaten egg. Let stand to cook for a while before serving.

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Fresh Healthy Tomato Juice

Ingredients:

• 400 gr tomato
• 3 tablespoons lime
• ½ teaspoon pepper
• ¾ cup ice water

Directions:

1. Combine all the ingredients in a blender.
2. Blend it all until well blended.
3. Serve and drink immediately!

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Tomato: Good for Your Health

A tomato contains of nutrients and phytonutriens which are profit for human body’s health. They are provitamin A (caratenoid), vitamin C, lycopene, saphonin, lutein, caumarin, mineral of sulphure and the others. They have good influence for our health.

Consuming of tomato have more advantages, they are:

1. to purify of blood
2. as antioxidant agent
3. for anticancer and antitumor
4. for normally cholesterol level
5. to keep eye’s health

A tomato has highly enough caratenoid’s composition. It is also found in any other vegetables and fruits that have sharp skin surface colours. The highly caratenoid input, the lower risk of cancer diseases.
For consuming all the highly caratenoid composition from the vegetables and fruits, however it is better in juicy structure than the original.
So, let’s to see how to make this better in juicy dish with my recipe. It is not like the other juice. Alfisha give a name for this special healthy drink as Fresh Healthy Tomato Juice. It is very good because no sugar in. Finally how to make this that was very easy, but still fresh and flavorful for your drink.

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Roasted Curry Seasoned Chicken

Ingredients:

• 1 chicken, cut in 4 or 8 (even better an indigenous poultry)
• 500 cc thick coconut milk
• 500 cc thin coconut milk
• 3 pieces bay leaves
• 2 lemon grass, crushed
• 1 finger joint galangal, crushed
• 1 finger joint ginger, crushed
• 3 sheets lime leaves
• 2 tablespoons cooking oil

Subtle Spices:

• 6 onions
• 3 cloves garlic
• 1 tablespoon toasted coriander
• 5 grains toasted pecan
• 1 tablespoon salt (or to taste)

Directions:

1. Heat the cooking oil to saute the subtle spices, bay leaves, lemon grass, galangal, ginger, and lime leaves until fragrant.
2. Add the chicken, stir until well blended.
3. Pour thin coconut milk. Bring to a boil while stirring frequently to avoid the coconut to be broken .
4. After the thin coconut milk is almost gone, pour thick coconut milk slowly. Stirring gently until the chicken is cooked through and the spices well absorbed.
5. Finally, roast the cooked chicken in a baking dish for about l0 minutes. Lift them up and sprinkle with fried shallots.

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Chicken Eggs for Hair Loss

Chicken egg contains nutrients that are good for health. Because nutrients intake in indigenous poultry is more natural than domestic poultry, therefore chicken eggs is much better than domestic chicken eggs.

Chicken eggs have more advantage for beauty. If you have a problem with hair loss, you can use chicken eggs as an alternative solution. Beside the natural characteristic, there is also no side effects.
These are how to make it. You can use two eggs (or as needed) that have been beaten to apply on wet hair. Let stand for about 20 minutes until stiff felt. Then wash hair thoroughly.
Give hair conditioner or olive oil in a half-wet hair. Not have reached its root. conditioner or olive oil function to moisturize hair, in addition to take more nutrients and reduce the remaining smell in hair.
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Soy Sauce-Sauteed Tofu & Tempeh

Ingredients:

• 4 to 5 pieces tofu, diced
• 250 grams tempeh, diced
• 3 boiled eggs
• 1 teaspoon salt
• ½ teaspoon chicken seasoning
• 4 tablespoons soy sauce
• 2 cups water (broth is better)

Subtle spices:

• 3 onions
• 1 clove garlic
• 3 pieces pecan
• ¼ teaspoon pepper

Directions:

1. Heat cooking oil to fry tofu and tempe. Fry tofu and tempe over medium heat until half cooked. Remove and drain.
2. Boil eggs until well cooked for about 10 minutes.
3. Saute spices that have been refined until fragrant.
4. Pour water into sauted spices. Bring water to a boil. Add soy sauce, salt, seasoning, tofu, tempe, and boiled eggs.
5. Stir for a while until spices well absorbed. Remove and ready to served.

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