Recipe Mushroom stew

                               Mushroom stew

ingredients :

•      button mushrooms
•      Leek
•      1 tomato
•      8 pieces of cayenne pepper
•      salt
•      flavoring
•      Soy sauce
•      Ground spices
•      2 cloves of garlic
•      2 tablespoons hazelnut

How to cook :

•      Prepare skillet, saute ground spices with a little oil until fragrant
•      Enter the leeks that have been cut into pieces, cayenne pepper (chilli intact), then enter button mushrooms
•      wait until the mushrooms out a little water and then put tomatoes
•      Add salt (to taste) and flavorings
•      Pour soy sauce
•      Stir until the sauce soak into mushrooms
•      Mushrooms ready to be served

Recipe Green Chili Beef Jerky

                                Green Chili Beef Jerky

Ingredients and Seasonings :

•      600 grams of beef, sliced thin wide
•      5 lime leaves, boned
•      1/2 tbsp tamarind water (1 teaspoon of tamarind and 1 tablespoon of water)
•      1/2 tsp sugar
•      1 teaspoon salt
•      2 tablespoons oil for sauteing
•      the oil for frying

Seasoning coarsely ground :

•      12 great green chilies
•      5 green chilies curly
•      6 red onions

How to Make Green Chili Beef Jerky :

•      Fry the meat using hot oil until cooked, then remove and set aside.
•      Furthermore, saute the ingredients roughly mash with lime leaves until fragrant.
•      Then enter the meat, sugar, and salt. Mix well.
•      Finally add the tamarind water, and stir again until cooked.
•      Beef jerky green chillies ready to serve.

Recipe Grilled chicken Pencok

                             Grilled chicken Pencok

Ingredients :

•      ½ chicken, cut into four pieces
•      1 teaspoon lemon juice
•      3 cloves garlic, crushed
•      1 vertebra finger ginger, puree
•      Salt to taste
•      10 stems of basil leaves
•      250 ml coconut milk from coconuts ¼
•      1 tablespoon soy sauce

grilled chicken seasoning :

•      7 red onions
•      3 cloves garlic
•      5 red chilies
•      3 eggs hazelnut
•      2 knuckles kencur
•      1 tsp water ½ tsp tamarind tamarind + 2 tablespoons water
•      Salt, sugar and pepper to taste

how to make :

•     dressing grilled chicken with lime juice, garlic, ginger and salt. then let stand the chicken for 30 minutes.
•      Bake the chicken until cooked and set aside.
•      Boil spices and coconut milk, cook until boiling and thickened after the lift.
•      Put the grilled chicken in a serving dish, pour the sauce and sprinkle the basil leaves. after that grilled chicken recipe pencok can serve.  

Recipe Vegetable casserole

                          Vegetable casserole

Ingredients

For the vegetables:- 2 tablespoons olive oil- 2 cloves medium-size onions, halved lengthwise and thinly sliced ​​lengthwise- 1 piece of cabbage, cored hard and thin crosswise slices (about 4 cups)- 1 piece kale, discard the cobs and the center, roughly chopped (about 12 cups)- 1/2 carrot, cut into thin matchsticks- 1/2 cup water- 2 tablespoons soy sauce- salt to taste
For the topping:- 1 1/2 cup bread crumbs or chunks of fresh bread- 200 grams know- 30 grams of Parmigiano-Reggiano cheese, finely grated- 1/3 cup olive oil- 2 teaspoons dried basil, crushed- 1 1/2 teaspoon dried oregano, crushed- - 1 teaspoon paprika- 1 clove garlic, minced- salt to taste
How to make casserole cook vegetables:1. Vegetables: Place the rack in the center of the oven, preheat to 180 degrees Celsius temperature. Heat the oil in a large skillet over high heat until hot, but not to smoke. Saute onion, stirring occasionally, until softened, about 5 minutes browned. Lower the flame, and enter cabbage, kale, carrots, water, soy sauce, and salt. Cover the pan, stir occasionally and cook vegetables until tender about 10-15 minutes. Turn off the heat. Transfer the vegetables to the pan heat resistant glass measuring 30 × 20 cm. 

2. Topping: Put all ingredients into a food processor with a well blended. Or, put all the ingredients in a large bowl and mash the potatoes using a tool to pulverize. Pour the mixture out to the top of the vegetables in the baking pan and bake until the top is golden colored and hot vegetables, for 15-20 minutes. Serve

Recipe Vegetable Stir-fry chicken sausage

               Vegetable Stir-fry chicken sausage

ingridient :

     2 teaspoons garlic oil
    1 large yellow bell pepper, seeded and cut into 2 to 3 cm
    1 cup onion cut into thin strips
    1 pack of chicken sausages, sliced ​​diagonally
    1 cup zucchini, sliced ​​diagonally
    1 cup sliced ​​button mushrooms
    1 teaspoon Italian seasoning
    2 tablespoons balsamic vinegar
    1 can of tomato polenta and garlic, drain and cut into a round shape
How to make :

•  Heat the oil in a large nonstick skillet over medium heat.
•  Add peppers and onion and stir-fry for 3-4 minutes. 
•  Add the sausage and stir-fry for 2 minutes.
•  Add zucchini, mushrooms, Italian seasoning and 1/4 teaspoon black pepper. Saute just until crisp.
•  Remove from heat, add vinegar and stir to coat all ingredients.  
•  Meanwhile, heat the tomato polenta and white bottom with a covered container in the microwave for 1 to 2 minutes or until heated through
• Arrange polenta surrounds the central part of the plate and sprinkle with sauteed. 

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