EDAMAME SAUTE MUSHROOMS SHIMEJI
This typical Japanese mushroom umbrella form tiny brown mushrooms with crunchytaste and delicious aroma. With the addition of protein-rich edamame, of course, is getting crispy and tasty.
Cuisine Category: Asian Cuisine
Estimated Preparation Time: 15 Minutes
Ingredients:
1 tablespoon vegetable oil
2 cloves garlic, minced
1 piece of red chili, sliced ??thin oblique
75 grams of minced chicken
250 grams of mushrooms shimeji
150 grams of edamame, boiled, take the seeds
½ tablespoon tauco
1 pc Block Maggi Chicken Flavor
½ teaspoon pepper powder
How to prepare:
1. Saute garlic until wilted.
2. Enter the red pepper, stirring until wilted.
3. Enter the chopped chicken, stirring until stiff.
4. Add shimeji mushrooms and edamame, stir until wilted.
5. Add tauco, Maggi and pepper, stirring until blended.
6. Remove and serve warm.
Tips:
- Choose a shimeji mushrooms that the roots are still solid and clean as a sign of newor fresh.
- When buying edamame, peanut granules select a large and somewhat hard to getold soybean / cook.
Nutrition Information:
Calories: 77 Cal
Protein: 7.4 grams
Fat: 3.5 grams
Fiber: 2.95 grams
Carbohydrates: 6 grams
GROUPER ALA SZECHUAN
Fish is a dish that must exist at the time Chinese New Year banquet. Well, this one fish, equipped sauce spicy savory flavor. Well with a soft taste of meat savory crunchy grouper. Surely your family & relatives addicted.
Cuisine Category: Asian Cuisine
Estimated Preparation Time: 60 Minutes
Ingredients:
500 grams (2 tail) grouper fresh, clean siangi
1 clove garlic, grated
1 pc Block Maggi Chicken Flavor
3 tbsp cornflour
cooking oil
Sauce:
2 tablespoons vegetable oil
2 cloves garlic, finely chopped
1 leek, thinly sliced
1 large red chilies, seeded, finely chopped
1 tablespoon oyster sauce
1 tablespoon soy sauce
½ teaspoon black pepper, crushed a bit smoother
150 ml water
1 tsp cornflour, dissolved in a little water
How to prepare:
1. Marinate grouper with garlic and Maggi until blended.
2. Sprinkle the flour until blended. Allow a few moments.
3. Fry in hot oil and lots of it to dry. Drain.
4. Make the sauce: saute garlic and green onion until fragrant.
5. Enter the red pepper, stirring until wilted.
6. Add other ingredients. Stir until thick. Lift.
7. Pour over fried fish.
8. Serve immediately.
Tips:
- Select a fresh grouper fish for meat crispy savory flavor.
- Use lots of oil and over medium heat for all the fish meat is dry and crisp.
- The heads and fish bones can be coated in flour and fried as a complement to current presentation.
Nutrition Information:
Calories: 189 kcal
Fat: 8:15 g
Protein: 17.85 g
Carbohydrates: 9.8 g
Fiber: 0.36 g
KIM CHI
Korean cuisine? What’s it taste like?
Typical of Korean cuisine, is simple and seems hell-suited suited to our taste (^ o ^)
Cuisine Category: Asian Cuisine
Ingredients:
1 piece of white mustard
1 / 2 onion, thinly sliced
1 / 4 stalk carrots, thinly sliced ??lengthwise
1 / 4 stalk of white radish, thinly sliced
4 green onion stalk.
2 tablespoons white onion, grated
1 tsp ginger, grated
1 / 2 cup Korean chili powder
2 tsp salt
1 tablespoon sugar
1 / 2 cup coarse salt / sea salt
1 cup water cup water
1 / 4 cup fish sauce Korea
1 / 3 cup water
1 tablespoon flour
How to prepare:
1. Cut cabbage into 4 parts, wash and drain. Cut the scallions into small slices.
2. Mix 1 / 2 cup coarse salt and 1 cup water. Enter the white mustard to the mix of salt water and soak 6-8 hours or overnight. Wash and dry.
3. Enter 1 / 3 cup water and 1 tablespoon flour into a saucepan over medium heat, until boiling rate ouch then turn off the flame. Set aside.
4. After a mixture of flour and cold water, enter the Korean chili powder, salt, sugar, fish sauce Korea, grated garlic and ginger. Mix well and enter all the vegetables are distinguished remaining (green onion, radish, carrot).
5. Take one part of Chinese cabbage and fill with above mixture. Try to keep the mustard can be folded in half and wrap with the leaves.
6. Put it in an airtight container and leave it overnight then store in refrigerator for 2-3 days.
7. Serve with rice.
CRAB CONTENTS (PO CHA)
China is rich in taste, try this recipe , Rock On definitely addictive ^ - ^
The unique shape also definitely preferred by the child;)
Cuisine Category: Asian Cuisine
Ingredients:
100 gr chicken meat (without bones)
100 grams shrimp
4 tails crab
2 red onions
4 cloves garlic
2 cm ginger
5 stems of coriander leaves
100 ml thick coconut milk
1 egg, beaten
1 teaspoon finely ground black pepper
1 orange juice, cut thin
25 grams cornstarch
Salt and pepper to taste
Cooking oil to taste
How to prepare:
1. Boiled crab, after being cooked remove the meat (try skin was not broken).
2. Peel shrimp and chopped.
3. Clean the chicken and chopped until smooth.
4. Onion, garlic, ginger, coriander leaf stems sliced ??into small pieces.
5. Mix with crab meat, chicken and shrimp and eggs have been whipped.
6. While continuing to diuleni by hand, enter the thick coconut milk, black pepper,cornstarch, salt and pepper to taste.
7. Knead dough until mixed uniformly continue
8. Take the crab skins, put into it one by one batter earlier content.
9. After the steam for about 30 minutes.
10. Lift, then fried crab contents until browned skin.
11. Serve with lemon slices.
BOKCOY PUMPKIN CORN MUSHROOM GRAVY
This one recipe, healthy & nutritious! Consisting of a variety of vegetables aresuitable for Healthy Diet menu. Use Tupperware Tchef Sauce Pan for sauteing andserve food in Tupperware containers Ideal Carnatia Bowl.
Cuisine Category: Asian Cuisine
Estimated Preparation Time: 15 Minutes
Presented To: 5 People
Ingredients:
1 tablespoon cooking oil
2 cloves garlic, crushed
Fruit ½ onion, thinly sliced
2 stalks green onion, thinly sliced
1 stalk celery, diced
4 pieces pancet shrimp, peeled
300 ml water
1 piece of sweet corn, comb coarse
5 pieces of small pumpkin (pumpkin pickles), chopped
2 tie bokcoy, diced
50 grams of mushrooms linche / enoki, clean
pepper, sugar, salt to taste
How to prepare:
1. Heat some cooking oil in a Tupperware TChef Pan Sauce and insert the garlic andonion, saute until fragrant.
2. Add green onions, celery and water, cook until boiling and add sweet corn, pepper,sugar and salt, mix well.
3. Enter the pumpkin and cook until done then add bokcoy and mushrooms, stir brieflyand remove from heat.
4. Pour into a Tupperware Ideal Carnatia Bowl and serve.
MONGOLIAN HOT PLATE
Want to cook out of the ordinary? try this one.
Ready to shake the tongue! ^ O ^
Cuisine Category: Asian Cuisine
Estimated Preparation Time: 45 Minutes – 1 Hour
Presented To: 6 People
Ingredients:
2 tablespoons vegetable oil
50 grams onion, thinly sliced
1 clove garlic, crushed
3 pieces hioko mushrooms, thinly sliced
50 grams of green pepper, thinly sliced
50 grams of red pepper, thinly sliced
200 grams thinly sliced ??beef
2 tablespoons oyster sauce
2 tablespoons Maggi ® Seasoning
½ teaspoon black pepper, crushed a bit smoother
1 teaspoon salt
How to prepare:
- Heat the pan hot plate or an iron skillet.
- Saute onion and garlic until wilted and fragrant.
- Enter hioko mushrooms and peppers, stirring, until wilted.
- Enter the beef, stir until it changes color.
- Add seasoning and stir until all cooked.
- Remove and serve with warm rice.
Tips:
1. Skillet hot plate usually made of steel and can be purchased at kitchen supply stores and households. If no, can use regular iron skillet or griddle Teppanyaki.
2. For a more exciting presentation, the materials can be matured in the middle of the table (with a portable gas stove) and eaten immediately gang.
Nutrition Information:
Calories: 156 Cal
Protein: 9:02 gr
Fat: 10.2 g
Fiber: 4:02 gr
Carbohydrates: 11:58 gr
CANTON FRIED RICE
rice contains meatballs, shrimp and beef. Sauteed with margarine,smells so tasty and delicious!
cuisine Category: Asian Cuisine
Presented To: 3 People
Ingredients:
2 tablespoons margarine
4 cloves garlic, finely chopped
1 cm ginger, chopped
1 leek, sliced
100 g peeled shrimp
5 pieces of fish meatballs, thinly sliced
2 pieces of bacon, sliced ??thinly lengthwise
50 g frozen peas
300 g white rice
2 tablespoons soy sauce
1 teaspoon salt
1 / 2 teaspoon pepper
2 eggs chicken, make pancakes, thinly sliced
How to prepare:
1. Heat the margarine until melted, then stir bawng white and ginger until fragrant.
2. Add green onion, stirring until wilted.
3. Enter the shrimp and meatballs. Stir until change color.
4. Add peas and bacon. Stir Avg.
5. Add rice and seasonings. Stir until blended and slightly dry. Lift
6. Sprinkle omelet. Serve warm.
CORN BALLS
Too much greasy food (fried) are not recommended. But sometimes the body needs food is tasty and greasy.
After all these corn balls are very tasty and nutritious, and definitely preferred by the whole family.
Category Cuisine: Indonesian Food
Presented To: 5 People
Ingredients:
175 grams flour atta (wheat flour)
Besen flour 75 grams (mung bean flour)
1 / 2 teaspoon baking soda
1 / 2 teaspoon turmeric powder
1 / 2 teaspoon salt
1 / 2 teaspoon ground pepper
2 cm ginger, grated
2 pieces of sweet corn, boiled, pipil
2 pieces of green pepper, diced 1 / 2 cm
1 stalk celery
100 grams of fresh or frozen corn pipil, puree in a blender
1 tablespoon lemon juice
3 tablespoons plain yogurt
3 tablespoons oil, heat the oil for frying to taste
How to prepare:
1. Mix the flour atta, besen flour, baking soda, turmeric, salt, pepper, ginger, pipil sweet corn, green peppers, celery. Stir.
2. Add refined corn, lemon juice, and yogurt. Mix well. Enter the hot oil and stir well.
3. Shape dough into small balls.
4. Fry in hot oil.
5. Serve while warm.
BROCCOLI SAUTE DRIED CHILLI
These vegetables are known to help prevent cancer, and this looks delicious vegetable stir-fry with processed using dried chili.
Category Cuisine: Indonesian Food
Ingredients:
500 g broccoli
5 pieces of dried chilli
2 tablespoons Worcestershire sauce
1 / 2 teaspoon chicken bouillon powder
1 / 2 tablespoon sesame oil
3 cloves garlic
5 tablespoons water
How to prepare:
1. Cut broccoli flowerets appropriate, soak in salt water for 5 minutes. Drain.
2. Minced garlic and dried red chilies, set aside.
3. Saute garlic and dried red chilies until fragrant, pour a little water.
4. Enter broccoli, Worcestershire sauce, chicken broth powder, and sesame oil. Broccoli stir until cooked. Lift.
5. Serve immediately.
PORRIDGE MEAT MUSHROOM
Sweet dough savory meat is more delicious with a tasty porridge. Serve warm with boiled or scrambled eggs for the more tasty. Savory cheese taste that definitely liked. Hmmm, really fit if served for breakfast.
Category Cuisine: Indonesian Food
Estimated Preparation Time: 60 Minutes
Ingredients:
200 grams of rice fluffier, washed, drained
750 ml water
1 bay leaves
1 teaspoon salt
3 tablespoons Nestlé Dancow NUTRIGOLD
Creating a stir-fry meat:
1 tablespoon vegetable oil
1 clove garlic, finely chopped
2 red onions, finely chopped
5 pieces of mushroom, cut into small
150 grams minced beef
2 tablespoons oyster sauce
1 tablespoon soy sauce
½ teaspoon pepper powder
1 teaspoon salt
Complement:
2 eggs hard-boiled chicken eggs, peeled, cut into pieces
How to prepare:
1. Boil rice with water, bay leaf, and salt until the rice is soft and thick.
2. Lift. While hot, add Dancow milk, mix well.
3. Saute Meat: Saute garlic and onion until wilted.
4. Enter the mushrooms, stir hinggga wilt.
5. Mix the spices, stirring until cooked meat. Lift.
6. Place the puree in a serving bowl.
7. Give Meat Saute and serve with a complement.
Tips:
- To avoid oily, use minced meat with little fat,
cook until all ripe and somewhat dry.
Nutrition Information:
Calories: 359 cal
Fat: 12.8 g
Protein: 15.8 grams
Carbohydrates: 43.2 grams
Fiber: 0.1 grams
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