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Ayam Bakar Betutu is one Indonesian cuisine from the region Bali. This type of food cooked by roasted or grilled over coals that baluri with grilled chicken seasoning that makes it very fragrant. That is why betutu much liked by everyone, because violence is tasty and fragrant odor when burned.

Ingredients:
  • 1 chicken
  • 100 grams of young cassava leaves (boiled, squeeze and cut into pieces)
  • 3 tablespoons cooking oil


Ground spices:
  • 12 red onions
  • 4 cloves garlic
  • 5 red chilies
  • 4 pieces of red chili sauce
  • 6 hazelnut
  • 1 cm galangal
  • 4 cm turmeric
  • 1 cm ginger
  • 5 cm lemongrass
  • 1 teaspoon shrimp paste (rosted)
  • 1 tablespoon coriander (roasted)
  • 1/2 teaspoon nutmeg
  • 2 cm kencur
  • 2 1/2 teaspoons salt


How to make:
  • Mix spices with oil. Marinate the chicken with half of the seasoning mixture smooth.
  • Stir the remaining seasoning with cassava leaves. Enter cassava leaves into the chicken.
  • Wrap the chicken in banana leaves. Steam over medium heat 40 minutes until cooked. Remove the chicken.
  • Grilled chicken that is still wrapped until fragrant.
  • Take, then serve.

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Sepat Subawa is one of the dishes from Indonesia who came from Sumbawa, taste is sour and spicy.

Ingredients:
  • 300 grams of fresh fish anything (can also be substituted shrimp, chicken also can but cut into small pieces), boiled or grilled
  • 1 eggplant purple
  • 3 shallots
  • a handful of basil leaves, (if nothing could be replaced with basil)
  • 5 pieces of red cayenne pepper (for who does not like spicy possible without this material)
  • 1 tomato
  • 2 eggs hazelnut
  • 3 pieces of starfruit (optional, if you do not have too still delicious)
  • salt to taste
  • hot boiled water
  • 1 cm paste fuel


Ingredients For Serving:
  • crackers skin
  • 2 oranges sauce / lime


How to make:
  • Clean the basil leaves, grab the leaves, wash
  • Grilled or roasted tomatoes, onions, eggplant
  • Peel the roasted eggplant take the meat, torn rough
  • Roughly mash seasoning peppers, grilled onions, grilled tomato, salt (if disposable fuel and shrimp paste)
  • Grilled fish or shrimp or chicken cut into small pieces until cooked


Serving method:
  • Arrange the eggplant in a bowl that has been torn rough, basil and spices that have been coarsely ground, starfruit slices
  • Pour hot water ripe (better water boil recently)
  • Sample until it feels fresh sour bite
  • Next enter the grilled fish, I stole a little orange sauce / lime,
  • Serve with crackers skin on it.


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Semur Solo is semur the flavor of sweet and savory, it will make you addicted, the main ingredient of semur solo is typical in a convenient meat is tender, and a little fat.

Ingredients:
  • 500 grams of beef tenderloin
  • 5 thinly sliced red onions
  • 1 tomato, chopped
  • 1,000 ml of water
  • 3 tablespoons soy sauce
  • 3 teaspoons Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper powder
  • 1/2 teaspoon nutmeg
  • 3 tablespoons margarine, for sauteing


Seasoning To Submerge:
  • 1/2 teaspoon nutmeg
  • 1 1/2 teaspoon salt
  • 2 tablespoons sweet soy sauce



How to Make:

  • Rub the meat with the marinade. Let stand 1 hour in refrigerator.
  • Heat margarine, insert meat. Stir until it changes color. Lift and cut into pieces.
  • Heat the remaining margarine. Add onion and tomato. Stir until wilted. Add water. Boil until boiling.
  • Put the piece of meat.
  • Add sweet soy sauce, Worcestershire sauce, salt, white pepper powder, and nutmeg. Boil until tender and the flavors mingle.
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Pindang Daging Masrani, one of the dishes from West Kalimantan. It is said that from its name, this recipe is a relic of people - the Portuguese who are Christian. Of the Christians as Masrani said, it seems there is a similarity

Ingredients :
  • 1 kg beef (peeled and cut into pieces according to taste)
  • 2 tablespoons butter
  • 1 piece of ginger
  • 1 piece of galangal
  • 5 red chilies
  • 2 stalks lemongrass
  • 5 shallots
  • 3 garlic cloves thinly sliced
  • 1 piece of turmeric
  • salt to taste
  • soy sauce, soy sauce, and tamarind to taste
  • shrimp flavoring to taste

How to make :
  • Mix and stir so the fish with saffron, add tamarind, soy sauce and soy sauce, set aside.
  • Heat the butter and fry the spices that have been chopped fine until fragrant.
  • Enter these materials are already in the mix and a little water. Boil and cook until cooked.
  • Then give the flavor of shrimp. good luck

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Barongko Cake is a cake made from bananas. Barongko cake is one of the traditional cake from South Sulawesi, Bugis and Makassar in particular areas. In addition barongko Cakes can be encountered in special events, such as weddings and traditional party event in South Sulawesi.
 
Ingredients :
  • 1 bunch of bananas or sufficiently ripe
  • 30 eggs
  • 1 kilo of sugar
  • 1 can sweetened condensed milk
  • 2 grated coconut
  • vanilla taste
  • Salt to taste
  • Yellow dye eggs taste

How to make :
  1. Squeeze the oil up to 2 liters of water coconut milk and set aside
  2. Puree the bananas that had separated the black part of the contents of the banana until smooth continues to set aside
  3. Beat eggs and sugar until the sugar dissolves
  4. Combine all ingredients (coconut, banana, egg beaters) until blended
  5. Put 1 tablespoon of dough into a banana leaf, cover with leaves connective
  6. Steamed with great fire  

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Nasi Jaha is one of the dishes from Manado very special. The main ingredient of this dish is rice and glutinous rice.
 
Ingredients :
  • 400 grams of glutinous rice (soaked for 1 night in advance)
  • 200 grams of rice
  • 400 ml coconut milk
  • 3 lime leaves
  • 1 pandan leaf
  • 1 piece of lemongrass (crushed)
  • Some bamboo (place of burning, can be replaced with the oven if there is no bamboo)
  • Banana leaves or can be replaced using aluminum foil

Ground spices :
  • 6 red onions
  • 1 teaspoon salt
  • 2 cm ginger
  • 1/2 teaspoon sugar

How to make :
  1. First you steamed glutinous rice and rice for 10 minutes, while you boiled coconut milk, spices, pandan leaves, lemongrass and lime leaves while you stir until boiling.
  2. Then you pour milk into mixtures of rice, stir again until blended and then steamed until done.
  3. You take a piece of banana leaf or foil, place the dough in it, then roll while were pressed.
  4. Put into the bamboo that has been thinned thickness, roasted in bags coals until cooked. Can use the oven if there is no bamboo
  5. If ripe spend, good luck
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Soto Medan, in Indonesia many  Soto recipes. One of them is this, Soto Medan. It tastes delicious, tasty and delicious, because in it there are a variety of spices.

Ingredients :
  • 1 chicken (large pieces)
  • 3 cm galangal (crushed)
  • 3 stalks lemongrass (crushed)
  • 2 bay leaves
  • 300 ml thick coconut milk
  • 1500 ml coconut milk (the rest of freshly squeezed coconut milk)
  • 1/2 tablespoon granulated sugar
  • 1 1/2 tablespoons salt
  • oil for frying


Materials marinades that are:
  • 10 red onions
  • 5 spring onions
  • 1/2 teaspoon cumin
  • 2 cm ginger
  • 3 cm turmeric (fuel)
  • 1 teaspoon ground pepper
  • 1 tablespoon coriander (roasted)


Supplementary material :
  • 2 boiled eggs
  • 200 grams of potatoes (boiled and cut into pieces)
  • 75 grams of fried chips
  • 2 tablespoons fried onions (for sprinkling)
  • 1 red tomatoes


How to make :
  1. Heat a little oil in a skillet and saute the ingredients that have been crushed as he added with ginger, bay leaves and lemon grass, stir-fry until fragrant spices and ripe.
  2. Add the chicken and stir until chicken changes color. Enter the sugar, salt and thin coconut milk, boiled until cooked chicken broth while stirring occasionally so as not to break.
  3. Once the chicken is cooked, remove the chicken and drain chicken. heat oil over medium heat and fry the chicken until brown, then shredded chicken.
  4. Boil the milk and then add back the thick coconut milk, cook until boiling.
  5. Serve soup with chicken, and complementary and flush with thick gravy and serve.

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Nasi Ulam Betawi, This is suitable Betawi food served at lunchtime. Its contents are diverse which to add to our strength, after a morning of work.

Ingredients :
  • 1 kg of warm white rice
  • 1 teaspoon salt
  • 200 gr coarsely grated coconut (toasted)
  • Oil for frying


Seasoning ingredients that are:
  • 7 cloves of garlic
  • 50 grams yam (brewed and roasted)
  • 3 pieces of red chili sauce


Complementary materials Nasi Ulam:
  • 100 grams anchovies (fried)
  • 4 pieces of cucumber (cut into pieces)
  • 1 bunch basil leaves
  • 3 eggs (fried and thinly sliced)
  • 100 grams peanuts (fried)
  • 2 tablespoons onion (fried)


How to make :
  1. Heat a little oil in a skillet and saute the ingredients that have been pulverized until the spices cooked.
  2. Add the coconut that has been roasted, mix well and remove from heat.
  3. Add the warm rice, mix well.
  4. Serve Nasi Ulam with complementary materials.
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Serabi Solo Cake is one of the dishes of Solo, a delicious and savory. For sprinkling on it can use chocolate or will.

Ingredient :
  • 200 grams of rice flour
  • 50 grams sugar
  • 1/2 teaspoon yeast
  • 1 egg
  • 1/2 teaspoon salt
  • 1 pandan leaf
  • 500 ml coconut milk from 1 coconut
  • 1/4 teaspoon salt
  • 1 jack-fruit (cut into chunks for sprinkling)


Material areh:
  • 200 ml coconut milk
  • 1/2 teaspoon salt
  • 1 pandan leaf


How to make :
  1. Heat the pan clay, then give with grated coconut, stir stirring until coconut is oily, then clean the mold and heat again for 5 minutes.
  2. To make areh: mix material areh then simmer until the oily and thick, remove from heat and allow it to warm.
  3. Mix the rice flour with sugar, yeast and salt, mix well. Add the eggs and mix again until blended.
  4. Pour the coconut milk bit by bit while stirring and gently shake for 15 minutes after that, allow the dough for 15 minutes.
  5. Pour the batter on the griddle clay, press center, so the skin on the sides.
  6. Let it rise then sprinkle jack-fruit, reduce the heat then cover and leave to mature, then rub with areh lift and serve while warm.


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Sate Kakul is dishes from Bali this tastes very good, crispy, spicy and sweet mixed into one. Make this dish became one of the favorite dishes in Bali

Ingredients:
  • 400 grams of mussels blood (snails)
  • 1 stalk lemongrass (crushed)
  • 1 tablespoon of tamarind water (1 teaspoon of sour + 1 tablespoon of water)
  • 1 1/2 teaspoon salt
  • skewers


Ground spices:
  • 6 red onions
  • 2 cloves of garlic
  • 1 cm ginger
  • 1 cm kencur
  • 2 eggs hazelnut (toasted)
  • 1/2 teaspoon shrimp paste, fried
  • 1/4 teaspoon salt


Sauce Ingredients:
  • 3 cloves garlic
  • 3 pieces of red pepper (chopped)
  • 3 pieces of cayenne pepper (chopped)
  • 100 grams of fried peanuts (crushed)
  • 50 grams of coarsely grated young coconut (roasted and then mashed)
  • 2 1/2 tablespoons soy sauce
  • 150 ml of hot water
  • 1/2 teaspoon salt
  • 1 tablespoon cooking oil


How to Make :
  1. Boiled mussels with lemongrass, tamarind water, and salt until boiling. Remove and drain.
  2. Mix spices and shellfish. Stir well.
  3. Skewers - scallop skewers with satay puncture. Grill over coals until cooked.
  4. Sauce: heat oil and saute garlic, red chili, and cayenne pepper until fragrant. Lift. Puree.
  5. Add peanuts, shredded coconut and soy sauce. Stir well.
  6. Add water and salt. Stir well.
  7. Serve skewers with the sauce kakul.

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0


Nasi Goreng Babat, Indonesia is one of the dishes that come from Semarang. Fried rice made with this tripe tastes very good and spicy on the tongue.

Ingredients:
  • 800 grams of white rice
  • 400 grams of tripe (boiled and then cut into pieces)
  • 1 tablespoon soy sauce
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/2 teaspoon chicken bouillon powder


Ground spices:
  • 5 red onions
  • 3 cloves garlic
  • 4 curly red chilies
  • 1 piece of red chili sauce


Supplementary material:
  • 1 stalk celery (chopped fine for sprinkling)
  • 50 grams of fried chips
  • 2 tablespoons fried onions


Material Pickle (stir Average):
  • 1 cucumber (seeds discarded and cut length)
  • 1 carrot (cut to length)
  • 6 pieces green chili
  • 3 shallots (sliced 2 parts)
  • 1/4 teaspoon salt
  • 2 teaspoons sugar
  • 2 teaspoons vinegar


How to Make:
  1. Heat margarine. Saute ground spices until fragrant.
  2. Enter tripe. Stir well.
  3. Add rice. Stir well. Pepper the salt, pepper, and chicken bouillon powder. Stir until cooked.
  4. Add the leek. Stir briefly.
  5. Serve the fried rice along with complementary and pickles.


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Sayur Bening Spinach is one of the dishes very easily contrived. The flavors of the cuisine is very refreshing body and no sweetness.

Ingredients :
  • 3 bundles spinach leaves (the leaves are taken)
  • 1 tomato (cut to taste)
  • 4 red onions (thinly chopped)
  • 3 cm key retrieval (crushed)
  • 1 bay leaf
  • 1 piece of Chinese tofu (cut to taste)
  • 1 sweet corn cob (sliced seeds)
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 500 ml water


How to make :
  1. Boil the water with the bay leaves, red onion and key retrieval.
  2. Add spinach, tomatoes, and sweet corn out of China, then continue to cook until boiling.
  3. Lastly add salt and sugar, stir until blended all, then lift.

Good luck!!!


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Porridge Special From Manado, this is porridge populer in Manado and Indonesia, it tastes good and spicy with Sambal Dabu-Dabu, and in that there are fish dishes too. Adding flavor became more enjoyable.

Ingredients :
  • 100 grams of rice (wash 2 to 3 times)
  • 2 pieces of sweet corn (coarse comb with a knife)
  • 1 liter of water
  • 2 bay leaves (wash)
  • 1 vertebra lemongrass leaves (wash)
  • 200 grams of pumpkin (peeled and cut into small cubes)
  • 30 spinach leaves (wash)
  • 30 kale leaves (wash)
  • 20 basil leaves (wash)
  • 200 grams of yellow sweet potato (take the meat and cut into small cubes)
  • 10 pieces of green beans (cut short by about 4 to 5 cm)
  • 3 pieces of leek (cleaned and sliced)
  • 1 teaspoon bouillon powder
  • 1 tablespoon sugar
  • 2 teaspoons salt


Supplementary material :
  • 150 grams of anchovies (cleaned and cut into small - small, to be fried)


Materials sambal Dabu - Dabu's complementary offerings:
  • 4 red chilies (small slices)
  • 6 pieces of red chili sauce (small slices)
  • 1 large red tomatoes (sliced ​​- small slices)
  • 4 spring onions (roughly chopped)
  • 2 tablespoons lemon juice
  • ½ teaspoon salt


How to make porridge Manado:

  • Make dough Manado porridge

  1. The first step to create a slurry Manado quite easy. First of all, heat the water to boiling, then enter the rice that has been washed into it.
  2. Furthermore, also enter the bay leaves and lemon grass leaves. Cook until the rice looks fluffy and cook, stirring constantly - stirring so the rice does not stick to the pan.
  3. If the rice is ripe, put sliced ​​potatoes, pumpkin and sweet corn shavings. Stir - stir again until all ingredients are well blended and cooked and soft.
  4. Next, enter the sugar and salt and mix well.
  5. Then, enter the basil leaves, leaf kale, spinach leaves, pieces of string beans, and sliced ​​scallions. Stir - stir to mix, and continue cooking until all ingredients and cook wilted. If it had been cooked, turn off the heat and remove from heat. The main ingredient Manado porridge completed.
  • Make complementary (anchovies)

  1. To make salted fish, salted fish first cleaned, sliced ​​(it could be a whole if small), then fry in hot oil until the anchovies so many really - really crisp.


  • Make sauce Dabu - Dabu

  1. Weeks to make sambal Dabu - Dabu, mix of red peppers and red chili sauce. and pestle until smooth.
  2. Then, add salt and tomatoes and pestle again until smooth.
  3. Next, pour the lemon juice and stir again until blended.
  • How to serve Manado porridge

If a variety of complementary materials and Manado porridge is ready, then you can start serving this special Manado porridge. Pour a few tablespoons of vegetable Manado porridge in a bowl, then add to the variety of complementary offerings that include: crispy anchovies and sambal Dabu - Dabu. Can be added with prawn crackers.

Good luck and congratulations creative.


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0


Sayur Bening Kacang Panjang is a dish that originated from Banyumas, cuisine is very healthy for our body because all the ingredients of vegetables and makes it very easy

Ingredients :
  • 10 stalk green beans (cut into small pieces)
  • 50 grams of young corn (cut into pieces)
  • 50 grams bean sprouts
  • 6 red onions (thinly sliced)
  • 4 cm finger-root (crushed)
  • 1 teaspoon brown sugar
  • 1 1/4 teaspoon salt
  • 1,250 ml of broth


How to make :
  1. Boil the broth. ADD onion, finger-root, brown sugar, and salt. Cook until boiling.
  2. Add beans, young corn, and bean sprouts. Cook until well done.



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2



Sate Lilit From Bali is one of the dishes from Bali that matched presented with a plate of rice or able to snack while drinking tea or coffee

Ingredients:
  • 250 grams of ground beef
  • 50 grams of fatty beef (finely chopped)
  • 1 clove garlic (finely chopped)
  • 1/4 onion (finely chopped)
  • 2 curly red chilies (chopped)
  • 1/2 tablespoon fried onions
  • 25 grams of peanuts (shelled, roasted then finely chopped)
  • 1/2 teaspoon soy sauce
  • 1 1/2 teaspoons soy sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/2 teaspoon brown sugar
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon powdered beef broth
  • 1 leek (chopped fine)
  • 14 rod skewers


Spreads (mix):
  • 1 teaspoon soy sauce
  • 1/2 teaspoon soy sauce
  • 1/2 tablespoon melted margarine


How to make:
  1. Mix the ground beef, beef fat, garlic, onions, curly red chili, and onions fried until blended.
  2. Enter soy sauce, soy sauce, salt, pepper, brown sugar, nutmeg powder, beef broth powder, scallions and peanuts peeled. Stir well.
  3. Take a little dough. Make a fist form of pins on a skewer.
  4. Roasted while smeared spreads and inverted until fragrant and cooked.



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Cake Wingko Babat is one of the specialties of Semarang, the cakes were made with roasted this way best suited served with a glass of hot tea or warm coffee.

Ingredients:
  • 250 gr thick coconut milk (warm)
  • 200 grams sugar
  • 1/4 teaspoon vanilla powder
  • 1/2 teaspoon salt
  • 250 grams of glutinous rice flour
  • 400 grams of coarsely grated coconut
  • 6 jack-fruit (cut box)
  • 2 tablespoons of cooking oil (as a spread)


How to make:
  1. Stir in warm coconut milk with sugar, vanilla powder, and salt until dissolved. Chill.
  2. Mix glutinous rice flour and grated coconut. Stir until well blended.
  3. Enter the solution a little coconut milk, stirring until blended. Add jack-fruit. Stir until dispersed.
  4. Heat a nonstick griddle is spread thin with oil.
  5. Pour 2 tablespoons batter. Round shape. Allow to brown the bottom. Feedback and leave to mature.
  6. Lift then serve to accompany a cup of tea or coffee.


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Tempe Penyet Bakar is the food was delicious with rice is still warm. It was savory and perfect served with sambal.

Ingredients:
  • 6 pieces of Tempe, burned until fragrant
  • 2 sprigs of basil, picked for sprinkling


Material Sambal:
  • 3 cloves of garlic (fried)
  • 5 red onions (fried)
  • 12 pieces of curly red chili (fried)
  • 2 pieces of red chili sauce (fried)
  • 1 red tomatoes, cut into 2 parts (fried)
  • 2 eggs hazelnut (fried)
  • 1/2 tablespoon shrimp paste (fried)
  • 1 teaspoon salt
  • 1 teaspoon brown sugar


How to make :
  1. Grind the garlic, onion, red chili curly, red chili sauce, pecans, shrimp paste, salt and brown sugar until smooth. A tomatoes. Grind average.
  2. Place the Tempe over sauce. Press Tempe until slightly bruised.
  3. Serve along with a sprinkling of basil leaves Tempe.
  4. Can be served warm with rice.



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0



Presto Milk-fish Fry is one of the dishes come from the Semarang City. The cuisine has an bone is soft and can be eaten. It was savory and delicious.

Ingredients :
  • 2 milk-fish (clean up and dispose of entrails)
  • 2 teaspoons instant yeast
  • 700 ml water
  • 3 tablespoons cooking oil
  • 250 grams of lemon grass, crushed to pedestal


Ground spices:
  • 8 red onions
  • 4 cloves garlic
  • 2 eggs hazelnut
  • 4 cm turmeric (burned)
  • 1 tablespoon salt


Dyers Ingredients:
  • 3 eggs
  • 1 teaspoon rice flour
  • 50 ml water
  • 1/2 teaspoon salt


Processing Method:
  1. Stir spices, instant yeast, and cooking oil.
  2. Spread evenly throughout the milk-fish. Let stand 1 hour.
  3. Place the lemon grass in the bottom of the pan presto. Enter the fish. Pour the water. Presto 2 hours.
  4. Lift the milk and let cool.
  5. Submersible banding to dyes. Fry until cooked. Serve.


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