Milk Chocolate Pudding Recipe

Ingredients:

-Pudding powder chocolate-flavor, 2 packets
-Sugar-sand, 100 grams
-Liquid-milk chocolate, 600 ml
-Dark cooking chocolate, 100 grams, melted
-Pasta chocolate, 1 teaspoon
-Salt, to taste

Sauce Ingredients:

-Liquid milk, 250 ml
-Cornstarch, 1 teaspoon
-Sugar, 50 grams
-Salt, to taste
-Vanilla powder, 1 / 4 teaspoon
-Egg yolk, 1 grain, shake

Method :

-Mix gelatin, sugar, milk, and salt. Stir well and simmer over medium heat until boiling, stirring frequently so as not to rupture.
-Enter the dark cooking chocolate, and cook until the chocolate has melted. Remove,add the chocolate paste and stir well.
-Pour cooking liquid gelatin into the mold that has been soaked in water. Freeze.

Sauce: Boil the milk, cornstarch, sugar, salt and vanilla until boiling. Take 1 tablespoonvegetable stew milk, pour in egg yolk. Mix well.Pour yolk mixture back into the boiling milk. Boil until boiling and thickened, stirring frequently. Remove and let cool.
Remove pudding from mold and serve pudding with vanilla sauce.

For 12 pieces Milk Chocolate Pudding

Omelette Recipe

Ingredients:

4 eggs chicken

1 tbsp full cream milk powder

1 / 2 teaspoon pepper

1 teaspoon salt

100 g lean minced beef

1 leek, sliced thin oblique

2 tablespoons grated cheddar cheese

1 teaspoon butter

Complement:

2 tablespoons bottled tomato sauce

Method:

# Beat the eggs, milk, pepper and salt until blended.

# Enter beef, green onion and cheese, stirring until blended.

# Heat a pan with 18 m, give a butter, allow it to melt.

# Enter the dough daging.Tutup skillet. Cook over low heat until the bottom dry. Turn the omelet and cook briefly until done.

# Put in a flat dish, put tomato sauce.

# Cut into pieces and serve warm.

For 4 people

Roast Goat Recipe

Ingredients:

800 g of goat meat with bones, cut into pieces

5 cm cinnamon

5 pieces cloves

1 piece of nutmeg, crushed

5 lime leaves

2 stalks lemongrass, crushed

3 bay leaves

3 cm ginger, crushed

3 cm galangal, smashed

1 L of coconut milk from 1 coconut

2 tablespoons tamarind water

50 g brown sugar

Seasonings, puree:

8 cloves shallots

5 large red peppers

3 cloves garlic

2 tsp salt

1 tablespoon coriander

1 tsp cumin, toasted

1 teaspoon whole white peppercorns

How to make grilled goat:

Stir-fry ground ingredients together cinnamon, cloves, nutmeg, lime leaves, lemongrass, bay leaves, ginger, and galangal until fragrant.

Enter goat meat, cook over low heat until boiling.

Enter the coconut milk, tamarind water, and brown sugar. Cook until meat is tender and the gravy dries up. Lift.

Transfer the meat into the hot pinggantahan. Bake in oven at 200 ° C to spice increasingly pervasive (± 20 minutes). Remove.

Serve hot.

Serves 6

Calories per serving: 173 cal

Fruit Soup Recipe

Ingredients:

150 g mango, diced

150 g strawberries, cut into pieces

150 grams of yam, cut into pieces

150 g melon, cut into pieces

150 g pineapple, diced

150 g apples, diced

1 pc young coconut, long dredger

100 gr fresh yogurt

750 ml fresh milk

200 ml vanilla syrup

ice cube

How to make a fruit soup:

1. Prepare the fruit, then insert it into the bowl.

2. Add yogurt, fresh milk and vanilla syrup. Let stand in refrigerator for 1 hour.

3. Serve by adding ice cubes.

Turkish Kebab Recipe

Ingredients:

Tortillas 1 pc
50 grams sliced kebab meat
1 teaspoon ketchup
1 tablespoon mayonnaise
1 teaspoon margarine
25 grams lettuce, thinly sliced
25 grams cucumber, thinly sliced
25 grams tomato, thinly sliced

How to make :

Place tortillas on a plate, good vegetables in the center of tortillas with elongated shape.
Spray a tomato sauce and chili sauce over the vegetables.
Add meat kebabs on top, smooth.
Spray mayonnaise on top of meat, roll and compact enough.
Heat margarine, baked turkey kebabs until brown. Lift.
Serve.

Serves 1

Fat rice recipe

Ingredients :

600 g rice
1 200 ml coconut milk from grated coconut 1 item
40 g ginger, peeled, finely chopped
5 cloves garlic, finely chopped
3 pieces pandan leaves, conclude
3 teaspoons salt
1 L water
100 g of fried fish, ready to eat
50 g of fried peanuts, ready to eat

Sauce :

20 g dried red chili, hot water soak until soft, drained
8 cloves shallots
4 cloves garlic
2 cm galangal
1 teaspoon salt
½ teaspoon sugar
2 tablespoons vegetable oil for sauteing

Complement:

6 slices fried chicken, ready to eat
2 eggs hard-boiled chicken eggs, peeled
1 piece of cucumber, thinly sliced

HOW TO MAKE:
Rice: Enter the rice with coconut milk, ginger, garlic, 1 pandan leaf, and salt into a heavy based saucepan. Saute over low heat while stirring occasionally until the coconut milk is almost absorbed.
Pour water and cook until half-cooked rice and absorbed water. Lift.
Hot steamed rice in steamer lined with banana leaves with rice until cooked. Lift. Set aside.

Serves 6
Calories per serving: 976

Steamed Chicken Recipe

Ingredients :

1 chicken

1 bunch scallions

1 vertebra waste of skin and ginger thinly sliced lengthwise

5 tablespoons peanut oil or vegetable oil if there is not to smear the chicken

Method :

- Wash chicken and let the whole ( if you want to wash away mucus use salt ). Then coat with the

oil drained out and in, then it is filled with 5 sections and 5 slices of green onion, ginger, cover or

stabbed with a toothpick so that the contents do not come out.

- Then steam for 12 minutes and reversed 10 minutes longer or if the chicken fat, can be 25

minutes. And lift the cill. And if cold could've been cut. ( How to cut chicken for looks

interesting : slice and exhaust tip the chest a little, and cut the legs, thighs, cut first-cut system

in the plate, and wing and the last part in the split second chest continues to cut into pieces,

good at the plate a neat as possible.

How to make the sauce :

Chopped green onion and ginger gently as possible, combine berries with salt to taste and heat 2 tablespoons oil and pour into the chopped ginger earlier while still in a state of hot oil. And stir. And then the chicken can be eaten as sauce ginger and scallions.