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