Baby Bok Choy Sauce Sprinkle squid

Ingrediendt :

250 grams baby choy
¼ teaspoon salt

 
Sauce:
3 cloves garlic, crushed
½ piece onion, sliced ​​long
1 piece of red chili, sliced ​​long
1 piece red pepper, thinly sliced
250 grams of squid, sliced ​​thin round
3 tablespoons oyster sauce
¼ teaspoon pepper powder
150 cc water
2 teaspoons corn starch + 2 tablespoons water
1 tablespoon sesame oil
Cooking oil to taste

 
How to Make Baby Bok Choy Sauce Sprinkle squid :

1. Boiled water to taste, give the salt. Cook until boiling, put the baby bok choy. Cook until done, set aside
   
2. Saute garlic, onion, red pepper until fragrant. Enter the squid, oyster sauce, pepper water. Cook to boil. Thicken with a solution of sago, add sesame oil, stir, lift
   
3. Serve bok choy with souce

For 5 servings

Nangking Chicken

Ingrediendt :
½ kg chicken meat, take the chest
½ kg wet shrimp
1 egg
Sago flour or bread flour, to taste

 
How to Make Nanking Chicken :

1. Shrimp pounded. Finely chopped chicken meat. Combine shrimp and chicken meat and stir well.
   
2. Add salt and pepper to taste. Then mix the flour. Stir until smooth.
   
3. Polishing with beaten egg and seasoned with bread crumbs. Then fry until cooked. Serve.

For 5 servings

Ngohiang Chicken Roll

Ingrediendt :

2 chicken fillets seasoning ngohiang
2 cloves garlic, crushed
Salt and pepper to taste
1 teaspoon seasoning ngohiang
½ teaspoon turmeric powder
2 carrots, boiled
2 pieces of string beans, boiled
 
Sauce:
2 tablespoons cooking oil
12 pieces onions, finely chopped
2 cloves garlic, finely chopped
3 tablespoon oyster sauces
1 teaspoon soy sauce
100 ml water
Salt, pepper and sugar to taste

How to make Ngohiang Chicken Roll

1. Marinate chicken with garlic, salt, pepper powder, turmeric powder and seasoning ngohiang. Stir until blended, set aside for 15 minutes
   
2. Take a piece of chicken, place the carrots and beans. Roll up neatly, tied with thread. Steam for 15 minutes. Lift
   
3. Remove the yarn, fry chicken until browned, drained
   
4. Sauce: heat oil, saute onion and garlic till fragrant
   
5. Enter the oyster sauce, soy sauce, water, salt, pepper, sugar. Cook until done. Lift
   
6. Cut the chicken into pieces, good on serving plates, flush with the sauce. Serve

Shanghai Fried Chicken

Ingrediendt :

250 grams chicken breast fillets, cut into thin strips

½ teaspoon pepper powder
1 tablespoon soy sauce
100 grams of corn starch
3 cloves garlic, thinly sliced
1 leek, chopped
Cooking oil to taste

How to Make Shanghai Fried Chicken:
1. Marinate chicken breast with pepper powder, soy sauce, sago, red onion, spring onion. Stir until blended
2. Fry chicken until golden, lift
3. Serve

For 3 servings

Kaisen Kamadaki

Kamameshi Ingredients:
1200 ml of bonito fish
1200 grams of rice
100 grams of boiled bamboo shoots
75 grams carrot
75 grams shirataki (chewy noodles)
50 ml mirin (Japanese wine)
10 ml of a light-colored soy sauce
½ cut agurage (fried tofu)
Seafood Ingredients as toppings :
1 whole large shrimp
1 piece oyster
1 slice of kamaboko (fish cake is cooked)
20 grams of squid
30 grams of salmon meat
How to Make Kaisen Kamadaki:
1. Sprinkle shrimp, oysters, squid, salmon with hot water and cook with the oil on a skillet until cooked.
2. Pour the sukiyaki sauce to taste until the sauce settles.
3. Combine all ingredients are cooked above the rice pot that has been cooked

Kay Wan Keaw

Ingredients :
500 g chicken breast fillets, diced
2 tbsp green curry paste, ready to use
400 cc coconut milk from ¼ coconut
3 cloves garlic, sliced
3 red onions, sliced
5 pcs round eggplant / tomato, diced
3 pcs potatoes, diced
3 pcs red chili, sliced
3 sheets of orange leaves
3 stalks basil
3 tsp fish sauce
2 pieces ginger, sliced
1 tsp pepper powder
2 tsp coriander powder
Basil leaves to taste, petiki
Cooking oil to taste
How to Make Keaw Wan Kay :
1. Saute chicken, garlic, onion, ginger, chilli, coriander, pepper.
2. Add green curry paste, coconut milk, lime leaves. Simmer, 15 minutes.
3. Add chicken, eggplant, potatoes. Cook until chicken is tender. Sprinkle with basil leaves, pour the fish sauce. Serve.
To 5 servings

Kaisen Kamadaki

Kamameshi Ingredients:

1200 ml of bonito fish
1200 grams of rice
100 grams of boiled bamboo shoots
75 grams carrot
75 grams shirataki (chewy noodles)
50 ml mirin (Japanese wine)
10 ml of a light-colored soy sauce
½ cut agurage (fried tofu)
Seafood Ingredients as toppings :
1 whole large shrimp
1 piece oyster
1 slice of kamaboko (fish cake is cooked)
20 grams of squid
30 grams of salmon meat
How to Make Kaisen Kamadaki:
1. Sprinkle shrimp, oysters, squid, salmon with hot water and cook with the oil on a skillet until cooked.
2. Pour the sukiyaki sauce to taste until the sauce settles.
3. Combine all ingredients are cooked above the rice pot that has been cooked

Kang Jyd Tofu

Ingredients:
200 gr ground beef
Station 2 g garlic, finely chopped
½ teaspoon salt
1000 cc chicken broth
2 pieces out, cut the
1 tbsp fish sauce
1 leek, thinly sliced
1 stalk coriander leaves, sliced
50 g celery, cut lengthwise
½ teaspoon flavoring, if desired
¼ tsp pepper powder
How to Make Kang Jyd Tofu :
1. Minced meat, mixed with garlic, salt. Mix well.
2. Simmer chicken stock, enter the seasoned meat. Add the tofu, fish sauce. Cook 5 minutes
3. Add green onion, cilantro, pepper, flavor. Lift
4. Serve
Makes 4 servings

Kay Wan Keaw

Ingredients :
500 g chicken breast fillets, diced
2 tbsp green curry paste, ready to use
400 cc coconut milk from ¼ coconut
3 cloves garlic, sliced
3 red onions, sliced
5 pcs round eggplant / tomato, diced
3 pcs potatoes, diced
3 pcs red chili, sliced
3 sheets of orange leaves
3 stalks basil
3 tsp fish sauce
2 pieces ginger, sliced
1 tsp pepper powder
2 tsp coriander powder
Basil leaves to taste, petiki
Cooking oil to taste
How to Make Keaw Wan Kay :
1. Saute chicken, garlic, onion, ginger, chilli, coriander, pepper.
2. Add green curry paste, coconut milk, lime leaves. Simmer, 15 minutes.
3. Add chicken, eggplant, potatoes. Cook until chicken is tender. Sprinkle with basil leaves, pour the fish sauce. Serve.
To 5 servings

Khao Soi Gai

Ingredients :
2 pack egg noodles
350 grams of chicken meat, cut koak
500 cc coconut milk from ½ coconut
2 stalks coriander leaves
1 leek, thinly sliced
½ teaspoon salt
½ teaspoon pepper powder
2 tablespoons fish sauce
1 orange juice, cut into thin strips
½ onion fruit, puree
3 cloves garlic, crushed
2 eggs cangkeh
½ teaspoon turmeric powder
¼ teaspoon coriander powder
½ teaspoon cinnamon powder
½ teaspoon shrimp paste
2 pieces dried chilies
How to Make Khao Soi Gai :
1. Cook coconut milk with turmeric spices, shrimp paste, cloves, cinnamon, coriander, salt, pepper, fish sauce. Masaukkan chicken. Cook until chicken is tender.
2. Take a little noodle. Fried noodles until brown, drain, set aside. Time noodles boiled until cooked, drain, put cooking oil to prevent sticking.
3. Presentation: Pour coconut milk in a bowl. Give the noodles boiled, decorated on top with fried noodles, green onions, cilantro, dried chili peppers. Add lemon dipinggirnya.
4. Serve.
For 3 servings.