material:
1 Canned Lychee
2 sachets of white gelatin
250 grams sugar
2 tablespoons basil seeds, soak water
500 ml of water
Ice cubes to taste
250 grams of sugar for syrup
250 ml of water for syrup
Curious how to make it, here it is:
First thing to do that is to make a simple syrup by boiling sugar beforehand and water until dissolved and boil. During boiling, should be stirred occasionally. After boiling turn off the heat and lift
Secondly, make a bird's nest. The trick, boiled 2 sachets of white gelatin with the sugar and 500 ml water, until boiling. Then freeze. Once frozen gelatin shaved with a cheese grater so it seemed elongated
Third, prepare the serving glasses. Give gelatin to taste, and some lychee fruit, and ice cubes. Add 2 tablespoons simple syrup also, some lychee sauce, and one tablespoon of basil seeds that have been soaked.
Bird's Nest Fresh ice ready to eat
ingredients:
2 bunches (250 grams) kale petiki
3/4 teaspoon salt
3/4 teaspoon sugar
1 lime fruit halved
50 ml of water
5 tablespoons oil for sauteing
Seasoning Sauce:
6 pieces of curly red chili
1 teaspoon shrimp paste grilled
3 cloves of garlic
6 red onions
2 cm kencur
1 red tomatoes
Processing way:
Boil water and 1 teaspoon salt. Enter the kale. Cook until wilted. Remove and drain. Flush with cold water.
Puree curly red chili, shrimp paste, garlic, onion, kencur, and red tomatoes.
fried spice paste until fragrant. Add salt, sugar, and lemon juice. Stir well. Pour water. Cook until absorbed.
Serve with sauteed kale seasoning.
ingredients:
1/2 kg of beef has the
1/2 tablespoon shrimp paste
cayenne pepper to taste
6 cloves of garlic
1-2 tbsp tamarind water
soy sauce to taste
1/2 tablespoon of salt
fried onions to taste
lime juice to taste
1/4 tsp pepper
How to cook:
Make the diced beef and skewer with bamboo, approximately 10 pcs, squeeze oranges on skewers and sprinkle with salt and try not to forget basting grilled skewers with soy sauce.
back and forth until cooked to taste.
Presentation:
chili puree, ly, after a smooth flush onion tamarind water into the sauce and soy sauce to taste love, enter into the satay sauce and sprinkle pepper to taste. serve
MATERIALS:
- 1 whole chicken, small size
- 4 tablespoons cooking oil
PUREE:
- 10 grains of red onion
- 7 cloves of garlic
- 10 pieces of curly red chili
- 1 ½ dt paste, baker
- 2 tomatoes
- 4 cm kencur
- 2 tsp salt
- Sliced 2 tbsp brown sugar
- 2 pieces of lemon, take the water
HOW TO COOK:
chicken sides of the center of the chest towards the neck turn, and press the weight back up to open the chicken and set aside.
stir-fry until fragrant seasoning mashed and cooked, add brown sugar, stir well, remove from heat. give the lime juice and stir well.
coat chicken with seasoning until blended. Prick-prick with a fork chicken body. Let stand for one hour so that the flavors to infuse.
roasted / grilled chicken over charcoal while occasionally reversed and smeared with remaining seasoning. Bake until chicken is lightly browned, remove from heat. Serve with the remaining marinade.
