spaghetti sauteed tuna

Spaghetti Sauteed Tuna

ingredients:

 
200 g spaghetti, cooked according to package directions
3 tablespoons olive oil
1 can of tuna (170 g), discard the water
1 onion medium, finely chopped
3 cloves garlic, finely chopped
1 / 2 tsp salt
1 teaspoon chicken bouillon powder (optional)
a little pepper powder
5 pieces of red chilli (or more if you like spicy), sliced ​​thin
chopped parsley to taste (you can also dry pake)
grated parmesan cheese for topping

How to make

 
Heat the olive oil, saute garlic and onions until wilted and fragrant. Enter the tuna. Put salt, bouillon powder and pepper. Stir until well blended. Enter the spaghetti that has been cooked. Insert slices of red pepper and parsley. Stir well. If too dry spaghetti, olive oil may be added. Pour into serving dishes. Sprinkle with parmesan cheese.

Pudding CHRISTMAS

Pudding CHRISTMAS

Pudding CHRISTMAS Ingredients:

     175 grams butter
     75 grams of brown sugar
     2 tablespoons honey
     100 grams of granulated sugar
     3 eggs, yolks and whites separated
     1 lemon, grated
     125 grams of wheat flour
     15 grams of milk powder
     1 / 2 teaspoon baking powder
     50 grams of red cherries, cut into pieces
     50 grams of green cherries, cut into pieces
     50 grams of raisins

How to Make Pudding CHRISTMAS:

     Beat butter, granulated sugar and brown sugar until smooth. Enter the beaten egg yolks while continued until smooth. Enter honey, grated orange peel, flour, milk powder, and baking powder sifted with. Add the dried fruit, then add the beaten egg whites stiff. Pour into a heat resistant dish smeared with margarine, and steam for 1 hour with a closed aluminum foil. Once cool, remove from pan

FRUIT TARTLET

FRUIT TARTLET

leather material FRUIT TARTLET

     220 gr flour
     1 / 2 tsp salt
     60 g caster sugar
     125 g chilled butter
     2 egg yolks
     1 / 2 tsp vanilla
     1 teaspoon of water ice

cream ingredients

     250 ml full cream milk
     1 egg yolk
     30 grams sugar
     1 pinch of salt
     20 gr cornstarch
     1 tablespoon butter
     little essences of vanilla / rum

Material Content:

     Variety of fresh fruit (grapes, cherries, pineapple, banana, kiwi, strawberry), cut into pieces

spread :

     1 / 2 bks gelatinous white
     1 tablespoon granulated sugar
     1 1 / 2 cup water
     50 ounces chocolate bars, the team, for the base layer

How to make FRUIT TARTLET
 
     Create skin: Mix the flour, caster sugar, salt, place in a container, make a hole, put the butter and egg yolks in the middle. Knead with your fingertips until evenly mixed and dull. Spherical shape, store in refrigerator for 30 minutes and cover with plastic. Grind the batter as thick as 1 / 2 cm, print a round, insert it into the pie mold that had previously been smeared with margarine. Bake in preheated oven that has up to 160 degrees Celsius. Bake until lightly browned color. Remove and let cool. Make the cream: Mix some milk with cornstarch and set aside. Boil the milk part, with sugar, salt. Reduce the heat after oiling, take 2 ablespoons mixed with egg yolks and stir well. Enter the solution of milk and cornstarch, stir well, add egg yolk and milk mixture. Cook over low heat until thickened and add butter. Stir well, remove from heat. Once warm, enter the rum. Store in refrigerator covered with plastic for 2 hours. Make spread: Mix in order, water and sugar, cook. Set aside. Solution: Take the bowl pie, chocolate spread with the team, fill with cream, stacking pieces of fruit on it,

quiche Lorraine

Quiche Lorraine

skin:
200 grams of wheat flour
1 teaspoon salt
100 grams of butter / margarine
1 egg
1 tablespoon water

contents:
175 grams of smoked bacon, cut lengthwise
4 eggs
1 / 4 teaspoon nutmeg
250 cc of milk cream
85 grams of Swiss cheese, grated
1 teaspoon salt
1 / 2 teaspoon black pepper powder

Contents: heat a little oil, then insert the bacon smoke, stir-fry briefly, remove, drain, pat dry and set aside.

Mix 3 / 4 recipe eggs, nutmeg powder, salt and black pepper powder, beat until blended, then enter the milk cream, beat until smooth, strain, set aside, store in refrigerator until ready to use.
 
Skin: Mix egg and water, beat until blended, then set aside.

Mix the flour and salt, stir, sieve, then put butter, mix well and shape of small granules, and create a hole in the middle. Enter the last egg mixture, knead until dull, and cover with a sheet of plastic, store in refrigerator for 30 minutes. Prepare a 24 cm diameter round baking pan, spread with a little butter, then set aside. Roll dough to 3 mm thick, and enter in the baking dish before, averaging up to cover the bottom and sides of baking dish, store in refrigerator for 10 minutes.Cover with aluminum foil and place little weight on the dough so that the skin does not expand, bake in the oven (175 degrees Celsius, 25 minutes), lift, take cover and the load, set aside. Whisk 1 / 4 recipe eggs, rub the skin until blended, then baked again in an oven (175 degrees Celsius, 7 minutes), remove from heat.Enter a stir earlier bacon and Swiss cheese to the top of the dough skin, flatten, and enter the milk mixture to the baking sheet before 3 / 4 full.Bake in a preheated oven (175 degrees Celsius, 20 minutes) until cooked and golden browned, remove and let cool briefly, presented

Sapo seafood

Sapo Seafood

Material
 

1 basic recipe sapo
1 stick tofu Japan
50 g wheat flour
Oil for frying
150 g peeled shrimp
150 g squid, cut and streaks
10 grains of fish meatballs, chopped
100 g carrots, cut into oblique
150 g cauliflower, cut into flowerets
50 ounces peas, discarding the edges
1 stalk scallion, sliced ​​oblique

How to make

     Cut the pieces tofu Japanese, rub the flour and fry until browned. Remove and drain. Heat 3 tablespoons of oil used to fry out. Saute garlic and onion, until fragrant and wilted. Enter the shrimp, fish balls, squid and carrots. Stir until the shrimp and squid to change color. Add the oyster sauce, angciu, sesame oil and broth. Cook until almost cooked ingredients. Enter the cauliflower, peas and scallions. Cook, stirring frequently, until wilted. Give pepper, salt and sugar. Thicken with cornflour solution. Remove and pour into a container sapo. Serve while hot.

Seafood fried Noodles

 Seafood fried Noodles

 

material

     2 packs of curly noodles
     3 tablespoons cooking oil for sauteing
     2 cloves garlic, minced geprek and
     2 leeks, white and green parts cut
     200 grams of shrimp, discarding the skin
     3 pieces of fish cake, sliced ​​thin
     60 grams of minced chicken
     100 grams of squid, remove the ink
     2 red chilies, seeded
     2 tablespoons soy sauce
     1 teaspoon salt
     1 tablespoon chili sauce

complement

     2 tablespoons fried onions
     1 tablespoon chopped coriander leaves

How to make

     Heat oil and saute garlic until fragrant. Enter the fish meatballs, chicken, squid and shrimp, cook until it changes color. Enter the red peppers and scallions and cook until cooked. Enter the curly noodles, tambahlan soy sauce, salt and chili sauce. Stir until blended. Serve hot with a complementary

Italian Seasoning Duck

 Italian Seasoning Duck

ingredients:

     A young duck tail, cut into quarters
     1 whole lemon, take the water
     3 tablespoons of oil for sauteing
     1 ½ liters of coconut water
     2 bay leaves
     1 vertebra galangal, crushed
     To taste Oil for frying

puree:

     1 whole onion
     6 cloves garlic
     2 tsp salt
     1 tsp black pepper

How to Make Italian Seasoning recipe Duck Cuisine:

   Rub the duck with lime juice, let stand for 15 minutes. Rinse with water, set aside. Heat oil, saute ground spices. Pour the coconut milk and stir well. Insert the bay leaves, galangal, and duck. Cook the duck until tender, drain. Fry the duck until browned. Serve with tomato sauce.

The typical Italian Fried Rice

ingredients:

1 tablespoon butter

20 g onion, chopped

50 g red pepper, cut into small

50 g green pepper, cut into small

100 g of canned button mushrooms, thinly sliced

3 tablespoons bottled tomato sauce

1 tablespoon bottled chili sauce

1 teaspoon dried oregano

1 / 2 teaspoon dried basil

1 sheet bayleaf

1 / 2 teaspoon pepper

1 tsp sugar

2 tsp salt

300 g white rice

Omelette, beat well:

2 chicken eggs

1 tablespoon cream / milk liquid

1 / 2 teaspoon pepper

1sdt salt

How to make:

Saute onion until wilted and fragrant.

Add the peppers and mushrooms, stirring until wilted.

Add the herbs, stir until boiling.

Add rice, stir until blended and slightly dry.

Remove and serve with omelet.

omelet:

Heat the pan over low heat, pour the egg.

Stir and blend until slightly lumpy. With a spatula, fold egg in half. Remove, cover with plastic and press-press it to form a pointed tip.

Lasagna Italy

Lasagna

Lasagna Recipe Ingredients:

     8 sheets dried lasagne pasta, hard boiled
     150 grams of mozzarella cheese, grated
     3 tablespoons parmesan cheese
Bolognaise sauce Recipe Ingredients:

     2 tablespoons unsalted butter
     200 g onions, finely chopped
     4 cloves garlic, finely chopped
     500 grams of ground beef
     500 grams of boiled red tomatoes, peeled, chopped
     150 grams of carrots, diced 1 / 2 cm
     150 ml of beef broth
     1 tablespoon tomato paste
     1 1 / 2 teaspoon salt
     1 tablespoon granulated sugar
     1 teaspoon ground pepper
     1 / 2 teaspoon dried oregano
     2 bay leaves
     2 tablespoons unsalted butter
     3 tablespoons all-purpose flour
     1 liter of liquid milk
     1 / 4 teaspoon nutmeg
     1 / 4 teaspoon ground pepper
     1 / 2 teaspoon granulated sugar
     1 / 4 teaspoon ground pepper
     1 teaspoon salt
     50 grams of grated cheddar cheese

How to Make Lasagna:

     Bolognaise sauce: Heat butter, saute onion until fragrant. Enter the ground beef, cook until it changes color. Put all the remaining ingredients. Stir, and cook until the water runs out. Remove from heat. Set aside. Bechamel sauce: Heat the butter, put flour. Stir well. Pour the milk little by little, until smooth. Sprinkle nutmeg, pepper, sugar, salt, and cheese. Stir well. Remove from heat. Stacking sequence in the heat-resistant dish: pasta, mozzarella cheese, Bechamel sauce and bolognaise sauce. Do the same thing and to form 3 layers. Sprinkle with remaining cheese. Bake in hot oven temperature of 200 degrees Celsius for 40 minutes until matang.Potong into wedges and serve warm.

Oyster meat Paprika Sauce

  Oyster meat Paprika Sauce

Ingredients:

     3 tablespoons cooking oil
     400 grams of beef has deep, thinly sliced
     1 onion, thinly sliced
     2 cloves garlic, finely chopped
     ½ green bell pepper, thinly sliced
     ½ red bell pepper, thinly sliced
     3 tablespoons oyster sauce
     3 tablespoons tomato sauce
     2 tablespoons chili sauce
     1 teaspoon black peppercorns, crushed coarse
     salt to taste

How to Make Oyster meat Paprika Sauce

     Heat oil, saute onion and garlic until fragrant. Insert the meat, cook until it changes color.
     Give the oyster sauce, ketchup, chili sauce, black pepper, salt. Cook until the meat cooked.
     Add the paprika and stir well. Remove and serve.

Chicken teriyaki sauce

 Chicken teriyaki sauce

ingredients:

     450 grams of meat chicken, diced
     18 small potatoes (potatoes rending / plain), fried briefly
     250 ml of water

marinade:

     1 tablespoon teriyaki sauce,  ready to use
     1 tea spoon baking soda
     1 tablespoon cornflour
     ½ tea spoon of sesame oil
     1 tea spoon of salt
     ½ tea spoon ground pepper

 

Teriyaki Sauce:

     4 cloves garlic, mashed
     Grain ½ onion, roughly chopped
     75 grams of green pepper, diced potomng
     75 grams of red pepper, diced
     1 tablespoon teriyaki sauce
     sufficient water

How to Make Teriyaki Sauce Chicken Recipe:


     Mix the marinade together. Marinate chicken in 1 hour therein. Spicy fried chicken until browned. Remove, and set aside. Teriyaki sauce: heat oil, saute garlic and onions until fragrant. Add green pepper and red pepper, and enter the meat and seasonings perendamnya. Add teriyaki sauce and stir well. Pour the water, then salt and pepper. Stir until cooked chicken meat. Remove and serve immediately with hot French fries or rice.

Goat Spicy Ketchup

 Goat Spicy Ketchup

ngredients:

     3 tablespoons vegetable oil
     300 grams of mutton, boiled, diced
     300 grams of goat offal, boiled, cleaned and diced
     200 ml lamb broth
     50 ml soy sauce
     10 grains of red onion, thinly sliced
     5 cloves garlic, thinly sliced
     10 pieces of green chili pepper, sliced
     5 cm ginger, crushed
     2 red tomatoes, cut into pieces
     1 tablespoon of sand teagula
     2 tablespoons salt
     10 pieces of red chili sauce
     5 grains of pimento
     1 tea spoon of pepper powder

How to Make:

   Heat oil, fry the slices until fragrant spices and wilted.Insert pieces of goat meat and offal. Stir until the color changes. Add the broth, soy sauce, cayenne pepper, cloves, pepper powder, sugar and salt. Stir well.
Cook on low heat until meat is tender and sauce thickened. Remove from heat. Serve warm

Canh Chua Tom

 Canh Chua Tom 

Ingredients: 

- 300 g snapper fillets. Cut the box - 250 grams of pineapple, peeled,     thinly sliced - 2 tomatoes, split, seeded and diced - 3 stalks lemongrass, cut into oblique - 3 cloves garlic, minced - 800 cc of water - ½ teaspoon chicken bouillon
powder - ¼ teaspoon salt - 2 tablespoons tamarind water - 2 tablespoons fish sauce - 2 teaspoons granulated sugar - 1 teaspoon bottled hot pepper sauce - 1 leek, sliced - 5 stems of coriander leaves, sliced - 50 grams of bean sprouts - 15 basil leaves - Cooking oil to taste
How to Make Canh Chua Tom Recipe: 

Saute garlic, lemon grass until fragrant. Add water, broth, salt, chili sauce, lemon grass, tamarind, fish sauce, sugar. Cook until boiling. Reduce the heat, put the fish, pineapple, tomato. Cook until fish cooked. Enter the scallions, cilantro, lift.  Enter the bean sprouts and basil leaves. Serve.

Black Pepper Spaghetti

 Black Pepper Spaghetti

material
3 cloves garlic
100 grams of paprika
100 grams of beef
2 teaspoons black pepper granules
250 grams of spaghetti
1 teaspoon salt
3 tablespoons of BBQ sauce
2 tablespoons cooking oil


How to Make

Clean the garlic until finely chopped. Set aside.
Clean the peppers sliced ​​thin lengthwise. Set aside. Clean the beef sliced ​​thin lengthwise. Set aside. Crushed black pepper grains. Set aside. Boil spaghetti in enough water until tender. Remove and drain. Heat the cooking oil. Saute garlic until fragrant. Enter the beef. Stir until the color changes. Enter the paprika, black pepper, salt. Stir well. Enter the spaghetti. Stir until evenly distributed. Serve while warm with a sprinkling of grated cheese.

Fried Rice Italy

 Fried Rice Italy

ingredients:

     1 piece of red tomato, diced small
     ¼ green bell pepper
     150 g button mushrooms
     100 grams of meat sanding myopic
     2 tablespoons margarine
     1 clove garlic, finely chopped
     1 tea spoon of pepper powder
     1 tablespoon oregano tea
     ½ tea spoon seasoning, if desired
     salt to taste
     400 grams of rice
     1 tablespoon chopped celery leaves

How to Make Fried Rice Recipe Italian:

        Heat the margarine and saute garlic and onions until softened. Add my peppers, tomatoes, beef stew, pepper powder, oregano, flavoring and salt. Stir-fry until fragrant. Add rice and stir until everything is well blended. Enter the celery leaves. Stir well, then remove from heat.

Cake Chocolate Cheese

Cake Chocolate Cheese
125 g butter
175 gr of caster sugar
2 btr egg
3 tablespoons cocoa powder dissolved in 50 ml of hot water
200 g wheat flour
1 / 2 tsp baking soda
1 / 2 tsp baking powder
White Chocolate Dough:
125 g cream cheese
1 btr egg
1 / 2 teaspoon vanilla
100 g white chocolate, the team until the melting
Chocolate spread:
125 g cooking chocolate, the team until the melting
75 ml sour cream
75 g powdered sugar

Beat butter and sugar until sugar has dissolved, put the eggs one by one, beat until blended. Enter the brown powder that is dissolved, stir well, put the flour, stirring until blended.
Prepare a round baking pan center hole diameter of 20 cm. Basting with margarine, sprinkle with flour, pour 2 / 3 of chocolate dough, flatten. White chocolate batter: Beat cream cheese until smooth, put the eggs, beat well, then pour the melted white chocolate and stir well. Pour remaining chocolate dough, flatten. Bake in hot oven with a temperature of 180 degrees Celsius for 40 minutes. Remove, let cool. Smear of chocolate: melted chocolate mix with sour cream and powdered sugar until smooth. Sprinkle chocolate spread onto the surface of the cake until blended Decorate top with white chocolate molten cake that is inserted in a triangular pocket. Add the garnish of chocolate.

Soup Seafood

Seafood soup



250 grams of medium-size shrimp
1 1 / 2 liter of water
1 teaspoon instant chicken bouillon
Mackerel Fish 250 gr finely chopped
1 egg white
1 / 2 tsp salt
150 g of corn flour
3 tablespoons margarine
6 cloves garlic, mashed
2 leeks sliced
1 teaspoon pepper
25 grams of dried mushrooms, soaked in hot water, slice length
25 grams of dried flowers a fun night, scalded, concluded
150 g sweet potatoes, julienne slices
2 stalks sliced ​​seldri
3 tablespoons garlic fries, for sprinkling



Peel shrimp, finely chopped meat. Set aside the skin, and cook with water and instant bouillon to a boil. Strain the broth and set aside. Mix fish meat with egg white, salt and water, stir, then add the corn flour with water licin.Didihkan knead until the dough, shape dough into a ball with the help of two teaspoons, put in broth and cook afloat. Set aside. Heat margarine, saute garlic until fragrant, add the chopped shrimp, mushrooms, green onions, stirring until wilted. Enter into the broth, bring to a boil, then add potatoes, celery leaves. Remove from heat. Before the present add the garlic fries.

Chicken Hainan

 Recipe Chicken Hainan
ingredients:
• 4 pieces (80 ounces) chicken thighs
• 2 cm ginger, crushed
• 2 pieces of green onion, sliced
• 2 tbsp sesame oil
• 3 tablespoons fish sauce
• 1 / 2 teaspoon pepper
• 1 teaspoon salt
• 1 liter of water to boil
Ingredients Rice:
• 700 grams of rice
• 2 cm ginger, crushed
• 4 cloves garlic, mashed
• 500 ml chicken stock
• 2 tablespoons fish sauce
• 2 tbsp sesame oil
• 1 teaspoon salt
How to make:

chicken skewer with a fork or a sharp knife edge. Marinate the chicken with fish sauce and ginger that has been refined. Let stand for 30 minutes. Boil chicken in boiling water. Add the fish sauce, pepper and salt. Period with a low heat until tender. Add the scallions. remove from heat. dip chicken in ice water, remove and drain. Brush the chicken with soy sauce and sesame oil ad. Rice: Heat oil, saute ginger and garlic till fragrant. Login right rice and stir well. Add the chicken broth, fish sauce, sesame oil and salt, Cook over low heat until the dough. Steam the dough until cooked. Remove from heat. Serve with Hainanese chicken rice

CAKE EGG ROLL

Cake EGG ROLL
 
Material 1:
4 btr egg
150 grams sugar
1 tsp cake emulsifier
 
Material 2:
150 gr flour
2 tbsp corn starch
1 teaspoon baking powder
1 tablespoon milk powder

Material 3:
100 g margarine, melted

How to Make:

     1 Whisk ingredients until fluffy and creamy, stir well enter the material 2, 3 and then pour the ingredients, stirring until blended through. Heat the mold Egg Roll, pour 1 tablespoon of dough in the middle, immediately close the mold and let lk. 5 minutes until dough is cooked. Open the mold, then roll cake with the help of chopsticks. Lift let cool, remove from the chopsticks. Repeat until dough runs out. Pack tightly in jars.

Chicken Steak

Chicken Steak

Ingredients:
2 pieces of chicken breast
1 tablespoon vegetable oil
½ tea spoon of pepper powder
½ tea spoon of salt
2 tablespoon butter

sauce:
1 tablespoon margarine, 1 clove garlic, minced
25 g onion, chopped, 1 tablespoon flour
150 ml chicken stock, Spoon sauce 2 English / BBQ sauce
1 tablespoon soy sauce, ½ tea spoon of black pepper grains, crushed
1 Tea Spoon of salt

Complement:
French fries and setup vegetables

How to make:
- Discard bones and skin chicken. At-time chicken breast meat with meat beater until slightly flattened.
- Sprinkle with pepper, oil, and salt until blended. Let stand for 30 minutes.
- Heat the butter and cook each piece of chicken until cooked through and browned on both sides. Remove from heat.
- Sauce: Heat butter, saute garlic and onion until wilted.
- Enter the flour, stirring until blended.
- Pour the broth, stir until smooth. Add the herbs, stir until boiling and thickened. Remove from heat.
- Place chicken on a serving plate. Pour the sauce.
- Serve warm with topping.