Mango Verde

MATERIALS:
1 kg mengkal mango, peeled
2 pieces of orange juice, take the water
3 tsp chilli powder
½ teaspoon salt

HOW TO MAKE:

     * mango slices and thin elongated shape.
     * Mix with lime juice and salt. Mix well. Store in refrigerator until cold.
     * Sprinkle chili powder, mix well.
     * Arrange the mango on a serving plate. Sprinkle with more chili powder, if desired. Serve cold.

Serves 6
Calories per serving: 117

Subak Hwachae

MATERIALS:
1 fruit (2 kg) seedless red watermelon
2 tablespoons honey
400 g type nashi pear, peeled *)
Ice cube

HOW TO MAKE:

     * Cut the watermelon in half.
     * dredging part ½ using Mellon baller until a round. Keep refrigerated Save the shell as a bowl semangkanya renderers.
     * For ½ the other watermelon, rake clean flesh and puree with honey in a blender until the juice. Store in refrigerator.
     * pear slices as thin as 1 cm round. Print in the form of tiny flowers. Set aside.
     * Pour the watermelon juice into watermelon shell. Enter a watermelon that has been printed round and pears that have been printed flowers.
     * Give ice cubes. Serve immediately.

*) Pear nashi type: Known as the Korean pear, light brown skin. Sweet taste.

For 6 cups
Calories per cup: 128 cal

Batagor sauce

MATERIALS:

• 250 g mackerel fish meat, puree
• 50 g (3 tbsp) corn starch
• 50 ml water
• 1 teaspoon salt
• 1 tsp pepper powder
• 6 pieces out of white bandung, cut diagonally 2 parts
• Oil for frying
• 12 pieces beef meatballs, ready to use
• 12 pieces of flattened beef meatballs, ready to use
• 1 leek, thinly sliced
• Red chili sauce

Mayonnaise:

• 250 g chicken bone
• 1 1 / 2 L water
• 3 cloves garlic
• 2 cm ginger, crushed
• 1 teaspoon salt
• 1 tsp pepper powder
• 1 tsp angsiu
• 1 tbsp fish sauce

HOW TO MAKE:

1. Mix meat mackerel fish, sago flour, water, salt, and pepper. Mix well.
2. Take 1 tablespoon of dough, stick in the cut out. Press slightly to adhere.
3. Fry in hot oil until cooked and browned, remove and drain.
4. Mayonnaise: Boil chicken bones, water, garlic, and ginger until chicken broth is formed. Add salt, pepper powder, angsiu, and fish sauce and stir well.
5. Enter the meatballs, mix well. Cook until meatballs cooked, remove from heat.
6. Insert 2 pieces of fried Batagor into serving bowl, pour sauce and meatballs. Sprinkle with scallions, served with red chili sauce.

Ricipe Potato Wrapped Smoked Meat

Ricipe Potato Wrapped Smoked Meat
Material

• 6 pieces of potato rendang, leave the skin intact, clean 
• 1 tablespoon olive oil 
• 1 teaspoon salt 
• 6 pieces of bacon, ready to use 
• Sticks to embed 
• Sauce: (optional) 
• 150 ml low-fat mayonnaise sauce 

Direction

1. Ebus potatoes until soft and cooked through, remove from heat. Drain.
2. Mix 1 teaspoon olive oil 1 / 2 teaspoon salt, rub each potato with olive oil mixture. Set aside.
3. Wrap 1 piece of potato with bacon pieces 1 to bring together all the bacon ends. Puncture with a stick so as not to open.
4. Set the potatoes in a baking pan that has been spread with olive oil. Bake in oven at 180 ° C for 15 minutes until golden brown. Lift.
5. Sprinkle with salt while hot. Remove the skewers. Serve warm.

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Recipes Chocolate banana pancake

Recipes Chocolate banana pancake
MATERIALS:
Dadar:

• 2 eggs chicken
• 2 tablespoons brown sugar
• 1 tablespoon unsalted butter, melted
• 60 g-purpose flour
• 1 tablespoon cocoa powder
• 300 ml of liquid milk

Contents:

• 50 g unsalted butter
• 100 g of plantain, sliced 1 cm thick oblique
• 100 g brown sugar
• 250 g young coconut meat

HOW TO MAKE:

1. Dadar: Stir all ingredients until blended. Set aside.
2. Grease a 14 cm diameter flat pan with a little margarine. Heat over medium heat.
3. Pour 50 ml of batter pancakes, brown on one side only for 5 minutes. Lift.
4. Repeat similar steps to adonanhabis. Set aside.
5. Contents: Heat the butter. Enter the bananas, sprinkle with brown sugar. Cook over low heat until the sugar until mengkaramel.
6. Spoon bananas and coconut on top of omelet. Roll up triangles.
7. Give one scoop of ice cream to each portion. Serve immediately.

Recipe Mushroom Fried Rice With Yogurt

Recipe Mushroom Fried Rice With Yogurt
Material

• Samin oil 50 ml
• ½ fruit (75 g) yellow bell pepper, diced 1 cm
• 1 can (300 g) canned tomatoes, drained
• 1 clove garlic, finely chopped
• 2 cm turmeric, crushed
• 1 teaspoon salt
• ½ tsp black pepper powder
• 500 g basmati rice, washed
• 100 g frozen peas, let stand at room temperature to thaw
• 100 g fresh button mushrooms

Direction

1. Heat oil, enter the peppers, tomatoes, garlic, turmeric, salt, and pepper and stir well. Cook until done.
2. Enter the rice, button mushrooms, and peas and stir well. Pour water and cook until the rice cooked, remove from heat.
3. Season broth powder, flush with the yogurt until blended.
4. Serve.

Recipe fried Bread Shrimp Balls

Recipe fried Bread Shrimp Balls
Material

• 350 g peeled shrimp, finely chopped
• 2 stalks scallions, take the white part, finely chopped
• 50 g carrots, peeled, grated
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 1 / 2 teaspoon pepper
• 1 tsp sugar
• 1 tsp sesame oil
• 1 tsp angciu
• 40 ml chicken egg white
• 6 pieces of white bread without the skin,
• diced 1 / 2 cm
• Oil for frying

Direction

1. Mix all remaining ingredients except bread and oil. Mix well.
2. Take 1 tablespoon full of dough, shape round, roll into a flat piece of bread until tersalut.
3. Fry in lots of oil over medium heat until cooked and creamy. Remove and drain.
4. Serve warm with a complement.

For 15 pieces
Calories per piece: 79 cal