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

Recipe Tabur Crab Soup Wonton Skin

Recipe Tabur Crab Soup Wonton Skin
Material

• 2 tablespoons cooking oil
• 1 tsp chopped ginger
• 5 cloves garlic, finely chopped
• 1 L chicken broth
• 1 / 2 tablespoons soy sauce
• 2 tablespoons ang ciu
• 2 tsp salt
• 1 / 2 teaspoon pepper
• 1 can (300 g) crab meat
• 1 can (400 g) cream corn (cream corn) *)
• 4 scallions, thinly sliced
• 2 tsp corn starch, dissolved in 1 1 / 2 tablespoons water
• 1 tsp sesame oil

Direction

1. Heat oil and saute garlic and ginger until fragrant, remove from heat.
2. Pour in the broth, jerang on fire. Add soy sauce, ang ciu, salt, and pepper and stir well.
3. Enter the crab meat, canned cream corn, and green onion, bring to a boil. Add cornstarch solution, stirring until thickened.
4. Season sesame oil and stir well. Lift.
5. Topping: Fried dumpling skin to dry. Remove and drain. Sprinkle chili powder until blended.
6. Presentation: Serve the soup with a sprinkling.

Recipe Close Cream Bread Soup

Recipe Close Cream Bread Soup
Material

• 100 g unsalted butter
• 3 tablespoons margarine
• 100 g onions, cut into 2 parts, thinly sliced
• 6 cloves garlic, finely chopped
• 300 g chicken breast fillets, diced 1 cm
• 500 ml of liquid milk
• 500 ml chicken broth
• 3 / 4 teaspoon pepper
• 1 teaspoon salt
• 3 / 4 tsp nutmeg powder
• 1 tsp sugar
• 300 g canned button mushrooms, drained, thinly sliced
• 300 g thick bacon, cut into 1 x 1 cm
• 250 g cheddar cheese, grated
• 2 teaspoons chopped parsley
• 1 piece of bread baguette, cut crosswise 2 cm, basting with butter and garlic mixture

Direction

1. Heat the butter and margarine, saute onion and garlic until fragrant, put the chicken, stirring until cooked.
2. Pour the milk and broth, bring to a boil. Season salt, pepper, nutmeg, and sugar and stir well. Enter the mushrooms and bacon. Mix well.
3. Add cheese and parsley and stir well. Lift.
4. Pour into heat-resistant serving bowl, cover it with a piece of bread.
5. Sprinkle with parmesan and mozzarella cheese. Bake in the oven using a flame top to melt cheese. Lift.
6. Serve warm.