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.

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.

Chicken and broccoli recipe

This is about Chicken and Broccoli Casserole Delicious recipe
Ingredients:

• 1 cup cooked white rice 2 cups water 
• 1 head broccoli, cut into florets 
• 3 cups cubed cooked chicken 
• 1 1 / 2 cups grated cheddar cheese 
• 2 (10.75 ounce) cans cream of chicken soup 1 cup almonds nonfat plain yogurt cup 
• 1 1 / 4 teaspoon curry powder 
• 1 / 2 teaspoon garlic powder 
• 1 / 4 c. teaspoon black pepper 
• 3 tablespoons lemon juice

Directions:

1. Bring rice and water in a pot to boil over high heat. Reduce heat to medium low, cover and simmer until rice is tender and the liquid is absorbed, 20-25 minutes. At the same time bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until just tender, about 4 minutes. Drain in a colander, then rinse in cold water for several minutes, until the cold to stop cooking. When broccoli is cool, drain well, cut into small pieces and place in a bowl
2. Preheat oven to 350 degrees F (175 ° C). 
3. Add the cooked rice, chicken, cheddar cheese, cream of chicken, yogurt, almonds, curry powder, garlic powder, pepper and lemon juice, broccoli until evenly mixed.
4. With the dough into a 9x13 inch baking dish. 
5. Bake in preheated oven until hot and bubbly, about 30 minutes.

Appetizer Meatballs : Recipe

This is about Appetizer Meatballs Delicious recipe.
Ingredients:
Basic Meatball Mixture

• 1 1 / 2 pounds of ground meat or poultry, or a combination (minced beef, veal, pork, lamb, chicken or turkey) 
• 1 medium onion, finely chopped 
• 1 / 2 cup bread crumbs 
• 1 / 4 cup milk 
• 1 / 4 cup chopped fresh parsley 
• 1 teaspoon salt 
• 1 / 4 ground black pepper

Preparation:

1. Preheat oven to 400 ° F. Coat a nonstick 9x13-inch baking dish with cooking spray or olive oil in a pan or under a suit of aluminum, not aluminum.
2. In a bowl, mix ground beef, onion, breadcrumbs, milk, parsley, salt and pepper.
3. Add seasoning to taste the meatballs that you want. 
4. Form 48 balls of the mixture and place on prepared baking sheet.
5. Bake 15 minutes or until meatballs reach 160 ° F (165 ° F for ground poultry). 
6. Failure to act immediately, keep warm in an oven at 200 ° F or colder and refrigerate in shallow containers. 
7. Serve meatballs with sauce and meatballs list of variety.

Lamb Peanut Noodle Salad Recipe

Lamb Noodle Salad with Peanut Delicious recipe

Ingredients:

• 10 green onions (white and pale green part only), chopped 
• 3 tablespoons of sesame oil, divided 
• 3 tablespoons rice wine or Apple juice 
• 3 tablespoons soy sauce 
• 3 tablespoons light brown sugar 
• 2 tablespoons salsa oyster 
• 1 teaspoon salt 
• 1 pound American lamb shoulder, well trimmed and cut into 1/4-inch-thick bite-size pieces 
• 3 tablespoons peanut oil, divided 
• 3 shallots, thinly sliced, divided 
• 6 ounces of sweet potatoes or pasta (mung beans), cellophane noodles 
• 3-5 cups baby spinach leaves 
• 1 / 4 pounds peas, strings removed 
• 1 carrot, julienned and blanched 
• 1 / 4 cup roasted peanuts, coarsely chopped

Preparation:

1. Prep Time: 25 minutes | Marinate Time: 30 minutes | Cooking time: 18 minutes
2. In a medium bowl, combine green onions, 2 tablespoons sesame oil, rice wine or apple juice, soy sauce, brown sugar, oyster sauce and salt. Remove 2 tablespoons and mix with the lamb. Cover, refrigerate and marinate for 30 minutes. Reserve remaining sauce.
3. Prepare noodles according to package directions. Remove from heat, rinse, drain and mix with remaining sesame oil 1 tablespoon, set aside.
4. In a large nonstick skillet, heat 1 tablespoon peanut oil over medium heat. Add half the shallots and stir 10 seconds. Add lamb and cook, stirring, until no longer pink (about 4-6 minutes.) Transfer to a bowl and keep warm.
5. Clean the pan and add the remaining 2 tablespoons of peanut oil. Add the shallot and stir 10 seconds left. Stir in noodles and reserved sauce, cook for 3-4 minutes or until sauce is absorbed. Add, spinach, snow peas and carrots. Bake 3-4 minutes or until spinach is now. Pour over lamb. Add peanuts, toss and serve.

Balsamic-Marinated Steak

This is the recipe balsamic marinated flank steak delicious, if you interested, try it
Ingredients!

• flank steak 1 beef (about 1-1/2 pounds) 
• Salt and pepper 

Marinade:

• 1 / 4 cup balsamic vinegar 2 tablespoons olive oil 
• 1 tablespoon fresh basil 
• 1-1/2 c. teaspoon Dijon mustard 1 clove garlic, minced 
• 1 / 2 teaspoon sugar

PREPARATION: 

1. Combine marinade ingredients in small bowl. Place the beef steak and marinade in a resealable plastic food, turn steak to coat. close bag and marinate in refrigerator 6 hours or overnight, turning occasionally. (For transport, place plastic bag food-safe containing meat from the marinade in a container with an airtight lid. Place the container in a cool place with frozen gel ice packs or ice and keep cold until ready to grill.) 
2. Remove steak from marinade and discard marinade. Place steak on grid over medium, ash-covered coal. Grill, uncovered, 17 to 21 minutes for rare to medium doneness, turning occasionally. 
3. Season steak with salt and pepper, as desired. Carve steak crosswise into thin slices.

Recipe Best Ever Meatloaf

These are the best ever meatloaf delicious recipe, if you interested, try this Ingredients!
Ingredients:

• 2 pounds ground beef 
• 1 can (10 3 / 4 ounces) Campbell condensed tomato soup 
• 1 envelope (about 1 oz) onion soup mix recipe dry 
• 1 / 2 cup bread crumbs 
• 1 egg, 
• beaten 1 / 4 cup water

Preparation:

1. mix beef, 1 / 2 cup of tomato soup, onion soup, bread crumbs and egg in large bowl. Place the mixture in a 13 x 9 x 2-inch pan and form a solid loaf 8 "x 4 -. 
2. Bake at 350 ° C for 1 hour and 15 minutes, or until the meatloaf is cooked through. Let meatloaf rest 10 minutes before slicing. 
3. Heat 2 tablespoons pan juices, tomato soup and remaining water in a 1-quart saucepan over medium heat until mixture is hot and bubbly. Serve sauce with meat loaf.

Beef brisket with spicy sauce Fried Apples Recipe

This is a beef brisket in the oven and savory recipe delicious apples, if you're interested, you can try!
Ingredients:

• 1 boneless brisket, flat cut (2-1/2 and 3-1/2 pounds) 
• 1 tablespoon vegetable oil 
• 1 / 2 teaspoon salt 
• 1 / 2 teaspoon pepper 
• 1 large onion, coarsely chopped, divided 
• 1 large clove garlic, minced 
• 1 cup apple cider  
• 2 tablespoons butter 5 cups sliced unpeeled apples, like Fuji and Gala (about 1-1/2 pounds) 
• 1 cup fresh or frozen blueberries 2 tablespoons packed brown sugar 
• 1 / 3 cup coarsely chopped walnuts, toasted

Preparation:

1. Heat oil in a saucepan over medium heat until hot. Place the chicken in a pot of coffee evenly. Remove the breasts and season with salt and pepper 
2. Reserve 1 / 2 cup onion. Add onions and remaining garlic in a pot. Cook and stir for 4-5 minutes or until onion is tender. Back breasts, fat side up, in pan. Add the apple cider, bring to a boil. Reduce heat, cover and simmer 2-1/2 to 3 hours or until tender breast. 
3. Meanwhile, heat butter in large nonstick skillet over medium heat until melted. Add apples and onion aside, cook and stir 5-7 minutes or until apples are tender. Add cranberries and brown sugar, cook 4 to 6 minutes or until cranberries are tender and juices are thickened, stirring occasionally. Stir in walnuts. Keep warm. 
4. Remove cooked breasts from pan, keep warm. Skim fat from liquid milk. Bring to a boil. Bake uncovered 10-12 minutes or until reduced by half, stirring occasionally. 
5. Carve breast diagonally grain into thin slices. Serve with reduced liquid and apple mixture.