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.

Recipes getuk Fried Cheese

Material

• 1 kg of cassava, peeled, cut into pieces
• 50 g brown sugar, comb
• 150 g young coconut, peeled, grated lengthwise, broiled
• 3 tablespoons butter
• 1 teaspoon salt
• 1 / 4 tsp vanilla powder
• 100 g cheddar cheese, diced 1 cm
• Oil for frying
• 100 g rice flour
• 35 g starch
• 1 / 2 teaspoon salt
• 200 ml boiled water

Direction

1. Heat the steamer, steamed cassava for 20 minutes until cooked and tender. Lift. Drain.
2. Dispose of cassava fiber and mash until smooth half. Enter the brown sugar, grated coconut, butter, salt, and vanilla. Mash again until smooth and blended.
3. Take 2 tbsp of cassava dough, shape sphere of the meatballs and pipihkan. Fill with a piece of cheese, round it off again until the cheese is closed.
4. Cassava meatballs dip into the batter until blended dyeing.
5. Fry in hot oil until cooked a lot and and brown. Lift. Drain. Serve warm.

For 30

Dark Chocolate Cake I

Ingredients

• 2 cups boiling water
• 1 cup unsweetened cocoa powder
• 2 3/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 1/4 cups white sugar
• 4 eggs
• 1 1/2 teaspoons vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
   
2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
   
3. Bake in preheated oven for 25 to 30 minutes. Allow to cool.
   

Buttermilk-Mexican Chocolate Pound

Photo: Jennifer Davick; Styling: Cari South

Prep: 15 min.; Bake: 1 hr., 10 min.; Cool: 1 hr., 45 min. Instead of using Mexican chocolate in this recipe, we developed the same flavor profile using more common ingredients--semisweet chocolate and cinnamon. If you prefer to use Mexican chocolate, look for it with the hot drink mixes or on the Hispanic food aisle.


Yield: Makes 12 servings
Ingredients
* 1 (8-oz.) package semisweet chocolate baking squares, chopped*
* 1 cup butter, softened
* 1 1/2 cups sugar
* 4 large eggs
* 1/2 cup chocolate syrup
* 2 teaspoons vanilla extract
* 2 1/2 cups all-purpose flour
* 2 teaspoons ground cinnamon
* 1/4 teaspoon baking soda
* 1/8 teaspoon salt
* 1 cup buttermilk
* Garnish: powdered sugar

Preparation

1. Microwave chocolate baking squares in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until chocolate is melted and smooth, stirring every 15 seconds.

2. Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.

3. Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan or a 12-cup Bundt pan.

4. Bake at 325° for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to a wire rack, and let cool 1 hour and 30 minutes or until completely cool. Garnish, if desired.

*2 (4.4-oz.) packages Mexican chocolate, chopped, may be substituted for semisweet chocolate baking squares. Omit ground cinnamon, and proceed with recipe as directed. For testing purposes only, we used Nestlé Abuelita Mexican Chocolate.

http://r3s3p.blogspot.com/2010/08/buttermilk-mexican-chocolate-pound-cake.html

Green Chilies Fried chicken

chicken cooked with green peppers Amazing food, hmmm, very tasty and hot, this game is for you like hot food.

Ingredients:

• 1 whole chicken, cut into 8
• 5 kaffir lime leaves
• 3 stalks fresh lemon grass
• 3 tbsp tamarind juice or asam kandis juice
• 3 tbsp oil
• 750 ml water

Spices:

• 10 green chilies
• 4 tbsp sliced shallots
• 2 tsp sliced ginger
• 2 tsp sliced turmeric
• 1 tbsp sliced galangal
• 1 1/2 tsb pepercorn
• 8 candlenuts

Directions:

1. Mix all the spices into a paste. 
2. Put the dough in a pan, add the kaffir lime leaves, lemongrass and tamarind, oil Fry until fragrant. 
3. Add the chicken and mix thoroughly 
4. Pour water and cook over low heat until the chicken should be tender. 
5. Continue to simmer until the sauce becomes thick. 
6. Transfer to a serving dish and serve with 
7. Bake in a moderate oven for baking. 
8. Remove from oven and let cool. 
9. Cut into slices or wedges and serve.

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.