RENDANG LASANGA

INGREDIENTS

Material Layer

  Blue triangle 300gr flour (sifted beforehand)


  Egg 2 Item


  Water 150 ml


  Butter 30 ml

Material cream sauce (bechamel)

  Blue Triangle flour 200gr


  Milk (Fresh Milk) 500ml


  Butter 100gr


  Salt 15 gr


  Lada 10 gr


  Mozzarela 250 gr cheese (grated)


  Keju Chedar 250 GR (diparut)

Beef rendang Ingredients

  Minced meat 500 gr


  Bumbu Rendang Munik 58 gr


  500 ml coconut milk

  COOKING DIRECTIONS

Step 1. Treat Beef rendang
Heat the coconut milk, seasoning enter MUNIK rendang, stir gently to the boil
After boiling, a solution of coconut milk cooked with low heat until slightly thickened
Enter the minced meat, stir gently until well blended meat, cook over medium heat until the sauce dries.
Remove the bacon cool.
Step 2. Processing bechamel (white sauce)
Melt the butter over medium heat, put the flour, stirring gently so as flour and mixed Butter and flour cook and dry
Fill liquid milk, stir gently until well blended and thickened
Raise the white sauce, strain into a bowl, save.
Step 3. Process Layer Lasagna
Mix the flour, melted butter, eggs, water
Mix gently until dough bread
Massaged dough until smooth
Gilas dough until thin
Shape up like layers of lasagne
Step 4. Treat Lasagna
Jerky pan / cup with butter, then enter the first layer of lasagna
Enter chop meat
enter the White sauce
Cheddar cheese and cheese enter mozzarela
Then enter the second layer lasagna, and continue as levels on the first layer.
Bake until browned surface lasagna.

RENDANG PIE

INGREDIENTS

Skin Pie

  250 g flour


  125 gr butter


  1 beaten egg


  5 grams of salt


  1 tbsp cold water


Food processor with the butter and flour input until well blended and then enter the egg, let it flat and cold water.


Meat

  1 pack Bumbu Rendang Munik


  250 gr typical meat cut into chunks


  3 boiled eggs


  turmeric leaf


  150 ml coconut milk


  1 piece of mushroom, cut into 4 pieces

  COOKING DIRECTIONS

Step 1
Pour the oil and stir-fry seasoning MUNIK, enter dibumbu hot saute, cook over low heat until soft and tender. 5-7 minutes before the flame is turned off enter mushroom and input in an inflammatory and stir until cooked.
Suwir - shredded or cut into the meat and set aside.
Prepare the pie mold then ground to thin and enter the pie mold with a thinness of 2 mm, the bottom prick with a fork so as not to inflate upwards.
Step 2
Masang half cooked to 200 ° C 10-15 minutes
Lift and enter rendang and insert eggs that have been divided by two.
Cover it with a thin pie, apply denngan egg and milk mixture, bake for 15-20 minutes sapai browned.

CLAY POT CURRY PRAWN

INGREDIENTS

  200 gm - Mak Nyonya Instant Fish Curry Sauc


  15 pcs - Big Prawn


  1 nos - Tomato


  1 nos - Big onion (sliced)


  2 pcs - Red chili (cut into half)


  2 pcs - Green chili (cut into half)


  100 ml - Coconut milk


  50 ml - Water


  3 tbsp - Lime juice


  1 tbsp - Sugar

  COOKING METHODS

Step 1
Trim prawn and remove innards. Deep fry in hot oil.
Heat oil in clay pot, sauté onion and Instant Fish Curry Sauce until fragrant.
Step 2
Add in prawn, tomato, green & red chili, water and coconut milk. Bring to boil.
Add sugar to taste and serve with lime juice.

AROMA CHICKEN WINGS

INGREDIENTS

  200 gm - Mak Nyonya Instant Marinade Paste for Chicken


  15 pcs - Chicken wings (upper part)


  2 tbsp - Corn flour


  2 nos - Egg (beaten)

  COOKING METHODS

Step 1
Marinade chicken wings with Instant Marinade Paste for Fried Chicken and refrigerate overnight.
Remove from marinade and pat dry with paper towel.
Step 2
Dust the chicken wings in corn flour and dip into egg mixture.
Drain off the excess batter and deep fry on medium heat until golden brown.

PADANG SATAY

INGREDIENTS

  Tongue Meat 300 gr


  Lung Meat 300 gr


  Tail 1 pcs


Ground Spices

  Uleg Sambal Onion Finna 2 tbsp


  Onion 4 cloves


  Garlic 3 cloves


  Galangal 4 segments


  Ginger 4 segments


  Turmeric 3 segment


  1 pound pepper pepper


  Coriander powder 1 tsp


  Cumin powder 1 tsp


  Nutmeg powder 1 tsp


Additional

  Turmeric leaves 1


  Citrus leaves 4


  Tamarind acid 5


  Sere 2 keprek


  Salt, Sugar, * +/- 3 tsp


  Cow powder broth 1 block away


  Water 4 cups


  Medium


  60 g rice flour


  Sago flour 1 tbsp


  COOKING METHODS

How To Make
Cut the meat (size according to taste)
Blender / subeg seasoning smooth, until really fine.
Blender / subeg seasoning smooth, until really fine.
Stir-fry the meat with fine spices and also additional spices.
After mixed well and meat look cooked, mix water.
Balance flavor with salt, sugar, powdered broth.
Boil the meat with a spice fine plus extra spice (40 minutes) until tender.
Drain the meat.
Brush the meat with cooking oil, then bake back and forth, set aside.
Take a little leftover stew sauce, then mix with rice flour adukrata, input back into The remaining pot of the stew.
Cook the higga thickened with low heat Pour over satay.
Complementary
Fried onions.