TIM RICE CHICKEN YL

Ingredients:
300 grams of rice
225 grams chicken breast fillet, cut into pieces
20 grams of mushrooms hioko, brewed, finely sliced
4 grains of boiled chicken, halved
Flavoring ingredients:
4 red onions, thinly sliced
4 cloves garlic, thinly sliced
1/2 tablespoons dried shrimp, soaked, mashed
1/2 onion, diced
3 1/2 tablespoons soy sauce Bango
3/4 teaspoon ground pepper
1/2 teaspoon ngohyong
1 teaspoon chicken bouillon powder
1000 ml chicken broth
1 teaspoon sesame oil
2 tablespoons cooking oil

 
How to make:
A. Diaron rice with chicken broth 750 ml
(from 1,000 ml chicken broth) until absorbed. Set aside.
2. Heat the oil. Saute garlic and onion until fragrant.
Enter the dried shrimp, onions, chicken breast fillet,
and fungi hioko. Stir-fry until fragrant.
3. Add Bango soy sauce, pepper powder, ngohyong, and chicken broth
powder. Stir well.
4. Add the remaining oil and chicken broth wijen.Masak sampaimatang.
5. Pour into a small heat resistant bowl.
Tata half of the egg.
6. Add the rice into a bowl aron which already contains a poached egg
and chicken fillet.
7. Steamed rice 1 hour until cooked.

For: 8 people

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NASU WOLIO

1. Ingredients:

     1) Chicken 1 whole
     2) Coconut 1 point

2. seasoning

     1) 1 stalk Lemongrass
     2) Salt to taste
     3) onion to taste
     4) Acid taste

3. Making way

     1) Chicken cleaned, baked, washed and cut into pieces.
     2) thick coconut milk boiled.
     3) Coconut grated, fried, mashed, put the boiling chicken.
     4) sliced ​​red onion in the stew was incorporated.
     5) included lemongrass leaves.
     6) Salt added.
     7) When fully ripe, sour included, left briefly, then removed.

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NASU LIKKU

1. Ingredients:

     1) Chicken 1 whole
     2) Coconut 1 point
     3) 4 tablespoons cooking oil

2. Seasoning

     1) 10 pieces of red onion
     2) 1 stalk Lemongrass
     3) Turmeric 1 teaspoon finely
     4) Acid 2 eyes
     5) 1 teaspoon pepper
     6) Salt 2 tablespoons
     7) Laos 1 piece

3. Making way

     1) Chicken cleaned, cut into small pieces.
     2) red onion, pepper, turmeric, galangal, lemon grass, finely ground.
     3) fine Spices mixed with pieces of chicken and then sauteed.
     4) shredded coconut, divided by two. Half disangan to yellow and finely ground. The other  half  used as coconut milk.
     5) If the chicken is half cooked, put its coconut mashed tamarind juice and salt.
     6) is inserted and left thick coconut milk to a boil briefly, then removed.

Description:
1) Nasu in Bugis mean cuisine.
2) Likku means galangal.

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PINEAPPLE CASHEW ICE

Ingredients:
6 medium-size rock guava fruit
1 pineapple, cut to taste
500 ml of water orange
150 grams of granulated sugar
5 cm cinnamon, washed
5 grains clove

How to make:
1. Rinse the rock rose, seeded, cut lengthwise.
2. Boil lemon juice sweetened with cinnamon, cloves, and sugar.
3. After boiling, put pieces of guava and pineapple, cook briefly until
wither and sink in a little pink, remove from heat and let cool. Store in refrigerator.
4. Serve cold.

For: 8 people

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EGG RICE MIX

Ingredients:

75 ml cooking oil, for sauteing
6 cloves garlic, finely chopped
4 cm ginger, finely chopped
200 g onions, chopped
10 cm cinnamon
4 item cardamom
6 pimento grains
200 g fresh hioko mushrooms, sliced ​​1/2 cm
Pera 800 g rice / long grain
800 ml of broth
2 tsp salt
4 pandan leaves
40 quail eggs, boiled, peeled
3 stalks celery, chopped
fried onions for topping
Saute with 1 tablespoon margarine
100 g frozen peas
100 g red pepper, cored, sliced ​​round 1 cm

How to make:

1. Heat oil in a skillet over low heat,
     saute garlic and ginger until fragrant, add onion,
     cinnamon, cardamom, and cloves, and cook until fragrant.
     Enter the mushrooms, saute until wilted, then
2. Enter the rice, pour the broth, apply salt and pandan leaves.
    Increase heat, cook while stirring until all water is absorbed into the rice, remove from heat.
3. Boil water in a saucepan, put the rice into it aron, steam for - / + 40 minutes until cooked, remove from heat.
4. Mix the rice is still hot with eggs, peas and peppers stir,
    and chopped celery, mix well in a container. Finally, sprinkle fried onions and serve.

Cooking time: - / + 960 minutes
Level of Difficulty: Easy
For: 8 people

 

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