Butter Cookies

Ingredients:

Wheat flour 1 cup
2.5 cup butter
1.5 cups powdered sugar
HOW TO MAKE:
Butter, flour, stirring until sugar fluffier,
This dough is rolled by rollers, sliced ​​thin and dioven until cooked.

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Coconut Shrimp Blanket

Ingredients:

500 g shrimp, peeled, left tail
Marinade ingredients (mix well)
2 cloves garlic, finely chopped
1 / 4 teaspoon ground pepper
1 / 2 teaspoon salt
100 ml of water
 
Dyes:

100 grams of wheat flour proteins are being
25 grams of cornstarch
1 egg
200 ml of water
3 cloves garlic, crushed
1 teaspoon salt
1 / 4 teaspoon ground pepper
Coating material (mix well)
Length of 250 grams of grated coconut
1 teaspoon salt

How to make:

1. Marinate the shrimp with the marinade ingredients. Let stand 10 minutes.
2. Dye: mix dyes.
3. Take one shrimp tail. Dip into batter dyers.
Roll in a mixture of grated coconut.
Perform coating once again.
4. Fry in heated oil until browned.
5. Serve warm with sauce

For 24 Fruit

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Celery Shrimp Crackers

Ingredients:

300 grams of wheat flour proteins are being
15 grams of corn starch
100 grams of minced shrimp
30 grams of margarine
1 egg
1 tablespoon ice water
1 teaspoon 'baking powder
1 / 2 tablespoons garlic powder
1 / 2 teaspoon chicken bouillon powder
1 / 2 teaspoon salt
3 stalks celery, finely chopped, squeezed

How to make:

1. Stir all the ingredients from clotted.
2. Minced noodle dough on rolling pin. Starting from the size of the thickest.

After 2-3 times, reduce the size of the mill.
Milled again 2-3 times. Shrink the size of the mill again.
Do the same thing to a uniform thickness of the number 5.
Cut size 3 × 7 cm.

3. Fry in oil that is heated until soft and dry.

To 325 grams

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Saute Spinach Paste

Ingredients:

2 bunches (425 g) kale, weeding
50 grams of salted squid, cut into pieces
1 1 / 2 tablespoon shrimp paste
200 ml of water
1 teaspoon salt
1 / 2 teaspoon granulated sugar
2 tablespoons oil for sauteing
Spices:
2 garlic slung
5 grains of red onion
1 cm ginger
1 cm galangal
1 / 4 teaspoon pepper
 
How to make:
1. Heat the oil. Stir-fry ground spices until fragrant.
Add the salted squid and shrimp paste. Stir well.
2. Add the kale. Stir sampailayu.
3. Add water, salt, and sugar.
Cook until done.

Makes 4 servings

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Seasoning Mackerel White

Ingredients:

4 mackerel tail
2 teaspoons lime juice
1 / 2 teaspoon salt
2 slung white onion, thinly sliced
4 grains of red onion, thinly sliced
2 bay leaves
2 cm galangal, crushed
2 cm ginger, crushed
200 ml of water
3 / 4 teaspoon salt
1 / 2 teaspoon granulated sugar
5 pieces of cayenne pepper, cut into 2 long
3 tablespoons oil for sauteing
Spices:
3 cloves garlic
5 grains of red onion
5 grains hazelnut, roasted

How to make:

1. Coat mackerel with lime juice and salt. Let stand 15 minutes.
2. Fry in oil until cooked and dry sudahdipanaskan.
3. Heat the oil. Saute garlic, onion, bay leaves, galangal,
ginger, and spices until fragrant.
4. Add water, salt, sugar, and cayenne pepper.
Cook until sauce boils and thickens,
5. Add the mackerel. Stir well. Remove from heat. Serve.
Makes 4 servings

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Trade Quail Eggs

Ingredients:

20 hard-boiled quail eggs
800 ml of water
1 stalk lemongrass, crushed
2 pieces of green Cabal, oblique cut
2 green tomatoes, cut into pieces
1 teaspoon salt
1 teaspoon granulated sugar
2 teaspoons tamarind juice (from 1 1 / 2 teaspoon tamarind and 1 tablespoon water)
Spices:
2 red chilies
1 / 2 teaspoon shrimp paste, fried
3 slung garlic
8 cloves red onion
2 cm turmeric, burned
1 cm ginger
3 eggs hazelnut
 
How to make:
1. Boil the water. Enter humbu smooth, lemon grass, green Cabal, tomatoes
salt, sand horns, and poached quail egg. Cook until done.
2. Add the tamarind water. Bring to a boil. Remove from heat.

For 4 portions

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