Green bean pudding

25 g green beans, boiled with 250 ml of water until tender, drain, measure the weight of 50 grams
100 gr sugar
1 BKS gelatinous white
1 tablespoon cornstarch
300 ml coconut milk
LBR 1 pandan leaves, shredded
Vla:
300 ml coconut milk
75 gr sugar
LBR 1 pandan leaves, shredded
1 / 4 teaspoon salt
2 tablespoons cornstarch, thawed

Mix sugar, gelatin, pandan leaves and coconut milk, cook until boiling, put cornstarch, simmer until thickened, remove. Enter the green beans, stir well, pour in mold. Chill.
Vla: mix coconut milk, sugar, pandan leaf, and salt and cook, stirring frequently, until boiling, put cornstarch liquid, simmer for a while, lift.
Serve pudding with VLA green beans.

For 16 pieces

Wedang of ginger fruit

Materials:

750 ml of water
4 cm ginger, roasted, peeled, crushed
1 stalk lemongrass, pandan leaves crushed sheet, cut into pieces
75 grams sugar
5 tablespoons Nestlé ® Coffee Mate

Material Content:
50 grams tangkue, small pieces
50 g candied orange peel, cut small
50 grams candied cherries, cut small
50 grams of seed pearls boiled

Managing way:


1. Boil water with ginger, lemon grass, pandan leaves and sugar a few moments until the sugar has dissolved. Lift and filtering.
2. Add the Coffee Mate, mix well.
3. Place the contents of the material in 4 serving bowls.
4. Pour boiling water ginger.
5. Serve immediately.

Tips:
Select ginger tuber old enough to give sharper scent. Once boiled and filtered, ginger should be adopted in order not to be bitter water.

Banana Cake

Materials:

150 Gram Flour
5 Spoon eating Cream Milk Powder
1 / 2 Teaspoon Baking Powder
Soft Sugar 150 Gram
150 Gram Margarine, melted
6 Eggs
Spoon 1 meal TBM
Bananas 2 Ambon, puree
Pisang Ambon, 1 fruit, cut into pieces

Managing way:


1. Prepare cake mold, apply margarine on the side in, sprinkle flour until evenly distributed.
2. Combine flour, milk powder, cream and baking powder, stirring until evenly teracmpur.
3. Beat eggs and sugar until white.
4. Enter the TBM, beat until fluffy.
5. Enter the already mashed bananas, beat the average.
6. Enter the flour mixture, shake gently until well blended.
7. Enter Margarine melted, stirring evenly.
8. Pour the batter into the molds.
9. Bake for a while until 1 / 2 ripe (approximately 25 minutes), remove, and top with banana slices.
10. Bake again until cooked (until the fawn-colored surfaces).

Fried shrimp rolls

Materials:

200 grams of white shrimp, peeled
3 chicken eggs
2 stalks coriander leaves
1 teaspoon finely ground black pepper
2 stalks celery
2 cloves garlic
5 coriander leaves
3 red chilli
2 white leeks
Salt and pepper to taste
Cooking oil to taste

Managing way:


Creating Dadar (for skin):
1. Beat eggs in a dish, while continuing to enter beaten 3 tablespoons water, salt and pepper to taste.
2. Then make scrambled eggs lightly into several pieces. Set aside.

Creating content:
1. Garlic and shrimp that have been peeled chopped.
2. Stems cilantro, green onion and sliced celery leaves into small pieces.
3. Thinly sliced red chillies lengthwise.
4. Saute all ingredients until fragrant.
5. Enter the black pepper, salt and pepper to taste.
6. Once cooked lift.

Making Dadar Roll:
1. Take 1 sheet of omelet
2. Put the dough as much content in the 1-2 tablespoons of egg omelette sheet.
3. Roll up tightly like making pancakes.
4. Do it for all the ingredients and the dough fried eggs entirely unused contents.
5. After that cut pancakes.

Kapitan Chicken

Materials:

3 tablespoons vegetable oil
500 grams of chicken meat, cut into pieces
500 ml coconut milk
2 tablespoons Nestlé dancow Fullcream, dissolved in 100 ml of water

Crushed material:
6 red chilli
6 red onions
4 cloves garlic
4 cloves pecan
1 cm turmeric
1 stalk lemongrass, white part, thinly sliced
1 teaspoon shrimp paste fried
½ teaspoon pepper grain
2 pieces Maggi Chicken Flavor ® Block
½ teaspoon sugar

Material topping:
2 tablespoons fried shallots

Managing way:


1. Saute mixture until fragrant spices.
2. Add the chicken, stirring until stiff and changing color.
3. Pour coconut milk, cook until boiling and thick gravy, lift.
4. Serve warm and sprinkle with fried onions as a complement.

Tips:
- In addition to the chicken meat could use chicken pieces that still boned.
- To gravy not too thick, use milk that is, not too thick. Can be made from grated coconut ½.