isfood

Chicken Soto  This is a menu beside the potato cakes that I posted earlier. This chicken soup contains chest, claw, and chicken bones. The chest can be lifted if it is removed, then it is set aside for shriveling, so the kid is easy to maem. If the mother is chronotine, it suffers from the bones. This time the chicken soup soup was made clear, according to the request of the boy, if I really like the buttie which is used with marinade candlenut, because according to me, it is more tasty, but the cooking purpose is good, so the little boy will follow the boy this time Ingredients ·         1/2 kg  chicken breast ·         1/2 kg of  claw ·         1/2 kg  chicken bones ·         8 grains of  garlic ·         6  onion  grains ·         1  tb ketunbar roast ·         4 cm  lengjuas ·         2 cm  ginger geprek ·         2  lemon leaves ·         4  bay leaves ·         5  orange leaves, remove the leaf bone ·         2  sledge stairs, knot rope ·         1/2 my sachet  , or according to

Shoarma rice What you need for 4 people Ingredient ·         300 g of brown rice ·         1 ui ·         2 cloves of garlic ·         3 cm ginger ·         2 rode paprika’s ·         1 green pepper ·         sunflower oil ·         1 tbsp tomato puree ·         400 gr shoarma meat (optional, see above) ·         1 tbsp soy sauce ·         1 ml soy sauce ·         Chili sauce (to taste, you can also let out if small children eat) ·         hand leaflet Preparation time: 30 minutes 1. Cook the unpolished rice according to the instructions on the package. Then stir and allow to cool slightly. Better still: boil the rice the day before. 2. Finely chop the onion, garlic and ginger. Or throw everything in a chopper and let it do the work. Remove the seeds from the peppers and then cut them into small cubes. 3. Heat a frying pan or wok and fry the onion-garlic-ginger mixture for a few minutes in 2 tbsp sunflower oil until it starts to smell good. Stir in the tomato puree and cook for 1 more

Fish Semur  Ingredients ·         1 kg  fish ·         Frying oil ·         2  large red chilies ·         3  red curly chili ·         4  onion  cloves ·         2 cloves of  garlic ·         2  candlenut  seeds ·         A little  nutmeg ·         2 segments of  ginger (in geprek) ·         1 segment of  galangal (in geprek) ·         2  lemongrass  sticks ·         3  leaves of salam ·         Enough  coriander ·         Just enough  pepper ·         A little  nutmeg ·         2 tablespoons of  brown sugar ·         1 tablespoon of  sugar ·         Moderation  Royco / salt ·         1  small tomato (small pieces) Method 1. Wash the fish clean, don't forget to fish scales. Then fry the fish as usual. 2. While the fish is fried. Prepare seasoning (onion, chili and candlenut). Smooth snake 3. Fish that is fried, turned so that it is cooked evenly. After both sides of the fish are cooked, lift and drain. 4. Oseng spices that have been squeezed using 5 tablespoons of cooking oil. Wai

 Shrimp  Butter This afternoon, I ate it like this, after I finished it, I immediately put it in the rice, because I wanted to eat it immediately ... So the photo seemed to disappoint ... This is about 300 grams for 3. 3 servings Ingredients ·         300 grams of  shrimp, throw away the legs, split the back ·         1  small size, sliced ·         2  garlic, chopped ·         1  onion, sliced ·         2 tablespoons of  oyster sauce ·         1 tablespoon of  tomato sauce ·         2 tablespoons  sweet soy sauce ·         1 tsp  English soy sauce ·         Enough  salt ·         5 tablespoons of  butter ·         Sufficiently  ground pepper Method 1.      Heat butter 2.      Fried shrimp, salt taburine, to change color. Lift, set aside 3.      Saute the garlic and bombay with a pan frying pan 4.      Enter the shrimp 5.      Enter all sauce, soy sauce and pepper 6.      Add the leeks 7.      Taste correction 8.      Ready to be served Created:  BANKHEALTHY

Peach Good Moonshine Yield:   1 quart Category:   Drinks   Ingredients ·         1 cup boiling water ·         2 Peach Passion tea bags (Celestial Seasonings) ·         2 tablespoons raw apple cider vinegar ·     1/2 teaspoon Now Better Stevia or a couple of “donks” of THM Stevia Extract ·         2 pinches of ginger, add additional amount to suite your taste ·         ice and more water   Instructions 1.   Steep tea bags in 1 cup of hot water in quart jar for 5-10 minutes. Remove tea bags and add apple cider vinegar, stevia, and ginger. Give it a good stir and then add ice and water to fill jar. 2.      ... 3.      ... 4.      ... Full Recipe:  Click Here Created:  BANKHEALTHY