Chicken Noodle

Material:
▪ 1 pack of noodles * are still wrapped in flour rather than egg noodles *
▪ topping chicken mushroom
▪ mixing oil
▪ bakchoy or mustard greens
▪ complement: sliced green onions - tongcay sweet / salty - fried onions



Material:
▪ 2 pcs chicken thigh / chest
▪ 2 ounces sliced mushrooms
▪ 3 cloves crushed bwg-white in it, was dikeprek gak
▪ 2 tablespoons cooking oil
▪ fish sauce - sugar - oysters - sweet soy sauce to taste

Method:
■ Heat non-stick frying pan put the chicken thighs on top-up to exit the water, cook until half cooked lift
■ and after cold suwir2 or cut the chicken kecil2 tsb
■ saute garlic until fragrant, put mushrooms and chicken * will exit the water from the mushrooms tsb *
■ add the soy sauce - sugar - soya sauce and oyster sauce
■-cooked and thickened

OIL mixer

Material:
▪ 70 ml cooking oil * is * to taste
▪ 4 cloves white bwg keprek
▪ soy sauce - sugar

Method:
■ oil heat
■ enter saute garlic over low heat until cooked
■ add the soy sauce

Presentation:
▪ brewed 1 part / roll noodles until tender
▪ prepare a bowl of noodles and pour the oil by mixing 1 tablespoon.
▪ enter the noodles and stir until well blended with the oil
▪ add chicken mushrooms - vegetables - onions fried - tongcay - sliced green onions - tongcay sweet / salty - fried onions

Recipe MeatBall

Meatball:
250 grams beef, minced it very fine,
125 grams flour
25 cc water
1 / 2 tablespoon salt
2 cloves garlic, crushed
1 / 4 teaspoon pepper

Chicken soup:
750 cc chicken broth
1 / 2 teaspoon ground pepper
1 teaspoon salt
1 leek, thinly sliced

How to make Meatball:
1. Mix the ground beef with flour, salt, garlic, and pepper, knead with a little water added until the dough is smooth.
2. Boil water is a bit much, then reduce the heat until the water does not boil again.
3. Fist batter to get out of hand, sendoki and insert it into the boiling water before,
4. Boil about 10 minutes, keep the water not to boil for meatballs is not broken.
5. Chicken soup: boil chicken broth, put pepper and salt, stir well, then enter the meatballs, bring to a boil again, remove from heat, sprinkle with scallions.

Ice Cream

Young Coconut Ice Cream

 Material:
• 1 / 2 ltr fresh sus
• 100 ml of coconut water
• 1 SDK cornstarch, dissolve slightly in water
• 3 chicken eggs, take the yellow of course and then shaken
• 200 gr young coconut meat
• 100 mk heavy cream

Method:
• Combine coconut milk and water then mix well
• Cook over low heat while stirring continues until the heat
• Enter the cornstarch liquid and then stirring constantly until boiling
• Ambi little dough then mix with egg yolk.
• Enter back into the batter. Cook until boiling then remove and keep on stirring until the steam is  lost.
• Add young coconut meat and cream and stir well.
• After a somewhat cold, put in freezer until half frozen.
• Stir until blended and then save it back in the freezer until frozen.
• Serve in small glass cups