How to Make Taro cakes / Wu Kok (Yam Puff)

Ingredients: Skin: 600 gr steamed taro, mashed. 110 gr tang mien 150 ml of boiling water 1 tablespoon sugar 1 tsp salt 1/4 teaspoon ground ngohiang (can not be used) 1 tsp sesame oil 1/4 teaspoon pepper Contents: 150 gr chicken meat, cut into small pieces 100 g shrimp, cut into small pieces 3 pcs mushrooms, soaked, cut into small pieces 75 g peas (can be omitted) 1 tablespoon garlic, minced 1 tablespoon onion, chopped 2 tbsp oil 1 tablespoon soy sauce 1 tbsp soy sauce 1 tbsp oyster sauce 1/2 tsp sesame oil 1/2 tsp sugar 1 tablespoon cornstarch + 4 tbsp water How to make: 1. Brewed tang mien flour with boiling water and stir well. 2. Enter steamed taro and seasoning, knead until smooth. 3. Contents: saute onion and white, put the meat and shrimp and all the spices. Stir until smooth. 4. Take a little dough skin, flatten, insert content, rolls elliptical. Do it until all the dough and fill out the skin. 5. Fried taro cakes.

How to Make Tom Yam Kun

Ingredients: 1/2 Kg Cleaned squid cut into small pieces 1/4 Kg shrimp cleaned flue skin 3 sprigs cilantro roots crushed 3 stems lemongrass crushed 5 pieces of orange leaves 1 Coriander leaves 3 pieces Lime take the water 1 Liter Water 2 HR Oyster Sauce Salt, seasonings 5 Red Chili refined grains How to Make: Boil water, put the crushed materials, lime leaves, salt, seasonings, oyster sauce, chili paste, and lime juice. Then filtered and boiled again enter the shrimp and squid that has been cleaned and cut into pieces. After boiling turn off the heat and put cilantro. Ready to be served with a sprinkling of celery.

How to Make Mini Pizza

Leather: 350 grams of flour stamp Chakra 200 ml water 1 packet of instant yeast 1/4 tablespoon salt Material contents - Tomato Sauce - Toping to taste (can be ground beef sauteed with onions, garlic, tomatoes, tomato sauce, or bacon, minced chicken, sausage, etc.) - Cheese Mozarella How to make: mix all bahn skin, knead until smooth Allow 15 minutes while covered napkin discussed Kempeskan, for 8 or according to taste, round and flatten to form a circle, edges slightly elevated Rub tomato sauce, Sprinkle topping Sprinkle cheese mozarela are spread thin. Burn until cooked.

How to Make Rajungan Black Pepper Sauce (SINGAPORE)

Ingredients: 1 kg live Rajungan 1 liter of vegetable oil 20 g garlic, sliced diagonal / cross 70 g Spring onion, sliced diagonal / cross 2 btr Eggs, beaten off 50 ml Soy sauce ABC 5 g coriander leaves 20 g ginger, cut into julienne of 25 g large red chilli 10 g black pepper, crushed coarse 10 g white pepper, crushed coarse Salt to taste Sugar to taste How to Make: 1. Cut crab into 2 parts, 2. Heat the oil, then fry until the crab changes color, remove from heat and set aside 3. Take a little oil from the former fry crab 4. Saute garlic, red pepper, ginger, white pepper, and black pepper. Saute until fragrant, 5. Beat the egg off, then insert into the stir, 6. Add soy sauce, salt, sugar, and crab. stir 7. Enter the sliced leeks, stir briefly. Turn off the heat and transfer to a plate that had been prepared 8. Sprinkle with coriander leaves

How to Make Martabak Chips (India)

MATERIALS: skin: 250 grams of wheat flour 1/2 tsp salt 80 ml of water Fill Crepes: 250 grams of potatoes, steamed cooked, peeled and diced small 250 grams of green onion, finely sliced 250 grams onion, finely sliced 5 eggs chicken 1 tsp coriander powder 1 tsp cumin powder 1 teaspoon pepper and 1 teaspoon salt 1 tsp turmeric powder Royco taste 2 tsp beef cooking oil to taste HOW TO MAKE: 1. Skin: Mix water with salt until dissolved. Mix flour with salt water, knead until the dough can be formed. Rest for 10 minutes. Divide the dough into 20 parts, form balls, let stand 1 hour and cover with a clean towel. 2. Contents: whisk the eggs off, enter the coriander, cumin, pepper, salt, turmeric, and Royco taste the chicken and stir well. Add the potatoes, leeks, and onions and stir well. 3. Completion: preheat pan flat, take a dough then spread to thin out, put it in a pan, put the stuffing to taste. Fold the envelope shape and fry until cooked. Serve warm.