Ingredients

- 120 gr hamburger stew

- 1 bh star organic product Wuluh

- 2 PCs red bean stew

- 2 bh green bean stew

bh-8 Green Chillies

- 8 cloves Shallots

- 2 cloves garlic

- 1 btg Lemongrass

- 1 tbsp Keluak

bks-1 Sajiku ® Seasoning Vegetable Asem

- 400 ml water

How To Cook

Step 1
Puree with 100 ml water keluak, put aside.

Step 2
Cut red pepper, green pepper, onion, garlic and star organic product vegetable, cut of hamburger the span of dice, put aside.

Step 3
Warmth the cooking oil, Saute green pepper, red pepper, green pepper, onion, garlic, Lemongrass, keluak until fragrant, include the rest of the water, bubbled meat and Vegetable Seasonings ® Sajiku Asem.

Step 4
Cook until the point that bubbling and assenting cooked, at that point serve.

Ingredients

- 125 gr Flour

- 75 gr Sago Flour

- 1 tbsp Cornflour

- 1 btr Eggs

- 25 gr of ground cheddar

- 30 gr Butter

- 1 tsp Baking Powder

- ¾ bks Masako ® Chicken Flavor

- 600 ml cooking oil

- 35 ml ice water

Method

Step 1
Consolidate the flour, cornstarch, sago, flour, preparing powder, eggs, ground cheddar, ice water, margarine and Chicken ®, Masako blend well.

Step 2
The thin batter is then processed daintily cut the long way along the 20 cm.

Step 3
Warmth oil, sear the bits of batter broiled until cooked, lift, serve.

 Ingredients

2 cups cabbage, finely chopped

1 teaspoon salt

1⁄2 lb shrimp, peeled, deveined and finely chopped

1 lb lean pork, ground

2 tablespoons light soy sauce

2 tablespoons rice wine, sherry or 2 tablespoons white wine

1 tablespoon green onion, chopped

1 tablespoon sesame oil

2 teaspoons fresh ginger, chopped

2 garlic cloves, minced

64 wonton wrappers (usually 1 pkg)

1⁄4 cup vegetable oil

1 cup chicken stock

DIPPING SAUCE

2 tablespoons light soy sauce

1 tablespoon rice vinegar

1 teaspoon fresh ginger, minced

Method

1. Sprinkle salt over the shredded cabbage and let stand for 5 minutes, then squeeze out liquid.

2. Squeeze out any liquid from the shrimp.

3. Mix cabbage, shrimp, pork, soy, wine, onion, oil, ginger and garlic (filling can be mixed and               refrigerated for up to 6 hours in advance).

4. On each wrapper (keep them covered with a damp cloth so they do no dry out) place about 2 tsp        of the mix and seal the edges, use a bit of water on the edge, try to press out all the air and ensure they are tightly sealed (At this point you can freeze them individually on a cookie sheet and them place in a plastic bag. They will keep for a month. Defrost in fridge before continuing).

5. In 2 large skillets heat 1 tbsp oil, fry 16 dumplings for 1 minute or until golden on one side add 1/4 cup of stock into the pan, reduce heat to low, cover and cook, without turning for about 7 minutes or until the dumpling is translucent and most of the liquid has evaporated Uncover and on higher heat cook for another 5-7 minutes or until the bottoms are dark brown, drain put on a platter and keep warm.

6. Repeat for the remaining 32 dumplings.

7. Mix the dipping sauce and serve with warm or hot dumplings.

Ingredients

3⁄4 cup finely chopped onion
2 1⁄2 tablespoons oil
1 egg, lightly beaten (or more eggs if you like)
3 drops soy sauce
3 drops sesame oil
8 ounces cooked lean boneless pork or 8 ounces chicken, chopped
1⁄2 cup finely chopped carrot (very small)
1⁄2 cup frozen peas, thawed
4 cups cold cooked rice, grains separated (preferably medium grain)
4 green onions, chopped
2 cups bean sprouts
2 tablespoons light soy sauce (add more if you like)

Method

1. Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
2. Allow wok to cool slightly.
3. Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
4. Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
5. Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
6. Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
7. Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
8. Set out additional soy sauce on the table, if desired.

Ingredients

• 200 gr Boiled egg noodles 
• 100 gr of minced meat 
• 50 gr of Cabbage 
• 3 btg Sawi 
• 1 Large red pepper bh 
• 1 Sajiku ® Seasoning hamburger Rendang 
• 150 ml thin coconut drain 
• 3 tbsp cooking oil 

Enhancement: Fried Egg, Pickles, Crackers

Method

Step 1
Cut red pepper, cabbage, mustard greens, put aside.

Step 2 
Warmth the cooking oil, saute the minced meat to change shading.

Step 3
Embed the thin coconut drain, cabbage, mustard greens, red stew and Sajiku ® Seasoning hamburger Rendang, mix well, include the bubbled noodles, Cook until done, lift, serve together correlative materials.

Ingredients 

- 200 gr. of Diced Beef
- 2 cloves Garlic
- 1 clove of garlic
- 1 tsp ground coriander
- 1 section of Saffron
- 1 SAORI ® Teriyaki sauce
- 2 TBS of cooking oil
- 12 bh Skewers


Method 

Step 1 
Make the smooth marinade: put the red onion, garlic, turmeric and coriander, puree, put aside.

Step 2
Warmth the cooking oil, Saute flavoring smooth, include 1 bks SAORI ® Teriyaki sauce, mix, lift.

Step 3 
Blend seasonings with meat, blend well, a cut on a stick and afterward flame broiled until cooked, lift, serve together integral materials.

Materials 

- 500 gr of meat and Offal Boiled Beef 

- 6 cloves Shallots 

- 3 cloves garlic 

- ½ TSP Cumin 

- 2 cm Ginger 

- 2 cm Galangal 

- 60 gr Roasted Peanuts 

- 2 Serai 

- 1 tsp of AJI-NO-MOTO ® 

- 1 tbsp salt 

- 500 ml of water Washing Rice 

- 600 ml meat bouillon 

Embellishment: Sliced green onion, fricasseed onion, Range, lime and Sambal Coto.

Instructions to Cook 

Step 1 

Make the smooth marinade: put the red onion, garlic, cumin, ginger, galangal, and ground nuts, puree, put aside. 

Step 2 

Warmth the cooking oil, Saute flavoring smooth, include drain, mix well. 

Step 3 

Wash the rice, include water Bouillon, meat and offal, AJI-NO-MOTO ®, salt, to a bubble and cook until the point when the meat is cooked. 

Step 4 

Serve together with reciprocal fixings.