Yogurt Sauce Salad

Collection-of - Yogurt Sauce Salad 

 Makitng Yougurt Sauce Salad Ingredients ::

•  150 g strawberries, cut into pieces
• 150 g  green grapes, cut into pieces
• 150 g mango, dieced
• 100 g lettuce

Yougurt Sauce :

• 200 ml of orange flavor yougurt
• 3 tablespoon simple syrup / honey
• 3 tablespoon lemon juice / lime
• 1 tablespoon sweetened sondensed milk

How to make Yogurt Sauce Salad :

•  Mix the pieces of strawberries, grapes and mango. Stirr well. Chill in the refrerigator for 20 minutes. 
• Yogurt Sauce : Mix yogurt with simple syrup, lemon juice and sweetened condensed milk. Stirr well. Cool
•  Completion : Alas serving dish with lettuce leaves. Insert pieces of fruit. Shortly before the served with yogurt sauce. Serve immediately.

For 5 Portion. 

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Crab Recipes Contains

Collection-of - Crab Recipes Contains

Ingredients :

1. 4 medium-size crab tails
2. 100 grams of chicken meat, minced
3. 100 grams prawns, peeled, chopped
4. 1 egg, beaten
5. 100 ml thick coconut milk
6. 2 eggs onion, finely chopped 
7. 4 cloves garlic, finely chopped
8. 1 tsp black pepper powder
9. 1/2 tsp white pepper powder
10. 1 tsp cornstarch
11. 1 tsp salt
12. 1 whole lemon, cut into thin
13. 1 small bunch cilantro, take the leaves, thinly sliced 
14. Cooking oil to taste

How to make crab recipes browse / po cha :

• Boil the crab, after taking the meat cooked, not to do damage the shell. Set aside.
• Mix the crab meat, minced chicken, shrimp and eggs that have been beaten. Stir coconut milk with a cast. Add the onion, garlic, ginger, black pepper, white pepper, corntarch and salt. Knead until well blened.
• Take the crab skin, enter the content of the dough into it. The content of steamed crabs until cooked. Lift, then until lightly browned crab content, serve with lemon slices and sliced coriander leaves.

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Double Chocolate Cream Pudding

Collection-of - Double Chocolate Cream Pudding

Pudding Ingredients :

•  2 packs of white gelatin
•  250 grams granulated sugar
• 250 grams of chocolate blocks, drawstring, team up to melting
• 1 lt milk
• 500 cc of double cream (can also use flower stamps Creamer)
•  25 grams cocoa powder, dilute with a little hot water vanila to taste

Sauce Ingredients :

•  800 cc of pure milk
• 100 grams sugar
• 1 pc egg yolks 
• vanila to taste

How to cooking the Pudding

• Mix all ingredients together (except the double cream) 

• Bring to boil over medium heat, strirring steadily, until boiling
• After boiling, pour the double cream while stirring, continues to better, stirring until smooth, pick up of fire
• Want a minute, do not get frozen until the steam is lost
• Pour in a pudding mold large, or small ones , let cool.

How to make the sauce :

• Beat the eggs off the red
• Mix the milk, sugar and vanilla, bring to boil over medium heat, stirring 
• After boiling, pour two tablesspoons of vegetables milk into beaten egg, mix well, add egg mixture into the milk to a boil, stir briefly over the fire
• Remove from the heat, stirring constanly. Vla, until quite, so do not be broken Bla

Note ::  Do not boil mixture over high heaf, Vla or pudding can rupture

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Ice Cream - Coconut Ice Cream

Collections-of - Coconut Ice Cream

Ingredients :

• 100 ml coconut water
• 700 ml freash milk
• pinkdye
• 1 tsp cornstarch, dissolved in a little water
• 3 eggs yolks beaten 
• 200 g young coconut meat, rake smooth
• 100 ml heavy cream

Cooking Method :

•  Mix the coconut water and milk. Stir well
• Give a few drops of pink coloring and stir well. Pick up over low heat while stirring until hot.
• Pour the cornstarch solution, strirring until thick and boiling.
• Take a little dough, stir the eggs yolks. Pour back into batter. Cook until boiling. Removed and stirr until the steam is lost and becomes warm.
•  Add a coconut cream and stir well. Pour into a container
•  Store in freezer until half frozen. removed and stir well.
• Store back in the reezer until frozen.
•  Pour in serving glasses

For 6 cups 

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Macaroni Schotel

Collection-of - Macaroni Schotel

Ingredients :

• 1packet (225 g) dried macaroni length
• 2 quarts water
• 1 tsp salt
• 2 tsp margarine
• 100 g onion, chooped
• 1 clove garlic, minced
• 50 g flourtsp ntmeg
• 500 ml fresh milk
• 1 tsp pepper powder
• 1/2 tsp nutmeg
• 1 tsp mustard paste
• 300 g beef canned corned beef
• 3 eggs, beaten
• 200 g Cheddar cheese, grated

Cooking Method

• Cut into of 5 cm slices macaroni. Boiled in a water and salt until soft. Removed and drain. Heat margarin until melted. Saute onion and garlic until wilted. Sprinkle flour, stirring until blended. Pour the milk, stirring until blended. Add pepper, nutmeg and mustard. Stirr well. Add the macaroni, corned beef and eggs. Stir until kental. Add somecheese and stir well. Lift. Prepare heat-resistant dish, polish margarine. Pour the macaroni mixturre, flaten. Sprinkle the Chedar cheese until blended. Bake in hot oven for 180 degree C for 30 mnutes until cooked and dry the surface. Pick Up.

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