Healthy Food & Snacks

Ingredients:

* 500 gr large Crab
* 500 ml of coconut water 1 / 2 grain Coconut
* 2 eggs Eggplant
* 1 bunch long beans (optional)
* 1 piece Cabbage
* 3 chopped shallot and fried
* 2 cloves Garlic

Seasonings:

* 2 red chilli seeds
* 1 point Pecan
* Slightly Sour
* 1 / 2 tsp Coriander
* Pepper
* 1 vertebra Kunir
* 1 vertebra Ginger
* 1 vertebra Laos
* Salt to taste
* Seasonings to taste Chicken flavor
* 1 stalk Sere
* 2 bay leaves.

Directions:

1. Saute onion and garlic until yellow, then enter the ingredients that have been mashed, stir well.
2. Enter the crabs to exit the water.
3. Pour coconut milk into a stir, cook until thickened coconut milk / boiling.
4. Enter the long beans and eggplant pieces and cook until cooked.
5. Finally enter the vegetable cabbage and stir well.
6. Remove and serve.

Classification
Cuisine: Indonesian
The basic ingredients: Vegetables – Eggs
Processing: Saute
Publisher: ShinyLien
Source: ShinyLien

Material
200 grams of green beans
50 grams of chicken meat
2 cloves garlic
1 piece of chicken egg
2 tablespoons vegetable oil
1 ½ teaspoons salt
½ teaspoon seasonings
3 tablespoons water

Processing mode
1 Clean the end of the beans, wash, comb or cut according to your tastes. Set aside.
2 Clean, wash, finely chopped chicken meat. Enter in a bowl, mix with water. Stir well. Set aside.
3 Clean, peel, wash, grinding garlic. Set aside.
4 Break the eggs into a glass. Set aside.
5 Heat the vegetable oil in a frying pan, put the garlic and saute until fragrant.
6 Put the chicken, stir until cooked.
7 Insert the refried beans, stir-fry until cooked.
8 Put the salt, seasonings, stir well.
9 Add the eggs, stir until cooked. Lift.
10 Serve warm.

Note
Servings for 3 people.
not too hard to cook it anyway, just sauteed it. Buff fit to make your vegetable dishes.

For 4 Portion

Ingredients:

320g chicken thigh fillet. Slice long

1 clove garlic

¼ tsp. salt

1/8 tsp. pepper powder

½ tsp. lime squeeze

200ml cool water for dip

Oil from pan

Lining Ingredients (sift well):

50g corn meal

½ tsp. chili powder

½ tsp. chicken stock powder

1/8 tsp. salt

¼ tsp. pepper powder

Sauce Ingredients:

250ml water

100g palm sugar

½ tsp. salt

1 red chili. Chop hard.

1 tsp. fish ketchup

2 Tbsp. tamarind water and 50ml water. Dissolve.

2 tsp. corn meal and 2 tsp. water. Dissolve.

Cooking Instruction:

1. Bedraggle the chicken thigh fillet with garlic, salt, pepper powder, and lime squeeze.
2. Topple the chicken thigh fillet onto the lining ingredients until covered. Dip into cool water. Repeat toppling the fillet onto the lining ingredients.
3. Fry in the heated oil with medium fire until crisp.
4. To make sauce: Boil water, palm sugar, and salt until the sugar dissolved. Remove from heat and strain.
5. Repeat boiling with red chili until smell up. Add fish ketchup and tamarind water. Cook until boiled up and finish.
6. Thicken with corn meal solution. Cook until boiled.
7. Serve fillet with sauce.