✔ Ingredients

• 6 round green eggplants
• 1 different salted fish
• 2 bay leaves
• 2 cm galangal
• to taste sweet soy sauce,
• little salt

✔ Seasoning slices:

• 6 red onion cloves
• 4 cloves garlic
• 5 large green chilies
• 10 red cayenne pepper
• 1 tomato

✔ Preparations

1. Wash the eggplant, then cut it in half 6. Soak it briefly in the water.
2. Wash the fish then fry, take part of the meat then be shredded.
3. Saute the onion duo until it's half wilted, then add all the chili, salads and galangal, stir-fry until fragrant.
4. Then add the eggplant, anchovies, tomatoes, and sweet soy sauce to taste then give a little of water (give the salt a little, then correct the taste if you can add less) then cook until cooked .
5. Don't forget the taste correction ... When it's right, turn off the fire.
6. Serve with a warm rice.

THE BEST BURGER IN LONDON DOUBLE CHEESE BURGER GRILL

Watch the video, the burger making recipe

May be useful....

The kids really like the mayonnaise resoles ... after coming home from work I immediately take action because all the ingredients have been there.

When I was under the kids screaming from above ... we made cake again? I answered again for their mayonnaise rise and answered yes ... fun ...

Happy right, if kids like our food ... let's see the recipe ... it's flexible, it's not easy to tear from the chest to dry.

Ingredients

1. 350 grams of flour triangles
2. 50 grams of cornstarch / tapioca / sago
3. 1 tsp broth (me totole)
4. 1 tablespoon salt
5. 1 large UK egg
6. 850-900 ml of plain water + 50 grams of milk powder
7. 5 tablespoons of cooking oil

Fill Ingredients

1. 4 pieces of split boiled eggs 8
2. 8 smoke beef boiled briefly then cut
3. 100 grams of mozzarella / cheddar cheese cut into length
4. 250 grams of mayonnaise + 2sdm of condensed milk + 1sdm of chili sauce
5. If you want spicy, you can add the sauce. Stir well.

Coating Ingredients

1. 3 item egg / white egg shake off give a little salt
2. 100 grams of flour
3. 200 grams of pair flour (I blender it briefly so it's smooth)

Preparations

• Stir all ingredients together except cooking oil, stir until smooth and strain so that no dough is crushed.
• Put the cooking oil mix well, the mixture will look slippery and not thick, you can add thick water a little.
• Make the omelets in a non-stick pan (I use UK 20 cm), wait until the dough is dry, lift it, set it aside ... apply it until it runs out or while on top of the pan you can fill it directly.
• After finishing filling, spread the flour one by one. Then dip it into the last egg whisk into the panir flour. Keep it in the refrigerator 1 hour ... it can be immediately fried with a hot fire oil for a while, then remove the drain.
• American resoles are ready to be enjoyed ... I make provision for children 1 person 2 couple

Cold soy milk noodle soup (Kongguksu) is great for the summer: it’s a dish of thin wheat flour noodles in a cold, creamy, nutty and refreshing soy milk broth. 

I first shared my kongguksu recipe on my website nine years ago! I’m always experimenting and testing in my kitchen to make more delicious version of my recipes, so now it’s time to share this new version. The real secret to this recipe is in making nice smooth soy milk. A powerful blender is useful or you can just keep grinding the beans until you have smooth milk.

Let’s make such a simple, quick, nutritious, and delicious kongguksu and enjoy our summer!

Ingredients (2 servings)

• ½ cup dried soy beans (90 grams), washed and soaked in cold water for overnight
• 2 tablespoons toasted sesame seeds
• 2 tablespoons pine nuts
• 8 (0.24 l) ounces someone (thin wheat flour noodles)
• 1½ teaspoons salt
• 1 hard-boiled egg, shelled and cut into 8 equal pieces
• ½ cup cucumber matchsticks
• 1 small tomato, sliced
• 10 to 12 ice cubes, optional
• Soaked soy beans

Directions

Make the soy milk

1. Strain the beans and add them to a heavy pot with 2 cups (0.47 liters) of water. Cook for 15 minutes over medium high heat, uncovered. Then cover and simmer for another 5 minutes over low heat.
2. Remove from the heat. Uncover, stir, and let them cool down for 10 minutes.
3. Transfer the beans and the water from cooking them (about ½ cup) to a blender. Add 3 cups (0.71 liters) of cold water, the pine nuts, and the sesame seeds.
4. Blend at high-speed for 1 to 2 minutes, until everything is smooth and creamy. It may take longer depending on the power of your blenders.
5. Transfer the soy milk to an airtight container or glass jar and refrigerate for up to 24 hours until you’re ready to make kongguksu.

Cook the noodles

1. Bring a large pot of water to a boil over medium high heat.
2. Add the noodles and stir them with a wooden spoon, so they don’t stick together. Cook for 2 to 3 minutes. If it boils over, stir and crack the lid.
3. Taste a sample to see if the noodles are cooked. You can use chopsticks or tongs. There shouldn’t be anything hard in the noodles when you chew them. If there is, cook them longer. If they are done, remove from the heat.
4. Transfer the noodles to a large strainer and rinse them in cold running water. Gently rub the noodles between your palms and in the strainer until they are cold and not slippery. Divide the noodles into 2 equal portions and gently squeeze excess water from each portion and put them into 2 large shallow bowls.

Put it together

1. Bring the soy milk from the refrigerator. Add the salt and stir it in well with a wooden spoon. You can add more or less salt depending on your taste.
2. Pour the soy milk on top of the noodles in each bowl. Place cucumber, egg, tomato pieces on top of the noodles. Add some ice cubes if you use. Serve right away with kimchi and a few more side dishes.

Also Romanized as: Kong-guksu, kong guk su, konggooksoo, kong gook soo, kong gooksoo, kong-gook-soo, kong guksu

Made with: cucumber, dried soybeans, egg, ice cubes, pine nuts, salt, sesame seeds, thin noodles, tomato, water,