✔ 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 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

How To Fry Pork Cutlet

Pork cutlet dinner can be a quick, tasty and just right for entertaining guests. They tasted delicious by itself, but you can also cook it with a mixture of bread or with icing. Read more to learn how to fry the pork three ways.

A). Ingredients

1). Plain Fried Pork Chunks.

• 4 pieces of pork
• 1 tbsp butter
• Salt and pepper to taste
• Spices are not mandatory like pieces of onion powder, parsley, or peppers

2). Pork cutlet with a mixture of Bread

• 4 pieces of pork
• 1/2 cups (0.47 liters) flour
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 TSP paprika
• 1 egg
• 2 tbsp milk
• 3 tbsp vegetable oil

3). Honey Glazed Pork Cutlet

• 4 pieces of pork
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 tbsp honey

4). Pork cutlet with Kramer

• Pork cutlet
• 2 eggs
• 1 1/2 tbsp of milk
• Remain Kramer
• Salt and pepper to taste
• Oil

5). Pork cutlet with a mixture of Bread Doubles

• Pork Cutlet
• Flour, salt, and pepper to mix bread
• Italy bread crumbs or Heroes be Provence was added in fresh bread crumbs
• Parmesan Cheese
• 2 eggs

a. Plain Fried Pork Chunks

1. Start with a piece of fresh pork. Choose a piece of meat with or without bones. Boneless pieces tend to have less fat, but they're not too flavorful. Pieces with bones is cheaper and produces better flavor when cooked. 
2. Wash pork and pat dry with a clean.
3. Season the pork pieces. Sprinkle salt and pepper on 2 sides. Add seasonings such as garlic or paprika powder if you like. 
   
4. Heat the butter in a frying pan with medium-high temperature. Let the butter melt completely before proceeding. The wok has to be boiling and ready.
5. Put a piece of pork in a wok. Make sure nothing is stacked. No problem to fry two pieces in advance if your pan isn't enough to fry the four pieces at once.
6. Turning to the reverse side after 3-4 minutes. If the meat was thicker pieces, give it more time to mature.
7. Let the other side 3-4 Cook in minutes.
8. Removable pieces of pork from the Pan and place on a plate.

b. Pieces Of Meat With A Mixture Of Bread.

1. Wash and Pat the pork pieces to dry.
2. Beat in egg dye law. Put eggs and milk in a bowl and use a Shaker for his stirring tool.
3. Combine the flour coating. Put the flour, salt, pepper, and paprika in Bowl. Stir until it is evenly.
4. Heat the oil in a frying pan. Pour the oil in a frying pan and Preheat medium high heat.
5. Dip each Pork cutlet into egg mixture. Use pennant or your fingers to dip it into the Bowl so that the egg coating both sides of a piece of meat. 
6. Jerky right in the mix in the flour. Make sure all the sis as well.
7. Put a piece of pork in a wok.
8. Repeated the process with the other pieces.
9. Turn back the pieces of meat in a frying pan after 3-4 minutes.
10. Cook pieces of meat for 3-4 minutes. They will be ready when it's golden brown.
11. Remove from the Pan and serve. 

c. Pork Cutlet Layered Honey.

1. Wash and Pat the pork pieces to dry.
2. Season the pork pieces with salt and pepper.
3. Heat oil in a pan over medium high heat.
4. Put a piece of pork in the Pan and make sure do not accumulate to one another.
5. The first side Cook for 3-4 minutes.
6. Behind the piece of meat in a frying pan.
7. Lightly coat each piece of meat with a tablespoon of honey. 
8. Turning back the pieces after 3-4 minutes.
9. Remove the pieces of pork from the Pan and serve.

d. Pork chunks with Kraker

1. Wash the piece of pork. Pat dry with paper Cookbook.
2. Beat the eggs and milk in a bowl. 
3. In a separate bowl, combine remahan kraker, salt, and pepper. 
4. Heat oil in a pan over medium high heat.
5. Dip each pork chop in the egg mixture. Completely cover the pork chop on both sides.
6. Dip each piece of meat that's been dipped in an egg into the mix kraker. Make sure both sides as well. 
7. Place each piece of pork in a wok. 
8. Check Pork cutlet after 5 minutes. If already colored golden brown, turning to the next side. 
9. Wait until the other side golden brown before it was issued. Pieces of flesh are ready when they are golden brown in the flesh and not pink in it. 
10. Serve straight away. 

e. Pork cutlet with a mixture of Bread Doubles

1. Wash and Pat the pork pieces to dry.
2. Make a mixture of bread from flour, salt, and pepper.
• For the second layer, use Italian bread crumbs or add herbs like herbes de Provence in fresh bread crumbs.
• If you had grated Parmesan cheese available, add a second layer.
3. Beat two eggs at one time. Use the fork and place each cutlet in the egg mixture, then in mixture of flour, lightly coat it well. 
4. Returned dip chunks of meat in egg mixture, and balurkan on the second layer. This will create a thicker layer of crunchy and tasty to be consumed. Older children love it.
5. Cook in oil with temperature medium. Cook until lightly browned, approximately 3-4 minutes. Turn back the piece of meat to be cooked with additional 3 minutes until lightly browned.
6. Drain on paper oil to keep it warm.
   
   
7. Serve with homemade Apple sauce and potatoes. 

B). Tips

• Add a combination of half butter and half butter can prevent oil being burnt.
• Make sure you buy a good and fresh onions. Musty onions is not very well liked.
• Warning
• Don't feel that you are obliged to follow the advice of this recipe closely. Reliable chef know when flipping the meat, when adding seasoning. If you berpikit that extra seasoning can complement your dishes, then increase it! However, be sure not to complicate its cuisine; too many flavors of the cuisine can make redundant.

Nasi Uduk is an Indonesian style steamed rice dish originally from Jakarta, Indonesia's capital. The meal revolves around rice cooked in coconut milk and includes a pinwheel of various meat and vegetable accoutrements. It almost always served with fried chicken and boiled eggs.

Ingredients :

• 2 cup rice
• ½ cup thick coconut milk
• 2½ cup water
• 2 lemongrass, bruised and knotted
• 2 pandan leaves, washed and knotted
• 4 bay leaves
• 2 thin slices of ginger
• 2 thin slices of galangal
• 1 teaspoon coriander powder
• ⅛ teaspoon salt

Preparations :

1. Place all ingredients in a rice cooker pot and cook until ready.
2. Let rest for 10 minutes before opening the lid.
3. Remove the lemongrass, pandan, bay leaves, ginger, and galangal.
4. Stir with the rice cooker paddle.
5. It is traditional to shape the rice with a cone mold, but you can also just use a rice bowl to shape.

How To Pork Loin Roast

Pork crackling are not just another pronunciation to pig skin. This dish is a recipe that is commonly used in the United Kingdom and the countries of his Commonwealth, which focuses on crisp, savory, and fatty skin on top of the pork roast. You may need to try cook it a few times to get the best results, but the results will surely satisfy everyone who likes meat dishes.

A) Prepare Pork.

1. Buy a Pork cutlet sate a (the meat specifically for baking), it is part of the stomach or shoulders. This recipe can only be prepared using meat that has a thick enough layer of fat on the top. Some cooks insist that part of the stomach or shoulders, a two-part piece on the fatty pork, will produce the best crispy roasted pork dishes. 
2. If you buy frozen meat, eliminate existingclot found in meat by way of putting it in the refrigerator for 12 to 36 hours. After that, remove the meat from the refrigerator and place it on top of the toaster receptacle with the fatty skin facing upwards. 
3. Make a thin incision at the fatty skin using a small knife. You need to make an incision in the form of parallel lines are about one finger to make sure the skin oily mature during the cooking process. Make sure you're not slashing too deeply to penetrate the fat part. 
• Make incisions in the form of a straight line from top to bottom, with the meat lengthwise position sideways in front of you.
4. Make ties surrounding the meat lengthwise with a distance of each bond is 5 to 15 cm using threads. Tie the meat is important, especially if the meat stuffing is given or if the meat is cut with different sizes.
5. Consider grave pork rinds with salt beforehand. Some cooks recommend salting the pieces the flesh beforehand and put it back into the fridge for a few hours. Then, remove from refrigerator and continue with these oil and salt on the skin of a pig for a second time. 
• Drain the meat by way of plumping the surface using kitchen paper towels before applying the oil. The remains of the water contained in the flesh is not mixed with oil.

B) Pork Flavor.

1. Preheat the oven at a temperature of 230 first degree Celsius es. 
2. Pour a couple of tablespoons. Olive oil or vegetable oil into a small bowl. Dip the brush into oil and apply a lot of the oil evenly on surface of the skin of a pig, make sure also to rub it on the sidelines of the incision.
3. Sprinkle surface of the skin of the pork with salt, Cook immediately after that, the pork rinds.

C) Cooking Pork Roast Crisp.

1. Crispiest a roasting container contains piece of pork into the heated oven. Turn on the light on the oven so you can keep an eye on the skin of ripe oily without the need to open the door of the oven.
2. Bake for about 45 minutes. Lower the temperature of the oven when you see his pig skin is bubbly and starts rattling. 
3. Lower the temperature to 200 degrees Celsius. Returnroast pork for about 1 hour. You can calculate the cooking time with the calculation of 25 minutes per 450 g pork.
4. Check the temperature of the inside of the meat using a meat thermometer is special. Remove the container from the oven temperature when roasting the flesh has reached 68 degrees Celsius.
5. Note the crisp pork skin at the top of the pork roast. If the skin is not crisp, Roast back on the temperature 230 degrees Celsius. Remove from the grill after his skin was crisp. 
6. Crispy roasted pork letting stand for 10 minutes in the bundle in aluminum foil before you cut it. Make sure there are pig skin crisps on the top of each amply cut. 

Tips

• There are many other ways to make the skin more crispy roasted pork again. You can dry the surface of the pork rinds until completely dry. You can also try smearing surface of the skin to roast pork that has been cooked with the rest of the oil in the container of the toaster, and baking it again with a lower temperature for a few minutes.

The things you need

• Pork satean
• Small knife (knife)
• Yarn
• Toaster receptacle
• Oven
• Salt
• Oil
• Brush for greasing
• Kitchen wipes
• Kitchen knife (to cut)
• Special meat thermometer
• Aluminum foil
  
  

How to Cook Hot Dogs?

Have you ever craved a delicious hot dog, but are lazy to bake it? Look down to Step 1 for instructions on how to make delicious boiled hot dogs and finish in just a few minutes.

Seasoning Ingredient

1. Hot dog (as many as you want)
2. Water
3. Bread hot dog (according to a number of hot dogs)
4. Spices on hot dogs such as chili and cheese, onions, mustard, tomato sauce, thick spices (relish) etc…

How to Make It

1.  Pour watered into a medium-sized pan until it's about half full.
2. Add as many hot dogs as you want to the pan. Turn on the fire to high temperatures.
• Wait for 5-10 minutes. This is the time needed for boiling waters.
• To ensure the right amount, you can boil the water first before entering the hot dog; This is up to you.
3. Leave the hot dog fat and ready to eat. Allow about three minutes for a hot dog that is less crunchy and moister, or 6 minutes for a more savory hot dog — this only applies to hot dogs “with skin”; “skinless” hot dogs will not be crispy except when fried, baked, or cooked dry or oily. The time needed depends on the hot dog brand.
4. Heat bread if necessary. This can be done in many ways, but the most popular and flavorful way is to bake bread on a hot dog (using a level shelf), or “burn” the bread in a hot skillet with butter.
5. Remove the hot dog from boiling water. Use a clamp to remove it.
6. Put a runny hot dog into the bread.
7. Add the toppings you like, such as sauerkraut, thick spices, chili, cheese, onions, tomato sauce, and/or mustard. Release your creation here!
8. Finished. Sit down and enjoy the hot sausage that definitely invites your taste. MMM ... fat! ;)

Tips

1. Hot dogs are usually burned or roasted to taste the real hot dogs, but this is only a favorite problem.
2. If you don't have time to boil a hot dog, you can use a microwave. Cut the hot dog with as fork or knife and put it in the microwave for 30 seconds. This applies to a maximum of four hot dogs; add 20 seconds for each additional hot dog.
3. Heating bread will make it softer and harder to split, this can mess up your recipe.
4. To prevent the bread from getting wet, dry the hot dog with a paper towel before putting it on the bread.
5. Stick a hot dog with a fork before putting it in the water. Heat to boiling. After boiling the hot dog, remove it and finish it! Add delicious spices as you like! Enjoy!

Warning

1. Carefully use improper equipment when removing hot dogs from boiling water. Hot dogs that fall back into boiling water can splash and cause burns. Use a clamp with a sturdy grip.
2. Certain brands of hot dogs if boiled can “erupt” and leak the contents out. This type of hot dog must be heated to water until it is almost (but not) boiling.
3. Be sure not to pour too much water into the pan, otherwise water can overflow when boiling.

Things You Need

1. Medium sized pan.
2. Stove
3. Clamp
4. Plate
5. Hot dog,
6. Hot dog bread

Good luck, hopefully useful ...