Kwetiau

Kwetiau /Shahe fen

is a kind of white Tionghoa noodles made from rice. Can be fried or cooked with gravy. Shahefen is quite popular food in Indonesia, particularly in the areas of Jakarta and other places inhabited by people of many Sino.

Shahe fen is generally synonymous with ethnic Hokkien and Tiociu. In its spread in Indonesia, ethnic Hokkien and Tio ciu differ in presentation Shahe fen. Many ethnic Hokkien live in Sumatra Medan is famous for using Shahe fen baso fish, lapchiong (pork sausage), and duck eggs. While ethnic Tio ciu that many living in Borneo is famous for using Shahe fen Cattle and beef tripe offal like. In the development of new variants emerged, known as Flush Shahe fen.

This original appearance




fried Shahe fen



Material:

• 150 gr Shahe fen wet, brewed for a while.
• 2 pieces of sausage, sliced side
• 2 pairs of chicken liver, small slices
• Baby kailan enough, cut into pieces
• 1 tbsp oyster sauce
• 5 tablespoons soy sauce
• 2 tsp salt
• 1 teaspoon pepper to taste
• 1 tsp sugar

Spices:

• 3 spring onions, finely sliced
• 2 cloves garlic, crushed
• 1 stalk spring onion, cut into pieces.

How to make:

1. Red onion and saute until fragrant white.
2. Enter chicken liver and sausage, cook until done.
3. Enter the oyster sauce, scallions, salt, pepper and sugar and stir well.
4. Enter baby kailan, stirring until wilted.
5. Elsewhere, Shahe fen given soy sauce, mix well.
6. Shahe fen enter into the pan. Stir until blended.
7. Let stand briefly, then lift.
8. Serve warm.

Potato croquettes

Potato croquettes

special meal at Christmas time

wrapper

• 1 kg potatoes, peeled, steamed and then puree while hot
• 4 egg yolks
• ¼ kg of wheat flour
• 100 gr butter

Combine all above ingredients, mix well

Filling Material

• 500 g chicken breasts, boiled until cooked, small diced
• 250 g carrots, diced small
• 3 tsp green onion, thinly sliced
• Enough celery, thinly sliced

Seasoning blend

• 4 cloves of white bw
• ½ tsp pepper
• ¼ teaspoon nutmeg
• Salt and sugar to taste

1. Saute seasoning fine, enter the green onion, stir well wait wilted scallions sp
2. Add chicken pieces, stir well, and carrots
3. Give the water, cook carrots cooked hg
4. Last season salt, sugar and celery. Mix well, taste. Remove and drain

How to make

1. Take a potato dough, press to form a round, then tipiskan
2. Give about 1 teaspoon of the contents, then oval. Make a dough out hg
3. Fry over medium heat until golden brown
4. It could also stir-fried bread coated with flour: beat the egg whites out, dip

croquettes, lift coat with bread crumbs, then fried

Serundeng of coconut

Serundeng of coconut

Serundeng usually used to complement traditional dishes, almost all traditional food uses Serundeng as a complement
Serundeng generally made of coconut fried untill dry, with a particular technique this food can survive long time,
meat cooked with Serundeng will last longer than usual

Material:

• 100 gr grated dried coconut, in scar
• 3 sheets of orange leaves, chopped

Subtle seasoning:

• 1-2 red chillies
• 3 garlic cloves
• 1 tsp coriander
• 1 teaspoon salt
• 2 tsp sugar
• 1 tbsp ebi, toasted

How to make:

1. Mix the dried coconut with herbs and lime leaves finely.
2. Then roasted until cooked and quite dry.
3. Sprinkle on top of rice.