present the recipe for chives on the chives, to complement your lunch menu.
Wednesday, April 10, 2019
Don't forget to present the recipe for chives on the chives, to complement your lunch menu.
This complementary menu uses the lung as its main ingredient.
Come on, present an exciting complement with this recipe Lung Crisps Chips.
Material that is needed is among others
500 grams of lungs, freeze in the freezer,
1 tablespoon of tamarind water, from 1/2 teaspoon tamarind dissolved with 2 tablespoons of water
1 teaspoon of salt
800 ml of oil, for frying
Ground spices:
4 candlenut, roasted
6 cloves of garlic
1 tablespoon of coriander
4 cm kencur
1 1/2 teaspoon salt
1/2 teaspoon granulated sugar
Flour Material:
75 grams of sago flour
100 grams of medium protein flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon of chicken stock
3 chives, finely sliced
250 ml coconut milk, from 1/4 btr coconut
1. Lubricate the lungs that have been thinly sliced with tamarind water and salt. Let stand 30 minutes until it sinks in.
2. Oven with a low flame at a temperature of 150 degrees Celsius 40 minutes to dry while turning occasionally. Cool it down.
3. Mix the spices, sago flour, flour, baking powder, salt, chicken stock, and chives. Stir well. Pour coconut milk. Stir well.
4. Dip the lungs in the flour mixture.
5. Fry in oil that has been heated over low heat until dry and crispy.
This complementary menu uses the lung as its main ingredient.
Come on, present an exciting complement with this recipe Lung Crisps Chips.
Material that is needed is among others
500 grams of lungs, freeze in the freezer,
1 tablespoon of tamarind water, from 1/2 teaspoon tamarind dissolved with 2 tablespoons of water
1 teaspoon of salt
800 ml of oil, for frying
Ground spices:
4 candlenut, roasted
6 cloves of garlic
1 tablespoon of coriander
4 cm kencur
1 1/2 teaspoon salt
1/2 teaspoon granulated sugar
Flour Material:
75 grams of sago flour
100 grams of medium protein flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon of chicken stock
3 chives, finely sliced
250 ml coconut milk, from 1/4 btr coconut
1. Lubricate the lungs that have been thinly sliced with tamarind water and salt. Let stand 30 minutes until it sinks in.
2. Oven with a low flame at a temperature of 150 degrees Celsius 40 minutes to dry while turning occasionally. Cool it down.
3. Mix the spices, sago flour, flour, baking powder, salt, chicken stock, and chives. Stir well. Pour coconut milk. Stir well.
4. Dip the lungs in the flour mixture.
5. Fry in oil that has been heated over low heat until dry and crispy.