SPECIFIC THAI SOUP

Materials:

1 coconut then cut up side for fill food

1 tea spoon namprik sauce (chili oil special from Thailand)*

1 clove garlic then mince

1 pc tomato then slice

50 gram carrot then slice

1 pc celery stem then slice

1 pc fragrant grass stem then slice

3 sliced young coconut meat

5 pc removed peels shrimps then slice

1 pc removed peels squid then slice

100 gram chicken meat then slice

1 liter chicken meat tea

Salt

Pepper

How to make:

1. boil all materials except cut up coconut with chicken meat tea.
2. apply salt and pepper then boil until boiled
3. turn of the fire then wait 5 minutes
4. fill to cut up coconut and steam until the coconut got enough heat
5. serve with the soup fill in coconut and apply to bowl as your appetite.

*.)see sauce recipe

For 2 portion.

SEAFOOD CLEAR SOUP

Materials:

1 liter fish meat tea

10 medium shrimps then remove peels

100 gr mushroom then cut

2 squids then remove peels and ring cut

2 spoons lemon juice

½ spoon chili flour

Salt

Pepper

How to make:

1. heat fish meat tea
2. apply all materials
3. apply salt and pepper then cook until cooked and done.

For 2 portion.

OXTAIL SOUP

Materials:

½ kg new zealand’s oxtail then cut to circle

1 pc carrot then slice

1 pc potato then slice

1 pc tomato then slice

1 pc onion leaf then slice

4 pc celery stem then slice

4 cloves garlic then mince

Spices:

½ finger cinnamon

4 pc nut meg flower

2 pc clove flowers

¼ tea spoon nut meg flour

Salt

pepper

How to make:

1. boil the tail until half cooked then pick up and darin the water.
2. boil the tail with carrot, potato and spices.
3. apply tomato, onion leaf and celery stem then boil until cooked.

For 2 portion.

NAMPRIK SAUCE

Materials:

2 spoons grinded red chili

5 spoon palm oil

How to make:

1. stir-fry the chili with palm oil then pick up the chili
2. use the fried oil (this oil as same with namprik sauce)

MESIR MEAT SOUP

Materials:

½ kg steam goat meat then slice

2 pc potato

2 pc tomato

50 gram fried soy bean

4 cloves garlic then slice

100 gr Bombay onion (big onion) then slice

½ spoon chicken broth flour

1 ½ chicken meat tea

1 spoon MSG

Salt

Pepper

How to make:

1. stir-fry garlic and Bombay onion
2. steam with chicken meat tea, meat, potato, tomato and soy bean
3. apply chicken broth flour, MSG, salt and pepper
4. turn down fire and wait until the potato cooked and done.

For 5 portion

MBOK BEREK FRIED CHICKEN

Materials:

1 chicken cut to 4 pieces

1000 cc coconut milk

½ grain grated coconut

Oil for fry

Spices:

1 finger joint ginger root

4 sheets salam leaf

2 fragrant grass stem

Spices need to pound:

10 grains candle nut

4 cloves garlic

1 tea spoon coriander

Salt

For crackers:

2 spoons rice powder

1 tea spoon sago flour

Oil for fry

How to make:

1. mix chicken with all spices then apply coconut milk and grated coconut then cook until cooked.
2. make crackers: take 500 cc no 1 waters then mix with sago flour and rice powder then fry.
3. fry cooked chicken until color change to half brown and done.
4. serve with crackers, fresh vegetables and sauce*.

*.)see sauce recipe.

KALASAN FRIED CHICKEN

Materials:

1 Chicken cut to 8 pieces

250 cc coconut water

100 cc coconut milk

Oil for fry

Spices:

5 spoons sweety soy sauce

1 spoon red palm sugar

4 sheets salam leaf

Spices need to pound:

1 spoon coriander

½ tea spoon caraway

4 grains shallots

3 cloves garlic

5 grains candle nut

How to make:

1. mix the chicken with all spices, coconut milk and coconut water. Boil until half dry then pick up and wait 25 minutes.
2. heat oil then fry the chicken until color change to half brown.
3. serve with sauce*.

*.)see sauce recipe

HAINAN CHICKEN RICE

Materials:

For rice:

3 spoons palm oil

1 spoon sesame oil

4 cloves garlic then mince

1 liter water

1 ½ tea spoon salt

½ spoon pepper

500 gram hulled rice then wash and drain out water

For Chicken:

3 spoons palm oil

1 spoon sesame oil

2 cloves garlic then crack

3 cm ginger then crack

900 gram chicken meat then cut to 6 piece

1 onion leaf stem then mince

1 ½ liter water

How to make:

For Rice:

1. heat palm oil and sesame oil then stir-fry minced garlic until smell good
2. apply water and steam until boiled
3. apply hulled rice then cook until run out water and pick up
4. steam the rice until 30 minutes.

For Chicken:

1. heat palm oil and sesame oil then stir-fry garlic until smell good
2. apply chicken meat, ginger, salt, pepper and onion stem then cook until the meat soft and pick up.

Serve the rice with chicken, sliced cucumber, sauce and salty soy sauce.

EGGY FRIED CHICKEN

Materials:

1 chicken

Water

Oil for fry

Materials need to mix:

3 spoons rice powder

1 egg

150 cc water

Spices:

1 fragrant grass stem then crack

1 finger joint ginger roots then crack

1 finger joint ginger then crack

Spices need to pound:

6 cloves garlic

6 grains shallots

5 grains candle nut

1 tea spoon coriander

How to make:

1. mix the chicken with spices and water then cook until the meat soft and pick up, wait 15 minutes.
2. fry the chicken until cooked and color change to half brown then pick up.
3. Take no 1 cooked water and apply with mixed materials then fry until color change to half brown and spread on the fried chicken.
4. serve with sauce*.

*.)see sauce recipe

CREAM ASPARAGUS

Materials:

100 gram asparagus then blend

100 gram asparagus then slice

50 cc fresh cream

300 cc chicken meat tea

25 gram wheat flour

2 spoons liquid butter

¼ tea spoons nut meg flour

Salt

Pepper

How to make:

1. mix the wheat flour with liquid butter, then cook with chicken meat tea.
2. apply nut meg flour, salt and pepper then stir.
3. apply blended asparagus and fresh cream.
4. turn down the heat and stir a while and pour to bowl that has been fill with cut asparagus and done.

For 2 portion.

CHOW FAN SEZHUAN STYLE

Materials:

1 plate cooked rice

1 clove garlic then pound

1 pc red chili without seed then steam and pound

100 gram chicken meat then slice

5 pc removed peels shrimps then slice

1 pc onion leaf stem then slice

1 pc red chili without seed then slice

½ tea spoon dried shrimps

½ tea spoon superior ketchup

½ tea spoon sun ketchup

½ tea spoon rice wine

Salt

Pepper

How to make:

1. heat 2 spoon palm oil. Stir-fry garlic and pounded red chili.
2. apply chicken meat, shrimps, onion stem,sliced red chili and dried shrimps then stir.
3. apply ketchup, salt and pepper then stir.
4. apply cooked rice then stir a while and done.
5. serve when warm.

For 2 portion.

CHICKEN SOUP KUDUS STYLE

Materials:

2 cloves garlic then mince

2 cloves garlic then slice

½ liter chicken meat tea

2 spoons sweety soy sauce

1 tea spoon lemon juice

50 gram bean sprouts then clean

2 celery stem then slice

200 gram steam chicken meat then slice

Salt

Pepper

How to make:

1. heat the chicken meat tea
2. apply minced garlic, sweety soy sauce, salt and pepper then wait a while
3. apply chicken meat, sliced garlic, bean sprouts and celery stem
4. apply lemon juice and done.

For 2 portion.

BETAWI FRIED CHICKEN

Materials:

1 Chicken cut to 4 Piece

Oil for fry

Spices:

1 fragrant grass stem then crack

2 sheets salam leaf

1 spoon tamarind juice

Spices need to pound:

1 spoon coriander

10 grains caraway

3 cloves garlic

10 grains shallots

3 finger joint curcuma

1 tea spoon salt

1 spoon coconut red sugar

For nut sauce materials:

2 pc red chili

5 pc small chili

100 gram fried peanut

1 tea spoon sugar

½ tea spoon salt

2 cloves garlic

Water

2 grains citrus orange

How to make:

1. mix chicken with all spices then cook with a little water until the meat soft and run out water. Pick up.
2. heat oil then fry the chicken until color change to half brown. Pick up.
3. make nut sauce: combine all nut sauce materials and mix.
4. serve the fried chicken with nut sauce.

ANGCHOW CHICKEN SOUP

Materials:

1 chicken cut to small piece

2 cloves garlic then crack

50 gram red sticky rice then pound

1 liter chicken meat tea

2 spoon Chinese rice wine

Salt

Pepper

How to make:

1. steam chicken meat about 5 minutes and drain the water
2. apply clean water then steam chicken meat with garlic, red sticky rice, chicken meat tea and Chinese rice wine.
3. apply salt and pepper
4. turn down the fire and let it boil until the chicken cooked.

For 3 portion

TOMATO SAUCE

Materials:

100 gram red chili ( boiled)

5 grains shallots

2 cloves garlic

3 pc tomatoes

1 tea spoon dried small shrimps

Salt

2 tea spoon liquid red palm sugar

1 tea spoon sweety soy sauce

How to make:

1. combine all materials except red palm sugar and sweety soy sauce then crush to small particles

2. cook with 2 spoons of palm oil until smell good then turn down fire

3. put liquid red palm sugar and sweety soy sauce than cook until cooked and done.

BAJAK SAUCE

Materials:

50 gram of red chili (boiled)

4 grains of shallots

2 cloves of garlic

1 pc tomato (boiled)

1 tea spoon of candle nut

1 tea spoon of salt

1 tea spoon of red palm sugar

50 gram dried small shrimps (pounded)

1 pc stem of fragrant grass

How to make:

1. combine all materials then pound it to small particles

2. cook with a little palm oil until smell good

3. turn down the fire than cook untill the color of chili change and done.

SUKABUMI FRIED CHICKEN

Materials:

1 Chicken cut to 10 pieces

Oil for fry

Spices:

3 sheets small aromatic lemon

2 spoon tamarind juice

1 spoon salt

½ spoon sugar

1 joint finger ginger root

Spices need to pound:

8 grains shallots

3 cloves garlic

2 finger joint curcuma

1 tea spoon coriander

How to make:

1. Combine the chicken with all spices then cook until the meat soft.
2. heat the oil then fry the chicken until color change to brown and done.
3. serve with fresh vegetables and sauce*.

*.)see sauce recipe.

SPICY FRIED CHICKEN

Materials:

1 Chicken cut to 10 pieces

250 cc coconut water

Oil for fry

Spices:

2 sheets lemon leaf

2 sheets salam leaf

2 finger joint ginger root then crack

3 spoon sweety soy sauce

2 spoon tomato sauce

1 spoon chili sauce

Salt

Spices need to pound:

3 pc red chili

4 grains shallots

3 cloves garlic

1 tea spoon coriander

3 grains candle nut

How to make:

1. combine the chicken meat with all spices and coconut water then cook until the meat soft. Pick up and wait 15 minutes.
2. fry the chicken until color change to half brown and done.
3. serve with fresh vegetables and sauce*.

*.)see sauce recipe.

“SPICED AND FRIED CHUNKS OF BEEF” FRIED CHICKEN

Materials:

1 Chicken cut to 8 pieces

750 cc coconut water

Oil for fry

Spices need to pound:

3 cloves garlic

5 grains shallots

½ spoon coriander

½ tea spoon java palm sugar

½ tea spoon tamarind

1 tea spoon salt

How to make:

1. heat 2 spoon oil and apply all pounded Spices then sautir-fry until smell good, then apply the chicken meat and mix until color changed.
2. apply coconut water and cook until the meat soft and all spices have already absorb.
3. fry until color change to half brown and done.
4. serve with sauce*.

*.) see sauce recipe.

RUJAK SPICY FRIED CHICKEN

Materials:

1 chicken cut to 8 pieces

1 fragrant grass stem then crack

1 finger joint ginger root then crack

2 sheets salam leaf

50 cc coconut milk

Oil for fry

Spices need to pound:

8 grains shallots

5 cloves garlic

8 grains candle nut

3 spoon grinded chili

1 finger joint curcuma

1 tea spoon java palm sugar

1 tea spoon salt

½ tea spoon tamarind.

How to make:

1. put 2 spoon oil then stir-fry all pounded spices then apply the chicken and all materials with a little water and cook until cooked.
2. fry the chicken until cooked and done.

PRESTO FRIED CHICKEN

Materials:

1 chicken cut to 4 pieces

1 spoon lemon juice

100 cc coconut water

Oil for fry

Spices:

1 finger joint ginger root then crack

3 sheets salam leaf

3 fragrant grass stem

Spices need to pound:

6 cloves garlic

10 grains candle nut

1 spoon salt

1 finger joint curcuma

How to make:

1. wash the chicken meat then spread with lemon juice and wait 15 minutes.
2. mix the chicken with all spices.
3. cook a while in one wok then stir at same time.
4. move the chicken meat to presto pan then cook about 10 minutes.
5. fry the chicken until color change to half brown and done.
6. serve with sauce*.

*.)see sauce recipe.

CANDLE NUT FRIED CHICKEN

Materials:

1 Chicken cut to 10 pieces

Oil for fry

Spices:

1 spoon juice lemon

1 fragrant grass stem

2 salam leaf

1 finger joint ginger root

Spices need to pound:

5 cloves garlic

5 grains shallots

10 grains candle nut

1 spoon coriander

How to make:

1. combine the chicken meat with all spices and materials then mix and wait 15 minutes
2. heat the oil then fry the chicken meat until color change to yellow brown and done.
3. serve with sauce.

*.) see sauce recipe.

MUDA MUDI FRIEND CHICKEN

Materials:

1 single chicken cut to 8 pieces

1 pc Lemon juice

Some oil for fry

Spices:

1 finger joint tamarind then dissolve with a little water

Spices need to pound:

1 spoon of coriander

5 cloves of garlic

20 gram of palm sugar

How to Make:

1. wash chicken meat with lemon juice than leave it without water

2. combine chicken meat with all material and spices then wait 30 minutes

3. fry chicken until cooked

4. serve it with fresh vegetables and sauce*

*.) see sauce recipe

KLATEN FRIED CHICKEN

Materials:

1 chicken cut to 8 pieces

250 cc coconut water

100 cc coconut milk

Oil for fry

Spices:

5 spoon sweety soya sauce

1 spoon red palm sugar

4 sheets salam leaf

Spices need to pound:

1 spoon coriander

½ tea spoon caraway seed

4 grains shallots

4 cloves garlic

6 grains candle nut

How to make:

1. heat 2 spoon oil then stir-fry all pounded spices until smell good
2. apply chicken with all spices and materials then cook until dry and pick up then wait 15minutes.
3. heat oil then fry chicken meat until color change to half brown and done.
4. serve with sauce*.

*.)see sauce recipe.

GRATED COCONUT FRIED CHICKEN

Materials:

1 chicken cut to 10 pieces

200 cc water

100 cc coconut milk

100 gram grated coconut

Spices:

2 sheet salam leaf

2 fragrant grass stem

1 spoon tamarind juice

Spices need to pound:

5 grains shallots

3 cloves garlics

2 joint finger ginger

1 tea spoon coriander

3 grains candle nut

1½ tea spoon salt

How to make:

1. combine the chicken meat with all spices then apply coconut milk and water then cook until the meat soft.
2. apply grated coconut then take away with the meat.
3. fry the meat with grated coconut until cooked and done.
4. serve with fried coconut and sauce*.

*.)see sauce recipe.

GINGER ROOT FRIED CHICKEN

Materials:

1 Chicken meat cut to 10 pieces

1 lemon juice

500 gram grated ginger root

Water

Spices need to pound:

1 finger joint ginger

1 finger joint curcuma

2 spoon coriander

8 grains shallots

3 cloves garlic

Salt

How to Make:

1. Wash the chicken meat then apply the lemon juice on it and wait 15 minutes
2. combine the meat with pounded Spices and ginger root
3. apply enough water then cook until half dry, take away and wait 10 minutes
4. fry the chicken with all materials until the color change to brown and done.
5. serve with fresh vegetables and sauce*

*.) see sauce recipe

COCONUT MILK FRIED CHICKEN

Materials:

1 Chicken cut to 4 pieces

500 cc coconut milk

Oil for fry

Spices:

1 pc fragrant grass stem then crack

2 finger joint ginger root then crack

2 sheets salam leaf

1 tea spoon salt

1 tea spoon palm sugar

Spices need to pound:

8 grains shallots

4 cloves garlic

5 grains candle nut

1 spoon coriander

¼ tea spoon caraway seed

How to Make:

1. heat 2 spoons oil then sautir-fry all spices until smell good and apply the chicken meat then mix it
2. apply the coconut milk and cook the meat until milk dry.
3. fry the meat until the color change to brown and done.
4. serve with fresh vegetables and sauce*.

*.) see sauce recipe

BALI SPICY FRIED CHICKEN

Materials:

1 chicken cut to 4 pieces

Oil for fry

Spices need to pound:

4 cloves garlic

1 finger joint curcuma

1 tea spoon coriander

For chicken sauce spices need to pound:

5 pc red chili

5 grains shallots

2 cloves garlic

½ tea spoon condiment made from pounded and fermented shrimp or small fish.

Salt

How to make:

1. cook the chicken with all pounded spices then stir at same time until the meat soft then pick up.
2. heat oil then fry chicken meat until color change to half brown and pick up
3. make chicken sauce: heat 2 spoon oil then stir-fry all chicken sauce spices until smell good.
4. mix fried chicken with chicken sauce and done.