INGREDIENTS
- 4 pcs of Red Snapper
- 1 tsp of ginger paste
- 1 tsp of black paper – pound
- 3 pcs of cadammon
- 2 anise star
- 1 stick of cinnamon
- 2 clove of garlic and 5 shallot – pound to make paste
- salt and white pepper for taste
- for garnishing, fried shallots, chinese parsley and onion spring
METHOD
- heat some oil, then fry cinnamon,anise star, cadammon then follow by onion+garlic+black pepper.
- once brown, add in water
- once boiled, add in fish
- cook for 10 minute, taste with salt and paper
- ready to serve.
- garnish with fried shallots, chinese parsley and onion spring.
INGREDIENTS
- 1 salmon fillet (500 – 600 gr)
- 1 liters water
- 2 white potatoes
- 1 onions
- 250 cream
- 1 – 2 tsp salt
- 1/2 tsp of ground black paper
- 3 tbs shredded dill
- 50 gr butter
METHOD
- Peel and cube the potatoes.
- Cut each onion into 4 pieces.
- Pour water into a saucepan and add the salt, peppers, onions and cubed potatoes.
- Bring to a boil and allow to simmer at a low heat for approximately 15 minutes.
- Cube the salmon fillet
- Add the cream and shredded dill to the saucepan. Place the salmon cube in the soup and boil for approximately 5 more minutes.
- Add the butter and decorate the soup with some shredded dill.
- enjoy with garlic bread or white bread
INGREDIENTS
- 2 pcs of chicken breat -cut to 8 pcs
- 2 potato – cut to 4 pcs
- 1 packet of Babas curry powder
- mix spice – anise star, caddamon and cinammon
- 2 tbs of onion paste
- 1/2 tsp of garlic paste
- 1/2 of ginger paste
- 3 tsb of yogurt
- 1 cups of water
- salt to taste
- 3 tsb of oil
METHOD
- blend the onion, garlic and ginger curry powder
- heat the oil, fry the mis spices
- then add in the curry paste
- fry and stir them till fragrance
- then add chicken and potatoes, stir them
- follow by yogurt, keep stirring
- then add water and salt
- Once the potatoes cooked
- then off fire
