indonesia or indonesian coocking recepi is here.....!!!!!!

RECIPES BASIC MAKE meatball

MATERIALS:
300th GR BEEF FRESH, SDT GARAM, 2nd Siung GARLIC, minced, SDT Merica POWDERS, 1-2 SDM FLOUR Kanji, 1 WHITE EGG

1. Chopped or Giling MEAT UNTIL SMOOTH, Campur BERSAMA GARAM, stirnng
2nd. Knead until the batter GENTLE AND CAN DIPULUNG (KURLEB 30 MINUTES). PAST INSERT GARLIC AND Merica
3. AFTER dough AVERAGE, INSERT FLOUR AND WHITE EGG Stir till intermingled
4. FORMS dough BECOMING orbicular USING 2 Sendok. Blanched in water boil FINITE meatball floats, Remove and drain

RECIPES BASIC meatball VEIN
MATERIALS:
300 GR MEAT Beef shank, 1st Siung GARLIC, minced, 1 SDT GARAM, SDT Merica POWDERS, 2 SDM FLOUR Kanji, 2 WHITE EGG

1. Haluskan Beef shank WITH HOW finely chopped OR grinded
2nd. ADD GARLIC, GARAM AND Merica. Stirr, INSERT FLOUR Kanji, Stirr, Knead while INSERT WHITE EGG FINITE dough dull (KURLEB 30 MINUTES)
3. FORMS dough USING 2 spoon BECOMING BALL-BALL meatballs. Blanched in water boil FINITE BALL-BALL meatball floats, Remove and drain

RECIPES BASIC meatball FISH
MATERIALS:
300 GR MEAT mackerel (Fillet); 1st Siung GARLIC, CUT THIN, fry Garing, remas; SDT GARAM; SDT Merica POWDERS; 4 SDM FLOUR Kanji

1. Chopped or Blender MEAT FISH
2nd. ADD GARLIC, GARAM AND Merica, Knead until thoroughly blended. INSERT FLOUR kanji, stirnng OR Knead until thoroughly blended
3. FORMS dough BECOMING orbicular USING 2 Sendok. Blanched IN boiling water until meatball floats, Remove and drain

RECIPES BASIC meatball SHRIMP
MATERIALS:
300 GR SHRIMP peeled; 1st Siung GARLIC, CUT THIN, fry DRY, remas; SDT GARAM; SDT Merica POWDERS; 1 SDM FLOUR Kanji

1. Haluskan SHRIMP WITH HOW pulverized / chopped SMOOTH / striken-O'CLOCK WITH beater MEAT
2nd. Knead AND Banting-Banting FINITE become dough WHICH CAN DIPULUNG. ADD GARLIC, GARAM, Merica AND FLOUR KAJI, Knead FINITE AVERAGE
3. FORMS dough BECOMING orbicular WITH 2 Sendok. Blanched IN boiling water until meatball floats, Remove and drain.