The Mango Pudding?

You will need : # 1 mango # 9 gr white jelly # 2 spoons maizena # 200 gr sugar # 400 ml water # 200 ml yoghurt # Blender # Stove # Pan # Spoon # Bowl # Plate Method: 1. Peel the mango and put it to a blender 2. Add the water and switch on the blender to make the mango juice 3. Sift the mango juice 4. Make the maizena be liquid with a little water 5. Boil the jelly, the sugar, and the water 6. Add the liquid maizena and the mango and wait until it is boil 7. Add the yoghurt and beat (aduk) the mixture until it is smooth 8. Pour the mixture into the matrix (cetakan) to cool 9. Put it into the refrigerator until it is cool and harden 10.Clean up the mess 11. Wait until the pudding is harden and store it in the plate and ready for dishes

Recipes offerings of La Fonte Spaghetti material:

250 g spaghetti La Fonte 350 gr La Fonte bolognese pasta sauce 6 pcs sap sausage, sliced stick 50 ounces sweet corn piph grated cheese How to make: Boil spaghetti then sishkan Heats La Fonte bolognese sauce Put beef sausage and sweet corn flat, stir Put spaghetti, stir and serve

Olive Garden Copycat Zuppa Toscana

Ingredients:
1 lb Italian sausage (I like mild sausage) 2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices 1 large onion, chopped 1/4 cup bacon bit (optional) 2 garlic cloves, minced 2 cups kale or 2 cups swiss chard, chopped 2 (8 ounce) cans chicken broth 1 quart water 1 cup heavy whipping cream Directions:

1 Chop or slice uncooked sausage into small pieces. 2 Brown sausage in your soup pot. 3 Add chicken broth and water to pot and stir. 4 Place onions, potatoes, and garlic in a separate pot. 5 Cook on medium heat until potatoes are done. 6 Add sausage and bacon. 7 Salt and pepper to taste. 8 Simmer for another 10 minutes. 9 Turn to low heat. 10Add kale and cream. 11 Heat through and serve.

Kastengel oregano

ingredients: 150 grams of mandarin 1 egg yolk 1 teaspoon oregano, finely chopped

100 grams of edam cheese, grated 75 g cake flour 20 grams cornstarch 1 egg yolk to spread 30 grams grated cheddar cheese for topping

How to make: Beat margarine 30 seconds. Enter yolk. Beat well. Tambahkah oregano. Stir well. Enter edam cheese. Stir well. Add flour and cornstarch as she sifted and mix evenly. Pulung dough lengthwise. Cut a length of 5 cm. Place on baking sheet in topical margarine. Rub the egg yolk. Sow with grated cheddar cheese. Oven 45 minutes with a temperature of 140 degrees Celsius

Tofu Fried Rice ingredients: 2 pieces out piety, diced, fried 2 tablespoons cooking oil 3 eggs, beaten off 3 cloves garlic, minced 2 plates of white rice salt and pepper to taste 1 tbsp soy sauce 1 tablespoon soy sauce 2 leeks

How to make: 1. Heat cooking oil, pour the egg, make scrambled until cooked, remove and set aside. 2. Heat 2 tablespoons oil, saute garlic until wilted. Enter the white rice, stir well, put salt, pepper, soy sauce, and soy sauce, stir. Add sliced know, scrambled eggs, and sliced green onions, stir, and cook briefly, remove 3. Serve warm.

Tofu Egg Special

ingredients: 250 grams of tofu, diced 1 cm 3 eggs, beaten off 1 teaspoon salt to taste oil, for frying

Peanut Sauce: 5 pieces of red chili, fried 3 cloves garlic, fried whole 5 tbsp fried peanuts 50 ml soy sauce 1 tbsp lemon juice

50 ml of water

Topping: Sprouts, pour hot water, drained celery, fried onions and chips.

How to Make: 1. Shake off the eggs, add salt, stir well, put out. 2. Heat oil in a small pan, pour the egg mixture and fry until cooked dry and lightly browned, remove from heat. 3. Sauce: Puree chili fries, garlic gorang, and peanuts, mix the soy sauce, lemon juice and water and stir well. 4. Prepare the dish, place the egg give sledri sprouts with chopped leaves, fried onions, bean sauce and chips.

Laksa Tahu

ingredients: 5 pieces out pong / tofu, diced to taste oil, for frying 3 pieces of lime leaves 2 stalks lemongrass, crushed 2 cm ginger, crushed 200 grams of noodles, pour hot water 50 grams of bean sprouts, pour warm water 1/2 bunch basil, leaves picked 5 tablespoons fried onions 1 liter of soy milk / milk Spices that are: 8 grains of red onion 3 cloves of garlic 5 cm turmeric, crushed salt and pepper to taste Complement: sliced boiled eggs and boiled sauce: 50 grams of cayenne pepper 2 cloves bwang boiled with white, remove and puree, lightly salt How to make: Fried or steamed know until cooked, remove from heat. Heat the remaining 2 tablespoons oil to fry, saute ground spices with lime leaves, lemongrass, and ginger until fragrant, put in soy milk, bring to a boil. Presentation: prepare a bowl, fill with rice noodles, bean sprouts, fried tofu, and sauce, sliced egg, sprinkle with fried onions and decorate with basil and serve warm.

Dadar Tempe
ingredients: 150 g tempeh, mashed 3 eggs salt and pepper to taste 2 tablespoons cooking oil 1 tablespoon margarine 3 grains of red onion, sliced 2 cloves garlic, sliced 1 piece of red pepper, sliced 1/2 grain onion, chopped

How to Make: Beat eggs, add salt and pepper. Enter the onions and stir well. Heat margarine and saute onion, garlic, red pepper, and tempeh until wilted, remove and insert it into the egg mixture. Heat cooking oil, pour the egg mixture, make pancakes, and cook until cooked, remove from heat. Serve warm.

Tahu kukus jamur ingredients: 2 pieces of tofu 3 pieces of fresh shitake mushrooms, sliced spread: 150 grams of peeled shrimp, mashed 1 tbsp corn starch 1 egg white 1 tablespoon sliced green onion salt, pepper, and sugar to taste sauce: 3 tablespoons oyster sauce 1 tablespoon cooking oil 1 tsp sesame oil 1 tbsp honey salt and pepper to taste Topping: 3 cm ginger, sliced 1 stalk spring onion, sliced 1 large red chilies, sliced coriander leaves How to make: Cut two sections widened out, prepare a heat-resistant bowl and steamer for steaming. Spread: Mix shrimp, corn starch, egg white, salt, pepper, and sugar and stir well. Add sliced green onions and stir well. Brush the top with the material spread out, good mushroom slices on top, put it in a heat resistant dish. Sauce: Mix cooking oil with oyster sauce, sesame oil, honey, salt, and pepper, stir, pour out. Sprinkle with sliced ginger, scallions, and red pepper, steamed for 15 minutes until cooked, remove from heat. Serve sprinkled with cilantro.