Raw cashew nut cookies material:
Old cheese, grated 75 grams
100 grams flour
75 grams butter
cashew nuts 2 tablespoons finely chopped
50 grams cashew nuts, halved, toasted
egg 1 egg, take the yellow, to spread

ways to make cashew cookies

1. Combine and mix together grated cheese and flour using a spatula. put the butter and chopped nuts, stirring gently
2. Take a little dough, shape resembles jampu fruit, place the nuts on top, spread with egg yolk.
3. Place on a baking sheet that has spread with margarine to taste, bake for 25 minutes.

portion to 200 grams

This food enough for 20 pieces. But if you want to add the capacity of people you can about mengkira for additional materials used. and not closed the possibility for you to add ingredients to suit the recipe or food you want. What do you think this Cashew Nut Dry? interested to try? or just want to read and to copy and paste into a document to be stored in advance in order to later be used someday. To add posri

recipes for Cashew Fruit Soup

Material:
1. 300 grams of cashew fruit
2. ¼ teaspoons salt
3. 10 bean stalk, cut into pieces
4. 50 grams of leaves melinjo
5. 3 red onions, sliced thin
6. 3 cloves garlic, thinly sliced
7. 1 teaspoons shrimp paste
8. ½ teaspoons salt
9. 1 teaspoons granulated sugar
10. 500 cc coconut milk from ¼ coconut
11. 1 stalk lemongrass, sliced oblique
12. 3 bay leaves
13. Cooking oil to taste

Mashed Materials:
1. 5 cm turmeric
2. 1 red chilli

How to Make Vegetable Cooking Recipes Cashew Fruit:
1. Cashew nuts chopped, salt knead. Wash clean
2. Saute onion, garlic, lemongrass hinggaharum. Enter a subtle seasoning, bay leaves, shrimp paste, cashew nuts, salt, sugar, coconut milk, long beans. Cook until done. Add melinjo leaf, stir well, remove
3. Serve

To 5 servings

MATERIAL s:
- 1 young coconut, dredging meat
- 200 grams of jackfruit, long slices
- Ice cubes to taste
- Young coconut water

Molasses:
- 200 gr red sugar
- 200 ml of water
- 1 / 2 teaspoon salt
- 2 pieces of pandan leaves

Dressing Santan:
- 170 ml coconut milk from coconuts 1
- 1 / 2 teaspoon salt
- 2 pieces of pandan leaves

HOW TO MAKE:
1. Sugar syrup: Boil sugar, water, salt, and stir until Pandan Leaves boil, then lift and chill
2. Coconut sauce: Boil coconut milk, salt, pandan leaves. Boil until the boil (while stirring) up and chill. Then mixed with young coconut water.
3. Sort Ice cubes, coconut and jackfruit in a glass. Pour the syrup and coconut milk sauce. Serve when cold. To 5 servings.

Tip: when boiling coconut milk, are advised to continue stirring until the coconut milk to boil in order not broken.

In hot weather like this, all i ever want is a fresh drink, but if always juice it make me bored. i like some of young coconut ice. and because it hard to fine here so i made my own creation that called kopyor synthetic.
Kopyor synthetic materials:
1 BKS kanten powder @ 4 g (equal to the jelly powder)
400 ml thick coconut milk
100 ml of water
40 grams of sugar or to taste
1 / 2 teaspoon salt
Block ice to taste

Materials strawberries coconut syrup:
1 Liter of water
1 / 4 pack of halved strawberries
1 tbsp thick coconut milk (I pake the canned)
Sugar to taste
Little salt

Complement: Avocado fruit scraped 2

How to make:
Make Syrup.

Mix water, sugar, salt and cook until the strawberries are red. Then add the coconut milk, stir until smooth and cook until boiling. Lift, strained his strawberry fruit and chill syrupnya. Strawberynya may be eaten. Or create a complement is fine.
Create synthetic kopyor.
Mix all ingredients except ice cubes, cook until boiling, stirring, stirring so that milk does not break and lift. Prepare a container of ice blocks. Slowly pour 1 tablespoon batter on top of ice cubes, let it freeze. Keep up the position of the ice cubes in the container tilted so that the frozen dough can come down myself. Do it until the dough out. Then filter.
Prepare the glass, synthetic procedures and kopyor avocado and add syrup.
Serve cold or with shaved ice.

This is one of hubby’s favourite dish. One of the least healthy dish, it is generally made of some cow’s organs like liver and lungs, prawns, beef/mutton or even tripe. This is my mom’s recipe which I am soo used to eating and to me, it is so far the best sambal goreng. I modify her version slightly by adding beancurd and tempe which are my hubby’s favourite. It took me awhile to get used to the combination but I am pretty alright with it now.

I hardly make this dish because of the amount of time needed to prepare it. Firstly, the cutting, everything has to be cut into bite size followed by the frying of every ingredients – that is why I said this is one of the most unhealthy dish around.
For this version, I only used beancurd, prawns and lungs (yeah lungs).

Ingredients
4 firm beancurd, cut into bite size/cubed
200-300g fresh prawns, remove head and shell but leave the tail
200-300g lungs, cooked and cubed
5 large fresh red chillies, thinly sliced
4 large onions, thinly sliced
3tbsp chilli paste (more if you like it spicy)
4cm belachan (shrimp paste)
tamarind juice from tamarind pulp about the size of a small lemon
4 large clove garlic
3cm ginger
4cm galangal
3 lemongrass
100-150ml coconut milk
100-200ml water
salt & sugar to taste
3-5 tbsp oil

Method
1. Fry beancurd, prawns, lungs, sliced onions and chillies till cooked, without over cooking it and put it aside
2. Blend garlic, ginger, galangal and lemongrass into a paste
3. Add belachan with the tamarind juice and put it aside
4. Heat oil in wok and add chilli paste
5. Stir fry the chilli paste till oil separates then add the garlic/ginger/galangal/lemongrass paste
6. Fry till fragrant
7. Add coconut milk followed by tamarind/belachan juice and stir well
8. Add 100ml of water, you can add more water if you prefer to have more gravy
9. Add salt & sugar to taste and simmer till gravy is slightly thickened
10.Add the fried ingredients, and stir till all the ingredients are well coated with the gravy
11.Simmer till slightly dry – there should not be too much gravy
12.Serve hot with steamed rice

Make from Chilly, Ketchup, and Eggs……

How to make: fry the egg and make it scramble, mix the chilly with the ketchup add some chips

taste so yummy…….

Kupang Lontong is a typical coast food that consisted of the rice cake and mixed with the kupang broth (a kind of oyster/the small shellfish), and it is served with the chili whim in accordance with the customer taste. This food is peddled by being borne to whole of Surabaya city and it can also be found in Pujasera.

Ingradients:
1/4 Kg Cockle shell
Tempe (fermented soybean cake)  at sufficiently
string bean at sufficiently
Fry Oil

Flavor:
5 grain red onion
5 clove garlic
4 pit red chili
chili at sufficiently
galangale at sufficiently
salt at sufficiently
sand sugar at sufficiently

How To Make:

• garlic, red onion, chili and red chili chopped first
• galangale refined pound and all the flavor fry in hot oil
• mix cockle shell with the flavor
• add string bean
• last add tempe (that already small chopped and fried first)
• add salt, sugar and sweet ketchup at sufficiently
• stir until blended and smell nice

cooking ready to serve.