TOMATO SOUP SHRIMP BALL

Ingredients:
1 kg tomatoes
2 tablespoons margarine
1 onion, thinly sliced
1 tablespoon flour
1 nutmeg, crushed
1 teaspoon salt
1 / 2 pepper
2 tablespoons granulated sugar
500 ml chicken stock 5 tablespoons tomato sauce
50 ml heavy cream
1 tablespoon chopped petersei

Shrimp balls: 250 g of chopped shrimp, 1 teaspoon salt, 1 / 2 teaspoon pepper, and 1 teaspoon sugar, stir well. Fry balls, set aside

Directions:
1. Boil water, boil the tomatoes briefly until wilted, lift, and blender. Then strain and set aside.
2. Heat margarine and saute onions until fragrant, put flour flour, stir well.
3. Add the tomatoes finely, nutmeg, salt, pepper powder, sugar, chicken broth, and tomato sauce, boiled.
4. Pour the heavy cream and remove from heat.
5. Serve warm, sprinkled with chopped parsley.


Serve for 6 Peoples

Indonesian Recipes Collection 

Porridge With Chili Sauce Shrimp

Groceries:
150 gr rice
900 ml coconut milk from a coconut
2 pieces of pandan leaves
3 bay leaves
1 teaspoon salt
Sambal prawns:
2 tablespoons cooking oil
350 grams of shrimp were
3 lime leaves
1 stalk lemongrass, crushed
3 cm ginger, crushed
300 ml coconut milk from a coconut
1 tablespoon brown sugar, comb
2 tablespoons tamarind water
2 tablespoons cooking oil

Puree:
7 large red chillies
3 red chili sauce
5 grains of red onion
3 eggs pecans, toasted
3 cm turmeric, roasted
1 teaspoon salt
1 tablespoon dried shrimp, hot water soak

Topping: fried onions and basil leaves

Cook:
1. Porridge: rice cooked with coconut milk, pandanus leaves, bay leaf, and salt until into a soft pulp, set aside.
2. Heat cooking oil, saute ground spices until fragrant, put the shrimp, lime leaves and lemongrass and stir well. Add the coconut milk and cook until sauce thickens, remove from heat.
3. Presentation: prepare the dish, pour the pulp, put shrimp sauce over it, sprinkle with fried onions and basil leaves give.



For: 8 people

Indonesian Recipes Collection 

Sweet and Sour Shrimp Chicken

Ingredients:
1 chicken breast, mashed
150 grams shrimp, mashed
50 grams corn starch
1 egg
1 teaspoon salt and 1 / 2 teaspoon pepper
2 teaspoons chicken-flavored Royco
3 cloves garlic, finely chopped, saute
1 pineapple, cut according to taste
100 grams of peas
Cooking oil to taste

Sauce:
250 ml orange juice
3 tablespoons tomato sauce
3 cm ginger, crushed
1 tablespoon granulated sugar
1 tablespoon vinegar
1 tablespoon cornstarch, dissolved in a little water

Directions:
1. Shrimp chicken balls: Mix chicken and shrimp, stir well. Add to flour sago, eggs, salt, pepper, and Royco chicken-flavored, stir well. Add stir garlic, stir well.
2. Heat oil, take a spoonful of dough, spoon, form balls and fry until golden brown, remove and set aside.
3. Sauce: Mix lemon juice with tomato sauce, ginger, sugar, vinegar and cook, bring to a boil. After boiling, Thicken with cornstarch solution and cook until thickened, add pineapple, carrots, and peas and cook briefly, remove from heat.
4. Prepare the dish, place chicken shrimp balls, pour the sauce and filling.
5. Serve warm.

Serve for: 6 people

Indonesian Recipes Collection