1 chicken, cut into 8 parts
2 tablespoons lime juice
1 teaspoon salt
75 ml vegetable oil
100 ml of water

Spices, puree:
150 g of red chilli
10 pieces small red chili sauce
8 red onions
4 cloves garlic
1 cm ginger
200 g red tomatoes
½ tsp fried shrimp
1 teaspoon salt

How to make:
1. Marinate chicken pieces with lemon juice and salt until blended.
2. Heat oil and fry spice mixture until cooked and fragrant.
3. Enter the chicken pieces, stir until stiff.
4. Pour water, cook until chicken is tender and juices run out. Lift.
5. Grilled over charcoal fire, turning dry.
6. Lift. Serve with remaining seasonings.

Serves 6

Kepiting pedas ( Crab Spicy Sweet )

• Crab 6 tails, wash clean, boiled -
• 1 pineapple fruit, cut into pieces -
• Cashew nuts 75 grams, fried -
• Tomato paste 6 tbsp -
• 5 tbsp chili sauce -
• Paprika red 1 / 2 fruit, cut small dice -
• Large yellow onion 1 / 2 fruit, slices of long -
• Garlic 3 cloves, chopped -
• Salt sufficiently -
• Pepper powder 1 / 2 tsp -
• 3 tbsp sugar -
• 75 grams of margarine -

How to prepare :

• Melted margarine, stir fry onion and garlic until fragrant.
• Add paprika red, poke average.
• Add chili sauce, tomato paste, salt, pepper and sugar. Poke average, cook until cooked flavor.
• Enter the crab and pineapple, cook until cooked.
• Add cashew nuts, poke average. Cook until the flavor sink in, lift.
• Serve.

For 4 portions

Gulai Kepala Kakap

• 1 kg snapper head
• 1 coconut, grated and used coconut milk
• 2 ounces green beans, cut into 3 parts
• 2 bay leaves
• 1 stalk lemongrass, crushed, cut into two parts
• 2 seed kandih acid
• 3 lime leaves
• 1 turmeric leaves, cut small
• Cloves 1 small onion
• 1 / 2 orange juice
• 500 mL of water
• Salt to taste
• Seasonings to taste
• Cooking oil for sauteing

Subtle seasoning:

• 20 seeds red chillies, chopped roughly
• 5 spring onions, chopped coarse
• 7 cloves garlic, chopped coarse
• 1 tablespoon coriander
• 5 seeds pecan, rough cut
• 2 slices ginger
• 3 cm turmeric
• Tip of a teaspoon, cumin
• A little nutmeg

Now to the kitchen yukz:

• Head snapper cleaned, lime juice berries. Set aside.
• All material washed smooth flavor and ground using a blender until smooth.
• Long beans, bay leaves, lime leaves, turmeric leaves, lemon grass and acid washed kandih too. Set aside.
• Prepare a large skillet, heat oil and saute onions and spices that have been crushed until fragrant.
• Enter the water, after boiling had entered his head snapper.
• After the head of a new color changing kakapnya enter the coconut milk and chickpeas.
• Enter also bay leaf, lime leaves, turmeric leaves, lemon grass and kandih acid and stir slowly.
• Give salt and spices then cooked over low heat.

Tips:
- If you do not like the beans may be substituted with beans.
- If you do not like long beans or green beans, not used nor anything.
- If you do not run out in a day, heated over low heat, too.
- Other Servings based snapper a la Kitchen Beauty is Gulai Kakap Fish and Fish Tauco Kakap.

Gulai Toco

• Tempe
• Tofu
• Rimbang = leunca
• Beans
• Coconut milk (coconut juice)
• Shrimp, can be replaced with fried swordfish
• Cooking oil
• 1 tablespoon margarine
• Taoco
• Petai

the spice in the blend:

• Onion
• Garlic
• Shrimp dry, brewed hot water & drained
• Ginger
• Salt to taste

Other spices:

• Leaf greetings
• Serai crushed
• Galangal crushed
• Air acid replacement belimbing wuluh Java

Ways:

• Cut out the box & tempeh, fried until done set aside.
• Clean Rimbang / leunca, round slices of green chili, cut beans menyerong, peeled shrimp.
• Heat oil + margarine, stir-fry seasoning & herbs fine until fragrant.
• Add chopped green chilies, petai, stir taoco.
• Add Rimbang / leunca, shrimp. Then enter the beans, stir-fry until the vegetables wilt.
• Then enter know tempeh and coconut stir well & taste. Cook over medium heat until the spices seep and all the ingredients are cooked.

Gulai Rabuang

• Bamboo Shoots buds ½
• Coconut ½

• 3 pieces of red onion
• Turmeric ½ RSJ
• 2 cloves garlic
• 1 slice of Laos
• Red chilies 1 tablespoon minced
• Leaves turmeric ½ sheet
• Ginger ½ RSJ
• Asam Kandis 1 fruit
• * ½ teaspoon salt

How to Make:

• Bamboo Shoots cut a small square (1cm) washed, soaked in a pan
• Closed for 2 days until the acid, drained.
• Coconut grated coconut and spent as much as 4 cups.
• Finely ground spices except turmeric and tamarind leaves Kandis.
• Coconut milk boiled with spices, stirring frequently.
• Bamboo Shoots entered the drained and cooked until
• Mature.

NB: Can also added with Chicken Eggs that have been boiled

Gulai Jariang ( Jengkol )

• 500 gr old jengkol, peeled, boiled until tender .
• Thick coconut milk 300 cc.
• 2 stalks lemongrass, crushed.
• 5 sheets of lime leaves.
• 1 turmeric leaves.
• 1 tablespoon salt.
• Kandis 4 fruit acids.
• To reduce the odor is not pleasant old jengkol boiled with water mixed with ash kitchen.

Spices are blended:

• red onion.
• 6 pieces of red chillies.
• 1 segment ginger.
• 1 vertebra turmeric.
• 1 segment galangal.
• 3 cloves garlic.
• 2 tsp salt.

How to make:

• Halve jengkol into 2, set aside.
• Mix coconut milk with herbs finely, add lemon grass, lime leaves, turmeric leaves, salt, and acid Kandis, bring to a boil.
• Enter jengkol and cook until thickened.
• Good luck ... ....

Gulai Pangek Ikan

• 1 fish fillet / fish Mastongkol, which was wrote, according to taste Cut
• 3 red onions, thinly sliced
• 2 cm galangal, crushed
• 1 turmeric leaves, bound
• Chilli sauce 6 whole
• Kandis tamarind 2
• 1 teaspoon salt
• 1 tsp sugar
• 500 l of coconut milk 1 / 2 coconut
• 2 stalks basil, pick the leaves and bud
• 1 / 4 tsp lemon juice
• 3 tablespoons oil for sauteing

Subtle seasoning:

• 6 red onions
• 3 cloves garlic
• 4 cloves pecans, roasted
• 1 cm ginger
• 2 cm turmeric, roasted
• 1 / 2 tsp pepper

How to make:

• Marinate the fish with 1 / 2 teaspoon salt and 1 teaspoon lemon juice. Let stand 10 minutes.
• Heat the oil. Saute onion, fine herbs, galangal, turmeric leaf and cayenne pepper until fragrant.
• Enter the coconut milk, tamarind Kandis, salt and sugar. Cook until boiling.
• Add the fish tengiri. Cook until cooked. Enter basil and lemon juice nipir. Cook until thick.

NB: In addition to fish, we can also use beef.