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.