Good afternoon here we will give you a recipe fried schotel sago mee which is interesting The way preparing it is very very easy. You just need to be careful to get results from fried schotel sago mee which has aroma and taste that able evoke our tastes.

So that the result of fried schotel sago mee, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare fried schotel sago mee the delicious as long as you know the tricks and how to make this dish can become serving very special.

Ingredients and seasonings required in make

1. Prepare 6 cup sagoo mee
2. Prepare 1 buah wortel impor parut
3. Prepare 200 gram ayam cincang
4. Prepare 1 buah bawang bombai cincang
5. Prepare 6 siung bawang putih cincang
6. Take 1 sdt merica bubuk
7. Use 1 sdm saos tiram
8. Use secukupnya Garam
9. Take 800 ml air
10. Prepare Bahan pelapis untuk menggoreng
11. Use 4 butir telor ayam kocok lepas
12. Use 1 sdm terigu

Fish crackers can be found in Southeast Asia and East Asia. Bubur cha cha, also spelled as bubur cha-cha or dubo jiajie, is a Betawi and Malay dessert and breakfast dish in Indonesian cuisine, Malaysian cuisine, Singaporean cuisine and Phuket cuisine (Thailand) prepared using pearled sago, sweet potatoes, yams, bananas, coconut milk, pandan leaves, sugar and salt. This biscuit has various colours, ranging from white, yellowish to brown, depends on the additional ingredients. In Indonesia, kue bangkit is associated with Malays community of Riau and Riau Islands provinces.

How to cook Fried Schotel Sago Mee:

1. Tumis bawang putih cincang sampai wangi kemudian masukkan bawang bombai tambahkan garam,lada dan saos tiram kemudian masukkan ayam cincang tumis sampai ayam matang dan berubah warna
2. Tambahkan 800 ml air, kemudian masukkan wortel parut masak sekitar 10 menit kemudian masukkan sago mee ke dalam wajan masak aduk sampai mee terurai (untuk bumbunya bisa ditambahkan sedikit dari 6 bumbu sya pakai 2 saja biar tidak terlalu asin) untuk minyak bawangnya bisa digunakan ya, jangan masak terlalu lama ya cukup sampai sago mee terurai
3. Setelah air menyusut tuang ke dalam loyang pyrex biarkan set sampai dingin setelah dingin nanti teksturnya seperti agar2 ya,jadi setelah adonan di loyang pyrex set bru bisa diiris2 sesuai selera
4. Kocok lepas telor ayam tambahkan 1 sdm terigu kemudian gulingkan adonan sago mee yang telah dipotong2 ke dalam kocokan telor goreng sampai kuning keemasan
5. Fried schootel sago mee siap disajikan dengan cabe dan saos sambal sebagai teman minum teh
6. Done and ready to serve!

Popiah skin, bean sauce, filling of finely grated and steamed or stir-fried turnip, jicama, bean sprouts, French beans, lettuce leaves, grated carrots, Chinese sausage slices, thinly sliced fried tofu, chopped peanuts or peanut powder, fried shallots, and shredded omelette. Tapai (also tapay or tape) is a traditional fermented preparation of rice or other starchy foods, and is found throughout much of Southeast Asia, especially in Austronesian cultures, and parts of East Asia. It refers to both the alcoholic paste and the alcoholic beverage derived from it. It is made from coconut milk, jaggery, and rice flour, and is sticky. History The history of dodol production is closely related to one of its main ingredients, gula aren or palm sugar, a traditional sugar made from the sap of Arenga pinnata plant, Directions Grind all ingredients (with the exception of water) in a food processor into smooth paste.

relatives or to be creations for do culinary business. Hope it’s useful and good luck!