cooked with the great chef

the cattle Sausage and the chicken that were processed with
this Polish spice tasted very unique. fragrance the strong spices,
deliciously piquant with the tinge of the sweet feeling from the raisin.
Really was glad being eaten by mashing the soft and deliciously piquant potato.
The material: 2 cattle sausages, the piece 2 stretch
2 chicken sausages, the piece 2 stretch
300 ml broth cow/milk
1 g marjoram
1 g paprika powder
50 g the onion,
2 ml the white vinegar
10 g sugar
50 ml white wine or consomme
2-3 sheets saffron
10 g kismis

The instruction:
• Place in the pan, gave a little broth and salt.
• Add marjoram, paprika and the onion.
• Cooked until boiling and the cooked sausage.
• lifted the sausage and placed in the plate
• heated re-broth, added other material.
  Boiled.
• Pour Into few solutions to flour maizena, stirred through to thick.

The Balinese spice that just like the blend of the fresh spices with the hot feeling deliciously piquant really be suitable dgaing the deliciously piquant large-scale fish soft. Except for being easy to be made, the feeling steak this one was not two was glad him!

The material:
4 pieces of Snapper Fillet @150
2 human resources of Herb Oil
4 Balinese Spice human resources (saw the recipe), to submerge
salt
2 human resources of vegetables Oil 300 ml
Balinese Spice for Sauce
4 Sweet Soy Sauce human resources
200 g vegetables stir-fryed Kucai or the minced bacillus for the decoration
instruction:
• coloured the fish with Balinese Spice, a little of Herb oil and salt.
  Roasted on the charcoal ember or wood for 6-7 minutes of each one of his sides or as far as ripe fish meat.
• Spread occasionally with the spice perendam so that it seems more was glad.
• Serve with vegetables stir-fry and with Balinese spice as sauce by adding sweet soy sauce.
• Illustrate with kucai or the bacillus.
For 4 porsi
Balinese SPICE (the Balinese Spice)
the Material:
200 g the slice shallot
50 g the slice garlic
350 g the red chilli the slice
2 small chillis the refined slice (if liked)
30 g ginger, the slice 30 g lengkuas, the refined slice
150 g tomatoes iris
10 g was heeded fried, roasted, refined
50 g lemon grass, the refined slice
8 g granulated sugar
2 the Salt bay leaf and pepper
2 sdt the orange juice
The instruction:
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The measurement of the portion: 6 people
Material:
 750 gram beef has in, the piece of the measurement 1 x 1 x 6 cm
 100 gram the onion, the crack was 2, the thin slice
 425 gram the fungus merang, the crack was 2
 100 gram butter/margarin
 2 tablespoons of flour terigu
 400 cc milk cair
 2 teaspoons mustard
 2 teaspoons of sugar pasir
 1 teaspoon garam
 25 cc arrack merah
 300 gram the potato, analysed, pieces, goreng

The method
heated butter, put the onion, stir-fry through to withered, then put beef, stirred level, cooked until changing colour.
Add the fungus merang, stirred level, then put wheat flour, stirred level.
Put liquid milk very few while continuing to be stirred through to level, cooked until boiling, then put mustard, sugar, and salt, stirred level.
Add red arrack, stirred level, adopted, then served together with the fried potato.

Materials:

500 gram goat meat, the piece 3x3 cm
1 onion, minced smooth
2 tablespoons of oil
1/2 the teaspoon of paprika powder
50 ml water
1/2 the teaspoon salt
1000 ml water
2 green paprikas, the piece of the small box
1 tin of tomatoes, minced smooth
200 ml sour cream
1 1/2 the tablespoon of flour
100 ml sour cream

The method Process:
1.Stir-fry the onion until withered for 5 minutes.
2.Put powdered paprika and 50 ml water, cooked until boiled.
3.Put meat and salt, then closed the pan for 10 minutes.
4.Pour water, paprika, and tinned tomatoes.
5.Stirred while putting wheat flour and sour cream, stirred level.
6.Cooked until thick broth, adopted.
7.Served by being poured sour cream.