Ramyeon [Korea Selatan]

Main ingredient Ramyeon

250 grams of ramen noodle

Ramyeon Soup

1 tablespoon vegetable oil

1 spring onion

2 cloves of garlic

1 teaspoon of diluted starch with little water

150 grams of chicken meat

600 ml chicken / water broth

1 tablespoon of soy sauce

1 tablespoon of yellow miso

50 grams of cucumber

1/2 teaspoon red pepper powder

1/2 teaspoon pepper powder

1 teaspoon salt

50 grams of red pepper

How to Prepare Materials and Spices

First.           Prepare a pot that has been filled with enough water. Let until the water boils. If the water has boiled, input the ramen you have prepared. Boil ramen until soft. If so, drain.

Second.       Finely sliced ​​leeks. Then finely chop the garlic. Iris elongated small red peppers and cucumbers.

Third.          Clean the chicken you have prepared. If it is, chop until smooth.

How to Make Korean Original Ramyeon

First.           Heat the pan that has been given enough cooking oil. Wait until the cooking oil is hot. If the cooking oil is hot, put garlic and spring onion. Saute both until withered.

Second.       Enter the chopped chicken. Then stir-fry chicken until cooked.

Third.          Add the stock and seasoning. Stir evenly and bring to a boil.

Fourth.       Put slices of peppers and cucumbers. Stir until both are withered.

Fifth.           Pour the starchy starch solution. Stir until thickened.

Sixth.          Put ramen. Stir until evenly distributed. Then lift.

Seventh.    Pour this dish on a serving bowl.

Eighth.        Ramyeon is ready to be enjoyed. It will be more delicious if this dish is greeted warmly. Good luck.

Hot Sauce Dabu Dabu [Manado]

Ingredients :

4 pieces of red curly pink

7 pieces of green chili

5 red chili peppers

3 pieces of red onion

½ teaspoon salt

1 orange juice, squeeze the water

2 tablespoons hot cooking oil

How to Process:

§    Cut the chili and shallot and mix all ingredients.

§    Process until the material into chunks of dabu-dabu sauce, add hot cooking oil, mix well.

§    Serve sambal dabu-dabu in a Tupperware Junior Modular Bowl container.

Beef Stroganoff Fettuccine [Russia]

Ingredients

4 servings

250 grams of typical beef deep, thinly sliced

1 cup champignon mushroom, sliced

2 cloves of garlic, chopped

1 piece of onion, sliced ​​round

1 green pepper, sliced

1 tablespoon tomato sauce (I use delmonte)

1 tbsp mustard (I use french's yellow classic)

100ml uht milk plain (I use ultra milk)

250 ml cooking cream (I use Elle)

GarGul sufficiency and black pepper

1 packet of fettuccine paste (I use san remo)

1 table spoon unsalted butter for sauteing (I use anchors)

1 table spoon oregano

200 ml of water

Steps

§        Boil pasta with salt and oil. After al dente, remove from pot and input into ice water 5 minutes. Then drain.

§        Heat unsalted butter, garlic and meat input. Water input. Cook over low heat. Wait until the meat is tender and the water is running out.

§        Once the meat is tender and the water is running out, put onions and peppers.

§        Then input cooking cream and uht. Wait until it begins to boil.

§        Next input the tomato and mustard sauce. After boiling input oregano, gargul and pepper. Then turn off the stove.

§        Serve fettuccine along with separate cooked beef stroganoff.