Cassava Minced Meat Grill

MATERIALS:
500 g of cassava, steamed, mashed
2 tablespoons margarine
salt and pepper to taste
2 tablespoons margarine

SAUCE:
2 tablespoons margarine
1/2 onion, finely chopped
2 cloves garlic, finely chopped
100 g ground beef
3 tablespoons oyster sauce
2 tablespoons soy sauce
200 ml of liquid milk
salt, pepper, and sugar to taste
50 ounces peas

HOW TO MAKE:

Mix cassava hot with margarine, salt, and pepper, stirring until blended. Take two tablespoons of dough, shape round, then pipihkan.Panaskan margarine on grill pan, enter the cassava, and cook until browned, remove from heat and sisihkan.Saus: Heat butter, saute onion and garlic until fragrant. Enter the ground beef, cook until it changes color. Enter the oyster sauce, soy sauce, milk, salt, pepper, and sugar and cook, stirring constantly until cooked. Add peas, stir until blended. removed. Prepare cassava in a serving dish and pour the meat sauce.
Results: 6 servings

Fried Shrimp Recipe

INGREDIENTS:

500 g shrimp, remove the head, leaving the tail
1 tablespoon tamarind water
50 ounces petai
50 ounces peas, remove the fiber
2 bay leaves

Store in refrigerator, taste macaroon will 'Destroy'

ALTHOUGH classified cake, macaroon can not be stored in the refrigerator. When this is done, the cake will be ruined this French original flavor.

"Do not be put in the fridge, and later it will turn hard, instead will be destroyed. Better put it in a jar," said Philippe Biedermann Chef, Pastry Chef Hotel Sari Pan Pacific, after the "macaroon Tasting" at the Hotel Sari Pan Pacific, Jalan MH Thamrin, Jakarta, recently.