RIPE FLESH of SAUS OYSTER

RIPE FLESH of SAUS OYSTER

Material:

350g flesh sukiyaki 100ml water boils

5 margarine teaspoon for menumis

coriander leaf sufficiently for conspergent

Immersion:

2 briny ketchup teaspoon

½ teaspoon baking powder

Flavour:

1 medium size leek, iris

3 garlic, chops up

1 chicken taste broth

2 sweet ketchup teaspoon

1sendok sesame oil tea

2 teaspoon saus oyster

1sendok sand sugar tea

1 onion leaf sheet, iris

Way of making:

1. Mix grown into one flesh, briny ketchup and baking powder, scrambled plane and hushs + 15menit.
2. Saute leek and wilting garlic doesn't, flesh immersion input, saute until turning colour it, take bath dgn water boils, chicken broth, spices with beloved ketchup, sesame oil, saus oyster, and sand sugar, scrambled plane, tastes.
3. Finite ripe of matured flesh, matured hampir2 of onion leaf slice input.
4. Serves dgn coriander leaf conspergent.

DAGING MASAK SAUS TIRAM

Bahan:

350g daging sukiyaki 100ml air mendidih

3sdm margarin untuk menumis

daun ketumbar secukupnya untuk taburan

Rendaman:

2sdm kecap asin

½sdt baking powder

Bumbu:

1bh bawang bombay ukuran sedang, iris

3siung bawang putih, cincang

1ptg kaldu rasa ayam

2sdm kecap manis

1sdt minyak wijen

1sdm saus tiram

1sdt gula pasir

1btg daun bawang, iris

Cara membuat:

1. Campur jadi satu daging, kecap asin dan baking powder, aduk rata dan diamkan +15menit.
2. Tumis bawang bombay dan bawang putih jangan sampai layu, masukan rendaman daging, tumis sampai berubah warnanya, siram dgn air mendidih, kaldu ayam, bubuhi kecap manis, minyak wijen, saus tiram, dan gula pasir, aduk rata, cicipi.
3. Masak hingga daging matang, hampir2 matang masukan irisan daun bawang.
4. Hidangkan dgn taburan daun ketumbar