Chop pepper squid

2 tablespoons cooking oil
* 400gr squid without a head, peel skin and slice-slice
* 3 cloves garlic, crushed, finely chopped
*
* Seasonings, mix well:
* 3 tablespoons chili oil
* 1 / 2 tbsp sugar
* 1 tablespoon soy sauce
* 1 / 2 tbsp sesame oil
* 1 / 4 teaspoon salt, if necessary
* 1 1 / 2 tsp Szechuan pepper powder, ready-made, can be purchased at the nearest Supermarket

Topping:

* 1 1 / 2 tablespoon chili flakes, ready to use, can be purchased at the nearest Supermarket
* 2 tablespoons cilantro, roughly chopped
* 1 tablespoon white sesame seeds, toasted

Cooking:

* Heat skillet (preferably teflon frying pan, for squid is not sticky), pour oil allow it to slightly smoky,
* reduce the heat, add the squid and stir until squid change color and curl, lift drain and set aside
* Garlic-garlic, ginger and green onions sauteed with oil used to fry squid, until fragrant
* insert the fried calamari and seasonings, stir quickly until the seasoning evenly
* lift and sprinkle with topping ingredients

Serves 6

perporsi calories: 108

Tempe Oseng Bantul Green Chilli

1 tablespoon vegetable oil
* 6 red onions, thinly sliced
* 3 cloves garlic, thinly sliced
* 75gr curly green peppers, cut into two
* 1 bay leaves
* 300g tempeh, diced or small flat
* 100gr tetelan beef stew meat, small slices
* 300 ml water
* 2 tablespoons soy sauce
* 1 piece of stock cubes or 1 sachet of instant beef broth
* 1 / 2 teaspoon pepper
* 1 / 2 teaspoon salt
* 1 kris petai (if liked) sliced

Directions:

* heat oil, saute onion and garlic until wilted
* add green pepper and bay leaves, stir until wilted
* add the tempeh, boiled meat and other spices and water.
* cook over low heat until the spices and sauce seep out
* Serve on dinner plate

Serves 6

calories per serving: 135

Pakis Kerabu Long Beans

200 gr green beans, cut into pieces
* 200 gr fern leaves, chopped
* 8 red onions, thinly sliced
* 2 stalks lemongrass young, take the whites and finely sliced ​​oblique

Seasonings I:

* 3 tablespoons dried shrimp, soaked hot water, drained
* 150 gr coconut and a half old, husk peeled, grated lengthwise
* 3 red chilies, thinly sliced

Spices II:

* 3 tbsp lime juice
* 1 teaspoon salt
* 2 tablespoons granulated sugar

Cooking:

- boil water to taste, boiled beans and fern leaves separately until change color and ripe

- remove and drain

- Seasonings I: Roasted all ingredients until fragrant, lift

- Place the fern leaves and long beans in a shallow bowl, shallots and lemongrass.

- Stir together ingredients and pour Seasonings II I

- mix well

to 6 servings