Ayam Kremes

Bahan ½ kg ayam bumbu :4 siung bawang putih.3 butir kemiri,2 lembar daun salam,3 lembar daun jeruk ,2 bt serai ,kunyit bahan kremes 3 sendok makan tepung beras , soda kue ½ sdt Cara membuatRebus ayam dan bumbu bawang putih,kemiri yang dihaluskan sampai meresap sisakan air rebusan 1 gelas .Goreng ayam hingga kecoklatan dan angkat.campurkan tepung beras dan soda kue kedalam sisa kaldu aduk lalu goreng dalam minyak panas sampai kering Jadilah menunya ……delicious yuk segera cobain

Menggoreng yang lebih sehat

- Panaskan wajan dulu sebelum menuang minyak
- Panaskan lagi minyak sebelum memasukkan makanan
- Jangan gunakan tutup supaya makanan tidak lembek dan layu
- Tiriskan dengan baik dan letakkan dalam wadah beralas tissue dapur
- Usahakan menggunakan minyak yang bersihtips ini salah satu yang bisa buat hidangan kita delicious dan lezzat lho

Very delicious food

Ayam goreng saus asam manisBahan :500 grm filet dada ayam,tepung kanji,garam merica ,tomat,seladaSaos : bawang bombai,saos tomat ,gula ,garam ,kanji,wortel iris tipis memanjangCara membuat/ food process:Potong dada ayam kotak tipis beri garam dan merica secukupnya diamkan 15 menit kemudian campur dangan tepung kanji dan sedikit air lalu goreng sampai kering sisihkanSaos : tumis bawang Bombay masukkan saos tomat air garam dan gula, wortelSiramkan saos tomat ke ayam tepung untuk hiasan beri selada dan tomat.

The Chicken Caprese

4 boneless skinless chicken breast halvesLemon Vinaigrette, recipe follows6 medium Roma tomatoes1 teaspoon sugar1 teaspoon kosher salt1/4 cup olive oil8 ounces mozzarella cheese, cut in 1/4-inch pieces1/4 cup coarsely chopped fresh basil leaves1/2 teaspoon pepperPlace chicken in a 1-gallon zip-top bag. Add Lemon Vinaigrette, seal and marinate in refrigerator at least 30 minutes. Preheat oven to 375 degrees F. Cut each tomato into quarters lengthwise. Place in a medium bowl and toss gently with sugar, salt and olive oil. Spoon tomato mixture onto a rimmed cookie sheet so that tomato pieces don't touch. Roast for 30 minutes. Spoon tomatoes and all accumulated juices into a small bowl. Add cheese, basil leaves and pepper, tossing gently. Let sit at room temperature while chicken cooks. Reduce oven temperature to 350 degrees F. Remove chicken and discard marinade. Place chicken on same cookie sheet used to roast tomatoes. Roast for about 30 minutes, turning once, or until fully cooked through. To serve, place 1 chicken breast half on each heated dinner plate. Spoon 1/4 of tomato mixture over top.Lemon Vinaigrette: 2 tablespoons freshly squeezed lemon juice1 clove garlic, minced3/4 teaspoon kosher salt 1/2 teaspoon pepper1/4 cup olive oil Whisk all ingredients, except oil, together in a small bowl. Slowly whisk in oil to emulsify.A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.