FRESH FRAPPE ICE MANGO

Materials :

-    3 pieces of Mango Ripe (peel and take the meat)

-    200 ml of Soda Drink

-    4 tablespoons of Lemon Water

-    ½ cup of Orange Juice

-    Ice Cubes (as needed)

How to make :

-    Mixture the Mango, lemon juice and orange juice. Blend until smooth.

-    Pour into a glass or a kettle, add a soda, then add ice cubes. Serve.

Have a Nice Eat …❤✌❤

PURPLE YAM ICE CREAM

Materials :

-    400 gr of Purple Sweet Potatoes / Purple Yam (clean and cut)

-    150 ml of Coconut Milk (thick)

-    100 gr of Sugar

-    150 ml of Full Cream Milk

-    250 ml of Whipping Cream

-    1 stem of Screwpine Leaf (cut)

-    Red Cherry Sweets (for sprinkling to taste)

How to make :

-    Steam purple yam until soft and tender. Lift and peel the skin. Then pure the purple yam until smooth. Set aside.

-    Cook full cream milk, thick coconut milk, screwpine leaf and sugar until boiling. Lift. Remove the screwpine leaf. Then put the purple yam into the mixture of coconut milk that has been in the cook earlier. Stir well. Strain. Then chill in the refrigerator.

-    Beat whipping cream until stiff and put the purple yam that have been cold earlier. Stir well.

-    Pour the mixture of whipping cream and purple yam into the container. Store into the freezer until half hard. Stir until fused, then freeze again.

-    Lift and serve with a sprinkling of red cherry sweets.

Have a Nice Eat …❤✌❤

MIX ICE CREAM FRUIT

Materials :

-    1 piece of Mango Ripe (cut)

-    500 ml of Orange Juice

-    150 ml of Pineapple Juice

-    100 ml of Guava Juice

-    100 gr of Strawberry

-    100 gr of Lychee

-    50 gr of Sugar

How to make :

-    Put all materials into blender until soft.

-    Prepare the container or put ice lollipop, pour the material already in the blender into the mold ice or container.

-    Insert it into the Freezer, until it becomes frozen. Lift and serve.

Have a Nice Eat …❤✌❤

BANANA ICE CREAM MILK

Materials :

-    3 pieces of Banana Ripe (peeled)

-    200 ml of Full Cream Milk

-    100 gr of Chocolate Chips

How to make :

-    Freeze the banana into the frezer. Then blend until smooth.

-    Add full cream milk, blender back until smooth. Flatten.

-    Sprinkle chocolate chips on top. Freeze again to half-free in the frezer. Serve while frozen.

Have a Nice Eat …❤✌❤

AVOCADO ICE CREAM

Materials :

-    2 - 3 pieces of Avocados Ripe (peel and take the flesh)

-    150 gr of Sugar

-    200 ml of Liquid Milk

-    2 sachet of Instant Milk Coffee

-    5 tablespoons of Honey

-    White Sweetened Milk / Chocolate (to taste)

Garnish Materials :

-    Orange and Strawberry

How to make :

-    Put the avocado flesh into the blender. Blend until smooth.

-    Put liquid milk, sugar, honey and instant milk coffee. Then blender back until well blended and smooth.

-    Pour the avocado ice cream dough into the container. Store in frezer until frozen.

-    Serve an avocado ice cream in a glass or container to taste.

-    Flush with sweetened white / brown sweetened milk or sliced orange fruit or strawberry fruit.

Have a Nice Eat …❤✌❤

GIMBAP

Main Materials :

-    4 cups of Rice

-    5 cups of Water

-    4 pieces of Nori (seaweed)

-    5 pieces of Chicken Eggs

-    100 gr of Ground Beef

-    120 gr of Acid Pickled Radish

-    80 gr of Spinach

-    Cooking Oil (little bit)

Rice Materials :

-    1 sheet of Seaweed (nori) size 5 x 5 cm

-    1 teaspoon of Olive Oil

Rice Seasoning Materials :

-    ½ tablespoon of Sesame Oil

-    10 gr of Salt

-    10 gr of Sesame Seeds

Meat Seasoning Material :

-    1 teaspoon of Garlic (finely chopped)

-    1 tablespoon of Soy Sauce

-    1 teaspoon of Sugar

-    ½ teaspoon of Pepper

How to make :

-    Wash rice 4 - 5 times then cook with 5 glasses of water. After the rice is cooked, add salt, sesame oil and sesame seeds.

-    Cut vegetables and eggs that have been fried and store elongated.

-    Sauté the ground beef and season with soy sauce, pepper and sugar. Add the garlic to your taste.

-    Then spread the rice on the seaweed (nori) with the size 5 x 5 cm. Place the meat, egg and vegetable stir-fry on top of the already flattened rice, then gently roll it up.

-    Cut gimbap with 1 cm thick and place on plate.

-    Number of Servings : 4 person.

Cooking Time :

-    Preparation : 20 minutes

-    Cooking : 80 minutes

-    Total : 100 minutes

Have a Nice Eat ...❤✌❤

KIMCHI SOUP TAHU

Main Materials :

-    300 gr of Tofu Egg (cut box 1 cm)

-    200 gr of Chicken Fillet (cut box)

-    50 gr of Anchovy Fillets (Puree)

-    200 gr of Kimchi

Seasoning Materials :

-    1 teaspoon of Salt

-    ½ teaspoon of Pepper Powder

-    500 ml of Chicken Broth

-    2 cloves of Garlic (roughly chopped)

-    1 cm of Ginger (tossed)

How to make :

-    Boil the chicken broth with ginger and garlic, then cook until boiling.

-    Put the chicken fillet pieces and stir evenly, cook until the chicken becomes discolored.

-    Add anchovies fillet that have been in the puree, salt, kimchi and pepper powder, then mix well. Cook until boiling.

-    Before the lift, the input tofu eggs, stir back until evenly distributed. Cook briefly, lift and serve.

-    Number of Servings : 4 person.

Cooking Time :

-    Preparation : 20 minutes

-    Cooking : 80 minutes

-    Total : 100 minutes

Have a Nice Eat ...❤✌❤

MAE UN TANG

Main Materials :

-    2.5 lt of Water

-    6 tablespoons of Gochujang (fermented sticky rice and chili)

-    2 tablespoons of Gochugaru (Korean chili powder)

-    1 tablespoon of Sweet Soy Sauce

-    4 pieces of Radish (turnip small round shape)

-    150 gr of Squid (cut 1 cm thick round)

-    3 pieces of Chili Red (thinly sliced)

-    2 pieces of Red Snapper Fish (clean and cut 4 parts)

-    6 cloves of Garlic (finely chopped)

-    1 tablespoon of Salt

-    1 teaspoon of Sugar

-    3 stalks of Spring Onions (thinly sliced)

-    4 sticks of Kaelan (cut)

-    4 stalks of Celery (thinly sliced)

-    8 pieces of White Tofu (cut 2 cm thick and fry for a while)

-    10 pieces of Quail Egg (boiled)

How to make :

-    Boil water with gochugaru, gochujang and sweet soy sauce until evenly distributed.

-    Put the squid, radish and ½ piece of red chilli or to taste. Then cook over medium heat ± 3 minutes.

-    Add garlic, red snapper fish, sugar and salt. Cook until the fish is cooked.

-    Cook with celery add, spring onions, kaelan, white tofu, quail eggs and red chilli leftovers. Stir back until evenly, lift and serve.

-    Number of Servings : 3 person.

Cooking Time :

-    Preparation : 20 minutes

-    Cooking : 60 minutes

-    Total : 80 minutes

Nb. :

-    Taste of the original Korean spicy Mae Un Tang is very suitable served in the afternoon before the evening.

-    For those of you who are confused to look for materials. Here is the explanation, for Gochujang is the fermentation of chili and sticky rice that is generally available in Korean supermarkets. As for Gochugaru is a chili powder typical of Korea and Radish or Turnip is a kind of radish in the form of red skin, round and small fleshy with a stinging taste.

Have a Nice Eat ...❤✌❤

BIBIMBAP

Main Materials :

-    100 gr of Japanese Spinach Leaf / Horenzo

-    600 gr of White Rice (hot)

-    6 tablespoons of Kimchi

Vegetable Stir-fry of Materials :

-    3 tablespoons of Vegetable Oil

-    100 gr of Carrots (cut into matches)

-    100 gr of Zucchini (cut)

-    100 gr of Radish (cut into matches)

-    75 gr of Bean Sprout

-    3 tablespoons of Sesame Oil

-    1½ teaspoon of Salt

Sautéed Beef of Materials :

-    2 tablespoons of Vegetable Oil

-    150 gr of Ground Beef

-    1 tablespoon of Sesame Oil

-    1 teaspoon of Soy Sauce

-    ¼ teaspoon of Sugar

Sauce Material (mix well) :

-    3 tablespoons of Gochujang

-    3 cloves of Garlic (roughly chopped)

Broth Materials (cooked to boil) :

-    350 ml of Beef Broth

-    2 stalks of Spring Onions (sliced ​​½ cm)

-    2 cloves of Garlic (roughly chopped)

-    1 teaspoon of Soy Sauce

-    ¼ teaspoon of Salt

-    ¼ teaspoon of White Pepper Powder

Topping Broth of Material :

-    2 pieces of Chicken Egg (make omelette, roll and thinly sliced)

How to make :

-    Boil the Japanese Spinach Leaf / Horenzo until cooked and lift.

-    Soak in cold water until ripening stops, remove and drain horenzo.

-    Heat the vegetable oil and stir-fry the vegetables alternately while in comply sesame oil and salt until cooked, remove and drain.

-    Heat the sesame oil and vegetable oil and stir-fry the beef ingredients, while mixing the soy sauce and sugar until cooked, remove and set aside.

-    Prepare the rice inside each serving bowl and put vegetables, kimchi, beef, then pour the sauce until evenly distributed.

-    Serve with broth and sprinkle broth topping.

-    Number of Servings : 6 person.

Cooking Time :

-    Preparation : 20 minutes

-    Cooking : 80 minutes

-    Total : 100 minutes

Have a Nice Eat ...❤❤