COOKERY

Ingredients :

Groundnut 100 grams, fry few oil, then arinya's skin throwing away.

Green bean 100 grams, poaching.

Insipid bread 3 sheets, dice crosscut.

Ruby seed 100 grams, poaching until soft.

wedang's water Ginger : Water 1 lt poached by ginger 1 sliced bra thin, add sand sugar and java sugar 1 / 2 bh., then filter.

Present : In mug gives wedang.'s gravy, give 1 sdm grades ruby, 1sdm is green bean, and groundnut, taburi is bread.

Ingredients :

10 bread sheet bargain to be still leathered, crosscut 6
600 cc santan of 1 coconuts
3 eggs
50 gr sand sugars
200 gr brown sugars, thin mince, to 10 a part
2 - 3 young coconuts, its flesh takings
screw pine leaf, dice
1 salt teaspoon
banana leaf, for packer

To 10 Cases:

1. Stirred up egg, santan, salt and sand sugar until leach sugar. Takings 2 banana leaf sheets, give 1 2 screw pine leaf crosscuts, 1 / 10 a part brown sugars, 6 bread crosscut bargain, and 1 2 sdm to so long puda, tuangi more or less 100 cc half and half santan. Wrapped up, steam until ripe.

2. As variation adds jack fruit slice / ripe durian into santan.

1 1/2 cups Alfredo sauce, store-bought or your favorite recipe

1/4 cup pesto

4 ounces chicken breast, boneless, skinless, grilled and 1/4-inch julienne cut

1/2 cup broccoli florets

1/4 cup red bell pepper, roasted, 1/4-inch julienne cut

1/4 cup flat-leaf spinach

8 ounces penne pasta, cooked

1 tablespoon Parmesan cheese, shaved

Focaccia bread, to garnish

In a medium saucepan, heat the Alfredo sauce over medium heat. Whisk in the pesto and heat 2 minutes. Stir in the chicken, broccoli, roasted pepper and spinach. Heat 3 minutes more. Add the pasta and toss to incorporate.

Continue to heat until the sauce clings to the pasta. Garnish with shaved Parmesan and serve with focaccia.

Makes 1 generous serving or 2 to 3 regular portions.