POTATO PATTIES - PERKEDEL KENTANG

Serve 4-6
Cooking time : 40 minutes

perkedel kentang - potato patties

INGREDIENTS:
150 g potatoes
400 ml water to boil
100 g ground beef
1 tsp fried shallots
1/2 tsp ground white pepper
1/8 tsp ground nutmeg
1 tsp salt
1 egg
250 ml oil

HOW TO MAKE:
1. Boil the potatoes in a pot for about 25 minutes. While the potatoes still warm, peel them and mashed with a fork.
2. Add ground beef, fried shallots, ground white pepper, ground nutmeg, salt and yellow egg. Mis them well.
3. Shape the potatoes mix into a small ball, press a little to make thinner shape, soak in a white egg and fried until golden brown. Remove and place them in a plate. Ready to serve.

TIPS:
To make a good fried shallots, you have to thinly sliced the shallots, and fried them in a wok with a low heat and stir slowly and regularly until golden brown.

PERKEDEL KENTANG

BAHAN:
150 g kentang 400 ml air untuk merebus 100 g daging cincang 1 sdt bawang goreng 1/2 sdt merica halus 1/8 sdt pala halus 1 sdt garam 1 butir putih telur 250 ml minyak goreng

CARA MEMBUAT:
1. Rebus kentang sampai matang dan empuk selama 25 menit. Kupas kulitnya selagi panas dan haluskan dengan garpu. 2. Campur kentang dengan daging cincang, bawang goreng, merica, pala. 3. Buat bulatan-bulatan dan pipihkan, celupkan kedalam putih telur, lalu goreng hingga kuning kecoklatan.

TIPS:
Membuat bawang goreng: iris tipis bawang merah lalu goreng dengan api kecil sambil terus diaduk agar warna kecoklatannya merata, dan segera angkat supaya tidak hangus.

CLEAR SPINACH SOUP

Serve: 4-6
Cooking time: 20 minutes

spinach clear soup

INGREDIENTS:
600 ml water
2 fresh corns, washed and roundly cut into 8
1 bunch of spinach, wash, trim only leaves and young stems
1 chayote, peeled, cut into cubes
1 carrot, peeled, cut into 2-3 cm (optional)
2 shallots, thinly sliced
1 tsp salt
1 tsp sugar
3 cm chinese keys

HOW TO MAKE:
1. Boil the water in a pot, cook the slices corn until soft ( about 15 minutes).
2. Add chayote, carrots, shallots, salt, sugar and chinese keys. Let them boiled.
3. After all the ingredients cooked, add spinach and let it cook for 1 minutes. Remove and place in a bowl. Ready to serve.

TIPS:

• When picking a good corn, always pick with the fresh leaves corn with tight and evenly size kernels. The kernels should be not to soft or to hard when we press them.
• Cook this clear spinach soup right before serving. Should not be reheat it because it will lose the mineral and even will produce unfavorable mineral to your body.

SAYUR BENING BAYAM

BAHAN:
600 ml air
2 bonggol jagung, bersihkan, potong bulat jadi 8
1 ikat bayam, cuci, petik daun dan tangkainya yang muda
1 buah labu siam
1 buah wortel
2 bawang merah, iris tipis
1 sdt garam
1 sdt gula pasir
3 cm temu kunci

CARA MEMBUAT:
1. Didihkan air, masak jagung sampai matang (15 menit).
2. Masukkan labu siam, wortel, bawang, garam, gula, dan temu kunci. Biarkan mendidih sebentar. 3. Setelah semua matang, terakhir masukkan bayam, masak sebentar (1 menit), dan angkat segera. Pindahkan ke mangkuk dan siap disajikan.

TIPS:

• Memilih jagung: pilihlah jagung dengan daun yang masih segar. Butirannya tersusun rapat, dengan ukuran besar yang sama. Bila ditekan tidak terlalu lembek dan tidak terlalu keras.
• Masaklah sayur bening bayam pada saat dekat dengan waktu makan. Sebaiknya jangan memanaskan kembali sayur bayam, karena akan kehilangan zat gizi, bahkan akan mengeluarkan zat yang merugikan kesehatan.