Who do not know French fries?

Who do not know French fries? This food is so popular throughout the world either for meal or for snack that a lot of people list it as their favorite food. Related with the popularity, you can easily find it in many restaurants or cafe. However, for me myself, I would rather make this snack at home since it is cheaper and healthier. What about you? Are you going to follow me? Making French fries is quite easy. I am sure you will not find any significant difficulty.
In making fries, you need to prepare potatoes, water, oil, salt and flour. You can use two or three potatoes as you like. For the measurement of the water oil, salt and flour, you can simply adjust them with the amount of the potato you are going to fry.
Now, you need to peel the potatoes and cut them down in French fries size. You can cut them as big as or as small as you like, but I suggest you to slice them for about two or three inches long and 1/2 inch wide. This is the most suitable size to make your fries crispy and delicious.
Then, take a large bowl and fill it with water and two table spoon of salt. Soak the sliced potatoes to the salt water and let it there for about fifteen minutes. While you are soaking the potato, you can prepare the fryer. Take your fry pan or deep fryer and fill some cooking oil. Heat the oil until it bubbles. This is the sign that the oil is hot enough and ready to fry the potato slices.
Then, remove the fries from the bowl and remove the excessive salt water. Then, take a Ziploc bag and pour a cup of flour. Add the potato to the bag and shake the bag so that the fries are completely covered by the flour. Now, you can add the French fries to the hot oil and cook it for about four to six minutes. Make sure to check it. When the fries are crispy in attractive golden color, your fries are ready to be taken out from the fryer.
Now you can serve the fries for your friends and family members. You can also provide tomato or chili sauce. Providing some pepper is also a good idea. Enjoy your fries.

Washing dishes after cooking often becomes very annoying for some people. However, by providing the right sink in your kitchen, you can always find easiness in washing dishes and cooking tools. There are a lot of models that you can easily find in the market, such as granite kitchen sinks and apron front sink. You can always find them along with discount kitchen sinks that could be best preferences for people with limited budget

COOK MEAT Bombay DIELLA

Source: Diella

The materials:

    * 500gm beef, boiled with a little salt, a small cut and diperapkan with sweet chili sauce giling and for one hour
    * Meat that has been marinated and then fried with oil and then added beef broth mixture and also the materials under
    * Enter
      2 large onion, sliced
      3 stalks green pepper, sliced center
      2 stalks lemon grass, bruised
      5 stalks curry leaves, in-dilurutkan
      2 pieces lime, squeezed take airnyer
    *

      Cover pan and allow to dry a little broth. Place two tomato seeds that were halved.

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Pudding Strawberry recipe nice

Agar 2


Ingredients:

Bottom layer:

500 ml milk
5 grams of powdered agar-agar
125 grams sugar
1 teaspoon strawberry essence
A few drops of red dye

Layer on:
300 ml water
3 grams of powdered agar-agar
75 grams sugar
A few drops of red dye
Enough strawberry fruit - sliced thin / sliced / leave one by one, like

Way of preparation:

Combine ingredients in a pot under the bed. Heat while stirred gently until it boils. Then pour into a tray or cocktail cup (just half the height of the tray or cup). Let cool and solidify.

After pudding manjadi solid, arrange strawberries on the whole surface. Set aside briefly.

Combine above ingredients except strawberry layer in a pot. Heat while stirred gently until it boils. Then pour into the pan or just a cocktail cup. Let cool and solidify. Can be cooled in the fridge if you like.

Scalloped Potato Gratin - www.foodnetwork.com Ingredients * 1 1/2 cups heavy cream * 1 sprig fresh thyme * 2 garlic cloves, chopped * 1/2 teaspoon ground nutmeg * Butter * 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices * Salt and freshly ground black pepper * 1/2 cup grated Parmesan, plus more for broiling Directions Preheat the oven to 375 degrees F. In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg. While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.

Ingredients

• 1 1/2 cups heavy cream
• 1 sprig fresh thyme
• 2 garlic cloves, chopped
• 1/2 teaspoon ground nutmeg
• Butter
• 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
• Salt and freshly ground black pepper
• 1/2 cup grated Parmesan, plus more for broiling

Directions

Preheat the oven to 375 degrees F.
In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.

Peach Cobbler- Paula's Home Cooking

Ingredients

• 4 cups peeled, sliced peaches
• 2 cups sugar, divided
• 1/2 cup water
• 8 tablespoons butter
• 1 1/2 cups self-rising flour
• 1 1/2 cups milk
• Ground cinnamon, optional

Directions

Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

Baked Macaroni and Cheese - www.foodnetwork.com

Ingredients

• 1/2 pound elbow macaroni
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon powdered mustard
• 3 cups milk
• 1/2 cup yellow onion, finely diced
• 1 bay leaf
• 1/2 teaspoon paprika
• 1 large egg
• 12 ounces sharp cheddar, shredded
• 1 teaspoon kosher salt
• Fresh black pepper

Topping:

• 3 tablespoons butter
• 1 cup panko bread crumbs

Directions

Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese.

Chicken Parmesan - Top recipe - www.foodnetwork.com

Ingredients

nocoupons

• 1/4 cup extra-virgin olive oil, plus 3 tablespoons
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 bay leaves
• 1/2 cup kalamata olives, pitted
• 1/2 bunch fresh basil leaves
• 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
• Pinch sugar
• Kosher salt and freshly ground black pepper
• 4 skinless, boneless, chicken breasts (about 11/2 pounds)
• 1/2 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1 tablespoon water
• 1 cup dried bread crumbs
• 1 (8-ounce) ball fresh buffalo mozzarella, water drained
• Freshly grated Parmesan
• 1 pound spaghetti pasta, cooked al dente

Directions

Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.

Preheat the oven to 450 degrees F.


Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.

Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs.

When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.


Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.

Sugarcane-Skewered Shrimp with Chile-Cilantro Rub

Ingredients

Marinade:

nocoupons

• 1 bunch cilantro, chopped coarsely
• 1 habanero chile, chopped
• 4 shallots, chopped
• 2 lemons, zested
• 2 limes, zested and juiced to 1/4 cup (juice more limes if necessary)
• 1 cup coconut milk
• 1/4 cup soy sauce
• 1/4 vegetable oil
• 16 jumbo shrimp, cleaned, deveined
• 8 sugarcane skewers
• Marinade
• 1/4 bunch cilantro leaves, as garnish

Directions

Puree all marinade ingredients in a blender. Reserve 2 tablespoons of marinade.
Skewer two shrimp per sugarcane and place in marinade and refrigerate. After shrimp has marinated 2 to 3 hours, grill for about 3 to 4 minutes on each side, making sure they are fully cooked.
Serve with a drizzle of the reserved marinade and cilantro, as garnish.
#/www.foodnetwork.com

Recipe - Chipotle-Mango BBQ Chicken

Ingredients

• 1 1/2 cups mango, peeled, pitted and roughly chopped
• 3/4 cup fresh cilantro (loose pack, not chopped, stems and all)
• 2 chipotle peppers in adobo, plus 1 tablespoon adobo sauce
• 2 tablespoons unseasoned rice wine vinegar
• 4 cloves garlic, peeled
• 2 tablespoons fresh lemon juice
• 1 tablespoon canola oil, plus extra for grill
• 2 teaspoons kosher salt
• 1 teaspoon freshly cracked black pepper
• 2 pounds chicken thighs and drumsticks, bone in, skin on

Directions

Put the mango, cilantro, chipotle, vinegar, garlic, lemon juice, 1 tablespoon of oil and salt and pepper, in a food processor and puree until smooth. Adjust seasonings, to taste.

Add the chicken with half the mango mixture to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.


Put the other half of the mango mixture into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered chipotle-mango sauce aside to serve on the side and baste the chicken every few minutes with the rest of the sauce.

Preheat a grill or grill pan to medium-high heat and brush with canola oil. Remove the chicken from the marinade and put on the grill.


Grill the chicken turning and basting about every 5 minutes until cooked through, about 20 to 25 minutes. Transfer to a serving platter and serve with the reserved mango sauce.

Shady RAMADHAN Recipe

Shady RAMADHAN


Materials

600 gm beef

1 liter milk from two oil seeds

50 gm rustle

1 tablespoon cumin

1 tablespoon cumin gross


Pound

4 tablespoons ground pepper

2 large onion

6 small onion

4 cloves garlic

2 cm ginger

2 stalks lemon grass

2 cm galangal

salt and sugar



Ways


• Put the meat, coconut milk and blend ingredients into the pot and cook until meat tender.

• Enter a rustle, cumin seeds and coarse. Cook until the broth a bit dry.

• Add salt and sugar. Taste and add seasoning if SS

Ramadan recipes

Menu: All Here
   1. Grilled Chicken co-wife
   2. Cook shrimp Serai Wangi
   3. Steamed fish snappers
   4. Cook fish Berlada
   5. Kandis Cook grouper Manis
   6. Chicken Ala Cook Chinese Mushrooms
   7. Pineapple Pajeri
   8. Mee Hailam
   9. Lay crab
  10. Sesame Oil Chicken Wings Boiled
  11. Nehari (Kashmiri Mutton Curry)
  12. Three Fish Taste
  13. Ikan Pari Drowning!!
  14. Tandoori Woo
  15. Tom Yam
  16. Hakka Chicken Rice
  17. Boil noodles
  18. Bloated Fish stew Tempoyak
  19. Poultry show Seri Pahang
  20. Curry Fish Head
  21. Black Pepper Steak
  22. Bloated Fish stew Tempoyak
  23. Stir sour Pedas (Melaka)
  24. Soto Ayam
  25. Rice Paprik
  26. Nasi Dagang
  27. Mee Bandung Muar (Muar original recipe)
  28. Pineapple stew of dried fish north
  29. Bercili cooked chicken coriander
  30. Fire Chili Cook chicken Lomak Nogori Style

RESEPI RAMADAN

Menu: Ayam Panggang Bermadu Udang Masak Serai Wangi Ikan Siakap Kukus Ikan Masak Berlada Ikan Kerapu Masak Asam Manis Ayam Masak Cendawan Ala Cina Pajeri Nenas Mee Hailam Ketam Bertelur Ayam Kepak Masak Minyak Bijan Nehari (Kari Kambing Kashmir)  Ikan Tiga Rasa Ikan Pari Lemas!!!! Tandoori Kurau Tom Yam Nasi Ayam Hakka Mee Rebus Gulai Tempoyak Ikan Kembung Ayam Golek Seri Pahang Kari Kepala Ikan Black Pepper Steak Gulai Tempoyak Ikan Kembung Asam Pedas Tumis (Melaka) Soto Ayam Nasi Paprik Nasi Dagang Mee Bandung Muar (resepi asli Muar) Gulai nenas ikan kering orang utara Ayam Bercili masak ketumbar Ayam Masak Lomak Cili Api Nogori Style

Easy Downeast Maine Pumpkin Bread

 

Ingredients

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Easy House-Made Burger with Pimento Cheese

Ingredients

• 1  lb.  ground sirloin
• 1  lb.  ground chuck
• 1-1/2  tsp.  kosher salt
• 1/2  tsp.  freshly ground pepper
• 6    hamburger buns
•     Pimiento Cheese
• 1    shallot, grated
• 1  8-oz.  block sharp cheddar cheese, grated
• 1/2  cup  or more to taste of mayonnaise (not light)
• 1/2  of a 4-oz. jar  pimientos
•     Freshly ground pepper

Directions

1. Build charcoal fire or preheat gas grill for direct cooking. Mix ground sirloin and chuck together gently with salt and pepper. Form into 6 patties. Press indentation in center of each patty (see "shaping the burgers," below). Brush with olive oil. Place directly over medium heat (about 400 degrees F); grill 10 to 12 minutes, turning once halfway through. Remove from grill. Top with a tablespoonful of Pimiento Cheese. Serve on buns.
Hanger Steak Burger:Cut about 2 lbs. cold hanger steak in 1-inch pieces. put through a meat grinder or place 1/4 at a time in food processor; pulse until finely ground. Season, shape into patties, and grill as above. Makes 6 servings.
Pimiento Cheese: Grate shallot on a box grater or process in a food processor. Mix shallot and cheese. Add mayo and stir with a large fork just until mixture holds together. Stir in pimientos and some of their liquid. Season with pepper. Refrigerate, covered, until ready to use. Store, refrigerated, up to a week.
Shaping the burgers:Both Elizabeth and Jamie press an indentation in the patties so that they don't puff up in the center as they cook. Gently form patties, then press down slightly in the center to form an indentation about an inch wide.
Direct Grilling:For this method, the food is placed on the grill rack directly over the heat source. Direct grilling is best for searing and cooking small, tender cuts that cook in 30 minutes or less, such as steaks, burgers, or boneless chicken.

Nutrition Facts

• Calories 518,
• Total Fat (g) 32,
• Saturated Fat (g) 12,
• Monounsaturated Fat (g) 13,
• Polyunsaturated Fat (g) 2,
• Cholesterol (mg) 112,
• Sodium (mg) 695,
• Carbohydrate (g) 22,
• Total Sugar (g) 3,
• Fiber (g) 1,
• Protein (g) 34,
• Vitamin C (DV%) 3,
• Calcium (DV%) 13,
• Iron (DV%) 26,
• Percent Daily Values are based on a 2,000 calorie diet

Cute trickling Shrimp Recipes

Ingredients:
For the sauce:
1) 10 stalks dried chillies (boiled and chopped fine)
2) 2 cloves garlic (percussion)
3) 1 cm ginger
4) 1 teaspoon salt
5) 2 tablespoons sugar
6) 2 tablespoons sugar
7) ½ cup peanuts (fried without oil & semi-fine grind)
To trickle:
A) 1kg of wheat flour
2) 300 grams of fresh shrimp (small / medium)
3) 2 stalk spring onion (cut kecilkecil)
4) 500 grams of bean sprouts
5) 1 teaspoon baking powder
6) 1 teaspoon salt
7) ½ tsp turmeric powder
8) Water sufficient
9) ½ 1
kg of cooking oil (for frying)

Method:
For shrimp sauce trickling:
1) Combine all ingredients except the peanuts in a pot. Reneh and stir
until sugar dissolves. Let it boil for a while.
2) Put the peanuts. Close the fire and set aside.


To trickle:
1) Mix all ingredients except shrimp and cooking oil in a bowl.
Mix milk with enough water. Leave for 1 hour.
2) Meanwhile, heat the oil in a wok.
3) Fold the dough with semi-circular scoop, place 1 / 2 fresh shrimp tails on
mixture. Enter into the hot oil one at a time. Fry up
golden. Lift and drain.
4) Serve with shrimp sauce trickling.
Ready to serve.

Mee recipe soon (Pictorial Guide) Like it?

    Material materials: -
    Packet 1.Satu Mee Soon to Sorang Eat.
    (I Love Mark Curry Maggi Seasoning)
    2.Air Online

    Getting Method: -
    To boil 1.Jerang Hot Water
    Mee 2.Masukkan soon on the plate with the same flavor provided.
    3.Kacau Up and Wait Until Expand average (Talk Maggi 2 Minute Ad)
    4.Siap For Food.

    Happy Trying ......

    










    : Goofy:: goofy:: goofy:: goofy:

@www.sepaku.net

MINI PIZZA Special recipe

Ingredients: 
For the filling 
(topping): 
1) 250 grams of minced meat 
2) two tomato seeds 
3) a pumpkin onion 
4) a small Bengal pepper seeds 
5) 2 cloves garlic (minced) 
6) 3 slices of pineapple (cut into cubes)
 7) 1 cup button mushrooms (cut 4) 
8) 100 grams of grated Mozzarella 
9) 1 tbsp oil 
10) 3 tablespoons chili sauce 
11) 1 cup tomato puree 
12) 1 teaspoon of powdered leaves aregano 
13) 1 teaspoon salt

 For the dough: 
1) 500 wheat flou r
 2) 11 grams instant yeast 
3) 1 teaspoon sugar 
4) 1 teaspoon salt 
5) 1 tablespoon margarine 
6) 1 cup warm water 
7) ½ cup oil

Method: 
For the filling (topping): 
1) Saute garlic until fragrant. 
2) Add half the tomato puree, chili sauce, salt, oregano and meat, stir well tocooked meat. 
3) Cook until thick and set aside. 

For the dough: 
1) Mix well all ingredients for the dough until soft. Cover with a damp cloth andBarkan up 2 x double. 
2) Tumbuk @ punch 
 dough to remove air and divided into several pieces
.3) Circle in a large bowl, leperkan required. Leave for 15minutes. Meanwhile heat the oven at 180 ° c
 4) Bake the dough in the oven for 10 minutes.
 5) Remove the tomato puree and smooth the core followed. The location of tomato, chilli Bengal, mushrooms,Sprinkle pineapple and grated cheese on it. 
6) Bake until the cheese melted a moment to complete .. 

Ready to serve.mix wellSliced circle

Nice SUGAR burnt pudding

SUGAR burnt pudding
 Ingredients:1) ½ cup sugar .. 
diluted in the tray I will dikukuskan 
2) a canned liquid milk 
3)a fruit cocktails (airdan separate household) 
4)5 eggs 
5) ½ cup sugar
 6) 1 tsp vanilla essence
 7) 2 tablespoons custard powder

Method:1) Heat kukusan. 
2) Mix well all ingredients except sugar and fruit cocktails and filter content. 
3) The dilute the sugar in the pan until kekuningkuningan. 
4) Pour the mixture into the pan of sugar earlier. 
5) Cover the pan with a thin plastic Glaze and allow to steam for ½ hour. 
6) Cool kemudin upside down in a large plate.
 7) Sprinkle pulp fruit cocktails. 
 Cool.Ready to serve.Nice

POPIA recipe fried - I Love it !

Ingredients

:
1) Skin popia size
2) 1 egg (beat)
3) ½ carrot sticks
4) a piece out (fried and chopped)
5) ½ seed sengkuang
6) 2 tablespoons dried shrimp (pounded)
7) 1 cup cabbage (Sagat)
8) a pumpkin onion (chopped)
9) 3 cloves garlic (minced)
10) 1 red chilli (chopped)
11) 1 teaspoon salt
12) ½ 1kg
cooking oil (for frying)
For the sauce:
1) 3 red chillies
2) 1 tbsp chilli machine / giling
3) 1 clove garlic
4) 1 cm ginger
5) 1 tbsp vinegar
6) 3 tablespoons sugar
7) 1 teaspoon salt
8) 1 teaspoon cornstarch




Method:

1) Heat 2 tablespoons oil and Stir the onion and garlic until fragrant.
2) Put the dried shrimp, carrots, know, sengkuang, cilimerah, salt and vegetable
cabbage. Cook until the fade.
3) Pick up and set aside.
4) tabled a piece of skin popia. Place the cooked ingredients and fold and
roll. Was so exhausted.
5) Meanwhile, heat the oil in a wok and fry until golden. Lift and drain.
For the sauce:
1) machines of all materials and simmer briefly.
2) Serve with fried popia.
Ready to serve.

Nice pau fried recipe

Pau Fried
Materials
:
For the filling:
1) 200 grams of red beans
2) sufficient water (to boil)
3) 100 grams of brown sugar
4) ½ teaspoon of red dye
5) 1 teaspoon salt
6) 3 tablespoons cooking oil
For the pouch:
1) 500g self-rising flour
2) 6 grams of instant yeast
3) 50 grams of vegetable oil
4) ½ teaspoon salt
5) 100 grams sugar
6) 250 grams of warm water
7) ½ 1kg

cooking oil (for frying)
Method:
For the filling:
1) Boil the beans until the half-breed and blend until smooth (with ground water
broth)
2) Combine all ingredients
the filling and cook until thick.
3) When thick add edible oil and mix well.
For the pouch:
1) Combine water, yeast, oil, sugar and salt. Enter ingredients
into flour

form a dough. Knead dough for 5 minutes.
2) Shape the dough into a long and cut the dough into 40g each.
3) Keep the dough for 10 minutes with closed plastic.
4) After 10 minutes, take the dough and shape the round. Fill the core ditengahtengah,
close
dough that does not leak and a round shape again.
5) Alaskan dough with oil paper and was until the dough is finished and saved
for one hour.

6) Heat wok with oil warm.
7) Fry until golden color pouch.
Ready to serve.