FIVE STAR CUISINE SIMPLE RECIPES IN 2016

Entering the month of Ramadan in 2016 this time, of course we should pay more attention and more about the intake of the best-intake, which should we prepare the dish menu iftar and sahur menu kedapan month. Dishes for iftar menu is good of course are a healthy food.

An assortment of fruits is the right choice as a natural sweet foods, even give a natural sweet taste that varies. As much as possible to control the use of sugar as it can give adverse implications for health.

Palm fruit, banana, papaya, mango, melon, watermelon, kiwi, apple, coconut juice or many other types of fruit is ideal as takjil menu or menu hasten to break the fast. The fruits that are easy to digest and offer the body a variety of nutrients that can help the transition between the period of fasting and breaking becomes noticeably easier. In addition it is important to note is the consumption of water, try from the time of breaking fast until bedtime drink a minimum of 1 liter of water.

Furthermore, how to diet after breaking the fast  If previously we have been consuming fresh fruits or any other combination of takjil iftar menu, then suggested other healthy dishes in the menu iftar are as follows:

1. Green vegetables because apart easily digestible and has a high alkaline content sehngga is ideal to maximize our health.
2. Grains and legumes are good sources of protein and easy to digest. Sunflower seeds, pumpkin seeds or pumpkin, walnut (source of omega-3), almonds, cashews, pecans, peanuts, Brazil nuts, green beans and macadamia nuts are the proper foods to eat after fasting
3. Different brown rice to white rice because the skin on brown rice is still intact. Nutritionists and dieticians recommend red yeast rice as a source of nutrients.
4. Oats are also ideal to be eaten to break the fast. Eating oat bring many benefits, and especially after fasting. Eating one serving of oats provide the body vitamin E, zinc, selenium, copper, iron, manganese, protein and magnesium.

Set menu main dishes or eat a large iftar course can also be used to list menu meal. To meet the needs of variation in the recipe menu iftar and sahur delicious, simple, economical and simple or cheap, here we summarize some examples of creations iftar menu recipes healthy 2016 practically below:

RECIPES COOKING EGGS YELLOW

• 9 hard-boiled egg
• 1 lime leaves
• 2 bay leaves
• 2 tablespoons tamarind
• 400 ml of liquid milk
• salt and sugar to taste
• oil for frying and sautéing
• fried onions for topping

Ground spices :

• 4 red onions
• 2 cloves of garlic
• 1 large red chilies
• 3 vertebra finger turmeric
• 2 eggs hazelnut

HOW TO MAKE :

Peel the boiled eggs from their shells, then fried until the skin, remove and drain the oil.

Heat a little oil in a skillet, saute ground spices, lime leaves and bay leaves until fragrant. Pour the coconut milk and cook, stirring, stirring, enter tamarind water, salt and sugar, the last enter the egg.

Cook until sauce boils and thickens, remove from heat and ready to be served.

RECIPES ointment SANGRAI

• 150 grams of green beans, cut into pieces
• 170 grams of cabbage, cut into pieces
• 100 grams of kale, siangi
• 100 grams bean sprouts, remove the tail
• 70 grams of carrots, cut into matchsticks
• 200 grams of grated coconut
• 2 lime leaves, knead
• ½ teaspoon bouillon powder or to taste
• 1 tsp salt
• boil the water for taste

Ground spices :

• 2 cloves of garlic
• 5 large red chilies, or adjust the spiciness to taste
• 3 cm kencur
• 1 teaspoon shrimp paste
• 1 tablespoon brown sugar

HOW TO MAKE :

Boil enough water, boiled vegetables each ingredient for a minute and then drain.

Mix the spices and stir with grated coconut. Heat the pan without oil, then roasted grated coconut flavoring was with orange leaves. Stirring constantly until dry, also salt and bouillon powder.

Once the coconut condiment cooked, turn off the heat and put all the vegetables and toss to evenly and ready to be served.

RECIPES sauteed CORN PUTREN

• 250 grams of corn putren, cut askew
• 100 grams of carrots, cut askew
• 2 leeks, cut askew
• 2 pieces of curly red pepper, cut askew
• 1 red tomatoes, cut into pieces
• 4 tablespoons chili sauce
• 3 red onions, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 tablespoon soy sauce
• ½ tsp salt
• ½ teaspoon bouillon powder or to taste
• 200 ml water
• oil for frying

HOW TO MAKE :

Heat a little oil, saute garlic, onion, tomato, spring onion and chilli until fragrant.

Enter corn and carrots, next pour water and stir and cook until the sauce average boiling. Add salt, soy sauce, chili sauce and bouillon powder, stir and cook until done.

RED RICE RECIPES

• 2 tablespoons olive oil or vegetable oil
• 1 teaspoon sesame oil
• 50 grams of onions, chopped
• 3 cloves garlic, minced
• 3 thinly sliced ​​red chilies
• 200 grams of chicken breast, boiled and diced
• 50 grams of mushroom, diced
• 100 grams of carrots, finely chopped
• 2 tsp salt, 1 teaspoon pepper, ½ tablespoon soy sauce
• 500 grams of brown rice
• 2 leeks, thinly sliced
• banana leaves and sticks

HOW TO MAKE :

Heat the olive oil and sesame oil. Saute onion, garlic and red pepper until fragrant. Add chicken, mushroom and carrot and stir well. Add salt, pepper and soy sauce.

Enter the brown rice and leeks, stir well and remove from heat.

For rice into 4 parts, wrap with banana leaf, pin with a stick on the ends and then burn until fragrant.