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Jika ingin menghubungi saya : Email : hadisuryaprayoga@gmail.com

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Easy Chicken Ramen Recipe

INGREDIENTS 2 (3 oz) packs dried ramen noodles 2 chicken breasts (boneless, skin-on)* 2 tsp sesame or vegetable oil 3 tbsp low-sodium soy sauce 4 cups rich chicken stock 2 tsp fresh ginger, minced 1 oz dried shitake mushrooms (or 1/2 cup fresh) 2 large eggs 1–2 tsp sea salt, to taste kosher salt and freshly-ground black pepper, to season 3 tsp fresh garlic, minced 1 tbsp unsalted butter 2 tbsp mirin 1/2 cup scallions, sliced Cook the chicken*: Preheat the oven to 375 degrees. Season the chicken generously with salt and pepper. Melt the butter in a large oven-safe skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is golden brown and releases easily from the pan, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden. Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve. Make the rame

Corn Tomato Avocado Salad Recipes

INGREDIENTS - 5 ounces dice avocado. - 1 1/2 cup diced Persian cucumbers, about 3 small - corn kernels from 1 large steamed corn on the cobb, 1 cup - 2 teaspoons extra virgin olive oil - 2 tablespoon fresh lemon juice, from 1 medium lemon - 2 tablespoons diced red onion - fresh black pepper, to taste - 1 cup halved cherry tomatoes - 1/4 teaspoon kosher salt INSTRUCTIONS Toss all ingredients together and serve immediately. Enjoy! Serving : 1cup, Calories: 128kcal, Carbohydrates: 14g, Protein: 2.5g, Fat: 8.5g, Saturated Fat: 1g, Sodium: 83mg, Fiber: 4g, Sugar: 3.5gBlue Smart Points:3Green Smart Points:4Purple Smart Points:3Points +:4

Creamy Garlic Tuscan Salmon With Spinach and Sun-Dried Tomatoes Recipe

INGREDIENTS - 6 cloves garlic, finely diced - 2 teaspoons olive oil - 1/2 cup fresh grated Parmesan cheese, (do not include for dairy free option) - 4 salmon fillets, skin off (or Trout or any white fish) - 1/3 cup dry white wine (OPTIONAL) -- (do not use a sweet white wine) - 1 3/4 cups half and half - Salt and pepper, to taste - 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoons of water (optional) - 3 cups baby spinach leaves - 1 tablespoon fresh parsley chopped - 1 small yellow onion, diced - Salt and pepper, to season - 5 ounces (150 g) jarred sun dried tomato strips in oil, drained of oil - 2 tablespoons butter INSTRUCTIONS 1. Heat the oil in a large skillet over medium-high heat. Season the salmon filets (or fish if using) on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove from the pan and set aside. 2. Melt the butter in the remaining juices lefto

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