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 Canned Makanan Sculpture
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Source: http://scienceblogs.com/corpuscallosum/2006/09/taking_the_cephalopod_to_the_b.php
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posted by pure-angel
Scallop Congee is one of my most oft cooked congee for weekend lunch. Okay, make it Scallop bubur for those who are lebih familiar with the word porridge. Actually, it’s the same. And whichever name anda call it, it will still taste as good though I suspect the word “congee” sounds much lebih sophisticated and refined to be used.

For this congee, I use dried scallops which I purchase from the wet market. anda can get them from supermarkets and some chinese herbal shops atau even, dried sea produce. I use those which are relatively small in size – perhaps about the size of half a pop corn...
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Materials:
*4 plates of white rice
*200 grams prawns, peeled, halved, garami, fried
*100 grams of ketam meat / small crab, boiled,stir-fried with butter
*1 chicken breast, poached, sliced meat
*4 eggs, make cow eyes
*2 tablespoons butter
*2 teaspoons tomato, sos tomato puree
*Cucumbers and tomatoes to taste
Spices recipes(mashed):
*6 pieces of red chili, trimmed, seeded
*10 pieces of red onion
*1 cm udang paste
*1 teaspoon granulated sugar
*2 teaspoons salt
How to make it:
1. Stir-fry ground spices with the butter, pour 2 tablespoons of water and tomato, sos tomato puree. Add chicken, stir well. Add beras and cook until cooked.
2. Serve with fried beras placed on bahagian, atas of crab, shrimp, fried egg, sliced cucumber and tomato.
~enjoy delicious Indonesian cuisine!~
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