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Category:Misc. - Author:Noorsiah- Contributor:Noorsiah Daroos
Ikan Bilis Kentang Kicap
Ingredient:

100 gm Ikan Bilis
3 of Potatoes
1 Onion, 2 Garlic
4 pcs of Spring Onion cut small or 1cm
2 to 3 Table Spoon Black Souce



Direction:

1) Fried Ikan Bilis till Crispy and put one side
2) Fried Potatoes till cook and put one side
3) put oil on the wok and fried onion/garlic
till nice smell, golden brown
4)put in potato / Ikan Bilis mixed well and
put black soya souce. mixed well and put on the plate ready to eat
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Pick of the Week
Title:LORIENA'S FAMOUS {CROCK POT} ENCHILADAS - Author: - Contributor:LORIENA WALDROP
Ingredient:
{1} 16 OZ SOUR CREAM
{1} CAN CREAM OF MUSHROOM SOUP
{1} BIG CAN OF GREEN CHILI SAUCE
{1} SMALL CAN CHOPPED GREEN CHILI'S
{4-5} BONELESS SKINLESS CHICKEN BREASTS
{1} PACKET OF SOFT TACO SHELLS
{1} PACKET OF TACO SEASONING
{1} PACKET SHREDDED MOZZARELLA CHEESE
{1} PACKET SHREDDED MILD CHEDDAR CHEESE
{1} CAN SLICED OLIVES

Direction:
BOIL CHICKEN WITH SOME SALT. THEN CUT INTO BITE SIZE PIECES. MIX TOGETHER: SOUR CREAM, SOUP, CHILI SAUCE, CHILI'S AND CHICKEN. IN A ZIP LOCK BAG MIX BOTH CHEESES AND TACO SEASONING. SHRED SHELLS INTO BITE SIZE PIECES. LAYER IN CROCK POT STARTING WITH SHREDDED SHELLS. NEXT YOUR CREAM MIXTURE. THEN CHEESE. THEN OLIVES. KEEP LAYERING UNTIL EVERYTHING IS USED. TOP WITH OLIVES. PUT IN CROCK PO ON LOW FOR 5-8 HRS
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