Material:
10 stalks Kangkung (take the leaves)
60 g Butter
3 tbsp Flour
50 ml Liquid Milk
1 / 2 teaspoon salt
1 / 2 teaspoon nutmeg seeds (crushed)
2-3 tablespoons cooking oil
4 cloves Garlic (finely chopped)
1 / 2 cloves of Red Onion (cut lengthwise)
12 lbr Beef Salami
30 pcs Cherry Tomatoes
200 gr Macaroni (boiled)
1 / 4 BTL Tomato Sauce
Grate cheese 100 gr
Pepper to taste
Cooking Method:
1. Cook butter, flour, milk, salt and nutmeg, stirring until thickened and set aside.
2. Saute garlic with cooking oil, put the red onions, beef salami, cherry tomato spinach & pepper, remove & set aside.
Third. Combine the two, then add the macaroni, tomato sauce & grated cheese, stir well.
4. Pour the dip plate heat resistance who had been smeared butter.
5. Roast temperature of 180-190'C until cheese melts, remove & serve.
10 stalks Kangkung (take the leaves)
60 g Butter
3 tbsp Flour
50 ml Liquid Milk
1 / 2 teaspoon salt
1 / 2 teaspoon nutmeg seeds (crushed)
2-3 tablespoons cooking oil
4 cloves Garlic (finely chopped)
1 / 2 cloves of Red Onion (cut lengthwise)
12 lbr Beef Salami
30 pcs Cherry Tomatoes
200 gr Macaroni (boiled)
1 / 4 BTL Tomato Sauce
Grate cheese 100 gr
Pepper to taste
Cooking Method:
1. Cook butter, flour, milk, salt and nutmeg, stirring until thickened and set aside.
2. Saute garlic with cooking oil, put the red onions, beef salami, cherry tomato spinach & pepper, remove & set aside.
Third. Combine the two, then add the macaroni, tomato sauce & grated cheese, stir well.
4. Pour the dip plate heat resistance who had been smeared butter.
5. Roast temperature of 180-190'C until cheese melts, remove & serve.
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