CHOCOLATE PUDDING BISCUIT LAYERED

Ingredients:

• 1 pack chocolate agar
• 1 pack chocolate jelly
• 1 pack cheese crackers
• 8 tbsp sugar
• 5 tbsp chocolate powder
• 7 glasses water

How to make Chocolate Pudding Biscuit Layered:

1. Mix chocolate agar, chocolate jelly, sugar, and chocolate powder in the pot, stir well.
2. Pour water, cook until boiling while stirring continuously.
3. Prepare brass, pour a layer (2mm) of dough, arrange crackers covered the surface.
4. Pour another layer of dough with aspoon (do not let the crackers underneath shift) arrange crackers again, and so on until a few layers.
5. Allow to harden.
6. Carve and serve.

RICA-RICA TUNA

Ingredients:

• 300 grams tuna fillet, cut into dice-shaped
• 1 piece lime
• 1 glass water
• Cooking oil

Spices:

• 10 pieces red onion
• 3 pieces red chili pepper
• 3 cm galangal, crushed
• 2 stalks lemongrass, crushed
• 7 sheets lime leaves, remove the bone
• 1/2 tsp pepper
• Salt at sufficiently

How to make Rica-Rica Tuna:

1. Marinate tuna with lime juice and salt, let stand for 10 minutes.
2. Fry tuna until change color to yellow. Lift and drain.
3. Rough grind red pepper and red onion.
4. Saute ground spices with galangal, lemongrass, and lime leaves until smell. Put fried tuna.
5. Pour water. Put pepper and salt to taste. Cook until the water runs out. Lift.
6. Serve.

PUNCH APPLE AND STARFRUIT

Ingredients:

• 300 grams apple
• 200 grams starfruit
• 75 grams sugar
• 200 ml apple juice
• 400 grams shaved ice
• 500 ml soda

How to make Punch Apple and Starfruit:

1. Blend apple, starfruit, sugar, apple juice, and shaved ice using blender until smooth.
2. Serve with soda.

FRIED NOODLES SHRIMP AND CHICKEN

Ingredients:

• 2 rolls wet noodles
• 1 piece fillet chicken breast, cut into dice-shaped
• 10 pieces peeled shrimp medium size, remaind the tail, devein and cut butterfly, wash
• 1 bunch choy sum/ chinese flowering cabbage, cut
• 1/4 pieces cabbage, thinly slices
• 2 pieces egg, beaten
• Cooking oil

Spices Ingredients:

• 6 cloves garlic, finely minced
• 1/2 pieces onion, slices
• 1 piece red chili pepper big size, bias slice
• 1 piece green chili pepper big size, bias slice
• 4 tbsp soy sauce
• Pepper at sufficiently
• 4 tbsp sweet soy sauce
• 3 tbsp oyster sauce

How to make Fried Noodles Shrimp and Chicken:

1. Boiled water. Open noodle rolls, dip for a moment into boiling water, drain immediately.
2. Heat oil, saute garlic until smell. Put onion with red and green chili pepper, stir well, saute until smell. Add chicken and shrimp, stir until blended with spices and changed color.
3. Put egg, stir until scramble. Add chinese cabbage, cabbage, soy sauce, and pepper. Stir well.
4. Put noodles, sweet soy sauce, and oyster sauce, stir well. Cook for a moment don't get noodles too mushy. Lift.
5. Serve.

CHICKEN OPOR

Ingredients:

• A chicken
• 1 piece coconut

Spices:

• 10 pieces red onion
• 3 cloves garlic
• 5 pieces candlenut
• 1/2 tsp cumin
• 1 tsp pepper
• 1/4 tbsp sliced brown sugar
• 1 piece galangal
• 1 stalk lemongrass
• 2 sheets bay leaves
• 1/2 tbsp salt

How to make Chicken Opor:

1. Wash chicken, cut personalizing. Set aside.
2. Grate the coconut, take coconut milk as much as 4 cups. Set aside.
3. Grind all spices except galangal and lemongrass, crushed.
4. Put grind spices, galangal, lemongrass, and bay leaves into coconut milk  and stir well. Boilied over medium heat, stirring occasionally.
5. Put pieces of chicken, stir well. Cook until chicken is tender. Lift.
6. Serve.

SATE AYAM (CHICKEN SATAY)

Ingrdients:

• 400 grams fillet chicken thigh, cut into dice-shaped
• 10 pieces skewer
• 4 tbsp sweet soy sauce
• 1/4 cups water
• Cooking oil

Peanut Sauce:

• Cooking oil
• 100 grams peeled peanuts
• 2 pieces red chili pepper big size
• 3 pieces curly red chili pepper
• Brown sugar, sliced
• Salt
• 4 tbsp sweet soy sauce
• 1 1/4 cups water

Complement:

• 1 piece tomato
• 5 pieces red onion
• 5 pieces cayenne
• 3 pieces lime
• 3 tbsp sweet soy sauce
• 5 pieces lontong (compressed rice cake in the form of a cylinder wrapped inside a banana leaf)

How to make Chicken Satay:

1. Take 5 pieces meat for each skewer.
2. Peanut sauce: Heat oil, fry peanuts until change color. Remove and drain. Grind peanut with chili, brown sugar, salt, and sweet soy sauce. Bleend with water.
3. Take 1/3 parts peanut sauce and mix with 4 tablespoons sweet soy sauce, 1/4 cup water, and oil. Marinate meat skewer with spices evenly.
4. Grill satay while turned upside down in order to cooked through. Lift.
5. Serve with sliced tomatoes, red onion, and peanut sauce.

OSENG-OSENG LABU SIAM (OSENG-OSENG CHAYOTE)

Ingredients:

• 2 pieces chayote, peeled and sliced
• 2 pieces white tofu, cut
• Salt at suffiiently
• Cooking oil

Spices:

• 3 pieces red onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 5 pieces green chili pepper, slices
• 3 cm kencur/ aromatic ginger, sliced
• 4 cm galangal, sliced
• 2 sheets bay leaves

How to make Oseng-Oseng Chayote:

1. Marinate chayote with salt. Wash and drain.
2. Fry tofu untill change color into golden brown, drain.
3. Saute spices until smell. Put chayote and stirring over high heat. Add fried tofu and salt. Stir well.
4. Cook for a moment while stirring until blend with seasonings. Lift.
5. Serve.

STRAWBERRY LIME SQUASH

Ingredients:

• 250 grams strawberry, cut
• 1 tbsp lime juice
• 50 ml strawberry syrup
• 100 grams sugar
• 500 grams shaved ice
• 1 piece lime, thinly sliced
• 2 can cold soda

How to make Strawberry Lime Squash:

1. Blend strawberry, lime juice, strawberry syrup, sugar, and shaved ice until smooth.
2. Serve with  sliced lime and soda.

MIE AYAM JAMUR (CHICKEN AND MUSHROOM NOODLE)

Ingredients:

• 4 pieces chicken thigh
• Water
• 4 handheld paddy straw mushroom, cut each into 4 parts
• 4 packs noodle
• Cooking oil

Spices:

• 5 coves garlic
• 1 pieces onion
• 1 piece ginger
• 1 tbsp soy sauce
• 1/2 tsp pepper powder
• 4 tbsp oyster sauce
• 3 tbsp sweet soy sauce
• Salt at sufficiently
• 2 stalks spring onion
• 4 tsp sesame oil

How to make Chicken and Mushroom Noodles:

1. Noodle gravy: Boil chicken thigh in water that has been mixed with garlic and spring onion. Add salt. Remove the chicken, strip the skin and fat. Set aside the skin. Remove the meat from the bones. Diced.
2. Mince garlic, onion, and ginger. Saute until smell. Put the piece of chicken and mushroom. Stir well.
3. Put oyster sauce, sweet soy sauce, salt, and pepper. Stir well. Pour some water. Boiled. Add spring onion and sesame oil. Stir well.
4. Noodle: Saute the chicken thigh skin over low heat until the skin dries. Put soy sauce and pepper powder, stir well. Set aside.
5. Serve noodle with chicken and mushroom and the gravy.

BEBEK LADO HIJAU (DUCK GREEN PEPPER)

Ingredients:

• A duck
• Cooking oil

Spices:

• 25 pieces red onion
• 5 cloves garlic
• 18 pieces green chili pepper
• 3 pieces candlenut
• 3 cm turmeric
• 5 cm ginger
• 3 cm galangal
• 1/2 sheets turmeric leaves
• 1 stalk lemongrass, take white part
• Salt

How to make Duck Green Paper:

1. Clean feathers duck using by burning on the stove untill golden brown and dripping oil. This method can eliminate the fishy smell of duck. Deplume remaining duck feathers. Rinse. Cut duck into 10-12 pieces. Wash again until clean. Leak.
2. Slice half of the red onions. Finely grind the rest. Finely grind garlic. Finely grind green chili peppper with salt. Finely grind candlenut, turmeric, ginger, and galangal.
3. Fry onion slices until slightly change color. Put grind red onion, garlic, green chili pepper, turmeric leaf tie the knot, and crushed lemongrass. Cook until it smells chili and seasoning seemed mixed, and separated from the oil. Lift.
4. Blend seasoning with duck. Cook over low heat until the duck out of water, then pour water at sufficiently. Continue cooking until the duck is tender. Lift.
5. Serve.

PERKEDEL KENTANG (POTATO PERKEDEL)

Ingredients:

• 2 pieces potato big size
• 1 piece egg
• Cooking oil

Ground Spices:

• 2 pieces red onion
• 2 cloves garlic
• 1/4 tbsp pepper powder
• 1/2 tsp salt

How to make Potato Perkedel:

1. Peel potato, cut. Wash and drain. Fry until tender. Mashed.
2. Add ground spices into mashed potato, stir well.
3. Add egg yolk into batter potato, stir well. Make a round-shape.
4. Smear each perkedel with albumine.
5. Fry in the hot oil until golden brown. Lift and drain.
6. Serve.

ES BUAH TROPIKANA (TROPICANA FRUIT ICE)

Ingredients:

• 150 grams mango, cut into dice-shaped
• 150 grams pineapple, cut
• 150 grams apple, cut into dice-shaped
• 3 pieces passion fruit
• 300 ml orange juice
• 200 ml guava juice
• 2 tsp lime juice
• 750 grams ice cube

Syrup ingredients:

• 250 grams sugar
• 350 ml water

How to make Tropica Fruit Ice:

1. Syrup: Boil water and sugar until dissolved.
2. Mix mango, pineapple, apple, passion fruit, orange juice, guava juice, lime juice, and syrup.
3. Serve with ice cube.

NASI TIM (STEAMED CHICKEN RICE)

Ingredients:

• 1 piece big chicken thigh
• 2 cups rice
• Cooking oil

Spices:

• 1/4 tsp pepper powder
• 1 stalk spring onion
• 2 cloves garlic
• 1 tbsp sesame oil
• 2 tsp minced garlic
• 2 tsp minced ginger
• 3 tbsp soy sauce
• 2 tbsp sweet soy sauce
• 1 tsp oyster sauce
• 1/4 tsp pepper
• Salt at sufficiently
• Chopped Spring onion for sprinkle

How to make Steamed Chicken Rice:

1. Boil chicken thigh with 6 glasses water, 1 tsp salt, 1/2 tsp pepper powder, 1 stalk spring onion, and 2 cloves garlic until the chicken thigh tender. Remove and drain.
2. Set aside the broth. Fillet chicken thigh, cut into dice-shaped.
3. Heat cooking oil and sesame oil, saute garlic and ginger until smell. Put rice, soy sauce, and salt, stir well. Lift.
4. Sprinkle: Saute garlic with a mixture of cooking oil and sesame oil. Put chicken, soy sauce, sweet soy sauce, oyster sauce, and pepper powder. Stir well. Lift.
5. Prepare aluminium bowl. Pour 2 table spoon sprinkle ingredients, flatten on the bottom of bowl.
6. Pour sauted rice until 3/4 parts of bowl, pour broth. Steamed in a pan until broth runs out. Pour broth again, continue cooking until rice cooked. Lift.
7. Serve and sprinkle with chopped spring onion.

CENDOL HUNKWE BLEWAH (MUNGBEAN CENDOL CANTALOUPE)

Cendol Ingredients:

• 300 grams cantaloupe, mashed
• 1 pack mungbean flour
• 650 ml water
• 1/4 tsp salt
• 50 grams sugar

Complement Ingrdients:

• 1 piece avocado, scratching
• 6 pieces jackfruit, cut
• 200 grams black grass jelly, cut
• 100 grams fermented cassava, cut
• 150 grams green coconut, scratching
• 50 grams red pacar cina, boiled
• 1000 grams shaved ice

Sugar Syrup Ingredients:

• 250 grams sugar
• 1 sheet screwpine leaves
• 250 ml water

Coconut Milk Ingredients:

• 400 ml coconut milk ( 1 piece coconut)
• 2 sheets screwpine leaves
• 1/2 tsp salt

How to make Mungbean Cendol Cantaloupe:

1. Mix all cendol ingredients. Cook until boiling.
2. Pour batter into cendol mold. Put into bowl that contains with water and ice. Drain.
3. Sugar syrup: Boil sugar, screwpine leaves, and water use low heat until coagulate. Chill.
4. Boil all coconut milk ingredients until boiling.
5. Arrange cendol and complements. Serve with sugar syrup, coconut milk, and shaved ice.

BROWNIES PANGGANG (BAKED BROWNIES)

Ingredients:

• 1/4 kg wheat flour
• 2000 grams butter
• 1/2 kg sugar
• 2 pieces egg
• 1000 grams chocolate powder or 2000 grams chocolate block, melted
• 1 glass water
• Sweetened condensed milk at sufficiently
• Peeled peanuts and cheese

How to make Baked Brownies:

• Sift wheat flour and chocolate powder, set aside.
• Mix water with sweetened condensed milk, stir until blend. Set aside.
• Roasted and flaked peanuts. Grated cheese.
• Egg and sugar beat with mixer until fluffy, put butter little by little.
• Put wheat flour and chocolate powder, then peanuts, stir slowly using spatula until blended.
• Pour batter into baking pan that has been greased. Bake for about 15 minutes. Remove then sprinkle with gratin. Bake again for about 15 minutes.
• If it's already cooked, lift and remove from baking pan.
• Serve.

AYAM KALIO (CHICKEN KALIO)

Ingredients:

• 1/2 chicken
• 1 piece rasp coconut

Spices Ingredients:

• 5 pieces red onion
• 3 cloves garlic
• 3 tbsp ground red chili pepper
• 2 pieces candlenut
• 3 cm turmeric
• 5 cm galangal
• 1 stalk lemongrass
• 1/2 sheets turmeric leaves
• 2 sheets lime leaves
• 1 1/2 tbsp salt

How to make Chicken Kalio:

1. Cut chicken and washed.
2. Grind all spices except lemongrass, galangal, turmeric leaves, and lime leaves.
3. Press coconut and take 4 glasses coconut milk.
4. Cook coconut milk and spices until boiling and oily.
5. Put chicken, cook until tender and coconut milk become thick and oily.
6. Serve.

WEDANG MADU HANGAT (WARM HONEY DRINK)

Ingredients:

• 1500 ml water
• 75 ml honey
• 75 grams brown sugar
• 50 grams sugar
• 10 grams Sappanwood
• 150 grams ginger, roasted, peel, crushed
• 2 stalks lemongrass, take white part, crushed
• 2 pieces clove
• 3 cm cinnamon

How to make Warm Honey Drink:

1. Mix water, honey, brown sugar, sugar, sappanwood, ginger, lemongrass, clove, and cinnaon. Boil over low heat until smell.
2. Strain. Serve while still warm.

SOTO SAPI (BEEF SOTO)

Ingredients:

• 300 grams beef
• 150 grams bean sprouts, soak in hot water
• 250 grams mung bean thread, soak in hot water until soft
• 2 sheets bay leaves
• 2 stalk lemongrass, take the white part, crushed
• 3 cm galangal, crushed
• 5 sheets lime leaves, remove the bone, sliced
• 2 stalks scallion, chopped
• 3 1/2 tsp salt
• 1/2 tbsp sugar
• 2000 ml water
• Oil for sauteing

Ground spices:

• 12 pieces red onion
• 5 cloves garlic
• 4 pieces candlenut, roasted
• 2 cm turmeric, roasted
• 3 cm ginger, crushed
• 1/2 tbsp coriander
• 1/2 tsp pepper powder

Complement Ingredients:

• Fried onion and garlic
• 3 stalks celery, minced
• 2 pieces tomato, sliced
• Condiment
• Sweet soy sauce
• 4 pieces lime, cut into 6 parts

How to make Beef Soto:

1. Boil beef with bay leaves, lemongrass, galangal, and lime leaves until cooked and tender. Lift beef and cut into dice-shaped.
2. Boil again beef with broth until boiling.
3. Saute ground spices and scallion. Put into broth. Cook until boiling and cooked.
4. Arrange mung bean thread, bean sprouts, and tomato in a bowl, pour broth and beef. Sprinkle with minced celery and fried onion and garlic.
5. Serve with condiment, sweet soy sauce, and lime.

BAKPAO LABU KUNING ISI COKLAT KACANG WIJEN (PUMPKIN BAKPAO FILLS CHOCOLATE PEANUTS AND SESAME)

Ingredients:

• 200 grams wheat flour
• 50 grams steamed pumpkin, mashed
• 20 grams sugar
• 1 tsp instants yeast
• 1 tsp milk powder
• 100 ml water
• 1/4 tsp salt
• 2 tbsp vegetable oil

Fills Ingredients (Stir Well):

• 50 grams chocolate sprinkles
• 50 grams roasted peanuts, roughly minced
• 1 tbsp sugar
• 1 tsp roasted sesame

How to make Pumpkin Bakpao Fills with Chocolate Peanuts and Sesame:

1. Mix wheat flour, sugar, instant yeast, and milk powder. Stir well.
2. Add pumpkin, stir.
3. Pour water little by little while knead until smooth.
4. Add salt and vegetable oil, knead again until elastics.
5. Cover using wet cloth. Let stand for 30 minutes until fluffy.
6. Knock back, divided into 10 parts, shape into a round. Let stand for 10 minutes.
7. Take a round of dough, flattens, put fill, make a round again, cover with baking paper. Repeat until the dough runs out. Let stand for 30 minutes.
8. Heat steamer, steam about 10 minutes until cooked. Lift.
9. Serve while still warm.

PUDING BROWNIES (BROWNIES PUDDING)

Ingredients:

• 1 pack white agar powder
• 600 ml milk
• 2 sheets white bread, cut into dice-shaped
• 100 grams sugar
• 50 grams dark chocolate, cut into dice-shaped
• 25 grams peeled peanuts, roasted, roughly minced

Vla Ingredients:

• 250 ml milk
• 30 grams sugar
• 2 tbsp maizena, dissolve wit a little water
• 1/4 tsp vanilla essence
• 1 egg yolk

How to make Brownies Pudding:

1. Vla: Mix milk, sugar, and essence vanilla. Cook over low heat, stirring until boiling. Take a laddle of batter, mix with yolk, stir well. Pour maizena, stir until coagulate. Lift and set aside.
2. Blend white bread and 50 ml milk until smooth using blender. Set aside.
3. Pudding: Mix agar, sugar, the rest of milk, and bread that has been blended. Stir well.
4. Cook over low heat, stir until boiling.
5. Turn off the heat, put dark chocolate pieces, stir until melted.
6. Pour into the dish, sprinkle with minced peanuts. Freeze.
7. Serve with splash of vla on top.

ES SELASIH NATA DE COCO (ICE BASIL SEED NATA DE COCO)

Ingredients:

• 1 tbsp dried basil seed, soak until fluffy
• 500 grams nata de coco
• 200 ml cocopandan syrup
• 10 tbsp sweetened condensed milk
• Shaved ice at sufficiently

How to make Ice Basil Seed Nata de Coco:

1. Prepare a bowl, put 3 tbsp nata de coco and 2 tbsp basil seed.
2. Put shaved ice.
3. Pour 5 tbsp cocopandan syrup and 2 tbsp sweetened condensed milk.
4. Served.

SAPO TAHU SEAFOOD JAMUR (SAPO TOFU SEAFOOD AND MUSHROOM)

Ingredients:

• 2 pieces japanese tofu, cut and fry for a moment
• 2 pieces shitake mushroom, thiny sliced
• 100 grams fillet snapper, cut into dice-shaped
• 50 grams peeled shrimp
• 1 clove garlic, finely minced
• 1 cm ginger, thinly sliced
• 1 tbsp oyster sauce
• 1 tsp fish sauce
• 1/4 tsp salt
• 1/4 tsp pepper powder
• 1/4 tsp sugar
• 100 ml broth
• 1 stalk scallion, thinly sliced
• 1 tbsp cornstarch, dissolve with a little water
• Oil for sauteing

How to make Sapo Tofu with Snapper fish and Mushroom:

1. Heat oil, saute garlic and ginger until smell.
2. Put snapper, shrimp, and shitake mushroom, stirring.
3. Add oyster sauce, fish sauce, salt, pepper powder, and sugar. Stir well.
4. Pour broth, cook until boiling.
5. Put fried tofu and cornstarch, stir until caogulate.
6. Add sliced scallion and stir for a moment. Lift.
7. Serve.

AYAM KUNGPAO (KUNGPAO CHICKEN)

Ingredients:

• 250 grams chicken, cut into dice-shaped
• 1/2 piece red paprika, julienne
• 1/2 pieces onion, julienne
• 1 clove garlic, finely minced
• 50 ml chicken broth
• 1 tsp cornstarch, dissolve with a little water
• 1/2 stalks scallion, bias slices
• 50 grams fried cashew nuts
• Oil for sauteing

Marinade Ingredients:

• 1 cm ginger, finely minced
• 1 tsp chili powder
• 1 tsp tomato sauce
• 1 tsp oyster sauce
• 1 tsp fish sauce
• 1 tsp sweet soy sauce
• 1/4 tsp pepper powder
• 1/4 tsp salt
• 1 tsp sesame oil

How to make Kungpao Chicken:

1. Mix chicken and marinade ingredients. Stir well. Let stand about 30 minutes until infiltrate.
2. Heat oil, saute onion and garlic until smell.
3. Put chicken, stir until changed color.
4. Put red paprika, stirring.
5. Pour chicken broth, cook until boiling.
6. Pour cornstarch, stirring.
7. Put scallion. Lift.
8. Sprinkle with fried cashew nuts. Serve.

ROLADE DAGING SAPI (BEEF ROULADE)

Ingredients:

• 2 tbsp margarine for sauteing
• 1/2 pieces onion, minced
• 1 clove garlic, crushed
• 1 piece paprika,cut into dice-shaped
• 1 piece carrot, cut into dice-shaped
• 1 tsp curry spices
• 1 albumine for coating
• 1/2 tsp salt
• 250 grams beef

Sauce Ingredients:

• 2 tbsp margarine
• 2 tsp worcester sauce
• 1/2 pieces onion, minced
• 1/2 tsp pepper powder
• 1/2 tsp salt
• 1 tbsp tomato sauce
• 1 clove garlic, minced
• 1/2 tsp sugar
• 150 ml broth

How to make Beef Rolade:

1. Fried beef using margarine until done lightly browned. Lift and drain.
2. Saute garlic and onion until smell, put curry spices, paprika, carrot, salt at sufficiently. Stir until blended. Add fried beef
3. Set beef on aluminuim foil, spread with albumine. Roll out the dough and put the fills on it. Roll dough to solidify.
4. Steam rolade until cooked, open the wrapping and chill it.
5. Heat margarine, saute garlic and onion until smell. Add worcester sauce, tomato sauce, pepper powder, salt, and sugar. Pour broth then cook until the sauce thickens.Lift.
6. Serve rolade with sauce.

ES DAWET BUBUR SUMSUM (ICE DAWET WITH GRUEL)

Ice Dawet Ingredients:

• 200 grams green cendol
• 200 grams black grass jelly, cut into dice-shaped
• 200 grams tapai (fermented cassava), cut
• 400 grams shaved ice

Gruel Ingredients:

• 2 sheets screwpine, make a knot
• 150 grams rice flour
• 1/2 tsp salt
• 1000 ml coconut milk (a coconut)

Brown Sugar Sauce Ingredients:

• 250 ml water
• 2 sheets screwpine
• 2 piece jackfruit, cut into dice-shaped
• 300 grams brown sugar, thinly sliced
• 1/4 tsp salt

Coconut Sauce Ingredients:

• 2 sheets screwpine
• 1000 ml coconut milk (a coconut)
• 1 tsp salt

How to make Ice Dawet with Gruel:

1. Gruel: Dissolve a part coconut milk with rice flour and salt. Cook until smooth.
2. Boil remainder coconut milk with screwpine until boiling while stirring.
3. Pour gruel, cook until thick and boling while stirring.
4. Sauce brown sugar: Boil water with brown sugar, screwpine, and salt. Cook until sugar dissolve, Lift and drain. Set aside.
5. Coconut milk sauce: Boil coconut milk until boiling.
6. Arrange cendol, fermented cassava, and black grass jelly in the bowl. Pour brown sugar and coconut milk sauce, add gruel and shaved ice.
7. Serve.

BEBEK GORENG LEMON SEGAR (FRIED DUCK FRESH LEMON)

Ingredients:

• 1 duck, cut into 8 parts
• 1 tbsp salt
• 1 tsp sugar
• 2 sheets bay leaf
• 2 cm ginger, crushed
• 5 cloves garlic, ground
• 1/2 tsp pepper powder
• 1500 ml water
• Oil at sufficiently

Sauted Ingredients:

• 2 cloves garlic, roughly minced
• 2 tbsp tomato sauce
• 1 tbsp oyster sauce
• 1 tsp worcester sauce
• 1/2 pieces onion, strips sliced
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/4 tsp pepper powder
• 100 ml water
• 1/2 tbsp lemon juice
• 1 tbsp sesame oil for sauteing

How to make Fried Duck Fresh Lemon:

1. Boil water, then put bay leaves, garlic, ginger, sugar, and salt. Stir until all ingredients mixed and let until boiling.
2. After boling, add duck. Cook until the duck cooked and all ingredients infiltred. Lift.
3. Heat oil and fry duck until cooked. Lift and drain.
4. Heat sesame oil. Saute onion and garlic until smell. Put duck and stir well. Add worcester sauce, tomato sauce, oyster sauce, pepper, sugar, and salt. Stir again.
5. Pour water, and cook until water infiltred. Add lemon juice, stir. Lift.
6. Serve.

TELUR DADAR TAHU (TOFU OMELETE)

Ingredients:

• 5 pieces egg
• 100 grams white tofu, mashed
• 2 cloves garlic, finely minced
• 4 pieces red onion, finely minced
• 1 piece red chili pepper, deseed, finely minced
• 1 tbsp instant coconut milk
• 1 stalk scallion, finely sliced
• 1 tsp salt
• 1/4 tsp pepper powder
• 1/2 tsp turmeric powder
• 2 tbsp oil for frying

How to make Tofu Omelete:

1. Beat off egg, coconut milk, garlic, onion, and red chili pepper.
2. Put tofu, scallion, salt, pepper powder, and turmeric powder. Stir well.
3. Heat oil in a pan. Pour mixture egg. Stir until half done. Fold, cook until done.
4. Carve and serve.

SINGKONG KEJU SUSU (CASSAVA WITH CHEESE AND MILK)

Ingredients:

• 1 kg cassava, peel
• 4 cloves garlic, grind
• Salt at sufficiently
• 1 liters cold water
• 3 tbsp cheese powder
• 4 tbsp sweet condensed milk
• 50 grams cheese cheddar
• 1,5 liters cooking oil

How to make Cassava with cheese and milk:

1. Cut cassava, wash. Drain. Soak in salt water for 5 minutes.
2. Heat oil, fry cassava until 3/4 cooked (do not brown). Lift.
3. Put fried cassava in a mixture of cold water, salt, and garlic. Soak until split. Fry until browned. Lift and drain.
4. Sprinkle with cheese powder.
5. Arrange on a plate. Streak with sweetened condensed milk. Serve with grated cheese.

SUP SEDAP MALAM (TUBEROSE SOUP)

Ingredients:

• 50 grams tuberose
• 200 grams fillet chicken breast, cut into dice-shaped
• 6 pieces meatball, cut into 4 parts
• 1 piece carrot big size, cut
• 50 grams cloud ears mushroom, soak until fluffy, cut
• 25 grams mung bean thread
• 2 stalk celery, make a knot
• 750 ml chicken broth
• 1 tbsp fried red onion

Spices:

• 2 tbsp ground garlic 
• 1/4 tsp pepper powder
• 2 pieces cardamom
• 1 piece star anise
• Salt at sufficiently

How to make Tuberose Soup:

1. Boil chicken broth, put all spices and celery. Cook until boiling.
2. Put all ingredients, cook over low heat until carrots are tenders. Lift.
3. Serve with a sprinkling of fried onion.

PUDING BUAH SEGAR (FRESH FRUITS PUDDING)

Ingredients I:

• 1 pack white agar powder
• 1 tbsp jelly powder
• 600 ml water
• 100 grams sugar
• 3 drops red dye for food
• 300 grams pitaya, cut into dice-shaped

Ingredients II:

• 1 pack white agar powder
• 1 tbsp jelly powder
• 600 ml water
• 100 grams sugar
• 1 drops yellow dye for food
• 300 grams pineapple

Ingredients III:

• 1 pack agar powder
• 1 tbsp jelly powder melon flavour and melon essence powder
• 600 ml water
• 100 grams sugar
• 300 grams melon

How to make Fresh Fruit Puding:

1. Ingredients I: Mix agar, jelly, water, sugar, and red dye. Cook, stirring frequently until boiling. Put pitaya, stir until boiling. Lift. Pour into brass.
2. Ingredients II: Blend pineapple and water until smooth. Mix with sugar, agar, and jelly powder. Heat, stirring until boiling. Lift and pour over the pitaya pudding that begins to harden.
3. Ingredients III: Blend melon and water until smooth. Mix with sugar, agar, and jelly powder. Cook while stirring until boiling. Lift. Add melon essence. Stir. Pour over the pineapple pudding that begins to harden.

PEPES JAMUR TIRAM (OYSTER MUSHROOM PEPES)

Ingredients:

• 250 grams oyster mushroom, sliced
• 2 pieces egg
• Water for steaming
• Banana leaves for wrapping

Sliced Spices:

• 3 pieces red onion
• 2 cloves garlic
• 2 pieces red chili pepper
• 2 stalk scallion
• 1/2 pieces tomato
• 1/2 tsp pepper powder
• Salt at sufficiently

How to make Pepes Oyster Mushroom:

1. Beat egg, salt, pepper, and pepper until blended. Put slices spices and mix again.
2. Mix egg batter with mushroom, stir. Wrap with banana leaves and put in the steamer filled with water that has been boiled, cover and steam 20 minutes or until cooked. Lift and drain.
3. Serve.

CUMI-CUMI ISI TAHU BUMBU KEMANGI (SQUID FILLS WITH TOFU BASIL SEASONING)

Ingredients:

• 500 grams squid, cleaned, marinate with lime juice, let stand a few minutes then wash again.
• 100 grams white tofu, mashed
• 1 piece egg, beat, take the half
• 1 bunch basil, leaves rough chopped
• 200 ml water
• 1/4 tsp salt
• 3 tbsp cooking oil

Ground Spices:

• 5 pieces red onion
• 4 cloves garlic
• 10 pieces curly red chili pepper
• 1 piece tomato
• 1 tsp tamarind water
• 1 tsp sugar
• 1 tsp salt

How to make Squid Fills with Tofu Basil Seasoning:

1. Mix tofu with egg and salt, mix well and add to the squid, don't too full. Pin with a toothpick/ stick. Set aside.
2. Saute ground spices until smell. Put squid and stir until a stiff. Pour water, cook until cooked and sauce has thickened.
3. Put basil leaves, stir briefly. Lift.
4. Serve.

WEDANG ANGSLE

Ingredients:

• 800 ml coconut milk (1/2 piece coconut)
• 100 grams ginger, cut, crushed
• 300 grams sugar
• 7 sheets kaffir lime leaf
• 3 stalk lemongrass, crushed
• 1/2 tsp salt

Contents:

• 100 grams cooked black sticky rice
• 75 grams boiled mung beans
• 75 grams peeled peanuts, roasted
• 75 grams cooked pacar cina
• 5 sheets white bread, cut into dice shaped

How to make Wedang Angsle:

1. Cook coconut milk, ginger, sugar, kaffir lime leaf, and lemongrass while stirring until sugar melted and boiling. Lift and strain. Set aside.
2. Arrange black sticky rice, mung beans, peanuts, pacar cina, and white bread in a glass. Pour the hot coconut milk into it.
3. Serve.

SUP PASTA BROKOLI (PASTA AND BROCCOLI SOUP)

Ingredients:

• 75 grams pasta, boiled
• 200 grams broccoli, sliced length
• 1/2 pieces onion, slices length
• 100 grams chicken breast fillet, boiled, cut into dice-shaped
• 1 tsp salt
• 1/2 tsp pepper powder
• 1 block chicken broth
• 1500 ml water
• 2 tbsp margarine for sauteing

How to make Pasta and Broccoli Soup:

1. Heat margarine. Saute onion until smell. Put chicken fillet. Stir well.
2. Pour water. Cook until boiling. Add broccoli, salt, pepper powder, and chicken broth. Cook until boiling and done.
3. Add pasta. Stir well. Cook until boiling. Lift.
4. Serve.

SAYUR BOBOR (BOBOR SOUP)

Ingredients:

• 1 bunch spinach, weeded
• 1 piece chayote, cut into dice-shaped
• 1 cm galangal, crushed
• 400 ml coconut milk (1/2 pieces coconut)
• 250 ml water
• 1 sheet bay leaf

Ground Spices:

• 1 tsp coriander
• 1 piece aromatic ginger
• 5 pieces red onion
• 2 cloves garlic
• Salt at sufficiently
• Sugar at sufficiently

How to make Bobor Soup:

1. Boil coconut milk and water while stirring so as not to break. Put ground spices.
2. Add bay leaf and galangal, stir well.
3. Put chayote, cook until done.
4. Put spinach, stir well. Cook until boiling and all ingredients cooked. Lift.
5. Serve.

ORANGE MOUSSE

Ingredients:

• 4 pieces egg yolk
• 200 grams sugar
• 15 grams gelatin powder
• 500 ml cream
• 50 ml orange juice
• 1 pieces Sunkist orange peel, shredded

How to make Orange Mousse:

1. Beat egg yolk and sugar. Then cook until boiling and slightly thickened.Lift and set aside.
2. Soak the gelatin powder with hot water until melted, hen mixed with egg yolk batter.
3. Pour orange juice and orange peel, stir slowly until evenly.
4. Whisk the cream until fluffy, mixed with orange batter, stirring gently.
5. Pour into molds and store in the refrigerator until hardened.
6. Put garnish and serve it cold.

AYAM KUAH (CHICKEN SAUCE)

Ingredients:

• 5 pieces drumstick
• 3/4 tsp salt
• 1/ tsp pepper powder
• 1/2 tsp sweet soy sauce
• 4 cloves garlic, thinly sliced
• 3 pieces red chili pepper, thinly sliced
• 1/2 tsp worcester sauce
• 1 tbsp honey
• 1/4 tsp sugar
• 250 ml water
• 1 tsp lime juice
• 1 stalk scallion, cut 1 cm
• 1 tbsp oil for sauteing

How to make Chicken Sauce:

1. Saute garlic and red chili pepper until smell. Add chicken. Stir until changed color.
2. Pour water, salt, pepper powder, soy sauce, worcester sauce, honey, and sugar. Coo until sauce thickens in the low heat.
3. Add lime juice and scallion. Stir well. Lift.
4. Serve.

PUDING LABU KUNING LAPIS GULA MERAH (PUMPKIN PUDDING LAYERED BROWN SUGAR)

Ingredients I:

• 200 grams pumpkin, steamed, mashed
• 300 ml coconut milk (1/2 pieces coconut)
• 1 sheet screwpine leaf
• 50 grams sugar
• 3 pieces albumine
• 1/4 tsp salt

Ingredients II:

• 500 ml water
• 125 grams shaved brown sugar
• 1 sheets screwpine leaf
• 1/2 packs agar powder
• 1 tsp instant jelly

How to make Pumpkin Pudding Layered Brown Sugar:

1. Ingredients I: Boil coconut milk, screwpine leaf, pumpkin, and sugar while stirring until boiling. Lift and set aside.
2. Beat the albumine and salt until half fluffy. Add sugar as whipped until fluffy.
3. Pour boiled pumpkin little by little while stirring.
4. Pour in pudding mold. Let the half-frozen.
5. Ingredient II: Boil water, brown sugar, and screwpine leaf while stirring until boiling. Filter.
6. Put agar powder and jelly instant. Cook again while stirring until boiling.
7. Pour the batter over ingredients I. Freeze.
8. Serve.

PANEKUK COKLAT (CHOCOLATE PANCAKE)

Pancake Ingredients:

• 100 grams cake flour
• 1 piece egg
• 1/8 tsp salt
• 1/2 tbsp sugar flour
• 300 ml milk
• 1 tbsp margarine, melted
• 1/4 tsp chocolate paste

Chocolate Custard Filling Ingredients:

• 1/2 tbsp chocolate powder
• 25 grams cornstarch
• 10 grams wheat flour
• 1/4 tsp salt
• 25 grams sugar
• 350 ml milk
• 100 grams chocolate, cut
• 1 tsp margarine

How to make Chocolate Pancake:

1. Pancake: Sift cake flour. Set aside.
2. Stir off egg, salt, and sugar flour. Pour milk little by little while stirring. Add margarine. Stir.
3. Put the mixture little by little into the cake flour, stirring until smooth.
4. Take 3/4 part. Add chocolate paste and stir well. Leave the rest white. Put the white mixture into a plastic triangle.
5. Make the white streak in a flat pan is placed over low heat. Pour chocolate mixture. Cook until done. Do the same thing until the batter runs out. Set aside.
6. Custard Filling: Mix chocolate powder, cornstarch, wheat flour, salt, and sugar until blend. Pour milk little by little, stirring until smooth.
7. Cook over low heat, stirring frequently until thick and bubbling. Add dark chocolate, stir until dissolved.
8. Put margarine, stir until smooth. Lift and let it warm.
9. Take a pancake. Add chocolate custard in the middle. Fold and roll.
10. Serve. 

TUMIS PAKCOY DAN BAKSO (SAUTEED PAKCOY AND MEATBALL)

Ingredients:

• 500 grams pakcoy, cut into 3 parts
• 5 pieces beef meatball
• 2 cloves garlic, roughly chopped
• 4 pieces red onion, roughly chopped
• 3 pieces dried chili pepper, roughly chopped
• 1 tsp fish sauce
• 1/2 tbsp oyster sauce
• 1/4 tsp pepper powder
• 1 stalk scallion, bias slice
• 100 ml water
• 1 tbsp oil for sauteing

How to make Sauteed Pakcoy and Meatball:

1. Heat oil, saute garlic, red onion, and dried chili pepper until smell.
2. Put meatball. Stir. Add pakcoy. Stir until half wilt. Pour fish sauce, oyster sauce, and pepper powder. Stir. Cook until cooked and infiltrate. Lift.
3. Serve.

ES KACANG MERAH (RED BEANS ICE)

Ingredients:

• 300 grams dried red beans
• 5 cm cinnamon
• 700 ml water
• 250 grams brown sugar, slice
• Shaved ice at sufficiently
• 10 tbsp chocolate sweetened condensed milk

How to make Red Beans Ice:

1. Soak red beans until fluffy, wash and drain. Boil with cinnamon until start tender. Lift and set aside.
2. Cook water with brown sugar until the sugar is destroyed. Lift and strain. Boil sugar water again with red beans. Cook until the beans are completely tender and the water is shrinking. Lift.
3. Place the red beans in a bowl, put the shaved ice to taste. Pour chocolate sweetened condensed milk on it.
4. Serve.

BALADO UDANG PEDAS (SPICY SHRIMP BALADO SAUCE)

Ingredients:

• 400 grams shrimp, peeled
• A handful basil leaves
• Oil for frying

Ground Spices:

• 4 cloves garlic
• 6 pieces red onion
• 7 pieces cayenne
• 1 piece tomato
• 3 piecces red chili pepper
• 1 tsp shrimp paste
• 1 tsp salt
• 3 tsp sugar
• 2 pieces candlenut

How to make Spicy Shrimp Balado:

1. Marinate shrimp with lime juice and store in the refrigerator.
2. Heat oil, saute spices until smell and changed color. Put basil leaves and saute for a moment.
3. Put shrimp, saute until cooked. Pour a little water to allow the flavours penetrate the meat and stir again until the water turns to thick gravy.
4. Serve. 

KEPITING SAUS BANGKOK (CRABS WITH BANGKOK SAUCE)

Ingredients:

• 400 grams crabs, boiled
• 2 cloves garlic
• 1 cm ginger, crushed
• 1/2 pieces onion, thinly sliced
• 50 grams peas
• 1 tbsp fish oil
• 3 tbsp bangkok sauce
• 1 tbsp chili sauce
• Salt at sufficiently
• 1 1/2 tsp sugar
• 1/4 tsp pepper powder
• 2000 ml water
• 1 tbsp cornstarch, dissolved in a little water
• 2 tbsp cooking oil

How to make Crabs with Bangkok Sauce:

1. Heat oil, saute garlic and ginger until smell.
2. Put onion and peas, stir until wilted.
3. Put fish oil, bangkok sauce, and chili sauce, stir.
4. Put crabs, add salt, sugar, and pepper. Stir.
5. Pour water, cook until boiling. Thicken with cornstarch. Lift.
6. Serve.

PUDING MANGGA BERSAUS (MANGO PUDDING WITH SAUCE)

Ingredients:

• 100 grams biscuit
• 250 ml milk
• 2 pieces egg, stir off
• 25 grams butter, melted
• 1/2 tsp vanilla powder
• 75 grams peeled peanuts, fried, rough cut
• 75 grams mango, cut
• 6 pieces red cherry, cut into 2 parts

Mango Sauce:

• 1 piece mango, cut
• 3 tbsp sweetened condensed milk
• 50 ml water

How to make Mango Pudding with Sauce:

1. Soak biscuit with milk until soaked, stir well.
2. Put egg, butter, and vanilla powder. Stir well.
3. Add peanut, stir until blended.
4. Grease the mold with margarine, pour batter until 3/4 parts, arrange mango and red cherry.
5. Heat oven, bake pudding batter until cooked, lift and chill.
6. Mango sauce: Mash mango, mix with water and sweetened condensed milk until smooth.
7. Serve mango pudding with mango sauce.

NASI BAKMOY (BAKMOY RICE)

Ingredients:

• 600 grams rice
• 2 stalks celery, slice for sprinkle
• 3 cloves garlic, thinly sliced, fried for sprinkle
• 6 pieces shrimp chips

Spices:

• 3 cloves garlic, chopped
• 200 grams chicken thigh/ breast, boiled, cut into small dice-shaped
• 200 grams tofu, cut into small dice-shaped, fried briefly
• 1/2 tbsp soy sauce
• 1 tbsp sweet soy sauce
• 1/2 tsp salt
• 1/4 tsp pepper powder
• 1 stalk celery, slice
• 125 ml water
• 1 tbsp oil for sauteing

Fried Shrimp Ingredients:

• 50 grams peeled shrimp, finely minced
• 25 grams wheat flour
• 1 tsp sago flour
• 1 piece egg
• 2 tsp ice water
• 1/4 tsp salt
• 1/4 tsp pepper powder
• Oil for frying

Sauce Ingredients:

• 1000 ml chicken broth
• 4 cloves garlic, crushed, fry until yellow
• 1 stalk celery, make a node
• 1 1/2 tsp salt
• 1/2 tsp pepper powder

How to make Bakmoy Rice:

1. Fried shrimp: Mix shrimp, wheat flour, sago flour, water, salt, and pepper. Put the mixture in a plastic bag triangle. Spray on the oil that has been heated. Fry until cooked. Cut into pieces.
2. Saute: Saute garlic until smell. Put chicken, tofu, and fried shrimp. Stir.
3. Add soy sauce, sweet soy sauce, salt, and pepper powder. Stir well. Pour water. Cook until infiltrate. Add celery. Stir well. Set aside.
4. Boil chicken broth, garlic, and celery until boiling. Add salt and pepper. Cook until boiling. Lift.
5. Serve with rice. Put sauteed chicken and pour sauce.

SODA PUDING BUAH (SODA FRUITS PUDDING)

Ingredients:

• 1 packs white agar/ gelatin
• 100 grams sugar
• 600 ml water
• 1/2 pieces cantaloupe, shaved
• 200 ml soda water, chill
• 1 tbsp basil seed, soak until rise

How to make Soda Fruits Pudding:

1. Mix agar, sugar, and water. Cook until boiling, lift. Let the steam dissipate.
2. Enter cantaloupe, stir.
3. Pour is glass, freeze in a way tilt.
4. Put a glass of soda in a slanting position until the pudding be frozen.
5. Add soda water, put basil seed.
6. Serve. 

SUP MAKARONI KACANG MERAH (MACARONI AND RED BEANS SOUP)

Ingredients:

• 75 grams macaroni, boiled, drained
• 100 grams fresh red beans, boiled
• 100 grams carrot, sliced round
• 2 cloves garlic, finely chopped
• 4 pieces red onion, finely chopped
• 1/2 pieces onion, julienne sliced
• 1 stalk celery, make node
• 4 pieces cayenne, bias sliced
• 1 tbsp salt
• 1/4 tsp pepper powder
• 1 tsp sugar
• 1/4 tsp nutmeg powder
• 1 piece chicken stock block
• 1 stalk scallion, bias sliced
• 1500 ml water
• 2 tbsp oil for sauteing

How to make Macaroni and Red Beans Soup:

1. Heat oil. Saute garlic, red onion, onion, and celery until smell. Put cayenne. Stir well.
2. Add red beans and carrot. Stir well. Pour water. Cook until boiling.
3. Put salt, pepper powder, nutmeg powder, sugar, and chicken stock. Cook until cooked.
4. Add macaroni and scallion. Stir well. Let stand briefly. Lift.
5. Serve.

SIOMAY GORENG ISI AYAM DAN SAYURAN (FRIED DUMPLING FILL WITH CHICKEN AND VEGETABLES)

Ingredients:

• 10 sheets dumpling skin
• 200 grams breast chicken, rough mince
• 100 grams bean sprout
• 1 piece carrot, shred
• 2 sheets cabbage, finely chopped
• 1 piece albumine

Ground Spices:

• 1 tsp pepper powder
• 2 cloves garlic
• 2 pieces red onion
• Salt and sugar at sufficiently
• Oil for sauteing

How to make Fried Dumpling:

1. Saute ground spices over low heat until yellow and smell.
2. Put chicken and saute until change color.
3. Put carrot, cabbage, and bean sprout and saute again until wilted and mixed with chicken. Lift and let cool.
4. Take sheets of dumpling skin, fill with batter that has been sauteed. Solid it then wraped with dumpling skin. Glue with albumine.
5. Heat oil over medium heat, put dumpling one by one and fried until dumpling skin color changed to yellowish brown. Lift and drain.
6. Served with chili sauce or tomato sauce.

PINDANG BANDENG KEMANGI (BOILED MILKFISH BASIL)

Ingredients:

• 1 milkfish, cut into 6 parts
• 1/2 tsp lime juice
• 1/2 tsp salt
• 2 sheets bay leaf
• 1 cm galangal, crush
• 1 stalk lemongrass, crush
• 5 pieces cayenne
• 5 tbsp sweet soy sauce
• 1 1/4 tsp salt
• 2 tbsp shaved brown sugar
• 1 tbsp tamarind water (1 tamarind and 2 tbsp water)
• 2 stalks scallion, cut 1/2 cm
• 50 grams basil leaves
• 1400 ml water

Ground Spices:

• 5 pieces red onion, roasted
• 2 cloves garlic, roasted
• 2 pieces red chili pepper
• 1/2 coriander powder
• 3 pieces candlenut, roasted
• 1 cm turmeric
• 1 cm ginger

How to make Boiled Milkfish Basil:

1. Marinate milkfish with lime juice and salt. Stand for 10 minutes.
2. Boil water. Put ground spices, bay leaf, galangal, and lemongrass. Cook until smell. Add chili pepper, sweet soy sauce, salt, and brown sugar. Stir well.
3. Put fish. Stir slowly. Cook over low heat until cooked and infiltrate.
4. Add tamarind water, scallion, and basil. Stir well. Cook until boiling. Lift.
5. Serve.

JUS APEL MINT MADU (APPLE MINT HONEY JUICE)

Ingredients:

• 100 grams green apple
• 4 tsp honey
• 2 tbsp sweetened condensed milk
• 10 sheets mint leaf
• Shaved ice at sufficiently

How to make Apple Mint Honey Juice:

1. Blend apple, honey, milk, and shaved ice with blender.
2. Enter the mint leaves in a glass, mash until destroyed.
3. Pour apple juice, stir well.
4. Serve.