BALADO KENTANG (POTATO BALADO)

Ingredients:

• 300 grams potato, cut into dice-shaped
• 1 piece red chili pepper, deseed, thinly slices, fry
• 250 ml cooking oil
• 1 stalk lemongrass
• 3 sheets lime leaves
• 1 sheet bay leaf

Ground Spices:

• 7 pieces red chili pepper
• 3 cloves garlic
• 3 pieces red onion
• 1 piece tomato
• Salt at sufficiently
• Sugar at sufficiently

How to make Potato Ring Balado Sauce:

1. Heat oil, fry potato until half-cooked. Lift and drain.
2. Heat 3 tbsp oil, saute ground spices, lemongrass, and bay leaf until cooked and smell.
3. Put potato, stir until blend with spices.
4. Add fried red chili pepper, stir. Lift
5. Serve.

SERABI SAUS PISANG (SERABI BANANA SAUCE)

Ingredients:

• 200 grams wheat flour
• 1 tsp baking powder
• 300 ml thick coconut milk
• 1 piece egg
• 1 tsp Screwpine paste
• 1/4 tsp salt

Sauce Ingredients:

• 200 ml thick coconut milk
• 150 grams palm sugar, thinly slice
• 1 piece banana, slice into dice-shaped
• 1/4 tsp salt

How to make Serabi Banana Sauce:

1. Sift wheat flour and baking powder together.
2. Beat coconut milk, egg and 1/4 tsp salt until effervesce
3. Put flour spoon by spoon while stirring until blended. Put screwpine paste, beat again until blended.
4. Allow the dough for 1 hour.
5. Sauce: Boil all sauce ingredients. After boiling, add banana slices. Boil again for 1 minute. After that turn off the heat and cover the pan.
6. Heat 2 tbsp oil over medium heat. Pour about 3 tbsp batter, wait until small holes comes out in the surface, cover the pan until the batter the is cooked. Lift.
7. Serve serabi with banana sauce.

NASI GORENG SEAFOOD (SEAFOOD FRIED RICE)

Ingredients:

• 1 plate cooked rice
• 1 crab, boil, take the meat, set aside
• 5 pieces scallop
• 1 pieces squid, cleaned, thinly slice
• 5 pieces small shrimp, cleaned (peeled, remove head and tail), then split the back
• 2 pieces red pepper
• 3 pieces red onion, thinly slice
• 1 stalk scallion
• 20 grams onion, thinly slice
• Salt, pepper, and soy sauce at sufficiently

How to make Seafood Fried Rice:

• Heat oil in the pan, put shrimp, scallop, crab, and squid then stir for a moment.
• Put scallion, onion, red onion, and red pepper. Mix well.
• Mix rice, stir again then put salt, pepper, and soy sauce at sufficiently. Lift.
• Served.

PEPES UDANG (SHRIMP PEPES)

Ingredients:

• 250 grams shrimp, peeled, marinade with lime juice and salt
• 1 stalk scallion, thinly sliced
• 4 stalk lemon basil leaves
• 4 pieces red onion
• 2 cloves garlic
• 10 pieces candlenut
• Salt at sufficiently
• Sugar at sufficiently
• Banana leaves for wrapping

How to make Shrimp Pepes:

• Shrimp and all spices mashed and mixed together until smooth.
• Wrap mixture shrimp with banana leaves, then steam until cooked. Lift and serve.

DENDENG BALADO

Ingredients:

• 1 kg tenderloin
• Water for boil
• 2 tsp salt
• Oil for frying

Marinade:

• 250 ml water
• 6 cloves garlic
• 6 pieces lemon, squeeze then take the juice
• 1 tbsp pepper powder
• 1/2 tbsp salt

Balado:

• 12 pieces red onion
• 6 cloves garlic
• 12 pieces red pepper
• 200 grams tomato
• 100 ml oil for sauteing
• 1 tsp pepper powder
• 1 tsp salt
• 1 tsp sugar
• 1/2 tsp vinegar

How to make Dendeng Balado:

1. Boil beef with water and salt over low heat until 3/4 done. Lift and drain. Set aside 100 ml broth for sauteing.
2. Slice beef 1 cm thick. Crushed until thin. Mix with marinade. Allow to absorb seasoning (about 30 minutes).
3. Deep fry beef in lots of oil and heat until beef dry. Lift and drain. Set aside.
4. Balado: Rough mashed red onion, garlic, red pepper, and tomato.
5. Heat oil, saute spices with pepper, salt, sugar, and vinegar until cooked and smell. Lift.
6. Put beef in plate. Pour balado sauce, served.

SALAD BUAH SAUS YOGHURT (FRUITS SALAD YOGURT SAUCE)

Ingredients :

• 200 grams melon, cut into dice-shaped
• 150 grams strawberry, cuts
• 200 grams mango, cuts
• 150 grams cos lettuce, torn
• 4 sheets mint leaves, minced

Sauce :

• 250 ml pineapple yogurt
• 50 ml milk
• 1 tbsp lemon juice
• 1 tbsp honey
• 1 tbsp minced peanut
• 1 tbsp minced mint leaf

Sprinkle :

• 1 tbsp minced peanut

How to make Fruits Salad Yoghurt Sauce :

1. Put all fruits into bowl. Add mint leaf.
2. Store in refrigerator until cold.
3. Put cos lettuce into bowl. Add mixture fruits.
4. Mix all sauce ingredients. Pour into bowl and stir.
5. Sprinkle with peanut and served.

PUDING BUSA BERLAPIS (LAYERED SPONGE PUDDING)

Ingredients I :

• 400 ml milk
• 35 grams sugar
• 1 pack agar powder
• 15 grams chocolate powder
• 3 pieces albumine
• 1/8 tsp salt

Ingredients II :

• 800 ml milk
• 1 pack agar powder
• 125 grams sugar
• 1 piece yolk
• 1/4 tsp vanilla pasta

How to make Layered Sponge Pudding :

1. Ingredients I, boil milk, sugar, agar powder, and chocolate powder until boiling. Set aside.
2. Stir albumine and salt until half expand. Put sugar little by little while stirring until expand.
3. Pour boiled pudding little by little while stirring slowly.
4. Pour into the baking pan that already wet. Let the pudding half-frozen.
5. Ingredients II, boil milk, agar powder, sugar until boiling. Turn off the heat. Put a little boiled milk into yolk. Stir until blend.
6. Put again into boiled milk. Cook until boiling. Add vanilla pasta. Stir.
7. Pour into ingredients I. Freeze.
8. Served.

SKOTEL SAYURAN DAN JAMUR (VEGETABLE AND MUSHROOM SCHOOTEL)

Ingredients :

• 100 grams potato, steam, cut into dice-shaped
• 100 grams carrot, boil, cut into dice-shaped
• 50 grams shitake mushroom, brewed, cut into dice-shaped
• 8 pieces white mushroom/ champignon, thinly slice
• 150 grams minced shrimp
• 250 ml milk
• 3 pieces egg, stir off
• 50 grams margarine, melted
• 150 grams cheddar cheese, grate

Spices :

• 2 tsp chopped garlic
• 2 tbsp chopped onion
• Salt at sufficiently
• 1 tsp pepper powder
• 1/4 tsp nutmeg powder
• 1 tsp beef stock powder

How to make Vegetable and Mushroom Schootel :

1. Heat margarine, saute garlic and onion until smell.
2. Put shrimp, stir until change color, lift.
3. Mix all ingredients and spices, stir. Add sauteed onion, stir.
4. Pour dough into aluminium foil cup or heat resistant dish that already smeared with margarine.
5. Bake in the oven at 160 degree Celsius until cooked about 45 minutes. Lift.
6. Served with tomato sauce.

UDANG TUMIS SAUS TERIYAKI (SAUTEED SHRIMP WITH TERIYAKI SAUCE)

Ingredients :

• 10 shrimps, peeled, remove head
• 50 ml water
• 1 tbsp margarine for sauteing
• 1 tbsp teriyaki sauce
• 1/2 tsp soy sauce
• 1/2 tsp salt
• 1/2 tsp pepper powder

Sliced Spices :

• 3 pieces red onion
• 2 cloves garlic
• 1 piece tomato

How to make Sauteed Shrimp with Teriyaki Sauce :

1. Saute sliced spices with margarine until smell. Put shrimp, stir and cook until shrimp change color.
2. Pour water, put teriyaki sauce, soy sauce, salt, and pepper powder. Stir and cook for a moment. Lift.
3. Served.

BANDREK

Ingredients :

• 1000 ml water
• 200 grams brown sugar, thinly sliced
• 100 grams roasted ginger, crushed
• 5 pieces dried clove
• 2 sheets pandan leaves
• 5 cm cinnamon
• 1/2 tsp salt
• Shaved green coconut

How to make Bandrek :

1. Boil, pandan lef, brown sugar, ginger, clove, salt, and cinnamon until boiling and smell. Filter.
2. Add shaved green coconut.
3. Served.

TUMIS WORTEL JAMUR SAUS TIRAM (SAUTEED CARROT MUSHROOM OYSTER SAUCE)

Ingredients :

• 150 grams carrot, oblique cut
• 100 grams small potato, peeled
• 6 pieces cloud ears mushroom, brewed, roughly slice
• 1/2 pieces onion, slice
• 3 cloves garlic, chopped
• 2 cm ginger, chopped
• 4 tbsp oyster sauce
• 1 1/2 tbsp soy sauce
• 2 tsp salt
• 1/2 tsp pepper powder
• 1/2 tsp sugar
• 2000 ml water
• 2 stalk scallion, sliced
• 1 piece celery, sliced
• 1 tbsp oil for sauteing

How to make Carrot Mushroom Soup Oyster Sauce :

1. Heat oil. Saute onion, garlic, and ginger until smell.
2. Pour water. Cook until boiling. Add carrot, potato, and mushroom. Stir.
3. Put oyster sauce, soy sauce, salt, pepper, and sugar.
4. Put Scallion and celery. Stir. Lift.
5. Served.

PUDING LABU KUKUS (STEAMED PUMPKIN PUDDING)

Ingredients :

• 3 pieces egg
• 125 grams brown sugar, thinly slice
• 25 grams sugar
• 2 tbsp rice flour
• 200 ml coconut milk
• 2 tbsp milk powder
• 100 grams pumpkin, cut
• 2 sheets pandan leaves, cut
• 1/2 tsp salt

Layer Ingredients :

• 125 ml thick coconut milk
• 1 tbsp milk powder
• 1/4 tsp salt
• 2 tbsp rice flour

How to make Steamed Pumpkin Pudding :

1. Mix egg with brown sugar and sugar until sugar dissolved. Filter.
2. Stir rice flour, coconut milk, and milk powder until blend.
3. Put pandan on the bottom heat resistant dish.
4. Pour mixture egg in the heat resistant dish.
5. Put sliced pumpkin. Steam for 15 minutes until somewhat frozen.
6. Lift, pour mixture layer.
7. Steam again for 20 minutes until cooked and frozen.
8. Lift and chill. 
9. Served.

NASI JAGUNG BROKOLI (BROCCOLI RICE CORN)

Ingredients :

• 75 seeds sweet corn
• 150 grams rice, wash, drain
• 300 ml water
• 1 tbsp milk powder
• 1 tbsp chicken stock powder
• 1 tspvegetable oil
• 75 grams broccoli, cut into small pieces

How to make Broccoli Rice Corn :

1. Put corn seed, rice, water, milk, chicken stock, and oil into pan.
2. Cook while stirring until water runs out. Lift.
3. Steam mixture rice in the hot steamer for 30 minutes until cooked.
4. Lift, add broccoli, stir until blend.
5. Served.

ES CINCAU KELAPA KARAMEL (ICE GRASS JELLY COCONUT CARAMEL)

Ingredients :
4 pieces green coconut, scratch
300 grams green grass jelly
750 ml green coconut water
200 grams sugar
100 ml water

Complements :
500 grams ice cube

How to make Ice Grass Jelly Coconut Caramel :

1. Syrup: Burn sugar. Do not get burned really so not bitter. Add water. Stir until dissolved. Chill.
2. Mix all ingredients. Add caramel syrup. Stir.
3. Served with ice cube.

SKOTEL SEAFOOD (SEAFOOD SCHOTEL)

Ingredients :

• 150 grams pasta, boil with brine, drain
• 75 grams broccoli, cut
• 4 pieces squid, cut ring-shaped
• 75 grams spanish mackerel fillet, cut into dice-shaped
• 75 grams peeled shrimp
• 4 pieces egg, stir off
• 350 ml milk
• 3 tbsp lemon juice
• 2 tbsp margarine
• 100 grams cheddar cheese, grated
• 50 grams bread crumbs
• Bangkok sauce at sufficiently

Spices :

• 3 tbsp chopped onion
• 2 tsp chopped garlic
• 1/2 cm ginger, grated
• 1 tsp pepper powder
• Salt at sufficiently

How to make Seafood Schootel :

1. Mix shrimp, squid, and spanish mackerel fillet. Smear with lemon juice, stand for 30 minutes. Wash and drain.
2. Heat margarine, saute onion, garlic, and ginger until smell.
3. Put mixture shrimp, saute until shrimp changed colour.
4. Add broccoli, stir. Cook until broccoli half done. Lift.
5. Arrange layered in the heat resistant dish/ aluminium foil cup : pasta, sauteed shrimp, cheese, and pasta.
6. Mix milk, egg, salt, and pepper. Stir. Pour little by little into a dish contains a mixture.
7. Sprinkle the top with coarse bread crumbs.
8. Bake the dough in the oven at 160 degree Celsius until cooked about 45 minutes. Lift.
9. Served with Bangkok sauce.

CAP CAY KUAH (CAP CAY SAUCE)

Ingredients :

• 200 grams chicken
• 5 pieces carrot
• 150 grams white mushroom/ champignon
• 1 bunch chinese cabbage
• 5 sheets cabbage
• 2 pieces sausage beef, cut
• 2 tbsp oyster sauce
• 1 stalk scallion
• 1 piece onion
• 2 stalk celery
• 1/2 tsp pepper
• 1 tsp salt
• 1/2 tsp sugar
• 300 ml water
• Oil for sauteing

Ground Spices :

• 3 pieces red onion
• 2 cloves garlic

How to make Cap Cay Sauce :

1. Wash chicken and vegetables then cut personalizing, drain, and set aside.
2. Heat oil, saute ground spices until smell. Put scallion, onion, cellery, and chicken, stir until chicken cooked.
3. Pour water, salt, pepper, sugar, and oyster sauce. Put sausage and carrot then champignon, cabbage, and Chinese cabbage, stir. Cook until boiling and cooked. Lift.
4. Served.

ASINAN BUAH (PICKLED FRUITS)

Ingredients :

• 200 grams Jicama/ Yam
• 200 grams hog plum/ kedondong
• 150 grams young mango
• 100 grams red sweet potato
• 200 grams half-done papaya
• 150 grams bell fruit
• 4 tbsp vinegar
• 1 1/2 cooked water

Ground Spices :

• 70 grams red pepper
• 3 pieces cayenne
• 200 grams sugar
• Salt at sufficiently

How to make Pickled Fruits :

1. Cuts the fruit personalizing.
2. Boil ground spices with water until salt and sugar dissolve.
3. Put sliced fruit into the bowl and pour with boiled spices.
4. Stir until blend.
5. Enter into the refrigerator for one hour so that marinade is absorbed and the ready to be served.

ONDE ONDE

Ingredients:

• 300 grams sticky rice flour
• 3 1/2 tbsp sugar
• 1 piece potato, steam, mashed
• 200 ml warm water
• 1/4 tsp salt
• 2 tbsp oil
• Sesame at sufficiently
• 300 ml water for dye stuff
• Cooking oil at sufficiently for frying

Fills:

• 300 grams beef, boil, shredded
• 2 tbsp cooking oil
• 2 cloves garlic, finely chopped
• 3 tbsp oyster sauce
• 10 tbsp water
• 2 tbsp sago flour, dissolve with 4 tbsp water
• 1 stalk scallion, thinly sliced
• 1 tbsp sesame oil
• Salt, pepper powder, and sugar at sufficiently

How to make Onde Onde:

1. Fills: Heat oil, saute garlic until smell. Put beef, water, oyster sauce, sesame oil, salt, pepper, and sugar. Stir until blend, add sliced scallion then cook until water runs out. Pour sago flour solvent, stir and cook until coagulate, lift.
2. Skin: Mix sticky rice flour, sugar, mashed potato, warm water, salt, and oil, stir until smooth.
3. Take a little skin dough, round and flatten. Put one tsp fill then round back. Dip the dough into the water, roll over sesame then fry until cooked. Lift and drain.
4. Served.

AYAM BAKAR BETUTU (BETUTU ROASTED CHICKEN)

Ingrediens:

• 1 chicken, remove innards
• 1 piece lemon
• 1 tsp salt
• 100 gram boiled cassava leaves, thinly sliced
• 2 stalk lemongrass, slice white part
• 4 sheets lime leaves
• 3 tbsp oil for sauteing
• Banana leaves at sufficiently

Ground Spices:

• 7 pieces red onion
• 5 cloves garlic
• 6 pieces red pepper
• 4 pieces red cayenne
• 1 tsp terasi (condiment made from pounded and fermented shrimp or small fish)
• 2 cm turmeric
• 1/2 tbsp coriander
• 2 cm ginger, grated
• 2 cm galangal, grated
• Salt and sugar at sufficiently

How to make Betutu Roasted Chicken:

1. Smear chicken with lemon juice and salt, let it stand about 10 minutes, set aside.
2. Heat oil, saute ground spices until smell, add sliced lemongrass. Stir, lift.
3. Divided sauteed spices into two parts, one part mix with cassava leaves and lime leaves, stir. Smear the rest on chicken.
4. Insert cassava leaves that had been peppered into the cavity of the chicken.
5. Wrap chicken with banana leaves. Heat steamer pot, steam chicken for 20 minutes, lift.
6. Roast steamed chicken until cooked, lift.
7. Served.

EMPAL DAGING SAPI PEDAS (SPICY BEEF EMPAL)

Ingredients:

• 500 grams beef, slice
• 3 sheets bay leaves
• 10 sheets lime leaves, remove the bone
• Oil at sufficiently

Ground Spices:

• 3 cloves garlic
• 5 pieces red onion
• 1 tsp coriander
• 5 pieces candlenut
• 3 cm galangal
• 2 tsp pepper
• 2 tbsp sugar
• 1 pack beef stock powder
• 1 tsp salt

How to make Spicy Beef Empal:

1. Boil sliced beef with water at sufficiently until beef tender then lift and drain.
2. Saute ground spices with oil at sufficiently until smell then put beef.
3. Add beef stock from boiled beef then put lime leaves and bay leaves until the water runs out.
4. Fry beef then served.

WEDANG RONDE

Ronde Ingredients:

• 150 grams white sticky rice flour
• 1/4 tsp salt
• 135 ml water
• 2 drop dark green dye for food
• 2 drop red dye for food

Fill Ingredients:

• 50 grams peeled peanuts, roasted
• 25 grams sugar
• 1/8 tsp salt

Ginger Syrup:

• 2000 ml water
• 400 grams sugar
• 400 grams ginger, roasted, crushed
• 1 tsp salt
• 4 sheets pandan leaves
• 6 stalks lemongrass, crushed

Complements:

• 200 grams kolang kaling, boil, cut
• 3 pieces white bread, cut into dice-shaped
• 25 grams red pearl sago

How to make Wedang Ronde:

1. Fill: Mix warm peanuts, sugar, and salt with blender until blend. Shape into small ball. Set aside.
2. Ronde: Mix sticky rice flour and salt. Stir. Add warm water little by little while blend until dough is smooth not allowing water.
3. Divide dough into three parts. First part add red dye, second part add green dye, and leave the rest white. Stir each dough.
4. Take little ronde dough. Flatten. Put fill. Make a round-shape. Do until the dough runs out.
5. Boil water. Put ronde into boiled water. Boil until floating. Lift and drain.
6. Ginger syrup: Boil water, ginger, pandan leaves, and lemongrass with low heat until boiling and smell.
7. Serve ronde with ginger syrup and complements.

NASI KEBULI KAMBING (MUTTON KEBULI RICE)

Ingredients:

• 1/2 liters rice, wash, steam 3/4 cooked
• 300 grams mutton, cut into small pieces
• 1/4 pieces onion, thinly sliced
• 5 pieces red onion, mashed rough
• 5 piece kapulaga
• 5 pieces clove
• 3 cm cinnamon
• Salt and pepper at sufficiently
• Butter/ ghee for sauteing

How to make Mutton Kebuli Rice:

1. Heat butter/ ghee, saute onion and red onion then add kapulaga, clove, and cinnamon.
2. Put mutton, add salt and pepper at sufficiently.
3. Put rice then stir until blended, lift.
4. Steam rice until cooked, lift.
5. Served.

ROLADE DAGING SAUS SANTAN (BEEF ROLADE COCONUT SAUCE)

Ingredients:

• 1/2 kg minced meat
• 4 pieces egg, each make a thin omelette
• 1 piece egg, stir off
• 1 piece carrot, cut into 4 long parts
• 4 pieces snaps, remove the fiber
• 1/2 piece onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 tbsp sago flour
• 1 liters coconut milk ( 1/2 pieces coconut milk)
• 2 tbsp oil
• 1/2 pieces onion, finely chopped
• 2 cloves garlic, finely chopped
• Salt and pepper powder at sufficiently

How to make Beef Rolade Coconut Sauce:

1. Mix minced meat, onion, garlic, sago flour, beaten egg, salt, and pepper. Stir until blendd, divided into four parts then pour dough over omelette, averaged.
2. Put one piece snaps and carrot, roll until compact. Wrap with aluminium foil, steam about 30 minutes until cooked.
3. Saute onion and garlic until smell. Pour coconut milk then add salt and pepper at sufficiently. Cook until done, lift.
4. Put rollade meat at plate, pour coconut milk sauce.
5. Served.

SELADA TAHU (TOFU LETTUCE)

Ingredients:

• 300 grams tofu
• 1 piece boiled chicken breast, shred
• 25 grams sohun (transparent bean flour vermicelli), soak until soft
• 2 pieces egg, make omelete, slice
• 3 sheets lettuce
• 1 piece tomato, slice

Sauce:

• 100 ml corn oil
• 1 tbsp mustard
• 3 tbsp lime juice
• Salt, pepper, and sugar at sufficiently

How to make Tofu Lettuce:

1. Steam tofu about 10 minutes, lift, cut into dice-shaped
2. Sauce: Mix corn oil with mustard, stir, add lime juice, salt, pepper, and sugar, stir.
3. Presentation: Prepare plate, arrangemet lettuce, tofu, sohun, omelete, shredded chicken, and tomato, pour sauce on top.
4. Served.

ES TELER (ICE TELER)

Ingredients:

• 2 pieces avocado, scrape the fruit
• 10 pieces jackfruit, remove seed, cuts
• 1 piece green coconut, Scrape the fruit
• 200 grams black grass jelly, wash, cuts into dice-shaped
• 1/2 can sweetened condensed milk
• 500 ml coconut milk (1/2 pieces coconut), boil, chill
• Ice cube or shaved ice
• 150 grams sugar
• 100 ml water
• 2 sheets pandan leaves, cuts

How to make Ice Teler:

1. Boil water with sugar and pandan leaves. Lift and chill.
2. Prepare bowl, put avocado, jackfruit, green coconut, and grass jelly. Pour water and coconut milk.
3. Served with shaved ice or ice cube and add sweetened condensed milk.

TENGKLENG KAMBING (GOAT TENGKLENG)

Ingredients:

• 500 grams young goat
• 250 grams young goat bones
• 250 ml thick coconut milk
• 750 ml liquid coconut milk (1 piece coconut)
• 3 tbsp butter
• 1/2 tbsp beef stock powder
• 2 tbsp fried onion
• 3 sheets lime leaves
• 5 cm ginger
• 4 cm galangal
• 1 stalk lemongrass, crushed

Ground Spices:

• 2 tbsp red pepper
• 1 pieces turmeric
• 8 pieces red onion
• 4 cloves garlic
• 2 tbsp coriander
• 1/2 tsp cumin
• 5 pieces candlenut
• Salt at sufficiently

How to make Goat Tengkleng:

1. Heat butter, saute ground spices, lime leaves, ginger, galangal, and lemongrass until smell. Put mutton and bones, stir until change color.
2. Pour liquid coconut milk and beef stock powder, cook until meat and bones almost done. Pour thick coconut milk, stir until thick and meat or bone cooked. Lift.
3. Served with fried onion.

BAKSO UDANG KEPITING (SHRIMP CRAB MEATBALL)

Ingredients:

• 100 grams boiled crab
• 100 grams shrimp, peeled, rough chopped
• 50 grams sago flour
• 50 grams bread crumbs
• 2 pieces egg
• 6 pieces red onion, mashed rough
• 3 cloves garlic, mashed rough
• Salt and pepper at sufficiently

How to Make Shrimp Crab Meatball:

1. Mix all ingredients and spices, stir with hand until blend. Put salt and pepper then make dough into meatball. Plug crab claw was boiled as garnish.
2. Heat a little more oil until hot enough then fry meatball until cooked, but don't get too brown color. Lift and drain.
3. Served with sauce.

PUDING SUSU COKELAT (CHOCOLATE MILK PUDDING)

Cake Ingredients:

• 4 pieces yolk
• 2 pieces albumine
• 1 tsp emulsifier
• 80 grams sugar
• 75 grams cake flour
• 50 grams margarine, melted
• 1/2 tsp mocca paste

Sponge Pudding Ingredients:

• 200 ml milk
• 1/2 packs agar powder
• 1 piece albumine
• 75 grams sugar

Chocolate Pudding Ingredients:

• 125 grams sugar
• 1 pack agar powder
• 15 grams chocolate powder
• 500 ml milk
• 1 tsp chocolate paste
• 125 grams Marie Regal biscuit, cut into 2 parts

How to make Chocolate Milk Pudding:

1. Cake: Stir egg, sugar, and emulsifier until expand. Put flour while shifting and mix evenly. Add melted margarine and mocca pasta. Stir.
2. Pour dough to square baking pan 22 x 12 cm, high 3 cm are covered paper rolls and smeared margarine.
3. Bake 20 minutes with temperature of 190 degree Celsius until cooked.
4. Move cake to loaf baking pan are covered plastic.
5. Sponge pudding: boil milk, agar, and 50 grams sugar while stirred until boiled. Set aside.
6. Stir albumine until half expand. Add 25 grams sugar little by little while stirring until expand. Put boiled agar, mix evenly.Pour over the cake. Freeze.
7. Chocolate milk pudding: stir sugar, agar, and chocolate powder. Add milk. Mix evenly. Boil while stirring until boiling. Add chocolate paste, stir. Divided dough into 2 parats.
8. Pour 1/4 parts chocolate pudding over white pudding. Arrangement biscuit oblique to left. Pour 1/4 part again. Let it stand until half freeze.
9. Pour again 1/4 part chocolate pudding. Arrangement biscuit to right. Pour 1/4 part again. Freeze.
10. Cut into 8 part. Served.

MARTABAK TELUR (EGG MARTABAK)

Skin Ingredients:

• 100 grams wheat flour
• 30 grams vegetable oil to mix dough
• 1/2 tsp salt
• Water at sufficiently
• Vegetable oil at sufficiently for soak

Fill Ingredients:

• 250 grams mincemeat
• 2 cloves garlic, finely chopped
• 4 pieces red onion, finely sliced
• 1 stalk scallion, finely sliced
• 1 piece onion, finely sliced
• Salt and pepper powder at sufficiently
• 4 pieces egg

Sauce:

• 2 tbsp soy sauce
• 1 tsp tamarind water
• Salt and sugar at sufficiently
• 1 tbsp tomato sauce
• 1 tbsp sambal (can change with sliced cayenne)
• Sliced cucumber
• 2 tbsp boiled water

How to make Martabak Skin:

1. Mix all ingredients, add water little by little while blend until dough is smooth not allowing water.
2. Divided the dough into 2 parts, make a round-shaped and soak with oil.
3. Let it stands about 1-2 hours. For first one hour had submerged all in the oil, for the next one hour lift the smeared dough and put in the bowl, cover with cloth.

How to make Martabak Fills:

1. Saute onion, red onion,  and garlic until smell.
2. Put mincemeat, pepper powder, scallion, and salt.
3. Stir until meat cooked and water that out of the mincemeat shrinks. Lift.
4. Stir 4 pieces egg and pour into the dough. Divided into 2 parts.

How to make Sauce:

• Mix all sauce ingredients together.

How to make Martabak:

1. Take 1 part skin dough and make thin.
2. Pour 1 part fill dough into skin dough.
3. Folding right, left, above, and up side so the fill covered.
4. Fry martabak in hot oil until golden brown. Lift.
5. Served with sauce.

SEMUR DAGING (STEW MEAT)

Ingredients:

• 1/2 kg beef, cuts into dice-shaped
• 2 stalks lemongrass
• 5 pieces cloves
• 1/2 tsp nutmeg powder
• 1/2 tsp pepper powder
• 100 ml soy sauce
• 1 piece lemon
• Salt, water, and oil at sufficiently

Ground Spices:

• 8 pieces red onion
• 4 cloves garlic
• 5 pieces red pepper
• 4 cm ginger
• 3 pieces candlenut
• 1 piece tomato

How to make Stew Meat:

1. Wash the beef then submerged with a little water and add lemon juice for 5 minutes.
2. Heat oil then saute ground spices until cooked and smell.
3. Put beef, cloves, nutmeg, pepper, soy sauce, and salt then stir until beef turn colour.
4. Pour water at sufficiently and wait the water runs out and beef tenderly. Lift.
5. Served

SUSU KEDELAI ANEKA RASA (SOYBEAN MILK VARIOUS FLAVOR)

Ingredients:

• 2 1/2 kg soybean
• 25 liters water
• 60 grams salt
• 70 grams instant coffee
• 50 grams green tea powder
• 1 tsp green dye for food
• 2 1/2 tsp strawberry essence
• 1/2 tsp pink dye for food

How to make Soybean Milk:

1. Rinse and drain soybean. Brewed soybean in 1500 ml of boiling water, cover and let it stand one night.
2. Wash soybean. Drain.
3. Blend soybean with water in blender until smooth.
4. Pour rest of water. Stir until blend. Strain. Mix until smooth. 
5. Measure the waste to the remaining 2 kg and discard the waste.
6. Put sugar and salt. Boil while stirring until boiling.
7. Divided into three parts. One part added instant coffee. Cook again until boiling.
8. One part added green tee powder and green dye. Cook until boiling.
9. One part added essence strawberry and pink dye. Cook until boiling.
10. Served

SOP IGA SAPI (RIB SOUP)

Ingredient:

• 750 grams rib
• 2 pieces carrot, cuts
• 4 pieces potato, cuts into dice-shaped
• 3 stalk scallion, minced

Spices I:

• 3 cm ginger, crushed
• 3 cm cinnamon
• 2 pieces star anise
• 4 pieces kapulaga
• 2 block broth
• 1/4 pieces nutmeg, crushed
• Salt at sufficiently

Spices II:

• 8 cloves garlic
• 5 pieces red onion

How to make Rib Soup:

1. Boil rib in medium heat about 2 hours to be tenderly.
2. Put spices I into boiled rib, and boil again about 60-90 minutes until rib tenderly.
3. Grind spices II, saute until smell.
4. Put carrot and potato into sauteed until wilt.
5. Put carrot and potato into boiled rib and cook again about 10-15 minutes. Lift.
6. Served.

TUMIS KANGKUNG (SAUTE SPINACH WATER)

Ingredients:

• 400 grams spinach water, cuts
• 2 pieces red oncom
• 3 tbsp butter

Spices:

• 20 grams taoco
• 8 pieces onion
• 3 clove garlic
• 2 pieces red pepper
• 5 pieces cayenne
• 1 piece tomato
• 2 tbsp soy sauce
• 1 piece galangal
• 1 piece ginger
• 2 sheets bay leaves
• 1 tbsp chicken stock powder

How to make Saute Spinach Water:

1. Heat butter, saute onion, garlic, red pepper, cayenne, galangal, and ginger. Stir until smell. Add tomato, bay leaves, taoco, and oncom. Pour a little water, cook until boiling.
2. Put spinach water, cook until wilt pour soy sauce and chicken stock. Lift.
3. Served.

PASTEL UDANG BUMBU SERAI (SHRIMP PASTEL LEMONGRASS SEASONING)

Skin Ingredients:

• 200 grams wheat flour
• 1/2 tsp salt
• 1/4 tsp chicken stock powder
• 25 grams margarine
• An egg
• 2 tbsp water

Ground Spices:

• 1 stalk lemongrass, take the white part
• 2 pieces red onion
• 1 clove garlic

Fills:

• 6 pieces red onion, finely chopped
• 4 cloves garlic, rough chopped
• 6 pieces red pepper, finely chopped
• 3 sheets lime leaves, thinly slices
• 200 grams peeled shrimp, rough chopped
• 200 grams boiled grains sweet corn
• 1 tsp salt
• 1/2 tsp pepper powder
• 1/4 tsp sugar
• 50 grams water
• 2 tbsp oil for sauteing

How to make Shrimp Pastel Lemongrass Seasoning:

1. Fills: Heat oil. Saute ground spices, red onion, and garlic until smell. Put red pepper, lime leaves, lemongrass. Stir.
2. Add shrimp. Stir until turn colour. Put sweet corn. Saute until wilt.
3. Add salt, pepper powder, and sugar. Stir until absorb and cooked. Chill.
4. Skin: Mix flour, salt, and chicken stock powder. Put margarine. Stir until lump up. Add egg and ice water. Stir until lump up. Let it stands about 30 minutes.
5. Rolled thin the dough in the rolling noodles from the thickest size (no.1) to no. 6. Each number was rolling 2-3 times until smooth. Every roll, have spread wheat flour.
6. Cuts round-shaped with ring form diameter 10 cm. Take a sheet skin. Put fills. Shape with pastel mold.
7. Fry in the heat oil until cooked. Lift.
8. Served with tomato sauce or mayonnaise

KROKET KENTANG BAYAM (POTATO SPINACH CROQUETTE)

Skin Ingredients:

• 500 grams steamed potato, mashed
• 100 ml milk
• 1 tsp salt
• 1/2 tsp pepper powder
• 1/2 tsp nutmeg powder
• Oil for frying

Fill Ingredients:

• 1/2 pieces onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 bunch spinach, weeded, boiled for a moment, rough chopped
• 75 grams ground chicken
• 2 tbsp flour
• 100 ml milk
• 3/4 tsp salt
• 1/2 tsp pepper powder
• 1/2 tsp sugar
• 2 tbsp margarine for sauteing

Dye stuff:

• 3 albumines
• 10 grams bread crumbs

How to make Potato Spinach Croquette:

1. Fills: Heat margarine: Saute onion and garlic until smell. Add ground chicken. Stir until change color.
2. Put flour. Stir until lump up. Pour mixture milk, salt, pepper powder, salt, and sugar little by little while stirring until coagulate. Put spinach. Stir. Set aside.
3. Skin: Boil milk, salt, pepper powder, and nutmeg powder until boiling. Put steamed potato. Stir until blended.
4. Take a little skin dough. Put fills. Shape into a round. Roll over the bread crumbs. Dye into albumine then roll over bread crumbs again.
5. Fry in heat oil over low heat until cooked. Lift.
6. Served with mayonnaise or tomato sauce

SOP BUNTUT SAPI (OXTAIL SOUP)

Ingredients:

• 1/2 kg oxtail
• 6 pieces carrot, cuts in 3 cm
• 3 pieces potato, cut into dice-shaped
• Finely chopped celery
• Fried onion
• 3 tbsp butter

Spices for sauce:

• 3 cloves garlic
• Pepper grains personalizing
• 1 cm nutmeg
• Salt at sufficiently
• 1 tsp sugar
• 1 cm cinnamon
• 5 pieces cloves

How to make Oxtail Soup:

1. Boil oxtail approximately one hour. Let the meat becomes more tender and soft.
2. Grind garlic, pepper, salt, and nutmeg then saute with butter.
3. Put cloves and cinnamon. Saute until smell.
4. Put the spices into boiled oxtail.
5. Add carrot and potato. Cook until done and put chopped celery. Lift.
6. Served.

UDANG BAKAR SAUS MADU (ROASTED SHRIMP HONEY SAUCE)

Ingredients:

• 500 grams shrimp big size, crack the back, clean off
• 75 grams butter, melted

Sauce:

• 3 cloves garlic, minced
• 1 piece lime, squeeze take the water
• 3 tbsp tomato sauce
• 3 tbsp honey
• 1 tbsp chili powder
• 1 tbsp soy sauce
• 1/2 tsp salt
• 3 tbsp oil

How to make Roasted Shrimp Honey Sauce:

1. Blend the ingredients sauce, pour the sauce into shrimp, stir until  blended. Let it stand about 30 minutes.
2. Roast shrimp inverted reverse at the same time smeared with sauce, after done pour with melted butter. Lift.
3. Served

ORANGE MINT SQUASH

Syrup:

• 150 grams sugar
• 150 ml water
• 5 sheets mint leaves

Ingredients:

• 3 pieces Sunkist orange, squeeze
• 50 ml orange syrup concentrate
• 2 can soda
• 2 tsp basil seed, pour boiling water, drained
• 300 grams ice cube
• 1 piece orange Sunkist, cut into thinly-shaped

How to make Orange Mint Squash:

1. Syrup: Boil water, sugar, and mint leaves over low heat until smell and the sugar dissolve. Chill.
2. Mix orange juice, orange syrup, soda, and mint syrup. Stir.
3. Add ice cube, basil seed, sliced Sunkist orange, and mint leaf.

SAPO TAHU (TOFU SAPO)

Ingredients:

• 300 grams tofu, cut 5 parts then steam
• 100 grams chicken, cut into small
• 50 grams peeled shrimp
• 100 grams shitake mushroom
• 50 grams carrots, cut into thinly-shaped
• 2 tbsp sliced onion
• 1 tbsp minced garlic
• 1/2 tsp pepper
• 1/2 tsp sesame oil
• 1 piece instant stock block
• 250 ml stock
• 1/2 tsp cornstarch, dissolve with a little water
• 1 tbsp oil for sauteing

How to make Tofu Sapo:

1. Heat the oil, saute onion and garlic until smell then add pepper powder, sesame oil, and instant stock, stir.
2. Put chicken, shrimp, mushroom, and carrot, stir. Pour stock and tofu, stir then pour cornstarch. Stir and cook until done. Lift.
3. Served.

BALADO KAKAP (SNAPPERS BALADO)

Ingredients:

• 1 Snappers, wash, cuts
• Salt at sufficiently
• Water at sufficiently
• 2 tbsp acid water/ lime juice
• Oil for sauteing and frying at sufficiently

Ground spices:

• 3 pieces red onion
• 1 clove garlic
• 6 pieces red pepper
• 2 pieces candlenut
• 4 cm turmeric
• 4 cm galangal
• 1 tsp salt

How to make Snappers Balado:

1. Smear snappers with salt, let about 10 minutes. Fry snappers with heat oil over medium heat until cooked, lift and drain.
2. Saute ground spices until smell, put snappers then stir, reduce the heat. Pour water at sufficiently then cook until boiling, add water acid/ lime juice. Lift.
3. Served

KLAPERTART KUKUS (STEAMED KLAPERTART)

Ingredients:

• 6 shees white bread, torn
• 100 ml milk for marinade

Vla:

• 350 ml coconut milk (1/2 coconut)
• 1 sheet pandan leaf
• 25 grams cornstarch
• 1 tbsp flour
• 75 grams sugar
• 1/2 tsp salt
• 2 pieces eggs, stir off
• 1/4 tsp vanilla essence
• 200 grams green coconut, scratching
• 50 grams raisin, cut in half
• 50 grams walnut

How to make Steamed Klapertart:

1. Submerged white bread into the milk.
2. Arrangement in ovenware. Set aside.
3. Vla, boil coconut milk, pandan leaf, cornstarch, flour, sugar, and salt until thick and boiling. Lift.
4. Put eggs and vanilla essence. Stir. Add green coconut, raisin, walnuts. Stir.
5. Pour over the white bread.
6. Steam 45 minutes over low heat until cooked.
7. Served.

SEKOTENG

Ingredients:

• 200 grams ginger, roasted then peel
• 200 grams sugar
• 1/4 tsp salt
• 1500 ml water

Complements:

• 50 grams mung bean, presto until open up
• 3 sheets white bread
• 50 grams peeled peanuts, roasted until cooked then peel
• 50 grams pacar cina, boil
• 2 1/2 tbsp sweetened condensed milk

How to make Sekoteng:

1. Boil ginger in the water with sugar and salt until dissolved and smell over low heat.
2. Prepare a bowl, add all complements one by one.
3. Pour boiled ginger water into the bowl.
4. Serve.

AYAM RICA RICA (CHICKEN RICA RICA)

Ingredients:

• 1 pieces chicken (wash then cuts into 15 part)
• 2 stalks lemongrass, crushed
• 1 pieces ginger, crushed
• 4 sheets lime leaves
• 1 sheet pandan leaves
• A glass water
• 5 tbsp cooking oil

Ground spices:

• 1 1/2 tsp salt
• 25 pieces curly red pepper
• 6 pieces red onion
• 4 cloves garlic

How to make Ayam Rica Rica:

1. Coat chicken with salt, then spray with lime juice and let stand about 10 minutes.
2. Fry the chicken half done, drain. Saute ground spices until smell.
3. Put the chicken into sauteed spices. Put lemongrass, ginger, lime leaves, pandan leaves, and pour a glass of water. Stir.
4. Cook until the water runs out.
5. Served.

SUP TOM YAM SEAFOOD (TOM YAM SEAFOOD SOUP)

Ingredients:

• 100 grams green scallop with shell, wash
• 100 grams squid, cut
• 75 grams snappers fillet, cuts into dice-shaped
• 25 grams shrimp, peel, wash
• 40 grams fresh straw mushroom, cut in half
• 750 grams seafood stock
• 2 stalks lemongrass, crushed
• 3 sheets lime leaves
• Salt and sugar, at sufficiently
• 2 tbsp fish sauce
• 5 pieces cayenne
• 1/2 tbsp minced cilantro leaves
• 2 tbsp lime juice
• 1 tbsp oil

Ground spices:

• 2 pieces of red pepper
• 2 cloves of garlic
• 1/2 tsp fried terasi (condiment made from pounded and fermented shrimp or small fish)
• 1 1/2 piece of roasted hazelnut

How to make Tom Yam Seafood Soup:

1. Boil seafood stock with lemongrass, lime leaves, shrimp, squid, snappers fillet, scallop, mushroom, salt, sugar in low heat until smell.
2. Heat the oil, saute ground spices until smell, add fish sauce, stir for a moment, then remove and pour into boiled seafood until infuse.
3. Put minced cilantro leaves, cayenne, and lime juice. Lift.
4. Served.

BOLU KUKUS MEKAR (BLOOM STEAMED SPONGECAKE)

Ingredients:

• 2 pieces of eggs
• 200 grams of sugar
• 2 tsp emulsifier (sp/tbm)
• 275 grams of flour
• 1/2 tsp of baking powder
• 225 ml tasteless soda
• 1/2 tsp vanilla essence
• 2 drops pink dye for food
• 2 drops green dye for food

How to make Bloom Steamed Spongecake:

1. Stir eggs, sugar, and emulsifier until stiff about 10 minutes
2. Put flour and baking powder while alternately shifted. Add tasteless soda while stirring slowly. Add vanili essence. Stir.
3. Take 50 grams of dough then put in the bowl and add pink dye, stir. Take 50 grams of dough again then put in other bowl and add green dye, stir. Let the remain white.
4. Put white dough into steamed spongecake mold that coats paper rolls. Add pink and green dough in the over.
5. Steam about 10 minutes at high heat until cooked.

SKOTEL LAPIS KENTANG (SCHOTEL POTATO LAYER)

Ingredients:

• 500 grams of potatoes, steam, mashed
• 4 tbsp of green peas
• 200 grams of mincemeat
• 2 pieces of carrot, cut into dice-shaped
• 1 tsp of minced celery
• 4 pieces of eggs
• 150 ml of milk
• 100 ml of water
• 100 grams of cheddar cheese, grated
• 2 tbsp of margarine

Spices:

• 2 tsp of chopped garlic
• 3 tsp of chopped onion
• 2 tsp of tomato pasta
• 1 sheet of bay leaves
• Ground pepper at sufficiently
• Sugar at sufficiently
• Salt at sufficiently

How to make Schootel Potato Layer:

1. Heat the margarine, saute garlic and onion until smell.
2. Add mincemeat, stir until meat changes color.
3. Put other spices, carrot, and green peas, stir. Pour water, cook until the spices infuse. Lift and let the hot steam lost. Add am egg, stir until blended.
4. Mix potato, celery, milk, 3 pieces of eggs, cheese, ground pepper and salt, stir.
5. Prepare ovenware/ aluminium cup. Put potato mixture until 1/3 of cup.
6. Pour the mixture of beef over the potato, averaged. Cover the top with the rest of the potato, averaged.
7. Bake the dough in the oven at 160 degrees Celsius until cooked about 45 minute. Lift and served.

SATE LILIT AYAM (CHICKEN TWIST SATAY)

Ingredients:

• 200 grams of ground chicken
• 100 grams of ground shrimp
• 2 stalks of garlic chives, cut 1/2 cm
• 1/2 tsp of sugar
• 1/2 tsp of salt
• 1 tbsp of thick coconut milk instant
• Oil for sauteing
• Lemongrass stalk for the stick

Ground spices:

• 3 pieces of curly red pepper
• 3 pieces of red onion
• 2 cloves of garlic
• 1 piece of roasted candlenut
• 1 cm of roasted turmeric
• 1/4 tsp coriander
• 1/2 tsp of roasted terasi (condiment made from pounded and fermented shrimp or small fish)

How to make Chicken Twist Satay:

1. Grind all spices
2. Heat the oil then saute all ground spices until smell. Lift.
3. Mix all ingredients and sauteed ground spices.
4. Take little by little chicken mixture then shape into pin head-shaped at lemongrass stalk and dense.
5. Roast while inverted reverse until cooked and smell.

ES KOPYOR SPESIAL AGAR-AGAR SINTETIS (SPECIAL ICE KOPYOR WITH SYNTHETIC AGAR)

Ingredients:

• 1 liters of thick coconut milk
• 2 packs of with agar
• 1/2 tsp of salt
• 100 grams of sugar
• Ice cube
• Cocopandan syrup, at sufficiently
• Sweetened condensed milk white, at sufficiently

How to make Ice Kopyor:

1. Make Kopyor: Cook using low heat, agar, coconut milk, and sugar while stirring constantly until boiling. Lift.
2. Put pieces of ice cube in the big bowl, pour the hot kopyor dough little by little using tablespoons over ice cube. Let the agar down from the ice cube until looked like kopyor.
3. Cook coconut milk, pandan leaves, and salt over medium heat while stirring constantly until boiling and don't let the coconut milk get broken. Lift and chill.
4. Served in the glass, synthetic kopyor and coconut milk, put ice cube at sufficiently.

PALLU BASA

Ingredients:

• 400 grams of beef, cut 1x4x6 cm
• 100 grams of grated coconut
• 1 stalk of lemongrass, crushed
• 1/4 pieces of nutmeg, crushed
• 2 pieces of cloves
• 1 piece of cardamom
• 1/2 cm of cinnamon
• 300 ml liquid coconut milk
• 3 tbsp of cooking oil

Ground spices:

• 1/2 tsp of tamarind
• 1/4 tsp of ground pepper
• 1/2 tsp of coriander, roasted
• 1/4 tsp of anise
• 1/2 tsp of chopped galangal
• 1/2 tsp of cumin, roasted
• 1 tsp of chopped ginger
• Salt at sufficiently

How to make Pallu Basa:

1. Roast grated coconut until brown, pound until oily. Set aside.
2. Heat the oil, saute ground spices, lemongrass, nutmeg, cloves, cardamom, and cinnamon until smell and cooked.
3. Put beef, stir and cook until the meat changes color.
4. Add pound coconut, stir.
5. Pour coconut milk while stirring until blended. Cook until boiling and cooked. Lift.
6. Served.

BAJIGUR

Ingredients:

• 1 tbsp of sugar
• 1 tbsp of instant coffee
• 250 grams of brown sugar, sliced
• 1 thumb ginger, roasted
• 3 cm of cinnamon
• 3 sheets of pandan leaves node
• 1300 ml of coconut milk (1 coconut)
• 200 grams of jackfruit, cut into dice-shaped
• 150 grams of green coconut, scratching the meat

How to make Bajigur:

1. Cook coconut milk, pandan leaves, brown sugar, and sugar using low heat while stirring so that the coconut milk is not broken. Add instant coffee, ginger, and cinnamon, cook until boiling. Lift and strain.
2. Cook again with low heat. Add jackfruit, stir until boiling again. Lift.
3. Served hot with green coconut.