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.

KUE TALAM LAPIS KETAN (TALAM CAKE LAYERED STICKY RICE)

Sticky Rice Ingredients:

• 400 grams sticky rice, soak for 1 hour
• 240 ml coconut milk (1/2 pieces coconut)
• 2 sheets screwpine leaf
• 1/2 tsp salt

Talam I Ingredients:

• 500 ml coconut milk (1 piece coconut)
• 125 grams sugar
• 50 ml suji leaf juice from 30 sheets suji leaf and 3 sheets screwpine leaf
• 5 drops dark green dye
• 120 grams rice flour
• 50 grams sago flour

Talam II Ingredients:

• 20 grams rice flour
• 50 ml water and 100 grams shaved brown sugar, boiled
• 200 ml coconut milk (1/2 pieces coconut)
• 1/4 tsp salt
• 40 grams sago flour

How to make Talam Cake Layered Sticky Rice:

1. Sticky rice: Steam sticky rice for 20 minutes until rise. Lift.
2. Boil coconut milk, screwpine leaf, and salt until boiling. Put steamed sticky rice. Stir until reserved.
3. Steam for 30 minutes until cooked.
4. Condense in the baking pan that already covered with plastic and greased. Set aside.
5. Talam I: boil coconut milk sugar, suji juice, salt, and dark green dye while stirring until boiling. Filter measuring 650 ml.
6. After warm, pour in the rice flour and sago flour mixture little by little while kneading until smooth.
7. Pour some on top of sticky rice. Steam for 10 minutes over the medium heat.
8. Pour again the rest of the green layer. Steam for 10 minutes over the medium heat.
9. Talam II: Stir well rice flour and syrup (water and brown sugar). Enter coconut milk, salt, and sago flour. Stir well.
10. Pour over the talam I. Steam for 15 minutes until cooked. Lift.
11. Serve.

SUP KEMBANG KOL (CAULIFLOWER SOUP)

Ingredients:

• 250 grams cauliflower, cut each bud
• 100 grams snap bean, cut 2 cm
• 1 piece tomato, cut
• 50 grams small shrimp, peeled, butterfly slice
• 1500 ml water
• 7 pieces red onion, slice
• 3 cloves garlic, slices
• 1 tsp fish sauce
• Salt and sugar at sufficiently
• 1/4 tsp pepper powder
• 1 stalk scallion, bias-slices
• 2 tbsp oil for sauteing

How to make Cauliflower Soup:

1. Saute red onion and garlic until smell.
2. Add shrimp. Stir until change color.
3. Pour water. Boil until boiling. Put cauliflower, snap bean, and tomato. Cook until wilted.
4. Add fish sauce salt, pepper, and sugar. Stir until cooked. Lift.
5. Sprinkle with scallion slices and serve.

CAKE KUKUS LABU KUNING BINTIK COKLAT (STEAMED PUMPKIN CAKE CHOCOLATE SPOTS)

Ingredients:

• 5 pieces egg
• 150 grams sugar
• 1 tsp emulsifier
• 150 grams cake flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 100 grams pumpkin, steamed, mashed
• 30 grams instant thick coconut milk
• 3 drops yellow dye for food
• 50 grams white chocolate, melted
• 50 grams margarine, melted
• 1/4 tsp vanilla paste
• 25 grams chocolate sprinkle

How to make Steamed Pumpkin Cake Chocolate Spots:

1. Blend pumpkin, coconut milk, and yellow dye until blend. Set aside.
2. Beat egg, sugar, and emulsifier until expand.
3. Add cake flour, baking powder, and salt while sift and stir well.
4. Put pumpkin mixture, melted chocolate, melted margarine, and vanilla paste little by little while stirring slowly.
5. Add chocolate sprinkle chocolate. Stir well. Pour batter in baking pan that has greased and lined with baking paper.
6. Steam for 30 minutes use steamer that has been heated over medium heat until cooked. Lift.
7. Serve.