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.