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.