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 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.

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.

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.

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