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.

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

SAYUR ASAM (SOUR VEGETABLE SOUP)

Ingredients:

• 250 grams of beef, cuts into dice-shaped
• 1 1/2 liters of water
• 2 teaspoons of tamarind
• 3 tablespoons of palm sugar shaved
• 1 cm of galangal, crushed
• 2 pieces of sweet corn, cuts
• 150 grams of melinjo seeds (Gnetum gnemon), boiled until cooked
• 150 grams of peanuts, boiled until cooked
• 8 stalks of kacang panjang (Yardlong bean)
• 1 pieces of chayote, cuts into dice-shaped
• 50 grams of melinjo leaves, cleaned

Ground spices:

• 3 pieces of red pepper
• 5 pieces of red onion
• 1 cloves of garlic
• 1 teaspoons of cooked terasi (condiment made from pounded and fermented shrimp or small fish)
• 1 teaspoons of salt

Complement:

• Fried salted-dried fish and sambal terasi

How to make Sour Vegetable Soup:

1. Stock: Boiling meat until soft.
2. Boiling the stock, if the stock decreased pour water until the amount 1 1/2 liters.
3. Put ground spices, tamarind, palm sugar, bay leaves, and galangal.
4. Afer boiled, add corn, cook until cooked and soft. Add melinjo, peanuts, yardlong bean, chayote, and melinjo leaves, cook until the vegetable cooked, lift.
5. Served with rice, fried salted-dried fish, and sambal terasi