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Ingredients

www.sedap-sekejap.com

www.resepmami.com

www.resepkita.com

www.dapurbunda.com

www.dapurmbakyu.ch

www.myonlinerecipe.com

www.keseharian.com/dapur/

www.pacific.net.id/dapur/isi.html

Method

Selamat Mencoba!

Happy Cooking!

Tahu Tek Tek

Ingredients

• 1 pack Beancurd puff.
• 1 Boil Potato
• Garlic crackers

Seasonings:

• 1tsp Shrimp paste
• 2 tsp Fried Garlic
• 1 tbsp Kecap manis or sweet soya sauce
• 2 tbsp Roasted peanuts
• Water
• Red chillies

Method

1. Sliced fried beancurd and potato like small wedges.
2. Grind the peanut with hot water until smooth, add shrimp paste, sweet soy or kecap manis sauce, and chillies, grind till smooth.
3. Arrange the fried beancurd and boil potato on a plate.
4. Garnish with the sauce, and some crackers. Serve with pickled cucumber.

Soto Ayam

Ingredients

• 1 Medium whole chicken
• 1 Onions
• 4 Cloves garlic
• 1 tsp turmeric powder
• 2 Lemon grass
• Salt n Pepper
• 5 Hard boil eggs
• 5 Package crisp (original flavor)
• 3 Liter water
• Plain boil rice

Method

1. Chop onion and garlic very finely
2. Put a little oil in the pan and saute onion and garlic until they are fragrant.
3. Add the water and put whole chicken, lemon grass, turmeric, salt and pepper and let them boil until the chicken tender.
4. Take the chicken out from the pan to cool down and shred all the meat and set aside
5. Boil the eggs

Serving:

1. Put boil rice into bowl, put a pinch of chicken, some sliced boil
egg, and handful of crisp.
2. Pour some of the soup until almost submerged
3. Eat with chilies paste and squeezes of limes or lemon

Salt Grilled Mackerel

Ingredients

• 1 large or 2 small mackerel (with head).
• 2 tablespoons of fine sea salt.
• 4 tablespoons dark soy sauce
• 2 tablespoons sugar
• 1 piece of fresh ginger, peeled and finely grated.

Method

Rinse the fish under cold running water and dry well with kitchen paper. Slash the fish several times on each side, to the bone. This will help the fish cook evenly. Salt the fish inside and out, rubbing well into the skin. Leave to stand for 40 min.

To make the soy ginger dip, place the soy sauce, sugar and ginger in a small saucepan. Simmer for 2 - 3 min, strain to remove the ginger and cool.

Now wash the fish to remove the salt. Then secure the fish on a skewer.

Preheat a grill to a moderate temperature and cook the fish for 10-12 min turning once. (The skewers help stop the fish from breaking up). Part way thru cooking baste the skin with a little of the soy ginger.

Serve with rice, the soy ginger and some sambal if you have it.

Pempek Palembang

Ingredients

• 250 gr Cod or any white meat fish
• 125 gr Tapioca or corn flour
• 2 tbsp light soya sauce
• Salt and pepper
• 1 tbsp oil (to prevent the dough sticky)
• For type Kapal selam, you need 3 hard boil egg slice half

• 5 Bird eye chilies
• 100 gr Palm sugar
• 2 tbsp sugar
• Salt and pepper
• 2 tbsp light soya sauce
• 2 tbsp ebi (dried prawn)
• Handful diced Cucumber
• 4 tbsp rice vinegar
• 1 tsp tamarind
• 250 ml water

Method

1. Blend all the ingredients into food processor until the smooth like a dough , you could put splash of water if you need it
2. Put enough fish cake into you hand and put half boil egg in the middle and cover it with the dough and put into boil water until they floating.
3. Drain all the water, deep fried it and add some of the soup

Pangsit Goreng/ Kuah

Ingredients

• 200 gr Mince chicken/ turkey
• 200 gr Mince Prawn
• 100 gr Tapioca or corn flour
• 1 Small Egg
• Sesame oil
• Salt and Pepper
• Spring onion
• Fried shallot
• 1 pack Won Ton Skin

Method

1. Mix all the ingredients (except the spring onion fried shallot)
2. Form the mixture into ball or spoon it into the middle of a wonton skin then wrapped it into triangle and pinched the corners.
3. Heat oil in deep fryer, and fry the wonton with medium heat until it is golden and cooked. If you want to make a boiled version, boil the wonton until all floating then drain, set aside. Put in a bowl and pour a chicken broth (boiled and already seasoned with garlic, ginger, salt and pepper) and sprinkle with spring onion and fried shallots.

Lidah Kucing

Ingredients

• 100 gr Plain flour
• 100 gr Butter
• 80 gr Caster Sugar
• 2 pcs Egg's white only

Method

1. Mixer the butter and sugar for about 15 minutes
2. Add the flour, stir till mixed.
3. Beat the egg's white till it becomes a stiff foam.
4. Add half the egg into the flour's mix, stir, then add the other half, stir again.
5. Put the mix into an Icing tool, put a strip with 1cm wide 3cm long into a baking pan
6. Bake in 160-180 degrees until it spread and turn golden brown.
7. First time the bake result is soft but it will become stiff like a biscuit when it cooled down.

Kolak Pisang

Ingredients

• 2 Banana
• 2 Cassava
• 200 ml Coconut milk
• 3 tbsp Palm sugar
• 200 ml Water (air)

Method

1. Cut banana and cassava into pieces. Boiled those ingredients in 200 ml water.
2. Pour in the coconut milk and the palm sugar. Stir until the sugar dissolved.
3. Simmer until the cassava tender and the sauce not to runny. Serve hot or cold.

Indonesian style spicy cod.

Ingredients

• 1 stalk of lemon grass, outer leaves removed.
• 1 small red onion, chopped
• 3 garlic cloves, chopped
• 2 fresh red chillies, chopped
• 1 tablespoon grated fresh ginger
• salt and pepper
• 2 tablespoons of butter
• 8 tablespoons of coconut milk
• 2 tablespoons of lemon juice
• 1/4 tablespoon ground turmeric
• 4 cod steaks

Method

Place the sliced lemon grass, onion, garlic, chillies, ginger and turmeric in a blender. Blend until finely chopped. Season with salt and pepper. While the blender is running, add the butter, coconut milk, lemon juice and process until well blended.

Place the fish on a smooth surface and pour the mixture over the fish. Turn the fish until it is well coated.

Place the fish on a baking tray in a preheated oven, around 180 degrees. Cook for about 20 min, turning once or twice. Make sure it stays coated in the sauce.

Grilled Seabass with a spicy cashew marinade.

Ingredients

• One medium sized Sea bass, scaled and cleaned with head.
• 150 grms of cashew nuts
• 2 shallots, finely chopped
• 1 piece of fresh ginger, finely chopped
• 1 clove of garlic
• 1 small red chilli, finely chopped
• 2 tablespoons vegetable oil
• 1 tomato
• salt
• juice of two limes

Method

Chilli Coconut Chicken

Ingredients

• 150 ml of chicken stock
• 25g of creamed coconut
• 1 tablespoon oil
• 8 skinless, boneless chicken thighs, cut into long strips.
• 1 small fresh chilli, thinly sliced
• 4 spring onions, thinly sliced
• 4 tablespoons peanut butter
• finely grated rind and juice of 1 lime

Method

• Add the crumbled creamed coconut to the hot chicken stock and stir until disolved.
• Heat the oil in a large pan or wok. Add the chicken and cook until golden. Stir frequently.
• Add the sliced red chilli and the spring onion and cook gently for a few min.
• Add the peanut butter, coconut mixture, lime rind and juice and simmer uncovered for 5 min.

Bolu Kukus

Ingredients

• 500 gr Sugar
• 400 gr Flour
• 250 cc Water
• 1 Egg yolk
• 3 Eggs
• 150 cc sparkling water

Method

1. Mix the sugar and eggs for 20 minutes, and pour in 150cc sparkling water
2. Mix again for 7 minutes, and pour in the rest of the water follow by flour and mix again for 3 minutes.
3. Prepare the steamer and heat it with high flame until the water boiling. Put the mixture into the special mould for Bolu Kukus which already been cover by a layer of baking paper. Put the mixture about 3/4 full and steam for 20 minutes.