Clam Satay

Ingredients: 1 lb of clams, 5 shallots, 2 spoons of sweet soy sauce, 1 lime, salt and pepper.

Direction:

• Boil clams. After they are done, let it cool.
• Take the meat out.
• Slice shallots
• Mix shallots, soy sauce, and lime juice with the clams
• Add salt and pepper to taste
• Put clams in skewers, barbecue for a little bit

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Pandan Cake

Ingredients: 8 egg yokes, 6 egg whites, 175 gr sugar, 180 gr flour, 3/4 cup thick coconut milk, 1/4 tea spoon of salt, 3 spoon suji extract, green food coloring.

Direction:

• Boil coconut milk, salt, suji extract in low heat
• Beat egg yokes and egg whites and sugar
• Add food coloring
• Slowly add the coooked coconut milk, mixing it evenly.
• Butter the cake pan, put the mix inside
• Bake until done

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Klepon Cake

Ingredients: 300 gr sticky rice flour, 30 gr sagu, 8-10 suji leaves, 150 gr brown sugar, 300 gr coconut.

Direction:

• Grind suji finely, mix water. Shred coconut
• Mix flours, add suji and a little water.
• Form balls, put brown sugar inside
• Boil until done
• Sprinkle with shred coconut

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Beef Satay

Ingredients:

300 gr beef,

5 shallots,

2 spoons of sweet soy sauce,

1 spoon of vegetable oil,

1 lime,

salt and pepper.

Direction:

• Slice beef into bite sized pieces, slice shallots
• Mix everything evenly
• Put beef in skewers
• Barbecue in medium heat until desired level (medium rare recommended).

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Opor Solo - chicken with coconut milk

Ingredients:

1 chicken,

4 cups of coconut milk,

6 pieces of shallots,

3 pieces of garlic,

120 gram candle nut,

10 gram corriander,

5 gram jintan,

3 helai bay leaves,

1 batang daun sereh,

100 gr lengjuas,

salt and pepper.

Destination:

• Cut chicken into pieces
• Grind shallots, garlic, candle nut, corriander, and jintan
• Brown for a little bit.
• Boil chicken with 2 cups of coconut milk, put in sereh and galanga.
• When chicken is about done, put in more coconut milk along with the spice mix above. Add salt and pepper to taste

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Acar - indonesian salad

indigrients

1.cabagge
2. salad
3.vegetable

Yield

8 Servings

Measure	Ingredient
½ cup	Water; cold
½ cup	White vinegar
1 slice	Ginger root; crushed
3½ tablespoon	Sugar
3 teaspoon	Salt
1	Yellow onion; thinly sliced
5 cup	Cabbage; thinly sliced
1 cup	Carrot; finely shredded
2 cup	Cucumber; thinly sliced

In salad bowl combine first five ingredients. Add vegetables. Toss thoroughly and refrigerate at least one hour

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Empal Recipe

Ingredients

3 Large Shallots -- sliced 1 Clove Garlic -- sliced 1/2 Teaspoon Turmeric 1/2 Teaspoon Salt 2 Tablespoons Brown Sugar 1 Tablespoon Ground Coriander 2 Cups Water 1 Pound Boneless Beef -- cubed 1 Teaspoon Lemon Grass 1 Slice Lime 1/4 Cup Olive Oil

Directions

In food processor, blend shallots, garlic, turmeric, salt, sugar, coriander and 2 tablespoons of water to form a smooth paste. In bowl add beef and then paste and allow to marinate for 1 hour. Cook beef with lemongrass and lime slice in remaining water for 1 hour or until beef is tender and liquid has almost evaporated. Pound beef to flatten slightly if desired. Heat oil in skillet and brown beef over moderate heat for 3 minutes. Drain on paper towels and serve over rice.

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Semur Ayam ( Chicken ) Recipe

Ingredients

1 kg chicken piece (thigh & drumsticks are best)

1 brown onion

2 garlic clove

2 cm piece gingerroot

1 tablespoon ground nutmeg

1 tablespoon ground pepper

250 g tomato, sliced into thin wedges

1/4 cup sweet soy sauce

2 tablespoons palm sugar (gula jawa)

1/4 cup coconut cream

3 tablespoons vegetable oil

Directions

1. Mince the onion, peeled garlic and ginger and set aside.

2. Heat the oil in a wok or fry pan and brown chicken pieces, set aside.

3. Drain off the oil leaving about 1 tbsp in the wok adding the minced onion mix and saute about 10 mins making sure it does not brown.

4. Add the nutmeg and pepper with the tomatoes, and saute a further 10 mins until the tomatoes start to break down.

5. Add the chicken pieces, ketup manis and palm sugar and salt to taste. Bring to the boil, cover and simmer for approximately 1 to 1 1/2 hours (this will depend on the size of the chicken pieces).

6. Add the coconut milk and bring back to heat. Don't put the lid back on or the coconut milk will curdle.

7. Service with plain steam rice.

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Kacang Panjang Recipe

Ingredients

3 garlic clove, chopped

2 shallot, chopped

3 tablespoons vegetable oil

1 lb french style green bean, cut into 1-inch pieces

3-5 fresh Thai red chili pepper, halved lengthways & deseeded

3 tablespoons kecap manis ( Indonesian sweet soy sauce)

1 Fresh tomato, deseeded and cut into wedges

1 tablespoon fried shallot

salt, to taste

Directions

1. Put garlic, fresh shallots, and 2 tablespoons water into a mortar and pestle and smash into a smooth paste. Set aside.

2. Heat oil in a wok over medium-low heat. Add paste and cook, stirring, about 8 minutes. Add long beans and chiles, stir to combine.

3. Add kecap manis and 1/4 cup water, stir to coat. Increase heat to medium high and stir-fry until beans are barely fork tender, 6-8 minutes.

4. Add tomatoes and cook until just wilted, about 2 minutes. Season with salt to taste and transfer to a large bowl.

5. Let beans rest for about 10 minutes before serving, to allow flavors to intensify. Garnish with generous amount of fried shallots, and serve with festive yellow rice. Enjoy!

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nasi goreng recipe

Ingredients

for the rice

• 2 cups rice, washed dried
• 2 ounces butter
• 1 teaspoon salt
• 2 teaspoons mild curry powder
• 1 tablespoon soy sauce
• 3 1/2 cups water

for the vegetables

• 2 ounces butter
• 1 onion, sliced
• 3 garlic clove, chopped
• 4 ounces mushroom, sliced
• 1 red bell pepper, sliced
• 1 stick celery, chopped
• 2 hard boiled egg, quartered

Directions

1. Melt 2 oz butter in a pot fry the rice for two mins add the curry powder and soy sauce, stir and add the salt and water.

2. Bring to the boil, reduce heat to low, cover the pot and cook for 10 minutes take off the heat and stand for 10 mins, DO NOT REMOVE THE LID.

3. In a pan melt the butter and fry all of the vegetables till just soft, do not overbrown them.

4. Mix half of the vegetables into the rice, cover the rice with the remaining vegetables.

5. Garnish with the eggs.

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