Crispy Tempe Fried (Tempe Goreng Garing)

1 Tempe
1 garlic clove
1/2 teaspoon salt
1/4 teaspoon black pepper powder
seasoned flour or just ordinary flour
water
cooking oil

shattered the garlic clove with salt and black pepper
slice tempe into 7-8 pieces, arrange them in a bowl
add the delicate seasoning (garlic, salt, black pepper) into the bowl

pour water till all tempe awash, wait 15 minutes
spread the flour in a plate

heat the cooking oil, take the slice tempe, cover it with flour, then deep fry them till the colour change into golden brown. Ready to serve.

Crispy Tempe Fried (Tempe Goreng Garing)

1 Tempe
1 garlic clove
1/2 teaspoon salt
1/4 teaspoon black pepper powder
seasoned flour or just ordinary flour
water
cooking oil

shattered the garlic clove with salt and black pepper
slice tempe into 7-8 pieces, arrange them in a bowl
add the delicate seasoning (garlic, salt, black pepper) into the bowl

pour water till all tempe awash, wait 15 minutes
spread the flour in a plate

heat the cooking oil, take the slice tempe, cover it with flour, then deep fry them till the colour change into golden brown. Ready to serve.

Fried Banana (Pisang Goreng)

5 medium bananas
1 cup (160 g) rice flour
2/3 cup (150 ml) water
½ tspn sea salt
Oil for frying

Place rice flour in deep mixing bowl. Make a well in middle of the flour, and add water and salt. Whisk vigorously until batter is evenly smooth for coating and not too thin (if too thin, add more rice flour).

Peel bananas and cut in half length wise. Dip into batter to coat generously. Heat oil in wok or deep fryer until moderately hot. Add bananas and fry slowly until golden brown and crispy.

Slow frying technique used in this recipe ensures that the bananas remain crisp after cooking, so this will take about 15 minute. Remove bananas from oil, drain on paper napkins and dry well.

Fried Banana (Pisang Goreng)

5 medium bananas
1 cup (160 g) rice flour
2/3 cup (150 ml) water
½ tspn sea salt
Oil for frying

Place rice flour in deep mixing bowl. Make a well in middle of the flour, and add water and salt. Whisk vigorously until batter is evenly smooth for coating and not too thin (if too thin, add more rice flour).

Peel bananas and cut in half length wise. Dip into batter to coat generously. Heat oil in wok or deep fryer until moderately hot. Add bananas and fry slowly until golden brown and crispy.

Slow frying technique used in this recipe ensures that the bananas remain crisp after cooking, so this will take about 15 minute. Remove bananas from oil, drain on paper napkins and dry well.

Nutty's Hot and Spicy Chili Sauce (Sambal Kacang Pedas)

8 fresh red chilies, seeded and sliced
8 candlenuts or 10 Macadamia nuts
1/2 tsp salt
juice of 1 lemon
1-2 tbsp chicken broth, if required

Using a mini food processor, or a blender, process the chilies, nuts, salt and lemon juice to a smooth paste, adding drops of chicken broth to facilitate processing, if required.

This type of Chili sauce is to pour over Chicken Satay.

Nutty's Hot and Spicy Chili Sauce (Sambal Kacang Pedas)

8 fresh red chilies, seeded and sliced
8 candlenuts or 10 Macadamia nuts
1/2 tsp salt
juice of 1 lemon
1-2 tbsp chicken broth, if required

Using a mini food processor, or a blender, process the chilies, nuts, salt and lemon juice to a smooth paste, adding drops of chicken broth to facilitate processing, if required.

This type of Chili sauce is to pour over Chicken Satay.

Bali style Mix Vegetables Salad (Jukut Urab)

1 bunch spinach, shredded
1 cup bean sprouts, trimmed
1/4 Chinese cabbage, shredded
150g snake beans, blanched and sliced
1-2 long red chilies, deseeded and sliced
2 tbsp shredded coconut, toasted
1/4 cup peanuts toasted

Dressing :

1/4 cup vegetable oil
2 tbsp lime juice
1 tbsp white vinegar
1 tsp sambal ulek
1 tsp brown sugar

Combine spinach, bean sprouts, cabbage, snake beans, chilies, coconut and peanuts in a large serving dish. Combine oil, lime juice, vinegar, sambal ulek and sugar in a jug.

Pour dressing over salad and toss to combine.

Bali style Mix Vegetables Salad (Jukut Urab)

1 bunch spinach, shredded
1 cup bean sprouts, trimmed
1/4 Chinese cabbage, shredded
150g snake beans, blanched and sliced
1-2 long red chilies, deseeded and sliced
2 tbsp shredded coconut, toasted
1/4 cup peanuts toasted

Dressing :

1/4 cup vegetable oil
2 tbsp lime juice
1 tbsp white vinegar
1 tsp sambal ulek
1 tsp brown sugar

Combine spinach, bean sprouts, cabbage, snake beans, chilies, coconut and peanuts in a large serving dish. Combine oil, lime juice, vinegar, sambal ulek and sugar in a jug.

Pour dressing over salad and toss to combine.

Spicy Snake Beans Saute (Tumis Kacang Panjang Pedas)

250g snake beans, trimmed
2 tsp peanut oil
1/2 cup chicken stock
1 stalk lemongrass, bruised

Paste:
2 medium red chilies, deseeded and sliced
2 French shallots, chopped
2 tsp root ginger, chopped
2 tsp garlic, chopped

Grind or pound paste ingredients in a mortar with pestle, or in a small food processor. If using a food processor you may need to add a little oil.

Heat oil in a wok or frying pan. Add paste and cook for 1-2 minutes. Add stock and lemongrass. Bring to the boil. Add beans and cook for 8-10 minutes or until beans are tender.

Serve warm.

Spicy Snake Beans Saute (Tumis Kacang Panjang Pedas)

250g snake beans, trimmed
2 tsp peanut oil
1/2 cup chicken stock
1 stalk lemongrass, bruised

Paste:
2 medium red chilies, deseeded and sliced
2 French shallots, chopped
2 tsp root ginger, chopped
2 tsp garlic, chopped

Grind or pound paste ingredients in a mortar with pestle, or in a small food processor. If using a food processor you may need to add a little oil.

Heat oil in a wok or frying pan. Add paste and cook for 1-2 minutes. Add stock and lemongrass. Bring to the boil. Add beans and cook for 8-10 minutes or until beans are tender.

Serve warm.

Avocado Drink (Jus Alpukat)

2 avocados
5 tablespoons water
1/2 cup cold milk
1 cup chocolate milk
1/2 cup crushed ice
Sugar to taste

Make simple syrup by combining sugar and water in small saucepan over medium-high heat.
Stir until clear.
Remove from heat and let cool.

Spoon out avocado pulp and place in blender.
Add syrup and blend.
Add cold milk and blend.
Divide between 2 tall glasses.

Top each serving with 1/2 cup chocolate milk (to form separate layer) and crushed ice.

Avocado Drink (Jus Alpukat)

2 avocados
5 tablespoons water
1/2 cup cold milk
1 cup chocolate milk
1/2 cup crushed ice
Sugar to taste

Make simple syrup by combining sugar and water in small saucepan over medium-high heat.
Stir until clear.
Remove from heat and let cool.

Spoon out avocado pulp and place in blender.
Add syrup and blend.
Add cold milk and blend.
Divide between 2 tall glasses.

Top each serving with 1/2 cup chocolate milk (to form separate layer) and crushed ice.

Rice Pudding Indonesian Style (Bubur Sumsum)

Pudding:

100 g rice flour
1/2 teaspoon salt
650 ml coconut milk
2 pandan leaves, shredded

Sauce:

200 g palm sugar, shaved
50 g granulated sugar
250 ml water
1 screwpine leaves

Mix the rice flour with half of the coconut milk and salt.

Put to boil the other half of coconut milk and pandan leaves.

Pour in the rice flour batter into boiling coconut milk. Continue to cook and boil until the mixture become thicken like thick cream.

Sauce:
Put to boil all of the ingredients.
Ladle the pudding into bowls, pour the sauce on top. Serve warm.

Rice Pudding Indonesian Style (Bubur Sumsum)

Pudding:

100 g rice flour
1/2 teaspoon salt
650 ml coconut milk
2 pandan leaves, shredded

Sauce:

200 g palm sugar, shaved
50 g granulated sugar
250 ml water
1 screwpine leaves

Mix the rice flour with half of the coconut milk and salt.

Put to boil the other half of coconut milk and pandan leaves.

Pour in the rice flour batter into boiling coconut milk. Continue to cook and boil until the mixture become thicken like thick cream.

Sauce:
Put to boil all of the ingredients.
Ladle the pudding into bowls, pour the sauce on top. Serve warm.

Bananas in Sweet Coconut Milk (Pengat Pisang)

2 large bananas
1 cup coconut milk
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon

Peel the bananas and cut into bite-sized pieces.

In a medium saucepan, bring the coconut milk to a boil. Add the sugar and cinnamon, stirring to dissolve.

Add the bananas. Bring back to a boil, then turn down the heat and simmer for 3 - 5 minutes, until the bananas are tender but not mushy. Serve hot, sprinkling extra cinnamon on top if desired.

Bananas in Sweet Coconut Milk (Pengat Pisang)

2 large bananas
1 cup coconut milk
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon

Peel the bananas and cut into bite-sized pieces.

In a medium saucepan, bring the coconut milk to a boil. Add the sugar and cinnamon, stirring to dissolve.

Add the bananas. Bring back to a boil, then turn down the heat and simmer for 3 - 5 minutes, until the bananas are tender but not mushy. Serve hot, sprinkling extra cinnamon on top if desired.

Coconut Cake (Kue Pancong)

250 grated coconut
250 g rice flour
1 tsp salt
600 ml coconut milk, cooked
1 slice single cheese

In a bowl, mix well grated coconut with rice flour salt.
Pour coconut milk gradually while kneading, set the dough aside.

Heat a 'kue pancong' pan, grease with oil, pour the dough into the pan.
Cook until done at moderate heat.

Take out from the pan and arrange on serving dish, topping with shredded cheese and serve.

Coconut Cake (Kue Pancong)

250 grated coconut
250 g rice flour
1 tsp salt
600 ml coconut milk, cooked
1 slice single cheese

In a bowl, mix well grated coconut with rice flour salt.
Pour coconut milk gradually while kneading, set the dough aside.

Heat a 'kue pancong' pan, grease with oil, pour the dough into the pan.
Cook until done at moderate heat.

Take out from the pan and arrange on serving dish, topping with shredded cheese and serve.

Fried Spicy Tomatoes Egg Noodles

500 grams fresh egg noodles
4 tablespoons cooking oil
2 (100 grams) stalks chinese greens, cut into 5 cm length
2 (20o grams) tomatoes, quartered
1 cup (50 grams) Thai bird’s eye chilies
1 stalk spring onion, cut into 2 cm lengthwise
2 stalks chinese celery, chopped finely
1/2 cup beansprouts
1 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons sweet soy sauce
1/4 cup hot water

Heat oil in a wok over high heat, cook chilies and tomatoes for one minute.
Toss in greens and quickly cook for 10 seconds. Add the noodles and beansprouts.
Season with salt, white pepper and soy sauce.

Add spring onion and celery. Cook for 3-4 minutes.
Add hot water. Mix well and cover for one minute.
Remove from heat, garnish with sliced tomatoes and serve warm.

Fried Spicy Tomatoes Egg Noodles

500 grams fresh egg noodles
4 tablespoons cooking oil
2 (100 grams) stalks chinese greens, cut into 5 cm length
2 (20o grams) tomatoes, quartered
1 cup (50 grams) Thai bird’s eye chilies
1 stalk spring onion, cut into 2 cm lengthwise
2 stalks chinese celery, chopped finely
1/2 cup beansprouts
1 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons sweet soy sauce
1/4 cup hot water

Heat oil in a wok over high heat, cook chilies and tomatoes for one minute.
Toss in greens and quickly cook for 10 seconds. Add the noodles and beansprouts.
Season with salt, white pepper and soy sauce.

Add spring onion and celery. Cook for 3-4 minutes.
Add hot water. Mix well and cover for one minute.
Remove from heat, garnish with sliced tomatoes and serve warm.