Siomay

Filling:
500 gr prawn, peel and chopped or grind
2 tbs corn flour or starch
1/4 pc garlic, make a paste
1/2 tsp salt
1/4 tsp pepper

Wanton skin:
100 gr flour
10 gr corn flour or starch
2 tsp butter
50 cc hot water
A pinch of salt


Filling:
Mix all the filling ingredient

Wanton Skin:
Mix flour, corn flour/starch, butter and salt. Add the hot water little by little and keep mixing for about 15 minutes
Keep it cool for about 10 minutes
Take a small ball of the dough and flattened it by bottle or wooden roller

Do the same for the rest of the dough

Take one peace of the wanton skin, fill with the filling in the middle and fold it up wise and leave the top open

Steam for about 20 minutes
Serve hot with red pepper sauce or peanut sauce

Siomay

Filling:
500 gr prawn, peel and chopped or grind
2 tbs corn flour or starch
1/4 pc garlic, make a paste
1/2 tsp salt
1/4 tsp pepper

Wanton skin:
100 gr flour
10 gr corn flour or starch
2 tsp butter
50 cc hot water
A pinch of salt


Filling:
Mix all the filling ingredient

Wanton Skin:
Mix flour, corn flour/starch, butter and salt. Add the hot water little by little and keep mixing for about 15 minutes
Keep it cool for about 10 minutes
Take a small ball of the dough and flattened it by bottle or wooden roller

Do the same for the rest of the dough

Take one peace of the wanton skin, fill with the filling in the middle and fold it up wise and leave the top open

Steam for about 20 minutes
Serve hot with red pepper sauce or peanut sauce

Black Gravy Squid (Cumi Masak Tinta)

3 squid in medium size, clear them without remove the ink pouch, cut into pieces
1 big tomato, shred
1 garlic clove
2 small red onion
1 stalk green onion, shred
1/2 tea spoon salt
1/4 tea spoon pepper powder
1/2 tea spoon sugar
1 table spoon cooking oil
3 cup water

Heat cooking oil in a pan, add garlic, red onion, and green onion, mix till fregrance.

Add the squids and tomato, pour in water, cook about 10-13 minute in high heat (don't cook it too long or the squid will become rubbery), add salt, sugar and pepper powder, mix then remove.

Ready to serve

Black Gravy Squid (Cumi Masak Tinta)

3 squid in medium size, clear them without remove the ink pouch, cut into pieces
1 big tomato, shred
1 garlic clove
2 small red onion
1 stalk green onion, shred
1/2 tea spoon salt
1/4 tea spoon pepper powder
1/2 tea spoon sugar
1 table spoon cooking oil
3 cup water

Heat cooking oil in a pan, add garlic, red onion, and green onion, mix till fregrance.

Add the squids and tomato, pour in water, cook about 10-13 minute in high heat (don't cook it too long or the squid will become rubbery), add salt, sugar and pepper powder, mix then remove.

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.

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.

Gudeg Jogja (Unripe Jackfruit Sweet Stew)

500 g unripe jackfruit
350 g bony chicken or scrawl
500 g fat bone
6 eggs, boiled and peeled

400 ml squeezed coconut
400 ml water
200 g brown sugar, slice thinly

10 laurel likes
10 small chilies
Salt to taste

Grinded spice:
18 cloves of garlic
6 onions
5 grains kemiri (candlenut)

Clean and wash jackfruit, cut into smaller sized. Boil fat bone and bony chicken for a while in order to get softer meat.

Mix grinded spice, squeezed coconut, brown sugar, and salt. Stir until it is mixed.

Arrange jackfruit, fat bone, bony chicken, boiled egg, laurel like, and galan­gale in steamed pan.

Pour spicy squeezed coconut into pan. Add some water until they are soaked.
Put small chilies in the top. Take out and remove when soup is get­ting dry.

Gudeg Jogja (Unripe Jackfruit Sweet Stew)

500 g unripe jackfruit
350 g bony chicken or scrawl
500 g fat bone
6 eggs, boiled and peeled

400 ml squeezed coconut
400 ml water
200 g brown sugar, slice thinly

10 laurel likes
10 small chilies
Salt to taste

Grinded spice:
18 cloves of garlic
6 onions
5 grains kemiri (candlenut)

Clean and wash jackfruit, cut into smaller sized. Boil fat bone and bony chicken for a while in order to get softer meat.

Mix grinded spice, squeezed coconut, brown sugar, and salt. Stir until it is mixed.

Arrange jackfruit, fat bone, bony chicken, boiled egg, laurel like, and galan­gale in steamed pan.

Pour spicy squeezed coconut into pan. Add some water until they are soaked.
Put small chilies in the top. Take out and remove when soup is get­ting dry.

Dodol Recipe II (Glatinous Rice Candy Recipe II)

1/2 cup sugar
1/2 lb gula merah - Chopped
1/2 cup water
1 pandan leaf
(B)
1 cup glutinous rice flour
1 tbsp rice flour
1 can 400 ml coconut cream - Savoy brand
100 ml water

Combine ingredients A and cook on "high" for five minutes. Stir and cook further if the sugars are not dissolved.
Add ingredients b and stir well. Strain mixture.

Cook on "high" at 3 minutes interval, stirring vigorously at every interval. Continue to cook and stir until mixture thickens, is shinny and does not stick to finger when touched.

Discard the pandan leaf and transfer dodol to a greased clingwrap. Wrap up well.

Dodol Recipe II (Glatinous Rice Candy Recipe II)

1/2 cup sugar
1/2 lb gula merah - Chopped
1/2 cup water
1 pandan leaf
(B)
1 cup glutinous rice flour
1 tbsp rice flour
1 can 400 ml coconut cream - Savoy brand
100 ml water

Combine ingredients A and cook on "high" for five minutes. Stir and cook further if the sugars are not dissolved.
Add ingredients b and stir well. Strain mixture.

Cook on "high" at 3 minutes interval, stirring vigorously at every interval. Continue to cook and stir until mixture thickens, is shinny and does not stick to finger when touched.

Discard the pandan leaf and transfer dodol to a greased clingwrap. Wrap up well.

Shrimp Curry (Kari Udang)

10 large shrimp, clean (peeled/unpeeled)
1 tbsp Java Tamarind
1 tbsp sugar
500 ml coconut milk
salt to taste
1/2 tsp pepper
3 tbsp cooking oil
1 bunch petai (stinking beans), peeled - optional

Blend :
6 shallots
4 cloves garlic
6 pcs pecan
6 pcs red chili
6 pcs bird's eye chili

Heat oil. Stir fry blended ingredients until fragrant.

Add shrimps, continue to fry until the shrimps change color. Add coconut milk, Java tamarind water, sugar, salt and pepper.

Cook to boil and until the solution thicken. Add Petai (Stinking Beans) and stir well. Serve with steam rice.

Shrimp Curry (Kari Udang)

10 large shrimp, clean (peeled/unpeeled)
1 tbsp Java Tamarind
1 tbsp sugar
500 ml coconut milk
salt to taste
1/2 tsp pepper
3 tbsp cooking oil
1 bunch petai (stinking beans), peeled - optional

Blend :
6 shallots
4 cloves garlic
6 pcs pecan
6 pcs red chili
6 pcs bird's eye chili

Heat oil. Stir fry blended ingredients until fragrant.

Add shrimps, continue to fry until the shrimps change color. Add coconut milk, Java tamarind water, sugar, salt and pepper.

Cook to boil and until the solution thicken. Add Petai (Stinking Beans) and stir well. Serve with steam rice.

Gulai Kepala Ikan (Fish Head Curry)

1 (850g) Fish Head
2 tbsp Desiccated coconut, roasted, pounded
3 tbsp Oil
1 stalk Lemon grass, bruised
1 Pandan leaf, torn, knotted
750 cc Coconut milk from 1 coconut
5 Carambolas, halves or use 1/2 teaspoon tamarind juice
10 Salam leaves or bay leaves as substitute
Lime juice and salt

Spices (ground)
10 Dried red chilies
1/2 tbsp Chopped turmeric
1/2 tbsp Chopped ginger
7 Shallots
3 cloves Garlic
1 tbsp Coriander, roasted
1/2 tsp Cumin, roasted
1/4 Aniseed, roasted
1 tsp Peppercorns, roasted
1 tbsp Dried Carambola
Salt to taste

1. Rub the fish head with lime juice and salt, and let it stand for 1/2 hour.
Drain, then rub the fish head with pounded coconut.

Heat oil and sauté ground spices, lemon grass and pandanus leaf until fragrant, then add coconut milk.
Allow to simmer.

Add fish head and carambolas, and bring to the boil.
Stir from time to time, then add salam leaves.
Simmer until the fish is cooked and the gravy is a little oily. Serve hot.

Gulai Kepala Ikan (Fish Head Curry)

1 (850g) Fish Head
2 tbsp Desiccated coconut, roasted, pounded
3 tbsp Oil
1 stalk Lemon grass, bruised
1 Pandan leaf, torn, knotted
750 cc Coconut milk from 1 coconut
5 Carambolas, halves or use 1/2 teaspoon tamarind juice
10 Salam leaves or bay leaves as substitute
Lime juice and salt

Spices (ground)
10 Dried red chilies
1/2 tbsp Chopped turmeric
1/2 tbsp Chopped ginger
7 Shallots
3 cloves Garlic
1 tbsp Coriander, roasted
1/2 tsp Cumin, roasted
1/4 Aniseed, roasted
1 tsp Peppercorns, roasted
1 tbsp Dried Carambola
Salt to taste

1. Rub the fish head with lime juice and salt, and let it stand for 1/2 hour.
Drain, then rub the fish head with pounded coconut.

Heat oil and sauté ground spices, lemon grass and pandanus leaf until fragrant, then add coconut milk.
Allow to simmer.

Add fish head and carambolas, and bring to the boil.
Stir from time to time, then add salam leaves.
Simmer until the fish is cooked and the gravy is a little oily. Serve hot.

Buntil (Cassava wrap in coconut sauce)

Buntil Stuffing Ingredients :
Grated coconut
Red pepper
chili
onion
garlic
anchovy
pete cina
salt
sugar
flavoring

Buntil Wrapping Ingredient :
Cassava leaves or papaya leaves

Buntil Sauce Ingredient :
coconut milk
red pepper
chili
onion
garlic
turmeric
alpina galanga
lemon leaves
lemon grass
salt and sugar to taste

Buntil Stuffing :
Mills finely red pepper, chili, onion, garlic, salt, sugar and flavoring
Pouring grated coconut, anchovy, pete cina to the dough 1.a.

Buntil Wrapping :
Heap up 7 plies cassava leaves, put dough
wrapped around as a ball
Steamed within 7 hours

Buntil Sauce :
Mills finely red pepper, chili, onion, garlic, turmeric and alpina galanga.
Prepare frying pan and cook doug 1.c until good smelt ±5 minutes
Pouring coconut milk, wait till its boiled

To serve, prepare a bowl, place the buntil and then pour the sauce.

Buntil (Cassava wrap in coconut sauce)

Buntil Stuffing Ingredients :
Grated coconut
Red pepper
chili
onion
garlic
anchovy
pete cina
salt
sugar
flavoring

Buntil Wrapping Ingredient :
Cassava leaves or papaya leaves

Buntil Sauce Ingredient :
coconut milk
red pepper
chili
onion
garlic
turmeric
alpina galanga
lemon leaves
lemon grass
salt and sugar to taste

Buntil Stuffing :
Mills finely red pepper, chili, onion, garlic, salt, sugar and flavoring
Pouring grated coconut, anchovy, pete cina to the dough 1.a.

Buntil Wrapping :
Heap up 7 plies cassava leaves, put dough
wrapped around as a ball
Steamed within 7 hours

Buntil Sauce :
Mills finely red pepper, chili, onion, garlic, turmeric and alpina galanga.
Prepare frying pan and cook doug 1.c until good smelt ±5 minutes
Pouring coconut milk, wait till its boiled

To serve, prepare a bowl, place the buntil and then pour the sauce.

Dodol (Glutinous Rice Traditional Candy)

750 glutinous rice flour
10 large coconuts
2 ½ kg coconut jaggery
2 tbsp sugar
Salt to taste
200 gm cashew nuts, chopped

Grate coconuts and extract coconut milk. To do this, grind the coconut with warm water. Strain this, squeezing the coconut as much as possible to extract the maximum amount of liquid. Discard the coconut leaving only the coconut milk.
Chop the cashew nuts and jaggery.

Sieve the rice flour. Add to the coconut milk. Stir well to avoid lumps.
Place on a slow fire and stir continuously in a deep pan.

After the mixture thickens slightly, add the chopped jaggery and stir. After about 5 minutes, add the chopped nuts.
Keep on stirring till the whole mixture is well thickened and begins to leave the sides of the vessel.

Pour into a greased dish. Leave to cool.
Cut and serve.

Dodol (Glutinous Rice Traditional Candy)

750 glutinous rice flour
10 large coconuts
2 ½ kg coconut jaggery
2 tbsp sugar
Salt to taste
200 gm cashew nuts, chopped

Grate coconuts and extract coconut milk. To do this, grind the coconut with warm water. Strain this, squeezing the coconut as much as possible to extract the maximum amount of liquid. Discard the coconut leaving only the coconut milk.
Chop the cashew nuts and jaggery.

Sieve the rice flour. Add to the coconut milk. Stir well to avoid lumps.
Place on a slow fire and stir continuously in a deep pan.

After the mixture thickens slightly, add the chopped jaggery and stir. After about 5 minutes, add the chopped nuts.
Keep on stirring till the whole mixture is well thickened and begins to leave the sides of the vessel.

Pour into a greased dish. Leave to cool.
Cut and serve.

Sago Ball Soup (Sup Kapurung)

Sago ball :
1 cup sago flour (cassava flour)
a bit of tap water
boiling water

Soup :
100 gr Anchovy (or shrimp)
1 tsp turmeric
1 tbsp tamarind paste
1 cm ginger
5 cm lemon grass
1 tsp maggi block
1 tbsp fried shallot
salt
water

chinese morning glory
callalo
any green veggies
corn kernels
tomato sliced
Young mango shradded

Chilli sauce :
habanero/ scotch bonnet
tomatoes
shallots
1/2 tsp shrimp cake (trasi)

To prepare the sago ball, add boiling water into the bowl filled with thick sago paste, leave a minute until it turns transparent, stir fast until all sago is done.

Bring to boil all other ingredients to make the soup (except the chilli sauce and sago ball.)

To serve, add sago balls into the soup, mix veggies and lime. Serves in bowl with shredded young mango.

For chilli sauce, blanched and ground with mortar and pestle.

Sago Ball Soup (Sup Kapurung)

Sago ball :
1 cup sago flour (cassava flour)
a bit of tap water
boiling water

Soup :
100 gr Anchovy (or shrimp)
1 tsp turmeric
1 tbsp tamarind paste
1 cm ginger
5 cm lemon grass
1 tsp maggi block
1 tbsp fried shallot
salt
water

chinese morning glory
callalo
any green veggies
corn kernels
tomato sliced
Young mango shradded

Chilli sauce :
habanero/ scotch bonnet
tomatoes
shallots
1/2 tsp shrimp cake (trasi)

To prepare the sago ball, add boiling water into the bowl filled with thick sago paste, leave a minute until it turns transparent, stir fast until all sago is done.

Bring to boil all other ingredients to make the soup (except the chilli sauce and sago ball.)

To serve, add sago balls into the soup, mix veggies and lime. Serves in bowl with shredded young mango.

For chilli sauce, blanched and ground with mortar and pestle.