Opor Telur (Eggs Opor)

Ingredients:5 duck eggs, boiled and peeled
300 ml coconut milk
3 tablespoons cooking oil, for sauteing
1 stalk lemongrass, crushed
1 slice ginger, crushed
1 lime leaves
1 bay leaves

Seasoning to be crushed:
1 tablespoon sliced ​​garlic
3 nutmeg
1 teaspoon ginger slices
1 / 2 teaspoon turmeric slices
1 / 2 teaspoon pepper
1 / 2 teaspoon galingale
1 / 2 teaspoon coriander

Directions:
Heat oil in wok, fry the duck eggs and cooked until golden brown, Remove and set aside. Do the same for the next egg
Reheat the remaining oil in skillet, saute ground spices with lemon grass, galangal, lime leaves and bay leaves until wilted and fragrant
Pour the coconut milk, stir and cook until boiling, put  fried egg, and cook until seasoning  sauce is absorbed and shrinks, lift
Serve as a side dish of rice

Sambal Goreng Krecek

Ingredients:300 gram ready to use fried Krecek

100 gram red bean, soak 1 hour, boiled, drained

250 ml coconut milk

3 tablespoons of cooking oil for sauteing

 

Seasoning to be ground:4 tablespoons of red pepper slices

2 tablespoons of red onion slices

2 tablespoons of garlic slices

1 teaspoon of shrimp paste

1 tablespoon of salt

 

Other seasoning:

2 lime leaves

2 bay (salam) leaves    

15 green chili

 

Directions: 

Heat 3 tablespoons cooking oil, saute all the spices until fragrant
Put in the red beans, stir-fried with spices
Pour the coconut milk and krecek, and cook until krecek and red beans perfectly cooked  and coconut milk is rather dry, lift
Serve warm with rice or lontong

Tempeh Burger

Tempeh  Burger
Ingredients:
Buns
1 tomato, thinly round sliced
lettuce
1 cucumber, thinly round sliced
tomato sauce, chilli sauce
margarine

Patty:
200 grams tempeh, mashed
50 grams of ground beef
1 egg
1 teaspoon ground pepper
1 tablespoon soy sauce
5 spring onions, finely sliced
1 teaspoon salt
1 tablespoon flour

Method:
Combine tempeh, meat, pepper, soy sauce, onion and salt. Stir well
Put in the scrambled eggs and flour, stir well. Flat round shape. Fry in skillet until brown flat
Fill the buns that was smeared with margarine. Cover with lettuce and tomato. Put the tomato sauce and chili sauce

Kebuli Rice (Nasi Kebuli)

Kebuli Rice (Nasi Kebuli)
ingredients:
800 grams of rice
5 tablespoons Ghee oil
500 grams of chicken meat, cut into pieces
1 / 4 grains of nutmeg
5 grains pimento
3 grains of cardamom
8 cm cinnamon
2 stalks lemongrass, crushed
salt
1 liter of water
fried shallots

Spices that
4 teaspoons coriander seeds, toasted
1 teaspoon cumin, toasted
2 rounded teaspoons pepper, roasted
2 cm ginger
2 cm galangal
10 spring onions
4 cloves garlic

Method:
Wash rice until clean. Steam until half cooked. Remove and set aside
Heat the Ghee oil, sauté the crushed spices until fragrant. Enter the chicken pieces and cook until it changes color
Enter nutmeg, cardamom, cinnamon, lemongrass, salt and water. Boil until chicken is tender. Lift
Separate the broth as much as 750 cc and set aside chicken pieces
Mix the rice with broth. Stir until broth is absorbed by the rice
Enter the chicken pieces, then steamed until cooked rice
Remove and serve with fried onions sprinkled on top

Buntil Tahu

Buntil Tahu
Ingredients:
1 / 2 young coconuts, grated lengthwise
4 lime leaves, thinly sliced
chili, discard the stems
100 grams of petai, cut into pieces
100 grams of rice anchovies, rinsed, drained
2 bay leaves
1 piece tofu, mashed
boiled cassava leaves
800 cc coconut milk from a coconut

Spices to be mashed:
10 spring onions
4 cloves garlic
1 cm kencur
sufficient salt and brown sugar

Method:
Mix the coconut with herbs that have been mashed, petai, chili, anchovies rice, tofu and lime leaves, stir well
Wrap the dough with boiled cassava leaves
Tie with white thread. Boil the coconut milk that has been spiked with salt and bay leaf until thickened. Remove and serve

Fishcake (Perkedel Ikan)

Fishcake (Perkedel Ikan)
Ingredients:
800 grams of boiled potatoes, mashed
200 grams of minced fish
1 teaspoon ground pepper
sufficient salt
1 / 2 teaspoon nutmeg finely
2 egg yolks, lightly beaten
cooking oil

Method:
Mix the potatoes with minced fish, salt, pepper, nutmeg and egg yolks
After being mixed, form the dough into a long round
Fry until browned, remove and serve

Tofu Tempeh Bacem (Tahu Tempe Bacem)

Tofu  Tempeh Bacem (Tahu Tempe Bacem)
Ingredients:
300 gram Tofu
300 grams Tempeh, cut into pieces
coconut water from 2 coconuts
2 bay leaves
2 cm galangal
50 grams brown sugar
6 spring onions, mashed
1 tamarind

How to Make:
Boiled tofu and tempeh in coconut water with the bay leaves, galangal, palm sugar and tamarind until flavors mingle
Remove and let cool. Fried tofu and tempeh until half cooked. Remove and serve

Cassava Leaf Buntil (Buntil Daun Singkong)

Cassava  Leaf Buntil (Buntil Daun Singkong)
Ingredients:
400 grams of young cassava leaves, boiled briefly and drain
100 grams of rice anchovies, rinsed and drained
1 / 2 young coconuts, grated lengthwise
100 grams of petai china
Cayenne pepper 15 pieces intact, discard the stems

Spices to be mashed:
5 cloves shallots
2 cloves garlic
2 red chilies
1 cm galangal, crushed
1 cm ginger
1 cm kencur
sufficient salt

Sauce:
600 cc coconut milk from a coconut
5 cloves shallots
3 cloves garlic
2 bay leaves

Method:
Mix the seasonings that have been mashed with anchovies rice, coconut, petai china and chili
Arrange overlapping cassava leaves (rather wide). Put the coconut mixture. Then wrap and tie

Sauce:
Puree onion and garlic. Boil the coconut milk and bay leaves. Enter a knapsack, boiled coconut milk dries up, lift

Tomato Cream Soup (Sup Krim Tomat)

Tomato Cream Soup
Ingredients:
4 cups beef broth
1 kg ripe tomatoes
100 grams cream cheese
100 grams onions, finely sliced
4 cloves garlic, crushed
1 teaspoon ground pepper
1 teaspoon nutmeg powder
1 tablespoon butter
enough salt and sugar

Method:

• Heat the butter, saute garlic and onions until fragrant
• Add the stock, pepper, nutmeg, salt, sugar and tomatoes. Cook until the tomatoes wilt
• Strain and boil again. Enter a little flour to thicken the soup has been disbursed
• Serve with french bread slices

Kakap Spicy Soup

Kakap Spicy Soup
Ingredients:
300 grams of the snapper fillets, cut into pieces
200 grams of silken tofu, diced 2 cm
50 grams of dried Sedap Malam flowers, soak in cold water until fluffy, clean and bind
750 ml of water
2 pieces of broth blocks, crushed
3 cloves garlic
2 leeks, chopped
2 stalks celery, cut into 1 cm
1 stalk lemongrass, crushed
1 teaspoon salt
1 teaspoon chili powder
2 tablespoons lime juice
2 tablespoons fried shallots

Methods:

• Boil water with the broth block, garlic, leeks, celery, lemongrass, salt, chili powder, and Sedap Malam flowers until boiling
• Enter snapper fish and tofu, cook until meat cooked fish, lift
• Serve with a sprinkling of fried shallots

Sambal Goreng Kikil

Ingredients:
300 grams kikil beef, boiled
500 cc coconut milk
4 green chilies, cut oblique
50 grams yesterday tempeh, mashed
1 cm galangal, crushed
2 bay leaves

Mashed spices:
5 red chilies
5 cloves shallots
4 cloves garlic
4 hazelnuts
1 teaspoon coriander
Enough salt

Method:

• Saute until fragrant that have been mashed, Enter the green peppers, yesterday tempeh, galangal, bay leaves and kikil beef that have been cut. Add enough salt and sugar
• Pour the thick coconut milk, bring to a boil. Cook until cooked and greasy. Serve

Kering Tempe

Ingredients:
500 gr a good quality Tempe (Fermented soya bean)
Frying Oil
3 pieces Red Chili Pepper
3 tablespoon fried red onion slice
1 tablespoon fried garlic slice
1 cm Lengkuas (Alpinia Galanga/Galingale)
2 salam leaves
Seasoning:
100 gr Sugar
25 gr Brown Palmsugar, finely sliced
75 cc water
1 teaspoon sal
1 teaspoon lime water
Directions:
- Slice the tempe into square shape (just like french fries)
- Fry the sliced tempe on a hot oil until it becomes dry and yellowish
- Remove from the oil and make sure its drain well
- Put all the seasoning into a hot pan, mix it until dense
- Put in the fried sliced tempe, chili, onion, garlic on it, mix it until all seasoning mixed up with the tempe

Tofu Steak

Ingredients:
300 gram tofu, sliced in to 1x6x4 cm
2 tablespoon margarine
2 scallion finely chopped
nori rawly chopped
Seasoning:
1 tablespoon BBQ sauce
1 tablespoon Hoisin sauce
2 tablespoon Japanese ketchup
1 clove garlic, crushed
½ teaspoon pepper
1 teaspoon salt
1 teaspoon lime water
Directions:
- dip the tofu into the seasoning for app. 30 minutes
- put the margarine on a hot pan
- put the tofu on the pan one by one
- make sure you use small fire so the tofu don't get burn easyly
- until the tofu get brownish look and dry
- serve it while hot, don't forget to put some nori & scallion on top of it

Tempe Mendoan (Fried Fermented Soya Bean)

Ingredients :
300 gr Tempe (Fermented soya bean) slice it app. 10x15 cm
2 scallion finely chopped
100 g rice flour
1 sdm wheat flour
125 ml water
frying oil
crush finely this:
2 cloves garlic
1 red onion
1 teaspoon ketumbar (Coriander/Chinese Parsley)
½ teaspoon granule pepper
2 teaspoon salt
Directions:
- mix the flour, seasoning, scallions, and water.
- dip the tempe into the dough
- fry it in hot oil, until its almost yellowish and dry
- serve it while hot with soya bean chili sauce

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