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

Risoles

Ingredients:

250 gr flour, 70 gr butter, 1 egg, 2 pieces of chicken legs, 100 gr carrot, 50 gr scallions, 4 pieces of shallots, 2 pieces of garlic, 15cc sweet soy-sauce, 200 gr bread crumbs, salt.
Direction:
Mix 1/2 of the egg with flour and butter
Form thin layer of squares - for wrappers
Remove the bones from the chicken legs, cut into small pieces
Skin carrots, boil until half done, and cut into
tiny pieces. Cut scallions into tiny pieces.
Grind shallots and garlic.
Heat pan with butter. Put in shallots and garlic.
In a couple of minutes, put in chicken
Stir a little bit, and put in carrots, scallions
Mix evenly.
Add salt and pepper to taste, add sweet soy-sauce.
Cook until chicken is done.
Put 1 spoon of the result above into each square.
Wrap it.
Dip it in the 1/2 egg left, pour flour.
Heat oil in a pan.
Deep fry the risoles on medium heat until golden brown.
Serve with hot chili pepper.

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

green beans

Ingredients:

300 gr greenbeans, 150 gr shrimps, 2 blocks of tofu, 1 board of petai, 6 pieces of red chili peppers, 5 pieces of small chili peppers (jalapeno or scotch bonnets), 5 pieces of shallots, 1 piece of chicken gizzard, 1 piece of chicken liver, 1 piece of galanga, salt and pepper.
Direction:
Cut beans into slices of about thumb length
Clean theshrimps, cut their heads, boil for a few minutes
Slice petai thinly
Grind pepper and shallots
Slice liver and gizzard
Slice tofu into cubes, and fry them
Heat pan with cooking oil
Put in the ground spices above,
Add shrimps, fried tofu, galanga, petai - mix evenly
Add also green beans, chili peppers, gizzards, livers
Mix them well, and add salt and pepper
Cook until green beans is about 2/3 done so it is still a bit crunchy (al dente)

sambel goreng ati ampela

Ingredients:

4 pairs of chicken's livers and gizzards, 5 pieces of shallots, 3 pieces of garlic, 5 pieces of red chili peppers, 4 cm lengkusa, 10 gr shrimp paste, 1 cup of coconut milk, 1 board of petai, salt and pepper.
Direction:
Cut liver and gizzards into bite sized pieces
Skin shallots and garlic.
Brown shrimp paste
Grind finely shallots, garlic, red chili peppers, shrimp paste
Brown these spices and galanga, mix them evenly
Add liver and gizzard pieces, and salt and pepper to taste
Mix evenly and add coconut milk, let it simmer for 3 minutes.

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

sambal goreng petai

Ingredients:
7 eggs, 4 strings of "petai", 3 cups thick coconut milk, 250 gr ground beef, 4 pieces garlic, 6 pieces of shallots, 6 piece of red chili peppers, 20 gr javanese lemon, 1 tea spoon sugar, salt and pepper.
Direction:
Remove the yoke of the eggs (use just the whites) Skin petai
Slice shallots, brown a little bit.
Mix ground beef with 2 egg whites, mix with sald, pepper to taste.
Form small balls.
Let the javanese lemon sit in a cup of water The rest of the egg whites put in a place holder, and steam cook
Cut into cube sized pieces
Grind chili, garlic, and add sugar
Heat pan with a little cooking oil, add shallots and the garlic mix above, followed by the petai a few minutes later.
Put in the javanese-lemon water, followed by the ground beef balls, add salt and pepper.
Let simmer for a while, then add the rest of the coconut milk and the egg-white cubes.
et simmer for another 3 minute