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

Rendang

Ingredients:

2 lb of beef, 20 pieces of shallots, 10 pieces of garlic, 150 gram red chili pepper, 50 gram ginger, 10 pieces of clove leaves, 60 gr kunyit, 300 gr candle nut, 5 helai salam, 8 cups of thick coconut milk, 8 cups of thin coconut milk.
Direction:
Cut beef into several-bite sized pieces, and boil until half done
Skin shallots, garlic, and mix with chili, ...
Brown this spice mix for a few minutes
Boil beef and this spice mix in the thin coconut milk
Put in daun
Boil until dry
Add thick coconut milk, boil until coconut milk dries while mixing it occassionally

beef semur

Ingredients:

1 lb beef, 6 pieces candle nut, 5 cm of ginger, 5 pieces of shallots, 3 pieces of garlic, salt, pepper, soy sauce.
Direction:
Slice beef thinly
Peel shallots and garlic, slice thinly
Slice ginger and grind candle nut
Brown shallots, garlic, ginger, and candle nut
Put in beef and mix them evenly
Add salt and pepper
Add 2-3 cups of water so beef will cook evenly

perkedel

Ingredients:

1 chicken, 250 gr of bread flour, 40 gr of sagu, 80 gr of onion, 8 pieces of shallots, 1 egg, salt and pepper.
Direction:
Remove bones from the chicken, cut very thinly
Cut onion into very small pieces
Grind shallots
Evenly mix all the above with bread flour
Add salt and pepper
Make mix into small discs about 2-2.5 inch in diameter
Heat oil on a pan
Put each disc and fry until dark golden

opor solo

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

sweet and sour shrimps

Ingredients:
1/2 lb of medium sized shrimps, 5 pieces of garlic, 3 oz. flour, 1 piece of egg, 2 spoons of tomato sauce, 1 lime, 1/2 spoon of sugar, salt and pepper.
Direction:
Clean the shrimps, remove the heads, keep the tails
Clean garlic, and slice thinly. Sprinkle over the shrimps.
Make a mix of the flour, egg, with enough water, salt, and pepper.
Heat oil on a pan.
One by one, put the shrimps into the pan by first dipping it in the mix above. Fry until golden.
Put on a plate, pour tomato sauce over them.
Tomato sauce: Heat tomato sauce, add sugar, and lime juice

Gado-Gado

Ingredients:

Lettuces, A small bunch of long beans, Young cabbage, 1 cucumber, Tofu, 100 gr soyabean cake, 2 eggs, 5 pieces of red chili pepper, 5 pieces of small chili pepper (jalapeno or scotch bonnet), 3 pieces of shallots, 100 gr. peanuts, lemon, brown sugar, and salt.
Direction:
Fry an egg and soyabean cake
Cut into small pieces
Boil one egg and slice it
Boil young cabbage, long beans, and slice them
Peanut sauce:
Fry peanuts
Slice shallots, and brown with chili peppers
Mix and grind all these with brown sugar, lemon, salt and pepper, and boil with a little bit of water. (Use this sauce with satay as well)

Soto Madura

Ingredients:

500 gr beef or internals, 100 gr bean sprouts, 80 gr rice noodles, 60 gr Indonesian parsley, 60 gr scallions, 60 gr ginger, 1 lime, salt and pepper.

Directions:
Boil meat until done. Drain and cut into bite-sized slices.
Remove the tails of bean sprouts, boil until half done
Boil rice noodles separately
Keep these in separate plates
Cut Indonesian parsley and scallions
Grind shallots, and brown it for a little bit
Skin and cut ginger
Make beef stock using beef bones boiled in water for about an hour. Remove bones, and put in salt, pepper, ginger, and shallots.
Serve the soto by putting the beef, bean sprouts, noodles into a bowl. Pour soup into it.
Sprinkle with Indonesian parsley and scallions.

Baby Corn Soup

Ingredients:
5-6 ears of baby corn, 5 spoons of milk, 1 spoon of butter, 1 spoon of flour, salt and pepper.
Direction:
Boil baby corn and let it cool
Grind/powder corn with a blender
Heat butter, put flour after it melts, mix evenly
Put in powdered corn with salt, pepper, and milk
Let it sit for five minutes in medium heat

Crab Soup

Ingredients:

2 litres of fish stock,

2 medium-sized crabs,

100 gram ginger,

50 gram scallions,

50 gram Indonesian parsley, salt, pepper to taste.
Direction:
Make fish stock by boiling fish bones in 8 cups of water
Remove these bones after a few minutes.
Wash crabs, split into several parts
Cut ginger into very thin slices
Cut scallions and Indonesian parsley
Reheat stock for about 5 minutes, put everything into the stock
Add salt and pepper to taste

The Food of Bali

Sate Lilit (Minced Seafood Satay)

OVERVIEW:
This probably the most delicious satay you will ever encounter. The delicate flavors of the shrimp and fish are greatly improved if you can find spears of fresh lemongrass to use as skewers, and if you can cook them over a fire of coconut husks rather than charcoal. Nonetheless, even with wooden skewers and a standard charcoal grill, you will have people coming back more.

INGREDIENTS:
600 gr skinned boneless snapper fillet
1 cup freshly grated coconut or
1½ cups moistened desiccated coconut
½ cup seafood spice paste
5 fragrant lime leaves, chopped
1 tsp black peppercorns, finely crushed
1 tsp salt
3-5 bird's eye chilies, very finely chopped
2 tbsp palm sugar
Lemon grass or satay skewers

PREPARATION:
1. Mince fish fillet very finely in a food processor or with a chopper.
2. Add all other ingredients & mix well.
3. Mould a heaped tablespoon full of this mixture around a wooden skewer or over trimmed stalks of lemon grass and grill over charcoal until golden brown.

Note: This recipe won't work with frozen fish.

escargots bourguignons

Escargots Bourguignons
Love them or hate them! Good Cooking loves them and wants you to know the proper way of preparing them too! For the lover there is only one true snail to eat, that is the Helix Burgundy snail from France. Rather than go into the history and tradition of French enjoyment of snails Good Cooking suggests that you know a few things. Not all snails you buy are Helix Burgundy snails, in fact many are from all over the world including Malaysia, Ecuador and China. They are very different in size, taste and texture, although most of these are often somewhat cheaper. For the purpose of this instruction, Good Cooking is recommending the Helix above the others you may buy. The snails come in small and large cans and vary in size. Recommended is the size of 72 count per 850 gram can.

Here is what you will have to do to prepare them in the true French Burgundy fashion.Prepare Beurre d'escargot, a.k.a. Snail or Garlic ButterOpen, drain and poach the snailsHave snail shells

or snail baking dishes availableHave an oven capable of heating to 450Be hungry and have a bottle of Pinot Noir or Cru Beaujolais

Beurre d'escargot a.k.a. Snail or Garlic Butter

Enough for 72 snails---6 dozenAmount/Measure/Ingredient

1 pound unsalted butter, soft

1/2 cup chopped Italian parsley

4 tablespoons shallots, chopped fine

2 tablespoons garlic, minced---remove the center shoot

1/4 tsp. fresh thyme leaves

2 tablespoons brandy

1 tbsp. lemon juice

2 teaspoons Kosher salt

1 teaspoon ground white pepper

1/8 tsp. cayenne pepper---not Tabasco sauce!

3/4 cup bread crumbs, fresh white, trimmed of crusts

Procedure:Combine all ingredients except the bread and mix well with hands or electric mixer, then fold in the bread crumbs. Roll the butter into 2 individual logs or store in plastic containers.To prepare the snails for stuffing in shells or cocotte (a snail dish)The Snails are drained from the can and rinsed with cold water. Place them in a non-reactive pot and cover with the ingredients listed below, bring to a boil, reduce the heat and simmer for 15 minutes. Cool in an ice bath, reserving the cooking liquid, ingredients and snails. Store in plastic containers until ready to use.

Snail Poaching Liquid

2 cups water

2 cups red wine (Beaujolais is good for this)

1 cup mirepoix, chopped small

1 bay leaf (approximately 1" by 1")

1 tbsp. crushed black peppercorns tied in cheesecloth

2 sprigs of thyme, fresh if possible, or 1 tbsp. leaves

2 tbsp. chopped garlic cloves, not pre-chopped

1 tbsp. kosher salt

Assembly:Soften the butter and scoop the snails out of the liquid to drain.The procedure is almost the same for filling shells as it is for the cocotte. Place about 2 tsp. of butter in the shell, then a drained snail (the round part goes in first so the flat part is at the shell entrance) pushing it in slightly. Seal the shell with 2-3 tsp. of butter. Repeat this process until the snails and butter are all used. If using a cocotte, first add butter, then snail and top with more butter. Use about the same amount of butter with the cocotte as with the shells so you do not waste the butter.Cooking:Heat your oven to 450, place the snails in the shell on specially made dishes to hold them upright (that is so the butter doesn't cook out of the shell). Or attractively crumple a sheet of aluminum foil into a 6 inch circle with 6 indentations to hold the snail shells upright. Cook for 10-12 minutes; when hot and bubbly, transfer to a serving plate and voila, they are ready to eat! In all methods use a baking pan as an under-liner to prevent the butter from spilling on the oven bottom and maybe causing a fire. The finished dish should be served very hot, and sprinkled with a teaspoon of chopped chives for every 6 snails. Serve with warm baguettes to sop up the juices and butter.