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.