How to Make Tongseng Kambing

Ingredients:
1 kg lamb (with bone is ok)
5 tablespoons oil for sautéing.

For the spice paste:

2 tablespoons coriander, toasted
10 shallots (can be replaced by 2 large onions)
6 cloves garlic
1 tsp cumin
½ teaspoon nutmeg
2 beef stock cubes
(Blend these ingredients in the food processor or blender)

Other spices:
6 lime leaves
2 bay leaves
1 lemongrass stalk, crushed
1 ltr ready-made curry sauce (can be replaced by water +1 tsp curry powder + coconut milk).
6 tablespoons soy sauce
5 cabbage leaves, chopped
2 tomatoes, sliced in quarters

How to Make Tongseng Kambing

1. Heat the cooking oil, sauté ground spices until fragrant, add lamb meat and stir spice paste
evenly while meat changes color. Add the lime leaves, bay leaves and lemongrass, stir well,
continue to boil and cook the meat tender.
2. When the meat is tender, add the cabbage and tomatoes. Cover the pan briefly until
cabbage is done.
 How To Make Opor Ayam

You will need:

 1 chicken; boil, shred its meat and separate its bone
 2 citronella; take its white part, bruise
 5 leaves of lemon; wash
 250 ml of chicken broth milk
 500 ml of coconut milk
 1/2 spoonful of salt
 1/2 spoonful of sugar
 oil to saute

Material that are refined:

 5 garlics
 7 onions
 2 gingers
 1/2 spoonful of pepper
 5 fruit candlenut

How to make:
1. Marinate chicken with lemon’s leaves and 1 tablespoon salt. Leave it for 15 minutes.
2. Grind or blend the ingridients of spice paste.
3. Heat 2 tablespoons of vegetable oil, saute the spice paste together with lemon grass
over a medium-high heat until fragrant. Then add the chicken and stir a bit with the
spice and then pour the water. Add salt and sugar. Cook until it’s boiling.
4. When the chicken is half-done, add the coconut milk. Continue cooking over a
medium heat until it’s cooked.
 How to Make Sayur Lodeh

4 to 6 servings
Ingredients
 Oil -- 3 tablespoons
 Garlic, minced -- 2 to 3 cloves
 Galangal or fresh ginger, minced -- 2 teaspoons
 Chile pepper, sliced into rounds -- 1 to 3
 Lemongrass, white part of stalk only, minced -- 1 piece
 Coriander, ground -- 1 teaspoon
 Turmeric -- 1/2 teaspoon
 Coconut milk -- 2 cups
 Potato, peeled and diced -- 1
 Carrot, peeled and sliced into rounds -- 1
 Green beans, trimmed -- 1 cup
 Onion, thinly sliced -- 1
 Chinese or Napa cabbage, chopped -- 1 cup
 Scallions, chopped into 1-inch pieces -- 2 to 3
 Salt and pepper -- to taste
Method
1. Heat the oil in a large saucepan or wok over medium flame. Add the garlic, galangal
or ginger, chiles, lemongrass, coriander and turmeric and stir fry for 2 to 3 minutes.
2. Add coconut milk, potatoes, carrots, green beans and onion and bring to a boil.
Reduce heat to low, cover and simmer until the potatoes are almost cooked through,
10 to 12 minutes.
3. Remove cover and stir in the add cabbage, scallions, salt and pepper. Simmer until the
cabbage is just tender, about 3 or 4 minutes. Adjust seasoning and serve with rice.
Sayur Lodeh Variations
 You can substitute other vegetables if you like. Just add the sturdier, longer-cooking
vegetables first and the more delicate vegetables in the second simmering. This
prevents over or undercooking.
 Add some cubed tofu or some shrimp with the cabbage and scallions if you like.
 How to Make Rendang Daging

Ingredients
 Onion or shallots, minced -- 1/2 cup
 Chile peppers, minced -- from 5 to 20
 Garlic, minced -- 3 to 4 cloves
 Salt -- 1 teaspoon
 Turmeric -- 1/2 teaspoon
 Oil -- 3 tablespoons
 Beef chuck or round, cut into thin slices -- 2 pounds
 Ginger or galangal, sliced into thin rounds -- 2 or 3 rounds
 Lemongrass, white part only, pounded flat -- 2 stalks
 Sugar -- 1 tablespoon
 Salt -- to season
 Coconut milk -- 4 cups
Method
1. Place the onion, chiles, garlic, salt and turmeric into a food processor or blender with a little
water and process to a puree.
2. Heat the oil in a large skillet or wok over medium-high flame. Add the onion puree and
saute until fragrant and some of the excess water has cooked out. Add the beef and continue
to saute until meat is lightly browned and the onion puree is reduced to a paste, 4 to 5
minutes.
3. Stir in the remaining ingredients and bring to a boil. Reduce heat to low and simmer for
anywhere from 1 1/2 to 3 hours, or until the beef is very tender and the sauce is reduced to a
thick gravy. It will be necessary to add a little water now and then if the sauce becomes too
dry before the meat is tender.
4. During the cooking process, oil will separate out from the coconut milk and rise to the top of
the dish, and rendang is typically fairly oily. You can skim some of the excess oil from the top
of the dish if you like. But be sure to leave some for both flavor and for the next step.
5. When the meat is very tender, allow the remaining water to evaporate out so the meat is
frying slowly in the coconut oil that has rendered out. Let the meat fry this way for another
10 to 15 minutes.
6. Adjust seasoning to taste with salt and sugar and serve with steamed rice or ketupat (rice
cakes).
 Gado Gado

4 to 6 servings
Ingredients
 Mung beans -- 1 cup
 Carrots, peeled and sliced into rounds -- 2
 Green beans, cut into 2-inch lengths -- 1 cup
 Potatoes, peeled and cubed -- 2
 Romaine lettuce, outer leaves kept whole, remainer shredded -- 2 cups
 Cucumbers, peeled, seeds removed, cut into half moons -- 1
 Tomatoes, cut into wedges -- 2 or 3
 Hard-boiled eggs, cut into wedges -- 2 or 3
 Sambal kacang (peanut sauce) -- 1 recipe
 Krupuk (shrimp crackers) (optional) -- 10 to 12
Method
1. Bring a large pot of salted water to a boil. Have another large pot of cold water close by. Add
the sprouts and boil them for 10 to 15 seconds. Remove the sprouts from the water with a
slotted spoon and plunge them into the cold water. Drain and set aside.
2. Repeat this process, one ingredient at a time, with the carrots, green beans and potatoes,
letting each ingredient boil long enough to cook through but still retain a pleasant bite.
3. Lay the outer whole leaves of the Romaine lettuce on a large platter to form a base for the
salad. Spread the shredded lettuce over the base.
4. Layer the blanched, drained vegetables over the shredded lettuce. Garnish the platter with
the cucumbers wedges, tomatoes, egg wedges and krupuk crackers.
5. Pour the sambal kacang over the vegetables and serve.
 How To Make Bakso

Ingredients to Make Bakso Soup:

 400 g veal bone
 4 liter fresh water

Seasoning For Beef Meatball Soup:

 5 cloves garlic, fried and mashed
 Red onion 4 cloves, fried and mashed
 Fried onions 1/2 tablespoon, mashed
 Sugar 2 tsp
 salt 1 tbsp
 Pepper 1/2 tsp
 4 stalks scallion, white part, thinly sliced
 Instant beef broth, 2 tsp

How to Make Beef Meatballs Soup

 First,boil the water
 enter all of the ingredients and seasonings together including onions and garlic.
 Wait until boiling and mature bone
 Then reduce the heat and let the sauce will still be above the stove.
Beef Meatballs Recipe:
 250gr ground beef
 2 tablespoons fried shallots
 1 tablespoon garlic fries
 1/2 teaspoon pepper
 1 tsp salt
 50 g of starch
 40 g ice cubes, crushed
 2 ltr of water to boil bakso
How to Make The Bakso:
 The first is insert the meat,pepper, onion, salt, and flour in a food processor or blender.
Then Milled them until smooth and well blended;
 Then Add ice cubes if the batter buckled and hard formed
 Heat the water over low heat until almost boiling
 Grasp the dough and press to appear between your thumb and forefinger.
 then cut with a spoon and put the meatballs in hot water.
 Do it until all the dough is finished
 raising the heat and cook until all the Bakso cooked.
 how to Make Salmon rendang with mint salad

Ingredients
For the spice paste
 5 shallots, roughly chopped
 3cm/1¼in galangal, roughly chopped
 3 stalks lemongrass, roughly chopped
 5 cloves garlic, roughly chopped
 3cm/1¼in ginger, roughly chopped
 5 dried chillies, soaked in warm water, seeds removed and roughly chopped
For the salmon
 5 tbsp vegetable oil  2 tsp tamarind paste
 1kg/2lb 4oz salmon fillet, cut into  6 kaffir lime leaves
cubes  6 tbsp desiccated coconut, toasted
 2 cinnamon stick  2 tbsp soy sauce
 3 cloves  2 tbsp fish sauce
 3 star anise  2 limes, juice only
 3 cardamom pods  sea salt and freshly ground black
 1 stalk lemongrass, roughly chopped pepper
 400ml/14fl oz coconut milk
For the mint salad
 2 tbsp rice wine vinegar  ½ cucumber, finely shredded
 3 tbsp toasted sesame oil  250g/9oz white cabbage, finely
 3 tbsp mint leaves shredded
 3 tbsp coriander leaves  1 red chilli, finely shredded
Method
1. For the spice paste, place all the ingredients into a food processor and pulse to form a
paste. Transfer the paste to a small bowl and set aside.
2. For the salmon, heat a heavy-based pan over a medium heat, add half the oil then
brown the salmon on all sides, remove from the pan and set aside.
3. Add the remaining oil to the pan and fry the spice paste for 2-3 minutes. Add the
cinnamon, cloves, star anise, cardamom and lemongrass and cook for another couple
of minutes.
4. Return the salmon to the pan, mix well then add the coconut milk, 200ml/7fl oz water,
tamarind paste and lime leaves and bring to a simmer.
5. Add the toasted coconut, soy and fish sauces and return to the boil, stirring all the time
to make sure it doesn’t stick.
6. Turn down to a gentle simmer and cook for 2-3 minutes. Add the lime juice and
season with sea salt and freshly ground black pepper.
7. For the salad, whisk the rice wine vinegar and sesame oil together in a bowl then add
the remaining ingredients and toss to combine.
8. To serve, spoon the curry onto the plate and pile the salad alongside.
 How to Make Super satay chicken

Ingredients
For the chicken
 1 tbsp ground turmeric  3 garlic cloves, grated
 1 tbsp ground cumin  400ml/14fl oz coconut milk
 1 large free-range chicken (about  4 tbsp ketjap manis (sweet Indonesian
1.8kg/4lb) soy sauce available from most Chinese
 250g/9oz unsalted peanuts, roasted supermarkets)
 2 stalks lemongrass, finely chopped  2 tbsp dried chilli flakes
 5cm/2in piece of galangal, grated  1 lime, zest only
For the chilli dip
 2 red peppers, chopped  1 tbsp cornflour, mixed with 2 tsp
 4 red chillies, chopped water
 3 garlic cloves, grated  2 limes, juice only
 75g/2½oz caster sugar  large pinch of salt
 100ml/3½fl oz white wine vinegar  1 tsp chilli flakes
For the salad
 2 bunches spring onions, cut into  1 bunch coriander, leaves picked and
2cm/¾in pieces stalks finely chopped
 150g/5½oz unsalted peanuts, roasted  2 tbsp clear honey
and roughly chopped  4 tbsp soy sauce
 1-2 green chillies, thinly sliced  3 tbsp sesame oil
 ½ cucumber, sliced  2 limes, juice only
Method
1. Mix together the turmeric and cumin, add some cold water to make a paste and rub it
all over the chicken. Cover the chicken with cling film, place it in the fridge and leave
overnight.
2. Pulse the peanuts in a food processor (they should be a mixture of fine and coarse
pieces) and set aside. Place the lemongrass, galangal and garlic into the food processor
and blend to a fine paste. Transfer to a bowl, add the coconut milk, ketjap manis, dried
chilli flakes, lime zest and chopped peanuts. Cover and set aside overnight.
3. The next day, preheat the oven to 120C/250F/Gas ½.
4. Place the chicken in a roasting tray and pour the marinade over. Roast very slowly for
two hours, basting with the sauce half way through. After this time turn the oven up to
200C/400F/Gas 6 and continue to cook for a further 20 minutes. Be careful not to burn
the chicken, if needs be, you can add a splash or two of water while cooking. Remove
from the oven, baste and leave to rest for 20 minutes.
5. Meanwhile, to make the chilli dip, place the red peppers, chillies, garlic, sugar and
white wine vinegar into a food processor and blend to a rough purée. Pour the mixture
into a saucepan and bring to the boil. Cook for around three minutes then whisk in the
cornflour mixture and cook until the sauce thickens. Finish with the lime juice, salt
and chilli flakes. Set aside to cool.
6. For the salad, place the spring onions, peanuts, green chillies and cucumber and
coriander into a bowl. Mix the honey, soy sauce, sesame oil and lime juice together,
pour over the salad and mix thoroughly. Serve with the chicken and chilli dip.
 HOW TO MAKE RISOLES

Ingridients :
1. ¼ bottle of oil
2. 4 slices of breads
3. A plate of Bread powder
4. 3 Eggs
5. 2 Carrots
6. 4 Green Beans
7. 5 Sausages
8. 8 Gram of Flavor
9. 2 Onions
10. A little sauce or mayonies

Tools :
1. Some plate and bowl
2. 2 Knifes
3. A Filter
4. 2 Spoons
5. A Pulverize
6. A Frying Pan
7. A Cutting Board
8. A Stove

Steps :
1. First, mill the bread until flat and as dense as possible.
(Now the risoles wrap is ready, so it is time to prepare the contents of the risoles)
2. Second, peel carrots , green beans, and onions.
3. Third, cut carrots, green beans, onions and sausages in to a small pieces
4. Then, after the materials are cut, cook all ingridients. Add with flavor and egg until half
cooked. Wait a few minutes until it cooked and cool.
(Now, the risoles content is ready)
5. After that, take the bread that has milled, fill slighty with the contens of risoles. And then roll
it.
6. Next, dip in to egg batter and sprinkle with bread powder.
7. Then, cook risoles with medium heat until the colour is golden brown.
8. After that, remove and leak the risoles.
9. Finally , The risoles is ready to serve.
(You can add with sauce or mayonies on
 How To Make Coconut pancakes
with mango and passion fruit curd

Ingredients
For the pancakes
 125g/4½ plain flour
 15g/½oz caster sugar
 pinch of salt
 4 medium free-range eggs
 350ml/12fl oz full-fat milk
 2 tbsp desiccated coconut, toasted
 butter, for frying
For the curd
 8 large free-range egg yolks
 120g/4½oz caster sugar
 160ml/5½fl oz mango juice
 110ml/3½fl oz passion fruit juice
 250g/9oz unsalted butter
To serve
 fresh pineapple, thinly sliced
 fresh mint, leaves picked
 dusting of icing sugar
Method
1. For the pancakes, combine the flour, sugar and salt together, then mix in the eggs with
a whisk. Add the milk gradually to avoid any lumps, then stir in the toasted coconut.
Leave to rest while you make the curd.
2. To make the curd, whisk the eggs, sugar, mango and passion fruit juices together in a
saucepan. Place over a medium heat and stir continuously until the mixture thickens -
do not boil. Whisk in the butter, cut into small pieces. Cover and leave to cool.
3. To cook the pancakes, add a smear of melted butter to a non-stick pan and ladle in
some batter, swirling around to coat the pan - it might take one or two test pancakes
before you’ve got the amount of batter just right. Cook each pancake on both sides
until golden-brown and then remove to a plate while you cook the next pancake.
4. To assemble, spread each pancake with the fruit curd and then roll up into cigars.
Serve with fresh pineapple, mint leaves and a dusting of icing sugar.