Chicken Koloke Kuluyuk

Ingredients:
150 gram boneless chicken meat
1 teaspoon salt
1 tablespoon chicken powder
1 pc egg
1 teaspoon starch powder. Mixed with water
1 pc carrot. Sliced
1/2 pc leek. Chopped
2 pcs red chilli
1 pc paprika. Diced
1 pc cucumber. Diced
1/8 pineapples. Diced
1 tablespoon tomato sauce
Vegetables oils

Cooking Method:
1. Seasoning boneless chicken meat with salt and rub with starch powder
2. Fried till browned. Removed
3. Sauted leek till browned. Add paprika, carrot, cucumber and pineapples
4. Seasoning with salt and tomato sauce
5. Add fried chicken and stirred well
6. Thicked with starch powder and cooked well
7. Served with hot rice

photo by Nurul Iman

Padang Roasted Chicken

Ingredients:
1 pc chicken meat
50 gram chilli
20 gram galangal
10 gram ginger
1 pc roasted turmeric
2 pcs lemongrass
5 pcs lime leaves
2 pcs lime
1 teaspoon salt

Cooking Method
1. Blended chilli, galangal, lemongrass, turmeric, lime leaves, ginger and salt
2. Rub to the chicken meat and let it stand for 15 minutes
3. Roasted chicken with small fire till browned
4. Served with hot rice and garbish with fresh tomato and cellery leaf

photo by Nurul Iman

Red Potato Kolak

Ingredients:
2 pcs red potato
100 gram pumpkin
5 tablespoon sugar
50 gram palm sugar
1 pc cinnamon
1 pc pandanese leave
1/2 teaspoon salt
500 cc coconut milk

Preparations:
1. Peel red potato and pumpkins. Wash and diced
2. Boiled coconut milk, cinnamon and pandanese leave. Stirred well.
3. Add red potato and pumkins with sugar, palm sugar and salt. Mixed well
4. Served hot or cold with dry ice

photo by nurul iman

Sayur Asam

Ingredients:
1 pc unripe corn
10 gr tablespoon ground nut
10 gr string bean. Sliced
10 gr melinjo
1 pc chokoes. Diced
1 teaspoon tamarind
1 knuckle galangal
1 pc bay leaves
10 pcs red chilli pepper
5 pcs pecan
6 pcs garlics
8 pcs shallot
1 pc tomato. Sliced
1 tablespoon palm sugar
1 teaspoon salt
500 ml water

Cooking Method:
1. Boiled galangal and bay leaves with 500 ml water
2. Pound pecan, garlics, shallot, red chilli pepper and salt
3. Add to the boiled water and stirred
4. Add unripe corn, melinjo, string bean, ground nut and chokoes
5. Seasoning with palm sugar, tomato and tamarind
6. Stirred and cooked well
7. Served with hot rice

Photo by leon

Roasted Banana Chocolate

Ingredients
3 pcs Kepok banana
4 tablespoon saus caramel
2 tablespoon chocolate milk
1 tablespoon chocolate sprinkles
2 tablespoon gratin cheese
1 teaspoon butter
1 pc cherry to garnish

Preparations:
1. Rub Kepok banana with butter and roasted till browned
2. Apply saus caramel on the top
3. Pour chocolate sprinkles, chocolate milk and gratin cheese
4. Garnish with cherry and served

photo by Leon

Flavour Gurami Roasted

Ingredients:
1 pc fresh gurami fish
8 pcs shallots
6 pecans
1 knuckle galangale
1 pc lemongrass
2 knuckles turmerics
1 knuckle ginger
1 glass coconut milk
1/2 teaspoon pepper
1 pc lime leaf
10 pc red chilli peppers
1 teaspoon tamarind
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon butter

Cooking Method:
1. Pound shallot, pecan, galange, ginger, pepper, chilli pepper, tamarind and salt
2. Sauted till fragrance
3. Add coconut milk, lime leaf, lemongrass and stirred well.
4. Seasoning with salt and sugar. Stirred and removed
5. Rub gurami fish with butter and sauted ingredients
6. Roasted till browned
7. Served with hot rice, chilli sauce, basil leaves and cucumber

photo by Leon

Mango Ice

Ingredients:
1 pc unripe mango
1 teaspoon sugar
2 tablespoon sugar syrup
1 glass dry ice

Preparations:
1. Peel and rasped unripe mango
2. Mix with sugar
3. Pour sugar syrup to the glass
4. Add dry ice and rasped mango
5. Garnish with mint leave and served

photo by Leon

Nasi Kuning (Yellow Rice)

Ingredients:
1 cup rice (200 gr)
250 ml coconut milk
2 pcs bay leaves
1 pc lemon grass
1 pc turmeric
1 teaspoon salt
1 pc potato
2 pcs red chilli
1 pc garlic
1 pc shallot
peanut cripsy

Cooking method
1. Mix rice with coconut milk
2. Add bay leaves, leon grass, pounded turmeric and salt
3. Cooked well
4. Slice thinly potato and choped
5. Pound chilli, garlic and shallot
6 Fried potato till browned. Removed
7. Fried pounded chilli, garlic and shallot. Add the fried potato and sauted
8. Seasoning with salt and sugar. Cooked well till dry.
9. Serve yellow rice (nasi kuning) with fried potato and peanut cripsy
10. Garnish with slice thinly cucumber and tomato

photo by leon

Bogor Asinan

Ingredients:
1/8 pc papaya
1/8 pc pineapple
1/2 pc jicamah (bengkuang)
1/2 pc mango
1/2 pc red potato
1 table spoon fried peanuts
1 pc noodle crispy
1 tablespoon chilli
1/2 teaspoon sugar
1 sdt salt
2 tablespoon venegar
150 ml water

Preparations:
1. Peel papaya, pineapple, jicamah (bengkuang) , mango and red potato. Wash and thinly sliced
2. Arrange the fruits slices in to a shallow bowl
3. Blended chilli, venegar, salt, sugar and water
4. Pour to the fruit
5. Sprinkle fried peanuts on the top
6. Served with noodle crispy

photo by leon

Hello Juice

Ingredients:
2 pcs bananas. Diced
1/2 pc mango. Diced
100 ml strawberry syrup
150 coconut milk
100 ml milk
1/2 glass dry ice
1/2 mineral water

Preparation:
1. Blended banana, mango, coconut milk, strawberry syrup and milk
2. Add mineral water and dry ice
3. Blended till soft
4. Served cold

photo by: leon

Black Pepper Beef

Ingredients:
250 gram tenderloin beef
1/2 teaspoon salt
1/2 teaspoon sugar
2 pcs garlics. Choped
1 knuckle of ginger. Choped
1 pcs egg
1 teaspoon starch
1 tablespoon black pepper
1 tablespoon chicken powder
1 tablespoon soy sauce
20 gr mushroom
200 ml broth
1 pc leek
1 tablespoon butter
1 sdm margarine
1 teaspoon sesame oil

Cooking Method:
1. Sliced beef slight and hammer it.
2. Smeared beef with salt, garlic, ginger, egg and starch
3. Roasted beef till half done
4. Sauted leek with margarine
5. Add black pepper, mushroom, soy sauce and broth. Stired
6. Add beef and wait for a while
7. Combine 1/2 teaspoon starch with water. Add to the broth
8. Seasoning with salt, sugar and sesame oil. Cooked well
9. Serve with hot rice

photo by leon

Healthy Juice

Ingredients:
2 pcs fresh carrots
1 pc apple
250 gram broccoli
200 ml mineral water

Preparations:
1. Blended broccoli and filter it.
2. Removed peel from carrot
3. Blended carrots and apple with mineral water
4. Mixed on the glass with broccoli water and served

photo by Nurul Islam

Fried Lamb Chop

Ingredients:
200 gram lamp chop
100 gram baby potatoes
1 pc egg. Shaked
30 gram bread flour
30 gram wheat flour
100 gram bean

Cooking Method:
1. Cut lamb chop become three pieces
2. Smeared with wheat flour till smooth
3. Add to the shaked egg
4. Smeared with bread flour
5. Fried till browned
6. Served with boiled baby potatoes, boiled bean and chilli sauce

photo by Nurul Iman

French Omelette

Ingredients:
3 pcs eggs
20 gram green paprika. Choped
20 gram red paprika. Choped
2 pcs garlics. Sliced
1 tablespoon fresh cream
30 gram beef. Choped
2 pcs fresh shrimp. Removed the pell and choped
100 gram fried potatoes
Salt sufficient
Pepper powder sufficient
1 tablespoon vegetable oil

Cooking Method:
1. Mix eggs, paprika, beef and shrimp in the bowl. Shake it
2. Seasoning with salt and pepper powder
3. Fry it half done
4. Add to the oven and grilled till browned
5. Served with fried potatoes, tomato, cucumber, lettuce and chilli sauce

photo by Nurul Iman

Milkshake Strawberry

Ingredients:
200 ml fresh milk
2 tablespoons strawberry ice cream
1 pcs cherry
1/2 teaspoon cinnamon powder
1 tablespoon whipped light cream

Preparations:
1. Mix fresh milk and ice cream
2. Blended until soft
3. Pour to the glass
4. Add whipped light cream and cinnamon powder
5. Garnish with cherry and served

by Nurul Islam

Shrimp dan Melon Salad

Ingredients:
200 gram musk melon
200 gram fresh shrimp
100 gram mayonnaise
2 tablespoons sample syrup
2 teaspoon lemon water

Preparations:
1. Remove peel shrimp and lubricated with lemon water
2. Boiled shrimp till done and removed
3. Diced musk melon. Removed
4. Mixed mayonnaise with sample syrup and lemon water.
5. Arrange shrimp and musk melon on the soup spoon
6. Pour mayonnaise on the top shrimps and musk melon
7. Served cold

photo by Nurul Iman

Nasi Urap

Ingredients:
25 gram string bean
20 gram bean sprout
25 gram cabbage
30 gram yams leaf (daun ubi)
50 gram rasped young coconut
4 pcs red chilli
2 pcs garlics
2 pcs shallot
1/2 teaspoon salt
Palm sugar sufficient

Cooking Method:
1. Pounded garlics, shallot, chilli and salt
2. Sauted flavour till fragnant and add rasped young coconut
3. Seasoning with palm sugar and mixed well. Removed
4. Boiled string bean, bean sprout, cabbage, and yams leaf half done. Removed
5. Mixed fried young coconut with boiled vegetables
6. Garnish with complement such as fried chicken, balado egg, sliced cucumber and shrimp chips
7. Served with hot rice

photo by Nurul Iman

Sandwich Shrimp Balls

Ingredients:
2 pcs sandwich bread
50 gr chicken meat. Sliced
4 pcs shrimp fresh. Sliced
2 tablespoon bread flour
1 pc egg. Shaked
1 pc garlic
2 pcs shallots
Sugar sufficient
Salt sufficient
Flavoring sufficient
Vegetables oil sufficient

Cooking Method:
1. Blended garlics, shallot, salt and sugar.
2. Sauted till fragnant. Add chicken meat and shrimp
3. Mixed well until browned. Removed
4. Add meat into bread and make it likes a ball
5. Lubricate bread with shake egg
6. Rolled with bread flour and fry till browned
7. Served with chilli sauce

photo by Nurul Iman

Buntut Balado

Ingredients:
350 gram oxtail
1 pc nutmeg
2 pcs clove
3 pcs garlics
2 pcs shallot
Salt sufficeint
Owl broth suffiicient
1 pc tomato
1 pc potato
10 gram green onion
Vegetable oil sufficient

Balado ingredients:
4 pcs red chilli
3 pcs garlics
2 pcs shallots
1/2 tablespoon coriander
Salt sufficient

Cooking Method:
1. Cut oxtail dan sauted half done
2. Boiled with nutmeg, clove, garlics and blended shallot
3. Separated broth and oxtail
4. Add potato and tomato in to the broth. Cooked well and removed this soup.
5. Fry the oxtail till browned. Removed
6. Blended balado ingredients
7. Sauted till fragrant
8. Add the fried oxtail and cooked well.
9. Served balado oxtail with the hot soup

photo by Leon

Fish Soup

Ingredients:
250 gram fresh scout fish
1 pc carrot. Choped
10 gram mustard green.Choped
2 pcs shrimp
2 pcs shallots
3 pcs garlics
1/2 knuckle of galangale
1 knuckle of ginger
2 pcs pecan
1 knuckle of turmeric
250 ml mineral water
1 teaspoon salt
White sugar sufficient
Pepper powder sufficient
1 tablespoon soy sauce
3 pcs chilli pepper. Choped

Cooking Method:
1. Blend shallot, garlic, galangale, ginger, pecan and turmeric
2. Sauted untill fragrance
3. Pour mineral water and stirred till boil
4. Filter to make the broth pure. Make it boiled
5. Add scout fish, carrot, and shrimp. Cooked well
6. Seasoning with salt, sugar and pepper
7. Add mustard green and mix for a while
8. Served hot with soy sauce and chilli pepper

photo by Leon

Longan Tofu

Ingredients:
1 liter fresh milk
200 gram white sugar
1 pack uncolor jelly
3 pcs red cherry
250 gram fresh longan

Preparations:
1. Boiled fresh milk, white sugar and uncolor jelly
2. Stirred slowly until boiled
3. Add to the jelly tray and let it cold
4. After cold, put fresh longan on the top jelly
5. Garnish with red cherry and served cool

photo by Nurul Iman

Banana Crispy Mix

Ingredients:
4 pcs Kepok banana
4 tablespoons wheat flour
2 tablespoons rice powder
2 tablespoons bread powder
Salt sufficient
Sugar sufficient
250 ml mineral water
300 ml vegetables oil
1 tablespoon penaut jam
1 tablespoon gratin cheese
1 tablespoon chocolate springkles
2 teaspoons chocolate sweeetend milk

Preparations:
1. Slice the banana looked like fantail
2. Mixed wheat flour and rice powder. Add mineral water, salt and sugar. Mixed well
3. Plunged banana on the batter. Removed and plunged to the bread powder
4. Fry into hot vegetables till browned. Cooked well and removed
5. Apply peanut jam on the top
6. Pour chocolate sprinkles, gratin cheese and chocolate sweetened milk
7. Served hot

photo by Nurul Iman

Mie Ayam Baso

Ingredients:
100 gram noodle
250 ml chicken broth
30 gram mustard green
3 pcs green onion
200 gram chicken meat
300 ml coconut milk
2 pcs meat ball (baso)
1 teaspoon sugar
Salt sufficient
1/2 teaspoon pepper powder

Cooking Method:
1. Soak noodle in hot water about 5 minutes or untill they have softened
2. Drain the noodle in a colander. Removed
3. For make the broth, boiled chicken broth and seasoning with sugar and salt.
4. Add chopped garlics to the broth and make it boiled
5. Add baso to the broth. Removed
6. Chopped meat chicken and boiled together with coconut milk. Seasoning with salt, sugar, pepper powder and garlic. Cooked well.
7. To serve Mie Ayam Baso, put softened noodle on the bowl
8. Pour meat chicken, chicken broth, boiled mustard green and baso
9. Served hot with soy sauce and chilli sauce

photo by Nurul Iman

Swiss Roll Cake

Ingredients:
125 gram fresh butter
100 ml mineral water
50 ml vegetables oil
100 gram white sugar
200 gram wheat flour
8 pcs eggs
1 teaspoon salt
1 teaspoon baking powder
2 gram cream of tar tar
Strawberry jam (or other filling)

Cooking Method:
1. Separated egg yolk and albumen
2. Placed egg yolk and sugar on the bowl and mixed well
3. Add mineral water, vegetables oil, fresh butter and wheat flour little by little and slowly. Removed
4. On other bowl, mixed albumen and sugar till fluffy and light
5. Mixed with other batter. Mixed well
6. Pour to the cake brass sized 25 x 30 cm
7. Oven for about 45 menit till the top lightly browned
8. Take it from the oven and let it cool for an hour
9. Apply strawberry jam (or other filling) on the top cake
10. Rolled the cake slowly and served

photo by Nurul Iman

Bolu Kemojo

Ingredients:
250 gram wheat flour
4 pcs eggs
400 gram white sugar
100 ml pandanese water
400 ml coconut milk

Cooking Method:
1. Placed eggs and white sugar on the bowl
2. Mixed well untill light and fluffy
3. Add coconut milk and wheat flour slowly. Mixed well by hand
4. Pour pandanese water slowly
5. Place batter on the muffin tray and oven for about 40 menit till the top lightly greened

photo by Nurul Iman

Chicken Soy Sauce Roasted

Ingredients:
1/2 pc chicken meat
3 tablespoons soy sauce
1 tablespoon butter
3 pcs shallots
4 pcs garlics
2 pcs red chilli
Salt sufficient

Cooking Method:
1. Blended garlics, shallots, red chilli and salt
2. Rub to the chicken meat and let it stand for 15 minutes
3. Wrap chicken meat with banana leaf
4. Add to the steam pan and steamed for 30 minutes
5. After parboiled, rub chicken with butter and soy sauce
6. Roasted till browned
7. Served with hot rice and chilli sauce

photo by Nurul Iman

Special Chicken Porridge

Ingredients:
250 gram rice
1 tablespoon salt
500 ml mineral water
500 ml chicken broth
20 gr fried chicken. Chopped
20 gr fried chicken liver. Chopped
20 gr ca kwe
20 gr fried soybean
2 pcs green onion. Minced
3 pcs celery. Minced
1 tablespoon soy sauce
Shrimp chips sufficient
Chilli sauce sufficient

Cooking Method:
1. Cooked rice with mineral water. Stirred well till become porridge
2. Add salt and cooked well. removed
3. To make broth, boiled chicken broth and add salt. Cooked till boil. removed
4. Pour porridge to the bowl
5. Add chopped fried chicken, fried chicken liver, fried soybean, celery and green onion
6. Served hot with chicken broth, ca kwe, soy sauce, chilli sauce and shrimp chips

photo by Nurul Iman

Aroma Pisang

Ingredients:
1 pc Kepok banana
2 pcs lumpia wrappers
2 teaspoons chocolate sweetened milk
300 ml vegetables oil

Preparations:
1. Cut in half Kepok banana
2. Add to the lumpia wrappers
3. Pour chocolate sweetened milk on the top and seal with the dripping
4. Fry to the hot vegetable oil till browned
5. Served with topping

photo by nurul iman

Crispy Banana Cheese

Ingredients:
4 pcs Borneo banana
4 tablespoons wheat flour
2 tablespoons rice powder
2 tablespoons bread powder
1/4 teaspoon salt
300 ml mineral water
100 gr cheese
400 ml vegetable oil
4 teaspoons sweetened milk

Preparations:
1. Cut borneo banana looked like fantail. Removed
2. Mix wheat flour and rice powder with mineral water. Add the salt and mixed well
3. Plunged banana into the mixed flour. Removed and plunged into bread powder
4. Fry into hot vegetables till browned. Cooked well and removed
5. Served with gratin cheese
6. Garnish with sweetened milk on the top

photo by Nurul Iman

Papaya Asinan

Ingredients:
1 pc unripe papaya
2 tablespoons vinegar
2 glass mineral water
1 tablespoon white sugar
2 pcs shallots
4 pcs red chilli
1 pc ginger
1/2 teaspoon shrimp paste
1 teaspoon salt

Preparation:
1. Remove peel unripe papaya and cut into small
2. Slice shallots
3. Blend ginger and red chilli
4. Add shallot and blended ginger with sugar to the bawl
5. Pour mineral water, vinegar, shrimp paste and salt. Mixed well.
6. Add the sliced papaya and served cool

photo by nurul iman

Bandeng Presto

Ingredients:
1 pc milkfish (bandeng)
2 pcs garlics
2 sharllot
4 pcs turmerics
1 pc ginger
1 pc lemon grass
2 pcs lime leaves
2 pcs curry leaves
1 teaspoon salt
1 teaspoon tamarind
200 ml vegetables oil

Cooking Method:
1. Slice garlic, shallot, ginger and turmeric
2. Rub the milkfish with all sliced flavour
3. Seasoning with salt, tamarind, curry leaves and lime leaves
4. Cook milkfish with pressure cooker untill well done. Removed
5. Fry milkfish in the heat vegetables oil till crispy
6. Served with rice and sambal

photo by nurul iman

Bebek Bagor

Ingredients:
1 pc fresh duck meat
200 ml coconut milk
4 pcs garlics
5 pcs shallot
1 pc ginger
1 pc lemon grass
2 pcs lemon leaves
2 pcs curry leaves
1 tablespoon coriander
1/2 teaspoon pepper
1/4 teaspoon cumin
1 tablespoon palm sugar
1 tablespoon salt
200 ml vegetables oil

Cooking Method:
1. Blend garlic, sharlot, ginger, coriander, pepper, cumin and salt
2. Cook duck meat with blended flavour until boil
3. Add coconut milk, lemon grass, curry leaves and palm sugar. Stirred well
4. Simmer till the duck meat cooked. removed
5. Heat frypan and pour vegetables oil
6. Fry the duck meat with hot vegetables oil till spicy
7. Serve with rice and sambal
photo by nurul iman

Cap Cay Vegetables

Ingredients:
1 pc carrot, cut into 1/2 cm thick
100 gr mustard green, sliced
100 gr cauliflower, cut into small
50 gr cabbage
10 pcs fish ball, sliced
50 gram green pea
3 pcs garlics, blended
1/2 teaspoon pepper powder
100 ml chicken broth
1 table spoon corn flour mix with water
2 tablespoon vegetables mixed
1/2 teaspoon sugar

Cooking Method:
1. Heat oil vegetables on the fry pan and sauted garlics until brown
2. Add fish ball, mustard green, cauliflower, green pea and carrot. Sauted
3. Pour chicken broth and stirred well
4. Seasoning with salt, pepper powder and sugar. Cooked well
5. Pour corn flour and stirred for a moment
6. Removed and served hot

photo by iman suryanto

Yellow Durian Pudding

Ingredients:
100 gr durian
150 ml coconut milk
150 ml water
2 tablespoon jelly powder
200 gr white sugar
1 tablespoon whipped cream
1 pc cherry

Preparation:
1. Mix jelly powder, water and white sugar. Boiled
2. Add durian and coconut milk. Stirred well.
3. Removed and pour to the jelly tray
4. Let it cool
5. Served cool and garnish with whipped cream and cherry on the top

photo by atik lestari

Prince Koteng Ice

Ingredients:
2 pcs fresh lychee. Diced
1 tablespoon sweet corn
1 tablespoon sweet potato
1 tablespoon mushroom
1 tablespoon white mushroom
1 tablespoon red jelly. Diced
1 tablespoon green jelly. Diced
1 tablespoon white been
1 tablespoon kolang kaling
1/2 glass sugar water
1/4 glass pandanese water
1/2 glass dry ice

Preparation:
1. Steam all the ingredients like sweet corn, sweet potato, white mushroom, mushroom, kolang kaling and white bean. Removed
2. Add lychee, jelly and all the steamed ingredients in the bowl
3. Pour with pandanese water and sugar water
4. Pour dry ice
5. Served cool

photo by atik lestari

Rujak Grilled Hot Chicken

Ingredients:
1 pc chicken meat
1 tablespoon brown sugar
1 tablespoon salt
4 pcs lime leaves
3 pcs curry leaves
4 tablespoons vegetable oil
1/2 glass water
3 tablespoons chilli sauce

Grilled Flavours:
5 pcs garlics
7 pcs shallots
10 gr ginger
2 pcs turmeric
1 pc galingale
2 pcs citronella
2 pcs lemongrass
15 pcs chilli pepper
10 pcs red chilli
8 pcs candlenuts

Rujak Flavours:
15 pcs chilli pepper
15 pcs red chilli
5 pcs candlenuts
1 tablespoon brown sugar
2 pcs turmeric
2 pcs ginger
1 teaspoon salt
2 pcs curry leaves
10 gr galingale
2 pcs lemongrass
3 tablespoons chilli sauce

Cooking Method:
1. Blend all the grilled flavours
2. Hot a wok till medium hot and add vegetable oil
3. Fry the blended flavours
4. Add the chicken meat, water, lime leaves and curry leaves.
5. Seasoning with salt and brown sugar
6. Simmer till the chicken cooked and removed
7. Blend all the rujak flavours
8. Rub the cooked chicken with rujak flavour and chilli sauce
9. Grill it till brown on the both side and cooked well. Removed
10. Garnish with lettuce, sliced cucumber, tomato and boiled broccoli
11. Served with hot rice

photo by Iman Suryanto

Avocado Expresso

Ingredients:
1 pc fresh avocado
1 teaspoon coffee powder
3 tablespoon sweetened milk
1/2 glass dry ice
1 glass water
1 tablespoon whipped cream
1/4 chocolate powder

Preparations:
1. Blend avocado, coffee, sweetened milk, dry ice and water
2. Pour to the glass
3. Garnish with whipped cream and chocolate powder
4. Serve cool

Photo by Nurul Iman

Lontar Cuttlefish Babycorn

Ingredients:
6 pcs babycorn. Sliced
2 pcs green tomato. Sliced
200 gr cuttlefish. Boil and sliced
3 pcs green chilli. Sliced
2 pcs lime leaves
1 teaspoon salt
3 pcs garlics
3 pcs shallots
1 pc brown onion. Sliced
1/2 teaspoon sugar
3 tablespoons vegetable oil

Cooking Method:
1. Blend garlic and shallot
2. Heat a wok till medium hot and pour the vegetable oil
3. Fry blended garlic and shallot. Stir fry for a moment
4. Add brown onion, green chilli, lime leaves and tomato. Stir fry
5. Add cuttlefish. Season with salt and sugar
6. Cooked well and removed
7. Served with rice

photo by Nurul Iman
Cooked by Sanur Restaurant

Summer Rainbow Juice

Ingredients:
20 gr pineapples. Peeled and diced
1 pc orange. Peeled
1 pc lime
3 tablespoons mango syrup
3 tablespoons guava syrup
100 ml red Fanta
100 ml blue Pepsi
1/2 glass dry ice

Preparations:
1. Blend pineapples, orange and dry ice
2. Add mango syrup and guava syrup
3. Pour to the glass
4. Add red Fanta slowly
5. Add blue Pepsi slowly
6. Serve cool

Photo by M Sarih

Prawn Sweet Peppery

Ingredients:
150 gr fresh prawn
1 pc brown onion, sliced
1 pc green onion
1 pc tomato, diced
2 pcs garlics, crushed
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons chilli sauce
2 tablespoons butter
1/2 teaspoon salt
1/2 pepper powder

Cooking Method:
1. Heat a wok till medium hot.
2. Add the butter and wait till it starts foaming.
3. Fry garlics, brown onion and tomato. Stir fry for a moment
4. Add prawn and cooked well
5. Pour soy sauce, sesame sauce, chilli sauce, salt and pepper powder
6. Turn up the heat to high and stir-fry. Let the sauces thicken but not burn.
7. Then add sliced green onion and removed
8. Served with perseley and lettuce

photo by M Sarih

Fresh Fruity Honey

Ingredients:
50 gram papayas
1 pc sweet orange
1 tablespoon honey
1/2 teaspoon lime juice
1 glass dry ice

Preparations:
1. Peeled papaya and orange
2. Blend along with dry ice and honey
3. Pour to the glass and add lime juiced
4. Garnish with a slice of papaya and serve cool

photo by M Sarih

Peppery Prawn Satay

Ingredients:
4 pcs king prawn
2 pcs red chilli. Blended.
1 tablespoon chilli sauce
1 tablespoon tomato sauce
1 tablespoon soy sauce
1 teaspoon salt
Skewer

Cooking Method:
1. Rub prawn with chilli, soy sauce, chilli sauce and tomato sauce
2. Thread prawn onto skewers. Roast on the prepared grill till browned
3. Served hot and garnish with carrot and perseley

photo by Nurul Iman

Kuta Beach Drink

Ingredients:
1 pc fresh guava. Peeled and diced
1 pc fresh green apel and diced
3 tablespoon blueberry syrup
1 glass dry ice




Preparation:
1. Blend dry ice, apple and guava
2. Strained and pour to the glass
3. Add the blueberry syrup on the top
4. Garnish with 1 slice of pineapple and serve cool

photo by Nurul Iman

Beef Steak Hot Black Pepper

Ingredients:

150 gr beef steak
50 gr cauliflower
50 gr brocoli
1/2 pc tomato
2 pcs garlics blended
1 teaspoon black pepper
1/4 teaspoon salt
1/4 sugar
3 tablespoons water









Cooking Method:
1. Boiled cauliflower, broccoli and tomato. Dried and removed.
2. Cut beef steak and sprinkle with black pepper and salt
3 Fry on the hot fryer till browned for the both side and put on the warm plate
4 Heat water, sugar, garlics and black pepper. Stirring to mix well till almost boiling.
5. Pour around the beef steak and garnish with the vegetables.

photo by M Sarih

Mango Sweet Memories

Ingredients:
1 pc sweet mango
45 ml sweetened milk
3 tablespoons sugar
1 glass water
1/2 dry ice
1 slice lemon to garnish






Preparations:
1. Peel mango and diced
2. Blend mango along with sugar, sweetened milk, water and dry ice
3. Served cool and garnish with sliced lemon

photo by M Sarih

Beef Paprika Hot Chilli

Ingredients
200 gr beef
50 gr babycorn
1 pc carrot
1 pc brown onion
20 pcs red chilli
2 pcs paprika
3 tablespoons vegetables oil

Flavours:
3 pcs garlics
2 pcs shallots
1 teaspoon salt
1 teaspoon sugar
2 teaspoons soy sauce




Cooking Method:
1. Bring to a simmer babycorn and carrot. Dried and removed
2. Cut the beef across the grain into thin strips
4. Sliced paprika
3. Sliced red chilli, shallots, garlics, and brown onion. Fry on the frypan with hot vegetables oil until aromatic
4. Add the sliced beef briefly and then stir-fry until it changes color and is nearly cooked
5. Seasoning with salt, sugar and soy sauce. Cooked well
6. Served hot and garnish with perseley, paprika, baby corn and carrot boiled

photo by M Sarih

West Javanese Sayur Asem

Ingredients:
2 pcs sweet corn
100 gr melinjo fruit
100 gr long bean
200 gr young jackfruit. Cut 1 inch thick wash.
2 pcs chayote squash diced

Flavours:
5 pcs red chilli, thinly sliced
10 pcs shallots
1/2 teaspoon shrimp pasta
100 gr raw peanuts
2 pcs bay leaves
1 pc galangal
1 tablespoon palm sugar
1 teaspoon salt
2 tablespoon tamarind, soaked in 1/2 cup warm water, squeezed and strained to obtain juice

Cooking Method:
1. Put sweet corn, raw peanuts, young jackfruit, chayote squash and melinjo fruit in a small saucepan with water to cover. Bring to the boil, reduce heat, and simmer 10 minutes.
2. Blend garlics, shallot and shrimp pasta. Add to the boiled water.
3. Seasoning with salt, palm sugar, tamarind juiced.
4. Add red chilli, galangal and bay leaves
5. Stirred and cooked well.
6. Served hot

photo by Atik Lestari

Fried Whitefish

Ingredients:
1 pc fresh whitefish

Flavours:
10 pcs garlics
5 pcs lime
3 tablespoon worcester sauce
10 pcs chilli peppers
8 pcs shallots
3 pcs leeks
4 tablespoon lime juiced
100 ml vegetables oil
3 tablespoons sesame oil

Cooking Method:
1. Heat the frypan and fry the whitefish till chrispy.
2. Sliced chilli peppers, shallots, garlics and leeks. Removed.
3. To make sauce, mixed worcester sauce, sesame oil and lime juiced and pour on the top of hot whitefish.
4. Garnish with sliced chilli peppers, shallots, garlics and leeks
5. Served hot.

Photo by Atik Lestari

Vegetables Gado-gado

Ingredients:
10 gr morning glory (kangkung)
10 gr long bean
10 gr cucumber
10 gr beansprouts
2 pcs tofu
2 pcs soy bean cake (tempe)
1 pc egg
1 pc steamed rice cake (lontong)

Flavours:
1/2 pc garlics
3 pcs chilli pepper
25 gr palm sugar
1/2 teaspoon tamarind
1 teaspoon salt
1/2 teaspoon shrimp paste
100 roasted peanuts (crushed)

Cooking Method:
1. Boil the morning glory, long bean, beansprout and egg. Drain well and removed.
2. Fry tofu and soy bean cake. Sliced.
3. Blend all the flavours and add the water
4. Serve on the plate all vegetables with tofu, soy bean cake and sliced lontong
5. Pour the peanuts dressing on the top
6. Garnish with half an egg and prawn crackers

photo by Tri Indaryani

Cajun Spicy Chicken Fajitas

Ingredients:
200 gram boneless chicken breast. Cut in strips
2 tablespoon chilli powder
2 teaspoon oregano
1 teaspoon black pepper
1 pc green capsicum. Sliced
1 pc red capsicum. Sliced
100 gr iceberg lettuce
2 pcs torrilla flour skin
5 pcs shallots. Sliced
2 pcs coriander leaves

Jitomate Salsa Flavours:
30 gr tomato diced
1 pc coriander leaf
1 pc basil leaf
1 teaspoon olive oil
1 teaspoon lime juiced
Guacamole flavours:
30 gr avocado diced
10 gr tomato diced
1 pc coriander leaf
1/2 teaspoon crush of black pepper
1/4 teaspoon lime juiced

Cooking Method:
1. Heat oil on the frypan. sauteed onion till browned
2. Add slice red and green capsium and sauteed till well
3. Add sliced of boneless chicken and stirred
4. Seasoning with oregano, salt, black pepper, chilli powder. Stir till cooked
5. Served with sliced lettuce on plate and accompanied with tortilla skin
6. Eat with guacamole and jitomate salsa

cooked and photo by Harris Resort