Monday, May 12, 2008

Rujak Grilled Hot Chicken

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

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

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


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

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

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

Friday, May 9, 2008

Prawn Sweet Peppery

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

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

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

Thursday, May 8, 2008

Peppery Prawn Satay

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

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

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


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

Wednesday, May 7, 2008

Beef Steak Hot Black Pepper


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

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


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

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

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

Tuesday, May 6, 2008

West Javanese Sayur Asem

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

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

1 pc fresh whitefish

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

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)


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

Monday, May 5, 2008

Cajun Spicy Chicken Fajitas

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

Breneboun Hot Sop

500 gr kidney beans
500 gr beefs
3 pcs garlics
2 pcs shallots
1/2 teaspoon pepper
1 teaspoon salt
2 tablespoons vegetables oil

Cooking Method:
1. Bring to a simmer, kidney bean and beef until thick
2. Blend garlics and shallots. In a medium skillet heat the vegetables oil over medium heat. Sauteed until browned.
3. Add to the broth and season with salt. Bring to a simmer.
4. Served hot

photo by Sri Murni

Kidney Bean Ice

500 gr kidney bean
3 ons palm sugar
2 teaspoon chocolate powder
2 tablespoon sweetened milk
2 tablespoon chocolate milk
4 pcs dry ice (blended)


1. Simmered red bean
2. Add palm sugar and sweetened chocolate milk. Removed.
3. Served in the glass with blended dry ice
4. Pour sweetened milk and chocolate powder on the top
5. Served cool

Photo by Sri Murni

Saturday, May 3, 2008

Snow on the Bowl

1 pc banana
1 tablespoon strawberry ice cream
1 tablespoon chocolate ice cream
1 tablespoon vanilla ice cream
2 pcs chocolate stick
2 tablespoons whipped cream


1. Slice the banana
2. Pour all the ice on the top of banana
3. Garnish with whipped cream and chocolate stick
4. Served cool

photo by Tri Indaryani

Grilled Red Snapper

200 gr red snapper fish fillet
150 gr mashed potatos
50 gr broccoli
50 gr cauliflower
50 baby corn
50 gr carrot

Sauce Flavours:
100 gr chilli peppers
50 gr lemongrass
50 gr shallots
1 pc lime
4 tablespoons vegetables oil
3 pcs lime leaves
1/4 teaspoon shrimp pasta
1 teaspoon salt

Cooking Method:

1. Rub the red snapper fish fillet with lime juice and let it stand for 20 minutes
2. Grill it until brown and oily. Removed.
3. Slice chilli pepper, lime leaves, lemongrass
4. Toast shrimp pasta
5. Put into bowl with hot vegetables oil and sliced chilli pepper, lime leaves and lemongrass
6. Seasoned with salt and lime juiced
7. Boil vegetables and sauteed with garlic
8. Put mashed potatos on the plate and grilled fillet fish on the top
9. Pour sauced and serve with sauteed vegetables.

photo by Tri Indaryani
cooked by Cinnamon Cafe i Hotel

Singapore Fruit Rujak

1/2 pc jicama
1/2 pc cucumber
1/4 papaya
1/4 pc pineapple
1 pc green mango
4 slices cakwee
100 gr boiled kangkung (else spinach)

100 gr brown sugar
10 ps red chili peppers
100 gr fried peanuts
3 teaspoons petis
1/2 teaspoon salt
1/2 teaspoon shrimp pasta
100 ml tamarind juice

Cooking Method:
1. Peel and sliced all the fruits
2. Blend red chilli pepper, palm sugar, fried peanuts and shrimp pasta
3. Add petis and tamarind juice. Mixed well
4. Place the sliced fruits on the plate and served with peanuts marinade

photo by Tri Indaryani

Chicken Satay Peanut Sauce

600 gr chicken meat cubed
150 gr meat fat chicken cubed
4 tablespoons vegetables oil
50 ml water
4 tablespoons soy sauce
8 tablespoons penaut oil
Wooden skewer
1 cucumber diced
1 pc carrot diced
1 pc lemon orange sliced
1 ps shallot sliced

5 pcs red chillies, boiled
10 pcs chilli peppers
100 gr fried peanuts
2 tablespoon brown sugar
2 pcs garlics
5 pcs pecans
1 teaspoon salt

Cooking Method:

1. Blend all flavours and sauteed.
2. Add the water and stirred till little oily. Removed
3. In a medium bowl, mix soy sauce and marinade along to chicken meat and let it stand for 15 minutes.
4. Thread chicken onto skewers. Cook on the prepared grill 5 minutes per side, until chicken is no longer pink and juices run clear.
4. Serve with the peanut butter sauce
5. Garnish with chilli pepper and shallot sliced.

photo by Atik Lestari

Friday, May 2, 2008

Kiwi Smootie Action

1 pc kiwi
1 pc orange sunkist
1 pc Ambon banana
5 tablespoon fresh honey
150 ml fresh milk
1 cup vanilla ice cream
1 teaspoon coffee powder
30 gr ice

Cooking Method:
1. Blend all the fruit along the ice
2. Fill fresh honey and milk
3. Pour the coffee powder. Served cool

photo by aprizal

Steak Salmon With Lemon Sauce

120 gr fillet salmon fish
1 pc green paprika
1 pc red paprika
150 gr french fries potatos

For mixed Vegetables:
50 gr broccoli
50 gr carrot
50 gr cauliflower
20 gr greens bean

2 tablespoon unsalted butter
2 pcs yellow eggs
1/4 teaspoon pepper
1 teaspoon paprika powder
1 teaspoon lime juiced
2 pcs garlics
1 tespoon salt

Cooking Method:
1.Rub the salmon fish fillet with lime juiced, salt and pepper. Let it stand it for 15 minutes and roasted.
2. Steam broccoli, cauliflower, carrot and bean.
3. Sauteed with garlic and season salt and pepper.
4. For sauce, heat the butter. Add the yellow egg and season with pepper and paprika. Cooked well.
5. Served roasted salmon fish fillet on the plate and garnish with mixed vegetables, sauce and french fries tomatoes.

photo by aprizal

Exotic Refreshing Crepes With Ice Cream

Crepes Ingredients:
250 ml fresh milk
2 pcs eggs
3 tablespoons salad oil
2 tablespoons flour
1 tablespoon milk powder
1/4 teaspoon vanilla essence
1 teaspoon soft sugar
a tablespoon butter
200 gr green apple (small diced)
50 gr kismis
50 gr palm sugar
1 teaspoon cinnamon powder
1 tablespoon lemon juiced
1 tablespoon mentega
100 ml sunkist orange juiced
1 tablespoon soft sugar
1 teaspoon maizena (add into 1 tablespoon water)

Cooking Method:


1.Mix eggs, salad oil, fresh milk and sugar in the mixing bowl
2. Add flour along with milk powder and essence vanilla. Mixed the batter.
3. Heat tevlon (frypan) and spoon 1 spoontable batter, lift and tilt to spread evenly.
4. Return to heat, brown on one side only.
4. Repeat till all batter finish. Removed
1. Heat the frypan and add the butter
2. Add the green apple (small diced) along with kismis, palm sugar and cinnamon powder
3. Cooked well and pour sunkist orange juice. Removed
* Sauce:
1. Boil all the ingredients
2. Add the butter and mixed well. Removed

1. Fill each crepes with mixture filling
2. Fold the edges to make a rectangle shaped
3. Pour the orange sauce on the top of crepes and garnish with vanilla ice cream.

photo by aprizal

Thailand Crabs Green Chilli

100 gr fresh crab
200 ml coconut milk
40 gr red chilli
50 gr green chilli
1 pc brown onion
50 gr garlics
100 ml vegetables oil
1 teaspoon salt
50 ml lime juice

Cooking Method:

1. Clean and rub the crabs with lime juice and let it stand for 30 minutes
2. Blend chilli and garlics. Sauteed in frypan
3. Add the sliced brown onion and stirred well
4. Add the coconut milk along with salt
5. Add the crab and cooked till the coconut milk thickens
6. Garnish with celery leaves and serve hot

* Photo by Nurul Iman

Thursday, May 1, 2008

Nian Nian You Yu

1000 gr fresh fish
1 pc sweet mangoe
1 pc brown onion
2 pcs red chilli
10 ml lime juice
100 ml vegetables oil

For Sauce:
3 tablespoon sugar
1 teaspoon salt
20 gram maizena powder
50 ml water

Cooking Method:
1. Rub the fish with lime juice and let it stand for 20 minutes
2. Fry the fish with hot vegetables oil. Removed.
3. Cut the brown onion, red chilli and sweet mango. Sauteed on the frypan.
4. Add the water and sugar. Cooked till boil
5. Pour the maizena powder and stimmer till viscously
6. Removed and pour on the top of fried fish
7. Garnish with celery leaves
8. Serve hot

* photo by Nurul Iman

Bekakak Garut Chicken

800 gram chicken meat
20 ml vegetables oil
500 ml coconut water
15 pcs shallots (sliced)
12 pcs garlics (sliced)
2 pcs lemon leaves
1 pc brown onion
1 pc lemongrass
1 tablespoon coriander powder
1/2 teaspoon caraway powder
1/2 teaspoon pepper powder
1/2 teaspoon nutmeg
1 teaspoon salt
1 tablespoon sugar

Cooking Method
1. Heat the frypan and fry vegetables oil
2. Sauteed shallot, garlic, brwon onion, lemon leaves and lemongrass. Stirred well.
3. Add the powder of coriander, caraway, pepper and nutmeg.
4. Pour salt and sugar. Stirred well.
5. Add the chicken meat and pour the coconut water.
6. Simmer till the chicken is cooked
7. Removed and let the chicken cool
8. Fry the chicken with hot vegetables oil till spicy.
9. Serve with rice and chilli sauce

photo by Aprizal

Bandung Fruit Soup

20 gram pineapples diced
20 gram apple diced
20 gram manggoes diced
20 gram melon balled using ball scoop
8 pcs grape
20 gram papaya balled using ball scoop
200 ml water of sugar
100 ml sweetened milk
50 ml cocopandan syrup
30 ml strawberry syrup
30 gr dry ice (blended)
20 gr selasih

Cooking Method:

1. Put all the fruit in the bowl
2. Pour water of sugar and dry ice
3. Pour strawberry and cocopandan syrup
4. Pour sweetened milk on the top
5. Garnish with selasih
6. Served cool

photo by atik lestari

Milk Shake Yoghurt Strawberry

4 pcs fresh strawberry
100 ml yoghurt
25 gram dry ice
1 cup of strawberry ice cream
4 tablespoon sugar

Cooking Method:
1. Blend all the ingredients till soft
2. Garnish with mint leaves
3. Serve cool

photo by atik lestari

Curry Snapper Fish Head

600 gram head of snapper fish (ikan kakap)
2 pcs fried tofu
2 pcs red chilli (cut medium size)
200 ml coconut milk
10 ml lime juice
1 tablespoon salt

40 gram garlics
20 gram shallots
30 gr red chilli
30 gram ginger(roasted)
50 gram curry fish powder
1 pc cinnamon
30 gram turmeric (roasted)
2 pcs lemongrass
2 pcs star anise
2 pcs galingale
2 pcs curry leaves

Cooking Method:
1. Rub the fish head with lemon juice and salt. Let it stand for 30 minutes.
2. Blend garlic, shallot, red chilli, ginger, turmeric and galingale
2. Heat the pan and sauteed the flavour
3. Add water and along with coconut milk, curry leaves, cinnamon, and star anise. Stirred till boil.
4. Add the head of fish and simmer till the fish is cooked and the gravy is little oily
5. Serve hot in the bowl with fried tofu
6. Garnish with the slice of red chilli

photo by tri indaryani

Prawn Tofu Laksa

400 gram laksa noodle
8 pcs fresh prawn (boiled)
8 pcs fish ball (boiled)
20 pcs small shell (boiled)
4 pcs tofu (boiled)
4 pcs boiled egg

Laksa Soup Ingredients:
6 pcs shallots
4 pcs garlics
8 red chilli
30 gram ginger
30 gram galingale
2 tablespoon small prawn (blend)
2 pcs citronella
2 pcs lime leaves
1000 ml water
100 ml coconut milk

Cooking Method:
1. Blend shallots, garlics onion, chili and ginger and sauteed
2. Add the water, citronella, and lime leaves. Cooked well.
3. Pour coconut milk and reduce the hot. Strried till the coconut milk thickens and removed.
4. Cook noodles with hot water
5. Divide the noodles in a bowl with prawn, tofu, shell and egg
6. Pour the laksa soup on the top
7. Garnish with green onion

photo by tri indaryani

Ginger Milk Tea

50 gram ginger
3 pieces fresh pandanese leaves
150 ml water of tea
5 tablespoon sweetened milk

1. Boil the water of tea
2. Add the ginger along with fresh pandanese leaves
3. Add the milk and stirred well
4. Served hot

photo by atik lestari