Thursday, June 26, 2008

Papaya Asinan

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

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

Tuesday, June 24, 2008

Bandeng Presto

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

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

Thursday, June 19, 2008

Cap Cay Vegetables

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

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

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

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

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