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