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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Breneboun Hot Sop

Ingredients:
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