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

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

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

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

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

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

Kidney Bean Ice

Ingredients:
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)



Preparations:
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

Snow on the Bowl

Ingredients:
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

Prepaparations:
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

Singapore Fruit Rujak

Ingredients:
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)

Flavours:
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

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
Content:
a tablespoon butter
200 gr green apple (small diced)
50 gr kismis
50 gr palm sugar
1 teaspoon cinnamon powder
1 tablespoon lemon juiced
Sauce:
1 tablespoon mentega
100 ml sunkist orange juiced
1 tablespoon soft sugar
1 teaspoon maizena (add into 1 tablespoon water)

Cooking Method:

*Crepes
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
*Filling
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

Serve:
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

Bandung Fruit Soup

Ingredients:
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