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

Avocado Expresso

Ingredients:
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

Preparations:
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

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

Summer Rainbow Juice

Ingredients:
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

Preparations:
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

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

Fresh Fruity Honey

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

Preparations:
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

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