Baby corn soup

Ingredients:

5-6 ears of baby corn, 5 spoons of milk, 1 spoon of butter, 1 spoon of flour, salt and pepper.

Direction:

• Boil baby corn and let it cool

• Grind/powder corn with a blender

• Heat butter, put flour after it melts, mix evenly

• Put in powdered corn with salt, pepper, and milk

• Let it sit for five minutes in medium heat

Indonesian Shredded Spicy Beef

Ingredients:

 450 g  Boneless chuck
      2    Cloves garlic
      1 t  Brown sugar
      1 t  Laos
    1/2 t  Coriander]
      1 T  Tamarind juice
      1 t  Salt
      2 T  Oil
      1 sm Onion, sliced thinly

Direction:

• On the day before, cook meat in water with a bit of salt until tender.

• Store overnight in refrigerator. The following day shred beef into small

• strips, pulling it apart with your fingers.

• Mix together garlic, brown sugar, laos, coriander, tamarind juice and salt. Add mixture to meat and stir well.

• Heat oil in heavy skillet and fry meat and spices until deep brown andcrisp.

• Separately, fry onion until deep brown. Sprinkle on top of meat and serve with rice.

Cream Cheese Ball

INGREDIENTS (Nutrition)

• 3 (8 ounce) packages cream cheese, softened

• 1 green bell pepper, chopped

• 3 green onions, minced

• 1 (8 ounce) can crushed pineapple with juice

• 1 tablespoon seasoning salt

• 2 cups finely chopped walnuts

DIRECTIONS

1. Place cream cheese in a medium size mixing bowl. Mix until cream cheese is soft. Mix in bell pepper, green onions, crushed pineapple, and seasoning salt.

2. Line another mixing bowl with plastic wrap. Form the mixture into a ball and place it on the plastic wrap. Cover the bowl and refrigerate until the ball has set, 2 hours or more.

3. When ready to serve, roll the cheese ball in the nuts and serve.

Crab Soup

Ingredient:

2 liters of fish stock

2 medium-sized crabs

100 gram ginger

50 gram scallions

50 gram Indonesian parsley

salt & pepper to taste.

Direction:

• Make fish stock by boiling fish bones in 8 cups of water

• Remove these bones after a few minutes.

• Wash crabs, split into several parts

• Cut ginger into very thin slices

• Cut scallions and Indonesian parsley

• Reheat stock for about 5 minutes, put everything into the stock

• Add salt and pepper to taste

Sambal Trassi (Indonesian Spice)

                         a small piece of trassi
   4                    fresh red chilies -- (4 to 5)
   1                    green chili
   1      tsp           salt
   1      tsp           soft brown sugar
  15      ml            (1 tbsp) lemon or lime juice

Wrap the trassi in foil and grill until it darkens, or bake in a  preheated
oven at 350 degrees for a few minutes. Remove the seeds  from the chilies and
chop finely. Pound or process the trassi and  chilies with the other
ingredients until you have a smooth paste.  Store in a jar in the refrigerator
for a few days.

Variations:
For Sambal Asem, add an extra teaspoon sugar and 5-10 ml (1-2 tsp) tamarind
concentrate.
For Sambal Kemiri, add 10 dry roasted and ground candlenuts. 

Sambal Oelek (Chillies & Spices)

1 Dozen red chillies
1/2 t Shrimp paste
1/2 t Salt
1 T Tamarind juice

** This mixture is an ingredient used in most Indonesian dishes. It can be
kept in the refrigerator for several weeks.


Pound chillies, shrimp paste and salt together in a mortar. Stir in
tamarind juice.

Alternatively, blend all ingredients in a blender.

Fluffy smoked haddock potato pie

Ingredients:

1.5kg floury potatoes, such as King Edwards or Maris Piper
600g smoked haddock fillets (150g each), undyed
300ml milk, skimmed
1 bunch spring onions, finely chopped
200g low-fat fromage frais
40g grated Emmenthal, or Leerdammer
1 pinch freshly ground sea salt and black pepper

Method:

1. Cook the potatoes in a large pan of boiling water for 15 minutes or so until tender.

2. Meanwhile, place the haddock in a pan, pour over the milk and sprinkle over the spring onions. Cover, bring to the boil and simmer for 5-8 minutes until the fish is cooked; it should flake easily. Lift out the cooked fish and discard the skin and any bones. Pour the warm milk and spring onions into a jug - you'll need 200 ml - and there should easily be enough.

3. Drain the potatoes well and mash, ideally with a ricer, until smooth. Beat in the warm milk and spring onions, followed by the fromage frais. Gently fold in the flaked fish and check the seasoning - you're unlikely to need much, if any, salt, but grind in plenty of black pepper.

4. Spoon the mixture into a large, shallow heatproof dish and scatter over the cheese. Pop under a medium-low grill for 15 minutes until golden and crunchy on the surface.

Blueberry Cheesecake

It has a light and fluffy texture, making every bite melt in your mouth.

Ingredients:

1/4 cup Butter, Melted
1 1/2 cup Vanilla Wafer Crumbs
1/4 cups Cold Water
1 envelope Unflavored Gelatin
16 oz Cream Cheese, Softened
1 tsp. Grated Lemon Peel
1 tbsp. Lemon Juice
7 oz (1 jar) Marshmallow Creme
2 cups Blueberries Frozen or Fresh
3 cups Frozen Whipped Topping (thawed)

Directions:

1. Combine crumbs and butter, press onto bottom of 9-inch springform pan. Chill.

2. Soften gelatin in water, stir over low heat until dissolved. Gradually add the gelatin to cream cheese, mixing at
   medium speed on electric mixer until well blended. Blend in lemon juice and lemon peel.

3. Add the marshmallow creme, mix well. Fold in whipped topping.

4. Puree the blueberries then fold into cream cheese mixture. Chill until firm.

Klepon Cake

Ingredients:

300 gr sticky rice flour

30 gr sagu

8-10 suji leaves

150 gr brown sugar

300 gr coconut.

Direction:

• Grind suji finely, mix water. Shred coconut

• Mix flours, add suji and a little water.

• Form balls, put brown sugar inside

• Boil until done

• Sprinkle with shred coconut

Chocolate Truffles

Ingredients:

150ml Extra Thick Double Cream
150g Good Quality Chocolate
20g Butter
Cocoa powder

Method:

Break the chocolate up into squares and place in a bowl.

Boil the cream and butter until it bubbles then pour over the chocolate and stir until it is all melted together.

Get a big baking tray and line it with greaseproof paper, pour in the mixture and leave to set for about three hours until it is semi-solid.

Then simply spoon bits off, roll into balls and dust with cocoa powder.

Beef Satay

Ingredients:     

300 gr beef, 5 shallots, 2 spoons of sweet soy sauce, 1 spoon of vegetable oil, 1 lime, salt and pepper.

Direction:

• Slice beef into bite sized pieces, slice shallots

• Mix everything evenly

• Put beef in skewers

• Barbecue in medium heat until desired level (medium rare recommended).   

Easy Cheesecake

Ingredients:

2 (8 oz.) cream cheese, softened
2/3 cup sugar
3 large eggs
1/2 tsp. vanilla

3 tbsp. sugar
8 oz. sour cream
1 tsp. vanilla

Directions:

1. Beat cream cheese, 2/3 cup sugar, 3 eggs, and 1/2 teaspoon vanilla with mixer until smooth.  Pour into well greased 9 inch pie plate.

2.  Bake 22 to 25 minutes at 350 degrees.  Turn oven off.  Remove cheesecake and cool for 5 minutes. 

3. Combine 3 tablespoons sugar, sour cream, and 1 teaspoon vanilla.  Spread over warm cheesecake and return to oven for 2 minutes.

4. Cool and refrigerate.   

Rendang

Ingredients:     

2 lb of beef, 20 pieces of shallots, 10 pieces of garlic, 150 gram red chili pepper, 50 gram ginger, 10 pieces of clove leaves, 60 gr kunyit, 300 gr candle nut, 5 helai salam, 8 cups of thick coconut milk, 8 cups of thin coconut milk.

Direction:

• Cut beef into several-bite sized pieces, and boil until half done

• Skin shallots, garlic, and mix with chili, ...

• Brown this spice mix for a few minutes

• Boil beef and this spice mix in the thin coconut milk

• Put in daun

• Boil until dry

• Add thick coconut milk, boil until coconut milk dries while mixing it occasionally   

Risoles

Ingredients:    

 250 gr flour, 70 gr butter, 1 egg, 2 pieces of chicken legs, 100 gr carrot, 50 gr scallions, 4 pieces of shallots, 2 pieces of garlic, 15cc sweet soy-sauce, 200 gr bread crumbs, salt.

Direction:

• Mix 1/2 of the egg with flour and butter

• Form thin layer of squares - for wrappers

• Remove the bones from the chicken legs, cut into small pieces

• Skin carrots, boil until half done, and cut into

• tiny pieces. Cut scallions into tiny pieces.

• Grind shallots and garlic.

• Heat pan with butter. Put in shallots and garlic.

• In a couple of minutes, put in chicken

• Stir a little bit, and put in carrots, scallions

• Mix evenly.

• Add salt and pepper to taste, add sweet soy-sauce.

• Cook until chicken is done.

• Put 1 spoon of the result above into each square.

• Wrap it.

• Dip it in the 1/2 egg left, pour flour.

• Heat oil in a pan.

• Deep fry the risoles on medium heat until golden brown.

• Serve with hot chili pepper.   

Gado gado

Ingredients:     

Lettuces, A small bunch of long beans, Young cabbage, 1 cucumber, Tofu, 100 gr soyabean cake, 2 eggs, 5 pieces of red chili pepper, 5 pieces of small chili pepper (jalapeno or scotch bonnet), 3 pieces of shallots, 100 gr. peanuts, lemon, brown sugar, and salt.

Direction:

• Fry an egg and soyabean cake

• Cut into small pieces

• Boil one egg and slice it

• Boil young cabbage, long beans, and slice them

• Peanut sauce:

• Fry peanuts

• Slice shallots, and brown with chili peppers

• Mix and grind all these with brown sugar, lemon, salt and pepper, and boil with a little bit of water. (Use this sauce with satay as well)