Ketan sambel lingkung ( ketan abon ikan )

Ingredients:

- 2 1/2 cup sticky rice

- 1 1/2 cup good coconut milk

- 1 tsp salt

- 1 bay leaf

- 1/4 cup abon ikan

Methods:

- wash and drain the sticky rice from liquid

- Mix the coconut milk, bay leaf and salt. let them soak for about 10 minutes

- in a medium pot, cooked sticky rice with coconut milk for 10-15 minutes or until no more liquid

- then transfer the sticky rice to the steamer. let its steam for about 20 minutes or 30 minutes until cooked tenderly, soft and sticky

- shaped sticky rice with a round mole, place 1/2 tsp abon ikan and filled the rest of mole with sticky rice. press hard until covered with rice to the top

- in a plate, remove the mole. repeat the step until finished.

Udang goreng cuka ( fried shrimps with vinegar )

Ingredients:
* 1 lb frozen shrimps
* 1 tablespoon white vinegar
* 1 tsp salt
* 1/2 tsp pepper
* 3 gloves garlic - grated
* 3 tablespoon oil

Instructions:
- In a bowl, mix all ingredients, except oil.  then let shrimps marinated for a couple minutes
- Meantime, heat the pan with some oil until very hot
- drop the marinated shrimps to the pan and let cooked until shrimps turned a pink color for about 5-7 minutes.
- served with soy sauce or hot sauce dipping

sambal hijau

Ingredients:
* 1 lb long green chilies / jalapeno pepper
* 5 small green chili
* 1 head garlic
* salt
* msg
* oil

Instructions:
1. boil all the green chili for 8-10 minutes
2. drain water, cut chilies in a half then chopped very fined
3. blend the garlic until very soft almost puree
4. Heat the cooking pan with oil, then saute the garlic for 1-2 minutes
5. add chopped green chilies to the pan. add salt, and msg. stir until cooked for 5-7 minutes
6. serve with any Indonesian dish

Gulai daun singkong/ kale ( spicy kale cooked with coconut milk )

Ingredients:
* 1.5 lb casava leaves or kale leaves
* 600 ml coconut milk
* 1 small onion
* 4 red long chili
* 4 gloves garlic
* 2 cm galanga - smashed
* 2 cm ginger
* 3 kaffir leaves
* 3 bay leaves
* 1 stalks lemongrass
* 1 tsp shrimp paste
* 1 chicken stock cube
* salt
* pepper
* oil

Instructions:
1. cooked the cassava leaves/ kale in the boiling water until soft and tender. take leaves and squeeze no liquid, then chopped into a big size

2. in a food processor, blend the ingredients, onion, garlic, chili and ginger until soft
3. Heat the pan with oil then pour the puree ingredients with add,  kaffir leaves, bay leaves, shrimp paste, chicken stock cube, and galanga cooked until aromatic for 3 minutes
4. then add the chopped leaves to the sauce. stir until incorporated together
5 add coconut milk, salt, and pepper. keep stir and cooked for 10-15 minutes until coconut milk reduce in a half

Pasta with tomato sauce, hot dogs & mozzarella

Ingredients:
* 1 jar marinara sauce
* 1 box pasta
* 1 pack hotdog - cut a small
* 1 tsp chili flakes
* 1 small onion - chopped
* 3 gloves garlic - chopped
* 1/2 tsp dried oregano
* 1/2 tsp salt
* 1/2 tsp pepper
* 1/4 cup olive oil

Garnish
* parsley - chopped
* Shredded mozzarella cheese

Instructions:
- cook the pasta al dante - or fallow the instruction behind the box
- Heat the deep skillet over the medium heat with olive oil, add chili flake, chopped onion, garlic until caramelize for 3-5 minutes.
- add the marinara sauce, slice hot dogs, dried oregano, salt, and pepper in a skillet. stir to evenly coat then add cooked pasta to the sauce. toasted coat for 5 minutes
- garnish with chopped parsley & shredded mozzarella cheese over the pasta while it's hot.
- serve immediately

whole wheat & sweet potato waffles

Ingredients:

• 2 cup whole wheat pancake mix
• 1 cup puree sweet potato
• 1 cup milk
• 1 egg
• 1 tablespoon oil
• 1/4 tsp allspice

garnish:

• walnut - chopped
• syrup
• powder sugar

Directions:

- combine the ingredients in a bowl, whole wheat, sweet potato puree, milk, egg, oil and allspice. whisk until no lump

- Preheat the waffle iron and greased with oil 

- pour the pancake batter to waffle iron, cover and let them cook until brown

- serve and garnish with syrup, chopped walnut and powder sugar

Ayam goreng Serundeng - fried chicken and shredded coconut

Ingredients A:
* 1 whole chicken - cut into 10-12 pcs
* 150 ml coconut milk
* 150 ml water
* 100 gr dried coconut shredded
* 2 bay leaves
* 2 lemon grass
* 1 tablespoon tamarind

Paste ingredients B:
* 5 shallots
* 4 gloves garlic
* 3 cm ginger
* 4 candle nuts
* 1 tablespoon coriander seeds
* 1 1/2 tsp salt
* 1 tsp pepper

Instructions:
1. Put all ingredients A and paste ingredients B in a pot, except coconut shredded. Marinated for 10 minutes before boil.
2. cook the chicken until soft and tender for 30 minutes. stir the chicken occasionally and cover
3. Add dried shredded coconut and continuous to cook for 10 minutes. remove chicken and coconut from the pot
4. fried chicken with coconut shredded until golden brown and crispy
5. serve chicken with fried coconut over the chicken for garnish and eat

Creamy Mac & cheese

Ingredients:
* 1 box pasta shells
* 2 tsp butter
* 2 tsp flour
* 1/2 cup sour cream
* 1 cup milk
* 1/4 tsp cayenne pepper
* 1/4 tsp black pepper
* 1/4 tsp thyme - chopped
* 220 gm medium cheedar cheese- shredded
* 200 colby-monterey jack cheese - shredded
* 100 gm swiss cheese - shredded

Garnish - extra shredded cheese & bread crumb

Instructions:
- In a pot with some water and salt. cook the pasta to al-dante or fallow direction behind the box and drain. let a side.
- meanwhile, heat a deep skillet in medium. put 2 tsp butter and flour.  whisk flour until no lump and let turned to brown color
-  pour the milk, sour cream, shredded cheese. keep whisking until sauce cook with no lump,  thick and creamy sauce. add cayenne pepper, chopped thyme & black pepper. stir to combine
- pour the cooked pasta to cheese sauce. fold pasta & sauce to combine
- transfer the pasta into baking sheet or individual ramekin . spread all over the baking sheet until even. sprinkle with bread crumb and shredded cheese over the pasta. bake in the oven 400 degree for 30 minutes until bubbly and cheese turned brown color.

Banana Bread pudding

Ingredients:
* 7 slices white bread
* 1 large banana
* 3 eggs
* 1 1/2 cup milk
* 2 tablespoon sugar
* 1 tablespoon condensed milk
* pitch allspice

Garnish:
* 5 Oreo cookies - crashed
* 3 tablespoon butter
* 1 tablespoon sugar

Instructions:

1. fill ramekin with small pieces bread

2. second layer of slices of banana

3. last layer of pieces bread
4 . pour ramekin with milk and let soak for 1 hour before baking

* cut each breads into small size. cut banana into thinly slices. let a side
* Butter each 6 ramekins sized 3/4 cup and sprinkle with sugar
* whisk milk, condensed milk, egg, sugar and allspice into custard
* Range the ramekins with layer of bread + second layer banana + last layer with bread again
* pour enough custard into each ramekin. let soak with custard for 20-30 minutes before baking.
* garnish with smash oreo cookies and butter over the layer. Bake them in the oven 350-400 degree about 40 minutes

Coffee & ovaltine shake

this's easy, and delicious coffee shake less then 5 minutes

Ingredients:

* 1 cup milk

* 4 ice cubes

* 1 tablespoon ovaltine

* 1 tablespoon instant coffee

* 3 tablespoon ice cream ( coffee or vanilla flavor )

* 3 tsp sugar

Instructions:

- Blend all ingredients together until smoothly, creamy and frosty milk shake

- Garnish with ovaltine and instant coffee powder, and some chocolate milk over the shake

- serve right away

Tagine meat with dates

Ingredients:
* 2 lb meat
* 1 onion - chopped
* 1 cinnamon stick
* 1/2 tsp ginger powder
* 1/4 tsp turmeric
* pitch saffron pistil
* 1 tsp salt
* 1/4 tsp pepper
* 1/4 cup olive oil
* 10 pitted date
* 2 bowl water or more if necessary

Garnish
- 4 dates stuffed with walnut

Directions:
- In a pressure cooker or a medium pot, mix the meat, chopped onion, ginger powder, turmeric, saffron pistils, salt, pepper, cinnamon stick and olive oil. combine all spices with your hand then add some water to the pot,
- Cover the pot and let it cooked for 30-45 minutes until meat becomes very tender
- then add pitted dates to the pot and stir occasionally for 7-10 minutes, leave some sauce to the tagine
- garnish with stuffed dates over the meat

Pineapple Smoothie

Ingredients:

* 2 cups frozen pineapple or  ( fresh or a can pineapple )

* 1 cup apple juice

* 2 tablespoon honey

* 4 ice cubes

Garnish

- 1 tsp chopped pineapple

Instructions:

- blender the pineapple, apple juice, honey and ice cubes until smooth and frosty

- garnish with some chopped pineapple

- serve immediately   

Grilled corn with roasted garlic compound butter

Ingredients:
* 6 fresh corn
* aluminium foil

Compound butter
- 1 stick of butter in room temperature
- 1 head roasted garlic
- salt
- pepper

Instructions:
- Preheat an indoor grill on your stove.
- Remove the corn skin and silk
- Wrap each individual corn tightly with aluminium foil
- Cook corn on the cob on the grill for 30 minutes, and turn occasionally until it's tender

- next how to preparing a compound butter. In food processor put the butter and roasted garlic, salt & pepper
- blend until all ingredients are combine and turned to paste.
- after 30 minutes corn are cooked, remove the aluminium foil then spread with roasted garlic compound butter. serve while it's warm

Beef Tagine with Prune

( for 1-2 people )
Ingredients:
* 1 lb beef with bone or boneless beef
* 1 onion - chopped
* 3 gloves garlic - chopped
* 1 tsp ginger powder
* 1/4 tsp mix saffron
* pitch saffron pistils
* 1/4 tsp pepper
* 1/2 tsp salt
* 4 tablespoon olive oil
* 2-3 cups water-  or add more water if necessary

Decorations
- 10 pitted prunes
- 1 cinnamon stick
- 2 tsp sugar
- 15 blanched fried almonds
- 1/4 tsp sesame seeds
- 1/2 tsp butter
- 1 1/4 cup water

Instructions:
- In a pressure cooker or pot, Place the beef with chopped onion, garlic, salt, pepper, olive oil, ginger powder, mix saffron, saffron pistils and water. Cover and let simmer for 30 minutes or more. Check the meat every 15-20 minutes, and add more water if need it. let the meat cook until very tender and sauce reduced to about 1/2 cup

- for decoration, Poach a prune in a sauce pan together with cinnamon stick, sugar, butter and water. let prune cooking for 10 minutes. Mean while, fried the almonds with oil until brown and let a side

- How to served, place the beef Tagine in a plate and decorated with fried almond, sesame seed and prune over the meat.
 

Moroccan Rib of lamb with spices

Ingredients:
* 2 lbs lamb ribs
* 2 gloves garlic- grated
*1 tablespoon chopped parsley and cilantro
* 1 tsp cumin
* 1 tsp paprika
* 5 tsp extra olive oil
* salt
* pepper

Method:
* In a bowl mix the spices of grated garlic, chopped parsley & cilantro, cumin, paprika, olive oil, salt & pepper. combined all ingredient well with spoon
* Then mix lamb ribs to the paste and rub around the meat well. Let it seat with spices for 10 minutes before bake.
* Place the lamb ribs in the baking sheet and bake them in the broiler for 20-30 minutes for a both side.
* let cook until brown and almost burn over the meat.
* serve with bread and eat right away for better taste.
pepper

Boulfaf - Moroccan Grilled Liver & lung Kebab

Ingredients:
* 1 lb sheep or calf liver ( whole liver from 1 sheep )
* 1 lb sheep or calf lung ( whole lung from 1 sheep )
* sheep's lace fat ( the strip's fat look like a white fabric )
* salt
* pepper
* cumin
* wood skewers


Instruction:
* Clean the liver and lung with water and let them dried with fabric no moister
* cut a bite size almost 2 inch thick, cut about cubes size
* Marinated the liver and lung in separate a container with salt & pepper about 5 minutes
* then grill or cook in the pan the kebab separately. First cooked lung  for 40 minutes for both side, once it's cooked let a side
* next cook the liver about 15 minutes for both side and let a side
* Mean time, while the meat cooking, soak  the wood skewers in the water at least 2-3 hours before grilling
*  cut sheep's lace fat rectangle size, enough to wrap lung and liver. wrap each liver and lung with sheep's lace fat
* Place 4-5 pieces mix lung and liver in the wood skewers. Repeat the step until finish
* Bake in broiler for 5 minutes or more just keep watching until sheep's fat cook thoroughly its disappear or melt to the liver and lung
* When they are cooked sprinkle with cuming over the meat. Served right away while it's hot.

Parmesan fries

Ingredients:
* 2 large unpeeled Idaho potato
* 1 tablespoon grated Parmesan cheese
* Season salt
* oil to fry
* pitch garlic powder

Method:
- Clean potato with water and let the skin on, then cut the potatoes into1/4 inch long strip
- Sprinkle with some season salt and garlic powder. Toast until season well
- Heat the cooking pan with enough oil to fry until medium heat about 425 degree
- When the oil is hot pour the strip potatoes to the frying pan. Let them cooking until golden brown and crispy
- Take the fries out from oil. sprinkle and serve with enough Parmesan cheese.
-
-

Opor ayam

Ingredients:
* 1 whole chicken - cut in pieces
* 400 ml coconut milk
* 5  cm ginger root
* 1 onion
* 5 gloves garlic
* 3 bay leaves
* 3 kemiri - candle nut
* 2 cinnamon stick
* 1/2 nutmeg - brake in pieces
* 2 star anise
* salt
* pepper
* 1 tsp sugar
* oil

Method:
- Cut  the chicken in pieces for 10-15 pieces and wash with quick cold water
- Blend onion, garlic, kemiri, and ginger root in a food processor until soft almost puree
- Heat a deep skillet with some oil and pour blend onion, let saute  for 3-4 minutes until turned a bit brown
- add cut chicken to the sauce. let them cooking for a couple minutes before pour the coconut milk, nutmeg cinnamon stick,bay leaves, star anise, salt, pepper and sugar.
- Cover the skillet and time after time checking the chicken and stirring so sauce do get burn. Let the chicken cook until tender and serve with white rice

-
-

Ayam panggang kecap

Ingredients:
* 2 lb chicken thigh with leg
* 6 tablespoon sweet soy sauce
* 3 tsp oil
* 3 gloves garlic
* 2 shallots
* salt & pepper ( for taste )

Instructions:
- Place the shallot and garlic in food processor until smooth,
- wash and clean chicken thigh in cold running water. then pour the garlic w/ shallot puree together with chicken in a container.
- Add oil, sweet soy sauce, salt and pepper. Let chicken marinated for a couple hours in the freeze
- after a couple hour marinated, cook the chicken with sauce in a deep skillet for about 20 minutes for a both side,
- Then place chicken in the baking sheet, and bake 350 degree for 20-30 minutes until skin turned golden brown & crispy.

Fettuccine with spinach & anchovies

Ingredients:
* 1/2 lb fettuccine pasta - cooked al dente or fallow the box for instruction
* 2 bowl fresh spinach
* 5 anchovies
* 3 gloves garlic - chopped
* red chili flake
* salt
* pepper
* 4 tablespoon extra olive oil

Instructions:
* cook the pasta until al dante, then drain the liquid, dizzle with some oil, let a side
* Heat extra olive oil in shallow frying pan or dutch oven for a minute
* add red chili flakes, chopped garlic and anchovies until fragrant. then add fresh spinach to the sauce for a couple minutes.
* add salt & pepper, add cooked Fettuccine to the sauce. stir until all ingredient married together for 3-4 minutes. add more liquid if you like to the sauce.
* garnish with chili flake

Mie ayam jamur - Chicken, mushroom noodle soup

Ingredients:

* 1 bag plain noodle or egg noodle 

* 600 gm diced boneless chicken thigh & leg or chicken breast

* 300 gr dried flower mushroom - soak with hot water for a couple hour and chopped to a small size

* 5 gloves garlic - chopped

* 4 tablespoon sweet soy sauce

* 2 tablespoon oyster sauce

* 2 tablespoon salty soy sauce

* salt & pepper ( for taste )

* oil 

for soup stock:

* 4 bowl of water

* 400 gr chicken bone

* 3 cm ginger - smashed

* 1 cube chicken stock

Garnishs to completed mie ayam:

* Bok choy - boil for 1 minute

* 20 Bakso - beef balls

* fried onion

* Garlic oil - fried 4 tablespoon slices garlic with 6 tablespoon oil

* Sambel - chili sauce

Instructions:

* In a deep skillet, saute chopped garlic with oil until fragrant almost brown, then add diced chicken, chopped mushroom, sweet soy sauce, oyster sauce, salty soy sauce, salt & pepper. let them cook for 35 - 40 minutes until chicken & mushroom cook tenderly. when it cooked let them a side

* Preparing a soup: boil some water in a pot with chicken bone, ginger and cube chicken stock together for 20-35 minutes until the liquid reduced to 3 1/2 bowl. then let a side

* Boil a water and cook the plain noodle about 1 minutes, add some oil to the water to avoid from sticking.

drain the water out and let a side

* Prepared a bowl, take  1 cup cooked noodle with 1 tablespoon garlic oil mixed them together, add cooked chicken with mushroom over the noodle, add bok choy, 3 bakso, sprinkle fried onion  & soup liquid. if you like spicy add 1 tablespoon sambal to mie ayam or without chili sauce already delicious soup.

Stuffed fish with black olive & roasted red pepper

Ingredients:

* 3 frozen white fish fillet ( any white meat fillet )

* 2o black olive

* 2 tablespoon parsley

* 1/2 roasted red pepper

* 1/2 tsp salt

* 1/2 tsp pepper

* 8 tablespoon cooked rice

* olive oil

Instructions:

white meat fish fillet & filling

spread some filling, and then roll up until closed

* Defroze  a fish fillet about 1-2 hours or you can soaked them in a warm water for quick result

* mean while, preparing filling. place the ingredients, black olive, parsley, olive oil and roasted pepper in the food processor

* Then remove it from the food processor and transfer to a bowl, then combine cooked rice, salt & pepper together until ingredients mix together. 

* Take one a fish fillet one at time, sprinkle with salt just a pitch for both side,

* Then take  2-3 tsps the filling, spread over the fish just one side. Roll up until closed. Repeat the step for all fish.

* Once they are done, place in the baking sheet, spread a little filling on the top of fish with some olive oil

* Bake in the oven 350 degree about 20 -30 minutes until cooked and juicy fish

Ikan goreng Tenggiri ( Deep fried fish spanish mackerel)

Ingredients:
* 2 lb - 1 whole Spanish mackerel
* 2 tsp white vinegar
* 2 tablespoon sea salt
* vegetable oil to fried

Instructions:
- Wash and clean the fish, remove the one doesn't eat.
- cut and remove the head or waste area, then cut the fish like a stake size
- marinated  fish pieces in a bowl with mix white vinegar & salt, let fish to be marinated in the refrigerate for over night.
- Preheat the deep frying pan with enough of oil. wait for the oil to be hot.
- dip one fish at the time and let fry until golden brown, crispy on the out side, and soft & tender fish stake.

Sayur Lodeh ( Vegetables curry Indonesia style )

Ingredients:
* 200 gm Long bean - cut small pieces about 3 cm
* 3 carrots - slices
* 1 coyote - dices or cut in pieces
* 200 gm cabbage - cut pieces

paste ingredients
- 5 shallots
- 3 gloves garlic
- 1 1/2 cm ginger
- 1 long red chilli
- 2 tablespoon sambel olek ( chili paste )
- 2 tsp turmeric powder
- salt and pepper
- 1/2 tsp belacan powder ( shrimp paste )


* 400 ml coconut milk
* 200 ml chicken stock
* 300 ml water
* 2 slices galanga
* 2 bay leaves
* 3 tablespoon oil

Steps:
- put all ingredients paste in blender, puree until smooth and spices mix together
- Preheat a deep skillet with 3 tablespoon oil until hot, then pour all ingredients paste to the skillet, add galanga, bay leaves.  Let it cooks for about 3-4 minutes until you can smell a strong aroma from the spices
- add coconut milk, chicken stock, and water.
- let the curry soup simmer for 5 minutes.
- add all cut vegetables to the curry soup. let them cooking until all vegetables become very tender and delicious soup about 45 minutes in low heat or depend on your stove.

Garlic & anchovy toasted bread

Ingredients:
* 1 a long hard bread
* 1 head garlic - roasted
* 4 tablespoon butter
* salt & pepper
* 2 anchovies

Steps:
1. Roasted a whole garlic head in oven or stove cover with aluminium foil
2. Remove the garlic skin, then place in the food processor with butter, anchovies, salt & pepper. Let all ingredients blend to soft
3. Cut the bread in a half. then spread the garlic & anchovy paste to the bread
4. Cut in 2-3 inch. then place slice garlic bread in baking sheet
5. toasted in the oven until brown and crispy

Cauliflower & Brie creamy soup

Ingredients:
* 1 lb Cauliflower, broken into florets
* 1/2 onion- chopped
* 2 gloves big garlic - chopped
* 3 cup homemade or good chicken stock
* 1/2 cup heavy cream
* 1/4 cup dice cheese brie
* 2 tablespoon butter
* salt & pepper
* oil

Steps:
1.Heat a medium pot with some oil about 1-2 minutes.
2. Drop the chopped onion and garlic. let them cook until soft and caramelize
3. add the chicken stocks and cauliflower florets to the pot . cover the pot and let simmer for 20 minutes. give it cool for 10 minutes
4. after 10 minutes cool, blend the cauliflower until very soft and smooth. Transfer the soup to the same pot, and add heavy cream, butter and salt & pepper. let its cook for 8-10 minutes
5. drop the dices a brie cheese to the soup until melt and serve while hot

Baked Tilapia Lemon pepper

Ingredients:
* 1 1/2 lb Boneless Tilapia
*. 1/2 tsp pepper
* 3 tablespoon extra olive oil
* 1 tablespoon tangerine juice
* 1 tablespoon lemon juice
*  1/2 tsp salt
*  2 tablespoon breadcrumb
* 2 tsp red pepper flake

Steps:
1. Preparing to marinate Tilapia with pepper, olive oil, tangerine juice, lemon juice, and salt for 10-15 minutes in the freeze.
2. Preheat oven to 325 degree. Place the marinated Tilapia on baking sheet, then sprinkle with breadcrumb and red pepper flake over the Tilapia.
3. Bake in the oven for 20-25 minutes. Check with a fork to make sure its cook, it should easy to flake.
4. Serve right away for tasty fish

Sambel tempe kentang

Ingredients:
1. 1 pack tempe - cut very thin and small
2. 2 medium potato - cut very thin and small
3. 3 tablespoon sambel olek
4. 1 long chilli
5. 3 tablespoon palm sugar
6.  7 shallots - cut very thinly
7. 4 gloves garlic - chopped
8. salt
9. pepper
10. oil

Instructions:
1. Heat the oil in frying pan with low-medium heat
2. fry tempe & potato until crispy
3. Meanwhile, in a big pan. pour some oil. let it hot for 1 minutes
4. add the cut shallot, chopped garlic, sambal olek and slices long chili. cook and stir all ingredient for 5-6 minutes
5. add fried tempe and potato to the sauce. then add the palm sugar, salt, & pepper keep stir until ever thing combined together
6. cook for 15-20 minutes

Lakso ( noodle with fish coconut soup )

Ingredients:
A.
*  1 small onion
* 2 cm ginger
* 1 cm galanga
* 3 gloves garlic
* 2 kemiri ( candle nut )
* 2 tablespoon turmeric powder
* pitch of nutmeg

B.
* 1 fish mackerel paste ( 1 1/2 lb )
* 1 cinnamon stick
* pitch msg ( option )
* 1 -2 pack udon noodle
* 1 lb bean sprout
* 1 lime
* 2 scallions ( cut small pieces )
* 1 can coconut milk
* 1 cup water

Instructions
1. put all ingredients A in a food processor, then blend until smooth
2. Heat a pot with oil. saute the paste ingredient for about 2-3 minutes.
3. add the fish paste to the sauce and keep stir for 2 minutes.
4. Pour coconut milk & water to the pot. add cinnamon stick and pitch of MSG ( option )
5. Keep stir until the liquid and ingredients mix together. cook for about 20-25 minutes
6. Mean a while, cook the udon noodle  in the boiling water 1-2 minutes, then drain quickly
7. serve with bean sprout, noodle , scallion and slice of lime .

Tagine fish with black olive and red pepper

Ingredients:

* 3 fishes of 2 lbs 

* 1 small redpepper - slices

* 1 medium onion - slices

* 10-15 black olives

* 3 slices lemon

* 1/2 tsp lemon zest

Sauce

* 2 tsp cilantro & parsley - chopped

* 1/2 tsp cumin

* 1 tsp paprika

* 1/2 tsp ginger powder

* 1/2 lemon juice

* 1/4 cup olive oil

* 3 gloves garlic - chopped

* salt & pepper

Method:

* Preparing sauce, in a small bowl combine all sauce ingredients and mix well with spoon. then let it a side

* In a deep skillet, first line up slices onion and slices red pepper, then place fishes on the top.

* Pour the sauce mix  and olives over the fishes, and put slices lemon over each fish.

* Preheat the deep skillet in low heat & covered the skillet let cooking about 45 minutes. check the fish and add more water if needed.

* serve with breads

Goreng ayam kuning - friend chicken turmeric

Ingredients:
* 1 whole mediutm chicken - cut into 2 pieces
* 3 candle nuts ( kemiri )
* 5 gloves garlic
* 2 tablespoon turmeric powder
* 3 shallots
* 4 thinly slices galanga
* 1 tablespoon salt
* 1 tablespoon white vinegar
* 2 cup water
* oil to fry

Instructions:
* clean and cut chicken in a half
* Blend candle nuts, garlic, and shallot. then pour the paste into a medium pot
* add some water, turmeric powder, slices galanga, salt and vinegar.
* add the half of chicken into the pot with the paste then rub over the chicken. then let them marinated for 1 hour before cooked.      
* after one hour later, cook the chicken with sauce about 30-40 minutes until they are cooked and sauce reduced about 1/2 cup .
* mean while, heat pan with enough oil until very hot. fry the chicken until golden brown for both side.
* Served fried chicken with indonesian sambal terasi and white rice

Pumpkin pie with nuts

Ingredients:
* 1 can evaporate milk
* 1 can pumpkin
* 3 eggs
* 1/2 tsp allspice
* 1 tsp ground cinnamon
* 1/2 tsp salt
* 3/4 cup sugar
* 1/2 tsp ground ginger
* pitch of nutmeg
*2 -  9" inc store box pie crush

For topping:
* 1/2 cup ground walnut
*1/2 cup ground pecan
* 2 tsp flour
* 2 tablespoon dark brown sugar
* 4 tsp butter
* 1 tsp cinnamon

Instructions:
* combine eggs, milk, allspice, cinnamon, pumpkin puree, salt, sugar
ginger powder, and nutmeg until all incorporated no lump
* pour the pumpkin to pie crush. cook in the oven 350f about 45 minutes. mean while preparing for topping
* chopped all nut, then place in a bowl together with flour, brown sugar, butter, cinnamon and butter. cut the butter in very small pieces
* take the pumpkin pie from the stove, sprinkle the pie with the topping all around the pie. then bake for another 15 minutes again.
* let it cool at least 2 hours or let a sit in the freeze for over night before served.
* garnish with whipping cream over the top of pie.

Meat Briouats - Moroccan meat pastries

Ingredients:
* 1 lb ground beef or veal
* 10 olives - chopped
* 1 tsp cumin
* 1 tsp paprika
* 1 tsp salt
* 1/2 tsp pepper
* 2 tablespoon olive oil
* 100 gr vermicelli

* pastry wrap or spring roll wraps
* oil to fry

ground meat mixed with spices, vermicelli
and pastry wrap ( can be substitute spring roll  )

place cooked vermicelli first, next ground meat

fold both corner to the middle

roll up the briouat until no
more left pastry wrap

                         

Instructions:

* Boil some water, then pour the hot water in a bowl with vermicelli about 6-7 minutes, once it cooked drain the water out and let a side.

* mix ground meat with chopped olive, cumin,paprika, salt, pepper, and olive oil. mix all spice together with ground meat until incorporated.

* How Fold Briout, take one pastry wrap, place 1 tablespoon vermicelli and 2 tablespoon ground meat, then place them in the middle of pastry. brush some water with your hand around the pastry. 

* closed both corner of pastry to the middle, then roll up the pastry until end
* preheat pan with enough oil, if the oil is very hot, drop about 3-4 pieces of Briouats. let them cook until both side turned golden brown for about 3-4 minutes. just keep eye on them because they are quick turned dark color.

Tagine meat with tomatoes and onion

Ingredients:
* 1 1/2 lb meat with bone
* 1/2 cup olive oil
* 1 tsp paprika
* 1 onion- chopped
* 3 gloves garlic-chopped
* 1 tsp ginger powder
* salt, pepper
* 2 cup water
* 2 medium onion - sliced
* 2 medium tomato - sliced

Instructions:
* in small pot/ pan, put the meat to the pot, then chopped  1 onion, olive oil, garlic, ginger powder, paprika, salt, pepper and water. mix all them together until incorporated
* closed the pot and let it cook for about 45 minutes until meat become tender and sauce reduce almost 1/2.

* after 45 minutes, open the cover then put slices onion and tomato together to meat and sauce. cover the lid and let it cook again 15 - 20 minutes, add water if necessary,

Chicken Alfredo Casserole

Ingredients:
* 1 lb ziti pasta
* 200 gr cook- shredded chicken
* 4 tsp butter
* 2 tsp flour
* 1 cup milk
* 1 cup heavy cream
* 1 cup chicken stock
* 3 tablespoon Parmesan cheese
* 1/2 tsp cayenne pepper
* pitch nutmeg
* salt/pepper

Garnish for baked
-  cup shredded milk Cheddar cheese
- cup shredded mozzarella cheese
- 1 tsp chopped parsley

Instructions:
- Preheat the stove in medium. Bring a large pot with some water, salt and oil . let the water cook and drop ziti pasta to the pot and let pasta cooked for about 10 minutes al Dante
- Meanwhile cooking for alfredo sauce. Heat the pan with low heat.  drop the butter to the pan until melt, and quick drop flour to the melt butter. keep whisking the flour don't let burn
- pour the milk, heavy cream, chicken stock and cayane pepper. keep cooking for 2 minutes .
- drop the shredded chicken to the sauce. mix well , then pour cooked ziti pasta together with chicken and sauce for 5-6 minutes
- Prepare the casserole, brush with some oil so it won't stick
- pour the pasta to the casserole with sprinkle mix cheese over the top. don't forget to cover with aluminum foil and bake in the oven for 15-20 minutes until cheese is melted
- Once cheese is melted, then transfer to the broil let cheese cooked and turn golden brown for about 5 minutes
- garnish with chopped parsley

-

Siomay Bandung a la ziah

Ingredients:

for fish dumpling 
* 220 gm mashed fish meat ( spanish mackerel )
* 150 gm puree coyote
* 1 glove grated garlic
* 1 eggs
* 1 tsp pepper
* 150 gm tapioca starch
* 4 tablespoon water
* 1/2 tsp fresh grated ginger
* salt
* wanton wraps

instructions:
* combine all ingredients together in a bowl, them keep mash with your hand so all ingredient mix together.
* take 1 wanton wraps one at a time, drop a tablespoon mashed fish,then place in the middle of wanton wrap, dip some water around the wraps so easy to stick.
* keep repeating for all wrap until done,
* once all done, steam them until cooked for about 10 minutes or more

Garnish
* 4-5 cooked eggs - cut into 2 pieces
* 4 tofu - 4 pieces or 2
* 2 big cooked potato

Siomay sauce:
* 200 gm fried/ roasted peanuts
* 1 cup water
* 3 candle nut ( kemiri )
* 3 gloves grated garlic
* 4 chilies
* 2 grated shallots
* 3 tsp sugar
* 50 gm palm sugar
* salt
* 1 tablespoon vinegar
* oil

Instruction:
* Blend cooked peanut, candle nut, chillies with 1 cup water until smooth
* Heat the pan with oil, then add grated garlic and shallot cook for 2-3 minutes
* pour the puree peanut to the heat up pan, add sugar, palm sugar, salt and vinegar
* Let the sauce cook until turned light brown for about 20 minutes
* add 1 cup water or more to the sauce, then let cook for 5 minutes

How to garnish siomay:
- put 3 or 4 pieces cooked siomay to the plate with 2 pieces cooked tofu, 1 egg, 4 coo pieces cooked potato, pour 3 tablespoon siomay sauce, sweet soy sauce and hot sauce ( optional ) like the picture above.

Martabak manis Bangka - indonesia sweet Crepes

Ingredients:
* 2 cup self-rising flour
* 1 1/2 cup warm milk
* 1 cup warm coconut milk
* 2 tablespoon butter
* 1 tablespoon dry yeast
* 1/2 tsp baking powder
* 2 egg yorks
* 1 whole egg
* 4 tablespoon sugar
* pitch food color ( optional )

Filling
 * Blue ban or Butter
 * ground peanut
 * chocolate sprinklers
 * graded cheese
 * sesame seeds

Instructions:
* In a bowl, combine eggs, sugar, milk, coconut milk, baking powder, yeast and butter. whisk for about 5-6 minutes
* then pour the dry ingredients with wet ingredients, then keep whisking for about 10 minutes with your hand or mixer for 5 minutes until all ingredients combine and no lump
* once all mix together let a side and put to rest for 45 minutes before baked
* after 45 minutes later, use non-stick pan for cooking.
* Heat up non stick pan with some 1 tsp butter.
* Pour the mixture in and cover it in low heat.  let it cook until you see bubble and cook on the top, touch with your hand for make-sure
* take the crepes from the pan, drop 2 tablespoon butter all over the crepes, add sprinkler chocolate, grounded peanut, sesame seed and graded cheese for topping.
* cut into a half and fold up . glaze again with soft butter to the outside crepe.
* cut in pieces 9-12 pieces

Sate Manis ayam ( Sweet satay chicken )

Ingredients

 Marinade:
*  2 lbs boneless chicken thighs - cut into 3 - 4 inch square size or cut into strips
* 6 tablespoon oil
* 1 big onion - slices
* 2 tablespoon vinegar
* 1 tablespoon ground coriander
* 2 tsp palm sugar
* salt/pepper
* wooden skewer - soak with water for 45 minutes
  ** glaze with extra sweet sauce & 2 tablespoon oil to the meat when grilling


Directions:
* In the bowl, combine chicken with oil, slices onion, vinegar, coriander, palm sugar, salt & pepper. Gently toss the ingredients well combine, cover and let chicken marinade 5 hours and up
* take a wooden skewer, thread 4 to 5 pieces chicken on the wooden skewer. do for all chicken until finish.
* Grill chicken sate on grill pan in medium heat until nicely cook through for both side and brush on with glaze sauce for more flavor and avoid for sticking. let cook 3-5 minutes for both side
 
peanut sauce:
* 150 gm roasted peanut
* 1 gloves garlic
* 1 shallot
* pitch terasi ( shrimp paste )
* 340 ml water ( or add more water at the end for non thick sauce )
* 4 tablespoon sweet soy sauce
* salt/pepper
* 1 tablespoon coconut milk
* 1 tsp lime juice

Directions:
* Blend roasted peanut, garlic, shallot, shrimp paste and water  into fined paste
* Pour the mix peanut paste, sweet soy sauce, salt, pepper, coconut milk, and lime juice in a pan with low heat. Let cook for about 10 minutes. add extra water as you like if the sauce thick .
* Garnish with extra sweet soy sauce and peanut sauce over the chicken sate