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