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