Tilapia Goreng Ketumbar

Ingredients:

* 1 fresh Tilapia
* 1/2 tsp ground coriander
* 1 tsp salt
* 1/2 tsp pepper

* oil to fry
* fish soy sauce for dipping

Directions:
- Clean & cut the meat 3 slices each side
-  In a plate mix ground coriander, salt & pepper, marinated the Tilapia for 20-30 minutes before frying.
- Preheat a deep pan with oil. Fry fish until golden brown for both side
- Garnish with Vegetables and fish soy sauce .

Beef Burger and vegetable spread

Ingredients:

* 1 lbs ground beef

* 1/2 tsp paprika

* 1/2 tsp cumin

* 1/2 tsp pepper

* 1 tsp salt

Vegetables Spread

* 10 mix seedless olive

* 1 tablespoon vegetables spread ( you can find in European store  or made with roasted red bell pepper, egg plants & hot pepper )

* 2-3 table olive oil

* 1 long Italian Bread

* slices onion

Direction:

- in a bowl, mix ground beef, paprika, cumin, pepper and salt. combine all the ingredients. let beef marinated for 10 minutes, keep in the freeze before grill

- shaped the burger and flat it out to 7-8 small burgers

- Cook the burger in a grill pan with oil
- Preparing Vegetables spread. chopped mix olives very fine. then mix with vegetable spread and olive oil.

- Preparing sandwiches, Cut bread in a half, spread the vegetables spread over the bread

- Place the mini burgers, add slices onion. then extra vegetables spread over the burger again.

- Fore extra crispy, grill the bread in the pan for both side in a couple minutes

- Serve with french fries

Tagine Veal with apricots

Ingredients:

* 1 1/2 lb veal

* 1 large onion

* 4 Gloves of garlic

* 1 tsp salt

* 1/2 tsp paprika

* 1 tsp ginger powder

* 1 tsp pepper

* 1 stick cinnamon

* 1/2 tsp saffron

* 1/4 cup olive oil

* 2 cup water

* 20 dried apricots

Directions:

- Cut veal into 5-6 pieces

- Chopped onion & garlic very fined.

- Preheat the pressure cooker or saucepan over medium heat. saute the chopped onion and garlic for 5 minutes

- then add the rest of ingredients to the pressure cooker, except dried apricots

- Cover the lids and let it cooked in 20-30 minutes until meat become tender

- Open the pressure cooker and add the dried apricot to the meat. cook again for another 7-8 minutes. open the pan

- Served Tagine with bread

Cinnamon - Sugar Twists w/ caramel dipping

Ingredients:

- 2 sheets frozen puff pastry - put in a room temperature for 30 minutes

- 3 tsp ground cinnamon

- 1 tsp Vanilla Sugar

- 2 tsp sugar

Caramel dipping sauce:

- 1/4 cup dark corn syrup

- 1/4 cup whole milk

- 1/2 cup light cream

- 1 tsp sugar

- 1/2 tsp corn starch

- 2 tsp water

- pitch cinnamon

Directions:

1- Line 2 baking sheets with parchment paper

2- Cut the pastry into a long strips.  then twist each strips 4 or 5 times, pressing the end down.

3- Place the puff pastries in a baking sheet. Bake then in the oven 15-20 minutes until each side golden brown.

4- Mean time, preparing the dipping sauce, Preheat saute pan with 1 tsp sugar until really dark. then quickly add, cream, milk, corn syrup and pitch cinnamon. stir until the ingredients completely melt and no lump

5- in a cup, combine the corn starch with water. then add it to the caramel sauce. stir again for 1-2 minutes until sauce become a very thick and creamy.

6. Serve with delicious cinnamon twist and caramel sauce

Peach & Pear Cobble

Ingredients:

Filling:

* 2 Pears

* 3 Peaches

* 3 tablespoon brown sugar

* 1 tablespoon corn starch

* 1 tsp ground cinnamon

* pitch of salt

* 4 tablespoon butter - melted

Dough

* 1 1/2 cups all purpose flour

* 2 tsp baking powder

* 1/2 tsp salt

* 1 1/2 stick cold butter - diced small pieces

* 3/4 cup light cream

Garnish:

- whip cream

- ice cream

Directions:

1. Wash & peel the Pears & Peaches's skin.

2. Cut in small sizes

3. Combine all the Filling ingredients in a bowl. mix well with hand until fruits evenly mix with  sugar and cinnamon

4. Once it combine all the ingredients, let it aside

5. Mean time, preheat the oven to 375 degree F.

6. In a medium bowl, combine the all dough ingredients together, work with your hand until butter, cream and flour mix together. the dough should be very thick and sticky

7. In a Pie Pan, transfer melted butter in the pan. should be cover with melted butter.

8. Then pour slices fruit filling in a pie pan

9. second layer,  pour the dough mixture over the top of fruit. should be cover the fruits with a dough

10. Place it in the oven for 45 minutes until top cook to golden brown

11. served with whip cream or vanilla ice cream

Serabi ( Indonesian coconut pancake )

Ingridients:

* 200 gm Rice Flour

* 50 gm Tapioca Starch

* 1 tablespoon Flour

* 650 ml Warm Coconut Milk

* pitch Salt

* 1 tsp Baking Powder

* 1 tsp Yeast

Coconut & Palm Sauce w/ Durian

*200 gr Palm Sugar

* 2 tablespoon sugar

* 500 ml coconut milk

* 100 gm Durian

* pitch salt

* 2-3 Pandan leaves

Directions:

1. Combine the Dry Ingredients  in a Bowl: Rice Flour, Tapioca Starch, Flour, Salt, Baking Powder & Yeast

2. Use a hand mixture, Pour a Coconut Milk a little by little along with Dry Ingredients for 15 Minutes until all Smooth and No Lump.

3. Cover The Dough with fabric. let it to rest in a Warm Temperature for 40 minutes - to 1 hour

4. Preheat the Stove in a medium heat,

5. In a non stick Pan. Pour the Serabi dough in non Stick pan until cook

6. Mean time, cooking the coconut sauce by mixing all the ingredients a small soup pot

7. Let the Sauce Cook Until to bubbling for about 15 minutes.

8. Serve Serabi with Coconut Sauce while warm