CRAB CURRY

Ingredients:
2 pieces of crab medium size, wash clean
2 lime leaves
1 stalk lemongrass, crushed
1 bay leaves
750 ml coconut milk
2 tablespoons of vegetable oil

Puree:
4 Chilies
2 Nutmeg
3 Onion
2 cloves of garlic
½ teaspoon of coriander
½ teaspoon of pepper granules
¼ teaspoon of cumin
½ cm galangal
1 cm turmeric
½ cm ginger
1 teaspoon of shrimp paste
2 teaspoon of salt

Cooking Method:
a. Clean the crabs, cut into 2 parts. Discard the ends of the sharp leg.
b. Stir-fry the spice together with lime leaves, bay leaves and lemon grass.
c. Pour the coconut milk, then boil
d. Enter the crabs. Boil until cooked.
e. Remove and serve warm.

SCALLOP WITH CHILI SAUCE

 

Ingredients:
1 kg of blood scallop, washed
500 ml of coconut milk
1 turmeric leaf, sliced
1 stalk lemongrass, finely sliced
20 basil leaves
2 tablespoons of vegetable oil

Puree:
10 chilies
5 red onion
2 cloves garlic
½ teaspoon of coriander
½ teaspoon of pepper granules
¼ teaspoon of cumin
½ cm ginger
½ cm galangal
1 cm turmeric
2 teaspoon of salt

Cooking Method:
a. Saute spices with turmeric leaves and lemon grass
b. Enter the scallop, stirring until stiff.
c. Pour coconut milk
d. Cook with low heat until the sauce runs out.
e. Add the basil leaves, stirring, until wilted.
f. Remove and serve warm.

CHICKEN SATAY PONOROGO

Ingredients:
300 grams chicken fillet, thinly sliced, cut into 1x3 cm
Satai skewers
4 tablespoons sweet soy sauce (Black Gold brand)
3 onion
2 cloves of garlic
2 hazelnut
½ cm turmeric
½ teaspoon of coriander
¼ teaspoon of pepper
¼ teaspoon of cumin
1 teaspoon of salt
1 teaspoon of brown sugar

Complementary:
BLACK GOLD soy sauce or Peanut Sauce

Cooking Method:
Mix the chicken fillet pieces with spice until smooth.
Leave it for 30 minutes.
Puncture every 3 pieces of chicken with satai skewers.
Spread with BLACK GOLD soy sauce then grilled over hot coals until cooked.
Lift and Serve

STEAK TAHU TEMPE BLACK PEPPER SAUCE

Note:
Tahu = tofu
Tempe = fermented soybean patty

Ingredients:
- 2 pieces of tempe
- 1 tofu
- Chicken minced
- 2 garlic crushed
- 1 stalk celery chopped
- ½ pack of chicken-flavored seasonings
- 2 eggs
- 6 chili
- Salt
- Sugar

Sauce Ingredients:
- 1 onion chopped
- 1 tablespoon of flour
- 150 ml boiled water
- 1 tablespoon of pepper
- ½ pack of chicken-flavored seasonings
- 1 tablespoon of soy sauce
- 1 tablespoon of tomato sauce
- Sugar

How to Make:
Steak:
a. Destroy the tempe and tofu until smooth.
b. Insert the ingredients such as chopped chicken, chopped celery, onion, chilies, ½ pack of chicken-flavored seasonings, salt and sugar.
c. Add the eggs, stirring until smooth.
d.Fried with butter, shaped like a flattened steak.
e.Fried until golden brown.

Sauce:
a. Saute onions with flour.
b. Insert soy sauce, tomato sauce, chicken flavor seasoning, sugar and pepper, then add water
c. Stir until blended and thickened
d. Can be eaten together with rice/potato and steamed vegetables.

SOTO BANDUNG

Ingredients:
500 gr beef
1500 ml of water
2 teaspoon of salt
2 bay leaves
2 stalk lemon grass
4 cm of ginger peeled and crushed
2 cm of galangal
5 tablespoons oil for frying
200 g turnips, peeled and cut into thin crosswise
3 stalk green onion, cut into thin crosswise

Blend:
8 cloves garlic
1 teaspoon of pepper granules

Complementary:
100 grams of soya fries
2 stalk of celery, thinly sliced
4 tablespoons of fried onions
soy sauce, lime, white crackers

Chili sauce:
25 pieces of green chili sauce, 2 cloves garlic, drain and blend, add 50 ml of water.

Method:
a. Boil the meat with the bay leaves, lemongrass galangal, ginger and salt, until meat is tender. If the meat still not soft, then add water.
b. Lift the meat, cut into size of 1 x 1 x 2 cm. Measure the broth as much as 1200 ml.
c. Heat the cooking oil, saute spices until cooked . Enter the leeks and turnips, then cook until wilted, remove from heat. Enter stir into the broth, mix well and boil. Lift.
d. How to serve: pour the soup in a bowl, sprinkle with fried soybeans, celery, fried onions, and soy sauce. Serve hot with chilli sauce, lemon juice and white crackers.

VEGAN LEMON TOFU WITH THAI SAUCE

Ingredients:
2 pieces of white tofu, cut the size into 1 x 2 cm
4 cloves of minced garlic
2 stalks of lemongrass, finely chopped
1 onion, finely chopped
2 red chilies cut into long thin
2 tablespoons of Thai sauce
1 lemon fruit (take the water)
1 tablespoon of mushroom flavoring
1 tablespoon of soy sauce
2 tablespoons of granulated sugar
2 tablespoons of vegetable oil

How to make:
a. Fry tofu until brown, remove and drain
b. Heat the vegetable oil, saute the garlic, onion, and lemon grass
c. Insert thai sauce, mushroom flavoring, sugar, soy sauce and lemon juice. Stir well, add a little water
d. Then insert the tofu that already fried, stir-fry briefly until the sauce soak into the tofu.
e. Finally insert chili, stir briefly, turn off the heat
f. Cuisine ready to serve

VEGAN SPINACH CROQUETTE

Ingredients:
2 tablespoons of margarine
50 grams onion, finely chopped
100 grams of flour
300 ml of soy milk
½ teaspoon of pepper powder
1 teaspoon of salt
½ teaspoon of nutmeg powder
Mushroom flavoring sufficiently (optional)
250 grams of spinach leaves, steamed, roughly chopped
Protena smooth, that has been soaked, rinse with a little oil and saute
Glue (made of 1 teaspoon of sago and 150 of water, stir, and simmer until thick like glue)
150 grams of bread flour

How to make:
a. Stir the soy milk, salt, pepper, nutmeg powder, and mushroom flavoring.
b. Heat the margarine and saute the onion until wilted. Enter the flour, stir quickly while pouring the milk gradually. Stir until the dough becomes smooth.
c. Enter steamed spinach leaves and protena smooth, stirring until smooth, remove from heat.
d. Take the dough about 1 ½ teaspoons (depending on the size of croquet to be formed), rolls and make cylindrical shape.
e. Roll over the dough in bread flour, dip in glue, then roll again in the bread flour. Do the same until the dough runs out.
f. Heat the oil, fry the spinach croquettes till golden brown or until cooked. Remove and drain.