POPIA BASAH(TRADITIONAL SPRING ROLL SKIN)

INGREDIENTS;
2 cups plain flour
1 egg
3/4 cup water
2tbsp vinegar
Salt a pinch

METHOD;
Mix all ingredients.Heat pan and rub the batter on the pan very thinly.Just make like you make a crepe.

SIAKAP KUKUS (STEAM SEABASS)

 INGREDIENTS;
1 whole sea bass
3 tbsp oyster sauce
2 tbsp chili sauce
2 tbsp tomato sauce
1 tsp sugar
1 red chili (slice)
4 cm young ginger(slice)
3 garlic(slice)
1/2 lemon juice
salt to taste

METHOD;
Clean sea bass and marinate with all ingredients.Put in casserole and steam the fish for 30 minutes or until fish cooked.Garnish with chopped Chinese parsley on top.

SPRING ROLL SKIN

INGREDIENTS;
3 cup flour
1 tbsp salt
5 cup water

METHOD;
Mix salt and water then put in the flour.Make a batter then spread on pan

AYAM KAMPUNG MASAK HITAM (CHICKEN IN BLACK SAUCE)

INGREDIENTS;
300gm ayam kampung(free range chicken) cut bite size
2 garlic(minced)
2 shallots(minced)
4 cm ginger(minced)
1/2 tsp blackpepper(crushed)
1 tsp dark soya sauce
1/2 tsp kicap cair
1 tsp tomato ketchup
salt to taste
1 tbsp vegetable oil

METHOD;
In a pan saute all minced ingredients until fragrant.Then put in chicken and all other ingredients.Pour in half cup water and let it simmer until cook.

AYAM CLAYPOT(CHICKEN IN CLAYPOT)

INGREDIENTS A;
11/2 tbsp cooking oil
2 cloves garlic(chopped)
2 shallots (chopped)
INGREDIENTS B;
250gm chicken parts
15gm young ginger(sliced)
4pieces soaked chinese mushroom(cut into 4)
2 cups rice
2 cups water
1 tspn dark soya sauce
1 tbsp oyster sauce
1 tspn sesame oil 
salt to taste
METHOD;
In a large casserole saute all ingredients A until fragrant.Then put in ingredients B and cook for 3 to 4 minutes.Put in the rice and water then cover and let cook.When the rice cooked ,it is ready to eat.

MEE BANDUNG (NOODLE)

INGREDIENTS;
500 gm egg noodle
300 gm beef(boiled and sliced)
300 gm chicken breast(boiled and sliced)
200 gm beansprout(blanched)
2 tbsp cooking oil
2 tbsp chilies paste
3 garlic(blend)
5 shallot(blend)
1 litre chicken stock
4 tbsp tomato ketchup
2 tbsp chili sauce
1 tbsp oyster sauce
4 tbsp peanut(grind)
2 eggs(hard boil cut to wedges)
2 fed chilies(finely slice)


METHOD;
Heat oil in a stock pot and saute shallot,garlic and chili paste until fragrant.Add in chicken stock,tomato ketchup,chili sauce and oyster sauce.Let it boil and season well.Put in peanut,beef and chicken.Blanch the egg noodle for awhile.Put noodle in a bowl and pour the sauce on top.Garnish with beansprout,red chilies and egg.

AYAM KICAP PEDAS OR CHICKEN IN SPICY SOY SAUCE

INGREDIENTS;
1KG CHICKEN(ROUGHLY CHOPPED)
4 GARLIC(BLENDED)
1CM GINGER(BLENDED)
5 BIRD EYE CHILIES(BLENDED)
1 ONION(DICED)
4 TBSP SWEET SOY SAUCE
2 TBSP SALTY SOY SAUCE
2 TBSP TAMARIND JUICE
2 TBSP OIL
1 CUP WATER
SALT TO TASTE


METHOD;
HEAT UP A STOCK POT WITH OIL AND SAUTEED ALL BLENDE INGREDIENTS UNTIL BROWN.THEN PUT IN THE CHICKEN AND WATER.ALSO ADD IN TAMARIND JUICE, SWEET AND SALTY SOY SAUCE.LET IT COOK AND SEASON WELL.

DAGING HITAM MANIS OR BEEF IN SWEET SOY SAUCE

INGREDIENTS;
600gm beef topside(sliced)
1 cup black raisins(blended)
1 tsp black peppercorn(crushed)
4 shallots(blended)
3 garlic(blended)
1 cm ginger(blended)
1 cm galangal(blended)
3 tbsp chili past
1/2 sweet soy sauce
200 gm potatoes(wedges and deep fried)
2 big onion(wedges and fried)
3 tbsp cooking oil
3 cups water 
salt and sugar to taste


METHOD;
Marinate beef with sweet soy sauce and raisins for one hour.Heat oil in stock pot and saute all blended ingredients until brown add in the chili paste.Then put in the marinated beef,black peppercorn and add water.Let's it boil until the beef cooked and tender.Add seasoning to taste and let the sauce thicken.Then put in potatoes and onion.

KARI KETAM OR CRAB CURRY

INGREDIENTS;
5 numbers crabs(any type and cut in two)
4 tbsp curry powder
3 onion(blended0
3 cm ginger(blended)
4 garlic(blended)
1 cm cinnamon stick
1 star anise
4 cardamon
1 cup water
1/2 cup coconut milk
2 tbsp oil
1 fresh tomato(wedges)

METHOD;
Heat pot, put oil and saute blended ingredients until fragrant.Add in all herbs and curry powder.Pour in 1/2 cup of water and cook the curry powder.When curry powder cooked pour in the rest of the water and crab.Stir well and put in coconut milk.Let's it simmer until the crab cooked and add salt to taste.Lastly put in tomatoes wedges.

AYAM KAPITAN OR CHICKEN KAPITAN

INGREDIENTS;
1 chicken(cut into small pieces)
2 tbsp chili paste
6 shallots(blended)
3 garlic(blended)
1/2 tsp tumeric powder
6 candlenut(blended)
6 lemongrass
2 cups coconut milk
salt to taste

METHOD;
Sauteed blended ingredients until fragrant and put in chili paste,tumeric then lemongrass.Let the chili paste cooked and put in the chicken.Simmer the chicken until done and add in coconut milk.Lastly season to taste.

AYAM KALIO OR CHICKEN KALIO

INGREDIENTS;
1/2 chicken
1 tsp white pepper
2 tbsp chili paste
1 cm ginger(blended)
1 cm galangal(blended)
4 candlenut(blended)
3 cups coconut milk
2 lemongrass
2tbsp brown sugar
5 shallots(sliced)
salt and sugar to taste
oil(for sauteed)

METHOD;
Marinated chicken with salt and pepper for 1 hour.Sauteed shallots and blended ingredients until fragrant.Put in the chicken,lemongrass and cover the pan with 1 cup water.When the chicken 3/4 cooked  put in sugar and coconut milk.Let it simmer and put seasoning to taste.

BERGEDIL AYAM OR CHICKEN BALL

INGREDIENTS;
1 kg potatoes(peeled,sliced,fried and mashed)
200 gm chicken breast(sliced,fried and grounded)
2 eggs(1 mixed with ingredient and 1 for frying)
1 stalk Chinese parsley(chopped)
1 tbsp fried shallot
salt to taste
oil for frying

METHOD;
Mixed all  ingredients and make ball.Then deep in egg and deep fried until golden brown.Serve with chili sauce.

DAGING LEMAK CILI PADI OR BEEF IN HOT COCONUT MILK SAUCE

INGREDIENTS;
1/2 kg beef topside(sliced)
2 lemongrass
10 bird eye chilies or small thai chilies(roughly chopped)
5 shallots(blended)
4 garlic(blended)
1 cm ginger(blended)
1 tsp tumeric powder
1 tumeric leaf
2 cup coconut milk
4 cup water
3 potatoes(cubes)
salt to taste


METHOD;
Firstly boiled all blende ingredients,chilies,beef,tumeric powder and leaf with water.Boiled until the beef tender and the water reduced to halfand add potatoes.When the potatoes soft ,pour in the coconut milk and salt to taste.Let it boiled for awhile and ready to serve.












9

DAGING MASAK MERAH OR BEEF IN RED SAUCE

INGREDIENTS;
1/2 kg beef topside(boiled and slice)
3 tbsp chili sauce
3 tbsp tomato ketchup
2 garlic(blended)
4 shallot(blended)
1 big onion(wedges)
4 red chilies(cut lengthwise)
salt to taste

METHOD;
Boiled beef ,sliced and deep fried.Sauteed blended ingredients until brown ,put in tomato ketchup and chili sauce.Then put in the beef  and mix well.Put in the garnish ,onion and chilies.Cook another 10 minutes and add salt to taste.Now it ready to serve.

TENGGIRI GORENG BERLADA OR FRIED CHILI MACKEREL

INGREDIENTS;
4 slice mackerel(100gm each)
10 fresh chilies(roughly blended)
3 garlic(blended)
5 shallots(blended)
3 tbsp chili sauce
1 big onion(ring)
1 tsp tumeric powder
salt and sugar to taste

METHOD;
 Season mackerels with salt and tumeric.Then deep fried until cooked and put aside.Saute all the blended item until fragrant and add in one cup of water.Put in chili sauce,sugar and salt to taste.Let it simmer until the sauce reduced to half and put in the fish.Mix well and it ready to serve.Put onion ring on top as garnish.

GULAI SOTONG NENAS OR SQUID GULAI WITH PINEAPPLE

INGREDIENTS A;
1 kg squid (cleaned and sliced)
1/2 pineapple (peeled and cube)
4 cup coconut milk
4 shallot (blended)
3 tbsp fish curry powder

INGREDIENTS B;
3 shallot (sliced)
2 garlic (sliced)
1 cm ginger (sliced)


METHOD;
Put all ingredients A in a pot and let it simmer until the squid cooked.Sauteed ingredients B and put on top of the cooked squid.Let it rest and stir when you want to serve.

AYAM PERCIK OR ROAST CHICKEN WITH CHILI

INGREDIENTS A;
1 Whole chicken (around 1.5kg)
1 cm ginger (blended)
5 shallot (blended)
1 tbsp chili paste
salt to taste

INGREDIENTS B;
10 shallot (blended)
3 tbsp chili paste 
100 ml tamarind juice
500 ml coconut
2 tbsp sugar
salt to taste

METHOD;
Marinate the chicken with all ingredients A.Let it marinated at least 3-4 hours.Then ingredients B,sauteed the shallot and the chili paste until cook.Put in the coconut milk,tamarind juice,sugar and salt to taste.Simmer until the sauce became thick.Roast the chicken in oven at 175c for 1 hour and pour the sauce every 10 minutes on the chicken.Do the process until the sauce finish and let the chicken cook.
 

DAGING MASAK HITAM MANIS OR BEEF IN BLACK SWEET SAUCE

INGREDIENTS A;
500 gm beef topside(sliced)
2 tbsp thick dark soy sauce
1 tbsp sugar
1/2 tsp crush blackpepper 
salt

INGREDIENTS B;
2 tbsp chili paste
100 ml tamarind juice

1 big onion(cut to wedges of 4)
2 red chili(cut into 2 lengthwise)
2 cm ginger
5 shallot
3 garlic

METHOD;
Combine all ingredients A and marinate the beef for 1 hour.Blend ginger,garlic and shallot.Sauteed the blended ingredients until brown and put in chili paste also the tamarind juice.Let it boil and put in the beef.Cook until the beef by adding water if it getting dry.When the beef tender add seasoning to taste and the sauce should be a little thick.Serve with white rice.
 

KETAM MASAK LEMAK OR CRAB IN COCONUT MILK

INGREDIENTS;
1 kg crab (cut into 2)
50 gm chili paste
20 gm garlic(blended)
70 gm shallot(blended)
20 gm tumeric fresh(blended)
20 gm ginger(blended)
1 tumeric leaf
3 lemongrass
1 liter coconut milk

METHOD;
Put all blended ingredients,chili paste,tumeric leaf and lemongrass in 1/2 liter of water ,bring to boil.Put in the crab and coconut milk ,season well.Let it simmer until the crab cook and it to serve.

DAGING DENDENG BERCILI

INGREDIENTS;
1 kg beef topside (boiled until tender and slice)
6 shallot (roughly blend)
6 garlic (roughly blend)
2 cm ginger (roughly blend)
250 gm red chili (roughly blend0
sugar and salt to taste


METHOD;
Sauteed all the blended item until cook.Deep fry the slice beef  until dried.When the blended ingredients cooked ,season to taste and put in the beef.Stir the beef until it mix well with the sauce and ready to serve.