Ingredients:
- 250 gr flour
- 70 gr butter
- 1 egg
- 2 pieces of chicken legs
- 100 gr carrot
- 50 gr scallions
- 4 pieces of shallots
- 2 pieces of garlic
- 15cc sweet soy-sauce
- 200 gr bread crumbs
- salt
Direction:
- Mix 1/2 of the egg with flour and butter
- Form thin layer of squares - for wrappers
- Remove the bones from the chicken legs, cut into small pieces
- Skin carrots, boil until half done, and cut into
- tiny pieces. Cut scallions into tiny pieces.
- Grind shallots and garlic.
- Heat pan with butter. Put in shallots and garlic.
- In a couple of minutes, put in chicken
- Stir a little bit, and put in carrots, scallions
- Mix evenly.
- Add salt and pepper to taste, add sweet soy-sauce.
- Cook until chicken is done.
- Put 1 spoon of the result above into each square.
- Wrap it.
- Dip it in the 1/2 egg left, pour flour.
- Heat oil in a pan.
- Deep fry the risoles on medium heat until golden brown.
- Serve with hot chili pepper.
Ingredients:
- 300 gr sticky rice flour
- 30 gr sagu,
- 8-10 suji leaves
- 150 gr brown sugar
- 300 gr coconut
Direction:
- Grind suji finely, mix water. Shred coconut
- Mix flours, add suji and a little water.
- Form balls, put brown sugar inside
- Boil until done
- Sprinkle with shred coconut
Ingredients:
- 8 egg yokes
- 6 egg whites
- 175 gr sugar
- 180 gr flour
- 3/4 cup thick coconut milk
- 1/4 tea spoon of salt
- 3 spoon suji extract
- green food coloring
Direction:
- Boil coconut milk, salt, suji extract in low heat
- Beat egg yokes and egg whites and sugar
- Add food coloring
- Slowly add the coooked coconut milk, mixing it evenly.
- Butter the cake pan, put the mix inside
- Bake until done
Ingredients:
- 1 chicken
- 4 cups of coconut milk
- 6 pieces of shallots
- 3 pieces of garlic
- 120 gram candle nut
- 10 gram corriander
- 5 gram jintan
- 3 helai bay leaves
- 1 batang daun sereh
- 100 gr lengjuas
- salt and pepper
Direction:
- Cut chicken into pieces
- Grind shallots, garlic, candle nut, corriander, and jintan
- Brown for a little bit.
- Boil chicken with 2 cups of coconut milk, put in sereh and galanga.
- When chicken is about done, put in more coconut milk along with the spice mix above. Add salt and pepper to taste
Ingredients:
- 1/2 lb of medium sized shrimps
- 5 pieces of garlic, 3 oz. flour
- 1 piece of egg
- 2 spoons of tomato sauce
- 1 lime
- 1/2 spoon of sugar
- salt and pepper.
Direction:
- Clean the shrimps, remove the heads, keep the tails
- Clean garlic, and slice thinly. Sprinkle over the shrimps.
- Make a mix of the flour, egg, with enough water, salt, and pepper.
- Heat oil on a pan.
- One by one, put the shrimps into the pan by first dipping it in the mix above. Fry until golden.
- Put on a plate, pour tomato sauce over them.
- Tomato sauce: Heat tomato sauce, add sugar, and lime juice
Ingredients:
- Lettuces
- A small bunch of long beans
- Young cabbage, 1 cucumber
- Tofu, 100 gr soyabean cake
- 2 eggs
- 5 pieces of red chili pepper
- 5 pieces of small chili pepper (jalapeno or scotch bonnet)
- 3 pieces of shallots
- 100 gr. peanuts
- lemon
- brown sugar and salt.
Direction:
- Fry an egg and soyabean cake
- Cut into small pieces
- Boil one egg and slice it
- Boil young cabbage, long beans, and slice them
- Peanut sauce:
- Fry peanuts
- Slice shallots, and brown with chili peppers
- Mix and grind all these with brown sugar, lemon, salt and pepper, and boil with a little bit of water. (Use this sauce with satay as well)
