Balado Telur (Eggs with Red Chilli Seasoning)

Ingredients:

• 5-6 chicken eggs
• 8 onions
• 4 red chillies (or for taste)
• A tomato fruit
• 1 teaspoon salt
• Cooking oil

Directions:

1. Boil eggs until cooked for about 10 minutes.
2. Milling for red onion, red chilli, and tomato finely.
3. Heat some cooking oil. Saute the ingredients that have been finely milled. Add salt and flavor to taste. Stir-fry until fragrant.
4. Enter boiled eggs. Smear eggs on red chillies seasoning until to infuse. Lift and serve.

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Sauteed Tempeh (Tempeh Stir-Fry)

Ingredients:

• 300 grams tempeh (a kind of fermented soybean patty)
• 100 ml broth
• 2 garlic cloves
• 6 onions
• Cayenne pepper to taste
• 2 pieces bay leaf
• 4 red chilies
• 2 green chillies
• 1 thumb joint ginger
• 1 thumb joint galangal
• ¾ tomato fruit
• 2 pieces scallions
• 2 tablespoons soy sauce
• 1 teaspoon brown sugar, finely combed
• 1 teaspoon salt
• Cooking oil

Directions:

1. Tempeh sliced rectangle. Stir fry tempeh until half dry.
2. Garlic, onion, cayenne pepper, red chili, green chili, ginger, galangal, tomato and scallions sliced finely. Heat 2 tablespoons vegetable oil. First, saute onion and garlic until fragrant. Then stir all remaining sliced ingredients until slightly wilted.
3. Add water and bring to a boil. Then add tempeh and brown sugar.
4. Finally add soy sauce, salt, and tomato.
5. Cook briefly until the spices to infuse. Lift and ready to be served.

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Curly Shrimp Sauce Flush

Curly Shrimp Ingredients:

• 200 grams shrimp
• 2 cloves garlic, finely chopped
• 150 grams protein medium flour
• 2 tablespoons cornstarch
• ½ teaspoon chicken broth powder
• 1 teaspoon pepper powder
• Cooking oil
• 100 ml water

Sauce Ingredients:

• ½ piece of a large onion, cut into triangles and separate each sheet
• ¼ piece of a green bell pepper, cut into triangles
• ¼ piece of a red bell pepper, cut into triangles
• 2 teaspoons oyster sauce
• 1 tablespoon tomato sauce
• 1 teaspoon black pepper, crushed
• ¼ teaspoon white sugar
• Salt to taste
• 50 ml water
• 1 tablespoon cornstarch, dissolved in 3 tablespoons water
• 1 tablespoon cooking oil

Directions:

1. Peel shrimp, reserving his tail. Peel off the back shell. Wash clearly. To have lost stench, soaked for a while with water, a little salt, and 1 tablespoon lime juice. Then drain.
2. Marinate shrimps with garlic and salt. Let stand until the spices to infuse.
3. Combine flour, cornstarch, chicken broth, and pepper. Mix well. Take 1/3 part, pour the water gradually while stirring until blended.
4. Dip the shrimp in the flour solution. Remove and dredge in the dry flour mixture by pressed slowly.
5. Heat cooking oil. Fried shrimp over medium heat until the yellow-brown. Remove and drain.
6. Sauce: heat 1 tablespoon oil. Saute large onion until fragrant. Add the others sauce ingredients, except water and cornstarch solution. Stir-fry until fragrant. Pour the water, bring to a boil. Pour the cornstarch solution and cook until thick. Lift.
7. Arrange shrimp on platter. Pour the sauce on top. Serve immediately.

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Sauteed Watercress

Ingredients:

• 2 bunches watercress
• 3 onions
• 1 clove garlic
• 2 pieces red curly chilli
• 5 pieces small chilli
• ¼ pieces of tomato
• 2 bay leaves
• ¼ teaspoon salt
• 1/8 teaspoon white sugar
• Seasoning to taste
• 1 tablespoon cooking oil

Directions:

1. Wash watercress. Then, pick the leaves only.
2. Thinly slice onion, garlic, red chili, small chili, and tomato.
3. Preheat of cooking oil over medium heat. Saute onion and garlic. Then, add red chili, small chili, and tomato. Saute until wilted.
4. Insert the watercress. Add salt, seasoning, and sugar. Cover and cook for about 2 minutes. Reserve it occasionally.
5. Lift after the spices infused.

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Sauteed Canned Sardines

Ingredients:

• 1 canned fish sardines instant
• 2 tablespoons cooking oil
• 2 curly red chilli, sliced
• 5 pieces small chili, sliced
• 5 onions, sliced
• 2 cloves garlic, sliced
• 2 bay leaves
• 2 lime leaves
• 1 stalk lemongrass, crushed
• ½ tablespoon lime juice
• ¼ teaspoon white sugar
• ½ teaspoon salt
• ¼ teaspoon seasoning

Directions:

1. Thinly sliced onion, garlic, red chilli, and small chili.
2. In a small skillet, bring cooking oil to heat. Saute onion and garlic. Then, insert the red chili, small chili, bay leaves, lime leaves and lemongrass.
3. After fragrant insert canned fish sardines. Add salt, seasoning, and lemon juice. Mix well.
4. Cook briefly until the spices to infuse.
5. Lift and ready to serve.

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Sauteed Chicken eggs

Ingredients:

• 4 chicken eggs
• 6 onions, sliced
• 2 cloves garlic, sliced
• ½ tomato fruit, sliced
• 200 grams cabbage, sliced lengthwise
• 50 grams leek, thinly sliced oval
• ½ tablespoon pepper
• 100 mL water
• Salt to taste
• Chicken broth powder, if desired

Directions:

1. Preheat some vegetable oil in a medium skillet . First saute onion, garlic, and tomato.
2. Once fragrant, put the already quick beaten egg.
3. If the spices are yellow, pour a little water. Cook until well boiling.
4. Insert cabbage and leek. Add salt, a little flavor or chicken bouillon powder to taste.
5. Stir occasionaly until well cooked. Remove and serve warm.

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Chopsuey

Ingredients:

• 100 grams kopri beans
• 150 grams carrots, sliced lengthwise
• 100 grams sweet corns
• 100 grams cauliflower
• 100 grams green or white mustard
• 250 g meatballs
• 200 grams shrimps
• 2 sheets large curd
• 50 grams leeks, sliced oval
• 1 tomato, sliced
• Salt to taste
• 1 tablespoon butter, for sauteing
• 1 teaspoon cornstarch, dissolved in 3 tablespoons water
• 1 egg, beaten

Subtle spices:

• 6 onions
• 2 cloves garlic
• 1 teaspoon pepper

Directions:

1. Heat the butter in a skillet. Saute the subtle spices and leeks until fragrant. Cook meatballs and shrimps in the spices until change colour. Add carrots. Later, combine with another vegetables.
2. Add a little of water. It is better if broth. Spread salt and seasoning to taste. Add cornstarch solution. Mix well.
3. Finally add a tomato. If nearly well done, pour the beaten egg. Let stand to cook for a while before serving.

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Roasted Curry Seasoned Chicken

Ingredients:

• 1 chicken, cut in 4 or 8 (even better an indigenous poultry)
• 500 cc thick coconut milk
• 500 cc thin coconut milk
• 3 pieces bay leaves
• 2 lemon grass, crushed
• 1 finger joint galangal, crushed
• 1 finger joint ginger, crushed
• 3 sheets lime leaves
• 2 tablespoons cooking oil

Subtle Spices:

• 6 onions
• 3 cloves garlic
• 1 tablespoon toasted coriander
• 5 grains toasted pecan
• 1 tablespoon salt (or to taste)

Directions:

1. Heat the cooking oil to saute the subtle spices, bay leaves, lemon grass, galangal, ginger, and lime leaves until fragrant.
2. Add the chicken, stir until well blended.
3. Pour thin coconut milk. Bring to a boil while stirring frequently to avoid the coconut to be broken .
4. After the thin coconut milk is almost gone, pour thick coconut milk slowly. Stirring gently until the chicken is cooked through and the spices well absorbed.
5. Finally, roast the cooked chicken in a baking dish for about l0 minutes. Lift them up and sprinkle with fried shallots.

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Soy Sauce-Sauteed Tofu & Tempeh

Ingredients:

• 4 to 5 pieces tofu, diced
• 250 grams tempeh, diced
• 3 boiled eggs
• 1 teaspoon salt
• ½ teaspoon chicken seasoning
• 4 tablespoons soy sauce
• 2 cups water (broth is better)

Subtle spices:

• 3 onions
• 1 clove garlic
• 3 pieces pecan
• ¼ teaspoon pepper

Directions:

1. Heat cooking oil to fry tofu and tempe. Fry tofu and tempe over medium heat until half cooked. Remove and drain.
2. Boil eggs until well cooked for about 10 minutes.
3. Saute spices that have been refined until fragrant.
4. Pour water into sauted spices. Bring water to a boil. Add soy sauce, salt, seasoning, tofu, tempe, and boiled eggs.
5. Stir for a while until spices well absorbed. Remove and ready to served.

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Wet Red Chillies Jerky Beef

Ingredients:

• 500 grams fresh meat
• 2 cloves garlic
• ½ tablespoons coriander
• 5 pieces of red chili (seeds removed half)
• 4 onions
• ¾ tomato

• 2 sheets of bay leaves
• Salt to taste
• 1 teaspoons lime juice
• Cooking oil to saute
• Water

Directions:

1. Bring approximately 500 cc of water to a boil.
2. Insert the meat, bay leaves, coriander, and salt to boiled water. Cook the meat until cooked through. Remove the meat and drain.
3. Widened thinly sliced meat before cutting it. Then, crushed.
4. Preheat of lightly cooking oil over medium heat in a skillet. Fry the slices of meat until well browned. Removed and drain.
5. In another step. Red chilies, onion, and tomatoes crushed roughly. Then, saute over 2 tablespoons of heat cooking oil. Stir until the crushed spices fragrant and wilted.
6. Add a little water over sauted materials . Bring a water to a boil. Then put the browned meat. Add the lime juice, too(it’s optional). Stir well until the seasoning is absorbed and lift.

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Dried Peanut Tempeh

Ingredients:

• 400 grams tempeh, sliced small matchsticks
• 100 grams peanut
• 5 pieces chili, sliced finely oblique (seeds removed)
• Cooking oil
• 1 tablespoon finely sliced brown sugar
• 1 teaspoon white sugar
• 1 tablespoon tamarind solution
• 5 tablespoons water

Subtle Spices:

• 6 onions
• 3 cloves garlic
• 2 thin-sliced galangal
• ½ teaspoon salt

Directions:

1. Fry fermented soybeans until cooked and dry. Remove and drain.
2. Fry peanuts until well cooked. Remove and drain.
3. Heat 1 tablespoon cooking oil to saute red chillies until soft. Remove and set aside.
4. Add 2 tablespoons of cooking oil in the same skillet, heat over. Saute the finely spices until fragrant.
5. Insert tamarind solution, finely sliced brown sugar, granulated sugar, and water. Stir well until cooked. Do not get burned.
6. Insert fried fermented soybeans, fried peanuts, and sauted chilies. Stir until well blended. Remove and ready to serve.

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Dried Peanut & Salty Small Seafish

Ingredients:

• 200 grams peanut
• 150 gram salty small seafish (Indonesian= ikan teri medan)
• 5 pieces chili, sliced finely oblique (seeds removed)
• Cooking oil
• 1 tablespoon tamarind water
• 2 teaspoons white sugar
• 4 tablespoons water

Subtle spices:

• 5 onions
• 3 cloves garlic
• 2 thin sliced galangal
• 5 pieces chili (seeds removed)
• Salt to taste

Directions:

1. Fry peanuts until cooked and dry. Remove and drain.
2. Fry salty small seafish in a little cooking oil until well cooked. Remove and drain.
3. Saute red chilies in 1 tablespoon cooking oil until soft. Remove and set aside.
4. In the same skillet, add 2 tablespoons of cooking oil over medium heat. Saute finely spices until fragrant.
5. Pour tamarind solution, brown sugar, white sugar, and water. Stir well until cooked. Do not get burned.
6. Insert fried peanut, fried small seafish, and sauted chili. Stir until well blended. Remove and ready to serve.

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Java Tamarind Vegetables

Ingredients:

• 200 grams squash, diced
• 75 grams green beans, cut in 3 centimeter
• 50 grams peanut
• 50 grams melinjo
• 7 onions, thin sliced
• 2 sheets bay leaf
• 2 pieces large red chilli, each cut in half
• 2 pieces large green chilli, each cut in half
• 4 tablespoons salt
• 1 tablespoon grated brown sugar
• 15 grams tamarind, dissolved in 3 tablespoons of water
• 1800 cc water

Directions:

1. Bring a medium pot of water to a boil. Cook peanuts and melinjo until tender.
2. Add sliced onion, bay leaves, large red chili and green chili. Cook until fragrant.
3. Add squash, beans, salt, and grated brown sugar. Bring them to a well cooked.
4. Then, pour the tamarind water. Stir well for a while. Remove and ready to serve.

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