Kue Keju(Cheesecake)

INGREDIENTS

• 300 grams butter
• 200 grams cheese, grated
• 400 grams wheat flour
• 2 tbsp milk powder
• 2 egg yolks
• cheddar cheese(for sprinkled on top of the cake)
• 2 egg yolks(to smear the cake)

METHOD

1. mix the eggs and butter with low speed, do a second, and then enter the cheese and mix until blended, then input the flour and stir until blended.
2. take the dough and make into blocks, place the cakes on a baking sheet and smearing the yolk in the surface of the cake and sprinkle with grated cheddar cheese
3. bake cake in oven temperature 120 degrees centigrade, wait for 20 minutes or until cake is cooked.

Nastar Cheese Cookies

INGREDIENTS

• 200 grams butter
• 2 egg yolks
• 50 grams refined sugar
• 350 grams wheat flour
• 1 tbsp cornstarch flour
• 1 tbsp full cream milk powder
• 1/4 tsp vanilla powder

FILL INGREDIENTS

buy pineapple jam or you can make it :

• 1 piece pineapple, finely grated
• 125 grams granulated sugar
• 5 grains cloves
• 3 cm or knuckles cinnamon

PINEAPPLE JAM METHOD

1. Cook grated pineapple with sugar, cloves, and cinnamon over low heat.
2. Stir until dry, do not overcook, remove and let cool.

NASTAR CHEESE COOKIES METHOD

1.  Whisk the eggs and the mixer, sugar, butter, until well blended.
2. Enter the cornstarch, flour, vanilla powder and milk, while in the sieve and stir until blended.
3. Take the dough and just guessed at the size, spherical shape and fill with pineapple jam to taste.
4. Prepare a baking pan, spread with margarine. Place the cookie dough on to the baking sheet, give the distance.
5. Brush with egg yolk, and sprinkle top with grated cheese.
6. Bake cake in oven temperature 175 degrees centigrade. Wait about 15 minutes or until cake is cooked.
7. Delicious Nastar Cheese Cookies ready to be enjoyed

Gado-Gado

INGREDIENTS

• 400 grams potatoes, peeled and cubed
• 120 grams beansprouts
• 120 grams cabbage, coarsely shredded
• 120 grams long beans
• 3 tbsp oil
• 50 grams soybean cake(indonesian tempe)
• 120 grams cucumber, sliced into finger lengths
• 5 leaves lettuce, washed and dried
• 2 Hard boiled eggs, peeled and halved
• Fried prawn crackers

SAUCE

• red chili(spicy taste)
• 100 grams shallots
• 7 cloves garlic
• 1 tsp shrimp paste
• 2 tbsp oil
• 2 tbsp water
• 500 ml water
• 2 tbsp rice vinegar
• 1 1/4 tsp salt
• 1/3 cup brown sugar
• 300 grams roasted peanuts, crushed

METHOD

1. Boil the potatoes until firm and tender, then drain  and divide between four serving bowls.
2. Blanch the bean sprouts for 10 seconds, remove and plunge them briefly into ice cold water. Repeat for the cabbage.
3. Drain both well and divide between each bowl.
4. Cut long beans to finger lengths then boil until tender and place in each bowl.
5. Heat the oil in a pan or wok and fry the soybean cake(tempe) on both sides until brown.
6. Remove and drain on kitchen towel, cube then place in each bowl.
7. Divide the remaining vegetables into each bowl and top with half an egg.
8. Prepare the sauce and pour over the vegetables.
9. Garnish with the prawn cracker.

MAKE THE SAUCE

1. Blend the red chilies, shallots, garlic and shrimp paste with 2 tablespoons water until smooth.
2. Heat the oil and saute the blended ingredients until fragrant.
3. Add the water, vinegar, salt, sugar and peanuts and bring to the boil.
4. Reduce the heat and simmer for another 10 minutes.

or you just have to grind all the sauce ingredients

Ketoprak

INGREDIENTS

• 1 pcs tofu
• 1/2 tsp salt
• 2 cloves garlic, mashed
• 150 ml water
• 150 grams bean sprouts, soak in hot water
• 100 grams rice noodles, soak in hot water
• 4 tbsp sweet soy sauce
• crackers
• fried onion

SAUCE

• 200 grams peanuts, fried
• 8 pieces red chili, stew
• 3 cloves garlic
• 1 tsp salt
• 30 grams brown sugar, finely sliced
• 30 ml tamarind water(2 tsp tamarin and 3 tbsp water)
• 50 ml water

METHOD

1. Soak tofu in brine, garlic, and water. Fry until cooked. Cut into pieces
2. Sauce : crushed red chili, garlic, peanuts, salt, and brown sugar. Add water and tamarind water. Stir well with a taste and serve on a plate
3. input chunks of tofu, bean sprouts and rice noodles,add sweet soy sauce
4. Serve with a sprinkling of fried onions and crackers

Misro

INGREDIENTS

• 500 grams of cassava, peeled and grated
• 2 tsp salt
• 1/2 coconuts, peeled and grated
• 200 grams brown sugar, sliced

METHOD

1. mixed cassava, grated coconut, and salt until blended
2. shape the dough into a round and fill with brown sugar
3. Fry on medium heat until cooked golden brown, drain.
4. eat while warm