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

Combro

FILLING INGREDIENTS

• 4 tbsp cooking oil
• 3 cloves garlic
• 5 cloves red onion
• 3 pcs red chili pepper
• 1 knuckles of galingale
• 200 grams oncom
• 2 basil leaves stems, use leaves only
• 1 tsp sugar
• 1 tsp salt

SKIN INGREDIENTS

• 300 grams grated cassava
• grated young coconut
• 1 tsp salt

METHOD

1. skin : squeeze the grated cassava in order to extract patinya slightly reduced. Mix with grated coconut, and salt and stir well.
2. filling : puree the garlic, onion, red pepper, and galingale. Heat oil. Saute the grinded spices until fragrant and cooked. Enter Oncom, sugar, salt, and stir until cooked. Enter the basil leaves and stir well.
3. Take 1 tablespoon of the dough skin, round it off, then flatten it. Place 2 teaspoons filling in the middle, then round it off again.
4. Fried with oil with medium heat until cooked to up inside

Bubur Kacang Hijau(Mung bean porridge)

INGREDIENTS

• 200 grams mung bean
• 1 - 1,5 liter water
• 400 ml coconut milk
• 3 pandanus leaf
• 2 pcs palm sugar
• 1/2 tsp salt
• 1/2 cup dark muscovado sugar
• 50-100 grams white sugar

METHOD

1.  Wash mung beans thoroughly by soaking them in ample water. Any floating beans should be removed.
2.  Once the beans are ready, add in coconut milk, pandanus leaves, palm sugar and salt. Stir to combine. Taste for sugar. Add the muscovado sugar as you please.
3.  Once reach the boiling point, lower the fire, stir to combine all flavours and leave to simmer for about 15-20 minutes. Keep tasting for saltiness and sweetness. If you fine the bubur to be too thick, add water and let boil again.
4. would be delicious when pureed green beans (Mung bean porridge) combined with ketan hitam(black rice) and coconut milk.and eat with bread.

Tauge Goreng(Fried Bean Sprouts)

INGREDIENTS

• Tauge(bean sprouts)
• 150 gr oncom(indonesian oncom), smashed
• 50 gr fresh tauco(indonesian tauco)
• 2 tomatoes, sliced boxes
• 30 ml soy sauce or to taste
• 1 tbsp cornstarch dissolved in 2 tbsp water
• Mashed 8 pieces of red onion, 2 pieces garlic, 15 red chillies (spicy flavor)
• Tofu, diced, fried
• crackers
• wet noodle

METHOD

1. Saute spices mashed, enter tauco, oncom, tomatoes, water, and cook until sauce thickens shrinking water,Thicken again with cornstarch solution, turn off(make the sauce)
2. Stacking bean sprouts, tofu and wet noodles on a plate,then sprinkle with the sauce and crackers.

Pempek Kapal Selam

before making pempek, let's make cuko pempek/ pempek sauce(vinegar)

INGREDIENTS

• 500 grams brown sugar
• 50 grams tamarind
• 4 tsp vinegar
• 5 cups water
• 5-8 cloves of garlic, finely chopped or mashed
• 2 tbsp crushed dried shrimp
• 10-30 chilies (optional)
• 1 tbsp tongcai with stalk,chopped / minced finely
• 1-2 tsp salt
• 1 cucumber,sliced ​​into small pieces

METHOD

1. Boil brown sugar, tamarind, water, and vinegar over low heat, after the sugar has dissolved, remove from heat and strain.
2. Add the garlic, dried shrimp, chili pepper, salt, and tongcai.
3. Enter the chilli and salt preferably while in taste, adjusted to taste.
4. Bring to a boil again and lift.
5. After cold insert slices of cucumber(if you likes cucumber)

INGREDIENTS

• 600 grams fillet mackerel/tenggiri
• 300 grams corn starch / tapioca flour
• 100 ml water
• salt to taste
• oil

METHOD

1. Mix fish meat that has been mashed with salt and water and stir well.
   Add flour gradually while stirring.
   add oil, knead until smooth (do not knead the dough too long, so pempek not be stretchy and hard)
2. Divide the dough into 10 parts, milled 1 cm
3. Shape dough into a cone, then fill each with 1 raw egg. Close and form a half circle. Tap-tap the edges to be attached and not leaking
4. Boil water rather a lot in the pot, after boiling enter empek-empek dough to it. Boil until soft and floats, lift drain
5. fry until lightly browned
6. When serving add cuko/pempek sauce,wet noodle,slices of cucumber,crushed dried shrimp

Sayur Asem

Specials Indonesian foods

INGREDIENTS

• 1 ear corn, cut into 1 1/2-inch pieces
• 4 oz Chinese long beans
• 1 chayote squash, diced
• 1 can unripe jackfruit (17oz), drained
• 2 salam leaves (Indonesian bay leaves)
• 1/2 cup raw peanut, peeled
• 1/2 tsp tamarind pulp
• 1 piece galangal (1 1/2-inch piece)
• 5 Asian shallot
• 1 1/4 tsp salt
• 1 1/2 tbsp brown sugar
• 3 kemiri (candlenut)
• 1 tbsp sambal ulek (chili paste)
• 3 cloves garlic
• 1/2 tsp terasi (shrimp paste)

METHOD

1. Put shallot. garlic, chili paste, candlenut, brown sugar, salt and shrimp paste in a food processor then grind the spices to form a paste. Set aside.
2. Bring 10 cups of water to a boil. Add raw peanut, galangal, tamarind pulp and bay leaves. Simmer about 30 minutes or until the peanut is tender.
3. Add unripe jackfruit, corn and spice paste. Simmer for another 15 minutes or until the jackfruit is tender.
4. Add Chinese long beans and chayote squash and simmer for about 5 minutes. Taste and adjust the flavors if necessary. Add salt, sugar, or tamarind paste.
5. Remove from the heat. Transfer to serving bowl. Serve it warm steamed rice, blanched or raw salad, and sambal (chili paste).

more delicious eaten with fried fish and chili paste(sambal terasi)

Balado Ikan Tongkol (Balado Fried Tuna)

INGREDIENTS

• 1 medium tuna fish(750 grams)
• 1 tbsp lime juice
• 1/4 tsp turmeric powder
• 1/2 tsp salt
• Cooking Oil
• 2 shallots,sliced
• 1 galangal,thinly sliced
• 1/4 tsp sugar
• mashed : 6 red pepper , 1 garlic , 8 big pepper , 1 medium tomato , 1/4 tsp salt

METHOD

1. Fish cut transverse size of 1,5 cm , while the head halved. Then wash thoroughly and add the lemon juice , salt and turmeric. Let stand least 15 minutes , then fry until lightly browned.
2. Make balado sauce
   Heat 5 tbsp waste oil to fry fish
   Enter the shallots, stirring constantly until fragrant smell of shallots out.
   Enter the mashed ingredients, sugar and ginger.
   Kept cook until all ripe.
   Taste a bit, when feeling less salty add salt
   Turn off heat.
3. Enter fried tuna and stir until all the fish covered Balado.

Es Pisang Ijo

Specials recipes from Makassar-Indonesian for make delicious banana soup

INGREDIENTS

• 50 grams of Sago Flour
• 175 grams of corn flour, sieve it
• 1/2 teaspoon of salt
• 5 pieces of Suji Leaves
• 6 Banana Fruit
• 300 ml of boiled water
• Shreded Ice
• Sweetened condensed milk
• Strawberry Syrup
• Chocolate Meses
• Shredded Chedar Cheese

METHOD

1. Mix all of cornflour, suji leaves, salt, and boiled water. Heat it all up with low fire level, and stir it until be a dough. and then put the sagu flour into the dough until be a perfect dough
2. Divide the dough to be 6 part, and then trimmed it until be 1/2 cm of thick
3.  Cover the banana with these dough, after that boil these all banana until float, float is the alert that all banana with dough has cooked perfectly.
4. Put in a big bowl, with Shredded ice, Sweetened condensed milk, Strawberry Syrup, Chredded Chedar Cheese, and Chocolate meses.
5. Serve and enjoy it

Sambal Goreng Ati

INGREDIENTS

• 500 gr Chicken/Beef liver, Stinky beans-sliced
• 6 Bay leaves, 1½ kg Potatoes-dice cuted & fried
• 2 Lemongrass & 4 cm Galangal-bruised, Salt
• 400 ml Coconut milk, 2 tsp Brown sugar
• 6 Kaffir lime leaves, 2 tbsp Tamarind juice
• 4 cloves Garlic, 10 Shallots
• 1 Tomato, 3 Candlenuts
• 3 tsp Salt, ½ tsp Coriander
• 6 Chilies, 1 cm Ginger

METHOD

1. Rub the liver with tamarind juice+salt; let it stand ± 15 mins. Boil ½ cooked, drain & then dice cut the liver.
2. Grinded into a paste : 
   4 cloves Garlic, 10 Shallots , 
   1 Tomato, 3 Candlenuts , 
   3 tsp Salt, ½ tsp Coriander , 
   6 Chilies, 1 cm Ginger.
3. Sauté grinded spices, add in other ingredients. Stir until the flavor blended & the sauce reduced.
4. Put in the liver, stir until cooked. Stir in fried potatoes, cook until the liquid absorbed.

Semur Daging(Beef Semur)

INGREDIENTS

• 1 lb beef
• 6 pieces candle nut
• 5 cm of ginger
• 5 pieces of shallots
• 3 pieces of garlic
• salt
• pepper
• soy sauce

METHOD

1. Slice beef thinly
2. Peel shallots and garlic, slice thinly
3. Slice ginger and grind candle nut
4. Brown shallots, garlic, ginger, and candle nut
5. Put in beef and mix them evenly
6. Add salt and pepper
7. Add 2-3 cups of water so beef will cook evenly

Perkedel

INGREDIENTS

• 0.5 kg of shallots, peel off the skin & slice thinly
• 8 medium size (yellow) potatos, peel off the skin, slice thinly
• 2 tbs nutmeg powder
• 2 eggs - separate the white / yolk
• 300gr minced beef
• vegetable oil or olive oil to fry
• salt & pepper to season

METHOD

1. Fry sliced shallots until it turns a bit brown, then set aside to cool
2. Saute sliced potatos until it turns soft, and then mash them in a bowl
3. Mix together the mashed potato with fried shallots, salt, pepper, nutmeg powder, minced beef and egg yolks and shape into palm-sized, flat round patties.
4. Heat oil in a frying pan, enough to cover the patties. Dip patty into egg white and then cook the patties (in batches if necessary) over a medium heat for about 5min each side.
5. Serve with warm steamed rice or with steamed vegetables

Cap Cai

Chinese-Indonesian vegetables food

INGREDIENTS

• 3 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 onion, thinly sliced
• 1 head bok choy, chopped
• 1 1/2 cups chopped broccoli
• 1 1/2 cups chopped cauliflower
• 1 large carrot, thinly sliced at an angle
• 1/2 teaspoon ground black pepper
• 10 ounces peeled and deveined medium shrimp (30-40 per pound)
• 1 teaspoon white sugar
• 2 tablespoons oyster sauce
• 2 tablespoons fish sauce
• 2 tablespoons cornstarch
• 2/3 cup water
• 3 green onions, chopped
• salt to taste

METHOD

1. Heat the vegetable oil in a large saucepan over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shrimp, bok choy, broccoli, cauliflower, carrot, and green onion. Pour in the water, cover, and cook until the shrimp is no longer translucent in the center and the vegetables are tender, about 15 minutes.
2. Dissolve the cornstarch into the fish sauce in a small bowl. Stir into the cap cai along with the oyster sauce, sugar, and pepper; stir until thickened. Season with salt before serving.

Beef Rendang

This is specials delicious foods from Indonesian

INGREDIENTS

• 2 lemongrass stalks
• 2 large red chillies, deseeded and chopped
• 6 garlic cloves, roughly chopped
• 5cm piece of ginger, roughly chopped
• 1 large onion, roughly chopped
• 1/2 tsp ground ginger
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 1 tsp freshly ground black pepper
• 2 tbsp sunflower oil
• 2 cinnamon sticks
• 12 cloves
• 2 bay leaves
• 600ml canned coconut milk
• 1.5kg braising steak, such as chuck or blade, cut into 5cm pieces
• 1 tsp salt
• 1 tbsp Billington’s Dark Muscovado Sugar
• Walnut-sized piece of tamarind pulp or 2 tbsp lemon juice

METHOD

1. Remove the outer leaves from the lemongrass stalks and reserve. Roughly chop the tender core and put into a food processor with the chillies, garlic, fresh ginger, onion, ground ginger, coriander, cumin, black pepper and 2 tablespoons of water. Blend to a smooth paste.
2. Heat the sunflower oil in a large flameproof casserole over a medium heat. Add the cinnamon sticks and cloves and allow them to sizzle for about 1 minute. Add the spice paste and bay leaves and fry gently for 2 minutes. Add the coconut milk, 200ml water, the beef, reserved lemongrass leaves and the salt and bring to the boil.
3. Meanwhile, if you are using the tamarind pulp, put in a small bowl with 120ml of warm water and work through with your fingers to release the seeds. Strain the syrupy mixture into a clean bowl and discard the seeds.
4. Lower the heat to a simmer, add the tamarind liquid or lemon juice and muscovado sugar and leave to cook uncovered for 21/2 hours, stirring more frequently as the liquid reduces, until the sauce is well reduced and quite thick and the beef is very tender. Serve with plain rice and a cucumber, tomato, red onion and coriander salsa.

Chocolate Hazelnut Chip Cookies

INGREDIENTS

• 1 2/3 cups all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 1/4 cup white sugar
• 2 tbsp Nutellar
• 2 eggs
• 1 tsp vanilla extract
• 1 cup chocolate chips
• 2/3 cup chopped hazelnuts

METHOD

1. Preheat oven to 375F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda and salt.
3. In a large bowl, cream together butter and sugars until light. Beat in nutella, egg and vanilla until smooth. Add flour mixture and incorporate at low speed (or by hand) until no streaks of flour remain. Stir in chocolate chips and hazelnuts.
4. Drop by 1-inch balls onto prepared baking sheet.
5. Bake for 10-12 minutes, until cookies are a light golden brown around the edges.
6. Let cool for 2-3 minutes on baking sheet, then transfer to a wire rack to cool completely.

Peanut Butter Cookie

INGREDIENTS

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda 
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 1 cup packed light brown sugar
• 1 cup granulated white sugar
• 1 cup crunchy peanut butter
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup finely chopped peanuts

METHOD

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
2. Sift together the flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
3. In a large bowl, cream butter, brown sugar, and white sugar until smooth. Stir in peanut butter until fully incorporated.
4. Add the eggs, mixing in one at a time, then add the vanilla. Mix well.
5. Gently stir the dry ingredients into the peanut butter mixture. Stir in peanuts.
6. Roll dough into walnut sized balls. Place on the cookie sheet then use a fork to flatten slightly in the middle (use a crisscross pattern).
7. Bake for 10 to 12 minutes in the preheated oven. Cool on baking sheets for 4 minutes, then transfer to wire racks to cool completely. Makes about 36 cookies.

Caramel Popcorn

INGREDIENTS

• 1 cup butter
• 2 cups brown sugar
• 1/2 cup corn syrup
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 5 quarts popped popcorn

METHOD

1. Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
3. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

Snow Princess Cookies

Delicious Indonesian Sweet Cookies

INGREDIENTS

• 375 grams butter
• 175 grams sugar
• 450 grams flour
• Fried cashew nuts (finely ground) 200 grams
• Powdered sugar (for garnish) 100 grams
• Vanilli powder 1 / 4 tbs

METHOD

1. Beat butter and sugar until smooth
2. Enter the flour and mashed peas, stirring until a dough that can be in shape and not attached to the container.
3. Store in refrigerator for 1 hour
4. Get hold of the mixture of your thumb, oval or crescent shape
5. Put in the pan without the basting with margarine
6. Roast hot cooked through and golden brown
7. Combine the powdered sugar until smooth with a flat vanilli
8. Sprinkle the cooked cakes with sugar smooth, lift and store in a dry place and tightly closed.

And is ripe to be enjoyed while watching tv or relaxing ...

Delicious Popcorn

Making delicious popcorn at home is not too difficult. Now I share how to make a delicious popcorn for you 

INGREDIENTS

• 3 Tbsp canola, peanut or grapeseed oil (high smoke point oil)
• 1/3 cup of high quality popcorn kernels
• 1 3-quart covered saucepan
• 2 Tbsp or more (to taste) of butter
• Salt to taste

METHOD

1. Heat the oil in a 3-quart saucepan on medium high heat.
2. Put 3 or 4 popcorn kernels into the oil and cover the pan.
3. When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. (Count out loud; it's fun to do with kids.) This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.
4. Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.
   With this technique, nearly all of the kernels pop (I counted 4 unpopped kernels in my last batch), and nothing burns.
5. If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan.
6. Salt to taste.

Additional Tips

• If you add salt to the oil in the pan before popping, when the popcorn pops, the salt will be well distributed throughout the popcorn.
• Fun toppings for the popcorn - Spanish smoked paprika, nutritional yeast, cayenne powder, chili pepper, curry powder, cumin, grated Parmesan cheese.

That's easy ? Let's try in your home ...