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)