CORNET TEMPE.

INGREDIENTS:
1 ons corned.
2 ons tempeh (puree).
2 eggs whipped.
1 garlic.
1/4 teaspoon garlic.
1/4 teaspoon pepper powder.
finally sliced scallions.






HOW TOMAKE.
1.mix tempeh,corned,garlic,salt,pepper,scallionss stir well.
2.add egg stir well.
3.pour into a container with margarin.
4.steam over medium heat 35 minutes until cooked, remove and left stand.
5.and then slices rubbed with egg fry until brown.

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BOILED CASSAVA.

peeled  cassava pieces and wash
thoroughly and boiled until cooked.
simple and healthful

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MILK FISH FISH PASTE SAUCE.

INGREDIENTS:
1 fishmilk cut 2 part..
1 garlic.
salt.
1 spoontea coriander.
fish paste sauce.
1cm fish paste.
2 onion.
2 red chili.





HOW TOMAKE.
clean milkfish.
mashed coriander,garlic,salt. and mix with fish.
fried fish,onion,chili,and fish paste.until tender.
mashed onion,chili,fishpaste into sauce.
coat fish with sauce.

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EGG ROLL

INGREDIENTS:
1/2 kg sticky rice.
3 eggs to thin omelet.
8shrimp peeled.
1teaspoon garlic chopped.
1spoontea sugar.
1 vegetablespoon oil.
1spoontea grated ginger.
1vegetablespoon soy sauce.

HOW TOMAKE.
*Grilled shrimp to mature.
*TAKE 1 omelet flatten rice on it,and shrimp then   roll and so on.
*cut roll 2 cm and lengtwise.

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LEEK OMELET.

INGREDIENTS.
1 EGG.
1 LEEK(TO SLICE LITTLE).
SALT  LITTLE.
TOMATO.

HOW TOMAKE.
SEPARATE THE EGG FROM ITS SHELL.
ADD ALL INGREDIENTS AND MIX WELL.
THEN FRIED UNTIL COOKED.

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PECEL FRIED TEMPEH.

INGREDIENTS:
6 tempeh (fried first).
4 red chili.
1 spoontea salt.
2 spoontea sugar.
2tomato.
1cm fish paste.

HOW TOMAKE.
fried chili,onion,tomatos,and fish paste.
 lift, then grind all herbs. and mix with fried tempeh.

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SALTED SQUID.

INGREDIENTS:
3 0ns squid (boiled until soft and clean).
3 garlic,5 onion (finely sliced).
1 vegetablespoon soy sauce.
salt sufficienly.
cooking oil.
seasonings.

HOW TOMAKE.
* stir-fry,garlic,onion until fragrant.
   add suid,chili,and mix.
* add soy sauce, seasoning  cooking until tender. 

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SARDEN PEPES.

INGREDIENTS:
4 sardines.
2 garlic.
4 onion.
1 spoontea salt.
2 spoontea sugar.
3 red chili.
1 tomato.
flavoring .
2 bay leaves.
banana leaves for wrapped.


HOW TOMAKE.
puree all ingredient

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CAPCAY.

INGREDIENTS.
10 meatballs.
3 carrot.
1/2 ons green beans thinly sliced.
3 young corn thinly sliced.
2 garlic thinly sliced..
3 onion thinly sliced.
1 vegetablespoon sugar.
1 steaspoon salt.
seasoning.
cooking oil.

HOW TOMAKE.
saute chili,garlic, onion until fragant.
add beans,carrot,young corn, add little water.
add salt,sugar. cook until half cooked.

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ANCOVY OSENG.

INGREDIENTS:
2 garlic.
3 onion.
1.5 ons ancovy.
1/2 teaspoon pepper powder.
100ml soy sauce.
3 vegetablespoon cooking oil.
water to taste.

HOW TOMAKE.
all spices finely crushed. then in stir-fry seasoning mashed.
put all the ingredients add enough water. cook until water is low.
lift and ready to enjoy.

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BONGKO.

INGREDIENTS:
banana.
rice flour.
coconut milk.
red sugar.
salt.
banana leaves.

HOW TOMAKE.
boiled coconut milk, banana,sugar,salt,to boiling.
enter the flour little by little, stirring until average.
remove and set aside.
wrapp with leaves and steamed until cooked.

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INGREDIENTS:
4 eggs.
3 spoontea sugar.
1 spoontea salt.
2 onion.
1 garlic.
fishpaste to taste.
1cm kencur.
1/4 coconut (grated)





HOW TOMAKE.

all ingredients boilend until tender except sugar salt,kencur.
lift, then grind all materials.
and enjoyed.

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BAMBOO.

INGREDIENTS:
bamboo (sliced shorts in).
3 garlic.
5 onion.
3 teaspoon coriander.
2spoontea salt.
4 sugar.
4 chili.
3 hazelnut.
coconut milk.

HOW TOMAKE.
all the herbs finely ground .
all the ingredients boiled   until tender.
lift and enjoy.

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MEAT STEW.

INGREDIENTS:
-pepper and nutmeg to taste.
-4 onion.
-2cm ginger.
-2 garlic.
-2cm cinnamon.
-1kg beef or buffalo meat(sliced according to taste).
-soy sauce to taste.
-1spoontea coriander.

HOW TOMAKE.
-all seasoning mashed.
-after washing meat then mix with herbs, boiled until tender
-then lift and fried.
-then enter it again in water sauce.
-ready to enjoyed.

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CHICKEN WOKU.

INGREDIENTS:
1/2 chicken cut 5 parts.
2 lime leave.
1 pandam leave.
1 cm turmeric.
1 tomato cut into thin strip.
4 basil leave.
1spoontea salt.
2 spoontea white sugar.
0.5l water.
4 spoontea cooking oil.







GROUND SPICES.
10 onion.
4 red chili.
4 roasted candlenut.
2cm ginger.
2cm turmeric.

HOW TOMAKE.
*heat oil, saute ground spices,lime leave,pandan,lemongrass until smooth.
*enter chicken and stir until blended.
*enter water,salt and sugar cook until done.
*enter tomato onion leave,
*stir immediately remove from heat.

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BOTOK ANCHOVY.

INGREDIENTS:
1ons anchovies (soak for 30 minutes).
2hazelnut.
1/4 coconut (grated).
banana leaves for wrapped.
2 onion.
1garlic.
2 spoontea sugar.
1spoontea salt.

HOW TOMAKE.
all the herb.are tinely crushed/ then mixed out
and pulverized. then wrapped leaves then steamed until cooked.

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TOFU BOTOK.

INGREDIENTS:
4 tofu.
1/4 coconut (grated).
2 hazelnut.
banana leaves (for wrapped).

HOW TOMAKE.

all the herb are finely crushed, then tofu mixed out then pulverized  then wrapped with banana leaves  then steamed until cooked.

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MARINATED TOFU.

INGREDIENTS.
8 tofu.
2 garlic
4 onion.
1 teaspoon coriander.
1 ons red sugar.
100 ml soy sauce.
2 teaspoon salt.
2 bay leaves.
3 cm galangal.

HOW TOMAKE.

puree all spice, then in stir-fry until fragrant.
then all the ingredients boil with 3 glass water.
tofu in back and forth to allow the flavours to
seep evenly until the water run out. 

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FRIED RICE ITALY.

INGREDIENTS:
2ons rice.
1 bombai onion.(to slice little).
oil to tir-fry.
25gr cheese.
25oml broth.
2 vegetblespoon olive oil.
1tea spoon salt.
2 chili( slice little).





HOW TOMAKE.
*saute bombai until fragrant.
*add rice and all herb stir well.
*pour broth put all the ingredients in a pan, fighting every 6-10 minutes.
*remove the pn aside 10 minutes.
then mix with cheese.* ready to enjoy.

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urap CASSAVA LEAVES.

INGREDIENTS:
1/4kg kassava leaves young.
1/4 coconut(grated and boiled fish).
1cm2 fish paste (roasted).
3tablespoon white sugar.
2 teaspoon salt.
3 chili.

 HOM TO MAKE.
*boiled cassava leaves,chili,fish paste((wrapped in plastik).
  until tender and drain.
*cassava in squeeze until the water runs out.
*cassava cut into thin strip. mix all herbs then mix with cassava leaves.
* so redy to enjoy.

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GOAT TONGSENG

INGREDIENTS:
2tomato to clice thin.
2chili clice thin
2garlic mashed.
salt,pepper to taste.
50ml soy sauce.
1/4kg goat meat.
2tablespoon oil.

HOW TO MAKE.
*stir fry garlic with oil until fragant.
*enter goat meat,  after ripe add tomatoes
  salt, pepper to taste.
* after being cooked remove and serve.

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DENDENG.

INGREDIENTS:
1 coconut half old.
0.5kg  meat cow.
6onion.
3garlic.
1vegetablespoon coriander.
4 red chili.
2kaffir lime leaves.
2 bay leaves.
acid,red sugar,salt to taste.

HOW TO MAKE.
meat  to slice little. herb all in puree except sugar and bay leaves. meat in the mix and stir with herb then in stir fry.
add water,bay leaves,red sugar,coconut grate.
cook with small fires to mature.

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SAMARINDA CHICKEN.

INGREDIENTS:
6 chili.
2cm galangal.
1tablespoon tamarind.
1chicken cut into 10 pieces.
1ltr coconut water.
5bay leaves.
3kaffir lime leaves.



 GROUND SPICES.
2 spoontea coriander.
4 pecan.
1spoontable fish paste(roasted).
salt, ed sugar to taste.
4 garlic.
7onion.

HOW TOMAKE.

*mix all ingredients and seasoning, simmer until water low.
*lift and ready to enjoy.

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NASI KEBULI.

BAHAN;
0.5kg daging kambing.
0.5 beras.
bumbu;
2 bawang putih.
garam secukupnya.
5 bawang merah.
2 sendok makan ketumbar.
2cm lengkuas.
2 daun salam.
1 batang serai.
2 cengkeh.
5 lada.
seiris pala.
1 sendok teh jinten.

CARA MEMBUAT.
*daging di rebus sampai lunak lalu di potong kecil2. semua bumbu di haluskan kecuali salam, serai    dan lengkuas.
*tumis bumbu halus.setelah masak tuang air. lalu disaring dengan kain lalu peras dalam kaldu daging  berasama daun salam serai dan lengkuas yang dimemarkan lebih dulu.
*beras yang sudah di cuci, dikroncong dengan kaldu yang sudah ada bumbunya tadi  lalu dicampur dengan daging lalu di masak hingga matang.

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SAVORY RICE.

INGREDIENTS:
750 coconut milk.
1/2kg rice.
2 clove.
2 bay leaf.
2 stalk lemongrass.
1 spootea salt.

HOW TOMAKE.

boil all ingredients except rice while
while strring until boiling add rice
cook until milk seeped.
then steamed until cooked rice.
30 minute.

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MANGUT.

INGREDIENTS:
4 white tofu (to slice qube).
4 bloater.
coconut milk.
4 garlic.
8 onion.
bay leaves and lime leaves to taste.
salt, turmeric, red sugar to taste.

 HOW TOMAKE.
pure all seasoning then all ingredients boiled  until cooked.
soo ready to enjoy.

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FRIED RICE.

INGREDIENTS.
1 plate rice.
10 onions.
4 garlic.
2 chili.
2 vegetablespoon tomato sauce.
seasoning flavour.
salt to taste.

HOW TOMAKE.
* some onion in frying portion of thinly sliced    for seasoning.
*partially garlic crushed and then pan fried    garlic. then sauteed with spices yield by. after just enter rice. fry until cooked.

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SHRIMP LEMON SAUCE.

INGREDIENTS:
1/4kg shrimp(exhaust head).
1lemon(juice lemon).
3 kaffir lime leaves.
1spoontea chili sauce.
1 vegetablespoon fish sace.
3 garlic(mince).
1 spoontea red sugar.
100ml thick coconut milk.



HOW TOMAKE.
*mixed sauce,lemon water,lime leaves,chili sauce,sugar and stir.
*preheat pan,enter the shrimp,and marinade ingredients,add
 coconut milk and simmer at very small fire until cooked.
*lift and mix with cilantro.
* ready to enjoy.

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FRIED CHICKEN SUNDANESE.

INGREDIENTS:
@chicken.
3 garlic.
4 onion.
2 bay leave.
3 cm galangal.
3cm turmeric.
salt and seasoning to taste.
HOW TO MAKE.
*chicken is cleaned and chopped, as well as all  the herbs that have been pulverized in boiled  until cooked.
* then fried. and ready to enjoy.

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CHICKEN FRIED GARLIC.

INGREDIENTS:
6 garlic.
1kg chicken (pieces to taste).
1 lime(wring).
flavoring.
instant seasoning flour.
salt.







HOW TOMAKE.
*grind garlic,flavoring and salt.
*coat chicken with lemon and seasoning in the grind.
*coat with instant seasoning flour.
*leave 2 hour.
*fried in hot oil.
*ready to enjoyed.

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GRILLED CARP.

INGREDIENTS:
1kg carp (cleaned and slice with a knife).
5 onion.
1 lemon(taken water)
2 garlic.
1 vertebia ginger.
1 galangal.
1/2 cumin powder galangal.
1 table spoon coriander powder.
40 gr red sugar.
1 table spoon tamarin water.
salt to taste.
HOW TOMAKE.
1.coat fish with lemon juice.
2.Puree onion,garlic,ginger,galangal and red sugar once refined.
  and coriander. mix well.
3.coat fish with herbs and let 1 hour.
4. bake until cooked.
5. ready to enjoyed.

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VEGETABLE NODES.

INGREDIENTS:
spinach
2young corn.
1 tomato.
salt.
sugar.
seasoning spice.
2 onions(to slice little).
1 garlic.

HOW TOMAKE.
enter the first young corn(cut to 5 part)
boil until tender. then put all ingredients
cook until boiling. and ready to enjoyed.

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CHICKEN COCONUT MILK.

INGREDIENTS:
@ chicken(cut 10 section).
10ml cooking oil for saute.
750ml coconut milk.
2cm ginger(crushed)
1 stalk.(crushed)
4 lime leaves.
3 sour fruit.
21/2 teaspoon salt.
2 teaspoon sugar.



*GROUND SPICES.
10 onions.
2 gloves garlic.
4 hazel nut(toasted)
2cm turmeric(burned).
1 teaspoon coriander.
1/2 teaspoon curmin.
1/2 teaspoon pepper powder.

HOW TOMAKE.
*heat oil,saute ground spices galangal,lemongrass,lime leaves and
  tamarind until fragant. stir until the colour change.
*enter coconut milk,salt,sugar,cook until done.
 ready to enjoyed.

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SUP AYAM PEDAS.

BAHAN BAHAN;
1/2 fillet ayam (potong dadu).
1ons wortel.
1ons makaroni.
1ons kacang polong.
6 iris roti tawar.
1ons margarin.
1/2 ons margarin untuk menumis.
1/4L AIR, (untuk merebus makaroni.)
600ml kaldu ayam.



BUMBU:
3 bawang putih.
1/2 bawang bombai(iris tipis)
1 sdt merica bubuk.
1 ons saus sambal.
50ml saus tomat.
garam dan gula pasir secukupnya.

CARA MEMBUAT>
* rebus air dan margarin hingga mendidih. masukkan makaroni rebus hingga matang angkat dan tiriskan.
* tumis bumbu dan margarin hingga harum. masukkan daging ayam,wortel, kacang polong dan      makaroni. tambahkan kaldu ayam masak hingga mendidih dan angkat.
*  panggang roti hingga matang dan kering, sisihkan.
* siap disajikan.

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SNAPPER SOUR SPICY.

INGREDIENTS:
1 snapper.
3 garlic.thinly sliced.
10 onion,thinly sliced.
7 lemon leaves.
2 stalks lemongrass,crushed.
1cm galangal,crushed.
2 spoontea salt
1 spoontea pepper powder.
1,5l chicken broth.
10 chili red.
100ml lime juice.
2 red tomato. thinly sliced.
                                                                             10 basil leaves.
                                                                             1 leeks.
                                                                             2 tablespoon cooking oil.
HOW TOMAKE.
*saute garlic, onions until fragant.
*add lemongrass,galangal and lime leaves and stir.
*enter broth,salt and pepper and stir.
*enter chili,lime juice snapper cook until the fish change colour.
*enter tomato,basil leaves,chives and stir.
cook until all materials cooked.
and ready to enjoyed.  

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PESMOL FISH.

INGREDIENTS.
1 carp.
seasoning:
3 red chili.
3 garlic.
7 grain of walnut.
1 piece of turmeric.
1 piece of galangal.
1 piece of ginger.
3 bay leave.
cooking oil.
salt and red sugar.







HOW TOMAKE.
* cleaned fish scale on waste, acid and salt coat and fry.
* all ingredient(except ginger and bay leave)
  then sauteed with oil until fragiant smell and a yellowish pour enough water.
* then enter fish and cook yellow color stir well.
soo ready to be served.

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PECEL BANANA FLOWER.

INGREDIENTS:
2 innermost part banana flower.
1/4 grated coconut.
4 chili.
1 galangah.
3 onion.
1 garlic.
1 spoontea sal.
2 spoontea sugar.
1cm fish paste.
HOW TOMAKE.
boil  banana flower,garlic,onion,fish paste,. then drain.
so mix all ingredients.
ready to enjoty

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BOILED CLAMS.

INGREDIENTS:
2kg shells.
2 unions.
2garlic.
3 chili.
2 leave singkil.
HOW TOMAKE.
boiled shell in 2ltr water until shell to open.
so enjoy in hot.

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FRIED EGG SUNNY SIDE.

INGREDIENTS:
egg
salt
leek(small sliced)
cooking oil.
HOW TOMAKE.
frying pan already give oil, then resolve an egg on frying pan.variation sprinkle leaves onion.
cook until well done.

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CATFISH PEPES.

INGREDIENTS:
1 catfish. cut and wash.
3 bay leaf.
banana leaves for wrapping.
*softened seasoning.
3 onions.
3 garlic.
4 candle nut.
2 tomato.
1 cm turmeric and 1/2 grated coconut.
HOW TOMAKE.
average grate coconut mixed with  softened seasoning , then corkj wrapped with spices in banana leaves.and in the steam for 30 minutes.

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