Ingredients:

1 lb. beef shanks
20 garlic - grind
tamarind mixed with 1 to 2 tablespoon of water
salt and sugar as needed

Procedure:

Boil beef until tender, cut into squares and pound until tender. Mixed the beef with the garlic paste, tamarind and salt and sugar. Marinate for few minutes and fry in hot oil.

Ingredients:

spring roll skins
2-3 potatoes, tiny diced
1 carrot, tiny diced
1/4 kg ground beef
hungarian vegetable seasonings
1 medium onion, chopped
2 cloves garlic, chopped
garlic powder
white pepper powder
1 tablespoon cooking oil
cooking oil for deep frying

Procedure:

Boil potatoes and carrot until tender, drain, set aside. Heat oil, saute garlic and onion, add in ground beef, cook until brown, add in cooked potatoes and carrot, seasonings, garlic powder, white pepper, cook until beef well done. Cool. Defroze spring roll skins half hour prior to frying, place 1-2 teaspoons filling in the center, fold spring rolls seam to seal. Heat oil for deep frying, fry (spring) rolls until golden brown, drain, serve with your favorite sauce.

Ingredients:

1 medium red capsicum, slice
1 medium eggplant, cut cubes
2 chicken boneless breasts, wash clean, cut cubes,
salt, sugar, cajun seasoning, ground pepper
2 green onion, slice
1/2 - 1 medium onion, slice
1 cup tofu already cut cubes
1 block of chicken Bouillon
monosodium glutamate as desired

Procedure:

Heat the pan, no adding vegetable oil at all, when the pan getting hot, place chicken, tofu, and the vegetables into the pan and stir well in medium hot, until water comes out from tofu and chicken. Add the chicken bouillon, stir well. Add the rest of the ingredients until cooking reach your taste bud.

Ingredients:

3 tbsp. vegetable oil
1 cm. long fresh langkuas, smashed
1 lemon grass stalk, bruised
2 jeruk purut leaves
1/2 kg. brisket, cut into 2 x 2 cm cubes
2 cm. thick

Spice-paste:
6 keluwek, takeout the nut meat
7 shallots
4 cloves garlic
1 cm. long fresh ginger
1 1/2 tsp. coriander seeds
2 red chillies
4 candlenuts
salt
palm or brown sugar to taste

Procedure:

Heat the oil and fry the pounded spice-taste for a minute or two. Add langkuas, lemon grass and jruk purut leaf. Fry till fragnant. Add the cubed beef and 1 1/2 L water. Cook on low heat until meat tender and flavor of spices have been absorbed. If level of water drops too much, add hot water.

To Serve:
Rawon is accompained by plain boiled or steamed rice, empal (spicy, fried beef slice), salted duck eggs, telor pindang, shrimp krupuk,a raw vegetable salad of beansprouts, sliced cucumbers and sambal terasi. Makes 8 servings.