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.

Ingredients:

1 kg. oxtail / beef tail, cut into serving pieces
1/2 tablespoon chopped ginger
1/2 nutmeg, bruised
1 spring onion, cut into 2-3 pieces
1 tablespoon margarine
200 grams carrots, cut into 3 cm piece, then halved or quartered
250 grams potatoes, cut into 4-6 pieces
salt to taste

Spice (ground):
6 shallots
3 cloves garlic
1 teaspoon peppercorns

Garnishing:
fried shallots
spring onions
chopped chinese parsley

Procedure:

Put oxtail in a pan with 2 liters water and bring to the boil. Carefully scoop off and discard the scum floating on the surface. Discard the stock and replace with 2 liters clean water. Add chopped ginger, nutmeg and spring onion. Cover the pan and simmer over low heat until tender. Remove the tail, reserving 1 1/2 liters stock. Bring the stock to the boil, then add oxtail. Heat margarine and fry ground spices until fragrant. Add to the boiling stock, then add carrots and potatoes. Bring to the boil until the ingredients are thoroughly cooked. Garnish with fried shallots, spring onions, and Chinese parsley. Serve hot.

Ingredients:

150 grams rice noodles, soaked in boilin hot water for 5 minutes and drained
200 grams bean sprouts, parboiled for 5 minutes and drained
10 x 5 x 5 cm. squares of fried tofu, cubes
50 grams fried shrimp krupuk
50 grams fried onions
2 stalks of chinese celery

Peanuts sauce:
150 grams fried unsalted peanuts
3 red chillies
5 bird’s eye chillies
3 cloves garlic
salt to taste
a pinch of sugar
5 tbsp. sweet soy sauce
vinegar to taste
125 cc. water

Procedure:

Prepare all the ingredients for the salad according to the instructions. Grind the peanuts fine together with the red chillies, bird’s eye chillies, garlic, salt and sugar. Add the sweet soy sauce and the vinegar. Mix in the water and stir until everything is well-blended. Arrange the salad nicely on a big platter. Pour the peanut sauce over the salad. Makes 6 servings.

Ingredients:

1 chicken of approximately 750 grams
3 tbsp. vegetable oil
1 jeruk purut leaf
1 lemon grass stalk, bruised
500 cc. thin santan and 250 cc thick santan
3 tbsp. sweet soy sauce
3 tbsp. melted butter

Spice-paste :
1 tbsp. coriander seeds
1 tsp. peppercorns
1/4 tsp. cumin seeds
10 red chillies
4 cloves garlic
1 cm. slice of fresh turmeric
1/2 cm. slice of ginger
2 thin slices of lengkuas
5 candlenuts
salt to taste
1 tsp. sugar

Procedure:

Cut up the chicken in 4 or 8 parts. Heat the oil in a wok and saute the spice-paste, together with jeruk purut leaf and lemon grass until fragrant. Add the chicken and stir it around until chicken is starting to stiffen. Pour in the santan and let it simmer until chicken is half done. Add the thick santan and continue cooking until santan is reduced and the chicken is tender. Mix the melted butter with the sweet soy sauce and brush it all over the chicken. Grill the pieces of chicken over a low fire (kalo aku dibakar dalam oven 25 minutes).

Ingredients:

1 package puff pastry dough
1 package hot dogs

Procedure:

Defrost dough according to package directions. Preheat oven 400 degrees Fahrenheit.
Separate dough into squares. Let child use a rolling pin to roll the dough out a bit if desired. Have the child place one hotdog in the center of the square of dough and roll the dough up around the hotdog. Place on ungreased baking sheet, with the crease of the dough roll-up underneath (so it will not come undone in the oven as the dough rises). If desired, let the child “paint” the tops of the dough with a bit of egg yoke mixed with a few drops of water. This gives the roll-ups a nice golden color once baked. Bake for 15-20 minutes or till golden brown. It is best to follow the baking instructions on the dough package with respect to baking time. Serve with ketchup. Cut-up vegetables work well as a side dish.

Ingredients:

salmon fillet (at least 4 medium fillets)
2 heaping tbsp. honey
1 scant tsp dry ground lemon grass (dry lemon grass powder)
3-4 star anise (aniseed)
juice of 1 lemon
3 heaping tbsp. lime juice
1-2 tsp. Hungarian vegeta seasoning (or just salt to taste)
1-2 tsp. ground black pepper
1 tsp. sugar
sesame seeds as needed

Procedure:

Slice strips salmon fillets. Using food processor, coarsely grind star anise, then add all ingredients in a bowl and marinate the skinned salmon fillets for a couple of hours or overnight. Heat a little oil, drain the fish and reserve 2-3 tbsp. of the marinate, fry the fish until half cooked, add in the marinate (optional), then add in sesame seeds as much as you’d like, cook a littler more (until cooked), then serve with flavored rice.
To make flavored rice, if you have Hungarian Vegeta seasoning, add in 1 tbsp while cooking the rice.

Ingredients:

3/4 cup pineapple juice
2 cloves garlic, peeled
1/4 cup soy sauce
one 1 1/2-inch cube ginger, peeled
1 medium-size jalapeño pepper, halved, cored, and seeded
1/4 cup honey
2 tablespoons vegetable oil
1 3/4 pounds flank steak, well trimmed

Procedure:

Puree all ingredients except steak in a food processor. Pour marinade into a large self-sealing plastic bag, add steak, seal, turn to coat well, and refrigerate 5 hours or overnight. Preheat the grill or broiler. Remove steak from marinade, pat dry on paper towels, and grill over moderate coals or broil 4 inches from the heat until steak is the way you like it — 5 to 6 minutes on each side for medium-rare and 6 to 7 minutes for medium. Flank steak cooked beyond medium will be tough. Let stand about 10 minutes, then, starting on the shorter side of the steak, slice on the bias and across the grain as thin as possible. Makes 4 servings.