Gurami Cobek

Recipe Ingredients: 

• 1 whole (500 g) carp, clean 
• 2 tablespoons lime juice 
• cooking oil

Spices that are:

• 1 clove garlic
• 1 cm turmeric
• ½ tsp coriander
• 1 tsp salt

Complement:

• cucumber
• basil
• tomatoes

Sauce, puree:

• 12 pieces of red chili sauce
• 2 large red chilies
• 1 clove garlic
• ½ tsp shrimp paste fried
• 1 tsp salt
• 1 tomato, cut into pieces

How to Make:

1. Marinate the fish with lemon juice and spices until blended. Let stand for 30 minutes.
2. Fry in hot oil until golden yellow and more.
3. Remove and drain. 
4. Serve with sauce san complementary

Wedang Jahe

Recipe Ingredients:

• 10 cm of fresh ginger red
• 500 ml of water
• 150 g brown sugar
• 2 tablespoons granulated sugar
• 10 grains of black pepper
• 2 whole cardamom
• 4 grains of pimento
• 1 stalk lemongrass, crushed
• 1 sheet of pandan leaves

How to Make:

1. Roasted red ginger on hot coals until lightly browned. Lift, peeled crushed.
2. Boil red ginger with water and other ingredients over low heat. 
3. Cook continued until about a quarter of the water to decrease. Lift.
4. Strain and serve hot.

Pepes Tahu

Recipe Ingredients: 

•  500 grams know, gently break up
• 1 stalk spring onion, finely chopped
• 5 bay leaves
• banana leaves for wrapping

Spices that are:

• 3 pieces of garlic
• 1 piece of onion
• 2 pieces of red pepper major
• 5 pieces of cayenne pepper (to taste)
• 1 tsp salt
• 1 tsp sugar

How to Make:

1. Combine idea that has been mashed with spices. Stir until thoroughly mixed with seasonings.
2. Add sliced ​​green onions, stir again until smooth, then prepare banana leaves.
3. Preheat steamer.
4. Wrap with banana leaves like rice cake, and place bay leaves in each bundle pepes know.
5. Steam until cooked, about 30-45 minutes.
6. Remove and serve. 

Katri Solo

Recipe Ingredients:

• 250 grams of white Kentan, soak 1-2 hours, drained 
• 125 ml coconut milk, from 1/2 coconut 
• 1/2 tsp salt 
• 2 pieces of pandan leaves

Top layer:

•  5 eggs chicken
• 125 grams of brown sugar, finely sliced 
• 50 grams of sugar 
• 200 ml coconut milk from 1 coconut 
• 50 grams of rice flour 
• 1/8 tsp salt 
• 1/4 tsp Vanilla powder

How to Make:

1. Steamed glutinous until half-cooked for 10 minutes, remove from heat.  
2. Pour the coconut milk, salt and pandan leaves. Stir until the coconut milk is absorbed.
3. Steamed glutinous until cooked again for 30 minutes, remove from heat. 
4. Grease a 10x10x7 cm sized pan with vegetable oil / Cover with plastic, put sticky while compacted. 
5. Mix all the ingredients except the rice flour and coconut milk until blended. 
6. Put the rice flour and coconut milk gradually while stirring. 
7. Pour the batter in a pan-stemmed, cook the dough, stirring until dough is thick, remove from heat. 
8. Pour the egg mixture on top of sticky rice, steamed back on medium heat until the top layer hardens about 45 minutes, remove from heat.
9. Let cool, remove from Loyong and pieces and serve.

Selendang Mayang

Recipe Ingredients: 

•  90 gr sago flour 
• 60 gr rice flour
• 1 tsp salt
• 400 ml of water pandan leaf / leaf suji
• 600 ml of water
• 500 grams of brown sugar, sliced 
• 700 ml of water 
• Ice

Sauce:

• 1000 ml coconut milk 
• 3 pieces of pandan leaves 
• 1/2 tsp salt

How to Make:

1. Mix sago flour, rice flour, salt, water, pandan leaf / leaf suji, and water, stirring until the flour dissolves. 
2. Cook the starch solution, stirring constantly until the mixture coagulates and mature.
3.  Lift and pour in a container, refrigerate. Once cool, cut into selendang mayang pieces according to taste.
4. Boil brown sugar and water until sugar is dissolved. Remove and strain, chill.
5. Pour the sugar syrup to taste, give Virgin shawl, coconut milk, and ice.
   

Es Palu Butung

Recipe Ingredients:

• 8 bananas. Steamed and peeled
• Ice cubes, shaved
• syrup 
• 600 cc coconut milk obtained from 1 coconut 
• 50 grams of rice flour 
• 2 pieces of pandan leaves 
• 75 grams of sugar
• ¼ teaspoon vanilla
• ¼ teaspoon salt

How to Make:

1. First, make porridge first. Mix the rice flour with coconut milk, stir until dissolved
2. The rest of the coconut milk boiled with sugar, pandan leaf, vanilla, and salt
3. Pour the flour that has been dicapur with coconut milk into the stew before, stir until cooked and thickened then remove from heat.
4. Prepare a serving bowl. Cut the boiled banana into pieces and place in bowl. Add the rice flour porridge, give shaved ice and add the syrup.
5. Ice palu butung ready to eat.

Moci Kacang

Recipe Ingredients:
Moci: 

• 600 g glutinous rice flour
• 100 g of corn starch
• 120 g sugar
• 200 g white butter

 Fill Material: 

• 200 g white butter 
• 100 g roasted peanuts, peeled and minced 
• 10 g smooth peanut butter (eg, Skippy)

 
Topping: 
 250 g roasted peanuts, peeled and minced

How to Make:

1. Contents: Cook all ingredients and blend until smooth.
2. Moci: Mix glutinous rice flour, white butter and sugar in a container, mix well.
3. Stir the corn starch with hot water until the dough together and mature. 
4. Mix the two together until the dough can be formed into a dough.
5. Solution: Roll the dough lengthwise and then cut into pieces contents. Set aside.
6. Roll the dough moci silineser shapes, cut into pieces.
7. Flatten the dough moci, give 1 piece of the dough pieces contents. 
8. Shape like orbs. Work up consumables.
9. moci Boil in boiling water to float over low heat.
10. Remove and drain. 
11. Roll immediately in chopped peanuts until blended.
12. Place the beans in a bowl Moci sesame-mangkur paper. Serve.

Perkedel Kentang

Recipe Ingredients: 

• ½ kg potatoes, peeled 
• 1 egg, separate the yolk and white
• 1 tbsp fried shallots, mashed
• ¼ teaspoon finely ground white pepper
• subtle nutmeg to taste
• ½ stalk celery, finely sliced
• salt to taste 
• cooking oil

How to Make:

1. Fry the potatoes in a pan of oil content that has been heated by the hot fire until cooked. Do not get burned or too brown. 
2. Once cooked, removed and immediately crushed.
3. Mashed potatoes that are mixed with egg yolk, fried onion, pepper, nutmeg and celery leaves.
4. After all blended, made ​​potato dough dots slightly flattened. Make the potatoes until dough runs out.
5. Reheat pan that has been filled and heated cooking oil. 
6. Enter the egg white dots on the potato and fry until cooked browned.
   

Ayam Rica Rica

Recipe Ingredients: 

• 1 chicken cut in 16 parts 
• 2 stalks lemongrass in crushed
• 6 pieces of red onion chopped
• 1 sheet of pandan leaves
• 5 pieces of orange leaves
• 50 ml cooking oil
• 150 ml of water
• 1 lemons
• 12 large red chilies
• 10 cayenne pepper
• 7 cloves of garlic 
• 4 cm ginger

How to Make:

1. Puree  large red chilies, red cayenne pepper,  of garlic and ginger and set aside. 
2. Saute onion, lemongrass and pandan leaves until the onions brown.
3. Enter the crushed spices and lime leaves, stir until fragrant.
4. Then enter the chicken stir until chicken changes color, add the water, reduce the heat and cover. Diungkep until the water dries somewhat with occasional stirring, stirring. Lift. 
5. Add lemon juice, mix well.

Ayam Goreng Kalasan

Recipe Ingredients: 

• 1 chicken
• 500 cc of water coconut
• 1/2 teaspoon baking soda
• 4 cloves garlic, crushed
• salt
• cooking oil

How to Make:

1. Clean the chicken and cut according to taste.
2. Boil chicken with water coconut, baking soda, garlic and salt until tender and the water dries.
3. Heat the oil and fry the chicken until golden brown color, remove from heat.

Es Pisang Ijo

Recipe Ingredients: 

• 40 grams of rice flour
• 1/2 teaspoon salt
• 300 ml of water
• 100 ml of suji leaf water
• 3 drops green coloring or pandan paste
• 175 grams of rice flour
• 5 pieces of old plantain
• Shaved ice and red syrup (cocopandan)
• 650 ml coconut milk (raw sauce)
• 50 grams of wheat flour (raw sauce)
• 75 grams of sugar (raw sauce)
• 1 pandan leaves (raw sauce)
• 1/4 teaspoon salt (raw sauce)

How to Make:

1. Stir the rice flour, salt, water, water suji leaves, green dye and boil, stirring until boiling, remove from heat.
2. Add the rice flour and stir and stir again until smooth (not sticky). Tipiskan dough, Wraps on bananas shut.
3. Steamed banana for 20 minutes. Remove and set aside.
4. Boil the sauce ingredients to a boil, remove from heat and let cool.
5. Cut the green bananas, pour the sauce, shaved ice and red syrup. 

Lapis Surabaya

Recipe Ingredients: 
Material Yellow:

• 20 egg yolks 
• 150 grams of granulated sugar
• 15 grams of sweetened condensed milk and white
• 40 grams of wheat flour
• 15 grams of milk powder
• 200 grams of margarine, melted
• 1 tablespoon brown pasta

Chocolate Ingredients:

• 10 egg yolks 
• 75 grams sugar
• 1 tablespoon of sweetened condensed milk
• 20 grams of wheat flour
• 15 grams of cocoa powder
• 1 tablespoon of milk powder
• 100 grams of margarine, melted 
• 3 pieces of 22 cm square baking pan

Recipe Ingredients:

1. Yellow  Layer: Beat egg yolks with sugar until thick, add condensed milk. Whisk again until smooth. Turn off the mixer and put the flour and milk powder as he sifted and mix evenly. 
2. Pour margarine has melted, stirring gently. Pour batter into two square baking pan 22 x 22 x 4 cm and covered the spread with margarine paper.
3. Do the same for chocolate dough, by adding cocoa powder. Pour dough into a square baking pan size 22 x 22 x 2 cm that have been covered with paper and spread with margarine. The third oven pan in oven until cooked. Remove and let cool. 
4. Rub the surface of the cooled cake with strawberry jam. Stack in yellow - brown - yellow

Pukis

Recipe Ingredients: 

• 1/2 tablespoons instant yeast 
• 5 tablespoons warm water
• 4 egg yolks
• 2 egg whites
• 100 grams sugar
• 175 gr wheat flour
• 1/4 teaspoon vanilla
• 1/4 teaspoon baking soda
• 1 tablespoon milk powder
• 175 cc thick coconut milk cooked 
• 1 tablespoon cocoa powder

How to Make:

1. Mix the instant yeast and warm water, stir until dissolved. 
2. Beat eggs and sugar until smooth. Enter vanilla together flour, baking soda and powdered milk, mix well.
3. Add coconut milk that has been cooked and thawed yeast and stir well. Let stand for 2 hours.
4. To make the chocolate dough, take 150 cc batter, add the cocoa powder and stir well.
5. Prepare the mold (pan) cake pukis, basting with a little margarine. After the mold (pan) heat, pour the batter until 3/4 full of mold, add chocolate batter. 
6. 6. Bake until the dough rises and cooked, remove from heat. Pukis chocolate cake more delicious when served warm. 

Martabak Manis (Terang Bulan)

Recipe Ingredients: 
Material Leather:

• 250 grams of wheat flour 
• 1 teaspoon instant yeast
• 150 grams sugar
• 375 cc of warm coconut milk
• 2 eggs
• ¼ teaspoon baking soda

Fill Material According to Taste:

• Peanuts, roasted, peeled, chopped 
• Sesame seeds, toasted
• Granulated sugar
• Brown
• Grate Cheese
• Sweetened condensed milk 
• Bananas

How to Make:

1. Insert the yeast into the warm milk, stirring until dissolved and frothy, set aside. 
2. Mix the flour and sugar, make a hole in the middle, put the eggs into it. Knead the solution was poured with coconut milk, until the sugar dissolves, put baking soda and stir again until well mixed. Allow approximately 15-20 minutes in a warm place.
3. Heat the pan and basting with margarine martabak. Pour the batter into it to go up and the surface dried, and the exterior to brown.
4. Pick up and put up telenan pieces.
5. Sprinkle with granulated sugar until blended martabak to the surface. Followed with sweetened condensed milk. According to taste, sprinkle with your favorite ingredients and topping ingredients can be combined. 
6. Fold martabak to 2, cut according to taste. 

Keciput

Recipe Ingredients: 

• 1 egg 
• 2 tablespoons granulated sugar
• 200 g glutinous rice flour
• 130 ml thick coconut milk
• 1 teaspoon salt
• 1/2 tsp baking powder
• 1/2 teaspoon baking soda
• 1 cup of boiled water
• 5 tablespoons sesame
• cooking oil to taste

How to Make:

1. Mix the eggs and sugar, and shake until the sugar dissolves. Enter the glutinous rice flour that has been sifted with baking powder and baking soda. 
2. Enter the coconut milk and salt, stirring until well blended.
3. Create keciput round shape, dip it in boiled water and roll in sesame seeds. Perform on all materials.
4. Heat oil and fry until golden, remove and drain, then cool.
5. Heat the oil again, fry until dry, remove and drain. 
6. Store in a sealed jar and serve

Bika Ambon

Materials Prickly Dough:

• 10 gr instant yeast
• 15 grams sugar
• 10 gr flour
• 4 tablespoons water

Materials Batter Flour:

• 150 gr corn starch farmer
• 250 grams sugar
• 10 egg yolks
• vanilla to taste
• 300 cc coconut milk, boiled with salt and pandan leaves
• cooking oil for greasing
• 1/2 teaspoon grated lime skin

How to Make:

1. Prepare the mold bika ambon 25 ml size oval or rectangle, spread with oil and preheat the oven.
2. For Prickly: Mix all prickly ingredients, let stand for 15 minutes, set aside.
3. Beat eggs with sugar, low speed with electric mixer until sugar is dissolved.
4. Mix corn starch farmer with coconut milk  boiled, stir well. enter in the beaten eggs, add grated orange zest and stir well.
5. Pour the batter into the mold and bake in the oven. Leave the oven in an open state. Use the fire below.
6. After the bubble and the bottom is rather mature, move to the top of the oven and bake until done. Remove and when cool, serve bika ambon with cut to taste.

Bakwan Sayuran

Recipe Ingredients:
Ingredients Dough:

• 100 gr wheat flour 
• 100 grams of rice flour
• 1 egg

Vegetable Materials: 

• 100 g carrots, cut into matchsticks 
• 50 grams of bean sprouts
• 50 ounces cabbage, thinly sliced
• 2 leeks, thinly sliced
• 2 stalks celery, sliced

Seasoning Ingredients:

• 5 red onions 
• 4 cloves garlic
• 1/2 tsp pepper
• 1/2 grilled knuckle of turmeric
• salt to taste

Materials Complement:

• cooking oil to taste 
• cayenne pepper 

How to Make:

1. Mix the dough ingredients with spices, and stir into a soft dough. Enter the vegetables and stir well. 
2. Heat enough oil over medium heat, fry per two tablespoons of vegetable mixture until cooked. Remove and drain. Bakwan ready to eat, it would be delicious if eaten with cayenne pepper. (optional)

Putu Mayang

Recipe Ingredients: 

• 300 g of rice flour 
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 100 g starch
• 550 ml coconut milk from 1 coconut
• banana leaves for mats
• 1 tsp red coloring (can use strawberry paste)
• 1 teaspoon green dye (can use pandan paste)

Mateial Sauce:

• 200 gr palm sugar / brown sugar, chopped fine 
• 25 grams sugar
• 500 ml coconut milk from 1/2 coconut
• 1 pandan leaves, cut into pieces
• 1/2 tsp fine salt
• 1 tbsp rice flour 
• 2 cm cinnamon

How to Make:

1. Cook the rice flour, coconut milk, sugar and salt, stirring until lumpy. Lift. 
2. Transfer the dough of rice flour into a large bowl, while hot add the flour until the dough while diuleni average. Set aside.
3. For those of dough become three sections. Were each given a dye a red (pasta strawberries) and green (pasta pandan) on every section. Let the white on the other. Stir well.
4. Put the mixture into the mold putu Mayang. Press while housed in a banana leaf that has been spread cooking oil. Do so until the dough runs out.
5. Steam the dough for 15 minutes or until cake is cooked. Remove and let cool.
6. Syrup of palm sugar sauce: Dissolve the rice flour, brown sugar, granulated sugar and salt in the coconut milk. Add pandan leaves and cinnamon. Boil, stirring constantly until boiling. Lift, strain, and chill. Syrup of palm sugar sauce ready for use. 
7. Serve with sauce putu Mayang syrup.

Kue Lumpur

Recipe Ingredients: 

• 100 gr margarine 
• 250 cc of water
• 150 gr wheat flour
• 125 grams sugar
• 6 eggs
• 400 cc of water mixed with coconut milk and pandan suji 
• 100 grams of chopped walnuts

How to Make:

1. Boil the water and enter the margarine and flour. While stirring, add the sugar. Chill.
2. Add the eggs, stir well and add the suji leaf water.
3. Fill each mold with the mud cake batter and cook, after a bit of frozen sprinkle chopped walnuts.
4. Grilled until cooked. Do it until all the dough runs out.

Keripik Tempe

Recipe Ingredients: 

• 500 gr tempe 
• 250 grams of rice flour
• 5 kaffir lime leaves, thinly sliced 
• 250 ml water
• 500 ml of cooking oil

Puree:

• 3 cloves garlic 
• 1 tsp coriander
• 10 btr hazelnut 
• 1 teaspoon salt

How to Make:

1. Slice tempeh thinly as possible, set aside. 
2. Place the rice flour in a container, put the spices, stir while pouring a little water until smooth. Add the sliced ​​kaffir lime leaves and stir well. 
3. Heat oil, dip the tempe one by one into the batter of flour, fried. Once cooked and dry, remove from heat.

Semprong

Recipe Ingredients: 

• 250 grams of rice flour 
• 3 eggs
• 150 grams sugar
• 250 cc coconut milk from 1 coconut
• 1/4 tsp cinnamon powder
• 1/4 tsp salt 
• Cooking oil (or margarine) to spread

How to Make:

1. Beat eggs until blended. Mix the rice flour, sugar, cinnamon powder, and salt. 
2. Add coconut milk gradually while stirring with a wire beater until smooth.
3. Heat the mold Bowl tongs models that have been spread with oil / margarine. Pour 3 tablespoons batter into the mold. 
4. Bake until cooked as he turned, and then immediately roll hot. Set aside until cool and hard / crunchy.

Wingko

Recipe Ingredients: 

• 100 gr glutinous rice flour 
• 375 grams of coconut and a half old, shredded
• 125 grams sugar
• 1/2 tsp salt
• 1/2 teaspoon vanilla
• 150 cc coconut milk
• Red dye to taste 
• Banana leaves to taste

How to Make:

1. Preheat the oven at a temperature of 180 degrees centigrade. Prepare a flat baking sheet and leaves, basting with oil and set aside. 
2. Cook the coconut milk with sugar, salt, and vanilla until the sugar has dissolved, remove from heat.
3. Prepare glutinous rice flour and coconut in a container, pour the coconut milk gradually while diuleni until blended.
4. Take 1 tablespoon of coconut dough, then flatten round 1 cm thick, arrange on a baking sheet. Perform on all materials. 
5. Bake in oven until lightly browned, turn, lift and serve. 

Pastel Sayuran

Material  Skin:

• 250 grams of wheat flour
• 1 egg, beaten
• 40 g margarine
• 60 ml of water
• 1/2 tsp fine salt
• Oil for frying

Materials Contens:

• 60 g carrots, cut into small dice
• 60 grams of cabbage leaves, sliced
• 60 ounces potatoes, diced small
• 1 leek, thinly sliced
• 3 tablespoons soy sauce
• 3 cloves garlic, mashed
• 3 spring onions, mashed
• 1/2 tsp fine salt
• 1/2 tsp pepper powder
• 3 tablespoons cooking oil

How  to  Make:

1. To Fill: Heat oil and saute onion and garlic until fragrant. Add the carrots, cabbage, potatoes, green onions and other spices. Cook, stirring frequently until all the ingredients cooked. Remove and let cool.
2. For Skin: Mix the flour, eggs, margarine and salt. Stir well. Add water, knead briefly until dough is formed that can be milled.
3. Milled dough to a thickness of 1/4 cm in diameter and 10 cm. Take a sheet of skin that has been established. Add 1 tablespoon fill material. Fold and pleat / pleated at the edges. Repeat until dough runs out.
4. Heat oil, fry the pastel medium heat until cooked and browned yellow. Remove and serve warm. If you want a spicy taste, and add cayenne pepper or chili sauce.

Lapis Beras

Recipe Ingredients: 

• 1600 ml of coconut milk from 2 coconuts 
• 4 pandan leaves
• 1/2 teaspoon salt
• 450 grams of rice flour
• 150 grams of starch
• 500 grams of granulated sugar
• pink coloring to foods

How to Make:

1. Boil the coconut milk, pandan leaves, and salt, stirring frequently. Lift and filtered. 
2. Combine rice flour, starch, and sugar. Pour warm coconut milk bit by bit while diuleni. 
3. Allow the dough 30 minutes.
4. Divide the dough into 2 parts. One section was added in pink and white leave the rest.
5. Heat a 22x22cm baking dish with cooking oil and a plastic pad. Pour the white batter. Steam for 5 minutes. Cover with pink dough, steamed again for 5 minutes. 
6. Do this until the dough runs out and the last steam another 45 minutes.

Kue Cucur

Recipe Ingredients: 

• 300 g of rice flour 
• 50 gr flour
• 100 grams sugar
• 150 grams of brown sugar, finely combed
• 475 cc of water
• 2 pieces of pandan leaf
• 1 egg
• 1/4 tsp salt 
• To taste Oil for frying

How to Make:  

1. Combine water, brown sugar, pandan leaves, sugar, and salt. Bring to a boil and strain. 
2. Stir in rice flour and wheat flour. Pour hot sugar water while diuleni.
3. Allow the dough overnight. The next day put the eggs and mix well. 
4. Heat two tablespoons of cooking oil. Pour one tablespoon of batter. After the middle fibrous, puncture using a stick to the center of the cake. Fry again until done.

Sarang Semut

Recipe Ingredients: 

• 200 g margarine / butter, melted 
• 200 grams sugar
• 200 ml of water
• 150-200 ml of sweetened condensed milk
• 100 gr flour
• 1 teaspoon baking soda 
• 5 eggs

How to Make:  

1. Heat until sugar becomes caramel, give water, stirring until caramel dissolves. Chill. 
2. Beat eggs until slightly pale and frothy, enter the milk, beat until blended.
3. Add flour, melted butter, mix well and enter the caramel water and baking soda. Stir well again.
4. Pour into a baking dish that has been spread thin butter and sprinkled with flour. Bake at 150 ° C until cooked (approximately 45 minutes) 
5. Wait until completely cool before being cut. 

Pisang Molen

Recipe Ingredients: 

• 6 bananas, cut lengthwise into 4
• Cooking oil to taste

Material Skin:

• 350 g cake flour
• 50 grams of refined sugar
• 1/2 tsp vanilla powder
• 1/4 tsp fine salt
• 1/4 tsp baking powder
• 60 g margarine
• 1 egg
• 75 ml of water

How to Make: 

1. Mix the flour, salt, vanilla, powdered sugar, and baking powder. 
2. Add margarine, eggs, and pour the water a little while diuleni with hands until dough is formed that can be milled.
3. Roll the dough until thin (you can use a grinder or grinding wood noodles) to a thickness of 1/5 cm (+ / - 2 mm).
4. Cut dough into pieces as wide as 3 cm so that a form of long ribbons.
5. Wrap each banana piece until the entire surface of dough covered with banana skins. Do so until the dough runs out.
6. Fry in hot oil until browned and cooked yellow. 
7. Remove and drain. Molen bananas ready to serve.

Talam Jagung Manis

Recipe Ingredients: 

• 100 grams of green beans or wheat flour hunkue 
• 200 grams sugar 
• 230 gr sweet corn 
• 400 ml coconut milk 
• 20 gr cornstarch 
• 1 teaspoon salt 
• cookie cutters

How to Make:

1. Mix all ingredients, stirring until sugar dissolves. Heat over medium heat, stirring until thick. Lift.
2. Enter a spoonful of batter into the cake pan. Flatten and chill. Serve when cool and harden. Even better when enjoyed in cold conditions.

Sayur Pakis

Recipe Ingredients:

•  4-5 tie fern green (without leaves)
• 600 ml coconut milk from ¼ coconut btr
• 3 tbsp coriander powder
• 250 grams of small shrimp, remove the head and tail
• ½ tbsp pepper powder
• 5 bay leaves lbr
• 2 stalk lemongrass, crushed
• 2 cm ginger, crushed
• 3 tablespoons fried onions
• Salt to taste
• Sugar to taste
• Vegetable oil for sauteing

Puree:

• 6 cloves garlic
• 6 pcs hazelnut
• 15 pieces of red chillies
• 2 cm turmeric
• 2 cm ginger

How to Make:  

1. Cut ferns. 
2. Stir fry ground spices until fragrant. Enter the coconut milk, coriander, fern, salt, sugar, pepper, bay leaf, lemongrass, and ginger, stirring frequently. 
3. Add shrimp, stir until cooked. Lift and serve with a sprinkling of fried onions.