Ingredients :
1 kg potatoes (boiled)
500gr green beans
250gr minced beef
1kg carrots
5 cloves garlic
3 spring onions
1 teaspoon ground nutmeg
1 tablespoon vanilla milk
beef flavorings
salt
pepper
sugar
eggs (beat and shake the egg with fork)
How to make :
1. cut potatoes to quarters and steamed all of them then mash them together, add some salt and beef flavorings
2. cut small diced of green beans and carrots
3. stir fry the beef with a little oil just a minute, then add 100ml water a bit sugar, salt, pepper, and beef flavorings, mix it together until the water left just a little
4. add the carrots and green beans and mix it together with the beef and let it be just a few minutes...
5. made mash potatoes to a small ball, then put the beef and the others inside the ball.
prepare to deep fry the ball..
1. make sure the ball is compact with potatoes outside and beef inside.
2. coat the ball with that beaten egg, and coat them with bread flour
3. do number 2 again
4. then deep fry the ball.
crocketz
Steamed Tofu Mushroom Flavored
Ingredients :
1 pc White tofu
6 pc red onions
3 pc white onions
1 pc big red chilli
15 cm turmeric
10 cm galanga
5 pc bay leaf
2 pc citronella
2 tsb salt
2 tsb chicken flavored
10 bundles of basil
100 gr oyster mushrooms
banana leaf cut about 20 cm x 15 cm
How to make :
1. blend red onion , white onion, big red chili, turmeric, and galanga together.
2. mash the tofu and mix it with blended seasoning, then mix it with bay leaf and the others just a smooth move with spoon.
3. then put a portion on banana leaf
4. wrap them properly and steam it.
5. after steam them put on the grill about 1 minute each side.
about 8-10 pr
Fried Corn Bakwan Indonesian special food
2 sweet corn, comb, partially puree
150 g wheat flour
1 leek, thinly sliced
1 stalk celery, thinly sliced
1 egg
50 ml water
1 tbsp salt
1/4 tsp pepper
1/2 tsp sugar
oil for frying
Spices:
3 red onions
2 cloves garlic
1 tsp coriander
Directions:
Mix ingredients and spices.
Heat oil, put one spoon of dough, fry until cooked.
Lift, drain, and serve.
Colenak Bandung's sundanise recipe
Main Ingredient :
250 g tape
50 g butter
Paste Ingredient :
250 ml coconut milk
100 g brown sugar, sliced thin
50 g sugar
1 teaspoon salt
1 sheet of pandan leaf
adding : ( this an option )
250 g of ripe durian fruit flesh
200 g grated coconut
How to make :
apply butter in the frying pan
put the tape on the pan, pressed it (small fire, then turn it to medium fire at the end)
make the paste :
put all the ingredients to the stewpan
wait until it hot and mixed.
put the grated coconut on the frying pan and add a little paste
put the paste grated coconut on the top of tape then pour a bit liquid paste covering the tape.
Lotek Bandung's special food
Main Ingredient :
water spinach
bean sprouts
cabbage
fried tofu
long bean
potato
½ cup (75 g) fried or roasted unsalted peanuts
¾ in (2 cm) fresh kencur root, peeled and sliced
½ teaspoon dried shrimp paste (trasi), dry-roasted
1 teaspoon shaved palm sugar or dark brown sugar
1 teaspoon salt
2 tablespons water
How to make :
cut the long bean to short about 2-3 cm shape
cut the cabbage to slim slice shape
cut the fried tofu to a quarter
steaming long bean ,water spinach, bean sprouts, cabbage, fried tofu, potato to tenderize.
cut the potato in dice shape
mix all vegetables with peanuts sauce.
Serve appealing fried onion.
Mee Grob
Material:
100 gr dry glass noodles
sufficient - oil for frying (min: 1 / 2 liter)
150 gr tofu takua (diced small)
2 eggs
2 tablespoons water
2 cloves garlic (finely chopped)
Grated ginger 1-2 cm
250 gr minced chicken meat
150 gr of peeled shrimp (chopped)
4 tablespoons fish sauce
3 tablespoons lime juice
2-3 tablespoons brown sugar
3 tablespoons soy sauce
2-3 tablespoons tomato sauce
3-4 pieces of red chili (crushed coarse)
sufficient - cilantro leaves for topping
sufficient - sugar, salt, and pepper
how to make:
- Cut glass noodles into pieces with scissors , heat the oil, fry the glass noodles until fluffy and crispy, remove and drain. Then fry tofu until cooked.
- Shake the eggs and water, give some salt and pepper. fried eggs on Teflon, fried until cooked, lift, then sliced the omelet shaped thin straight.
- Heat 2 tbsp oil, stir fry garlic and ginger until fragrant, put chicken and shrimp, stir until changes color, add fish sauce, lime water, brown sugar, soy sauce, tomato sauce, chili, and tofu and cook until the sauce thickens. Then lift it.
- Pour fried glass noodles with the sauce, sprinkle it with sliced fried egg and coriander leaves
Crepes Orange Flavor
 |
100 gr flour
1 tablespoon granulated sugar
3 eggs
300 ml of liquid milk
75 g butter, melted
margarine to spread
how to make :
strain the flour, place in bowl with sugar. Make a hole shake the middle, break the eggs shake it, stirring in one direction.
Add milk little by little, until dough becomes smooth and silky.
Add milk until exhausted, enter the melted butter.
Cover dough with plastic wrap, let stand 30 minutes.
Grease a pan with a diameter of 12 cm with margarine, heat. Pour 1 tablespoon of dough, flatten while playing, 2-3 minutes, remove from heat.
Vla Orange
Ingredient:
100 gr sugar
1 tablespoon cornstarch
240 cc water
2 tablespoons butter
3 tablespoons lemon juice orange / lemon
1 / 8 teaspoon salt
how to make :
Mix sugar, cornstarch, and water, cook until boiling and thickened. Add butter, lemon juice and salt, stir, remove from heat.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
smooth tempura
 |
beancurd sheet in rectangular pieces
16 shrimp
Sauvery Fritter Mix flour
1 egg (mix it)
How to cook:
rehydrated beancurd sheet in water for 30 minutes
peeled shrimp skin and make a straight shape
cloth the shrimp into mixed egg
dressing shrimp with beancurd skin that has been rehydrate
wrap the dressing shrimp again with flour kobe
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Corn Soup Oriental
Ingredient :
3 garlic (minced)
½ onion (diced small)
Chicken fillet 250 gr / crab
3 LBR bacon
1 carrot (grated coarse)
500 g canned sweet corn
1500 ml water
2 eggs
2 tbsp oil / margarine
seasoning :
2 tablespoons soy sauce
2 tablespoons angciu
1-2 tablespoons black vinegar
5 tablespoons cornstarch
1 pack powdered chicken broth / 3 blocks chicken broth
sugar, salt, pepper to taste
How to make :
- Heat oil and saute garlic, onions, until fragrant.
- Add chicken and bacon, stirring until it changes color.
- Add corn and stir well.
- Season to taste soy sauce, sugar, salt, pepper, angciu, and black vinegar. Mix well pour the broth, boil until boiling, Thicken with cornstarch solution, boiled to a boil again, put beaten eggs while stirring rapidly until blended, immediately remove from heat.
Bulgogi
 |
| bulgogi |
1 1/2 lbs boneless rib eye steaks, cut into very thin slices 5-6″ long x 2″ wide (I use Black Angus)
4 tsp. granulated sugar
1/4 cup light soy sauce
3 cloves minced garlic
3 scallions, chopped into inch long pieces
1/4 tsp. white pepper
1 tsp. sesame oil
Method
Combine the beef and sugar together thoroughly allowing it to rest for 2-3 minutes before adding the rest of the ingredients.
Mix everything through allow to rest again for another 60 minutes or so at room temperature. Leaving it to stand refridgerated overnight is preferable.
Naturally, the longer you leave the beef to marinate the better.
When you are ready to cook, preheat the BBQ grill to a medium-high heat then add the beef, a few peices at a time and brown them on each side, taking care not to burn them.
You can reduce the chance of the beef sticking to the BBQ griddle by spraying on a very light coating of vegetable oil prior to bringing up the grills’ temperature.
Brown the beef for around 3 minutes until done, and then serve the Korean BBQ beef bulgogi with steamed white rice.
Nb :
hope you bring more seasoning like sugar, salt, or pepper.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cookies ice chocolate drink
Ingredients
150cc sweet milo chocolate milk.
3 piece oreo
3/4 ice cube from your glass of 200cc - 250cc
blender
whipped cream
toppings
How to make
blend 150cc milo with 3/4 ice cube and 3 piece oreo together, and put in a glass.
add whipped cream on top, and toppings on the very top.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
sugar cookies with glaze
 |
| sugar cookies with glaze |
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
Ingredients for glaze
1 cup confectioners' sugar
1 tablespoon light corn syrup
2 tablespoons water
10 drops food coloring
How to make cookies
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
How to add glaze
Stir confectioners' sugar, corn syrup, and water together. Stir in food coloring if desired. This glaze must be stirred each time you use it. If it is not stirred before each use it will dry with a mottled look instead of a solid color.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Ice Cream Cake Recipe
 |
| ice cream cake |
15 Chocolate creme-filled sandwich cookies
3 Tb Butter or margarine
2 Favorite candy bars
2 quarts Flavored ice cream (your choice)
12 oz Frozen whipped topping, thawed
How to make
On a cutting board, finely chop cookies, 2-3 at a time. Place butter in small microwave-cooker. Microwave on HIGH 30 seconds or until melted. Mix in cookie crumbs. Press crumb mixture onto bottom of a springform pan. Freeze 15 minutes.
Cut candy bar into 4-5 pieces; wrap in plastic wrap and freeze 10 minutes. Chop into small pieces.
Cut ice cream container apart to expose block of ice cream. Cut half of ice cream into 1-inch-thick slices. Arrange ice cream slices over cookie crust, cutting pieces to fit. Spread into a smooth layer. Sprinkle with chopped candy bar. Top with remaining ice cream prepared the same way as first layer. Smooth top with spreader. Cover with aluminum foil. Freeze 3 hours or overnight.
Attach open star tip to a decorator. Fill tube with whipped topping and set aside. Run knife around edge of ice cream cake. Release collar from pan. Lightly frost top and side of ice cream cake with remaining whipped topping. Decorate with whipped topping using decorator. Top with sprinkles. Freeze 1 hour or overnight. Once whipped topping is frozen lightly cover cake with plastic wrap.
To serve, cut into wedges. (If cake was frozen overnight, place in refrigerator 10 minutes before slicing.)
Yield: 12 servings
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~