Rice Cakes with Dried Shrimp Sauce

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Ingredients:
175 g rice flour
1/4 tsp salt
225 ml warm coconut milk from 1/4 coconut
200 ml coconut milk, boiled together with 1 sheet of pandan leaf, let cool
30 ml suji leaves water (made from 15 sheets of suji leaves, puree)

Dried shrimp sauce ingredients:
2 tbsp cooking oil
2 cloves garlic, crushed
4 shallots, crushed
3 candlenuts, crushed
2 red chilies, crushed
1/2 tsp sugar
100 ml water
1 tbsp dried shrimp, soak in hot water, puree
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Omelette Rolls

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Dadar gulung (Indonesian omelette rolls) can be classified as a pancake stuffed with grated coconut mixed with brown sugar liquid. This filling is called unti.

Suji is an annual herbaceous plant whose leaves are used as a natural green coloring for food. Suji leaves have green color which is more concentrated than pandan leaves, which is also the source of a green color, but it does not have aroma.

Leather ingredients:
75 g wheat flour
1/8 tsp salt
175 ml warm coconut milk from 1/4 coconut
25 ml suji leaves water (made of 15 sheets suji leaves and 1 sheet of pandanus leaf)
1/2 eggs, beaten off

Filling ingredients:
100 g rough grated coconut
50 g brown sugar
1/8 tsp salt
1 sheet of pandanus leaf
75 ml water
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Gemblong with Ginger Flavor

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Gemblong with ginger flavor is one of modification Indonesian traditional snack of gemblong. Gemblong is one of confectionary made of white sticky rice flour and grated coconut, oval round shaped, fried and coated with brown sugar solution.

Gemblong ingredients:
100 g white sticky rice flour
50 g rough grated coconut
1/4 tsp salt
60 ml warm coconut milk from 1/4 coconut
oil for frying

Coating ingredients:
50 g sugar
50 g brown sugar
1 tbsp grated ginger
75 ml water
1 sheet of pandanus leaf
1 tbsp toasted sesame seeds
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Beef Satay

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Ingredients:
150 g beef tenderloin, cut into pieces
50 ml water
1 tsp brown sugar
1 stalk lemongrass, crushed
1 sheet of kaffir lime leaf
1 cm galangal, crushed
1/4 tsp salt
oil for sauteing

Ground spices:
4 shallots
2 cloves garlic
1 large red chili
1/2 tsp grilled shrimp paste
1/2 tsp coriander
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Grilled Tempeh

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Ingredients:
400 g tempeh, each divide into 4
300 ml water
5 shallots, thinly sliced
3 cloves garlic, thinly sliced
1 cm galangal, crushed
1 tbsp tamarind water
3 tbsp brown sugar
2 tbsp sweet soy sauce
1 tsp salt

Complementary materials:
2 stalk long beans, cut into 6 cm
3 sheets of cabbage, cut into pieces
1/2 cucumber, cut into pieces
sambal bajak to taste
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Sambal Bajak

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Indonesian cuisine is very well known with spices and sauces. Sambal is almost always present as a complement to many types of cuisines. For example, this Sambal Bajak which originating from Central Java.

Ingredients:
2 large red chilies, cut into pieces
3 pieces of cayenne pepper, cut into pieces
4 shallots
1 tsp roasted shrimp paste
2 tomatoes, cut into small pieces
1 sheet of salam leaf
1 cm galangal, crushed
1 stalk lemongrass, crushed
1 tsp salt
1 tbsp brown sugar
2 tbsp tamarind water (1 tsp of tamarind and 2 tbsp of water)
oil for sauteing

Complementary ingredients:
4 slices of grilled tempeh
1 piece of fried chicken
1/2 cucumber, cut into pieces
3 pieces of cabbage, cut into pieces
2 stalk long beans, cut into 6 cm
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Gulai Egg Potato

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Gulai is originated in Sumatra, Indonesia and is thought to be the local adaptation of Indian curry, developed and derived from Indian influence on Indonesian cuisine.
Gulai is a a dish seasoned with turmeric, other spices and coconut milk, usually mixed with fish, mutton, beef, etc.

Ingredients:
2 eggs
250 g potato, peeled, cut in 4
1 stalk lemongrass, crushed
2 cm galangal, crushed
250 ml coconut milk from coconut 1/4
1/4 tsp salt
1/4 tsp sugar
oil for sauteing
1/2 tbsp fried shallots

Ground spices:
2 shallots
1 clove of garlic
2 curly red chilies
1 cm ginger
1/4 tsp turmeric powder
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