Chicken Koloke Kuluyuk

Ingredients:
150 gram boneless chicken meat
1 teaspoon salt
1 tablespoon chicken powder
1 pc egg
1 teaspoon starch powder. Mixed with water
1 pc carrot. Sliced
1/2 pc leek. Chopped
2 pcs red chilli
1 pc paprika. Diced
1 pc cucumber. Diced
1/8 pineapples. Diced
1 tablespoon tomato sauce
Vegetables oils

Cooking Method:
1. Seasoning boneless chicken meat with salt and rub with starch powder
2. Fried till browned. Removed
3. Sauted leek till browned. Add paprika, carrot, cucumber and pineapples
4. Seasoning with salt and tomato sauce
5. Add fried chicken and stirred well
6. Thicked with starch powder and cooked well
7. Served with hot rice

photo by Nurul Iman



Sumber : http://letiscooking.blogspot.com

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Longan Tofu

Ingredients:
1 liter fresh milk
200 gram white sugar
1 pack uncolor jelly
3 pcs red cherry
250 gram fresh longan

Preparations:
1. Boiled fresh milk, white sugar and uncolor jelly
2. Stirred slowly until boiled
3. Add to the jelly tray and let it cold
4. After cold, put fresh longan on the top jelly
5. Garnish with red cherry and served cool

photo by Nurul Iman



Sumber : http://letiscooking.blogspot.com

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Swiss Roll Cake

Ingredients:
125 gram fresh butter
100 ml mineral water
50 ml vegetables oil
100 gram white sugar
200 gram wheat flour
8 pcs eggs
1 teaspoon salt
1 teaspoon baking powder
2 gram cream of tar tar
Strawberry jam (or other filling)

Cooking Method:
1. Separated egg yolk and albumen
2. Placed egg yolk and sugar on the bowl and mixed well
3. Add mineral water, vegetables oil, fresh butter and wheat flour little by little and slowly. Removed
4. On other bowl, mixed albumen and sugar till fluffy and light
5. Mixed with other batter. Mixed well
6. Pour to the cake brass sized 25 x 30 cm
7. Oven for about 45 menit till the top lightly browned
8. Take it from the oven and let it cool for an hour
9. Apply strawberry jam (or other filling) on the top cake
10. Rolled the cake slowly and served


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West Javanese Sayur Asem

Ingredients:
2 pcs sweet corn
100 gr melinjo fruit
100 gr long bean
200 gr young jackfruit. Cut 1 inch thick wash.
2 pcs chayote squash diced

Flavours:
5 pcs red chilli, thinly sliced
10 pcs shallots
1/2 teaspoon shrimp pasta
100 gr raw peanuts
2 pcs bay leaves
1 pc galangal
1 tablespoon palm sugar
1 teaspoon salt
2 tablespoon tamarind, soaked in 1/2 cup warm water, squeezed and strained to obtain juice

Cooking Method:

1. Put sweet corn, raw peanuts, young jackfruit, chayote squash and melinjo fruit in a small saucepan with water to cover. Bring to the boil, reduce heat, and simmer 10 minutes.
2. Blend garlics, shallot and shrimp pasta. Add to the boiled water.
3. Seasoning with salt, palm sugar, tamarind juiced.
4. Add red chilli, galangal and bay leaves
5. Stirred and cooked well.
6. Served hot

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Exotic Refreshing Crepes With Ice Cream

Crepes Ingredients:
250 ml fresh milk
2 pcs eggs
3 tablespoons salad oil
2 tablespoons flour
1 tablespoon milk powder
1/4 teaspoon vanilla essence
1 teaspoon soft sugar
Content:
a tablespoon butter
200 gr green apple (small diced)
50 gr kismis
50 gr palm sugar
1 teaspoon cinnamon powder
1 tablespoon lemon juiced
Sauce:
1 tablespoon mentega
100 ml sunkist orange juiced
1 tablespoon soft sugar
1 teaspoon maizena (add into 1 tablespoon water)

Cooking Method:

*Crepes
1.Mix eggs, salad oil, fresh milk and sugar in the mixing bowl
2. Add flour along with milk powder and essence vanilla. Mixed the batter.
3. Heat tevlon (frypan) and spoon 1 spoontable batter, lift and tilt to spread evenly.
4. Return to heat, brown on one side only.
4. Repeat till all batter finish. Removed

*Filling
1. Heat the frypan and add the butter
2. Add the green apple (small diced) along with kismis, palm sugar and cinnamon powder
3. Cooked well and pour sunkist orange juice. Removed

* Sauce:
1. Boil all the ingredients
2. Add the butter and mixed well. Removed

Serve:
1. Fill each crepes with mixture filling
2. Fold the edges to make a rectangle shaped
3. Pour the orange sauce on the top of crepes and garnish with vanilla ice cream.


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Flavour Gurami Roasted

Ingredients:
1 pc fresh gurami fish
8 pcs shallots
6 pecans
1 knuckle galangale
1 pc lemongrass
2 knuckles turmerics
1 knuckle ginger
1 glass coconut milk
1/2 teaspoon pepper
1 pc lime leaf
10 pc red chilli peppers
1 teaspoon tamarind
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon butter

Cooking Method:
1. Pound shallot, pecan, galange, ginger, pepper, chilli pepper, tamarind and salt
2. Sauted till fragrance
3. Add coconut milk, lime leaf, lemongrass and stirred well.
4. Seasoning with salt and sugar. Stirred and removed
5. Rub gurami fish with butter and sauted ingredients
6. Roasted till browned
7. Served with hot rice, chilli sauce, basil leaves and cucumber

Sumber : http://letiscooking.blogspot.com 

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Mango Ice

Ingredients:
1 pc unripe mango
1 teaspoon sugar
2 tablespoon sugar syrup
1 glass dry ice

Preparations:
1. Peel and rasped unripe mango
2. Mix with sugar
3. Pour sugar syrup to the glass
4. Add dry ice and rasped mango
5. Garnish with mint leave and served


Sumber : http://letiscooking.blogspot.com 

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Bolu Kemojo

Ingredients:
250 gram wheat flour
4 pcs eggs
400 gram white sugar
100 ml pandanese water
400 ml coconut milk

Cooking Method:
1. Placed eggs and white sugar on the bowl
2. Mixed well untill light and fluffy
3. Add coconut milk and wheat flour slowly. Mixed well by hand
4. Pour pandanese water slowly
5. Place batter on the muffin tray and oven for about 40 menit till the top lightly greened



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