VEGETABLES WITH CRAB SAUCE (CAP-CAY SAUS KEPITING)

Ingredients:

300 gr young cabbage (cay sim) cut into 5 cm

300 gr carrots (sliced slantwise)

300 gr cauliflower

250 gr asparagus cut into halves

Water, Salt, sugar to taste 

For sauce:

2-3 crabs

¼ tsp pepper powder

1 tsp sesame oil

3 tbsp oil

2 stalks green onion cut into 2 cm pieces

2 tsp sesame oil

1 egg white (slightly beaten)

Sugar, m.s.g. to taste

Put young cabbage, carrots, cauliflower into boiling water with salt and sugar cook for 3 minutes, drain. Soak asparagus in boiling water. 

How to make sauce:

Clear the crabs, boil for 10 minutes in boiling water. Remove from heat and take out the meat, marinate in pepper, sesame oil for 15 minutes. Heat 3 tbsp cooking oil in a frying pan, sauté green onions, add the crabmeat. Mix cornstarch, water, salt, sugar, m.s.g. and ½ tsp sesame oil in a glass until boiling. Add the egg white. Remove from the heat. Arrange the vegetables on an oval plate and pour the sauce on top. Serve hot, with chillies, garlic sauce or tabasco. 

HOT SPICY FRIED POTATOES (SAMBEL GORENG KENTANG KERING)

Ingredients:

10 red chillies, seeded and sliced slantwise

10 shallots, peeled and sliced

2 cloves garlic sliced

1 thumb dried shrimp paste

3 slices laos (galangal)

2 bay leaves

1 tsp tamarind juice

½ tsp m.s.g.

1 lb potatoes, sliced in very thin as for shoe string potatoes and deep fried until crispy.

Sugar and salt to taste 

Potatoes Crocuette (Kroket Kentang)

Ingredients:

500 gr potatoes

2 eggs

1 tbsp butter

1 tbsp milk powder

Pepper, salt to taste

Oil for deep-frying

Breadcrumbs

Filling:

250 gr carrots

250 gr chicken meat, chopped

2 tbsp plain flour

100 cc milk

1 large onion, chopped

3 cloves garlic, crushed

¼ cup butter

Pepper, salt to taste

How to make:

Peel the carrots and dice. Boil the carrots and drain. Boil the chicken meat and cut into small pieces. Sauté the onions and garlic with the butter. Add 2 tbsp flour and stir. Add the carrots and chicken, pepper, salt and sugar. Pour milk into the mixture and simmer until thickened. Remove from the heat. Peel potatoes and cut in quarters, deep-fry over moderate heat. Mash the potatoes, add 1 slightly beaten egg, milk powder, salt and pepper and mix well. Take 2 tbsp of the puree and form an oval shape and fill with the filling. Dip the croquettes in beaten eggs, then in breadcrumbs and deep-fry untiol golden brown.

RISOLLES

Ingredients:

A pancake batter: 

100 gr plain flour           

Salt                                     

250 cc milk                          

1 egg

Oil for making pancakes

Filling:

3 shallots

1 clove garlic

1 tbsp butter or margarine

250 gr ground meat

50 gr carrots, diced

125 cc water

Salt, pepper to taste

1 tbsp flour to thicken

For frying:

1 egg

2-3 cups breadcrumbs

Cooking oil

How to make:

Sauté shallots and garlic in the butter and add meat and the carrots, stir and add water, salt, pepper and cook until done. Add the flour whidh is already mixed with water and simmer until dry. Fill the pancakes with the filling and fold into a rectangle. Roll the risolles in beaten egg and in the breadcrumbs and deep fry until golden brown.

Wajik

Ingredients:  

1 kg sticky rice

½ tsp salt

1 coconut (to make 6 cups coconut milk)

½ kg gula Jawa (Palm sugar)

¼ tsp fresh ginger water (grate fresh ginger, soak in a small amount of water and squeeze through a cloth)

¼ tsp vanilla

How to make:

Wash rice, cover with water and soak overnight. Steam rice and ½ tsp salt in a steamer until tender. Mix palm sugar, coconut milk, vanilla and ginger water; cook about 30 minutes, or until sticky. Add steamed rice, mix well until white color of rice disappears and turns brown; mixture will be thick. Pour mixture into a plate and spread evenly. Cool and cut into pieces.

LEMPER

Ingredients:

1 kg sticky rice

1 coconut (to make 5 cups coconut milk)

½ kg beef

1 tsp coriander seeds

2 cloves garlic

1 tsp salt

1 tsp sugar

2 or 3 bay leaves

1 slice galangal

½ tsp m.s.g. 

How to make.

Wash the rice well, cover with water and let soak overnight. Steam rice in a steamer until half done. Remove the rice from the steamer and cover with the coconut milk and stir. Return the rice to the steamer and steam until done. Boil beef until tender. Chop into fine pieces. Pound the remaining ingredients in mortar with a pestle. Add the ground ingredients to the beef, together with 1 cup of coconut milk. Cook over low heat until dry. Add 1 tbsp cooking oil. Take 2 tbsp rice, pat it into a rectangle about 3” x 1½”. Spread 1½ tsp meat mixture on rice and fold over to enclose completely. Place each lemper on 6” square of banana leaf; roll up, fold ends and secure with toothpicks. Can be served either hot or cold. To heat; steam over hot water. 

Rempeyek

Ingredients :

½ kg rice flour

¾ kg peanuts (break peanut in halves)

100 gr tapioca flour

2 tsp air kapur sirih (lime juice or calcium water)

1 coconut to make coconut milk (santan) 

Pound in mortar:

5 cloves garlic

1 tsp coriander

1 tsp salt

½ tsp vet-sin (m.s.g.)

Cooking oil 

How to Make:

Make coconut milk (about 4 or 5 cups). Mix flour, lime juice (calcium water), peanuts and spices; add coconut milk gradually until batter is thinner than pancake batter. Heat cooking oil and pour batter by ½ cupsful in deep fat and fry until dry.