Gandus (Kue Gandus

Ingredients : 

500 gr. rice flour

3 cups thick coconut milk from 1 coconut

2 tsp. salt

1 tsp. monosodium glutamate

1 tsp. granulated sugar

2 tbsp. tapioca flour

Chopped celery (optional)

Fried crispy sliced shallots (optional)

Dry shrimp (dry‑fried and ground (optional)

How to Make:

Mix the first six ingredients and put the liquid in the tiny cups and steam it until done. Cool and turn out. Mix the chopped celery, fried onions and the dry shrimp and put a small amount on top of each the gandus.

Oh Chicken (Ayam Oh)

Ingredients :

1 chicken, cut into serving pieces

1 cup salted soya beans

A small amount of soya sauce

Water

Salt and sugar to taste

6 small potatoes, quartered

Grind together:

10 shallots

2 cloves garlic            

1" piece ginger root

How To Make:

Saute the shallots, garlic and ginger paste until golden brown, add salted soya beans, soya sauce, sugar and salt and mix until well blended, add chicken parts and stir. Add ±½ cup of water, cover and simmer until done.

Stewed Chicken With Coconut Milk (Opor Ayam)

Ingredients :

1 chicken, cut into pieces

1½ pints thick coconut milk, 1 pint thin coconut milk

10 shallots

3 cloves of garlic

5 candlenuts

1 tbsp. ground coriander

1 tsp. cumin powder

1" piece galangal

1 tsp. merica

1 bay leaf

1 stalk lemon grass

½ tbsp. gula Jawa (palmsugar)

½ tbsp. salt.

How to make: 

Clean the chicken and cut into pieces. Grind all the spices: shallots, garlic, candlenuts, coriander, cumin, pepper and salt. Put the taste into the thick coconut milk, add the sugar, galangal and bay leaf, and boil. Add the chicken pieces and pour the thin coconut milk and simmer until tender and gravy is thick, stirring constantly.

Fried Chicken Pastries (Pastel Basah)

FRIED CHICKEN PASTRIES

PASTEL BASAH

Pastry Ingredients:

2 lb. plain flour

6 eggs

Salt to taste

½ litre milk

½ lb. butter

How to make:

Beat eggs and butter until well blended. Add milk. Stir in flour gradually. After well mixed, roll out pastry into thin oblong shapes. Cut into rounds with a pastry cutter. Place filling in center. Fold pastry in half and seal by pinching and fluting the edge.

Filling Ingredients:

½  chicken, boil and dice the meat

½ lb. shrimp, peeled and chopped fine

1½ lb. potatoes, diced fine

1 lb. carrots, diced fine

¼ cup diced celery

1 green onion, diced

2 tbsp. butter

1 tbsp. flour or cornstarch

White pepper and salt to taste

Dash of nutmeg

1 tsp. MSG

4 cloves garlic, minced

10 shallots, sliced thinly and fried until golden brown

3 eggs, hard‑boiled and diced

Directions:

Saute garlic, chicken, shrimp, potatoes, carrots in butter until soft and tender. Add seasonings and then add the flour and cornstarch. Stir until well blended and add fried shallots.

Heat oil for deep frying. When oil is very hot fry the pastries, 3 or 4 at a time until golden brown. Remove and drain on paper towels. Serve hot or cold for tea time snacks.

Jakarta Laksa (Laksa Betawi)

Ingredients :

1 lb. chicken (1/2 kilo)

1 lb. shrimp, peeled

1¾ oz. candlenuts

5 oz. shallots

2 "thumbs" fresh turmeric

1 "thumb" lenglaus/galangal

½ "thumb" ginger

6 red peppers

2 coconuts, for Santan (2 cups)

Sugar, salt, M.S.G. to taste

For the top:

1 lb. rice vermicelli or beehoon, cooked, rinsed and drained

10 hard boiled eggs

2 lbs. boiled potatoes

How to make :

Boil chicken in 4 cups of water until tender. Boil shrimp in 2 cups water a few minutes. Grind nuts, turmeric, langlaus, ginger and pepper and 2½ oz. of the onion. The rest of the onion‑slice very thin and fry to a light brown. Saute the spice mixture until a light golden color. Add the spice mixture to the combined 2 broths. Skin the chicken and shred and chop. Bring the broth to a rolling boil and add the 2 cups of coconut milk. Add the sugar, salt and M.S.G. to taste. Add chicken and shrimp. Place in a Tureen and add vermecelli or beehoon. Garnish with alternate slices of boiled egg and potatoes. Sprinkle the browned onions on top. Serve hot.

CREAMED CHICKEN FILLED PUFFS (SOES RAGOUT)

Cream puffs – Choux pastry

Heat to a rolling boiling point in saucepan:

            200 cc water

            100 gr butter

Stir in all at once:

            125 gr flour

Stir vigourously over low heat until mixture leaves the pan and forms into a ball (± 1 minute).

Remove from heat. Beat in 1 at a time:

            4 eggs

Beat mixture until smooth. Drop from spoon onto ungreased baking sheet. About 24 small puffs (1 tsp each). Bake in 400^o oven about 25 minutes or until done. Bake until puffed and golden brown.

Fill the baked cream puffs with creamed chicken.

Creamed chicken filling:

Brown lightly in 2 tbsp butter:

            1 tbsp chopped shallots

Add and simmer:

            50 gr flour

            800 cc milk (250 cc chicken broth & 250 cc thick milk*)

            2 stlks green onions, minced

Cook until slightly thickened and add:

            1 cup cooked chickened, finely chopped

½ cup cooked shrimp

¾ cup mushrooms, sliced

½ cup cooked carrots, cut into small cubes

¾ cup green peas

Fine white pepper

Fine ground nutmeg

Salt and magi sauce

Cook until thickened. Fill in the cooked cream puffs with the chicken mixture. Serve warm.

* Thick milk is a rich milk mixture made with extra amount of

   powdered milk added or with evaporated milk.

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.