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. 

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.