Sop Buntut

ingredients:
* 1 kg ox tail * water* salt* 200 g carrot, slice* 2 tomatoes, break into pieces
* 5 green onion, chop into 2 cm size* 3 stick of celery* 1 1/2 tsp pepper powder* 1/2 tsp nutmeg* 3 tbs fried shallots

methode:
1.Chop ox tail into pieaces in appropriate size. Boil them in water with salt until the meat is cooked.
2.Take out the ox tail, reserve 1500cc of boiling soup for later use. If the soup is short, add water to be 1500cc.
3.Put ox tail back to 2 and bring to boil, add carrot, tomatoes, green onion, celery, pepper and nutmeg, cook until all the ingredients are cooked.
4.Serve with fried shallots on top.

bubur ketan hitam

ingredients:
* 400g black glutinous rice* 2 pandan leaves* 1250ml water
* 125ml palm sugar syrup (dissolve palm sugar in hot water)* 1/4 tbs salt* 375 cc coconut milk, boil

methode:
1.Put black gloutinous rice, water and pandan leaf into the saucepan, bring to boil then reduce heat, cook it over midium frame, stirring constuntly for about 40 minutes.
2.Add palm sugar syrup, simmer until the water almost evaporate, then put salt in it. Remove from the pan heat and stir to cool.
3.Put into the small serving bowl, sprinkle boiled coconut milk just before eat.

karedok

Vegetables

* 100 g cucumber, * 100 g bean sprouts* 3 cabbage leaves* 100 g string beans* 25 g basil leaves

Sauce

* 2 red chilies * 1 cloves garlic * 5 small chilies* 1/2 tsp kencur* 200 g peanuts, roast* 1 tbs tamarind juice* 1 tbs palm sugar (or brown sugar)* 1 tsp salt * 1/2 tsp shrimp paste* 1-2 tbs vinegar* 150 cc hot water

Garnish

* fried emping chips

1.Parboil beansprouts and string beans.
2.Sclice cucumber, cut string beans into 3cm pieces, and chop cabbage leaves into pieces.
3.Grind red chilies, garlic, small chilies, kencur, peanuts, palm sugar, salt shrimp paste and vinegar in a blender.
4.Add tamarind juice and hot water into 3 and mix until smooth.
5.Mix all the vegetables and 4. Serves with fried emping on top.

martabak telor

Dough

* 450g plain flour* 175cc water* 1/2 tsp salt
Ingredients

* 120cc oil* 4 cloves garlic* 750g minced beef* 2 shallots* 1 onion* 2 tbs choppedleav chinese celery leaves* 1 tbs curry powder* 4 eggs* 1 leek, halved lengthwise and sliced* 1 tsp salt* 1/2 tsp pepper
dough
1.Mix all the dough ingredients and knead them into an oily elastic dough.
2.Cover in a plastic wrap and leave in room temperature for 2 hours.
3.Divide the dough into four and roll each piece into a ball. Roll them out with lightly oiled rolling pin to make a large thin circle.
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filling
1.Heat the oil, fry garlic and shallot until fragrant, add minced beef and saute over high heat until the meat browns..
2.Add onion, celery leaf and curry powder stirring until well mixed.
3.Put aside to cool it.
4.Add 3 eggs, leek and pepper to 3 and mixed thoroughly.

1.Heat 2 tbs oil, spread one rolled dough, put 1/4 of filling on the center of the dough circle and, fold in the sides and ends to comletely enclose the filling.
2.Fry until browns, flip and fry the other side.
3.Cut into pieces and serve.

Bakso (beef ball)

Make your own Bakso
The meatballs
1 kilo of very fine minced meat (preferably beef)
2 eggs
300 grams of tapioca-flour
4-8 cloves of garlic
1 red onion
1 teaspoon of white pepper
2 teaspoons of salt Mix garlic, red onion, salt, and white pepper in a mortar or mixer. Mix the spice-mixture with the eggs, the tapioca-flour and the minced meat. Use your fingers, add a cup of water, and keep on working until the mixture feels soft and smooth.
Boil some water in a rather large pot, at least about 2 liters. Start rolling the mixture into small meatballs. Lower the meatballs into the boiling water. When they float up to the surface they are ready.
The soup
1 liter chicken bouillon
3-7 cloves of garlic
1 red onion
salt and pepper Fry the finely chopped red onion together with the garlic and add salt and pepper. Stir down the mixture into 1 liter of chicken bouillon and add a cup of water. Heat the soup until it boils and then put in the meatballs. Let it simmer for a minute or two before you serve your bakso.
Bakso is normally served with noodles. To spice it up you can use chili sauce, soyasauce, tomato ketchup, Chinese chive. It is your bakso, so you can, and should, do whatever you want to in order to make it taste good.