Wedang Ronde

I Think This Is Like : Tang Yuan

Ingredients:
50 gr peanut,roast, and grind coarsely.
50 gr sugar
150 gr glutineous rice fluor
1,5 teaspoon tapioca starch
salt
about 150ml warm water.
green & red food coloring


The ginger water
-------------------------
300cc water
10 cm ginger, crushed
2 stalks lemon grass
2 pandan ( screwpine )leaves
300 gr sugar

Directions:
1. Mix ground peanut with sugar. Set aside.
2. In a bowl, mix glutineous rice fluor + tapioca starch + salt. (or sugar according to Ben)
3.Add warm water little by little until mixture is pliant.
4. Devide the mixture into three. One for red, one green, and one plain. Form litlle balls about the size of a marble. Fill with the peanut mixture.
5.Cook the balls in hot boiling water until floating. Remove and set aside.
6. Boil all the ginger water ingredients.
7.Lower the heat.Keep cooking for another 15 minutes for the spiciness and aroma to infuse.
8. Serve warm/hot with the glutineous balls.

Wingko Babat

This is Java Cake

Ingredients :
500 g Glutinous Rice flour (Tepung Ketan)
3 Eggs (separated)
3 cups desiccated Coconut
2 cups castor sugar
2 cups santan (Coconut milk)
vanilla essence

Directions :
1. Beat the egg whites and sugar until thick and creamy
2. Add the coconut milk
3. Add the flour, coconut and vanilla fold in until well mixed
4. Pour into a greased baking tin
5. Beat the egg yolks and pour over the top of the cake mixture
6. Bake in 200° Celsius oven until done and golden brown 

Mie Goreng Jawa (Javanese Fried Noodle)

Ingredients:

• 100 gr instant noodle (egg noodle)
• 100 gr cabbage
• 100 gr chicken fillet, cut small size
• 6 big red chillies, sliced
• 2 medium carrot, cut into small julienne
• 1 shallot, sliced
• 50 ml water
• 3 tbsp oil
• 3 tbsp kecap manis ( Indonesian sweet soy sauce)
• 1 tsp tamarin, soaked with water

Grind ingredients:

• 1/2 onion,
• 3 clove garlic
• 1/2 teaspoon pepper
• salt

Method:

1. Boil instant noodle according to the package instruction, drain.
2. Heat oil, stir grind ingredients in a large saucepan over medium heat for 1-2 minutes, until fragrant. Add chicken and cook until changed colour.
3. Add shallot, chillies, carrot, cabbage,kecap manis, and tamarind water, cook for 3 minutes.
4. Add noodle, mix well.
5. Serve.

Lumpia Semarang

It was created by Chinese immigrants and local people in the city of Semarang in central Java. But now it has become a well known traditional food from Semarang, it's a nice portrait of how cultures could blend together and create a new innovation :)

Ingredients:

• 3 carrots (thinly sliced like match sticks)
• 1 pack bamboo shoot (thinly sliced)
• 3 eggs (scrambled and chopped)
• 3 green onions (thinly sliced)
• 1 lb ground chicken
• 1 onion (chopped)
• 3 cloves garlic (chopped)
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• Black pepper and salt to taste
• 1 pack spring roll wrapper
• Chili sauce
• Enough oil for frying

Preparation:

• Stir fry onion until translucent then add garlic.

• Add chicken, soy sauce, oyster sauce, salt and pepper.

• Cook until chicken is cooked.

• Add the vegetables and cooked for about 5 min, then add scrambled eggs

• Cool the filling

• Put one tablespoon onto a wrapper, wrap, then deep fry

Serve with chili sauce

Gado-Gado

 SAUCE:
1/2 ts Galangal powder (Laos)
1 Fresh hot red or green chile, sliced
1 Clove garlic, sliced
1 tb Dark brown sugar
1/2 ts Salt
1 c Coconut milk
1/2 ts Shrimp sauce
4 tb Natural peanut butter
1 tb Tamarind liquid
1 Square inch lemon peel

VEGETABLES:
1 c String beans in 2-inch pieces
1 c Julienne of carrot
2 c Shredded Napa cabbage
1 c Fresh bean sprouts
1 c Cooked, sliced potatoes
1 c Sliced cucumber

GARNISH:
1 Piece tofu, fried brown, cut into nine cubes
1 sl Tomato
2 Hard-cooked eggs, sliced
2 md Onions, sliced, fried until golden

Directions:
Put all the sauce ingredients except the lemon peel in a blender or food processor and puree. Place in a saucepan with the lemon peel and cook over medium-low heat for about 10 minutes, until thickened and darkened. Set aside and keep warm.

Blanch the beans and carrots for 3 minutes, then run under cold water to stop cooking. Blanch the cabbage and sprouts for a few seconds and run under cold water. Arrange the vegetables in layers on a platter- -cabbage, beans, carrots, potatoes, cucumbers and sprouts on top.

Garnish: Scatter the tofu cubes over the sprouts. Garnish with egg and tomato slices around the edges, then pour the sauce over and sprinkle all with the fried onions.

Bandeng Presto

Ingredients:

• 1 kg (or 3) fresh milkfishes, remove gills and stomach part
• 1 tablespoon tapai yeast (read below), grounded
• 2 tablespoon salt
• 3 tablespoon tamarind water
• 10 bay leaves
• 10 cm galangal (see: opor ayam), sliced and pounded
• 2 1/2 litre water

Grounded spices:

• 14 cloves red onion
• 7 cloves garlic
• 4 cm ginger
• 4 cm turmeric
• 1 teaspoon salt
• 150 g big red chili peppers, boiled
• 10 small green chili peppers, boiled
• 8 cloves red onion, boiled
• 4 cloves garlic, boiled
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon terasi (shrimp paste), fried

Other Ingredients:

• Banana leaves for wrapping as needed
• Egg’s white or flavoured flour as needed

Method:

1. Slice the stomach part of the fishes. Clean them up using water and let them dry.
2. Smear the fishes with tapai yeast, salt, and tamarind water. Leave them for about 1 hour.
3. Smear the fishes with grounded spices evenly.
4. Put bay leaves and slices of galangal on top of the fishes.
5. Wrap with banana leaves so that the fishes are easy to lift from the pressure cooker.
6. Pour 1 litre water into the pressure cooker. Put a sieve on top of the cooker
7. Arrange the wrapped fishes ontop of the sieve.
8. Cook until the cooker hissed, 30-50 minutes depending on the type of pressure cooker you use.
9. Let the cooker cool with open lid.
10. Pour water again and cook until the water is no more.
11. Take out the fishes and let them dry.

Method for chili sauce

1. Heat vegetable oil.
2. Sautee grounded spices until the sauce smells good.
3. Put into plate and let it cool.

Serving:

1. Smear the fishes with egg’s white or flavoured flour.
2. Fry until brown.
3. Serve with chili sauce.
   
   
   
   It can be kept for 6 months - 1 year in the cool place without reducing the freshness and nutrition.