note that we kinda sorta improvised in the kitchen so it's not going to be exactly the same :p
here it goes!
Main Dish
Bakso (meat balls) – hot soup
Ingredients: mince chicken, mince garlic, tapioca flour, egg white, salt and pepper;
Soup: chicken stock, mince garlic, mince onion, mince ginger, salt, pepper, spring onion, celery, vegetable oil; egg noodle;
Serving complement (optional): fried onion, sweet soy sauce, bird chilli sauce
How to Prepare: mix all meat ball ingredients together and make balls out of them. Boil water and put all soup ingredients together with the meat balls. After cooked, serve the complements.
Soto – hot soup
Ingredients: chicken stock, mince garlic, mince onion, mince ginger, turmeric, coriander, lemon grass, vegetable oil, galangal, bay leaves, coconut milk, salt and pepper.
Whole chicken (boiled with crushed garlic), then deep fried.
Serving compliment: boiled egg (halved), rice vermicelli (optional), rice cube, bean sprout, sweet soy sauce, bird chilli sauce (optional)
How to Prepare: boil water and put all soto ingredients in. Separately boil whole chicken, then deep fry. Mince the chicken after cooked. Prepare the serving compliments. Serve all; usually separately.
Gado-Gado – ambient; cook book
Ingredients: cabbage, bean sprouts, cucumber, spinach, cauliflower, green beans, carrots, tomatoes, potatoes, deep fried soybean cake, boiled eggs, shallots, prawn/fish crackers
Peanut sauce: 300g peanuts, 1 clove garlic, 4 shallots, 1g terasi (fermented prawn paste), 125g palm sugar, sugar, chilli pepper, lime
How to Prepare: boil and strain each ingredient one by one, except cucumber. Slice them and cucumber to bite size. Arrange them in layers.
Peanut sauce: fry terasi with cooking oil until fragrant. Fry peanuts until golden brown; put to side to drain and cool. Grind to make paste, add the other ingredients. Cook in pan, use water to dissolve. Simmer until thick, then season with lime. Pour on top of salad. Sprinkle deep fried shallots on top and serve with prawn/fish crackers.
Lemper - cold
Ingredients: 500g glutinous rice, 500g coconut milk, bay leaf, lemongrass, salt; minced boiled chicken, orange leaf, 200ml coconut milk, oil, 5 shallot, 3 cloves garlic, 3 candlenut, 1 tbs coriander, 1 tbs sugar; cling film
How to Prepare: grind shallots, garlic, candlenut, coriander, sugar.
Cook glutinous rice and then steam it.
Stir fry coconut milk, chicken, bay leaf, orange leaf until coconut milk evaporates. Leave on side.
Boil coconut milk with bay leaf and lemongrass. Put glutinous rice in. wait until all coconut milk is absorbed by the rice.
Prepare square tray brushed with oil. Put half of glutinous rice. On top, put minced chicken. On top, put the rest of glutinous rice. Steam until cooked. Slice and wrap each slice with cling film. Serve.
Dessert
Sneeuwballen - ambient
Ingredients: 125 g butter, 250 g flour, 5 dl water, 5 eggs, caster sugar, oil
How to Prepare: bring water, butter and salt to cook. Put flour in, constantly stir until even. Let cool for 5 minutes. Add sugar and an egg and mix. Add the next eggs after the previous has been taken by the paste. Turn on deep fryer, bring oil to hot. Make the paste to balls using 2 spoons with oil. Balls will swell, leave at side to cool. Sprinkle a lot of sugar on top.
Kolak – ambient; cook book
Ingredients: sweet potato, can jackfruit, banana, 250 ml light coconut milk, 150 g brown sugar
How to Prepare: slice ingredients to bite size cubes and boil everything one by one. Stir constantly until all ingredients are cooked (soft).
Drinks
Es Kopyor – cold
Ingredients: gelatine, coconut milk, sugar, salt, vanilla; cocopandan syrup, big ice block
How to Prepare: boil all ingredients until cooked. Let it cool. Pour slowly on the ice block and let it form. Stir if too big. Let it cool until hard. Serve with syrup and ice.
Wedang Jahe – hot
Ingredients: ginger, cinnamon, nutmeg, clove, white sugar, brown sugar
How to Prepare: boil everything together
