Siomay

Filling:500 gr prawn, peel and chopped or grind2 tbs corn flour or starch1/4 pc garlic, make a paste1/2 tsp salt1/4 tsp pepperWanton skin:100 gr flour10 gr corn flour or starch2 tsp butter50 cc hot waterA pinch of saltFilling:Mix all the filling ingredientWanton Skin:Mix flour, corn flour/starch, butter and salt. Add the hot water little by little and keep mixing for about 15 minutesKeep it cool for about 10 minutesTake a small ball of the dough...

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Black Gravy Squid (Cumi Masak Tinta)

3 squid in medium size, clear them without remove the ink pouch, cut into pieces1 big tomato, shred1 garlic clove2 small red onion1 stalk green onion, shred1/2 tea spoon salt1/4 tea spoon pepper powder1/2 tea spoon sugar1 table spoon cooking oil3 cup waterHeat cooking oil in a pan, add garlic, red onion, and green onion, mix till fregrance.Add the squids and tomato, pour in water, cook about 10-13 minute in high heat (don't cook it too long or the...

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Crispy Tempe Fried (Tempe Goreng Garing)

1 Tempe1 garlic clove1/2 teaspoon salt1/4 teaspoon black pepper powderseasoned flour or just ordinary flourwatercooking oilshattered the garlic clove with salt and black pepperslice tempe into 7-8 pieces, arrange them in a bowladd the delicate seasoning (garlic, salt, black pepper) into the bowlpour water till all tempe awash, wait 15 minutesspread the flour in a plateheat the cooking oil, take the slice tempe, cover it with flour, then deep fry...

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Gudeg Jogja (Unripe Jackfruit Sweet Stew)

500 g unripe jackfruit350 g bony chicken or scrawl500 g fat bone6 eggs, boiled and peeled400 ml squeezed coconut400 ml water200 g brown sugar, slice thinly10 laurel likes10 small chiliesSalt to tasteGrinded spice:18 cloves of garlic6 onions5 grains kemiri (candlenut)Clean and wash jackfruit, cut into smaller sized. Boil fat bone and bony chicken for a while in order to get softer meat.Mix grinded spice, squeezed coconut, brown sugar, and salt. Stir...

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