Ingredients:
200 gram stew meat water
3 tbs. vegetable oil
2 chayotes, peeled and cubed
2 spring onions, sliced in 1 cm slices
1/4 cup flat-leaved parsley minced
1 tsp. tamarin, dissolved in 1 Tbs. water
1 Tbs. fried onions

Spice Paste:
10 red chilies
4 cloves garlic
2 candlenuts
1 cm fresh ginger
1/4 tsp ground pepper
1 tbs dried shrimp, soaked briefly in hot water and drained
salt to taste

Methods:
Simmer the meat in water to cover, together with the salt, until tender.  Remove and slice the meat in 1×2 cm cubes. Set aside 1 Liter of the broth. Heat the oil and fry the spice-paste until fragrant.  Add the meat and stir it around until the spice are well-mixed with the meat.  Add the broth. Let it come to a boil, then add the chayotes, spring onions, minced parsley and tamarind water.  Serve with fried onions/shallots scattered on top.

Ingredients:
8 shallots, sliced
4 garlic cloves, sliced
2 Tbs. ground coriander
2 tsp. ground cumin
1/2 tsp. shrimp paste (terasi)
1/2 tsp. turmeric
8 kemiri nuts
1½ cups thick coconut milk
3 Tbs. oil
2 stalks lemon grass
2 slices laos (galangale), soaked in coconut milk for ½ hour
2 Bay leaves, soaked in coconut milk for ½ hour
1 lb. Chinese long beans, cut into 1-inch pieces
½ cup carrot, thin sliced
1 lb. cabbage leaves, cut into bite-size pieces
1 lb. bamboo shoots, cut into 1-inch cubes
1 large cucumber, peeled, seeded, halved lengthwise, and sliced diagonal
5 hot red chili, halved and seeded
½ tsp. salt
2 tsp. white vinegar

Methods :
Blend the shallots, garlic, coriander, cumin, shrimp paste, turmeric, and nuts with 2 Tbs. of the coconut milk to form a smooth paste in a food processor. Heat the oil in a wok or a larfe skillet and stir fry the paste, lemon grass, laos, bay leaves over medium heat for approximately 2 minutes. Add the beans, carrot, cabbage, bamboo shoots, cucumber and chili, stirring after each addition, and stir fry it for about 3 minutes. Add the remaining coconut milk, salt and vinegar and continue to cook for another 2-3 minutes. (Do not overcook the vegetables). Let the mixture cool and chill it. Serve cold or at room temperature.

Ingredients :
1 table spoon crushed red pepper
1 table spoon salt
1/2 table spoon sugar
1 bay leaf
1 table spoon  soy sauce
2 table spoon  peanut oil
1/4 shallot (1 or 2 whole shallots),thinly sliced
2 cloves garlic, minced
2 green cabbage, shredded
1 green beans, ends trimmed
1/2 green pepper, chopped
1 carrots (1 to 2 carrots), thinly sliced

Methods :
In a small bowl, combine crushed red pepper, salt, sugar, bay leaf, and soy sauce. Set aside. Heat oil in a skillet or wok over medium-high heat and add shallot and garlic. Stir-fry for 2 minutes.Add cabbage, beans, green pepper, carrots, and the soy sauce mixture and stir-fry for about 6 minutes. The vegetables should still be crunchy, be careful not to overcook. Serve hot with rice.

Stir Fried Oncom

Ingredients:
300 g red oncom
100 g leunca
3 stalks basil
5 cloves garlic10 onions
2 red peppers
4 green chilies
10-12 small chilies
2-3 tbsp cooking oil
2 laurel like
1 cm galangale, crushed
2 green tomatoes cut
100 g peeled shrimp
100-125 ml water
1 block stock
1 tsp salt
1 tsp sugar, preferred

Method:
Slice oncom into 1×2 cm sized. Clean leunca by removing the stalks. Pick basil.
Slice garlic and onion thinly. Slice red pepper and green chili into ½ cm crossly. Let small chili in original size.
Heat some oil and cook garlic and onion until it is withered. Add all chilies, laurel like, and galangale.
Stir while adding tomato and shrimp. Stir until shrimp’s color changes and add oncom. Pour some water and add block stock. Add salt and sugar.
Add leunca and basil when all ingredients are rare. Stir for a while until leunca and basil are withered.

Ingredients :
2 ears Corn, husked
2 tbsp Chopped onions
1 tsp Chopped garlic (optional)
1 tbsp Sugar
1 tsp Salt
3 Cup water
2 Bouillon cubes (optional)
4 ounce Spinach

Method :
Slice corn from cob. Cook it with other ingredients except spinach until done. Add spinach, mix & continue cooking for 2 mins. Remove from heat. Serve hot.

Ingredients :
8 oz fresh green beans
8 oz bean sprouts
4 carrots
1 can bamboo shoots
small cabbage
1 cup fresh grated coconut
1 small onion, finely chopped
1 tsp chilli sauce (sambal ulek)
1 tsp salt
2 tbsp lime juice

Method :
Wash bean sprouts, pinching of any brown tail. Pour boiling water over bean sprouts, then rinse under cold water tap. Drain well.String beans and cut diagonally or bite-size lengths and cook in lightly salted water until just tender. Beans should still be crisp to bite. Scrub carrot and cut into thin strips, cook until tender. Drain well. Slice cabbage, discard the center stem. Blanch in boiling salted water for a minute or two, until tender but not limp. Drain and refresh with cold water. Cut bamboo shoots into strips the same size as the beans. Place fresh grated coconut into a bowl, add onion, chili sauce, salt, lime juice and the shrimp paste which has been grilled for a few minutes, or heated in a dry frying pan. Mix thoroughly together. Sprinkle this grated coconut mixture over vegetables, reserving some to garnish the dish when served.Put vegetables in a steamer and steam for 5-8 minutes. Put the steamed vegetables to a serving dish/platter and sprinkle with reserved grated coconut mixture. Use as an accompaniment to a meal, or as a salad by itself.

Ingredients :
1 pandan leaf (screwpine leaf)
2 big cubes of Gula Jawa (Javanese Palm Sugar)
1 can of Kolang-Kaling (Toddy Palm Fruit)
3 large cassava
15 bananas
5 large sweet potato
1 can of coconut milk, add 2 cup of water
1 1/2 cup of sugar
1/2 tsp of salt

Method :
Peel skin from sweet potato and cassava, wash clean, cut into small cubes, place in a boiling pan. Peel the banana skin, make small cuts and place in the boilin pan along with sweet potato and cassava. Cut half each kolang-kaling if desire, if not, leave it as its natural round, put into the boiling pan as well (without the water). Tie knot the screwpine leaf and add it into the pan. Add sugar, salt, palm sugar, coconut milk, and the water into the pan. Bring to boil everything inside the pan until cassava and sweet potato become tender, taste the soup if its sweet enough for you, turn off the stove.

Ingredients :
1/2 cup peanut oil
salt to taste
2 tablespoons chopped Italian parsley
1 tablespoon Goreng Bawang/Fried Shallots
2 cakes tofu, each cut into 6 pieces
2 medium potatoes, peeled and thinly sliced
8 or more tablespoons Sambal Kacang/Peanut Sauce
1/4 pound bean sprouts
1/4 cucumber, peeled and sliced
8-10 emping crackers (Optional)

Method :
In a nonstick frying pan, heat the oil and fry the tofu for about 5 minutes, turning them over once. Remove with a slotted spoon and drain in a colander. Clean the bean sprouts and put them in a bowl. Pour boiling water over them with a little salt. Cover and leave for 3 minutes, then drain and keep them warm. In the same oil, fry the potatoes until crisp. To serve, arrange the fried tofu on serving plates with the potatoes, slices of cucumber, and bean sprouts. Top with the parsley. Pour as much sauce as you like on top, crush or break the emping over it, and sprinkle on some fried shallots or onions as well.

Ingredients :
2 Eggs
6 tbps Flour
2 Ripe bananas
Oil for deep frying
Cinnamon sugar

Method :
Slightly beat eggs and mix with flour and half cup water. Mash bananas with fork and mix thoroughly with flour and egg mixture. Deep-fry banana and flour mixture by the tablespoonful in hot oil until golden brown. Drain on absorbent paper and dust with cinnamon sugar.