Ingredients:
100 gr. tiny salted fish (rice teri dish)
100 gr. peanut
3 small shallots
2 red chilies
2 green chilies
2 tsp. vegetables oil

Methods:
Stir fry tiny fish and peanut with 1 tsp. oil until golden brown.  Remove and leak through. Set aside. Slice shallots very thinly and also slice both chilies in round forms then stir fry these with 1 tsp. oil until faded. Add the peanut and tiny fish and mix it for approximately 2 minutes. Remove and ready to serve

Ingredients:
8 cakes tofu, medium size
vegetable oil
4 large eggs
1/2 tsp. salt
100 gram fried peanuts (peanut butter for substitute)
3 cloves garlic, crushed
5 bird’s eye chilies
2 red chilies
2 Tbs. fermented shrimp paste (petis udang)
2 Tbs. sweet soy sauce
100 ml water
2 stalks flat-leafed parsley, finely sliced

Methods:
Slice the tofu into small cubes. Deep fry tofu until half done; remove and set aside.
Beat the eggs with salt and add the tofu. Divide the mixture in two. With a 1 Tbs. of oil, fry the mixture to have a round omelette. Make two omelettes and set aside. To make the sauce, stir fry the garlic, both types of chilies, remove and set aside. Grind the peanuts (or use peanut butter) with garlic and chilies. Add the shrimp paste, sweet soy sauce and water. Blend until smooth.Serve the omelettes on a round platter and pour the peanuts sauce over.Scatter the finely sliced parsley on top.

Ingredients:
500 gr potatoes
vegetable oil for frying

Spice Paste:
10 red chilies
10 small shallots
3 cloves garlic
2 pieces galangal (laos/lengkuas)
3 salam leaves
1 stalk lemongrass
1 Tbs. tamarind
1/2 Tbs. salt
1/2 glass or 100 gram palm sugar
1 tsp. shrimp paste

Methods:
Sliced potatoes (the size of toothpicks) then deep fry it until crisp in vegetable
oil. Sliced red chilies and stir-fry it until crisp as well. Remove and set aside.
Finely pound the shallots, garlic, galangal, palm sugar and shrimp paste.
Then with 2 Tbs. of vegetable oil, stir-fry the paste with the rest of spice ingredients including the dried red chilies until fragrant. Put in the potato crisps, continue stirring until well blended, crisp and dry. Remove and ready to serve.

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 chopped chinese celery leaves
1 tbs curry powder
4 eggs
1 leek, halved lengthwise and sliced
1 tsp salt
1/2 tsp pepper

Method :
Mix all the dough ingredients and knead them into an oily elastic dough. Cover in a plastic wrap and leave in room temperature for 2 hours. 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. Heat the oil, fry garlic and shallot until fragrant, add minced beef and saute over high heat until the meat browns. Add onion, celery leaf and curry powder stirring until well mixed. Put aside to cool it. Add 3 eggs, leek and pepper to 3 and mixed thoroughly. 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. Fry until browns, flip and fry the other side. Cut into pieces and serve.

Ingredients :
1 whole bandeng (milkfish) or substitute sea bass or mackerel (about 700 g)
6 tbs. grated coconut, fried in a dry pan until golden brown and pounded till fine
100 ml thick coconut milk from ¾ coconut
2 eggs, beaten
banana leaves, or substitute foil

Spice-paste :
2 tsp. coriander seeds
6 shallots
3 cloves garlic
4 candlenuts
1 cm fresh gangale (lengkuas)
2 tsp. sugar
salt to taste

Method :
Scale and gut the fish through the gills. Wash the fish inside and out and dry thoroughly with kitchen towel paper. Carefully pound the fish with the flat of a large knife. Massage it hard all over in order to release the meat from the skin. Remove the backbone of the fish but leave tail and head in place: bend the tail towards the head until you feel the bone snap. Carefully pull out the bone through the gill-opening. Take care not to break the skin anywhere. Press out all the meat through the gill-opening by pressing the fish with a spoon from the tail-end towards the head. Turn over the skin by pushing the tail towards the head. Remove the bones then push the tail back through the head opening. Flake the meat and fry in a dry pan for a few minutes, then remove all the tiny bones from the meat. Mix the meat with the grated coconut, coconut milk, beaten eggs and the pounded Spice-paste. Blend till smooth. The consistency should be like soft butter. Put the stuffing back inside the fish through the gill-opening. Sew up the opening after stuffing the fish. Wrap in a banana leaf and secure the ends. Steam until done, approximately 15-20 minutes. Unwrap and grill over a barbecue or in the oven until brown before serving.

Method :
Mix together the mashed potatoes, 1 teaspoon of the salt, half the pepper, the coriander, nutmeg, parsley and egg. Preheat a wok until hot. Add 2 tablespoons of the oil, the shallots and garlic; saute until soft. Add beef and stir to break up clumps; brown until meat is no longer red, about 2 minutes. Season with remaining salt and pepper. Combine the meat with the potato mixture. Form into 16 balls and flatten them into cakes about 2 inches round by 1 inch thick. Refrigerate, if not fried immediately. Pour 2 inches of oil into a preheated wok. Heat to 365°F Add 4 or 5 cakes, or as many as will fit into the pan without crowding or reducing the temperature of the oil. Deep fry, turning occasionally until golden brown, about 3 minutes. (If preferred, the cakes may be pan-fried in a flat skillet.) Remove to paper towels to drain. Serve hot or at room temperature.

Ingredients :
Tempe mendoan as much as u desire, if there hard to find u can replace with 1 blok tempe and slice thinly
oil to fry

Batter :
100 grm all-purpose flour
25 grm tapioca starch
2 stalk spring onion, finelly chopped
1 tsp garlic powder
1/2 tsp pepper
1 tsp salt
pinch of tumeric
pinch of baking powder
water

Method :
Making the batter first
Mix well all batter ingredients into the bowl ( not too thick or thin batter )
Warm up the oil in wok or pan
Deep tempe in the batter
And fry it , do not fry until golden brown
Serve warm with soya sauce sambal dipping or fresh chilies

Ingredients:
200 gram fermented soybean(tempe) patty, cut it every 0.5 cm , fry it
2 pieces green chilli, cut it
1 salam leaf
1 cm the galanga
125 ml coconut milk
1 teaspoon of sweet soy sauce

Seasoning / spices:
3 pieces of red chilli
4 pieces of red onion / shallot
2 pieces of garlic
2 pieces candlenut / pecan
1/4 teaspoon of shrimp paste)
palm sugar
salt

Method :
Heat the oil and saute the seasoning together with the salam leaf, the galanga, red chilli until smells nice. Add fried fermented soybean patty and sweet soy sauce to it, mix it. Add the coconut milk into it, mix it. Serve with rice for a small meal or as a small side dish.