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 :
200 gr Brisket
800 gr Innards (heart, tripe, intestines, liver, lung)
2 1/2 liters Water
4 Kaffir lime leaves
1 stalk Lemon grass, bruised
1 Turmeric leaf
1 piece Dried sour fruit (Garcinia cambogia)
Skewers
1-2 tbsp Oil
50 gr Rice flour & 1 tbsp cornflour for each 500cc stock
Fried shallots for garnishing

Spices (ground) :
8 Red Chillies
2 tsp Coriander, roasted
1 tsp Peppercorns
1/4 tsp Cumin, roasted
6 Shallots
1 tsp Chopped turmeric
1 tsp Chopped ginger
1/2 tsp Chopped galangan

Method :
Boil the brisket and innards until half-cooked. Then add ground spices, kaffir lime leaves, lemon grass, turmeric leaf and dried sour fruit. Add hot water if necessary. Simmer until the meat is tender. Remove brisket and innards and cut into 1 X 2 X 3 cm pieces. Thread meat onto the skewers, making sure that every, skewer has brisket and various innards. Brush with oil and grill over hot charcoal until dry.Thicken the remaining marinade with rice flour and cornflour mixed with a little water. Serve satay with ketupat (compressed rice cake) or lontong (rice dumplings).Pour hot sauce over the meat and sprinkle with fried shallots.

Ingredients :
2 Shallots
3 Garlic Cloves
3 Salam Leaves
1/2 Tablespoon Corriander Seeds
8 cup water
1 Lemon grass, bruised
3 Lime leaves
2 Tablespoons  Oil
Salt as needed
1/3 cup Crispy fried shallots  (condiment)
2 Limes, cut into wedges
1/3 cup Sweet soy sauce
Sambal soto (condiment)
2 ½ lbs Beef chuck  (add intestine, tripe, lung, etc)
1 oz Peanuts, roasted
1/3 cup Chinese celery  (chopped)
1 slized Galangal
1 Tablespoon Brown Bean sauce
1 Holland Hot Pepper

Method :
Simmer beef chuck with 8 cups of water in a pot (cook tripes and intestines separately, add to beef when they are done) until thouroughly cooked. Cut beef into big chunks then return them to the pot.Ground shallots, garlic, coriander seeds, roasted peanuts, and Holland red pepper to a fine paste. Heat a frying pan,add oil then saute spice paste for about 5 minutes. Add lemon grass, galangal, salam leaves, and lime leaves to the frying pan and saute for 2 more minutes. Transfer this paste to the pot and simmer until beef pieces are tender.

Ingredients :
1 kg beef ribs (I used beff short-ribs)
6 cloves

Paste (grind all ingredients) :
5 – 6 kluwak nuts, peel, soak in hot water (I used peeled kluwak nuts)
1 tsp peppercorn, roasted
1 tbsp corriander, roasted
1 tsp minced turmeric (I used ground turmeric)
1 tsp seedless tamarind
3 cloves garlic
7 shallots
salt and sugar as desired

Method :
Saute the ground ingredient and clove until fragrant, add beef ribs, stir and cook meat until lightly browned. Add 1 litre of water, and cook until meat tender. (Add water again, if you need it). Add salt and sugar as desired, simmer over low heat 15 to 20 minutes. Serve with rice cake

Grilled Konro :
If you wanna make Grilled Konro, just take some beef short-ribs of the soup, then grill.

Method :
Cut beef into thin strips. Heat oil in the wok or saucepan and fry the garlic, onion, gingger and Jakarta Sambal Hot & Spicy Sauce over medium heat, stirring constantly, until onion is soft.
Add beef strips and continue to stir and fry until they change color. Add water and Jakarta Bali Barbeque Sauce; cover and simmer gently until beef is tender. Uncover and cook until liquid has almost evaporated. Stir in sugar and salt and serve immediately.

Hot Mango Dip :
1 ripe mango
1-2 small red chilies, seeded and finely chopped
1 tbsp fish sauce
juice of 1 lime
2 tsp sugar
1/4 tsp salt
2 tbsp freshly chopped coriander leaves

Method :
Slice the beef into long narrow strips and thread, zig-zag, onto 12 bamboo skewers. Lay on a flat plate and set aside. For the marinade, dry fry the seeds and nuts in a large wok until evenly brown. Place in a pestle and mortar with a rough surface and crush finely. Alternatively, blend the spices and nuts in a food processor. Add the vegetable oil, shallots or onion, ginger, garlic, tamarind and soy sauces, sugar and vinegar. Spread this mixture over the beef and leave to marinate for up to 8 hours. Cook the beef under a moderate grill (broiler) or over a barbecue for 6-8 minutes, turning to ensure an even color. Meanwhile, make the mango dip. Process the mango flesh with the chilies, fish sauce, lime juice, sugar and salt until smooth, then add the coriander.Serve this dish with a green salad and a bowl of plain rice.

Marinade :
1/4 cup salad oil
1/4 cup lemon juice
1/4 cup soy sauce
2 garlic cloves
1 large onion, cut into chunks
2 hot red chili peppers, sliced
3 tablespoons fresh coriander, chopped
1/4 cup roasted peanuts
1 teaspoon sesame oil
2 tablespoons brown sugar
1/2 teaspoon pepper

Skewers :
3 lbs beef sirloin, cut into 1-inch cubes
Bamboo skewers, soaked for 1/2 hour in cold water so they don’t burn or metal skewers

Sauce :
2/3 cup soy sauce
1 tablespoon dark molasses
1 tablespoon brown sugar

Method :
Combine all marinade ingredients and purée in blender or food processor. Allow beef to marinate in this mixture for at least 2 hours. Skewer beef and broil over hot coals, turning frequently for 5-7 minutes or bake on a foil lined baking sheet in preheated 325°F oven. Mix together sauce ingredients, and serve skewers with dipping sauce and rice.

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.

Method :
Boiled kangkung, bean sprouts, and kecipir until cooked, lift. Sliced cucumber, bangkuang, young mango fruit, fried tempeh, fried tofu and cingur.Mix all ingredients in the dishes and flush with sambal petis. Stir well until smooth. Ready to Serve. Don’t forget to serve with kerupuk.

Ingredients :
700g lean beef, loin or fillet
2 tbsp vegetable oil
4 shallots, or 1 medium onion, chopped
1 piece lemon grass, 5cm finely chopped
1-2 small red chilies, seeded and finely chopped
1 piece shrimp paste, 12mm square
400g canned coconut milk
300ml chicken stock
1 tsp sugar
juice of 1 lemon
zest of 1 satsuma, finely shredded
1 small bunch coriander, chopped

Method :
Place the beef in the freezer for 30 minutes. Slice the meat thinly. Heat the vegetable oil in a large wok, add the shallots or onion, lemon grass, chilies and shrimp paste. Add the pork and seal. Add the coconut milk, chicken stock, sugar and lemon juice, return to the boil and simmer for 15-20 minutes. Turn the pork out into a serving dish and sprinkle with the zest of the satsuma and the coriander.Serve this dish with plain boiled rice and Hot Tomato Sambal.