KERUPUK PANGSIT

Ingredients : 500 grams of flour 4 tablespoons of sago / tapioca flour 2 tablespoons butter (thaw) 1 egg (when I run out😁) 1 bks royco chicken A little salt 1 teaspoon chilli powder / 8 chilli (can be skip, I would like it if I don't like it spicy) Sufficient warm water to knead 10 pieces of garlic 4 sliced ​​celery leaves (set aside the stems to be smoothed, skip skip) 1/2 teaspoon pepper 1 kg of cooking oil for frying I use tapioca flour for sprinkling on a dough container Steps : Blend the garlic and celery stems, set aside the na leaves to slice. Mix all ingredients except water in a large container for adon. Add water little by little until the kneading is smooth. Flatten the dough with a pasta maker / noodle machine, you can also use a bottle to the desired thickness. I used no.5 then cut it down again with no.6. Cut the dough that has been flattened according to taste. ☀I have an old type mill so it can be number 7, if there's a number that is number 8 even number 9, then I don't know what thickness is the same or not in any number, so it fits too. If in my mill, no.5 is the smallest slip, in no.6 is a thin mill, now 7 is really thin. So hopefully you understand the adjustment na😊 Heat oil and fry over medium heat so it doesn't burn easily. When you have begun to brown a little, lift and drain with a tissue / newspaper so that the oil will dry quickly. Eummm😚g need to buy dumpling crackers outside if you can make your own. Suitable for accompanying eating noodles😁

SOTO

Ingredients for the paste (rempah) 120g shallots 30g garlic 10g of ginger 2 lemon grass white part 2 inches galangal 2 inch tumeric 1 tsp coriander powder 1 tsp cumin powder 1 tsp white pepper Directions for the paste (rempah) Blend wet ingredients up to a min speed 10 until the mixture becomes a smooth paste Add oil to fry the rempah till fragrant If you are using TM31 like me, Cook water with the ingredients & chicken Add salt and fish sauce after the soup is done Remove the chicken and shred, then set aside Add the soup into the cooked rempah and cook You can add more water if you prefer more soup (but you may need to adjust the soup ingredients and rempah accordingly) Serving & Garnishing Ingredients 1 pack of fresh hokkien noodles (400g) (blanched) Some dried beehoon (soaked till soft, then blanched) 1 pack of fresh bean sprouts (blanched or briefly steamed while cooking soup in varoma steam dish, you would need to change the temperature to varoma while cooking the soup if you do this for a few minutes as you do not want the sprouts too soft and soggy) 3 eggs boiled (you can also steam whole eggs during the same time with your sprouts for about 10 min) Fish cake (optional) - steamed with sprouts or blanched Fried shallots (I usually air fry or oven bake with an oil spray over the chopped shallots) Sliced red chilli Chopped spring onion (roots can be added into the soup) Parsley (optional can omit if your family do not like the taste like mine) Directions for serving Place noodles into each serving bowl Add soup and garnish with shredded chicken, bean sprout, sliced fish cake, cut egg, chili spring onion, fried shallot, parsley etc

Risoles

Risoles a nice meal eaten in the late afternoon while drinking a cup of coffee or tea. Risoles usually contains potatoes or carrots and shredded chicken as well, but it also contains ground beef risoles. So it's all up to the tastes of the manufacturer, would be filled vegetables or meat. But certainly, does not relieve the famous risoles delicious, especially when eaten with pieces of green chili. Yummy ... chicken risoles recipe Well, for those of you who want to learn to make risoles here we provide a recipe how to make shredded chicken risoles contents are tasty and easy: The first one is done for sure first prepare the ingredients: 1 carrot, peeled and cut into small dice ¼ kg chicken, fried and shredded into small pieces 3 cloves garlic, peeled and finely chopped 3 shallots, peeled and finely chopped ½ cup of fresh milk 2 tablespoons flour, dissolved in ¼ cup water 1 tsp pepper, salt, and bouillon powder Then the ingredients for skin risoles: ½ kg of flour 3 btr egg 1 cup water (if less could be added) 5 tablespoons vegetable oil / cooking salt to taste Additional materials: flour and 1 egg panir. When all the ingredients are ready, let's practice how to create content risoles: Saute garlic and onion in margarine until fragrant, then enter the carrots and shredded chicken pieces. Enter the solution of the flour, and stir until blended. Add milk, salt, and pepper and bouillon powder, cook until the mixture thickens and mature. Remove and set aside. How to make skin: Break 3 eggs, beaten with a mixer. Add salt and milk. Then input the flour and turn off the mixer. Stir the batter with a spatula, add the cooking oil / vegetable oil. Prepare a teflon pan, heat over medium heat. Give smear of cooking oil, and make a thin omelette with dough skin was. Do it until all the dough is finished. Take a piece of fried skin, fill with a scoop of stuffing, then roll like egg rolls. Repeat until the entire skin and the contents discharged. Lastly, whisk 1 egg, flour prepared panir. Risoles roll into egg, then into flour panir, and fry in hot oil until brown, a little while to finalize. Risoles was ready to be served and eaten. Good luck

How To Make Bakso (Meat Ball)

This is the famous everday street food in Indonesia : Bakso. You will find it everywhere in the whole nation !! Once you taste it, you will never get enough!!. In Indonesia Bakso will be eaten anywhere, anyplace, anytime, starting from early morning as breakfast until midnight as a supper soup lol ;-) Hmmm....It tastes superb & delicious. I think it's hard to find any Indonesian who has never eaten Bakso once in a lifetime!! There is no top secret of making tasty & yummy Bakso, not require special trick nor a MSG!! Only one thing : Just add fried shallots to the daugh. I ensure you, the meatballs will taste simply delicious!! Important Tips: 1. Choose the good quality of beef which contains no fat & mince yourself at home. Do not buy minced beef which sold in supermarkets because this type of meat contains a lot of fat & the meatballs will be fallen apart when it boiled. 2. At the beginning of boiling process, prepare 1 pc at first, boil & wait until the meatball well cooked and floating on the water surface, then taste it. Adjust the seasoning, add salt or sugar if necessary & mix the whole dough once again. Try to boil once more, taste it and so on until the flavor suit to your taste, then you can form the rest of the meatballs and boil them all. It is important to follow this step because once you've got them boiled, but the meatballs taste bland, then you can not rework them back or reverse the process. In a short word, your meatballs will go to the trash bin for sure!! I'm telling you from my own experience :-(. 3. Be careful in choosing wonton wrapper. There are two kinds of wonton wrappers : For wonton soup and for fried wonton. If you use the wrong type, I guarantee you, within 2 hours, your fried wonton will be soft & limb eventually. (from personal experience as well ha ha ... what a pity me). So enough with this seminar of making Bakso. The rest...I wish you a happy cooking & Good Luck

HOW TO MAKE GADO GADO

Gado - gado is a one vegetarian food form indonesia. Gado - gado is a very delicious, because gado - gado has a very savory taste, delicious. gado - gado is that food should we try when we were in Indonesia if not try the gado - gado, it feels like we have not felt the pleasure of a typical Indonesian food. Indonesia has a lot of flavor in food is plentiful and delicious. delicious peanut sauce that makes gado - gado is to be special. Now we are heading to the material that we will prepare to make gado - gado. INGREDIENTS : 2 cup shredded cabbage 2 cup 1" cut long beans 1 bunch swamp cabbage cut up 2 cup beansprouts a few lettuce leaves 1 cucumber, sliced 1 cup cooked cubed soya bean cake 1 medium size boiled potato cubed 1 sliced hard-boiled egg 2 tablespoons fried onion shrimp crackers SAUCE : 1 cup fried peanut 1 clove garlic 1 teaspoon shrimp 2 red chillies 1 teaspoon brown sugar 1/2 teaspoon tamarind 1 lemon salt to taste water, depending on desired thickness UTENSILS : pot colander mortar and pestle serving dish PREPARATION : Boil separately the cabbage, long beans, swamp cabbage and beansprouts than put aside. Pound the fried peanut into a fine powder. Using the mortar and pestle, crush the garlic, shrimp paste, chillies, brown sugar, tamarind into a paste adding a little salt. Mix the peanut and the paste together and add the water to desired thickness. Squeeze the lemon into the sauce.