how to make barbecued chicken in sweet soy sauce (ayam panggang kecap))

Ingredients:

    One whole 3½-pound chicken, split in half along the breast side and opened flat
    3 cloves garlic, sliced thin
    2 fresh semihot chilies, sliced thin
    1 tablespoon peanut or corn or vegetable oil
    1 teaspoon tamarind, dissolved in 2 teaspoons water
    ¼ cup water
    1 teaspoon sugar
    5 tablespoons sweet soy sauce
    1 slice fresh ginger

Instructions:

   - Broil the chicken for five minutes on each side.
   - Fry the garlic and chilies in the oil for one minute in a large frying pan. Add the tamarind liquid, water, sugar, sweet soy sauce and ginger, and cook over low heat for about five minutes, or until the sauce has thickened. Set aside.
   - Remove the chicken from the broiler, and pound it lightly all over with a pestle to bruise the meat and allow the sauce to seep in. Put the chicken, skin side down, in the frying pan with the sauce, and cook over medium heat for about ten minutes, or until nearly all the sauce has evaporated.
   - Return the chicken, skin side up, to the broiler and broil for live minutes, or until the skin is brown and crispy.

Makes 4 to 6 servings, with other dishes.

how to make sweet coconut rice balls (klepon)

Ingredients:

    1½ cups glutinous powder
    ¾ cup lukewarm water
    2-3 drops green food coloring
    8 tsp. grated Java dark brown sugar
    1 cup fresh-grated coconut, mixed with ½ tsp. salt


    Instructions:

    Mix the rice powder with the lukewarm water and green food coloring into a firm but flexible dough.
    Pull off one full teaspoon of the dough and shape it into a ball with approximately 1-inch in diameter.
    Push a finger into the center of the ball to make a hole, and put in approximately ½ tsp. of the grated sugar. Seal, and roll it back into the ball shape with the palms of your hands. Prepare all the balls and set them aside.
    Prepare a pot half filled with water and bring it to a boil.
    Drop the balls into the boiling water. Remove the balls with a spoon once they float to the water surface and then roll the balls in the grated coconut.
    Serve at room temperature.

Makes 30 rice balls.

how to make sweet thick crepess (martabak manis)

Ingredients:

    250 gram all purpose flour
    1 tsp. instant yeast
    150 gram granulated sugar
    375 cc warm coconut milk
    2 eggs
    ¼ tsp. baking soda

Filling Ingredients:

    Grated fried nuts
    Sesame seeds
    Granulated Sugar
    Chocolate Sprinkler
    Grated Cheddar Cheese
    Condensed Milk

    Instructions:

    - Pour in the yeast into the warm coconut milk, stir until well mixed and foamed up, set aside.
   -  Mix flour and sugar, then pour in the eggs in the middle of the batter.  Keep stirring the mixture until all ingredients are well dissolved.  Then put in the baking soda and stir the mixture again until well mixed.  Set it aside in a room temperature for approximately 15-20 minutes.
    - Heat up the non-stick pan that has been smeared with butter/margarine.  Pour the mixture in and let it cook until the surface dried up and the outer layer become crispy brown.
   - Remove the thick crepe and put on a cutting board.
   - Pour granulated sugar on the crepes as well as the condensed milk.  Up to your liking, you can pour grated cheese, grated fried nuts, chocolate sprinkler or sesame seeds on the crepe.  You can also combine the filling.
   - Fold the crepe in to two then cut the crepe into 10-12 pieces.

Makes 10-12 pieces

how to make fresh salad with peanut sauce (ketoprak)

Ingredients:

    * 1 fresh red or green semihot chili, cut into thin slices
    * 1 clove garlic, sliced
    * 1 teaspoon salt
    * 2 small slices kencur, soaked in water for thirty minutes (optional)
    * 3 tablespoons crunchy peanut butter
    * 1 teaspoon tamarind, dissolved in 1 tablespoon water
    * 2 teaspoons sugar
    * 1 cup thin-sliced cucumbers
    * 1 cup fresh bean sprouts
    * 1 cup lettuce, broken into bite-size pieces

Instructions:

    * Crush the chili, garlic, salt, kencur and peanut butter in a mortar so it’ll become the sauce of the dish.
    * Add the tamarind liquid and sugar. Mix well.
    * Toss the sauce with the vegetables until well mixed. Serve chilled or at room temperature.

Makes 4 servings, with other dishes.

how to make apple juice

The Massachusetts Department of Agricultural Resources explains the difference between apple juice and apple cider. When you make apple juice, you filter and pasteurize the liquid left after you press the apples. Pasteurization gives apple juice a longer shelf life than that of unpasteurized apple cider. At home, use a process similar to canning to make apple juice: sterilize and seal your jars of apple juice to give it a shelf life of 18 months to two years.

Things You'll Need

    Sweet apples
    Canning jars and lids
    Water
    Magnetic lid lifter
    Dishwashing detergent
    Large pans and lids
    Knife
    Stove
    Metal colander
    Cheesecloth
    Large heat-safe container
    Hot pads
    Soup ladle
    Jar-lifting tongs (optional)
    Canner (optional)
    Funnel (optional)


        1 Buy or pick 1 quart of a bushel of sweet apples to make 1 gallon of apple juice. Choose a sweet
        variety to avoid adding sugar to your homemade juice. A bushel is 42 to 48 pounds of apples.
     
       2 Put the lids of the jars you'll use to store apple juice in hot water for five minutes. Keep the water
         below the boiling point. Lift them out with magnetic lid lifters.
       
      3 Wash with soapy water the canning jars you'll use to store apple juice.

        4 Sterilize the jars you'll use to store apple juice. Put them in your dishwasher if it has a "sterilize" setting.
           Otherwise, boil your jars for 10 minutes. Leave them in hot water so they won't break when you fill
           them with hot apple juice. Lift them out with jar-lifting tongs or pour the water out and use hot pads,
           touching only the outside of the jars.

    5 Wash and cut your apples, but leave the skin on. Either discard their core now or after filtration in step 9.
      
    6  Put the apple slices in a large pan and fill it with water. If you normally drink filtered water, use the same
           type in this step.

        7 Cover the pan and put it on a stove burner on high. When the water comes to a rapid boil, reduce the
           temperature to medium high. Cook the apples until they're mushy.

        8 Line a metal colander with several sheets of cheesecloth and place it over a large heat-safe container.

        9 Filter your apple juice by pouring it into the colander and letting the juice run through. According to
             PickYourOwn.org, this process might take one hour. Keep the juice and discard what's left in the
             colander.

        10 Move the filtered apple juice to a pan and heat it to a low simmer.

        11 Pour the hot juice in your glass jars, leaving ¼ inch of space between the liquid and the rim. This
           process will be easier if you use a funnel. A soup ladle works, too, but it takes longer and might be a
              bit messy. Put the lids on and tighten them.

        12  Put the juice jars in a pan or canner and fill it with about 2 inches of boiling water. Cover the pan.

        13  Boil the juice jars for 5 to 15 minutes, depending on your altitude and the size of the jars. (See Tips.)

        14  Remove the jars from the boiling water and put them where no one will disturb them until they're
             cool. That might take eight to 12 hours. After they cool, the jars can go in the refrigerator, but it's not
             necessary.

how to make steamed sponge cake (bolu kukus)

Ingredients:

    5 egg yolks
    4 egg white
    250 gram granulated sugar
    300 gram flour
    ½ tsp baking soda
    175 cc soda water (Sprite/7Up)
    ½ tsp vanilla
    1 Tbs cocoa for coloring

Instructions:

    Cover approx. 20 tin cups used to steamed the cakes with parchment papers then put them into a steamer pot with boiling water.
    Mix egg yolks, egg white, baking soda, sugar and vanilla until they make a smooth batter then put in turns, ½ portion of the flour, ½ portion of the soda water until all of them are used, mix well.  Take 5 Tbs of the batter and put it in a separate bowl.  Pour in the cocoa and mix well.
    Pour the white batter into the tin almost to the top then pour in 1-2 tsp of the cocoa batter on top.  Do this until all the batter is used up, ± 20 tin cups.
    Close the steamer lid, let it steamed for  ± 20 minutes with high temperature.  Then use low temperature for another 5 minutes. The cake is ready to serve if it looks like the above picture.

For 20 tin cup cakes

how to make multilayered butter cake (lapis legit)

Ingredients:

    570cc or 30 egg yolks
    525-600 g butter, whipped or melted
    100 g flour, sifted
    300 g granulated sugar
    3 Tbs. sweetened condensed milk
    1 Tbs. special layer cake extract (optional)
    15 g powdered milk
    ½ tps. powdered vanilla extract

Instructions:

    Place the egg yolks, granulated sugar and vanilla into mixing bowl. Beat to very high soft peak.
    Stir in the layer cake extract, flour and butter. The batter should be very thick.
    Place wax paper at the bottom of a 8x8x8 inch buttered baking pan. Spread butter on top of the wax paper as well.
    Pour 3-4 Tbs. of batter into the wax covered pan and bake in a preheated 350°F oven (gas oven is better than electric oven) for 5 minutes.
    Remove from oven and press the cake evenly and then spread butter (not to much, just for flavoring) on cake top. Pour another 3-4 Tbs. of batter and bake it again for five minutes. Keep doing this step until the batter is finished.
    Serve when cool.

Makes 30 slices.

how to make stuffed pancake roll (dadar gulung)

Stuffing Ingredients:

    2 cups fresh-grated coconut
    10 Tbs. grated Java dark brown sugar
    1 Tbs. granulated sugar
    1 3-inch cinnamon stick, broken in half
    ¼ tsp. salt

Instructions:

Stuffing:

    Mix the grated coconut, grated Java dark brown sugar and granulated sugar, cinnamon and ½ tsp.salt together.
    Fry the mixture in a dry pan over medium/low heat, constantly stirred for approximately 5 minutes, or until the mixture is dry.
    Remove the cinnamon stick, and set it aside.

Pancake Ingredients:

    1 cup rice flour
    ½ cup cornstarch
    1¾ cups coconut milk
    ½ tsp. salt
    1 egg, beaten
    3 drops green food coloring (optional)
    Vegetables oil

Pancake:

    Mix the rice flour, cornstarch, coconut milk, ½ tsp. salt, green food coloring and egg into a smooth batter.
    Lightly oil an 8-inch frying pan, and pour 3 tablespoon of the batter into the pan. Make sure the pan is equally covered with the batter so it becomes a thin layer pancake. Fry for one minute, turn the pancake over and fry for another minute. Remove and set aside.
    Place 2 Tbs. of the coconut mixture on the near edge of the pancake. Fold over once, then tuck in the left and the right sides and fold over once more. Press gently to distribute the filling evenly.
    Serve at room temperature.

Makes 10-12 servings.

how to make Rice cake in brown sugar sauce (biji salak)

Rice Cakes Ingredients:

    1 cup glutinous rice flour
    ½ cup tapioca starch
    ¾ cup water
    ¼ tsp. salt

Instructions:

To make Rice Cake:

    Place rice flour and tapioca starch in a deep mixing bowl and make a well in the center.
    Add water and salt, mix well and knead dough until it can be rolled and shaped. Dough should not be to dry.
    Roll small rice cakes ½-inch in diameter. Cut diagonally 1-inch in length.
    Bring 8 cups of water to a oil. Put it the rice cakes, bring back to a boil and simmer for 5 minutes. Drain and set the rice cakes aside.

Sauce Ingredients:

    3 cups water
    1 cup coconut milk
    ½ cup palm sugar syrup
    1 pandan leaf
    Pinch of salt
To make the sauce:

    Combine water, coconut milk, palm sugar, pandan leaf, and a pinch of salt in a small stockpot. Bring to a boil.
    Add rice cakes and simmer for 20 minutes.
    Cool and serve at room temperature, topped with a tablespoon of fresh grated coconut.

Helpful hints: When preparing the rice cakes, use the amount of water given in the recipe only as a guideline; the quality of flour varies greatly and affects the amount of liquid it absorbs. Add sufficient water to result in a soft, smooth dough. If the rice cakes are dry when shaped, they will be very tough after cooking.

Makes 3 servings.