Spices – grind
3 cloves of garlic
Salt & pepper to taste

Directions:
1. Mix the tahu, egg, ebi and spring onion
2. Add the ground spices
3. Add the cornflour and mix well
4. Take small amounts of the mixture and roll into small balls
5. Roll balls in the sesame seeds
6. Deep fry till golden

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For filling
150 g minced beef/chicken
2 medium or 3 small potatoes, cut into small cubes
2 carrots, cut into small cubes
1 onion, peeled and sliced
2 cloves of garlic, peeled and sliced
1 stalk of celery, chopped
1 stalk of spring onion, chopped – (optional)
1 tablespoon of flour, mixed with a little of water
1/2 teaspoon of pepper
salt to taste
sugar to adjust the taste
1 cup of water
For dipping
1 egg
Bread crumbs

Directions
1. Make the skin: take a bowl then combine the flour, salt and egg. Gradually add the milk whisk them to make a smooth texture. When it’s done, heat up non-stick pan. Take about 2 tablespoons of the mixture, pour to the pan and make it thin (just like how you make crepes). Cook it with low heat. When the edge of the skin is dry and you can peel off easily, it means it is cooked. Set aside.

2. Filling: heat up the wok, then sauté the onion and garlic until fragrant. Add the meat and mix them well for few minutes. Then add carrots, pepper, salt, celery and 1 cup of water. Cover. When the carrots are half-cook, add the potatoes. Continue cooking until they are tender and add 1 tablespoon of flour mixed with water to make the filling thicker. You can add a little of sugar to adjust the taste.

3. Make the rissole: take one rissole’s skin then add the filling in the bottom. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Repeat until all the skins are finished.

4. Prepare the dipping: dip the rissoles into beaten egg then coat them with bread crumbs. Deep fry them with low heat, set aside and use the tissue paper to absorb the oil.

Preparation:
1. Wash the tomatoes and place in a food processor or blender
2. Blend the tomatoes with the garlic, salt, pepper and nutmeg
3. Pour into a large saucepan and bring to boil. Add the onions, celery and spring onions
4. Mix the minced meat with 1 clove of crushed garlic, salt, pepper and a little nutmeg
5. Form into little balls and drop into the simmering soup
6. Add 1/2 teaspoon of sugar and Serve hot. You can sprinkle with grated cheese or serve it with rice and sambal

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Preparation:-
1. Finely crush all of the sauce ingredients except the jeruk purut and lemon grass.
2. Sauté the crushed sauce ingredients with vegetable oil together with the ‘jeruk purut‘ leaves and the lemon grass.
3. Add the meat, as well as some water
4. Simmer for half an hour

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Preparation:
1. Chop the onions, garlic, carrots, beans and spring onions
2. Mix the minced meat with the salt, nutmeg, pepper, and half of the garlic . Shape little marble sized balls
3. Fry The onion and the rest of the garlic in a little vegetable oil until golden brown
4. Fill the saucepan with water until 3/4 full. Add the vegetables, salt and pepper and bring to the boil
5. When it is boiling drop the meatballs in and boil for another 15 minutes or so
6. Add the macaroni last and turn the heat off when the macaroni is cooked.

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Preparation:
1. Fry the potatoes in butter until brown on both sides
2. Dice the onion and garlic and sauté in a little butter
3. Stir in the beef and the spices
4. Soak the su-un in boiling water until soft. Drain
5. Add the su-un and the fried potatoes to the meat
Prepare the cabbage
1. Wash and shred the red cabbage
2. Boil in a saucepan with water until soft. Drain
3. Peel and core the apples and cut into small pieces and cook in the microwave for 5-6 minutes
4. In a saucepan sauté the cabbage in a little butter and add the apples. Just until it is well mixed
5. Serve the hachee with the red cabbage and apple

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Preparation:
1. Fry the chopped onion and crushed garlic until fragrant
2. Add the Tripe and sauté for a while add the kecap asin and stir fry until the tripe has soaked up the sauce
3. Add the taoge kedelai and spring onions.
4. Serve with steamed rice

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Diced cow’s heart
Cabe rawit (Birdseye chilli)
Lombok (Red peppers)
Onion
Garlic
Pepper
Ketumbar (coriander)
Jintan (cummin)
Kunyit (turmeric)
Lengkuas (Laos) (galangal)
Daun Kunyit (Turmeric leaf)
Daun Jeruk Purut (kaffir Lime leaf)
Serai (lemon grass)
Vegetable oil
3 tablespoons rice flour

Preparation:

1. Grind the cabe, lombok, onion, garlic, ketumbar, jintan, pepper, kunyit and salt until fine
2. Heat the vegetable oil in a wok
3. Add the cow’s heart and the grinded paste and cook with 3 glasses of water. Boil until the meat is soft
4. Take out the cow’s heart and cool
5. When the heart is cold thread onto bamboo skewers.
6. Grill on charcoal grill, dipping into the leftover sauce every now and then.

SAUCE:

Take the leftover sauce from the meat and mix with the 3 tablespoons of rice flour. Cook until thick.

Note:

Serve the sate with the sauce, ketupat or lontong.
For variety you could use tripe (babat) instead of cow’s heart

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Diced Meat (lamb)
Garlic
Kecap Manis (Sweet soy sauce)
Salt
Ketumbar (coriander)
Vegetable oil
Bamboo skewers

Preparation:

1. Crush the garlic and mix with the salt, coriander, kecap manis and vegetable oil
2. Marinate the diced meat in this for a few hours or overnight
3.Thread about 4 to 5 pieces of meat onto the skewer, Make sure that you thread it through the longest part of the diced meat and keep them nice and flat. This will help when you put them on the griller to cook evenly
4. Grill on a Charcoal griller.
5. Make a sauce of salt, kecap manis and vegetable oil and pour this on a flat plate. You can use this to dip the skewered meat into every now and then in between grilling.

Note:

Serve with a Peanut sauce or a sauce made up of diced onions, cabe (cut finely) and kecap manis, and finely shredded daun jeruk purut (kaffir lime leaf)

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500 g minced beef
350 ml Santan, cream
Onion, chopped finely
Garlic, crushed
Kencur, (aromatic ginger)
Daun Salam, (bayleaf)
Salt & Pepper
1/2 teas Sugar
1 Egg
Banana Leaf

Preparation:

1. Mix all ingredients and half the santan
2. Prepare the banana leaf by cutting into large squares
3. Take one square of banana leaf and spoon one heaped tablespoon of the mince onto the banana leaf
4. Spoon one tablespoon of santan over the top of the filling and place a little piece of kencur and daun salam on the top
5. Fold and close with a toothpick
6. Repeat until the filling is finished
7. Steam for approximately 45 minutes or until cooked

Note:
Serve with sambal mixed with lemon juice

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