Ingredients:
2 Pieces of Tahu (Tofu)
1 egg, beaten
20 pieces of kemangi (lemon Basil)
1 chopped red chili
1 chopped green chili
Banana leaf
Grind:
1 onion
2 cloves of garlic
Salt to taste
Pepper to taste
Directions:
1. Chop the tahu with a fork
2. Mix the tahu with the egg, chili, kemangi and the ground spices. Stir until evenly mixed.
3. Take a piece of the banana leaf and place about 2 spoonfuls of the tahu mixture in the middle. Roll the banana leave and secure with a toothpick
4. Steam until cooked.
5. Grill on the barbecue or charcoal grill until the banana leaf is burned.
Ingredients:
3 cans of Tuna
1 medium tomato
2 cloves of garlic
1 onion
1 stalk serai , chopped fine only the thick white part of the stalk
1/2 tablespoon of finely grinded chilly
Directions:
1. Grind the onion and garlic.
2. Stir fry with a little vegetable oil. When fragrant add the finely chopped tomato, Tuna, serai and the chilli.
3. Keep stirring on low heat. When it becomes fairly dry you must keep stirring so that it wont burn.
4. The final result should resemble a finely shredded substance.
Ingredients
1 bunch of rocket (rucola)
1/2 small mango
6 cherry tomatoes
10 olives
10 almonds, crushed
25 g feta cheese, crumbled
1 teaspoon mustard
1/4 cup balsamic vinegar
1/2 cup olive oil
Salt
Pepper
Directions
1. Cut mango into bite-size pieces.
2. Cut cherry tomatoes into four.
3. Remove pit from olives and cut them in half.
4. For the dressing, mix vinegar, mustard and olive oil. Add curry, salt and pepper to taste.
5. Mix dressing with rocket, mango, tomatoes, olives, almonds and feta cheese just before serving.
Ingredients:
Cabbage
Kacang panjang (Snake beans)
Kangkung (water spinach)/ Optional
Buncis (Beans)
Labusiem (choko)
Bumbu-bumbu:
Garlic
Kencur (resurrection lily)
Gula merah (palm sugar)
Shredded coconut
Cabe merah (red chilli peppers)
Terasi (shrimp paste)
Daun serai (lemon grass)
Daun salam (salam leaf)
Salt
Preparation:
1. Clean and cut the cabbage nice and thin
2.Cut the kacang panjang about 2-3 cm long
3. Clean the kangkung
4. Cut the labusiem in match sticks
5.Steam all the vegetables separately until half cooked
6. Grind the bumbu-bumbu
7. Mix with the coconut, daun serai and salam
8. Add a little water until the mixture is moist.
9. Steam the Bumbu-bumbu for about 10-15 minutes
10. Remove the bumbu-bumbu from the steamer and thoroughly mix with the vegetables
Note:
When mixing the bumbu-bumbu make sure the flavour is a little stronger as it will evaporate a little when steaming
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