pangsit goreng recipe

Ingredients

• 200 gr Mince chicken/ turkey
• 200 gr Mince Prawn
• 100 gr Tapioca or corn flour
• 1 Small Egg
• Sesame oil
• Salt and Pepper
• Spring onion
• Fried shallot
• 1 pack Won Ton Skin

Method

1. Mix all the ingredients (except the spring onion fried shallot)
2. Form the mixture into ball or spoon it into the middle of a wonton skin then wrapped it into triangle and pinched the corners.
3. Heat oil in deep fryer, and fry the wonton with medium heat until it is golden and cooked. If you want to make a boiled version, boil the wonton until all floating then drain, set aside. Put in a bowl and pour a chicken broth (boiled and already seasoned with garlic, ginger, salt and pepper) and sprinkle with spring onion and fried shallots.

source

Pempek Palembang

Ingredients

Main Ingrdients:

• 250 gr Cod or any white meat fish
• 125 gr Tapioca or corn flour
• 2 tbsp light soya sauce
• Salt and pepper
• 1 tbsp oil (to prevent the dough sticky)
• For type Kapal selam, you need 3 hard boil egg slice half

Soup Ingredients:

• 5 Bird eye chilies
• 100 gr Palm sugar
• 2 tbsp sugar
• Salt and pepper
• 2 tbsp light soya sauce
• 2 tbsp ebi (dried prawn)
• Handful diced Cucumber
• 4 tbsp rice vinegar
• 1 tsp tamarind
• 250 ml water

Method

Soup Method
Boil all soup ingredients into sauce pan
Serving:

1. Blend all the ingredients into food processor until the smooth like a dough , you could put splash of water if you need it
2. Put enough fish cake into you hand and put half boil egg in the middle and cover it with the dough and put into boil water until they floating.
3. Drain all the water, deep fried it and add some of the soup

source

Soto Ayam

Ingredients

• 1 Medium whole chicken
• 1 Onions
• 4 Cloves garlic
• 1 tsp turmeric powder
• 2 Lemon grass
• Salt n Pepper
• 5 Hard boil eggs
• 5 Package crisp (original flavor)
• 3 Liter water
• Plain boil rice

Method

1. Chop onion and garlic very finely
2. Put a little oil in the pan and saute onion and garlic until they are fragrant.
3. Add the water and put whole chicken, lemon grass, turmeric, salt and pepper and let them boil until the chicken tender.
4. Take the chicken out from the pan to cool down and shred all the meat and set aside
5. Boil the eggs

Serving:

1. Put boil rice into bowl, put a pinch of chicken, some sliced boil
egg, and handful of crisp.
2. Pour some of the soup until almost submerged
3. Eat with chilies paste and squeezes of limes or lemon

surce

Tahu Tek Tek

Ingredients

• 1 pack Beancurd puff.
• 1 Boil Potato
• Garlic crackers

Seasonings:

• 1tsp Shrimp paste
• 2 tsp Fried Garlic
• 1 tbsp Kecap manis or sweet soya sauce
• 2 tbsp Roasted peanuts
• Water
• Red chillies

Alternatively you could buy bumbu pecel already made

Method

1. Sliced fried beancurd and potato like small wedges.
2. Grind the peanut with hot water until smooth, add shrimp paste, sweet soy or kecap manis sauce, and chillies, grind till smooth.
3. Arrange the fried beancurd and boil potato on a plate.
4. Garnish with the sauce, and some crackers. Serve with pickled cucumber

source

Es Cendol Recipe

SUBSTANCE :

30 sheet of leaf suji (Pleomele angustifolia n.e.brown), boxed with together
5 sheet of leaf [of] screw pine till become 150 ml irrigate the leaf suji
2 green colour drip
100 gram hunkue
1 Tbs of whitewash sirih (Piper betle L.)
1 / 2 tsp salt
2 sheet of screw pine leaf (Pandanus amaryllifolius Roxb.)
Ice water to soak

COCONUT MINK GRAVY :
1 litre [of] coconut milk from 1 coconut item
1 tsp salt
2 sheet of screw pine leaf

SYRUP SUBSTANCE :
300 gram demerara sugar (In Indonesia calling red sugar), fine foothed comb
300 ml water
2 sheet of screw pine leaf
10 eye fruit-tree (Artocarpus Integrifolia), cut to pieces

WAY OF MAKING :

1. Swirl the water, water the leaf suji, green colour drip, hunkue, whitewash sirih, and salt. Braise [is] at the same time poked at jell and to explode.
2. Including into printing; mould cendol. Depress the dough till fall into water contain the ice water.
3. Braise the substance of gravy [of] coconut milk [is] at the same time swirled till boil, lift [is] then made cool.
4. Braise the syrup substance jell, lift then filter.
5. Present the cendol with the sugar and coconut mink gravy. Spreading matured cutting a fruit-tree.

To 5 portion

Tips :

1. Let the cendol remain to be underwater before served.
2. Mingle the other cendol substance and so will be presented.

Source : Beginning Special, Magazine Sedap Sekejap, Edition 3/I/2001