Culture of Indonesia

This is love Trust me this is not my lust A feeling that is whole from within my heart Believe I said this is not my wits A sincere desire to get your heart This love is not its name This love is not its name Keep looking at my eyes, don't doubt that Look in my eyes ooh you just found it This love is not its name This love is not its name Trust me this is not my lust A feeling that is whole from within my heart

poetry. You mean everything to me If love changes, come and go until you return But my heart died, you betrayed for so long When you speak, you say millions of words I sometimes feel that love is never real I want you to know what you mean I do not want you to hesitate, I will survive in your life If you go missing from me Leaving dreams in my sleep, with you and without you I want you to know what you mean I do not want you to hesitate, I will survive in your life If you go missing from me Leaving dreams in my sleep, with you and without you If you go missing from me Leaving dreams in my sleep, with you and without you

poetry. Waiting for you In a love there is language The beautiful floats fill the soul Missing the story of us both Which can never be forgotten If this miss is still yours I present a question for you How long should I wait for you I am waiting for you In the good times with you Which can never be forgotten His eyes destroy the soul I ask with all my love If this miss is still yours I present a question for you How long should I wait for you I am waiting for you I'm waiting in my heart ... In my heart I'm waiting ... me? In my mind I'm waiting ... In my heart I'm waiting ... me? Still waiting?. If this miss is still yours I present a How long should it take How long should it take I am waiting for you I am waiting for you I am waiting I'm waiting for you I'm waiting in my heart ... In my mind I'm waiting ... I'm waiting in my heart ... In my mind I'm waiting ... I'm waiting in my heart ...

poetry. Nothing lasts forever My arms won't hold you forever This body won't forever guard you Like the strains of my heartbeat Not stand against time And all the beauty is fading Or love that has been lost Nothing lasts forever Nothing lasts forever Nothing lasts forever Nothing lasts forever... Ho ... Let me breathe for a moment Before disappearing ... Not forever my hand holding you Not forever This body takes care of you The old soul is leaving soon Get ready substitutes ... Nothing lasts forever Nothing lasts forever Nothing lasts forever Nothing lasts forever

I will never stop Will continue to understand, still continue to think If you have to force or bleed for you Whatever it is as long as you try to accept me And you just have to accept it And do not have to understand, and do not have to think Just need to understand I'm breathing for you So stay here and start accepting me Try to understand all of this looking for meaning Forever will not stop Want to feel this longing to be one Let time separate And you just have to accept it And do not have to understand, and do not have to think Just need to understand I'm breathing for you So stay here and start accepting me Try to understand all of this looking for meaning Forever will not stop Want to feel this longing to be one Let time separate Try to understand all of this looking for meaning Forever will not stop Want to feel this longing to be one Let time separate Try to understand all of this looking for meaning Forever will not stop, forever will no

Don't take my step. I want to move, Don't hold my hand. Leave it open. Until time is immeasurable, Until the heart doesn't tremble, Be free wherever you won't get hurt, It's up to me I won't get hurt.

Poetry. me and stars Look at the vast sky And all seasons keep changing Keep playing clouds Arranging dreams with my imagination Always dreaming of my day Have you ever seen a star Shining white full of hope His soft hands opened Try to accompany me, approach me Always light my dark night And feel all the stars Calling your laughter to fly up Leave all, only us and stars Cross to the wide sky With the seasons keep changing Keep playing clouds stringing dreams with my imagination always dreaming of my day Have you ever seen a star glowing white full of hope His soft hands opened try to approach me always light my dark night And feel all the stars Calling your laughter to fly up leave all only us and stars The most beautiful though forgotten And always light the world They're figuring out, just me and the stars ...

Poetry. What is wrong with you Forgive me, all my fault And if you remain mute Express your fault And I am my nature, and I am mistaken And I love me, and I miss me Forget everything Everything changes And we are forgotten, we are hurt And I am my nature, and I am mistaken And I love me, and I miss me I asked late at night. can you see the difference Unspoken But why haven't you changed What is wrong with you Oh ... only the night can melt All flavors that can't be revealed But why haven't you changed What is wrong with you

Materials: 5 long beans 1 bunch of melinjo leaves 1 sweet corn 1 piece of chayote 1 carrot 3 cloves thinly sliced ​​shallots 2 cloves thinly sliced ​​garlic 2 sheets dun greetings 3 cm galangal geprek 1 topat, split into six 2 tablespoons tamarind water Sugar, sugar, broth 700 ml of water How to cook: Clean all vegetables and cut according to individual tastes, set aside. Boil water and add slices of onion, garlic. Add also the ginger and galangal leaves, leave it to boil. After that, add carrots, corn and squash, wait until half cooked, then add long beans, sugar, salt, powdered broth. Finally enter the melinjo leaves, making sure that they wilt. Correct the taste, add seasoning if it's still lacking. Serve while still warm.

Materials: 500 grams of chicken 1 lemongrass stalk Right amount of oil 7 green chilies 4 tablespoons soy sauce 3 pieces of orange leaf 2 bay leaves 1 segment of ginger 1 teaspoon salt 100 ml of water Ground spices: 3 cubes of garlic 5 shallots How to cook: Fried chicken half cooked, drain the oil. Saute the spices until it has to. Then add the lemongrass and ginger that has been crushed. Add bay leaves, orange leaves and green chilies that have been sliced ​​thinly sliced. Pour sweet soy sauce and add water. Cook until fragrant. Add chicken, then season with salt according to taste. Cook until the chicken is fully cooked and the water has shrunk. Serve.

Materials: 3 boxes of white tofu 1 chicken egg 2 cloves of garlic 4 shallots 3 cayenne peppers 4 red chilies 1 stalk of onion 1 celery stick 1 tablespoon soy sauce Salt to taste according to taste Right amount of oil How to cook: Heat cooking oil, saute shallot, garlic, red chili, and cayenne pepper, add salt to taste. Add white tofu and don't flip it too often. Pour one glass of mineral water and boil together with the seasoning stir. Break the eggs in it and let stand a few moments, do not stir until boiling. Add soy sauce, chives and celery. Serve.

Materials: 300 grams of chicken fillet, cut into small pieces according to taste 1 clove garlic puree 1 teaspoon salt 1/2 tsp ground pepper 1 egg, shake it off 50 grams of flour 50 grams of starch Right amount of oil Sauce Ingredients: 25 grams of onion, chopped until smooth 1 clove garlic, finely chopped 2 tablespoons peas 2 teaspoons starch, dissolve with a little water 2 tablespoons bottled chili sauce 3 tablespoons bottled tomato sauce 1 teaspoon sugar 1 teaspoon salt How to make: Mix the flour with the flour, then stir until blended. Mix the chicken slices with garlic, pepper and salt until rat, knead it so that the seasoning will seep in completely. Dip the chicken in a beaten egg, roll it in the flour mixture, set the chicken aside. Repeat until the chicken pieces are gone. Fried chicken until golden yellow, remove from heat and drain.

Materials: 250 grams of fresh shrimp, peel the skin 2 board petai, take the seeds 2 pieces of orange leaf 1 galangal finger segment, radiating Right amount of oil Ground spices: 10 cloves of shallot 2 cloves of garlic 12 large red chilies, remove the seeds 7 curly chilies 3 cayenne pepper (according to taste) 1 medium red tomato Salt to taste Flavoring broth to taste Just enough sugar How to cook: Saute ground spices until fragrant, add orange leaves and galangal. Put shrimp in seasoning. Add a little water and cook until boiling. Add the banana to the shrimp dish, stir until smooth and cook again until the banana tastes quite ripe. Correct the taste, cook until the seasoning is pretty heavy and soak into the shrimp meat. Serve.

Materials: 2 medium cork fish, salt and fried 6 curly red chilies 1 stick of cereals, coarse geprek 1 tbsp white base seasoning 7 red cayenne peppers 7 green cayenne peppers Turmeric to taste Ginger to taste Sugar and salt to taste Flavoring powder to taste Galangal in geprek to taste 3 bay leaves Leeks and tomatoes Pucung / Kluek to taste Enough water Right amount of oil How to cook: Soak the pucung / kluek in hot water. Puree chili, ginger, turmeric, sugar and salt. Saute ground spices. Pour 1 tablespoon full of white base seasoning, stir until smooth. Add cereals, galangal and bay leaves. Saute until the spices are cooked and fragrant Pour the water, wait until it boils. Add flavoring powder, pucung / kluek and cayenne pepper. Cook until the cayenne pepper withers. Add fried cork fish, tomatoes and spring onions. Stir briefly so that the seasoning is more pervasive. Pucung cork vegetable is ready to be served.

Materials: 500 grams of beef, sanding aged Water for boiling meat 1,500 ml of beef broth 3 tablespoons cooking oil for sauteing 1 tablespoon of salt Ground spices: 6 cloves of garlic 9 red chilies 4 papaya seeds, take the contents and soak them in water 3 cm turmeric 2 cm ginger 2 galangal thumbs 2 cm kencur 2 tablespoons coriander 1/4 cumin 1/2 teaspoon pepper 4 bay leaves 2 lemongrass stems, bruised 2 tamarind eyes, dissolve with 1 sm of water 5 pieces of orange leaf Complement: Short bean sprouts or sprouts Salted duck egg Chili shrimp paste Fish crackers How to cook: Wash the meat thoroughly, boil until tender. Remove and drain, then diced medium. Set aside meat and broth. Heat the oil, saute the spices until fragrant and cooked. Add meat, lemongrass, orange leaves, tamarind water and salt. Stir until even and fragrant. Beat the meat until wide. Fry in hot oil briefly, remove from heat. Sprinkle with fried onions. Serve while still war

Materials 3 tablespoons peas 4 tablespoons cooking oil 2 plates of white rice 2 chicken eggs, shake loose 2 pieces of mustard leaf, finely sliced Ground spices: 1/2 teaspoon salt 1 tablespoon soy sauce 3 cloves of garlic 2 Spring onions 2 cayenne peppers Pepper powder to taste (optional) How to cook: Cook scrambled eggs then set aside. Saute seasonings that have been mashed until fragrant, then mix with eggs. Add the peas and mustard leaves to the pan, stir-fry together with seasonings and also stir eggs until they are even. Add the white rice to the pan, stirring again until everything is mixed. Taste correction, add seasoning if deemed lacking. Serve.

Materials: 2 Spring onions 2 cloves of garlic 2 red cayenne peppers 1 teaspoon salt 1/2 tsp ground pepper 1/2 teaspoon sugar 250 grams of white tofu 1 stalk, thinly sliced 1 basil leaf, thinly sliced 1 red tomato, diced Banana leaves to taste Toothpick to taste How to cook: Puree shallot, garlic, and red cayenne pepper. Add sugar, ground pepper. Set aside. Mash the white tofu in a container until soft. Add spices while stirring evenly. Add the leeks, tomatoes and basil leaves, stirring again until well blended. Prepare the banana leaves that have been cut, spread a little oil so it is not sticky, put the tofu mixture then fold and cover using a toothpick, cut the top of the excess banana leaves so that it looks more beautiful. Steam for 10-15 minutes. Serve while still warm

Materials: 1 chicken breast 1 cm turmeric, bruised 4 pieces of orange leaf 1 tomato 1 lemongrass stalk, memarkan 2 bay leaves 1 teaspoon brown sugar comb Salt to taste Right amount of oil Ground spices: 2 large red chilies 8 curly red chilies 4 shallots 1 clove of garlic 1 cm turmeric How to cook: Wash chicken meat thoroughly, then boil with turmeric and 2 pieces of orange leaves. Once cooked, drain the water. Shred-shred if it's getting cold. Heat cooking oil to taste, then saute the spices together with greetings, lemongrass, diced tomatoes, and 2 pieces of orange leaves. Add a little water. Add shredded chicken, then season with salt and sugar. Cook until the water dries. Serve while still warm.

Honey spices (puree all): - 4 shallots - 2 garlic - 5 curly chilies - 1 cm turmeric - 1 cm galangal - 1 cm ginger - 1/2 teaspoon coriander - 2 tablespoons honey - 1 tablespoon soy sauce - 1 tablespoon of lime juice - 1 tablespoon tamarind water - pepper, mushroom broth to taste How to make: - Saute the spices until fragrant, taste the taste, if the sweet and salty is right to turn off the heat, set aside - If the seasoning is cold, you can use it to soak the squid and shrimp. Material: - 8 shallots - 4 garlic - 10 pieces of curly chili - 10 pieces of cayenne pepper - 1 large tomato - 1 teaspoon grilled shrimp paste - 1 teaspoon brown sugar - 1/2 teaspoon mushroom broth - petai to taste - 1 lime How to make: - Boil onion, garlic, curly chili, cayenne pepper and tomatoes until slightly withered, remove from heat. - Add shrimp paste, palm sugar, mushroom broth, coarse uleg - Saute the chili sauce with a little oil, add the petai. Cook until the bananas are cooked and the sauce is so

Materials: - 250 gr shrimp - Long beans to taste - Tempe to taste - 1 pete board - 2 pieces of kandis acid - 2 bay leaves - 1 sheet of turmeric leaves - 1 lemongrass stick, bruised - 1 galangal segment, geprek - 3 turmeric leaves - 1 small coconut milk saset (65ml), may replace fresh coconut milk according to taste - sufficient water (approximately 400-500 ml) - sufficient broth powder (may not use) - whole cereal if you like Ground spices: - 15 cayenne pepper / according to taste - 3 cloves of garlic - 8-10 cloves of onion - 1 ginger segment - 2 candlenuts - 1 cm turmeric - salt to taste How to make: - Prepare a frying pan, mix spices, coconut milk + water + bay leaves, orange leaves, turmeric leaves, lemongrass, galangal. - Cook while stirring until it boils, add shrimp, tempeh and banana, whole cayenne pepper. Cook for a while while stirring, then add long beans, kandis acid and powdered broth, cook until all are cooked.

Materials: - 300 gr smooth beef, wash, fillets thin fillet aside - 1 green bell pepper, long slices - 1 clove of onion, sliced - 2 tablespoons margarine - enough water - sugar salt Marinade: - 4 tablespoons of teriyaki sauce - 3 tablespoons oyster sauce - 2 tablespoons chili sauce - 1 tablespoon tomato sauce - 3 tablespoons soy sauce Ground spices: - 5 cloves baput - 1 ginger segment - 1 teaspoon pepper How to make: - Marinate the meat with marinade for about 1 hour or more. Set aside. - Saute the spice paste with margarine until fragrant, add the meat, add salt, sugar, to taste, you can add more sauce, if it is lacking, add enough water. - Cook until the meat is cooked and the seasoning is absorbed. - Towards the appointment put onions and pe

Materials: - 250 gr jengkol, soak overnight, occasionally change the water bath (to reduce odor) - 1 handful of anchovies, wash clean, dry fry. - salt - sugar - cooking oil - enough water Excellent seasoning: - 2 cloves baput - 6 cloves bamer - 7 red chilies - 3 pieces of cayenne pepper - 1/2 slice of small tomatoes - a piece of shrimp paste How to cook: - Clean jengkol skin, wash clean cut into pieces, fry until cooked. - Saute ulim spices until oily, add jengkol, salt, sugar to taste, stir, add enough water, cook until the water shrinks the spices to infuse. Taste correction before lifting enter fried anchovies, stir and finish.

Materials: - 1 large bunch of kale spinach - 15 hard boiled quail eggs - 1/2 chopped onion - 3 grains of finely chopped garlic - 2 tablespoons of salted tauco - 1 tablespoon of oyster sauce - Salty soy sauce according to taste - Sweet soy sauce according to taste - Mushroom powder broth to taste - 1 teaspoon mashed black pepper - 1 glass of water - 1 teaspoon cornstarch solution + a little water - oil for sauteing How to make: - Saute garlic and onion until fragrant. Add the tauco followed by oyster sauce, soy sauce, sweet soy sauce, broth powder and pepper. - Enter stir-fried water spinach until wilted and then pour water, if it is boiling, enter quail eggs. - Pour the cornstarch solution little by little while continuing to stir until it thickens. Taste correction. When it's done, turn off the heat. Remove and serve immediately.

Materials: - 1/2 kg of beef reinforcement. - vegetables (carrots and potatoes according to taste). - 4 cloves of garlic, sliced. - 4 grains of shallot, sliced. - 3 chives, sliced. - 2 pieces of celery, sliced. - 1 tomato, cut into pieces. - sugar, salt and pepper to taste. How to make: - Clean the bone of the cow. Boil until the water boils. Dispose of the water again. Then boil until tender, can use presto. - Saute onion and garlic. add water and beef bars. Wait for it to boil then add the carrots and potatoes. - Add sliced ​​leeks, celery, salt sugar and pepper. Boil for 30 minutes over low heat. Taste correction. Finally, sprinkle the fried onions and serve.

Materials: - 5 eggs - 2 tablespoons flour - Drinking water of approximately 70 cc - salt, flavoring - 1/2 carrot sticks cut into small pieces Ingredients for sauce: - 2 tablespoons peas - 5 cm ginger cut with matches - 3 tablespoons tomato sauce - 1/2 tablespoon soy sauce - 1 tablespoon cornstarch - 200 cc of water - 1 key orange - salt, mushrooms, and sugar approximately 2 tablespoons according to taste How to make: - Dissolve the flour with water, salt, flavoring, add carrots, shake the eggs off - Heat the Teflon using fire, pour the beaten eggs, wait a while, then roll the eggs, don't roll them out. Leave the edges for the egg roll connection so it doesn't break - Repeat again until the egg mixture runs out. Lift aside - For the sauce, add all the ingredients except the cornstarch solution in Teflon that has been fried egg rolls. Wait to boil for a while, then correct the taste of the mixture enter cornstarch - Lift and flush on top of the egg roll pieces ready to be

Materials: - 1/2 chicken - sufficient juice of lime juice - 500 ml of water - 4 tsp fiber creme - sufficient cooking oil Sliced ​​Seasoning: - 8 cloves of onion - 4 cloves garlic - 2 large green chilies - 5 curly red chilies - 1 galangal segment - 1 ginger segment - 2 lemongrass stems Complementary seasonings: - 5 pieces of star fruit wuluh (sliced) - 5 red cayenne pepper (whole) - 2 green tomatoes - 1 red tomato - 5 bay leaves - 3 pieces of orange leaf - sugar, salt, chicken flavored broth - banana leaves to taste How to make: - I stole the chicken that has been cleaned with lime juice. - Leave it for a minute. - Rinse with clean water. - Boil the chicken for a while until all the poop comes out. Clean again. Set aside. - Heat the cooking oil. Sauté the seasoning slices until fragrant. Add chicken and stir well. - Add water. Cook until boiling. - If it is boiling, pour fiber creme, sugar, salt, powdered broth. - Stir well. Taste correction. Cook until the coconut milk shrinks and

Materials: - 250 grams of old jengkol that has been boiled and pressed - 700 ml liquid coconut milk - 1 lemongrass stalks - 4 bay leaves - 4 pieces of torn orange leaves - salt, mushroom broth, pepper powder and a little sugar / brown sugar. Ground spices: - curly red chili and cayenne to taste - 8 grains of shallots - 4 cloves garlic - 4 candlenuts - 1 teaspoon coriander - A little ginger, turmeric and galangal. How to make: - Saute the spice paste until fragrant, add the lemongrass, salam and stir-fried orange leaves again a little longer until the spices are completely cooked and release the oil - Add coconut milk and jengkol, bring to a boil. Season salt, mushroom broth, pepper and sugar to taste - Cook until the spices soak and the coconut milk sauce shrinks. Do not forget to check the taste, lift serve with warm rice.

Materials: - 500 gr green mussels, wash clean, boil briefly, drain. - 1 geprek lemongrass - 2 tables greetings - 2 pcs orange leaves - 5 sliced ​​green chilies - 2 tablespoons soy sauce - Salt sugar to taste - all the water - oil for sauteing Ground spices: - 6 cloves baput - 8 cloves bamer - 8 red chilies - 8 red cayenne peppers - 1 teaspoon pepper - 3 candlenuts - 1 ginger segment How to cook: - Saute ground spices, greetings, orange leaves, lemongrass until ripe oily. - add the clams, salt, sugar to taste and soy sauce, stir, add a little water, cook until the shells are cooked and seasoning is absorbed - Finally enter the green chili.

Materials: - 1/4 boiled meat then cut into cubes - Sliced ​​beans (according to taste) - 8 shallots - 6 sliced ​​garlic - 4 orange leaves - 2 bay leaves - 2 ginger finger segments - 2 laos + lemongrass finger segments - 15 sliced ​​green chilies + whole cayenne pepper (according to taste) - 2 green tomatoes - 3 star fruit wuluh - salt, sugar, non msg flavoring - soy sauce How to make: - Saute onion and white, then green chili - Then pour into the meat stew and cook all the spices except starfruit and cooked tomatoes until it boils - Insert the beans - Add tomatoes and star fruit, salt, sugar, flavoring, sweet soy sauce.

Materials: - ingredients 3 slices of mackerel fish. - to taste wuluh starfruit, discard the ends cut into boiled noodles briefly, set aside - 1 pack of instant coconut milk 65 ml - enough water - cayenne to taste - 1 teaspoon tamarind dissolve with warm water, remove the pulp - sugar, salt broth powder - seruas galangal geprek - 1 pcs bay leaf (may not be used) Ground spices: - Curly red chili according to the spicy taste - 6 shallots - 2 hazelnut - as turmeric as turmeric - 1 teaspoon shrimp paste How to make: - Saute ground spices, add bay leaves and galangal, coconut milk and water, let it boil, add fish and starfruit. Enter the tamarind solution. After the fish is cooked, add the cayenne, salt, sugar and powdered broth.

Materials: - Beef meatballs to taste or replace boiled quail eggs to taste - Ear mushrooms to taste, cut according to taste - Soun, soak briefly with plain water, drain - Carrot to taste, cut into pieces - 1-2 chicken breast fillets, boil briefly, shredded " - Peas sufficiently - Leeks and celery to taste - Fried onions to taste - Cooking oil for saute seasoning - 1/2 clove onion, finely chopped / rough - 3-4 cloves of garlic, finely chopped - 2 cm ginger, sliced - 1/2 teaspoon ground pepper - 1/2 nutmeg powder - Salt & powdered broth to taste - 800 ml - 1 liter of chicken / beef broth. How to make: - Saute garlic, onion and ginger until fragrant, powdered nutmeg and ground pepper, stir well. - Add the broth to taste, let it boil. - Add carrots, leave until half cooked, then add meatballs, shredded chicken, peas, mushrooms and powdered broth, salt, cook them all until cooked. - Shortly before the fire is turned off, add the leeks. - Serve with fried onions and celery.

Materials: - Tilapia remove the scales washed clean then coat with lime - Let stand 15 minutes then wash again - Fry in non sticky teflon not to dry or not fried also does not matter optional. Seasoning: - Shallot - garlic - 1 teaspoon pepper / ground pepper - 3 candlenuts - 1 ginger segment - tamarind dissolve with 5 tablespoons of hot water - margarine / butter - soy sauce - salt How to make: - Blend all the seasoning together - spread the fish with seasonings - grilled fish with low heat back and forth while smeared with seasoning to absorb perfectly - check the taste and serve.

Materials: - 1/2 kg lais fish - 1 lime fruit - 1 teaspoon salt - 2 tablespoons tempoyak - 1 lemongrass Smooth Spices: - 3 cloves of garlic - 6 cloves of shallot - 3 candlenuts - 2 cm turmeric - 1 cm ginger - 1/2 tomato - 5 red chilies - 2 cm laos - 1/2 teaspoon salt - 1 teaspoon sugar Equipment: - Basil and cayenne pepper - To taste banana leaves How to make: - Wash the fish lais thoroughly, then give lemon juice, give a little salt, let stand 15 minutes. - Saute all spices and lemongrass with a little oil until fragrant. - Then give salt and sugar also add tempoyak tasting then remove the marinade. Smear the fish with basil leaves, and cayenne pepper. - Wrap, pin the tip of the banana leaf with a toothpick. - Steam for about 30 minutes.

Materials: - 500 gr squid - pokak to taste - salt / flavoring - sufficiently sliced ​​onion - tomato / diced chunks - lime juice - lime leaves Ground spices: - bamer 12-15 small pieces - 1 cloves baput - 1 ounce green chili How to make: - Clean wash, cut into pieces. - Flush with lime juice and salt let stand 5 minutes then rinse, fry the squid briefly and drain - Wash pokak, fry briefly, set aside - Coarse chili, salt / flavoring - Heat the oil, add the onion, chopped tomatoes until wilted, add the chilli peppers and orange leaves - Add squid and pokak stir until well mixed serve.

Material: - 1 kg of tilapia (according to taste) wash thoroughly, give salt and lime juice, let stand 30 minutes, then dry fry, set aside Ground spices: - 10 bawmer grains - 8 cloves are put together - 4 candlenuts - 1/2 teaspoon coriander - 2 cm turmeric - Cooking oil for sauteing Other seasonings: - 1 cm ginger - 1 cm galangal - 2 bay leaves - 1 lemongrass stick - 200 ml coconut milk - powdered salt broth sugar - 1 green onion stalk, roughly sliced - 2 red chilies, roughly sliced - 5 pieces of cayenne pepper, leave it intact - Cook the vinegar a little to taste. - sugar, salt, powdered broth to taste How to make: - Saute ground spices and other seasonings until fragrant, then add coconut milk, cook until boiling. - Add the fish, add sugar, salt, powdered broth, and a little cooked vinegar and then taste the correction. - Enter leeks, red chilies, cayenne peppers, cook until the water recedes.

Materials: - 1 kg of large size squid washed clean then give a little vinegar and salt, cut according to taste. Then wash again thoroughly. - 2 boards Sliced ​​Seasoning: - 10 grains of onion - 10 red curly chilies - 1 tomato - 50 grams of leeks - two ginger segments Ground spices: - 5 cloves of garlic - 6 red onions Cemplung seasoning: - 5 tablespoons chili sauce - 1.5 tablespoons granulated sugar - 2 tablespoons of fine cayenne pepper. broth to taste - 1/2 teaspoon black pepper. How: - Saute ground spices until cooked then add squid. stir well. - Give a little water (100 ml) when it boils put all the seasonings. - Enter when the sauce starts to recede slightly and thicken, add all the iris seasonings plus petai. - Stir it for a while then lift and serve.

Materials: - 12 long beans - 1 tempeh - 2 boards of skinned peel - 5 sliced ​​garlic - 4 sliced ​​shallots - 5 sliced ​​red chilies - 1 galangal segment is crushed - 1 ginger segment rubbed - 1 lemongrass rubbed - 2 bay leaves - 2 orange leaves - 2 tablespoons soy sauce - 1 tablespoon of oyster sauce - 1 teaspoon sugar - 1/2 teaspoon salt - water - cooking oil. How to make: - Cut the long beans into a clean rinse and set aside. Cut tempeh into small pieces and fry briefly. Remove and drain. - Prepare a frying pan with enough cooking oil. Saute onion and white until wilted, then add galangal, ginger, lemon grass, bay leaves and orange leaves, red chili. Stir well. Add long beans and banana stir-stir, then add sweet soy sauce, oyster sauce, sugar and salt, stir in a little water. - Correct the flavor and finally add the stir-fried stir-fry tempe temporarily until all ingredients are well mixed. Then turn off the heat and serve

Material: - 10 shrimp - 1 large carrot - 1 small broccoli - 1/2 cauliflower - Little ear mushroom - Little Kapri - Little young corn Seasoning: - 3 garlic, chopped - 1cm ginger, chopped - 2 tablespoons oyster sauce - 1 tablespoon soy sauce - 1/2 tablespoon fish sauce - 1 tablespoon soy sauce in English - 1 tablespoon cornstarch (dissolved with 3 tablespoons water) - salt - enough water How to make: - Wash vegetables and cut into pieces - Saute the garlic until fragrant, add the chopped ginger and shrimp until it changes color - Add enough carrots and water, then all the other seasonings, check the taste - Add all the other vegetables except broccoli. Do not cook for too long, about vegetables are half done. - Finally enter the broccoli, stir briefly, then the cornstarch solution. Stir until the water turns slightly thick, turn off the heat.

Materials: - 2 packs of oyster mushrooms - 1/2 tempe board - 4 cloves of shallot - 3 cloves of garlic - 5 green chilies - Oyster sauce - mushroom broth - salt and sugar How to make: - Wash the mushrooms clean, set aside, set aside. - Tempeh fried half dry. Set aside. - Saute two onions and chili until fragrant, add mushrooms, stir well, add oyster sauce, mushroom broth, sugar and salt. Stir well. - Add tempeh, add a little water, cook until the seasoning is absorbed. Remove and serve.

Ingredients: - 25 red cayenne peppers - 15 green chili peppers - 8 cloves of onion - 4 cloves garlic - 1 medium tomato - 2 packs of shrimp paste How to make: - The ingredients are fried until all withered - Uleg do not finely give salt and sugar according to the desired taste - Just prepare side dishes can be fried tempeh, boiled eggs, chicken, shrimp, and others.

Materials: - 1 packet Indomie (onion chicken flavored noodles) stew. - 30 grams of boiled macaroni drain - a little raw onion crackers, soak hot water until tender, give a little oil so it is not sticky - to taste sliced ​​scallions - 1 sliced ​​sausage - 1 egg beaten off - 2 cups water - a little salt, sugar and indomi herbs Ground spices: - 3 shallots - 2 garlic - 5 curly red chilies - 3 cloves or to taste - 1 cm kencur How to make: - Saute ground spices with a little oil - Enter the water, after boiling enter the beaten eggs stirred - Add macaroni, then sausage crackers and noodles, add indomi seasoned salt sugar - stir well test lift taste serve sprinkle with chives.

Materials: - 1/2 chicken - 1 lime fruit - 1 geprek lemongrass stick - 2 bay leaves - 2 pieces of orange leaf - 200 ml thin coconut milk - 200 ml thick coconut milk - sufficient boiled water - to taste salt and powdered broth. Ground spices: - 6 cloves of shallot - 3 cloves Garlic - 3 grilled hazelnut - 4 cm young galangal - 3 cm turmeric - 3 cm ginger - 1 tablespoon coriander - 1 teaspoon ground pepper - 5 pieces of cayenne pepper - 10 curly red chilies How to make: - Wash the chicken meat thoroughly and coat it with lime leave it for about 10 minutes - Saute the spice paste until fragrant, add bay leaves, lime leaves and lemongrass, stir until the spices are cooked, add the chicken, stir well, cook until it changes color, add salt and broth - Add the runny coconut milk and water, cook on medium heat until the chicken meat is tender - After the sauce has shrunk and tender chicken meat, add thick coconut milk, cook while continuing to stir until the coconut milk boils and the season

Materials: - 4 organic chicken thighs - 2 pieces of cut potatoes - 2 hard boiled eggs - 1 sheet of turmeric leaves sliced - 4 pieces of orange leaf - 2 bay leaves - 1 pack of keris (dried grated coconut) - 200 ml coconut milk + water - Salt, juice and Malacca Sugar Smooth material: - 8 grains of shallots - 3 grains of garlic - 1 cm turmeric - 1 cm ginger - 1 cm galangal - 2 lemongrass stems - 3 pieces of cayenne pepper - 3 red chilies How to make: - Fried potatoes set aside. - Heat saute oil until the ingredients are dry and broken oil. - Add stir-fried chicken briefly then add coconut milk with stir water evenly. - Enter the crackles, orange leaves, bay leaves, and turmeric leaves. - Then enter the potatoes and boiled eggs add salt, Malacca sugar and flavorings. - Cook over low heat until the water is dry, if you want to cook, don't cook until dry.