This time we will serve for you. Gado-gado is one menu of cuisine that is very popular by everyone. Fresh and spicy taste is an attraction and makes everyone addicted. Gado-gado recipe that we serve is very tasty and delicious, and you can try it at home.


Ingredients:

• 1 cup bean sprouts
• 2 cups spinach leaves
• 1 cup grated carrot
• 1 cup green beans cut into 1" lengths
• 1/4 head cabbage thinly sliced
• 1-2 hard boiled eggs sliced (if desired)
• Sauteed tofu (if desired) 

Peanut Sauce Ingredients:

• 1 cup roasted peanuts
• 2 garlic cloves
• 2 finger length chilies (mild), deseeded and sliced
• 1 bird's-eye chili (spicy), deseeded and sliced
• 1" fresh kencur root, peeled and sliced (substitute ginger since this may be hard to find)
• 1 kaffir lime leaf
• 3 T kecap manis (sweet soy sauce - substitute regular soy sauce and a bit of brown sugar)
• 1/2 t salt
• 2 cups water
• 1 t fresh lime juice 

Directions:

1. Make the peanut sauce by coarsely grinding the peanuts, garlic, chilies, and kencur in a food processor.  Add a little water if needed to keep the mixture turning.  
2. Add the peanut mixture, lime leaf, kecap manis, salt, and water to a saucepan and simmer on low for about 1 hour stirring every 5 minutes or so.  Remove from heat and stir in lime juice.
3. Blanch the vegetables in salted, boiling water for the following times: green beans - 5 mins, cabbage - 3 mins, carrots and bean sprouts - 2 mins, and spinach - 1 min.  Add them to the pot in order listed so they are finished at the same time.  Remove from heat and drain well.
4. Arrange the salad on a serving dish and top with a few spoonfuls of the Gado-Gado sauce.  Add eggs and/or tofu.  Serve the remaining sauce on the side for those that want extra. 

Black Russian Recipe :

• Handful of ice
• 45 ml Absolute Vodka
• 15 ml Kahlua

STEP TO MIX :

Fill a rocks glass with ice. Add the booze, 

mix and enjoy your very own Black Russian.

B52 Recipe :

15 ml Kahlua
15 ml Irish Cream
15 mk Cointreau

Pour Kahlua into a shot or "shot glass", then carefully add Irish Cream past the back of a small teaspoon to make a second layer. Using another clean teaspoon, add a third layer with cointreau as the third and last layer above Irish Cream.

Otak-otak is one of the foods whose basic ingredients are derived from tengiri fish, wrapped in banana leaves. Then after it is roasted. But you can also be creative by replacing the main ingredients of the Otak-otak is tengiri with chicken meat that has been added a little mushrooms. Although the basic ingredients used are different, but tastes no less tasty than fish mackerel.


Ingredients

200 grams of oyster mushrooms, puree
100 grams of chicken, milled
125 grams of sago flour
25 ml of cold water
5 pieces of ear mushrooms, soak, sliced
1 clove garlic, puree
1 spring onion, finely sliced
1 teaspoon salt
1/4 teaspoon pepper powder
1/2 teaspoon of sugar
oil to taste
Ingredients For Brain Mushroom Chicken Broth
8 pieces of green pepper puree puree
750 ml of water
225 grams of brown sugar comb
1/2 tablespoon ebi roaster puree
1/2 teaspoon salt

1 1/2 tablespoons of tamarind

STEP HOW TO COOK :

The first step mix the ground chicken with oyster mushrooms, and garlic and stir until evenly distributed. Then add pepper, spring onion, sugar, and salt to taste and then stir again until well blended.

Then add the sago flour and also the cold water input little by little while in stir, then pour into the container that has been smeared with oil first. Then  steam Otak-otak for about 25 minutes, then lift and chill.

Once cool, fry with oil until the color is slightly browned. Then lift and drain.

Next boil all ingredients for the soup until it is completely boiling, then strain. Then serve the brains of mushroom chicken with the broth.

INGREDIENTS :
1 chicken, cut 4 parts
2 bay leaves
5 pieces of orange leaves, remove the bone leaves
2 lemongrass, take the whiteness, crush
600 ml of water
750ml oil for frying

GROUND SPICES :
8 grains of red onion
4 cloves garlic
3 grains of pecan chili
5 cm turmeric
4 cm ginger
1/2 tbsp coriander
3 1/4 tsp salt

SAMBAL KOREK MATERIALS:
2 cloves of garlic
22 red chili peppers
1 tsp salt
5 tablespoons hot fried oil leftover chicken fry

SUPPLEMENTARY MATERIAL :
50 grams of cabbage
1 cucumber fruit, cut into pieces
4 stalk basil, picking the leaves

HOW TO COOK :

Boil the finer spices, bay leaves, lime leaves, and lemongrass until boiling. Enter the chicken cooked until soaked and cooked. Lift. Chill.
Fry the chicken in the oil that has been heated over a large fire until cooked. Set aside.
Sambal lighter, garlic claws, cayenne pepper, and salt until smooth. Pour hot oil. Stir well.
Chicken penyet above cobek.
Serve with complementary.

Per drink

• Handful of ice
• 25ml vodka
• 35ml Tia Maria or other coffee liqueur
• 35ml fresh espresso
• Coffee beans, to garnish

Chill martini glasses in the freezer for at least 20 minutes before serving.
Put the ice in a cocktail shaker, -followed by the vodka, liqueur and lastly the coffee. Taste and add a little more liqueur if you prefer it sweeter. Shake vigorously for 20 seconds.
Strain into the chilled glasses and top with coffee beans. Serve immediately.

 "The most popular Indonesian snacks . Serve it hot and make extra. With this recipe, you always want more!"

Ingredients

• 1 1/4 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1/4 tablespoon vanilla powder
• 1/2 cup milk
• 1 egg

• 2 tablespoons butter, melted
• 1 teaspoon rum flavoring
• 4 ripe bananas, sliced
• 2 cups oil for frying

Directions

• Prep
  5 m
• Cook
  15 m
• Ready In
  20 m

1. In a large bowl, combine flour, sugar and vanilla powder. Make a well in the center, and pour in milk, egg, melted butter and rum flavoring. Mix until smooth. Fold in banana slices until evenly coated.
2. Heat oil in a wok or deep-fryer to 375 degrees F (190 degrees C).
3. Drop banana mixture by tablespoon into hot oil. Fry until golden brown and crispy, 10 to 15 minutes. Remove bananas from oil, and drain on paper towels. Serve hot.