Cooking recipe and tricks

Ingredients:

• 500 grams Bakkut (pork rib), cut (usually done by the butcher). Select a little fat and thick flesh.
• 2 bind salted vegetables
• 2 cm ginger, smashed
• 6 cloves garlic, smashed
• 1 tablespoon oil need to saute
• 1/2 teaspoon pepper
• 1 teaspoon salt
• 1/4 spoon of sugar (substitute MSG)

How to make:

1. Bakut boiled in 2000 ml of water with ginger, bakkut until soft.
2. Discard oil and scum that float on the stock.
3. Cut salted vegetables 2 cm width, wash clean and drain.
4. Stir-fry garlic with oil, until fragrant and yellow, cast into boiling bakkut together with the oil.
5. seasoning with salt and pepper. Cook until the spices permeate. Lift, serve hot.
6. Served with salted soy sauce and bird eye chilli slices.

Ingredients:

• 1 tsp. tamarind
• 5 tbsp. warm water
• 1 shallot, sliced
• 3 cloves garlic, minced
• 1 inch-long piece fresh ginger,
  peeled and sliced
• 1 red chili pepper, seeded and sliced*
• 3 tbsp. raw peanuts
• 1 tsp. shrimp paste
• 1/2 tsp. salt
• 5 c. low-fat chicken or vegetable broth
• 1/2 c. salted peanuts, coarsely chopped
• 2 tbsp. brown sugar
• 1 chayote, peeled, seeded, and
  sliced thin
• 1/2 c. fresh or frozen green beans,
  ends trimmed
• 1/3 c. frozen corn kernels
• 1 green chili pepper, sliced (optional)

* Always wear rubber or latex gloves when working with chili peppers.To seed the chili, slit it lengthwise with a sharp paring knife and remove the seeds with a spoon or the tip of a vegetable peeler.

How to make:

1. Prepare tamarind by placing it in a small bowl with warm water. Let soak for 15 minutes.
2. To make spice paste, combine shallot, garlic, ginger, red chili pepper, raw peanuts, shrimp paste, and salt in a large mortar and blend well with a pestle. Use a food processor or blender if you don’t have a mortar and pestle.
3. Transfer paste to a medium saucepan and add chicken or vegetable broth, salted peanuts, and brown sugar. Stir
   to combine, and cook over medium heat for 15 minutes.
4. Meanwhile, use a strainer to separate the tamarind seeds from the juice. Throw away the seeds and keep the juice.
5. Add chayote, green beans, and corn to the soup, and cook over high heat for 5 minutes.
6. Just before serving, add tamarind juice and stir. Garnish with green chili pepper slices if desired.

Ingredients:

• 500 g young kernels, boiled
• 125 g grated young coconut
• 250 g peeled shrimps, cut into small pieces
• 1000 ml water/fish stock
• 1 tbsp lemon juice

Spices:

• 1 1/2 tbsp sliced red chilies
• 2 tbsp sliced capsicums
• 4 tbsp sliced green onion
• 3 tbsp sliced shallots
• 3 tbsp finely chopped celery
• 1 tbsp salt

How to make:

1. In a pan, pour stock/water and shrimp, bring to boil. Add all ingredients in spices, corn kernel, and coconut.
2. Simmer over medium heat until done.
3. Before remove from the heat, add lemon juice.
4. Transfer to a serving bowl and serve hot.

Ingredients:

• 500g beef ribs, cut into bite-sized
• 1500 ml water
• 2 tbsp oil
• 2 tbsp tamarind juice, concentrated
• 1 tbsp sweet soy sauce
• 1/2 tsp pepper powder
• 2 salam leaves/bay leaves

Ingredients:

• 3 candlenuts
• 1 tbsp sliced shallots
• 1 tbsp sliced garlic
• 1 tsp sliced galangal
• 1 tsp shrimp paste
• 1 1/2 tsp salt

How to make:

1. In a stock pan, boil the beef rib with 1000 ml water over medium heat until tender and the stock remains 500 ml (if the rib is not tender yet, put some more water) then turn off the heat.
2. Blend all spices into a paste, Put oil in a wok, saute the paste.
3. Add tamarind juice, soy  sauce, bay leaves, and pepper. Stir until fragrant.
4. Add the sauteed paste to the beef rib stock and bring to boil until cooked.
5. Place into a serving bowl and serve.

Ingredients :

• 1000 g beef ribs
• 100 g young kedondong leaves
• 3000 ml water

Spices :

• 1 tbsp sliced turmeric
• 2 tbsp sliced shallots
• 1 tbsp sliced garlic
• 1/2 tsp sliced galangal
• 5 candlenuts
• 2 1/2 tbsp sliced red capsicums
• 1 1/2 tbsp sliced red chilies
• 1 tbsp shrimp paste
• 1 tsp salt

How to make :

1. Blend all spices into a paste, set aside.
2. In a pan, put water and beef ribs, bring to boil over medium heat.
3. Add the paste to the boiling stock, continue boiling until the ribs are tender and the stock remains 2 liters.
4. Add the kedondong leaves and cook until the leaves are done.
5. Spoon the soup in a serving bowl and serve.

Ingredients :

• 250 g beef brisket
• 100 g boiled soy bean, fried
• 125 g white radish, thinly sliced
• 3 tbsp sliced celery
• 3 tbsp fried sliced shallots
• 3 tbsp sliced green union
• 1 stalk lemon grass, bruised
• 2000 ml water
• 2 1/2 tbsp sliced shallots
• 1 tbsp sliced garlic
• 1 tbsp peppercorn
• 1 tsp salt
• 1 tsp sliced ginger
• Sweet soy sauce

Sambal :

• Red capsicums
• Salt
• Vinegar

How to make :

1. To make soto : put water and beef in pan, boil until the beef tender and the stock remains 1000 ml. Take out the beef, cut into small pieces.
2. Blend shallots, garlic, pepper, salt, and ginger into a paste. Add this paste into the boiling stock. Add lemon grass and green onion.
3. Add the pieces of beef and white radish into the boiling stock and keep cooking until the white radish is cooked.
4. To serve soto : serve the hot soto in a bowl. Add fried soybean, sprinkle with celery and fried shallots. Serve with sweet soy sauce and sambal cuka.
5. To make sambal cuka : boil the red capsicums. Drain and blend, add salt and vinegar, mix well.