CAFFE LATTE

INGREDIENTS:
2 tablespoon instan coffe.
0.3l warm milk.
125ml cream condensed.
3 tablespoon sugar.
chocolate powder for tropping.
brown pick cut in.
HOW TOMAKE.
*dissolve instan coffe in the milk and set aside to cool.
*enter the heavy cream,sugar,ice cube in a blender,mix until sugar  dissolve.
*enter milky coffe and chocolat pieces in blender mix well.
*sprinkle with chocolat powder.
 serve while cold.

GIMBAL SHRIMP

INGREDIENTS:
1/4 kg shrimps (has been cleaned)
2ons rice flour.
2 garlic.
2 onions.
1 spooneat salt.
2 spooneat white sugar.
2 chili.
HOW TOMAKE.
pure seasoning and mix all the ingredients .
then fried until cooked.
ready to enjoyed.

TEMPEH SOY SAUCE.

INGREDIENTS.
fried tempeh.
100ml soy sauce.
2 onions (thinly slices).
1/2 spoon tea powder pepper.
1/2 spoontea salt.
1 garlic.

HOW TOMAKE.
mix all spices.then tempeh dip in mortar.
and ready to serve

PECEL TERONG.

INGREDIENTS.
2 eggplant.
1cm shrimp paste.
1/4 shareded coconut.
2 chili.
2 spoontea white sugar.
1 spoontea salt.

HOW TOMAKE.
steamed all the ingredients (except sugar and salt)
until cooked, stir all ingredients.
ready to be served.

TOFU SOY SAUCE.

 INGREDIENTS.
3 onions.
50ml soy sauce.
1/2 teaspoon powder peppers.
4 fried tofu slice little.
4 chili.
HOW TOMAKE.
grind the spice. then mix all material,. ready to enjoyed.

CHICKEN COCONUT MILK.

INGREDIENTS:
@ chicken cut 10 sections.
10ml cooking oil for sauteing.
750mlor 1/2 coconut milk.
2cm ginger(crushed)
1 stalk lemongrass(crushed)
4 lime leaves.
3 sour fruit.
21/2 teaspoon salt.
1 teaspoon white sugar.



* grinnd spices.
10 onion.
2 cloves garlic.
4hazelnut (*toasted)
2cm turmeric.(burned)
1 teaspoon coriander.
1/2 teaspoon cumin.
1/2 teaspoon peppers.

HOW TOMAKE.
boil all material for 45 minutes until softened.

NUM PEARLS.

INGREDIENTS:
1 0ns granulated sugar.
2,5 ons sago pearls.
1/2 old coconuts ( scar).
1/2 tea spoon salt.
banana leaves for wrapping.
stick for embed.
HOW TO MAKE.
1. soak sago pearls in the water in the container. until  tender blooms, and drain.
2.blooming sogo stir with gratet coconut sugar and salt.
3.grap a banana leaves,put the dough sogo pearls wrap,
  hook with a stick.
4.steam for 30 minutes, until cooked,plainly lift, and readyb to enjoy.