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.