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Cassava Pudding

• 500 g of cassava, grated
• 1 packet of white gelatin
• 100 grams of sugar
• 1/4 teaspoon of salt
• 200 ml of coconut milk
• 100 grams of jackfruit, diced
• Cooking oil for greasing the mold
• 100 grams of grated coconut
• 1/4 teaspoon of salt

• Topping material: Mix the grated coconut and salt, mix well. Steams for about 15 minutes, remove, and set aside.
• Mix cassava, gelatin, sugar, and salt. Stir well.
• Pour the coconut milk, stir until well blended.
• Enter jackfruit and stir.
• Rub mold with cooking oil, pour the batter into the mold.
• Heat the steamer, steam over medium heat for 30 minutes until cooked.
• Lift, remove it from the mold.
• Serve with a sprinkling of grated coconut on it.

Anchovy Roasted Rice

• 300 grams of rice
• 1/2 teaspoon of salt
• 2 bay leaves
• 2 stalks of lemongrass
• 500 ml coconut milk from half coconut
•  100 grams of anchovy rice, makers, fried
• 1 handful of basil leaves

• 6 red onions
• 2 cloves of garlic
• 2 large red chilies
• 5 pieces of red chili
• 1 tomato
• 1/4 teaspoon of salt
• 1/2 teaspoon of sugar
• Oil for sauteing

• fried chicken
• fried tempe
• fried tofu
• chili paste
• sliced cucumbers
• sliced ​​tomatoes

• banana leaf
• stick

• Rice: Cook the coconut milk, salt, bay leaves, and lemongrass while stirring over low heat until boiling. Enter the rice, and cook, stirring frequently, until the coconut milk absorbed. Lift, steamed rice for 20 minutes until cooked.
• Contents: Heat oil, saute ground spices until fragrant. Enter anchovy and basil leaves and stir well. Remove and set aside.
• Take a piece of banana leaf, give the rice and contents.
• Roll up, condense, pin the edges with a stick.
• Repeat steps 3 and 4 until no rice and the contents discharged.
• Fuel anchovy rice dries up in banana leaves and fragrant.
• Serve warm with supplementary materials.

Special Turmeric Rice

• 500 grams of rice
• 500 ml coconut milk from 1 coconut
• 300 ml of chicken broth
• 2 bay leaves
• 1 pandan leave
• 1 stalk lemongrass, crushed
• 2 teaspoon of turmeric water
• 2 cm of galangal, crushed
• 1/4 teaspoon of turmeric powder
• 1 tablespoon of salt

• Sliced ​​omelet
• sliced ​​cucumber
• fried chicken
• empal
• shredded cow
• Fried shallots
• Eggs spice bali
• potato cakes
• dried tempe
• serundeng
• condiment

• Mix all ingredients, cook and stir. Stir until the liquid absorbed by the rice, remove from heat.
• Heat the steamer. Steams the rice for 30 minutes until completely cooked.
• Serve with supplementary materials.

Spicy Corn Shrimp

• 250 grams of shrimp
• 2 pieces of sweet corn
• 1 tomato, cut into pieces
• 50 g glass of noodles
• 5 grains of red onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 large red chilies, sliced ​​oblique
• 1 large green chilies, sliced ​​oblique
• 3 pieces of red chili, cut into pieces
• 2 liters of broth shrimp
• 1/2 teaspoon of soy sauce
• 2 teaspoon of salt
• 1 teaspoon of sugar
• 1 leek, thinly sliced
• Oil for sauteing

• Heat the oil. Enter the red onion, garlic, red chili big, big green chili, and cayenne pepper. Stir-fry until fragrant.
• Pour the shrimp broth, bring to a boil.
• Enter the shrimp, sweet corn, and tomatoes.
• Add soy sauce pickles, salt, and sugar.
• Cook until all ingredients cooked.
• Enter the glass noodles and spring onions, stir.
• Serve.

Vanilla Omelet

• 125 grams of flour
• 1/2 teaspoon of powdered sugar
• 1 egg
• 1 egg yolk
• 275 ml of milk
• 1 teaspoon of margarine, melted
• 1/4 teaspoon of chocolate pasta

• 40 grams of cornstarch
• 1/4 teaspoon of salt
• 75 grams of sugar
• 400 ml of milk
• 1/2 teaspoon of vanilla paste
• 1 teaspoon of margarine

• Mix the flour and powdered sugar, mix well, and set aside.
• Mix the eggs, egg yolks, and milk. Stir well.
• Enter the flour mixture gradually while stirring until blended.
• Add melted margarine and stir well.
• Take 50 g of dough, give the chocolate paste, mix well, put in a triangle form of plastic.
• Heat a non-stick griddle, scribble with the chocolate batter.
• Pour white batter on it, let it mature.
• Repeat until the dough runs out.
• Contents: Mix cornstarch, salt, and sugar until blended. Enter the milk and stir well. Cook over low heat while stirring until bubbling. Turn off the heat, add the vanilla paste and margarine, mix well and set aside.
• Take a piece of omelette, spray with contents, fold the right and left, then roll. Repeat until the omelet and the contents discharged.
• Serve.