Pancake ala Cina (Chinese Pancakes/Peking Doilies)

In Indonesian & English

Bahan

• 285 gr Terigu+ekstra untuk taburan, ½ st Garam
• 2 sm Minyak wijen, 240-250 ml Air panas

Directions

• Masukkan terigu ke dalam wadah besar, tambahkan minyak wijen & air secara bertahap. Aduk dengan menggunakan sendok kayu/spatula hingga air menyatu. Uleni adonan hingga lembut & tidak bergumpal (± 8 menit). Tutupi wadah dengan lap lembab, biarkan selama 30-60 menit.
• Letakkan adonan di meja kerja bertabur sedikit terigu, uleni lagi 5 menit. Bentuk adonan bulat panjang (± 45X2½ cm). Potong setiap ± 2½ cm (akan didptkan 18 potongan). Bentuk tiap potongan menjadi bola. Ambl 2 buah bola, celup selintas bagian bawah dari bola pertama ke dalam minyak wijen. Letakkan bola yang pertama tersebut di atas bola kedua. Tekan sedikit lalu gilas keduanya bersamaan menjadi lingkaran berdiameter ± 15 cm. Hati2 untuk tidak menggilasnya hingga ke tepian karena akan menyatukan kedua pancake nantinya (susah untuk dikupas). Prosedur ini penting karena adonan tetap lembab & akan dpt dibuat lebih tipis tanpa resiko akan membuat pancake masak berlebihan.
• Panaskan wajan datar dengan api sangat kecil. Masukkan pancake ganda & masak hingga sisi bawahnya kering. Balik & masak sisi satunya lagi. Angkat dari wajan, kupas/pisahkan kedua pancake & sisihkan. Ulangi prosedur hingga adonan habis.
• Kukus pancake bila hendak menghangatkannya lagi. Dapat juga dengan cara membungkus pancake dengan aluminium foil berlapis 2, lalu masukkan bungkusan ke dalam pan berisi 2½ cm air mendidih.
• Kegunaan pancake tipis ini adalah sebagai pembungkus hidangan Bebek Peking Panggang  atau Ayam Panggang Char Siu (resep: click pada link).

Ingredients

• 285 gr Flour+extra for dusting, ½ tsp Salt
• 2 tbsp Sesame oil, 240-250 ml hot Water

Directions

• Put the flour & salt into a bowl; stir in 1½ tsp of sesame oil & hot water gradually. Use a wooden spoon/spatula to mix them until the water is fully incorporated. Knead the dough until smooth with no lumps (~ 8 minutes). Cover the bowl with a damp towel; let it rest for 30-60 minutes.
• Put the dough in a floured working surface & knead it for 5 minutes. Shape the dough into a long roll (45 cm X 2½ cm). Cut the roll into ~ 2½ cm equal segments (will get 18 segments). Roll each one into a ball. Take 2 of the balls; dip only the bottom side of the 1^st ball into the sesame oil. Place the oiled side on top of the 2^nd ball. Press balls a bit & then roll them together into a ~ 15 cm circle. Be very careful, not to seal the edges by rolling it to the very end. It`s important to roll double pancakes this way coz the dough will remain moist & you'll be able to roll them thinner but avoid the risk of overcooking them later.
• Heat a flat pan over a very low heat; put in the double pancake & cook it until it dried on one side. Flip it over & cook the other side. Remove from the pan; peel the double pancakes apart & set them aside. Repeat the procedure until all of the dough balls have been cooked.
• Steam the pancakes to reheat, or you could wrap them tightly in a double sheet of foil & put them into a pan consisting 2½ cm of boiling water.
• Use the pancakes as a Roasted Peking Duck or Char Siu Chicken (recipe: click on the links) wrapper.

Tumis Bebek & Sayuran Saus Hoisin (Stir-fried Duck & Vegetables with Hoisin Sauce)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 500 gr Daging bebek-iris2, 3 sm Saus soya pekat, 150 ml Air
• 1 Daun bawang+1 Wortel+2 lbr Sawi putih-iris2, 3 sm Minyak
• ½ st Bumbu ngohiong, 3 sm Wijen sangrai, 5 sm Minyak wijen
• 3 Bawang putih-cincang, 1 sm Lada bubuk, 5 sm Saus hoisin
• 50 gr Bawang bombay & 100 gr Jamur-iris, 2 st Jahe parut
• 2 sm Angciu/dry sherry, 360 gr Mi Youmian (mi telur tipis)
• ½ Paprika/2 Cabai merah-iris, 2 st Maizena+2 sm Air

Utk tiap piring saji:

• 1 st Minyak wijen, Lada bubuk & Garam secukupnya

Cara membuat

• Campur 2 sm saus soya, 4 sm minyak wijen, bumbu ngohiong, angciu, baw.pth & jahe. Rendam bebek dlm campuran ini selama minimal 30 mnt.
• Panaskan minyak di wajan dengan api besar. Masukkan bombay & jamur, masak hingga matang. Beri bebek (dng saus perendamnya), aduk hingga daging kecokelatan. Bumbui dg saus hoisin, 1 sm saus soya, 1 sm minyak wijenl & lada. Mskkan wortel, paprika/cabai, sawi pth & daun bawang, aduk selama ± 2 menit. Tuangi air, masak hingga rasa menyatu. Beri larutan maizena, aduk hingga saus mengental. Angkat dari api.
• Rendam mie dalam air mendidih hingga empuk (± 10 mnt). Tiriskan & bagi jadi 4. Masukkan 1 st minyak wijen, garam & lada secukupnya di tiap piring saji. Ltkkan 1 bagian mie di tiap piring & aduk rata dng bumbu. Beri bebek, sayuran & sausnya di atas mie. Taburi wijen.

Ingredients

• 500 gr Duck meat-sliced, 150 ml Water, 2 tsp grated Ginger
• 2 sheets Nappa cabbage-sliced, ½ tsp Chinese 5-spice powder
• 2 tbsp Chinese rice wine/Dry sherry, 360 gr thin Egg noodles
• 3 Garlic cloves-minced, 3 tbsp Dark soy sauce, 1 tsp Pepper
• 3 tbsp toasted Sesame seeds, 5 tbsp Sesame oil, 3 tbsp Oil
• 100 gr Mushroom & 50 gr Onion-sliced, 5 tbsp Hoisin sauce
• 1 Carrot+½ Paprika/2 Red chilies+1 Green onion-sliced
• 2 tsp Cornstarch+2 tbsp Water

For each serving plate:

• 1 tsp Sesame oil, enough Salt & Pepper

Directions

• Mix 2 tbsp of soy sauce, 4 tbsp of sesame oil, 5-spice pwd, rice wine, garlic & ginger. Marinate the duck with this mixture for min. 30 minutes.
• Heat the oil in a big pan/wok over a high heat; add in the onion & mushroom. Cook until it's cooked. Put in the duck (including the marinate ingredients); cook until the meat browned. Season with hoisin sauce, 1 tbsp of dark soy sauce, 1 tbsp sesame oil & pepper. Stir in carrot, paprika/chilies, nappa cabbage & green onion for ~ 2 min. Pour in water & cook until the flavor blended. Add in the cornstarch mixture; stir until the sauce thickens. Remove from the heat.
• Soaked the noodles in boiling water until soften (~ 10 minutes); drain & divide them into 4 part. Put 1 tsp of sesame oil, enough salt & pepper in each serving plate. Place 1 part of noodle into each plate; mix well with the seasoning. Add in some duck, vegetables & sauce on top. Sprinkle with sesame seed.

Tumis Putren, Tahu & Telur Puyuh (Sautéed Baby Corn, Tofu & Quail Egg)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 12 Telur puyuh-rebus, 150 gr Daging-iris tipis
• 200 ml Air, 100 gr Tahu-potong dadu & goreng
• 50 gr Bawang bombay & 2 Cabai hijau-iris
• 200 gr Putren-iris, 2 cm Jahe-geprek, Minyak
• 1 Tomat-potong, 1 sm Saus tiram, 2 Daun Salam
• ½ st Pala, 1 st Gula, ½ st Lada, 2 st Kecap asin
• 1 st Garam, 1 st Kaldu bubuk

Bumbu halus:

• 6 Bawang merah, 2 Bawang putih, 5 Kemiri

Cara membuat

• Tumis bumbu halus, bawang bombay & jahe sampai harum. Beri cabai hijau & tomat, aduk hingga layu.
• Masukkan daging, salam lalu aduk sampai berubah warna. Beri putren, tahu, telur & kecap asin. Aduk rata.
• Tuangi air, kaldu, saus tiram, garam, lada, pala & gula. Masak hingga rasa menyatu.

Ingredients

• 150 gr Beef-thinly sliced, 1 tsp Broth powder
• 2 Green chilies+50 gr Onion-sliced, 1 tsp Salt
• 12 Quail eggs-boiled, 200 gr Baby corn-sliced
• 200 ml Water, 1 Tomato-sliced, 1 tsp Sugar
• 2 cm Ginger-bruised, 2 tsp Salty soy sauce
• 1 tbsp Oyster sauce, ½ tsp ground Nutmeg
• 2 Bay leaves, 100 gr Tofu-diced & fried
• ½ tsp ground Pepper, frying Oil

Grind into a paste:

• 6 Shallots, 2 Garlic cloves, 5 Candlenuts

Directions

• Sautê the spices paste, onion & ginger until fragrant. Add in chilies & tomato; stir until it just wilts.
• Add in beef & bay leaves; cook until the beef color changed. Stir in baby corn, fried tofu, boiled eggs & soy sauce.
• Pour in water, broth, oyster sauce & season with salt, pepper, nutmeg & sugar. Cook until the flavor blended.

Kue Talam Pandan (Steam Coconut Milk & Pandan Layered Pudding)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 175 gr Tepung beras, 800 ml Santan, 3 Daun pandan-iris2
• 75 gr Tepung sagu/tapioka, ¾ st Garam, 125 gr Gula
• 1 st Air kapur sirih (optional)-air beningnya saja
• 1 Jagung manis-rebus lalu pipil-untuk isi
• 100 ml Air daun suji (100 ml Air+1 sm Ekstrak pandan)

Cara membuat

• Didihkan santan, pandan & garam sambil diaduk2. Angkat dari api lalu biarkan sampai hangat, buang daun pandannya.
• Lapisan Hijau: Campur 125 gr tepung beras, 50 gr tepung sagu/tapioka & gula. Tuang 400 ml santan hangat sedikit2 ke dalam campuran tsb sambil diaduk hingga tidak bergumpal. Mskkan 100 ml air daun suji (100 ml air & ekstrak pandan) & air kapur sirih, aduk hingga warna adonan rata.
• Lapisan Putih: Campur 50 gr tepung beras & 25 gr tepung sagu/tapioka. Tuang 400 ml santan hangat sedikit2 ke dalam tepung sambil diaduk hingga tidak bergumpal.
• Didihkan air di kukusan. Olesi cetakan dng sedikit minyak. Bila akan membuat jagung berada di dasar kue, ltkkan jagung pipil di tengah2 dasar cetakan. Tuang lapisan hijau ke dlm cetakan setinggi 2/3 nya, kukus ± 15 mnt. Bila akan membuat jagung berada di bagian atas kue, sebar jagung di atas lapisan hijau kmd tuangi lapisan putih di atasnya, kukus lagi ± 15 mnt. Dinginkan baru keluarkan dari cetakan.

Ingredients

• 75 gr Sago/Tapioca flour, 800 ml Coconut milk, 125 gr Sugar
• 175 gr Rice flour, ¾ tsp Salt, 3 Pandan leaves-sliced
• 1 tsp Limestone water (optional)-only the clear water
• 1 Sweet corn-boiled & cut the kernels off-for stuffing
• 100 ml Dracaena angustifolia leaves extract (or 100 ml Water+1 tbsp Pandan extract)

Directions

• Boil coconut milk, pandan leaves & salt; stir constantly. Bring it to a simmer until the flavor blended. Remove from the heat; let it cool until Luke warm. Discard pandan leaves.
• Green layer: Mix 125 gr of rice flour, 50 gr of sago/tapioca flour & sugar. Pour 400 ml of Luke warm coconut milk, little by little into the mixture; stir until the mixture smooth with no lumps. Add in 100 ml of dracaena angustifolia leaves extract (100 ml Water+pandan extract) & limestone water, stir until the color blended.
• White layer: Mix 50 gr gr of rice flour & 25 gr of sago/tapioca flour. Pour 400 ml of Luke warm coconut milk little by little into the mixture; stir until the mixture smooth with no lumps.
• Boil water in a steamer. Grease the moulds. If you want to make the pudding with corn kernels filled on the bottom of it, place some kernels at the center of moulds bottom. Pour in the green layer until 2/3 of the moulds height, steam for ~ 15 minutes. If you want to make the pudding with corn kernels filled on top; place some kernels above the steamed green layer. Pour in the white layer, then steam for ~ 15 minutes. Let it cool completely before un-moulding the pudding.

Kue Putri Salju (Indonesian Snow White Cookies with Cashew Nuts)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 200 gr Terigu protein rendah+extra utk tabur
• 75 gr Maizena, 80 gr Kacang mede-panggang
• 250 gr Mentega-dinginkan dikulkas lalu iris2
• 50 gr Keju-parut halus, 50 gr Gula bubuk
• ¼ st Garam

Bahan Pelapis:

• 150 gr Gula bubuk+¾ st Vanilli bubuk
• 75 gr Gula donat/Snow sugar

Cara membuat

• Blender kacang mede dng 50 gr terigu hingga halus, sisihkan. Aduk lalu ayak sisa terigu, maizena & garam.
• Mixer mentega & gula hingga lembut (± 2 menit). Beri keju & terigu bertahap, mixer lagi dengan kecepatan rendah hanya hingga menyatu (jangan lama2). Masukkan kacang halus, aduk dengan spatula hingga rata & tak menggumpal. Bulatkan adonan, bungkus dengan plastik & simpan di kulkas selama 1 jam.
• Keluarkan adonan per 1/3 bagian utk dibentuk, biarkan sisanya tetap di kulkas dulu. Bentuk adonan menjadi bola2 berdiameter 2½ cm. Bila hendak membuat kue btk lain, taburi meja kerja & cetakan kue dng terigu. Gilas permukaan adonan setbl ± ½ cm, potong adonan dengan cetakan bln sabit. Adonan yg sdh dicetak simpan tertutup di kulkas selama ½ jam. Ambil porsi adonan berikutnya dan ulangi prosedur. Sementara itu, panaskan oven 175° C.
• Alasi loyang kue dng kertas roti, susun adonan yang sudah dicetak di loyang dengan jarak ± 3 cm diantaranya. Panggang 12-14 mnt (hingga dasar kue kecoklatan).
• Keluarkan dari oven. Taruh di rak kawat hingga panas berkurang. Saat kue masih hangat, guling2kan kue di gula bubuk hingga terbalur rata. Gulingkan lagi di gula donat hingga rata. Biarkan hingga dingin lalu simpan di dalam toples tertutup.

Ingredients

• 200 gr low protein Flour+extra for dusting
• 80 gr roasted Cashew, 50 gr Powdered sugar
• 250 gr cold Butter-cubed, 75 gr Cornstarch
• 50 gr finely grated Cheese, ¼ tsp Salt

Coating:

• 150 gr Powdered sugar, ¾ tsp Vanilla powder
• 75 gr Snow sugar

Directions

• Finely grind the cashew & 50 gr of flour with food processor; set it aside. Sieve the rest of flour, salt & corn starch; set it aside.
• Beat butter & sugar with low speed mixer until it's creamy (~ 2 minutes). Beat in the cheese & flour mixture gradually, until it combined. Add in ground cashew; stir it with a spatula until well blended. Round the dough, wrap it with plastic & store in the fridge for 1 hour.
• Take out 1/3 part of the dough, keep the rest in the fridge until you're finished with the first batch. Shape dough into 2½ cm balls. If you want to make it into other shape; dust your working surface & cookie cutter with some flour. Gently roll out the dough into ~ ½ cm thick; then cut the dough with half moon shape cookie cutter. Cover; place shaped dough in the fridge for ½ hour. Repeat the procedure with the next batch of dough. Preheat the oven to 175° C.
• Place shaped dough pieces ~ 3 cm apart from each other on a baking sheet lined with parchment paper. Bake for 12-14 minutes (until the cookie base light brown).
• Remove from oven; place them in a wire rack until the cookies temperature reduced a bit. Mix powdered sugar with vanilla. While the cookies still warm, roll them in powdered sugar mixture & then roll them once more time in snow sugar to cover all. Let the cookie cool down to room temperature. Store cookies in an airtight container.

Nastar (Indonesian Pineapple Cookies)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 650 gr Terigu protein rendah+ekstra, 4 Kuning telur
• 100 gr Gula halus, 65 gr Maizena, 35 gr Susu bubuk
• 250 gr Margarin+250 gr Butter-dingin, ½ st Garam
• 60 gr Keju parut+ekstra, Cengkeh secukupnya-hiasan

Selai Nanas *:

• 500 gr Nanas parut, ½ st Air lemon, 200 gr Gula
• 3 Cengkeh, 1 st Garam, 1 batang Kayu manis

Bahan Olesan: Campur rata semua

• 3 Kuning telur, 2 st Susu cair, 1 st Madu

Cara membuat

• Selai nanas: Masak nanas, garam, cengkeh & kayu manis hingga mengering, tuang gula & air lemon, masak sambil terus diaduk di api kecil hingga kering. Angkat, biarkan mendingin & taruh di kukas 1 jam. Buang kayu mns & cengkeh. Basahi tangan dng sedikit air, bentuk selai dingin menjadi bola2. Susun berlapis di wadah, alasi dng plastik di antara tiap lapisan & bekukan di freezer 3-4 jam. Selai beku akan memudahkan prosedur pembentukan nastar & juga akan mempertahankan suhu adonan kue agar tetap dingin setlh proses pembungkusan dng tangan.
• Adonan kue: Campur kmd ayak terigu+maizena+susu bbk+garam, sisihkan. Ptg2 mentega kmd kocok bersama margarin & gula dng mixer kec. rendah hingga creamy. Beri telur & keju, mixer hingga menyatu saja. Mskkan campuran terigu secara bertahap, uleni sampai adonan kalis. Tutup, simpan adonan dikulkas 1 jam. Keluarkan adonan per 1/3 bagian utk dibtk, sisanya diamkan di kulkas dulu hingga siap utk dibtk. Taburi meja kerja dng sedikit terigu.
• Gilas adonan agak tipis. Cetak adonan dng cookie cutter bulat/mulut gelas. Ltkkan bola selai beku ditengah adonan, bungkus adonan membulat hingga menutup selai seluruhnya. Bila ingin membuat nastar tradisional bergagang cengkeh, biarkan bagian pantat bola2 tetap flat, gores2 sisi kue dng ujung garpu. Tancapkan 1 cengkeh di tengah atas setiap kue.
• Panaskan oven 150° C. Alasi loyang dng kertas roti. Susun kue di loyang, beri jarak ± 2½ cm diantaranya. Panggang ± 20 mnt.  Keluarkan loyang dari oven, ulas kue merata dng bhn olesan dng kuas. Bila ingin membuat nastar keju, taburi bagian atas nastar dng keju. Panggang selama ± 15 mnt (hingga kue matang & permukaannya kuning mengkilat). Keluarkan kue dari oven, biarkan hingga dingin sempurna seblm disusun dalam toples.
• * Bila menggunakan selai nanas jadi. Pilih yg selai nanasnya tdk terlalu halus (berserat). Masak 500 gr selai dng ¾ st ky manis bbk, 3 cengkeh, ½ st garam, 1 st air lemon & 3 sm air di atas api kecil sambil trs diaduk. Masak hingga cairan selai mengering.

 

Ingredients

• 650 gr low protein Flour+extra, 65 gr Cornstarch
• 35 gr Powdered milk, 60 gr grated Cheese+extra
• 250 gr Margarine+250 gr Butter-cold, ½ tsp Salt
• 4 Egg yolks, 100 gr fine Sugar, Cloves-garnishing

Pineapple Jam *:

• 500 gr grated Pineapple, 3 Cloves, 200 gr Sugar
• 1 stick Cinnamon, ½ tsp Lemon juice, 1 tsp Salt

Egg yolks wash: mix all ingredients

• 3 Egg yolks, 2 tsp Milk, 1 tsp Honey

Directions

• Pineapple Jam: Cook pineapple, salt, cloves & cinnamon until the liquid reduced; add in sugar & lemon juice. Stir constantly under low heat until the jam dries & thicken. Remove from the heat, let the jam cool down completely. Put the jam in the fridge for 1 hour. Discard cinnamon & cloves. Slightly wet your hands with water; form the cold jam into small balls. Place the balls in a container layer by layer. Add a piece of plastic sheet in between layers to separate the balls. Store them in the freezer for 3-4 hours. Later on, this frozen jam balls will make the wrapping & shaping procedure easier & quicker. When you wrap the dough with your hands, frozen balls will also prevent the butter/dough temperature from melting.
• The Dough: Sieve flour, powdered milk, salt & corn starch; set it aside. Cube butter. Beat margarine, butter & sugar with low speed mixer until it's creamy. Add in egg yolks & cheese, beat only until it combined. Put in flour mixture gradually; knead them until it's well blended. Cover & store the dough in the fridge for 1 hour. Take out 1/3 part of the dough, keep the rest in the fridge until you're finished with the first batch. Dust your working surface with some flour.
• Gently roll out the dough thinly. Cut dough with a round cookie cutter/glass surface. Place frozen jam balls in the center of round shaped dough. Wrap dough around the jam ball to cover all. If you want to make a traditional Nastar, keep the bottom side of the balls flat. Slightly press the sides of the dough with a fork tip. Put 1 clove on top of the ball.
• Preheat oven to 150° C. Place balls ~ 2½ cm apart from each other on a baking sheet lined with parchment paper. Bake for ~ 20 minutes. Remove the baking sheet from the oven; brush the surface with egg yolks wash. If you want to make cheese Nastar, sprinkle the top with grated cheese. Bake again for ~ 15 minutes. Remove cookie from the oven, & then let it cool down completely.
• * If you just want to use ready to buy Pineapple jam, use a jam that a bit fibrous, not too soft & too sweet. Cook 500 gr of the jam with ¾ tsp of ground cinnamon, 3 cloves, ½ tsp salt, 1 tsp lemon juice & 3 tbsp of water over low heat, stir constantly until the jam dries & thicken.

I`ve got the idea about making the jam into frozen balls from my dear friend Kenneth Goh, many thanks Ken..it`s a brilliant idea!

Sayur Asem Sunda (Sundanese Sour Vegetables Soup)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 1 Jagung manis-potong 4, 100 gr Daging tetelan-potong2
• 2 sm Kacang tanah, 5 Kacang panjang-iris, 75 gr Melinjo
• 50 gr Daun melinjo muda, 3 cm Lengkuas-geprek, Garam
• 3 Cabai merah-iris, 1 Kaldu blok, 1 Oncom-potong dadu
• 4 Nangka muda+3 Terong bulat+1 Labu siam-potong2
• 4 sm Air asam, 1 sm Gula merah, 3 Daun salam, 2 lt Air

Bumbu halus:

• 3 Bawang putih, 1 st Terasi-bakar, 50 gr Kacang tanah
• 6 Bawang merah, 3 Cabai merah-buang biji

Cara membuat

• Didihkan air, masukan kaldu, tetelan, bumbu halus, salam, lengkuas, jagung, melinjo, nangka & kacang tanah. Rebus hingga empuk. Masukkan labu, terong, cabai, oncom, gula & air asam. Masak hingga matang.
• Masukkan kacang panjang, daun melinjo & garam. Masak hingga matang & bumbu meresap

Ingredients

• 1 Sweet corn-sliced into 4, 3 cm Galangal-bruised, Salt
• 75 gr Padi oats, 1 Oncom-diced, 2 lt Water, 3 Bay leaves
• 4 tbsp Tamarind juice, 3 Red chilies-sliced, 1 Broth cube
• 1 tbsp Palm sugar, 2 tbsp Peanuts, 5 Long beans-sliced
• 50 gr young Padi oats leaves, 100 gr Flank steak-sliced
• 3 round Eggplants+4 young Jackfruit+1 Chayote-sliced

Grind into a paste:

• 3 Garlic cloves, 1 tsp Shrimp paste, 3 Red chilies-seeded
• 6 Shallots, 50 gr Peanuts

Directions

• Bring water to a boil. Add in broth cube, meat, ground spices, bay leaves, galangal, corn, padi oats, jack fruit & peanuts. Boil until they are soften. Put in chayote, eggplant, chilie, oncom, sugar & tamarind juice. Cook until the vegetables cooked.
• Add in long beans, padi oats leaves & salt. Cook until the flavor blended.