Avocado Drink (Jus Alpukat)

2 avocados
5 tablespoons water
1/2 cup cold milk
1 cup chocolate milk
1/2 cup crushed ice
Sugar to taste

Make simple syrup by combining sugar and water in small saucepan over medium-high heat.
Stir until clear.
Remove from heat and let cool.

Spoon out avocado pulp and place in blender.
Add syrup and blend.
Add cold milk and blend.
Divide between 2 tall glasses.

Top each serving with 1/2 cup chocolate milk (to form separate layer) and crushed ice.

Indonesian Style Pancakes with Apple (Serabi Apel)

150 gram flour
1 teaspoon baking powder
1 egg
1/4 teaspoon salt
200 ml coconut milk, light
100 ml water

Sauce

250 ml coconut milk, light
50 g coconut sugar
1 teaspoon sugar
1/8 teaspoon salt
1 pandan leaf
2 bananas, peeled and sliced

or

2 apples, sliced

Mix the coconut milk, water, salt and egg together.

Add the sifted flour and baking powder and mix through the wet ingredients. Set aside while you make the sauce.

Place all the ingredients except the fruit into a pan and heat until the palm sugar is melted. Add the sliced fruit and cook for about 5 minutes.

Heat a fry pan and spray with oil. Traditionally serabi is made small, about 2 tbsp of batter per cake but you can make them larger. Cook like a pancake but on LOW HEAT and cook on 1 side only, do not turn the cake.

The top should be covered in little holes.

Remove from heat. To serve spoon some sauce into a shallow bowl and then place the serabi on top so they float.

Indonesian Style Yeast Cake (Bika Ambon)

330 ml coconut milk, thick
100 ml water, lukewarm
50 g plain flour
2 teaspoons dry yeast
150 g rice flour
100 g tapioca flour
250 g caster sugar
180 ml coconut water
5 egg yolks
1/2 teaspoon vanilla essence
3/4 teaspoon salt

Put thick coconut milk in a small saucepan and bring to a low boil over very low heat. Remove and leave aside to cool completely.

Combine lukewarm water, flour and instant yeast in a small bowl and leave aside to froth.

Mix both flours, sugar, coconut water, egg yolks, essence and salt in a mixing bowl.

Add fermented yeast mixture and the cooled coconut milk to mix.

Leave mixture aside, covered with a damp tea towel to ferment for 2-3 hours.

Turn batter into a lightly greased tray and bake in preheated oven at 200°C and batop of the cake is golden brown.

Sticky Rice Stuffed with Seasoned Meat (Lemper)

500 gram glutinous rice, soak for 1 hour
1 tablespoon salt
1 pandanus leaf
500 ml coconut milk
Seasoned meat (stir-fry minced beef, seasoned with ketchup, sugar, and chili to taste)
banana leaves

Glutinous rice is steamed for 20- 30 minutes with pandanus leaf.

mix coconut milk, salt and steamed glutinous rice in a big pan or a big bowl, stir until coconut milk absorbed. And then steam again until glutinous rice soft. After that take 1 spoon of glutanious rice onto plastic, make a flat and than stuff with seasoned meat, make a round, than put onto banana leaf, wrap like sausage shape. Steam again for 30 minutes.

Ready to serve.

Rice Pudding Indonesian Style (Bubur Sumsum)

Pudding:

100 g rice flour
1/2 teaspoon salt
650 ml coconut milk
2 pandan leaves, shredded

Sauce:

200 g palm sugar, shaved
50 g granulated sugar
250 ml water
1 screwpine leaves

Mix the rice flour with half of the coconut milk and salt.

Put to boil the other half of coconut milk and pandan leaves.

Pour in the rice flour batter into boiling coconut milk. Continue to cook and boil until the mixture become thicken like thick cream.

Sauce:
Put to boil all of the ingredients.
Ladle the pudding into bowls, pour the sauce on top. Serve warm.

Balinese Spicy Chunk Beef (Daging Bumbu Bali)

1 lb lean stewing beef, cut in chunks
2 medium onions, chopped
2 tablespoons sambal ulek
3-4 birds eye chili
4 cloves garlic
1 teaspoon shrimp paste
4 kaffir lime leaves
3 bay leaves
1/2 cup kecap manis (sweet soy sauce)
1/3 cup oil (for frying)
vinegar
salt
sugar

Add enough water to the beef to cover, bring very slowly to a simmer and cook until done, (as with making any stock, this can take a few hours).

Put in the food processor: onions, sambal, chilies, garlic and shrimp paste.

Process until you have a paste.

Fry this paste in the oil on a medium heat for a few minutes together with the kaffir and bay leaves.

Add the soy sauce, a little vinegar, the cooked meat and 1 to 2 cups of the meat stock.

Simmer for approx 15 minutes, and then taste for salt, sugar and maybe more vinegar.

Serve this with rice and other Indonesian dishes, what is really great as a little side dish is to quarter a few bananas and quickly fry them in butter until brown and starting to soften, keep warm in the oven until you are ready to serve.