Siomay

Filling:
500 gr prawn, peel and chopped or grind
2 tbs corn flour or starch
1/4 pc garlic, make a paste
1/2 tsp salt
1/4 tsp pepper

Wanton skin:
100 gr flour
10 gr corn flour or starch
2 tsp butter
50 cc hot water
A pinch of salt


Filling:
Mix all the filling ingredient

Wanton Skin:
Mix flour, corn flour/starch, butter and salt. Add the hot water little by little and keep mixing for about 15 minutes
Keep it cool for about 10 minutes
Take a small ball of the dough and flattened it by bottle or wooden roller

Do the same for the rest of the dough

Take one peace of the wanton skin, fill with the filling in the middle and fold it up wise and leave the top open

Steam for about 20 minutes
Serve hot with red pepper sauce or peanut sauce

Black Gravy Squid (Cumi Masak Tinta)

3 squid in medium size, clear them without remove the ink pouch, cut into pieces
1 big tomato, shred
1 garlic clove
2 small red onion
1 stalk green onion, shred
1/2 tea spoon salt
1/4 tea spoon pepper powder
1/2 tea spoon sugar
1 table spoon cooking oil
3 cup water

Heat cooking oil in a pan, add garlic, red onion, and green onion, mix till fregrance.

Add the squids and tomato, pour in water, cook about 10-13 minute in high heat (don't cook it too long or the squid will become rubbery), add salt, sugar and pepper powder, mix then remove.

Ready to serve

Crispy Tempe Fried (Tempe Goreng Garing)

1 Tempe
1 garlic clove
1/2 teaspoon salt
1/4 teaspoon black pepper powder
seasoned flour or just ordinary flour
water
cooking oil

shattered the garlic clove with salt and black pepper
slice tempe into 7-8 pieces, arrange them in a bowl
add the delicate seasoning (garlic, salt, black pepper) into the bowl

pour water till all tempe awash, wait 15 minutes
spread the flour in a plate

heat the cooking oil, take the slice tempe, cover it with flour, then deep fry them till the colour change into golden brown. Ready to serve.

Gudeg Jogja (Unripe Jackfruit Sweet Stew)

500 g unripe jackfruit
350 g bony chicken or scrawl
500 g fat bone
6 eggs, boiled and peeled

400 ml squeezed coconut
400 ml water
200 g brown sugar, slice thinly

10 laurel likes
10 small chilies
Salt to taste

Grinded spice:
18 cloves of garlic
6 onions
5 grains kemiri (candlenut)

Clean and wash jackfruit, cut into smaller sized. Boil fat bone and bony chicken for a while in order to get softer meat.

Mix grinded spice, squeezed coconut, brown sugar, and salt. Stir until it is mixed.

Arrange jackfruit, fat bone, bony chicken, boiled egg, laurel like, and galan­gale in steamed pan.

Pour spicy squeezed coconut into pan. Add some water until they are soaked.
Put small chilies in the top. Take out and remove when soup is get­ting dry.