Fried Stuffed Tofu (Tahu Isi)

6 medium tofu, cut into triangle, fried half done

Filling
150 gram of minced beef/chicken/prawn
2 cloves of garlic, chopped
2 carrots cut into small cubes
1 medium onion, finely chopped
salt to taste
pepper to taste

Flour Mixture
100 g flour
3 cloves of garlic, crushed
1 tsp coriander, pan-broil
3 candlenuts
2 cm kaempferia galanga (kencur)
1/2 tsp turmeric powder
salt to taste
125 ml water

Heat the oil in deep wok and fry the tofu until brown in both sides. Set aside. When they are already cold, scoop out the middle part to make a hole for filling.

Filling: in remaining oil, stir fry the onion and garlic. Add the meat, stir well until brown. Then add carrots. Pour some water, just enough to make the carrots tender. Add salt and pepper to taste. When it is about to be done, mix corn flour with small amount of water and pour it to the filling, this will make the filling becomes a bit thicker. Cook about 10 minutes until water is absorbed.

Take a spoon of it and stuff it into the hole of tofu one by one until all is done. Put aside.

flour mixture: In a small bowl mix all ingredients. Add a little water if necessary.

Dip the stuffed tofu into flour mixture before frying it, you will get a crunchy fried tofu skin.

Deep fry stuffed tofu under medium heat until golden brown. Serve with green bird chillies or chilli sauce.

Crisping Chicken Skin

This is how to get a crispy chicken skin. First peel the skin carefully from the thigh or breast, and use a knife to scrape most of the fat off the underside until the skin becomes somewhat translucent.

Then drape the skin back over the thigh or breast, and tuck it under the meat. When it cooks, the skin will become crisp.

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.

Dodol Recipe II (Glatinous Rice Candy Recipe II)

1/2 cup sugar
1/2 lb gula merah - Chopped
1/2 cup water
1 pandan leaf
(B)
1 cup glutinous rice flour
1 tbsp rice flour
1 can 400 ml coconut cream - Savoy brand
100 ml water

Combine ingredients A and cook on "high" for five minutes. Stir and cook further if the sugars are not dissolved.
Add ingredients b and stir well. Strain mixture.

Cook on "high" at 3 minutes interval, stirring vigorously at every interval. Continue to cook and stir until mixture thickens, is shinny and does not stick to finger when touched.

Discard the pandan leaf and transfer dodol to a greased clingwrap. Wrap up well.

Crispy Peanut Wafers (Rempeyek Kacang)

200 gr. Rice Flour
½ Tsp. Baking powder
250 ml. Coconut milk
½ Tsp. Coriander (ground)
½ Tsp. Salt
1 Clove Garlic (chopped)
Pinch of Cummin (ground)
Pinch of Turmeric (ground)
1 Candle Nut (grated)
100 gr. Raw Peanuts
Oil for frying

Mix the Rice flour with baking powder and coconut milk, then add Coriander, Cummin, Turmeric, Garlic and Candle nut. Mix well. Now add the slightly crushed Peanuts and Stir well.

This will give you a slightly runny batter mix. Heat oil in shallow pan and fry batter by the tablespoon. drain on absorbent paper.