Chicken Opor Recipe

Ingredients: 1 free-range chicken or domestic poultry, cut into 8 pieces, clean and smear with salt and lime, let it for about 15 minutes 1 liter squeezed coconut or 1 small box of Kara coconut milk, add for more thick soup 12 cloves (preferred) 12 stalks of serai, crushed 34 cm of galangale, crushed 12 laurel likes 12 citrus leaves A half of medium pan of water, mix with coconut cream Cooking oil 1 tbsp salt Sugar Chicken stock (from chickens soaking) Grinded Spice: 5 grains kemiri (fruits of candlenut tree), fried without oil 1 tbsp coriander, fried without oil 2 cm turmeric 34 cloves garlic 5 onions Directions: 1. Consuming free-range chicken doesnt need to be fried because the flesh will be tough. But, it is suggested to fry domestic poultry until it is skinny (not too dry), removed. 2. Cook grinded spice in little oil, then add citrus leaves, serai, galangale, laurel likes, cloves. Cook until it is fragrant. Put fired chicken in and add coconut milk. 3. Stir occasionally in order that the coconut milk doesnt curdle, especially the coconut milk has boiled. Medium fire and stirring occasionally is suggested. Add salt, sugar, and stock. Cook about for 1 hour because usually spice has absorbed into domestic poultry. Free-range chicken needs more times to be well-done. Serve with sowing fried onion. Lontong, ketupat, or rice is preferred.

Beef Rendang

Ingredients : 1 kg beef, fat and sinew removed 1.5 liters coconut milk 1 turmeric leaf, torn and knotted 5 kaffir lime leaves 1 stalk lemon grass, bruised (white part only) 1-2 pieces asam gelugur 10 red chilies, sliced finely

Spices (ground) 3 tablespoons galangal, chopped 1/2 tablespoon turmeric, chopped 1/2 tablespoon fresh ginger, chopped 200 g red chilies 4 shallots Salt to taste

Method : Cut the beef into bite-size of 3 cm cubes. Remove any fats and sinew from the meat. Use a pot to simmer the coconut milk with turmeric leaf, lemon grass, asam gelugur, kaffir lime leaves, sliced chilies and ground spices until the milk thickens and becomes oily. Reduce the heat and add the beef. Cook until the meat is tender and the spiced becomes dry and turn brown. Stir occasionally.

Black Forest Cake

Ingredients

2 1/8 cups all-purpose flour 2 cups white sugar 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 3/4 teaspoon salt 3 eggs 1 cup milk 1/2 cup vegetable oil 1 tablespoon vanilla extract 2 (20 ounce) cans pitted sour cherries 1 cup white sugar 1/4 cup cornstarch 1 teaspoon vanilla extract 3 cups heavy whipping cream 1/3 cup confectioners' sugar

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper. 2. In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans. 3. Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely. 4. Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using. 5. Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form. 6. With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.

Tiramisu

Ingredients

3 egg yolks 1/4 cup white sugar 2 teaspoons vanilla extract 1 1/8 cups mascarpone cheese 24 ladyfingers 1 1/2 cups brewed coffee 1 tablespoon unsweetened cocoa powder

Directions
1. In a medium bowl, beat yolks with sugar and vanilla until smooth and light yellow. Fold mascarpone into yolk mixture. Set aside. 2. Dip ladyfingers briefly in coffee and arrange 12 of them in the bottom of an 8x8 inch dish. Spread half the mascarpone mixture over the ladyfingers. Repeat with remaining cookies and mascarpone. Cover and chill 1 hour. Sprinkle with cocoa just before serving.

Lemon Squash

Ingredients : 9 cl lemon juice 3 tsp sugar syrup soda water

Mix lemon juice with sugar syrup in a highball glass, stir well and fill up with soda water. Serve with drinking straw.

I love Strawberries Milkshake

Ingredients : 1 cup milk 6 scoops strawberry ice cream 2 tablespoons confectioners' sugar 1/2 teaspoon vanilla extract 1 tablespoon strawberry ice cream topping 1 tablespoon whipped cream, optional Fresh strawberries, sliced, optional

Directions Combine first 5 ingredients in blender and blend until smooth. Garnish with whipped topping and sliced strawberries