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HOW TO MAKE GADO-GADO (VEGETABLE SALAD WITH PEANUT SAUCE)

INGREDIENTS :
- 2 cup shredded cabbage
- 2 cup 1" cut long beans
- 1 bunch swamp cabbage cut up
- 2 cup beansprouts
- a few lettuce leaves
- 1 cucumber, sliced
- 1 cup cooked cubed soya bean cake
- 1 medium size boiled potato cubed
- 1 sliced hard-boiled egg
- 2 tablespoons fried onion shrimp crackers

SAUCE :
- 1 cup fried peanut
- 1 clove garlic
- 1 teaspoon shrimp
- 2 red chillies
- 1 teaspoon brown sugar
- 1/2 teaspoon tamarind
- 1 lemon
salt to taste
water, depending on desired thickness

UTENSILS :
- pot
- colander
- mortar and pestle
- serving dish

PREPARATION :
1. Boil separately the cabbage, long beans, swamp cabbage and beansprouts than put
aside.
2. Pound the fried peanut into a fine powder. Using the mortar and pestle, crush the
garlic, shrimp paste, chillies, brown sugar, tamarind into a paste adding a little salt.
3. Mix the peanut and the paste together and add the water to desired thickness.
4. Squeeze the lemon into the sauce.

PRESENTATION :
1. On a serving dish spread the vegetables out. Put the cabbage first, round the edge
with lettuce, then put the cucumber slices on top of the lettuce. In the centre put the
others vegetables, the soya bean, potato, garnish with the sliced egg.
2. Pour the sauce over all this, and garnish with fried onion and shrimp crackers.

2. HOW TO MAKE A CUP OF COFFEE

MATERIALS AND INGEDIENTS :


- 2 spoons of sugar
- one spoon of coffee powder
- hot water
- a cup
- a spoon

PROCEDURE :
1. Prepare two spoons of sugar, a cup, hot water, one spoon of coffee powder, a spoon.
2. Put one spoon of coffee powder into the cup.
3. Pour some hot water into the cup.
4. Add 2 spoons of sugar into a cup of coffee
5. Stir it well and the hot coffee is ready to drink
HOW TO MAKE NASI UDUK

INGREDIENTS :
- 2 cups of rice
- 2 cups of coconut milk
- 1 tsp salt
- 1 pandan leaf
- 1 jeruk purut leaf
- 1 salam leaf
- 1 lemon grass

UTENSILS :
- pan
- big pot
- steamer
- rice paddle

COOKING METHOD :
1. Cook the coconut milk with all the other ingredients except the rice.
2. Meanwhile, wash the rice in another big pot.
3. When the coconut milk comes to a boil, pour it in the pot filled with rice
and stir frequently until all the liquid is absorbed.
4. Move the rice to a steamer until it is cooked.
5. Take out the leaves before serving.

PRESENTATION :
1. Serve hot on a platter with shredded omelet and a mixture of fried peanuts and fried
onions.
2. Garnish the platter with sliced cucumber, tomato and green leaves. This recipe
makes 4 servings.