Foodie

By:
1. Ni Kadek Sri Jayanti (1615834098)
2. I Putu Yana Arya Kusuma (1615834045)
 APPETIZER
(Shrimp Cocktail Salad)

How to make:
1. Ingridients
 1-1/4 lbs large shrimp, peeled and deveined, tails left on
 2 cloves garlic, minced
 1 tablespoon vegetable oil
 1 tablespoon freshly squeezed lemon juice
 Salt and freshly ground black pepper
 NEXT...
 1/2 cup bottled chili sauce
 1 to 4 tablespoons prepared
horseradish (see notes)
 2 tablespoons freshly squeezed lemon
juice
 1-1/2 tablespoons mayonnaise
 1 to 2 tablespoons milk
 Freshly ground black pepper
 1 large head romaine lettuce, torn into
bite-sized pieces
 8 Campari (or 2 medium) tomatoes, cut
into wedges
 2 ripe Hass avocados, pitted, peeled
and sliced
 1 cucumber, peeled and sliced
 4 paper-thin slices sweet onion,
separated
 STEP

 Place the shrimp, garlic, oil and lemon juice in a mixing bowl Season
lightly with salt and freshly ground black pepper and toss to combine.
 Place a large frying pan over medium-high heat. Add the shrimp and
sauté until they turn pink and opaque, 2 to 4 minutes. Remove from
the heat and set aside.
 Prepare the dressing by whisking the chili sauce, horseradish, lemon
juice and mayonnaise together in a small bowl. Add just enough milk
to produce a creamy consistency, season with a bit of freshly ground
pepper and set aside.
 To assemble the salads, arrange a bed of lettuce on each of 4 plates
and top with tomato wedges and slices of avocado, cucumber and
onion. Divide the shrimp between the salads and drizzle each with a
portion of dressing.
 MAIN COURSE
(BEEF STEAK, BEEF RENDANG, SWEET
AND SOUR FISH
 1. BEEF STEAK
 Ingridients
 1 teaspoon oil
 4 tablespoons butter, divided
 4 beef tenderloin steaks, 1 in thick
 1 cup sliced fresh mushroom
 2 tablespoons sliced green onion
 1 tablespoon flour
 1⁄4 teaspoon salf
 1⁄4 teaspoon pepper
 3⁄4 cup chicken broth
 BEEF STEAK
 STEP:
 Heat oil and 2 tablespoon butter in large skillet.
 Add steaks and cook on med-hi for 6-7 minutes per
side.
 Remove from heat and keep warm.
 To pan add remaining butter and mushrooms, cook
and stir 3 minutes.
 Add onions, saute 1 minute.
 Add flour, salt and pepper, cook and stir 2 minutes.
 Add broth slowly, stir until smooth.
 Boil 1 minute.
 Serve steaks with sauce on the side.
 BEEF RENDANG
 3 beef stew meat, cut into 1-2-inch pieces 8 red
chiles, stemmed and coarsely chopped (you can take
out the seeds to reduce the heat level)
 1⁄
2 small onion, chopped 2 inches fresh ginger, peeled and chopped

 3 garlic cloves, chopped

 1 stalk lemongrass, tough outer layers removed, tender insides finely sliced

 1⁄
3 cup tamarind paste (combined with 1/3 cup warm water) 1 teaspoon ground
cumin

 1 teaspoon ground coriander

 1 teaspoon ground turmenic

 1⁄
2 teaspoon chili powder (ground chiles, not the chili pepper spice blend) 1 (15
ounce) can light coconut milk

 2 teaspoons sugar

 salt
 BEEF RENDANG
 Direction:
 Put the beef in the slow cooker.
 In a blender or food processor combine the chilis, onion, ginger,
garlic, lemongrass, tamarind paste, 1 cup warm water, and the
spices.
 Puree until smooth, then pour over the beef.
 Stir in the coconut milk and cook, covered, on the low setting for 5-
6 hours.
 The beef will be tender and the sauce will be dark brown.
 Ladle most of the sauce into a small saucepan and cook over
medium high heat to reduce until slightly thickened, about 30
minutes.
 Pour the sauce back in the cooker and cook on high for 30 minutes
to 1 hour longer.
 Stir in the sugar and season with salt to taste.
 Serve over steamed rice.
 SWEET AND SOUR FISH
 INGRIDIENTS:
 Sauce :
 2 white fish fillets, cut into pieces
 3 tablespoons water
 salt and pepper to taste
 3 tablespoons tomato ketchup
 cornflour as needed
 1 tablespoon Worcestershire Sauce
 1 tablespoon oil
 1 tablespoon caster sugar
 1 tablespoon oil
 2 teaspoon vinegar
 1 tablespoon chopped garlic
 1/4 teaspoon salt
 1 medium onion, sliced
 1 spring onion, chopped
 1/2 teaspoon salt
 SWEET AND SOUR FISH
 DIRECTION:
 Pat dry the fish with kitchen towels, sprinkle with salt
and pepper and let sit for 10 minutes, then lightly
dredge in cornflour.
 Heat a large frying pan or wok with 1 tablespoon oil
over high heat. Fry the fish until no longer opaque, 3-5
minutes, depending on size of your fish pieces. Set
aside.
 Heat the same pan with 1 tablespoon oil over high
heat. Fry the garlic until aromatic, 2-3 minutes. Add the
onion and salt and cook until soft, 3-4 minutes. Mix in
the water, tomato ketchup, Worcestershire sauce,
sugar, vinegar and salt.
 Bring the mixture to the boil. Add the fish back into the
pan and garnish with spring onions before serving.
 DESSERT
(KLEPON)

 INGRIDIENTS:
 1 1/2 cup glutinous rice flour
 3/4 cup lukewarm water (or coconut milk)
 3 drops pandan paste (or green food
coloring)
 8 tbsp grated palm sugar
 1 cup fresh grated coconut
 1/2 tsp salt
 KLEPON

 DIRECTION:
 mix coconut with salt and steam for 10 minutes
 in a bowl, mix glutinous rice flour with lukewarm water and
pandan paste into a firm but flexible dough
 pull of one full teaspoon of the dough and shape it into a
ball with approximately 1 inch in diameter
 push a finger into the center of the ball to make hole, put in
1/2 teaspoon of grated sugar. seal it and roll it back into
ball with the palm of your hands
 prepare all the balls and set them aside
 prepare a pot half filled with water and bring it to boil
 drop the balls into boiling water. remove the balls once they
float to the water surface and then roll it in grated coconut
 serve it at room temperature