The document provides recipes for several Indonesian dishes including: 1) Corn Patty made from sweet corn, flour, eggs and spices that is fried until golden brown. 2) Hong Kong Fried Rice made with chicken, shrimp, eggs and rice seasoned with fish sauce and soy sauce. 3) Goat Rib Goulash made by braising goat ribs in a coconut milk based curry with spices. 4) Other dishes described include Roasted Shrimp, Fish Porridge, Green Banana Compote and Pudding Row.

1. Corn Patty (Perkedel Jagung)
Materials :
2 pieces of (combed)
2 pieces of (pounded)
100 grams of wheat flour
2 eggs (beaten off)
2 sprigs cilantro (finely sliced)
1/4 teaspoon chicken bouillon powder
3 pieces of red chili (sliced oblique)
1 tablespoon water
Oil for frying
2 red onions
2 cloves of garlic
1 teaspoon salt
1/4 teaspoon ground pepper
1/2 teaspoon sugar
Procedure :
1. Mix sweet corn, flour, eggs, cilantro, chicken broth powder, red chili sauce, and water. Stir well.
2. Spoon the sweet corn mixture with a ladle into the oil that has been heated in an over medium
heat.
3. Fry until golden brown and looks cooked.
Hongkong Fried Rice (nasi goring Hongkong)
Materials :
3 cloves of chopped garlic
2 red sliced chilies

2. 100 grams of cubes chicken meat in 1 cm
150 grams of peeled shrimp
6 pieces of fish balls (cut in 2 parts)
2 sliced leeks
2 beaten off eggs plus 1/4 teaspoon salt
450 grams of cold rice
1 teaspoon fish sauce
1 teaspoon soy sauce
1/2 teaspoon ground pepper
1 1/4 teaspoon salt
1 tablespoon Angciu
Procedure :
1. Saute the garlic and chilli until fragrant. Insert meat chicken and shrimp. Stir until cooked.
2. Enter the leeks. Stir until wilted. Add the scrambled eggs and fish balls. Stir until grainy.
3. Add rice, stir until blended.
4. Add fish sauce, soy sauce, pepper powder, salt, and angciu. Stir until the spices to infuse.
Goat Rib Goulash (Gulai Iga Kambing)
Materials :
750 grams of goat ribs, boiled, and cut into pieces
2 whole of cloves
3 cm of cinnamon
2 grains of cardamom
2 pieces of kandis acid
2 stalks of lemongrass, take the white, and crushed
5 pieces of bones removed orange leaves
2 bay of leaves
2 cm crushed galangal
2 cm crushed ginger
1,500 ml of coconut milk

3. 3 1/4 teaspoon of salt
1/4 teaspoon of ground pepper
1/4 teaspoon of sugar
2 tablespoons of oil for sauteing
6 large of red chilies
10 grains of red onion
4 cloves of garlic
1 teaspoon of roasted coriander
1/4 teaspoon of nutmeg
1/4 teaspoon of cumin
2 cm of burned turmeric burned
3 eggs of toasted pecans
Procedure:
1. Heat the oil. Saute until fragrant includes the ground spices, cloves, cinnamon, cardamom, kandis
acid, lemon grass, lime leaves, bay leaves, galangal, and ginger.
2. Add goat ribs. Stir until the color changed.
3. Enter the coconut milk, salt, pepper, and sugar. Cook over low heat until thick.
Roasted Shrimp (Pepes Udang)
400 grams of jerbung shrimp (remove the head, and cut off the back)
1 teaspoon of lemon juice
1 teaspoon of salt
1/4 teaspoon of ground pepper
3 stalks of lemongrass (take the white, and slice oblique)
3 large of red chilies (intact, burn, and cut into pieces)
6 red onions (bake, and halve)
3 cloves of garlic (bake, and halve)
3 sprigs of basil leaves
1 tomato (cut into pieces)
Banana leaves for wrapping

4. Procedure :
1. Marinate shrimp with lime juice, salt, and pepper.
2. Add lemongrass, red pepper, red onion, garlic, basil, and tomatoes. Stir well. Let stand 15
minutes.
3. Wrap with banana leaves. Form into Tum shape.
4. Steam in 25 minutes and stay for over medium heat until cooked.
Fish Porridge (Bubur Ikan)
Materials :
100 grams of rice
1 cm of crushed ginger
1 stalk of celery
1 teaspoon of salt
1/8 teaspoon of pepper
1,200 ml chicken of stock
3 cloves of finely chopped garlic
200 grams snapper of fillets (cut into small squares)
1 teaspoon of fish sauce
1/2 teaspoon of salt
1/4 teaspoon of ground pepper
3/4 teaspoon of granulated sugar
1 finely sliced leek
1 tablespoon of water
1 tablespoon of cooking oil for sauteing
Supplementary Materials :
1 stalk of sliced celery
2 tablespoons of fried shallots
2 pieces of hard-boiled eggs (in the split of 2 parts)

5. Procedure :
1. Boil chicken broth, rice, ginger, celery, salt, and pepper, stirring until absorbed and
condensed. Remove and set aside.
2. Stir the fish, heat the oil. Saute the garlic until fragrant. Add snapper. Stir until it changes color.
3. Enter the fish sauce, salt, pepper, sugar, and water. Stir well. Cook until done. Add leeks. Stir
well.
4. Serve stir porridge with fish.
Green Banana Compote (Kolak Pisang Ijo)
Materials :
8 steamed of Muli bananas
150 grams of rice flour
50 grams of cornstarch
400 ml of coconut milk
1/4 teaspoon of salt
50 grams of sugar
1/2 teaspoon of water
1/4 teaspoon of Pandan paste
Compote materials :
1,000 ml of coconut milk
125 grams of finely combed white sugar
50 grams of rice flour
2 tied Pandan leaves
1/4 teaspoon of salt
50 grams kolang kaling, washed, boiled, and cut a length of 3 parts
4 pieces of Jackfruit, cut with a length of 4 parts
50 grams of young coconut long dredger

6. Brown Sugar Syrup :
100 grams of combed brown sugar
200 ml of water
1 sheet of Pandan leaves
Procedure :
1. Bananas, rice flour, cornstarch, coconut milk, salt, sugar, water whiting, and pandan paste. Cook,
stirring frequently until bubbling.
2. Take a little dough. Flatten. Place the banana on it. Cover the dough. Shape the banana. Steamed
over the low heat in 30 minutes until cooked. Cut into 2 cm pieces.
3. Combine the coconut milk, rice flour, sugar, Pandan leaf, and salt. Cook and stir frequently until
boiling and the sugar dissolves. Add kolang kaling, young coconut, and jackfruit. Cook until it boiling
again.
4. Serve your bananas porridge.
Vapor Cake (Bolu Kukus)
Materials :
200 grams of egg whites
1/4 teaspoon of salt
1/4 teaspoon cream of tartar
50 grams of sugar
85 grams of cake flour
15 grams of cornstarch
25 grams of melted margarine
100 ml Sarsaparilla soda
50 grams of chocolate chips

7. Procedure :
1. Beat the whites of eggs, salt, and cream of tartar until half fluffy. Add the sugar little by little and
mix until fluffy.
2. Add the flour and cornstarch while sifted and mixed evenly.
3. Enter the margarine mixture and sarsaparilla soda, stir evenly.
4. Pour into muffin tins and put the paper cup below it.
5. Put under fire oven with a temperature of 180 degrees Celsius and do it in 17 minutes until
cooked.
Chocolate Role Cake
Materials :
12 of egg yolks
1 of egg white
1/4 teaspoon of salt
100 grams of sugar
50 grams of cake flour
15 grams of cornstarch
25 grams of cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon of brown paste
100 grams of salted butter (melted)
100 ml of heavy cream
125 grams of dark cooking chocolate (cut into pieces)
Topping ingredients :
100 ml heavy cream
175 grams of dark cooking chocolate (cut into pieces)

8. Procedure :
1. Heat the heavy cream. Add chunks of dark cooking chocolate. Stir until the chocolate dissolves.
Chill it. Whisk until smooth and set aside.
2. Beat the eggs, salt, and sugar until fluffy. Add flour, cornstarch, cocoa powder, and baking
powder. Sift and mix evenly.
3. Enter the salted butter and brown pasta, stir gently.
4. Pour into the brass of 30x25x3 cm and put the paper below with margarine and bread.
5. Put under fire oven with temperatures of 190 degrees Celsius and put it in 20 minutes until
cooked.
6. Lubricate the cake. Roll it up and condense.
7. Heat the heavy cream. Add chunks of dark cooking chocolate. Stir until the chocolate dissolves.
8. Sprinkle the topping over rolls.
Pudding Row (Pudding Lapis)
Materials :
2,000 ml of water
2 packets of gelatin powder
1 1/2 teaspoons of instant jelly ( 6 grams )
300 grams of sugar
1/4 teaspoon of red chili dye
2 drops of strawberry essence
3 drops of green dye
2 drops of essences of melon
1/4 teaspoon yellow dye
2 drops essences of orange
Sauce Ingredients :

9. 250 ml milk
25 grams of sugar
1 egg yolk
2 teaspoons of cornstarch dissolved in 2 teaspoons water
1/8 teaspoon of vanilla paste
Procedure :
1. Pudding : Stir a hot water, seaweed powder, instant jelly, and sugar until boiling.
2. Divide your into 2 parts. One section is further divided into 3 parts. Mix well the one red colored
dough and strawberry essences. Take one green colored dough, add Essence of melon, and stir well.
Remaining dough colored yellow and orange essences. Stir well.
3. Pour in the red pudding mold. Let the half- frozen. Pour pudding clear. Let the half- frozen. Pour
pudding green. Let the half- frozen. Pour pudding clear. Let the half- frozen. Pour yellow batter. Let
the half- frozen. Perform intermittent alternating until the pudding is finished. Remember, reheat any
leftover pudding will be superimposed and then freeze.
4. Sauce : Boiled milk and sugar, stirring until boiling. Enter the cornstarch solution. Cook and stir
frequently until bubbling. Turn off the heat.
5. Take a little milk stew. Pour into egg yolks. Stir well. Pour the milk back to boiling and stir
quickly. Light the fire. Stir again until bubbling. Add vanilla paste. Stir well and lift.
6. Serve pudding with sauce.

10. 250 ml milk
25 grams of sugar
1 egg yolk
2 teaspoons of cornstarch dissolved in 2 teaspoons water
1/8 teaspoon of vanilla paste
Procedure :
1. Pudding : Stir a hot water, seaweed powder, instant jelly, and sugar until boiling.
2. Divide your into 2 parts. One section is further divided into 3 parts. Mix well the one red colored
dough and strawberry essences. Take one green colored dough, add Essence of melon, and stir well.
Remaining dough colored yellow and orange essences. Stir well.
3. Pour in the red pudding mold. Let the half- frozen. Pour pudding clear. Let the half- frozen. Pour
pudding green. Let the half- frozen. Pour pudding clear. Let the half- frozen. Pour yellow batter. Let
the half- frozen. Perform intermittent alternating until the pudding is finished. Remember, reheat any
leftover pudding will be superimposed and then freeze.
4. Sauce : Boiled milk and sugar, stirring until boiling. Enter the cornstarch solution. Cook and stir
frequently until bubbling. Turn off the heat.
5. Take a little milk stew. Pour into egg yolks. Stir well. Pour the milk back to boiling and stir
quickly. Light the fire. Stir again until bubbling. Add vanilla paste. Stir well and lift.
6. Serve pudding with sauce.