Mornay Sauce
Ingredients:
1 lt milk
80 gm butter
1/2 cup plain Flr
1/2 tspn cayenne pepper
1/2 tspn mustard
1 tspn salt
1 cup grated cheese(tasty cheese or kraft)

Melt butter, stir in the flour,salt,mustard and cayenne.
Slowly add the milk and stir constantly until boiling and thickened. Cook and stir 3 minutes. Remove from stove and stir in the grated cheese and wine if used.
Taste and correct seasoning if necessary.

This is enough sauce for 2 mornay dishes. It can be stored in a covered container in the refrigerator for 4 or 5 days.

Mint Sauce
Ingredients:
3 Tbspn finely chopped mint
1 Tbspn Sugar
3 Tbspn boiling water
1/4 cup vinegar


Pour boiling water over prepared mint.
Allow to infuse for 3 minutes then stir in sugar and vinegar.
Served hot with hot lamb, cold with cold lamb.

Sweet and Sour - King prawn

Ingredients:
1 kg king prawn
2 Tbspn vegetable oil
2 Tbspn unsalted butter
3 cloves garlic
1 pc onion ( chopped - fine )
1 pc Spring onion ( fine chopped)
2 pc red big chilly (fine chopped)
2 cm Ginger - fine chopped
1 pc carrot - fine chooped
5 Tbspn tomato sause
150cc water ( might need bit more )
2 sdt corn flour
salt and pepper to taste


Deep fry the prawn for 3 minutes, and put them asided.
Melt the butter and mix with garlic till cooked, add carrot,ginger, onion, chilly. Put a bit more of water and add plain flour,if the mix too thick please put more water bit by bit, have a taste and put more as it needed. Add tomato sause,have another taste.
When the mix already done add the prawn and mix with tomato sause in a very slow stove for 3 minutes the sause ready for serving.

Thank you Ika for sharing the recipe.

Ayam Goreng Mentega ala Bartels


6 breast fillets
3 cloves garlic - chopped
2 cloves garlic - mince
2 tbl spn unsalted butter
4 tbl spn Worcestershire sauce
4 sdm ketjap manis ( bangau brand if available)
1 lime ( juice only )
1 cup water
1 spring onion – chopped to decorate
salt to taste


Use a medium size bowl and cover chicken with salt and garlic mince, set a side for a few minutes ( 10 to 15 minutes ) then deep fry till it brown.
*** or *** deep fry for 5 to 10 minutes, then cook in microwave for 2 or 3 minutes

prepared saucepan in a medium heat, sauté garlic, butter then add Worcestershire sauce, ketjap manis, lime juice, water and salt.
Taste and add seasoning if necessary.

Place fry chicken on the plate and pour the sauce and spring
Onion on the top.

Serve : 3

Sausage Rolls


1 puff pastry ( 3 sheets)
250gr sausage meat
1/2 tspn salt
1 Tbspn tomato sauce
1 Tbspn Onion - cut dice ( optional)
1 Tbspn spring onion - finely cut ( optional)
1 cup sesame seeds (optional)
2 fresh red chillies - finely cut (optional )
1 egg yolk ( for glazing )

prepare a hot oven of 180* C
Mix all filling ingredients together.
Roll pastry fairly thinly and cut into long strips 10cm wide. With floured hands, form filling into a roll 1 1/2 cm diameter. Place it, cut rolls into length of 6 -7 cm. Glaze with egg yolk and milk and also sesame seeds, and place them in oven tray and bake in hot oven for 5 or 10 minutes, or till it cook.
Makes : 20 or 25 sausage rolls.

Kue Nastar

Ingredients:
200 gr margarine
300 gr butter
150 gr caster sugar
3 egg yolk
900 gr plain flour
Pineapple jam ( see below )
1 egg yolk

Mix margarine,butter, caster sugar and egg yolk (one at the time)for about 10 or 15 minutes. With floured hands,add plain flour (one spoon at the time), knead well.
form filling in to a round, and glaze with egg yolk. Bake in hot oven for about
30 - 40 minutes or till cook

Pineapple Jam :

1 bh fresh pineabbple - shreded
or
2x450gr tins of pineapple
200 gr sugar
150 gr orange juice
5 cloves
1 cinnamon stick
1/2 tspn salt

Prepared medium size saucepan, mix all ingredients and cook in a very slow cook
stir well till soft.

Tip :
If the mix was too soft, please leave the mix for 30 minutes or an hour, then continue to form filling



Recipes sent by : Ika & Sylvie

Jongko lumpia


250 gr mince beef/chicken mince
2 Tbspn veg oil
4 pc garlic - finely cut
1 pc carrot - shreded
1/4 tspn pepper to taste
1 tspn salt to taste
1 tspn plain flour
100 ml coconut cream
1 pct spring roll wrap
1/2 kg banana leaves
a few tooth picks

To make Areh cream :

250 ml coconut cream
1 tspn rice flour
1/4tspn salt


Filling
Cooked garlic with the oil till brown and add mince beef/chicken mince,stir well, then add carrot with salt and pepper to taste.
on other saucepan mix rice flour and milk, stir constantly until it thickened, then add cooked beef/chicken mix it well, Taste and correct sesoning if necessary. leave till cool. When cool, spoon the mix and wrapped with springroll wrapping, continue wrapping the lumpia till the filling finish.

Areh sauce:
Prepared in a midium size saucepan, add coconut cream,rice flour,salt, mix well
cook till thickened, remove from the heat.

Clean banana leaves (20cmx20cm used for each wrapping)
Place banana leaves and put one lumpia in the middle and pour the Areh sauce then wrap it. Use tooth picks to pin the banana leaves ( see picture )
To cook the Areh sauce, steam the lumpia for about 35 to 40 minutes or till cook
(banana leaves would be brownish colour)

Makes : 20 Jongko Lumpia

Kimlo Soup


Ingredients:
2 single chicken breast fillets
10 fish balls , cut into two
10 meat balls , cut into two
10 shitake mushroom, soak and drain
10 dried mushroom , slice to 4
50 gr dried bean curd ( 3cm x 5cm )
15 pc dried lily flowers - soak and drain
2 carrots - cut 2cm
2 liter chicken broth
1 tspn garlic
salt and pepper to taste


Prepared in a medium size saucepan, boil the chicken 1/2 cooked.Take the chicken out and cut to dice. Keep the chicken broth cooking add meat ball and fish ball and follow by the other dry ingredients. Cook to boil, taste the seasoning before served.

Served : 3

Soto Mie Bogor

Ingredients:
-1/4kg Gravy beef
-1 ltr water
-2 tbspn oil
-2 bay leaves
-2 kaffier lime leaves
-1 lemon grass
-1 chicken cube

Ingredients to be ground :
-5 shallots
-2 ps garlic
-1 tspn pepper seeds
-1 cm fresh turmeric
-1 cm ginger
-1 Tbspn salt
-1 tspn sugar

To served you need

- 1/4 cup cooked Egg noodle - dried egg noodle soak and drain
- 1 tomato - cut dice
- 1 Tbspn cabbage - cut finely
- 1 tspn parsley
- 1/2 lime - just the juice
- a few fresh chilly - cut pour a bit of vinegar
- Risol cooked (see below )

Boil the beef to tender, then cut the beef to dice.
heat the veg oil and cook ground ingredients and add bay leaves, kaffier lime leaves,
stir for 5 minutes and add the beef dice, taste the seasoning, add beef cupe if necessary.


How to make risoles :

1 pkt rice vermicelli
1 pkt springroll wrapper
1 Tbspn soya sauce
salt and pepper to taste

Soak 1 packet of rice vermicelli and drain, then fry with soya sauce for a few minutes till it mixed well then leave it to cool.

Take one sheet of springroll wrapping, and wrap the cooked vermicelli.
You only need 6 wrapping to served 4
3 minutes deep fry for each of the vermicelli wrapping.
When it cool, cut to 3 for each vermicelli wrapping.

How to served :
Prepared a medium size bowl, fill with egg noodle, cabbage,dice tomato,cut parsley
squeeze lime and a pinch of fried shallot. Then pour the soup over it.

Otak otak Ikan tenggiri



250 gr Mackerel fish
100 gr tapioca flour
100cc coconut cream ( ½ coconut )
1 white egg
10 chives
½ tspn salt
½ tspn pepper
1 tspn sugar
Banana leaves as needed


Paste fish on the blender add tapioca flour, salt,pinch of sugar,pepper and coconut cream, mix well. Add white egg,chives.
Cleaned banana leaves take one tablespoon of fish mixture and roll, secure top end with tooth pick, do not wrap too tight, as the mixture would be expending.
place them on the grill oven for about 25 minutes or till cooked.

Peanuts sauce:
in the blender and paste - 50gr candle nut, 25gr peanuts (cooked) , 2 fresh red chilles( optional), 5 small chillies ( optional). Mix with 100cc water,salt,pinch of sugar and abit of vinegar.

Makes : 15 to 20 wrapping

Recipe by Ika - Qld

Pepes Ikan



Ingredients I

500 gr neil perch ( fillet )
1 lime juice
1 tspn salt
30 fresh basil leaves (asian basil)
1 lemon grass (chopped )
½ kg banana leaves

Ingredients II

6 fresh chilly
1 salt
5 candle nut
1 cm fresh turmeric
1 cm fresh ginger
5 cloves shallots
2 cloves garlic
1 tspn tamarind
1 tomato

Prepared oven to 180*C
Clean each side of the banana leaves, place the fish on it and cover with lime juice and salt, leave it for about 15 minutes.
Place ingredients II in the blender, paste all the fresh ingredient to soft and pour
on the top of the fish, spread it well , add basil, chopped lemon grass.
Wrap the fish ( not too tight ) secure top end with tooth picks.
Bake in the oven for 25 minutes or till cooked.
Makes : 2 wrapping Pepes ikan

Shortbread



1 cup Plain flour
¼ cup soft icing sugar
120 g butter
½ tspn vanilla essence
1 Tblspn cornflour
Pieces of cherries and peel for decoration

Prepare oven 190*C
Grease a biscuit tray, cream butter with essences. Beat in the icing sugar, Sift flour and corn flour and mix into butter and sugar. Blend well. Either put into forcer and put onto greased tray, or roll small sections into balls, flatter with a fork and arrange on tray. Decorate with a small piece of peel or cherry. Bake in oven for 20 minutes.

Makes 24






Selamat mencoba,
Resep telah dicoba di dapur Riri.
Central cook - Tasmania

Gulai daun singkong

Ingredients I
200gr cassava leaves
250 gr gravy meat ( cut medium dice )
2 Tblspn tamarin juice
2 cups chicken broth
400ml coconut cream
1 Tbl spn veg oil
salt to taste

Ingredients II
4 fresh chilly
3 bay leaves
2 cm galangal
2 cm fresh turmeric ( 1 tspn turmeric powder)
5 cloves shallots ( ½ of red onion)
5 cloves garlic
2 cm ginger


Use medium size saucepan and boil the cassava leaves to soft, set a side to cool and cut horizontal.
Paste all Ingredients II and cook with 1 tablespoon oil, stir well and
Add chicken broth follow by gravy meat, cook for 5 minutes then
Add coconut cream, taste seasoning add herbs if necessary,
Add cassava leaves, cook to boil.





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Resep telah dicoba di dapur Riri.
Kiriman resep dari : Ika - Qld

Nagasari



500 gr rice flour
75 gr sago – ( cornflour )
300 gr sugar
1 tspn salt
5 pandan leaves
2 lt coconut cream
4 - 5 banana ( lady fingers ) – cut to two


Place rice flour and coconut cream in the saucepan and bring to the boil with a very low heat, add pandan leaves and salt. Keep stir and add sago flour one spoon at the time (stir quickly). When mixed , wait to cool.
Cleaned banana leaves( cut to sizes ) and put one spoon mixture, make a well in the centre of mixture and put half of the banana,
Wrapped the mixture and steam them for 25 minutes or till cooked.




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Resep telah di coba di dapur Riri.
Kiriman resep dari : Ika - Qld

Nasi Uduk



4 cups rice
400 ml coconut cream
½ tspn salt
3 slice fresh galangal ( 2cm )
1 lemon grass ( cut to three )


How to cook with rice cooker :

Prepared rice cooker and cook 4 cups of rice, coconut cream, salt, fresh galangal and cut lemon grass, stir every 15 minutes, cook until the rice ready.
Ready to served after 20 minutes.


How to cook with saucepan :

Pour coconut cream with rice and other ingredients, mixed and stir every 5 minutes,
until the rice cooked.


Nasi uduk served with :

• Eggs ( use 2 eggs for omlette, roll and finely cut )
• Fry peanuts
• Cucumber ( slice )
• Prawn crackers
• Deep fry chicken ( 1 or 2 pieces ).
• Sambal kacang

Sosis solo



Wrapping :
2 eggs ( beat with salt )
1 cup plain flour
2 cup milk

Filling
500 gr mince beef
1/2 bt spring onion ( fine chop )
1 tspn pepper
1 tspn salt
1 Tbspn kecap manis ABC (available at Coles )


A. To make wrapping :
Mix ingredients for the wrapping well, then prepared 18” frying pan, cooked one spoon at the time ( like making pancake ) when it cooked makes more or less 18 to 20 wrapping.


B. To make filling :
Cook all ingredients with one table spoon of vegetable oil, sauté well, when it cooked, put it a side.

When its ready, put one tea spoon of filling and wrap it well, deep in to beaten egg and breadcrumb then deep fry for 2 minutes or till light brown.

Makes : 18 – 20 pc

Kue Kastengel



500 gr unsalted butter
½ tspn salt
2 egg yolks
300 gr Edam cheese
600 gr plain flour


mixer egg yolks, salt, and butter, add flour one spoon at the time, then shredded cheese. Knead the dough for about 3 – 5 minutes,
Take a side for 5 minutes.
Take one spoon of the dough and roll about 6 cm and cut to two, continue until the dough finish.

Note : if the dough has more liquid while you were working, please
leave it for about an hour and keep it in the fridge. Continue working on it after an hour.

Have fun
Makes : ½ or I kg Kastengel


Selamat mencoba
Resep telah dicoba di dapur Riri
Kiriman resep dari : Ika , Townsville - Queensland
Thanks mate - yummmy

Scones


Ingredients:
2 cup selfraising flour
1 tspn salt
1 tspn sugar ( optional)
50 gr butter
200 ml milk


Prepare and heat oven to 260*C and
prepare scone tray ( greased and flour )
Sift flour and salt. Rub in butter and add sugar if used. Make a well in centre of mixture and pour in all the milk. Mix with a knife or spatula to a soft dough. Turn on to a lightly-floured board, knead lightly, gently pat out to an oblong shape 2 cm thick.
Cut with a knife into square shapes or cut with a round scone cutter. Glaze with milk. Lift onto scone tray, close together.
Bake 10 – 12 minutes. When cooked lift onto a cake cooler, cover with a clean dry cloth if soft scones are desired.
Makes : 16 – 18

Serve : Cream and Strawberry jam





Selamat mencoba
Resep telah di coba di dapur Riri.
Central cook - Tasmania.