Gado gado Salad
Lettuces, A small bunch of long beans, Young cabbage, 1 cucumber, Tofu, 100 gr soyabean cake, 2 eggs, 5 pieces of red chili pepper, 5 pieces of small chili pepper (jalapeno or scotch bonnet), 3 pieces of shallots, 100 gr. peanuts, lemon, brown sugar, and salt.
Fry an egg and soyabean cake
Cut into small pieces
Boil one egg and slice it
Boil young cabbage, long beans, and slice them
Slice shallots, and brown with chili peppers
Mix and grind all these with brown sugar, lemon, salt and pepper, and boil with a little bit of water. (Use this sauce with satay as well)
2 lb of beef, 20 pieces of shallots, 10 pieces of garlic, 150 gram red chili pepper, 50 gram ginger, 10 pieces of clove leaves, 60 gr kunyit, 300 gr candle nut, 5 helai salam, 8 cups of thick coconut milk, 8 cups of thin coconut milk.
Cut beef into several-bite sized pieces, and boil until half done
Skin shallots, garlic, and mix with chili, ...
Brown this spice mix for a few minutes
Boil beef and this spice mix in the thin coconut milk
Put in daun
Boil until dry
Add thick coconut milk, boil until coconut milk dries while mixing it occassionally
300 gr beef, 5 shallots, 2 spoons of sweet soy sauce, 1 spoon of vegetable oil, 1 lime, salt and pepper.
Slice beef into bite sized pieces, slice shallots
Mix everything evenly
Put beef in skewers
Barbecue in medium heat until desired level (medium rare recommended).