Pisberry Tabur Cornflake

Just a simply breakfast
Ingredients:

• 400 ml plain yoghurt
• 5 tablespoons honey
• 3 bananas (Cavendish)
• 12 buah strawberry
• 150 g cornflake
• 4 tablespoons kismis

Preparation:

1. Campur yoghurt dan madu, aduk rata. Sisihkan.
2. Potong-potong pisang dan stroberi. Atur cornflake dan buah-buahan dalam mangkuk saji.
3. Siram dengan campuran yoghurt-madu dan sajikan dengan taburan kismis.

Bubur Pisang

Bahan:

• 100 g gula aren, iris halus
• 150 ml air
• 3 lembar daun pandan
• 100 g tepung beras
• 50 g tepung maizena
• 650 ml santan
• 1 sdt garam
• 4 buah pisang tanduk yang tua, kukus, potong-potong

Cara Membuat:

1. Rebus gula aren dan daun pandan sampai mendidih, angkat, lalu saring. 
2. Campur tepung beras dan tepung maizena dengan santan dan garam, aduk rata.
3. Rebus kembali cairan gula, tuang campuran santan, masak dengan api kecil sambil terus diaduk sampai mengental.
4. Masukkan pisang, aduk rata.
5. Angkat dan sajikan hangat.

Potato Wedges

Ingredients:

• 4 medium russet potatoes, scrubbed and rinsed
• 3 tablespoons olive oil
• 4 cloves garlic, minced and mashed against the cutting board with the flat of a knife
• 1/2 teaspoon dried rosemary, crushed fine
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon salt

Preparation:

1. Preheat oven to 425 degrees F. 
2. Cut each potato in half lengthwise. Cut each half, lengthwise, into 4 equally sized wedges. Add the potato wedges to a large mixing bowl with the rest of the ingredients. Toss meticulously to coat the potatoes evenly.  
3. Line a sheet pan with foil. Place the potato wedges, skin side down, on the foil. Be sure to space evenly, so they cook uniformly. Bake for 35 minutes, or until well browned, crusty edged, and tender. Serve immediately, sprinkled with more salt if desired.

Crispy Fried Tempe

*Kripik Tempe*

Ingredients

• 600 gram tempe (fermented soybean cake) - not tofu
• 200 ml water
• ½ tsp. slaked lime water
• 100 gr. rice flour mixed with 25 gram cornstarch
• vegetable oil

Spice Paste Ingredients

• 4 candlenuts
• 1 clove garlic
• 1 tsp. coriander seeds
• salt to taste
• 1 cm fresh kencur

Directions

1. Slice the tempe in thin 3½ x 5 cm squares. Set aside.
2. Mix the spice-paste together with the water and slaked lime water. Add the rice flour and cornstarch and blend till smooth.
3. Heat the oil in a wok, dip the tempe in the batter and deep-fry until it is golden brown and crisp.

Note: Make sure that the oil is not to hot, otherwise the batter and the tempe will not be done at the same time.

Makes 5-6 servings.

Banana Fritters

*Pisang Goreng*

Ingredients

• 4 bananas
• 2 cups self-raising flour
• 1/2 teaspoon bicarbonate of soda
• 1 1/2 cups water
• Flour

Directions

1. Sift flour and bicarbonate of soda into a bowl. Add water and miz to a smooth batter
2. Peel bananas, cut into three and roll lightly in flour
3. Drop banana pieces into batter and drain off excess batter
4. Deep fry in hot oil until golden brown

Braised Banana with Palm Sugar and Coconut Gravy

*Kolak Pisang*

Description:Kolak pisang or braised banana with palm sugar and coconut gravy is a local dessert that is already familiar throughout this vast archipelago. Some hotels put this sweet dessert on their menu list. The filler may vary from one region to another. The fragrant leaf of a type of pandanus sometimes known as fragrant screwpine, this is tied in a knot and used to flavor desserts and cakes.

Ingredients

• 1 pandan leaf (screwpine leaf)
• 2 big cubes of Gula Jawa (Javanese Palm Sugar)
• 1 can of Kolang-Kaling (Toddy Palm Fruit)
• 3 large cassava
• 15 bananas
• 5 large sweet potato
• 1 can of coconut milk, add 2 cup of water
• 1 1/2 cup of sugar
• 1/2 tsp of salt

Directions

1. Peel skin from sweet potato and cassava, wash clean, cut into small cubes, place in a boiling pan.
2. Peel the banana skin, make small cuts and place in the boilin pan along with sweet potato and cassava.
3. Cut half each kolang-kaling if desire, if not, leave it as its natural round, put into the boiling pan as well (without the water) .
4. Tie knot the screwpine leaf and add it into the pan.
5. Add sugar, salt, palm sugar, coconut milk, and the water into the pan .
6. Bring to boil everything inside the pan until cassava and sweet potato become tender, taste the soup if its sweet enough for you, turn off the stove.

Tips:

1. Serve warm or cold as desired.
2. Usually its hard to fine Javanese Sugar (Gula Jawa) in Western countries even though Gula Java means Palm Sugar, yet it is differ from the Palm Sugar in the Western Market, however, you can use Palm Sugar, as desired. Gula Jawa is mostly used to make this dessert nice attractive brownish in color.
3. In some countries, Kolang-Kaling is well knows as Kolang Kaling/Buah Atap/Atap Seed/Kaong/Tropical Food/Toddy Palm Fruit.

Fried Chicken With Crispy Batter

 *Ayam Goreng Kremes*

Ingredients 

• 1 Chicken, whole or cut into several pieces 
• 3 Lime leaves 
• 3 Bay leaves 
• 1 piece Galangal

Blended Seasoning

• 6 Shallots6 Garlic 
• 1 tbsp Coriander 
• 1 tsp Pepper 
• 1 piece Ginger 
• 1 tsp Cumina little Turmeric (optional) 
• 2 tbsp Salt

Kremes (Crispy Batter) Ingredients

• 1 cup Chicken Broth 
• 1/4 cup Rice Flour (add Tapioca, optional) 
• 1 egg beaten flat
• 1 cup water

Directions

1. Boil chicken with main and blended ingredients until tender, remove chicken from the cooking water.
2. Fry the chicken until the yellow (unless you like to overcook a little bit).
3. Mix all "Kremes" ingredients, fry per one spoon in hot oil with a rather large fire. Fry until dry. Lift them.
4. Serve chicken with sprinkles of "Kremes".