Ingredients:

- 300 gr beef
- 5 shallots
- 2 spoons of sweet soy sauce
- 1 spoon of vegetable oil
- 1 lime, salt and pepper

Direction:

* 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)

Ingredients:

- 1 lb beef
- 6 pieces candle nut
- 5 cm of ginger
- 5 pieces of shallots
- 3 pieces of garlic
- salt
- pepper
- Soy sauce

Direction:

* Slice beef thinly
* Peel shallots and garlic, slice thinly
* Slice ginger and grind candle nut
* Brown shallots, garlic, ginger, and candle nut
* Put in beef and mix them evenly
* Add salt and pepper
* Add 2-3 cups of water so beef will cook evenly

Ingredients:

- 1 chicken
- 4 cups of coconut milk
- 6 pieces of shallots
- 3 pieces of garlic
- 120 gram candle nut
- 10 gram corriander
- 5 gram jintan
- 3 helai bay leaves
- 1 batang daun sereh
- 100 gr lengjuas
- Salt and pepper

Direction:

* Cut chicken into pieces
* Grind shallots, garlic, candle nut, corriander, and jintan
* Brown for a little bit.
* Boil chicken with 2 cups of coconut milk, put in sereh and galanga.
* When chicken is about done, put in more coconut milk along with the spice mix above. Add salt and pepper to taste

Ingredients:

1 cucumber(scored & sliced)
2 eggs (hard.boilled,shelled & sliced)
4 small potatoes(boilled, peeled, sliced & fried)
4 oz.(125 g.) tauge (tailed)
4 oz.(125 g.) cabbage (shredded)
2 oz.(60 g.) long beans (cut into 1-inch/ 2,5 cm. lengths)
2 cakes tahu kuning (cubed)
4 cakes tempe (sliced slantwise - to 1/2-inch/ 1.2-cm thickness)
4 oz. (125 g.) dried yellow noodles (cut into 11/2 -inch/ 4cm lengths)
20 pieces krupuk
20 pieces emping
8 oz. (250 g.) lettuce
boiling salted water
cooking oil for frying

Sauce Ingredients:

2-5 red chillies
1-inch (2,5-cm) piece terasi (dry-fried)
4 oz. (125 g.) peanuts (fried & skinned)
2 teaspoons sugar
1 dessertspoon cooking oil
3-5 daun salam
salt to taste
boiling water
juice of 10-12 limes

Preparation:

1. To prepare salad. Separately blanch tauge, cabbage and long beans in boiling water. Drain and reserve.
2. Heat oil on medium flame. Separately fry tahu, tempe, noodles, krupuk and emping. Drain well and reserve.
3. Shred half the lettuce and use to line salad plate. Arrange the remainder and all the reserved ingredients on this. Serve with the sauce.
4. To prepare sauce. Grind together the chillies and terasi. Pound together the peaunuts and sugar.
5. Heat oil and fry ground ingredients with daun salam. When fragrant, mix in pounded ingredients and salt. Cook for 1- 2 minutes and reduce heat.
6. Stir in boiling water to make a pouring consistency. Simmer till thickened. Add lime juice, adjust seasoning and dish up.

Ingredients:
2-3 young coconuts in the can
1 litre coconut water
ice cubes
Cocopandan Marjan Bouduin syrup
500cc water

Method:

Mix coconut flesh, coconut water and syrup.
Serve in glasses and add ice cubes.