Ingredients:

- 500 gr beef or internals
- 100 gr bean sprouts
- 80 gr rice noodles
- 60 gr Indonesian parsley
- 60 gr scallions
- 60 gr ginger
- 1 lime
- Salt and Pepper

Directions:

* Boil meat until done. Drain and cut into bite-sized slices.
* Remove the tails of bean sprouts, boil until half done
* Boil rice noodles separately
* Keep these in separate plates
* Cut Indonesian parsley and scallions
* Grind shallots, and brown it for a little bit
* Skin and cut ginger
* Make beef stock using beef bones boiled in water for about an hour. Remove bones, and put in salt, pepper, ginger, and shallots.
* Serve the soto by putting the beef, bean sprouts, noodles into a bowl. Pour soup into it.
* Sprinkle with Indonesian parsley and scallions.

Ingredients:

- 5-6 ears of baby corn
- 5 spoons of milk
- 1 spoon of butter
- 1 spoon of flour
- Salt and Pepper

Direction:

* Boil baby corn and let it cool
* Grind/powder corn with a blender
* Heat butter, put flour after it melts, mix evenly
* Put in powdered corn with salt, pepper, and milk
* Let it sit for five minutes in medium heat

Ingredients:

- 2 litres of fish stock
- 2 medium-sized crabs
- 100 gram ginger
- 50 gram scallions
- 50 gram Indonesian parsley
- Salt & Pepper to taste

Direction:

* Make fish stock by boiling fish bones in 8 cups of water
* Remove these bones after a few minutes.
* Wash crabs, split into several parts
* Cut ginger into very thin slices
* Cut scallions and Indonesian parsley
* Reheat stock for about 5 minutes, put everything into the stock
* Add salt and pepper to taste

Ingredients :

1.5 liter water
1 tea spoon salt
2 Indian bay leaf
1 Laos
1/2 (500 g) Chicken
3 tea spoonBlueband margarine

Grind these following items:
1 tea spoon Black pepper
5 pieces Garlic
5 Candle Nuts

Prepare the chili sauce (Sambal):

15 pcs red chili - boiled and grinded them.
2 tea spoon of Roasted peanut - grinded them.
2 tea spoon of Bango Sweet Soy Sauce
1 tea spoon of lemon juice

Side Items:

150 g bean sprouts.
75 g vermicelli,wash it in the warm water to make it soft.
2 chicken eggs, boiled, cut into small pieces
2 tea spoon of Roasted peanut
75 g Cassava chips
2 tea spoon of Fried onion
1 green onion leaves cut into small pieces
1 chinese celery cut into small pieces

How to cook :

1. Boil the water with salt, indian bay leaves and galangga. Put the chicken meat, boiled them until it's tender.
2.Lift the chicken out,and then fry it until its color become yellow brown and dry it.
3. Shredded the chicken meat into small slices.
4.Stir the Blue band margarine in the frying pan and fry the spices until it smells delicious. Added the spices to the chicken broth water.
5. Reduce the heat to low and wait until it boils.

How to prepare:

1.Put the shredded chicken into small bowl and add the bean sprouts,vermicelli,and the boiled egg.
2.Pour the hot chicken broth into the bowl. Add the roasted peanuts,cassava chips, fried onion, green onion leaves, dan chinese celery.

Do not forget to serve it with our wonderful Jempol Chili Sauce.

Ingredient:

3 shallot (bawang merah)
3 green onion leaves (daun bawang)
1lb oxtail (buntut) pre cut into small pieces
1/5 ginger (jahe)
2 carrot (wortel)
1 potato
1 big green onion (bombay)
1 teaspoon salt
3 teaspoon sugar
black pepper
Bango Sweet Soy Sauce
Fish sauce
Nutmeg
Whole Cloves
Blueband margarine

How to cook:

1. Boil the oxtail and ginger ( approximately 3 slices) in the large pot using medium heat. Simmer for around 4 hours until the oxtail is tender. If not soft enough, add more water to it and keep boiling it. Do not throw away the water, but only the ginger.
2. Cut the shallot into small slices.
3. Cut the green onion leaves approximately 3-4 cm.
4. Cut big green onion(bombay) into small slices.
5. Cut also the carrot and potato.
6. Stir the blueband margarine in the frying pan, put the pre cut shallot, big green onion,and fry them until smell delicious.
7. Added fish sauce,pepper, and salt
8. Added the oxtail and some oxtail soup into it.
9. Added the carrot and green onion leaves and stir it again.
10. Added the nutmeg powder, whole cloves, sugar and sweet soy sauce accordingly
11. It's ready to be served.

Suggested companion items :Sweet Emping