- 250 gr flour
- 70 gr butter
- 1 egg
- 2 pieces of chicken legs
- 100 gr carrot
- 50 gr scallions
- 4 pieces of shallots
- 2 pieces of garlic
15cc sweet soy-sauce
- 200 gr bread crumbs and salt

Direction:

* Mix 1/2 of the egg with flour and butter
* Form thin layer of squares - for wrappers
* Remove the bones from the chicken legs, cut into small pieces
* Skin carrots, boil until half done, and cut into tiny pieces
* Cut scallions into tiny pieces.
* Grind shallots and garlic.
* Heat pan with butter. Put in shallots and garlic.
* In a couple of minutes, put in chicken
* Stir a little bit, and put in carrots, scallions
* Mix evenly.
* Add salt and pepper to taste, add sweet soy-sauce.
* Cook until chicken is done.
* Put 1 spoon of the result above into each square.
* Wrap it.
* Dip it in the 1/2 egg left, pour flour.
* Heat oil in a pan.
* Deep fry the risoles on medium heat until golden brown.
* Serve with hot chili pepper.

- 300 gr sticky rice flour
- 30 gr sagu
- 8-10 suji leaves
- 150 gr brown sugar
- 300 gr coconut.

Direction:

* Grind suji finely, mix water. Shred coconut
* Mix flours, add suji and a little water.
* Form balls, put brown sugar inside
* Boil until done
* Sprinkle with shred coconut

- 8 egg yokes
- 6 egg whites
- 175 gr sugar
- 180 gr flour
- 3/4 cup thick coconut milk
- 1/4 tea spoon of salt
- 3 spoon suji extract
- green food coloring

Direction:

* Boil coconut milk, salt, suji extract in low heat
* Beat egg yokes and egg whites and sugar
* Add food coloring
* Slowly add the coooked coconut milk, mixing it evenly.
* Butter the cake pan, put the mix inside
* Bake until done

- 300 gr greenbeans
- 150 gr shrimps
- 2 blocks of tofu
- 1 board of petai
- 6 pieces of red chili peppers
- 5 pieces of small chili peppers (jalapeno or scotch bonnets)
- 5 pieces of shallots
- 1 piece of chicken gizzard
- 1 piece of chicken liver
- 1 piece of galanga, salt and pepper

Direction:

* Cut beans into slices of about thumb length
* Clean theshrimps, cut their heads, boil for a few minutes
* Slice petai thinly
* Grind pepper and shallots
* Slice liver and gizzard
* Slice tofu into cubes, and fry them
* Heat pan with cooking oil
* Put in the ground spices above,
* Add shrimps, fried tofu, galanga, petai - mix evenly
* Add also green beans, chili peppers, gizzards, livers
* Mix them well, and add salt and pepper
* Cook until green beans is about 2/3 done so it is still a bit crunchy (al dente)

- 4 pairs of chicken's livers and gizzards
- 5 pieces of shallots
- 3 pieces of garlic
- 5 pieces of red chili peppers
- 4 cm lengkusa
- 10 gr shrimp paste
- 1 cup of coconut milk
- 1 board of petai, salt and pepper

Direction:

* Cut liver and gizzards into bite sized pieces
* Skin shallots and garlic.
* Brown shrimp paste
* Grind finely shallots, garlic, red chili peppers, shrimp paste
* Brown these spices and galanga, mix them evenly
* Add liver and gizzard pieces, and salt and pepper to taste
* Mix evenly and add coconut milk, let it simmer for 3 minutes.