Bakul Cobek : what are spices for

Ingredients : 8 pieces of chicken wings 1 tablespoon tamarind water 2 tsp salt 1 tsp lemon juice 200 ml of water 50 ml soy sauce 2 tablespoons cooking oil     Seasoning ( This spice puree using a blender) : 5 chili 8 pieces of onion 2 cloves garlic 4 pieces of hazelnut 1/2 tsp pepper 1/2 tsp salt Direction: Marinate chicken with tamarind water , lemon juice and salt for 15 minutes . Heat a little cooking oil and saute ground spices until fragrant . Add chicken and stir until it changes color . Pour in water and soy sauce , stir until the spices to infuse. Next step: Grilled chicken along with spices until soft and fragrant .  

Ingredients: 300 gr shrimp, peeled, tail-on 2 eggs , beaten with 50 ml of milk 300 gr seasoning flour (ready to use) Salt and pepper, to taste 1 liter cooking oil Mango salad: 1 young mango, julienned 5 small green chilli, finely sliced 1 lime, juiced 100 ml Bangkok Chilli sauce 1 tsp sugar   Cooking Direction: Coat shrimp with salt and pepper, marinate for 15 minutes until it is well seasoned. Dredge shrimp into egg wash, then coat with seasoning flour. Heat cooking oil, fry shrimp until golden brown, and then remove and drain Mango Salad: Combine mango with green chili, mix well. Add lime juice, sugar and Bangkok Chilli sauce, mix well. Serve fried shrimp with mango salad.

Ingredients : 200 g chicken noodle flavour instant, boiled 3 tablespoon Margarine 6 chicken eggs 1 can Champignon mushroom, thinly sliced, and fry until the mushrooms are dried. 1 onion, minced 5 cloves garlic, grinded 1 tablespoon salt 1 tablespoon pepper 1 tablespoon nutmeg powder   Condiments:   Chili Sauce Tomato Sauce Tomatoes Cucumber Lettuce Directions : Mix all ingredients well into one omelet mixture. Heat margarine and pour one ladle* of omelet mixture for bottom side and another one ladle for the upper side. Flip the omelet from time to time until both sides are well cooked. Repeat this process for the remaining omelet mixture. Serve hot with chili sauce and other condiments. *Ladle: ± 75-100 ml/g Tips:   Omelet is best enjoyed while hot. When omelet turns cold it tends to harden

Ingredients: 2 pieces milkfish, cleaned and deboned ½ tsp salt 2 cloves garlic, minced 2 eggs, beaten cooking oil, for frying Sauce: 2 tbs cooking oil 1 lime, juiced Coriander leaves for garnish Seasoning: 5 large red chillies 5 small red chillies 3 cloves garlic Salt, to taste 2 tsp sugar Cooking Direction: Cut the milkfish into three parts, coat with salt and garlic, marinate for 15 minutes. Dredge the fish into whisked egg, and then fry with cooking oil until light golden brown and crispy. Remove and drain. Sauce: Heat 2 tbs Bimoli Special, stir-fry seasoning until fragrant. Add the lime juice, mix well. Add the fish, coat with sauce, then remove from heat. Serve milkfish with coriander leaves. 

Ingredients: 250 gr kidney beans, boiled 500 gr lamb, cut into small pieces 2 liter water 2 carrot, cut into flower shape 1 celery stalk, tie into knot 1 tomato, cut into 8 pieces 2 stalks green onion, cut into 1 cm pieces 2 tbs cooking oil Salt, to taste Seasoning: 5 shallots 3 cloves garlic ½ tsp pepper ¼ tsp nutmeg powder Cooking Direction:  Boil the meat until well done. Heat cooking oil, stir fry seasoning until fragrant. Add stir fried seasoning into the water where the meat was boiled. Cook to boil. Add carrot, kidney beans, celery and salt. Cook until tender. Add tomato and green onion mix well then remove and serve immediately.

Ingredients: 300 gr beef, thinly sliced 3 cloves garlic, finely minced Salt and pepper, to taste 2 egg whites 3 tbs cornstarch cooking oil Sauce: 2 tbs cooking oil ½ onion, thinly sliced 2 cloves garlic, crushed 5 tbs oyster sauce 1 tbs tomato sauce 2 tsp black pepper, roughly crushed 1 tsp sugar  Sides: Green peas, boiled Potatoes, fried Cooking Direction:  Coat the meat with garlic, salt and pepper, marinate for 15 minutes. Mix egg whites with cornstarch, add the meat, coat well, set aside for 15 minutes. Fry the coated meat in cooking oil until crispy and golden brown. Remove and drain. Sauce: Heat 2 tbs cooking oil, stir fry onion and garlic until fragrant. Add oyster sauce, tomato sauce, sugar and pepper, cook to boil. Remove from heat. Serve steak with sauce and sides.  

Ingredients: 2 chicken fillet, cut in two pieces 3 cloves garlic, finely minced 2 slices smoked beef 1 red paprika, finely sliced Salt and pepper, to taste 2 eggs, beaten 200 gr breadcrumb 1 liter cooking oil   Mushroom Sauce: 1 tbs cooking oil 1 onion, finely chopped      50 gr button mushroom, finely sliced      1 tbs Wheat flour (medium protein)      250 ml fresh milk      Salt and pepper, to taste  Directions:  Butterfly open the slices of chicken, then coat with garlic, salt and pepper. Marinate for 15 minutes until well seasoned. Take 1 piece of chicken, layer with 1 slice of smoked beef and few slices of paprika on top, fold in half, and tie with strings. Steam chicken for 15 minutes, remove to cool. Dip the chicken in the egg wash then dredge the chicken in breadcrumb to coat. Heat cooking oil, fry the chicken until golden brown. Remove and drain. Sauce: Heat 1 tbs cooking oi...

Ingredients : 3 tbs cooking oil ½-cm long ginger, finely minced 3 cloves garlic, finely minced 1 onion, finely minced 10 small chilies, halved 1 can canned tuna in chili oil 400 gr cooked rice 3 leaves coriander ½ red paprika, thinly sliced Salt, to taste   Cooking Direction: Heat 3 tbs cooking oil , stir-fry ginger, garlic and onion until fragrant, add chilis and tuna, then mix well and cook until liquid and the tuna meat have dried up a little. Add the rice and mix well with the meat. Add coriander leaves, paprika, salt, then cook until done. Remove from heat. Serve immediately. 

Ingredients : 500 gr beef, cut to suit your taste 1000 ml thick coconut milk 1000 ml liquid coconut milk 2 stalks lemongrass, crushed 5 kaffir lime leaves 1 turmeric leaf, torn it 2 pieces of tamarind       Flavoring ingredients are mashed : 250 gr cayenne pepper 4 cloves garlic 10 cloves small spanish onions 1 cm ginger 2 cm turmeric 4 cm galangal salt to taste ( blend it all into one) How to cook : 1. Boiled liquid coconut milk , lemongrass, kaffir lime leaves, turmeric leaves, tamarind, and Flavoring ingredients mashed (cayenne pepper, cloves garlic, spanish onions, ginger, tumeric, galangal, salt) cooked until boiling. Insert meat that has been cut into pieces , and cook again until thick coconut milk . 2. Next step: Enter 1000 ml thick coconut milk. Cook until almost dry. Stir until browned and greasy rendang. 3. Done and ready to eat .