Bakul Cobek : what are spices for

Ingredients : 100 g of white sticky rice , steamed until cooked 50 g pomegranate seeds , boiled until cooked , drained 50 g green beans , boiled until cooked , drained   2 pieces of white bread , remove the edges , diced 1 cm Petulo : 250 g rice flour , sifted 300 ml coconut milk 1 tsp salt   4 pandan leaves , conclude 50 g flour starch , sifted ½ teaspoon green food coloring ½ tsp pink food coloring   Sauce :     1 ½ L Thin coconut milk   3 pandan leaves , conclude   200 g sugar   1 tsp salt   5 cm ginger , crushed Direction: Petulo : Steamed rice flour for 20 minutes in a hot saucepan . Lift . Set aside. Boil coconut milk with salt and pandan leaves , remove from heat. Set aside pandan leaves . Pour into rice flour steamed , stir while to cool . Add flour starch , stir quickly until blended . Divide the dough into 2 parts , add each one with a green and pink coloring ...

Ingredients :   - 150 gr flour hunkwe - 10 gr cocoa powder - ½ tsp vanilla powder - 600 ml water Complement:   - 5 eyes jackfruit , cut into small pieces - 100 ml of sweetened condensed milk white - Shaved ice How to make :   - Dissolve hunkwue flour , chocolate and vanilla with water . - Cook over low heat while stirring , stirring until thick and Lift . - Pour cendol are cooked into a mold cendol and press. if you do not have mold cendol , you can use another container that has a lot of holes in the bottom to print cendol . After that input cendol in a container of cold water or ice water . Allow to cool and harden . Drain . - Put cendol in serving glasses . - Give a complement ( jackfruit pieces , shaved ice and sweetened condensed milk ) . Serve immediately . This recipe only makes 6 cups chocolate ice cendol .   * example: cendol mold

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 : 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 .