Petai Sambal Udang

3 petai board, peel intact
300 gr shrimp, peeled, leaving tails
5 pcs red onion, sliced
2 bay leaves lbr
2 cm galangal, smashed
1 stalk lemongrass, crushed
1 tablespoon granulated sugar
1 teaspoon salt
50 ml watercooking oil for sauteing

Spices:
10 red chillies, seeded
2 cloves garlic
3 cm turmeric
2 pcs hazelnut

Heat oil,
saute the sliced onion until wilted,
enter the spices, bay leaves, galangal and lemongrass and stir well.
Enter prawns, petai, sugar, salt and cook until water is absorbed and boil, remove from heat.

Serves 6 people

Ikan Colo-Colo

Material:
1. A tail (500gr) of swordfish
2. 1 teaspoon salt
3. 5 tablespoons lime juice

Sambal Canary:
1. 6 red onions
2. 6 pieces of red chilli
3. 2 teaspoons shrimp paste fried
4. 1 teaspoon salt
5. 1 tsp sugar
6. 200 gr shelled walnuts
7. 5 tbsp of boiled water

Ketupat Santan:
1. 500 g rice, wash, drain
2. 2 liters of coconut milk from grated coconut 3
3. 6 liters of water
4. 2 tsp salt
5. Coconut leaves for nest diamond

Cooking Method:
Siangi fish, give keratan dibadan fish, coat with lemon and salt, let stand for 15 minutes, set aside

Grill fish over the coals as he flipped through until cooked evenly. Lift

Serve fish immediately with coconut milk and chilli crab ketupat

Santan diamond: diamond with rice nest contents as high as half a part. Boil the diamond in the coconut milk, water and salt until cooked and oily diamond. Remove, drain and cut into pieces after a cold.

Canary chilli: chilli puree all ingredients except water. Add water and remaining lemon juice. Stir well