Sate lilit
Materials:
300 grams of red snapper fillets, mashed
300 grams of shrimp, puree
500 grams shredded coconut
5 lime leaves, thinly sliced
1 teaspoon black peppercorns, crushed
2 teaspoons salt
3-5 cayenne fruit, thinly sliced
2 tablespoons sugar Java
Lemongrass, take the white, leave intact, to taste
10 fruit chili sauce (raw ingredients)
10 pieces of red chilli (raw ingredients)
2 tablespoons brown sugar (raw ingredients)
2 cloves garlic (raw ingredients)
4 tablespoons cooking oil (raw ingredients)
12 cm turmeric (raw ingredients)
2.5 cm kencur (raw ingredients)
2 stalks lemongrass, thinly sliced (raw ingredients)
9 cm galangal (raw ingredients)
10 pecan pieces (raw ingredients)

How to Treat:


1. Blend the spice ingredients.
2. Combine snapper with shrimp and stir well.
3. Enter the grated coconut, herbs that have been mashed, orange leaves, black pepper, salt, cayenne pepper and sugar Java, stirring evenly.
4. Take approximately one tablespoon, then wrap the stems lemongrass. Padatkan.
5. Charcoal grilled over coals until cooked and fragrant.
6. Dip the meat into the hot cooking oil for a while.
7. Give a little vanilla.

Cooking Recipes - Know Pepes

Material Pepes Know:

* 100 gr Know
* 1 tbsp Sliced green onions
* 10 lbr basil leaves
* 10 grams of minced meat
* Banana leaves to taste

Spices that are:

* 1 clove garlic
* 2 pieces red pepper
* 1 tbsp fried onion
* A little salt and sugar

Pepes Know How to Cook:

1. Tofu mashed, mixed with the spice paste.
2. Add green onions and ground beef, stirring until blended.
3. Enter a basil leaf, wrap it in banana leaves like a rice cake.
4. Steamed until cooked, remove and serve for one portion.

Are you a sushi maniac? I know I am.

So far, I'd say that eating sushi in Jakarta is heaven. Lots of sushi restaurant to choose all over the city, and the price is very affordable.

My favourite sushi restaurant is SUSHI TEI. Sushi Tei got several outlets in Jakarta, usually located strategically in the big malls: Plaza Indonesia, Plaza Senayan, Senayan City, Central Park, Pondok Indah Mall, Kelapa Gading Mall, and Gandaria City. Sushi Tei also got branches in Surabaya, Bandung, Medan, and... Bali ;) They also open branches in some big cities of Asia and Australia.

Why do I choose Sushi Tei? It's a perfect combination of price and quality :)

As you enter the restaurant, the waiters will welcome you by saying "Irasshaimase" (please, come in). Then you will be seated. The biggest temptation in Japanese dining is to sit near the sushi conveyor belt and to confront all of those colourful delicacies. It always ended with me, eagerly taking more and more plates of sushi.



For sushi first-timers, it will be good to start with the "cooked" sushi. I find California Maki as the most basic sushi a foreigner sushi-first-timer can choose. Then you can go on and try others: nigiri, sushi roll (usually fusion sushi). It will also be good to go for the sushi/sashimi/nigiri platter.

I once encourage my friend mister_dison to go on a challenge and try the raw fish.. the sashimi. At first, it may tastes a little cold and weird. but I have no idea why it never tastes fishy. The sashimi, esp salmon sashimi always makes me crave for more! :)

What else to try? Here are some of my recommendations: Sashimi salad, Dragon roll, Salmon aburi roll, Phoenix roll, Chicken stamina (o this is good!), Spicy Salmon/Tuna Maki (for those who love spicy sushi, of course), Chuka idako (seasoned baby octopus), Chuka wakame (seaweed), Ebikko, and many more.

For those who doesn't really fancy seafood, no worries. There's more to Japanese cuisine than just sushi, you can always have ramen, udon, or don buri (mostly with chicken or beef) - all are just as good. There are also tempura (choose the one without shrimp) and some Japanese mushroom wrapped by gyu (beef).

How to eat?
So, you have your chopstick. I do hope that you already know how to use it. If you don't, you may ask the restaurant to provide you with chopstick for beginner. Usually they have it. Practice makes perfect, right? Do not rub your chopstick together. And never stick your chopsticks in your rice and leave them sticking up... it's the symbolism of Japanese funeral.

As you have your food served, say "Itadakimasu!" (Let's eat, I will receive)

Then you have the Shoyu, Wasabi (the devilicious green spice), Gari (ginger), and perhaps some chili powder. Originally, we are not suppose to mix the shoyu, the wasabi, and the gari. They are meant to be eaten separatelly.
Shoyu are the dip for your sushi, the wasabi is eaten to spice up your sushi, and the gari are suppose to be eaten in between sushi. But then again, it's harmless to mix it all to your own taste while you're eating sushi in Indonesia. But don't do such thing in Japan.

What to drink?
I would say that ocha (green tea) is the most perfect drink while eating sushi. Or course you can always have your beer, sake, or coke. Don't forget to say "Kampai!" (cheers, empty your cup).


Another great thing about this restaurant is the dessert, which most of it are seasonal. But at any given time, you can order the tasty Taiyaki (vanilla ice cream with red bean, in a fish-shape crunch). or get your tongue ready for some authentic ice cream flavours: Ogura (red bean), Macha (green tea), and black sesame.

As you finish your meal, you can say "Gochisosama deshita" (thank you for the meal).

Corn balls

For 5 People

Materials:
175 grams of flour atta (wheat flour)
75 grams of flour besen (mung bean flour)
1 / 2 teaspoon baking soda
1 / 2 teaspoon turmeric powder
1 / 2 teaspoon salt
1 / 2 teaspoon ground pepper
2 cm ginger, grated
2 pieces of sweet corn, boiled, pipil
2 pieces of green chilies, diced 1 / 2 cm
1 stalk celery
100 grams of fresh or frozen corn pipil, puree in a blender
1 tablespoon lemon juice
3 tablespoons plain yogurt
3 tablespoons oil, heat the oil for frying to taste

How to Treat:
1. Mix the flour atta, besen flour, baking soda, turmeric, salt, pepper, ginger, pipil sweet corn, green peppers, celery. Stir.
2. Add refined corn, lemon juice, and yogurt. Stir well. Enter the hot oil, stir well.
3. Shape dough into small balls.
4. Fry in hot oil.
5. Serve while warm.

Soto Betawi

Material:

* Brisket Meat, 150 grams
* Jerohan (lung, colon, beef, tripe, heart, spleen), 350 grams, cleaned
* Water, 1 liter
* Coconut milk, 400 ml
* Oil, 3 tablespoons, for frying

Subtle Seasonings:

* Red onion, 4 cloves
* Garlic, 3 cloves
* Ginger, second segment
* Cumin, 1 / 4 teaspoon
* Pecan, 25 grams
* Coriander, 1 / 2 teaspoon
* Salt, 1 teaspoon
* Caster sugar, 1 teaspoon

Other spices:

* Lengkuas, 2 cm, crushed
* Citronella one sticks, crushed
* Leaves greetings, one sheet
* Leaves of orange, 3 sheets

Complement:

* Emping
* Tomato red
* Leaves onion, diced
* The leaves of celery, minced

How to cook Soto Betawi:

1. Boil meat in water along jerohan until soft, remove and cut into pieces.
2. Heat a little oil, saute ground spices with lemon grass, galangal, bay leaves and lime leaves until fragrant, then pour in the stew meat and cook until the spices to infuse.
3. Add the thick coconut milk and meat in the cooking water, cook until boiling, remove from heat.
4. Serve the soup with complement.

Serves 4 Soto Betawi