Soto Madura

500g beef
100g bean sprouts
80g rice
noodles
60g indonesian parsley
60g scallions
60g ginger
1 lime
salt and pepper.
10 small red chilies, blended
1 tbs butter
2 cloves garlic  

How to cook:

1.        Boil meat until done. Drain and cut into bite-sized slices.

2.        Remove the tails of bean sprouts, boil until half done.

3.        Boil rice noodles separately. Keep these in separate plates.

4.        Cut Indonesian parsley and scallions. Grind shallots, and brown it for a little bit.

5.        Skin and cut ginger.

6.        Make beef stock using beef bones boiled in water for about an hour. Remove bones, and put in salt, pepper, ginger, and shallots.

7.        Serve the soto by putting the beef, bean sprouts, noodles into a bowl. Pour soup into it.

8.        Sprinkle with Indonesian parsley and scallions.

9.        Serve with chili sambal.

Chili Sambal:

1.        Melt the butter and stir garlic in it.

2.        Pour in blended chili into butter mixture. Stir it.

Gado Gado

lettuces
A small bunch of long beans
young cabbage
1 cucumber
tofu
100g soybean cake
2 eggs
5 pieces of red chili pepper
5 pieces of small chili pepper (jalapeno)
3 pieces of shallots,
100g peanuts
lemon
brown sugar
salt

How to cook:

1.        Fry an egg and soybean cake. Cut into small pieces.

2.        Boil one egg and slice it.

3.        Boil young cabbage, long beans, and slice them.

Peanut sauce:

1.        Fry peanuts.

2.        Slice shallots, and brown with chili peppers.

3.        Mix and grind all these with brown sugar, lemon, salt and pepper, and boil with a little bit of water.

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