Recipe

ingredients

200 grams of rice flour
2 tablespoons of tapioca flour
1 tablespoon of granulated sugar
6 bananas
¼ teaspoon of salt
500 ml of thick coconut milk
2 pandan leaves
Food coloring as needed

Preparation Procedure

Step 1 Mix rice flour, salt, and sugar in a pan

Step 2 Add coconut milk. Here, I use frozen coconut milk. Make sure the coconut milk is thick.

Step 3 Add pandan leaves, stir, and cook until the flour thickens. Cook over low heat.

Step 4 Once cooked, let it cool, then mix with tapioca flour. Divide the dough into two parts and add color.

Step 5 I colored it yellow and pink, then put it in triangular paper.
Then print both colors lengthwise on banana leaves that have been coated with oil.

Full recupe :

https://peakd.com/hive-180569/@nurfay/nagasari-rainbow-roll

The name "Pecal" refers to this peanut sauce, but we don't just use it for pecal; we also make gado-gado, which has a relatively similar seasoning. Both of these dishes are traditional Indonesian foods, or in other words, Indonesian salads.

RECIPE

Ingredients

500 grams of peanuts
200 grams of palm sugar
200 grams of garlic
15 red cayenne peppers
150 grams of red chili peppers
5 lime leaves
1 tablespoon of tamarind
1 tablespoon of salt
1 ounce of kencur (kaempferia galanga)
Lime zest to taste

Preparation Procedure

Fry the chopped garlic in hot oil until golden brown.

Then fry the chilies, lime leaves, and orange peel until wilted. Don't forget to drain everything first and set aside.

Then fry the peanuts with a little cooking oil. Fry until crispy, stirring constantly.

After frying the peanuts, chop them finely and add the chili peppers and other fried spices.

Full recipe

https://peakd.com/hive-180569/@nurfay/dry-pecel-seasoning-for-ramadan-stock

RECIPE

• Main Ingredients

100 grams chayote
50 grams shredded coconut
10 grams palm sugar
¼ teaspoon salt
2 kaffir lime leaves

• Spice Paste

4 red chili peppers
4 shallots
2 garlic cloves
2 candlenuts

• Cooking procedure

Peel and cut the chayote according to your preference; here, I cut it into long, slightly thick pieces. After peeling, be sure to wash it thoroughly, as this vegetable is sticky and can cause an itchy sensation.

Next, prepare the spice paste by blending it with a little water until smooth.

Sauté the spice paste in a little cooking oil until fragrant and slightly reduced; add the kaffir lime leaves as well.

Then add the shredded coconut, stir, and cook until fully done. Don’t forget to add salt; continue cooking while stirring until the mixture is dry.

Full recipe

https://peakd.com/hive-180569/@nurfay/stir-fry-chayote-with-seasonings-and-shredded-coconut

Recipe

Ingredients

250 grams cornstarch
100 grams all-purpose flour
100 grams margarine
50 grams coconut flakes
100 grams powdered sugar

Instructions

Sift the powdered sugar and margarine, then beat until pale and fluffy.

Add the seres and mix until well combined

Gradually add the flour until well combined, until the dough reaches the right consistency—not too soft and not too hard.

Transfer the dough into a piping bag, then pipe the dough onto a baking sheet.

Add a small amount of strawberry jam, then bake in the oven at 150 degrees Celsius

Full recipe

https://peakd.com/hive-180569/@nurfay/classic-semprit-seres-eid-cookies

Ingredients

250 grams of green beans
200 grams of tapioca flour
6 cloves of garlic
1 teaspoon of salt
¼ teaspoon of mushroom broth

Cooking Procedure

Soak the green bean overnight or for about 10 hours. Then wash them thoroughly and drain.

Add salt and mushroom broth. Chop the garlic into small pieces and blend with a little water.

Mix into the bean , stir until evenly distributed, and let sit for about 15 minutes so the seasoning can soak in.

Take 2 tablespoons of beans and coat them evenly with tapioca flour.

Then fry them in hot oil over low heat until they turn golden brown.

Full recipe :

https://peakd.com/hive-180569/@nurfay/making-crispy-fried-green-beans-snacks-for-the-first-time

Recipe

ingredients

1 large sheet of tofu skin

10 sheets of nori

8 pieces of firm tofu

1 stalk of green onion

1 stalk of celery

1 clove of shallot

1 clove of garlic

¼ teaspoon of salt

¼ teaspoon of mushroom broth

Full recipe : https://peakd.com/hive-180569/@nurfay/tofu-skin-rolls-stuffed-with-tofu

Recipe

Ingredients

1 head of cauliflower (adjust as needed)

2 sheets of nori

1 teaspoon chili powder

Sesame seeds, to taste

1 clove of garlic

1 teaspoon vegan mayonnaise mixed with ½ teaspoon sweet soy sauce

Instructions

Cut the cauliflower into 2 pieces, select the undamaged parts, then wash and blanch briefly in boiling water.

Arrange on a baking sheet greased with margarine or oil.

Mix the sauce ingredients: minced garlic, chili powder, mayonnaise, and the soy sauce mixture.

Add 1 tablespoon of cooking oil, then stir the sauce again

Coat the entire cauliflower with the prepared sauce, then sprinkle with sesame seeds and nori pieces.

Bake in the oven until fully cooked—it will smell incredibly fragrant—then arrange on a serving plate.

Full recipe

https://peakd.com/hive-180569/@nurfay/spicy-roasted-cauliflower

This recipe was inspired by one I saw on social media, which really piqued my curiosity. How is the sago shaped in a bowl, topped with coconut milk sauce, and then steamed.

Main ingredients

100 grams of Thai sago
Food coloring as needed
5 tablespoons of granulated sugar
¼ teaspoon of salt
Water as needed

Filling ingredients

1 tablespoon of cornstarch
1 tablespoon of granulated sugar
¼ teaspoon of salt
200 ml of coconut milk

Procedure

Divide the sago into 3 equal-sized bowls, then add granulated sugar and salt to all of them.

Add food coloring to each bowl; I used red, yellow, and purple. Then stir until well mixed. Don't forget to add water until the sago is submerged, then let it sit until the sago expands.

Once it has expanded, drain the excess water, then add it to the mold. Don't forget to grease it with oil.

Then make a small hole in the center and set it aside.

Prepare the filling by mixing all the ingredients, stirring, and cooking until thickened.

full recipe : https://peakd.com/hive-180569/@nurfay/steamed-thai-sago-with-coconut-milk-sauce

Intip Peanuts are one of Indonesia’s favorite snacks. This crunchy treat is incredibly easy to make and boasts a delicious, sweet, and savory flavor with a satisfyingly crisp texture.

RECIPE

• Ingredients

100 grams of peanuts
20 wonton wrappers
100 grams of granulated sugar
20 grams of sesame seeds
2 tablespoons of all-purpose flour
Water as needed

• Cooking Procedure

Toast the peanuts until they’re fully cooked so they’ll be perfectly cooked when wrapped in the dough.

Cut the wonton wrappers into four square pieces, or divide them further as desired.

Then make a flour paste as an adhesive for wrapping the peanuts; mix with water until thick. Now, for the wonton wrappers, I separate them one by one so they don’t stick together.

Then take 1 wonton wrapper, add the peanut paste on the top and bottom, and roll it lengthwise while pinching the corners. Repeat until finished.

Then add 2 tablespoons of granulated sugar to the hot oil; wait until the sugar caramelizes, then fry the pastries while stirring.

Make sure the caramel sticks to the pastries. Once cooked, while still hot, separate the pastries and sprinkle them with sesame seeds.

The full recipe :

https://peakd.com/hive-180569/@nurfay/an-easy-way-to-make-hidden-peanut-snacks

I plan to make fresh watermelon jelly, inspired by a friend who made fresh grape jelly this way. This method is great for getting kids to eat fruit, which is usually a real challenge. Kids absolutely love them because they’re small, round, and look so cute.

Recipe

Ingredients

200 grams of watermelon 1 packet of jelly powder 2 tablespoons of granulated sugar 400 ml of mineral water

Preparation Procedure

Cut the watermelon into small cubes or to your liking, making sure they fit into the jelly ball molds.

Combine the jelly powder and granulated sugar in a saucepan, then add water.

Combine the jelly powder and granulated sugar in a saucepan, then add water.

Bring to a boil, then pour the jelly mixture into the molds containing the watermelon. Make sure they’re full, then cover tightly and let set until firm.

The full recipe :

https://peakd.com/hive-180569/@nurfay/watermelon-jelly-balls

Ingredients

200 grams all-purpose flour
½ tablespoon instant yeast
1 tablespoon butter
Mineral water as needed
1 tablespoon granulated sugar
Mung bean paste (filling)

Instructions

Combine the all-purpose flour, instant yeast, and granulated sugar, then gradually add water.

After mixing, add the butter and a pinch of salt, then knead the dough until smooth.

Let the dough rest for about 30 minutes until it doubles in size. Divide the dough into several portions,

Then flatten each piece and add the filling.

The full recipe is here

https://peakd.com/hive-180569/@nurfay/flatbread-with-mung-bean-paste-filling

By minimizing the use of sardine sauce, straining out the watery part, and using thick seasoning, it would reduce the fishy taste of the noodles. Let's get straight to the step-by-step preparation.

RECIPE

Ingredients

1 pack of Indomie noodles
1 small can of sardines
1 clove of red onion
1 clove of garlic
1 stalk of spring onion
1 stalk of celery
3 cayenne peppers

Preparation

Prepare the sardines, then strain the sardine seasoning and take only the thick sauce. Fry the sardines in hot oil until browned.

Boil the noodles first until tender and cooked. I deliberately leave the noodles whole so they look nice when fried.

Finely chop the shallot, garlic, celery, scallion, and chili peppers, then sauté the shallot and garlic with a little oil.

Then add the strained sardine sauce and cook with a little water until the seasoning is cooked.

Full recipe here

https://peakd.com/hive-120586/@nurfay/my-husbands-favorite-instans-noodle-sardines

The preparation process is quite simple, and you’ll definitely enjoy it with palm sugar sauce. With its sweet, spicy, and savory flavors, I think all three tastes are undeniably special.

RECIPE

Ingredients for Tofu Skin Balls

100 grams tapioca flour
150 grams all-purpose flour
Tofu skin, as needed
3 cloves garlic
½ teaspoon salt
¼ teaspoon mushroom broth powder
2 tablespoons cooking oil

Ingredients for Cuko Sauce

400 ml water
7 cloves garlic
15 bird’s eye chilies
1 tablespoon tamarind paste
200 grams palm sugar

The full recipe is available here

https://peakd.com/hive-180569/@nurfay/tofu-skins-balls-with-cuko-sauce

Ingredients

250 ml thick coconut milk
4 tablespoons rice flour
20 grams pearl sago
4 pandan leaves
1 tablespoon granulated sugar
300 grams yellow squash
⅛ teaspoon salt

Cooking Procedure

Boil the sago pearls in boiling water with palm sugar until fully cooked.

Cut the pumpkin into small pieces, then steam until tender.

Mix the coconut milk and rice flour until well combined; don’t forget to add salt.

See the full recipe here! https://peakd.com/hive-180569/@nurfay/making-pumpkin-pengat-for-the-first-time

Ingredients :

20 grams of rice noodles
50 grams of Skipjack tuna
1 egg
10 grams of bean sprouts
20 grams of cabbage
1 stalk of celery
1 stalk of green onion
1 tomato
1 clove of shallot
1 clove of garlic

Completed recipe

https://peakd.com/hive-120586/@nurfay/rice-noodle-soup-with-skipjack-tuna

Recipe

* Ingredients

200 grams of pumpkin

5 grams of palm sugar

4 cloves

1 star anise

3 cm of cinnamon stick

350 ml of water

* Instructions

Cut the pumpkin into small pieces or to your liking; be sure to remove the tough outer skin.

Next, heat the water, add the spices, and bring to a boil.

Add the palm sugar and bring to a boil, then add the pumpkin pieces.

Cook until the pumpkin is fully tender and soft, making sure the flavor is just right. If it’s not sweet enough, you can add a little granulated sugar—I usually do this because I don’t like it too sweet.

Completed Recipe :

https://peakd.com/hive-180569/@nurfay/spice-pumpkin-soup-with-palm-sugar

RECIPE

* Ingredients

1 package of misoa
2 tablespoons of sweet soy sauce
1 stalk of green onion
3 leaves of cabbage
4 leaves of Chinese cabbage
1 stalk of celery
2 cloves of red onion
3 cloves of garlic
5 dried chili peppers

* Cooking Procedure

Soak the chopped dried chili peppers in boiling water, then cook the miso noodles in boiling water briefly until tender.

Drain the miso, then add sweet soy sauce and stir until well combined set aside.

I chopped all the vegetables into small pieces, then blended the dried chili peppers, red onions, and garlic until smooth.

I finely chopped one clove of shallot and sautéed it in a little oil. Then I added the blended spices.

Once the spices were cooked, I added the vegetables and cooked them until tender. When everything was cooked, I added the miso noodles while stirring. Don’t forget to add salt, and you can also add mushroom broth if desired.

Comploted Recipe

https://peakd.com/hive-180569/@nurfay/spicy-vegetable-fried-misoa

Roasted sweet potatoes topped with a generous sprinkle of coconut sugar—a simple combination that results in a luxurious dish

Recipe

* Ingredients :

4 sweet potatoes
1 tablespoon palm sugar
1 tablespoon sesame seeds
1 tablespoon peanuts

* Instructions

Wash the sweet potatoes thoroughly and scrub them first, since we’ll be baking them with the skin on, then slice them thinly—about half a centimeter thick.

Next, arrange them on a baking sheet and bake in an oven at 180 degrees Celsius using top and bottom heat for about 2 hours. If you want them to cook faster, you can parboil them until half-done first, though the texture will be slightly different.

Complete Recipe :

https://peakd.com/hive-180569/@nurfay/roasted-sweet-potatoes-with-palm-sugar-glaze

RECIPE

Ingredients :

200 grams frozen mango
300 ml coconut milk
2 tablespoons cornstarch
3 tablespoons granulated sugar
¼ teaspoon salt
Small mango pieces, to taste

Procedure :

First, cook the coconut milk with the sugar and salt in a pot until it comes to a full boil.

Then, mix the cornstarch with a small amount of the remaining coconut milk, and add it to the simmering coconut milk while stirring.

Once the cornstarch mixture has thickened, let it cool to room temperature. Then, process the mangoes in a food processor.

Once they’re partially processed, add the cooked coconut milk mixture.

Next, prepare a mold, pour the mixture into it, and freeze until solid.Don’t forget to top it with sliced mango.

The Full Recipe :

https://peakd.com/hive-180569/@nurfay/my-first-mango-ice-cream