Wedang Ronde [Ginger Ronde Drink]

Ingredients:
Dumplings :

• 150 grams glutinous rice flour
• 2 teasoons sago flour (dita-I used tapioca flour)
• salt, according to taste
• 25 cc betel lime liquid/air kapur sirih (??) (dita-I skipped)
• 50 cc warm water
• food dye, according to preference

Filling :

• 50 grams peanuts, dry-fried, peeled and pounded coarsely with 2 tablespoons granulated sugar

Semur Daging [Smoor]

Semur daging [smoor] is a stewed beef dish with a heavy Dutch influence (Semur is a translation of the Dutch word “smoor”, which means stewing or braising). This dish comes in many variations, depending on the region in Indonesia where it’s cooked.

As cooking time can be up to 2 ½ hours, you can pick a cheap cut of beef and it will still come out tender. The combination of Clove, Nutmeg and Cinnamon gives this dish a really nice distinctive flavour. Serve with boiled rice.

Chicken Noodles

Ingredients:

• 250 g of instant noodles boiled & drained.
• 6 pieces of dumpling skin
• 50 g of caisim (Chinese cabbage variety, can be replaced by Bokchoi or other green leaved vegetables)
• 1 spring onion finely chopped
• oil for frying

For the Chicken stew:

• 200 g of diced chicken fillet
• 1 1/2 tsp  sweet soy sauce
• 1 tsp soy sauce
• 150 cc water

Spices:

• 3 cloves of garlic
• 1/2 white pepper
• 1 1/4 tsp salt
• 1/2 tsp sugar

For the Soup:

• 750 cc chicken broth
• 1 tsp salt
• 1/2 tsp chicken stock powder

How to Cook Mie Ayam:

1. Soak the caisim in boiling water for 5minutes, remove and drain.
2. Fold the dumpling skin in half, bend, fry until golden brown.
3. Make the chicken stew: Heat 1 tablespoon of cooking oil, sauté ground spices until fragrant, add the chicken, soy sauce and water. Cook until slightly reduced.