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INGREDIENTS: a. Chicken 50 g b. 500 g young jackfruit c. Oil 250 g f. Coconut oil 650 ml (1 bottle) HERBS: a. Pepper 0.5 teaspoons b. Turmeric 10 g c. Galangal 15 g d. Shrimp paste 0.5 g e. Coriander 0.5 tablespoons f. Onion30 g g. Garlic 15 g h. Clove 2 pieces i. Nutmeg 3 slices j. Chili 15 g l. Lime HOW TO MAKE: 1. Slice Onion, garlic and chili, then fried in coconut oil. 2. Fry shrimp paste and other spices until fragrant. 3. Chop meat finely, then mix with lime juice and then saute. 4. Grill coconut a few minutes, and then shred it. 6. Jackfruit peeled and then boiled until cooked, then cooled, chop into small pieces

7. Subsequently mix shredded coconut with all the ingredients. 9. The next stage is to mix all the ingredients that have been prepared on the basin. 10. Mixing is done in such a way that the batter evenly.

    LAWAR NANGKA IS READY TO SERVE. YUM

SWEET PISANG RAI

SATE LILIT

Ingredients 150 grams of meat snapper 100 grams of minced shrimp 50 grams of grated coconut rough 2 pieces green chili, finely chopped 1 bay leaf 3 sheets of orange leaves, bones removed, sliced 1 stalk lemongrass, take the white, crushed 1/4 teaspoon tamarind 1/2 teaspoon salt 1/4 teaspoon black pepper, ground coarse 1/2 teaspoon brown sugar 2 tablespoons oil for sauté 14 stalks lemongrass

Spices (Mashed): 2 large red chilies, seeds removed 2 cloves of garlic 5 red onions 1 cm turmeric, grilled 1 tomato 1 cm ginger 3 eggs pecans, toasted 1/2 teaspoon shrimp paste, grilled Processing way:      Heat the oil. Saute mashed spices, green chilies, bay leaves, lime leaves, lemongrass, and tamarind until fragrant. Take it out from pan.Rest      Stir snapper meat, shrimp, grated coconut, salt, coarse black pepper, brown sugar, and sauted spices. Stir well. Take a little dough. Paste it on lemongrass. Shape it like a blotter. Grill until cooked and fragrant.