California Farm “ Slamatan” Party Dinner: 24 dishes

Dinner Easter Egg rolls: lumpia: cut Match sticks out of chicken breast skin, bamboo shoot, carrot, white part leek only, one cabbage leaf, mix with cup of beansprouts, egg white, two egg roll wrappers chicken snack on bamboo skewers: sateh ajam: 2 large chicken breasts, 18 skewers, peanut sauce clear shrimp broth soup: sop udang: 1 quart/liter chicken broth, 24 match sticks of fried tofu and chicken breast, 24 shrimp, 1 mace, 1/2 chopped shallot, Tbs of peas, sprinkle cilantro on top spiced beef: boemboe bali: 1# marbled beef, tsp each sambal,garlic, galangal, ginger, 4 candle nuts, 2Tbs ketjap, 1/2 cup coconut cream,1 cup water fried yellow rice: Nasi Goreng Koenig: 2 cups basmati rice, tsp turmeric, tsp black ground pepper, 4 cups water, cup chopped onion, Tbs lemon grass flavored cooking oil Pork in sweet sauce: babi pangang, 1 # marbled shoulder pork, 1 cup tomato sweet sauce sweet and sour pickled vegetables: atjar tjampoer: slivered, red, green, white veggies, rice vinegar, palm sugar, turmeric, ginger, sambal Stirfried Fresh vegetables in coconut/peanut sauce: gado gado: 1 cup each onion,carrot, cauliflower, red and green sweet pepper rings,bok choy, cucumber, celery, cabbage, sesame oil, gado gado sauce fried tofu shrimp balls in chive sauce: Tahoe Udang: 8 ounces firm tofu, 4 ounces shrimpmeat, garlic clove, water, Tbs chives, Tbs corn starch, sweet soy sauce, pepper, salt sweet and sour mango salad (asinan mango): 3 green mangos, long red sweet pepper. Vinegar. Palm sugar. Cinnamon stick pepper chicken: ajam boemboe roedjak: whole large chicken, 2 cups coconut cream, onion, garlic, peroek Leaf, 5 candle nuts, 2 tsp sambal, 1 tsp shrimp paste, 1 tsp each vinegar, palm sugar, salt steamed green beans in peppersauce: sambal goreng boencis: green beans, bean sprouts, green onion, sugar, lemon grass, shrimp paste, coconut cream, garlic, onion, sambal pepper sauce five hard boiled eggs in sweet soy sauce: Telor masak bali: 5 eggs, onion, sweet red pepper, sweet soy sauce, citrus leaf, peanut oil, coconut cream, fermented shrimp paste sweet and sour lamb: Kambing Asem Manis: 2# bite size lamb, onion, garlic, hot green pepper, coriander, galangal, vinegar, lime juice, palm sugar, sweet thick soy sauce, sesame oil, celery leaves monkey hair beef (Abon): 1# shank beef, spices, red peppers, coconut cream pineapple pork: ku lo yuk: 1# shoulder pork, cup of pine apple chunks, water, palm sugar, garlic, onion, ginger, cup atjar tjampoer, ketjap, tomato paste steamed fish in yellow sauce: ikan piendang: 1# cod filets, lemon juice, 1 cup coconut cream, salt, tsp each palm sugar, shrimp paste, turmeric, galangal, 2 tsp sambal goreng stuffed sweet red peppers with shrimp: lombok merah udang: 2 sweet red peppers, rice, shrimp, spices shrimp chips: (kroepoek udang) deep fried dried shrimp and tapioca chip fried tomatoes (sambal goreng tomato) 7 tomatoes, one onion, piece of ginger, can of coconut cream, garlic clove, tsp palm sugar, tsp lemon juice, teaspoon sambal oelek peppersauce roasted coconut peanut garnish: seroendeng: coconut, raw peanuts, candle nuts, salt, sugar, shrimp paste, water, vinegar, coriander, cumin, garlic, onion shrimp omelet: foo yong udang: 2 fresh farm eggs, chopped celery, peeled shrimp, salt, pepper, bean sprouts, milk powder, sesame oil deep fried beef-coconut balls (rempah): 1# of ground beef, cup of shredded coconut, spices, two eggs, chopped onion, garlic cloves fried banana: pisang goreng, 2 large ripe bananas, powdered sugar Vivosun tabletop heatmats 21” x 10”, (amazon, $9) White plates and 4 red plates, 3 small bowls, one soup terrine dinner plate per person, one small soup cup, chopsticks or fork, soup spoon

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