Chocolate Coconut Slice

Kay's very own recipe. Makes approx. 12 squares.
Ingredients:
Slice
1 cup plain flour
½ cup sugar
1 cup desiccated coconut
1 tablespoon cocoa
200g dark chocolate, melted
185g butter
½ teaspoon vanilla
1 egg
Icing
1 cup icing sugar
3 tablespoons cocoa
30g butter, melted
1½ tablespoons hot water
Method:
1. Preheat oven to 180’C. Lightly grease lamington tin.
2. Sift dry ingredients into bowl.
3. Add melted butter, vanilla and egg and mix well.
4. Press mixture over base of greased tin (28cm x 18cm).
5. Bake for 20 minutes. Cool in tin.
6. To make icing, sift icing sugar and cocoa into a small bowl, add melted butter and water and mix until smooth and glossy.
7. When cool, ice while still in tin and allow icing to set. Cut into squares.

source:http://morselsandmusings.blogspot.com/search/label/family%20recipes%2Ftraditions

The Chicken Caesar

The Chicken Caesar Salad page of my recipe notebook must be the most stained and wrinkled page ever. A clean, cream-colored page of my Moleskin is the birth place of my recipes. Sometimes it stays clean forever, and in some instances – like the below Chicken Caesar Salad recipe – the notes I jot down turns it into a crime scene.

source:http://cafefernando.com/

Oranye Soup From Bandung

Food scolloping the mixture beef that was cut-piece small, the slice of radishes, fried sowing of soybean peanuts, with clear broth plus sowing kemangi became one of the typical Bandung food that awakened appetite.
Oranye soup was some that were typical from Bandung with clear broth, that was one of the typical that was had Bandung soup. When other soup used coconut milk for his soup broth, not very with Bandung soup. The use of radishes as one of the mixed materials also will not be found in the other menu of regional soup.

source:http://www.ditori.com/vbi/80363

How to Make Gudeg

Most of Yogyakartan foods share sweet taste, such as ‘bakpia pathok’ (a white soft cookie filled with green beans), ‘yangko’ (a kind of soft peanut-stuffed tidbit), ‘geplak’ (sugar-glazed young coconut grater), and gudeg.

Gudeg is a concoction of young jackfruit, coconut milk and other local condiments such as garlic and coriander. The color is reddish brown, as the result of the jackfruit, coconut water, and palm sugar, boiled for several hours. Some people are said to add some young teakwood foliages into the jackfruit pot in its early cooking stage, to attain the precise coloration.

Gudeg is usually served on a clay plate, on top of a sheet of banana leaves. Sometimes the vendor just folds the banana leaf, makes it tight it with a sharp piece of palm leaf rib, to form a half-cone-pot called ‘pincuk’.

Many people prefer to eat their gudeg in a ‘pincuk’ because banana leaf produces an appetizing aroma when the hot temperature from the cooking affects it. The ‘pincuk’ is big enough to hold a portion of rice, gudeg and its tasty accessories. A number of options are prepared on the table, for instance: fried chicken, chicken curry with rich coconut milk sauce called ‘santan areh’, hot ‘krecek’ (beef skin) curry, tofu, tempe, and chili sauce.

The gudeg itself is processed in a big clay pot. The traditional method suggests to have the food stirred with a wooden stick. No metal material - especially aluminums - should be used, to keep the taste specific as the food remains healthy.

source:http://www.essortment.com/all/indonesiayogyak_rnsq.htm