Kerak Telur (Egg Crust)

Ingredients :

1. 100gr of white glutinous rice, wash until clean, soak it in water for 24 hours (over night) to make it soft. 
2. 1 tablespoon of wet Serundeng
3. 1 teaspoon of dried shrimp powder
4. 1 duck egg
5. ½ teaspoon of salt and spices mixed together
6. ½ teaspoon of pepper powder
7. Dried Serundeng
8. Fried onions

Direction :

1. Heat a frying pan until quite hot. Add 2 tablespoons of white glutinous rice that has been soaked with water and flattened out. Cook for about 1-2 minutes.
2. Add 1 tablespoon of wet Serundeng & 1 teaspoon of dried shrimp powder.
3. Add 1 duck egg onto the sticky rice and add some mixed seasoning (½ teaspoon of salt and spices and ½ teaspoon of pepper powder). Flatten and stir well. Cover and cook over low heat until slightly dry.
4. After a couple of minutes, turn over the egg crust and transfer from the pan to a plate. Spread some driedSerundeng and fried onions on top as a finishing touch. Voila, Kerak Telor is ready to be served.

Colenak (Sundanese Fried Cassava In A Sweet Cocomut Souce)

Ingredients :

1. 400 gr Fermented Cassava
2. 100 gr Butter

Ingredients sauce:

1. 250 ml coconut milk
2. 100 gr palm sugar
3. 50 gr sugar
4. 1 pandan leaf
5. 1 tsp salt
6. 100 gr young coconut

Direction :

1. Heat in a pan the butter and fry the cassava until done. Divide it into 10 portions. Grate the coconut. Heat in a pan the coconut milk and add the sugars, the salt, the pandan leaf and the grated coconut. Cook it slowly until the sauce has thickened. Serve the cassava with the sauce.

Karedok (Sundanese Raw Vegetable Salad In Peanut Sauce)

Ingredients :

1. 50 g Chinese long bean
2. 2 Cabbage leaves
3. 1 Cucumber
4. 50 g Bean sprout
5. 2 Small Chillies
6. 100 g Peanuts, roast
7. 1 tsp Tamarind juice
8. 1 Cloves garlic
9. 2 cm or 1/4 tsp Kencur (Kaempferia galanga L)
10. 1 tsp Palm sugar
11. 1/2 tsp Shrimp paste 
12. 1/2 tsp Salt
13. 50 ml Hot water

Direction :

1. Rinse all the vegetables in warm water, then drain all the vegetables
2. Slice cucumber, cut Chinese long bean into 3cm pieces, and chop cabbage leaves into pieces. Put all the vegetables include bean sprout in a plate.
3. Peanut Sauce : Grind, garlic, small chilies, kencur, peanuts, palm sugar, salt and shrimp paste in a blender, or if you have pestle and mortar, you can use it. Add tamarind juice and hot water until smooth.
4. Mix all the vegetables with the peanut sauce. Serves with fried shallot and basil leaves on top or you can add fried emping on top.