Roasted Squid with Sweet Ketchup

Ingredients:
1. 400 grams of squid, remove the head and ink, clean
2. 1 tsp lemon juice
3. ½ teaspoon salt
4. 50 grams of peanuts, peeled, roughly crushed.
5. 3 tablespoon sweet soy sauce (Kecap Manis)
6. 1 tablespoon oyster sauce
7. 2 tbs tomato sauce
8. ½ tsp pepper powder
9. ½ tsp sugar
10. ½ tsp salt
11. 100 ml water
12. 3 tbsp oil for frying

Minced spices:
1. 4 cloves garlic putiih
2. 2 cm ginger

How to cook:
1. Smear squid with lime juice and salt. Leave for 10 minutes
2. Stir fry minced spices until fragrant, add peanut insert, stir even.
3. Add squid, cook until the color changed. Add sweet soy sauce, tomato sauce, oyster sauce, pepper, sugar and salt.
4. Stir evenly, add water. Cook to boil and until the spices and the ingredients are well absorbed.
5. Lift.
6. Grill the squid until fragrant while rubbing with already boiled spices occasionally.
7. Lift and serve.
For 4 portions

INDONESIAN VAGETABLES SALAD RECIPE : GADO-GADO

Gado-gado is famous vegetables salad in Indonesia, you can easily found it. When translated in english Gado-gado means mixes. Gado-gado is is a one dish meal caused not only salad but also lontong (rice cooked in banana leaf).   Gado-gado has carbohydrate from lontong and potatoes. Tempeh, tofu and eggs are the protein sources. Gado-gado can be made for pescetarianisms or pesco vegetarianisms who still consume fish and seafood; it can also be consumed by lacto-ovo vegetarians who include eggs and dairy products in their diet. Also, you can go for vegan by omitting dried shrimp paste (Indonesian: terasi/trasi, Malay: belachan/belacan) in gado-gado sauce and shrimp cracker, and skipping the egg.

Ingredients:

Peanut Sauce
2 cloves garlic
10 g bird's eye chili (green chili)
20 g gula melaka
1/2 tbsp salt
100 g peanuts, deep-fried or roasted
1/2 tbsp kecap manis
Juice of 1/2 lime
1 cup water
Salad
200 g cabbage, sliced thinly
75 g bean sprouts, blanched briefly
250 g tofu, fried till golden and cut into cubes
1 medium cucumber, quartered and cut into 1/2 cm thickness
2 stalk Chinese celery, chopped finely
2 spring onion, chopped finely
10 g red and white crackers, deep-fried

Directions:

To make the sauce
Mix garlic, chili, gula melaka, salt and peanut in a food processor and grind coarsely.
Add lime and kecap manis, mix well.
Gradually add water and stirring at the same time, to a desired thickness.
To serve
Combine all salad ingredients in a big mixing bowl or individual plater.
Add sauce and serve immediately.