Substance :
1/2 fruit (more or less 1 kg) papaya
100 cc sweet condensed milk branded Cap Nona or another
1 tin (more or less 3 1/2 kg) Mandarin orange
Ice cube sufficiently

Way of making :

1. Peel papaya then with the circular spoon, form the circular papaya flesh equal to marble.
2. Way of serving : put the papaya in bowl, pouring Mandarin orange therewith water, then enhance the heavy cream and put the above ice.

To 5 servings

Source : Femina Magazine, year 1980

Original from Chinese. In Indonesia selling every where.

Ingredients :
150 g wheat flour, sifted
1/2 tsp instant yeast
A pinch of salt
100 ml tepid water
3 Tbs wheat flour, 30 g, for dusting
400 ml cooking oil, for frying

Sauce :
2 cloves garlic, 10 g
2 red chillies, 20 g
2 red tomatoes, 200 g
2 Tbs cooking oil, 20 ml, for stir frying
500 ml water
1 tsp salt, 4 g (or to taste)
3 Tbs granulated sugar, 30 g
2 tsp vinegar

Method :

1. Mix wheat flour, instant yeast, and salt. Pour in tepid water and knead until the dough is smooth and elastic. Cover with a clean moist napkin and let stand for about 25 minutes until double in bulk.
2. On floured surface shape dough into a rectangle of 10 x 30 cm in measure. Cut in 1 cm pieces. Take each time 2 pieces of dough and stack together. Fry until done and brownish. Take from flame and drain.
3. To make sauce: Make garlic, red chillies, and tomato into a paste. Stir fry until aromatic, pour in water, let come to a boil. Season with salt, granulated sugar, and vinegar. Let come to a boil again and strain. Serve cakue with sauce of step 3.

Note : 4 servings

Source : Magazine Selera, made in Indonesia. April 1994

Ingredients :
150 g granulated sugar
1 ltr water
3 screwpine leaves
A pinch of salt
200 g sagu mutiara (cooked sago pearls, supermarket)
300 g ripe jackfruit
2 avocadoes, 400 g
300 g young coconut flesh
Crushed ice
100 ml red colored syrup (rose, coco pandan)
100 ml sweet condensed milk

Method :

1. Mix granulated sugar, water, screwpine leaves, and salt. Let come to a boil on low flame until sugar is dissolved. Take from flame and strain.
2. Cut jackfruit and avocado into serving pieces.
3. Put ini each suitable dessert bowl 2 Tbs sago pearls, 2 Tbs jackfruit pieces, 2 Tbs avocado pieces, 2 Tbs young coconut flesh, crushed ice and pour in 3 Tbs sugar syrup of Step 1, 2 Tbs red colored syrup, and 2 Tbs sweet condensed milk.

Note :
6 servings

Source : Magazine Selera, made in Indonesia, April 1994

From Manadonese, North Sulawesi. Usually served with grilled fish

Ingredients :
5 shallots, 40 g
5 red chillies, 50 g
6 tiny red chillies
10 g fresh ginger
A stalk lemon grass, 15 cm, cut finely
4 Tbs cooking oil, 40 ml, for stir frying
1 tsp salt, 4 g (or to taste)
2 Tbs lemon or lime juice, 20 ml

Method :

1. Make shallots, red chilies and tiny chillies, ginger and lemon grass into a paste. Stir fry unti aromatic.
2. Season with salt and lime juice. Continue cooking for some minutes.

Note : 4 servings

Special sambal suitable for grilled chicken or grilled fish

Ingredients :
6 red chillies, 60 g, discard seeds
4 shallots, 40 g
1 Tbs fried trassi, 20 g
1 tsp salt, 4 g (or to taste)
4 Tbs cooking oil, 40 ml, for stir frying
A stalk lemon grass, 20 cm, bruised
2 salam leaves
1 Tbs brown sugar, 20 g
3 Tbs tamarind water, 30 ml

Method :

1. Make red chillies, shallots, fried trassi and salt into a paste. Stir fry until aromatic. Add lemon grass and salam leaves.
2. Season with brown sugar and tamarind water. Continue cooking for some minutes.

Note : 4 servings
Source : Selera magazine, March 1994