Green Beer

It’s a herbal beer!
This beer actually had invented in Batavia (now Jakarta), backdated to the late of 17th century when local folks met Dutch teens, wish to liquor their days together. Just because of local folks are moslem and was forbidden for alcoholic liquor if they wish to celebrate their fiestas with those Dutch Christian friends, so those local folks made their own recipes, here it is:

Ingredients:
650 ml water
80 gr. ginger, bruised
70 gr. crystal sugar
1 lemon grass, bruised
1 stick cinnamon

How to:
1. Sliced all the ingredients together, simmer them all, then boiled.
2. let them cooled, shake it with ice cubes, add honey.

Karedok - Fresh Vegetable for Health

This is the most unique Sundanesse (wes Java, indonesia) veggy food, an outstanding fresh vegetables ingredient. What makes "karedok" stand out is because this veggy food is a straightly consume food, a non pre-cook, a fresh from refrigerator.

Main vegetables:
Fresh Kemangi (ocimum basilicum) leaves
round eggplant, dice cutted
cabbage, slices
bean sprouts, washed
green long beans, cutted 1/2 cm
cucumber, dice cutted
100 ml mineral water + 1/2 spoon tamarin indica, mixed
fresh lime juice

Seasoner:
100-125 gr fried peanut
1 small garlic
1 red hot chilly
5 green spicy chillies
1 teaspoon terasi (dried shrimp paste)
4 cm kencur (kaempferia galanga)
1 tspn salt
2 spn coconut sugar

How to Prepare:
Stir seasoner with tamarin indica dipped water.
(Seasoner should be mild because vegetable produced liquor)
Pour in the fresh lime juice.
Mix vegetables into seasoner, stirred up.

Note:
Karedok better prepare shortly before you consume it.

Risotto Cakes

2 large artichokes
1 TB. lemon juice
2 large leeks
1 garlic clove
2 TB. olive oil
3/4 cup arborio or carnaroli rice
2-1/2 chicken or vegetable broth
1/2 cup shredded parmesan cheese
2 eggs, beaten
2 cups panko, or crisp breadcrumbs

1. Hack out the heart of the artichoke with a sharp knife. Clean all the fuzzy parts off and dice into large chunks. Douse with lemon juice. Slice white and light green parts of the leeks into 1/2" slices.
2. Pulse artichokes, leeks and garlic in food processor until finely chopped.
3. Bring broth to a simmer in a small saucepan.
4. Heat oil over medium-high heat in large skillet or risotto pan. Add the artichoke, leeks and garlic and saute until tender. Stir in the rice and cook over medium heat until opaque, about 1 minute. Pour 1 cup of the hot broth into the rice, stirring constantly until liquid is mostly absorbed. Continue adding stock 1/2 cup at a time, stirring the rice while it simmers. When all the stock has nearly been absorbed and the rice is thick, stir in parmesan until melted.
5. Remove risotto from heat and spread out in a tray to cool until room temperature (or refrigerate overnight). Preheat oven to 350 degrees. Lightly oil a large cookie sheet.
6. With wet hands, form risotto into compressed round balls about the size of a fist. Flatten slightly and dip each one into egg and then panko. Space cakes evenly on oiled cookie sheet.
7. Bake until crisp and golden, about 25 minutes. Serve hot.