Ingredients: 10 pieces of gendot chili 1/2 pack of instant coconut milk 500 ml of water 1 bay leaf 1 slice of galangal Salt as needed Sugar as needed 3 tablespoons of cooking oil 5 cloves of shallot 2 cloves of garlic 2 candlenuts

How to Make: Heat the oil, sauté all the ground ingredients, bay leaves, and galangal until cooked and fragrant. Add the chili, stir until well mixed. Pour in water, sugar, and salt. Cook until the chili is cooked. Add coconut milk, stir continuously to prevent it from curdling. Cook until the seasoning is fully absorbed and cooked perfectly. Cabe gendot vegetables are ready to be served.

Ingredients: - 1/2 kg green chili, chopped - 10 pieces of tofu sumedang - 1 tomato, cut into pieces - 200 ml coconut milk - 1 packet of instant coconut milk - 1 stalk of lemongrass, crushed - 2 tablespoons of tamarind solution - 2 bay leaves - 1 tablespoon of grated brown sugar - 1 small packet of sweet soy sauce - 1 packet of beef-flavored masako - 200 ml water - Salt to taste - Sufficient amount of cooking oil

Ingredients: - 300 gr beef - 2 tbsp tamarind water - 6 cloves of garlic - Pepper - 5 pcs bird's eye chili - 1 pack of Kara coconut milk - Cabbage as needed - 2 medium-sized tomatoes - Sweet soy sauce - Salt and seasoning as needed