Discover and save creative ideas

    More to explore:

    Mobiles

    More from this board

    KETAN INTIP www.sajiansedap.c...

    SAYUR OREM-OREM www.sajiansedap.c...

    SAYUR IKAN ASAP www.sajiansedap.c...

    PETULO www.sajiansedap.c...

    LAPIS PONTIANAK www.sajiansedap.c...

    GUDEG www.sajiansedap.c...

    BURAS www.sajiansedap.c...

    BUBUR KETAN HITAM www.sajiansedap.c...

    BUBUR HUNKWE www.sajiansedap.c...

    BUBUR KETAN HITAM www.sajiansedap.c...

    ES LIDAH BUAYA www.sajiansedap.c...

    BUBUR MANIS CAMPUR www.sajiansedap.c...

    BUBUR MADURA www.sajiansedap.c...

    ES CAMPUR www.sajiansedap.c...

    ASEM-ASEM IKAN PATIN www.sajiansedap.c...

    Glacage chocolate: cream 200g, sugar 300g, glucose syrup 250g, water 180g, gelatin 20g, cocoa powder 100g. It has to chill overnight/rest before using.

    SEMUR AYAM PRINTIL www.sajiansedap.c...

    SOP KAKI KAMBING www.sajiansedap.c...

    NASI MINYAK KARE KAMBING www.sajiansedap.c...

    GULAI IGA KAMBING www.sajiansedap.c...

    KAMBING BUMBU PETIS www.sajiansedap.c...

    KRENGSENGAN www.sajiansedap.c...