Rendang

  • 2 lemon grass stalks
  • 3 red onions
  • 6 garlic cloves

Omelette cake

  • 1 cup crumbled feta cheese
  • 4 eggs
  • 1 cup sunflower oil

Sponge cake

  • 6 eggs, split in yolks and whites
  • ½ cup sugar