This gravy cooking compilation book contains 60 recipes that have been varied in their presentation. Some serve it with rice, noodles, mihun, kuetiau and also pasta. In fact, it can also be eaten uncooked such as fruit rojak, pecal and fruit cocktails. Some are spicy, sour -sweet or a combination that will increase the appetite. It turns out that this cuisine can be varied according to individual tastes and tastes.