Indonesian Liver Curry

Ingredients

• 1 1/2 lbs liver
• 2 tablespoons oil
• 3 onions, sliced
• 1 tablespoon lemon rind, grated
• 2 garlic cloves, crushed and chopped
• 1 1/2 teaspoons ground coriander
• 3/4 teaspoon ground cumin
• 1 teaspoon fennel seed
• 1/2 teaspoon chili powder
• 1 fresh red chili, chopped
• 1 green pepper, diced
• 1 beef stock cube
• 1 cup hot water
• 1 1/2 cups coconut milk
• salt

Directions

1. Heat oil in a pot and fry the onions till tender, add the lemon rind, garlic and spices, stir well and add the chilli and diced pepper, cook for 3 minutes.
2. Slice the liver into 1" strips and add to the pot fry for two mins . . Crumble the stock cube into the water and add to the pot with the coconut milk. Bring to the boil, reduce heat and simmer for 20 mins with the pot covered.
3. Season with salt to taste.
4. Serve with boiled rice and a vegetable curry.

Boiled Shrimp and Pork Dumplings

Ingredients

• 200 g ground pork
• 100 g shrimp, finely chopped or ground using food processor
• 2 garlic cloves, minced
• 2 green onions, finely chopped
• 1 teaspoon soy sauce
• 1 tablespoon rice wine
• 1/2 tablespoon sesame oil
• 1 teaspoon cornstarch
• 1 teaspoon oyster sauce
• 1/4 teaspoon ground black pepper
• 30-40 wonton wrappers
• 3 cups chicken stock
• salt and pepper, to taste (for the stock)
• 1 dash mushroom soy sauce (optional, but remember that the stock will look a bit brown)
• iceberg lettuce (optional) or broccoli (optional) or cauliflower (optional) or carrot, chopped (optional)

Directions

1. Mix all ingredients except wonton wrappers and stock.
2. Place a teaspoon of meat mixture in the center of wrappers.
3. Enclose the filling - you can shape the wontons into any shape you want. Don't forget to wet the edges of wrappers to ensure the filling is sealed well.
4. Boil the chicken stock over high heat.
5. Reduce heat to low and simmer.
6. Carefully put dumplings into stock and cook, covered, until dumplings float in the surface. Don't crowd the dumplings - you may need to repeat this step for 2-3 times.
7. Add the vegetables along with the last batch of dumplings, if using.
8. Add salt, pepper, or soy sauce to taste.
9. Enjoy!

Cucumber Salad (Acar Ketimun)

Ingredients

• 2 small cucumbers, cubed
• 1/2 medium onion, sliced
• 1/2 cup white vinegar
• 1 tablespoon oil
• 1/2 tablespoon salt
• 1 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 tablespoon sugar

Directions

1. Mix all ingredients together. If you prefer a little heat, you can add slices of hot chili peppers to taste.
2. Chill and marinate at least 30 minutes before serving.

Bourbon Chicken

I never was convinced there was bourbon in bourbon chicken. I set up a lab experiment in my little kitchen, sample box of mall bourbon chicken, and my own ingredients, all ready for a Food Network style Throwdown, (without Bobby Flay). I already had a general plan for what I thought might be in Bourbon Chicken, and then I went to work, chopping, mixing, cooking, tasting, tasting, tasting, and I feel confident I got this done. Side by side taste tests get a thumbs up for my recipe. Note: I used some low calorie ingredients in mine, and if you choose to use full calorie options, be careful not to burn or oversweeten your sauce. You can get ketjap manis in oriental grocery stores. Don't substitute regular soy sauce for it- the flavor and texture is totally different. Or you could try making Ketjap Manis, reduced to the thickness of honey.

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Ingredients

• 1 1/2 lbs boneless skinless chicken breasts or boneless skinless chicken thighs, cut into bite-sized chunks
• 3 tablespoons unsalted butter

For the sauce

• 1/2 cup ketjap manis (Indonesian sweet & thick soy sauce)
• 1/2 cup diet cherry coke
• 1/4 cup Splenda brown sugar blend
• 1 tablespoon rice vinegar
• 2 teaspoons ground ginger
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2-1 teaspoon liquid smoke

Directions

1. Mix ingredients for sauce in a small bowl.
2. Saute chicken in butter in a large skillet, until nicely browned, being careful not to burn the butter.
3. Add the sauce and stir, bringing to a boil.
4. Reduce heat and cook, stirring, 20-25 minutes or until sauce has thickened and chicken is cooked through.

Indonesian Pineapple Curry

Ingredients

Spice Mixture

• 1 teaspoon cardamom seed
• 1 teaspoon coriander seed
• 1 teaspoon cumin seed
• 1/2 teaspoon whole cloves

Dip

• 2 tablespoons canola oil
• 2 spring onions, cut into 1/2 inch pieces
• 2 inches piece fresh ginger, grated
• 4 candlenuts or macadamia nuts, roughly chopped
• 1 cup water
• 1 teaspoon sambal oelek
• 1 tablespoon fresh mint, chopped
• 1 medium fresh pineapple, drained or 1 (15 1/4 ounce) can pineapple chunks, drained

Directions

1. Spice Mixture: Grind the cardamom seeds, coriander seeds, cumin seeds and cloves in a mortar and pestle.
2. Peel and halve the pineapple, remove the core, and cut into 1 inch chunks, set aside to be used later.
3. Note : If the pineapple is a little tart, add 1 to 2 teaspoons sugar.
4. Heat the oil in a medium pan. Then add the spring onion, ginger, candlenuts and spice mixture, and stir-fry over low heat for 3 minutes.
5. Add the water, sambal oelek, mint and pineapple and bring to the boil.
6. Reduce the heat to low, cover and simmer for 10 minutes, or until the pineapple is tender but still holding its shape.

Tofu Omelet Indonesia

Ingredients

• 2 ounces fresh bean sprouts
• 6 ounces tofu, drained
• 4 eggs, beaten with a little
• salt
• 1/2 teaspoon salt
• 1 teaspoon vegetable oil
• 2 red chilies or green chilies, deseeded, thinly sliced
• 2 tablespoons sweet soy sauce (kecap manis)
• 1 tablespoon white vinegar
• 2-3 tablespoons fried crushed peanuts
• 3 tablespoons shallots, flakes fried
• 1 tablespoon chopped fresh parsley

Directions

1. Drop the bean sprouts in boiling water and boil for 30 seconds. Drain and refresh with cold water. Mash the tofu or chop very small. Combine tofu, eggs and salt in a bowl.
2. Heat the oil in a 10-inch nonstick skillet or cast iron skillet. Add half of the egg mixture, tilting the pan to make a thin layer. Cook over medium heat until set. Turn the omelet over. Remove from the pan. Make another omelet the same way. Top each with sprouts and chiles. COmbine the soy sauce and vineger. Drizzle over the omelets. Garnish with peanuts, shallot flakes and parsley leaves.

Chicken With Chiles In A Peanut Sauce

Ingredients	1 Medium Onion -- finely chopped 4 Cloves Garlic -- finely chopped 2 Tablespoons Olive Oil 1 Teaspoon Coriander 1/2 Teaspoon Lemon Grass 1 Medium Poblano Peppers -- finely chopped 1 Medium Jalapeno -- finely chopped 4 Medium Chicken Breast -- cubed 2 Cups Coconut Milk 2 Tablespoons Sugar 2 Tablespoons Fish Sauce 1/4 Cup Peanut Butter 1 Lemon Lemon Juice Salt -- to taste
Directions	Saute onion and garlic in oil for 5 minutes. Add coriander, lemon grass and both peppers. Cook for 5 minutes. Add chicken and saute until well browned. Pour in coconut milk, sugar, fish sauce and peanut butter. Simmer for 10 minutes. Squeeze in the lemon juice and stir. Remove from heat and season with salt.
Serves	4

Cincang (Nias)

Ingredients	5 Cups Water 2 Pounds Boneless Pork -- cubed 2 Tablespoons Olive Oil 3 Medium Shallots -- sliced 1 Clove Garlic -- sliced 1 Inch Ginger Root -- sliced 1 Inch Galangal -- sliced 1/2 Teaspoon Pepper 1 Lemon Lemon Juice 1/2 Teaspoon Salt 2 Tablespoons Kecap Manis 1 Teaspoon Soy Sauce
Directions	Bring water to a boil add pork and cook for 30 minutes. Remove pork, reserve 3 cups cooking liquid. Heat oil in skillet, add shallots, garlic, ginger, galangal, pepper, lemon juice and salt. Cook for 3 minutes. Add pork, kecap manis, soy sauce and reserved liquid. Cook, covered, for 30 minutes. Serve over rice.
Serves	6

Crab Meat Fritter (Java)

Ingredients	2 Cups Mashed Potatoes 1/2 Cup Crab -- flaked Salt And Pepper -- to taste 1/4 Teaspoon Nutmeg 1 Large Egg -- beaten 1 Teaspoon Cornstarch 2 Medium Scallions -- thinly sliced 1/4 Cup Oil -- for frying
Directions	In bowl, mix all ingredients except oil. Form into 8 rounds about 2 inches in diameter. Heat oil in skillet and brown fritters on both sides about 2 minutes per side. Drain on paper towels and serve.
Serves	8

Curried Beef (Indonesia)

Ingredients	1/4 Cup Vegetable Oil 1 Clove Garlic -- finely chopped 2 Sprigs Chives -- chopped 1 Medium Habenaro -- finely chopped 2 Medium Onion -- chopped 1 Teaspoon Ground Ginger 2 Tablespoons Curry Powder 2 Pounds Lean Beef -- cubed 2 Cups Water Salt -- to taste
Directions	heat the vegetable oil in large skillet, saute garlic, chives, pepper, onion, ginger and curry powder about 2 mintues stirring constantly. add beef, saute until evenly brown. add water and salt to taste. reduce heat and simmer until meat is tender about 1 1/2 hours.
Serves	6

Dayak-Style Shrimp (Kalimantan)

Ingredients	2 Pounds Medium Shrimp -- peeled and deveined 2 Tablespoons Olive Oil 4 Medium Red Chiles -- sliced 1 Medium Shallot -- sliced 1 Clove Garlic -- sliced 1 Tablespoon Palm Sugar -- or brown 1 Tablespoon Tamarind Paste -- dissolved in 1/4 Cup Water 1/2 Inch Ginger Root -- sliced 1 Teaspoon Salt 1 Small Tomato -- chopped Rice
Directions	Cook shrimp in 1 tablespoon oil over moderate heat for 2 minutes. Set aside. In food processor, blend shallot, garlic, chiles, sugar, tamarind liquid, ginger, salt and tomato to form a paste. Heat remaining oil in pan. Stir-fry paste over moderate heat for 3 minutes. Add shrimp, cook 2 minutes. Serve with rice.
Serves	6

Empal (Java)

Ingredients	3 Large Shallots -- sliced 1 Clove Garlic -- sliced 1/2 Teaspoon Turmeric 1/2 Teaspoon Salt 2 Tablespoons Brown Sugar 1 Tablespoon Ground Coriander 2 Cups Water 1 Pound Boneless Beef -- cubed 1 Teaspoon Lemon Grass 1 Slice Lime 1/4 Cup Olive Oil
Directions	In food processor, blend shallots, garlic, turmeric, salt, sugar, coriander and 2 tablespoons of water to form a smooth paste. In bowl add beef and then paste and allow to marinate for 1 hour. Cook beef with lemongrass and lime slice in remaining water for 1 hour or until beef is tender and liquid has almost evaporated. Pound beef to flatten slightly if desired. Heat oil in skillet and brown beef over moderate heat for 3 minutes. Drain on paper towels and serve over rice.
Serves	4

Fresh Vegetable Saute (Kalimantan)

Ingredients	1 Tablespoon Olive Oil 3 Medium Shallots -- sliced 1 Clove Garlic -- sliced 1/4 Teaspoon Shrimp Paste 1/2 Cup Corn 1 Cup Bean Sprouts 1 Cup Cabbage -- shredded 1/2 Teaspoon Salt 1/4 Teaspoon Sugar 1 Medium Tomato -- chopped 1 Teaspoon Tamarind -- dissolved in 2 Tablespoons Water 1/3 Cup Water
Directions	Heat oll in skillet stir fry shalots, garlic, shrimp paste, corn, sprotus and cabbage 2 minutes. Add salt, sugar, and stir fry 2 minutes. Add remainign ingredients and fry 3 minutes Serve over rice.
Serves	6

Ginger Flavored Chicken (Flores)

Ingredients	5 Large Shallot -- sliced 3 Cloves Garlic -- sliced 2 Inch Ginger Root -- sliced 1 Teaspoon Salt 1 Teaspoon Sugar 1 Teaspoon Turmeric 3 Cups Coconut Milk 1 Inch Galangal -- finely chopped 1 Teaspoon Lemon Grass 3 Pounds Chicken -- cut into 12 pieces 2 Tablespoons Tamarind Paste -- dissolved in 1/4 Cup Water
Directions	In food processor, blend shallots, garlic, ginger, salt, sugar and turmeric to form a paste. In saucepan, bring coconut milk to a boil and paste, galangal, lemon grass and chicken. Cook for 20 minutes. Add tamarind liquid and cook the mixture over low heat for 15 minutes. Serve warm with rice.
Serves	6

Grilled Fish In Coconut Sauce (Sawu Island)

Ingredients	1 Teaspoon Salt 1 Cup Water 2 Pounds Fish Fillet -- sea bass, snapper 3 Large Shallot -- sliced 2 Cloves Garlic -- sliced 3 Teaspoons Crushed Red Pepper 1/2 Teaspoon Turmeric 1/3 Inch Ginger Root 1 Teaspoon Ground Coriander 1 1/2 Cups Coconut Milk 1 Tablespoon Brown Sugar 1 Inch Galangal -- finely chopped 1 Teaspoon Lemon Grass 2 Tablespoons Tamarind Paste -- dissolved in 1/4 Cup Water
Directions	Dissolve salt in water. Make 3 slashes in fish and soak in salted water for 15 minutes. Drain. In food processor, blend shallots, garlic, red pepper, turmeric, ginger, and coriander to form a paste. Mix this with coconut milk, brown sugar, galangal, lemon grass and tamarind liquid. In a saucepan, bring the mixture to a boil and cook over moderate heat for 10 minutes or until about half of the liquid is evaporated. Dip fish in coconut sauce and grill under a broiler for 10 minutes on each side, basting generously. Serve with rice.
Serves	6

Gule Kambing (Aromatic Lamb Stew)

Ingredients	5 Pounds Lamb -- Cubed 1 Teaspoon Cinnamon 2 Medium Bay Leaf 1 Teaspoon Lemon Grass 2 Cups Beef Broth 5 Medium Shallot 4 Cloves Garlic 6 Large Macadamia Nuts 4 Medium Jalapeno 1/4 Teaspoon White Pepper 1/4 Teaspoon Cayenne 2 Teaspoons Ginger 1 Teaspoon Galingal 1 Teaspoon Turmeric 2 Teaspoons Ground Coriander 2 Whole Cloves 4 Tablespoons Tamarind Water 2 Teaspoons Olive Oil 1 Teaspoon Salt Parsley -- For Garnish
Directions	Place shallots, garlic, nuts, jalapenos, white pepper, cayenne, ginger, galingal, turmeric, coriander, cloves, tamarind, olive oil and salt into a blender. Process to a paste. Transfer to a frying pan and saute for 6 minutes. Add meat and simmer for 2 minutes. Add broth, cinnamon, lemon grass and bay leaves. Simmer for 1 1/2 hours. Remove bay leave and serve over rice, sprinkled with parsley.
Serves	4

Ikan Asam Pedis ( Hot And Sour Fish)

Ingredients	2 Pounds Fish -- Cubed Any Kind 1 Lime Lime Juice Salt And Pepper -- To Taste 2 Cloves Garlic 4 Medium Shallot 1 Teaspoon Ginger 1/2 Teaspoon Galingal 2 Medium Jalapeno 1 Teaspoon Tumeric 2 Tablespoons Peanut Oil 3 Tablespoons Water 20 Leaves Mint -- Shredded
Directions	Marinate fish in lime juice and salt and pepper for 1 hour. Place in blender, garlic, shallots, ginger, galingal, jalepenoes, tumeric, oil and water. Process into paste, transfer to frying pan and saute for 5 minutes, add fish and saute for 10 minutes. Serve over rice and sprinkle with mint.
Serves	4

Ikan Bakar Danau Maninjau (Spiced Grilled Fish)

Ingredients	4 Medium Tilapia Fillets 6 Large Macadamia Nuts 5 Medium Shallot 4 Cloves Garlic 2 Medium Jalapeno 1 Teaspoon Ginger 1 Teaspoon Galingal 1 Teaspoon Turmeric 4 Tablespoons Tamarind Water 2 Tablespoons Peanut Oil 1 Teaspoon Salt
Directions	Place everything but the fish into a blender. Puree until smooth. Divide mixture in two. Marinate fish in half of the sauce for 2 hours. Grill fish for 8 minutes per side or until fish is tender, basting frequently with the remaining paste. Serve.
Serves	1

Indonesian Hell Burgers

Ingredients	1 Pound Lean Ground Beef Cayenne Curry Powder 1 Onion -- minced 2 Cloves Garlic 1 Egg Chili Puree
Directions
Serves	4

Kambing Kurma (Mutton Korma) (Sumatra)

Ingredients	2 Pounds Lamb Or Mutton -- Cubed 1 Teaspoon Salt 5 Tablespoons Ghee 2 Teaspoons Coriander Seed 1 Teaspoon Cumin Seed 1 Teaspoon Fennel Seed 1 Teaspoon Cardamom 1/4 Teaspoon Cloves 1 Teaspoon Pepper 5 Medium Shallots -- Chopped 6 Cloves Garlic -- Chopped 2 Teaspoons Ginger 2 Teaspoons Lemon Grass 1/2 Teaspoon Cinnamon 2 Medium Bay Leaf 2 Cups Beef Stock 10 Small New Potatoes -- Cubed 8 Tablespoons Yogurt Salt And Pepper -- To Taste
Directions	Combine coriander, cumin, fennel, cardamom, cloves and pepper. Saute in a dry skillet for 2 minutes. Remove and let cool. Grind in a coffee grinder or mortar and pestle. Sprinkle this mixture over the meat along with the salt. Let marinate for at least 20 minutes up to 1 day. Saute meat in ghee for 5 minutes. Add onion and saute fo 5 minutes. Add garlic, ginger and lemon grass. Saute for 2 minutes. Add cinnamon, bay leaves and stock. Bring to a boil, add potatoes and simmer for 45 minutes. Add yogurt and simmer (Do not Boil) for 20 minutes. Season with salt and pepper and serve over rice.
Serves	1

Kari Deli (Sumatra)

Ingredients	5 Large Shallots -- sliced 3 Cloves Garlic -- sliced 1/2 Ich Ginger Root -- sliced 2 Teaspoons Red Pepper Flakes 1 Teaspoon Cumin 1 Teaspoon Ground Coriander 1/2 Teaspoon Turmeric 3 Cups Coconut Milk 2 Pounds Chicken -- cubed 1 Large Tomato -- chopped 3 Whole Cloves 2 Inch Cinnamon Stick 1 Lobe Star Anise 1 Teaspoon Salt 4 Small Potatoes -- halved 2 Tablespoons Tamarind Paste -- dissolved in 1/4 Cup Water
Directions	In food processor, blend shallots, garlic,ginger, chili flakes, cumin, coriander and turmeric to form a paste. In a saucepan, combine coconut milk and the paste. Bring to a boil and cook for 10 minutes. Add chicken, tomato, cloves, cinnamon stick, star anise, salt and potatoes. Cook until potatoes are soft. Add tamarind liquid and cook for 10 minutes. Serve over rice.
Serves	8

Masak Habang (Chicken In Red Sauce) (Kalimantan)

Ingredients	4 Large Chicken Breast 1 Lime Lime Juice 1 Teaspoon Salt 3 Cups Chicken Broth 1 Can Tomatoes -- Chopped 5 Medium Shallot 4 Cloves Garlic 3 Medium Jalapeno 1 Medium Red Bell Pepper -- Chopped 6 Large Macadamia Nuts 1 Teaspoon Shrimp Paste 1 Tablespoon Palm Sugar 3 Tablespoons Tamarind Water 2 Teaspoons Peanut Oil 1/2 Teaspoon Salt
Directions	Marinate chicken in lime juice and salt for at least 2 hours or overnight. Place shallots, garlic, jalapenos, bell pepper, macadamia nuts, shrimp paste, sugar, tamarind, oil and salt in blender. Blend until smooth. Saute paste for 3 minutes add chicken and simmer for 10 minutes. Add broth and tomatoes. Bring to a boil and simmer for 20 minutes. Serve over rice.
Serves	1

Masak Kuning (Beef In Yellow Sauce) (Kalimantan)

Ingredients	2 Pounds Top Round Steaks -- Cubed 4 Cups Beef Broth 5 Large Shallot 2 Cloves Garlic -- Chopped 4 Medium Macadamia Nuts 1 Teaspoon Ground Coriander 1 Teaspoon Galingal 1 Tablespoon Lemon Grass 1 Teaspoon Shrimp Paste 1 Teaspoon Turmeric 1 Teaspoon Brown Sugar 1 Teaspoon Salt
Directions	Place everything but the beef and broth into a blender, process to paste. Transfer to a frying pan, and saute for 4 minutes. Add meat, simmer for 10 minutes, add broth, and simmer for 50 minutes. Serve over rice.
Serves	1

Potato And Beef Fritter (Sulawesi)

Ingredients	1 Pound Potatoes 3 Large Shallots -- thinly sliced 2 Cloves Garlic -- finely chopped 1/4 Teaspoon Nutmeg Salt And Pepper -- to taste 1/4 Pound Ground Beef 2 Large Eggs -- beaten 2 Tablespoons Flour 1/4 Cup Oil
Directions	Boil potatoes until soft, let cool, peel and put through a ricer. Set aside. In food processor, blend shallots, garlic, nutmeg, salt and pepper to form a paste. Mix the paste in a bowl with the beef, one half of the eggs, potatoes and flour. Divide mixture into 6 pieces and shape into ovals. Dip each oval into the remaining egg and fry in oil until brown on all sides about 5 minutes. Drain on paper towels and serve.
Serves	6

Rendang Itik Rendang Ayam (Duck Or Chicken Rendang)

Ingredients	8 Cups Coconut Milk Or Chicken Broth 6 Medium Shallot -- Chopped 4 Cloves Garlic -- Chopped 1 Teaspoon Ginger -- Chopped 1 Teaspoon Chili Powder 1 Teaspoon Turmeric 1 Teaspoon Lemon Grass 1/2 Teaspoon Galingal 2 Medium Bay Leaf 2 Teaspoons Salt 4 Pounds Duck Or Chicken -- In 8 Pieces 2 Tablespoons Tamarind Water
Directions	Combine all ingredients but poultry and tamarind in a large pan. Bring to a boil and simmer for 1 hour. Add poultry and tamarind. And simmer for another 1 hour. Serve with rice.
Serves	1

Rice And Banana Pancakes (Sulawesi)

Ingredients	3 Medium Ripe Bananas 2 Tablespoons Sugar 1/4 Teaspoon Salt 1 Teaspoon Active Dry Yeast 1 Cup Warm Water 1 Cup Rice Flour Corn Oil -- for brushing skillet
Directions	In shallow dish, mash bananas to a smooth consistency. In a bowl, dissolve sugar, salt and yeast in the water. In another bowl, combine banana, flour and yeast mixture. Stir the mixture until it has the consistency of pancake batter. Let stand 30 minutes. Brush skillet with oil. Heat until hot. Pour in 1/3 cup of batter. Cook pancake on both sides over moderate low heat until golden and risen. Continue with remaining batter. Serve warm with syrup.
Serves	4

Sambal Lumpia (Sumatra)

Ingredients	1 Teaspoon Corn Oil 1 Clove Garlic -- finely chopped 1/2 Teaspoon Ginger Root -- finely chopped 2 Tablespoons Ketchup 1/4 Teaspoon Red Pepper Flakes 1/2 Teaspoon Soy Sauce 2 Tablespoons Water
Directions	Heat oil in skillet, add garlic and ginger and stir fry for 1 minute. Add remaining ingredients and fry for 2 minutes. Strain sauce through sieve or cheesecloth. Discard solids and serve.
Serves	1

Satay Babi Manis (Bali)

Ingredients	1 Pound Boneless Pork -- cubed and cooked 4 Cups Water 7 Medium Macadamia Nuts 4 Medium Shallots -- finely chopped 3 Cloves Garlic -- finely chopped 4 Large Jalapeno -- sliced 1 Teaspoon Salt 1/2 Teaspoon Pepper 1 Teaspoon Turmeric 2 Teaspoons Ground Coriander 1/2 Teaspoon Shrimp Paste 1 Teaspoon Tamarind Paste -- dissolved in 2 Tablespoons Water 2 Tablespoons Olive Oil 1 Inch Galangal -- finely chopped 1 Teaspoon Lemongrass -- finely chopped 1/4 Cup Brown Sugar Wooden Skewers
Directions	In food processor, chop the nuts fine and then add shallots, garlic, jalapeno, salt, pepper, turmeric, coriander, shrimp paste and tamarind liquid. Blend to a paste. Heat oil in skillet and fry, paste, galangal, lemongrass and sugar over low heat for 10 minutes. Let mixture cool slightly and pour over the pork. Put pork on skewers and grill over hot coals or under a broiler for 5 minutes. Serve.
Serves	4

Satay Babi Pedis (Sulawesi)

Ingredients	1 Tablespoon Lime Juice 1 Pound Pork -- cubed 3 Large Shallot -- sliced 1 Teaspoon Red Pepper Flakes 1/2 Teaspoon Salt 1/2 Inch Ginger Root -- finely chopped 2 Teaspoons Kecap Manis
Directions	Mix juice with pork and let stand for 30 minutes. In food processor, blend shallots, flakes, salt, ginger and kecap manis to form a paste. Mix the paste with the pork and let stand for 1 hour. Put 4 cubes of pork on each skewer and grill over hot coals or under a broiler for 10 minutes. Serve.
Serves	4

Satay Garo Manis (Sulawesi)

Ingredients	1 Tablespoon Cumin 1 Tablespoon Ground Coriander 5 Large Shallot -- thinly sliced 6 Cloves Garlic -- finely chopped 1 Teaspoon Salt 2 Pounds Boneless Beef -- cubed 2 Tablespoons Lime Juice 3 Tablespoons Olive Oil 2/3 Cup Dry Roasted Peanuts -- chopped 1 Tablespoon Tamarind Paste -- dissolved in 1/4 Cup Water 2 Cups Water 2 Tablespoons Kecap Manis
Directions	In a food processor, blend the cumin, coriander, shallots, garlic and salt to form a paste. Mix the beef and lime juice in separate bowl and let stand for 30 minutes. Heat oil in skillet, add paste and stir-fry for 2 minutes. Add peanuts and cook for 1 minute. Add beef and liquid. Cook 10 minutes. Add tamarind liquid, water and kecap manis. Cook, covered over moderate heat for 45 minutes or until liquid has evaporated and a thick sauce remains. Serve over rice.
Serves	8

Satay Makassar (Sulawesi)

Ingredients	15 Large Macadamia Nuts -- toasted 5 Large Shallot -- finely chopped 5 Cloves Garlic -- finely chopped 1 Teaspoon Salt 1/2 Teaspoon Turmeric 3 Tablespoons Ground Coriander 1 Tablespoon Cumin 1 Teaspoon Brown Sugar 2 Tablespoons Olive Oil 1 Teaspoon Lemon Grass 2 Pounds Sirloin Steak -- cubed
Directions	In a food processor, chop the nuts fine then add shallots, garlic, salt, turmeric, coriander, cumin and sugar. Mix into a paste. Heat oil in skillet, stir fry the paste and add lemongrass. Cook 3 minutes and let cool. Marinate steak in cooled paste for 1 hour. Place beef on wooden skewers and grill over hot coals or place under broiler until done on all sides.
Serves	6

Satay Udang (Java)

Ingredients	1 Small Red Jalapeno -- sliced 2 Cloves Garlic -- sliced 2 Teaspoons Brown Sugar 1/2 Teaspoon Salt 1 Tablespoon Lemon Juice 2 Tablespoons Kecap Manis 2 Tablespoons Olive Oil 1 Pound Medium Shrimp -- peeled Skewers
Directions	In food processor, blend chili, garlic, brown sugar, lemon juice, salt and kecap manis. It should form a paste. Tranfer to a bowl and stir in olive oil. Let shrimp marinate in the paste for 15 minutes. Thread shrimp on the skewers. Make sure that some marinade clings to them. Grill over hot coals or under a broiler for 5 minutes.
Serves	4

Sayur Asam Kutai (Kalimantan)

Ingredients	1 Pound Yams -- peeled & HALVED 3 Cups Water 2 Large Red Chiles 1 Medium Tomato 1 Large Onion -- sliced 1 Teaspoon Salt 1 Teaspoon Shrimp Paste 1/2 Pound Fish Or Shrimp 1/4 Pound Watercress
Directions	In sauce pan combine yam with water, chiles, toamto onion and salt. Bring to boil, simmer 10 minutes, remove tomato and chiles set aside. Continue to simmer 10 more minutes. In food processor, belind chiles, tomato, and shrimp paste to form a paste. Add thsi to potato onion mixture. Add fish or shrimp, cut watercress and add to pan, bring to boil, cook 15 minutes. Serve over rice.
Serves	6

Sepat Ayam (Chicken From Sumbawa)

Ingredients	4 Large Chicken Breast 1 Lime Lime Juice 1 Pinch Salt 2 Cups Chicken Broth 1 Can Tomatoes -- Chopped 1 Bunch Scallion -- Chopped 5 Large Almonds 1 Medium Jalapeno 1 Teaspoon Pepper 1 Teaspoon Salt 4 Tablespoons Chicken Broth
Directions	Rub chicken with salt and lime juice. Allow to marinate for at least 1 hour. Place almonds, jalapeno, pepper, salt and 4 tablespoons chicken broth in a blender. Blend to a paste. Transfer to a frying pan and simmer for 5 minutes. Add scallions and tomatoes. Simmer for 10 minutes. Meanwhile in another pan, bring the broth to a boil and add chicken. Simmer for 10 minutes. Remove chicken and shred. Add to tomato mixture and simmer for 10 minutes. If the tomatoes don't have enough liquid add broth as needed to make a sauce. Serve over rice.
Serves	1

Sepat Banang (Fish Dish From Sumbawa)

Ingredients	4 Medium Red Snapper 1 Lime Lime Juice 1/2 Teaspoon Salt 8 Jumbo Shrimp 3 Large Macadamia Nuts 3 Medium Shallot 1 Large Red Chiles 2 Medium Bird's Peppers 1/2 Cup Chicken Broth 1 Large Eggplant -- Roasted 2 Medium Tomatoes -- Chopped Salt And Pepper -- To Taste 20 Leaves Basil -- Chopped
Directions	Marinate fish and shrimp in lime juices and salt for at least 2 hours. Place nuts, shallots, both chilies and broth in a blender. Blend to a paste. Skin the roasted eggplant and chop into small pieces. Coat fish and shrimp in the paste. Remove and set aside. With the remaining paste, add the eggplant pieces, tomatoes,salt and pepper. Saute fish and shrimp until done about 4 minutes per side. Heat the eggplant mixture to a serving temperature. Serve fish over rice, topped with eggplant mixture and sprinkled with basil.
Serves	1

Shrimp Stew (Sumatra)

Ingredients	2 Pounds Large Shrimp 1 Lemon Lemon Juice 1 Teaspoon Salt 5 Medium Shallot -- sliced 4 Small Red Chiles -- sliced 1 Inch Ginger Root -- sliced 1/4 Teaspoon Turmeric 2 Tablespoons Tamarind Paste -- dissolved in 1/4 Cup Water 3 Cups Coconut Milk 1 Teaspoon Lemongrass
Directions	Peel and devein shrimp. In a bowl toss with 1 tablespoon lemon juice and salt. Let stand 15 minutes. In food processor, blend shallots, chiles, ginger, turmeric, tamarind liquid with half cup of coconut milk to form paste. In a large skillet, combine paste with remaining coconut milk and lemongrass. Bring mixture to a boil over moderate heat. Cook stirring occasionally about 10 minutes. Add shrimp mixture and cook 15 minutes or until sauce is thickened. Adjust salt and lemon juice. Serve hot with rice.
Serves	6

Soto Madure (Spicy Beef Stew)

Ingredients	3 Pounds Beef -- Cubed 10 Cups Beef Broth 1 Teaspoon Salt 7 Large Shallot -- Chopped 1 Lemon Lemon Juice 1 Tablespoon Soy Sauce Pepper -- To Taste 3 Medium Macadamia Nuts 4 Ounces Shrimp -- Chopped 1 Teaspoon Ginger 1/2 Teaspoon Turmeric 1 Large Jalapeno -- Chopped 1/2 Teaspoon Salt 2 Teaspoons Peanut Oil 1 Bunch Scallion -- Chopped Rice -- Cooked
Directions	Boil beef in water and salt for 1 hour. Place remaining ingredients except the scallions and rice in the blender. Process to a paste. Transfer to a frying pan and saute for 6 minutes. Combine shallot mixture with the beef. Simmer for 1 hour. Serve with a scoop of rice in the bottom of a soup bowl, ladle in some of the beef and sprinkle with scallions.
Serves	4

Soup From Madura Island (Madura)

Ingredients	6 Large Macadamia Nuts 3 Medium Shallot -- thinly sliced 2 Cloves Garlic -- thinly sliced Salt And Pepper -- to taste 1/2 Teaspoon Turmeric 1/2 Inch Ginger Root -- grated 6 Cups Water 1 Pound Beef -- cubed 1 Teaspoon Lemongrass Lemon Slices 2 Tablespoons Raw Rice 2 Large Hard-Boiled Egg -- sliced
Directions	In food processor, chop fine the nuts, shallots, garlic, salt, pepper, turmeric, and ginger to form a paste. In a saucepan, combine the paste with water, beef, lemongrass and 1 slice lemon. Bring to a boil. In food processor, crush rice to a coarse consistency. Add to beef mixture. Cook, over low heat, covered, for 2 hours. Garnish with egg and lemon slices.
Serves	4

Sour Beef Curry (Indonesian)

Ingredients	2 Pounds Beef -- cubed 3 Tablespoons Olive Oil 2 Medium Onions -- chopped 4 Cloves Garlic -- chopped 1 Teaspoon Gingerroot -- chopped 1 Teaspoon Dry Mustard 1 1/2 Teaspoons Cumin 1 Teaspoon Turmeric Salt And Pepper -- to taste 1/4 Teaspoon Cloves -- ground 1/2 Teaspoon Dried Red Peppers 1/2 Teaspoon Cardamon -- ground 1/2 Cup Red Wine Vinegar
Directions	In large pot saute all but vinegar and beef, 5 minutes. Add beef, brown. Add vinegar, cover, simmer 1 hour. This is a dry curry, all liquid sould evaporate.
Serves	4

Spiced Shrimp Stew (Sumatra)

Ingredients	2 Medium Shallots -- sliced 1 Clove Garlic -- sliced 1 Inch Ginger Root -- sliced 1/2 Teaspoon Pepper 1 Tablespoon Tamarind Paste -- dissolved in 3 Tablespoons Water 1/2 Teaspoon Turmeric 1 Pound Medium Shrimp -- peeled 1 Tablespoon Fresh Lemon Juice 1 Teaspoon Salt 1 Tablespoon Olive Oil 5 Small Green Chile -- whole 1 Teaspoon Red Pepper Flakes 2 Cups Coconut Milk 3 Small Potatoes -- peeled and quartered 1 Small Tomato -- quartered
Directions	In food processor, blend the shallots, garlic, ginger, pepper, tamarind liquid and turmeric to form a paste. Let shrimp marinate in lemon juice and salt for 15 minutes and then toss with the paste. Heat oil in skillet and stir fry shrimp mixture, chiles and pepper flakes for 1 minute. Add coconut milk, potatoes and tomato. Bring to a boil over moderate heat and cook for 15 minutes or until potatoes are soft. Serve warm with rice.
Serves	6

Sumatran Noodle Salad

Ingredients	1/2 Cup Dry Roasted Peanuts 1 Clove Garlic -- sliced 2 Small Hot Green Chiles -- sliced 1/2 Teaspoon Salt 1 Tablespoon Brown Sugar 1 Teaspoon Lemon Juice 2 Teaspoons Tamarind Paste -- dissolved in 2 Tablespoons Water 2 Tablespoons Hot Water 2 Cups Bean Sprouts -- blanched and drained 1/2 Cup Green Beans 1 Cup Cabbage -- shredded 1 Large Potato -- boiled and cubed 1/4 Pound Chinese Egg Noodles -- cooked
Directions	In a food processor, chop fine the peanuts, then blend with garlic, chiles, salt, sugar, lemon juice, tamarind liquid and warm water to form fairly smooth paste. Toss in a bowl with vegetables. Add noodles and toss salad well. Serve at room temperature.
Serves	6

Sweet And Hot Tempeh (Java)

Ingredients	1 Pound Tempeh -- julienned 1 Pound Potato -- julienned Oil -- for frying 5 Medium Shallots -- thinly sliced 2 Cloves Garlic -- finely chopped 1 Teaspoon Red Pepper Flakes 1/2 Teaspoon Salt 1/2 Cup Chicken Broth 1 Tablespoon Brown Sugar 1 Inch Galangal -- finely chopped
Directions	Heat oil in pan and fry both tempeh and potatoes until brown and crisp. Drain on paper towels. In food processor, combine shallots, garlic, pepper flakes and salt to a paste. Add to the pan that has been drained of oil. Stir fry briefly, add broth and bring mixture to a boil. Add brown sugar and galangal. Cook 2 minutes. Add tempeh and potatoes and stir fry for 1 minute to return to a serving temperature. Serve.
Serves	8

Tamarind Tuna (Sulawesi)

Ingredients	1/4 Cup Tamarind Paste -- dissolved in 3/4 Cup Water 1 Cup Water 1 Small Onion -- sliced 3 Medium Red Chiles -- sliced 1/2 Teaspoon Turmeric 1 Pound Fresh Tuna -- cut into 4 pieces 2 Tablespoons Olive Oil 2 Medium Shallots -- sliced
Directions	In a saucepan, combine tamarind liquid, water, onion, chiles, turmeric and fish. Bring liquid to a simmer and cook over low heat for 20 minutes. Heat oil in skillet, stir fry shallots for 2 minutes. Serve warm garnished with shallots. With rice.
Serves	6

Tempeh Goreng (Java)

Ingredients	1 Clove Garlic -- finely chopped 1 Teaspoon Salt 1/4 Pound Tempeh -- julienned 1/4 Cup Oil -- for frying 2 Medium Hot Chili Peppers -- sliced 1/4 Teaspoon Shrimp Paste 1 Small Tomato -- chopped
Directions	Mix together the garlic and salt. Rub this into the tempeh. Set aside for 15 minutes. Heat oil in skillet and fry over moderate heat for 3 minutes or until browned. In food processor, blend chiles, shrimp paste and tomato to form a paste. Pour paste over tempeh and serve.
Serves	4

Tinuransa (Sulawesi)

Ingredients	1 Large Jalapeno -- sliced 1/2 Inch Ginger -- sliced 1/2 Teaspoon Turmeric 1/2 Teaspoon Salt 1 Pound Pork -- cubed 1 Teaspoon Lemon Grass 1 Slice Lemon 2 Large Scallion -- sliced 2 Large Shallot -- sliced 2 Tablespoons Olive Oil 1 Cup Water
Directions	In food processor, blend jalapeno, ginger, turmeric, and salt to a paste. In a bowl, mix this with pork, lemongrass, lemon, scallions, shallots and oil. In a saucpan, cook mixture, covered, over moderated for 5 minutes. Add water and cook for 45 minutes. Liquid should evaporate and the meat should carmelize. Serve over rice.
Serves	6

Tinutuan (Manadonese Sweet Corn Soup)

Ingredients	2 Cups Cassava -- Cubed 1 Small Butternut Squash -- Cubed 2 Cups Corn 1/2 Cup Rice 4 Ounces Bamboo Shoots 5 Cups Chicken Broth 1 Teaspoon Salt 1 Teaspoon Lemon Grass 20 Leaves Basil
Directions	Combine all ingrediants but basil, bring to a simmer and simmer for 30 minutes. Sprinkle with basil leaves and serve.
Serves	4

Kerang Saus Padang

Description:
Yunike, here is my modified recipe of Kerang Saus Padang, since I still had clam juice leftover from making Rock Lobster Tails Thermidor. You can create this dish by substituting clam juice and terasi for oyster sauce and/or fish sauce.

Ingredients:
1 frozen greenshell mussels, (454 g), no need to thaw, don't need to scrub clean and remove the beards, they have been cleaned
water for boiling the mussels
2 tbsp vegetable oil
2 cm gingerroot, minced
150 g pineapple canned
1 tbsp fresh lime juice
1/4 cup ketchup
2 tbsp Indonesian hot sauce (or put as much as desired), I used sambal cap jempol
1/4 cup clam juice
sugar and salt as desired
Spices to grind
3 bird chilies (you can put as less/much as desired)
1 dried New Mexican chili (I like this chili for giving red bright color to food)
6 shallots
3 garlic
1/4 - 1/2 tsp terasi (dried shrimp paste)

Directions:
1. In a pot, bring water to a boil. Add mussels, cook for about 10-15 minutes
2. In a large skillet or saucepan, heat the oil over medium-high heat. Add the ginger and ground spice and saute over moderate heat, stirring often until fragrant. Add ketchup, hot sauce, and sugar (if you need it, I don't add any).
3. Add clam juice and mussels. Put salt as desired in also (I don't add any, since I used terasi), cook until bubbling. Add pineapple and lime juice; stir. Bring to a boil and let the sauce thicken.

Es Cendol'--Indonesian Cold Dessert

Es Cendol
---------
It is a popular Indonesian Cold Dessert that people who have
visited Indonesia usually miss a lot. :)

Ingredients:  (6 servings)
------------
One pack (12 oz.) of frozen "BANH LOT" (available at oriental store)
One can of coconut milk, preferrably one made for dessert
1/4 lb. of Coconut sugar or "Gula Jawa" (brownish colored)
Ice cubes
Cold Water

Instructions:
-------------
1. Thaw the 'Banh Lot' in cold water, rinse once or twice afterwards

2. Boil the coconut milk with coconut sugar until they are completely
  mixed together

3. In an individual serving glass (or dessert bowl), put in:
   - 3 to 4 tbs. of Banh Lot
 - 4-5 tbs of the mixing of coconut milk and coconut sugar
 - add cold water (1 tbs) and ice cubes (can be crushed, if wanted)
 
4. Serve immediately, more of the ingredients can be added to taste.

  
---------------------

Banh Lot is a Vitnamese food (but I found it taste similar to
the 'cendol' of Indonesian.  It is a frozen product, hence found in
the freezer section.  In the US, it is made by "Sincere Orient Foods Co."
in El Monte, Calif.

The coconut milk & coconut sugar can also be found at Oriental markets.

SAMBAL BALADO' -- Indonesian Crispy Crunchy Beef

Ingredients:
-----------

2 lbs beef round steak or boneless chuck
2 cups water
7 tbs peanut or corn oil
1 cup thinly sliced onions
10 cloves garlic, peeled and sliced thin
3 tbs red hot 'Sambal Oelek' chili paste (available at Oriental markets)
    or use hot chili sauce
Salt to taste
1 cup cubed ripe tomatoes

Instructions:
------------

1. Place beef in water in a 4-quart pot. Bring to a boil, then reduce
  heat to low and simmer for 20 minutes. Discard water and cool beef
  until it can be handled. Slice beef as thin as possible, then cut
  into 2-inch squares. Let drain in a colander for about 10 minutes
  before drying with paper towels.

2. Heat 4 tbs. oil in a 12-inch skillet set over medium-high heat.
  Add beef slices and fry for 5 minutes, or until beef is brown and
  dry. Remove and set aside.

3. Heat remaining 3 tbs. oil in same skillet. Fry onions and garlic
  for 3 minutes. Add chili paste, salt and tomatoes. Cook for 5 mins.
  more. Add beef anf stir-fry for 5 mins to coat slices and
  distribute flavors.

4. Serve immediately with rice (to reduce spiciness) and a cucumber/
  vinegar salad.

Serve 4 as a main dish or 8 as a side dish.

Indonesian Chilli Chicken

Ingredients
# 4 chicken breast
# 2 teaspoons crushed garlic
# 2 teaspoons dry crushed red pepper
# 2 teaspoons chopped ginger
# 2 small onion, finely chopped
# 2 tablespoons oil
# 1 (400 ml) can coconut milk (or 1 can evaporated skim milk with coconut essence to taste)
Directions


1 . Place garlic, chilli, ginger and onion in pan with oil and cook for 3 minutes or until fragrant.

2 . Add chicken breasts turning to cover with spices and lighlty browned.
3 . Pour coconut milk or evaporated milk oven chicken and simmer until chicken is tender approx.
4 . 15 minutes.
5 . Serve with rice.

Indonesian Chili Peanut Sauce

Title: Indonesian Chili Peanut Sauce
Categories: Sauces, Oriental, Chili
Yield: 12 servings

2 tb Oil 2 tb Karo, light or dark
1 ts Garlic; minced 1 tb Black soy sauce
1/2 c Peanut butter 2 tb Sesame oil
1/2 c Chicken stock or broth Red pepper; to taste
2 tb Cider vinegar

Heat oil in a pan; add garlic and saut‚ 30 seconds. Add peanut butter, and
stir until blended. Add the rest of ingredients. Heat, stirring
constantly with a whisk, until the sauce is smooth and just beginning to
boil. Serve. Variation: Add 1/2 a very ripe, thoroughly mashed banana just
before serving.

Fresh Salad With Peanut Sauce - (Keredok)

1 fresh red or green semi-hot chili, cut thin slices
1 garlic clove, sliced
1 tsp salt
2 small kencur slices, soaked in water
for thirty minutes (optional)
3 Tbs crunchy peanut butter
1 tsp tamarind, dissolved in
1 Tbs water
2 tsp sugar
1 cup thinly-sliced cucumbers
1 cup fresh bean sprouts
1 cup lettuce in bite-size pieces


Crush the chili, garlic, salt, kencur and peanut butter in a mortar so it�ll become the sauce of the dish. Add the tamarind liquid and sugar. Mix well.

Toss the sauce with the vegetables until well mixed. Serve chilled or at room temperature.

This recipe yields 4 servings, with other dishes.

Servings: 4

DAGING BUMBU BALI - Indonesian meat-dish

Ingredients
# 1 lb lean stewing beef, cut in chunks
# 2 medium onion, chopped
# 2 tablespoons sambal oelek
# 3-4 birds eye chile
# 4 cloves garlic
# 1 teaspoon shrimp paste
# 4 kaffir lime leaf
# 3 bay leaf
# 1/2 cup ketjap manis (sweet soja sauce)
# 1/3 cup oil (for frying)
# vinegar
# salt
# sugar
Directions

1. Add enough water to the beef to cover, bring very slowly to a simmer and cook until done, (as with making any stock, this can take a few hours).
2. Put in the food processor: onions, sambal, chilies, garlic and shrimp paste.
3. Process until you have a paste.
4. Fry this paste in the oil on a medium heat for a few minutes together with the kaffir and bay leaves.
5. Add the soja sauce, a little vinegar, the cooked meat and 1 to 2 cups of the meat stock.
6. Simmer for approx 15 minutes, and then taste for salt, sugar and maybe more vinegar.
7. Serve this with rice and other Indonesian dishes, what is really great as a little side dish is to quarter a few bananas and quickly fry them in butter until brown and starting to soften, keep warm in the oven until you are ready to serve.
8. The little chilies make this dish pretty hot and I sometimes leave them out.

Crispy Fried Tempe - {Keripik Tempe}

1 1/3 lbs tempe (fermented soybean cake) - not tofu
7/8 cup water
1/2 tsp slaked lime water
3 1/2 oz rice flour, mixed with
7/8 oz cornstarch
Vegetable oil, as needed
=== SPICE PASTE ===
4 candlenuts
1 garlic clove
1 tsp coriander seeds
Salt, to taste
1/2 inch fresh kencur


Slice the tempe in thin 1 1/2- by 2-inch squares. Set aside.

Mix the spice-paste together with the water and slaked lime water. Add the rice flour and cornstarch and blend till smooth.

Heat the oil in a wok, dip the tempe in the batter and deep-fry until it is golden brown and crisp.

Note: Make sure that the oil is not to hot, otherwise the batter and the tempe will not be done at the same time.

This recipe yields 5 to 6 servings.

Servings: 5

Cooked Vegetables With Grated Coconut - {Urap}

8 oz fresh green beans
8 oz bean sprouts
4 carrots
1 can bamboo shoots
1/2 small cabbage
1 cup fresh grated coconut
1 small onion, finely chopped
1/2 tsp chilli sauce (sambal ulek)
1 tsp salt
2 Tbs lime juice
1/2 tsp dried shrimp paste (terasi)


Wash bean sprouts, pinching of any brown tail. Pour boiling water over bean sprouts, then rinse under cold water tap. Drain well.

String the beans and cut diagonally or bite-size lengths and cook in lightly salted water until just tender. Beans should still be crisp to bite.

Scrub carrot and cut into thin strips, cook until tender. Drain well.

Slice cabbage, discard the center stem. Blanch in boiling salted water for a minute or two, until tender but not limp. Drain and refresh with cold water.

Cut bamboo shoots into strips the same size as the beans.

Place fresh grated coconut into a bowl, add onion, chili sauce, salt, lime juice and the shrimp paste which has been grilled for a few minutes, or heated in a dry frying pan. Mix thoroughly together.

Sprinkle this grated coconut mixture over vegetables, reserving some to garnish the dish when served.

Put vegetables in a steamer and steam for 5 to 8 minutes.

Put the steamed vegetables to a serving dish/platter and sprinkle with reserved grated coconut mixture. Use as an accompaniment to a meal, or as a salad by itself.

This recipe yields 6 to 8 servings.

Servings: 6

Coconut Milk In Chicken Broth With Garnishes - {Laksa}

1/4 cup peeled deveined shrimp or shredded chicken
2 garlic cloves, sliced
1 tsp chopped fresh ginger
1/4 cup sliced onion
1 tsp coriander
1/4 tsp turmeric
2 cups coconut milk
2 Tbs peanut or corn oil
2 cups chicken broth
1 lemongrass stalk
2 tsp salt
=== THE GARNISHES ===
1 package cellophane noodles - (2 oz)
1 cup bean sprouts
2 cups cubed cooked chicken
2 scallions, chopped


Crush the shrimp, garlic, ginger, onion, coriander, turmeric and 3 cups of the coconut milk into a paste in the blender. Heat the oil in a large saucepan, and fry the paste for two minutes.

Add the chicken broth, the balance of the coconut milk (1 1/2 cups), the lemongrass and salt, and bring to a boil. Simmer over low heat for five minutes to distribute the flavors.

Soak the noodles in hot water for ten minutes; drain and cut in half. Blanch the bean sprouts in hot water for five minutes; drain well.

To serve, distribute the garnishes in individual serving bowls, pour 1/2 cup of the hot broth into each soup plate and add the garnishes to taste.

This recipe yields 6 servings.

Servings: 6

Chicken Livers Indonesian

Ingredients
# 1 tablespoon butter
# 1 onion, chopped
# 1 clove garlic, minced
# 1/2 teaspoon chili powder
# 1 lb chicken liver
# 1 cup coconut milk
# 1/4 cup almond, ground
# 1 tablespoon fresh lemon rind, grated
# 2 tablespoons fresh lemon juice
# 1/2 teaspoon salt
Directions

1.
1
Melt butter in frying pan over medium heat.
2.
2
Add onion, garlic, and chili powder and saute for 5 minutes, stirring frequently.
3.
3
Add livers and saute until they are cooked through but still pink inside.
4.
4
Lower heat.
5.
5
Add remaining ingredients and simmer for 10 minutes, stirring occasionally.
6.
6
Serve over rice.

Chicken Gado Gado Recipe

RECIPE INGREDIENTS

1 chicken, cooked, bones removed and meat cut into bite-size pieces.
1/2 Chinese cabbage, shredded
13 oz small new potatoes, cooked until tender and cooled
1 small cucumber, cut into julienne
6 1/2 oz carrots, peeled and cut into julienne
1 1/2 cups bean sprouts, rinsed and drained
3/4 cup sliced shallots
1/4 cup cilantro sprigs, for garnish

For Dressing:
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 tablespoon curry powder
1 tablespoon brown sugar
Juice 1/2 lemon
1 tablespoon soy sauce
2 teaspoons white wine vinegar
1 teaspoon hot chili sauce
1/4 cup dry sherry
1/2 cup crunchy peanut butter
1 cup coconut milk

RECIPE METHOD

Arrange the vegetables in layers on a large serving platter in the order in which they are listed. Top with the chicken. Refrigerate the platter until needed.

FOR DRESSING: Heat the oil in a pan over medium heat. Add the onion and garlic and cook for a few minutes until the onion is soft. Add all of the remaining dressing ingredients, except the peanut butter and coconut milk. Simmer over low heat for 5 minutes.

Add the peanut butter and coconut milk and stir until well combined. Simmer over low heat for about 3 minutes, or until the sauce thickens slightly. Cover the surface of the sauce with plastic wrap and allow to cool to room temperature.

Just before serving, spoon the sauce over the assembled salad and garnish with the cilantro sprigs.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

Balinese Lamb - {Kambing Mekuah}

1 1/4 lbs boneless lamb leg or shoulder, cut in 3/4" cubes
2 Tbs oil
1 cup Basic Spice Paste, (see recipe)
1 tsp coriander seeds, crushed
1 Tbs distilled white vinegar
12 whole cardamom pods, bruised
1 stalk lemongrass, bruised
1 1/2 cups water
2 cups coconut milk


Bring 12 cups of water to a boil in a large stockpot. Add lamb cubes, cook for 5 minutes, then pour off the water.

Heat oil, add the spice paste and coriander and fry for 2 minutes over medium heat. Add lamb, vinegar, cardamom, lemongrass and 1 1/2 cups water. Bring to a boil and simmer until three-quarters cooked.

Add coconut milk, bring back to a boil and simmer, uncovered, until meat is tender. Should the sauce reduce too much, add a little chicken stock. The sauce should be creamy in consistency.

Serve with steamed rice, fried shallots, lemon slices and sliced celery.

This recipe yields ?? servings.

Comments: The lamb can be replaced by either beef or chicken.

AM & B's Indonesian Meehoon

Ingredients
# 8 ounces meehoon fine rice vermicelli
# 1 tablespoon olive oil
# 1 medium red onion, chopped
# 1 egg
# 1 large onion, chopped
# 3/4 lb fresh spinach, washed,drained,stems separate fom leaves,leaves chopped
# 6 tablespoons chili sauce
# 3 tablespoons hot chili pepper, finely chopped
# 3 tablespoons soy sauce
# 3 tablespoons wine vinegar
# 1/2 cup mushroom, chopped
# salt
# pepper
# 3 cups cooked shrimp, cleaned,shelled (medium size, fresh or frozen, not canned)
# 1 1/2 cups tomato, seeded,skins removed and chopped
# 3/4 cup bean sprout
# 3 green onion, chopped white and green parts
Directions

1.
1
Rinse rice vermicelli under cold water; (DO NOT SOAK); place in strainer& drain.
2.
2
In a wok or large skillet fry the chopped red onion in a tbsp of oil until very brown, remove from wok& set aside.
3.
3
Beat the egg and fry it like a pancake, when set remove from wok and slice it into strips, set aside.
4.
4
Add a bit more oil if you need to and saute the large onion& mushrooms until the onion is translucent, add spinach stems; cook 3 minutes.
5.
5
Stir in the chili sauce, chopped chilies, soy sauce, vinegar, salt& pepper when simmering add shrimp, stir fry 2 minutes; add vermicelli, chopped spinach leaves, bean sprouts and half the tomatoes, stir, cook 2-3 minutes.
6.
6
Place the meehoon on a large warm platter and decorate with the fried red onion, egg strips, remaining tomato and green onions.

Fried Rice With Petai Beans - {Nasi Goreng Petai}

5 Tbs Vegetable oil
2 Tbs sweet soy sauce
1 pod petai beans, peeled, and each
bean sliced in four pieces
1 2/3 lbs rice, steamed, cooled
3 tomatoes, sliced
2 cabbage leaves, shredded
=== SPICE PASTE ===
5 red chilies
6 small shallots
4 garlic clovese
1 tsp shrimp paste (terasi)
6 petai beans
Salt, to taste


Heat the oil, fry the spice paste until fragrant.

Add the sweet soy sauce and the petai beans. Stir-fry until well blended. Add the rice and continue stirring until everything is well blended and heated. Remove.

Serve the rice on oval plates and garnish with fried shallots on tops. Put the sliced tomatoes and slivers of shredded cabbage around the rice.

You can also have sunny side up eggs with the fried rice as well if preferred.

This recipe yields 8 to 10 servings.

Servings: 8

Diced Beef In Black Sauce Soup - {Rawon}

3/4 lb beef brisket, cut 3/4" cubes
2 bay leaves
4 kaffir lime leaves
1 lemongrass stalk, bruised
3/4 inch galangal (laos), bruised
Salt, to taste
Freshly-ground white pepper, to taste
6 cups water
2 Tbs vegetable oil
=== SPICE PASTE ===
4 small shallots
2 garlic cloves
4 candlenuts
3 kluwek, take out the
nut meat only
2 red chilies
=== GARNISH ===
1/4 lb short beansprouts
Basil leaves


Cara Membuat: Heat 2 tablespoons oil and stir-fry the spice paste for a minute or two.

Add bay leaves, kaffir's lime leaves, galangal, lemongrass, salt and pepper. Stir-fry until fragrant. Add the beef cubes and stir fry for a minute.

Meanwhile, heat water in a large pot and add the stir-fried beef cubes and cook on low heat until the meat is tender and flavor of the spices have been absorbed. If the water level dropped too much, add hot water.

Serve with beansprouts and basil

This recipe yields 3 to 4 servings.

Servings: 3

Chayotes Stew - {Sayur Labu Siam}

1/2 lb stew meat
Water, as needed
3 Tbs vegetable oil
2 chayotes, peeled and cubed
2 spring onions, sliced 3/8" slices
1/4 cup minced flat-leaved parsley
1 tsp tamarind, dissolved in
1 Tbs water
1 Tbs fried onions
=== SPICE PASTE ===
10 red chilies
4 garlic cloves
2 candlenuts
1/2 inch fresh ginger
1/4 tsp ground pepper
1 Tbs dried shrimp, soaked briefly in
hot water and drained
Salt, to taste


Simmer the meat in water to cover, together with the salt, until tender. Remove and slice the meat in 1/2-inch by 3/4-inch cubes. Set aside 4 cups of the broth.

Heat the oil and fry the spice-paste until fragrant. Add the meat and stir it around until the spices are well-mixed with the meat. Add the broth.

Let it come to a boil, then add the chayotes, spring onions, minced parsley and tamarind water. Serve with fried onions/shallots scattered on top.

This recipe yields 3 to 4 servings.

Servings: 3

Kue Cucur

Ingredients
500 g newly pounded rice flour
1 tsp soda
1 tsp salt
500 cc santan from 1/2 a coconut
500 g palm sugar or subtitute
brown sugar
vegetable oil

Instructions
- sift the rice flour together with the salt
- Cook the santan together with the palm sugar until sugar has dissolved. Strain.
- pour the sugar mixture slowly into the flour mixture and stir until blended and smooth. Knead the mixture until smooth and elastic for about 10 or 15 minutes.
- Let stand for an hour until dough rises.
- Heat the oil on a medium heat. Put a tablespoonful of the dough in the oil and keep ladling the oil over the dough until it swells up. Keep pricking the center of the cake so that it be done evemtly. Remove and serve.

Indonesian Egg Sambal

Serves 4-6

Ingredients:


* 4 eggs

* 3 tablespoons peanut oil

* 1 onion, finely chopped

* 1 teaspoon crushed garlic

* 1/2 teaspoon dried shrimp paste

* 1 tablespoon sambal ulek or chopped red chillies

* 1 teaspoon finely chopped galangal, fresh or bottled

* 6 candle nuts or macadamia nuts, finely grated or pounded

* 2 teaspoons palm sugar

* 125 ml/4 fl oz/1/2 cup coconut milk

* salt to taste

* 2 tablespoons lime or lemon juice



Directions:

Have eggs at room temperature or gently warm them in tepid water before cooking them.

Stir for the first few minutes so yolks are centred, then simmer for 8 minutes. Cool in a bowl of cold water. Shell eggs and halve lengthways.

Heat oil and fry onion and garlic until onion is soft and golden. Add shrimp paste, sambal, galangal and nuts and fry, stirring, until fragrant. Add palm sugar, coconut milk, salt and lime juice and simmer, stirring frequently, until oil shines on surface. Put in eggs, spooning sauce over.

Bajak Chili Sauce - (Sambal Bajak)

Ingredients :

8 x red chilies seeded and sliced
1 tsp dried shrimp paste (terasi) toasted
1/4 tsp grated nutmeg
3 x garlic cloves peeled and sliced
6 x shallots peeled and sliced
1 tsp salt
1 1/2 tsp chopped palm sugar
2 tbl oil
2 x salam leaves
2 x lemongrass stalks bruised
1/2 x inch galangal (laos) peeled and sliced
4 tbl tamarind juice

Method :
Grind with a mortar and pestle or blend the first 7 ingredients very finely.
Heat the oil over medium-high heat. Saute the ground ingredients along with salam leaves, lemongrass and galangal. Stir it frequently until the mixture changes color and becomes very fragrant.
Lastly, pour the tamarind juice and let it simmer for about a minute and then leave to cool.
Remove salam leaves, lemongrass and galangal before serving.
Keeps up to 1 week or longer if refrigerated.

Tumis Tahu Sayur

Ingredienten:
- 150 gr. tahu
- 75 gr. tauge
- 75 gr. peultjes
- couple of brushwood selderie
- bit leek
- 2 eetlepels shredded onion
- 2 shredded teentjes garlic
- 2 eetlepels of ketjap
- oil

Construction:
Dry the tahu with kitchen paper and cut it in cubes of 1 cm. Barge them slightly brown in, approx. 5 minus clears oil on high fire. Obtain them from the pan. By the leek and selderie. Fruit onion, garlic and leek 2 minutes in a beetje oil. A cup does water the tahu and the peultjes. It lets cook 5 minutes softly. Joint then selderie, tauge, ketjap and salts to taste and cook once more 2 minutes. Let cool down the Court and at least a half hour to stand.

Black Rice Dessert

In indonesian i called "Bubur Pulu Hitam"

Ingredients:
240 g Black glutinous rice
(washed & drained)
60 g White glutinous rice (pulut)
(washed & drained)
7 c Water
2 Pandan leaves, knotted
1/2 c Sugar
Pinch of salt
1/2 T Tapioca flour or cornflour
Combined with 2 Tbs water to
Form a paste
1/2 c Thick cocnut milk
Pinch of salt

Directions:
Put rice in pot with water and pandan leaves and bring to a boil. Reduce heat to low, remove pandan leaves and simmer for 45 minutes until liquid is thick. Add sugar and simmer for 10 minutes. Add salt and thickening. Remove from heat.

Serve in small bowls topped with 1-2 tablespoons thick cocnut milk.

Risoles

Ingredients: 250 gr flour, 70 gr butter, 1 egg, 2 pieces of chicken legs, 100 gr carrot, 50 gr scallions, 4 pieces of shallots, 2 pieces of garlic, 15cc sweet soy-sauce, 200 gr bread crumbs, salt.

Direction:

* Mix 1/2 of the egg with flour and butter
* Form thin layer of squares - for wrappers
* Remove the bones from the chicken legs, cut into small pieces
* Skin carrots, boil until half done, and cut into
* tiny pieces. Cut scallions into tiny pieces.
* Grind shallots and garlic.
* Heat pan with butter. Put in shallots and garlic.
* In a couple of minutes, put in chicken
* Stir a little bit, and put in carrots, scallions
* Mix evenly.
* Add salt and pepper to taste, add sweet soy-sauce.
* Cook until chicken is done.
* Put 1 spoon of the result above into each square.
* Wrap it.
* Dip it in the 1/2 egg left, pour flour.
* Heat oil in a pan.
* Deep fry the risoles on medium heat until golden brown.
* Serve with hot chili pepper.

Klepon Cake

Ingredients: 300 gr sticky rice flour, 30 gr sagu, 8-10 suji leaves, 150 gr brown sugar, 300 gr coconut.

Direction:

* Grind suji finely, mix water. Shred coconut
* Mix flours, add suji and a little water.
* Form balls, put brown sugar inside
* Boil until done
* Sprinkle with shred coconut

Pandan Cake

Ingredients: 8 egg yokes, 6 egg whites, 175 gr sugar, 180 gr flour, 3/4 cup thick coconut milk, 1/4 tea spoon of salt, 3 spoon suji extract, green food coloring.

Direction:

* Boil coconut milk, salt, suji extract in low heat
* Beat egg yokes and egg whites and sugar
* Add food coloring
* Slowly add the coooked coconut milk, mixing it evenly.
* Butter the cake pan, put the mix inside
* Bake until done

Green Beans

Ingredients: 300 gr greenbeans, 150 gr shrimps, 2 blocks of tofu, 1 board of petai, 6 pieces of red chili peppers, 5 pieces of small chili peppers (jalapeno or scotch bonnets), 5 pieces of shallots, 1 piece of chicken gizzard, 1 piece of chicken liver, 1 piece of galanga, salt and pepper.

Direction:

* Cut beans into slices of about thumb length
* Clean theshrimps, cut their heads, boil for a few minutes
* Slice petai thinly
* Grind pepper and shallots
* Slice liver and gizzard
* Slice tofu into cubes, and fry them
* Heat pan with cooking oil
* Put in the ground spices above,
* Add shrimps, fried tofu, galanga, petai - mix evenly
* Add also green beans, chili peppers, gizzards, livers
* Mix them well, and add salt and pepper
* Cook until green beans is about 2/3 done so it is still a bit crunchy (al dente)