Opor ayam

Ingredients:

1. 1 chicken (1 to 1½ kg)
2. 8 tablespoons groundnut oil
3. 1 large onion
4. 2 cloves of garlic
5. 1 teaspoon Shrimps paste
6. 200 ml water
7. 1 dessert spoon Palm Sugar
8. 300 ml Coconut milk
9. pepper, salt & sweet-soy sauce

Others:

1. 4 candle nuts
2. 1 teaspoon coriander
3. 1 teaspoon cumin
4. 1 teaspoon galangal powder
5. ½ teaspoon turmeric

Direction :

1. Divide the chicken into 4 equal portions, wash and dry.
   
2. Rub in pepper and salt.
   
3. Dice the onion and crush the garlic.
   
4. Crush or grate the candle nuts and mix with the coriander, cumin, galangal and turmeric.
5. In a thick bottomed pan, heat the oil and fry the chicken on all sides to a golden colour.
6. Reduce the heat slightly and add the onions and garlic, stir until the onion is cooked and nicely browned.
7. Add the "others thing" and fry for a further 2 minutes then add the shrimp paste and fry for a further minute.
   
8. Now add the water and Palm sugar to the pan.
9. Bring to the boil and cover the pan with a lid and simmer the chicken on a low heat for a further 30 minutes until well done.
   
10. Remove lid and add the coconut milk and, leaving the lid of the pan, reduce the sauce to about half. Bring to taste with pepper, salt or sweet soy sauce.
    
11. Serve it.

Saté Babi (Pork)

Ingredients:

For the Sate's:

500 gr. of Pork

For the marinade:

1 Onion
1 Garlic clove
30 ml sweet-soy sauce
1 teaspoon Coriander powder
1 teaspoon Cumin powder
1 stalk Lemon Grass (crushed)
1 teaspoon Sambal Ulek
1 glass red wine (optional)
30 ml water

Direction :

Dice the meat in to 2 cm square cubes and put onto bamboo skewers(about 4 per stick).
Combine all the marinade ingredients , except the lemon grass, into a food processor and make into a smooth paste. Poor this over the prepared sate's, add the lemon grass, and leave to marinade for at least 2 hours.
Cook the sate's on the barbecue or under the grill for 5 -10 min. until done and serve with Sate dip or hot Peanut Sauce.

Sambal goreng udang

Ingredients :

1 lb / 450 g shelled fresh or frozen shrimps
2 tbsp vegetable oil
1 medium onion, chopped finely
2 cloves garlic, chopped finely
2 candlenuts, grated
1 tsp coriander
1/2 tsp pinch of cumin
1 tsp turmeric
1 tsp sambal oelek
1 tsp shrimp paste
1 tsp salt
1/2 tsp lemon grass
1/2 cup coconut milk from 1/2 coconut
2 bay leaves

Direction:

1. Heat oil and lightly onion, garlic, grated candlenuts, coriander, cumin, turmeric, sambal ulek and shrimp paste.
2. Add shrimps and lemon grass. Fry lightly.
3. Add coconut milk and bring to a slow boil. Lower heat, add salam leaves and salt. Simmer uncovered for 15 to 20 minutes. Serve.

Pisang Goreng ( Banana fritters )

Ingredients:

6 Banana (peeled, cut into small pieces or into something you like)
1 cup all-purpose flour
2 teaspoons baking powder
vegetable oil

Directions:

1. Mix flours, baking powder and salt well in a bowl. Beat in coconut milk, water and egg until batter is smooth. Let batter rest from 15 minutes to 1 hour.
2. Heat oil in a deep skillet or deep fryer to between 350° and 375°. Using a fork, dip bananas in batter to cover. Let excess drain off and deep fry, turning, until well browned. Drain on paper towels and serve.

You can serve this Banana fritters with honey, it´s sweet and really delicious ;)

Risoles

Ingredients:

1. 250 gr flour
2. 70 gr butter
3. 1 egg
4. 2 pieces of chicken legs
5. 100 gr carrot
6. 50 gr scallions
7. 4 pieces of shallots
8. 2 pieces of garlic
9. 15cc sweet soy-sauce
10. 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.

Rendang

Ingredients:

1. 2 lb of beef
2. 20 pieces of shallots
3. 10 pieces of garlic
4. 150 gram red chili pepper
5. 50 gram ginger
6. 60 gr turmeric
7. 300 gr candle nut
   
8. 5 pieces of bay leaves
   
9. 8 cups of thick coconut milk
10. 8 cups of thin coconut milk

or just coconut milk =)

Direction:

• Cut beef into several-bite sized pieces, and boil until half done (or well done)
  
• Skin shallots, garlic, and mix with chili, ...
• Brown this spice mix for a few minutes
• Boil beef and this spice mix in the thin coconut milk
• Put in salam (you should know what it is ;))
  
• Boil until dry
• Add thick coconut milk, boil until coconut milk dries while mixing it occassionally