Ikan Bumbu Bali Recipe (Balinese Spicy Fish Recipe)

Ingredients:
500g pomfret/Spanish mackerel/snapper/milkfish, cut into 3-4 pieces
1 lime, extract juice
1 teaspoon salt
oil
2 stalks lemon grass, bruised (use only the bottom white tender part)
1 teaspoon tamarind juice
1 tablespoon sweet soy sauce

Spices (ground):
6 red chilies, seeded
5 shallots
2 cloves garlic
3 candlenuts
1 teaspoon chopped ginger
1 teaspoon salt

Directions:
Rub fish with lime juice and salt and let it stand for 20 minutes. Wash and drain. Heat oil and deep-fry fish until golden brown. Drain and set aside. Heat 3 tablespoons oil and sauté ground spices until fragrant, then add lemon grass, tamarind juice and sweet soy sauce. When the sauce has thickened, spread it over deep-fried fish.

Sop Buntut Recipe (Oxtail Soup)

Ingredients:
1kg oxtail/beef tail, cut into serving pieces
½ tablespoon chopped ginger
½ nutmeg, bruised
1 scallion, cut into 2-3 pieces
1 tablespoon margarine
200g carrots, cut into 3cm pieces, then halved or quartered
250g potatoes, cut into 4-6 pieces
salt

Ground Spices:
6 shallots
3 cloves garlic
1 teaspoon peppercorns

Garnishing:
Fried shallots
scallions
chopped Chinese parsley
melinjo nut crackers

Directions:
Put oxtail in a pan with 2 liters water and bring to the boil. Carefully scoop off and discard the scum floating on the surface. Discard the stock and replace with 2 liters clean water. Add chopped ginger, nutmeg and scallion. Cover the pan and simmer over low heat until tender. Remove the tail, reserving 1½ liters stock. Bring the stock to the boil, then add oxtail. Heat margarine and fry ground spices until fragrant. Add to the boiling stock, then add carrots and potatoes. Bring to the boil until the ingredients are thoroughly cooked. Garnish with fried shallots, scallions, Chinese parsley and melinjo nut crackers. Serve hot.

Dashimaki Tamago Recipe (Japanese Rolled Omelet Recipe)

Ingredients:
5 eggs
2 teaspoons sugar
¼ teaspoon salt
½ cup dashi
2 teaspoons Japanese soy sauce
vegetable oil for cooking
parsley sprigs for garnish

Directions:
Beat eggs until well mixed. Dissolve sugar and salt in the dashi, stir in soy sauce, then mix with beaten eggs. Heat omelet pan and grease with a few drops of oil. Pour in a third of the egg mixture and tilt pan so it covers entire surface. Cook on low heat (omelet must not brown) until it is set, then roll the omelet away from you. When omelet is completely rolled up, lightly grease pan again, slide omelet towards you and grease that part of the pan where omelet was. Pour in half the remaining mixture and lift the egg roll so the uncooked egg can cover the base of pan. Cook as before and roll again, this time rolling the first omelet within the second one. Repeat as before, using the remaining beaten egg. Turn the omelet on to a sudare (bamboo mat) or a clean cloth and roll the omelet firmly. Leave it for 10 minutes, then remove mat and cut the rolled egg into thick slices. Serve garnished with parsley.

Bihun Goreng Recipe (Fried Vermicelli)

Ingredients:
250g dried vermicelli
5 tablespoons oil
5 cloves garlic, finely chopped
250g chicken, finely sliced
200g shrimps, shelled and de-veined
100g carrots, thinly sliced
125cc stock/water
3 cabbage leaves, cut into ½ cm pieces
150g Chinese cabbage, cut into 3 cm pieces
50g snow peas, cut the ends
2 scallions, cut into 3 cm pieces
2 sprigs Chinese parsley, cut into 2 cm pieces
2 tablespoons salty soy sauce
4 tablespoons sweet soy sauce
½ teaspoon pepper
1 teaspoon salt

Directions:
Blanch the dried vermicelli with hot water until tender. Drain, then set aside. Sauté garlic in oil until golden brown, then add chicken, shrimps and carrots. Stir until the shrimps change color. Pour in the stock and bring to the boil. Add vegetables, soy sauces, pepper, salt and vermicelli. Mix well until the stock is completely absorbed. Serve hot with a sprinkle of fried shallots.

Soto Ayam Recipe (Chicken Noodle Soup)

Ingredients:
1¼ lb (600 g) chicken pieces with the bone still in (preferably thigh)
4 cups (1 liter) water
1 teaspoon salt
3 tablespoons oil
½ to 1 teaspoon chicken stock powder, optional
1 cup (250 ml) coconut milk
2 kaffir lime leaves, edges torn
2 small waxy potatoes, boiled, peeled and thickly sliced
2 hard boiled eggs, peeled and halved lengthways
1½ cups (120 g) bean sprouts
7 oz (200 g) fine dried rice vermicelli, soaked in hot water to soften
3 tablespoons Crisp-fried shallots
2 tablespoons finely minced Chinese celery leaf or coriander
1 large lime, quartered

Seasoning paste:
1 teaspoon black peppercorns
1 teaspoon coriander seeds, lightly toasted
4 candlenuts, minced
6 shallots, minced
2 cloves garlic, minced
1 thin slice ginger, minced
½ inch (1 cm) fresh turmeric, minced or ¼ teaspoon turmeric powder

Directions:
Put the chicken, water, and salt in a saucepan. Bring to the boil, cover, lower heat, and simmer gently until the chicken is soft. When the chicken is cool enough to handle, discard the skin and remove the flesh from the bones, shredding it finely by hand. Set aside. Reserve the chicken stock. Prepare Seasoning Paste by processing pepper and coriander to a powder in a spice grinder. Add remaining ingredients and process to a smooth paste, adding a little of the oil if needed to keep the mixture turning. Heat the oil in a saucepan with a heavy base, then add the Seasoning Paste and stir-fry over low-medium heat until fragrant, about 4 minutes. Add the reserved chicken stock and bring to the boil. Lower the heat, cover the pan, and simmer 5 minutes. Add the coconut milk and kaffir lime leaves, then bring gently to the boil, stirring. Taste and add a little chicken stock powder if desired. Simmer with the pan uncovered for 5 minutes. To serve, divide the noodles, potato, egg, bean sprouts, and chicken between four large noodle bowls. Add hot stock to each, then garnish with crisp-fried shallots and celery leaf. Serve with a lime wedge and, if preferred, a chili sambal.

Semur Ayam Recipe (Spiced Chicken Stew with Potatoes)

Ingredients:
800 g chicken thighs (legs), boned
3 tablespoons vegetable oil and enough for deep-frying
20 g garlic, peeled and sliced
30 g shallots, peeled and sliced
20 g galangal (laos), peeled, sliced and bruised
500 ml chicken stock
200 g potatoes, peeled, sliced and deep-fried until golden
a pinch of salt or to taste
¼ teaspoon ground white pepper or to taste

Seasoning:
3 tablespoons sweet soy sauce (kecap manis)
2 tablespoons salty soy sauce (kecap masin)
1 tablespoon oyster sauce
2 tablespoons sweet chili sauce

Garnishing:
Crisp-fried shallots
Lime wedges
Finely chopped kaffir lime leaves

Directions:
Cut chicken thigh meat into 2.5cm cubes. Set aside. Heat sufficient oil for deep-frying chicken to 180 degrees Celsius, then fry for 1 minute. Remove and place on a wire rack to drain. Heat 3 tablespoons oil in a heavy saucepan. Add garlic, shallots and galangal. Sauté over medium heat until fragrant. Add all seasoning ingredients and continue to sauté until solid ingredients are evenly coated and glazed. Add stock, bring to the boil and simmer for 1 minute, then add chicken and return to the boil. Reduce heat and simmer, stirring continuously, until chicken is tender. Remove chicken from sauce and keep warm, then reduce sauce to a syrupy consistency. Mix in fried potatoes and chicken. Season to taste with salt and pepper. Dish out, garnish as desired and serve.

Dan-Dan Noodles Recipe

Ingredients:
3 tablespoons sesame paste
a pinch of sugar
½ teaspoon vinegar
2 tablespoons soy sauce
2 tablespoons sesame oil
7 tablespoons stock or water
1 teaspoon chili oil
1 teaspoon ground garlic
a pinch of Szechwan pepper powder
2 stalks scallions, chopped
150g dried noodles

Directions:
Place sesame paste, sugar, vinegar, soy sauce, sesame oil, stock or water in a bowl in the order listed, stirring continuously until mixture is smooth. Boil enough water to cook the noodles. When cooked divide into two portions and place in separate bowls. Pour the stock mixture and add chili oil, ground garlic, Szechwan pepper powder and chopped scallions to each portion, mix and serve.

Peking Duck Recipe

Ingredients:
One 7-pound duck, freshly killed preferred, including head, wings, and feet
¼ cup salt
1 quart boiling water, to scald duck

For the coating:
3 cups boiling water
3 tablespoons Chinese white rice vinegar or distilled vinegar
3 tablespoons maltose or honey
12 Peking Duck Pancakes

For the sauce:
⅓ cup hoisin sauce
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon Shao-Hsing wine or sherry
6 scallions, white parts only, cut into 2-inch pieces, edges cut to make fringes

Special equipment:
1 air pump
1 chopstick, cut to 7-inch length

Directions:
Oven: Preheat to 450°F
Prepare the duck. Clean, remove all membranes and fat, and rinse inside and outside with cold running water. Sprinkle the outside of the duck with salt and rub in well. Rinse all salt off. Allow the water to drain. Tie off the neck of the duck with string and insert the nozzle of the air pump into the neck opening. Inflate with the pump until the skin separates from the flesh. Remove the pump nozzle. With a cleaver, remove the first 2 joints of each of the duck's wings and feet. Insert the 7-inch chopstick under the wings through the back to lift them away from the body. To scald the duck, holding the duck with one hand, use the other hand to ladle 4 cups boiling water onto the skin. The entire outside must be scalded. It is advisable to hang the duck on a hook over a sink to ease this step. The skin will darken and tighten when scalded. Allow 30 minutes for the skin to dry. (On humid days this may take longer). To coat the duck, in a wok mix together 3 cups boiling water, the vinegar, and the maltose, and bring to a boil. Ladle the coating mixture over the hanging duck, making certain the skin is coated completely and thoroughly. Allow 10 to 12 hours of drying time. (You may use a fan blowing air onto the duck to reduce the drying time by half). As the duck dries, make the pancakes. To roast the duck, heat the oven to 450°F for 30 minutes. Place a large roasting pan containing at least 1½ inches of water on the bottom shelf of the oven. Place the duck directly on the oven rack over the roasting pan, not in the roasting pan. The pan serves only to catch the fat drippings as the duck roasts. Roast the duck, breast side down, for 10 minutes, then reduce the temperature to 425°F. Turn the duck over and allow the other side to roast 10 minutes. If the duck begins to burn, reduce the temperature to 400°F. Allow the duck to roast evenly for 35 to 45 minutes, turning frequently to ensure the head and tail do not burn. The duck is ready when the skin is a deep brown color and crisp. Remove from the oven and allow to cool 7 minutes. Combine the sauce ingredients, except for the scallions, in a small bowl and set aside. To serve, make certain the pancakes are hot and ready for serving. Slice the duck skin carefully away from the meat in irregular scallops about 2½ inches long. Serve the duck skin slices in pancakes. Brush each pancake with 1½ teaspoons of the sauce mixture with a fringed scallion brush. Then lay the brush down, cover with 2 slices of skin, and wrap by overlapping the pancakes over the skin, then folding up one end. Serve.

Tea-Smoked Duck Recipe

Ingredients:
One 2.7kg duck
Vegetable oil, for deep-frying

Marinade:
5 tablespoons salt
2 scallions, white and green parts, trimmed
Two ¼-inch-thick slices peeled fresh ginger
3 Sichuan peppercorns
One 3-inch cinnamon stick
2 whole star anise

For smoking the duck:
Vegetable oil
Aluminum foil, for lining the wok
¼ cup sugar
¼ cup oolong tea leaves
¼ cup long-grain rice
1 tablespoon Sichuan peppercorns
One 3-inch cinnamon stick
2 whole star anise

Dipping sauce:
½ cup hoisin sauce
1½ teaspoons rice wine or dry sherry
1½ teaspoons distilled white vinegar
½ teaspoon dark sesame oil

For serving the duck:
1 cucumber, peeled and cut into very thin strips about 1½ inches long
4 scallions, white and green parts, cut into very thin strips about 1½ inches long
20 small Chinese pancakes

Directions:
To marinate the duck: At least 1 day before serving the duck, cut off and discard the excess fat. Cut off and discard the neck and the tips of the wings. Discard the gizzards. Bring 800ml of water to a boil in a saucepan. Add the salt, scallions, ginger, peppercorns, cinnamon stick and star anise and return to a boil. Pour the marinade into a non-reactive container that is large enough to hold the duck, and let it cool to room temperature. Add the duck to the marinade, cover and refrigerate for 24 hours, turning the duck after 12 hours. (The duck can also be marinated in a jumbo self-sealing plastic bag set in a large bowl). Drain the duck from the marinade and place it on a wire rack on a rimmed baking sheet. Position a large electric fan 18 inches from the rack and train the fan on the duck. (If using a smaller fan, position it 12 inches from the rack). Let the duck stand in front of the fan until the skin is dry, about 2 hours. Next, smoke the duck: Using a paper towel, lightly oil the inside of a wok with vegetable oil. Line the interior of the wok with aluminum foil and lightly oil the foil. Mix the sugar, tea leaves, rice, peppercorns, cinnamon stick and star anise in the wok. Place a round rack over the mixture. Arrange the duck on the rack, breast side up. Set the wok over high heat and cover it. When smoke emerges, after about 1 minute, lower the heat to medium-high and continue smoking for 20 minutes. You should see a wisp of smoke emerging from the wok during this time, so adjust the heat as needed to keep the smoke visible. When done, the duck should be a burnished dark gold or light brown, not pale nor golden brown. While the duck is smoking, fill the bottom half of an Asian-style steamer with about 4 inches of water and bring it to a boil over high heat. You will need a heatproof bowl that will hold the duck and fit in the upper part of the steamer. Transfer the duck to the bowl, place it in the upper part of the steamer, cover and steam for 45 minutes to an hour. Transfer the duck to a colander to drain. (The duck can be prepared to this point, cooled, covered and refrigerated for up to 1 day. Remove it from the refrigerator 1 hour before deep-frying. Otherwise, if the duck is ice-cold, it will make the oil bubble furiously). Heat a large wok over high heat. Add enough oil to come about 1½ inches up the sides of the wok, and heat it to 180°C. Gently lower the duck into the wok. Using a metal scoop, bathe the top of the duck with oil as it fries. Fry until it is golden brown on one side, about 5 minutes. Transfer the duck to a colander to drain. To make the dipping sauce, mix the hoisin sauce, rice wine, vinegar and sesame oil in a small bowl. Stir well and set aside. Place the cucumber and scallions strips on a serving platter. Reheat the water in the steamer (or, if making it the next day, refill a clean steamer) and bring to a boil. Place the pancakes on a plate that will fit in the top of the steamer, and steam, covered, until they are hot, about 2 minutes. (The pancakes can also be heated, separated with paper towels, in a microwave oven on high power for about 30 seconds). Place the duck on a cutting board. Using a cleaver or heavy knife, cut off the legs and wings and transfer them to the serving platter. Cut the duck in half lengthwise, and cut each half into 8 pieces. Remove the meat from the bone. Serve immediately. To eat, put a teaspoon of the dipping sauce on a pancake, then a piece of boneless duck and some cucumber and scallions; then roll up the pancake.

Kung Pao Shrimp Recipe

Ingredients:
16 medium shrimps, shelled and de-veined
1 tablespoon egg white, beaten

For the sauce:
2½ teaspoons preserved horse beans with chili or chili sauce
1 teaspoon soy sauce
2 teaspoons sugar
1 teaspoon Chinkiang vinegar or black vinegar
3 tablespoons ketchup
⅛ teaspoon Szechwan peppercorns, crushed
3 cups peanut oil
½ cup fresh peanuts, skins removed
1 clove garlic, peeled and sliced
1 small knob ginger, peeled and sliced
2 dried red chilies, wash but do not soak and cut into half
½ cup white parts of scallions, chopped in diagonal 1/2-in pieces)
1 big onion, peeled and cut into wedges
1 teaspoon cornstarch mix with 2 tablespoons water
1 teaspoon sesame oil

Directions:
Place the shrimp in a bowl, add the egg white, mix well, and reserve. Combine the sauce ingredients in a bowl and reserve. Heat a wok or frying pan over high heat for 1 minute. Add the peanut oil and heat to 180°C. Add the peanuts and fry for 1½ to 2 minutes or until they turn golden brown. Turn off the heat, remove with a Chinese strainer, and drain. Transfer the oil to a bowl. Return 1 tablespoon of peanut oil to the wok. Heat the wok over high heat for 20 seconds and add the dried chilies, ginger and garlic. Stir and cook for 30 seconds or until aromatic. Add the scallions and onion, stir, and cook for 1 minute. Add the shrimps and stir well to mix. Cook for 1½ minutes. Make a well in the mixture, stir the sauce mixture, pour in, mix well, and cook for 45 seconds, until very hot. Add the peanuts and cornstarch mixture and stir to combine and sauce slightly thicken. Turn off the heat and add the sesame oil, transfer to a heated platter, and serve with steamed jasmine rice.

Teppanyaki (Japanese Meat and Seafood on the Griddle Recipe)

Ingredients:
500 g (1 lb) fillet or other tender steak
1 small clove garlic, peeled
1 teaspoon sugar
½ teaspoon finely grated fresh ginger
3 tablespoons Japanese soy sauce
8 large prawns (shrimps)
1 dozen fresh oysters
1 large green capsicum
1 small aubergine
vegetable oil for cooking

Dipping sauce:
½ cup Japanese soy sauce
¼ cup mirin or dry sherry
3 teaspoons sugar
1 teaspoon finely grated fresh ginger

Directions:
Slice beef very thinly. Crush garlic with sugar and mix with ginger and soy sauce. Marinate meat in the mixture for 30 minutes. Shell and de-vein prawns. Drain oysters. Cut capsicum into strips, discarding seeds and center membrane. Cut aubergine into thin round slices. Heat griddle or individual steak platters and grease lightly with oil. Cook aubergine and capsicum first as they require longer cooking. Add slices of beef, prawns and oysters as required, cooking only just until done. Do not overcook. Dip in sauce and eat with hot white rice.

Sauce: Combine soy, mirin, sugar and ginger, stirring to dissolve sugar. Divide among individual sauce bowls.

Opor Ayam (Chicken in Spiced Coconut Sauce Recipe)

Ingredients:
2 tablespoons vegetable oil
600 g chicken thighs, boned and cut into 2.5cm cubes
150 ml chicken stock
2 stalks lemon grass, bruised
2 salam leaves (Indonesian bay leaves)
125 ml coconut cream
Salt to taste
Ground white pepper to taste
Lime (calamansi) juice

Spiced paste:
1 tablespoon coriander (cilantro) seeds, roasted
1 teaspoon cumin seeds
½ teaspoon white peppercorns
25 g candlenuts, roasted and crushed
30 g galangal (laos), peeled and sliced
60 g shallots, peeled and sliced
30 g garlic, peeled and sliced
15 g palm sugar, chopped

Directions:
Prepare spice paste. Combine coriander, cumin and white peppercorns in a stone mortar or a blender (processor) and grind until very fine, then add all remaining ingredients and grind into a fine paste. Heat oil in heavy saucepan. Add spice paste and sauté until fragrant. Add chicken cubes and continue to sauté until they are evenly coated with spice paste and their color has changed. Add stock, lemon grass and salam leaves. Bring to the boil, reduce heat and simmer over low heat for 3 minutes. Add coconut cream, return to the boil and simmer for 2 minutes more or until sauce thickens and chicken is tender.

Season to taste with salt and pepper, then add a generous squeeze of lime juice before serving. Should sauce thicken too much during cooking, add splashes of stock to thin it down.

Lontong (Compressed Rice Cake Recipe)

Ingredients:
30 g (1 oz) ginger, peeled, sliced and bruised
50 g (2 oz) shallots, peeled and sliced
3 tablespoons vegetable oil
1 screwpine (pandan) leaf
1 stalk lemon grass, bruised (use only the bottom tender inner part)
300 g glutinous rice, washed and drained
600 ml (2½ cups) coconut milk
a pinch of salt
banana leaves for wrapping

Directions:
Grind ginger and shallots finely. Heat oil and sauté above with screwpine leaf and lemon grass until fragrant, then add rice and sauté until evenly coated. Add coconut milk and salt. Bring to the boil, reduce heat and simmer, stirring continuously, until all the liquid has been absorbed. Remove and cool completely. Divide rice into desired serving portions and wrap in banana leaf - roll up tightly to form a sausage shape, then secure with skewers or string. Steam for 30 minutes or until cooked.

Ketoprak (Vermicelli with Peanut Sauce Recipe)

Ingredients:
8 pieces bean curd (5 x 5cm)
sweet soy sauce to taste
2 whole lontong, 20 x 3cm, sliced round (refer More Indonesian Recipes below)
100g dried vermicelli, blanched, drained
150g bean sprouts, tailed, blanched, drained
fried shallots
Chinese parsley, chopped
100g tapioca crackers/melinjo nut crackers

Spices (ground):
3 cloves garlic
5 bird's eye chilies
2 red chilies
50g peanuts, roasted/fried
1-2 teaspoons vinegar
50cc water

Directions:
Fry bean curd until golden brown, then drain and chop finely. Mix ground spices and add sweet soy sauce. To serve, arrange lontong (rice dumplings), vermicelli, bean curd, bean sprouts, fried shallots and Chinese parsley on a serving dish. Pour the peanut sauce over and sprinkle with more fried shallots and tapioca crackers or melinjo nut crackers.

Nasi Langgi (Steamed Rice in Spiced Coconut Milk Recipe)

Ingredients:
500g rice
450cc coconut milk from ½ coconut
3cm galangal
2 stalks lemon grass, smashed (use only the bottom white tender part)
1 teaspoon coriander, roasted
½ teaspoon salt

Spices (ground):
2 cloves garlic
6 shallots
1 teaspoon coriander, roasted

Directions:
Wash rice and steam for 25 minutes until half-cooked. Bring to the boil coconut milk with ground spices, galangal, lemon grass and salt. Add the half-cooked rice to the coconut milk and cook until the milk is completely absorbed. Steam until cooked. Put other dishes on top of the rice or surrounding it. Serve on a plate of banana leaf.

Pepes Ikan (Steamed Fish in Banana Leaf Recipe)

Ingredients:
4 fish fillets or whole fish, each about 350 g
3 tablespoons vegetable oil
3 tablespoons water or chicken stock
80 g scallions, sliced
1 turmeric leaf, sliced
3 kaffir lime leaves, finely chopped
10 g lemon basil, sliced
Salt to taste
4 banana leaves, each 25 x 30 cm (10 x 12 in)

Seasoning:
Salt to taste
Freshly crushed white pepper to taste
4 tablespoons lime juice
4 tablespoons vegetable oil

Spice paste:
50 g shallots, peeled and sliced
10 g bird's eye chilies, sliced
15 g ginger, peeled and sliced
50 g candlenuts, crushed
10 g turmeric, peeled and sliced
2 stalks lemon grass, bruised and finely sliced

Directions:
If using whole fish, gut and clean thoroughly, then use a sharp knife to make 4 slits on both sides of fish. Rub fish all over, including slits if using whole fish, with seasoning ingredients. Refrigerate for 30 minutes. Prepare spice paste. Combine all ingredients in a stone mortar or blender (processor) and grind into a fine paste. Heat oil in a saucepan. Add spice paste and sauté over low heat until fragrant, adding stock or water to prevent sticking. Add all remaining ingredients, except salt and banana leaves. Sauté for 1 minute or until well mixed. Remove from heat and leave to cool to room temperature, then season to taste with salt. Place 1 rounded (heaped) tablespoon spice mixture on the center of each banana leaf. Place fish on top and cover fish with more spice paste. Wrap fish tightly in banana leaf and secure with skewers or kitchen string. Steam parcels for 10-15 minutes or until cooked through, then serve as desired.

Sambel Bajak (Fried Chili Sambal Recipe)

Ingredients:
6 large fresh red chilies, roughly chopped
1 large onion
6 cloves garlic
8 kemiri nuts, finely grated
3 tablespoons peanut oil
½ teaspoon laos powder
1 tablespoon dried shrimp paste (trasi)
1 teaspoon salt
5 tablespoons tamarind liquid
2 tablespoons palm sugar or substitute

Directions:
Blend chilies, onion and garlic to a pulp. If blender is small, blend in small portions. It might be necessary to stop and start the motor several times to draw the onions and chilies down on to the blades. When everything has been blended smoothly, heat the oil in a small frying pan or a saucepan and fry the blended mixture over low heat, stirring, for 5 minutes or until well cooked but not brown. Add kemiri nuts, laos, trasi and salt. Crush the trasi against the side of the pan and fry, stirring, until mixture is well blended. Add tamarind liquid and sugar, stir and simmer until well fried and reddish-brown in color and the oil separates from the mixture. Cool. This sambal is not served hot from the fire.

Note: If electric blender is not available, seed the chilies and chop very finely. Peel and chop onion finely, crush garlic with salt, then proceed as above.

Gulai Cumi-Cumi (Squid Curry Recipe)

Ingredients:
500 g (1 lb) fresh squid, remove head and ink sac
1 medium onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
1 teaspoon finely grated fresh ginger
1 teaspoon salt
1 teaspoon chili powder
½ teaspoon dried shrimp paste (trasi)
1¾ cups coconut milk
4 kemiri nuts or brazil nuts, grated
1 stalk lemon grass, finely sliced or 1 teaspoon grated lemon rind
1 teaspoon palm sugar or substitute
4 tablespoons tamarind liquid or lemon juice to taste

Directions:
Wash well inside and out of squid and rub away spotted skin from body. Cut each squid in halves lengthways, then into bite-size pieces. Put all other ingredients except sugar and tamarind or lemon juice into a saucepan and bring to simmering point, stirring. Allow to simmer over low heat, uncovered, until thickened. Stir occasionally. Add squid, simmer for 5 to 6 minutes. Add sugar and tamarind or lemon juice, taste and add more salt if necessary. Serve hot with rice and vegetables.

Bakso Komplit (Meat Dumpling Noodle Soup Recipe)

Ingredients:
Cooking oil for deep-frying
1.5 liters (6 cups) Chicken or beef stock
120 g egg noodles, cooked
120 g firm bean curd, sliced

Chicken wontons:
150 g chicken meat, minced
10 g scallions, sliced
1 tablespoon potato flour
8 wonton wrappers
1 egg white, beaten

Beef dumplings:
150 g beef topside (round), minced
10 g scallions, trimmed and sliced
1 tablespoon potato flour
a pinch of ground nutmeg

Seafood dumplings:
150 g fish fillets, minced
10 g coriander (cilantro) leaves, chopped
a pinch of sugar

Seasoning (3 sets):
1 tablespoon oyster sauce
1 teaspoon salty soy sauce (kecap asin)
1 teaspoon sweet soy sauce (kecap manis)
a pinch of ground white pepper
a pinch of salt

Directions:
Prepare chicken wontons. Place all ingredients, except wrappers and egg white, in a bowl. Add 1 set of seasoning ingredients and mix well. Place 1 teaspoon filling onto the center of each wrapper. Lift corners and bring together over filling. Secure with egg white. Deep-fry half the chicken wontons in medium-hot oil until golden brown and crispy. Remove and drain well. Prepare beef dumplings. Combine all ingredients with another set of seasoning ingredients and mix into a smooth paste. Use 2 tablespoons to shape mixture into round dumplings. Repeat with seafood mixture. Bring stock to a simmer in a saucepan. Poach remaining chicken wontons for 3 minutes, then beef and seafood dumplings separately for 2 minute each. Once last dumpling is removed, increase heat to bring stock to the boil. Meanwhile, divide noodles, bean curd, wontons and dumplings among 4 individual serving bowls, then ladle boiling stock over. Garnish, if desired, with Chinese celery leaves and fried shallots. Serve with nasi goreng sauce or sweet soy sauce on the side.

Tumis Pare (Stir-Fried Bitter Gourd Recipe)

Ingredients:
500g bitter gourd/momordica
1 tablespoon salt
3 tablespoons oil
1 salam leaf (or bay leaf as a substitute)
1 piece galangal, bruised
150g shrimps, shelled
salt and sugar

Spices (ground):
6 red chilies
1 tomato
3 candlenuts, roasted
2 teaspoons salt
3 cloves garlic
½ teaspoon dried shrimp paste
8 shallots

Directions:
Cut the bitter gourd into two and scoop out the seeds. Cut into ½ cm pieces. Then squeeze the bitter gourd with 1 tablespoon salt until tender and foamy to reduce the bitter taste. Wash and drain. Heat oil and sauté ground spices, salam leaf and galangal until fragrant. Then add bitter gourd and shrimps. Pour in 100cc water and add salt and sugar. Cook until the gravy is completely absorbed.

Ayam Betutu (Grilled Chicken Recipe)

Ingredients:
5 tablespoons oil
100g young cassava leaves, boiled until tender, cut into serving pieces
1 chicken (weighing 1½kg)
banana leaves/aluminum foil, for wrapping

Spices (ground):
8 red chilies
5 bird's eye chilies
5 candlenuts, roasted
10 shallots
1 teaspoon dried shrimp paste
5 cloves garlic
1 tablespoon coriander, roasted
1½ tablespoons sliced lemon grass (use only the bottom white tender part)
2 teaspoons peppercorns
1 tablespoon chopped galangal
½ teaspoon powdered nutmeg
2 teaspoons chopped turmeric
4 kaffir lime leaves
2 teaspoons chopped ginger
2 teaspoons chopped lesser galangal
salt and sugar to taste

Directions:
Heat oil and sauté the ground spices until fragrant and dry. Set aside and allow to cool. Divide into 2 parts. Combine 1 part with cassava leaves. Stuff the mixture into the chicken and secure with toothpicks. Rub the chicken with the remaining ground spices. Wrap the chicken with banana leaves and tie with a string. Grill in the oven at medium heat (180°C) for 2-3 hours or until cooked. Remove from heat and cut before serving. Another way to cook the chicken is to steam it for about 45 minutes before grilling in the oven for an hour. Betutu is a special dish from Bali. In Bali, usually the Balinese use duck wrapped in banana leaves and wrapped again with stalks of palm leaves. The duck is then buried in the ground and covered with hot charcoal for 6-7 hours until cooked.

Tahu Gimbal (Bean Curd Shrimp Fritters Recipe)

Ingredients:
2 pieces large bean curd (8 x 8 x 2 cm), quartered
Oil for deep-frying
4 cabbage leaves, finely sliced

Shrimp Fritters:
100g flour
¼ teaspoon baking soda
1 egg, beaten
2 teaspoons salt
1 clove garlic, ground
¼ teaspoon pepper
100g bean sprouts, tailed
200g shrimps, discard the head
1 tablespoon chopped Chinese parsley
125cc water/thin coconut milk
Oil for deep-frying

Peanut Sauce:
2-3 tablespoons sweet soy sauce
125cc water

Spices (ground):
150g peanuts, roasted and peeled
2-3 shallots
10 bird's eye chilies
½ teaspoon salt
1 teaspoon sugar

Directions:
Deep-fry bean curd until golden brown, then set aside. Shrimp Fritters: Combine flour with baking soda, egg, salt, garlic and pepper. Mix well. Add bean sprouts, shrimps, Chinese parsley and coconut milk. Deep-fry 1-2 tablespoons of the mixture until golden brown. Drain and set aside. Peanut Sauce: Combine sweet soy sauce with water and ground spices. Mix thoroughly. To serve: Cut bean curd and shrimp fritters into serving pieces. Arrange on a serving plate, add sliced cabbage and pour the peanut sauce over.

Crab Curry Recipe (Gulai Kepiting)

Ingredients:
5 crabs
3 tablespoons oil
1 stalk lemon grass, bruised (use only the bottom white tender part)
1 salam leaf (or bay leaf as a substitute)
2 kaffir lime leaves
1 liter coconut milk from 1 coconut
salt to taste

Spices (ground):
5 red chilies
1 teaspoon chopped ginger
1 teaspoon chopped turmeric
2 teaspoons chopped galangal
1 teaspoon coriander, roasted
3 candlenuts, roasted
a pinch of cumin, roasted
¼ teaspoon shrimp paste
2 cloves garlic
5 shallots
1 teaspoon tamarind juice

Ingredients:
Clean crabs and discard the shell and gills. Cut in half. Heat oil and sauté ground spices, lemon grass, salam leaf and kaffir lime leaves until fragrant. Add coconut milk and salt and bring to the boil. Toss in the crabs and simmer until cooked.

Laksa (Indonesian Rich Noodle Soup Recipe)

Ingredients:
200g dried vermicelli
3 tablespoons oil
2 salam leaves (or bay leaves as a substitute)
1 stalk lemon grass, bruised (use only the bottom white tender part)
250g shrimps, shelled and de-veined
1½ liters coconut milk from 1 coconut
2 tablespoons shredded coconut, roasted until golden brown, pounded
200g bean sprouts, tailed, blanched, drained and set aside
1 chicken (850g), boiled and shredded
4 eggs, boiled, shelled, cut into 8 pieces
2-3 tablespoons fried shallots
50g basil leaves

Spices (ground):
1 tablespoon coriander, roasted
3 cloves garlic
7 shallots
2 teaspoons chopped galangal
2 teaspoons chopped temu mangga/temu pao or 1 teaspoon chopped turmeric
3 candlenuts, roasted
2 teaspoons salt
1 teaspoon sugar

Directions:
Blanch the dried vermicelli with hot water until tender. Drain, then set aside. Heat the oil and sauté ground spices, salam leaves and lemon grass until fragrant. Add shrimps, coconut milk and pounded coconut. Bring to the boil and stir occasionally to prevent the coconut milk from curdling. Sambal: Grind 10 red chilies and 2 boiled bird's eye chilies with 1 teaspoon lime juice. To serve: Arrange vermicelli, bean sprouts, chicken and sliced eggs in a bowl. Pour hot gravy to cover these and sprinkle with fried shallots and basil. Serve with sambal. Temu mangga or temu pao gives a soft yellow color and has a delicious mango aroma. Use 1 teaspoon chopped turmeric as a substitute.

Cajun Tofu

Ingredients:
2 pounds firm tofu, drained and cut into 3/4-inch cubes *
1 medium red bell pepper, finely chopped
1 medium green bell pepper, finely chopped
1 large white onion, finely chopped
1 cup chopped celery
2 cans cooked, peeled tomatoes
4 cans tomato sauce
1 gallon water or vegetable stock
2 tablespoons finely chopped parsley
1/2 cup finely sliced green onion tops
2 tablespoons Worcestershire sauce
2 teaspoons salt
Diced red chiles, to taste
1 minced habañero pepper
2 1/2 teaspoons black pepper
2 teaspoons garlic salt
3 teaspoons paprika
3 or 4 fresh bay leaves
Fresh parsley sprigs

Directions:
Fry tofu in very hot olive or peanut oil until golden to seal. Pour oil from above into bottom of stock pot, adding enough to cover the bottom of the pot, if
necessary. Make a roux by adding an equal amount of flour, cooking until thickened. Add remaining ingredients except parsley. Simmer for 25 minutes.
Add drained tofu, place lid on pot and simmer for another 30 minutes, stirring occasionally. Add bay leaves and let cool for 15 minutes. Reheat if
necessary and serve over steamed rice. Top with fresh parsley.

Chicken Serunding

Ingredients:
To pound into a paste:
8 dried chillies (soak in water)
8 shallots
4 nips garlic
1 cm ginger
1 cm galangal (lengkuas)
2 lemon grass
1 tbsp coriander seeds
1 tbsp cummin seeds
1 tbsp fennel seeds
1 chicken
(clean and cut into 4 large pieces)
500 ml thick coconut milk
2 turmeric leaves (shredded)
1 tbsp brown sugar
salt to taste

Directions:
Boil the chicken until cooked.
Shred the chicken into pieces with your fingers. Keep aside.
Heat a wok, combine coconut milk and the pounded ingredients and leave it to simmer
gently.
Once oil surface from the gravy, add in shredded chicken, sugar, and salt.
Stir and cook until dish is really dried.
Add in turmeric leaves and dish out.