Mushrooms and Chicken in Banana Leaf Recipe (Pepes Ayam Jamur Recipe)

Ingredients:
500 g chicken thighs, boned and cut into 1.5cm cubes
125 g shiitake mushrooms, soaked until soft, stems removed and diced
2 eggs, well beaten
60 ml coconut cream
50 g scallions, finely sliced
a pinch of salt or to taste
a pinch of freshly crushed white peppercorns or to taste
8 salam leaves (Indonesian bay leaves)
8 banana leaf wrappers, each about 25 x 18 cm (10 x 7 in)

Spice paste:
30 g garlic, peeled and sliced
50 g shallots, peeled and sliced
25 g ginger, peeled and sliced
40 g red chilies, halved, seeded and sliced
25 g candlenuts, roasted and crushed
a pinch of salt or to taste
3 tablespoons vegetable oiL

Directions:
Prepare spice paste. Combine all ingredients, except oil, in a stone mortar or blender (processor) and grind until very fine. Heat oil in heavy saucepan. Add spice paste and sauté over medium heat until fragrant, then remove from heat and leave to cool to room temperature. Combine all remaining ingredients, except salam and banana leaves, in a large bowl and mix until chicken and mushrooms are well coated. Soften each banana leaf wrapper by either holding it over a gas flame or soaking in boiling water for 3 seconds. Place a salam leaf at the centre of a banana leaf wrapper and top with 2 tablespoons chicken and mushroom mixture. Take one long edge of the wrapper and fold it in towards the center to cover the ingredients, then roll up tightly. Secure open ends with bamboo skewers or cocktail sticks. Repeat until ingredients are used up. Steam parcels for 4 minutes, then charcoal or oven-grill for 3 minutes using very low heat. Turn parcels over at least once. Serve as desired.

Mutton Dry Curry Recipe

Ingredients:
500g mutton, cut into 1-inch cubes
10 dried chili, seeds removed and soaked in water to soften
8 shallots
400g grated coconut, toasted until lightly brown
3 cups (675ml) coconut milk
4 tablespoons coriander powder
½ teaspoon cumin powder
1 stalk lemongrass, root end and leaves removed, bruised
1 teaspoon chopped galangal (lengkuas)
2 kaffir lime leaves (limau purut)
1 turmeric leaf (optional)
2 teaspoons sugar
1 teaspoon salt

Directions:
Grind the dried chilies, shallots, and grated coconut in a food processor to make a smooth paste. Combine this paste, the coconut milk, and all the other ingredients (except the meat) in a pot. Bring to a boil and then add the meat. Cook uncovered, simmering until the meat is tender (about 2 hours). Stir regularly to prevent sticking or burning and add half a cup of water if it becomes too dry. The finished dish should not be soupy but have a thick gravy. If you have used the lemongrass stem, kaffir lime leaves, and turmeric leaves, remove them before serving. You can, of course, include them in your presentation, but they should not be eaten.

Bergedel Recipe (Potato and Fish Cakes Recipe)

Ingredients:
750 g potatoes
3 tablespoons oil
2 tablespoons chopped onion
1 tablespoon ground garlic
250 g flaked cooked fish
1 teaspoon freshly ground black pepper
1 teaspoon salt
½ teaspoon ground cloves
4 tablespoons plain flour
2 eggs, beaten to blend
oil for deep-frying

Directions:
Cook potatoes in boiling water for 16 to 20 minutes (or microwave on High) until soft. Drain very well and peel, then mash fine. Heat oil in a wok over medium heat and fry onion and garlic for 5 to 6 minutes or until softened and lightly browned. Mix with mash, fish, pepper, salt and cloves until well blended. Heat oil in a wok over medium heat. With well-floured hands, roll egg-sized balls of mash into flat patties. Dust each bergedel lightly with flour, then coat well with the beaten egg and slip into the hot oil. Deep-fry in batches, for 3 to 5 minutes per batch, turning once, until golden brown. Drain well on kitchen paper and serve hot.

Note: You can use any white fish - even drained canned water-packed tuna, in a pinch.

Beef Braised in Coconut Milk Recipe (Indonesian Rendang Sapi Recipe)

Ingredients:
800 g beef shoulder or neck
3 tablespoons vegetable oil
1.625 liters (6½ cups) coconut milk
2 stalks lemon grass, bruised (use only the bottom tender inner part)
1 turmeric leaf, torn and knotted
3 kaffir lime leaves, bruised
salt to taste

Spice paste:
60 g shallots, peeled and sliced
40 g garlic, peeled and sliced
100 g red chilies, halved, seeded and sliced
35 g turmeric, peeled and sliced
35 g galangal, peeled and sliced
35 g ginger, peeled and sliced
35 g candlenuts, roasted and crushed
¾ teaspoon crushed black peppercorns

Directions:
Cut cleaned beef into 2.5-cm (1-inch) cubes, then set aside. Prepare spice paste. Combine all ingredients in a stone mortar or blender (processor) and grind coarsely. Heat oil in a heavy saucepan, add spice paste and sauté over medium heat until fragrant and color changes. Add coconut milk, lemon grass and turmeric and kaffir lime leaves. Bring to the boil. Add beef cubes and return to the boil, then reduce heat and simmer until meat is tender and almost all the liquid has evaporated. Stir frequently. Season to taste with salt and remove from heat when dish appears dry and oily.


Note: Replace coconut milk with beef or chicken stock or even yoghurt if you prefer a dish that is less rich. If using stock, simmer until meat is nearly cooked, then add 85 ml coconut cream.

Dried Spiced Beef Recipe (Dendeng Balado Recipe)

Ingredients:
500g beef, fat and sinew removed, thinly sliced
4 tablespoons lime juice
8 tablespoons oil
6 shallots, finely sliced
4 kaffir lime leaves
15 red chilies, coarsely ground, or halved
1 teaspoon salt

Directions:
Knead beef with 1-2 tablespoons lime juice, and let it stand for 10 minutes. Spread in a baking pan and dry in the sun until nearly crisp, or bake in an oven with low heat until the juices are absorbed. Heat oil and fry beef until cooked. Drain and set aside. Sauté shallots until golden brown, then add kaffir lime leaves and chilies. When the chilies are cooked, add remaining lime juice and salt. Then toss in beef and stir well.