Salad Jakarta Style Recipe (Ketoprak Jakarta Recipe)

Ingredients:
1 pc tofu
1/2 teaspoon of salt
2 tusk garlic, refined
150 ml water
4 pcs lontong, cut
120 gr beansprout, sobbed
100 gr vermicelli
2 tablespoon soysauce
2 tablespoon fried red onion
100 gr fried emping
Vegetable, Oil

Sauce:
200 gr nut, fried
5 pcs red small chilli
5 tusk garlic
1 teaspoon salt
100 gr brown coconut sugar
1,5 teaspoon air asam
350 ml water

Directions:
Immerged tofu in salty water, garlic and water, fry, cut
Nut sauce : delicate red small chilli, garlic, nut, salt, brown coconut sugar, add water & air asam, stir well
Serve lontong, tofu, beansprout, vermicelli, nut sauce, add soy sauce, fried onion and emping

Brisket in Black Nut Sauce Recipe (Rawon Recipe)

Ingredients :
3 tablespoons Oil
1 stalk Lemon grass, bruised
3 Kaffir lime leaves
500 g Brisket, cut into 2 cm cubes
1 1/2 liters Water

Spice (ground)
2 Red chilies
3 Candlenuts, roasted or fried
1 teaspoon Coriander, roasted
1 teaspoon Chopped turmeric
1 tablespoon Chopped galangal
1/2 teaspoon Dried shrimp paste
4 cloves Garlic
8 Shallots
3-4 Black nuts, blanch the flesh, soak until tender and drain
1 teaspoon Tamarind

Directions :
Heat oil and fry ground spices, lemon grass and kaffir lime leaves until fragrant, then add brisket.
Sauté until the color changes, then add water.
Simmer over low heat until the brisket is tender and ground spices are absorbed.
Serve immediately.

Milkfish in Sweet Soy Sauce Recipe (Pindang Bandeng Bumbu Kecap Recipe)

Ingredients :
1 cm Turmeric
1 cm Ginger
2 cm Galangal
1 (700g) Milkfish
1 teaspoonTamarind juice
1/2 teaspoonSalt
500 cc Water
2 Salam leaves or bay leaves as substitute
1 stalk Lemon grass, bruised
3 tablespoons Sweet soy sauce
5 Unpeeled shallots, roasted, peeled, thinly sliced
3 cloves Unpeeled garlic, roasted, peeled, thinly sliced
1-2 tablespoons Tamarind juice
5 Carambolas, halved
10 Bird's eye chilies
2 Red chilies, cut into 2 cm pieces
Salt and brown sugar

Method :
Thread turmeric, ginger and galangal onto a skewer and grill.
Set aside.
Clean the fish, remove scales and cut off the fins and gills.
Cut into 4-5 pieces.
Rub with tamarind and salt and let it stand for 15 minutes.
Drain.
Bring water to the boil, and add grilled turmeric, ginger and galangal, salam leaves, lemon grass, sweet soy sauce, shallots and garlic.
Add fish, tamarind juice, carambolas, chilies, salt and sugar.
Continue to cook over low heat until the spices are absorbed before serving.

Garlic Prawns Recipe (Kung Kra Thiam Recipe)

Ingredients:
8-12 jumbo prawns, shelled and de-veined
2 tablespoons chopped garlic
1 teaspoon pepper
½ tablespoon fish sauce (nam pla)
1 teaspoon sugar
1 tablespoon chopped coriander root
4 tablespoons vegetable oil
1 stalk chopped scallions
1 tablespoon chopped or minced ginger

Directions:
In a wok or big frying pan, heat the oil over high heat. Fry the garlic, coriander root, pepper, sugar, fish sauce and prawns, stirring constantly. Cook for 2 minutes and then add the remaining ingredients, stir well, and remove from heat. Serve.

Fried Rice Stick Noodles (Pad Thai) Recipe

Ingredients:
400 g dried rice stick noodles, soaked in warm water to soften, drained
6 cloves garlic, peeled, crushed and minced
3 - 4 shallots, peeled and minced
1 teaspoon crushed dried chili flakes
200 g lean pork or chicken, shredded
250 g small or medium shrimps, peeled and de-veined
4 tablespoons fish sauce
2 eggs
1 tablespoon calamansi juice
1 tablespoon sugar
100 g bean sprouts, straggly tails removed
60 ml vegetable oil

Garnish:
4 tablespoons coarsely crushed unsalted roasted peanuts
1 tablespoon dried shrimps, toasted over low heat 4-5 minutes, processed to a powder
1 scallion, finely sliced
2 tablespoons coarsely chopped coriander (cilantro) leaf
2 calamansi, halved
100 g bean sprouts, straggly tails removed

Accompaniments:
crushed dried chili flakes
simple Thai fish sauce and chili dip

Directions:
Heat the oil in a wok, add the garlic, shallots and chili and stir-fry for a few seconds. Add the pork or chicken and stir-fry over high heat for 2 minutes. Add the shrimps and stir-fry just until they are just cooked, 2 to 3 minutes. Splash over the fish sauce, stir, then add the eggs, stirring briefly to break up the yolks. Leave for a few seconds until the egg starts to set, then mix it with the pork and shrimps.

Push the cooked ingredients up the sides of the wok and put in the drained noodles in the center. Leave them for a few seconds, then toss to mix well. Add the calamansi juice and sugar and give a quick stir. Put in the bean sprouts and stir-fry for just 30 seconds, mixing well. Transfer immediately to a large serving dish or four individual dishes. Sprinkle with crushed peanuts, shrimp powder, scallion and coriander (cilantro) sprigs. Arrange the bean sprouts and lime pieces around the edge of the noodles and serve together with chili flakes and simple Thai Fish Sauce and Chili Dip.

Note: You could reduce the amount of pork or chicken to 125 g and add 1 firm bean curd (about 125 g); cut the bean curd in ½-inch dice and add as soon as the shrimps have started to turn pink.

Stewed Beef Recipe (Neua Tun Recipe)

Ingredients:
450g beef shank
10 cups water
1 cm length of cinnamon, broken into small pieces
½ inch length of galangal
3 coriander roots
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
½ teaspoon salt
1 bay leaf (krawan leaf)
2 celery plants
180g lettuce, swamp cabbage, or bean sprouts
2 tablespoons fried garlic
½ teaspoon ground black pepper
1 tablespoon chopped fresh coriander

Directions:
Wash the meat, cut into 1 inch cubes, place in pot. Add the water, cinnamon, galangal, coriander roots, light soy sauce, dark soy sauce and bay leaf. Heat to a boil, then cover, reduce heat and simmer until the meat is tender. (If using an ordinary pot, this will be 3-4 hours. With a pressure cooker use only 2 cups of water and cook for 25 minutes, then remove from heat, allow to cool, open lid and add 3 cups boiled water. Season to taste and bring to a boil once again). Blanch the vegetables, cut into 1 inch pieces and place on the bottom of the serving bowl. Pour the stewed beef on top of the vegetables, sprinkle with coarsely cut fresh coriander, celery, fried garlic and ground pepper. Serve with steamed rice or noodles.

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.

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.

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.

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.

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.

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.