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.

Vegetable Curry Recipe (Sayur Kare Recipe)

Ingredients:
3 tablespoons oil
3 kaffir lime leaves
1 stalk lemon grass, bruised (use only the bottom white tender part)
200g offal, cooked until tender, cut into pieces
1 liter stock
250g potatoes, peeled, cut into 4-6 pieces
150g carrots, halved
100g french beans
500cc coconut milk from 1 coconut
5 cabbage leaves, cut into 2 cm squares
25g glass noodles, cut into 10cm lengths, soaked in water until tender, drained

Spices (ground):
3 candlenuts, roasted
2 teaspoons galangal, minced
2 teaspoons coriander, roasted
2 teaspoons tamarind
½ teaspoon pepper, roasted
3 cloves garlic
1 teaspoon chopped turmeric
8 shallots
salt and sugar

Directions:
Sauté the ground spices, kaffir lime leaves and lemon grass until fragrant. Add offal and stir. Then add the stock, and simmer over low heat. Add the potatoes, carrots and french beans. When they are half-cooked, add coconut milk and bring to the boil. Finally, add cabbage and glass noodles.

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.