• ¼ cup (70g) yellow bean sauce (tauco) or miso
• ¼ cup (60 mL) thick coconut milk

Spice Paste:
• 3 green finger-length chilies, deseeded
• 4 shallots, peeled
• 3 cloves garlic, peeled
• 2 tablespoons oil
• 1 stalk lemongrass, thick bottom third only, outer layers discarded, inner part bruised
• 2 salam leaves
• 1 tablespoon tamarind juice
• 1 teaspoon shaved palm sugar or dark brown sugar

• Make the spice paste by grinding the chilies, shallots and garlic to a smooth paste in a mortar or blender, adding a little oil if necessary to keep the mixture turning. Heat the oil in a wok over medium high heat and stir-fry the ground paste with all the other ingredients until fragrant, 3 to 5 minutes
• Add the yellow bean sauce or miso and stir-fry for 1 more minute. Reduce the heat to low, add the coconut milk, mix well and simmer for 3 to 4 minutes, stirring until the sambal is thickened. Remove from the heat and set aside to cool, then serve in small bowls. This sambal keeps a week in the refrigerator

  • 5 teblespoons cooking oil
  • 25 g ( ¾ oz) dried white bait ( ikan billis /ikan teri), rinsed and dried,with heads removed 50 g ( 1 ½ oz) shallot
  • 200 g ( 6 ½ oz) green chilli,coarsely chopped
  • 150 g ( 5 oz) green tomato,sliced
  • 2 pieces kaffir lime leaf
  • 1 teaspoon salt
  • 1-2 teaspoons sugar
  • 3 tablespoons water
  • 2 tablespoons lime

1. Heat oil, then fry whitebait until dry and crispy set aside. 2. Fry shallots until golden brown,then add chilli tomato lime leaves salt and sugar stir-fry for 5 minutes on low heat. 3. Add the three tablespoons water then cook for 3 to 5 minutes,unitl chilli is soft. 4. Stir in lime juice and top with whitebait. 5. Serve at room temperature with rice.

  • 3 sliced Shallots
  • 3 slices Garlic cloves
  • 2 tsp. (10g) Tamarind (soaked in 1/4 cup hot water)
  • 2 cups (500g) Water
  • 1 bruised Lemon grass
  • 2 tbsp. (30g) Oil
  • salt (as needed)
  • 1/4 cup (62ml) Sweet soy sauce
  • 1 Salam leaf
  • 3 Holland red peppers (cut into 1/4" rings)
  • 10 birdseye chilis
  • 1/2 inch Galangal
  • 3 lbs. Milk fish (or 2 whole)

1. Cut each fish into 2 crosswise. 2. Rub each piece with salt and some tamarind juice and let them marinate for 15 minutes. 3. Heat in a wide saucepot, add oil. Saute shallots and garlic until shallots are softened. 4. Add birdseye chilis, Holland red peppers, lemon grass, salam leaf, and galangal. 5. Stir for a minute then add water, sweet soy sauce, tamarind juice, and milk fish pieces. 6. Simmer until fish pieces are cooked and tender. 7. Serve hot with rice.
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  • 1 broiler or fryer
  • 2 tsp salt
  • 3 tbsp vegetables oil or margarine
  • 2 clove garlic, chopped finely
  • 2 red chilies, crushed
  • 1 tsp ground coriander
  • pinch of ground cumin
  • 1 tsp ground laos
  • 2 candlenuts, grated
  • 1/2 tsp shrimp paste
  • 2 tbsp coconut, desiccated or freshly grated
  • 2 cup coconut milk from 1 coconut
  • 1 tsp brown sugar
  • 1 tbsp tamarind juice


1. Cut chicken into serving portions. Wash thoroughly. Rub thoroughly with salt and fry in oil until light golden brown.
2. Add onion and garlic to chicken and fry until onion turns medium brown.
3. Now add chili, coriander, cumin and laos and fry again for about 1 minute. Add candlenuts to mixture and stir well. Add shrimp paste and grated coconut. Fry an additional minute. Then add coconut milk and brown sugar. Simmer over low heat for about 30 minutes. Finally add in tamarind juice. Serve.
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1. Vegetable oil 2 tbsp
2. Vegetable spice paste 200 g ( 7 oz)
3. Shiitake mushrooms 250 g ( 9oz) washed and sliced or quartered
4. Chicken stock ( see pg 10) 625 ml ( 20 fl oz/1/2 cups)
5. Lemon grass 1 stalk, bruised
6. Kaffir lime leaves 2, bruised
7. Coconut cream 250 ml ( 8 fl oz / 1 cup)
8. Salt a pinch
9. Ground black pepper a pinch
10. Crisp-fried shallots ( optional) 2 tbsp

1. The spice paste must be fragrant before mushrooms are added so that the resulting soup will be at its most flavourful.
2. After adding sock lemon grass and lime leaves bring to the boil over low heat the slower gentle cooking process gives the soup a better taste.
3. Slimilarly,after adding coconut cream ,returen to the boil over low heat.

- Heat oil heavy saucepan add spice paste and sauté until fragrant.
- Add mushrooms and sauté for 2 mintues more.
- Add sock lemon grass and lime leaves.bring to the boil over low heat and simmer for 5 minutes.
- Add coconut cream returen to the boil and simmer for 5 minutes.
- Season to taste with salt and pepper serve garnished with crisp-fried shallots, if using.

• 3 tablespoons oil

• 4 keluak nuts (buah keluak), cracked, flesh extracted (optional)
• 1 ½ kg ( 3 lbs) beef ribs, separated

• 1 tablespoon tamarind pulp

• 2 liters (8 cups) water

• 1 ½ -2 teaspoons salt

• 2 spring onions, thinly sliced
• 1 tablespoon sweet Indonesian soy sauce

• 2 tablespoons Crispy Fried Shallots
• 1 lime, cut in wedges

• 1 portion Bird’s eye Chili Sambal

Spice Paste:

• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds

• 1 teaspoon black peppercorns
• 4 cloves garlic

• 6 shallots, peeled

• 2 cm ( ¾ in) fresh turmeric root, peeled and sliced, or 1 teaspoon ground turmeric
1. To prepare the Spice Paste, dry-roast the coriander and cumin seeds in a pan over low heat for 3 to 4 minutes until fragrant, then grind them together with the peppercorns and cloves in a spice grinder until fine. Add the garlic, shallots and turmeric root and process to a smooth paste, adding a little of the oil if necessary to keep the mixture turning

2. Heat the oil in a large pot and add the Spice Paste and keluak nuts, if using. Stir-fry over low heat for 3 minutes. Add the beef ribs and stir-fry until they have changed color, about 8 minutes.
3. Mash the tamarind pulp in 60 mL ( ¼ cup) of the water, then squeeze and strain to obtain tamarind juice. Add the juice, remaining water and salt to the pot, then bring to a boil. Cover, lower the heat and simmer until the ribs are very tender, about 1 ½ hours.
4. Stir in the spring onion and soy sauce, then transfer to a serving bowl. Garnish with Crispy Fried Shallots and serve with lime wedges and Bird’s-eye Chili Sambal.
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• 1 whole fish (snapper, perch or bream), ¾ - 1 kg (1 ½ - 2 lbs)
• 1 tablespoon lime or lemon juice

• ½ teaspoon salt

• 2 banana leaf sheets, each about 25x45 cm, softened in hot water

Spice Paste:

• 1 teaspoon tamarind pulp

• 2 tablespoons warm water

• 2-3 red finger-length chilies

• 1 stalk lemongrass, thick bottom third only, outer layers discarded, inner part sliced

• 5 candlenuts or macadamia nuts, dry roasted until golden

• 1 small ripe tomato

• ½ teaspoon ground turmeric

• ½ teaspoon dried shrimp paste, toasted

• 1 teaspoon salt
• 1 tablespoon palm sugar

• Few sprigs lemon basil (kemanggi), optional

1. Clean and scale the fish, then make 2 to 3 diagonal cuts on each side. Place the fish on a plate and sprinkle both sides with lime juice and salt, rubbing it into the slits with the fingers. Set aside and allow to marinate while preparing the Spice Paste
2. To make the Spice Paste, soak the tamarind pulp in warm water for 5 minutes, then mash well, squeeze and strain to obtain tamarind juice. Grind the chilies, lemongrass and candlenuts in a spice grinder or blender until fine. Add the tomato, turmeric and shrimp paste and grind until smooth. Transfer to a bowl and stir in the tamarind juice, salt, sugar and basil leaves.

3. Place the fish on 2 large overlapping pieces of banana leaf. Smear one third of the Spice Paste over the fish, rubbing some into the cuts. Turn and smear the other side of the fish with one third of the Spice Paste, then smear the remaining paste inside the cavity of the fish. Fold up the banana leaf to enclose the fish and secure with staples or toothpicks.

4. Half fill a wok with water and bring to a boil. Put the fish on a perforated metal dish or wire rack set in the wok well above the level of the water. Cover and steam until the fish is just cooked, about 25 minutes, adding boiling water to the wok every 10 minutes.

5. Place the fish, still in its banana leaf, under a very hot grill and cook 3 to 4 minutes on each side. Serve in the banana leaf.
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• 500 g ( 1 lb) white fish fillets, such as snapper, perch or bream
• 5 shallots, skins left on 2 cm ( ¾ in) fresh turmeric root, washed, skin left on
• 1 ½ cm ( ¾ in) fresh ginger root, washed, skin left on
• 2 ½ cm ( 1 in ) galangal root, peeled and sliced
• 2 fresh or dried salam leaves (optional)
• 1 stalk lemongrass, tender inner part of bottom third only, bruised
• 60 mL ( ¼ cup) tamarind juice
• 2 tablespoons sweet Indonesian soy sauce
• 2 red finger-length chilies, cut in lengths
• 3-4 whole bird’s eye chilies, lightly bruised
• ½ teaspoon salt
• 2 teaspoons palm sugar or soft brown sugar
• 750 mL ( 3 cups) water
• 5 small sour carambola, halved lengthwise

• 1 tablespoon lime juice
• 1 teaspoon white vinegar
• 1 teaspoon salt

1. Wash the fish. Place the Marinade ingredients in a bowl and mix thoroughly. Rub the fish fillet on both sides with the Marinade ingredients and set aside.
2. Place the shallots, turmeric and ginger into a dry wok or frying pan and dry-roast them, turning frequently until browned, 8 to 10 minutes. Peel the shallots and bruise the turmeric and ginger with a pestle of the side of a cleaver.
3. Combine the roasted shallots, turmeric and ginger with the galangal, salam leaves, lemongrass, tamarind juice, soy sauce, chilies, salt, palm sugar and water in a wide saucepan. Bring to a boil and simmer, uncovered for 15 minutes
4. Drain the fish pieces and discard the Marinade. Add the fish and the carambola to the saucepan with the sauce. Simmer until the fish is cooked, about 5 minutes, depending on the thickness of the fish. Serve hot with rice.
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  • 500-600 g (1 lb) bone less fish fillet skinned and diced
  • 1 tablespoon lime juice
  • 2 teaspoons salt
  • 8-10 sour carambola thinly sliced across
  • 250 ml (1 cup) thick coconut milk
  • 2 turmeric leaves very thinly sliced optional
  • 150 g ( 3 cups) young cassava leaves blanched leaves blanched in boiling water until soft drained
  • 1 banana leaf cut to make 4 pieces
  • 18 cm ( 7-in) square
Spice paste
  • 10 red chillies sliced
  • 5-6 shallota chopped
  • 4 cloves garlic chopped
  • 1 teaspoon finely chopped fresh turmeric
  • 1 teaspoon salt
Preparations: 1. Rub fish on both sides with lime juice and half of the salt set aside for 15 minutes sprinkle carambola with remaining salt and marinate for 5 minutes drain liquid rinse and drain again. 2. To make the spice paste process chillies shallots garlic turmeric and salt to a smooth paste adding a little of the coconut milk if needed to keep the mixture turning combine spice paste with fish carambola coconut milk and turmeric leaves stirring to mix well. 3. Put one quarter of the fish mixture onto a piece of banana leaf and add one quarter of the cassava leaves pull the side facing you to touch the opposite side tuck in each end to form a pleat then fold the wings of each pleat towards the front of the banana leaf facing you secure with a toothpick repeat until all fish is used up. 4. Put banana leaf packets in a steaming rack and steam over boiling water cooked about 15 minutes.
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  • to,1 kg ( 2 lb) potathinly sliced oil for deep-frying celery leaf finely sliced
Spice paste
  • 150 g ( 5 oz) red chilli
  • 50 g ( 1 ½ oz) shallot
  • 1 teaspoon salt
  • 2 tablespoons cooking oil
  • 20 g (2/3 oz) sugar
  • 5 teaspoons lime juice.
Preparations: 1. Deep-fry potatoes until crispy and golden brown.Drain on a paper towel and set aside. 2. To make the spice paste,blend the chilli,shallot salt and oil until smooth transfer to a pan and sauté over low heat until fragrant about 7 minutes stir in sugar and lime juice for 1 to 2 minutes. 3. Add potatoes to the chilli paste.Mix well for about 5 minutes and garnish with celery leaf.

• 1 chicken, quartered, or 800 g (1 ½ lbs) • 2 liters (8 cups) water • 2 stalks lemongrass, tender inner part of bottom third only, bruised • 1 teaspoon salt • 1 tablespoon oil
Spice Paste:
• 2 teaspoons black peppercorns • 6 cloves • 3 cm (1 in) fresh ginger, peeled and sliced • ¼ teaspoon dried shrimp paste
• 100 g (3 ½ oz) glass noodles, soaked in warm water to soften, cut in lengths • 4 hard-boiled eggs, quartered • 1 portion Fried Potato Patties • 100 g (2 cups) fresh bean sprouts • 2 tablespoons Crispy fried shallots • 2 tablespoons finely chopped Chinese celery leaves • 1 lime or lemon, quartered • Sweet Indonesian soy sauce, to serve • 1 portion Candlenut Sambal

1. Place the chicken, water, lemongrass and salt in a large pot. Bring to a boil, cover, lower the heat and simmer gently until the chicken is tender, about 40 minutes. Remove the chicken and when cool enough to handle, debone and cut the meat into small cubes. Discard the bones and return the meat to the pot. Remove and discard the lemongrass 2. Prepare the Spice Paste by grinding the peppercorns and cloves until coarse. Add the ginger and shrimp paste and grind to a smooth paste, adding a little water if necessary to keep the mixture turning. 3. Heat the oil in a wok or saucepan and fry the Spice Paste over low heat until fragrant, 2 to 3 minutes. Add the Spice Paste to chicken soup 4. Prepare the Candlenut Sambal and transfer to 4 small dipping bowls to serve with the soup 5. Divide the glass noodles, eggs, Fried Potato Patties and bean sprouts into 4 individuals serving bowls. Reheat the chicken soup, taste and add more salt if desired. Ladle the soup into the bowls. Sprinkle each serving with Crispy Fried Shallots and celery leaves. Serve with the Candlenut Sambal, lime quarters and a bowl of sweet soy sauce on the side
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• 3 tablespoons oil • 4 keluak nuts (buah keluak), cracked, flesh extracted (optional) • 1 ½ kg ( 3 lbs) beef ribs, separated • 1 tablespoon tamarind pulp • 2 liters (8 cups) water • 1 ½ -2 teaspoons salt • 2 spring onions, thinly sliced • 1 tablespoon sweet Indonesian soy sauce • 2 tablespoons Crispy Fried Shallots • 1 lime, cut in wedges • 1 portion Bird’s eye Chili Sambal

Spice Paste:
• 1 teaspoon coriander seeds • 1 teaspoon cumin seeds • 1 teaspoon black peppercorns • 4 cloves garlic • 6 shallots, peeled • 2 cm ( ¾ in) fresh turmeric root, peeled and sliced, or 1 teaspoon ground turmeric
1. To prepare the Spice Paste, dry-roast the coriander and cumin seeds in a pan over low heat for 3 to 4 minutes until fragrant, then grind them together with the peppercorns and cloves in a spice grinder until fine. Add the garlic, shallots and turmeric root and process to a smooth paste, adding a little of the oil if necessary to keep the mixture turning 2. Heat the oil in a large pot and add the Spice Paste and keluak nuts, if using. Stir-fry over low heat for 3 minutes. Add the beef ribs and stir-fry until they have changed color, about 8 minutes. 3. Mash the tamarind pulp in 60 mL ( ¼ cup) of the water, then squeeze and strain to obtain tamarind juice. Add the juice, remaining water and salt to the pot, then bring to a boil. Cover, lower the heat and simmer until the ribs are very tender, about 1 ½ hours. 4. Stir in the spring onion and soy sauce, then transfer to a serving bowl. Garnish with Crispy Fried Shallots and serve with lime wedges and Bird’s-eye Chili Sambal.
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  • 75g (1 ½ lb) lean beef topside thinly sliced along the grain
  • 2 tablespoons lime juice
  • 1 teaspoon salt vegetable
  • oil for deep frying

  • 2-3 tablespoons vegetable oil
  • 4 shallots thickly sliced
  • 8-10 fresh red chillies coarsery chopped
  • 7 kaffir lime leaves
  • ½ teaspoon salt
  • 3-4 tablespoons lime juice

1. Sprinkle the beef on both sides with the lime juice and salt rubbing it in well with the fingers dry in the sun turning several times until the meat has completely dried alternatively spread meat in a single layer on a rack and dry in a very low oven for 3 to 4 hours. 2. To prepare the dressing heat the oil in a wok add the shallots and cook over medium heat until transparent add the chillies and lime leaves and stir-fry until the chilli softens but still retains its bright red colour 2 to 3 minutes add salt and lime juice stirring to mix well transfer to a bowl. 3. Was and dry wok then add oil for deep-frying when very hot add the dried beef a few slices at a time and fry over high heat until brown and very crisp drain on paper towel then transfer to a serving dish and pour over the dressing.
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  • 6 servings
  • 1/2 cup sliced ham (Or boneless chicken or lean pork meat)
  • 1/2 cup shrimp
  • 2 tbs. soy spice
  • 1 medium onion minced
  • 2 cloves garlic minced
  • 1 cup shredded white cabbage (or bok choy cut up in 1 in. pieces or both)
  • 1/2 pound snow peas
  • 1/2 cup fried onion flakes
  • 1/2 pound dried noodles
  • 1 tbs. vegetable oil

  1. Cook the noodles in boiling water 5 minutes, rinse with cold water and drain. (If spaghetti noodles are used prepare it as recommended on the package) Brown the onions and garlic in oil, then add sliced ham, shrimp, soy sauce, white cabbage, snow peas (or Chinese pea pods) and stir fry for 5 minutes, add noodles and mix carefully and simmer for 5 minutes more.

Garnish the dish with thin sliced omelets and onion flakes and serve with shrimp puffs.
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  • salt
  • 2 tablespoons tamarind paste
  • 2 tablespoons vegetable oil
  • 8 shallots, chopped
  • 3 clove
  • 2 cups long-grain rice
  • s garlic, crushed
  • 1/2 inch fresh ginger, grated
  • 2 teaspoons curry powder
  • 1/4 teaspoon hot red pepper flakes
  • 1/4 teaspoon turmeric
  • 1/2 small cabbage, thinly sliced
  • 2 medium tomatoes, peeled,seeded,and diced
  • 3 tablespoons soy sauce
  • 1 tablespoon packed dark brown sugar
  • To Garnish
  • 3 tomatoes, coarsely chopped
  • 1 1/4 red peppers, cored,seeded,and diced
  • 1/2 cucumber, diced
  • 1 stalk celery, diced
  • Omelette strips
  • 2 eggs
  • salt and pepper
  • 2 tablespoons butter

  1. Cook the rice in boiling salted water for 12-15 minutes, until tender.
  2. Drain, rinse, and drain again.
  3. Stir in the tamarind paste and set aside.
  4. Heat 1 tbls.
  5. of the oil in a large skillet or wok, add the shallots, and cook for 3-5 minutes, until softened.
  6. Add the garlic, ginger, curry powder, pepper flakes, and turmeric and cook gently, stirring, for 1 minute.
  7. Add the cabbage and cook for 3-5 minutes.
  8. Add the tomatoes and cook for 2-3 minutes.
  9. Remove from pan.
  10. Heat the remaining oil in the pan, add the rice, and cook gently until lightly browned.
  11. Return the vegetables to the pan.
  12. Add the soy sauce and sugar and heat gently to warm through.
  13. Serve hot, garnished with tomatoes, red pepper, cucumber, celery, and omelet strips.
  14. Note: To make omelet strips: Whisk 2 eggs with plenty of salt and pepper.
  15. Melt 2 tbls butter in an omelet pan or small skillet.
  16. Add the eggs to the pan and cook until set.
  17. Leave to cool.
  18. Roll up the omelet and slice across into fine strips.
Terong Balado (Hot Spicy Eggplant), If there’s someone asks what food that makes who eats it add rice more and more, probably the answer is Terong Balado. The impressing aroma of the spice can make who smells it swallows spittle. In addition, when it is served plus hot rice in cold air. Slurrrrrp.

The primary ingredient, purple eggplant or Japanese eggplant has special juicy flavor. The soft texture is suitable with hot chili flavor. For complement, you can add boiled egg or fried egg. Beside it is suitable to accompany terong balado, you can combine 2 dishes in one. So, this dish is compatible when you are lazy or don’t have enough time to cook. Don’t doubt to try this recipe.

Hot Spicy Eggplant Recipe:


  • 10 eggplants
  • 5 boiled egg or fried egg
  • 10 large red peppers
  • 1 tomato
  • 5 onions or 1 medium sized large yellow onion
  • 3 cloves garlic
  • 2 slices galangale
  • 1 stalk serai (citronella or lemongrass)
  • 2 tbsp salt
  • ½ tsp sugar


  1. Cut eggplant into medium size. Fry until it is brownish.
  2. Cut onion, garlic, tomato, and red pepper. Fry until it is withered. Blend it but don’t be too soft.
  3. Fry soft spice, salt, and sugar in some oil. Add serai and galangale until it is fragrant and oily.
  4. Put egg in and mix. Let it for a while at medium fire in order that the spice is soaked into egg. Add fried eggplant and mix.


  • 2 tbsp vegetable oil for frying
  • 3 cloves of garlic, crushed
  • 3 white onions, finely sliced
  • 200 grams of boiled beef, cut into small
  • 100 grams of shrimp
  • 150 cc beef broth
  • 100 grams of cabbage, finely sliced
  • 100 grams of bean sprouts, clean it
  • salt as necessary
  • pepper as necessary
  • 2 tbsp sweet soy sauce
  • 250 grams of wet noodles
  • 1 tbsp sliced of celery leaves
  • 1 tbsp fried onion.


  1. Heat oil, fry and stir the garlic and sliced onions until it smells delicious/fragrant.
  2. Enter the shrimp and meat, stir well until cooked. Pour the beef broth.
  3. Enter all the vegetables and spices. Cook until the vegetables wilt. Enter noodles and stir briefly. Lift. Put on the plate you have prepared.
  4. Put the sliced celery leaves and fried onion on it. Served hot with chili sauce and pickles.
  5. Enjoy.

A quick and simple Beef and Liver Stew (Gulai Kancah) online recipe for all you health conscious foodies

  • 500 g (1 Ib) brisket beef, cut into bite-sized chunks
  • 2 slices asam gelugor (dried garcinia fruit), soaked in warm water to soften
  • 2 stalks lemongrass, thick bottom part only, tough outer layers discarded, inner part bruised
  • 3 kaffir lime leaves
  • 1 turmeric leaf
  • 750 ml (3 cups) water
  • 300 g (10 oz) beef liver, cut into bite-sized chunks

Spice Paste

  • 1 teaspoon black peppercons
  • 12 to 15 dried red chilies, soaked in warm water to
  • 5 to 6 shallots
  • 3 cloves garlic
  • 2 1 / 2 cm (1 in) galangal root, peeled and sliced
  • 2 1/2 cm (1 in) ginger, peeled and sliced
  • 2 ½ cm (1 in) turmeric, peeled and sliced
  • 1 teaspoon salt

1.To make the Spice Paste, grind all the ingredients to a smooth paste in a mortar or blender, adding some water to keep the paste turning if necessary 2.Place the Spice Paste, beef, asam slices, lemongrass, lime and turmeric leaves in a saucepan. Add enough water to cover the beef and bring to a boil over high heat. Reduce heat to medium, cover and simmer for about 30 minutes, stirring occasionally. Add the beef liver and continue to simmer for another 30 minutes until the beef and liver are tender, adding some water if the sauce dries up before the beef is cooked. Remove from heat, discard the assam slices and lemongrass, and serve the stew with steamed rice.
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Here is an easy Mixed Vegetables in Spicy Coconut Milk (Gulai Sayur Campur) cooking recipe to make your mouth water;
  • 250 g (9 oz) lean topside beef
  • 1 liter (4 cups) water
  • 1/2 teaspoon salt
  • 250 g (9 oz) young jack­fruit, flesh cut into bite-sized pieces
  • 150 g (5 oz) long beans, cut into lengths to yield 2 cups
  • 5 large cabbage leaves , coarsely chopped to yield 2 cups
  • 500 ml (2 cups ) thick coconut milk
  • 1 turmeric leaf
  • 3 kaffir lime leaves
  • 1 stalk lemongrass, thick bottom part only, tough outer layers discarded, inner part bruised

Spice Paste:
  • 2 candlenuts, crushed and dry-roasted
  • 2 red chilies, sliced
  • 5 to 6 shallots
  • 2 to 3 doves garlic
  • 2 1/2 cm (1 in) turmeric, peeled and sliced
  • 2 1/2 cm (1 in) galangal root, peeled and sliced
  • 2 1/2 cm (1 in) ginger, Peeled and sliced
  • 1 teaspoon salt

here is an easy mixed vegetables in spicy coconut milk (gulai sayur campur) food recipe that will impress

when cutting the jackfruit,leave the immature seed intac;use an oiled knife to preventany sticky sap from clinging to the blade.
  1. Bring the beef, water and salt to a boil over high heat in a saucepan. Reduce heat to low, cover and simmer 1 to 1 1/2, hours until the beef is tender. Remove and set aside to cool, then slice the beef into small pieces.
  2. to make the spice paste,grind all the ingredients to a smooth paste in a mortar or blender,adding some beef stock to keep the paste turning if necesary.transfer to a bowl and set aside.
  3. return the beef to the beef stock and add the jackfruit pieces.add some water if the beef stock is insufficient to just cover the beef and jackfuit.bring the mixture to a boil over high heat,then reduce heat to medium,cover and simmer for about 15 minutes,until the jackfruit is tender and cooked.add the spice paste and all the other ingredients,mix well and bring to a boil .reduce heat to low and simmer uncovered for 10 to 15 minutes until the vegetables are cooked.remove from heat discard the turmeric leaf and lemongrass,and serve immediately.

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  • 1 ½ cups (300 g) uncooked rice, washed thoroughly and drained
  • 1 ½ cups (360 g) sweet corn kernels, cut from fresh cobs, or one 15 oz (425 g) can sweet corn kernels, drained
  • 3 ½ cups (875 mL) water
  1. Bring all the ingredients to a boil in a pot. If using canned sweet corn, do not add at this stage. Reduce the heat to medium and simmer until the water has almost dried up, 5 to 7 minutes. If using canned sweet corn, add the corn to the rice now
  2. Reduce the heat to low and continue cooking the rice for 10 more minutes, stirring from time to time to prevent burning, until the rice is dry and fluffy. Remove from the heat, stir well and serve hot
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When Siti came over to my house with some
Nagasari cakes (steamed banana rice cakes), I was pleasantly surprised how yummy it was. Creamy on the outside with a white puddingy texture and sweet in the inside, it makes a wonderful snack anytime of the day. Made only from flour, coconut milk, sugar and bananas, and wrapped in banana leaves - it's a wonder how the simple ingredients can produce such a delicious dessert! And the best part is, it takes only 10 minutes to prepare. Try it, I'm sure you're going to enjoy this traditional Indonesian dessert. Thank you Siti for the Nagasari recipe.


  • 6 ripe bananas (suitable for steaming such as pisang raja, pisang nangka, etc)
  • 3 cups rice flour
  • 3 cups coconut milk, squeezed from 1 grated coconut
  • 1 cup sugar
  • 1 teaspoon salt
  • Banana leaves, for wrapping

1. Slice bananas lengthwise into half. 2. Combine flour, coconut milk, sugar and salt in a pot. Cook over medium heat, constantly stirring until mixture is thick. 3. Spoon approximately 1-2 tablespoons of mixture onto banana leaf. Place a slice of banana on mixture, and cover banana with another 1-2 tablespoons of mixture. 4. Wrap mixture with banana leaves neatly. 5. Steam for 25 minutes or until cooked. Serve warm or cold.

*There are no special ways of wrapping the rice cakes in banana leaves. Wrap it in any style you like.
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  • 50 gr peanut,roast, and grind coarsely.
  • 50 gr sugar
  • 150 gr glutineous rice fluor
  • 1,5 teaspoon tapioca starch
  • salt
  • about 150ml warm water.
  • green & red food coloring
The ginger water:
  • 300cc water
  • 10 cm ginger, crushed
  • 2 stalks lemon grass
  • 2 pandan ( screwpine )leaves
  • 300 gr sugar

1. Mix ground peanut with sugar. Set aside. 2. In a bowl, mix glutineous rice fluor + tapioca starch + salt. (or sugar according to Ben) 3.Add warm water little by little until mixture is pliant. 4. Devide the mixture into three. One for red, one green, and one plain. Form litlle balls about the size of a marble. Fill with the peanut mixture. 5.Cook the balls in hot boiling water until floating. Remove and set aside. 6. Boil all the ginger water ingredients. 7.Lower the heat.Keep cooking for another 15 minutes for the spiciness and aroma to infuse. 8. Serve warm/hot with the glutineous balls.

Ingedients :
  • 2 lbs. oxtail
  • 3 inches of ginger, unpeeled but smashed
  • 3 nutmeg seeds, roughly broken
  • 20 cloves
  • 1 teaspoon ground black pepper
  • salt to taste
  • 3 carrots, halved and chopped into 1 inch chunks
  • 2 leeks, chopped into 1 inch chunks
  • 1 scallion, chopped into 1 inch chunks
  • 2 medium all-purpose potatoes, chopped into 8 chunks each
  • 2 tomatoes, cut into wedges
  • 1 cup chopped celery, with leaves.
  • fried shallots
  • 1 Tbsp butter or vegetable oil
Directions :
  1. Fill a large pot with enough water to cover the oxtail generously and add the ginger. Bring the water to a boil, add the oxtail, and boil for three minutes. Pour out the water and discard the ginger. Refill the pot (still with the oxtail) with cold water and bring to a boil. Add the cloves and nutmeg, and simmer, covered, for 1 1/2 hours until the meat is tender. Remove from heat, cool completely, and refridgerate overnight. Skim the congealed fat from the surface.
  2. Bring the soup back to a simmer. Heat butter/oil in a pan over medium heat, add carrot, leek, and scallion and saute for 3 minutes, then add to the soup along with the potatoes, pepper, and salt to taste. Cover and simmer for twenty minutes, or until the potatoes are tender. Ladle into bowls and garnish with celery, tomato slices, and fried shallots.
  3. The recipe would probably be even tastier if, before you started, you rubbed the meat lightly with vegetable oil and roasted it for an hour or so at 425 degrees, then deglazed the pan with water, used that for the soup base, and skipped the initial boil-and-dump phase.
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Ingedients :
  • 7 pieces chicken sausage, cut into pieces
  • 3 pieces carrots, cut dice, boiled until soft
  • 1 canned pea
  • Macaroni 200 grams
  • 1 tbsp Salt
  • 2 tbsp Sugar
  • ½ tsp pepper
  • ½ tsp nutmeg
  • 1 tin cornation milk
  • 1.5 liter chicken broth
  • Celery leaves
Mashed the ingredients:
  • 2 grains Onion
  • 1 cm ginger
Materials Pearl:
  • 300 grams of chicken mince
  • 1 potato pieces, fried, mashed
  • ½ tbsp salt
  • 2 tbsp sugar
  • 1 tsp nutmeg
  • ½ tsp pepper
  • 50 grams of milk powder
  • 2 tbsp margarine
  • 1 yellow grains
Directions :
  1. Pearls: Mix all ingredients, and make form like marbles.
  2. Boil broth, along with a smooth flavor, a celery leaf stem has hit, salt, sugar, pepper and nutmeg. Enter the pearl after pearl float, lift.
  3. Enter carrot in chicken broth, after boiling, add the pea, Macaroni and sausage. After boiling entries celery leaves, pearls, and last, when all ingredients have been entered and is boiling, inputs cornation milk. Stir briefly, boiling, lift. Serve warm.
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Ingedients :

  • 250 grams of salted fish jambal / cork, cut the size of 2 cm x 2 cm
  • 3 red chilies, sliced thin menyerong
  • 4 pieces of red onion, thinly sliced
  • 1 orange juice, take the water
  • 3 tablespoons oil

Directions :
1. Flush salted fish jambal / cork with boiling water, leave until cold, then wash, Drain.
2. Heat the oil in many of the fires are, and enter the salted fish was fried until cooked, lift, Drain.
3. Heat oil in recipes, and enter the onion, stir-fry until fragrant.
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  • 1 (850g) Fish Head, cut into 2-4 pieces
  • 2 tbsp Desiccated coconut, roasted, pounded
  • 3 tbsp Oil
  • 1 stalk Lemon grass, bruised
  • 1 Pandan leaf, torn, knotted
  • 750 cc Coconut milk from 1 coconut
  • 5 Carambolas, halves
  • 10 Salam leaves or bay leaves as substitute
  • Lime juice and salt
Spices (ground):
  • 10 Dried red chilies
  • 1/2 tbsp Chopped turmeric
  • 1/2 tbsp Chopped ginger
  • 7 Shallots
  • 3 cloves Garlic
  • 1 tbsp Coriander, roasted
  • 1/2 tsp Cumin, roasted
  • 1/4 Aniseed, roasted
  • 1 tsp Peppercorns, roasted
  • 1 tbsp Dried Carambola
  • Salt

Method :
  1. Rub the fish head with lime juice and salt, and let it stand for 1/2 hour.
  2. Drain, then rub the fish head with pounded coconut.
  3. Heat oil and sauté ground spices, lemon grass and pandanus leaf until fragrant, then add coconut milk.
  4. Allow to simmer.
  5. Add fish head and carambolas, and bring to the boil.
  6. Stir from time to time, then add salam leaves.
  7. Simmer until the fish is cooked and the gravy is a little oily.
  8. Serve hot.

Note : If there are no dried carambolas available, use 1/2 teaspoon tamarind juice.
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Risoles is one of popular appetizers in Indonesia. It looks similar with spring rolls but the how to make it is a little bit different. Also the taste. The name Risoles is borrowed over from the traditional Portuguese rissole. A rissole is a small croquette, enclosed in pastry or rolled in breadcrumbs, usually baked or deep fried. It is filled with sweet or savoury ingredients, most often minced meat or fish, and is served as an entrée, dessert or side dish.


For Risoles skin

  • 150 g all purpose flour
  • 1 egg
  • 200 ml milk, or a little bit more depend how thick the mixture
  • Salt to taste

For filling

150 g minced beef/chicken 2 medium or 3 small potatoes, cut into small cubes 2 carrots, cut into small cubes 1 onion, peeled and sliced 2 cloves of garlic, peeled and sliced 1 stalk of celery, chopped 1 stalk of spring onion, chopped - (optional) 1 tablespoon of flour, mixed with a little of water 1/2 teaspoon of pepper salt to taste or 1/2 block beef seasoning mixture/beef bouillon (Maggi or Knorr block) sugar to adjust the taste 1 cup of water

For dipping

1 egg

Bread crumbs


1. Make the skin: take a bowl then combine the flour, salt and egg. Gradually add the milk whisk them to make a smooth texture. When it's done, heat up non-stick pan. Take about 2 tablespoons of the mixture, pour to the pan and make it thin (just like how you make crepes). Cook it with low heat. When the edge of the skin is dry and you can peel off easily, it means it is cooked. Set aside.

2. Filling: heat up the wok, then sauté the onion and garlic until fragrant. Add the meat and mix them well for few minutes. Then add carrots, pepper, salt, celery and 1 cup of water. Cover. When the carrots are half-cook, add the potatoes. Continue cooking until they are tender and add 1 tablespoon of flour mixed with water to make the filling thicker. You can add a little of sugar to adjust the taste.

3. Make the rissole: take one rissole’s skin then add the filling in the bottom. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Repeat until all the skins are finished.

4. Prepare the dipping: dip the rissoles into beaten egg then coat them with bread crumbs. Deep fry them with low heat, set aside and use the tissue paper to absorb the oil.

5. Serve with fresh green bird's eyes chillies or chilli sauce.

Please don't roll your eyes, the truth is not like what it sounds. You don't need to smash the chicken on the wall to prepare the dish

  • 6 large chicken legs or breas, deboned
  • 2 stalks lemon grass, crushed
  • 2 bay leaves (salam leaves)
  • 1 tbsp coriander seeds (ketumbar)
  • 1/2 tsp ground cumin (jintan manis)
  • 2 tbsp thick coconut milk
  • 1 tsp sugar
  • 1 tsp salt
  • 2 tbsp cooking oil

Ingredients to grind:
  • 3 cloves garlic
  • 1 red chilli, seeded
  • 2 cm knob tumeric
  • 120g lengkuas, peeled and sliced
  • 4 slices ginger
  • 3 candlenuts (bush keras)

  1. Fry coriander seeds over slow fire till fragrant then grind coarsely.
  2. Wash chicken and drain well. Prick chicken all over with a fork.
  3. In a mixing bowl, combine ground spices with ground cumin, coriander, salt, sugar, coconut milk and crushed serai. Add chicken and mix thoroughly. Leave to marinade for 30 minutes.
  4. Grease base of cooking pot with some cooking oil. Arrange chicken in pot, add crushed bay leaves. Cover pot and cook over moderate heat for 8 minutes. Turn chicken over, cover pot and continue to simmer for another 10 minutes or until almost dry. Remove chicken and drain off excess liquid.
  5. Grill or roast chicken on high heat, 250 deg Celcius until golden brown on both sides.
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What's the special ingredient of Indonesian Grilled Squid that makes the difference? It's the introduction of Indonesian Sweet Soy Sauce. If you want the taste that is very Indonesia, you should use Indonesian Sweet Soy Sauce (Indonesian Kecap Manis / Sweet Ketchup)


  • 400 grams of squid, remove the head and ink, clean
  • 1 tsp lemon juice
  • ½ teaspoon salt
  • 50 grams of peanuts, peeled, roughly crushed.
  • 3 tablespoon sweet soy sauce (Kecap Manis)
  • 1 tablespoon oyster sauce
  • 2 tbs tomato sauce
  • ½ tsp pepper powder
  • ½ tsp sugar
  • ½ tsp salt
  • 100 ml water
  • 3 tbsp oil for frying
Minced spices:
  • 4 cloves garlic putiih
  • 2 cm ginger

1. Smear squid with lime juice and salt. Leave for 10 minutes

2. Stir fry minced spices until fragrant, add peanut insert, stir even.

3. Add squid, cook until the color changed. Add sweet soy sauce, tomato sauce, oyster sauce, pepper, sugar and salt.

4. Stir evenly, add water. Cook to boil and until the spices and the ingredients are well absorbed.

5. Lift.

6. Grill the squid until fragrant while rubbing with already boiled spices occasionally.

7. Lift and serve.
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From Sulawesi


  • 1 teasp Active Dry Yeast
  • 2 tbsp Sugar
  • 1/4 teasp Salt
  • 240ml/8fl.oz. Warm Water
  • 3 Ripe Bananas
  • 150g/+5oz Rice Flour
  • Vegetable Oil


1. Place the yeast, sugar, salt and water in a large mixing bowl and stir to dissolve.
2. Peel the bananas, place in a shallow dish and to a smooth consistency.

3. Add the mashed banana and flour to the yeast mixture and mix well to form a batter. Set aside to stand 30 minutes.

4. Preheat the oven to low. Brush a frying pan with oil and heat until hot. Pour in about 90ml/3fl.oz. of the batter and cook over a medium heat until just set.

5. Turn the pancake and continue to cook over a medium/low heat until golden and risen.

6. Transfer to the oven to keep warm whilst you cook the remaining pancakes. Serve warm with Golden or Maple Syrup.
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This beverage is a favorite in Indonesia and is often sold by street vendors at festivals.The drink’s colorful, varied ingredients give it a very festive look and taste.

  • 1 package gelatin dessert, any flavor
  • 5 ice cubes per person
  • 1 14-oz. can pineapple chunks, cut into small cubes
  • 3 tbsp. canned corn, drained and washed
  • 3 tbsp. canned kidney beans, drained and washed
  • 1 14-oz. can coconut segments, cut into small pieces*
  • 1 14-oz. can mandarin orange segments, drained, washed, and cut into small pieces
  • 1 mango, cut into small pieces*
  • grenadine, snow cone syrup, or cherry-flavored Italian soda syrup
  • 1 14-oz. can reduced-fat sweetened condensed milk
  1. Make gelatin in a medium casserole pan, according to the package instructions. When it’s firm, cut into small cubes.
  2. Grind ice cubes in a blender until well crushed and divide ice evenly into three to six glasses, depending on how many servings you want.
  3. Into each glass, sprinkle 1 tbsp.gelatin cubes, 1 tbsp. pineapple pieces, 1 tsp. corn, 1 tsp. kidney beans, 1 tbsp. coconut segments, 1 tbsp. mandarin orange segments, and 1 tbsp. mango pieces.
  4. Top each glass with 1/4 cup grenadine or syrup and 1/4 cup sweetened condensed milk. Stir. Serve with a straw and spoon.
*Look for cans of coconut segments inAsian grocery stores.
** See tip on page 42 for instructions on how to cut a mango.

Curried meat dishes, such as this savory soup, are typically served during Ramadan after the sun sets.

  • 1 lb. beef stew meat, cut into bite-sized pieces*
  • 4 c. water
  • 3 beef or chicken bouillon cubes
  • 2 tbsp. butter**
  • 4 scallions, chopped
  • 2 cloves garlic, minced
  • 1 red chili pepper, minced
  • 1 tbsp. ground dried ginger
  • 1 tsp. turmeric
  • 1 tbsp. ground coriander
  • 1/2 tsp. ground cumin
  • 1 tsp. shrimp paste
  • 1 stalk lemongrass
  • 1 salam leaf
  • 1 c. diced fresh or frozen green beans
  • 5 small red potatoes, peeled and chopped
  • 1 c. reduced-fat coconut milk
  • 1/2 tsp. sugar
  1. In a Dutch oven, combine beef, water,
  2. and bouillon cubes and bring to a boil. Reduce heat and simmer for 1 hour.
  3. While meat is cooking, heat butter
  4. in a wok or skillet over medium-high heat. Add scallions, garlic, chili pepper, ginger, turmeric, coriander, cumin, and shrimp paste and cook for 5 minutes.
  5. Add lemongrass and salam leaf and
  6. cook for 2 more minutes.
  7. Add spice mixture to the beef stock
  8. and simmer for 5 minutes.
  9. Stir in green beans and potatoes.
  10. Cover and cook for 10 minutes.
  11. Add coconut milk and sugar. Cook
  12. uncovered for 5 minutes, or until the vegetables are tender. Serve hot.

*Other meats may be used in place of the beef if you prefer.To make this a vegetarian dish, substitute fried tofu cubes for the beef and vegetable bouillon cubes in place of beef or chicken bouillon. Add the tofu cubes at the very end and allow to cook for 10 minutes, or until the tofu is heated through. **To reduce the saturated fat in this recipe, use canola oil or peanut oil in place of the butter.

The turmeric in this recipe tints the rice a fun, bright yellow hue.


  • 4 tbsp. canola oil
  • 2 cloves garlic, minced
  • 2 medium onions, chopped fine
  • 1 tbsp. turmeric
  • 1 lb. uncooked Thai fragrant rice
  • 3 c. water
  • 1 14-oz. can reduced-fat coconut milk
  • 2 stalks lemongrass
  • 1 tsp. salt
  • 1 red chili pepper, seeded and chopped
  • 1 medium cucumber, peeled and sliced thickly
  • 1 tomato, cut into wedges deep-fried shallots (see tip on p. 41)
  • 10 fried shrimp crackers*
  1. In a Dutch oven, heat oil over medium heat. Add garlic, onions, and turmeric and stir-fry for 3 minutes, until onions are soft but not brown.
  2. Add rice and stir to coat.
  3. Add water, coconut milk,lemongrass, and salt. Bring mixture to a boil, stirring frequently.
  4. Cover, reduce heat, and simmer for about 20 minutes, or until the rice has absorbed all of the liquid.
  5. Remove from heat and cover pan with a dish towel. Set aside for 15 minutes.
  6. Remove lemongrass stalks. Mound the rice on a serving platter. Garnish with chili pepper, cucumber, tomato, fried shallots, and shrimp crackers.
*To fry shrimp crackers, cover the bottom of a large skillet with inch canola oil.Heat oil to 375°F, or until a cube of bread browns in 30 seconds. Carefully place shrimp crackers in the oil one by one. Cook until each cracker expands and becomes puffy. Use a slotted spoon to remove each cracker from oil before cracker begins to brown. Drain crackers on paper towels.
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  • 2 envelopes plain gelatin powder
  • 4 c. milk
  • 1 tbsp. sugar
  • 1 tsp. vanilla extract
  • ¥ c. canned mandarin orange segments
  1. Follow directions on the package to
  2. dissolve the gelatin.
  3. In a separate pan, combine milk,
  4. sugar, and vanilla and bring to aboil, stirring frequently.
  5. Remove from heat and add gelatin and mandarin orange slices, stirring
  6. until the mixture begins to thicken.
  7. Fill a gelatin mold or medium bowl
  8. with cold water and allow to chill for 5 minutes. Pour out the water and fill the mold or bowl with the gelatin mixture. Refrigerate overnight or until firm.
  9. If you used a gelatin mold, remove
  10. the pudding before serving. Set the mold in a sink or large bowl of warm water for about 5 minutes (make sure that the water level is just below the top of the mold). Remove the mold from the water and place a serving plate facedown over the top of the mold. Carefully flip so that the plate is on the bottom and the mold on top. Lift the mold. If you made the pudding in a bowl, serve as is.
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  • 3 eggs*
  • 1 14-oz. can reduced-fat coconut milk
  • 5 tbsp. water
  • 3 tbsp. sugar
  • 1 oz. cellophane noodles, soaked in warm water for 5 minutes 4 ripe bananas, peeled and chopped
  • 1 tsp. salt
  • vanilla ice cream or frozen yogurt
  1. In a medium bowl, beat eggs. Add
  2. coconut milk, water, and sugar. Stir to combine.
  3. Pour egg mixture into a 2-quart
  4. casserole dish.
  5. Meanwhile, drain cellophane
  6. noodles and chop into small pieces.
  7. Add noodles, bananas, and salt to
  8. the egg mixture and mix well.
  9. Cover the casserole dish with
  10. aluminum foil and place in a steamer for about 1 hour. If you do not have a steamer, fill a large rectangular cake pan with ¥ inch of water. Place the casserole dish in the center of the cake pan and cover the entire thing with foil. Place in a preheated 350°F oven and bake for 45 minutes to 1 hour. The custard is done when a knife inserted in the center comes out clean.
  11. Serve hot or cold with vanilla ice
  12. cream or frozen yogurt.

*To reduce the cholesterol content of this dish, use egg substitute instead of real eggs.
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The key to melt-in-your-mouth fried bananas is to cook them immediately before serving so that the crust is crisp and the fruit is soft and warm.


  • 3/4 c. flour
  • 1/2 tsp. salt
  • 3/4 to 1 c. water 1 lime, zested and cut into wedges
  • 4 small, ripe bananas
  • 1 c. canola oil for frying
  • 1 tbsp. sugar
  1. In a medium bowl, combine flour
  2. and salt.
  3. Add enough water to make a
  4. smooth batter that is somewhat thick. Add lime zest and mix well.
  5. Peel bananas and dip them in the
  6. batter 2 or 3 times, until well coated.
  7. In a deep skillet, heat oil to 375°F,
  8. or until a piece of bread browns in 30 seconds.*
  9. Place bananas in the oil slowly and
  10. carefully. Fry two at a time, until they are crisp and golden brown. Remove with a slotted spoon and place on paper towels to absorb the oil.
  11. To serve, arrange bananas on a plate
  12. and sprinkle with sugar. Garnish with lime wedges.
*Do not cook with hot oil unless anadult is present. Use a fat thermometer to check the temperature of the oil
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  • 5 c. water
  • 1 lb. egg noodles
  • 3 tbsp. peanut oil
  • ø c. onion (about ¥ medium onion), thinly sliced
  • 2 cloves garlic, minced
  • 1 lb. peeled, deveined shrimp*
  • 2 tbsp. soy sauce
  • ¥ c. celery leaves and small stems, chopped into
  • ¥-inch pieces
  • 3 scallions, chopped
  • 3 c. bok choy, chopped
  • 1 tsp. salt
  • ¥ tsp. pepper
  1. In a large saucepan, bring water to a
  2. boil. Add noodles and cook for 3 minutes, stirring often.
  3. Drain noodles and immediately
  4. rinse with cold water. Combine noodles with 1 tbsp. peanut oil and set aside.
  5. In a mortar and pestle, blender, or
  6. food processor, combine 2 tbsp. onion and the garlic to make a paste.
  7. Heat the remaining 2 tbsp. oil in a
  8. wok or skillet and add the rest of the onion. Add shrimp and stir-fry for 2 minutes.
  9. Add soy sauce, celery, scallions, bok
  10. choy, salt, and pepper and fry for another 2 minutes.
  11. Add noodles to the mixture. Stir-fry
  12. for 2 more minutes, until all of the ingredients are combined and heated. Serve hot or at room temperature.

*To make this a vegetarian entrée, replacec. trimmed green beansc.chopped red bell pepper.
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Indonesian cooking includes many recipes for seafood.This recipe calls for types of fish that are available fresh or frozen the world over, so even landlubbers can partake.


  • 1 lb. mackerel, cod, or haddock fillets
  • 1 tsp. salt
  • 2 tbsp. flour
  • 3 tbsp. peanut oil
  • ¥ tsp. shrimp paste
  • 2 tbsp. water
  • 1 medium onion, coarsely chopped
  • 1 large clove garlic, minced
  • 1 ¥ inch-long piece fresh ginger, peeled and finely chopped
  • 1 red chili, seeded and chopped*
  • 3 tbsp. lemon juice
  • 1 tbsp. brown sugar
  • 2 to 4 tbsp. soy sauce
  • 4 large lettuce leaves
  1. Wash fish under cold water and pat
  2. dry with paper towels. Cut fillets
  3. In a shallow bowl or pie plate, use a
  4. fork to mix salt and flour. One by one, roll fish fillets in the flour and set on a clean plate.
  5. Heat 2 tbsp. of the peanut oil in a
  6. skillet and fry fish for 3 to 4 minutes per side. Place on a plate, cover with foil to keep warm, and set aside.
  7. In a small bowl, mix together
  8. shrimp paste and 2 tbsp. water.
  9. Clean and dry the skillet before
  10. heating the remaining 1 tbsp. peanut oil. Add onion, garlic, ginger, and chili pepper and stir-fry for about 5 minutes.
  11. Add shrimp paste to the onion
  12. mixture and cook for 2 minutes. Add lemon juice, brown sugar, and soy sauce to taste. Stir to combine.
  13. Arrange lettuce leaves on four plates
  14. and place fish on top. Pour the sauce over the fish and serve.
* See tip on page 34 about seeding and cutting chilies.
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  • 1 chayote, peeled
  • 1 Granny Smith apple, cored
  • 2 cucumbers, peeled and cut in half lengthwise with seeds removed*
  • 1 mango**
  • 1 orange, peeled and divided into sections
  • ¥ tsp. crushed red pepper
  • ø tsp. shrimp paste
  • 3 tbsp. brown sugar
  • ¥ tsp. salt
  • 1 tsp. tamarind, dissolved in 1 tbsp. warm water
  • 1 14-oz. can diced pineapple, drained

  1. Coarsely chop chayote, apple,
  2. cucumbers, mango, and orange sections.
  3. In a large bowl, combine crushed
  4. red pepper, shrimp paste, brown sugar, salt, and tamarind to make a paste.
  5. Add chayote, apple, cucumber,
  6. mango, orange, and pineapple to the bowl, and stir well to combine. Serve at room temperature.

*An easy way to remove the seeds from a cucumber is to use the tip of a vegetable peeler to scrape them out. **To peel and cut a mango, set the fruit on a cutting board so that the ridge that covers the pit is face-up. Using a sharp knife, carefully make two cuts on either side of this ridge (parallel to the ridge), slicing through the fruit. Discard the pit and place the two halves on the cutting board, skin side down. Use the knife to score the flesh of these two halves, creating a checkerboard pattern.Taking each half in your hand, push up in the center from the skin side to loosen the scored cubes of mango from the skin. Carefully slide the knife between the cubes and the mango skin to cut them from the fruit.

This classic Indonesian salad is very easy to make. Feel free to substitute other vegetables you may have on hand for some of the ones listed here.Yams can be a tasty substitution for red potatoes, and peeled broccoli stalks can stand in for green beans.

  • 1 c. red potatoes (about 2 mediumpotatoes)
  • 1 c. fresh green beans, ends trimmed
  • 2 c. green cabbage, shredded
  • 1 c. fresh bean sprouts
  • 1 c. carrots (1 to 1¥ carrots), peeled and thinly sliced
  • 1 c. cucumber (about 1 medium cucumber), sliced
  • 2 tbsp. canola oil
  • 4 oz. firm tofu, cut into 1-inch cubes
  • 2 hard-boiled eggs, peeled*
  • deep-fried shallots for garnish**
  • peanut sauce (recipe on page condiments)
  1. Fill a large saucepan with water and
  2. bring to a boil. Use a slotted spoon to carefully lower the potatoes into the water. Cook for about 20 minutes, or until the potatoes can be pierced easily with a fork. Then use the slotted spoon to transfer the potatoes to a colander. Rinse under cold water. When cool enough to handle, slice the potatoes.
  3. Fill a second saucepan with water
  4. and bring to a boil. Use a slotted spoon to lower the green beans into the water. Cook for about 3 minutes. Use the slotted spoon to move the blanched beans to a colander. Rinse under cold water.
  5. One vegetable at a time, repeat this
  6. procedure to blanch the cabbage, bean sprouts, and carrots.
  7. Arrange green beans, cabbage, bean
  8. sprouts, carrots, potatoes, and cucumbers however you like on a large platter and set aside.
  9. Heat oil in a skillet over medium
  10. heat. Cook tofu cubes for about 10 minutes, or until crisp and lightly browned. Remove from the pan and drain on paper towels. Scatter tofu cubes over the salad.
  11. Cut hard-boiled eggs into quarters
  12. and arrange along the edge of the platter. Serve gado-gado with fried shallots (see below) and peanut sauce (recipe on page condiments).

*to make hard-boiled eggs, fill a medium saucepan with water and bring to a boil. Use a slotted spoon to lower eggs into the water one at a time. Boil eggs for 10 minutes, then use the slotted spoon to remove them from the water.Transfer eggs to a clean plate. Allow the eggs to cool completely before removing the shells.

**To make deep-fried shallots, cut 1 shallot into thin slices and sprinkletsp. salt. Heatc.canola oil in a skillet and fry the shallots 5 to 7 minutes, stirring frequently.When the shallots brown slightly, remove from pan and drain on paper towels.

  • 1 tbsp. peanut oil
  • 1 clove garlic, minced
  • 1 c. water
  • 1 tsp. crushed red pepper
  • 2 tsp. tamarind, dissolved in
  • 2 tbsp.warm water
  • ¥ tsp. salt
  • 2 tbsp. sugar
  • ø tsp. shrimp paste
  • 1 c. creamy, natural peanut butter
  • (available at most food co-ops)


  1. Heat oil in a frying pan over
  2. medium-high heat. Add garlic and cook for 1 minute.
  3. Add water, crushed red pepper,
  4. tamarind, salt, sugar, and shrimp paste. Cook for 5 minutes.
  5. Add peanut butter and stir until
  6. combined. Simmer for 5 minutes, stirring often and adding a tablespoon of water if the mixture becomes too thick.
  7. Serve warm or hot with sate.

Sate—skewered pieces of beef or chicken cooked over hot coals—is a popular snack and appetizer in Indonesia.This recipe is for beef sate, but you can easily substitute chicken.Typically, the meat is served with a spicy peanut sauce called sambal kacang.


  • 2 tsp. ground coriander
  • ø tsp. ground cumin
  • 2 cloves garlic, minced
  • 1 tsp. salt
  • 1 tbsp. brown sugar
  • 1 tsp. tamarind, dissolved in
  • 1 tbsp. warm water
  • 1 lb. sirloin steak, cut into
  • 1-inch cubes
  • 2 tbsp. soy sauce
  • 1 tbsp. water
  • 1 tbsp. peanut oil bamboo skewers*

  1. With a mortar and pestle, food
  2. processor, or blender, combine coriander, cumin, garlic, salt, brown sugar, and tamarind.
  3. Place steak cubes in a medium bowl
  4. and add the spice mixture. Use your fingers to rub the spices into the meat. Set meat in the refrigerator and marinate for 1 hour.
  5. In a wide, shallow dish, mix soy
  6. sauce, water, and peanut oil.
  7. Place four pieces of marinated meat
  8. on each skewer and dip the meat into the soy sauce mixture.
  9. Broil meat over a charcoal fire or
  10. under the broiler of the oven. Cook for 3 minutes on each side. Serve with peanut sauce (recipe on following page).
*To prevent the bamboo skewers from burning, soak them in water for 1 hour before using.
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