• 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

• 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

Ingredients:

• 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

• 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

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.
   

• 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

Ingredients:

• 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

Directions:
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.

• 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

• 300cc water
• 10 cm ginger, crushed
• 2 stalks lemon grass
• 2 pandan ( screwpine )leaves
• 300 gr sugar

• 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

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.

• 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

• 2 grains Onion
• 1 cm ginger

• 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

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.

• 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

• 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

• 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

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.

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

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.

• 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

• 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.

• 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

• 4 cloves garlic putiih
• 2 cm ginger

• 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 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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).

• 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)

Directions:

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.

Ingredients:

• 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).

• 5 c. water
• 1 c. fresh green beans
  
• 1 clove garlic, minced
  
• 2 candlenuts or macadamia nuts or
  
• 4 almonds
  
• ¥ tsp. shrimp paste
  
• 2 to 3 tsp. ground coriander
  
• 2 tbsp. vegetable oil
  
• 1 whole shallot, sliced thin
  
• 1 14-oz. can reduced-fat coconut milk
  
• 2 salam leaves*
  
• 1 c. bean sprouts
  
• 2 tbsp. lemon juice ¥ tsp.
  
• salt

1. In a large saucepan, bring water to a
2. boil. Wash green beans and trim the ends. Carefully add beans to the boiling water and cook for about 4 minutes. Use a slotted spoon to remove beans from the water and transfer them to a separate bowl. Save the bean cooking water.
3. Using a mortar and pestle, food
4. processor, or blender, grind garlic, nuts, shrimp paste, and coriander to make a paste.
5. In a Dutch oven or large saucepan,
6. heat vegetable oil and add the shallot. Fry over medium heat until transparent, then use a slotted spoon to transfer shallot to a small bowl.
7. Add spice paste to the Dutch oven
8. and stir-fry for about 2 minutes. Add bean cooking water, coconut milk, and salam leaves. Bring to a boil. Reduce the heat and cook uncovered for about 20 minutes.
9. Before serving, add green beans,
10. shallot, bean sprouts, and lemon juice and stir gently. Add ¥ tsp. salt, stir, and serve.

• 1 tbsp. kunci root, pounded with
• mortar and pestle*
  
• 2 tsp. ground coriander
  
• 1 tsp. freshly ground pepper
  
• 6 shallots, peeled and chopped fine
  
• 3 garlic cloves, minced
  
• 1 tsp. salt
  
• 1 tbsp. sugar
• Fritters:
• 2¥ c. frozen or fresh corn, cut from the cob
• 1 tbsp. chives, finely chopped
  
• 1 egg, beaten
  
• 2 tbsp. flour
  
• 1 c. canola
• oil for frying

1. To make the spice paste, combine
2. all ingredients in a medium bowl. Set aside.
3. Grind corn kernels in a food
4. processor or blender.
5. Scrape corn into a large mixing
6. bowl and add chives, egg, flour, and spice paste. Mix with a wooden spoon or electric mixer to make a smooth, thick batter.
7. In a large, heavy frying pan, heat oil
8. over medium-high heat. When a bit of batter dropped into the pan sizzles immediately, the oil is ready for frying. To make a fritter, use a large mixing spoon to carefully drop 2 tbsp. of batter into the pan. Fry fritter for 2 to 4 minutes, or until it turns golden brown. You may make up to four fritters at a time. When they are done, use a spatula to transfer them to a plate covered with a paper towel. Serve hot with sambal or Thai chili sauce

• Heat the ginger, nutmeg, cinnamon, cloves and lemon grass in 3 cup water. Simmer ligthly for 10 minutes.
• Turn off the heat, add the ground coffe and allow to steep for a few minutes.
• Strain the solids from this liquid and add the coconut milk, palm sugar and salt. Simmer gently for 2 minutes.
• Add the coconut flesh and a sprinkle of nutmeg on top.

Maybe you have tried these kroket kentang (Indonesian potato croquettes) on a pasar malam, or at a food stall somewhere in Indonesia. Now you can try these at home.

• 2 eggs, lightly whisked
• 2 teaspoons water
• 2 cups breadcrumbs
• 2 tablespoons oil
• 900 g / 2 lb peeled potatoes, cooked and mashed
• 4 tablespoons powdered milk
• 1/2 teaspoon nutmeg
• 2 teaspoons salt
• 4 chopped garlic cloves
• 10 shallots
• 2 stalk sliced celery
• 450 g/ 1 lb cooked ground beef, drained
• 2 diced carrots
• 200 ml / 7 oz water
• 2 teaspoons salt
• 1/2 teaspoon pepper (to taste)
• 1/4 teaspoon nutmeg
• 1/4 teaspoon sugar
• 2 tablespoons sweet soy sauce
• 4 teaspoons cornstarch, mixed with
• 2 teaspoons water

1. Fillng: Stir-fry garlic and shallots with a little butter or margarine.
2. Stir in meat, carrot and celery.
3. Then add water and the rest of the spices.
4. Mix in cornstarch and stir until mixture thickens.
5. Add a little bit of the above mixture to the center of 1-2 tablespoons of mashed potato.
6. Cover the mixture and shape into a round ball.
7. Roll the finished ball into lightly whisked egg mixture and then roll onto the bread crumbs.
8. Deep fry in hot oil until lightly browned.
9. This recipe can be easily doubled.

ingredients

• 125 gr / 4½ oz rice flour
• 50 gr / 2 oz sago flour
• 75 cc / 2½ oz pandan leaves water (boil water with pandan leaves until it has green color)
• 450 cc / 15 oz water
• salt as needed

Other ingredients

• 200 gr / 7 oz palm sugar, boil with 125 cc / 4 oz of water until it dissolves. Strain the palm sugar water and boil again. Set aside.
• 500 cc / 17 oz coconut milk. Boil and set aside to cool.
• 1 can of jackfruit in syrup, cut into small bite-sized pieces (optional)

1. Mix rice flour and sago flour, then mix it with some of the water.
2. Boil the rest of the water, add green pandan leaves water and salt.
3. Put the flour mixtures into the boiled water.
4. Stir well and cook until it thickens (paste-like).
5. Drain with special cendol strain (usually the strainer has round holes), so when we press the cendol mixture it will go out of the strain as roundish short cendol.
6. Put these cendol directly into a bowl with water and ice in it.
7. Cendol will be solid and then drain them again. Set aside.

Put some cendol into a tall glass, pour palm sugar syrup and coconut milk (separate layers). You can add shaved ice or just ice cubes.

Add some jackfruit, cut into small cubes.

• 1 tsp. crushed red pepper
• 1 tsp. salt
  
• 1 tsp. sugar
  
• 1 bay leaf
  
• 1 tbsp. soy sauce
  
• 2 tbsp. peanut oil
  
• 1/4 c. shallot (1 or 2 whole shallots),thinly sliced
• 2 cloves garlic, minced
• 2 c. green cabbage, shredded
• 1 c. green beans, ends trimmed
• 1 c. green pepper, chopped
• 1 c. carrots (1 to 2 carrots), thinly sliced
  

1. In a small bowl, combine crushed
2. red pepper, salt, sugar, bay leaf, and soy sauce. Set aside.
3. Heat oil in a skillet or wok over
4. medium-high heat and add shallot and garlic. Stir-fry for 2 minutes.
5. Add cabbage, beans, green pepper,
6. carrots, and the soy sauce mixture and stir-fry for about 6 minutes. The vegetables should still be crunchy—be careful not to overcook. Serve hot with rice.

Ingredients:

• 15 red chilies, sliced and seeded
• 2 Tbs. dried shrimp paste
• 2 medium-sized tomato, chopped
• 2 small shallots, peeled and sliced
• 2 cloves garlic, peeled and bruised
• 2 Tbs. oil
• 1 tsp. sugar
• 1 Tbs. salt
• 1 Tbs. lime juice

Directions:

1. Heat oil and saute shallots, chillies, garlic and tomato until they are fragrant. Take out from the wok and set aside.
2. Grind or blend all the fried ingredients with dried shrimp paste, salt and palm sugar, until smooth in mortar.

Ingredients:

• 350 gr. Long Grain Rice
• 2 Tbs. Vegetable Oil
• 3 Eggs
• 1 Onion
• 2 Green Chillis, Sambal Ulek or Sambal Badjak.
• 1 Garlic Clove
• 1 Leek
• 1 teaspoon Ground Coriander
• 1 teaspoon Ground Cumin
• 250 gr. Chicken meat
• 250 gr. Shelled Prawns
• 3 Tbs. Kecap Manis

Preparation:

1. This dish is best made from cold leftover rice, but you can cook a fresh batch and leave it to cool for at least 4 hours.
2. Beat the eggs and make into a omelette, slice into strips and set aside.
3. Heat the oil in a wok or large frying pan. Add the chopped onion, leek, garlic and chillis. Fry until the onion is soft. Add the Coriander and Cumin. Slice Chicken into strips and add with the prawns to the onion mixture and cook, stirring occasionally until they are well mixed. Add the rice, soya sauce and omelet strips and cook for a further 5 minutes.Decorate with some of the leftover leek and serve hot. Enjoy.

Ingredients:

* 300g chicken meat
* 200g rice
* 1 liter water
* salt
* 1/2 tsp pepper
* fried shallot
* green onions, finely chopped

Directions:

1 Boil water and put some salt, put chicken meat and cook until softened. Reserve the soup for later use
2 Heat oil in a frying pan, pan-fry the chicken until it's golden brown. Take out the chicken and split the meat into small pieces.
3 Wash rice and cook in 1 liter water until the rice softened. Add 2 liter of the reserved soup and bring to boil.
4 Put 3 into a serving bowl, put chicken meat, chopped green onions, fried shallots on top.

Pempek Palembang is known as public food. We can find it when it was offered in a restaurant nicely, peddled on a pushcart, or carried around a slum. Certainly, there is a pempek seller in a school’s canteen as weell, . As, It’s not only easy to make but also it can be enjoyed in every situation as sweet. It consists of several variations and appearances. They are pempek kapal selam, pempek lenjer, pempek ada’an, curly pempek, and pempek pistel.

Pempek Palembang

No one knows where pempek from is exactly, because almost all regions of Sumatra Selatan popularize it as its special food. But, they say it has been in Palembang since 16th century. Title empek-empek or pempek is believed coming from title “apek”, a title for an old man Chinese generation. The folktale which spread by mouth to mouth says that a 65 year-old “apek” who lived at the bank of Musi River was apprehensive in witnessing plentiful capturing of fish. The result of the capturing was not processed well. The choice was only fried or preserved with salt without drying. The “apek” found an idea to try another alternative. He mixed grinded flesh of fish and tapioca until it results new kind of food. The apeks peddled the new food surrounding town by bike. Because the seller was called “pek…apek”, so finally it was known as empek-empek or pempek.

Ingredients:

• 300 g flesh of Spanish mackerels, grinded
• 100 cc warm water
• 1 tsp salt
• 200 g sago palm flour
• 100 g wheat flour
• 6 eggs, broke into a bowl

Soup:

• 750 cc water
• 5 cloves garlic, crushed
• 5 chilies, chopped
• 1 tbsp soy sauce
• 150 g sugar
• 150 g brown sugar
• 1 tsp salt
• 3 tbsp vinegar
• 2 cucumbers cut into cube sized pieces
• 100 g wet noodles
• 150 g dried shrimps, grinded

Directions:

1. Mix flesh of fish, warm water and salt. Add sago palm flour and wheat flour little by little while mixing until it is mixed.
2. Form it oval (about 75 g); make a hole in the middle by point finger. Then turn it around while pressed until it becomes a pocket and put some broke raw egg in. Shut and close the hole tightly.
3. Boil some water and put pempek one by one. Wait pempek until it floats at the surface. Take them out and drained.
4. Soup: Boil some water. Put in garlic, chilies, soy sauce, sugar, brown sugar, and salt. Boil them and sugar was soluble. Filter the dregs. Add vinegar and mix it.
5. Fry pempek in much oil enough. Take them out and drain when they are brownish.
6. Serving: Cut fried pempek into bite sized pieces and put in a plate. Add noodles and cucumbers above them and pour the soup. Pempek kapal selam is ready to be offered.

Baso food like that in the indonesia.preparation easy in and easy to make.

Ingredients:

• * 1 kg minced meat
• * 40 gr salt
• * Sugar (according to taste)
• * 250 grams of tapioca flour
• * 180 cc water
• * 2 eggs the meatball
• * Bawang white pepper (according to taste), fried onion. Mashed.