Sambal Tauco (Yellow Bean Sauce Sambal)
Ingredients:
• 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

Preparations:
• 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
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Green Chilli Sambal ( Sambal Lado Mudo)

Ingredients:
  • 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

Preparations:
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.
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Pindang Bandeng

Ingredients:
  • 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)


Instructions:
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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Besengek Ayam
Ingredients:
  • 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

Method:

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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