Dodol (Glutinous Rice Traditional Candy)

750 glutinous rice flour
10 large coconuts
2 ½ kg coconut jaggery
2 tbsp sugar
Salt to taste
200 gm cashew nuts, chopped

Grate coconuts and extract coconut milk. To do this, grind the coconut with warm water. Strain this, squeezing the coconut as much as possible to extract the maximum amount of liquid. Discard the coconut leaving only the coconut milk.
Chop the cashew nuts and jaggery.

Sieve the rice flour. Add to the coconut milk. Stir well to avoid lumps.
Place on a slow fire and stir continuously in a deep pan.

After the mixture thickens slightly, add the chopped jaggery and stir. After about 5 minutes, add the chopped nuts.
Keep on stirring till the whole mixture is well thickened and begins to leave the sides of the vessel.

Pour into a greased dish. Leave to cool.
Cut and serve.

Fried Banana (Pisang Goreng)

5 medium bananas
1 cup (160 g) rice flour
2/3 cup (150 ml) water
½ tspn sea salt
Oil for frying

Place rice flour in deep mixing bowl. Make a well in middle of the flour, and add water and salt. Whisk vigorously until batter is evenly smooth for coating and not too thin (if too thin, add more rice flour).

Peel bananas and cut in half length wise. Dip into batter to coat generously. Heat oil in wok or deep fryer until moderately hot. Add bananas and fry slowly until golden brown and crispy.

Slow frying technique used in this recipe ensures that the bananas remain crisp after cooking, so this will take about 15 minute. Remove bananas from oil, drain on paper napkins and dry well.

Sago Ball Soup (Sup Kapurung)

Sago ball :
1 cup sago flour (cassava flour)
a bit of tap water
boiling water

Soup :
100 gr Anchovy (or shrimp)
1 tsp turmeric
1 tbsp tamarind paste
1 cm ginger
5 cm lemon grass
1 tsp maggi block
1 tbsp fried shallot
salt
water

chinese morning glory
callalo
any green veggies
corn kernels
tomato sliced
Young mango shradded

Chilli sauce :
habanero/ scotch bonnet
tomatoes
shallots
1/2 tsp shrimp cake (trasi)

To prepare the sago ball, add boiling water into the bowl filled with thick sago paste, leave a minute until it turns transparent, stir fast until all sago is done.

Bring to boil all other ingredients to make the soup (except the chilli sauce and sago ball.)

To serve, add sago balls into the soup, mix veggies and lime. Serves in bowl with shredded young mango.

For chilli sauce, blanched and ground with mortar and pestle.

Fried Chicken with Crispy Flakes (Ayam Goreng Kremes)

6 pieces of whole chicken drumsticks
4 cloves of small red onion
6 cloves of garlic
4cm of ginger
3 lime leaves
3 Indonesian bay leaves
4cm of galangal
1 tbsp ground coriander
1 tsp of ground white pepper
1 tsp of ground cumin
1 tsp of ground turmeric
salt to taste
cooking oil for frying
water

Crispy flakes:
200ml seasoned chicken broth
2 Tbsp of rice flour
1 egg
water

In a blender, blend onion, garlic and ginger until smooth. Place it in a pot and add water, chicken drumsticks and the rest of the ingredients.

Bring it to boil and stir the broth. Continue to cook until chicken tender.

Take out the chicken legs and drip off the broth and then deep dry it with oil under medium high heat until golden brown.

Crispy Flakes: Mix the rice flour with a little bit of water (just to make a solution). Mix it with 200ml of the seasoned broth which came from cooking the chicken drumsticks.

Add egg and mix it well. Deep fry it under high heat by placing one laddle full of the mixture into hot oil until golden brown. Do it again and again until you've got enough flakes.

Place the fried chicken drumsticks on a plate and sprinkle with some flakes on top or side.

If desired, add sambal terasi, cucumber and tomato.
Serve with warm steam rice.

Beef Rib Soup From Gorontalo Sulawesi (Kuah Bugis ala Gorontalo)

1000 g beef ribs
200 g grated coconut, brown roasted
3 litres water
2 tbsp oil
1 tbsp salt

6 tomatoes sliced
1 stalk lemon grass
2 cm cinnamon
3 tbsp roughly chopped spring onion
2 kaffir lime leaves
1 pandanus leaf
15 sweet basil

Spices blend :

4 tbsp sliced garlic
1 tbsp sliced red chili
5 tbsp sliced shallots
2 tsp sliced turmeric
1 tsp sliced ginger
6 candlenuts
1 1/2 tbsp galangal
Pinch of cumin
1 tbsp coriander
1/2 tsp nutmeg powder

Put the beef ribs and water in a pan and bring to boil over medium heat until the beef tender and the stock remains 1000 ml, set aside.

Pound the roasted coconut until smooth an oily, set aside.

Blend all spices into a paste. In a wok, put oil and saute the paste over medium heat. Add salt, cinnamon, lemon grass, and tomatoes.

Add the coconut, mix well. Add this mixture to the beef rib stock, bring to boil over medium heat.

Before removing from heat, add spring onion, kaffir lime leaves, sweet basil, and pandanus leaf, continue boiling until done.

Transfer into a serving bowl and serve.

Vegetable Curry Indonesian Style (Sayur Lodeh)

1 1/2 cups cut green beans
2 carrots
1/2 turnip
1/2 head cabbage
250 g firm tofu
1 1/2 cups coconut milk
2 cups water

Spice blend

1 inch fresh ginger
1 teaspoon coriander powder
1 teaspoon turmeric
1 teaspoon cumin
1 tablespoon chili powder
2 tablespoons chili paste
2 teaspoons shrimp paste (optional)
2 medium onions
4 garlic cloves
2 stalks lemongrass
20 small dried shrimp, first soaked in hot water to soften
4 tablespoons oil

Chop all the spice blend ingredients and add them to the blender, except the chilli powder. Blend it into a paste.

Combine coconut milk and water to form thin coconut milk.

Cut all the vegetables into small cubes and sticks.

After all the spices are blended, add chilli powder according to your tastes.

Fry it in oil till the oils in the paste ooze out.
Add thin coconut milk and bring it to a gentle boil.

Dump in all the vegetables and tofu and simmer it till the vegetables are tender. Add salt to taste.

Adding pepper is not reccomended.
Serve Sayur Lodeh over rice.