Spicy Roasted Chicken Drumsticks (Paha Ayam Bakar Pedas)

10 chicken drumsticks (medium size)
250ml thick santan (coconut milk) and 500ml thin santan from 1.5 coconuts
2 daun limau purut (kaffir lime leaves)
2 stalks serai (lemongrass), bruised
4 tbsp oil
salt and sugar to taste
3 tbsp sweet soy sauce mixed with 3 tbsp oil

Ground spices :

15 dried chilies, soaked
10 red chilies
10 pips garlic
1 tsp coriander seeds
1 tsp peppercorns
1.5 cm kunyit (saffron)
3/4 cm lengkuas (galangal)
5 buah keras (candlenuts)

Heat oil in the wok, and saute ground spices, serai and daun limau purut till fragrant.

Add chicken drumsticks and thin coconut milk, and cook till chicken is half done.

Then add thick coconut milk and cook till the gravy becomes thick and chicken is well done.

Remove and leave to cool. Glaze chicken drumsticks with sweet soy sauce and oil mixture. Grill till brown.

Remove and serve hot.

Black Pepper Marinated Shrimp (Udang Goreng Lada Hitam)

500 g large pancet shrimp
1 clove garlic, grated
1 teaspoon salt
1 tablespoon lemon juice
cooking oil

Black Pepper Sauce :

1 tablespoon vegetable oil
1 clove garlic, finely chopped
30 g onion, chopped
2 tbsp oyster sauce
1 tablespoon soy sauce
1 tablespoon soy sauce
2 tsp black pepper, crushed a bit rough
200 ml water
1 tsp cornflour, dissolved in a little water

Use a scissors to cut the back of shrimps until slightly open.
Rub with grated garlic, salt and lime juice. Let stand for 30 minutes.
Fry in hot oil until slightly dry and a lot. Drain.

Black Pepper Sauce : Saute garlic and onions until tender.
Add other seasonings and water. Bring to a boil.
Pour the starch solution, stirring until thick.

Add the fried shrimp, simmer briefly. Lift and serve warm.

Sweet and sour shrimps (Udang Asam Manis)

1/2 lb of medium sized shrimps
5 pieces of garlic
3 oz. flour
1 pcs of egg
2 spoons of tomato sauce
1 lime
1/2 spoon of sugar
salt and pepper

Clean shrimps, remove the heads but keep the tails.
Clean garlic, and slice thinly. Sprinkle over the shrimps.
Make a mix of the flour, egg, with enough water, salt, and pepper.

Heat oil on a pan.
One by one, put the shrimps into the pan by first dipping it in the mix above. Fry until golden.

Put on a plate, serve with sweet and sour sauce (just mix tomato sauce, lime and sugar.)

Grilled Fish with Basil and Tomato Sambal (Ikan Bakar Colo-Colo)

1 whole fish, approximately 1 kg, cleaned
1 tbsp lime juice
1/2 tsp salt
2 tbsp oil
large piece of banana leaf
or aluminum foil to wrap fish

Colo-colo sambal :

3 tbsp lime or lemon juice
2 tomatoes, cut in half and sliced
4 sprigs basil, chopped
5 red chilies, seeded and sliced
4 French shallots, peeled and sliced
4 tbsp light soy sauce

Season fish with salt and lime juice, then brush with oil. Wrap fish in banana leaf and place parcel directly on charcoal or under a grill.

Cook until banana leaf is evenly browned and fish is done.

Prepare colo-colo sambal by combining all ingredients and mixing well. The sambal can be poured over the fish when serving or just put into an individual sauce bowl for each diner to add to the fish as liked.