Steamed/Deep-fried Bass in Spiced Nut Sauce (Steam/Goreng Ikan Kakap Putih Saus Kacang)

1.5 lb sea bass, cleaned
6 candle nuts or 9 macadamia nuts
2 quarter-sized slices of fresh ginger
1/2 tsp salt
1 seeded plum tomato, sliced
4 tiny hot red chilies, seeded
5 shallots
2 scallions
1/2 small red onion
1 tbsp peanut oil
aluminum foil to make 14-inch square
4 tbsp dark sweet soy sauce (kecap manis) for deep-fried only

In a food processor, chop the nuts coarsely, then add the ginger, salt, tomato slices, chilies, shallots, scallions, and red onion. Whirl to make a paste, then stir in the peanut oil. Place one-third of this mixture in the middle of the aluminum square, place fish on top of the paste, and place another one-third of the paste in the cavity of the fish.

Scrape remaining paste over fish and fold to make a secure package. Place package over boiling water in a large steamer and steam, covered, for 30 minutes. Replenish water from time to time, if necessary.

Another way to cook this fish using the same ingredients is to deep fried the fish, and cover the whole fish with peanut sauce afterward (just fried the rest of the ingredient and add some dark sweet sauce).

Grilled Fish in Red Sauce (Ikan Bakar Saus Tomat)

1 Snapper (about 375g), cleaned and scaled
salt, to taste
2 tbsp white vinegar
6 tbsp vegetable oil

2 medium onions, chopped
1 tbsp sambal ulek
1cm piece of blachan, dry roasted
2 medium tomatoes, chopped
freshly ground black pepper, to taste
2 tbsp coriander (cilantro) leaves, chopped

Make 4 evenly spaced gashes on either side of the snapper. Rub the whole fish with the salt and vinegar. Set aside for 10-12 minutes. Heat 4 tablespoons of the oil in a pan. Shallow fry the fish on both sides for 5-7 minutes, until cooked.

Alternatively, you can grill the fish. Heat the remaining 2 tablespoons of oil in a medium pan and add to the onion. Cook until soft. Add the sambal ulek and blachan. Stir fry for 1 minute. Add the tomatoes and black pepper. Cook over a medium heat until the sauce is thick and pulpy. Stir in half the coriander.

Spoon the sauce over the fish and serve hot, sprinkled with the remaining coriander.

Shrimp Curry with Quails' Eggs (Gulai Udang)

900g fresh prawn (shrimp) tails, peeled.
3 Quails' eggs
3 tbsp vegetable oil

4 shallots or 1 medium onion, finely chopped
1 piece galangal or fresh ginger, 2.5cm long, peeled and chopped
2 cloves garlic, crushed
1 piece lemon grass, 5cm or 2in long, finely shredded
1-2 small red chilies, seeded and finely chopped
1/2 tsp turmeric
1 tbsp fish sauce

400g canned coconut milk
300ml chicken stock
115g Chinese leaves, roughly shredded

2 tsp sugar
1/2 tsp salt

2 spring onions (scallions), green part only, shredded, to garnish
2 tbsp shredded coconut, to garnish

Boil the quails' eggs for 8 minutes. Refresh in cold water, peel by dipping in cold water to release the shells and set aside. Heat the vegetables oil in a large wok, add the shallots or onion, galangal or ginger and garlic and soften without coloring.

Add the lemon grass, chilies, turmeric and shrimp paste of fish sauce and fry briefly to bring out their flavors. Add the prawns (shrimp) and fry briefly. Pour the coconut milk in a strainer over a bowl, then add the thin part of the milk with the chicken stock.

Add the Chinese leaves, sugar and salt and bring to the boil. Simmer for 6-8 minutes. Turn out onto a serving dish, halve the quails' eggs and toss in the sauce. Scatter with the spring onions (scallions) and the shredded coconut.

Spicy Grilled Shrimps Satay (Sate Udang Bakar Pedas)

700g, whole raw shrimps
175g cherry tomatoes
1/2 cucumber, cut into chunks
1 small bunch coriander, roughly chopped
1 clove garlic, crushed
1 tbsp chopped fresh ginger
1 small red chili, seeded and chopped
2 tsp sugar
1 tbsp light soy sauce
1 tbsp vegetable oil
1 tsp sesame oil
juice of 1 lime
salt to taste

Pound the garlic, ginger, chili and sugar to a paste using a pestle and mortar. Add the soy sauce, vegetable and sesame oils, lime juice and salt. Cover the shrimps with the marinade and allow to marinate for as long as possible, 2-3 hours.

Thread the shrimps, tomatoes and cucumber onto bamboo skewers. Grill the shrimps for 3-4 minutes, scatter with the coriander and serve.

Seafood Curry (Kari Seafood)

400g fish fillets
200g green prawns, heads removed and peeled
200g squid, cut into 1/4-inch rings

1 tbsp peanut oil
1/2 tsp ground turmeric
1 tsp ground coriander
1 cup coconut milk
1/4 cup water
2 tbsp lime juice
2 tsp palm sugar or brown sugar
2 lime leaves, shredded

Paste:
2 French shallots, chopped
2 cloves garlic, chopped
2 tsp root ginger; chopped
3 chilies, deseeded and sliced
1 lemongrass stalk, sliced
salt and sugar to taste

Grind or pound paste ingredients in a mortar with pestle or in a food processor. Heat oil in a wok or large frying pan. Add paste and cook for 1-2 minutes. Add turmeric and coriander and cook until aromatic.

Add coconut milk, water, lime juice, palm sugar and lime leaves. Bring to the boil, add seafood and cook for 3-4 minutes or until seafood is tender.

Serve seafood with noodles or rice.

Spicy Fish Fritters (Perkedel Ikan)

500g boneless fish fillets
4 green shallots, sliced
2 cloves garlic, chopped
2 tsp root ginger, chopped

1 tbsp soy sauce
2 tsp sweet soy sauce (kecap manis)
1 egg
1 tbsp cornflour
Cooking oil

Dipping Sauce:

1 tbsp sweet soy sauce
2 tbsp soy sauce
1/2 tsp sambal ulek

Combine shallots, garlic, ginger; fish, soy sauce, kecap manis, egg and cornflour in a food processor. Process until mixture comes together and is smooth.

Using wet hands shape mixture into small patties. Mixture tends to be wet so cover with plastic wrap and let stand for 30 minutes to 1 hour in the refrigerator.

Heat oil in a non-stick frying pan or wok. Cook patties for 1-2 minutes each side or until golden. Combine ingredients for dipping sauce in a small dish. Serve fritters with dipping sauce.

Fried Fish Cake (Otak-otak Goreng)

300 g boneless white fish fillet skinned
100 g tapioca flour
100 ml thick coconut milk
1 stalk of spring onion, finely chopped

Spice Paste
2 cloves of garlic
3 shallots
1 cm ginger
1/2 teaspoon pepper
1 cm galangal (laos)
salt to taste

Peanut Sauce
50 g fried peanut
3 pan-broil candlenuts
2 red chilli, seeded
2 bird's eyes chillies (optional)
Salt and sugar to taste
100 cc water

Grind or blend the spice paste ingredients.

Add the fish and spring onion, process until fine, put into a large bowl and stir in all together with tapioca flour and coconut milk.

Shape the mixture into long oval (or small round shape), deep fry in hot oil until cooked and golden brown.

To make peanut sauce: grind or blend all the ingredients until smooth, add water and simmer over low heat for few minutes.

Spicy Fried Sardines (Ikan Sarden Saos Tomat Pedas)

400 g sardines or other small fish, cleaned
3 tablespoons cooking oil
2 red chillies, seeded and sliced
8 green/red bird's eyes chillies(reduce if you don't like it too spicy)
2 clove of garlic
3 shallots
1 cm fresh ginger, peeled and sliced
1 cm fresh galangal, peeled and sliced
1 stalk lemon grass, use only the white part, chopped
1 medium tomato, cut in wedges
1 tbsp tamarind juice
1 salaam leaf
1/2 tsp brown sugar
salt to taste
2 tbsp water
basil

Spice Paste :
1 shallots
1 clove garlic
1/2 tsp white peppercorn
1/4 tsp coriander
1 cm fresh ginger
1 cm fresh fresh turmeric

Wash the sardines, drain and marinate with salt. Leave for 30 - 60 minutes. Heat the oil and fry the fish until golden brown.

Prepare spice paste by grinding or blending all the ingredients.

Heat 2 tablespoons of cooking oil and saute the chillies, garlic, shallots, ginger, galangal, lemon grass, tomato, tamarind juice and salaam leaf over high heat for 1 minute, stirring constantly. Add sugar, then the spice paste and fry another 2 minutes, stirring frequently.

Combine the fried sardines with the spicy sauce in the wok, add water. Cook for another minute, stirring well, then serve, garnished with basil.

Fried Meatball (Bakso Goreng)

250 g Minced beef/Chicken/Prawn (or mixed meat)
35 g tapioca flour
75 g ice cube, crushed
2 white eggs
2 cloves of garlic, crushed
2 tablespoons fried shallots
2 tablespoons sesame oil (optional)
salt and pepper to taste

Mix all ingredients for meatball (except spring roll wrapper) and grind them in food processor until it's sticky. Then put in fridge for 45 minutes to one hour.

Heat oil in deep fryer, and fry with medium heat until it is golden and cooked.
Serve with fresh chillies or chilli sauce.

Bali style Minced Seafood Satay (Sate Lilit Bali)

500 g fish fillet, minced (you can use boneless snapper fillet)
200 g grated coconut (I used dry grated coconut in package)
Lemon grass or satay skewers

Spice Paste
10 shallots, peeled and sliced
5 cloves garlic, peeled and sliced
3 red chillies, seeded and sliced
3-5 bird's eye chillies (you can skip this one if you want it less spicy)
2 cm galangal (Laos), peeled and sliced
2 cm kencur, peeled and sliced
1 tsp turmeric powder
1 tbs coriander
1/2 tsp black peppercorn
3 candlenuts
A pinch of granted nutmeg
salt to taste
2 tablespoons oil

Grind or blend all spice paste ingredients except oil.

Heat oil and sauté spice paste for about 5 minutes. Cool it off

Then combine the spice with the fish, granted coconut and oil. I used food processor to blend them well.

Mould about 2 tablespoons on lemon grass or skewers and grill over hot charcoal until cooked and golden brown.

Fried Rice Noodles (Bihun Goreng)

250 gram dried rice vermicelli, cooked and set aside
150 gram prawns (or chicken)
1/2 onion, peeled and chopped
3 cloves of garlic, crushed
1 stalk spring onion, finely chopped
2 tablespoons sweet soy sauce (kecap manis)
1 tablespoon oyster sauce (optional)
salt and pepper to taste
2 eggs, lightly beaten
Bean Sprouts (as desired)
1/2 medium red paprika, sliced diagonally (optional)

To make the rice noodle soft and tender, Place the noodles in a heatproof bowl and pour with boiling water. Drain.

Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Make the scramble egg. Set aside.

Heat the remaining oil in the wok over a medium-high heat. Fry the prawns, but don't make them too dry. Set aside.

Stir with the remaining oil in same wok, fry the onion and garlic until fragrance. Then add spring onion, bean sprouts, red paprika and stir-fry for 1-2 minutes or until just tender. After that, add the rice noodles, sweet soy sauce, oyster sauce and stir-fry for 5 minutes. Then add the prawn and scrambled egg. Stir together.

Serve fried rice noodle while hot or warm.

Deep Fry Shrimp Cake (Peyek Udang Goreng)

250 grams small shrimp
3 garlic clove
1 teaspoon pepper powder
1 small red onion
100 grams rice flour (or wheat flour, or ready mix flour)
2 tablespoon wheat flour
water
1 teaspoon salt
cooking oil for deep frying

Shatter the garlic clove, small red onion, pepper, and salt
Mix the shattered spices with the shrimps, add rice flour, wheat flour, and water, mix them well (use water just to make the batter wet)

Take a table spoon of the shrimp batter then put it into the heating cooking oil. do it till all the batter used up.
Deep fry them till the colour become golden yellow brown.

Drain from oil, ready to serve.

How to Cook a Lobster

Use water that's as close to seawater as it can be — extremely salty or, better yet, seawater itself. And don't use much: Put three or four inches in the pot, and when the water is steaming like mad, add the lobster.

A pound-and-a-quarter lobster takes about nine minutes. Afterward, don't shock it in ice water. That makes the meat tougher. Just let it cool down.

Cooking Tips: Unevenly Grilled Meat

When you grill, pull your steaks [or other meat] out of the refrigerator one hour ahead of time so they can come to room temperature.

Chayote and Shrimp in Coconut Milk (Labu Siam dan Udang Masak Santan)

2 pieces chayote, slice into matchsticks form
3 tbsp peeled shrimp
3 cloves garlic, thinly sliced
4 spring onions, finely sliced
2 tbsp minced chili (sambal ulek)
1 bay leaves
A piece of galangal
1/2 tsp salt
1/2 tsp chopped palm sugar
400 ml coconut milk
Cooking Oil for frying

Heat oil and saute garlic until fragrant, put the onion, saute until wilted.
Add shrimps, cook until shrimps change color.
Add the minced chili pepper, bay leaves, and ginger, stir-fry until fragrant.
Enter 1/2 part coconut milk, salt and sugar, simmer for about 10 minutes.
Add sliced chayote, cook until the chayote quite soft and the flavors mingle.
Add the remaining coconut milk, bring to a boil again.
Serve.

Langga Roko Traditional Grilled Fish (Ikan Bakar Khas Makassar)

2 rabbitfish* 1 kg
5 tsp tamarind juice
4 cm turmeric, smashed
1 tsp salt
3 tbsp oil for frying
banana leaf

*ikan baronang

Blend :
10 pcs red onion
3 cloves garlic
5 pcs red chili
5 pcs hazelnut
1 tsp coriander
2 slices galangal
2 stalk lemon grass
1 tsp salt
1 tbsp tamarind water

Clean the fish, rub the fish with tamarind, turmeric, and salt, set aside.
Heat oil and saute the blended spices until fragrant.
Enter the fish, stir briefly. Lift.
Place fish on banana leaf.
Grilled over hot coals until cooked.

High Pressure Cooked Milkfish (Bandeng Presto)

3 fresh milkfishes (1 kg), remove gills and stomach part
1 tablespoon tapai yeast (read below), grounded
2 tablespoon salt
3 tablespoon tamarind water
10 bay leaves
10 cm galangal (see: opor ayam), sliced and pounded
2 1/2 litre water

Spices (Ground) :
14 cloves red onion
7 cloves garlic
4 cm ginger
4 cm turmeric
1 teaspoon salt
150 g big red chili peppers, boiled
10 small green chili peppers, boiled
8 cloves red onion, boiled
4 cloves garlic, boiled
1 teaspoon sugar
1 teaspoon salt
1 teaspoon terasi (shrimp paste), fried

Banana leaves for wrapping
Egg’s white or flavoured flour

Slice the stomach part of the fishes. Clean them up using water and let them dry.
Smear the fishes with tapai yeast, salt, and tamarind water. Leave them for about 1 hour.
Smear the fishes with grounded spices evenly.
Put bay leaves and slices of galangal on top of the fishes.
Wrap with banana leaves so that the fishes are easy to lift from the pressure cooker.

Pour 1 litre water into the pressure cooker. Put a sieve on top of the cooker
Arrange the wrapped fishes ontop of the sieve.
Cook until the cooker hissed, 30-50 minutes depending on the type of pressure cooker you use.
Let the cooker cool with open lid.
Pour water again and cook until the water is no more.
Take out the fishes and let them dry.

chili sauce :
Heat vegetable oil.
Sautee grounded spices until the sauce smells good.
Put into plate and let it cool.

Serving :
Smear the fishes with egg’s white or flavoured flour.
Fry until golden brown.

Siomay

Filling:
500 gr prawn, peel and chopped or grind
2 tbs corn flour or starch
1/4 pc garlic, make a paste
1/2 tsp salt
1/4 tsp pepper

Wanton skin:
100 gr flour
10 gr corn flour or starch
2 tsp butter
50 cc hot water
A pinch of salt


Filling:
Mix all the filling ingredient

Wanton Skin:
Mix flour, corn flour/starch, butter and salt. Add the hot water little by little and keep mixing for about 15 minutes
Keep it cool for about 10 minutes
Take a small ball of the dough and flattened it by bottle or wooden roller

Do the same for the rest of the dough

Take one peace of the wanton skin, fill with the filling in the middle and fold it up wise and leave the top open

Steam for about 20 minutes
Serve hot with red pepper sauce or peanut sauce

Black Gravy Squid (Cumi Masak Tinta)

3 squid in medium size, clear them without remove the ink pouch, cut into pieces
1 big tomato, shred
1 garlic clove
2 small red onion
1 stalk green onion, shred
1/2 tea spoon salt
1/4 tea spoon pepper powder
1/2 tea spoon sugar
1 table spoon cooking oil
3 cup water

Heat cooking oil in a pan, add garlic, red onion, and green onion, mix till fregrance.

Add the squids and tomato, pour in water, cook about 10-13 minute in high heat (don't cook it too long or the squid will become rubbery), add salt, sugar and pepper powder, mix then remove.

Ready to serve

Shrimp Curry (Kari Udang)

10 large shrimp, clean (peeled/unpeeled)
1 tbsp Java Tamarind
1 tbsp sugar
500 ml coconut milk
salt to taste
1/2 tsp pepper
3 tbsp cooking oil
1 bunch petai (stinking beans), peeled - optional

Blend :
6 shallots
4 cloves garlic
6 pcs pecan
6 pcs red chili
6 pcs bird's eye chili

Heat oil. Stir fry blended ingredients until fragrant.

Add shrimps, continue to fry until the shrimps change color. Add coconut milk, Java tamarind water, sugar, salt and pepper.

Cook to boil and until the solution thicken. Add Petai (Stinking Beans) and stir well. Serve with steam rice.