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.

Duck with Green Chili (Babek Kalio)

1 whole duck, about 1.7 kg jointed*
10 medium green chili peppers, sliced
2 medium onions, chopped
1 tbsp ground turmeric
2 tbsp ground coriander
3 tbsp raw cashew nuts
1 tbsp ground ginger
4 tbsp chopped garlic
a few black peppercorns
a little water
4 tbsp peanut oil
2 bay leaves
1 stalks lemon grass, sliced and bruised
a pinch of shrimp powder
1 tbsp tamarind pulp
250ml water
*or chicken

Combine the chili peppers, onion, ground turmeric, ground coriander, cashew nuts, ground ginger, garlic and black peppercorns in a blender or food processor. Add a little water (use as little water as possible) and blend to a paste. Set aside. Heat the peanut oil in a large pan over a medium heat.

Add the bay leaves, lemon grass and paste. Saute for 4-5 minutes. Add the duck and shrimp powder. Cook, stirring, until the duck is sealed on all sides. Add the water and cook over a low heat for 15-20 minutes, until the duck is almost done.

Remove from the heat and set aside until ready to serve. Before serving, skim off any excess fat, add the tamarind pulp and heat through gently. Serve hot with steamed rice.

Beef Sate with a Hot Mango Dip (Sate Bali)

450g sirloin steak, 2cm thick, trimmed
1 tbsp coriander seeds
1 tsp cumin seeds
50g raw cashew nuts
1 tbsp vegetable oil

2 shallots, or 1 small onion, finely chopped
1 piece fresh ginger, 12mm long, peeled and finely chopped
1 clove garlic, crushed
2 tbsp tamarind sauce
2 tbsp dark soy sauce
2 tsp sugar
1 tsp rice or white wine vinegar

Hot Mango Dip
1 ripe mango
1-2 small red chilies, seeded and finely chopped
1 tbsp fish sauce
juice of 1 lime
2 tsp sugar
1/4 tsp salt
2 tbsp freshly chopped coriander leaves

Slice the beef into long narrow strips and thread, zig-zag, onto 12 bamboo skewers. Lay on a flat plate and set aside. For the marinade, dry fry the seeds and nuts in a large wok until evenly brown.

Place in a pestle and mortar with a rough surface and crush finely. Alternatively, blend the spices and nuts in a food processor. Add the vegetable oil, shallots or onion, ginger, garlic, tamarind and soy sauces, sugar and vinegar.

Spread this mixture over the beef and leave to marinate for up to 8 hours. Cook the beef under a moderate grill (broiler) or over a barbecue for 6-8 minutes, turning to ensure an even color.

Meanwhile, make the mango dip. Process the mango flesh with the chilies, fish sauce, lime juice, sugar and salt until smooth, then add the coriander. Serve this dish with a green salad and a bowl of plain rice.

Beef in Tamarind Sipcy Sauce (Daging Asam)

750g rump beef, diced
1 tbsp peanut oil, extra
3 green shallots, sliced
2 medium red chilies, deseeded and sliced
1 tbsp sweet soy sauce (kecap manis)
1 tbsp tamarind concentrate
1/2-3/4 cup beef stock
3 Okra (lady's fingers or gumbo)

Paste
2 French shallots, chopped
2 cloves garlic, chopped
1/2 tsp terasi
2 tsp peanut oil

Crush or pound paste ingredients in a food processor. Heat oil in a wok or saucepan. Add beef and stir-fry for 3-4 minutes or until brown. Add paste and shallots and stir-fry for 2-3 minutes. Add chilies, kecap manis, tamarind and stock.

Reduce heat, cover and simmer for 10 minutes. Add eggplant and cook for another 5-6 minutes or until beef is tender and sauce has reduced. Stir through green shallots, and serve with steamed rice.

Spicy Roast Chicken (Ayam Bakar Berbumbu)

8 chicken drumsticks
250ml thick coconut milk and 500ml thin coconut milk from 1.5 coconuts
2 stalks lemongrass, bruised
2 kaffir lime leaves
4 tbsp oil
salt and sugar to taste
3 tbsp sweet soy sauce mixed with 3 tbsp oil

Ground spices :
10 red chilies
15 dried chilies, soaked
10 pips garlic
1 tsp peppercorns
1 tsp coriander seeds
1.5 cm saffron
3/4 cm galangal
5 candlenuts

Heat oil in the wok, saute ground spices, lemongrass and kaffir lime leaves till fragrant. Add chicken drumsticks and thin santan, and cook till chicken is half done.

Add thick coconut milk and cook till gravy become thick and chicken is well done. Remove and leave to cool. Glaze chicken drumsticks with sweet soy sauce and cooking oil mixture. Grill till brown. Remove and serve hot.

Grilled/Broiled Cashew Nut Chicken (Ayam Khas Bali)

4 chicken drumsticks,

Marinade ingredients (grind)
50g raw cashew or macadamia nuts
2 shallots, or 1 small onion, finely chopped
2 cloves garlic, crushed
2 small red chilies, chopped
1 piece lemon grass, 5cm long
1 tbsp tamarind sauce
2 tbsp dark soy sauce
1 tbsp fish sauce - optional
2 tsp sugar
1/2 tsp salt
1 tbsp rice or white wine vinegar
Chinese leaves, to serve
1 tomato, sliced to garnish
1/2 cucumber, sliced to garnish

Using a sharp knife, slash the chicken drumsticks several times through to the bone, chop off the knuckle end and set aside.

To make the marinade, place the cashew or macadamia nuts in a food processor or coarse pestle and mortar and grind. Add the shallots or onion, garlic, chilies and lemon grass and blend. Add the remaining marinade ingredients. Spread the marinade over the chicken and leave in a cool place for up to 8 hours.

Grill (Broil) the chicken under a moderate heat or over a barbecue for 15 minutes on each side. Place on a dish lined with Chinese leaves and garnish with the sliced tomato and cucumber. Ready to serve.

Chicken Marinated with Coconut Milk and Spices Aceh Style (Kari Ayam Aceh)

1 whole chicken
coconut milk (from 2 coconuts)
2 stalks lemon grass (bruised)

Blend (add 125ml coconut milk):
4 shallots
2 cloves garlic
1 tbsp ground coriander
7 red chilies (seeded)
3cm ginger
1/2 tsp turmeric powder
2 tbsp lime juice
salt to taste

Split open the chicken from the breast and flatten it out like a butterfly. Discard loose skin and fat, or you can also cut it into 4 pieces. Broil the chicken for 3 minutes on each side. Marinate the chicken in the blended paste for 15 minutes.

Put the chicken in a large wok. Cook over moderate heat for 10 minutes uncovered. Add the remaining coconut milk and lemon grass. Bring to boil and cook for another 30 minutes, basting occasionally, till the chicken is tender and almost all the liquid has evaporated. Serve warm.

Spicy Fried Eggplant (Terong Goreng Pedas)

2 eggplant, cut into 1cm slices
1/2 cup peanut oil
2 onions, sliced
2 cloves garlic, crushed
3 small chilies, deseeded and finely chopped (reduce to less spicy)
1 tsp ground coriander
2 tbsp tamarind concentrate
1/4 cup water
1 tsp palm sugar or brown sugar
2 green shallots, sliced

Brush eggplant slices with oil, reserving 1 tbsp of oil. Heat a large non-stick frying pan. Add eggplants and cook 1-2 minutes on each side until golden. Remove and set aside. Heat remaining oil.

Add onions and cook for 4-5 minutes or until golden. Add garlic, chilies, coriander, tamarind, water and sugar. Return eggplant to pan and cook until sauce reduces. Garnish with green shallots. Serve with steamed rice.

Chicken Stew with Aromatic Coconut Gravy (Opor Ayam Solo)

1 whole chicken (cut into 8 pieces)
1 liter coconut milk
3 bay leaves
100g galangal (bruised)
salt and pepper to taste

Spice mixture, blend:
6 shallots
3 cloves garlic
100g candlenuts,
10g coriander
5g fennel

Boil chicken with 500ml. of coconut milk and bay leaves for 20 minutes. Add galangal. Stir occasionally till the oil floats. When chicken is about done, add remaining coconut milk together with the spice mixture.

Stir till boiling. Add salt and pepper to taste.

Dried Shrimp Sambal (Sambal Ebi)

3 table spoon ebi (dry small shrimp)
3 fresh chili, thinly sliced (reduce to less spicy)
1 tomato, chopped
1 tbs fried peanuts, crushed
1 cup of hot water
1 tbs fragrant citrus juice
1/2 tea spoon salt
sugar to taste

Soak ebi with hot water for 5 minute, drain Add the rest of the ingredients together with the ebi: fried peanuts, chili, salt, tomato. Add water, citrus fruit juice, sugar and salt. Serve.

Vegetables with Spicy Peanut Sauce (Pecel)

100 g bean sprouts, cleaned
100 g spinach, cut
100 cabbage, shredded
add any vegetables you like (cucumber, cooked peeled corn, bitter gourd, etc)

200 g peanut, peeled and fried (or peanut butter jams)

Spice Paste
2 cloves of garlic
2 red chillies, seeded and fried
5 eye’s bird chillies, seeded and fried
5 cm kencur (kaempferia galangal), peel off the skin
1 tbs dried prawn paste (terasi), optional
7 kaffir lime leafs
2 tbs tamarind mixed and squeeze with 100 ml lukewarm water and drain.
50 g palm sugar or to taste
1 tsp sugar
fried prawn crackers

Fry garlic and the chillies. Set aside. If you use peanut butter jams, simply grind or blend jams with the rest of ingredients of spice paste. Continue blending to make it smooth. Add some of warm water to make the sauce thicken

Cook all the vegetables. Set aside.

Serve: Arrange the vegetables, pour with the peanut sauce, add some fried prawn crackers. Ready to serve.

Green Mango Salad Indonesian Style (Salad Mangga Muda)

1 green/un-riped mango, peeled, thinly sliced
3 shallots, thinly sliced
2 birds eye chili (reduce to less spicy)
1 green onion (chopped) - optional
1 tbs basil (chopped)
1 tbs fish sauce
1 tbs lime juice
1 tbs palm sugar
1 tbs roasted peanuts (chopped)

Mix the mango, shallots, chili, green onion, basil in a large bowl. Mix fish sauce, lime juice and palm sugar in a small bowl. Toss the salad with the dressing and garnished with the peanuts. Ready to serve.

Spicy Mixed Vegetables in Coconut Milk (Sayur Lodeh)

200 g long beans (Kacang Panjang)
1 eggplant, peeled and cut into cubes
200 ml thick coconut milk
400 ml light coconut milk or you can substitute with 200 ml water
2 cm fresh galangal
1 fresh kaffir lime leafs (daun jeruk purut)
1 Salaam leaf (Bay leaf)
Sugar and salt to taste

Spice Paste
2 red chillies (optional, depend on your taste)
2 bird's eyes chillies (optional)
3 shallots
4 cloves of garlic
2 Candlenuts (kemiri)
1/4 teaspoon coriander
1 cm of fresh Kencur or 1/8 teaspoon Kencur powder
2 cm fresh turmeric or 1/2 teaspoon turmeric powder
A pinch of dried shrimp paste (terasi/balacan), toasted
Salt to taste

Grind or blend the spice paste. Then sauté until it's fragrant, add the galangal, kaffir lime and salaam leaf.

Add the light coconut milk/water and sugar. Continue mixing for few minutes until all spices are absorbed.

All all the vegetables, add thick coconut milk. Continue cooking until its boiling, do not overcooked the vegetables.

Cooked Vegetables with Spiced Grated Coconut (Urap-urap Sayur)

100 g bean sprouts
100 g cabbage, shredded
50 g green bean (buncis), cut into 2 cm
100 g spinach, cut into 2 or 3 cm
200 g fresh grated coconut

Spice Paste
4 cloves of garlic
3 red chillies, seeded
2 bird's eyes chillies
2 cm Kencur, peeled and sliced
50 g Palm sugar
4 fresh Kaffir Lime leafs, finely shredded
Salt to taste

Grind or blend all spice paste ingredients. Heat oil and sauté the spice paste until fragrant. Then add the grated coconut, mix it well for few minutes, then set aside.

Cook all the vegetables, set aside and cool them off.

Serve: Combine the vegetables with the spiced grated coconut.

Beef Curry (Gulai Sapi)

300 g beef
500 ml coconut milk
1 stalk of Lemongrass, crushed
3 fresh Kafir Lime leaves
2 Salaam leaves (bayleaf)
1 tbs coriander leaves (optional)
100 g green soya (kacang hijau), clean and cooked
1 block beef seasoning mixture
salt and sugar to taste
2 tbs fried shallots

Spice Paste
6 shallots
4 cloves of garlic
5 Candlenuts (Kemiri), or 7 almonds as a substitute, crushed and fry without oil
2 tsp coriander
1 tsp pepper
2 tsp turmeric powder
2 cm fresh Galangal (Lengkuas/Laos)
1 cm ginger
1/4 tsp cloves powder
1/2 tsp cinnamon powder
1/2 tsp cumin powder
2 eye's bird chillies (or paprika powder for less spicy)

Cut the beef into small pieces, cook under boiling water until the meat is tender. Leave the broth for about 1 cup.

Grind or blend the spice paste.

Heat the oil, and saute the spice paste. Add lemograss, kaffir lime leaves, salam leaves. Mixed well.

Put the spice paste into the meat, then pour the coconut milk and let it boil until the spice is absord. Add the beef seasoning mixture, coriander leaf, sugar, and salt. Continue cooking.

Serve it with lontong (race cake), garnish with fried shallots.

Spicy Vegetables Salad with Shrimp paste (Rujak Cingur)

50 g bean sprout, cleaned
50 g shredded cabbage
1 stalk water spinach
100 g egg noodle
1 cucumber
1 un-ripe/green Mango
1/2 Pineapple
2 fried tofu
2 fried tempe (bean cake)
200 g cooked beef lips (Cingur)
Lontong (rice cake)

Sauce :
100 g fried peanut
4 tablespoon petis (black fermented shrimp paste)
2 or 3 bird's eyes chillies (optional, you can make less spicy if you want to)
1 tbs of fried sliced garlic
1 tsp roasted terasi (dry shrimp paste) - optional
1 tsp palm sugar
1 tsp tamarind

Clean all the vegetables, then cook. Set aside.

Peel and clean all the fruit and slice into small slices. Set aside.

Prepare the sauce by grind or blend all the ingredients, add a little of water to make it thicker.

To serve, cut lontong into small slices, arrange it on the plate, add cooked vegetables, the fruits, fried tofu, tempe, cingur (cooked beef lips) and pour with the sauce. Garnish with prawn cracker.

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.