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 Rice with Pineapple (Nasi Kebuli Ayam)

500g boneless chicken, diced into 1cm cubes
3 cups chicken stock
1 tsp salt

2 cups long-grain rice, washed and drained
1/2 small pineapple, peeled and sliced and cut into small pieces
fried shallot to serve
2 tbsp butter or oil

13 French shallots, peeled and finely chopped
7 cloves garlic, peeled and finely chopped
2.5cm piece of root ginger, peeled and chopped
1 tsp coriander
1/2 tsp white peppercorns
1/2 tsp cumin
a little nutmeg, freshly grated
8cm cinnamon stick
4 cardamom pods, bruised
2 cloves
1 lemongrass stalk, bruised

Heat butter or oil in a wok or heavy saucepan. Add all seasoning ingredients and saute for 2-3 minutes. Add chicken and continue sauteing for 3 minutes over high heat. Add chicken stock and salt and simmer until chicken is tender. Strain stock and put chicken pieces aside.

Place rice in a rice cooker or heavy stock pot, add 2.5 cups of the reserved chicken stock and bring to the boil. Cover pan and simmer until rice is almost cooked and liquid is absorbed. Add diced chicken and cook over low heat until rice is thoroughly cooked.

Serve on a platter garnished with fried shallots and pineapple.

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.

Cucumber Sambal (Sambal Selamat)

1/2 cucumber, finely diced
1 clove garlic, crushed
1 tsp fennel seeds
2 tsp sugar
1/2 tsp salt
2 shallots, finely sliced
100ml rice or white wine vinegar

Place the garlic, fennel seeds, sugar and salt in a pestle and mortar and pound finely. Alternatively, grind the ingredients thoroughly in a food processor.

Stir in the shallots or onion, vinegar and cucumber and allow to stand for at least 3 hours to allow the flavors to combine.

Deep Fried Sweet Potato Balls (Onde Onde)

Bottom layer :

600g sweet potato, steamed and mashed
50g plain flour, sifted
50g glutinous flour, sifted
1/2 grated coconut (white part only), steamed for 15 minutes
1/2 tsp salt
2 tbsp castor sugar
6 tbsp sesame seeds, for coating
5 cups oil for deep-frying

Filling, mixed :
1 pc brown sugar chopped
2 tbsp sugar

For the skin, mix all the ingredients (except the sesame seeds, oil and sugar for the filling) to get a pliable dough. Add a little water if it is too dry or add a little more flour if it is too soft.

Divide into 30 portions. Form each portion of dough into balls, make a small hole and put in some filling. Seal and form into ball again.

Dip in water and coat with sesame seeds.

Heat oil and deep-fry the balls on medium heat till golden brown. Dish up and drain, and serve as a snack or dessert.

Steamed Glutinous Rice and Egg Custard (Ketan Srikaya)

Bottom layer :
300g glutinous rice, washed and soaked for 4 hours, drained
180ml santan (coconut milk) from 1/2 coconut
2 pandan leaves, knotted

Top layer :
4 eggs, beaten with 150g castor sugar until sugar dissolves
1 tbsp cornflour
250ml thick santan from 1 coconut
4 pandan leaves (screwpine leaves), pounded to extract juice
1/4 tsp salt

Put glutinous rice, santan (coconut milk) and pandan leaves (screwpine leaves) into a steaming tray. Steam over high heat for about 30 minutes till the rice is soft. Remove from heat and press with a piece of banana leaf till firm and level.

Mix all the ingredients for the top layer to get a nice green color. Strain mixture over the glutinous rice layer. Steam over low heat till custard is cooked and firm (insert a fork to check whether custard is cooked). Leave to cool completely before cutting into pieces.

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.

Javanese Style Beef Steak (Bistik Jawa)

400 g beef steak meat (sliced, according to your taste)
1 tsp pepper
1 tsp nutmeg powder
salt to taste

2 carrots, peeled and cut into sticks (or other vegetables you like)
1 small canned of corn
5 potatoes, cut into french fries style
Boiled egg, peeled and cut in half

Sauce
2 cloves of garlic, finely chopped
1 medium onion, finely chopped
1 tbs tomato sauce
3 tbs sweet soy sauce (kecap manis)
1 tbs of pepper
1/2 cup of water

Season the steak with salt, pepper and nutmeg, set aside for 30 minutes. Heat oil, and fry the steak until it turns into golden brown.

Make the sauce by frying the garlic and onion from leftover oil. Add the sweet soy sauce, tomato sauce, pepper and 1/2 cup of water. Cook the sauce until it's thick.

Vegetables: cook the carrots in boiling water until tender. French fries: fry the potatoes. Set aside.

Arrange the steaks, carrots and corn, boiled egg and french fries. Pour the sauce around the steaks.

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.

Fresh Vegetables Soup (Sayur Sop)

2 carrots
100 gram cabbage, cut into small pieces
100 gram bean, cut 3 cm long
200 gram potatoes, cut into medium cube
2 chicken hotdog (optional), thinly sliced
5 chicken wings for broth
2 stalk of celery leaves, chopped
1 stalk of spring onion, thinly sliced
2 tablespoons of fried shallots
800 ml water
salt and sugar to taste

Note: you also can add broccoli, read beans, sweet corns and many more!

Spice Paste
3 shallots (or half medium red onion)
4 cloves of garlic
1 teaspoon of pepper

Place chicken wings in boiling water for 20 minutes to prepare the broth. Add the carrots.

Heat oil in the pan and fry the spice paste until its fragrant, and put it into the broth. Add the rest of the ingredients, salt and sugar to taste. Continue cooking until all vegetables well cooked. Add some water if it's necessary.

Serve with fried shallots.

Sliced Beef with Thick Sweet Sauce (Semur Daging Manis)

250 g beef, cut into thin slices
3 potatoes, peeled and cut
2 small onion, peeled and chopped
2 cloves garlic, peeled and thinly sliced
5 tbs of sweet soy sauce (kecap manis)
1/2 tbs of pepper
1/2 tbs nutmeg powder
500 ml water
2 tbs fried shallots
salt to taste
Cooking oil

Heat the oil in a wok, fry the potatoes. Set aside. With the leftover oil, sauté the onion, garlic until fragrant. Add meat and fry until it changes colour. Add water, sweet soy sauce, salt, pepper and nutmeg powder.

Reduce heat, cover the wok and cook the beef until its tender. Add a little water from time to time to get the desired tenderness. Add the fried potatoes. Sprinkle with the fried shallots.

Best serve with steamed rice.