Green Papaya with Coconut Milk (Sayur Pepaya Muda)

Ingredients & spices :

350 gr green papaya, cut into 4x2x2 cm
1 fried soy bean curd, cut into 4×6 cm
2 bunch long bean, cut into 10 cm long
250 ml coconut milk
2 lime leave
3 lemongrass
1 tbs fried onion
500 ml water
salt, sugar and pepper for seasoning

Paste:

3 candlenuts, dried fry
2 tsp coriender, dried fry
3 cm galangal, chopped
4 cm ginger, chopped
1 tsp tamarind
salt and pepper as necessary

How to prepare :

saute spices paste, lemongrass and lime leave until fragrant.
Add soy bean curd and water. Cook until water drain little bit.
pour coconut milk. Bring to boil.
Add green papaya and long bean. Stir softly until all cook well.
Seasoning.
Ready to serve, pour fried onion on top.

Veg­etable Sour Soup (Sayur Asam)

Ingredients & spices :

1 tsp. tamarind
5 tbsp. warm water
1 shal­lot, sliced
3 cloves gar­lic, minced
1 inch-long piece fresh ginger,
peeled and sliced
1 red chili pep­per, seeded and sliced*
3 tbsp. raw peanuts
1/2 tsp. salt
5 c. veg­etable broth
1/2 c. salted peanuts, coarsely chopped
2 tbsp. brown sugar
1 chay­ote, peeled, seeded, and sliced thin
1/2 c. fresh or frozen green beans,
ends trimmed
corn
1 green chili pep­per, sliced (optional)

How to prepare :

Pre­pare tamarind by plac­ing it in a small bowl with warm water. Let soak for 15 minutes.

To make spice paste, com­bine shal­lot, gar­lic, gin­ger, red chili pep­per, raw peanuts and salt in a large mor­tar and blend well with a pes­tle. Use a food proces­sor or blender if you don’t have a mor­tar and pestle.

Trans­fer paste to a medium saucepan and add veg­etable broth, salted peanuts, and brown sugar. Stir to com­bine, and cook over medium heat for 15 minutes.

Mean­while, use a strainer to sep­a­rate the tamarind seeds from the juice. Throw away the seeds and keep the juice.

Add chay­ote, green beans, and corn to the soup, and cook over high heat for 5 minutes.

Just before serv­ing, add tamarind juice and stir. Gar­nish with green chili pep­per slices if desired.

Fried Bananas (Pisang Goreng)

Ingredients:

3/4 c. flour
1/2 tsp. salt
3/4 to 1 c. water
1 lime, zested and cut into wedges
4 small, ripe bananas
1 c. canola oil for frying
1 tbsp. sugar

How to prepare :

In a medium bowl, combine flour and salt.

Add enough water to make a smooth batter that is somewhat thick. Add lime zest and mix well.

Peel bananas and dip them in the batter 2 or 3 times, until well coated.

In a deep skillet, heat oil to 375°F, or until a piece of bread browns in 30 seconds.

Place bananas in the oil slowly and carefully. Fry two at a time, until they are crisp and golden brown. Remove with a slotted spoon and place on paper towels to absorb the oil.

To serve, arrange bananas on a plate and sprinkle with sugar.

Taliwang Chicken (Ayam Taliwang)

Ingredients & spices :

1 whole chicken, butterflied and flattened
100 ml vegetables oil
1 lime. squashed

Paste:

14 dried red chilli
12 shallots
8 clove garlic
100 gr tomatoes
2 tsp fried shrimp paste
2 tsp salt
25 gr javanesse sugar
5 cm Kencur (lesser galangal)

How to prepare :

Heat oil and saute spices paste unil fragrant. Remove from pan

Add lime squash to spices paste, mix well

Baste the chicken with spices paste until whole chicken covered

Bring to 180 degree Celcius oven for 1 hour. Turn over and baste again with spices paste once. Remove from oven.

Finnaly grill chicken slowly on charcoal until half dry

Ready to serve (Serve with remaining spices paste)