Gulai Kambing (Spiced Lamb)

Lamb meat is stiff, but if cooked well, You'll have an extraordinary dinner with your family :)








Ingredients & Directions

• 1 3/4 lb Lamb, fresh
• 2 ea Onion
• 3 ea Thai chile
• 1 x Ginger, fresh; 3/4" knob
• 1 x Lemon grass root, 1/2" knob
• 1 ea Lemon grass, stem
• 2 ea Garlic clove
• 8 ea Macadamia nut
• 2 ea Tomato, ripe
• 1/3 c Oil
• 1/2 t Cardamom, ground
• 1/2 t Cumin powder
• 1/2 t Turmeric
• 1/4 t Fennel powder
• 1 ea Cinnamon stick; 2"
• 4 ea Cloves, whole
• 1 x Salt; to taste
• 1 x Pepper, black; to taste
• 4 c Coconut milk

1. Calories per serving: 553 Fat grams per serving: 26 Approx. Cook Time: 1:00
2. Cut the lamb into bite-size chunks.
3. Chop the onions, chiles, ginger, lemon root and lemon grass.
4. Crush the garlic and grind the macadamia nuts. Skin the tomatoes and cut the flesh into small dice.
5. Heat the oil in a large pan, add the onion, chiles and garlic and saute until the onion becomes translucent. Then add the lamb, ginger, lemon root, lemon grass and tomato and cook for another three minutes, stirring frequently. Add the spice powders, cinnamon stick and cloves and season to taste with salt and pepper.
6. Pour in the coconut milk and bring to the boil, stirring constantly, then lower heat and allow to simmer until the meat is very tender; approximately 45 minutes.
7. Serve immediately with steamed rice.

Taken from http://www.recipeland.com

Sayur Lodeh (Coconut Curry Vegetable Stew)

Sayur Lodeh is delicious and healthy...
If you need a nice substitute for meat, you can try this menu because it tastes a little bit greasy and sweet :)




Ingredients:

• 1/2 head cabbage
• 2 carrots
• 1/2 turnip
• 250gr firm tofu
• 1 1/2 cups cut green beans
• 1 1/2 cups coconut milk
• 2 cups water

Spice blend:

• 2 tablespoon chili paste
• 2 teaspoon shrim paste (belacan)
  
• 2 mediums onions
• 4 garlic cloves
• 2 stalks lemongrass
• 17 small dried shrimp, soaked in hot water to soften
  
• 1 inch fresh ginger
• 1 teaspoon corriander powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 tablespoon chili powder
• 4 tablepsoon oil

Preps:

1. Chop all the spice blend ingredients and add them to the blender, except.
2. the chilli powder. Blend it into a paste.
3. Combine coconut milk and water to form "thin coconut milk". Cut all the.
4. vegetables into small cubes and sticks.
5. After all the spices are blended, add chilli powder according to your.
6. tastes. Fry it in oil till the oils in the paste ooze out. Don't burn it...
7. Add thin coconut milk and bring it to a gentle boil. Dump in all the.
8. vegetables and tofu and simmer it till the vegetables are tender. Add salt to taste.
9. Serve Sayur Lodeh with hot rice.
   

Karedok (Sundanese Salad)

Vegetables
* 100 g cucumber,
* 100 g bean sprouts
* 3 cabbage leaves
* 100 g string beans
* 25 g basil leaves

Sauce
* 2 red chilies
* 1 cloves garlic
* 5 small chilies
* 1/2 tsp kencur
* 200 g peanuts, roast
* 1 tbs tamarind juice
* 1 tbs palm sugar (or brown sugar)
* 1 tsp salt
* 1/2 tsp shrimp paste
* 1-2 tbs vinegar
* 150 cc hot water

Garnish
* fried emping chips

Directions:
1 Parboil beansprouts and string beans.
2 Slice cucumber, cut string beans into 3cm pieces, and chop cabbage leaves into
pieces.
3 Grind red chilies, garlic, small chilies, kencur, peanuts, palm sugar, salt shrimp
paste and vinegar in a blender.
4 Add tamarind juice and hot water into 3 and mix until smooth.
5 Mix all the vegetables and 4. Serves with fried emping on top.

taken from http://www.ne.jp/asahi/miho/selamatmakan/recipe/karedokEng.html

Ayam Goreng Kalasan (Kalasan Fried Chicken)

The taste of Kalasan Fried Chicken is simply hard to explain...
It's salty but sweet with unique aroma...
It's one of my favorites...
Especially when served with hot chili sauce combined with sweet ketchup...


Ingredients :

- 4 pcs Big Red Chili (omit the seeds)
- 100 cc of coconut water
- 1 pc Tomato (Cut into 4 pcs)
- 2 pcs Shallots (1 pc cut into 2 pcs)
- 3 pcs of Salam leaves or bay leaves as a substitute
- 1 pc of Galangal (bruised)
- 1 pc of Brown Sugar
- 1 chicken (cut into smaller pieces)


Directions :

1. Simmer chicken with coconut water, salt and all the ingredients until the water has almost
evaporated and the chicken is tender.
2. Drain and allow to cool.
3. Set aside the red chili, tomato and red onion from the chicken to make the chili sauce.
4. Deep-fried chicken in hot oil until golden brown but do not fried it too crunchy.
5. The chicken is ready to be served with the chili sauce

Dendeng Sapi Pedas (Hot Beef Jerky)

Ingredients:

1/2 ts Pepper (more if you like it to be hotter)
1/2 ts Garlic Powder
1/2 ts Onion Salt
1 lb Beef Roast
1/2 c Soy sauce
1/2 ts Garlic Salt
1/2 ts Lemon Pepper


Directions :

• Marinate 1 hour or overnight. Bake in oven 150 to 170, overnight for 10 - 12 hours. Leave Oven door open to allow moisture to escape. Check often for proper level of dryness.
• If you have a smoker, jerky may be dried in smoker. Keep the heat low and again check dryness of jerky often.
  

Tahu Telur (Egg Tofu)

Sauce:
1 tablespoon peanut oil
1 small onion, very finely chopped
2 cloves garlic, finely minced
1 firm, ripe tomato, finely chopped
2 tablespoons dark soy sauce
2 tablespoons water
1 tablespoon sugar

Omelettes:
3 squares fresh bean curd
3 large eggs, beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 green onions, finely chopped
Peanut oil for frying

1. For the sauce: In a small saucepan, heat the oil and fry onion and garlic over
low heat, stirring frequently, until onion is softened, about 5 minutes.
2. Add tomato and fry, stirring, for 3 to 4 minutes, or until tomato is cooked to a
pulp. Add soy sauce, water and sugar, bring to a boil. Serve warm.
3. For the omelettes: Chop bean curd into small pieces or mash roughly with a fork.
Stir into the eggs, season with salt and pepper; add the green onions.
4. Heat a large skillet, grease the base lightly with oil and fry the egg mixture in
small round omelettes no larger than saucer size. Make several and keep warm on a
hot plate until all the mixture is cooked.
5. Serve immediately topped with the sauce. If desired, garnish with thin diagonal
slices of the green onion.

Makes 4 servings.

Wingko Babat

Ingredients
500 g Glutinous Rice flour (Tepung Ketan)
3 Eggs (separated)
3 cups desiccated Coconut
2 cups castor sugar
2 cups santan (Coconut milk)
vanilla essence

Directions
1. Beat the egg whites and sugar until thick and creamy
2. Add the coconut milk
3. Add the flour, coconut and vanilla fold in until well mixed
4. Pour into a greased baking tin
5. Beat the egg yolks and pour over the top of the cake mixture
6. Bake in 200° Celsius oven until done and golden brown