Ingredients:
100 gr. tiny salted fish (rice teri dish)
100 gr. peanut
3 small shallots
2 red chilies
2 green chilies
2 tsp. vegetables oil

Methods:
Stir fry tiny fish and peanut with 1 tsp. oil until golden brown.  Remove and leak through. Set aside. Slice shallots very thinly and also slice both chilies in round forms then stir fry these with 1 tsp. oil until faded. Add the peanut and tiny fish and mix it for approximately 2 minutes. Remove and ready to serve

Ingredients:
1/2 cup water
1 tsp. sugar
2 tsp. salt
3 cloves garlic, sliced
1/4 cup sliced onion
2 Tbs. curry powder
3 lb. boneless lamb, cut into 2-inch cubes
2 salam leaves
5 pieces of jeruk purut, or 5 square inches of lemon peel
5 cups coconut milk
4 cups rice, rinsed well in cold water
1 cup reserved lamb sauce
Aluminum foil

Methods:
In a blender, make a paste of the water, sugar, salt, garlic, onion and curry powder. Put the lamb in a large saucepan, and pour this sauce over it. Cook for ten minutes over medium heat; then add the salam, jeruk purut and 2 cups of the coconut milk. Cook for about one hour or more, or until the lamb is soft. There should he about 1 cup of sauce remaining in the pan; reserve it. In a large saucepan, combine the rice with the reserved lamb sauce and the remaining 3 cups coconut milk. Bring to a boil, and stir several times. Turn off the heat, cover the pan and allow the rice to absorb the liquids for fifteen minutes. Place the rice on a square of aluminum foil in a Chinese-style steamer, and steam for twenty minutes to complete the cooking. To serve, put the lamb in the center of a large serving platter and cover it completely with a mound of the steamed rice.

Ingredients:
1 whole chicken, cut up into 2-4 pieces
500 cc thick coconut milk
1 stalk lemongrass, bruised
3 kaffir lime leaves
2 cloves
2 cardamom, bruised
1 Tbs. tamarind juice
3 Tbs. vegetable oil

Spice Paste Ingredients:
3 cloves garlic
8 small shallots
5 candlenuts, dryly fried
3 tsp. coriander seeds
1 tsp. pepper
1/4 tsp. aniseeds
1/2 tsp. cumin seeds
1/2 tsp. nutmeg
1/4 Tbs. galangal
2 tsp. ginger
2 tsp. ground turmeric
1 Tbs. salt

Methods:
Stir fry the spice paste over medium heat with 3 Tbs. vegetable oil for a minute or two and then add the lemongrass, kaffir lime leaves, cloves and cardamom until fragrant.  Add the chicken pieces and stir well until the chicken is half done. Pour in the coconut milk and tamarind juice.  Cook it until the chicken is almost done and the sauce is thickened, remove. On a barbeque grill or in an oven over moderate heat, grill the chicken until done while brushing it with the spices.
Ready to serve.

Ingredients:
250 gram long grain rice
2 ears of corn, kernels stripped from the cobs
salt to taste
water
5 long string beans
1/2 cup spinach leaves
1/2 cup kangkung leaves (water convolvulus)
200 gram pumpkin, cut in 2 x 2 cm pieces of 1 cm thickness
20 kemangi (Horappa basil) leaves

Tomato Sambal:
Mix finely sliced red chilies, bird’s  eye chilies, shallots and tomatoes together.  Add salt and stir until everything is well-blended.

Methods:
Boil the rice together with the corn kernels and the salt in enough water to cover rice to a depth of  6 cm. After the water comes to a boil, add the long beans, cut in 5 cm lengths.  Cook until the rice is half done; add the spinach leaves, the kangkung, the pumpkin, and the basil.  Simmer tightly covered, until rice is done.  Remove. Serve with tomato sambal and fried salted fish.

Ingredients:
1 young chicken
2 kaffir lime leaves
2 large eggs, beaten
4 (1 cm each) galangal, soaked in water for 1 hour
Vegetables oil for deep frying

Spice Paste Ingredients:
4 small shallots
2 cloves garlic
1 tsp. sliced fresh ginger
1/4 tsp. turmeric
salt to taste

Methods:
Grind all spice ingredients to form a smooth paste.  Then add the beaten eggs and mix well. In a bowl, mix the chicken with the spice paste and let it stand for 15 minutes. Heat the oil in a wok and fry the chicken with galangal slices and lime leaves over medium high heat for approximately 10 minutes or until the chicken color turns to brown. Scoop out the chicken and the sauce that look like shredded coconut and drain the oil briefly on paper towels.

Ingredients:
1 piece (2-3 lbs.) oxtail
water
salt
200 gram carrots, chopped
2 tomatoes, sliced
5 green onions, sliced diagonally
3 stalks chinese celery, thinly sliced
1 1/2 tsp. white pepper
1/2 tsp. nutmeg
1 Tbs. cloves
3 Tbs. fried shallots

Methods:
Cut oxtail into round shapes and then put them in a large pot filled with water. Pour in some salt as you like and boil until the pieces of oxtail become very tender. This could take up to 3-4 hours of boiling time. Pour in some more water when needed until they become tender. Once they are tender, make sure that you have enough broth (± 6-8 cups). If not enough, pour in some more water.Bring it to a boil again. Afterward, put in the chopped carrots, sliced tomatoes, green onions, celery, white pepper, cloves and nutmeg. Boil again until everything is well cooked. Ready to serve. Pour some fried shallots on top of the soup while serving.

Ingredients:
8 cakes tofu, medium size
vegetable oil
4 large eggs
1/2 tsp. salt
100 gram fried peanuts (peanut butter for substitute)
3 cloves garlic, crushed
5 bird’s eye chilies
2 red chilies
2 Tbs. fermented shrimp paste (petis udang)
2 Tbs. sweet soy sauce
100 ml water
2 stalks flat-leafed parsley, finely sliced

Methods:
Slice the tofu into small cubes. Deep fry tofu until half done; remove and set aside.
Beat the eggs with salt and add the tofu. Divide the mixture in two. With a 1 Tbs. of oil, fry the mixture to have a round omelette. Make two omelettes and set aside. To make the sauce, stir fry the garlic, both types of chilies, remove and set aside. Grind the peanuts (or use peanut butter) with garlic and chilies. Add the shrimp paste, sweet soy sauce and water. Blend until smooth.Serve the omelettes on a round platter and pour the peanuts sauce over.Scatter the finely sliced parsley on top.

Ingredients:
500 gr potatoes
vegetable oil for frying

Spice Paste:
10 red chilies
10 small shallots
3 cloves garlic
2 pieces galangal (laos/lengkuas)
3 salam leaves
1 stalk lemongrass
1 Tbs. tamarind
1/2 Tbs. salt
1/2 glass or 100 gram palm sugar
1 tsp. shrimp paste

Methods:
Sliced potatoes (the size of toothpicks) then deep fry it until crisp in vegetable
oil. Sliced red chilies and stir-fry it until crisp as well. Remove and set aside.
Finely pound the shallots, garlic, galangal, palm sugar and shrimp paste.
Then with 2 Tbs. of vegetable oil, stir-fry the paste with the rest of spice ingredients including the dried red chilies until fragrant. Put in the potato crisps, continue stirring until well blended, crisp and dry. Remove and ready to serve.

Ingredients:
10 candlenuts, crushed
3/4 cup thin-sliced shallots
3 cloves garlic, sliced
1/2 teaspoon ground cumin
2 teaspoons coriander
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon shrimp (sauce) paste
21/2 cups coconut milk
One whole 3½-pound chicken, split open and flattened out
5 pieces of jeruk purut, or 5 square inches of lemon peel
3 salam leaves (Indian bay leaves)
3 pieces of laos (galanggal)

Methods:
Blend the candlenut, shallots, garlic, cumin, coriander, sugar, salt, shrimp paste and ½ cup of the coconut milk to a smooth paste. Broil the chicken for five minutes on each side. Put the spice paste in a wok or large frying pan, and add the balance of the coconut milk, the jeruk purut, salam and laos. Bring to a boil, add the chicken and cook in the sauce for twenty minutes, basting frequently. When done, the sauce will have almost completely evaporated.Return the chicken, skin side up, and the balance of tile sauce to the broiler and broil for ten minutes, or until the chicken is brown and crispy. Serve hot.

Ingredients:
200 gram stew meat water
3 tbs. vegetable oil
2 chayotes, peeled and cubed
2 spring onions, sliced in 1 cm slices
1/4 cup flat-leaved parsley minced
1 tsp. tamarin, dissolved in 1 Tbs. water
1 Tbs. fried onions

Spice Paste:
10 red chilies
4 cloves garlic
2 candlenuts
1 cm fresh ginger
1/4 tsp ground pepper
1 tbs dried shrimp, soaked briefly in hot water and drained
salt to taste

Methods:
Simmer the meat in water to cover, together with the salt, until tender.  Remove and slice the meat in 1×2 cm cubes. Set aside 1 Liter of the broth. Heat the oil and fry the spice-paste until fragrant.  Add the meat and stir it around until the spice are well-mixed with the meat.  Add the broth. Let it come to a boil, then add the chayotes, spring onions, minced parsley and tamarind water.  Serve with fried onions/shallots scattered on top.