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:
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 :
500g (1lb) glutinous rice
2 cups water
1 cup thick coconut milk
250g (8oz) finely chopped chicken
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons oil
2 cloves garlic, crushed
2 curry leaves
2 teaspoons ground coriander
1 teaspoon ground cumin
½ teaspoon ground turmeric
½ teaspoon dried shrimp paste (trasi)
squeeze of lemon juice
squares of banana leaf or aluminium foil

Method :
Wash rice and drain. Put into saucepan with water and bring to the boil. then turn heat very low, cover pan tightly and steam for 15 minutes. Mix ¾ cup of the coconut milk with ½ cup of water in a small saucepan and heat without boiling. Add to rice, stir gently with a fork, cover and steam for 5-10 minutes until coconut milk is absorbed. Leave to cool. Season chicken with salt and pepper. Heat oil in a wok or medium sized saucepan, and fry the garlic and curry leaves for 1 minute. Add ground spices and trasi and fry, stirring, for a minute longer, crushing the trasi with a spoon. Add the chicken and fry until the colour changes and it no longer looks raw. Add reserved ¼ cup coconut milk and simmer uncovered on a low heat until well cooked and quite dry. Add lemon juice to taste, check seasoning and add more slat and pepper if required. Cool. Take a large tablespoon of rice and flatten on a piece of banana leaf till 12mm (½ inch) thick. Put a good teaspoonful of rice of the filling in the middle and mould the rice around it into a cylindrical shape. Roll up in the banana leaf and secure with wooden toothpicks, or roll in the foil to make a neat parcel. These parcels can be heated over a barbeque or steamed for 15 minutes, then allowed to cool again. They are served at room temperature as a snack.

Ingredients :
500 g rice, wash and strain off the water
850 ml coconut milk
1/2 tsp salt
2 salam leaves
1 lemongrass

Method :
Steam rice until half-cooked. Put coconut milk, salt, salam leaves and lemongrass into a saucepan, bring to boil. Add steamed rice of 1 into 2, cook until the coconut milk evaporates.Put 3 back to a steamer and steam until well-cooked. Serve with fried emping or fried shallots and sambal (Indonesian Chili Sauce).

Ingredients :
5 eggs
1/2 tsp salt
1/2 tsp ground black pepper
Oil for frying
8 oz. raw Prawns (shelled and deveined)
1 medium onion, finely chopped
3 cloves garlic, crushed
1 tbsp Sambal Hot & Spicy Chili Sauce
1 green cucumber, thinly sliced
1 tomato, thinly sliced
4 cups cold cooked rice
2 tablespoons tomato sauce

Method :
Beat 3 eggs with salt and pepper to taste. Heat very little oil in a frying pan and make an omelet with half the beaten eggs. Turn onto a plate to cool (Do not fold omelet). Repeat process with remaining beaten eggs. When cool, put one omelet on top of the other, roll up, and cut into thin strips.Heat 3 tablespoons of oil in a large frying pan or wok and fry onion and garlic until soft; add prawn and 2 remaining eggsl stirring constantly. Add tomato sauce and Sambal Chili Sauce; keep stirring until they are cooked. Add 2 more tablespoons oil and when hot, stir in the rice, salt, and pepper and toss, mixing thoroughly, until very hot. Serve the fried rice garnished with strips of omelet, sliced cucumber, and sliced tomato.

Method :
Wash and drain the rice in a sieve or colander. Put the fresh turmeric in a blender with 1/4 cup water and process until fine. Strain through a sieve, pushing to extact all the juice. Measure 2 tablespoons and discard the rest. If fresh turmeric is not available, mix 2 teaspoons turmeric powder with 2 tablespoons of water. Put rice, turmeric water and all other ingredients in a heavy saucepan. Cover and bring to the boil over moderate heat. Stir, lower heat to the minimum and cook until the rice is done. Remove all leaves before serving. Serving with fried chicken, potato croquette and fresh cucumber.

Helpful hints :
If the rice seems to be too dry before the grains are soft and swollen, sprinkle with a little more water and continue cooking. If you have a rice cooker, you can do it easier by putting rice, turmeric water and all other ingredients in a rice cooker. Cover and let it cooked. Stir a bit while cooking, then cover and continue cooking. Usually after 20 minutes, the rice is ready.