Ingredients :
5 tablespoons Oil
100 g Young cassava leaves, boiled until tender, cut into serving pieces
1.5 kg Chicken
Banana leaves or aluminum foil for wrapping Spices (ground)
7 Red chilies
5 Bird’s eye chilies
5 Candlenuts, roasted
10 Shallots
1 teaspoon Dried shrimp paste
5 cloves Garlic
1 tablespoon Coriander, roasted
1 1/2 tablespoons Sliced lemon grass
2 teaspoons Peppercorns
tablespoon Chopped galangal
1/2 teaspoon Powdered nutmeg
2 teaspoons Chopped turmeric
4 Kaffir lime leaves
2 teaspoons Chopped ginger
2 teaspoons Chopped lesser galangal
Salt and sugar

Method :
Heat oil and sauté the ground spices until fragrant and dry.Set aside and allow to cool. Divide into 2 parts.Combine 1 part with cassava leaves.Stuff the mixture into the chicken and secure with toothpicks. Rub the chicken with the remaining ground spices.Wrap the chicken with banana leaves and tie with a string. Grill in the oven at medium heat (180oC) for 2-3 hours or until cooked.Remove from heat and cut before serving. Betutu is a special dish from Bali. Usually the Balinese use duck wrapped in banana leaves, and wrapped again with stalks of palm leaves. The duck is then buried in the ground and covered with hot charcoal for 6-7 hours until cooked.

Note : Another way to cook the chicken is to steam it for about 45 minutes before grilling in the oven for 1 hour.

Method :
Cut beef into thin strips. Heat oil in the wok or saucepan and fry the garlic, onion, gingger and Jakarta Sambal Hot & Spicy Sauce over medium heat, stirring constantly, until onion is soft.
Add beef strips and continue to stir and fry until they change color. Add water and Jakarta Bali Barbeque Sauce; cover and simmer gently until beef is tender. Uncover and cook until liquid has almost evaporated. Stir in sugar and salt and serve immediately.

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

Method :
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.

Ingredients :
4 chicken legs
Marinade
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 radishes, sliced to garnish
1/2 cucumber, sliced to garnish

Method :
Using a sharp knife slash the chicken legs 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 radishes and cucumber. This dish comes from the beautiful island of Bali where nuts are widely used as a base of sauces and marinades. Serve with a green salad and a hot chili dipping sauce such as Hot Chili and Garlic Dipping Sauce.

Ingredients :
1 pomfret (650-900g)
1 tsp salt oil for deep frying
1 big onion (sliced)
1 tsp Sambal Oelek
1/2 tsp sliced lemon grass
3 tbsp tamarind juice pinch of ground ginger
1 tsp brown sugar
1 tbsp sweet soy sauce

Sambal Oelek Ingredients (the remainder can be stored in a covered container placed in the refrigerator):
6 red chilies, 1/2 tsp dried shrimp paste, 1/4 tsp salt (blended)
1/2 tbsp thick tamarind juice (added last)

Method :
Rub salt all over the fish. Leave for 10 minutes. Heat oil and deep-fry till cooked. Place fish in deep serving dish. Remove all but 3 tbsp oil and saute sliced onions till lightly brown. Add Sambal Oelek, lemon grass, tamarind juice, ginger, brown sugar and soy sauce. Stir-fry thoroughly till the oil floats. Pour sauce over fried fish. Serve with rice.