Chicken Grilled In Turmeric Spice (Ayam Bakar Bumbu Kuning)

1 whole chicken, cut up into 4-8 pieces
500 cc thick coconut milk
1 stalk lemongrass, bruised
3 kaffir lime leaves
2 cloves
2 cardamom, bruised

1 Tbsp. tamarind juice
3 Tbsp. vegetable oil

Spices :

3 cloves garlic
8 small shallots
5 candlenuts, dryly fried
3 tsp. coriander seeds
1 tsp. pepper
¼ tsp. aniseeds
½ tsp. cumin seeds
½ tsp. nutmeg
¼ tbsp. galangal
2 tsp. ginger
2 tsp. ground turmeric
1 tbsp. salt

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.

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Avocado Drink (Jus Alpukat)

2 avocados
5 tablespoons water
1/2 cup cold milk
1 cup chocolate milk
1/2 cup crushed ice
Sugar to taste

Make simple syrup by combining sugar and water in small saucepan over medium-high heat.
Stir until clear.
Remove from heat and let cool.

Spoon out avocado pulp and place in blender.
Add syrup and blend.
Add cold milk and blend.
Divide between 2 tall glasses.

Top each serving with 1/2 cup chocolate milk (to form separate layer) and crushed ice.

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Indonesian Style Pancakes with Apple (Serabi Apel)

150 gram flour
1 teaspoon baking powder
1 egg
1/4 teaspoon salt
200 ml coconut milk, light
100 ml water

Sauce

250 ml coconut milk, light
50 g coconut sugar
1 teaspoon sugar
1/8 teaspoon salt
1 pandan leaf
2 bananas, peeled and sliced

or

2 apples, sliced

Mix the coconut milk, water, salt and egg together.

Add the sifted flour and baking powder and mix through the wet ingredients. Set aside while you make the sauce.

Place all the ingredients except the fruit into a pan and heat until the palm sugar is melted. Add the sliced fruit and cook for about 5 minutes.

Heat a fry pan and spray with oil. Traditionally serabi is made small, about 2 tbsp of batter per cake but you can make them larger. Cook like a pancake but on LOW HEAT and cook on 1 side only, do not turn the cake.

The top should be covered in little holes.

Remove from heat. To serve spoon some sauce into a shallow bowl and then place the serabi on top so they float.

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Indonesian Style Yeast Cake (Bika Ambon)

330 ml coconut milk, thick
100 ml water, lukewarm
50 g plain flour
2 teaspoons dry yeast
150 g rice flour
100 g tapioca flour
250 g caster sugar
180 ml coconut water
5 egg yolks
1/2 teaspoon vanilla essence
3/4 teaspoon salt

Put thick coconut milk in a small saucepan and bring to a low boil over very low heat. Remove and leave aside to cool completely.

Combine lukewarm water, flour and instant yeast in a small bowl and leave aside to froth.

Mix both flours, sugar, coconut water, egg yolks, essence and salt in a mixing bowl.

Add fermented yeast mixture and the cooled coconut milk to mix.

Leave mixture aside, covered with a damp tea towel to ferment for 2-3 hours.

Turn batter into a lightly greased tray and bake in preheated oven at 200°C and batop of the cake is golden brown.

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Sticky Rice Stuffed with Seasoned Meat (Lemper)

500 gram glutinous rice, soak for 1 hour
1 tablespoon salt
1 pandanus leaf
500 ml coconut milk
Seasoned meat (stir-fry minced beef, seasoned with ketchup, sugar, and chili to taste)
banana leaves

Glutinous rice is steamed for 20- 30 minutes with pandanus leaf.

mix coconut milk, salt and steamed glutinous rice in a big pan or a big bowl, stir until coconut milk absorbed. And then steam again until glutinous rice soft. After that take 1 spoon of glutanious rice onto plastic, make a flat and than stuff with seasoned meat, make a round, than put onto banana leaf, wrap like sausage shape. Steam again for 30 minutes.

Ready to serve.

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Rice Pudding Indonesian Style (Bubur Sumsum)

Pudding:

100 g rice flour
1/2 teaspoon salt
650 ml coconut milk
2 pandan leaves, shredded

Sauce:

200 g palm sugar, shaved
50 g granulated sugar
250 ml water
1 screwpine leaves

Mix the rice flour with half of the coconut milk and salt.

Put to boil the other half of coconut milk and pandan leaves.

Pour in the rice flour batter into boiling coconut milk. Continue to cook and boil until the mixture become thicken like thick cream.

Sauce:
Put to boil all of the ingredients.
Ladle the pudding into bowls, pour the sauce on top. Serve warm.

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Balinese Spicy Chunk Beef (Daging Bumbu Bali)

1 lb lean stewing beef, cut in chunks
2 medium onions, chopped
2 tablespoons sambal ulek
3-4 birds eye chili
4 cloves garlic
1 teaspoon shrimp paste
4 kaffir lime leaves
3 bay leaves
1/2 cup kecap manis (sweet soy sauce)
1/3 cup oil (for frying)
vinegar
salt
sugar

Add enough water to the beef to cover, bring very slowly to a simmer and cook until done, (as with making any stock, this can take a few hours).

Put in the food processor: onions, sambal, chilies, garlic and shrimp paste.

Process until you have a paste.

Fry this paste in the oil on a medium heat for a few minutes together with the kaffir and bay leaves.

Add the soy sauce, a little vinegar, the cooked meat and 1 to 2 cups of the meat stock.

Simmer for approx 15 minutes, and then taste for salt, sugar and maybe more vinegar.

Serve this with rice and other Indonesian dishes, what is really great as a little side dish is to quarter a few bananas and quickly fry them in butter until brown and starting to soften, keep warm in the oven until you are ready to serve.

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Rissole Indonesian Style (Risoles)

For Risoles wrapper

150 g all-purpose flour
1 egg
200 ml milk
salt

For filling

150 g minced beef or 150 g chicken
3 small potatoes, cut into small cubes
2 carrots, cut into small cubes
1 onion, peeled and sliced
2 garlic cloves, peeled and sliced
1 stalk celery, chopped
1 stalk spring onion, chopped
1 tablespoon flour, mixed with a little of water
1/2 teaspoon pepper
1/2 beef bouillon cube
sugar, to the taste
1 cup water

For dipping

1 egg
breadcrumbs

Wrapper: take a bowl then combine the flour, salt and egg. Gradually add the milk whisk them to make a smooth texture. When it's done, heat up non-stick pan. Take about 2 tablespoons of the mixture, pour to the pan and make it thin (just like how you make crepes). Cook it with low heat. When the edge of the skin is dry and you can peel off easily, it means it is cooked. Set aside.

Filling: heat up the wok, then sauté the onion and garlic until fragrant. Add the meat and mix them well for few minutes. Then add carrots, pepper, salt, celery and 1 cup of water. Cover. When the carrots are half-cook, add the potatoes. Continue cooking until they are tender and add 1 tablespoon of flour mixed with water to make the filling thicker. You can add a little of sugar to adjust the taste.

The Risoles: take one Risoles's wrapper then add the filling in the bottom. Leave the bottom few cm's clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Repeat until all the wrappers are finished.

Dipping: dip the rissoles into beaten egg then coat them with bread crumbs. Deep fry them with low heat, set aside and use the tissue paper to absorb the oil.

Serve with fresh green bird's eyes chillies or chili sauce.

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Bananas in Sweet Coconut Milk (Pengat Pisang)

2 large bananas
1 cup coconut milk
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon

Peel the bananas and cut into bite-sized pieces.

In a medium saucepan, bring the coconut milk to a boil. Add the sugar and cinnamon, stirring to dissolve.

Add the bananas. Bring back to a boil, then turn down the heat and simmer for 3 - 5 minutes, until the bananas are tender but not mushy. Serve hot, sprinkling extra cinnamon on top if desired.

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Indonesian Spice Cake (Spekkuk)

2 cups cake flour, sifted
1/2 teaspoon baking powder
1 teaspoon nutmeg, grated
1/2 teaspoon clove, ground
4 teaspoons cinnamon, ground
1 pinch salt
3/4 lb butter, unsalted (3 sticks)
1 2/3 cups sugar
4 eggs, large
3 egg yolks, large, lightly beaten
2 teaspoons vanilla extract
1 tablespoon confectioners' sugar (for garnish)

Preheat oven to 325 degrees Fahrenheit; grease and flour a bundt pan.

In a medium bowl, resift the sifted flour along with the baking powder, nutmeg, clove, cinnamon, and salt; resift one more time, then set aside.

In another bowl, beat the softened butter until it is soft and very pliant, about one minute, gradually add the sugar and beat on high speed until it is pale and fluffy, about 3 to 5 minutes.

Beat in the 4 whole eggs by hand, one at a time, until the butter and egg mixture is light and fluffy, about 2 minutes.

Add the flour mixture to the butter and egg mixture in 3 equal parts, beating on low speed (or stirring with a wooden spoon) until the batter is smooth and the flour is well combined with the butter and eggs; add the lightly beaten egg yolks and the vanilla, and continue to beat or stir until they are well mixed into the batter.

Pour the batter into the prepared pan, spreading it until the surface is even; then place the pan in the middle reack of the oven and bake about one hour, test with a wooden pick; this cake will nearly double in size as it cooks.

Remove the pan from the oven and set it on a wire rack to cool for about 10 minutes, when cool enough , invert the cake onto a wire rack to finish cooling; then transfer the cake to a serving platter and sprinkle the top with sifted confectioner's sugar.

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