Indonesian's Food Recipe

Ingredients:
• 3 cups deep-fried peanuts
• 4 cloves garlic, peeled and bruised
• 12 bird's eye chilies, sliced
• 3 inches kencur (like galangal), peeled and choped
• 3 kaffir lime leaves
• ½ cup sweet soy sauce
• 2 tsp. salt
• 6 cups water
• 1 Tbs. lime juice 

Instructions:
• Grind or blend the first four ingredients until coarse or fine depending whether you like it coarsed or fine.
• Put all ingredients in a pan except the lime juice.
• Simmer over very low heat for approximately 1 hour, stirring to prevent sticking.
• Stir in lime juice just before use.

Ingredients:
• 2 chicken breast
• 1 Tbs. vegetable oil
• Bamboo skewers
• 2 shallots
• 2 cloves garlic
• 1 tsp. coriander
• ½ inch turmeric
• 1 tsp. tamarind sauce (1 Tbs. tamarind dissolved in 1 tsp. water)
   salt
• 1 Tbs. palm sugar 


Instructions:

• Cut the chicken into small cubes and set it aside in a bowl.
• Using a mortar and pestle or food processor, blend the garlic, shallots, coriander, turmeric,      tamarind sauce, salt and palm sugar to form a paste.
• Pour the vegetable oil and the blended ingredients into the bowl filled with chicken breast cubes.
• Mixed them well and set it aside for half an hour so that the chicken will absorb the paste.
• Put 4-5 pieces of chicken cubes on each skewer.
• Grill the chicken satay on both sides until well done.
• Put chicken satay on a plate and pour the peanut sauce and fried shallots on top.
Chicken satay is commonly served with Rice Rolls (Lontong).

Ingredients: 

• 1½ cups uncooked jasmine rice, washed and drain
• 2½ cups coconut milk
• ¾ cup chicken stock
• 1 salam leaf
• 1 pandan leaf
• 1 stalk lemongrass, bruised
• 2 Tbs. turmeric water
• ¾ inch laos, cut in 4 lengthwise slices
• 1 Tbs. salt 


Instructions:

Combine all ingredients in rice cooker or stockpot and simmer, covered, until done.


Makes 3 servings with other dishes.

Ingredients:

1 – 2 red hot chilies, seeded and sliced
2 garlic cloves, minced
½ cup fresh small shrimp, peeled and deveined
½ cup cubed boneless chicken breast
½ tsp. salt
3 cups cooked rice
1 - 2 Tbs. sweet soy sauce
2 large eggs, fried individually as taste, i.e, sunny side up, over medium, over well, etc.
Shrimp crackers
Sliced red tomato & cucumber
2 Tbs. vegetable oil 

Instructions:

Heat oil in a large wok over medium heat. Stir-fry garlic for approximately 1 minutes or until golden brown. Add the chili and stir-fry for another minute. Next, add the shrimp and chicken and stir-fry until it's cooked. 
Now add the cooked rice, stirring frequently so it won't get burned. Add salt, soy sauce, and sweet soy sauce and stirring frequently for another 3 minutes.
Place the rice in a plate and put the prepared egg on top of the rice and garnish it with sliced tomato, cucumber and shrimp crackers.

Makes 2 servings.