Ingredients

Let’s Cook!

• 1
  Egg rolls (4) cut match stick Tablespoon each of chicken skin, carrot, bamboo shoot, white part of leek, cabbage leaf, bean sprouts, stirfry in Tbs of sesame oil till half its volume. Fill two wrappers, roll tight, push ends in to close. Glue shut with egg white. Deepfry at 350F (160C) till golden. Two minutes each side. Slice in half. Serve warm.
  
• 2
  Broiled chicken in peanut sauce on skewers (18): Satay Ajam. 2 Chicken breasts, sliced lengthwise, 18 strips. String on skewer. Broil till golden about 5 minutes). Simmer 1/2 cup coconut cream, Tbs ketjap, 2 Tbs ground spanish raw peanuts, teaspoon sambal till thick. Drizzle sauce over each skewer. Serve warm.
  
• 3
  Shrimp broth soup appetizer: sop udang: (1/2 cup bowls) stirfry 24 match sticks of chicken breast,1/2 chopped shallot and 1 mace, fry 4 slices of tofu till crisp, slice in 24 match sticks, add 1 quart/liter chicken broth, add 24 peeled shrimp, Tbs peas, bring to boil. Remove mace sprinkle some cilantro op top, serve warm.
  
• 4
  Spiced beef: boemboe dendeng bali. Steam pound of chuck or shank beef, one piece, in wok in cup of boiling water till cooked. Save broth. Stirfry tsp each sambal, galangal, ginger, 4 ground up kemiri nuts, 3 minutes. Slice meat thin, lean, bite size pieces, stirfry in spices, ten minutes. Add 2Tbs sweet thick soy sauce, tsp palm sugar, and 1/2 cup coconut cream, add broth, bring to boil, thicken sauce to half. Now taste, adjust flavor with salt if desired. Serve warm. Spicy.
  
• 5
  Fried Rice in turmeric: Nassi Goreng Koenig. Rinse 2 cups basmati rice. Boil 4 cups water with 1 teaspoon turmeric and tsp of black pepper. Add rice, bring back rolling boil, stir once, cover, turn heat off. Let sit one hour. Fluff with fork. Cool one hour. Fry 1 clove of chopped elephant garlic and cup of chopped onion in Tbs lemon grass flavored oil in wok, add rice, stirfry till fragrant, keep warm on vivosun heatmat, amazon, $9.
  
• 6
  Pork in sweet tomato sauce: babi pangang: pound of pork shoulder, one piece, rub with tsp ground ginger, tsp pepper paste, 375 F preheated oven, one hour. Simmer 6 Tbs tomato paste, 2 Tbs palm sugar, 2 Tbs dry sherry, 2 Tbs sweet soy sauce, chopped shallot, 3 crushed garlic cloves in half cup of pine apple juice. Simmer till thick. Cube pork in bite size pieces, pour sauce on top. Serve warm.
  
• 7
  Pickled veggie in turmeric: atjar tjampoer. Mix beansprouts with slivered white cauliflower and onion, red carrot and red sweet pepper, green bok choy and cabbage, cucumber, fill large jar loosely, fill with water, drain all water into large measuring cup, replace half of water with rice vinegar, add, per cup of liquid:1 tsp turmeric, 1/2 cup of palm sugar, tsp ginger, tsp of sambal, boil, pour over veggies, close airtight cool upside down, put in fridge. Stays fresh till next harvest.
  
• 8
  Stirfried fresh vegetables in peanut sauce (gado gado) Cut (4 mm) and stirfry sequentially in tsp sesame oil 1 cup each of bite size pieces of onion, peeled rings of red and green pepper, cauliflower, sliced carrot, celery, bok choy, cucumber, cabbage. Make gado gado sauce: 3 Tbs ground spanish peanuts, tsp each of palm sugar, rice vinegar, sambal, garlic powder, 1/2 tsp salt, cup of coconut cream, cup of water. Boil, simmer till thick, pour over veggies. Sprinkle chives on top. Serve warm.
  
• 9
  Tofu shrimps balls in garlic sauce: tahoe udang: 8 ounces firm tofu, 4 ounces shrimpmeat, sesame oil, crumble tofu, chop shrimpmeat, fill heaping tablespoon, press down to form ball, slide in pan and fry gently in sesame seed oil till brown (30 min). Glaze Tbs garlic cloves and Tbs chives, mix with Tbs cornstarch dissolved in 2 Tbs cold water, add 1/2 tsp pepper, 1/2 tsp salt and tsp sweet soy sauce. Bring to boil. Pour over tofu shrimp balls. Makes Bakers Dozen (13). Serve warm.
  
• 10
  Sweet and sour mango salad (asinan mango) peel and slice 3 green mangos, layer with red sweet pepper cut in rings. Boil cup of rice vinegar, cup of water, cinnamon stick, 4 Tbs of palm sugar, pour over salad, cool, serve cold.
  
• 11
  Pepper Chicken (ajam boemboe roedjak) with sharp knife, cut whole chicken in 22 bite size pieces: wings 4 pc, drumsticks 2, thighs 4 pc, breasts 12 pc. Brown evenly in hot wok with few Tbs peanut oil. (20 minutes). Pour fat off. Grind 5 candle nuts, 5 garlic cloves, 2 tsp sambal, 2 citrus leaves, 1 tsp each shrimp paste, ginger, rice vinegar, palm sugar to paste, sautee till fragrant, add can of coconut cream and 1 chopped onion. Add chicken. Simmer till thickened. Serve warm. Mild and spicy.
  
• 12
  Steamed Green beans in spicy peanut sauce: gado gado boenjit: cup each of beans, beansprouts, asparagus, slivered green onion, steam till tender in wok. Make gado gado sauce: 3Tbs ground peanuts, tsp each sambal, palm sugar, rice vinegar, garlic powder, 1/2 tsp salt, cup of coconut cream. Boil, stir, simmer till thick. Mix with veggies, serve warm.
  
• 13
  Hard boiled eggs in sweet soy sauce (telor masak bali) Hardboil, peel 5 eggs. Cut in half. Chop 1 sweet onion and 1 sweet pepper, stirfry in 2 Tbs peanut oil with shrimp paste, 3 minutes. Add cup coconut milk, crushed citrus leaf, 2 Tbs sweet soy sauce. Bring to boil, simmer. In seperate skillet, fry boiled and cooled egg halves brown in Tbs peanut oil on all sides. Add to sauce, simmer ten minutes. Very tasty, mild sweet dish! Serve warm.
  
• 14
  Sweet and sour Lamb: Kambing Asem Manis: 2# lamb in bite size pieces. Steam lamb in half a cup of water, ten minutes. Pour off fat. Chop onion and clove of garlic. Wash, slice green hot pepper in rings. Stirfry onion, garlic, pepper, tsp coriander, galagang, ginger, Tbs sesame oil, meat, ten minutes. Taste, then add 2 Tbs rice vinegar, 2 Tbs lime juice, 2 Tbs palm sugar, 2 Tbs thick sweet soy sauce, simmer 20 minutes. Serve warm.
  
• 15
  Monkey Hair Beef (Abon) pickled spicy beef: simmer 1 pound chuck or shank beef till it falls apart, set aside. Grind and fry spice mixture of small onion, clove of garlic, tsp of coriander, cumin, turmeric,black pepper, salt, 1/2 tsp trassi, lemon grass, galangal, 2 tsp of rice vinegar and sugar. Shred meat with 2 forks on cutting board, stir fry with spices in wok with cup of coconut cream. Bake three hours in 300F oven (150C). Chop 4 red hot peppers, sprinkle on. Serve warm. Spicy.
  
• 16
  Sweet and sour Pineapple Pork: Ku lo yuk: cut 1# shoulder pork meat into 6 thin slices.. Coat with beaten egg, roll through flour, deepfry in wok till golden. Boil half a cup of water, add Tbs palm sugar, 2 Tbs tomato paste, cup atjar tjampoer (see dish 7 in here), cup pineapple chunks, 1 Tbs ketjap, 2 Tbs ground ginger, 2Tbs corn starch. Cut pork in bite size pieces, add to sauce, simmer. Serve warm. Tangy, sweet, and sour.
  
• 17
  Tangy Steamed fish in yellow sauce: ikan piendang: steam 1# cod filet cut in twelve pieces. Roast 4 kemiri nuts in cast iron skillet, 4 minutes. Chop kemiri nuts, shallot, 1 sweet red pepper, 1 sweet green pepper, tsp lemon grass,1 clove garlic, 2 tsp of sambal oelek, paste, sautee. Put cup of coconut cream, in wok, add tsp turmeric, tsp galangang, tsp palm sugar, the paste, bring to boil, add steamed fish pieces, simmer till yellow. Taste, add fresh lemon juice till tangy. Serve warm.
  
• 18
  Stuffed sweet red peppers with shrimp: lombok merah udang : float 2 red peppers in water to find which side floats up, dry, slice length wise on side up, remove seeds, stuff with cup of peeled cooked shrimp mixed with cup of fried rice (nassi goreng koenig) mixed with 2 whipped eggs, teaspoon sambal oelek, deepfry bottom half three minutes in oil in wok, add more oil till floating, deepfry five more minutes in hot peanut oil at 350F. Drain in colander, slit down, slice, serve warm.
  
• 19
  Shrimp chips (kroepoek udang) heat peanut oil to 350F (180C) in wok, slide in one shrimp chip, matchbox size, watch it expand to half plate size in seconds. Take out when light pink. Drain. Fry one chip at a time, two chips per person. Serve cold.
  
• 20
  Fried tomatoes (sambal goreng tomatoes): 7 medium tomatoes, halved top to bottom, set aside. Fry chopped onion, chopped clove of garlic, teaspoon of sambal oelek peppersauce, tsp palm sugar, Tbs slivered ginger in 2 Tbs of peanut oil. Add tomatoes, flat side down, and Tbs lemon juice, fry five more minutes. Add can of coconut cream, simmer till sauce is thick. Sweet. Serve warm.
  
• 21
  Roasted shredded coconut with spanish peanuts (seroendeng). Soak 3 cups dried coconut in water. Set aside. Mix 1 tsp each salt, sugar, rice vinegar, coriander, cumin, garlic powder and shrimp paste with 5 ground candle nuts, 1/2 cup raw peanuts. Stirfry 3 minutes. Mix with coconut, bake 2 hours till golden brown at 300F. Serve cold. Keep airtight, fresh for a year.
  
• 22
  Shrimp omelet in tomato sauce (foo yong udan): fry cup of peeled, cooked, washed shrimp in sesame oil. Mix shrimp with Tbs chopped celery leaves, Tsp milk powder, Tbs water, tsp pepper, 1/2 tsp salt into 2 beaten eggs and fry gently till stiff. Mix cup of chicken stock, 3Tbs tomato paste, pinch of pepper, Tsp of palm sugar, Tsp of corn starch in Tbs water,1/2 cup of fresh or frozen green peas, boil, stir till thick, pour over folded omelette. Serve warm.
  
• 23
  Deep fried beef-coconut balls (rempah). Combine 1# ground beef, 1 cup shredded soaked coconut, 2 dried and pulverized peroek leaves, 1/2 cup water, 2 eggs, 3 candlenuts, small onion, clove garlic, 1/2 tsp each galangal, coriander, cumin, salt, sugar, vinegar, sambal. Roll walnut size balls. Deepfry till golden. Serve warm.
  
• 24
  Fried banana dessert: pisang goreng: 2 large bananas, sliced length wise, cut in half, eight pieces, fried bottoms in peanut oil till carmelized, flip to top, carmelize, powdered sugar on top, serve warm. Shred washed banana peels with a fork, stirfry in sweet soy sauce with ginger, delicious.