Ingredients:

3 tbsp. vegetable oil
1 cm. long fresh langkuas, smashed
1 lemon grass stalk, bruised
2 jeruk purut leaves
1/2 kg. brisket, cut into 2 x 2 cm cubes
2 cm. thick

Spice-paste:
6 keluwek, takeout the nut meat
7 shallots
4 cloves garlic
1 cm. long fresh ginger
1 1/2 tsp. coriander seeds
2 red chillies
4 candlenuts
salt
palm or brown sugar to taste

Procedure:

Heat the oil and fry the pounded spice-taste for a minute or two. Add langkuas, lemon grass and jruk purut leaf. Fry till fragnant. Add the cubed beef and 1 1/2 L water. Cook on low heat until meat tender and flavor of spices have been absorbed. If level of water drops too much, add hot water.

To Serve:
Rawon is accompained by plain boiled or steamed rice, empal (spicy, fried beef slice), salted duck eggs, telor pindang, shrimp krupuk,a raw vegetable salad of beansprouts, sliced cucumbers and sambal terasi. Makes 8 servings.

Ingredients:

3 cakes bean curd (taukua)
3 ladies’ fingers or okra
1 bittergourd
4 large chillies
2 sheets bean curd skin
6 tbsp. cooking oil

For Stuffing:
340 grams Spanish mackeral or herring
1 tbsp. cornflour & 1/2 tsp salt & 4 tbsp water (stir well together)
1/4 tsp. pepper
1 tsp. sesame oil

For Stock:
600 ml. chicken stock
1/4 tsp. pepper
1/4 tsp. salt
1 tsp. sesame oil
1 - 2 stalks spring onions (chopped)
60 grams small onions (finely sliced and fried till golden brown)

For Chili Sauce:
6 cloves garlic  and 6 red chilies (pounded together)
1 large tomato
1 tsp. cornflour
juice of 2 limes
salt to taste
1/4 to 1/2 cup/ water

Procedure:

Clean fish and slice it thinly. Remove all skin. Pound or blend fish, adding salt water slowly. Add sesame oil and pepper and pound or blend till mixture is fine. Add cornflour and mix into a paste. Slice bean curd through the center. Stuff with fish paste. Slice ladies’ fingers (okra) and chillies along the length. Remove seed and stuff paste into each. Cut bittergourd into thick slices along the length. Remove white core and stuff with paste. Slice bean curd skin neatly into half. Heat oil in pan. Fry each yong tau foo till brown on both sides. Remove. Put stock ingredients in a pan. Just before serving, put the yong tau foo to simmer for 5 minutes. Sprinkle in the spring onions and fried onions. Serve with chillie sauce.

To prepare Chillie Sauce:

Boil tomato. Remove skin and mash. Put mashed tomato and other ingredients in a pan. Bring to a boil. Put into small sauce bowls.

Ingredients:

1/2 cup medium-size bulgur wheat
1-1/4 teaspoon salt, divided
3/4 cup boiling water
1 tablespoon extra virgin olive oil
3 large onions (or 1 large onion and 1 Spanish onion), thinly sliced
1-1/2 cups plain (unflavoured) soy milk
3/4 cups firm Japanese style tofu (from a brick pack)
3 tablespoons whole wheat pastry flour (or unbleached flour)
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1-1/2 tablespoons whole-wheat couscous
2 medium zucchini, sliced thinly (about 2-1/2 cups)
paprika for garnish, optional

Procedure:

Mix the bulgur wheat and 1/4 teaspoon salt in a small bowl; pour in the boiling water, stir, and let stand until all the water is absorbed (about twenty minutes). Meanwhile heat the olive oil in a large skillet over medium heat. Sauté, stirring frequently to prevent sticking, until lightly browned, about ten to fifteen minutes. Remove from heat. Place the milk, tofu, flour, remaining teaspoon of salt, black pepper, and nutmeg into a blender or food processor and blend/process until smooth. Stir this mixture, along with the couscous, into the onions, mixing well. Preheat oven to 350 deg F. Lightly oil a 10-inch pie plate or round casserole dish. Spread the bulgur on the bottom, pressing it in as much as and smoothing out the top with a spatula or the back of a spoon. Top the bulgur with the zucchini slices, spreading out and layering with all the slices until the bulgur is completely covered. Carefully spread the onion mixture evenly on top of the zucchini layer, smoothing out the top with a spatula or back of a spoon. Sprinkle lightly with paprika if desired. Bake, uncovered, for 45 minutes. Remove from oven and allow to rest at stovetop for 15 to 20 minutes. Cut into wedges and serve. Makes 6 to 8 servings.

Ingredients:

450 grams lean ground lamb
1 tsp. meat tenderizer
1 onion, finely chopped
2 green chilies, chopped
2 tbsp. plain yogurt
1 tsp. finely chopped fresh ginger root
2 garlic cloves, crushed
1 tsp. ground coriander
1 tsp. cumin
1 tsp. salt
1 tsp. chili powder
1 tsp. garam masala

To serve:
1 lemon, cut into wedges
cilantro to garnish

Procedure:

Place the lamb in a bowl, then add the meat tenderizer and mix in well. Reserve for 3 hours. Preheat the broiler to medium. Finely chop the cilantro. Mix the onion, green chilies, and cilantro together in the bowl. Mix the yogurt, ginger, garlic, ground cumin and coriander, salt and chili powder, garam masala in separate bowl. Blend with the onion mixture. Add the combined mixture to the lamb and mix together. Divide the mixture into 10-12 equal portions. Roll 2 portions around each metal skewer with your fingers, pressing all around. Broil the kebabs under the hot broiler for 8-10minutes, turning and basting occasionally with oil. Serve with lemon wedges and a raita of your choice. Serve in pita bread. The cooked meat can also be chopped into a salad. Makes 2 servings.

Ingredients:

1 kg. peeled green king prawns
corn flour
wooden chop sticks
200 grams palm sugar
100 ml. lemon aspen
2 red chilli
30 ml. vinegar or mirin
oil for deepfrying

Procedure:

In a sauce pan melt the palm sugar and heat till the liquid thins. Add in the lemon aspen juice and whisk briskly. Also add in the vinegar. Add the chilli and allow to cool. Dust the green prawns in corn flour and deep fry till golden. Serve prawns, wedged between wooden chop sticks and warm lemon aspen sauce. Makes 4 servings.