Ingredients:

600 grams beef, cubed
6 cups water
1 thumb-sized piece old ginger, smashed
1 thumb-sized piece galangal, smashed
1/2 a piece fresh turmeric leaf, shredded and knotted
1 stalk lemon grass, smashed
2 kaffir lime leaves, torn
1 tomato, halved
1 fresh red chilli, halved and seeded
1 lime, squeezed for juice
4 tbsp. oil

Ground ingredients (combined)

14–15 dried chillies, soaked and seeded
10 shallots
6 cloves garlic
1½ cm. piece ginger
5 candlenuts
1 star anise
3 cloves
3 cm. cinnamon stick
seasoning
1 tsp. sugar or to taste
1/2 tsp. salt
1 tbsp. fish sauce

Procedure:

Put beef in a heavy-based saucepan. Add ginger and water. Bring to a low simmering boil, then cook over a gentle heat until meat is cooked. Heat oil in a wok and fry ground ingredients, star anise, cloves and cinnamon stick until oil rises. Add tomato, chilli, galangal and lemon grass. Fry until fragrant. Pour cooked sauce ingredients into beef. Add turmeric leaf and continue to cook, stirring frequently until sauce thickens. Squeeze in lime juice and add seasoning and kaffir lime leaves. Bring to a boil and dish out.

Ingredients:

1/2 cup soy sauce
2 tablespoons brown sugar
2 tablespoons vegetable oil
2 tablespoons sesame seeds
2 teaspoons onion powder
2 teaspoons lemon juice
1/4 teaspoon ground ginger
4 T-bone steaks (about 1 inch thick)

Procedure:

In a large resealable plastic bag or shallow glass container, combine the first seven ingredients; mix well. Add steaks and turn to coat. Cover and refrigerate for at least 4 hours. Drain and discard marinade. Grill steaks, uncovered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for rare, a meat thermometer should read 140°F; medium, 160°F; well-done, 170°F).

Ingredients:

2 cups peanut sauce
2 potatoes, peeled and cubed
2 carrots, julienned
20 green beans, ends trimmed
¼ head cauliflower, broken into small florets
2 cups shredded cabbage
2 cups bean sprouts
4 eggs, hard boiled, shelled and cut into quarters

Procedure:

Prepare the peanut sauce. While the sauce simmers, bring a large saucepan of lightly salted water to the boil. ADD the potatoes and cook for 3 minutes. ADD the carrots, green beans and cauliflower and boil for a further 4 minutes. Add the cabbage and bean sprouts and boil for 2 minutes. Drain the vegetables and rinse under cold water to refresh. Arrange equal amounts of each vegetable on plates, garnish with egg quarters, and drizzle with peanut sauce to serve. Makes 4 servings.

Ingredients:

500 grams Shrimps
2 tablespoons cooking oil
1 large onion, chopped
3/4 cup water
2 tomatoes, wedged
Chili shrimp spice
Finely sliced spring onions

Procedure:

Heat the oil and fry the onions over a high heat for 5 minutes. Fry the shrimp. Blend chili shrimp spice with 3/4 cup water and tomatoes before cooking until sauce is thickens. Serve on bread or buns. Garnish with spring onions.

Ingredients:

300 grams young lamb meat, cut into 1 1/2 X 2 X 3 cm pieces.
150 grams lamb liver, cut into 1 1/2 X 2 X 3 cm pieces
1 tablespoon sweet soy sauce
1/2 tablespoon oil or melted margarine

Sambal (Spicy)
Sweet Soy Sauce

2 red chilies, boiled, finely sliced
5 bird’s eye chilies, boiled, finely
25 cc. water
4-5 tablespoons sweet soy sauce
1-2 tomatoes, chopped into small pieces
2 shallots, finely sliced
4 kaffir lime leaves, finely sliced

Procedure:
Thread 4-5 pieces of meat and liver onto the skewer. Combine sweet soy sauce with oil, and dip meat into this mixture. Grill over hot charcoal until golden brown. Serve immediately with sambal sweet soy sauce or peanut sauce.
Sambal Sweet Soy Sauce : Combine chilies with water and stir well. Add sweet soy sauce, tomatoes, shallots and lime leaves.
Peanut Sauce : Fry 2 tablespoons peanuts, then pound until fine. Combine with 2-3 tablespoons water, then add sweet soy sauce and sliced shallots.

All ingredients should be at room temperature.

Ingredients:

2 cups sifted cake flour (don’t use self-rising flour), plus more for dusting
1/2 teaspoon baking powder
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground clove
4 teaspoons ground cinnamon
Pinch of salt
3/4 pound unsalted butter (3 sticks), plus more for greasing
1 2/3 cup sugar
4 large eggs
3 large egg yolks, lightly beaten
2 teaspoons vanilla extract
1 tablespoon sifted confectioners’ sugar (for garnish, optional)

Procedure:

Preheat your oven to 325 degrees Fahrenheit. Grease and lightly flour a 9 x 3-1/2-inch tube cake pan (or — my preference — use a nonstick pan of that size, and don’t grease and flour it). In a medium bowl, re-sift the sifted flour along with the baking powder, nutmeg, clove, cinnamon, and salt. Re-sift the flour mixture one more time, then set it aside. In another bowl, beat the softened butter until it is soft and very pliant, about 1 minute (or about 4 to 6 minutes by hand with a wooden spoon). Gradually add the sugar, and beat on high speed until it is pale and fluffy, about 3 to 5 minutes (or about 6 to 8 minutes by hand). 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 (or 5 minutes by hand). Add the flour mixture to the butter and egg mixture in 3 equal parts, beating on low speed or stirring with the 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. Place the pan on the middle rack of the oven and bake until a toothpick inserted into the thickest part of the cake comes out clean, about 1 hour. This cake will nearly double in size as it cooks. Remove the pan from the oven and set the cake on a wire rack to cool in the pan for 10 minutes. If necessary, run a thin knife around the perimeter and the inner rim of the cake to help detach it from the pan. Invert the cake, turning it out upside down onto a wire rack to finish cooling. Transfer the cake to a serving platter and sprinkle the top with sifted confectioners’ sugar, if desired.

Ingredients:

150 grams noodles

Bumbu:
2 tablespoon palm-sugar-syrup
6 cloves garlic
2 large red chilies, seeded
5 cm kencur roots, peeled
4 cm fresh turmeric, peeled
1 teaspoon dried shrimp paste
1 teaspoon lemon-water (squash 1 small lime in half a glass of water)
salt and pepper
2 tablespoon coconut-oil

Vegetable:
1/2 teaspoon chopped garlic
1 tablespoon coconut-oil
100 grams carrot, cut in small spikes
50 grams green beans, sliced
4 leaves of cabbage, sliced
2 leaves Chinese celery, sliced
12 cm leek, sliced
4 leaves white cabbage, sliced

Procedure :

Cook the noodles.

Bumbu:
Place palm-sugar-syrup, garlic, chilies, kencur, turmeric, shrimp-paste and the lemon-water in food processor and puree or grind in a mortar. Heat the coconut-oil in heavy saucepan or wok. Add the paste and sauté until the sauce change the color.

Vegetable:
Heat the coconut-oil in heavy saucepan or wok and fry short time the garlic. Add all the vegetable and fry till vegetable is tender. Add now the fried bumbu and after well mixed the bumbu and the vegetable, add the noodles and mix carefully again.

Ingredients:

2 eggs
1/4 teaspoon Salt
1/3 cup cooking oil
3 cloves finely chopped garlic
1 finely chopped onion
2 seeded and very finely chopped red chilies
1 teaspoon shrimp paste
1 teaspoon coriander seeds
1/2 teaspoon sugar
400 grams raw prawns, peeled and deveined
200 grams rump steak, finely sliced
2 cup long grain rice, cooked and cooled
2 teaspoons kicap manis (sweet soy sauce)
1 tablespoon soy sauce
4 finely chopped onions
1/2 finely shredded lettuce
1 thinly sliced cucumber
3 tablespoon crisp fried onion

Procedure:

Beat the eggs and salt until foamy. Heat a frying pan and lightly brush with a little of the oil. Pour about one quarter of the egg mixture into the pan and cook for 1 to 2 minutes over medium heat until the omelet sets. Turn the omelet over and cook the other side for 30 seconds. Remove the omelet from the pan and repeat with the remaining egg mixture. When the omelets are cold, gently roll them up and cut them into fine strips; set aside. Combine the garlic, onion, chili, shrimp paste, coriander and sugar in a food processor or mortar and pestle, and process or pound until a paste is formed. Heat 1 to 2 tablespoons of the oil in a wok or large deep frying pan; add the paste and cook over high heat for 1 minute or until fragrant. Add the prawns and steak and stir-fry for 2 to 3 minutes, or until they change color. Add the remaining oil and the cold rice to the wok. Stir-fry, breaking up any lumps, until the rice is heated through. Add the kecip manis, soy sauce and spring onion and stir-fry for another minute. Arrange the lettuce around the outside of a large platter. Place the rice in the centre and garnish with the omelet strips, cucumber slices and fried onion. Serve immediately.