This dish isn't native to Indonesian culinary, but wonton is one of popular appetizers in Indonesia and it's influenced by Chinese culinary. If you go to Indonesia, it's so easy to find wonton soup or fried wonton.
Here, I made a different style of fried wonton, by adding 5 spice in the chicken mixture. 5 spice is translated as ngo hiang in bahasa Indonesia.

Category:		Appetizers & Snacks
Style:		Chinese

Ingredients:
� 2 boneless and skinless breast chicken
� 1-2 tsp 5-spice
� 1 tsp minced garlic
� salt and pepper as desired
� 1 tsp sesame oil
� � cup green onions, finely chopped
� 1 egg white, lightly beaten
� 1 pkg. (454g) wonton wrappers


Directions:
� Wash the chicken. Place chicken, garlic, 5 spice, pepper and salt in a hand blender bowl, then chop.
� Steam or stir fry the chicken mixture until done. Remove from heat.
� Combine the chicken mixture, sesame oil, egg white and green onion, stir well. When ready to stuff the 1/2 tsp or 1 tsp of the filling in the center of the first wonton skin. Dampen the edges with a little water. Fill and seal as you can see on the pic above. Continue until all wrappers are filled and sealed.
� Heat a wok or large frying pan until it is very hot. Add oil and when it is hot, add a few wontons and deep-fry for 3 minutes or until golden and crispy. Drain on paper towel. Continue to fry the wontons until they are all prepared.
� They can be made ahead and reheated in a 350*F. oven. Serve them with sweet chili sauce.

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The Javanese are an ethnic group native to the Indonesian island of Java. They were traditionally concentrated in the provinces of East Java, Central Java and Yogyakarta, but due to migration within Indonesia (as part of government transmigration programs or otherwise) there are now high populations of Javanese people in almost all the Indonesian provinces. (The province of West Java is home to the Sundanese, Indonesia's second largest ethnic group who are ethnically distinct from the Javanese).

Javanese culinary, especially Central Java and Yogyakarta, is popular for the sweetness. It's different with the Eastern Javanese, that is more spicy.
Here is one of popular Javanese style fried chicken, but in this recipe I made the grill version. Eat this chicken with the sambal (chili paste) and lalapan (raw vegetables).

In this recipe, it's added a special ingredient, coconut sugar. It's come from coconut palm. Don't get confused with palm sugar, which is come from the palmyra or sugar palm.
In bahasa Indonesia, coconut sugar is translated as Gula Jawa, gula means sugar and jawa can be translated as Java or Javanese.

Category:		Barbecue & Grilling
Style:		Indonesian

Ingredients:
1 whole chicken, cut into 4 pieces
3 cm galangal
2 Indonesian bay leaves
1 can (520 ml) coconut juice
1 tbsp ground coriander
1/4 - 1/2 tsp turmeric powdered
1 tsp tamarind

Puree:
3 cloves garlic
6 shallots
1 tsp salt
2-3 coconut sugar sliced

Directions:
1. Combine all ingredients in a large pot. Simmer the pot until the chicken tender and the water evaporates.
2. Grill/roast until brown. Serve with sambal, lalapan (raw vegetables) and steamed rice.

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You know how to make mousse, but have you ever made it from tofu. Before trying it, don't jump into conclusion. Just try it, then judge it.

What do you need to make this 10 minutes vegan chocolate mousse? Just semi-sweet chocolate chips and almond flavoured silken tofu. Soft tofu is softer than regular and acceptable for this recipe.

Important: Always buy the freshest tofu possible for this recipe because you want it to have a mild flavor. The closer tofu comes to the "best by" date, the stronger the flavor. Try to buy tofu that has at least 2 or 3 weeks to go before expiration.

Category:		Desserts
Style:		French
Servings:		2

Ingredients:
1 package (300 g) almond flavoured silken tofu
1 - 1 1/4 cup semi sweet chocolate chips
2 tsp pure almond/vanila extract (add this only if you use plain silken tofu or you want more flavour, I didn't add this)

Directions:

� In your food processor/hand blender, combine vanilla/almond extract and tofu. Whirl until the mixture is absolutely smooth, scraping the sides frequently.
� Melt the chocolate chip in a double boiler or microwave (on a very low power). Careful not to burn or boil the chocolate.
� Add the melted chocolate to the tofu and whirl until very well blended. When the chocolate hits the cold tofu, it will begin to solidify. This is okay because this is what gives you the tiny chocolate bits.
� Scrape down the sides and taste the mousse to determine if you want to add more sweetener or chocolate.
� Spoon the mousse into dessert glasses. Serve cold.

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I don't know where this recipe is native to (I meant which part of Indonesia), but as I remember several Javanese culinary use candlenuts as ingredient. In this recipe, green chili is supposed to be added, since I didn't have green chili in my fridge, I added bird chili instead.

I'm gonna post about candlenuts as soon as I have a chance to take a pic of candlenuts.

Category:		Meat & Seafood
Style:		Indonesian

Ingredients:
1 can chunk light tuna in water
5 champignon mushroom, cut into a half
4 cherry tomatoes, cut into a half *you can subtitute with other tomatoes instead*
2 shallots, sliced
1 small onion, sliced
4 garlic, grated
4 candlenuts, grated
1 tsp ground turmeric
1 tsp sambal oelek
3 bird chilies, angle cut
white/black ground pepper, salt and sugar as desired

Directions:

� In a pan, heat the oil at medium-high. Add garlic, turmeric, candlenuts and sambal oelek. Stir fry until fragrant.
� Add onion, shallot, and bird chili, stir evenly.
� Add mushroom, tuna, tomato, a small amount of water, stir.
� Add salt, pepper and sugar to season. Bring to a boil. Remove from heat. Serve with steamed rice.

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Why I said Indonesian style, because we grill the corn and brush with "saus sambal". Saus sambal means chili sauce, there are several popular brands for Indonesian saus sambal, such ABC and Indofood. Since I'm in Canada I only find those two brands for purchase in Winnipeg.

Category:		Barbecue & Grilling
Style:		Indonesian

Ingredients:
fresh corns
margarine or butter
Indonesian chili sauce

Directions:
Grill the corn and brush with margarine and hot sauce. Serve.

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I was craving for this gulai, since I saw my friend post on multiply. He posted the restaurant reviews, Rumah Makan Padang (translated as Padang Style Restaurant) and Rumah Makan Khas Aceh (translated as Aceh Style Restaurant). To make a good Sumatra style gulai, you will need some ingredients which are not easy to find in Canada, such as turmeric leaf, mangkokan leaf (I haven't found the English translation for this leaf), asam kandis, asam gelugur and/or asam sunti. Lucky me I can find the Indonesian intant seasoning "Munik" of head fish curry and also the frozen bilimbi here to subtitute asam sunti.

Next time, I may make this gulai from scratch, I should wait for summer to plant turmeric to get the leaves and dry up the bilimbi to get asam sunti.

Category:		Soups & Stews
Style:		Indonesian

Ingredients:
350 g red snapper, clean and cut the fish into serving size slices or as desired
1/2 sachet of fish head in curry instant seasoning "Munik"
2-3 bilimbis, cut in half
sambal oelek, as desired (if you like hot spicy taste, add more)
Directions:

• Put all ingredients in a pan; bring them to a boil in medium heat for 40 minutes or more. Serve with rice.
• If you want to remove the unwanted residue spices, do that at minute 30 and simmer them until the next 10 minutes.
  

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Another recipe from West Sumatra culinary. It's called balado ikan tenggiri and it can be translated as mackerel in tangy chili sauce. Since I can't find a kind of tenggiri/ king mackerel (another name of king fish) like in Indonesia for purchase here, I used pacific mackerel (Scomber japonicus) instead.

Category:		Fish and Shellfish
Style:		Indonesian

Ingredients:
1 pacific mackerel, cut into serving pieces
3 dried lime leaves (nova's recipe: 2 fresh lime leaves)
2 lemon grasses, bruised
vegetable oil
4 tbsp sambal oelek (nova's recipe: 50 gr pureed chilli)
2 cm jahe, parut // 2 cm ginger, grated
1 tsp ground turmeric (nova's recipe: 2 cm fresh turmeric)
1 tsp ground galangal (nova's recipe: 2 cm fresh galangal)
lime juice as desired (remember sambal oelek has a little bit sour flavour, don't bother if you don't want to add lime juice)

Puree:
8 shallots
3 cloves garlic

Directions:

• Marinate the fish with salt and lime juice for 15 minutes.
• Heat oil in large skillet over medium heat. Fry the fish until golden brown, remove from the pan and set a side.
• Remove some oil from the skillet and remain about 3 tbsp oil. Add shallot and garlic stir fry until fragrant, add sambal oelek, lime leaves, lemon grass, turmeric, ginger and galangal. Cook until all the spices are done. Rduce heat to low, add lime juice, stir evenly, and add fried fish, cook until the fish covered up by the spices. Remove from the heat and serve with steamed rice

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Fish and shellfish are always be my favourite. I grew up in a city near the sea, back to my childhood, we always had fish or shellfish for our daily food. It made me a bit difficult to survive when I had to move to another city which is not closed to the sea and also fish and shellfish are more expensive there than in our hometown.

Kerang Hijau Saus Padang, it's translated as Mussles in Padang Style Sauce or Mussels in Hot and Spicy Sauce. Padang is the capital city of West Sumatra province in Indonesia and very popular with its hot and spicy food, that is why that hot and spicy sauce is a name after Padang.

Category:		Fish and Shellfish
Style:		Indonesian

Ingredients:
500 grams mussels in shell, scrubbed clean and beards removed water for boiling the mussels
2 tbsp vegetable oil
2 cm gingerroot, minced
1 can diced pineapple, blended 1 tbsp fresh lime/lemon juice/vinegar
4 tbsp ketchup
3 tbsp hot sauce (or put as much as desired), you can use sriracha, ABC/Indofood chili sauce or sambal oelek as well)
sugar and salt as desired

Spices (grind)
5 bird chili (you can put as less/much as desired)
6 shallots
3 cloves garlic

Directions:

• Bring the mussels to a boil and boil them until the shells open, and drain. Remove and discard the top shell of each mussel.
• In a large skillet or saucepan, heat the oil over medium-high heat. Add the ginger and ground spice and saute over moderate heat, stirring often until fragrant. Add ketchup, hot sauce, and sugar (if you need it).
• Add the water, mussels and salt as desired, cook until all is done and doesn�t have fishy smell. Add pineapple and lemon juice/vinegar, stir. Bring to a boil and let the sauce thicken.

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This recipe is modified from "Tandoori Salmon with Lime and Coconut Butter Sauce" of Trish Magwood on Party Dish, Foodnetwork Canada. I subtituted coconut milk and 35% cream with yoghurt.

Category:		Barbecue & Grilling
Style:		Indian

Ingredients:
2 cod fillets

Marinade
* 1 tbsp tandoori powder
* 1 tsp cup fresh lime juice
* 1 tsp cilantro, chopped
* 1 tsp cup canola oil
* 1 tsp each minced garlic, shallots and ginger

Lime Yoghurt Butter Sauce
* 1 tbsp fresh lime juice
* 4 tbsp balkan style plain yoghurt (you can use other kinds of plain yoghurt)
* 4 tbsp cold, unsalted butter, cubed
* chopped green onion
* salt, ground black pepper and honey to season

Directions:
Tandoori Cod

• Preheat oven: 400 degrees F (200 C)
  
• Pat salmon dry. Place in non-reactive dish and set aside.
• In a medium bowl, mix together tandoori powder, fresh lime juice, cilantro, canola oil, garlic, shallots and ginger. Pour marinade over cod, covering completely. Marinate in the refrigerator for 3 hours or more.
• Remove filets from marinade and gently scrape off excess. Reserve leftover marinade.
• Lightly oil a grill or grill pan. Grill cod filets so that they are marked in a criss-cross fashion.
• Brush filets with reserved marinade, and transfer to a baking sheet. Bake at 400 degress F (200 C) 4-5 minutes to desired doneness.
  

Lime Yoghurt Butter Sauce

• Bring lime juice and yoghurt to a simmer.
  
• Whisk in cold butter.
  
• Season with honey, black pepper, green onions and salt.

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I brought few cookbooks from Indonesia, some of them have other asian recipes. I was so tempting to try one of the recipes. Of course, the recipe is in bahasa Indonesia. Here, I translated it for you. To read this recipe in bahasa Indonesia, please visit here.

Category:		Rice and Pasta
Style:		Thai
Servings:		2-3

Ingredients: 2 dining plates cold steamed rice
1/4-1/2 tsp turmeric powder, dissolved in 1 tbsp water
1 tbsp slices of bird chili
75 gram boneless and skinless chicken, cut into 1cm cubes
150 gram shrimp + squid (I used Seafood Medley, which is mixed of squid, shrimp, cooked mussles dan cooked clams)
1 tbsp fish sauce
1 tsp water/broth
1/2 tsp sugar to season
3 shallots, chopped
3 cloves garlic, minced
12-13 gram thai basil (I subtituted with cilantro instead)

Directions:

• In a skillet, at medium high heat add oil, saute garlics, shallots and slices of bird chili until fragrant.
• Add chicken and seafood medley, stir evenly.
• Add turmeric mixture, turn to medium heat, cook until the liquid reduced.
• Add cold steamed rice, sugar, fish sauce, stir evenly. Cook until rice heated and add cilantro. Remove from the heat snd serve immediately.
  

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Another recipe of soups and stews. After Indonesian style, it�s time for Portuguese style. I got the recipe from Devi who lives in Portugal. Thanks Devi for the recipe and the instant seafood seasoning too. It's translated as Seafood Rice in English.

Category:		Soups & Stews
Style:		Portuguese

Ingredients:
500 g seafood (mussels, clams, shrimps, squid and baby octopuses)
1 cup rice (recommended short grain rice)
1 large onion, chopped
1 large tomato, chopped
2 bay leaves
2 cloves garlic, minced
300 ml apple juice/grape juice/white cranberry juice (original recipe uses white wine)
air // water
2 tbsp olive oil
1 cubes instant seafood seasoning
slices of chilies (optional, you can put cayenne pepper instead)

Directions:

• Precook 500 g seafood in apple juice. The seafood will exude liquid so that you are likely to end up with more cooking liquid at the end. Retain this and add water to make it up to 600 ml.
• Heat olive oil in a large saucepan, add a chopped onion,cook gently, stirring, for 2 or 3 minutes. Add garlic and bay leaves, stir until fragrant.
  
• Add tomato and chili powder, stir. Add the cooking liquid from the seafood and bring it to the boil.
• Add rice and seafood seasoning, bring back to a boil, then reduce the heat to a low, put the lid of the saucepan. After 15 minutes, stir to ensure the rice is not catching on the bottom of the saucepan. In 5 minutes more, to make sure it is soft. The rice should still be quite damp. Add the seafood, stir and remove from heat. Serve.

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Sup Buntut is one of popular soups in Indonesia. I used to make it with Indonesia instant seasoning "Munik".

The original recipe uses beef oxtail, carrots, chinese celery leaves, potato, shallots, garlics, ground nutmeg, cloves, white/black pepper, salt, and sprinkle with slice of green onion and tomato. We, Indonesians love to eat this with steamed rice, emping nut crackers, add some chilli sauce (it's made from ground chillies) and don't forget to drizzle with lime juice over the soup.

Here, I made it from scratch and a bit different with the original recipe. I added ground star anise, cardamom, celery stalks. I omitted potato and celery leaves.

Category:		Soups & Stews
Style:		Indonesian

Ingredients:
600 g beef oxtail
2400 ml water to make broth
1 large carrot, cut into 3 cm length
3 celery stalks , cut into 3 cm length
4 shalots, sliced
cloves garlic, sliced
3-4 cloves
1 tsp cardamom
3/4 tsp ground nutmeg
1/4 tsp star anise powder
ground white/black pepper, salt and sugar as desired to season

Other Condiments
slice or dice of tomato
slice of green onions
emping nut crackers
chilli sauce

Directions:

• Cut oxtail into round shapes. In a large pot, add beef oxtail and water, bring to boil until the oxtail very tender. This method could take up to 4 hours of boiling time. If you want to reduce the cooking time, use a pressure cooker. Make sure that you have enough broth, If it's not enough, add more water into the pot. You can make the broth ahead so the next day you can discard the fat layer.
• Bring to the broth a boil. Meanwhile, saute slice of shallots and garlics until fragrant. Add the saute mixture to the oxtail broth.
• Add cardamom, cloves, star anise, nutmeg, black/white pepper and salt. Bring to a boil.
• Add carrot and celery stalks, bring to a boil again untill the vegetables done.
• Taste the soup, add a small amount of sugar instead of MSG.
• Remove from heat. Sprinkle with slice of green onion and dice/slice of tomato. Serve with steamed rice, emping nut crackers, chilli sauce and drizzle with lime juice over the soup.

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I grew up with japanese cartoon. One of my favourite was "Born To Cook". It was about a young guy who really wanted to be a chef. He had a cooking battle like Iron Chef. As I remember he cooked Japanese Style Curry, which is looked good. Back then, I didn't know how to make it and I didn't know where I could find the curry sauce ready-to-use, because Japanese ingredients weren't popular yet.
The first time I made this I put pinneaple, but in this recipe I used tomato instead. I also have my own way to eat this, I served over the noodle.

Category:		Soups & Stews
Style:		Japanese
Servings:		4

Ingredients:
225 g boneless and skinless chicken/meat/seafood/tofu (whichever you desire or combine them)
2 tbsp oil for stir fry
2 -3 cubes Glico curry sauce
1 medium carrot
1 medium onion
1 medium potato
2 - 3 cloves garlic, minced
option your favorit vegetables and fruits (I used tomato)
cayenne pepper as desired or omit it

Directions:

• Cut all ingredients into bite size pieces.
• In a large skillet, stir fry onion. Add all other ingredients and stir for few minutes.
• Add 2 cups (500 mlm) of water to the skillet and bring to boil. Cook in medium low heat with a lid for 30 minutes or until tender.
• Remove from heat and add Glico curry sauce (break into several pieces). Stir until completely melted. Cover and set aside for 10 minutes.
• Serve with rice, pasta/noodle or bread.
  

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I love seafood and this soup is perfect for cold days.

Category:

Soups & Stews

Ingredients:
200 g squid, cleaned, and cut as desired.
200 g shrimp, peel and devein shrimp, don't remove the tail and reserve the shell to make broth
5 crabsticks, cut into 3 cm lengths
tofu, divide into 6-8 cubes
100 g spinach (or caisim or bok choy)
1 green onion, cut into 1 cm lengths
1 litre shrimp broth (Combine reserved shrimp shells and heads, and a small amount of ginger sliced in large pot. Bring to boil. Reduce heat; simmer uncovered 20 minutes to blend flavors, stirring and skimming surface occasionally. It can be made 1 day ahead. Cover; chill.)
1 tsp cilantro, finely sliced
sugar to season
oil for stir fry

Spices
3 cloves garlic, grated
1/2 -1 tsp salt
1/2 tsp ground white pepper
1/4 tsp ground nutmeg

Directions:

• Heat the oil and stir fry the spices mixture until fragrant. Set aside.
• Bring the shrimp broth to simmer. Add the spice, tofu and squid, bring to boil. Season with sugar as desired.
• Remove from heat; add shrimp, crabsticks, green onion and spinach. Cover and let stand until shrimp are opaque, stirring once, about 2-3 minutes. Ready to serve.

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This is a reduced-sugar version of Portuguese Custard Tarts, and just as delicious. I didn't follow the UKTV food recipe as directed.

Category:		Baking
Style:		Portuguse
Servings:		10 tarts

Ingredients:
For the pastry 1 package frozen puff pastry, thawed 2-3 tbsp superfine sugar
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 egg yolk, beaten

For the custard:
1 package (25 g) vegetarian custard powder
2 tbsp sugar (you can subtitute with honey)
grated zest of 1 orange
400 ml partly skimmed milk (1%)

Directions:

• Preheat the oven to 375F.
• Finely roll out the puff pastry. Sprinkle over the sugar, nutmeg and cinnamon .
• Fold up the pastry and roll out again. Form the pastry into a log shape.
• Finely slice the pastry into 10 thin round slices.
• Press the pastry slices into a greased 10-tartlet patty tin, pricking the base of each pastry case.
• Line each pastry case with greaseproof paper. Fill each case two-thirds full with baking beans. Bake for 8 minutes.
• Remove the greaseproof paper and baking beans. Brush the pastry cases with beaten egg and bake for a further 4-6 minutes at 350F. Cool the pastry cases on a wire rack.
• Meanwhile, make the custard. In a saucepan, combine custard powder, milk, sugar and orange zest. Cook, stirring constantly, until mixture thickens.
• Divide the custard among the pastry tart cases and set aside to cool.
• Drizzle the chocolate syrup over the custard tarts.

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Thanks to Dyann for the video. I wanted to turn out well, but stil I could not make as good as Dyann did. When I measured and cut, I had the doughs leftover, so I decided to make Marble Cookies.

Category:

Baking

Ingredients:
Vanilla Shortbread
12 tablespoons (1 1/2 sticks) of unsalted butter, softened
1/3 cup of granulated sugar
1 tablespoon of pure vanilla extract
1 large egg yolk
1 1/2 cups of all-purpose flour

Chocolate Shortbread
8 tablespoons (1 stick) of unsalted butter, softened
1/2 cup of granulated sugar
1 teaspoon of pure vanilla extract
1 large egg
1 1/2 cup of all-purpose flour
1/3 cup of Dutch processed cocoa powder (sifted after measuring)
1/2 teaspoon baking soda
1/8 teaspoon of table salt (not kosher)

Directions:
1. Making Doughs
Vanilla Shortbread Dough
Beat the butter using a mixer set on medium high speed until light and fluffy. Add the sugar gradually and continue to beat until pale and fluffy. Add egg yolk and blend in the vanilla. Combine the salt and flour and stir it into the butter mixture. Pat the vanilla dough into an 11-by 9-inch rectangle. Wrap each in plastic wrap and chill until firm.

Chocolate Shortbread Dough
Beat the butter using a mixer set on medium high speed until light and fluffy. Add the sugar gradually and continue to beat until pale and fluffy. Add egg yolkand blend in the vanilla.Beat the butter using a mixer set on medium high speed until light and fluffy. Add the sugar gradually and continue to beat until pale and fluffy. Add egg yolkand blend in the vanilla. In separate bowl, whisk together flour, baking soda and salt; stir one-third at a time into butter mixture, using hands if too stiff to stir. Pat the chocolate dough into an 11-by 9-inch rectangle. Wrap each in plastic wrap and chill until firm.

2. Make the checkerboards: Brush the vanilla dough with egg white and place the chocolate dough on top. Press gently and cut in half lengthwise. Brush one half with egg white and stack the remaining half on top, making certain the vanilla and chocolate doughs alternate. Cut the resulting stack in half lengthwise and set one stack aside. Slice one stack into thirds lengthwise and flip the middle stack over; lightly brush the sides with egg white and gently press together to form a checkerboard-patterned log. Cover with plastic wrap and chill until firm. Repeat with the remaining stack.

3. Bake the cookies: Heat oven to 350� F. Line baking pans with parchment paper. Slice a checkerboard log crosswise into 1/4-inch cookies. Place the cookies on the baking pans, 1 inch apart, until firm -- 12 to 15 minutes. Rotate pans once while baking. Cool completely on a rack. Cookies can be stored for up to 1 week in an airtight container.

If you still have no idea how these directions work, I suggest you to see the video.

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Martabak is one of Indonesian appetizers, which was influenced by Indian culinary. It's used to fill with beef, but my mom used to fill with tuna instead. Serve the martabak with dipping sauce. Some people in Indonesia like to eat it with cuko (spicy tamarind sauce) or acar (cucumber vinegar salad) or chillies.

Category:		Appetizers & Snacks
Style:		Indonesian

Ingredients:
3 spring roll wrapper (I used 215 mm x 215 mm wrappers)
1 can tuna
2 egg, beaten
4 green onions, finely sliced
2 clove garlic, grated/minced
1/2-1 tsp curry powder (I used curry madras powder)
sugar and salt as desired to season

Cuko//tamarind sauce
seedless tamarind
1 clove grated garlic
bird/red chillies
coconut sugar (I used brown sugar instead)
1 tsp dried shrimp
water

Directions:
Martabak
1. Combine tuna, egg, green onion, garlic, curry powder, sugar and salt.
2. Fill each spring rolls with ~ 2-3 tablespoon of the tuna mixture.
3. Fold the edges to make a rectangle shaped rolls.
4. Deep fried tuna wraps in oil, 2-3 minutes per side.
5. Serve with cuko

Cuko/Tamarid Sauce
1. Combine all ingredients, bring to boil on medium heat, stirring frequently.

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Satay is one of famous dish in Indonesia. The famous satay of Indonesia is Sate Ayam Madura. It's translated as Madura Style Chicken Satay. It's served with peanut sauce and sprinkle with shallot slices over the sauce. Here, I made another Indonesia style satay.

Category:		Barbeque & Grilling
Style:		Indonesian

Ingredients:
500 gr ground beef
1/2 tsp ground nutmeg
1/2 tsp ground coriander

1/2 tsp ground cumin
salt, ground black pepper and sugar to season
bamboo skewers

Puree
6 shallots
4 cloves garlic

Sambal Kecap
medium sweet soy sauce
shallot slices
bird chili slices
fresh lime juice or kaffir lime juice

Directions:
1. Combine all meatballs satay ingredients. Make small balls.
2. Soak bamboo skewers for 20 minutes in cold water to prevent them from burning; drain. Prepare grill for direct cooking.
3. Weave 4 to 5 meatballs onto each skewer. Grill until brown. serve with sambal kecap.

Sambal Kecap: combine all ingredients, stir and serve.

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As I previously stated on my first post, andaliman (Zanthoxylum acanthopodium DC) is native to North Sumatra. The plant grows wild in Tapanuli, North Sumatra. This andaliman also has a natural antioxidant source. It's part of the Rutacea family and close to a Szechwan pepper.

Andaliman is a small, green, round fruit. The dried fruit of andaliman has an aromatic odor that, for most species, can be described as lemon-like, with more or less pronounced warm. The taste is pungent and biting; it may take some time to develop, but in the end produces a strongly numbing, almost anesthetic feeling on the tongue.

As the Food Technology and Industry bulletin of Bogor Agriculture University stated, andaliman is a specialty spice. Using andaliman in batak culinary makes the food have a long life. It�s assumed that andaliman has an anti-microbial and antioxidant activity.Here, I post a pic of sambal Andaliman, which is translated as Andaliman Sambal.

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