This dish is named after the island of Bali, which some pople do not realize is part of Indonesia. This lack of knowledge often upsets me.

This is one of my comfort food. Absolutely spicy!!!

Category:		Fish and Shellfish
Style:		Indonesian

Ingredients:
� 500 grams fish (you can use red snapper, mackerel, pomfret, milkfish, grouper, cod or seabass; I myself added seabass fillets)
� 1 lemongrass, bruised
� 1 cm galangal, bruised
� 2 salam (Indonesian bay) leaves
� 3 kaffir lime leaves
� 1 lime, squeeze to get the juice
� 1 tbsp Indonesian sweet soy sauce
� 1 tsp water
� 200 ml water
� oil, to stir sry

Spices to grind/puree:
� 5 red chilies, disacard the seed (I subtituted for sambal ulek)
� 8 shallots
� 4 gloves garlics
� 4 candlenuts
� 1 cm ginger
� salt as desired

Directions:
� Drizzle lime juice over and rub salt on the fillets. Set aside and let stand for 30 minutes. Clean with tap water and drain.
� Stir fry pureed/ground spices until fragrant, add galangal, lemongrass, salam leaves and kaffir lime leaves; stir evenly. Add water and Indonesian sweet soy sauce.
� Add the fillet, cook until fish broth comes out, the spices arbsorbs and thicken. Remove from heat.
� Serve with warm rice or nasi kuning

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This Nasi Kuning can be translated as Indonesian Style Yellow Fragrant Rice or Festive Yellow Rice. Why is it called festive? because It's to be served at Indonesian traditional parties, such as housewarming, welcoming guest. This is also good for anniversaries. In my family, we have a tradition to have this nasi kuning to celebrate our birthdays. Nasi kuning is also served for breakfast in some Indonesian's areas, such as Balikpapan, East Kalimantan, where it is served with Ikan Bumbu Bali (translated as Fish in Balinese Spice). I don't recommend to use Bashmati rice to make this nasi kuning.

Category:		Rice and Pasta
Style:		Indonesian

Ingredients:
1 1/2 cups long-grain rice, washed and drained
2 1/2 cups coconut milk
3/4 cup chicken stock
1 salam (Indonesian bay) leaf
2 lime kaffir leaves
1 pandan/screwpine leaf (or few drops pandan essence)
1 stalk lemon grass, bruised
3/4 - 1 tsp turmeric powder
2 cm galangal, cut in 4 lengthwise slices salt as desired

Directions:
Combine all ingredients in a rice cooker or heavy stock pot and simmer, covered, until done.

Hints: If you don't have a rice cooker, cook the rice in a pot at over high heat until the liquid starts to a boil. Turn down the heat and continue to cook gently to avoid scrorching on bottom of the pot. Discard lemongrass, galangal, salam and kaffir lime leaves before serving.

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I have no idea where this recipe is native to, but since it uses fish sauce, cilantro, ground corriander seed and Indonesian sweet soy sauce, I guess it's modified recipe which combines Thai ingredients and Indonesian ingredients.

I would be satisfied if I could add Indonesian mango instead of Peru mango. I just tasted the diifferent between those two varieties.

Anyway, I forgot to sprinkle chasew nuts before taking the photo :D.




Ingredients:
600 g boneless and skinless chicken thigh, cut into 3 x 3 x 1/2 cm squares
1 1/2 tbsp Indonesian sweet soy sauce
300 g mango, puree and divide into two parts
water or chicken broth as desired
2 tbsp butter or margarine
cashew nuts

Pureed Spices
1 tbsp corriander seed, toasted
1/2 - 1 tsp cumin, toasted
2 cm ginger, grilled
1 medium onion
3 cloves garlic

Mango Sauce
300 g mango, diced
1 red chili, discard the seed and angle cut
1 tbsp fish sauce
3 tbsp lemon juice
1/2 tsp sugar
1 tbsp finelly chopped cilantro
salt as desired

Directions:
English
1. Combine opureed ingredients with chicken, stir evenly. Add Indonesian sweet soy sauce and a half part of mango's pureed. Let stand for 1 hour.

2. Mango Sauce: combine all mango's sauce ingredients, stir evenly and set aside.

3. Heat butter in a pan, stir fry chicken mixture with water or chicken broth. Cook until the liquid evaporates. Add the remaining pureed mango, stir evenly and cook for anothe coplue minutes. Remove from heat.

4. Serve chicken mango on a serving plate and add mango sauce and sprinkle with chasew nuts.

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When I was in Indonesia, I lived around Chinese community. Even though I don't celebrate Chinese New Year, I sometimes say "Gong Xi Fat Choi" to my Chinese friends. Don't forget Indonesian culinary is also influenced by Chinese culinary, so I used to have Chinese food almost everyday.

My mom loved to cook Chinese food beside cooking Sumatran or Javanese food and baking traditional/modern cakes and one of her cook was Angsio Kakap. I have no idea what angsio is in English nor in Bahasa Indonesia, but I do love this food. This food could be translated as Breaded Red Snapper with Sweet Sour Sauce.

It's supposed to use a whole of red snapper, not red snapper fillets, and coat it in flour and deep fry. Since I'm lazy to use deep fry, I used bake method.

Category:		Fish & Shellfish
Style:		Chinese

Ingredients:
325 grams red snapper fillets, cut into small pieces
1 lime
1 tsp garlic powder
peppercorn, ground
salt
spanish olive oil
fresh bread crumbs

Sweet Sour Sauce
2 gloves garlic, bruised
1 cm ginger, finely sliced
1 medium onion, finely sliced
2 medium carrots, julienne
3 tbsp sweet chili sauce
4 tbsp ketchup
2 tsp fish sauce
2 tsp fresh lime juice
1 tsp sugar
300 ml water
1 tsp cornstarch, disslove in water
1/2 tsp sesame seed oil
oil to stir fry
salt and ground blackpepper as desired

Directions:
English
1. Preheat oven at 375F.
2. Drizzle lime juice over the fillets, flip them over couple times. Let stand for 15 minutes.
3. Drizzle a small amount of spanish oilive oil and sprinkle garlic powder, salt and ground pappercorn over the fillets. Let them stand for 10 minutes more. Coat wwith bread crumbs.
4. Line baking pan with parchment paper and put coated fillets in a baking pan.
5. Bake for 2 0- 30 minutes or until done.

Sweet Sour Sauce
1. Stir fry onion, ginger and garlic unti fragrant. Add carrot and cook until a hlf done.
2. Add sweet chili sauce, ketchup, fish sauce, sugar and water. Stir evenly and bring to a boil.
3. Add salt, ground black pepper, lime juice, sesame seed oil and cornstarch mixture. Stir evenly and set aside.

Serving
Serve breaded red snapper in a serving plate and pour sweet sour sauce over.

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This recipe is just modification from Gule Kambing (translated as Indonesian Style Goat/Lamb Curry) which I adapted from my friend's recipe, Sate Kambing Bumbu Gule (translated as Goat/Lamb Satay with Gule Spice).

Ingredients:
500 grams lamb chops
1/2 tbsp basic yellow spiced paste (see the recipe follow)
1/2 tbsp minced garlic
1/2 tbsp ground coriander seed
1/4 tbsp ground cumin
salt as desired
1/2 tsp sugar
2 tbsp for stir fry

Basic Yellow Spice Paste
1 kgs shallots
1/2 kgs cloves garlic
1/2 kgs candlenuts
1/2 kgs fresh turmeric
3/4 kgs ginger


Directions:
Basic Yellow Spice Paste
Puree/grind all ingredients for basic yellow spice paste. Stir fry with low heat until the paste and oil are separated.

Indonesian Style Grilled Spicy Lamb Chop
1. Heat the oil and stir fry all the ingredients except the lamb until fragrant.
2. Add the lamb and water, bring to boil until the lamb tender and the liquid/ sauce thicken. Set aside.
3. Grill the lamb until brown.

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It's not because February 14 is Valentine's Day, no not at all. I just wanted to use my leftover yogourt and I still had strawberries in the fridge.

I got this recipe from Canadian Living magazine. Since I don't have unflavoured gelatin in my pantry, I added strawberry-flavoured gelatin instead.

Category:		Desserts
Style:		Italian
Servings:		6

Ingredients:
2 cups sliced fresh strawberries
1/3 - 1/2 cup sugar (the original recipe calls for 1/3 cup splenda sweetener)
1 cup Balkan-style plain yogurt
4-5 tsp strawberry-flavoured gelatin (the original recipe calls for 4 tsp unflavoured gelatin)
3/4 cup half & half cream, 10% cream (the original recipe calls for 5% cream)
1 tsp vanilla powder

Berries
1 1/3 cup sliced fresh strawberries
2 tsp (the original recipe calls for 2 tsp splenda sweetener)
1 tbsp lemon juice (the original recipe calls for 1 tbsp balsamic vinegar), you can subtitute this for other syrups/sauces, such as blackberry syrup or chocolate syrup.

Directions:
� In a blender, blend fresh strawberries, sugar and yogurt; strain into bowl. Set aside.
� In small bowl, sprinkle gelatin over � cup (50 ml) of the cream; let stand for 5 minutes to soften.
� In small saucepan, heat remaining cream with vanilla powder over medium heat until steaming; stir in gelatin mixture until melted. Whisk into strawberry mixture. Pour into 60z (175 ml) ramekins or moulds. Cover and refrigerate until set, about 4 hours.
� Berries: In small bowl, combine strawberries with sugar; let stand for 10 minutes. Turn Panna Cottas out onto dessert plates. Top with berries, sprinkle with lemon juice.

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Another recipe of tempeh and tofu. This recipe is adapted from Tempeh Bumbu Petis of Tabloid Nova. Since I had tofu and tempeh, so I combined both those soy products. Petis Udang is literally translated as shrimp paste, which has strong flavour and dark color.


Ingredients:
300 grams tempeh, cut into 4 x2 cm squares
2 tofus, cut each tofu into 8 small cubes

For Marinating
2 gloves garlic, grated
1 tsp salt
150 ml water

Ground/Pureed Spices:
3 bird's eye chilies
2 gloves garlic
5 shallots

1 tsp shrimp paste
1 tbsp Indonesian sweet soy sauce
1/2 tsp salt
200 ml air
oil to deep fry tofus and tempehs
2 tbsp fried shallots for sprinkle

Directions:
1. Combine tempeh and tofu with marinating ingredients. Marinate for 30 minutes. Deep fry tofu and tempe until golden brown.
2. Stir fry the pureed/ground ingredients until fragrant. Add tempeh and tofu, stir evenly.
3. Add shrimp paste, sweet soy sauce, salt and water. Cook until the spices dissolve.
4 Serve by sprinkling freid shallots over.

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This food can be called as Javanese style coconut chicken curry. One of my dad favourites' food. Instead of adding coconut milk, I added combination of coconut powder and balkan style plain yougurt.

We're used to serve this on celebrating Eid-ul Fitr or Eid-ul Adha. We're used to eat this with lontong (rice cake) and sprinkle with koyah kedelai (Spiced Ground Soy). The recipe of koya kedelai will be posted later.

Ingredients:
600 gram chicken pieces
2 tofus, cut into 4 small cubes
2 peeled potatoes, cut into bite sizes
800 ml coconut milk (I subtituted for water, coconut cream powder and balkan style plain yogurt)
2 lemon grasses, bruised
2 salam (Indonesian bay) leaves
2 kaffir lime leaves
2 cm galangal, bruised
1 tsp salt
sugar to season
2 tbsp oil to stir fry

Pureed/Ground Spices:
5 shallots
3 cloves garlic
5 roasted candlenuts
1 tsp ground white pepper
1 1 /4 tsp ground corriander seed
1/4 tsp ground cumin
salt as desired

Directions:
1. Stir fry pureed spices, lemongrass, salam leaves, kaffir lime leaves and galangal untl fragrant.
2. Add chicken and potatoes, cook until all tender, then add tofu, stir evenly.
3. Add coconut milk, reduce the heat and bring to boil and cook until done and the liquid evaporates. Remove from heat and serve.

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I saw a recipe of Yoghurt Coffee Cake on Agustin's multiply. In that recipe it's said "Sprinkle half the topping mixture over top. Spread the rest of the batter over it, and sprinkle evenly with the rest of the topping mixture". I forgot to follow those steps and that's why I omitted few ingredients such as cocoa powder and ground cinnamon for sprinkle.

Instead of using plain yoghurt and coffee mixture, I added mocha yoghurt. When I baked, this cake raised really good and after tasting it, it's yummy indeed. Thank you Agustin for sharing the recipe.

Category:		Baking
Special Consideration:		Quick and Easy

Ingredients:
1 cup mocha yoghurt
1 tsp baking soda
1/4 cup butter or margarine, soft
1 cup lightly packed brown sugar
1 egg
1 1/2 cups all purpose flour
2 tsp baking powder

Directions:
1. Combine yogurt and baking soda together in a bowl. It will increase in volume immediately.
2. In a separate mixing bowl, cream butter with brown sugar until creamy and light. Beat in egg well.
3. Stir the flour and the baking powder together. Alternately add flour and yogurt mixtures to the creamed butter/sugar. Mix carefully but thoroughly.
4. Pour (spread) the cake batter into an 8 or 9 inch cake pan (greased).
5. Bake at 350 Degrees for about 35 minutes, or until a toothpick comes out clean. Cool and Serve.

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