Indonesian Recipe

Ingredients : 2 lbs beef round steak or boneless chuck; 2 cups water; 7 tbs peanut or corn oil; 1 cup thinly sliced onions; 10 cloves garlic, peeled and sliced thin; 3 tbs red hot ‘Sambal Oelek’ chili paste (available at Oriental markets) or use hot chili sauce; Salt to taste; 1 cup cubed ripe tomatoes Directions : Place beef in water in a 4-quart pot. Bring to a boil, then reduce heat to low and simmer for 20 minutes. Discard water and cool beef until it can be handled. Slice beef as thin as possible, then cut into 2-inch squares. Let drain in a colander for about 10 minutes before drying with paper towels. Heat 4 tbs. oil in a 12-inch skillet set over medium-high heat. Add beef slices and fry for 5 minutes, or until beef is brown and dry. Remove and set aside. Heat remaining 3 tbs. oil in same skillet. Fry onions and garlic for 3 minutes. Add chili paste, salt and tomatoes. Cook for 5 mins. more. Add beef anf stir-fry for 5 mins to coat slices and distribute flavors. Serve imme...

INGREDIENT: 600 gram fatty mutton cut big box 1 teaspoon sand sugar 200 ml water 2 tablespoon cooking oil SMOOTH FLAVOUR: 10 red chilli 10 item shallot 4 cm ginger 1 red tomato 1 teaspoon salt Directions: Heating last oil includING sugar. ripe until have caramel. including SMOOTH FLAVOUR swirl till make fragrance 2. input mutton swirl until flesh turn colour. Enhancing a few water and let till its flesh even also release water. Ripe continue until soft flesh at the same time continue to be enhanced by water little by little mature

Ingredients - 4 pcs Big Red Chili (omit the seeds) - 100 cc of coconut water - 1 pc Tomato (Cut into 4 pcs) - 2 pcs Shallots (1 pc cut into 2 pcs) - 3 pcs of Salam leaves or bay leaves as a substitute - 1 pc of Galangal (bruised) - 1 pc of Brown Sugar - 1 chicken (cut into smaller pieces) Directions 1. Simmer chicken with coconut water, salt and all the ingredients until the water has almost evaporated and the chicken is tender. 2. Drain and allow to cool. 3. Set aside the red chili, tomato and red onion from the chicken to make the chili sauce. 4. Deep-fried chicken in hot oil until golden brown but do not fried it too crunchy. 5. The chicken is ready to be served with the chili sauce  

Ingredients: 4 eggs salt and pepper oil for frying 250 g (8 oz.) raw prawns 500 g (1 lb.) lean beef steak 2 medium onions 2 cloves garlic 1/2 teaspoon dried shrimp paste (trasi) 4 cups cold cooked rice 6 spring onions, thinly sliced 2 tablespoons light soy sauce 1 green cucumber, thinly sliced Directions: Beat eggs with salt and pepper to taste. Heat very little oil in a frying pan and make an omelette with half the beaten eggs. Turn out on a plate to cool. Repeat process with remaining eggs. When cool, put one omelette on top of the other, roll up and cut into thin strips. Shell and devein prawns, cut beef into fine strips. Chop onions roughly and put in a blender container with garlic and trasi. Cover and blend to a paste. (If blender is not available, finely chop onions and crush garlic. Dissolve trasi in a little hot water. Combine these three ingredients.) Heat 3 tablespoons of oil in a large frying pan or wok and fry the blended ingredients until cooked. Add prawns and meat to ...

Ingredients: 500 gms Lamb Leg, Sliced in Cubes 10 pcs Shallots, Peeled 5 pcs Garlic, Peeled 80 gms Red Chilli 30 gms Ginger Root 5 pcs Clove Leaves 30 gms Kunyit 300 gms Candle Nut 2 pcs Helai Salam 1 ltr Thick Coconut Milk 1 ltr Thin Coconut Milk Preparation : Grind garlic, shallots, chilli, ginger, clove leaves, kunyit, nuts and helai salam. Saute lamb with some oil, add spice mix and continue roasting. Add thin coconut milk and simmer while reducing the liquid. Finally add the thick coconut milk and reduce while constantly stirring.