Nasi Kuning & Sate Lilit (yellow rice & minced seafood satay) w/ Sambal matah

INGREDIENTS (for the satay):
600 g skinned boneless snapper fillet or tilapia (fresh)
1 cup freshly grated coconut or 1½ cups desiccated coconut
Spice paste*
4 pcs lime leaves, chopped
Salt and pepper
2 tbsp palm sugar
10 lemon grass stalks, trimmed

*spice paste ingredients:
1 tbs coriander
1 tsp galangal powder
2 medium shallots
1 tsp sambal oelek or more (you can also use freshly ground chilli)
1/2 tsp shrimp paste
For the *spice paste grind all the ingredients in a food processor until smooth

• Mince fish fillet very finely in a food processor or with a chopper.
• Add all other ingredients except lemon grass stalks and mix them well.
• Mould a heaped tablespoon full of this mixture over stalks of lemon grass and grill over charcoal or in a grill pan until golden brown.

INGREDIENTS (for the yellow rice):
2 cups jasmine rice, washed and drained
2 cups coconut milk
1 cup water
2 bay leaves
1 pandan leaf (optional)
1 stalk lemon grass, bruised
2 tsp turmeric powder
1 tbsp salt

• Combine all ingredients in rice cooker covered until done.

Tips: if your are using a rice cooker, 5 mins before the rice cooked stir well so that the coconut milk does not catch and burn on the bottom of the ricecooker. Remove the lemon grass and the bay leaves before serving.

SAMBAL MATAH BALI:
6 shallots, peeled, cut in half and finely sliced
2 cloves garlic, cut in half & sliced
10 small sliced thai chilies
2 kaffir lime leaves chopped very fine
1 tsp roasted shrimp cake (terasi), finely grated
2 stalks lemon grass (white part), bruised and very finely sliced
2 tbsp freshly squeezed limejuice
50 ml coconut oil
Salt and pepper to taste

• Combine all the ingredients in a bowl and stir until well combined.
• Season it with salt and pepper.
• Saute it over medium low heat for about 3 minutes to enhance its flavour.

Spaghetti Aglio Olio ala Fanny

I could eat this dish all day, i love garlicky food :-)) Back in Jakarta, Indonesia me and my cousin went to a restaurant called The Bakerzin, i ordered spaghetti aglio olio and told them to add some shrimps and ham on it. It was soooo good!!!! 

Since then i always make aglio olio with adding some shrimps and ham. You can eliminate the Thai chilies on the pasta if you don't like it spicy.

Ingredients:
500 gr Spaghetti
250 gr medium shrimp, peeled
3 or more garlic cloves, minced
2 or more fresh thai chilies (optional)
1/2 tsp dried chilli
1 tsp dried parsley
1/4 cup olive oil
Salt & pepper

Method:

• Heat the olive oil in a cooking pan, add garlic and fresh thai chillies (optional), cook it until fragrant.
• Add the shrimps, cook the shrimp 3 minutes or until turn to pink and firm.
• Add dried chilli and parsley, then add the spaghetti, adjust the taste with salt and pepper. 

Roasted chicken & baked rosemary potatoes

Ingredients for the chicken: 
Whole chicken (i prefer bio), giblets removed
2 tbs sweet paprika powder
1 garlic bulb, skin left on
1 tsp garlic salt
1 tsp black pepper
3 tbs olive oil
1 tsp chilli powder or more
1 tsp salt

Ingredients for the potatoes:
5 potatoes, cut in half, skins left on
1 tsp garlic salt 
3 tbs olive oil 
3 fresh rosemary sprigs

Directions:
For the Chicken

1. Preheat oven to 200 C .
2. Mix the olive oil with garlic salt, pepper, chilli powder, salt, and paprika. Place the chicken in the roasting pan. Rub it evenly over chicken's exterior.
3. Sprinkle inside the chicken with salt, and place the garlic bulb inside the chicken.
4. Put the chicken in the oven, roast it for 60 min. Baste the chicken after 30 min.

Note: When you baste a roasting chicken, you keep its skin moist, which can prevent it from getting crispy. If you really want crispy skin, skip the last basting or two.

For the Potatoes

1. Preheat oven to 180 C.
2. Place a baking paper on the baking pan.
3. Lay the potatoes and sprinkle with olive oil, garlic salt, and rosemary sprigs.
4. Bake them for 25-30 min.

Soto Betawi Susu

Ingredients:
1 kg beef stew
2 cm galangal, bruised
Lemongrass stalk, white part, bruised
4 bayleaves
2 tomatoes
500 ml milk
150 ml coconut milk (optional)

Spice Paste:
6 shallots
4 garlic
2 cm ginger
1 tsp coriander seeds
1 tsp cumin or less
salt & pepper to taste

Process all spice paste ingredients in a small food processor, fry it until fragrant, set aside.

Sides: 
2 or 3 potatoes, cut into cubes and fry it.
2 or 3 tomatoes, chopped
Fried shallots
Belinjo crackers
Sweet soy sauce
Lime
Sambal oelek (if you like it spicy)

How to make:

• Boil the beef until tender approximately 1 hr or more. From time to time scoop away the fat and any scum that rises to the surface. 
• Add the galangal, bayleaves, lemongrass, and tomatoes. 
• Add the spice paste & the rest of the ingredients, keep stirring. Bring it to boil.
• Place the sides to a bowl then pour in the beef soup. Ready to serve.