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.

Empal Gepuk (sweet coconut fried beef)

Ingredients:

500 gr beef shank 

250 ml coconut milk

2 bay leaves

1 lemongrass stalk, bruised

Spice Paste:

2 cloves garlic

4 shallots

2 tbs brown sugar

1 tsp galangal powder or 1 cm galangal minced

1 tsp coriander

How To Make:

• Boil water with the beef until tender approximately 1 hr.
• Cut the beef square and 1 cm thick, beat with meat tenderizer.
• In a cooking bowl boil the coconut milk with the spice paste, bay leaves, lemongrass, keep stirring.
• Add the beef, cook until the coconut milk is drained. Remove from heat.
• Heat oil in a pan, fry the beef until golden brown. Serve with fried shallots.

Nasi Goreng Capcay

Ingredients

For the fried rice: 

1 1/2 cups rice, cooked

2 tbs margarine or 2 tbs cooking oil

2 eggs 

2 cloves garlic, minced

2 tbs maggi seasoning

Salt and Pepper

For the chicken veggie mix:

2 cloves garlic, crushed

150 gr chicken breast fillet, cut into cubes (marinate for about 1 hour with 1 tbs oyster sauce, 1 tbs soy sauce and pepper)

1 cup fresh mushroom, sliced

1 carrot, diagonally sliced, cooked (shortly in boiling water) and drained

1 cup baby corn, diagonally sliced

2 cups broccoli florets, cooked (for 2 minutes in boiling water) and drained

2 stalks spring onion, sliced

1 tbs soy sauce

A dash of sugar

1 tsp chicken stock powder

Salt and pepper to taste

100 ml water 

1 tsp corn starch mixed with water

How To Cook:

Rice

Heat the wok with margarine, add garlic. Cook until fragrant, add the eggs let it stand for few seconds then stir it until it is fully cooked. Then add the rice, stir continuously. Add maggi seasoning, a little bit of salt and pepper to taste.

Chicken Veggie Mix

• Heat the cooking pan or a wok over medium high heat, add garlic. Cook until fragrant, add the chicken cook until its golden brown.
• Add all the vegetables, cook for 2 to 3 minutes, add soy sauce, stir for few seconds then add the chicken stock, water, sugar, let it boil.
• Add 1 tbs of corn starch (mixed with a little bit of water), stir until its thickened. Remove from heat.
• Put the cooked rice on every single plate then pour the chicken veggie mix on top of the rice.

Singkong Goreng Renyah

Ingredients:

750 gr cassava peeled, square cut (deep fry for about 3 or 4 min)

3 or 4 cloves garlic crushed

2 cups warm water

1 tsp coriander powder

2 tsp salt or more (it depends on how you like it, you can add 1 more tsp salt or garlic salt)

How To Make:

Mix warm water with garlic, coriander, and salt. Add the fried cassava, let it stand for 2 hrs or more and turn  the cassava around every hour.

Deep fry the cassava until golden brown.

Nasi Goreng Kepiting (crab fried rice)

Ingredients:
2 plates of rice
1/2 medium onion, thinly sliced
3 cloves garlic, minced
150 gr crab meat (fresh or canned)
1 egg
2 big red chillies, thinly sliced
1 habanero chili or thai chili, thinly sliced (optional)
1 spring onion, sliced
2 tbs oyster sauce
1 tbs fish sauce
1 tbs soy sauce
Salt & pepper to taste

Garnish:
Fried shallots
Cucumber, thinly sliced

How To Make:
Heat 3 tbs cooking oil in a wok, add garlic, onion, chillies cook until fragrant. Add egg, let it stand for about 10 seconds second and continue stir it with garlic, onion, and chillies and then add the crab meat cook until the color change. Add the rest of the ingredients, stir until rice well covered. Serve with fried onion and sliced cucumber.

Pan Fried Sirloin Steak w/ Mushroom Sauce

Ingredients

Steak:

2 slices sirloin steak about 1" thick cut

Garlic salt

Black pepper

Olive oil

Mushroom Sauce:

3/4 cup button mushroom, sliced

2 tbs A1 sauce

1/2 onion, thinly sliced

1 tbs red wine

Salt to taste

Dash of sugar

Olive oil


Sides:
1 can of sweet golden crisp corn
1/2 onion thinly sliced
Salt and sugar to taste
French fries (frozen)


How To Cook
Steak and the sauce:

• Pierce the meat with fork. Season steaks with garlic salt, black pepper and olive oil. Let it stand for few hours.
• Heat a non-stick heavy skillet with olive oil (i use about 2 tbs) over medium high heat until hot and begins to smoke.
• Sear the steaks on one side about 4 or until 6 minutes (depends on how you like it medium well or well done) then flip the steaks and cook them under the same time (searing without moving the steak will form a crust). The steaks should be nicely browned on both sides. Remove steaks from the pan. Let the juices and crust stand on the skillet.
• Wrap the steaks with alumunium foil to keep it warm.
• Put the pan back on heat, sautee onion for about 2 min or until fragrant then add mushrooms cook for about 3 min.
• Add the red wine, A1 steak sauce, salt, and sugar to taste. Let it simmer for about 3 min or more. 
• Serve steaks topped with mushroom sauce and the sides.

The sides:

• Heat 1 tbs of cooking oil, sautee onion until softened.
• Add corn, salt and sugar to taste. Cook for about 3 min.
• Fry the fries

Udang Goreng Mayonnaise

Ingredients:
200 gr medium shrimp, peeled, deveined, tails left on
1 clove garlic, minced
Lime juice (3 tbs for marinade; 1/2 tsp for mayonnaise)
1 tsp sugar
1/2 tsp chicken bouillon cubes
Salt & pepper to taste
1 egg, beaten
3 tbs all purpose flour
2 tbs mayonnaise
1 tbs sweet condensed milk
1 tsp sesame seeds

Directions:

1. Marinate shrimp with garlic, lemon juice, sugar, chicken bouillon cubes, salt & pepper for about 20 min.
2. Preheat cooking oil in a shallow pan over high heat. Dip the shrimp to the egg mixture then to the flour, make sure shrimp is well coated. 
3. Drop coated shrimp into hot oil, do not overcrowd the pan with the shrimp. Fry the shrimp until golden brown on all side.
4. Sauce: Mix the mayonnaise, sweet condensed milk, and lime juice.
5. Pour sauce over the shrimp and sprinkle with sesame seeds or you can also put the sauce on the side as a dipping sauce.