Ayam Panggang Kalasan (Kalasan Grilled Chicken)

Ingredients:
1kg chicken thighs or breast
3 tbs cooking oil
3 bay leaves
2 stalks of lemon grass, white part only, bruised
2 rounds palm sugar, sliced
300ml coconut water
300ml coconut milk
100 ml water
1 tsp chicken stock powder
2 tbs sweet soy sauce

Spice paste:
8 Shallots
5 cloves garlic
4 candle nuts
1 1/2 tbs ground coriander
1/2 tsp ground cumin
1 tbs cooking oil
salt (about 2 tsp)

• In a food processor, puree all the spice paste ingredients until smooth.
• In a large cooking pot preheat 3 tbs of cooking oil over medium high heat, stir in the puree ingredients and cook it for about 5 minutes or until fragrant. Add in the lemon grass, bay leaves, coconut water, coconut milk, water, palm sugar, chicken stock powder, water and sweet soy sauce. Bring it to boil and then reduce the heat to low. Simmer for about 1 to 1 1/2 hours or until the sauce is reduced, thickened and the chicken is tender but not overcooked. 
• Preheat oven to 200 ˚C (top heat), place a baking rack on aluminium covered baking sheet. Place the chicken on the baking rack, pour a little bit of the remaining sauce over the chicken and bake for about 10 to 12 minutes on each side or until golden brown. 
• Serve it with steamed rice and sambal ayam kalasan.

Sambal Ayam Kalasan

Ingredients:

3 red chillies

3 red bird's eye chillies

1 tomato

1 round palm sugar

1 tsp salt

1 tsp chicken stock powder

30 ml water

1/2 tsp shrimp paste

2 kaffir lime leaves

3 tbs cooking oil

1 lime 

• In a food processor, puree all the ingredients except kaffir lime leaves, oil and lime until smooth.
• In a small pan preheat 3 tbs cooking oil over medium heat, pour in the puree ingredients, kaffir lime leaves and bring it to boil. Reduce heat to low, cook for about 45 minutes or until the liquid absorbed and the chillies turn into darker colour. Garnish the chillies with lime juice.

California Roll Sushi

For a complete tutorial on how to make California roll sushi check the link below:
All recipe Australia, for the english version.
All recipe Deutschland, for the Deutsch version.

Note: For the rice you can add a splash of rice vinegar or white wine vinegar and a pinch of salt.

Sambal Goreng (Fried ChilIli Sauce)

This kind of chilli sauce is a must have when my mom cooks vegetable soup and corn fritters at home, it gives a good kick to the dishes with its incredible flavour. 

Ingredients:
6 red chillies, thick sliced
2 red bird's eye chillies
3 shallots
4 cloves of garlic
1 candlenut
1 tsp chicken stock powder
3/4 tsp salt
1 tsp sugar
1/2 cup vegetable oil

• In a food processor combine all the ingredients and half of the vegetable oil. Puree until smooth.
• Preheat the remaining vegetable oil in a small pan over medium heat, add in the puree ingredients and cook until its boiled then turn the heat to low. Cook the chilli for another 45 minutes or until the sauce is thicker and turn into darker colour. 

Bakwan Jagung (Indonesian Corn Fritters)

Ingredients:

Corn kernels (from 2 cobs of corn) 

6 tbs all purpose flour

2 tbs corn starch 

1 egg

1 tsp garlic powder

1 large shallot, minced

2 stalks spring onions, chopped

1 tsp ground coriander 

1 tsp brown sugar

120 ml water

Salt and pepper (about 3/4 tsp of salt and 1/2 tsp of pepper)

Vegetable oil for frying 

• In a bowl mix the all purpose flour, corn starch, egg, garlic powder, shallot until well combined. Add the water gradually, if the mixture is too runny then add flour and if its too thick add a little bit of water. Stir in the spring onions, coriander, sugar, salt and pepper, mix it well. Pour the kernels and stir to combine.  
• Preheat oil over medium heat, drop batter by heaping tablespoonfuls into hot oil. Fry for 3- 4 minutes on each sides or until golden brown. Drain on paper towels.