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.

Mini Apple Cake With Caramel Sauce

Ingredients:

For the cake

350g apples, peeled and cut into small cubes 

2 eggs

140g granulated sugar

1 1/2 tsp vanilla extract

185 ml vegetable oil

245g all purpose flour

1/4 tsp salt

3/4 tsp baking soda

80g pecan nuts (optional)

Caramel sauce

60g butter

30 ml milk

100g brown sugar

A pinch of salt

• Preheat oven to 180 ˚C (ober- unter hitze), line 12 muffin cups with paper liners.
• In a mixing bowl, combine well the flour, salt and baking soda. 
• In a separate mixing bowl whisk the eggs until well combined and then add sugar, vanilla extract.  Stir in the oil gradually, keep whisking until well combined. 
• Stir in the apples and pecan nuts (optional).
• Pour in the flour mixture, with a spatula stir to well combined (do not over stir the batter).
• With an ice cream scoop, fill evenly the muffin cup with the batter.
• Bake for about 40 - 45 minutes or until the mini cakes are brown over the entire surface and when a toothpick inserted comes out clean. Let them cool.
• For the caramel sauce: In a small sauce pan combine all the sauce ingredients, stir constantly, bring it to boil over medium heat.
• Pour 1 tbs or more of caramel sauce over each mini cakes and they are ready to serve.

Chicken Black Pepper

For Marinade:

300 gr boneless chicken breast fillet
1/2 lime
1 tsp salt
2 tbs sweet soy sauce
1 tbs soy sauce
2 tbs all purpose flour

Other Ingredients:

2 or 3 big red chillies (seedless chopped) or 1 red paprika
1 onion chopped
1 clove garlic, minced
3/4 tbs or more black pepper
2 tbs sweet soy sauce
1 tbs soy sauce

Cooking oil

• Marinate the chicken with lime juice and salt for 5 minutes and then rinse, cut into small cubes.
• Add sweet soy sauce, soy sauce, and flour let it stand for about 15 minutes.
• Deep fry the chicken until golden brown, set aside.
• In the other pan heat 2 tbs oil, stir fry the garlic until fragrant add the onion and, chillies or paprika.
• Add soy sauce, sweet soy sauce & black pepper.
• Add the chicken, stir until well covered with the sauce.

Oatmeal Cookies

Ingredients: 

170g unsalted butter, room temperature

3/4 cup brown sugar

1 large egg

1 tsp pure vanilla extract

105g all purpose flour

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

21/2 cups old fashioned rolled oats (haferflocken)

1 cup pecan

1 cup raisins

1/2 cup chocolate chips (optional)

• Preheat oven to 177 ˚C and line baking sheet with baking paper.
• Toast the nuts in a baking sheet and bake for about 7 to 9 minutes or until fragrant. Let it cool and then chop the nuts.
• In a mixing bowl beat the butter an sugar with a mixer until creamy about 3 minutes or so. Add the egg and vanilla, mix until combined. In another mixing bowl combine well the flour, baking powder, salt and cinnamon. With a spatula mix the flour mixture to creamed mixture, stir to well combined. Stir in the nuts, oats, raisins and chocolate chips. 
• With a table spoon, take a heaping tablespoon of cookie dough and place it to the baking sheet, space the cookies about 4 cm apart and flatten the cookies so they are about 11/4 cm thick. Bake for about 12 to 14 minutes or until golden brown on the edges. Let it cool on the baking sheet and transfer into wire rack to cool completely.

Note: You can make only a batch of oatmeal cookies and keep the rest of the dough covered in the refrigerator for couple of days.

Pork Gyros With Pilaf Rice

Ingredients:
For gyros
500g boneless pork loin, cut into bite size pieces or strips
1 onion, chopped
2 cloves garlic, minced
1 tbs dried oregano
1 tbs fresh thyme, chopped
3 tbs lemon juice
6 tbs olive oil

For pilaf rice
1 cup of rice, cooked
1 tsp chicken stock powder
2 tbs margarine or butter

Others
Mixed salad
Tzatziki (ready to use)

• In a large bowl, combine the garlic, onion, oregano, thyme, lemon juice, olive oil and then add the pork. Marinate for about 2 to 3 hours. 
• For pilaf rice: In a cooking pan, heat 2 tbs of margarine or butter over medium heat. Add the rice and chicken stock powder, stir until well combined. 
• Preheat a grill pan over high heat and then add the marinated pork, cook for about 6 minutes or until golden brown on each side, turn them around frequently. 
• Serve the gyros with pilaf rice, some salad and tzatziki. 

Note: You can  make your own tzatziki dip by mixing grated 1/2 cucumber (water drained), 1 cup of yoghurt (200g), 3 cloves garlic (minced), 1 tsp white wine vinegar, salt and pepper. Refrigerate for few hours before serving.

Black Forest Cake ( Schwarzwälder Kirsch Torte)

Recipe from http://www.joyofbaking.com/BlackForestCake.html

This recipe is very easy to follow and came out really good, i preferred to reduce the amount of sugar on the cake to 1/2 cup and frosting to 2 table spoons.