Fresh Salad With Peanut Sauce

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Ingredients:
1 fresh red or green semihot chili, cut into thin slices
1 clove garlic, sliced
1 teaspoon salt
2 small slices kencur, soaked in water for thirty minutes (optional)
3 tablespoons crunchy peanut butter
1 teaspoon tamarind, dissolved in 1 tablespoon water
2 teaspoons sugar
1 cup thin-sliced cucumbers
1 cup fresh bean sprouts
1 cup lettuce, broken into bite-size pieces

Directions:
Crush the chili, garlic, salt, kencur and peanut butter in a mortar so it’ll become the sauce of the dish.
Add the tamarind liquid and sugar. Mix well.

Toss the sauce with the vegetables until well mixed. Serve chilled or at room temperature.

Makes 4 servings, with other dishes.

Atjar Tjampoer

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Serving Size : 1
Ingredients:
100 g Carrots
Salt
100 g Green beans
4 ea Scallions
100 g White cabbage
2 ea Toes of garlic
1/4 ea Cucumber
1 tb Oil
150 ml Vinegar
100 g Bean sprouts/shoots
1 tb Sugar
1 t Powdered ginger
1 t Kunjit/kurkuma
1 t Sambal ulek

Directions:
Cut carrot into the size of matches. Cut beans in 1" pieces. Chafe the cabbage. In a pan with a little water and salt, boil the vegetables for 5 minutes. Drain. Cut cucumber in *small* cubes.
Peel scallions and garlic. Put in kitchen machine; cut to paste. Mix with sambal, kunjit and ginger.

Heat oil in a frying pan. Fry the herb-mixture for 2 minutes. Add vinegar and sugar; stir to dissolve sugar. Add all vegetables (also the ones not cooked yet); add a *little* water if there is too little liquid. Boil softly for 2 minutes. Put in a bowl and let cool. You can also preserve it by putting the hot veggies in sterilized screw-lid jars (metal lids with a 'dome' in the middle are quite handy, I always save jam-jars when they're empty); add liquid as well. Screw the lids on. Place jars upside down until cooled completely (the 'dome' in the lid will be down, this is to check if the jar closed well). Can be kept for at least a year (store in dark place to avoid having the color goes away). Nice as a present! Kunjit or kurkuma is a herb. If I look on the jar, it says 'powdered yellow-root'. It is used to color this dish, and other dishes as well. In that way it is much like saffron, although kunjit tastes a little bitter.

Sweet And Sour Cucumber Salad

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Serving Size : 4

Ingredients:
3 ea Cucumber, large
1 ea Onion, med
1 ea Thai chile dressing
1/4 c Vinegar, white
1/4 c Oil
1/2 t Salt
2 t Sugar
1/2 t Garlic powder

Directions:
Peel and thinly slice the cucumbers. Slice the onion thinly. Seed and thinly slice the chile. Put the cucumber slices in a shallow bowl, arrange the onion slices on top and sprinkle with the chile slices. Combine all the ingredients with the dressing, mixing well. Taste and adjust seasoning with salt. Pour the dressing over the onions and cucumbers and refrigerate a few hours or overnight if possible to allow flavors to blend.

Terong Balado

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Ingredients:
1 lg Eggplant
3 Garlic cloves, -sliced or chopped
4 tb Onion, chopped
1 1/2 c Tomatoes (fresh), ripe
1 t Sugar
1 t Salt
2 ts Red hot chili peppers, -fresh
1/2 c Water
2 tb Vegetable oil

Directions:
Cut the eggplant into long quarter-round strips. Bake them at 400 200 for 20-25 minutes, or until they are soft but not mushy.
Meanwhile, in a bowl, mix the onion, garlic, tomatoes, salt, sugar, peppers and water and mash with a wooden spoon until it forms a coarse paste.

Fry the tomato paste in the oil until the liquid is reduced (about 10 minutes). Pour the sauce over the eggplant and serve immediately

Stir Fried Carrots

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Yield: 2 servings

Ingredients:
250 g (8 oz) carrots
4 Shallots
1 Clove garlic
1/2 Green or red chilli or
1 pn Of chilli powder
4 tb Good stock or 1 ts Dark soya sauce and 4 tb -water
2 tb Vegetable oil

Directions:
These are carrots, cut into matchsticks and cooked in a little oil or butter. The word wortel doesn't sound Malay, and isn't. It is borrowed from the Dutch name for the carrot, since it was the Dutch who introduced this vegetable to Malaysia.
Peel, wash, and cut the carrots into small sticks. Slice the shallots and chilli. Crush the garlic. In a wok, heat 2 tablespoons of vegetable oil or clarified butter. Saute the slice shallots and chilli for 1 minute, then add the garlic and the carrots. Stir continuously for a minute or so and then put in the stock, or soya sauce and water. Cover and continue to cook for 4 minutes. Uncover, taste, and add salt if necessary. Cook for a further 2 minutes, stirring all the time. Serve hot.

Singaporean Style Nasi Goreng

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Yield: 2 servings

Ingredients:
4 c Long-grain rice
8 Shallots or 1 small onion
4 Red chillis or 2 tsp chilli -powder and 2 tsp paprika
4 tb Vegetable oil
Salt
2 ts Sweet soya sauce
2 ts Tomato ketchup

Directions:
The name Nasi Goreng means simply 'fried rice', and it is really a collective description of an indefinite number of slightly differing dishes. You can vary the trimmings and garnishes to suit your taste; but even the most elaborate Nasi Goreng is quick to make. It is a particularly good luncheon dish.
Boil the rice a good long time before you intend to fry it; you can fry freshly boiled rice, but the Nasi Goreng will be better if the boiled rice is allowed to cool. Two hours is a satisfactory interval. Leaving the rice to cool overnight, however, gives less good results-the rice has time to go dry and stale. An important point to note here is that rice for Nasi Goreng must be cooked with the least possible quantity of water; this prevents it from becoming too soft. For 1 cup of rice, use 1 cup of water. Assuming you have now got your cool, boiled rice, proceed like this: slice the shallots or onion, seed and slice the chilli (or pound the shallots and chilli together in a mortar). Heat the oil in a wok; it makes no difference, by the way, whether you use oil, fat, or butter. Saute the shallots and chilli for a minute or so, and season with salt, soya sauce, and tomato ketchup. Put in all the rice, and stir it continuously until it is well heated: this will take 5 to 8 minutes. Serve in a good large dish, generously garnished with sliced cucumber, tomatoes, fried onions, and Krupuk.

Crispy Fried Tempe

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Ingredients:
600 gram tempe (fermented soybean cake) - not tofu
200 ml water
½ tsp. slaked lime water
100 gr. rice flour mixed with 25 gram cornstarch
vegetable oil
Spice Paste Ingredients:
4 candlenuts
1 clove garlic
1 tsp. coriander seeds
salt to taste
1 cm fresh kencur
Directions
Slice the tempe in thin 3½ x 5 cm squares. Set aside.
Mix the spice-paste together with the water and slaked lime water. Add the rice flour and cornstarch and blend till smooth.

Heat the oil in a wok, dip the tempe in the batter and deep-fry until it is golden brown and crisp.

Note: Make sure that the oil is not to hot, otherwise the batter and the tempe will not be done at the same time.

Makes 5-6 servings.

Five-Spice Stir Fry

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Serving Size: 4 Preparation Time :0:35
Ingredients:
8 ounces vermicelli, spaghetti, or linguine

SAUCE:
1/2 cup orange juice
1 tablespoon corn starch
3/4 teaspoon Chinese five-spice powder
1/4 teaspoon crushed red pepper flakes
2 tablespoons soy sauce
2 teaspoons liquid sweetener

STIR-FRY:
12 ounces mushrooms -- cut into 1/4" slices
1 cup fresh baby carrots -- quartered lengthwise
1 medium onion -- cut into thin wedges
2 cloves garlic -- minced
3 cups broccoli florets (about 6 oz.)
Directions
Cook pasta per package directions. Drain and cover to keep warm.
Meanwhile in a small bowl, combine all sauce ingredients and mix until blended. Set aside.

Spray a nonstick skillet or wok with nonstick cooking spray. Heat over medium-high heat until hot. Add mushrooms, carrots, onion, and garlic. Cook and stir 4-5 minutes.

Add broccoli, cover, and cook 2-4 minutes or until vegetable are crisp-tender, stirring occasionally. Add sauce, cook and stir 2-3 minutes or until bubbly and thickened.
Serve over pasta.

Singaporean Hot Noodles With Tofu

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Ingredients:
13 oz Tofu, dried -- sliced
9 oz Chinese dried wheat noodles
13 oz Firm tofu -- cubed 1/2"
3 tb Chinese semsaem oil
3 tb Fresh ginger -- minced
1/2 ts Yellow asafoetida powder*
1 bn Choy sum**, leaves and -stalk -- chopped in 1" -sections
3 tb Soy sauce
2 tb Plain sambal oelek***
3 tb Fresh lemon juice
2 c Mung bean shoots

Directions:
Soak dried tofu slices in hot water for 15 mintues. When softened, cut into 1" squares, drain, and pat dry. Cook the wheat noodles in boiling water until al dente, a little firm. Drain, rinse under cold water, and drain again. Heat oil in wok over high heat, and deep-fry the tofu cubes until goldenbrown. Remove from pan and drain. Next deep-fry the squares of dried tofu until golden brown andslightly blistered; remove and drain. Heat sesame oil in another wok on full heat; saute the minced ginger for 1 minute. Add the asafoeitda and choy sum and stir fry until soft. Add the soy sauce, sambal oelek, lemon juice, tofu noodles. Stir fry for another 2 minutes or until the noodles are hot. Serve immediately.
*asafoetida powder: available at Indian grocers **choy sum: also known as rape
***sambal oelek: a hot condiment made from ground fresh red, hot chilies, popular in Malay and Indonesian cuisine. Available at Asian grocery stores.

Bak KutTeh

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Ingredients:
1 1/2 kg pork spareribs
1 tbsp sugar
3 tbsp cooking oil or lard
½ tsp pepper
2 tsp salt
2 cloves garlic
1 tsp preserved brown soya bean
1 tsp dark soya sauce
1 tsp peppercorn
1 inch long cinnamon bark
2 segments star anise
1 1/2 Litres water

Garnishing Ingredients:
fried crispy shallots
Chinese crispy crullers (Yu-Char-Koay)
Preparation of Ingredients:
Cut spareribs into bite-size pieces and marinate with pepper and 1 tsp salt for ½ an hour.
Pound the preserved brown soya bean.
Smash the garlic.
Cut the Chinese crispy crullers into ½ inch pieces.

Ingredients:
In a pot, bring water to a boil.
Heat 2 tbsp oil in wok. Then fry the spareribs until well-browned. Set aside for use later.

In a clean wok, heat remaining oil. Add sugar and carameilze until light brown. Then add the smashed garlic and preserved brown soya bean. Stir fry for 30 seconds. Add in the spareribs, dark soya sauce, peppercorn, cinnamon, star anise and remaining salt. Continue to stir fry for another 30 seconds.

Remove from heat and toss into the pot of hot boiling water.

Allow the consomme to boil on high heat for 10 minutes. Then reduce the heat and allow it to simmer for 1 to 2 hours or until the meat is tender.

Dish consomme onto a serving bowl. Garnish with fried crispy shallots and Chinese crispy crullers