Ikan Asam Padeh

Ingredients:
1 1/2 pounds Fish Fillet
2 Shallots
Ginger 1 piece
2 Thai Chiles
1/2 tsp Turmeric
1/2 tsp Tamarind
2 tsp Soy Sauce (Dark)
2 tbsp Oil
Salt to taste
Pepper, black to taste

Method:
1. Remove all skin from fish fillets, ensure that no bones remain and cut into serving-size pieces.
2. Chop very finely the shallots, ginger, garlic and chiles, and pound these together with the turmeric powder, tamarind and soy sauce (or use a food processor).
3. Heat the oil in a shallow pan and stir-fry the spice-paste for four to five minutes, then add the fish, cover with approximately one cup of cold water and bring to a boil.
4. Lower heat, season to taste with salt and freshly ground black pepper and cook over a very low heat until the fish is done.
5. Serve with fresh vegetables and rice.

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Besengek Ayam

Ingredients:
1 broiler or fryer
2 tsp salt
3 tbsp vegetables oil or margarine
2 clove garlic, chopped finely
2 red chilies, crushed
1 tsp ground coriander
pinch of ground cumin
1 tsp ground laos
2 candlenuts, grated
1/2 tsp shrimp paste
2 tbsp coconut, desiccated or freshly grated
2 cup coconut milk from 1 coconut
1 tsp brown sugar
1 tbsp tamarind juice

Method:
1. Cut chicken into serving portions. Wash thoroughly. Rub thoroughly with salt and fry in oil until light golden brown.
2. Add onion and garlic to chicken and fry until onion turns medium brown.
3. Now add chili, coriander, cumin and laos and fry again for about 1 minute. Add candlenuts to mixture and stir well. Add shrimp paste and grated coconut. Fry an additional minute. Then add coconut milk and brown sugar. Simmer over low heat for about 30 minutes. Finally add in tamarind juice. Serve.

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Urap

Urap is Javanese Mixed Vegetables with Spiced Coconut, I found two version: from Central Javanese and West javanese.




URAP (CENTRAL JAVANESE VERSION)
2 onions, chopped medium fine
3 cloves garlic, smashed
2 tomatoes, coarsely chopped
2-3 fresh chilis, finely minced
several daun salam
vegetable oil

Fry ingredients in oil until soft.

• 1 stalk sereh, lemon grass, pounded or 1 Tb. shredded dried lemon grass
• 1 tsp. powdered laos
• 1/2 tsp. kencur/ kentjur
• 1/2 tsp. black pepper
• 1/2 tsp turmeric
• 1 tsp. salt
• 1 tsp. brown sugar
• green beans
• carrot sticks
• bamboo shoots - fresh are better than canned. If using canned, rinse them well first.
• green cabbage, shredded
• Swiss chard, shredded
• bean sprouts

Add additional ingredients to frying seasonings. Stir well. Cook until barely tender, they should still be crisp.

1/4 to 1/2 cup grated coconut - fresh or soaked dried

Add to vegetables off fire, toss, and serve.

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