Ayam Panggang Bumbu Kuning

Ingredients:
1 whole chicken, cut up into 2-4 pieces
500 cc thick coconut milk
1 stalk lemongrass, bruised
3 kaffir lime leaves
2 cloves
2 cardamom, bruised
1 Tbs. tamarind juice
3 Tbs. vegetable oil

Spice Paste Ingredients:
3 cloves garlic
8 small shallots
5 candlenuts, dryly fried
3 tsp. coriander seeds
1 tsp. pepper
¼ tsp. aniseeds
½ tsp. cumin seeds
½ tsp. nutmeg
¼ Tbs. galangal
2 tsp. ginger
2 tsp. ground turmeric
1 Tbs. salt

Instructions:
- Stir fry the spice paste over medium heat with 3 Tbs. vegetable oil for a minute or two and then add the lemongrass, kaffir lime leaves, cloves and cardamom until fragrant.
- Add the chicken pieces and stir well until the chicken is half done.
- Pour in the coconut milk and tamarind juice.
- Cook it until the chicken is almost done and the sauce is thickened, remove.
- On a barbeque grill or in an oven over moderate heat, grill the chicken until done while brushing it with the spices.
- Ready to serve.
- Makes 3-4 servings.

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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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