Sambal Badjak

Ingredients:

Preparation:

Process Chillies, Onions, Garlic and Candle nuts in food processor into a coarse paste. Add Laos, Shrimp paste and sugar. Heat Oil in wok and add the mixture. Stir-fry until Onion are soft and slightly browned. Add Tamarind, Lemon grass, Coconut and Salt. Simmer until mix becomes thick and the oil floats on top. Remove Lemon grass. Let Sambal cool and then store in Jar. Refrigerate until needed. This should keep for 2-3 Months.
Instead of fresh Chillies you can use the equivalent amount of Sambal Oelek. This sambal is very tasty as a replacement of the fresh Chillies in my recipe for Nasi Goreng and can be used in many more of my recipes.

Rujak, an Indone­sian Spicy Salad con­sists of assorted slices fruits and ingre­di­ents, such as Jambu air (water apple), pineap­ple, raw man­goes, Jji­cama, cucum­ber, kedon­dong and sweet potato. Some­times it also added with belimb­ing and green apple in same Indone­sian regions.
The spicy thick sauce is made of water, shrimp paste, peanuts and brown sugar-wait– there’s one more thing *think­ing*, you may add 2 or 5 bird’s eye chili, and red chili (optional) as desired. All of fruits are sliced and put on the dish and poured with the spicy sauce. And, I usu­ally enjoy rujak in mid day.
You may also found Rujak in Sin­ga­pore and Malaysia (with dif­fer­ent taste and style Of Course).
The com­plete recipes is, as fol­low. Enjoy!!
Ingre­di­ents:
1 chay­ote, peeled
1 Granny Smith apple, cored
2 cucum­bers peeled and cut in half length­wise with seeds removed
1 raw mango
1 orange, peeled and divided into sec­tions
½ tsp. crushed red pep­per
¼ tsp. shrimp paste
3 tbsp. brown sugar
½ tsp. salt
1 tsp. tamarind, dis­solved in 1 tbsp. warm water
1 14-oz. can diced pineap­ple, Drained
Direc­tion:
1. Coarsely chop chay­ote, apple, cucum­bers, mango, and orange sec­tions.
2. In a large bowl, com­bine crushed red pep­per, shrimp paste, brown sugar, salt, and tamarind to make a paste.
3. Add chay­ote, apple, cucum­ber, mango, orange, and pineap­ple to the bowl, and stir well to com­bine. Serve at room temperature.

Ingredients:
25 Chillies
White vinegar (see How to)
2 tsp Salt



How to:

1. Wash the chillies, then just remove the stalks, but not the seeds.
2. Put the whole chillies into the jar of a blender, add about 1/2 tablespoon of vinegar then blend. (Warning, don't lift the lid straight off the blender jar and look in - you could get a major hit of chilli fumes! Let it settle before opening the lid, carefully.)
3. If the chilli paste is too thick and chunky, add a little more vinegar, then blend again: it should become a smooth paste.
4. Then stir in the salt.
5. Keep the finished chilli paste in a sterilised jar in the fridge, ready to use whenever chillies are needed in a recipe.
6. This is an Indonesian style chilli paste, a great way to keep excess chillies you've harvested.

It's adapted from 'The Complete Asian Cookbook' by Charmaine Solomon. Burke's Backyard Magazine

Anyway, traditional javanese people don't use blender they use a special tool called ulekan, here's the pic:

When you see the word "Gulai" in Indonesian Dish, it's usually translated into Curry. But don't imagine that the dish always uses turmeric as traditional curry does.

Indonesian Curry dishes that use turmeric should be called "Kari". But "Gulai" dishes don't always use turmeric, as shown in the recipe below.

Ingredients:
10 large shrimp, cleanded

1 bunch petai (stinking beans), peeled

1 tbsp Java Tamarind

1 tbsp sugar

500 ml coconut milk

1 tsp salt

1/2 tsp pepper

3 tbsp cooking oil



Blend:
6 shallots

4 cloves garlic

6 pcs pecan

6 pcs red chili

6 pcs bird's eye chili



How To:

1. Heat the oil.

2. Stir fry blended ingredients until fragrant and cooked.

3. Add shrimps, continue to fry until the shrimps change color.

4. Add coconut milk, Java tamarind water, sugar, salt and pepper.

5. Cook to boil and until the solution thicken.

6. Add Petai (Stinking Beans), stir well, and dish up.

Serves 6

When I was about 10 years old I spent most of my morn­ing through mid­day time with my aunt in coun­try side. She’s very good at mak­ing fes­tive rice along with its com­ple­ment Potato Frit­ter (perkedel ken­tang), crispy tem­peh, and some gar­nishes like cel­ery and sliced tomato.

In Indone­sian tra­di­tion usu­ally we enjoyed it dur­ing fes­ti­val or in hol­i­day such as Ramad­han. But of course you can enjoy it every­time you like.

Here is the recipe:

4 tbsp. canola oil
2 cloves gar­lic, minced
2 medium onions, chopped fine
1 tbsp. turmeric
1 lb. uncooked Thai fra­grant rice
3 c. water
1 14-oz. can reduced-fat coconut milk
2 stalks lemon­grass
1 tsp. salt
1 red chili pep­per, seeded and chopped
1 medium cucum­ber, peeled and sliced thickly
1 tomato, cut into wedges deep-fried shal­lots
10 fried shrimp crackers

Direc­tion

• In a Dutch oven, heat oil over medium heat. Add gar­lic, onions, and turmeric and stir-fry for 3 min­utes, until onions are soft but not brown.
• Add rice and stir to coat.
• Add water, coconut milk, lemon­grass, and salt. Bring mix­ture to a boil, stir­ring frequently.
• Cover, reduce heat, and sim­mer for about 20 min­utes, or until the rice has absorbed all of the liquid.
• Remove from heat and cover pan with a dish towel. Set aside for 15 minutes.
• Remove lemon­grass stalks. Mound the rice on a serv­ing plat­ter. Gar­nish with chili pep­per, cucum­ber, tomato, fried shal­lots, and shrimp crackers.