1 cup (200 g) uncooked black glutinous rice
3/4 cup (150 g) uncooked white glutinous rice
6 cups (1 1/2 liters) water
2 pandanus leaves, tied into a knot, or 1 drop pandanus extract
1/4 cup (50 g) shaved palm sugar or dark brown sugar
Pinch of salt
1/2 cup (125 ml) coconut cream

1. Rinse both types of glutinous rice in several changes of water until water runs clear, and soak overnight.
2. In a saucepan, bring the glutinous rice, water and pandanus leaves or extract to a boil over medium heat and simmer uncovered for about 40 minutes, stirring occasionally until the rice is soft and cooked, with porridge-like consistency. Discard the pandanus leaves, if using. Add the palm sugar and stir until the sugar is dissolved. Reduce the heat to low and simmer for about 5 minutes before removing from the heat.
3. Combine the coconut cream and salt in a bowl and mix well.
4. To serve, spoon the pudding into individual serving bowls and top with the salted coconut cream.

Note: Black glutinous rice is a variety of glutinous rice found mainly in Indonesia. Normal glutinous rice may be substituted, although the texture is not quite the same.

Serves: 6 to 8
Preparation time: 10 mins + overnight soaking
Cooking time: 50 mins

• 2 lbs (1 kg) top round or stewing beef
• 1 cup (100 g) freshly grated coconut or 1 cup (80 g) unsweetened desiccated coconut
• 2 tablespoons oil
• 2 1/2 cups (675 ml) thick coconut milk
• 1 stalk lemongrass, thick bottom third only, outer layers discarded, inner part bruised

Spice Paste

• 6 candlenuts, roughly chopped
• 2 in (5 cm) fresh galangal, peeled and sliced
• 3 in (8 cm) fresh tumeric, peeled and sliced, or 1 tablespoon ground tumeric
• 3 in (8 cm) fresh ginger, peeled and sliced
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon ground white pepper
• 1 teaspoon salt

1. Slice the beef into bite-sized chunks.
2. Dry-fry the grated coconut or desiccated coconut in a skillet over low heat until golden brown, stirring frequently, about 10 minutes for fresh grated coconut or 5 to 8 minutes for desiccated coconut. Remove from the heat and allow to cool. While still warm, grind the coconut in a mortar or blender until fine. Set aside.
3. Prepare the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little oil if necessary to keep the mixture turning. Set aside.
4. Heat the oil in a wok over medium heat and stir-fry the Spice Paste until fragrant, 3 to 5 minutes. Add the beef, ground coconut, coconut milk and lemongrass, mix well and bring to a boil, then simmer uncovered for about 10 minutes, stirring constantly to prevent the coconut milk from separating. Reduce the heat to low and continue to simmer uncovered, stirring time to time, until the beef is tender and the sauce has almost dried up, about 30 minutes. Add a little water if the sauce dries up before the meat is cooked. Remove from the heat.
5. Transfer to a serving platter and serve hot with steamed rice.

Serves: 6 to 8
Preparation time: 20 mins
Cooking time: 1 hour

CORN RICE – Nasi Jagung

• 1 1/2 cups (300 g) uncooked rice, washed thoroughly and drained
• 1 1/2 cups (360 g) sweet corn kernels, cut from fresh cobs, or one 15-oz (425-g) can sweet corn kernels, drained
• 3 1/2 cups (875 ml) water

1. Bring all the ingredients to a boil in a pot. If using canned sweet corn, do not add at this stage. Reduce the heat to medium and simmer until the water has almost dried up, 5 to 7 minutes. If using canned sweet corn, add the corn to the rice now.
2. Reduce the heat to low and continue cooking the rice for 10 more minutes, stirring from time to time to prevent burning, until the rice is dry and fluffy. Remove from the heat, stir well and serve hot.

Serves: 4 to 6
Preparation time: 5 mins
Cooking time: 20 mins

• 1 1/2 lbs (700 g) sirloin beef
• 3 cloves
• 1/4 teaspoon freshly grated nutmeg or ground nutmeg
• 1 teaspoon salt
• 2 cups (500 ml) water
• Oil, for deep-frying

Spice Paste

• 6 to 8 red finger-length chilies, deseeded
• 1 in (2 1/2 cm) fresh kencur root, peeled and sliced
• 1 in (2 1/2 cm) fresh turmeric, peeled and sliced, or 1 teaspoon ground turmeric
• 1 in (2 1/2 cm) fresh ginger, peeled and sliced
• 2 teaspoons coriander seeds, or 1 teaspoon ground coriander
• 1 teaspoon ground white pepper

1. Prepare the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little water if necessary to keep the mixture turning.
2. Heat 1 tablespoon of the oil in a wok over medium heat and stir-fry the Spice Paste until fragrant, 3 to 5 minutes. Add the beef, cloves, nutmeg, salt and water and bring to a boil, then simmer uncovered for 3 to 5 minutes, until the beef is half cooked. Remove the beef from the pan and continue to simmer the stock for 5 more minutes until it thickens, then turn off the heat. Slice the beef into thin strips.
3. Heat the oil in a wok over high heat until hot. Deep-fry the beef strips for 2 to 3 minutes until browned and cooked. Remove from the hot oil and drain on paper towels. Arrange the beef on a serving platter and pour the gravy over it. Serve immediately.

Serves: 4 to 6
Preparation time: 15 mins
Cooking time: 15 mins

In Lombok, as in neighboring Bali, satay meat is usually highly seasoned and marinated before grilling.

2 lbs (1 kg) beef sirloin
24 bamboo skewers, soaked in water for 4 hours before using
Lime or lemon wedges, to serve
1 portion Sambal Kecap

Marinade
4 candlenuts, roughly chopped
1 in (2 1/2 cm) fresh ginger, peeled and sliced
2 red finger-length chilies, deseeded
2 to 3 bird’s-eye chilies, deseeded
5 cloves garlic, peeled
1/2 teaspoon dried shrimp paste (trasi), dry-roasted
1 teaspoon salt
2 tablespoons oil
1 cups (250 ml) thick coconut milk

• Cut the beef into bite-sized cubes and set aside
• Prepare the Marinade by grinding all the ingredients (except the oil and coconut milk) to a smooth paste in a mortar or blender and adding a little oil if necessary to keep the mixture turning. Heat the oil in a wok over medium heat and stir-fry the ground paste until fragrant, 3 to 5 minutes. Reduce the heat to low, add the coconut milk and simmer until the Marinade has thickened, about 10 minutes. Remove from the heat and set aside to cool, and allow to marinate for at least 2 hours.
• Prepare the Sambal Kecap.
• Thread the marinated beef cubes onto the bamboo skewers and grill over hot charcoal or under a preheated broiler for 5 to 7 minutes, turning and basting frequently with the Marinade, until the meat is well cooked and browned on all sides. Arrange the satays on a serving platter and serve with the lime or lemon wedges and a bowl of Sambal Kecap on the side.

Makes 24 satays or Serves: 4 to 6
Preparation time: 25 mins + 2 hours to marinate
Cooking time: 30 mins

Normally made with goat meat, this is probably the most popular type of satay in Indonesia, originating from the island of Madura just to the northeast of Jave.

2 lbs (1 kg) lamb or goat meat
24 bamboo skewers, soaked in water for 4 hours before using
Lime wedges, to serve
1 portion Sambal Kecap
1 portion Sambal Kacang

Marinade
1/2 cup (125 ml) sweet Indonesian soy sauce (kecap manis)
1/2 teaspoon coriander seeds, crushed, or 1/2 teaspoon ground coriander
1/4 teaspoon ground white pepper
1 tablespoon freshly squeezed lime or lemon juice

• Cut the lamb or goat meat into bite-sized cubes. Combine the Marinade ingredients in a bowl and mix well. Pour two-third of the Marinade to the meat cubes, mix until well coated and allow to marinate for at least 2 hours. Reserve the remaining Marinade.
• Prepare the Sambal Kecap and Sambal Kacang.
• Thread the marinated meat cubes onto the bamboo skewers and grill over hot charcoal or under a preheated broiler for 5 to 7 minutes, turning and basting frequently with the reserved Marinade, until the meat is well cooked and browned on all sides. Arrange the satays on a serving platter and serve with the lime wedges and bowls of Sambal Kecap and Sambal Kacang on the side.

Makes 24 satays or Serves: 4 to 6
Preparation time: 30 mins + 2 hours to marinate
Cooking time: 15 mins

This is one of the most popular Indonesian dishes, which originated in Padang, West Sumatra, and features chunks of beef stewed in coconut and spices.

2 lbs ( 1 kg) top round or stewing beef
2 tablespoons oil
2 cups (500 ml) c0conut cream or 3 cups (750 ml) thick coconut milk
3 salam leaves
3 kaffir lime leaves
3 fresh turmeric leaves (optional)
1 cinnamon stick
2 tablespoons shaved palm sugar or dark brown sugar
2 teaspoons salt
Crispy Fried Shallots, to garnish

Spice Paste
1 teaspoon black peppercorns
3 in (8 cm) fresh galangal, peeled and sliced
2 stalks lemongrass, thick bottom third only, outer layers discarded, inner part sliced
2 in (5 cm) fresh ginger, peeled and sliced
6 to 8 red finger-length chilies, deseeded
12 shallots, peeled
10 cloves garlic, peeled

• Prepare the Crispy Fried Shallots.
• Cut the beef into bite-sized chunks and set aside.
• Make the Spice Paste by grinding all the ingredients very coarsely in a mortar or blender, adding a little coconut cream if necessary to keep the mixture turning.
• Heat the oil in a wok over high heat and stir-fry the Spice Paste until fragrant, 1 to 2 minutes. Add the beef chunks and all the other ingredients, except the Crispy Fried Shallots, and bring to a boil, stirring constantly. Reduce the heat to medium and simmer uncovered for about 1 hour, then reduce the heat to low and continue simmering for 1 more hour, stirring from time to time until the meat is very tender and most of the liquid has evaporated. By this time, the oil will have separated from the milk. Continue to stir-fry the beef in this oil for about 25 minutes until it turns a dark brown color, then remove from the heat.
• Transfer the beef to a serving platter, garnish with Crispy Fried Shallots and serve with steamed rice. This dish actually tastes better it left to sit for several hours, or even overnight in the refrigerator, then stir-fry again for several minutes to reheat, and serve.

Serves: 4 to 6
Preparation time: 30 mins
Cooking time: 2 hours 30 mins

1 1/2 lbs (700 g) small fresh fish, gut and cleaned, then left whole, or fish steaks
1 teaspoon salt
5 tablespoons oil
2 red finger-length chilies, deseeded and sliced (optional)
3 shallots, peeled and sliced
2 cloves garlic, peeled and sliced
2 ripe tomatoes, cut into wedges
1 salam leaf
2 tablespoons tamarind juice
2 teaspoons sugar
Pinch of salt
1/2 teaspoon ground white pepper
3 tablespoons water
Sprigs of Lemon Basil, to garnish

Spice Paste
2 candlenuts, roughly chopped
3 to 4 red finger-length chilies, deseeded
6 shallots, peeled
2 cloves garlic, peeled
1/2 in (1 cm) fresh galangal, peeled and sliced
1 in (2 1/2 cm) fresh ginger, peeled and sliced
1 in (2 1/2 cm) fresh turmeric, peeled and sliced, or 1 teaspoon ground turmeric
1/2 teaspoon ground coriander

• Season the fish with the salt and set aside for 15 minutes.
• Prepare the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little oil if necessary to keep the mixture turning. Set aside.
• Heat 3 tablespoons of the oil in a wok over medium heat until hot. Pan-fry the seasoned fish until golden brown and crispy, 5 to 7 minutes. Remove from the pan and drain on paper towels.
• Heat the remaining oil over medium heat in a wok and stir-fry the Spice Paste until fragrant, 3 to 5 minutes. Add the sliced chili (if using), shallot and garlic, tomato wedges, salam leaf and tamarind juice, and stir-fry for 1 minute, then season with the sugar, salt and pepper. Finally add the fried fish and water, mix well and simmer for 1 minute before removing from the heat.
• Transfer to a serving platter, garnish with basil leaves and serve hot.

Serves: 4 to 6
Preparation time: 30 mins
Cooking time: 15 mins

21 whole fresh fish (about 2 lbs/1 kg), or 1 1/2 lbs (700 g) fish steaks
1/2 teaspoon salt
1 tablespoon freshly squeezed lime or lemon juice
2 tablespoons oil
1 large banana leaf or aluminium foil, for wrapping

Colo Colo Sambal
3 to 4 red finger-length chilies or bird’s-eye chilies, deseeded and sliced
4 shallots, peeled and sliced
2 ripe tomatoes, diced
4 sprigs Asian basil, minced
4 tablespoons sweet Indonesian soy sauce (kecap manis)
2 tablespoons freshly squeezed lime or lemon juice

1. If using whole fish, scale, gut and clean the fish, then make several shallow diagonal slits on each side. Season the fish with the salt and lime or lemon juice, the brush it with the oil. Set aside for 15 minutes.
2. Make the Colo Colo Sambal by combining all the ingredients in a bowl and mixing well.
3. Scald the banana leaf in a basin by pouring boiling water over it, then wipe it dry. Wrap the seasoned fish in the banana leaf or aluminium foil. Cook the parcel directly over hot charcoal or under a preheated broiler until the banana leaf is evenly browned and the fish is done, 10 to 15 minutes on each side.
4. Unwrap the fish parcel and spoon the sambal over it. Serve immediately. Alternatively serve the Colo Colo sambal in a small bowl on the side.

Serves: 4
Preparation time: 20 mins
Cooking time: 30 mins

4 cups (400 g) cold cooked rice or leftover rice
3 tablespoons oil
4 eggs
5 shallots, peeled and sliced
2 cloves garlic, peeled and sliced
1 to 2 red finger-length chilies, deseeded and minced
2 teaspoons dried shrimp paste (trasi), dry-roasted
5 oz (150 g) fresh chicken meat, sliced, or 1 cup leftover cooked chicken, lamb or beef, diced
2 cups (250 g) thinly sliced cabbage
1 teaspoon salt
1 tablespoon sweet indonesian soy sauce (kecap manis)
Sliced cucumber and sliced tomato, to garnish (optional)

Accompaniments
1 portion Javanese Fried Chicken
1/2 portion Beef Satay
Crispy Fried Shallots
1 portion Sambal Kecap
Krupuk shrimp crackers
1/2 portion Mixed Vegetable Pickles

1. Prepare the Javanese Fried Chicken, Beef Satay, Crispy Fried Shallots, Sambal Kecap and Mixed Vegetable Pickles by following the respective recipes.
2. Flake the cold rice with a fork or your fingers to separate the grains. Set aside.
3. Lightly grease a non-stick skillet with a little oil and fry the eggs sunny side up. Remove from the heat and set aside.
4. Heat the remaining oil in a wok over medium heat and stir-fry the shallots, garlic, minced chili and dried shrimp paste until fragrant, 1 to 2 minutes. Add the shrimp and chicken and stir-fry until almost cooked, about 2 minutes, then add the cabbage and continue to stir-fry for 2 more minutes until the meat and vegetables are cooked. (If using cooked meat, add to the wok with the cabbage and stir-fry until the cabbage is slightly wilted, about 2 minutes.) Increase the heat to high, add the rice, salt and sweet Indonesian soy sauce, and stir-fry briskly until all the ingredients are mixed well and heated through, about 2 minutes. Remove from the heat.
5. Transfer the fried rice to a serving platter, top with the fried eggs and arrange the fried chicken and satays on the side. Garnish with cucumber and tomato slices (if using) and serve with the Accompaniments on the side.

Note: It is essential to use cold rice for this dish. Freshly cooked rice is too soft and will absorb the oil, resulting in an oily and mushy fried rice. In Asia, leftover rice is used the next day for any fried rice dish as it is easier to fry.

Serves: 4
Preparation time: 30 mins + time to prepare the Accompaniments
Cooking time: 15 mins + time to prepare the Accompaniments

2 tablespoons oil
4 cloves garlic, minced
12 oz (350 g) ground lamb or beef
1 onion, diced
1 small leek, halved lengthwise and very thinly sliced
1 red finger-length chili, deseeded and sliced
3 tablespoons minced celery leaves
1 tablespoon curry powder
4 eggs
1 spring onion, thinly sliced
1/2 teaspoon salt
1/2 teaspoon ground white pepper
Green chilies, deseeded, to serve (optional)
1 portion Mixed Vegetable Pickles, to serve

Dough
2 cups (300 g) flour
3 tablespoons oil
3/4 cup (185 ml) water
1/2 teaspoon salt

1. Prepare the Mixed Vegetable Pickles.
2. Make the Dough by combining and kneading all the ingredients to form an oily, elastic dough. Cover and set aside at room temperature for 2 hours, then quarter the Dough and roll each piece into a ball. Lightly oil a rolling pin and roll out the Dough on an oiled smooth surface to make a large thin circle. Repeat with the rest of the Dough and set aside.
3. To prepare the filling, heat the oil in a wok or skillet over high heat and stir-fry the garlic for a few seconds until fragrant and golden brown. Add the ground meat and stir-fry until it changes colour, about 2 minutes. Add the onion, leek, chili and celery leaves, and stir-fry for 2 more minutes. Add the curry powder and stir-fry until well blended, 2 to 3 minutes. Remove from the heat and set aside to cool. Divide the cooked filling into 4 equal portions. Add 1 egg, a little spring onion, salt and pepper to each portion and mix well.
4. Heat a heavy griddle or skillet over medium heat until hot. Place 1 portion of the filling onto the center of each Dough, then fold over the sides of the Dough to completely enclose the filling and form a package. Place the package on the hot griddle or skillet and pan-fry until golden brown, 2 to 3 minutes, then flip it over and fry the other side until browned. Repeat with the rest of the Dough and filling.
5. Serve hot with fresh green chilies (if using) and a bowl of the Mixed Vegetable Pickles on the side. For a more elaborate presentation, garnish with spring onions, chilies and celery leaves.

Makes 4 Martabak
Preparation time: 30 mins + time to prepare the pickles
Cooking time: 25 mins