Ayam Rica Rica


Ingredients:
Size 14 chicken - cut to 8 or 10
2 Tbsp lemon juice
3 pc lemon grass
2 cm fresh ginger
5 kaffir limes
200 ml water
5 Tbspn vegetable oil

Paste ingredients
10 red banana chillies
10 red inferno chillies
10 shallots or one red onion
2 tspn salt

Clean the chicken, place the chicken cut in the bowl and pour lemon juice and salt.
Put them a side for 8 to 10 minutes. Then deep fry for 5 minutes or less ( half cook ) leave them aside
Place the paste ingredients in the saucepan with slow heat, stir well add fresh ginger,lemon grass,kaffir limes mix well till its cook. And removed from the heat.
Dipped each of the chicken to the paste and place them on the pyrex plate, grill them for about 20 minutes (till cook) removed from the grill, pour the rest of the paste and its ready to served.

Served : 2 - 4

Ungkep Daging


Ingredients
500 g Gravy beef or blade steak - dice
4 cloves garlic
2Tblspn coconut sugar
1 Tblspn tamarind / vinegar
5 shallots - dice
2 Tbl spn vegetable oil
pinch of salt to taste


Paste garlic, salt, coconut sugar, then add tamarind/vinegar
Cut meat to dice, then mix with spice paste, set a side for
15 – 20 minutes.
Heat oil on medium, cook marinated beef and spread dice shallots
on top of the beef and cover for about 5 minutes, taste seasoning
put more herbs if necessary, cook (no cover) in a very slow heat until the water evaporated.

Served the meat with steam potato or steam white rice.

Coconut slice with raspberry jam



Ingredients
150 g - (1 cup) plain flour
60 g - (¼ cup) caster sugar
125 g butter – melted
405 g - (1 ¼ cup) raspberry jam ( or with other jam you own fav. Jam

Topping
170 g - (2 cups) desiccated coconut
60 g - ( ¼ cups) caster sugar
2 eggs ( whisked)


1) Preheat oven to 18-*C, line a 16cm X26cm slab pan with non-stick baking paper,
allowing the paper to hang over the sides. Combine the flour and sugar in a bowl.
Add the butter and mix until well combined. Press the mixture firmly over
the base of the pan.

2) Bake for 15 minutes or until golden. Set aside for 10 minutes to cool slightly. Spread the jam evenly over the base.

3) To make the topping,
combine the coconut, sugar and eggs. Spoon the coconut mixture over the jam,
pressing down slightly. Bake for 20 minutes or until golden.

4) Set a side in the pan for 15 minutes before transferring to a wire rack to cool completely. Cut into squares to serve.


Makes about 18 pieces.
This slice will keep for up to one week in an airtight container.

Chilli jam

Ingredients:
6 red birdeye chillies - roughly chopped
4 red deagua chillies - roughly chopped
1 small red onion, peeled, chopped
3 large garlic cloves - crushed
2/3 cup water
1 teaspoon salt
2 cups white sugar


1. Place chillies ( including seeds and membranes), onion, garlic, water and salt into a food processor. Process until finely chopped. Transfer to a 12 cup capcity, heatproof microwave safe bowl. Stir in sugar and vinegar. Mix well.

2. Cook, uncovered for 3 minutes on High, stirring every minutes or until sugar has dissolved. Cook, uncovered for a further 20 to 25 minutes until jam reached setting point

3. Spoon hot jam into hot sterilised jars, seal.
turn upside down for 2 minutes. Turn upright and allow to cool. Store in a cool,dark place for up to 3 months.
Once opened, store in the fridge for up to 6 weeks. Use in casserlos, stir fries and asian soups or on sandwiches.

Hint : to check if jam has reached setting point, drop a teaspoon of jam onto a chilled saucer. Place into freeser for 1 to 2 minutes or until jam is chilled. Run your finger through jam, if surface wrinkles and jam stays in 2 separate portions. Its ready. If not, cook on high heat for 1 minutes , then test again, continue until setting point is reached.

Beef Rendang



Ingredients I
750 gr beef (blade steak or Gravy meat)
1.5 lt coconut cream
2 slices Galangal
2 lemon grass (cut 3cm)
1 turmeric leaves ( optional)
0.5 tspn vinegar ( Asam kandis if available)
pinch tamarind

Ingredients II
8 shallots (red onion)
5 garlic
3cm ginger
10 fresh red chillies
salt to taste


Paste ingredients II with blender.
Dice the meat and mix with half the paste. Set aside.
Put the other half of the paste into a heavy sauce pan and add the coconut milk, chopped lemon grass,add galangal,vinegar and tamarin . Boil without the lid for about 30 min. until mixture is reduced to half. Add the meat mixture and return to boil. Reduce heat and simmer uncovered, stirring regulary, for a further hour till the steak is tender. Serve with boiled rice.

Sticky Date Pudding


Ingredients
(Serves 6-8 in a 25cm Corningware ,Quiche/Pie Plate)
180g Stoned dates, roughly chopped
1tsp Bicarbonate of soda
1cup Boiling water
75g Soft butter
150g Soft brown sugar
2 Eggs
180g Self raising flour

Sauce :
200g soft brown sugar
1cup cream
50g butter
50g chopped walnuts


** Preheat oven to 180”C. Place dates and bicarbonate of soda in a bowl and pour over boiling water. Leave to stand for 10 minutes.

** Lightly butter Corningware plate. Beat together soft butter and sugar. Add eggs one at a time, beating well after each. Fold in self raising flour. Stir in date mixture. Pour ”sloppy” mixture into dish. Place on baking tray. Cook in over for 30-35 minutes or until an inserted skewer comes out clean.

Sauce:

Combine sugar, cream, butter in a saucepan and bring to boil. Simmer for 4 minutes and add chopped walnuts. Pour half of the sauce over Sticky date Pudding and serve remainder in a jug.

Serve with cream or ice cream.