1 md Onions, sliced (1/2 cup)
2 Garlic cloves, sliced
1/2 Piece fresh ginger, sliced
• 4 Or 5 fresh, hot red chiles, -seeded, sliced
• 1/8 ts Ground pepper
• 1/8 ts Turmeric
• 1 ts Salt or to taste
• 2 c Coconut milk
• 1 Salam leaf
• 1 sl Laos
• 1 (3-pound) chicken, cut into -8 pieces, discard loose -skin and fat
• 1/3 c Dry roasted peanuts

• 2 lb Baking potatoes, boiled and -mashed
• 1 1/2 ts Salt
• 1/2 ts Freshly ground pepper
• 2 ts Ground coriander
• 1/8 ts Nutmeg
• 1/4 c Chopped parsley leaves
• 1 lg Egg
• 2 tb Peanut oil, plus more for -deep frying
• 4 Shallots, finely chopped
• 2 Garlic cloves, minced
• 1/2 lb Lean ground beef.

Mix together the mashed potatoes, 1 teaspoon of the salt, half the pepper, the coriander, nutmeg, parsley and egg.

Preheat a wok until hot. Add 2 tablespoons of the oil, the shallots and garlic; saute until soft. Add beef and stir to break up clumps; brown until meat is no longer red, about 2 minutes. Season with remaining salt and pepper. Cool.

Combine the meat with the potato mixture. Form into 16 balls and flatten them into cakes about 2 inches round by 1 inch thick. Set on a tray. Refrigerate, if not fried immediately.

Pour 2 inches of oil into a preheated wok. Heat to 365F. Add 4 or 5 cakes, or as many as will fit into the pan without crowding or reducing the temperature of the oil. Deep fry, turning occasionally until golden brown, about 3 minutes. (If preferred, the cakes may be pan-fried in a flat skillet.) Remove to paper towels to drain. Serve hot or at room temperature.

• 1 lb Medium prawns
• 1 c White wine
• 1 1/2 tb Smooth peanut butter
• 2 tb Safflower oil
• 1 1/2 tb Light honey
• 2 tb Low-sodium soy or tamari -sauce
• 2 ts Rice vinegar
• 1/2 ts Dark sesame oil
• 1/2 ts Cayenne pepper
• 1 tb Green onion; minced
• 1 1/2 ts Ground coriander
• 1/2 ts Ground cumin
• 4 c Steamed rice; (optional)

• 1/2 lb of medium sized shrimps
• 5 pieces of garlic
• 3 oz.flour
• 1 piece of egg
• 2 spoons of tomato sauce
• 1 lime
• 1/2 tsp of sugar, salt and pepper.

• 1 chicken,
• 4 cups of coconut milk
• 6 pieces of shallots
• 3 pieces of garlic
• 120 gram candle nut
• 10 gram corriander
• 5 gram jintan
• 3 helai bay leaves
• 1 batang daun sereh
• 100 gr lengjuas
• salt and pepper

• 1 chicken
• 250 gr of bread flour
• 40 gr of sagu
• 80 gr of onion
• 8 pieces of shallots
• 1 egg
• salt and pepper

• 1 lb beef
• 6 pieces candle nut
• 5 cm of ginger
• 5 pieces of shallots
• 3 pieces of garlic
• salt, pepper
• soy sauce

• 2 lb of beef,
• 20 pieces of shallots,
• 10 pieces of garlic,
• 150 gram red chili pepper,
• 50 gram ginger,
• 10 pieces of clove leaves,
• 60 gr kunyit,
• 300 gr candle nut,
• 5 helai salam,
• 8 cups of thick coconut milk,
• 8 cups of thin coconut milk.

• 7 eggs
• 4 strings of "petai"
• 3 cups thick coconut milk
• 250 gr ground beef
• 4 pieces garlic
• 6 pieces of shallots,
• 6 piece of red chili peppers
• 20 gr javanese lemon
• 1 tea spoon sugar
• salt and pepper

Let the javanese lemon sit in a cup of water. Put the rest of the egg whites in a place holder and steam cook. Cut into cube sized pieces.

Grind chili, garlic, and add sugar. Heat pan with a little cooking oil, add shallots and the garlic mix, followed by the petai a few minutes later. Put in the javanese-lemon water, followed by the ground beef balls, add salt and pepper.

• 1 lb of clams
• 5 shallots
• 2 spoons of sweet soy sauce
• 1 lime
• salt and pepper.

• 300 gr beef
• 5 shallots
• 2 spoons of sweet soy sauce
• 1 spoon of vegetable oil
• 1 lime
• salt and pepper.

• 350 gr beef
• 1/2 coconut
• 3 pieces of garlic
• 4 pieces of red chili peppers
• 1 spoon brown sugar
• 10 grams corriander
• 10 grams kencur
• 1 lime
• galanga
• 1 teaspoon shrimp paste
• salt and pepper.

• 4 pairs of chicken's livers and gizzards
• 5 pieces of shallots
• 3 pieces of garlic
• 5 pieces of red chili peppers
• 4 cm lengkusa
• 10 gr shrimp paste
• 1 cup of coconut milk
• 1 board of petai
• salt and pepper.