• 200 gram stew meat water
• 3 tbs. vegetable oil
• 2 chayotes, peeled and cubed
• 2 spring onions, sliced in 1 cm slices
• ¼ cup flat-leaved parsley minced
• 1 tsp. tamarind, dissolved in 1 Tbs. water
• 1 Tbs. fried onions

Spice Paste
• 10 red chilies
• 4 cloves garlic
• 2 candlenuts
• 1 cm fresh ginger
• ¼ tsp ground pepper
• 1 tbs dried shrimp, soaked briefly in hot water and drained
• salt to taste

Heat the oil and fry the spice-paste until fragrant. Add the meat and stir it around until the spice are well-mixed with the meat. Add the broth.

Let it come to a boil, then add the chayotes, spring onions, minced parsley and tamarind water. Serve with fried onions/shallots scattered on top.

• 8 oz fresh green beans
• 8 oz bean sprouts
• 4 carrots
• 1 can bamboo shoots
• ½ small cabbage
• 1 cup fresh grated coconut
• 1 small onion, finely chopped
• ½ tsp. chilli sauce (sambal ulek)
• 1 tsp. salt
• 2 Tbs. lime juice
• ½ tsp. dried shrimp paste (terasi)

String beans and cut diagonally or bite-size lengths and cook in lightly salted water until just tender. Beans should still be crisp to bite.

Scrub carrot and cut into thin strips, cook until tender. Drain well.

Slice cabbage, discard the center stem. Blanch in boiling salted water for a minute or two, until tender but not limp. Drain and refresh with cold water.

Cut bamboo shoots into strips the same size as the beans.

Place fresh grated coconut into a bowl, add onion, chili sauce, salt, lime juice and the shrimp paste which has been grilled for a few minutes, or heated in a dry frying pan. Mix thoroughly together.

Sprinkle this grated coconut mixture over vegetables, reserving some to garnish the dish when served.

Put vegetables in a steamer and steam for 5-8 minutes.

Put the steamed vegetables to a serving dish/platter and sprinkle with reserved grated coconut mixture. Use as an accompaniment to a meal, or as a salad by itself.

• 600 gram tempe (fermented soybean cake) - not tofu
• 200 ml water
• ½ tsp. slaked lime water
• 100 gr. rice flour mixed with 25 gram cornstarch
• vegetable oil

• Spice Paste Ingredients:
• 4 candlenuts
• 1 clove garlic
• 1 tsp. coriander seeds
• salt to taste
• 1 cm fresh kencur

Mix the spice-paste together with the water and slaked lime water. Add the rice flour and cornstarch and blend till smooth.

Heat the oil in a wok, dip the tempe in the batter and deep-fry until it is golden brown and crisp.

Note: Make sure that the oil is not to hot, otherwise the batter and the tempe will not be done at the same time.

• 4 c Long-grain rice
• 8 Shallots or 1 small onion
• 4 Red chillis or 2 tsp chilli -powder and 2 tsp paprika
• 4 tb Vegetable oil
• Salt
• 2 ts Sweet soya sauce
• 2 ts Tomato ketchup

• 250 g (8 oz) carrots
• 4 Shallots
• 1 Clove garlic
• 1/2 Green or red chilli or
• 1 pn Of chilli powder
• 4 tb Good stock or 1 ts Dark soya sauce and 4 tb -water
• 2 tb Vegetable oil

These are carrots, cut into matchsticks and cooked in a little oil or butter. The word wortel doesn't sound Indonesian and isn't. It is borrowed from the Dutch name for the carrot, since it was the Dutch who introduced this vegetable to Indonesia.

Peel, wash, and cut the carrots into small sticks. Slice the shallots and chilli. Crush the garlic. In a wok, heat 2 tablespoons of vegetable oil or clarified butter. Saute the slice shallots and chilli for 1 minute, then add the garlic and the carrots. Stir continuously for a minute or so and then put in the stock, or soya sauce and water. Cover and continue to cook for 4 minutes. Uncover, taste, and add salt if necessary. Cook for a further 2 minutes, stirring all the time. Serve hot.

DRESSING
• 1/2 c Flaked coconut
• 1 c Hot water
• 1 Onion -- chopped
• 1 cl Garlic -- finely chopped
• 1 1/2 ts Peanut oil
• 2/3 c Peanut butter
• 1/2 c Water
• 1 tb Sugar
• 1/2 ts Salt
• 1/2 ts Chili powder
• 1/8 ts Ground ginger SALAD
• 1 c Bean sprouts
• 1 c Cabbage -- shredded
• 4 oz Bean curd -- drained and cut -into 1" pieces
• 2 tb Peanut or vegetable oil
• 1 c Potatoes -- cooked, peeled -and sliced
• 1 c Green beans -- cooked
• 1 c Carrots -- cooked & sliced
• 1 Cucumber -- sliced
• 2 Hard-cooked eggs -- peeled -and sliced

• 1 lg Eggplant
• 3 Garlic cloves, -sliced or chopped
• 4 tb Onion, chopped
• 1 1/2 c Tomatoes (fresh), ripe
• 1 t Sugar
• 1 t Salt
• 2 ts Red hot chili peppers, -fresh
• 1/2 c Water
• 2 tb Vegetable oil

Meanwhile, in a bowl, mix the onion, garlic, tomatoes, salt, sugar, peppers and water and mash with a wooden spoon until it forms a coarse paste.

• 3 ea Cucumber, large
• 1 ea Onion, med
• 1 ea Thai chile dressing
• 1/4 c Vinegar, white
• 1/4 c Oil
• 1/2 t Salt
• 2 t Sugar
• 1/2 t Garlic powder

• 100 g Carrots
• Salt
• 100 g Green beans
• 4 ea Scallions
• 100 g White cabbage
• 2 ea Toes of garlic
• 1/4 ea Cucumber
• 1 tb Oil
• 150 ml Vinegar
• 100 g Bean sprouts/shoots
• 1 tb Sugar
• 1 t Powdered ginger
• 1 t Kunjit/kurkuma
• 1 t Sambal ulek

Peel scallions and garlic. Put in kitchen machine; cut to paste. Mix with sambal, kunjit and ginger.

Heat oil in a frying pan. Fry the herb-mixture for 2 minutes. Add vinegar and sugar; stir to dissolve sugar. Add all vegetables (also the ones not cooked yet); add a *little* water if there is too little liquid. Boil softly for 2 minutes. Put in a bowl and let cool. You can also preserve it by putting the hot veggies in sterilized screw-lid jars (metal lids with a 'dome' in the middle are quite handy, I always save jam-jars when they're empty); add liquid as well. Screw the lids on. Place jars upside down until cooled completely (the 'dome' in the lid will be down, this is to check if the jar closed well). Can be kept for at least a year (store in dark place to avoid having the color goes away). Nice as a present! Kunjit or kurkuma is a herb. If I look on the jar, it says 'powdered yellow-root'. It is used to color this dish, and other dishes as well. In that way it is much like saffron, although kunjit tastes a little bitter.

Sambal ulek [INDONESIA]: Used as an accompaniment and in cooking. Made by crushing fresh red chilis with a little salt. Remove the seeds from the chilis, chop finely, then crush with salt using a pestle and mortar. Three chilis will make about 1 tablespoon sambal ulek. Also available ready-prepared in small jars from Oriental stores and some delicatessens.

• 1 fresh red or green semihot chili, cut into thin slices
• 1 clove garlic, sliced
• 1 teaspoon salt
• 2 small slices kencur, soaked in water for thirty minutes (optional)
• 3 tablespoons crunchy peanut butter
• 1 teaspoon tamarind, dissolved in 1 tablespoon water
• 2 teaspoons sugar
• 1 cup thin-sliced cucumbers
• 1 cup fresh bean sprouts
• 1 cup lettuce, broken into bite-size pieces

Add the tamarind liquid and sugar. Mix well.

Toss the sauce with the vegetables until well mixed. Serve chilled or at room temperature.

• 1 kg young jackfruit, peeled and sliced into 5x5x3 cm slice. Soak the slices in plenty of cold water
• 100 g melinjo leaves
• 4 bay leaves
• 1 cm fresh galangale (lengkuas), bruised
• 750 ml coconut milk and 500 ml thick coconut milk from 1½ coconut Spice Paste Ingredients:
• 10 small shallots
• 7 small cloves garlic
• 10 candlenuts
• 1 tbs. coriander seeds
• salt to taste
• a pinch of sugar

Add the thick santan. Bring it to a boil, stirring occasionally. Continue simmering until done.

• 100 gram cloud ear mushroom, soaked in hot water until soft, then drained
• 1 egg, beaten
• 125 ml medium thick coconut milk from ¼ coconut
• banana leaves Spice Paste Ingredients:
• 10 red chilies
• 10 bird shit chilies (prik kii nuu)
• 7 small shallots
• 3 small cloves garlic
• 5 candlenuts
• 2 tomatoes
• 1 cm fresh galangal (langkuas)
• 1 tsp. salt
• 1 tsp. palm sugar or brown sugar

Devide the mixture among 20 packets made of banana leaves. Fold the ends of the packets and seal.

Steam the packets for about 25 minutes until done. Remove and set aside. Broil the packets over medium heat until liquid has evaporated.

• 1 lb. eggplant
• 4 Tbs. vegetable oil
• 1 Tbs. shallots
• 1 clove garlic, sliced
• ½ cup water
• 1 Tbs. sweet soy sauce
• ½ tsp. pepper
• ¼ tsp. nutmeg
• 1 tsp. vinegar
• ½ tsp. salt
• 1 tsp. sugar

Stir fry the shallots and garlic in the remaining oil until light brown. Add the water, sweet aoy sauce, pepper, nutmeg, vinegar, salt and sugar. Let all of these ingredients cook for approximately 3 minutes to prepare the sauce.

Cook the eggplant slices in the sauce for additional 2 minutes to distribute the flavors. Shake the pan several times to mix but not mash the eggplant.

Serve hot or at room temperature.

Makes 4 servings.