Spiced Lamb (Gulai Kambing)

Ingredients:
1. 1 3/4 Lb Lamb, fresh
2. 2 onion
3. 3 thai chile
4. 3/4" knob ginger, fresh
5. 1/2" knob lemon grass
6. 1 lemon grass, stem
7. 2 garlic clove
8. 8 macadamia nut
9. 2 tomato, ripe
10. 1/3 c oil
11. 1/2 td cardamom, groud
12. 1/2 ts cumin powder
13. 1/2 ts turmeric
11. 1/4 fennel powder
12. 1 cinnamon stick; 2 "
13. 4 cloves, whole
14. salt, pepper, back; to taste
15. 4 c coconut milk


Direction:

1. Cut the lamb into bite-size pieces
2. Chop the onion, chilies, ginger, lemon grass root and lemon
3. Crush the garlic and crushed macadamia nuts
4. Skin tomatoes and cut the flesh into small dice
5. Heat the oil in a large pan, add onions, chilies and garlic and saute until the onion becomes transparent
6. Then add the lamb, ginger, lemon root, lemon grass and tomato and cook for another three minutes, stirring frequently
7. Add the spice powder, cinnamon and cloves rajita and season to taste with salt and pepper
8. Pour in coconut milk and bring to boil, stirring constantly, then lower heat and allow to cook over a low heat until the meat is very tender, about 45 minutes.
9. Serve immediately with cooked rice

Crispy Fried Tempe (keripik tempe)

1. 600 gr tempe (fermented soybean)
2. water as required
3. 1/2 tsp slaked lime water
4. 100 gr rice flour mixied with 25 gr corn starch
5. vegetable oil for frying

spice paste:
1. 4 candlenuts
2. 1 clove garlic
3. 1 tsp coriander seeds
4. 1/4 tsp tumeric pow
5. salt to taste
6. 1 cm fresh kencur

direction:
1. Slice the tempe in thin 3½ x 5 cm squares. Set aside.
2. Mix the spice-paste together with the water and slaked lime water. Add the rice flour and cornstarch and blend till smooth.
3.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.

gado-gado

Gado Gado is traditionally Indonesian salad, mixed vegetables with peanut sauce dressing. They are sold widely in Indonesia and or can easily find a restaurant to a market seller. The flavor is sweet in the eastern part of Java and salted in western Java. The traditional way of doing Gado Gado millstone was used to prepare the peanut sauce. The peanut sauce poured on top of vegetables served before.

Ingredients:
Lettuces
A small bunch of long beans
Young cabbage
1 cucumber
Tofu
100 gr soyabean cake
2 eggs
5 pieces of red chili pepper
5 pieces of small chili pepper (jalapeno or scotch bonnet)
3 pieces of shallots
100 gr peanuts
lemon
brown sugar and salt

Direction:
1. Fry an egg and soyabean cake
2. Cut into small pieces
3. Boil one egg and slice it
4. Boil young cabbage, long beans, and slice them

Peanut sauce:
1. Fry peanuts
2. Slice shallots, and brown with chili peppers
3. Mix and grind all these with brown sugar, lemon, salt and pepper, and boil with a little bit of water.

(Use this sauce with satay as well)