Potato Wedges

Ingredients:

• 4 medium russet potatoes, scrubbed and rinsed
• 3 tablespoons olive oil
• 4 cloves garlic, minced and mashed against the cutting board with the flat of a knife
• 1/2 teaspoon dried rosemary, crushed fine
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon salt

Preparation:

1. Preheat oven to 425 degrees F. 
2. Cut each potato in half lengthwise. Cut each half, lengthwise, into 4 equally sized wedges. Add the potato wedges to a large mixing bowl with the rest of the ingredients. Toss meticulously to coat the potatoes evenly.  
3. Line a sheet pan with foil. Place the potato wedges, skin side down, on the foil. Be sure to space evenly, so they cook uniformly. Bake for 35 minutes, or until well browned, crusty edged, and tender. Serve immediately, sprinkled with more salt if desired.

Crispy Fried Tempe

*Kripik Tempe*

Ingredients

• 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

Directions

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.

Makes 5-6 servings.

Banana Fritters

*Pisang Goreng*

Ingredients

• 4 bananas
• 2 cups self-raising flour
• 1/2 teaspoon bicarbonate of soda
• 1 1/2 cups water
• Flour

Directions

1. Sift flour and bicarbonate of soda into a bowl. Add water and miz to a smooth batter
2. Peel bananas, cut into three and roll lightly in flour
3. Drop banana pieces into batter and drain off excess batter
4. Deep fry in hot oil until golden brown

Braised Banana with Palm Sugar and Coconut Gravy

*Kolak Pisang*

Description:Kolak pisang or braised banana with palm sugar and coconut gravy is a local dessert that is already familiar throughout this vast archipelago. Some hotels put this sweet dessert on their menu list. The filler may vary from one region to another. The fragrant leaf of a type of pandanus sometimes known as fragrant screwpine, this is tied in a knot and used to flavor desserts and cakes.

Ingredients

• 1 pandan leaf (screwpine leaf)
• 2 big cubes of Gula Jawa (Javanese Palm Sugar)
• 1 can of Kolang-Kaling (Toddy Palm Fruit)
• 3 large cassava
• 15 bananas
• 5 large sweet potato
• 1 can of coconut milk, add 2 cup of water
• 1 1/2 cup of sugar
• 1/2 tsp of salt

Directions

1. Peel skin from sweet potato and cassava, wash clean, cut into small cubes, place in a boiling pan.
2. Peel the banana skin, make small cuts and place in the boilin pan along with sweet potato and cassava.
3. Cut half each kolang-kaling if desire, if not, leave it as its natural round, put into the boiling pan as well (without the water) .
4. Tie knot the screwpine leaf and add it into the pan.
5. Add sugar, salt, palm sugar, coconut milk, and the water into the pan .
6. Bring to boil everything inside the pan until cassava and sweet potato become tender, taste the soup if its sweet enough for you, turn off the stove.

Tips:

1. Serve warm or cold as desired.
2. Usually its hard to fine Javanese Sugar (Gula Jawa) in Western countries even though Gula Java means Palm Sugar, yet it is differ from the Palm Sugar in the Western Market, however, you can use Palm Sugar, as desired. Gula Jawa is mostly used to make this dessert nice attractive brownish in color.
3. In some countries, Kolang-Kaling is well knows as Kolang Kaling/Buah Atap/Atap Seed/Kaong/Tropical Food/Toddy Palm Fruit.

Fried Chicken With Crispy Batter

 *Ayam Goreng Kremes*

Ingredients 

• 1 Chicken, whole or cut into several pieces 
• 3 Lime leaves 
• 3 Bay leaves 
• 1 piece Galangal

Blended Seasoning

• 6 Shallots6 Garlic 
• 1 tbsp Coriander 
• 1 tsp Pepper 
• 1 piece Ginger 
• 1 tsp Cumina little Turmeric (optional) 
• 2 tbsp Salt

Kremes (Crispy Batter) Ingredients

• 1 cup Chicken Broth 
• 1/4 cup Rice Flour (add Tapioca, optional) 
• 1 egg beaten flat
• 1 cup water

Directions

1. Boil chicken with main and blended ingredients until tender, remove chicken from the cooking water.
2. Fry the chicken until the yellow (unless you like to overcook a little bit).
3. Mix all "Kremes" ingredients, fry per one spoon in hot oil with a rather large fire. Fry until dry. Lift them.
4. Serve chicken with sprinkles of "Kremes".

Cassava Chips

*Keripik Singkong*

If you like making your own potato chips, you’ll enjoy making cassava chips. They make a great snack for after school or game night. Cassava chips taste great simply sprinkled with salt, but even better if served with salsa or a dip. For the best possible chips, the slices of cassava need to be paper-thin. I recommend using a vegetable slicer or mandolin to keep the slices thin and uniform for adequate frying.

Ingredients

• 2 fresh cassava roots
• bowl of ice water
• oil for deep frying
• salt to taste

Preparation

1. Slice off about a half-inch from each end of the cassava root.
2. Peel the brown bark-like skin from the root.
3. With a vegetable slicer or mandolin, slice the root into thin rounds (about 1/8 inch or less). You can use the straight blade or crinkle cut blade.
4. Put the slices into the ice water right away and allow them to steep for 45 minutes.
5. Remove the slices from the water.
6. Drain and dry on paper towels. (You do not want them to be wet when you put them in hot oil.)
7. Fry in hot oil at 370 degrees Fahrenheit until a lightly brown and crisp. Don’t crowd the fryer. Fry in batches if necessary.
8. Drain the chips on paper towels, sprinkle with salt.

Banda Style Chicken

*Ayam Bumbu Hijau*

Ingredients 

• 4 Large Chicken Breast  
• 1 Lime Lime Juice  
• 1/2 Teaspoon Salt  
• 1 Teaspoon Lemon Grass  
• 1 Large Jalapeno -- Chopped  
• 1 Tablespoon Peanut Oil  
• 3 Medium Jalapeno  
• 5 Large Shallot  
• 4 Cloves Garlic  
• 1 Teaspoon Ginger  
• 2 Tablespoons Almonds  
• 2 Tablespoons Peanut Oil  
• 2 Tablespoons Tamarind Water  
• 1/2 Teaspoon Salt

Directions

1. Marinate chicken in lime juice and salt for at least an hour if not overnight.
2. Place 3 jalapenoes, shallots, garlic, ginger, almonds, oil, tamarind and salt into blender.
3. Process to paste, transfer to frying pan, saute for 4 minutes, add lemon grass, jalapenoes, oil and chicken.
4. Saute for 10 minutes or until done.
5. Serve over rice.

Serving : 4

Indonesian Chicken Coriander and kaffir Lime Leaves

*Opor Ayam*

Ingredients

• 2 Cornish hen (weight more or less 1½ pounds each), clean-quartered, place in a medium pot
• 3 shallots, chopped
• 5 cloves garlic, chopped
• 1 tbs heaped coriander seeds, grind in a coffee grinder
• 2 whole candlenut, optional
• 4 - 8 Kaffir lime leaves,
• 1 -2 Lemongrass, bruised and make a knot
• 2 slices fresh galanga roots, bruised
• 1 tsp fish sauce
• salt and white pepper, to taste
• ½ cup coconut milk
• ½ - ¾ cup water, depending how thick you want your broth is
• 2 tomatoes, quartered
• cilantro, for garnish~optional

Directions

1. Place the chicken pieces in the pot, place the pot   on the stove over medium heat, pour ½ cup of water over the chicken. Meanwhile make the paste.
2. To make the paste: place chopped shallots, garlic, coriander and ¼ cup water in a food processor and process to a  paste. Transfer to a skillet, and cook over medium heat  until all of the water evaporate, add 1 tbs canola oil, fry until fragrant about 5 minutes. Transfer this paste into the pot, add the rest of the ingredients. Stir, cover and cook for 35 to 45 minutes. Add the coconut milk, and the tomato, turn the heat low (do not cover), cook another  5 minutes. Add cilantro before serving if desire. Serve with plain steam rice.

Broiled Cornish Hen With Spicy Tomato-Ginger Sauce

*Ayam Bakar Bumbu Rujak*

Ingredients

• 2 Cornish hens (total weight about 3 pounds)
• The bumbu or spiced paste:
• ½ cup roughly chopped shallots
• 1 tablespoon minced garlic
• 1 tablespoon fresh ginger paste*
• 1 lemongrass, white part only, cut into small pieces
• 4 large red jalapeno pepper, roughly chopped
• 5 red Thai pepper (optional)
• 4 large red tomatoes, roughly chopped
• 1 teaspoon roasted shrimp paste
• 5 whole kemiri nut, roughly chopped
• 2 tablespoon vegetable oil
• 1 small canned ( 5.6 fl oz) coconut milk
• 1 tablespoon fish sauce
• 1 teaspoon salt
• handful of lemon basil, or Thai basil

Directions

1. Rinse the hen under cold running water, pat dry with paper towel, cut each hen into half. Set aside while you are preparing the bumbu (spice paste).
2. Place all ingredients except coconut milk, fish sauce, salt and basil, in a food processor, add about a quarter cup water, process until very smooth.
3. Heat oil in large braising pan on a medium heat, add the bumbu (spice paste), fry until fragrant, and most of the liquid is evaporated and the raw smell is disappear, about 10 minutes. Add the hens to the pan, coat them all over with the bumbu. Cover the pan. Let it braise slowly for 30 to 40 minutes on a low heat. Check from time to time to make sure that there is sufficient liquid or juice in the pan, if not, add a bit of water.
4. Uncover the pot, at this point, if you are not going to broil the hen, add the coconut milk let cook (still on low heat) another 10 minutes. If you are going to broil them, hold the coconut milk. Transfer the hens into shallow baking sheet, add little bit of bumbu on top of each hens, broil just until the skin is charred, about 3 to 5 minutes. In the meantime, add the coconut milk to the sauce, stir, let the sauce cook on low for 10 minutes just enough to heat the coconut milk, add the basil. Pour into serving bowl.
5. Transfer the hens into serving dish, serve with rice, simple saute green, and the sauce.