Food of the World : Bhutan and Brunei 9789380075235

Citation preview

First Edition, 2009

ISBN 978 93 80075 23 5

© All rights reserved.

Published by: Global Media 1819, Bhagirath Palace, Chandni Chowk, Delhi-110 006 Email: [email protected]

Table of Contents The best food recipes from Bhutan & Brunei.

Bhutan Meat Dishes Pork Fing Chili peppers are a favorite ingredient in Bhutanese cuisine. Here they add zest to a mellow pork and noodle combination. Ingredients • • • • • • • •

1 package [2 ounces, 55g] bean threads or cellophane noodles 1 medium onion [about 4 ounces, 110g] , peeled and quartered 1 medium tomato [about 5 ounces, 140g ],quartered 1 stick unsalted butter [4 ounces 110g] 1 /2 pounds pork shoulder [680g], cut into 1-inch[2.5cm] cubes 1/2 cup water [120ml] 3 medium fresh green chili peppers [ 1 1/2 ounces total, 45g], seeded and cut into julienne strips Salt and freshly ground black pepper

Directions Soften the bean threads in a bowl of boiling water for 2 minutes. Drain and cut into 6-inch [15cm] lengths. Chop the onion coarsely with the metal blade of a food processor, about 4 pulses. Set aside. Chop the tomato coarsely, about 4 pulses. Melt the butter in a large saucepan. Add the onion, tomato, pork, and water and simmer over low heat until just tender, about 1 hour and 35 minutes. Add the bean threads, chili peppers, and salt and pepper to taste and simmer until heated through, about 10 minutes. Makes 6 servings [about 61/2 ounces each, 185g].

Phaksha Pa The addition of cured dried pork, a staple in Bhutan, gives this dish a hint of appealing sweetness.

Ingredients • • • • • • • • • • •

1 medium onion [about 4 ounces, 110g], peeled and quartered Fresh ginger, peeled and cut into a 1 -inch [2. 5cm] cube 1 medium daikon or white radish [about 31/2 ounces, 100g], peeled, halved lengthwise, and cut crosswise to fit the feed tube 1 stick unsalted butter [4 ounces, 40g] 1 pound boneless pork shoulder [450g], cut into 6 by 1/2 inch [15 by 1.25cm] strips 1/2 cup water [120ml] 2 tablespoons chili powder 2 teaspoons salt 3 large heads bok choy [about 3 pounds total, 1.3kg], stems removed and leaves cut into 1/2-inch [1.25cm] strips 6 ounces dried pork [170g], cut into 3 by 1/2 inch [7.5 by 1.25cm] strips 1 large fresh green chili pepper [about 1/2 ounce, 15g], seeded and cut into julienne strips

Directions Chop the onion coarsely with the metal blade of a food processor, about 4 pulses. Set aside. Drop the ginger through the feed tube with the motor running and chop finely, about 10 seconds. Set aside. Slice the daikon with the thick [6mm] slicing disc. Melt the butter in a large saucepan. Add the pork shoulder, onion, daikon, water, chili powder, and salt and simmer over low heat until the pork is just tender, about 1 hour and 25 minutes. Meanwhile, cook the bok choy in a saucepan of boiling water until tender, about 5 minutes. Drain. Add the ginger, bok choy, dried pork, and chili pepper to the stew and simmer over low heat until heated through, 5 to 10 minutes. Makes 6 servings [about 7 ounces each, 200g].

Tshoem (Beef & Mushroom) While tshoem translates literally as "curry," in Bhutan the name refers not to spiciness but to a hearty stew served with rice

Ingredients • • • • • • • • •

1 large garlic clove [about 1/6 ounce, 5g], peeled Fresh ginger, peeled and cut into a 3/4-inch [2cm] cube 1 stick unsalted butter [4 ounces, 110g] 1 pound boneless beef chuck [450g], cut into 1 -inch [2.5cm] cubes 1/2 cup water [120ml] 1 teaspoon salt 2 medium fresh green chili peppers [about 1 ounce total, 30g], seeded and cut into julienne strips 11/3 cups fresh oyster mushrooms [about 21/2 ounces, 70g] (see NOTE) stemmed Freshly ground black pepper

Directions Chop the onion coarsely with the metal blade of a food processor, about 4 pulses. Set aside. Drop the garlic and ginger through the feed tube with the motor running and chop finely, about 10 seconds. Melt the butter in a large saucepan. Add the beef, onion, water, and salt and simmer over low heat until just tender, about 1 hour and 50 minutes. Add the garlic, ginger, and remaining ingredients and cook until the mushrooms are tender, about 10 minutes. Makes 5 servings [about 6 ounces each, 170g]. NOTE: Fresh oyster mushrooms are available at some supermarkets and most oriental food

stores.

Kewa Phagsha (Spicy Pork with Potatoes) Ingredients • • • • • • • •

350 g of pork (thigh) 2 potatoes peeled. 3 green chillies. 1/2 onion. 1/2 teaspoon chilli powder 3 cloves of garlic (crushed) 1 piece of ginger (finely chopped) 1/2 tbspoon canola oil.

Directions Chop pork into chunks (not so small). Add about 400 ml of water in a sauce pan. Add pork and a bit of salt and boil for about 20 mins (Pork should be thoroughly cooked; soft to feel). Cut potatoes longitudinally into 6 or 8 pcs each. Cut chillies longitudinally into 2 pcs each. Add chilli, potato and onion and 1/2 teaspoon of canola oil (Discard for ladies). Cook until potato is 75% cooked. Add the remaining ingredients and cook for 3-4 mins. Stir...pepper or coriander seasoning to taste. Serves 3. Note: Vary the amount and type of chilli according to your tolerance or taste!

Jasha Maroo (Minced Chicken) Ingredients • • • • • • •

1 chicken 2 tbspoon of vegetable oil 2 cloves garlic (crushed) 1 onion (sliced) 1 tomato (chopped) 3 green chillies (cut into small pieces) or use chilli powder 1 tsp salt

Directions

Cut chicken into very small pieces about the size of peas (remove leave bones as desired). Place in a saucepan and add water and 2 tbspoon oil and bring to a boil. Add garlic, salt and ginger to taste. Lower heat slightly and boil for another 5 - 10 mins stirring occasionally. The dish should have some liquid when you're done. Garnish with cilantro. Serves:3 - 4.

Kangchu Maroo (Trotter Tshoem) Ingredients • • • • • •

Trotters (pig's feet) = 2 lbs (900 grams) scallions = a bunch (about 1/2 lb. or 25 grams) garlic = 2 pcs ginger = a small amount salt = 2 teaspoon chillies = about six pieces of hot chillies

Directions Chop trotters into small pieces, add salt and boil until thoroughly until cooked. Remember to leave some amount of gravy from the boiling. Then add scallion, and ground ginger and garlic. Ideally, this dish should turn out a "little" sticky, which is half the fun.

Beef And Mushroom Tshoem While tshoem translates literally as "curry," in Bhutan the name refers not to spiciness but to a hearty stew served with rice

Directions • • • • • • • • •

1 large garlic clove [about 1/6 ounce, 5g], peeled Fresh ginger, peeled and cut into a 3/4-inch [2cm] cube 1 stick unsalted butter [4 ounces, 110g] 1 pound boneless beef chuck [450g], cut into 1 -inch [2.5cm] cubes 1/2 cup water [120ml] 1 teaspoon salt 2 medium fresh green chili peppers [about 1 ounce total, 30g], seeded and cut into julienne strips 1 1/3 cups fresh oyster mushrooms [about 21/2 ounces, 70g] (see NOTE), stemmed Freshly ground black pepper

Directions

Chop the onion coarsely with the metal blade of a food processor, about 4 pulses. Set aside. Drop the garlic and ginger through the feed tube with the motor running and chop finely, about 10 seconds. Melt the butter in a large saucepan. Add the beef, onion, water, and salt and simmer over low heat until just tender, about 1 hour and 50 minutes. Add the garlic, ginger, and remaining ingredients and cook until the mushrooms are tender, about 10 minutes. Makes 5 servings [about 6 ounces each, 170g]. NOTE: Fresh oyster mushrooms are available at some supermarkets and most oriental food stores.

Bhutan Vegie Dishes Ema Datshi Ah, what better way to start this page than with a recipe for ema datshi. Some say that if you have been to Bhutan but have not eaten ema datshi then you have not been to Bhutan. This dish is distinctly Bhutanese and one of our favourites.

Ingredients • • • • • • •

250g of chillies (green and of medium hotness) 1 onion chopped longitudinally 2 tomatoes 250g Danish Fetta cheese 5 cloves of garlic, finely crushed 3 leaves of coriander 2 tspoon vegetable oil

Directions Cut chillies longitudinally (1 chilli = 4 pcs). Put these chillies and chopped onions in a pot of water (approx. 400 ml). Add 2 teaspoon vegetable oil. Then boil in medium heat for about 10 minutes. Add tomato and garlic and boil for another 2 mins. Add cheese and let it remain for 2-3 mins. Finally add coriander and turn off the heat. Stir. Keep it closed for 2 mins. And then you are ready for a treat of good Ema Datshi. Serves 3. As always, serve with a generous portion of red rice or polished white rice, along with some other dish. Note: The cheese that is actually used cannot be found outside Bhutan. They are a local farmer's cheese with a unique texture that doesn't dissolve when put in boiling water. None of the Bhutanese outside Bhutan that I know have found a good substitute yet. Other's have suggested "farmer's cheese" or a mixture of various kinds of cheeses. This dish is VERY HOT.

Kewa Datshi (Potatoes 'n' Cheese)

Ingredients • • • • • •

4 Potatoes 1/3 cup of cheese, (swiss, farmers or almost any kind of white cheese) 1/4 cup of chopped red onions 1 tbs oil 1 tsp salt 1/2 tsp chilli powder (vary amount according to your tolerance)

Directions Cut potatoes into small pieces (I prefer them about the size of my little finger but you don't know how big my finger is). Put the potatoes along with some oil and salt in a saucepan or pot. Add 1 and 1/2 cup of water. Cut the cheese into small pieces and when potatoe is almost cooked, add the cheese. You can add some chooped onions and tomatoes to taste. Don't forget the chilli powder. You don't want too much water in this dish but don't let it dry up completely either. Add little water everytime it gets low.

Cucumbers With Onion And Cheeses The Bhutanese serve soothing side dishes like this one to temper pepper laden entrees

Ingredients • • • • •

1/2 seedless cucumber [about 6 ounces, 170g], cut into 1 inch [2.5cm] 1 medium red onion [about 4 ounces, 110g] peeled and quartered 1/2 cup crumbled farmer cheese [about 3 ounces, 85g] _ 1 medium fresh green chili pepper [about 1/2 ounce, 15g], seeded and diced Salt and freshly ground black pepper

Directions Chop the cucumber coarsely with the metal blade of a food processor, 4 to 5 pulses. Add the onion and chop finely, about 5 pulses. Combine in a bowl with the remaining ingredients. Makes 4 servings

Hapai Hantue (Buckwheat Dumplings With Bok Choy And Poppy Seed Filling) The spicy filling provides a sharp contrast to the subtle flavor of the pasta.

Ingredients Filling

• • • • • • • • • •

1 large head bok choy [about 1 pound, 450g], stem removed and quartered 3 tablespoons poppy seeds 1/4 teaspoon Chinese Szechuan peppercorns 2 medium garlic cloves [1/5 ounce total, 6g], peeled Fresh ginger, peeled and cut into a 3/4-inch [2cm] cube 1 small red onion [about 2 ounces, 55g], peeled and quartered 1/2 cup crumbled farmer cheese [about 3 ounces, 85g] 1 teaspoon chili powder 1/4 teaspoon salt 1 stick unsalted butter [4 ounces, 110g]

Dough • • • •

2 cups all-purpose flour [10 ounces, 280g] 1 cup buckwheat flour [5 ounces, 140g] 1 cup water [240ml] All-purpose flour, for dusting

Directions To make the filling, cook the bok choy in a saucepan of boiling water for 5 minutes. Drain and squeeze dry. Pulverize the poppy seeds and peppercorns with a spice or coffee grinder. Drop the garlic and ginger through the feed tube of a food processor with the metal blade in place and the motor running and chop finely, about 5 seconds. Add the onion and chop finely, about 10 seconds. Add the bok choy, poppy seed mixture, cheese, chili powder, and salt and process until combined, about 10 seconds. Brown the butter in a skillet over medium-high heat, stirring, about 4 minutes. Cool and strain through a sieve lined with cheesecloth. Add to the filling and process until combined, about 15 seconds. To make the dough, combine the flours in the work bowl of a food processor fitted with the metal blade. With the motor running pour the water through the feed tube and process until the dough forms a ball. Dust the ball with flour. Cut the dough into 8 pieces, dust with flour, and wrap 7 pieces in plastic wrap to prevent drying out. Roll out the remaining piece with a pasta machine according to the manufacturer's instructions, down to the second lowest setting, dusting with flour occasionally to prevent sticking. Place the dough sheet between sheets of plastic wrap. Roll out the remaining dough in the same manner. Cut the sheets, 1 at a time, into 4 by 2 inch [10 by 5cm] rectangles. Place 1 teaspoon of the filling in the center of each rectangle. Brush the edges lightly with water and fold the rectangles over to make squares, pressing the edges to seal them well. Cook the dumplings in batches in a saucepan of simmering water until tender, 7 to 8 minutes. Transfer to paper towels to drain.

Ingredients: Rice 3 cups (for 6) long grain, non-stick Green peas (for 6) 100-200 grams Yellow turmeric powder 1/2 t. Green cardamon 6-8 whole cashews 20 Black cardamon 4 garlic 2 whole flower Whole cloves 10-15 ginger 4 inch piece Chicken 4 breasts green coriander 1 bunch Oil vegetable cooking only one onion (big) Eggplant 5 small broccoli 1 small head Potato 4 parboiled onion 1 Large, sliced lengthwise Oil vegetable cooking only

1. Cook the rice in two portions: (a) 3/4 as plain white rice; - add a little oil (1-2 t. oil) - add the green (4) and black (2) cardanoms (smash green and black cardanoms) - add whole cashews (make two pieces each) - add water as appropriate, then flame on - take the cooked rice off to a plate (b) 1/4 as yellow rice; - add a little oil (1 t. oil) - add 4 whole cloves - add water as appropriate - add the 1/4 t. yellow turmeric - take the cooked rice off to a plate After the rice is done, mix the two types (a) & (b) together and divide into two portions (1/4 and 3/4). Put aside.

2. Preparation of ingredients: (c) take the bunch of green coriander; - cut into half lengthwise - one half from root cut into one inch pieces (c)1 - other half cut into one and a half pieces (c)2 - do not mix (c)1 and (c)2 (d) take the ginger; - use a mortar and pestal to mash (cut into tiny pieces is other option) (e) take the garlic; - use a mortar and pestal to mash (cut into tiny pieces is other option) (f) smash green (4) and black (2) cardamom together Do not mix (d) and (e), and do not mix (f) with (d) (e) (g) cut the onion into long size

3. Preparation of Peas: (h) fry 100-200 grams peas in little oil - no ingredients needed

4. Preparation of Vegetable: (j) eggplant and small head broccoli; - cut lengthwise bite size (will be show how) - cut eggplant into bite size (will be show) (k) choose medium size potato; - wash and cut into bite size (lengthwise), boil and peal the skin (or peal before boil) Put oil in a frying pan (little more), warm up the oil, put onion, put five whole cloves, put half (c)1, put 1/4 of (d) 1/2 of (e) 1/2 of (f) fry for a while, (will be shown). Now put (j) stir and cover until done. Take (j) off from the frying pan and fry (k) in the same oil. If oil is not enough, put a little as needed. After (k) is fried and done add (j) and stir carefully. Cover for a minute or so in a low flame. Then the fry is ready to serve.

5. Preparation of Kamrupi Biriyani: (l) choose skin chicken; - burn the skin (light) over flame (important) - now cut the chicken into 2 inch pieces - take half of (d) half of (e) and half of (f) to coat (or mix) the chicken - put oil in a frying pan (large) and warm up - put 1/4 onion and half of (c)1 on oil and fry until reddish-yellow - put coated chicken, put five whole cloves, fry accordingly (need to cover to cook well) at relatively low flame (important) add salt accordingly before covering - chicken is about to done, just before 2-3 minutes or so, add 1/4 of (d), half of (c)2, and fried peas - low flame and put 3/4 rice on chicken and mix - cover for a while (this is Kamrupi biriyani, ready to serve)

Bhutan Sauces Pork Fing Chili peppers are a favorite ingredient in Bhutanese cuisine. Here they add zest to a mellow pork and noodle combination. Ingredients • •

1 package [2 ounces, 55g] bean threads or cellophane noodles 1 medium onion [about 4 ounces, 110g] , peeled and quartered

• • • • • •

1 medium tomato [about 5 ounces, 140g ],quartered 1 stick unsalted butter [4 ounces 110g] 1 /2 pounds pork shoulder [680g], cut into 1-inch[2.5cm] cubes 1/2 cup water [120ml] 3 medium fresh green chili peppers [ 1 1/2 ounces total, 45g], seeded and cut into julienne strips Salt and freshly ground black pepper

Directions Soften the bean threads in a bowl of boiling water for 2 minutes. Drain and cut into 6-inch [15cm] lengths. Chop the onion coarsely with the metal blade of a food processor, about 4 pulses. Set aside. Chop the tomato coarsely, about 4 pulses. Melt the butter in a large saucepan. Add the onion, tomato, pork, and water and simmer over low heat until just tender, about 1 hour and 35 minutes. Add the bean threads, chili peppers, and salt and pepper to taste and simmer until heated through, about 10 minutes. Makes 6 servings [about 61/2 ounces each, 185g].

Phaksha Pa The addition of cured dried pork, a staple in Bhutan, gives this dish a hint of appealing sweetness.

Ingredients • • • • • • • • • • •

1 medium onion [about 4 ounces, 110g], peeled and quartered Fresh ginger, peeled and cut into a 1 -inch [2. 5cm] cube 1 medium daikon or white radish [about 31/2 ounces, 100g], peeled, halved lengthwise, and cut crosswise to fit the feed tube 1 stick unsalted butter [4 ounces, 40g] 1 pound boneless pork shoulder [450g], cut into 6 by 1/2 inch [15 by 1.25cm] strips 1/2 cup water [120ml] 2 tablespoons chili powder 2 teaspoons salt 3 large heads bok choy [about 3 pounds total, 1.3kg], stems removed and leaves cut into 1/2-inch [1.25cm] strips 6 ounces dried pork [170g], cut into 3 by 1/2 inch [7.5 by 1.25cm] strips 1 large fresh green chili pepper [about 1/2 ounce, 15g], seeded and cut into julienne strips

Directions Chop the onion coarsely with the metal blade of a food processor, about 4 pulses. Set aside. Drop the ginger through the feed tube with the motor running and chop finely, about 10 seconds. Set aside. Slice the daikon with the thick [6mm] slicing disc. Melt the butter in a large saucepan. Add the pork shoulder, onion, daikon, water, chili powder, and salt and simmer over low heat until the pork is just tender, about 1 hour and 25 minutes.

Meanwhile, cook the bok choy in a saucepan of boiling water until tender, about 5 minutes. Drain. Add the ginger, bok choy, dried pork, and chili pepper to the stew and simmer over low heat until heated through, 5 to 10 minutes. Makes 6 servings [about 7 ounces each, 200g].

Tshoem (Beef & Mushroom) While tshoem translates literally as "curry," in Bhutan the name refers not to spiciness but to a hearty stew served with rice

Ingredients • • • • • • • • •

1 large garlic clove [about 1/6 ounce, 5g], peeled Fresh ginger, peeled and cut into a 3/4-inch [2cm] cube 1 stick unsalted butter [4 ounces, 110g] 1 pound boneless beef chuck [450g], cut into 1 -inch [2.5cm] cubes 1/2 cup water [120ml] 1 teaspoon salt 2 medium fresh green chili peppers [about 1 ounce total, 30g], seeded and cut into julienne strips 11/3 cups fresh oyster mushrooms [about 21/2 ounces, 70g] (see NOTE) stemmed Freshly ground black pepper

Directions Chop the onion coarsely with the metal blade of a food processor, about 4 pulses. Set aside. Drop the garlic and ginger through the feed tube with the motor running and chop finely, about 10 seconds. Melt the butter in a large saucepan. Add the beef, onion, water, and salt and simmer over low heat until just tender, about 1 hour and 50 minutes. Add the garlic, ginger, and remaining ingredients and cook until the mushrooms are tender, about 10 minutes. Makes 5 servings [about 6 ounces each, 170g]. NOTE: Fresh oyster mushrooms are available at some supermarkets and most oriental food stores.

Kewa Phagsha (Spicy Pork with Potatoes)

Ingredients • • • • • • • •

350 g of pork (thigh) 2 potatoes peeled. 3 green chillies. 1/2 onion. 1/2 teaspoon chilli powder 3 cloves of garlic (crushed) 1 piece of ginger (finely chopped) 1/2 tbspoon canola oil.

Directions Chop pork into chunks (not so small). Add about 400 ml of water in a sauce pan. Add pork and a bit of salt and boil for about 20 mins (Pork should be thoroughly cooked; soft to feel). Cut potatoes longitudinally into 6 or 8 pcs each. Cut chillies longitudinally into 2 pcs each. Add chilli, potato and onion and 1/2 teaspoon of canola oil (Discard for ladies). Cook until potato is 75% cooked. Add the remaining ingredients and cook for 3-4 mins. Stir...pepper or coriander seasoning to taste. Serves 3. Note: Vary the amount and type of chilli according to your tolerance or taste!

Jasha Maroo (Minced Chicken) Ingredients • • • • • • •

1 chicken 2 tbspoon of vegetable oil 2 cloves garlic (crushed) 1 onion (sliced) 1 tomato (chopped) 3 green chillies (cut into small pieces) or use chilli powder 1 tsp salt

Directions Cut chicken into very small pieces about the size of peas (remove leave bones as desired). Place in a saucepan and add water and 2 tbspoon oil and bring to a boil. Add garlic, salt and ginger to taste. Lower heat slightly and boil for another 5 - 10 mins stirring occasionally. The dish should have some liquid when you're done. Garnish with cilantro. Serves:3 - 4.

Kangchu Maroo (TrotterTshoem)

Ingredients • • • • • •

Trotters (pig's feet) = 2 lbs (900 grams) scallions = a bunch (about 1/2 lb. or 25 grams) garlic = 2 pcs ginger = a small amount salt = 2 teaspoon chillies = about six pieces of hot chillies

Directions Chop trotters into small pieces, add salt and boil until thoroughly until cooked. Remember to leave some amount of gravy from the boiling. Then add scallion, and ground ginger and garlic. Ideally, this dish should turn out a "little" sticky, which is half the fun.

Brunei Meat Dishes Bak Kut Teh (Spicy Sparerib Consomme) Ingredients • • • • • • • • • • • • • • •

1 lb 6 oz beef/mutton sparerib (cut into bite-size pieces) 1 tablespoon sugar 3 tablespoons shortening 1/2 teaspoon salt 1/2 teaspoon pepper 2 cloves garlic (bashed) 1 teaspoon preserved brown soya beans, pounded 1 teaspoon dark soya sauce 1 teaspoon salt 1 piece of cinnamon bark (1 inch) 1 teaspoon peppercorns 2 segments star anise 3 pints of boiling water some crispy Chinese crullers ("Yu-Char-Koay", sliced) 1 tablespoon crispy shallots.

Directions 1. Rub salt on spareribs. 2. Heat pan till very hot. Add 2 tablespoons of shortening. Fry spareribs till wellbrowned. Set aside for later use. 3. Using a clean pan, heat 1 tablespoon shortening. Add sugar and caramelize until light brown. Add soya beans. Stir-fry for 1/2 minute. Then put in the fried sparerib and peppercorns. 4. Let the consomme boil on high heat for 10 minutes. Then turn down the heat, let simmer for another 1.5 - 1.75 hours (or until the meat is tender). Discard excess oil from the surface before serving. 5. Serve hot with cruller slices.

Murtabak (Meat Crepes)

Ingredients • • • • • •

Clarified Butter (or substitute with cooking oil) 4 Eggs 1 lb plain flour 3/4 teaspoon fine salt 1/2 teaspoon pepper 1/4 teaspoon baking powder

Meat Filling • • • • • • • •

20 oz minced mutton 1/2 teaspoon salt 1/4 teaspoon salt 1/4 teaspoon turmeric powder 20 oz onions (diced) 20 cardamoms, seeded 2 heaped tablespoons roasted coriander seeds l level tablespoon aniseed

Directions Meat Filling 1. Fry turmeric in a little oil. Set aside for later. Cook mutton with rest of ingredients and add turmeric. season to taste. Dough 1. Mix flour and baking powder together into a bowl with 12 fl oz of water. Kneed into a smooth dough. Cover bowl and leave dough overnight. 2. Divide dough into 4 equal portions. Roll out thinly on an oiled marble top (or glass cutting board). Spread liberally with butter/oil. Fold and shape into balls. Cover dough with a damp cloth. Set aside for 1/2 hour. 3. Roll out each dough piece into a thin rectangle. Place filling evenly in centre of dough. Pat lightly beaten egg over meat. Wrap dough over meat to form a square. Fry in hot butter/oil till brown on both sides. Serve hot.

Beriani Ingredients • • • •

1 chicken, about 900gms ( beef/mutton ) 1 tbsp poppy seeds 1 clove garlic 1 cup shallots - sliced

• • • • • • • • • • •

1 tsp curry powder 2 -- 3 tsps salt 2 chillies 1/2 coconut - grated 5 cm piece ginger 4 tbsps ghee 5 cloves 5 cm cinnamon stick 10 cashew nuts 10 almonds 450 gms long-grain rice

Directions • • • • • • • •

Cut chicken into 6 -- 8 pieces Grind together garlic, ginger, chillies, poppy seeds, cashew nuts and almonds. Heat ghee and fry cloves, cinnamon, shallots. Add in the chicken pieces, 1 tsp salt, ground ingredients and curry powder. Stir to mix and cook covered for 10 minutes. Extract 1 - 2 cups coconut milk from coconut. Add in salt. Mixed with washed rice and cook it. When the rice has absorbed all the milk, make a well in the center and put the chicken mixture. Cover and allow rice to cook over very low fire.

Rendang Ingredients • • • • • • • • • • • •

1 tsp shrimp paste 1 kg rump steak ( beef/chicken/mutton ) 1 stalk lemon grass 1 tsp salt 1 tbsp sugar 1 tbsp soya sauce 3 stalk lemon grass - sliced thinly 120gms grated coconut - fried and pounded 4 slices galangal 5 candlenuts, Ground 2 tbsp curry power - blended with 2 tbsps water 30 dried chillies

• • • • • •

120 gms shallots 4 red chillies 1 clove garlic 2 cm piece ginger 1/2 cup thick coconut milk - extracted from 1/2 grated coconut 8 tbsps oil

Directions 1. 2. 3. 4. 5.

Heat oil and fry ground ingredients and curry powder until fragrant Add in half of the coconut milk and fry until the oil separates Add in the soya sauce mixture and steak. Add in also the fried grated coconut and lemon grass. Stir fry for 10 minutes. Pour in the rest of the coconut milk and simmer until the meat is tender, for about 1 hour. 6. Increase heat to reduce gravy until it is thick and oily.

Kurma Ingredients • • • • • • • • • • • • •

600 gms chicken 1 cup thick coconut cream 2 cup thin coconut milk extracted from 1 grated coconut 1/2 cup oil cardamoms 2 star anise 2 red chillies 3 cm piece cinnamon stick 3 cloves 3 cm piece ginger 4 cloves garlic 4 tbsps kurma powder 6 shallots

Directions 1. 2. 3. 4. 5.

Pound 3 shallots and 2 cloves garlic together. Mix with kurma powder and 1 tsp water. Blend well into paste. Slice finely the remaining shallots and garlic. Heat oil and fry the sliced shallots and garlic with the spices until fragrant. Add in the blended kurma powder and fry further until oil separates.

6. Add in the chicken and 1 cup water. Cook until the beef is tender. 7. Pour in the thick coconut milk, bring to boil and pour it in the thin milk. 8. Season with salt to taste and cook further over a low flame until the gravy is thick. 9. Add in the large onion and red chilies. Stir once and remove from rice.

Gulai Daun Singkong Tumbuk (Grilled Fish with Greens) Yield: 4 servings

Ingredients • • • • • • • • • • •

1/2 Piece fresh ginger, sliced 1 sm Onion, sliced 1 or 2 fresh, hot red -chilies, seeded, sliced 1/2 ts Salt 1/4 ts Sugar 1/4 ts Turmeric 2 c Coconut milk 1 Whole red snapper or-similar fish, about 1 pound 1 sl Laos [Galangal S.C.] 2 Stalks lemon grass or two -slices lemon 1/4 lb Spinach or Swiss chard,-coarsely chopped

Directions Process the ginger, onion, chili, salt, sugar, turmeric and 1/4 cup of the coocnut milk into a smooth paste. Set aside Grill fish over charcoal or in a gas or electric broiler for 2 minutes on each side. Put the remaining coconut milk and the spice paste in a large skillet and bring to a boil over moderate heat. Add the laos and lemon grass and simmer for 5 minutes, stirring frequently. Add the fish and greens, cook for 15 minutes basting occasionally. Serve warm. Serves 4 with rice and other dishes.

Brunei Cutlets

Ingredients • • • • • • • • • • •

2 x 170 g flaked light Tuna 1 small Onion chopped 1 green Chili chopped 1 sprig curry leaves (optional) 1 piece Rampe (Pandamus) (optional) 1 piece Cinnamon 1/2 inch Ginger root (crushed) 4 cloves Garlic (crushed) 2 tbs Vegetable oil Salt, Pepper and Cardamom powder (optional) to taste. 4 medium Potatoes boiled, skinned and cut into pieces. THE COATING

: • • •

Two Eggs (beaten) Toasted bread crumbs (grounded) Oil for deep frying

Directions 1. - Drain the two cans of tuna. 2. - Heat the oil in a skillet (frying pan). 3. - Add crushed ginger and garlic, stir, add onions, green chili, curry leaves, Rampe and cinnamon. 4. - Cook until the onions are tender light brown. 5. - Add drained tuna, stir all together. 6. - Allow to cook for a few minutes. 7. - Add the drained tuna liquid. 8. - Stir and allow to cook until the liquid is dry. 9. - Add salt, pepper and cardamom powder. 10. - Stir until well mixed. 11. - Turn off heat. 12. - Add potatoes and mix well. 13. - Seperate the mix and shape in to small (2 inch diameter) balls or thick discs. 14. - Coat the balls with beaten egg and then with the toasted bread crumbs. 15. - Deep fry in hot oil until light brown.

- Cutlets (made in to thick disc shapes) are great with rice & curry.

Malu Abulthiyal Ingredients • • • • • • • • • • •

2 lbs Fish (Halibet, Salmon or Tuna) 10-15 pieces Goraka 1 1/2 tbs Salt 1 1/2 tbs ground black Pepper 1/4 tsp Turmeric powder 1 sprig Curry Leaves 1-2 pieces Rampe (Pandamus) 2 pieces Cinnamon 2 cloves Garlic (crushed) 1/2 tsp roasted Curry powdersaws 1 cup water

Directions Wash and cut the fish into 15-20 pieces. Place the goraka pieces in a saucepan, add a little water to cover and simmer for about 5-10 minutes (until the goraka is soft). Add salt, pepper, chili powder, tumeric, curry powder to the fish pieces and mix well (until all the pieces are well coated). Drain the goraka pieces and crush into a coarse paste. Mix the paste with the drained water and add to the fish, mix well. Arrange the fish in a shallow pan and pour the liquid over the pices. Wash the mixing bowl with 1 cup water and pour over the fish. Swirl the pan to coat the pieces with the liquid. Add the curry leaves, rampe, cinnamon & crushed garlic. Cook over slow heat until the fish is done. For a completely dry dish, transfer the fish and thick gravy into an oven proof container and leave it in a warm oven until completly dry.

Brunei Vegie Dishes Brown Rice & Sesame Fried Vegetables Ingredients Sri Lanka Sinhalese Fragrant Masala Spice Powder

Sri Lanka Sinhalese Fragrant Masala Spice Powder o o o o o o o o o o o o o o o o o

30 g cumin seeds 6 cardamon pods 4 coriander seeds 30 g fennel seeds 1 clove 2 cm stick cinnamon 2 c Rice, brown 1 t Sea salt 2 Onions, green 1 c Radishes 1 Carrot 1 sl Cucumber (2-inch) 3 tb Cooking oil 1 t Garlic -- finely chopped 1 tb Sesame tahini Soy sauce Lemon juice

Directions Wash the rice three times and boil in plenty of salted wter util tender. While the rice is cooking, wash and prepare the vegetables. Slice the green onions finely. Cut each radish in half. Cut the carrot diagonally, then cut each slice in strips. Slice the cucumber (not too thinly), and cut each slice in four. Heat the oil in a wok or plan and stir0fry the garlic for 39 seconds. Add the prepared vegetables and stir-fry for 3 minutes. Add the sesame seeds after 2 minutes. When the rice is tender, drain and stir in the fried vegetbles and sesame seeds. Stir in the sesame paste. Sprinkle with a little soy sauce and lemon juice and serve hot with sesame tahini to taste.

Noodles & Tofu Ingredients o o o o

13 oz Tofu, dried -- sliced 9 oz Chinese dried wheat noodles 13 oz Firm tofu -- cubed 1/2" 3 tb Chinese semsaem oil

o o o o o o o

3 tb Fresh ginger -- minced 1/2 ts Yellow asafoetida powder* 1 bn Choy sum**, leaves and -stalk -- chopped in 1" -sections 3 tb Soy sauce 2 tb Plain sambal oelek*** 3 tb Fresh lemon juice 2 c Mung bean shoots

Soak dried tofu slices in hot water for 15 mintues. When softened, cut into 1" squares, drain, and pat dry. Cook the wheat noodles in boiling water until al dente, a little firm. Drain, rinse under cold water, and drain again. Heat oil in wok over high heat, and deep-fry the tofu cubes until goldenbrown. Remove from pan and drain. Next deep-fry the squares of dried tofu until golden brown andslightly blistered; remove and drain. Heat sesame oil in another wok on full heat; saute the minced ginger for 1 minute. Add the asafoeitda and choy sum and stir fry until soft. Add the soy sauce, sambal oelek, lemon juice, tofu noodles. Stir fry for another 2 minutes or until the noodles are hot. Serve immediately. *asafoetida powder: available at Indian grocers **choy sum: also known as rape ***sambal oelek: a hot condiment made from ground fresh red, hot chilies, popular in Brunei, Malay and Indonesian cuisine. Available at Asian grocery stores. To make your own, pound together 2 red hot chilies and 1/2 tsp salt, making 2 tsp.

Salad with Spicy Peanut Sauce Ingredients -----------------------FOR THE SALAD----------------------o o o o o o o

3 tb Vegetable oil Salt to taste 1 lb Firm tofu; patted dry -- and cut into 1/4" cubes 2 sm Potatoes; boiled -- cut into bite-size wedges 1/2 lb Fresh spinach; cleaned -- steamed, and chopped 1/2 sm Head green cabbage; shredded -- and lightly steamed 1/2 lb Mung bean sprouts -- washed thoroughly ---------------------FOR THE DRESSING---------------------

o o o o o

4 Garlic cloves 1/4 c Roasted peanuts 5 ts Soy sauce or tamari 3 tb Lime or lemon juice 4 ts Brown sugar

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1/4 ts Cayenne pepper 2 tb Water

Directions Heat the oil and salt in a medium frying pan over medium heat. Add the tofu in small batches and saute until lightly browned on both sides, about 5 minutes. Remove with a slotted spoon and drain on a paper towel. Arrange the bean curd, potatoes, spinach, and cabbage on individual plates. Prepare the dressing by placing all of the dressing ingredients in a blender and blending until smooth. If the dressing seems too thick, add another teaspoon of water. Top the vegetables and bean curd with the bean sprouts and dressing, and serve immediately. Preparation time: 1 hour

Tofu & Ginger Ingredients o o o o o o o o o

2 Pkg 10.5 Oz. Firm Tofu 1/2 C Flour Vegetable Oil For Frying 1/2 C Water 2 Oz Soy Or Tamari Sauce 1 Tbsp Sugar Or Honey 1/3 Tsp Vegetable Stock 2 Tsp Fresh Ginger Root -- grated 8 Fresh Scallions -- chopped

Directions Wipe tofu dry with paper towels. Cut the tofu in each box in half, then cut each half into four equal portions. Flour each portion lightly. Heat vegetable oil to medium hot (350 to 375 degrees). Add the tofu, a few at a time. Fry until golden and remove to drain on paper towels. Prepare sauce by placing the water, soy or tamari sauce, sweetener and stock in a saucepan. Bring to a boil and mix well, making sure sugar ( if using) is dissolved. To serve, place a small amount of the sauce on four warmed plates. Divide the tofu evenly among the plates, placing them on the sauce. Garnish with grated ginger and chopped scallions.

Fried Noodles Ingredients o o o o o o o o o o o o o o o

1 lb Uncooked soba noodles 3 tb Low-sodium soy sauce 1 tb Brown sugar 2 ts Crushed red pepper flakes 1 c Finely chopped onions 1 tb Minced garlic 1 tb Peeled & grated gingerroot 1 c Snow peas 6 ea Scallions, chopped 1 t Grated lime peel 1 c Mung bean sprouts 8 oz Firm tofu -- cut into 1/2-inch cubes 1 tb Fresh lime juice 1/4 c Chopped fresh cilantro

Directions Prepare noodles according to package directions, drain and set aside. In a large, nonstick saute pan, combine soy sauce, brown sugar and red pepper flakes. Stir to dissolve sugar. Add onions, garlic and gingerroot. Cook for 2 minutes. Add snow peas, scallions and lime peel. Toss and cook until peas are tender and bright colored, about 1 to 2 minutes. Add bean sprouts and tofu. Continue cooking and toss just until bean sprouts are slightly wilted. Add noodles and toss to mix. Add lime juice to taste and garnish with cilantro. Serve hot.

Vegetable Salad Ingredients o o o

1 c Cubed, firm tofu (1/2-in. -cubes 2 Stalks celery, cut into -julienne strips 2 Carrots, shredded

o o o o o o o o o o o o

2 Italian plum tomatoes, cut -into thin wedges 1/2 Cucumber, thinly sliced 1 c Fresh bean sprouts 1 c Broccoli florets 1/2 c Szechuwan Peanut Dressing Garnish: raisins, toasted -sesame seeds, fresh watercress sprigs, or -unsalted peanuts, optional -----DRESSING----1/3 c Peanut butter, smooth or -crunchy 1/2 c Hot vegetable stock or hot -water 1 t Soy sauce 2 tb Rice vinegar 2 tb Safflower oil 2 Cloves garlic, minced 1/2 ts Dry crushed red pepper (1 -teaspoon if you prefer -spicy flavoring

Directions In a large bowl, gently toss together salad ingredients. In a small bowl, combine dressing ingredients. Pour over salad and toss again. Top with garnish. Advance Preparation: Both salad ingredients and dressing may be prepared in advance and refrigerated. For best quality, toss together just before serving. Hints: To cook bean thread, immerse it in boiling water for about 10 minutes to soften. Drain, rinse with cool water, and cut into 3-inch strands. For those concerned about complete protein, tofu, peanuts and sesame seeds complement one another to form a high-quality "complete" protein.

Cooked Vegetables with Coconut (Urap) Ingredients o o o o

8 oz fresh green beans 8 oz bean sprouts 4 carrots 1 can bamboo shoots

o o o o o o

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

Directions Wash bean sprouts, pinching of any brown tail. Pour boiling water over bean sprouts, then rinse under cold water tap. Drain well. 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. Makes 6-8 servings.

Spicy Eggplant (Terong Belado) Ingredients o

1 lb. purple eggplants

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1 Tbs. lime juice 15 Tbs. vegetable oil .

Spice Paste Ingredients: o o o o

100 gram red chilies ½ tsp. salt 1 tomato 7 small-sized shallots

Directions Cut each eggplant in half and cut again in 2 or 4 pieces. Heat 10 Tbs. oil and deep fry the eggplant pieces. Cover the wok and let it stand for a while. Open cover and turn the eggplants side to side until soft and well cooked. Put eggplant pieces onto a serving platter. Combine all spice paste ingredients and grind coarsely. Heat 5 Tbs. oil over medium high heat and sauté the spice paste for about 2 minutes. Pour the lime juice over the spice paste. Then, lastly pour the sauted spice paste onto the eggplant pieces and ready to serve. Makes 5-6 servings.

Brunei Desserts Mangoes With Sticky Rice Ingredients • • • • •

1 cup Coconut cream 4 tablespoons Sugar 1 teaspoon Salt 4 Ripe mangoes 3 cups Sticky coconut rice

Directions

Mix the coconut cream with the sugar and salt, and bring to a boil. Simmer for a few minutes, stirring occasionally. Peel the mangoes and slice them, removing the stones. Arrange the mangoes on individual plates with rice beside them. Spoon the sauce over the rice.

COCONUT RICE (Khao Man): Coconut rice can be prepared with another ordinary or sticky rice, depending on what sort of dish it is to be served with. If using sticky rice, soak it first in plenty of water for at least two hours, but preferably overnight If prepared with ordinary rice, serve with Salted Sun-Dried Beef (Nua Dad Diao) or other savoury dishes. Sticky coconut rice is delicious with mangoes. 2 cups rice 2 cups water 1 cup coconut cream Salt Rinse and drain the rice and put into a pan with the water, coconut cream and salt. Mix well Bring to the boil over medium heat. Reduce the heat and cover. Simmer for 10 minutes. When all the liquid has been absorbed, cook for a few more minutes over low heat. The resulting slight burning of the rice at the bottom of the pan gives extra flavour to this dish.

Custard Tarts This recipe makes about 2 dozen

Ingredients All Ingredients should be prepared before you start cooking this will save time and make cooking the dish easier and more enjoyable. o o o o o o o

3 cups (750ml) all-purpose flour 1 teaspoon (5ml) salt 1 cup (250ml) vegetable shortening 4 to 6 tablespoons (60 to 90ml) hot tap water 3 eggs 1/3 cup (80ml) sugar 1 1/2 cups (375ml) milk

Directions

1. Combine flour and 1/2 teaspoon (2ml) of salt in mixing bowl. Cut in shortening until mixture resembles bread crumbs. Mix in enough water to form a dough ball. Cut in half. 2. Roll out each half on lightly floured surface until 1/8 inch (0.5cm) thick. Cut 12 circles from each half 3 inches (8cm) in diameter. 3. Fit pastry circles into greased muffin cups, pressing sides so they reach rims. 4. Beat eggs. Stir in sugar and remaining 1/2 teaspoon (2ml) salt. Gradually blend in milk. Spoon about 2 tablespoons (30ml) egg mixture into each pastry. 5. Bake in preheated 350F (180C) oven until knife inserted in center of custards comes out clean. 25 to 30 minutes. Remove tarts from pan. Cool on wire racks.

Black Rice Pudding (Bubur Ketan Hitam) Ingredients • • • • • •

1¾ cup black glutinous rice 2 pandan leaves 5 cups of water ½ cup palm sugar syrup Pinch of salt 1½ cups fresh squeezed thick coconut milk

Directions Rinse rice thoroughly for 2 minutes under running water. Drain well. Put 5 cups of water, rice and pandan leaves into a heavy stockpot. Simmer over medium heat for approximately 40 minutes. Add palm sugar syrup and continue to cook until most of the liquid has evaporated. Season with a pinch of salt. Remove from heat, allow to cool. Serve at room temperature, topped with a swirl of fresh squeezed creamy coconut milk. Helpful hints: As fresh coconut milk turns rancid fairly quickly, a pinch of salt is usually added to the milk to preserve it for a few hours. Makes 4 servings.

Coconut Sweet Potato Cake (Getuk Lindri) Ingredients • • • • • •

2 lbs. cassava 200 gram granulated sugar ½ tsp. vanila 1 cup steamed fresh-grated coconut, mixed with 1 tsp. salt 100 cc water food color Molder

Directions Put in sugar and vanila in a large stockpot with water and bring it to a boil. Steam cassava until soft. Peel cassava. Mash cassava while still hot and pour the water mixture and food color (what ever color you like) and blend well. Use the equipment as shown on the left hand side to mold the mixture. Then put them onto a serving platter, and sprinkle with grated coconut. Serve at room temperature, or refrigerate for an hour and serve chilled. Makes 10-12 servings.

Rujak Brunei Spiced Fruit Salad Origin: Brunei; Serves: 6

Ingredients • • • • • • •

1 small cucumber, sliced thin 1 cup thinly sliced jicama 1 cup cubed firm ripe papaya 1 star apple (carambola), sliced 1 to 2 cups cubed fresh or canned ripe pineapple 1 firm green pear, cubed 1 firm tart apple, cubed

FOR THE SAUCE • • • • •

3 tablespoons dry roasted peanuts 1 or 2 hot red chilies, sliced and seeded 1/2 cup brown sugar 1 tablespoon tamarind paste, dissolved in 1/2 cup water and strained 1 small green banana, sliced (optional)

Directions Arrange the cucumber and any 3 or more of the fruits in separate heaps on a serving platter. In a food processor chop fine the peanuts, then blend in the chilies, brown sugar, tamarind, liquid, and banana (if used) to form a paste. It is traditional to serve the sauce and fruit separately. Each diner may then select the fruit and dip it into the thick sauce. The modern method is to toss the fruit and sauce together and serve the salad at room temperature.

Kue Mangkok (Cup Cakes ) Ingredients • • • • • • • • • • •

350 grams rice flour some water 150 grams all purpose flour 200 grams fermented cassava / tapioca (tape singkong) 400 grams sugar 200 cc warm water 2 Tsp baking soda 250 cc club soda 1 Tsp vanilla food coloring (your choice of 3 or 4 colors) salt to taste

Directions Add enough water to the rice flour so that its weight increases to 500 grams. Add the all purpose flour to the rice flour mixture and stir well. Add the fermented tapioca and sugar. Mix well. Add the warm water and work the dough for about 10 minutes.-Add the baking soda, the club soda and vanilla. Mix until everything is evenly distributed. Finally, add the food coloring and blend until smooth.

Warm the cup molds for about 5 minutes and fill it for about 4/5 full. Put in a steamer with the water already at a rolling boil. Steam for about 20 minutes.

Es Cendol (Cold Dessert) Ingredients • • • • •

One pack (12 oz.) of frozen "BANH LOT" (available at oriental store) One can of coconut milk, preferrably one made for dessert 1/4 lb. of Coconut sugar or "Gula Jawa" (brownish colored) Ice cubes Cold Water

Directions 1. Thaw the 'Banh Lot' in cold water, rinse once or twice afterwards 2. Boil the coconut milk with coconut sugar until they are completely mixed together 3. In an individual serving glass (or dessert bowl), put in: - 3 to 4 tbs. of Banh Lot - 4-5 tbs of the mixing of coconut milk and coconut sugar - add cold water (1 tbs) and ice cubes (can be crushed, if wanted) 4. Serve immediately, more of the ingredients can be added to taste. Banh Lot is a Vitnamese food (but I found it taste similar to the 'cendol' of Indonesian. It is a frozen product, hence found in the freezer section. In the US, it is made by "Sincere Orient Foods Co." in El Monte, Calif. The coconut milk & coconut sugar can also be found at Oriental markets.

Brunei Sauces Bajak Chili Sauce (Sambal Bajak) Ingredients • •

8 red chilies, seeded and sliced 1 tsp. dried shrimp paste (terasi), toasted

• • • • • • • • • •

¼ tsp. grated nutmeg 3 cloves garlic, peeled and sliced 6 shallots, peeled and sliced 1 tsp. salt 1½ tsp. chopped palm sugar 2 Tbs. oil 2 salam leaves 2 stalks lemongrass, bruised ½ inch galangal (laos), peeled and sliced 4 Tbs. tamarind juice

Directions Grind with a mortar and pestle or blend the first 7 ingredients very finely. Heat the oil over medium high heat. Sauté the ground ingredients along with salam leaves, lemongrass and galangal. Stir it frequently until the mixture changes color and becomes very fragrant. Lastly, pour the tamarind juice and let it simmer for about a minute and then leave to cool. Remove salam leaves, lemongrass and galangal before serving. Note: Keeps up to 1 week or longer

Dried Shrimp Chili Sauce (Sambal Terasi) Ingredients • • • • • • • • •

15 red chilies, sliced and seeded 2 Tbs. dried shrimp paste 2 medium-sized tomato, chopped 2 small shallots, peeled and sliced 2 cloves garlic, peeled and bruised 2 Tbs. oil 1 tsp. sugar 1 Tbs. salt 1 Tbs. lime juice

Instructions Heat oil over medium heat and sauté the first five ingredients for approximately 2-3 minutes. With a mortar and a pestle, grind the sautéd ingredients along with the rest of the ingredients. Note: Keeps up to 1 week or longer if refrigerated

Peanut Sauce (Sambal Kacang) Ingredients o o o o o o o o o

3 cups deep-fried peanuts 4 cloves garlic, peeled and bruised 12 bird's eye chilies, sliced 3 inches kencur (like galangal), peeled and choped 3 kaffir lime leaves ½ cup sweet soy sauce 2 tsp. salt 6 cups water 1 Tbs. lime juice

Instructions Grind or blend the first four ingredients until coarse or fine depending whether you like it coarsed or fine. Put all ingredients in a pan except the lime juice. Simmer over very low heat for approximately 1 hour, stirring to prevent sticking. Stir in lime juice just before use. Note: Peanut sauce is used for variety of Indonesian Meat Dishes, such as Mixed Vegetables with Peanut Sauce (Gado-Gado), Fresh Salad with Peanut Sauce (Keredok), Chicken Satay (Sate Ayam), etc.

Shallot Chili Sauce (Sambal Bawang) Ingredients o o o o o o o o

20 shallots, peeled and sliced 12 red chilies, seeded and sliced (be cautious!) 8 cloves garlic, peeled and sliced 1 tsp. salt 1 Tbs. dried shrimp paste (terasi), toasted 1 Tbs. lime juice 1 cup oil

Directions Heat oil over medium high heat. Sauté all ingredients except for the lime juice for approximately 2-3 minutes. Cool, then add the lime juice. Note: Keeps up to 1 week or longer if refrigerated.

Soto Chili Sauce (Sambal Soto) Ingredients o o o o o o o

6 red chilies, boiled 10 bird's eye chilies, boiled 1 clove garlic, fried 3 candlenuts, fried salt to taste a pinch of sugar lime juice

Directions

Grind/pound the red chilies, bird's eye chilies, garlic and candlenuts together until it forms a paste. Add the salt and sugar. Last, add 3 Tbs. water aand limejuice to taste. Serve Note: Keeps up to 1 week or longer if refrigerated.

Sweet Chili Sauce (Sambal Kecap) Ingredients o o o o

5 red chilies, sliced 4 small shallots, peeled and sliced 4 Tbs. sweet soy sauce 1 tsp. lime juice

Directions Mix all ingredients well and ready to serve...easy, huh?

Sweet Soy Sauce (Kecap Manis) This particular sauce is one of the most important ingredients used in Indonesian recipes. Below is the homemade recipe for this sweet soy sauce; however, this sauce in widely available in most Asian Food stores in the US.

Ingredients o o o o o o o

2½ cups sugar 2¾ cups Chinese dark soy sauce 3 cloves garlic, cracked ½ tsp. star anise pods 2 salam (Indian Bay) leaves 2 pieces laos (galanggal) ½ cup water

Directions Carmelize the sugar in a saucepan over low heat, stirring frequently. When the sugar has melted, add the soy sauce and all the other ingredients. Bring to a boil, and stir until the sugar has dissolved completely. Cook over low heat for 10 minutes. All this somewhat-thickened syrup to cool. Before pouring it into one or more bottles, you have the choice of straining the sauce or not. Sweet soy sauce could last for several months if refrigerated. Makes approximately 2-3 cups.

Sambal Oelek Ingredients o o o o

1 Dozen red chillies 1/2 t Shrimp paste 1/2 t Salt 1 T Tamarind juice

Directions Pound chillies, shrimp paste and salt together in a mortar. Stir in tamarind juice. Alternatively, blend all ingredients in a blender. ** This mixture is an ingredient used in most Indonesian dishes. It can be kept in the refrigerator for several weeks.

Aubergine Sauce (Sambal Terong) Yield: 6 servings

Ingredients

o o o o o o o o

2 sm Aubergines 1 lg Spanish onion 4 Cloves garlic 1 tb Vegetable oil 2 ts Chilli powder 1 sl Terasi 1 ts Brown sugar 2 lg Tomatoes

Directions Slice the aubergine and sprinkle it with salt; leave to stand for half an hour, then rinse and dry. Cut up the tomatoes and remove the seeds. Crush the terasi and garlic together. Slice the onion thinly, and fry until slightly brown. Add the garlic and terasi, the sugar and the chilli powder. Put in the aubergine, and mix well. Add the tomatoes, cover the pan, and continue cooking gently for 5 minutes. Taste, and add salt if necessary. Then put the mixture into a pudding basin and steam it for 20 minutes. If you want this relish to be really hot--spicy hot--then take 4 green chillis, seed them and chop finely, and put them into the frying-pan at the same time as the onions. Alternatively, use dried red chillis: soak them for at least 15 minutes and put them into the mixture, whole, when everything goes into the basin for steaming. This is a relish which can be used hot or cold.

Sambal Dabo Lilang Ingredients o o o o o o o

1 md Onion, cut into -thin strips 1 sm Tomato (ripe), -cut into small cubes 1 t Basil (fresh), -chopped fine 1 Lime rind, chopped -into tiny pieces 1/4 c Lime juice (fresh) 1 sm Hot red chili (fresh), -stemmed, seeded, cut -into thin strips 1 sm Hot green chili (fresh), -stemmed, seeded, cut -into thin strips

Directions

Mix all of the ingredients together in a bowl. Let it sit for several hours, stirring occasionally.