Ingredients:

• 350 gr. Long Grain Rice
• 2 Tbs. Vegetable Oil
• 3 Eggs
• 1 Onion
• 2 Green Chillis, Sambal Ulek or Sambal Badjak.
• 1 Garlic Clove
• 1 Leek
• 1 teaspoon Ground Coriander
• 1 teaspoon Ground Cumin
• 250 gr. Chicken meat
• 250 gr. Shelled Prawns
• 3 Tbs. Kecap Manis

Preparation:
This dish is best made from cold leftover rice, but you can cook a fresh batch and leave it to cool for at least 5 hours.

Beat the eggs and make into a omelette, slice into strips and set aside.
Heat the oil in a wok or large frying pan. Add the chopped onion, leek, garlic and chillis. Fry until the onion is soft. Add the Coriander and Cumin. Slice Chicken into strips and add with the prawns to the onion mixture and cook, stirring occasionally until they are well mixed. Add the rice, soya sauce and omelet strips and cook for a further 5 minutes.Decorate with some of the leftover leek and serve hot.

Ingredients:

• 1 3/4 lb Lamb, fresh
• 2 Onion
• 3 Thai chile
• Ginger, fresh; 3/4″ knob
• Lemon grass root, 1/2″ knob
• 1 Lemon grass, stem
• 2 Garlic clove
• 8 Macadamia nut
• 2 Tomato, ripe
• 1/3 c Oil
• 1/2 ts Cardamom, ground
• 1/2 ts Cumin powder
• 1/2 ts Turmeric
• 1/4 ts Fennel powder
• 1 Cinnamon stick; 2″
• 4 Cloves, whole
• Salt; to taste
• Pepper, black; to taste
• 4 c Coconut milk

Preparation:
Cut the lamb into bite-size chunks. Chop the onions, chiles, ginger, lemon root and lemon grass. Crush the garlic and grind the macadamia nuts. Skin the tomatoes and cut the flesh into small dice. Heat the oil in a large pan, add the onion, chiles and garlic and saute until the onion becomes translucent.

Then add the lamb, ginger, lemon root, lemon grass and tomato and cook for another three minutes, stirring frequently. Add the spice powders, cinnamon stick and cloves and season to taste with salt and pepper. Pour in the coconut milk and bring to the boil, stirring constantly, then lower heat and allow to simmer until the meat is very
tender; approximately 45 minutes. Serve immediately with steamed rice.

• 300 gr. beef brisket, cut into 2 cm cube
• 2 bay leaves
• 4 kaffir’s lime leaves
• 1 stalk lemongrass, bruised
• 2 cm galangal (laos), bruised
• salt and pepper to taste
• 6 glasses of water (1.5 liters)
• 2 Tbs. vegetable oil

Spice Paste Ingredients:

• 4 small shallots
• 2 cloves garlic
• 4 candlenuts
• 3 kluwek, take out the nut meat only
• 2 red chilies

Garnish:

• 100 gr. short beansprouts
• Basil leaves

Preparation:

Heat 2 Tbs. oil and stir-fry the spice paste for a minute or two.Add bay leaves, kaffir’s lime leaves, galangal, lemongrass, salt and pepper. Stir-fry until fragrant. Add the beef cubes and stir fry for a minute. Meanwhile, heat water in a large pot and add the stir-fried beef cubes and cook on low heat until the meat is tender and flavor of the spices have been absorbed. If the water level dropped too much, add hot water. Serve with beansprouts and basil.

Makes 3-4 servings.

Ingredients

• 10 cloves garlic, crushes and chopped
• 1 X 3 ½ pd. chicken
• 5 ½ cups water
• ½ pound bean sprouts (blanched if you prefer them not too crispy)
• 3 oz. package dry rice vermicelli noodles or mung bean noodles (soaked in cold water until they are soft)
• 1 Tbsp. sweet soya sauce (kecap manis)
• 1 ½ tsp. pepper
• 1 Tbsp. salt
• 1 Tbsp. peanut oil
• juice of 1 lemon or two small limes
• 3 hard boiled eggs, sliced
  Green onions, crushed potato chips or prawn crackers and fried shallots to garnish

Preparation:

1. Crush into a paste 6 cloves of garlic, salt and pepper.
2. Cut chicken into joint size pieces and place into a pot with 5 ½ cups of water and bring to the boil.
3. Add the garlic paste and cook for 30 minutes. The liquid should be reduced to about 4 cups of broth.
4. Remove chicken and shred meat finely, discarding the bones and skin.
5. Fry the remaining garlic in oil until golden and add to soup.
6. Add lemon or lime juice and kecap manis to the soup, stir and serve.

In one large bowl, or several small soup bowls, build layers of noodles, bean sprouts, egg slices and chicken meat. Pour chicken broth into each bowl and garnish with crushed potato chips or prawn crackers, green onions and fried shallots to serve.