Bami Goreng (Indonesian Fried Egg Noodles)

===INGREDIENTS===

1 pk Chinese egg noodles; boiled and drained
1/4 lb Pork filet; diced
1/2 c Small shrimp
1 md Onion; diced
2 Cloves garlic; crushed
1 Carrot; finely sliced
1 sm Leek; finely sliced
2 ts Sambal oelek
1 ts Trassi
3 tb Ketjap manis
3 tb Oil
To taste salt and pepper

===DIRECTIONS===

Set cooked noodles aside. Heat wok; add oil. Stir-fry onion and garlic for one minute.
Add meat and shrimp, trassi (if not available, omit), and sambal oelek;
fry for further 3 minutes. Add carrot and leek and fry for 4 more minutes.
Add noodles and ketjap manis. Use salt and pepper as needed (none is good) and stir-fry for 4 minutes more. Serve hot. Delicious with hot peanut sauce.

Yield: 2 Servings

Chicken Satay with Spicy Peanut Sauce

Yield: 4 Servings

===INGREDIENTS===

1 ts Finely chopped garlic
1 ts Salt
1/8 ts White pepper
2 tb Soy sauce
1 tb Dark molasses
2 ts Fresh lime juice
2 lb Boned; skinned chicken breasts or thighs, cut into 1" cubes
2 tb Vegetable oil

== KATJANG SAUCE; (SPICY PEANUT SAUCE)===

2 tb Vegetable oil
1/4 c Finely chopped shallots or scallions; white part only
1 ts Finely chopped garlic
2 c Chicken stock; fresh or canned
1/2 c Shelled Spanish peanuts; ground fine
2 ts Soy sauce
1 ts Dark molasses
1 ts Lime juice
1/4 ts Finely grated ginger root
1/4 ts Finely chopped hot chilies; or cayenne, or to taste

===DIRECTIONS===

Combine the garlic, salt and pepper in the bottom of a deep bowl and with the back of a spoon mash them to a paste. Mix in the soy sauce, molasses and lime juice. Add the chicken cubes and toss with a spoon until they are evenly coated. Marinate in the refrigerator for 2 hours, stirring occasionally. Remove the chicken from the marinade and thread it tightly, 4 or 5 pieces at a time, on small skewers
(preferably Oriental wooden skewers about 6 in.(15 cm) long. Brush the oil evenly over the chicken. Cook over charcoal (traditional) or under the kitchen broiler for 5 to 10 minutes, turning occasionally, until the chicken is crisp and brown. Serve at once, with the meat still on the skewers, accompanied by katjang sauce presented separately in a bowl. Serves 4. Katjang Sauce (Spicy peanut sauce)

Heat the oil in a heavy skillet and cook the shallots (or scallions) and garlic 3 to 4 minutes, until they are soft and transparent but not brown.. Add the chicken stock and bring to a boil over high heat. Add the ground peanuts, soy sauce, molasses, lime juice, ginger, and chilies or cayenne. Reduce the heat and simmer for 10 minutes, stirring occasionally. Allow to cool slightly before serving.


NOTES : If you have been to Southeast Asia you have probably had satay (also spelled sat‚), and even if you managed to avoid eating it, you are guaranteed to have smelled it cooking. Satay stands are on virtually every street corner in Malaysia, Indonesia, Singapore, and who knows where else. This recipe calls for chicken, but you can substitute beef, pork. or lamb. We even saw turtle satay on a menu in Bali.

Nasi Goreng

===INGREDIENTS===

350 gr. Long Grain Rice
2 Tbs. Vegetable Oil
3 Eggs
1 Onion
2 Green Chillis, Sambal Ulek

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Sambal Ulek
20 red Chillies or Lomboks (approx. 6 - 9 cm. long)
2 teaspoons Salt

Wash Chillies and chop. Mix with salt and rub into a coarse paste in mortar or in blender. Put into sterilised jar.
This sambal is perfect by your meal or for cooking and as a base for other sambals. Can be kept in fridge for about 1 to 2 months.
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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

===DIRECTIONS===

This dish is best made from cold leftover rice, but you can cook a fresh batch and leave it to cool for at least 4 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.

Enjoy.

Indonesian Satay

===INGREDIENTS===
* 3 tablespoons soy sauce
* 3 tablespoons tomato sauce
* 1 tablespoon peanut oil
* 2 cloves garlic, peeled and minced
* 1 pinch ground black pepper
* 1 pinch ground cumin
* 6 skinless, boneless chicken breast halves - cubed
* 1 tablespoon vegetable oil
* 1/4 cup minced onion
* 1 clove garlic, peeled and minced
* 1 cup water
* 1/2 cup chunky peanut butter
* 2 tablespoons soy sauce
* 2 tablespoons white sugar
* 1 tablespoon lemon juice
* skewers

===DIRECTIONS===
1. In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark.
2. Preheat the grill for high heat.
3. Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside.
4. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.