chilli-glazed grill ribs ( iga bakar )

ingredients :

• 1 racks spareribs (about 1kg or 2,5 pounds)
• 1 yellow onion
• 4 cloves garlic 
• one pinch of dry chili
• 5 candlenuts
• 1 inch ginger
• 1 tsp shrimp paste
• half tsp ground turmeric
• 2 tbsp sweet soy sauce
• 1 tbsp ground coriander
• 1 tbsp salt
• 1 tbsp sugar
• 2 tbsp vegetable oil
• 750 ml water

directions :

make shallow cuts between the ribs on the bone side with a sharp knife. mix together in the food processor onion, garlic, dry chili, candlenuts, ginger, shrimp paste,  and turmeric until became a paste.heat the oil in wok over medium heat and stir fry the paste mixture until fragrant 3-5 minutes.add the ribs and stir until all ribs covered with mixture paste. add water, ground coriander, salt, sugar, and sweet soy sauce. cover the wok and simmer the ribs in it's own juices until tender about 1 hour. remove the ribs pieces from the sauce then grill or under a preheated broiler for about 5-10 minutes and brush with a little sauce from the wok to glaze the ribs.

indonesian crunchy chicken (ayam kremes)

Ingredients :

• 1 whole chicken, cut into pieces
• 5 candlenuts or almonds
• 2 yellow onions
• 3 cloves garlic
• 2 cm fresh ginger
• 2 tsp salt
• 1,5 tsp pepper
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 2 bay leaves
• 2 cm fresh galangal
• 2 lemongrass
• 3 lime leaves
• 500 ml water
• 200 gr rice flour
• 1 egg
• vegetable oil

Directions:

prepare the chicken by cut into serving pieces, grinding all this ingredients together in food processor : cadlenuts, onions, garlic, ginger, salt, pepper, turmeric, ground coriander, and cumin. adding a little oil if necessary to keep the mixture turning. pour the paste into pieces of chicken add bay leaves, galangal, and lemongrass. set aside for 30 minutes. heat large saucepan over medium heat, put the chicken and add water and lime leaves. let it cook for approximately 30 minutes. after chicken is cooked separate chicken from the sauce. set the sauce aside. mix rice flour in a bowl add egg and sauce until thickened and become a batter. do not pour all of the sauce. heat the oil in a wok over medium heat, dip the chicken into the batter  and fry until golden brown and crisp.

to make the crunch, ladle 2 table spoon at a time into the hot oil and deep fry until crispy and golden brown. crushed them all in a mortar and serve it on top of the chicken.

Beer marinated T-bone steak

Ingredients :

• 2 T-bone steak
• 1 bottle of dark beer
• 2 tbsp brown sugar
• 2 cloves garlic, minced
• 2 tsp olive oil, plus more for brushing
• 1 small onion, sliced
• 1 cup of mushrooms, quartered
• salt and pepper

Directions :

in small bowl mix the brown sugar, garlic and beer. Place the steaks in a resealable plastic bag and add the marinade. Place it in the refrigerator for 2 to 4 hours.

Preheat the grill to medium heat.

Once the steak is marinated take it out of the refrigerator and set aside so the meat can rise to room temperature, about 5 to 10 minutes. Remove steaks from plastic bag and dry steaks off with paper towels. Brush with oil season with salt and freshly ground black pepper and place on grill. Cook for 5 minutes on each side for medium rare. Once cooked let it rest for 10 minutes. Place on serving plates.

In a medium skillet, add butter, onions and mushrooms. Saute until golden brown, about 5 minutes. Place into bowl and set aside. Once ready place mushrooms and onions with other vegetable if you like or serve with mashed potatoes and gravy.

Recipe courtesy Danny Boome, 2008

Ayam rica-rica , Manadonese style hot chicken

Ingredients :

• 1 whole chicken, cut into 12 pieces
• 1 lemongrass
• 1 yellow onion
• 5 garlics
• 5 lime leaves
• 5-7 hot chili pepper
• 4 candlenuts
• 125 ml water
• 5 basil leaves
• squeezed lemon juice 
• 5 tbsp vegetable oil
• salt and pepper to taste

Directions :

seasons the chicken with pinch of salt and squeezed lemon juice. set aside for 10 minutes.

prepare to grinding all these ingredients in a mixer or food processor :chopped onions, garlic, candlenuts, lime leaves, and chilies. not too fine.

prepare a pan with oil and put all the grind ingredients and lemongrass, stir-fry for about 1 minute until fragrant. add the chicken, water, salt and pepper to taste. cook until the chicken tender and the sauce has thickened. 30 to 40 minutes approximately.  

 recipe courtesy of my mom :)

French onion soup

Ingredients :

• 5 yellow onions
• 2 tbsp butter
• 200 ml white wine
• 1 ltr vegetable stock
• 3 tbsp flour
• 1 bread or baguette
• 1 cup of grated cheddar cheese
• salt and pepper to taste

Directions :

Prepare the ingredients, sliced the onions and saute with butter until it softened. add flour and vegetable stock cook it uncover for 10 minutes. add salt and pepper to taste.

in the mean time cut the bread into cubes heat a pan with butter and put the cubes bread into heat and until nice golden brown. set aside.

turn off the heat and add white wine into the stock.

Prepare a bowl and pour the stock with cubes bread add grated cheddar cheese on top. 

put in the microwave or oven just until the cheese melted. Serve hot.