Lamb Curry (Gulai Kambing)

Ingredients:

• 1 lb. lamb meat
• 6 small shallots
• 3 cloves garlic
• 1 cm turmeric
• 6 cnadlenuts
• 4 lime leaves
• 1 stalk lemongrass
• 4 salam leaves
• 2 liter coconut milk
• Salt to taste
• Pepper to taste
• Vegetables oil as needed

Instructions:

• Cut lamb meat into some parts.
• Grind shallots. garlic, candlenuts and turmeric to form a paste.
• Stir fry lamb meat in a large pan with 2 Tbs. vegetables oil on medium high heat.  Put in the ground spices paste and dtir until fragrant.
• Add lime leaves, lemongrass and salam leaves, salt and pepper.
• Finally, pour the coconut milk and let it boil until the lamb is cooked and tender and the liquid is thickened.
• Ready to serve.
• Makes 3-4 servings. 

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Mud Cakes (Kue Lumpur)

Ingredients:

• 75 gram margarine/butter
• 250 ml water
• 150 gram flour, sifted
• 100 gram sugar
• ¼ tsp. salt
• 1 tsp. vanilla
• 6 eggs
• 450 ml thick santan from 1 coconut
• 100 gram raisins
• ½ of a young coconut, the flesh scraped out in thin slivers

Instructions:

• Melt the margarine/butter in the water, add the flour and blend it until smooth.  Add the sugar, salt and vanilla.   When the batter is well blended, take off the fire and cool down.
• Break the eggs one by one into the batter, beating well after each addition.  Add the santan (coconut milk) little by little and beat until batter is smooth.
• Heat the mud cake molds, oil them and fill them ¾ full.  Cover with their heated kuds and cook until they are half done.  Open the lids and cook until they are half done.  Open the lids and scatter a few raisins and coconut slivers on top.
• Cover again and continue cooking for about 5 minutes.  Unmold and serve
• Makes 26 cakes

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Shrimp and Beansprout Fritters (Bakwan)

Ingredients:

• 1 cup flour
• ¼ tsp. baking soda
• 1 egg beaten
• 150 ml water
• 1 cup beansprouts
• 1 cup small shrimps, peeled
• vegetable oil

Instructions:

• Mix the flour with the baking soda and add the beaten eggs.  Stir continuously while adding water bit by bit, so that the flour will not be lumpy.  Add the salt, pepper, beansprouts and shrimps.
• Heat the oil in a wok or a deep-fryer.  Take a soup laddle and plunge it into the hot oil for a second.   Remove and fill it with the batter and make sure the batter has a few shrimps in it.  Dip the ladle in the hot oil and let it stay there until the fritter floats free.  Continue frying until fritters are golden brown.
• Make 10 servings.

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Sweet Coconut Rice Balls (Klepon)

Ingredients:

• 1½ cups glutinous powder
• ¾ cup lukewarm water
• 2-3 drops green food coloring
• 8 tsp. grated Java dark brown sugar
• 1 cup fresh-grated coconut, mixed with ½ tsp. salt

Instructions:

• Mix the rice powder with the lukewarm water and green food coloring into a firm but flexible dough.
• Pull off one full teaspoon of the dough and shape it into a ball with approximately 1-inch in diameter.
• Push a finger into the center of the ball to make a hole, and put in approximately ½ tsp. of the grated sugar. Seal, and roll it back into the ball shape with the palms of your hands. Prepare all the balls and set them aside.
• Prepare a pot half filled with water and bring it to a boil.
• Drop the balls into the boiling water. Remove the balls with a spoon once they float to the water surface and then roll the balls in the grated coconut.
• Serve at room temperature.
• Makes 30 rice balls.

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Deep Fried Beef and Vegetables Wrap (Martabak Telor)

Filling Ingredients:

• 8 Tbs. oil
• 4 cloves garlic, peeled and sliced
• 1½ lbs. minced or ground beef
• 2 medium-sized shallots, minced
• 1 medium-sized onion, halved and sliced
• 2 Tbs. chopped Chinese celery leaves
• 1 Tbs. curry powder
• 4 eggs
• 1 stalk green onion, finely sliced
• Salt and white pepper to taste

Dough Ingredients:

• 2 cups white flour (unbleached preferred)
• 3 Tbs. oil
• ¾ cup water
• Pinch of salt

Instructions:

• Prepare the dough first by combining all dough ingredients and kneading them into an oily elastic dough.  Cover and leave at room temperature for 2 hours.  Divide into 4 and roll each piece into a ball.  Pull out with lightly oily hands on an oiled or marble surface to make a large thin circle.
• While dough is resting, make the filling.  Hear oil and sauté garlic and shallots for a few seconds.  Add ground beef and stir fry over medium high heat until the meat changes color.  Add onion and celery leaves and continue stir frying for another 2 minutes.  Add curry powder, mix well and cook another 3 minutes.  Set aside to cool.
• To finish it up, divide the cooked filling among 4 bowls.  Add 1 egg, green onion, salt and pepper to each bowl and mix well.
• Heat a large heavy frying pan or griddle with 2 Tbs. oil.  When it is hot, put the thin circle dough at the middle of the griddle, and fill the center of the dough with the mixture filling.  Spread it to side lightly, then fold in the sides and ends to completely enclose the filling envelope fashion.
• Fry on the griddle until golden brown on one side, turn and fry the other side.  Cut into pieces and serve, if desired, with Vegetables pickles and sliced chilies.
• Makes 4 martabak.

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