4 ozs. shelled peanut
2 tbsps. grated coconut (dry or dehydrated)
1 small very ripe pineapple
1 tsp. walnut or vegetable oil
1 clove garlic, minced
2 tsps. curry powder (Javanese if possible)
1/2 tsp. sambal oelek (Indonesian chili paste)
1 cup coconut milk
pinch of salt
2 tsps. brown sugar
1 onion, finely chopped

Methods:

Toast the peanuts in a non-stick pan until they take on a brownish colour, grind half of them in a mortar,
set the rest aside; toast the grated coconut in the same way; set aside; cut up the pineapple, removing the peel and the core; dice the flesh; heat the oil in a wok; add the onion and cook until transparent; add the garlic, curry powder and sambal oelek; mix well; add the pineapple, coconut milk, sugar and salt;
simmer 5 minutes over medium heat; add the ground peanuts; transfer to a heated platter; garnish with the
remaining peanuts and the grated coconut.

Ingredients:

250 gr tofu/tahu (bean curd)

250 gr tempeh

2 onions

5 cloves garlic

3 tbsp palmsugar

1 tsp terasi bakar (shrimp paste)

2 tbsp kecap manis (sweet dark soy sauce)

1 tsp salt

2 salam leaves

2 red lomboks (large chilies)

5 cm laos (galangal)

1 tsp asem / tamarinde

3 tbsp water

Oil

500 ml water + 2 tsp salt

Preparations:

§   Mix the water with the salt.

§   Cut the tempeh into dice sized pieces and add it to the water for 5 minutes. Then drain.

§   Cut the tahu/tofu in dice sized pieces.

§   Heat in a wok the oil and fry the tempeh and the tahu/tofu golden brown.

§   Mix the asem with the 3 tbsp water.

§   Pound or grind the laos into a paste.

§   Cut the onions, the lomboks and the garlic fine.

§   Heat in a wok 3 tbsp oil and fry the onions, de garlic, the laos/galangal and the salam leaves for 3 minutes.

§   Then add the terasi and the lomboks and fry this for 1 minute.

§   Add the kecap, palmsugar, asem, water and the salt and let in simmer slowly for 2 minutes.

§   Then add the tempeh and the tahu/tofu and let in simmer for a few moments.

•1/2 onion (sliced thinly)
•1 chili pepper (slit down the side)
•3/4 cup white vinegar
•1/4 cup water
•3-4 tbsp Sugar
•1 tsp salt
•2-3 peppercorns
•1 Cucumber sliced into 1/4″ rounds
Methods:

1.Bring first set of ingredients to a boil in a saucepan.
2.Place cucumber in a heat-proof jar or bowl. Pour boiling liquid over to cover.
3.Cover the container and refrigerate for at least 3-4 hours to allow flavors to meld.
Variations:

1.Cucumber can be peeled, seeded and sliced into half moons if you like.
2.Add 2-3 whole cloves for extra flavor.

Ingredients:

½ pounds Rice (washed thoroughly, until water runs clear).

Water

¾ tsp Turmeric

½ tsp Galangal (laos) powder

2 Bay leaves

1 ¼ cup Coconut milk

Preparation:

§   Place rice in covered saucepan. Cover rice with water (water should be 1 inch above rice). Boil until water is almost evaporated.

§   In separate saucepan, bring to a boil turmeric, galangal powder, bay leaves, and coconut milk. Pour the rice into this mixture.

§   Cook uncovered, over low heat, about 40 minutes, stirring occasionally, until all liquid has evaportated and steam is escaping through the surface of the rice.

§   Serve hot. (6 servings)

1 cup kosher salt
1 gallon water + 1 cup water
1 large daikon radish
3 cups white cider vinegar
2 cups sugar

Methods:

Dissolve the salt in 1 gallon of water.
Peel and slice the daikon.
Place the daikon in a ceramic or glass crock and cover
with the brine. It is vital that the brine completely
covers the daikon.
Soak the daikon for 4 or 5 days, don’t refrigerate,
this will pickle the daikon.
In a saucepan combine the 1c water, vinegar, and
sugar. Bring to a boil. Remove from heat and cool.
Place drained daikon in a glass bowl and cover with
vinegar mix.
Cover bowl and refrigerate at least 3 days before
serving.
These pickles will keep about 2 months in the refrigerator.