Ingredients:

1 whole chicken, cut up into 2-4 pieces
500 cc thick coconut milk
1 stalk lemongrass, bruised
3 kaffir lime leaves
2 cloves
2 cardamom, bruised
1 Tbs. tamarind juice
3 Tbs. vegetable oil

Spice Paste Ingredients:

3 cloves garlic
8 small shallots
5 candlenuts, dryly fried
3 tsp. coriander seeds
1 tsp. pepper
¼ tsp. aniseeds
½ tsp. cumin seeds
½ tsp. nutmeg
¼ Tbs. galangal
2 tsp. ginger
2 tsp. ground turmeric
1 Tbs. salt

Directions:

Stir fry the spice paste over medium heat with 3 Tbs. vegetable oil for a minute or two and then add the lemongrass, kaffir lime leaves, cloves and cardamom until fragrant.
Add the chicken pieces and stir well until the chicken is half done.
Pour in the coconut milk and tamarind juice.
Cook it until the chicken is almost done and the sauce is thickened, remove.
On a barbeque grill or in an oven over moderate heat, grill the chicken until done while brushing it with the spices.
Ready to serve.
Makes 3-4 servings.

Content and image source:
http://www.melroseflowers.com/mkic/indo_recipes/poultry/yellow_spice_grilled_chicken.html

1-3/4 Tbs. chili sauce
1/3 cup peanut butter
1/3 cup coconut milk
1/3 cup water
1-1/4 tsp. brown sugar
2-3/4 tsp. lemon juice
1-3/4 Tbs. oil
1-1/4 shallots, chopped
2 cloves garlic, crushed
2 Tbs. freshly grated ginger root
1-1/4 tsp. curry paste
13 ounces tofu, cut into 3/4 inch cubes
3/4 red bell pepper, cut into strips
3/4 lemon, rind grated, juiced

Directionts:

Combine first 6 ingredients. Cook over a low heat, stirring until combined; simmer 2-3 minutes. Heat oil in a frying pan over a moderate heat; cook shallots, garlic, ginger, and curry paste for 2-3 minutes, or until fragrant. Add tofu and fry until golden and slightly crispy.
Add bell pepper, lemon rind, and juice. Cook for an additional 1-2 minutes. Serve with peanut sauce.

For 4 servings
Prep: 10 min, Cook: 10 min.

Per serving: calories 323, fat 26.2g, 68% calories from fat,
cholesterol 0mg, protein 14.2g, carbohydrates 13.9g, fiber 3.9g, sugar
5.6g, sodium 119mg, diet points 8.4.

Source: Meals for You

Note: Use a whole lemon (Meyer if you have one), a whole red bell
pepper sliced, and add a green bell pepper sliced. Next time I’ll add
a whole sweet onion sliced too. Could’ve used more heat: round the
chili sauce to 2 T. and work up from that. I’ll do the same to the
curry paste next time; 2 t. and work up.

4 cups brown rice, washed and dried
1/2 cup rice wine (mirin)
1 teaspoon minced garlic
1/2 cup tamari soy sauce
1 teaspoon chopped fresh ginger

Directions:

Place the rice and 6 cups of water in a medium stockpot and bring to a boil. Uncover for 15 minutes, then reduce the heat to medium and simmer uncovered for another 15 minutes. Remove from the stove and cover the pot for 10 minutes.
Add the garlic, ginger, wine, and tamari to the rice. Mix thoroughly and cover an additional 5 minutes before serving.
Makes 8 servings.

Pudding:
100 g rice flour
1/2 teaspoon salt
650 ml coconut milk
2 pandan leaves, shredded

Sauce:
200 g palm sugar, shaved
50 g granulated sugar
250 ml water
1 screwpine leaves

Directions:

Mix the rice flour with half of the coconut milk and salt.
Put to boil the other half of coconut milk and pandan leaves.
Pour in the rice flour batter into boiling coconut milk. Continue to cook and boil until the mixture become thicken like thick cream.

Sauce :
Put to boil all of the ingredients.
Ladle the pudding into bowls, pour the sauce on top. Serve warm.

Ingredients:
1 garlic clove, crushed
1 teaspoon salt
1/4 pound fermented soybean cake (tempe), sliced 2″
long and 1/2″ thick
1/4 cup vegetable oil
2 hot red chilies, seeded and sliced
1/4 teaspoon chile paste
1/4 cup chopped ripe tomato

Direcrtions:

Mix together the garlic and salt, rub this all over
the fermented soybean cake. Set it aside for about 15
minutes.
Heat the oil in a wok or skillet, fry the fermented
soybean cake over medium heat for about 3 minutes, or
until browned, and transfer to a platter.
In a food processor or a mortar, blend the chilies,
chile paste and tomato to form a paste. Serve the
fried fermented soybean cakes with the paste.
Yields 5 servings.