- 1 1/2 cups coconut milk
- 2/3 cup powdered sugar
- 1/3 cup corn starch
- 1 tsp vanilla
- cinnamon and fruit for garnish (optional)

Preparation:

In a small sauce pan over medium-low heat, combine all
ingredients, stirring almost constantly. If you don’t keep on stirring, the
mixture will turn clumpy, but you want it to be smooth and creammy.

After 6-8 minutes, mixture should start to get slightly thick. Once it is
thick and you have gotten rid of any clumps by stirring, pour into serving
bowls or cups and chill in the refrigerator for at least one hour. Pudding
will set in fridge.

Garnish with fruit or a sprinkle of cinnamon if desired, and enjoy!

Ingredients:

• 500 gr rice
• 1.000 ml dark coconut milk
• 3 pieces of nutmeg flower
• 6 pieces of clove
• 5 cm of cassia bark
• 1 piece of pounded nutmeg
• 5 cm of pounded galangal
• 3 bars of pounded lemongrass
• 3 cm of pounded ginger
• 5 ml of salt

Nut Sauce:

• Fried shallot
• Omelette
• Sliced Cucumber
• Sliced Tomato
• Lemon
• Any type of flake

Directions:

1. Steam the rice for 30 minutes
2. Boil coconut milk, nutmeg flowers, cloves, cassia bark,nutmeg, galanga, lemongrass, ginger, and salt in same time
3. Put rice into the boiling coconut milk
4. When it has dried, take away the rice
5. Re-Steam the rice until well cooked
6. Boil The Nut Sauce until Viscous
7. Serve Warmly with supplement materials

Rendang is made from beef or water buffalo meat slowly cooked in coconut milk and spices. Thick coconut milk used in cooking produces delicious spicy condiments which is more delicious than the meat itself.

Ingredients

1 kg beef cut into big cubes to make 20 pieces
4 lime leaves
1 stalk lemongrass
2 liter ready-to-use coconut milk or coconut milk from 1 big fresh coconut

Spice paste, using food processor grind the following ingredients:

2 cloves garlic
4 shallot
25 g ginger
15 g turmeric
75 g young galangal
1 tbl. ground fresh red chili pepper
1 tsp. pepper
1/2 dried nutmeg
2 candlenut
1/2 tbl. salt
1 tbs. Gula Jawa (Indonesian Palm Sugar)

Directions

• Marinate meat with the spice paste for at least 1 hour.
• In a pan, stir occasionally while cooking coconut milk over slow fire until some oil surfaces from the coconut milk (at least for 20 minutes).
• Put 300 cc of coconut milk to cover the marinated meat and all the spices (including lime leaves and lemon grass) in a big wok (the bigger the better) and cook over slow to medium fire while occasionally stir the ingredients until half of the coconut milk is evaporated.
• Pour 100 cc of coconut milk and stir until almost all of the coconut milk is evaporated.
• Keep on stirring and pouring the rest of the coconut milk, 100 cc at a time.
• Cook for until the meat is tender (at least one and a half hour) and almost all the liquid from the coconut milk is evaporated and turned into spicy condiments.

Notes, tips and variations

• When cooled, the coconut oil in the rendang may solidify. Reheat in a pan before serving. A reheated rendang often has better flavor.
• Fresh coconut milk produces a better gravy.
• Chicken or mutton can be used in place of beef.
• Beef liver may be used but produces a darker gravy.

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.