Spices: (grind all)

6 kemiri (candlenut)
6 bawang merah (shallots)
3 garlic (bawang putih)
1 tablespoon ketumbar (coriander powder)
Salt to taste

Directions:
Mix the chicken pieces, ground spices, daun salam, lengkuas and the coconut add a little water.
Cook all until the water is evaporated.
Heat the oil and fry chicken until golden brown.
Fry the left over spices and sprinkle over the fried chicken.
Serve with steamed white rice or nasi kuning

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• 4 limes
• 1 tbs olive oil
• Salt & ground black pepper
• 700g chicken thigh fillets, trimmed, halved
• 1 medium ripe mango, peeled, flesh diced
• 1/2 tsp grated fresh ginger
• 2 tsp brown sugar
• Olive oil, for greasing
• 4 85g pkts Chicken 2-Minute Noodles (Maggi brand)

Directions

1. Juice 3 of the limes to make 80mls (1/3 cup) of juice and cut the remain- ing lime into thin slices. Combine 60mls (1/4 cup) of the lime juice with the olive oil. Season with salt and pepper, whisk to combine and then pour over the chicken thigh fillets in a large, shallow glass or ceramic dish. Cover and refrigerate for 15 minutes.
2. Meanwhile, combine the mango, ginger, brown sugar and the remaining 1 tbs lime juice in a small bowl. Set aside.
3. Preheat a char grill or barbecue on medium-high. Brush the pre- heated char grill or barbecue with olive oil to grease well and cook the chicken for 4-5 minutes on each side or until golden and cooked through. (See microwave tip.) Cut chicken into slices and keep warm.
4. Prepare the 2-Minute noodles following packet directions and then drain. Place the hot noodles into serving bowls, top with the chicken and mango mixture. Garnish with the lime slices and serve immediately

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Preparation:
1. Boil the Santan then add the Glutinous Rice (which you soak for half an hour in water)
2. Stir until the santan has evaporated. Take off the heat
3. Steam for half an hour or until cooked

Filling:
1. Shred the chicken meat finely.
2. Grind the bumbu (Spices) and fry in a little oil with the serai, lengkuas and daun salam until fragrant
3. Add the chicken meat and the santan
4. Stir until santan has dried up
5. Take two table spoons of the sticky rice and flatten a little
6. Add two tablespoons of the filling and roll into long cylinder shapes
7. Wrap in banana leaf

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Instruction:
1. Boil the chicken until tender.
2. Grind the terasi, onion, garlic, kunyit, ketumbar and kemiri into a fine paste.
3. Fry the paste in 2-3 tablespoons of oil until fragrant and brown
4. Add the Laos, serai, jeruk purut and daun salam.
5. Add water until the saucepan is approximately 3/4 filled.
6. Add salt.
7. Shred the chicken meat and return to the soup and bring to the boil.
Note:»

1 Whole chicken
Onion
Garlic
8-10 tablespoons Kecap Manis (sweet soy sauce)
Nutmeg
Salt
Pepper

Preparation:

1. Cut the chicken into small pieces and wash clean
2. Dice the onion and the garlic
3. Heat a little vegetable oil in a saucepan and fry the onion and the garlic until golden brown
4. Add the chicken pieces and fry until the colour of the chicken is slightly yellow.
5. Fill the saucepan with water until just covering the chicken
6. Add the Kecap manis, salt, pepper and nutmeg
7. Boil  until the chicken is cooked and tender.

Preparation:
1. Grind all the ingredients except for the serai, lengkuas, jackfruit and chicken
2. In a large saucepan combine all the ingredients including the lengkuas, serai, daun salam and santan
3. Add the chicken and cook until soft and tender

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Preparation:
1.  Grind the onion, garlic, kemiri, red pepper, and Birdseye chillies to a fine paste.
2.  Heat oil in a saucepan then sauté the paste until fragrant.
3. Add ground peanuts, 1 cup sweet soy sauce, salt and water.
4. Mix well and slowly bring to a boil.
5. Remove saucepan from heat and add lime juice. Cool to room temperature.
6. Thread the  chicken pieces on the skewers until 3/4 full.
7. Marinate chicken satay for at least 2 hours with a quarter of the sauce and 1 cup of sweet soy sauce.
8. Sprinkle salt to satay before grilling.
9. Grill satay on a charcoal griller for 10-15 minutes, turning occasionally.

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Instruction:
1. Grind all ingredients except the laos, serai and salam.
2. Fry this paste in a little vegetable oil, until fragrant.
3. Add the chicken and the santan and bring to the boil.
4. Simmer until chicken is tender and cooked.

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Preparation:
1. Grind all the ingredients except the lengkuas and the pandan
2. Mix the ingredients and place in a large saucepan with the chicken, santan, pandan and lengkuas
3. Cook all together until the chicken is done and the sauce is dry. Make sure you turn the heat down a little when the santan is starting to thicken to prevent it burning on the bottom

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Chicken fillets
Onion
Garlic
Kecap Manis
Peanut butter
Cabe (Birdseye chillies)
Salt
Ketumbar (Coriander powder)
Terasi
Vegetable oil and a dash of sesame oil
1 Daun Jeruk (kaffir leaf)

Preparation:

1. Grind all the ingredient except the chicken into a paste
2. Marinate the chicken fillets in this paste for half an hour or so
3. Barbecue on a hot plate or alternatively on a charcoal griller

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