Yellow Spice Grilled Chicken - (Ayam Panggang Bumbu Kuning)

Ingredients :

1 whl chicken - (abt 3 1/2 lbs) cut 2 to 4 pieces
2 cup thick coconut milk
1 x lemongrass stalk bruised
3 x kaffir lime leaves
2 x cloves
2 x cardamom bruised
1 tbl tamarind juice
3 tbl vegetable oil
SPICE PASTE INGREDIENTS
3 x garlic cloves
8 sm shallots
5 x candlenuts dryly fried
3 tsp coriander seeds
1 tsp freshly-ground white pepper
1/4 tsp aniseeds
1/2 tsp cumin seeds
1/2 tsp nutmeg
1/4 tbl galangal
2 tsp ginger
2 tsp ground turmeric
1 tbl salt

Method :

* Stir fry the spice paste over medium heat with 3 tablespoons 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 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.
* This recipe yields 3 to 4 servings.

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Yellow Squash Soup - (Sayur Labu Kuning)

Ingredients :

1 lb yellow squash chopped 1/2" dice
1 tsp lime juice
1/8 lb dried shrimp washed, and
ground coarsely, (optional)
1 tbl fish sauce
4 cup light coconut milk mixed with
lots of water
1 cup heavy coconut milk
1 3/4 oz basil leaves
Salt to taste
SPICE PASTE
1 tsp granulated sugar
4 x red chilies
1/2 tsp freshly-ground white pepper
1 tbl ground lemongrass
1/4 tsp shrimp paste
6 sm shallots

Method :

* Pour the lime juice over the chopped squash. Let it stand for at least 10 minutes.
* Put the light coconut milk in a heavy stockpot and bring it to a boil. Pour dried shrimp and spice paste (grind all spice ingredients finely). Put the squash into the mixture. Let the squash half-cook and then pour in the heavy coconut milk. Stir for a few times until cooked.
* Lastly, put in the fish sauce and salt. Before serving, put in the basil.
* This recipe yields 5 to 6 servings.

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Zucchini Squash Soup - (Sayur Gurih)

Ingredients :

1/4 cup thinly-sliced fresh semi-hot chilies
1/4 cup thinly-sliced onion
1 x garlic clove sliced thin
2 tbl peanut or corn oil
1 x salam leaf
1 piece galangal (laos)
1/4 cup dried shrimp cooked in
1/2 cup water for ten minutes
1/2 tsp salt
1 tsp sugar
1 cup coconut milk
1 lb zucchini squash cut into 1" cubes

Method :

* Heat oil in a wok over medium-high heat. Stir-fry the chili, onion and garlic in the oil for two minutes. Add the salam and laos. Add the shrimp in its water and all the other ingredients. Cook for about ten minutes, or until the flavors are distributed and the squash has softened.
* This dish is better eaten with Lontong (Rice Rolls) or plain rice.
* This recipe yields 6 servings, with other dishes.

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Ayam Tauco (Chicken Cooked with Salted Yellow Beans)

Ingredients :

1 med Roasting chicken
2 x Onions
4 x Cloves garlic
2 tsp Dark soya sauce
3 tbl Tauco (salted yellow beans)
1 tsp Brown sugar
1 tsp Paprika (optional)
1/2 tsp Chilli powder
1 tsp Ground ginger
2 tbl Vegetable oil
1/2 cup Tamarind water
1 cup Water

Method :

* This recipe calls for 'tauco' which can be either salted black beans or salted yellow beans. Either can be found in a Chinese market as salted black bean or salted yellow bean sauce. Or you can track down Indonesian salted yellow beans and smash 'em up yourself. Thai markets carry them.
* Cut the chicken into serving pieces; wash, and dry. Slice the onions.
* Pound the garlic and the tauco into a smooth paste.
* Fry the onions in the oil for half a minute. Add the tauco, then the chicken. Stir well, so that every part of the chicken is coated with tauco. Put in the soya sauce and the rest of the ingredients.
* Cover, and simmer very gently for 45 minutes. Then take the lid off, and cook for a further 5 minutes to reduce the sauce. Serve hot.
* Makes 4 servings.

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Ayam Sambal (Peachy Sambal Chicken)

Ingredients :

1 tbl Sambal oelek
3 tbl Oyster sauce
1 tbl Sesame oil
4 tbl Olive oil
2 whl boned and skinned chicken breasts, halved
2 tbl Sunflower margarine
5 x Fresh peaches or canned, skin removed
1 1/2 cup Whipping cream
1/2 tsp Turmeric
Salt and pepper, to taste
Rice

Method :

* Combine the sambal oeled, oyster sauce, sesame seed oil and 2 tbsp. olive oil. Pour this mixture over the chicken and refrigerate for 3 hours.
* Remove the chicken from the marinade and saute in the remaining 2 tbsp.
* olive oil and the margarine. Brown the chicken for about 2 minutes on each side and then add the marinade mixture along with the peaches and the cream. Simmer on medium-low heat for about 8 minutes or until the chicken is cooked. Remove the chicken and peaches from the sauce and keep them warm. Stir the turmeric into the cream in the skillet. Add salt and pepper to taste. Return the chicken and peaches to the pan then simmer with the cream sauce for another 3 minutes or so. Serve on top of cooked rice.
* This dish should be an attractive yellow color. For additional eye appeal and nutritional value, serve this dish with steamed, fresh or frozen, whole green beans.

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Ayam Petis

Ingredients :

3 tbl Groundnut oil (or sunflower)
1 x Big onion sliced into rings
1 med Chicken cut up
3 x Cloves garlic
1 tbl Shrimp paste
2 tsp Sambal Ulek (see separate recipe)
1/2 tsp Tumeric
1 3/4 cup Coconut milk (thin)
1 tsp Brown sugar
2 tbl Lemon juice
1/4 lb Peeled shrimp
1 tbl Coriander

Method :

* 1. Dry the chicken.
* 2. Heat oil, stir fry the onion.
* 3. Add garlic, petis, sambal, tumeric, salt and pepper. Stir and then add chicken.
* 4. Stirring constantly, add the coconut milk. Bring to a boil, then reduce and simmer gently for 30 minutes.
* 5. Remove chicken, and leave sauce. Boil until it thickens. Then add sugar and lemon juice.
* 6. Add shrimp and cook for about 3-4 minutes... until cooked.
* 7. Present with chicken covered in sauce and decorate with coriander.

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Ayam Goreng Jawa - Fried Chicken Javanese Style

Ingredients :

3 1/2 lb Chicken, in pieces
5 x Shallots, peeled and finely sliced
4 x Garlic Cloves, peeled and finely sliced
2 tsp Ground Coriander
1/2 tsp Ground Cumin
1 pch Of Sereh powder *
1 pch Of Laos powder *
1 pch Of grated Nutmeg
1 sm Cinnamon stick
1 x Bay Leaf
1 tsp Brown Sugar
Salt to taste
3 3/4 cup Water
Oil for deep-frying

Method :

* Put all the ingredients except Oil in a large heavy pan. Bring to a boil then lower the heat, cover, and simmer for about an hour, stirring occasionally Remove the chicken and leave to cool. Heat the Oil in a deep fryer to 350 deg. Fry the chicken a few pieces at a time for 10 minutes.
* Drain on paper towels. Serve hot.
* * Available at Asian markets and in the Asian section of some supermarkets.
* If you can't find them don't worry, the recipe will still work OK.
* The Javanese seem to like their chicken pretty well done and chewy. I prefer mine a little more tender and fry it for a bit less than ten minutes. It has been a while since I made this, but I believe about seven minutes is enough for me. This chicken is delicious and also good cold.
* Make lots of it.

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