Cooked Vegetables with Spiced Grated Coconut (Urap-urap Sayur)

Ingredients
- 100 g bean sprouts
- 100 g cabbage, shredded
- 50 g green bean (buncis), cut into 2 cm long
- 100 g spinach, cut into 2 or 3 cm long
- 200 g fresh/dry grated coconut
Spice Paste
- 4 cloves of garlic
- 3 red chillies, seeded
- 2 bird's eyes chillies
- 2 cm Kencur, peeled and sliced
- 50 g Palm sugar
- 4 fresh Kaffir Lime leafs, very finely shredded
- Salt to taste
Directions
1. Grind or blend all spice paste ingredients.

2. Heat oil and sauté the spice paste until fragrant. Then add the grated coconut, mix it well for few minutes, then set aside.

3. Cook all the vegetables, set aside and cool them off.

4. Serve: Combine the vegetables with the spiced grated coconut.

Spicy Dried Anchovies (Kering Teri/Sambal Goreng Teri)

Ingredients
- 150 g dried anchovies
- 250 g potatoes, cut in long narrow strips
- 50 g fried peanut
- 2 Salam leafs (or you can substitute with bay leaves)
- 65 g sugar
- 1 1/2 tablespoon salt
- 25 g tamarind, mix with 100 ml hot water to get a juice
Spice Paste
- 3 shallots
- 2 cloves of garlic
- 4 bird's eyes chillies (you can skip this if you don't like it spicy)
- 2 red chillies, seeded
- 40 g coconut sugar
- 1 teaspoon coriander
- 1 teaspoon galangal powder
Directions
1. Deep fry the potatoes and dried anchovies separately. Set aside
2. Grind or blend the spice paste

3. Heat 1 tablespoon of oil, then sauté the paste with Salam leafs until fragrant.

4. Add the sugar, salt, and tamarind juice and continue cooking until the sauce thickens.

5. Then add the potatoes, dried anchovies, and fried peanut. Mixed them together with the sauce and continue cooking for few minutes.

Grilled Fish with Sambal Dabu-dabu

Ingredients

-  1 medium fish (you can use any fish like seabass or ikan kakap, indian mackarel or ikan tude, Silver/White Pomfrets or ikan Bawal)

For Marinate
* 1st marinate  :

- 3 tablespoons lime juice

- 1 teaspoon salt

** 2nd marinate :

- 4 garlics

- 4 candlenuts, pan-broil

- 2 teaspoons turmeric

- 1/2 cube chicken bouillon

- 1/2 teaspoon popper powder

- salt to taste

- 2 tablespoons olive oil

For sambal dabu-dabu (chillies salad)

- 2 big red chillies

- 3 or more small chillies (cabe rawit)

- 4-5 small tomatoes

- 3 shallots

- lime juice

- pinch of salt

- 4 leafs fresh lime basil (daun kemangi) - optional;

Directions

1. Marinate the fish with 1st marinate. Leave it for 30 minutes.

2. After 30 minutes, clean the fish with water so it won't be too sour.

3. Blend all the ingredients to make paste, then marinate the fish with it. Leave the fish for 1 hour or so ... the more the better.

4. Grill the fish in the oven or charcoal.

5. For sambal dabu: thinly cut the chillies, shallots, and tomatoes thinny. Put them in a bowl, then add salt, lime juice and olive oil.

6. Serving suggestion : pour the sambal dabu over the grilled fish, and serve with steamed rice.

Grilled Fish (Ikan Bakar)

Ingredients

- 1 whole fish, cleaned

- 1 tablespoon lime juice

- 1 tablespoon sweet soy sauce (kecap manis)

- 25 g margarine

For marinate the fish

- 3 Candlenuts (Kemiri)

- 3 shallots

- 2 cloves of garlic

- 1 tablespoon turmeric powder

- 1 teaspoon coriander

- salt to taste

- 1 tablespoon of vegetable oil

Directions

1. Clean the fish and make cutlets around it. Pour the lime juice over it to reduce the fishy smell.

2. Blend or grind all marinate ingredients. Then use it to marinate the fish. Set aside for at least 1 hour.

3. When the marinate is absorb enough, grill the fish and brush it with marinate leftover.

4. When the fish is about to be ready, brush with sweet soy sauce (kecap manis) and margarine. Continue grilling until it's cooked.

5 Serve with warm plain rice (nasi putih), cucumber, and sambal badjak or sambal terasi

Tips: you can grill the fish by wrapping it with Banana leaf (daun Pisang) so that the skin won't be stick into the grill appliances.