Spices of Indonesia

Seaweed salad:
120g seaweed (Rumput Laut)
30g tomatoes, sliced
1 tbsp red chillies, de-seeded
and sliced
1 tbsp shallots, sliced
1 tbsp lime juice
¼ tsp salt
¼ tsp black pepper
1 tbsp basil leaves, sliced
1 tbsp spring onion, sliced

The Chilli Dressing:
100g Red Chili (de-seeded)
1 tbs Lime Juice
¼ tsp Salt
¼ tsp Pepper
50ml Water for blending

Method

1. In a food processor, add the seedless red chillies and water. Blended together, it should look like a smooth paste.

2. Remove and transfer to a bowl and add the lime juice, pepper and salt.

3. In another bowl, add the seaweed, sliced shallots, sliced tomatoes, sliced chillies and stir together.

4. Add in the chilli dressing and stir together well. Remove and transfer to a salad bowl.

5. Garnish with the basil and spring onion. Your salad is ready to serve!

Ingredients: 
Ingredients for sambal belacan paste 
1 tbsp vegetable oil 
40g garlic 
200g large red chillies 
80g red shallots 
20g shrimp paste 
4 candlenuts 

Ingredients for nasi goreng 
1 tbsp vegetable oil 
40g garlic 
400g cooked white or brown rice 

100g carrots 
100g cabbage 
100g pak choi  
2 tbsp oyster sauce 
3 tbsp sweet soy sauce 
1 tbsp light soy sauce 
2 eggs, beaten 
4 whole eggs 
30g fried shallots 

Preparation 
1. Cook the rice according to packet instructions, preferably the day before. 
2. Finely chop the garlic, chilli, and candlenuts. 
3. Finely shred the cabbage and julienne the carrots. 

Sambal belacan 
4. Heat 1 tbsp of vegetable oil in a pan. 
5. Sauté the garlic, shallots, chilli, candlenuts, and shrimp paste until soft and fragrant. 
6. Transfer to a mortar and grind into a paste. Leave to cool. 

Nasi goreng 
7. Heat the rest of the oil in a wok or pan and sauté the remaining chopped garlic until fragrant. 
8. Mix in the beaten egg and vegetables (carrot, cabbage, and pak choi). 
9. When the egg has firmed up, add the cooked rice and toss it through. 
10. Stir in the oyster sauce, sweet soy sauce, and light soy sauce; salt and pepper to taste. 
11. Fry the four eggs in a frying pan. 
12. Divide the rice mixture between four plates, garnish with fried shallots, top each helping with a fried egg and serve with the sambal belacan, some satay stick, and, if you like, garnish with sliced cucumber and tomato.  

Ingredients
Duck:
400g duck breast
50g pak choi
5g garlic
5g shallots
10g red chillies
10g green chillies
Masak Hijau:
40g garlic
40g shallots
40g turmeric
10g candlenuts
5ml cooking oil
10g shrimp paste
80g green chillies
10g leeks
10g cumin

1. Cut the duck into 2 parts/half

2. After that, coat the duck with lime, wash it thoroughly until the mucus is gone and drain

3. In another place, heat the water to soak the duck to remove the mucus and the smell of the duck

4. Wait for 10 minutes then drain the soaking water to cook the duck and wash the duck with cold water

5. In a separate place, heat oil in a frying pan to saute ground spices (ginger, galangal, lemongrass, lime leaves, green chilies, and spring onions) until fragrant

6. After that, put the duck that we have boiled half cooked earlier and add water until the duck that we cook is submerged in water (Stew method cooking)

7. This process takes approximately 1 hour / until the duck is completely cooked 8. The last process is adding coconut milk according to taste and seasoning with salt & pepper.

Ingredients
200g red chili
200g shallot,
70g garlic
70g small red chili
20g shrimp paste
1 pc red tomato
1tbsp brown sugar,
salt to taste
finished by a splash of Bali
lime juice

Method

1. Prepare saute pan, mortar and pestle. Pre-heat saute pan then pour in salad oil

2. Then continue to put all chilies shallot, garlic into the pan, saute for about 3 minutes

3. Meanwhile, roast the shrimp paste for about 2 minutes until shrimp paste going to dry and bright brown color

4. When shrimp paste ready then straight to go to the pan

5. Add salt and brown sugar, continue to saute for about 2 minutes

6. Then put all sauteing ingredients to mortar then roughly mash with pestle, adjust the seasoning then add a splash of Bali lime juice

7. Ready to serve