Sate Manis ayam ( Sweet satay chicken )

Ingredients

 Marinade:
*  2 lbs boneless chicken thighs - cut into 3 - 4 inch square size or cut into strips
* 6 tablespoon oil
* 1 big onion - slices
* 2 tablespoon vinegar
* 1 tablespoon ground coriander
* 2 tsp palm sugar
* salt/pepper
* wooden skewer - soak with water for 45 minutes
  ** glaze with extra sweet sauce & 2 tablespoon oil to the meat when grilling


Directions:
* In the bowl, combine chicken with oil, slices onion, vinegar, coriander, palm sugar, salt & pepper. Gently toss the ingredients well combine, cover and let chicken marinade 5 hours and up
* take a wooden skewer, thread 4 to 5 pieces chicken on the wooden skewer. do for all chicken until finish.
* Grill chicken sate on grill pan in medium heat until nicely cook through for both side and brush on with glaze sauce for more flavor and avoid for sticking. let cook 3-5 minutes for both side
 
peanut sauce:
* 150 gm roasted peanut
* 1 gloves garlic
* 1 shallot
* pitch terasi ( shrimp paste )
* 340 ml water ( or add more water at the end for non thick sauce )
* 4 tablespoon sweet soy sauce
* salt/pepper
* 1 tablespoon coconut milk
* 1 tsp lime juice

Directions:
* Blend roasted peanut, garlic, shallot, shrimp paste and water  into fined paste
* Pour the mix peanut paste, sweet soy sauce, salt, pepper, coconut milk, and lime juice in a pan with low heat. Let cook for about 10 minutes. add extra water as you like if the sauce thick .
* Garnish with extra sweet soy sauce and peanut sauce over the chicken sate

Tagine of mix seafoods a la ziah

Ingredients:
* 1/2 lb small shrimps
* 4 frozen fillet flounder - cut in small size
* 2 tablespoon tomato sauce
* 1 onion
* 2 gloves garlic
* 1/2 tsp pepper flakes
* 1 tsp ginger powder
* 1/2 tsp cumin
* 1/2 tsp paprika
* 1/2 cup water
* 1/4 cup olive oil
* 1/2 tsp turmeric
* 1 lime juice

Instructions:
* dice the onion and chopped some garlic, then let it a side
* Heat the tagine or cooking pan with olive oil
* when the oil is hot, drop dice onion , pepper flakes and garlic. let them cook for 5 minutes until onion and garlic caramelized
* then add the tomato sauce, ginger, cumin, paprika, turmeric.let them cook for another 2 minutes
* add the seafood , water, and lime juice to the tagine or pan. stir until sauce and seafood combine together
* cover the tagine and let it cook for about 30 minutes
* serve with bread

Tagine koufta with fennel

Ingredients:

* 2 small fennel root

* 1 onion

* 2 gloves garlic

* 1/2 tsp some saffron

* 1 tsp parsley

* ground ginger

* 1 tsp paprika

* salt/ pepper

* 1/4 cup olive oil

* some water about 1 1/4 cup water

Koufta ( meat ball )

* 1 lb ground veal

* 1 tsp paprika

* salt

* pepper

* 1 1/2 cup water

Instruction:

* step 1: perparing meat ball 

* mix all spice in a container or bowl

* use your hand and knee for 1-2 minutes until spices mix together

* make a small meat ball with your hand and let a side

* Rinse fennel and cut in to 4 small wedges and let a side

* heat the tagine or pan with olive oil

* add chopped onion and garlic. let cook for 3-4 minutes

* add chopped parsley, paprika, ginger powder, salt, pepper and some saffron for 1 minutes

* take the meat balls and place them in the tagine 

* add fennel in the between meat ball

* pour some water and sprinkle chopped fennel leaves over the top 

* cover the tagine and let them cook at least 30 minutes

* serve with bread

Tumis Kerang serai ( clam with lemongrass )

Ingridients:
* 1 dozen frozen small clams ( or any fresh clams are good )
* 1 stick lemongrass
* 2 Gloves garlic
* salt/ pepper
* 1 cup water
* oil
* 1 tsp fennel leaves ( optional )
* 2-3 tsp oil

Instructions:
- Wash the clams well with fresh water
- Cut small slices the lemon grass and cook in the pot with oil
- add slices garlic and stir for 2 minutes
- add the clams and stir until the spices distribute
- then pour 1 cup water and sprinkle fennel leaves over the clam
- cover the pot and let cook for 20 minutes
- you can add more water if you like

Lentil & chick peas curry soup

Ingredients
* 1 can chick peas
* 1/2 cup red lentils
* 4 cup chicken stock or water
* 1 small onion
* 2 gloves garlic
* 1/2 tsp curry powder
* 1/2 tsp pepper
* 1/2 tsp salt
* 3 tablespoon olive oil

Methods:
* chopped some onion and garlics
* Heat the pot with 3 tablespoon olive oil
* Cook the onion and garlic until soft and caramelize
* wash lentil and chick peas, then add them to the pot
* add some chicken stock or water
* add curry powder, pepper, and salt
* cover the lid and let cook for 30 minutes
* when soup is ready then transfer to blender. puree the soup very well
* serve with bread

mie goreng udang Chinese style ( shrimp fried noodle Chinese style )

Ingredients:
* 1 bag cooked rice noodle ( can be substitute with egg noodle/spaghetti )
* 1/4 cup bean sprout
* 1/4 cup small shrimps
* 2 scallions - cut 3-4 inc long
* 2 eggs
* 2 tsp sesame oil
* 2 tablespoon oyster sauce
* 2 tsp light soy sauce
* some oil

Methods:
- cut rice noodles in small size and let a side
- cook scramble eggs  and let a side
- use cooking wok, add some oil to the wok and fried shrimps until they turn almost red
- pour the rice noodle to same wok
- add scramble eggs, sesame oil, oyster sauce, soy sauce. stir well until all ingredient well mix
- add bean sprout and scallion and keep cooking for another 5-7 minutes until vegetables become soft

Beef kebab montreal

Ingredients:
* 1 lb lean beef
* 1 tsp cumin
* 1/2 tsp salt
* 1/2 pepper
* 1 tsp Montreal steak season
* 3 tablespoon extra olive oil
* wood skewers

Methods:
* clean and quick wash to the meat.
* cut cubes size.
* in a bowl combine all spices: cumin, salt, pepper, Montreal season, and olive oil.
* marinate about 1 -2 hours or more flavor  marinate over night.
* take 5 pieces a cube meat and line up in wood skewer
* bake it in the oven for 20 - 30 minutes and turn the meat to other side in 15 minutes before done.

Pepes Ikan pari w/ daun kemangi ( spicy stingray fish wrap with banana leaf )

Ingredients:
* 1 lb ikan pari ( stingray fish )
* 2 shallots
* 2 gloves garlic
* 2  kemiri
* 3 red chilli
* 15 small leaves daun kemangi ( indonesian basil )
* 1 tsp turmeric powder
* salt
* pepper
* some water
* banana leaf for wrapping

Methods:
- cut and wash ikan pari
- put all the ingredients in food processor: shallots, garlic, kemiri, chilli, salt, pepper, turmeric powder, 10 daun kemangi ( leave 5 leaves ), salt, pepper and some water.
- blend until spices very soft or puree, mix in the plate with fish and remain daun kemangi until fish cover with all the spice
- then transfer fish to banana leaf and wrap it like a present
- cook it in the oven or in the open pan until cook about 1 hr or when banana leaf almost half burn or turning brown
- serve with white rice and sambal terasi