Coconut Chicken Curry

Ingredients
•  1 broiler or fryer chicken with skin, approx. 450g.
•  2 t salt
•  1 lg onion, chopped finely
•  3 cloves garlic, chopped
•  3 T oil
•  1 T coriander
•  Pinch of chopped ginger
•  1 t ground lemon grass
•  2 c coconut milk
•  1 salam leaf

Directions

Cut chicken into serving portions and rub with salt. Fry onion and garlic in oil until lightly brown. Now, add coriander, ginger and lemon grass. Stir well for about  1 minute. Add chicken, mixing thoroughly so that chicken absorbs the spices. Add coconut milk and salam leaf. Cover tightly and cook over medium heat for about 40 minutes. Serve with rice.

Curried Crab

Ingredients
•  4 crabs
•  6 shallots
•  2 stalks lemon grass
•  2 ts tamarind
•  1/2 c boiling water
•  1 handful coriander leaves
•  3 cloves garlic
•  1 tb fresh galangal
•  2 to 3 birdseye chillies, -seeded
•  4 candlenuts
•  1 t blachan
•  1 t tumeric
•  Salt and pepper to taste
•  3 tb oil
•  2 c coconut milk

Directions

Cut the 4 crabs into quarters with a cleaver or large knife. With a hammer, gently crack the claws and harder  sections of shell. Finely chop 6 shallots and 2 stalks lemon grass. Steep 2 teaspoons tamarind in half a cup of  boiling water. Chop a handful of fresh coriander leaves. In a food processor, grind together 3 cloves garlic, 1  tablespoon fresh galangal, 2-3 birdseye chillies, seeded, 4 candlenuts (or substitute 8-10 cashews) and 1  teaspoon blachan (hard dark brown shrimp paste), 1 teaspoon turmeric and salt and pepper to taste. Heat 3  tablespoons oil in a large wok or pan, and fry the paste until fragrant. Add shallots, lemon grass, crab pieces  and 2 cups coconut milk. Simmer for quarter of an hour. Strain the tamarind water and add half to the sauce.  Taste and add more if you wish. Ladle curvy into a serving dish and scatter the fresh coriander on top. Serve with plain rice.

Barbecued Shrimp

Ingredients
Dipping Sauce :
• 1/2 c peanut butter
• 1/2 c water
• 1 tb brown sugar; packed
• 1 tb lemon juice
• 1/2 ts salt
• 1/2 ts red pepper sauce
• 1 sm garlic clove; crushed

Shrimp :
• 1 1/2 lb shrimp; peeled
• 2 tb vegetable oil
• 2 tb water
• 1 tb lemon juice
• 1 ts brown sugar; packed
• 1/2 ts salt
• 1/2 ts red pepper sauce
• 2 garlic cloves; crushed

Directions

Prepare dipping sauce by mixing all ingredients until smooth. Cover until serving time. Make a shallow cut lengthwise down back of shrimp; wash out vein. Mix remaining ingredients in medium glass bowl. Add shrimp; stir to coat with marinade. Cover and refrigerate at least 1 hour. Remove shrimp from marinade; reserve marinade. Thread shrimp on 6, 15" metal skewers, leaving space between each. Cover and grill shrimp about 4" from medium coals, 10-20 minutes, turning and brushing 2-3 times with marinade, until shrimp are pink. Serve with sauce, and if desired, lime wedges.

Fried Chicken

Ingredients
• 1 md chicken (marinade)
• 1/2 c tamarind water
• 1 tb clear soya sauce
• A pinch of chilli powder
• 1 ts ground ginger
• 1 ts ground coriander
• 1 clove garlic, crushed
• A pinch of turmeric

Directions
The name means simply 'fried chicken', and that is all it is. The marinade, however, gives it a characteristically Indonesian flavour. Marinate the pieces of chicken in this mixture for 2 hours, turning them from time to time. Strain the chicken, so that the marinade drips away from it. Then deep-fry the portions, 4 or 5 at a time. Chicken fried in this way is excellent with Nasi Goreng.