fried tofu

oil

1 table spoon garlic

3 tea spoon ginger

3 table spoon hoi sin sauce

3 table spoon black bean sauce

1 tea spoon chilli sauce

1 tea spooon sesame oil

1 tea spoon sugar

1 red capsicum or some sugar-snap peas

On a low heat fry the garlic and ginger a bit. Add rest of ingredients with 120 mls water. Add tofu. Cover and simmer for ten minutes. Add capsicum.

750g eggplant

oil

2 tea spoons fresh ginger

2 tea spoons fresh garlic

60ml dry sherry or sake

60ml soy sauce

1 table spoon vinegar

2 table spoons sugar

2 teaspoons sesame oil

1 teaspoon chilli sauce

Slice eggplant into 2cm thick slices and fry in flat frypan (not a wok) until golden. Put on paper to soak up oil. Fry garlic and ginger until golden. Add remaining stuff and stir untill suger dissolves. Put in egglant and cook uncovered.

tempe

oil

2 bawang merah

3 bawang putih

2 cabe merah (di iris)

2.5cm laos/galangal

½ teaspoon terasi

5 tablespoon gula jawa

3 tablespoon air

1 tablespoon air asam (tamarind juice)

salt

8 cabe rawit (small hot)

Fry the tempe and drain. Saute shallots, garlic, chillies, galangal, and shrimp paste for 2-3 minutes. Add palm suger and tamarind juice and stir until the sugar dissolves. Add tempe and stir until the sauce caramelizez. Salt and chillies.

500g water convolvulus (kangkung) steamed

1 tomato blackened under the grill and skin removed

6 cabe rawit

½ teaspoon terasi toasted

1 teaspoon garam

1 teaspoon lime juice

2 tablwspoon warm water

1 cup freshly grated coconut

1 clove garlic

1 kaffir lime leaf finely shredded

1teaspoon chopped gula jawa

2 tablespoons toasted peanuts

Cut kangkung in 5cm lengths. Grind together tomato, chillies, shrimp paste and salt then mix with lime juice and water. Set aside.

Grind coconut, garlic, lime leaf, and palm sugar. Just before seving toss all together and add nuts.

600g sardines or other small fish (cleaned)

2 teaspoons salt

6 tablespoons oil

2 cabe

13 cabe rawit

2 bawang putih

7 bawang merah

1cm jahe

1cm galangal

2 lge tomato in wedges

2 tablespoons air asam (tamarind)

1 daun salam

½ teaspoon gula

3 tablespoon water

fresh basil garnish

SPICE PASTE

2.5cm turmeric peeled and chopped

1cm jahe

2 candlenuts

2 bawang merah di iris

2 bawang putih di iris

1 teaspoon white peppercorns crushed

½ teaspoon coriander seeds crushed

2 tablespoons oil

Grind and saute spice paste and then set aside.

Wash fish and sprinke with salt and set aside

Heat 3 tablespoons oil and saute cabe, garlic, bawang merah, jahe, galangal, tomato, asam, and daun salam on high heat for one min. Add gula and then spice paste and cook fr two more min all the time stirring.

In another pan fry fish until golden. Combine with spice sauce and water in a wok. Add basil.

whole snapper 1 kg

1 tablespoon lime juice

¼ teaspoon salt

2 tablespoons oil

banana leaf or foil

COLO COLO SAMBAL

3 tablespoons lime or lemon juice

2 tomato

5 cabe seeded and sliced

4 bawang merah

4 soy sauce

4 sprigs basil

Bake fish in foil or leaf. Add sambal when serving.

4 cups coconut milk

4 cabe rawit

3 daun serai

3 daun salam

1 tablespoon petis (sticky black shrimp paste)

8 duck eggs

fried shallots for garnish

SPICE PASTE

8 cabe

6 bawang merah

4 bawang putih

1cm turmeric

1cm galangal

½ teaspoon terasi (dried paste)

2 tablespoon oil

1 teaspoon gula

Hard boil the eggs. Prepare spice paste. Add sugar and saute one min.

Add coconut milk, cabe, serai, salam, and terasi and salt. Bring slowly to boil and add eggs. Simmer until sauce thickens.

5 sour green mangoes peeled and coarsly shredded

2 teaspoons salt

600g fresh tuna grilled and flaked

3 bawang merah sliced

1 teaspoon white pepper corns ground

¼ cup thick cocnut milk

mix mangoes with salt and set aside for 10 min. Squeeze to remove sour liquid. Mix with other ingredients and serve.

SOUP (dashi)

2 heaped handfuls of katsuo bushi

2 pieces on konbu

800 ml water

shouyu

salt

To water add kombu and bring to boil. Simmer for a while and then add bonito flakes for 30 seconds only. Remove bonito flakes and kombu and add a little salt and soya sauce. Let sit until cold.

ebi

tori niku or sakana

kama boko

matsutake

ginnan (ginko nut)

4 eggs in a bowl. Beat and add cold soup. Pour the egg/soup mix over the above contents in chawan which are set in a big pot with some water in the bottom. Place lid on the big pot and heat 3 minutes on high and 10 minutes on low.