INGREDIENTS

• 15 bird’s chilies eye
• ¼ cup sweet soy sauce (kecap manis)
• ¼ cup thin soy sauce (kecap asin)

Preparation

Slice bird’s chilies eyes and mix with the sweet and thin soy sauce.
Do not store for any length of time, as this sauce tends to turn soft and sour.

INGREDIENTS

• 1 cup finely grated fresh coconut, or
• desiccated coconut, moistened with warm water
• 2 tbsp spice paste for chicken
• 1½ tbsp oil
• 1 tbsp chopped palm sugar
• Pinch of salt

Preparation

Combine coconut with spice paste. Heat oil in a wok or heavy sauce pan, add coconut mixture and palm sugar and sauté over low heat until the coconut turns golden brown. Allow to cool before adding salt.

Stored in an airtight container it will keep fresh for several days.

INGREDIENTS

• 1 cup water
• 1 cup white sugar
• 1 cup white vinegar
• 1 medium cucumber, cut in matchsticks
• 1 medium-sized carrot, cut in matchsticks
• 10-15 bird’s-eye chilies
• 10 shallots, peeled and quartered
• Pinch of Salt

Preparation

Combine water, sugar, vinegar and salt in a sauce pan, bring to a boil, simmer 1 minute and then allow to cool. Mix vegetables with the dressing. Refrigerate for at least 24 hours before serving at room temperature.

INGREDIENTS:

25 bird’s eye chilies finely sliced
60 ml Coconut oil
1½ tsp dried shrimp paste
¼ tsp salt

PREPARATION:
Heat oil in saucepan until smoking hot. Crumble dried shrimp paste and combine with ¼ tsp salt.

Add chilies, shrimp paste and salt to the oil, stir over heat for 1 minute and then remove from heat and allow cool Store sauce in an airtight container for up to one week in refrigerator.

INGREDIENTS:

750 gr large chili, seeded and chopped
750 gr bird’s eye chili, whole
1½ kg tomato, Skinned, wedged and seeded
200 gr garlic, peeled and sliced
400 gr shallot, peeled and sliced
50 gr dried shrimp paste, roasted
100 gr palm sugar, chopped
4 ea lemon juice
400 ml coconut oil
1 tbsp salt

PREPARATION:
Heat oil in heavy saucepan, add shallots and garlic and sauté until golden, add chilies and continue to sauté until chilies are soft. Add palm sugar and shrimp paste and continue to sauté until sugar caramelizes. Finally add tomatoes and continue to sauté until tomatoes are soft.

Set aside and cool. Grind in stone mortar and puree coarsely. Season to taste with salt and lemon juice.

PS: Make sure to cook all ingredients over high heat while continuously mixing. This will preserve nice red color.

INGREDIENTS:

500 gr raw peanuts, deep fried (2 min.)
5 cloves garlic, peeled
8 – 10 bird’s-eye chilies
50 gr kencur root, peeled and chopped
50 gr palm sugar, chopped
2 ltr fresh coconut milk
4 tbsp sweet soy sauce
2 ea lime leaves
1 tbsp fresh limejuice, squeezed
1 tbsp shallots, fried

PREPARATION:
1. Combine peanuts, garlic, chilies and kencur in a food processor and puree, or grind coarsely in a stone mortar.
2. Place in heavy sauce pan with coconut milk, sweet soy sauce and lime leaves. Bring to boil, reduce heat and simmer uncovered, stirring frequently to prevent the sauce from sticking, for 15 minutes.
3. Add limejuice and sprinkle with shallots just before serving as a dipping sauce for satay. Season to taste with salt.

INGREDIENTS:

175 gr shallots, peeled and chopped
150 gr cloves garlic, peeled & chopped
450 gr laos, peeled and thinly sliced
4 tsp coriander seeds
175 gr fresh turmeric, peeled and sliced
250 gr large red chilies, seeded & chopped
40 gr bird’s-eye chilies
100 gr kencur roots, peeled and chopped
5 tsp dried shrimp paste
150 ml Coconut oil
1 tsp salt
1¼ tsp black pepper ground
4 ea salam leaf, whole
3 ea stalk lemon grass, bruised

PREPARATION:
1. Combine all ingredients except salam leafs and Lemon grass, salt and water in food processor and grind coarsely.
2. Place ground ingredients in heavy saucepan, add remaining ingredients and simmer over medium heat for approximately 60 minutes or until water is evaporated and marinade changes to golden color.

Set aside and cool.