Nasi Uduk

Indonesian Traditional Food

	Nasi Uduk (Jakarta Coconut Rice)
	Ingredients: 2 cups rice 3 cups coconut milk 1 indian bay leaf 3 lemon grass leaves ½ teaspoon salt aluminum foil

Instructions:
Put all the ingredients into a saucepan, and bring to a boil.
Turn off the heat, cover the pan and let the mixture stand for fifteen minutes to allow the rice to absorb the coconut milk.
Place the rice on an aluminum foil square in a Chinese-style steamer.
Steam for twenty minutes to complete the cooking.

Es Kelapa Muda

	Es Kelapa Muda (Young Coconut Iced Drink)
	Ingredients : 2-3 young coconuts in the can 1 litre coconut water ice cubes Cocopandan Marjan Bouduin syrup 500cc water

Method:
Mix coconut flesh, coconut water and syrup.
Serve in glasses and add ice cubes

Sate Ayam Madura

	Sate Ayam Madura (Madura Chicken Satay)

Ingredients:

• 7 Shallots

• 10 Candle nuts

• 8 Garlic cloves

• Bamboo skewers (as needed)

• 7 lbs. (3.5kg) Chicken (cut into 1" cubes)

• 1 cup (250ml) Water

• 1/4 cup (62ml) Oil

• Salt (as needed)

• 2 cups (500ml) Sweet soy sauce

• 2 Red peppers

• 16 Birdseye chili's (optional)

• 2 lbs. (1kg) Roasted Peanuts (ground to a paste)

• 1/4 cup (62ml) Lime juice

Instructions

1. Ground shallot, garlic, candle nut, Holland red pepper, and birdseye chilis to a fine paste.

2. Heat oil in a saucepan then saute the paste until fragrant.

3. Add ground peanuts, 1 cup sweet soy sauce, salt and water.

4. Mix well and slowly bring to a boil.

5. Remove saucepan from heat and add lime juice. Cool to room temperature.

6. Impale chicken pieces on bamboo skewers until 3/4 full.

7. Marinate chicken satay for at least 2 hours with a quarter of the sauce and 1 cup of sweet soy sauce.

8. Sprinkle salt to satay before grilling.

9. Grill satay for 10-15 minutes, turning occasionally.