ok to post this time, we will learn to create basic ingredients, actually too late. but nothing, not of the same once.
we start with the basic ingredients

Ingredients:

• 25 shallots, peeled and chopped
• 12 cloves garlic, peeled and chopped
• 7 large red chilies, seeded and chopped
• 2 inches laos, peeled and chopped
• 2 inches kencur root, peeled and chopped
• 4 inches fresh turmeric, peeled and chopped
• 1 Tbs., coriander seeds
• 6 candlenuts
• 2 tsp. dried shrimp paste
• ½ tsp. black peppercorns
• 1 pinch fresh grated nutmeg
• 3 cloves
• 4 Tbs. vegetable oil

Instructions:

• Some people use a food processor and some use a stone mortar or pestle to blend all the ingredients of these pastes. If you are using a mortar, always grind the dry spices first and then add the hardest ingredients such as laos and kencur, before adding shallots, chilies, and other soft ingredients. If you are using a food processor, blend the dry spices, then add all other ingredients, except oil.
• Heat oil in a wok or a skillet, add the blended ingredients and cook over high heat, stirring frequently, for approximately 5 minutes until the paste turns golden. Cool before using.

Makes 2 cups.

Helpful hints: These basic pastes can be stored in a refrigerator for up to a week. However, it is always better to have pastes fresh before preparing a dish.

Zucchini Squash Soup

Ingredients:

• ¼ cup thin-sliced fresh semihot chilies
• ¼ cup thin-sliced onion
• 1 clove garlic, sliced thin
• 2 tablespoons peanut or corn oil
• 1 salam leaf
• 1 piece of laos
• ¼ cup dried shrimp, cooked in ½ cup water for ten minutes
• ½ teaspoon salt
• 1 teaspoon sugar
• 1 cup coconut milk
• 1 pound zucchini squash, cut into 1-inch cubes

Instructions:

• Heat oil in a wok over medium high heat.
• Stir fry the chili, onion and garlic in the oil for two minutes. Add the salam and laos. Add the shrimp in its water and all the other ingredients. Cook for about ten minutes, or until the flavors are distributed and the squash has softened.
• This dish is better eaten with Lontong (Rice Rolls) or plain rice.

Makes 6 servings, with other dishes.

Kalasan Fried Chicken

Kalasan is one of the sub-district in Sleman regency in Yogyakarta. Located in the eastern city of Yogyakarta and Prambanan Adisucipto airport. Kalasan known as the chicken fries are very tasty. In addition, there are also ancient temples such as Temple and the Temple Kalasan Sari. Kalasan have fried chicken cooked with because of the uniqueness of coconut milk that tastes very good. Ayamnya from the type of local or called as a village and chicken cooked in full. Kalasan fried chicken can be enjoyed in many places in Indonesia and in various other countries. If you visit Yogyakarta, should not forget to try the fried chicken is cooked Kalasan traditionally by the author Kalasan in the region, especially near the Sari temple. The price is not expensive and you can enjoy it with sambal chicken, and Kalasan drink fresh fruit.
Ingredients:

• ½ part of chicken. non broiler (1 piece of thigh & 1 piece of breast)
• 4 shallots
• 2 cloves garlic
• 1 Tbs. palm sugar
• 2 lt. coconut water
• salt and pepper to taste cooking oil as needed

Instructions:

• Grind shallots and garlic until fine.
• Dissolves palm sugar in 1 Tbs. of water.
• Boil the chicken and the spices in coconut water, give salt and pepper to taste, then cook the chicken (close the pot) until the coconut water dries up.
• Leak through the chicken, then fry until brown enough.
• Ready to serve.

Makes 3-4 servings.

Chicken in Aromatic Nut Sauce

Roast Chicken is typical cuisine, which is usually presented to the family event. but in restaurants now provide many of roast chicken.
roast chicken has the typical characteristics, from how to cook them, until the ingredients to become a delicious cuisine.
This is a prescription under the broiler, please try on.
Ingredients:

• 10 candlenuts, crushed
• ¾ cup thin-sliced shallots
• 3 cloves garlic, sliced
• ½ teaspoon ground cumin
• 2 teaspoons coriander
• 2 teaspoons sugar
• 1 teaspoon salt
• ¼ teaspoon shrimp (sauce) paste
• 2½ cups coconut milk
• One whole 3½-pound chicken, split open and flattened out
• 5 pieces of jeruk purut, or 5 square inches of lemon peel
• 3 salam leaves (Indian bay leaves)
• 3 pieces of laos (galanggal)

Instructions:

• Blend the candlenut, shallots, garlic, cumin, coriander, sugar, salt, shrimp paste and ½ cup of the coconut milk to a smooth paste.
• Broil the chicken for five minutes on each side.
• Put the spice paste in a wok or large frying pan, and add the balance of the coconut milk, the jeruk purut, salam and laos. Bring to a boil, add the chicken and cook in the sauce for twenty minutes, basting frequently. When done, the sauce will have almost completely evaporated.
• Return the chicken, skin side up, and the balance of tile sauce to the broiler and broil for ten minutes, or until the chicken is brown and crispy. Serve hot.

Makes 6 servings, with other dishes.