Sambal goreng udang

Ingredients :

1 lb / 450 g shelled fresh or frozen shrimps
2 tbsp vegetable oil
1 medium onion, chopped finely
2 cloves garlic, chopped finely
2 candlenuts, grated
1 tsp coriander
1/2 tsp pinch of cumin
1 tsp turmeric
1 tsp sambal oelek
1 tsp shrimp paste
1 tsp salt
1/2 tsp lemon grass
1/2 cup coconut milk from 1/2 coconut
2 bay leaves

Direction:

1. Heat oil and lightly onion, garlic, grated candlenuts, coriander, cumin, turmeric, sambal ulek and shrimp paste.
2. Add shrimps and lemon grass. Fry lightly.
3. Add coconut milk and bring to a slow boil. Lower heat, add salam leaves and salt. Simmer uncovered for 15 to 20 minutes. Serve.

Pisang Goreng ( Banana fritters )

Ingredients:

6 Banana (peeled, cut into small pieces or into something you like)
1 cup all-purpose flour
2 teaspoons baking powder
vegetable oil

Directions:

1. Mix flours, baking powder and salt well in a bowl. Beat in coconut milk, water and egg until batter is smooth. Let batter rest from 15 minutes to 1 hour.
2. Heat oil in a deep skillet or deep fryer to between 350° and 375°. Using a fork, dip bananas in batter to cover. Let excess drain off and deep fry, turning, until well browned. Drain on paper towels and serve.

You can serve this Banana fritters with honey, it´s sweet and really delicious ;)

Risoles

Ingredients:

1. 250 gr flour
2. 70 gr butter
3. 1 egg
4. 2 pieces of chicken legs
5. 100 gr carrot
6. 50 gr scallions
7. 4 pieces of shallots
8. 2 pieces of garlic
9. 15cc sweet soy-sauce
10. 200 gr bread crumbs, salt.

Direction:

• Mix 1/2 of the egg with flour and butter
• Form thin layer of squares - for wrappers
• Remove the bones from the chicken legs, cut into small pieces
• Skin carrots, boil until half done, and cut into tiny pieces.
  
• Cut scallions into tiny pieces.
• Grind shallots and garlic.
• Heat pan with butter. Put in shallots and garlic.
• In a couple of minutes, put in chicken
• Stir a little bit, and put in carrots, scallions
• Mix evenly.
• Add salt and pepper to taste, add sweet soy-sauce.
• Cook until chicken is done.
• Put 1 spoon of the result above into each square.
• Wrap it.
• Dip it in the 1/2 egg left, pour flour.
• Heat oil in a pan.
• Deep fry the risoles on medium heat until golden brown.
• Serve with hot chili pepper.