Item 1)  Thick Vegetable Soup (Sajur Loden) 1 1/2 cups chicken broth 1 Tablespoon chopped green pepper 1 Tablespoon chopped onion 1/2 cup raw chopped beef or chicken 1 bay leaf 1 1/2 cups coconut milk Salt to taste   4 cups chopped vegetables (cabbage, green beans, cauliflower, carrots, and lima beans) Cook the meat with the bay leaf in the broth. Add the vegetables and cook until done. Add the milk, stirring occasionally.  To serve, heat taking care not to boil. Cook for two minutes. Remove from heat and serve hot. Coconut Milk: Scrape meat from a fresh coconut or purchase coconut shreds. Add 2 cups hot water to each cup of coconut meat. Let stand for half an hour, then squeeze through cheese cloth to extract the milk. Number 1 will also Prepare tea and non-alcoholic drinks. Item 2) Steamed White Rice 1 pound rice                                                    2 cups water Boil the rice in the water until all the water has been absorbed. Transfer the rice to a colander and set it in a pan of boiling water, cover and let steam until tender (about 20 minutes).

Item 3) PORK SATE 2 lbs. lean boneless pork 1/4 smooth peanut butter 1 1/2 tsp. salt     1 1/2 tsp. ground coriander 1/2 tsp. red pepper 1 tsp. ground cumin 1/2 tsp. pepper 4 med. onions, grated 1 clove garlic, minced 1 1/2 tsp. lemon  juice  1 tbsp. brown sugar  3 tbsp. soy sauce
Cut pork into 1 1/2 inch cubes. Mix the peanut butter with the remaining ingredients in a medium sized bowl and add pork. Stir to coat pork and let stand in refrigerator for several hours. Skewer pork and broil in broiler or over charcoal for 20-25 minutes, turning to brown both sides. Serves 6. This can be done on the BBQ at Judy's.

Item 4) PEANUT SAUCE  (Katjang Saos) 2 tablespoons smooth peanut butter  2 tablespoons soy sauce 1-2 cloves garlic, minced or chopped  1/4 cup water 1 tablespoon brown sugar juice from half a lemon
In a non-stick pan, combine all ingredients, stirring constantly over medium heat until peanut butter has melted. You can do this in the microwave too, for about 30-40 seconds.

Item 5) ALMOND CHICKEN (Opor Ajam) 2 tbsp. soy sauce 1 tbsp. water  1 tsp. sugar 1 tsp. cornstarch 1 tsp. vinegar 1 tsp. ginger 1 tablespoon ground coriander 1/2 teaspoon ground cumin 1 teaspoon salt    2 tbsp. oil 1/2 teaspoon pepper 1/2 teaspoon ground laos 1 lb. boneless chicken breast 2 1/2 cups coconut milk 1/2 c. raw almonds 1/4 lb. sliced mushrooms 1 cup finely chopped oinions 1 tsp. minced garlic

Cut chicken into bite size pieces. Toss with 1 tablespoon soy sauce and set aside. Heat 1 tablespoon oil. Cook almonds in oil 2 to 3 minutes. Remove. Add remaining oil, increase heat. Add all other seasonings and cook 1 minute. Add chicken, cook until nearly done. Add reserve mixture, almonds, and mushrooms. Cook about 5 more minutes and then serve with rice.

Item 6)  SPICED FRIED SHRIMP (Udang Bumbu Dendeng) 1 1/2 lb. fresh shrimp 1 c. milk  1 teaspoon ground coriander 1 teaspoon sugar 1 c. fine dry bread crumbs 1 teaspoon vinegar 1/4 teaspoon garlic power 1 egg, beaten  Dash of ground ginger Salt to taste Oil for deep frying

Peel and divine the shrimp. Dip the shrimp in milk, then in fine dry bread crumbs mixed with spices; dip coated shrimp in egg and then again in the bread crumbs. Fry in deep oil heated to 365 degrees until well browned, about 2 minutes. Drain on paper toweling. Serve while hot with desired sauce. Do not overcook as shrimp will toughen. Serve with Indonesian Dipping Sauce.   INDONESIAN - STYLE DIPPING SAUCE   1/2 cup honey 1/4 c. peanut butter Soy sauce to taste Garlic powder to taste Crushed red pepper to taste Chopped fresh coriander                                                Blend all ingredients.

Item 7)  CORN PATTIES (Bregedel Djagung)

2 cup corn                                   2 eggs, beaten            3/4 cup flour 2 tablespoons chopped onions       1 tsp. salt                   1/4 tsp. pepper 1/4 teaspoon ground coriander       1 tsp. baking powder            1 tablespoon chopped celery          1/2 tablespoon chopped garlic          Optional: add chicken Cut tips of kernels from cob with sharp knife; scrape cob with dull edge. Add all ingredients except oil together. Drop from tablespoon into 1/2 inch of hot fat in electric frying pan at 380 degrees. Fry until golden brown, turning once. Serve with Indonesian dip below.   INDONESIAN DIP   2/3 c. crunchy peanut butter         1/3 c. packed dark brown sugar             1/2 c. lemon juice                        4 tbsp. chili sauce                          1 tsp. soy sauce   Combine all ingredients and refrigerate for 24 hours. Use with corn patties and with  fresh veggies (celery sticks, carrot sticks, sliced cucumbers, pepper strips, endive, or bread sticks).

Item 8)  SPICY INDONESIAN PEANUT SALAD (GADO - GADO)

Leaf lettuce                                                Spinach                            Cucumber spears                                         Whole peanuts   Potato, boiled and cubed                              Boiled egg slices Carrot sticks, parboiled and chilled                 1/2 lb. firm tofu Onion salt                                                   Sauteed onion Chinese pea pods, parboiled and chilled         Whole green beans, parboiled and chilled                       Canned fried onion rings                        Broccoli spears, parboiled and chilled                               Peanut sauce On a large platter arrange a bed of leaf lettuce and spinach. Arrange any or all of the above vegetables on top, like spokes on a wheel. Arrange boiled egg slices around the edge. For added protein, cut tofu into cubes, season with plenty of onion salt; saute and chill. Scatter them over the entire salad. Top with peanut sauce and garnish with whole peanuts, canned fried onion rings and -or a little sautéed onion. Serve at room temperature.

Item 9) INDONESIAN BEEF SATE

MARINADE: 1/4 c. vegetable oil                    1 c. finely chopped onion 4 garlic cloves, finely chopped     1 tsp. grated fresh ginger 3/4 c. water                              3 tbsp. dark soy sauce 4 tsp. chili powder                     1 tbsp. peanut butter 1 tbsp. tumeric                          1 tsp. brown sugar 1/2 tsp. finely grated lemon peel         2 lb. flank steak, sliced crosswise into 1/8 in. strips   For marinade: Heat oil in skillet over medium high heat. Add onion, ginger, and garlic, and sauté until onion is soft. Add remaining ingredients and stir to make a smooth paste. Reduce heat and simmer 2 minutes. Add meat, stirring to coat well. Remove from heat and let stand at room temperature. Thread meat onto skewers, weaving strips in and out to pack tightly. Cook meat 3-4 inches from heat source, basting with marinade until crisp and browned, about 3 minutes on each side. Can do on the BBQ at Judy's. Purchase Indonesian beer for the group.

Item 10) Banana Fritters (Pisang Goreng) 4 ripe bananas, mashed                     3 Tablespoons sugar 3/4 cup flour                                     1/2 teaspoon salt oil                Cinnamon Sugar ( 1 teaspoon cinnamon to 1/3 cup sugar) Combine bananas, flour, salt and sugar in a bowl. Mix thoroughly and beat slightly. Take one full tablespoon of this mixture for each fritter. Heat oil in frying pan and fry fritters, a few at a time, turning, until golden brown on both sides. Drain on paper towels. Sprinkle with the cinnamon sugar. Serve with any tropical fruits and chocolate drink. INDONESIAN CHOCOLATE

1/4 c. cocoa                           1/4 c. sugar                              1/8 tsp. salt                           1/4 tsp. cinnamon                     1 c. water                              3 c. milk                                  Whipped cream                       Stick cinnamon   Combine cocoa, sugar, salt and cinnamon in a saucepan. Add water slowly, stirring until smooth. Place over low heat; bring to a boil and boil 2 minutes, stirring constantly. Stir in milk, heat thoroughly but do not boil. Serve hot with a spoonful of whipped cream and a cinnamon stick in each cup. Makes 6 generous servings.