Soto Ayam

Ingredients :
1.5 liter water
1 tea spoon salt
2 Indian bay leaf
1 Laos
1/2 (500 g) Chicken
3 tea spoon Blueband margarine


Grind these following items:

1 tea spoon Black pepper
5 pieces Garlic
5 Candle Nuts
Prepare the chili sauce (Sambal): 15 pcs red chili - boiled and grinded them.

2 tea spoon of Roasted peanut - grinded them.
2 tea spoon of Bango Sweet Soy Sauce
1 tea spoon of lemon juice
Side Items: 150 g bean sprouts.

75 g vermicelli, wash it in the warm water to make it soft.
2 chicken eggs, boiled, cut into small pieces
2 tea spoon of Roasted peanut
75 g Cassava chips
2 tea spoon of Fried onion
1 green onion leaves cut into small pieces
1 Chinese celery cut into small pieces

How to cook :

Boil the water with salt, indian bay leaves and galangga. Put the chicken meat, boiled them until it's tender.
Lift the chicken out,and then fry it until its color become yellow brown and dry it.
Shredded the chicken meat into small slices.
Stir the Blue band margarine in the frying pan and fry the spices until it smells delicious. Added the spices to the chicken broth water.
Reduce the heat to low and wait until it boils.

How to prepare:

Put the shredded chicken into small bowl and add the bean sprouts, vermicelli, and the boiled egg.
Pour the hot chicken broth into the bowl. Add the roasted peanuts, cassava chips, fried onion, green onion leaves, and chinese celery.

Nasi Uduk (Uduk 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.

Madura Chicken Satay (sate Ayam Madura)

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

Ground shallot, garlic, candle nut, Holland red pepper, and birdseye chilis to a fine paste.
Heat oil in a saucepan then saute the paste until fragrant.
Add ground peanuts, 1 cup sweet soy sauce, salt and water.
Mix well and slowly bring to a boil.
Remove saucepan from heat and add lime juice. Cool to room temperature.
Impale chicken pieces on bamboo skewers until 3/4 full.
Marinate chicken satay for at least 2 hours with a quarter of the sauce and 1 cup of sweet soy sauce.
Sprinkle salt to satay before grilling.
Grill satay for 10-15 minutes, turning occasionally.
Tip: Soak bamboo skewers in water for at least 1/2 hour so they don't burn. Use chicken thighs for best flavor and texture.
Serve satay with sauce and rice.
Condiments: sliced onions or shallots, birdseye chilis, limes.