NASI AMBENG

When my moms make Nasi Ambeng, she usally take the following things with the nasi:
- Ayam goreng
- Rendang
- Sambal Goreng
- Begedil
She will have on the side, ulam (cucumber, tomatoes, four winged beans, ulam raja and pengaga) and sambal belacan and also masak lemak sayur rampai.
On the rice, ahe will have thinly slices of omelette and abun (beef floss)

The Rice
My moms usually like the rice to be fragrant. So when she boil the rice in the rice cooker, she will always include at least a pandan leave nad also added a lemon grass.

Ayam Goreng
1 large chicken cut into 12 pieces at least
half cup powdered turmeric
quarter cup chilli powder
soya sauce
salt if the soya sauce is not salty enough
powdered or minced garlic

Put all ingredients on chicken and set it for at least half hour. Deep fry until cooked through

Begedil (Potato Balls)
1kg of potatoes
Salt
Pepper
Cumin
1 large egg beaten

Cut potato into long slices and Fry them. Mash the fried potatoes Add salt and pepper and cumin. Make into small balls. Dip into beaten eggs and deep fry.

Rendang
Coconut milk from 2 coconuts
1 kg of beef
6 onions
1 bulb of garlic
6 to 8 candlenuts
2 inches of galangal
4 inches of ginger
A handful of dried chillies (soaked first)
Blend these ingredient except the beef and coconut milk

3 indonesian/malay bay leaves (daun salam)
1 large Turmeric leave
5 Kafir Lime leaves
2 crushed lemon grass
The juice from 12 calamansi
4 tables spoon of brown sugar or palm sugar

oil

Saute the blended ingredients, until it looks slightly crispy. Add beef and thin coconut milk. Add lemon grass. Leave it until the gravy is thick. Add thick coconut milk and calamansi juice and sugar. Salt to taste. Leave it until it is dry. In order to keep it warm, I transfer the rendang to an oven proof dish and put it in low heat over. It will help dry the rendang further....

Sambal goreng
150g beef - cut into small pieces
Chicken liver from one chicken - cut into small pieces
2 bean curd - cut into small cubes
2 fermented soy bean - cut into small pieces
3 onion
half bulb garlic
1 lemongrass
2inches galangal
4 inches ginger
15 pieces of prawn
1 green chilli
1 red chilli
Dry chillies - soaked
Palm sugar
half cup thick coconut milk
Prawn paste (belacan)

Fry each ingrediend separately. Blend prawn past and chilli. Saute it until it looks crispy. Add in coconut milk, sugar. Then add in all the fried ingredients.