dried chilies • medium size brown onion • garlic • candlenuts • thumb size Belacan / shrimp paste / terasi • thumb size Tamarind paste • water • coconut sugar or palm sugar - grated, crushed or shaved • sugar • (or to taste) chicken seasoning powder • ~ Asian groceries sell variety of Dried Chilies that are packed in different sizes. It ranges from mildest to hottest. We usually get two big bags, the mildest and the hottest • ~ In most of my Asian recipes, i combine these two types, 1/3 of the hottest ones and the rest is the mild type. Adjust your preferred heat accordingly. Experiment and know your chillies •
eggs hard boiled eggs • medium size potatoes • cooking oil • thumb size Tamarind paste + 1/4 C hot water to make thick tamarind juice • water • cut,soaked,softened dried chillies • small brown onion • thumb size ginger • small garlics • candlenuts • Baba's Meat Curry Powder • Baba's Fish Curry Powder •
anchovy, fried, set aside • cassava leaves, wash, boil briefly, squeeze until dry, cut into pieces • lemongrass, pounded • Indonesian bay leaves • kaffir lime leaves, remove the bones • tomato, cut into pieces • Thai bird eye chili peppers (optional) • instant coconut milk • water • salt or to taste • mushroom bouillon • vegetable oil •
free range chicken (rub with salt and lime for 30 min) • thumb of ginger • thumb of galangal • Small pcs of turmeric • candlenut • lemongrass • shallots • garlic cloves • Oil • Sugar • Salt • lemongrass •
all-purpose flour • salt • water approximately • gula melaka (gula merah) • salt • or 2 large jicama (bengkuang) • cornstarch dissolved in 200 ml water • water • garlic • shallot • candlenut (kemiri) • cayenne pepper (cabai rawit) •
rice • water • salt • oil (I used fermented garlic & candlenut oil) • peeled and diced kabocha • dry sliced garlic (you can use fresh garlic, of course)