Dendeng Belado
Crispy Spicy Beef Slices
500 gram beef chuck
1 tsp. lime juice
salt to taste
vegetable oil
100 gram red chilies
16 small shallots
1 ripe tomato
Trim the beef from any fat and cut it very thin, square pieces following the meat fibers.
Work the salt and lime juice into the mear and then let it dry in the hot sun until it is very dry and resembles beef jerky.   It usually takes several days to dry.
Slice the beef into 6x6 cm squares and fry in a deep fryer until brown and dry.  Remove and set aside.
Coarsely pound  the red chilies, shallots, salt and tomato.  Fry in 50 ml oil until fragrant.  Add the beef and stir-fry to coat the slices and distribute the flavors.

Ayam Goreng Jakarta
Jakarta Fried Chicken
One 3½-pound chicken, cut into frying pieces3 teaspoons salt
2 teaspoons lemon juice
¼ cup sliced shallots
3 candlenuts, crushed
1 fresh red hot chili, sliced
teaspoons coriander
¼ teaspoon turmeric1 cup water
1 tablespoon tamarind, dissolved in 2 tablespoons water1 piece of laos (galanggal)
1 stalk lemongrass
½ cup peanut or corn or vegetable oil
Rub the chicken with 1 teaspoon of the salt and the lemon juice. Let it stand for half an hour; then rinse under cold water. Drain well
In the blender or a mortar, blend a sauce of the shallots, candlenuts, the remaining 2 teaspoons salt, the chili, coriander, turmeric and water.
Prepare a large stockpot and put the chicken pieces in this pot
Pour this over the chicken pieces in the stockpot, and add the tamarind liquid, laos and lemongrass. Cook over medium heat for twenty minutes, or until most of the liquid has evaporated.
Remove the stockpot from the stove
Heat the oil with medium high heat, and fry the chicken for about five minutes, or until it turns crispy brown. Remove, and drain on paper towels. Ready to serve.

Rendang
Beef Rendang
500 gr. Rump steak
2 Onions
4 Garlic cloves
3 Fresh red chillies.
2½ cm Ginger root
1 teaspoon Turmeric
1 tablespoon Paprika
1 stalk Lemon grass
3 Lime leaves
600 ml Coconut milk
75 ml water
Put the Onions, Garlic, Chillies, Ginger, Paprika, Turmeric and Water in a food processor and make into a smooth paste.
Dice the meat and mix with half the paste. Set aside.
Put the other half of the paste into a heavy sauce pan and add the coconut milk, chopped lemon grass and lime leaves. Boil without the lid for about 30 min. until mixture is reduced to half. Add the meat mixture and return to boil. Reduce heat and simmer uncovered, stirring regulary, for a further hour till the steak is tender. Serve with boiled rice