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"I have cooked this dish for more then 25 years and the only thing I have changed about it is that I don't eat it on the day I cook it. I put it in the fridge for up to 2 days or freeze it, (leaving the leaves in), until I need it. This has two reasons, the flavors improve and as the cook I find you can enjoy it more because the smell of the spices,..."

Ingredients: lean stewing beef, kaffir lime leaves...

"Created for my crock pot and very easy to make! Indonesian food is very much part of the Dutch cuisine and food culture and goes back to colonial days, it is very popular in The Netherlands. This is good when just made but even better the day after or after freezing. Add as many chilies or sambal to bring it up to your own desired spiciness. If you..."

Ingredients: ground cumin, kaffir lime leaves...

"Makes me think of Bali! Prep time doesn't include marinating time."

Ingredients: pepper, ground cumin...

"A great appetizer for parties. You can keep these warm in a small crockpot. Can be prepared ahead and refrigerated, then easily reheated just before serving."

Ingredients: creamy peanut butter, eggs...

"Indonesian recipe. Serve over rice or Asian noodles"

Ingredients: Spanish onions, ground cumin...

"Whenever Bali Hai calls, (and you cannot afford the trip), this recipe turns the humble and inexpensive liver-of-chickens into something special ... and worth singing about."

Ingredients: coconut milk, fresh lemon rind...

"If you read this recipe and think that it is hot you might like to know that the original recipe uses 14 small red peppers! Add more if you like. I only taste the sauce of this, because I don't like liver, and think it is hot enough. If you cannot get the lime leaves the only substitute I know of is lime zest. The flavors do improve if you make..."

Ingredients: coconut milk, powdered turmeric...

"This is the Winning Recipe for 1988, in the San Francisco Chronicle. This curry-like dish has a wonderful balance of seasonings and a flavor that's addictive: The more you eat, the more you want, and the better it gets. The meat should be fork-tender, so be sure to simmer it long enough. If it threatens to dry out as it cooks, just add a little..."

Ingredients: chuck, curry leaves, corn oil...

"Famous dish from East Asia."

Ingredients: coconut milk, ground cumin...

"Indonesian style spice beef. It's delicious as a sandwich filling too!!"

Ingredients: coconut, candlenuts...

"Sinaporean-inspired dish from chef/owner Chris Yeo of Straits Restaurant. I originally acquired this recipe from Wine Enthusiast Magazine. This recipe is served with Lemon Grass Sauce which is published independently reference Lemon Grass Sauce."

Ingredients: cilantro, butter lettuce leaves...

"Rendang Sapi is one of the most popular dishes from Padang, West Sumatra. Padang is known by their delicious meals made from coconut milk. You can make it spicy or mild, depend how you like it.I like it because the taste is really strong and aromatic. However, it takes a bit longer time to cook so that the beef will be soft and tender. But it is definately..."

Ingredients: cinnamon sticks, coconut milk...

"From an Indonesian friend. Very tasty!! Chicken livers with spices and a great deal of garlic."

Ingredients: fresh ginger, garlic...

"Had way too much of roast beef one time, and whipped this salad up to make up for the amount of meat I had consumed, and the lack of vegetables in a diet. It worked so well, I have started making extra roast beef, just so that I could have heaps of leftovers for this wonderful salad."

Ingredients: garlic, mint leaves...