Empal Gepuk (Sweet Beef)

 

Ingredients:
1 pound of Beef
5 Shallots
3 Garlic
2- 4 Tablespoons of Sugar
1 Tablespoon of Palm sugar (or brown sugar)
2 Tablespoons of Tamarin juice (or lime juice)
1 teaspoon of  Lemongrass
1 teaspoon of Coriander
Pinch salt & pepper
Oil

How to make:
1. Cut the beef and wash it thoroughly. Dry them with paper towel, then tenderize them with meat tenderizer (it shapes like a hammer).
2. On a food processor; add all the seasonings and puree them.
3. Put the meat and the seasoning in a pot, cover it, and cook it on a very small heat. Do not add water, since the meat will produce some juice. Stir them once in a while.
4. When the meet is tender (test them with a fork), open the lid and let the juice evaporate. Keep stir them gently.
5. After the juice is almost gone, turn off the stove.
6. With a little bit of oil, fry the meet until it is a bit crispy.
7. Ready to serve.

Ayam Bakar (Grilled Chicken)

Ingredients* :
Chicken**
4 Shallots
2 Garlic
Pinch of Galangal
Pinch of Lemongrass
Pinch of cumin
1 teaspoon of Coriander
Pinch of Salt & pepper
1 - 3 tablespoons of Sugar
1 - 3 tablespoons of Tamarin juice (or lime juice)

How to make:
1. Cut the chicken and wash it thoroughly. Dry them with paper towel.
2. In a food processor; puree all the seasonings.
3. Marinate the chicken with the seasoning, cover it, then let it rest for a day/night in the refrigerator.
4. On the next day; grill the chicken.
5. If the meat is still uncooked in the inside, put them in the oven for 350 F until it is thoroughly cooked. You can cover them with aluminum foil to prevent the chicken from being too dry.
6. Add some sambal/chili paste, lime, and lalapan (fresh lettuce, cucumber, and/or tomato). Ready to serve.

* The bigger the chicken, the more measurement of the ingredients you need. Do not afraid of adding or minimizing the measurement of the ingredients, so that it can be balanced with the size of your chicken. 
** You can use a whole chicken, or use only parts of it (thighs, drumsticks, breasts, etc.). I used the Cornish game hen (on the picture) for the smaller sizes. Since I don't really like the skin, I also cut and throw away the chicken skin (but you don't have to do that).