Yellow Rice (Nasi Kuning Indonesia)

2 cups coconut milk
1 cup uncooked regular rice
1 (2-inch) piece lemon grass
1/2 teaspoon salt
1/4 teaspoon ground turmeric

Heat all ingredients to boiling in saucepan, stirring once or twice; reduce heat.
Cover and simmer 14 minutes, without lifting cover or stirring.
Remove from heat.
Fluff rice lightly with fork; cover and let steam 5 to 10 minutes.
Remove lemon grass.

Yields 6 servings.

Indonesian Spareribs

3 pounds spareribs
3/4 teaspoon hickory smoked salt
1/4 teaspoon black pepper
1 tablespoon coriander seed, crushed
1 tablespoon cumin seed, crushed
1 tablespoon instant minced onion
1 teaspoon MSG
1/2 teaspoon ginger
1/4 cup vegetable oil
1 tablespoon brown sugar
1/4 cup soy sauce
1/4 cup lime or lemon juice

Cut spareribs into serving-size pieces.
Place on rack in shallow pan.
Combine remaining ingredients, mixing well.
Spoon or brush sauce over ribs to coat all sides.
Bake at 325 degrees F for 1 1/2 hours or until ribs are tender and browned, basting with sauce several times.

Indonesian Salad (Gado-Gado)

Coconut-Peanut Dressing
1 cup bean sprouts
1 cup shredded cabbage
4 ounces bean curd (tofu), drained and cut into 1-inch pieces
2 tablespoons peanut oil or vegetable oil
1 cup sliced cooked potatoes
1 cup cooked cut green beans
1 cup cooked sliced carrots
1 medium cucumber, sliced
2 hardboiled eggs, peeled and slice

Prepare Coconut-Peanut Dressing.
Pour enough boiling water over bean sprouts and cabbage to cover; let stand 2 minutes.
Drain.

Cook bean cured in oil in 10-inch skillet over medium heat, turning pieces gently, until light brown.
Remove with slotted spoon; drain.
Cook potatoes in same skillet until light brown; drain.
Arrange bean sprouts, cabbage, bean curd, potatoes and remaining ingredients on platter.
Pour dressing over salad.
Yields 6 to 8 servings.

Coconut-Peanut Dressing
1/2 cup flaked coconut
1 cup hot water
1 small onion, chopped
1 clove garlic, minced
1 1/2 teaspoons ghee or peanut oil
2/3 cup peanut butter
1/2 cup water
1 tablespoon granulated sugar
1/2 teaspoon salt
1/4 to 1/2 teaspoon chili powder
1/8 teaspoon ground ginger

Place coconut in blender container; add 1 cup water.
Cover and blend on high speed about 30 seconds.
Cook and stir onion and garlic in oil in 2-quart saucepan about 5 minutes.
Stir in coconut and remaining ingredients.
Heat to boiling, stirring constantly; reduce heat.
Simmer uncovered, stirring occasionally, until slightly thickened, about 3 minutes.

Serve warm.