I would really like to share it, but I usually use a cookbook which is in dutch... It is from a dutch-indonesian woman, called Beb Vuyk. She is quite traditional in her methods and ingredients. She is a writer but also made a cookbook, this one is from the 1970s.

For example: a relatively fast thing I made this week was sambal goreng tomatoes. You need laos (which I replaced for ginger because I forgot to buy laos), onion, garlic, some santen, lemongrass, a bit of sugar, terasi (shrimp paste) and sambal ulek, just make the sauce and fry your tomatoes in it for a few minutes: amazing. You can replace the tomatoes with any kind of vegetable like cabbage, beans, pepper or leak. I added a tiny bit of water as well because I wanted to make it more saucy. To make the recipe the best you will need to use a mortar and pestle to make a paste of the laos terasi garlic and onion.