SWEET TURNIP OMELET

Ingredients :

2 -3 eggs
3 stalks of green onion - finely chopped
70 grams of dried sweet turnip shredded ( available in most Asian groceries ) - finely chopped
Sprinkle of salt and pepper
2 tbs oil to fry

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1. Beat the eggs until the yolks and whites are completely mixed. ( You can use a fork )
2. Add salt, pepper, chopped green onion and sweet turnip and mixed them well.
3. Heat oil in the skillet. Pour half bowl of beaten eggs and spread them evenly with a spatula. When the bottom part is cooked, you can flip the omelet to the other side. keep cooking for another minute or two.

* This omelet is good with steam rice or porridge (rice soup).

PICKLED MUSTARD GREEN SCRAMBLED EGG

 

Ingredients :
3 cloves garlic, bruised and thinly sliced
1 egg
1 pack of pickled mustard green ( usually it comes in a plastic container)
pepper to taste
1 tea spoon granulated sugar
2 tbs of cooking oil 
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Heat cooking oil in a pan, saute garlic until it turns slightly brown. Add the egg  - scrambled, add the pickled mustard green, pepper and granulated sugar. Cook in medium heat about 2 - 3 minutes. Remove from heat.

Note : You can serve it with steamed rice or porridge (rice soup) 

  

SWEET AND SOUR CHICKEN

Ingredients :

1 lb chicken fillet cut into thin slices
1/2 teaspoon of salt
1/2 teaspoon of white ground pepper
1 teaspoon of ground garlic
2 tbs of fish sauce

Mix all the ingredients above and let sit for 30 minutes

Batter :
1 beaten egg
100 gram rice flour

Sweet and Sour Sauce :
4 cloves of garlic - thinly sliced
1/2 big onion - thinly sliced
5 tbs of ketchup
2 tbs of fish sauce
1/2 red bell pepper - cut into squares
1/4 fresh pineapple - cut into squares or you can use canned pineapple (optional)
150 ml of water
1/4 teaspoon of white ground pepper
2 tbs of vinegar
3 tbs of sugar
1/2 teaspoon of salt
2 teaspoon of tapioca starch - dissolve in 2 tbs of water
2 tbs of cooking oil
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Pour the beaten egg into the chicken and mix well, take a piece of chicken , roll in the rice flour, and deep fried. - set aside all deep fried chicken.

Heat the cooking oil, saute garlic and big onion until the smell comes out. Add the ketchup, fish sauce, bell pepper, water, vinegar, sugar, salt, and pepper. Cook for 3-4 minutes in medium heat. Pour the tapioca starch and slowly sir until the sauce becomes thick. Then add the deep fried chicken and mix well. Remove from heat.

Serve with steamed rice and eat while it's hot.

SPICY SWEET & SOUR SHREDDED BEEF

Ingredients:
1/2 lb Boneless sirloin tip steak
1 liter of water
4 bay leaves
1 tea spoon of salt
2 tbs of sweet soy sauce
3 tbs cooking oil

Ground Spices
4 red jalapeno chilies
4 Thai chilies
4 shallots
4 cloves of garlic
1 tea spoon of sugar
10 gr of palm sugar
1 tea spoon of salt
1 tea spoon of coriander powder
1 tea spoon of tamarind
2 Kafir lime leaves
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How to Cook ?

Boil the beef, bay leaves, and salt in water until the meat is tender. Remove from heat, shred the beef - set aside.

Heat the pan, take 1 tbs of cooking oil and saute the beef for about 2 minutes - remove from heat - set aside

Take 2 tbs of cooking oil and saute the ground spices until the smell comes out.
Add the beef, sweet soy sauce, and 5 tbs of beef stock. Stir and cook until the water dries up. Remove from heat.

MIXED VEGGIES & SEAFOOD - CAPCAY

Ingredients :
1/2 medium size carrot - sliced
1/4 head of medium size cauliflower - sliced
3 stalks of yu choy sum (optional)
1/4 head of small size cabbage - sliced
1 small pickle cucumber - peel the skin, discard the seeds and sliced
10 medium size shrimp (optional)
5 fish balls - sliced (optional)
4 cloves of garlic - bruised and thinly sliced
1/3 cube of beef/chicken bouillon
1/4 tbs of pepper
1 tbs sweet soy sauce
1 tbs oyster sauce
2 tbs Chinese cooking wine
1 tbs tapioca starch - dissolve in 4 tbs of water
1/2 cup of water
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* Heat the pan, saute garlic and bouillon cube in 2 tbs of cooking oil until slightly brown
* Add carrots and water, cook around 1 minute then add all the other ingredients.Cook around 4 or 5 minutes.
* Slowly pour the tapioca starch into the pan and mix well. Remove from heat.

ASIAN STYLE HARD BOILED EGGS

This is the most simple and delicious flavored boiled eggs. You can eat by itself or with Ramen.

Ingredients :
5 eggs
50 ml Japanese soy sauce (I use Yamasa)
1 cup of water
6 thinly sliced ginger
1 star anise
1 stalk scallion - cut into 1 inch
2 tbs sugar
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1. Boil the eggs, discard the water, and gently crack the egg shell with a spoon - set aside.

2. In a small pot, add all of the ingredients and cook in medium heat until it boils. Add the eggs, cook for another 2 minutes in low heat. Let the eggs sit in the sauce. The longer they sit in the sauce, the better they taste :) I usually leave them overnight.

YELLOW BEEF SOUP

Soup is a perfect dish for winter time. We just finished up what I call "YELLOW BEEF SOUP" :) It's not too difficult to cook. You only need at least 2 hours :D.
(It takes time to boil the beef)

Ingredients :
2 lbs beef ( I used baby shank, but you can use chuck or brisket) - cut into small cubes.
2 stalks lemongrass, cut into 2 inches and bruised
6 kafir lime leaves
1 inch galangal, crushed
3 tbs sugar
1 tbs salt
1 tea spoon pepper
2,500 ml water

SPICE PASTE :
10 cloves garlic
8 shallots
1 inch ginger
2 inches turmeric
1/2 tea spoon salt

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1. Bring the water to boil, add the beef and cook until tender. (I usually discard the first boiling water. Add 2,500 ml new water in the pot to boil).

2. Finely grind the garlic,shallots,ginger,turmeric and salt. Saute in 2 tbs cooking oil about 1 minute. Set aside.

3. Saute lemongrass, galangal, kafir lime leaves in 1 tbs cooking oil, add all of them in boiling water, then add the spice paste. Mix well and add sugar, salt, and pepper.

4. Garnish with finely sliced scallion.

5. Serve with crispy shallot, ABC sweet soy sauce, lime wedges and hot steam rice.

SOTO MIE

Soto Mie is beef broth soup with noodles, tomato, finely sliced lettuce,and spring rolls.

Ingredients:
1 lb brisket - diced
5 Kafir lime leaves
2 Bay leaves
2 Stalks of lemon grass - cut into 3 inches and bruised.
2 liter of water

Finely Ground Ingredients:
8 medium size shallots
5 cloves of garlic
3 candlenuts
2 tbs salt
2 tbs sugar
3/4 tbs ground white pepper
2 tbs dried shrimp

Garnishes:
Fried shallots
Finely sliced cabbage
Finely sliced scallions
Tomatoes
Limes
150 gram of yellow noodles
150 gram of rice noodles
Spring rolls*

Condiments:
Sweet soy sauce
Vinegar
Chili**
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THE SOUP:
~Cook diced brisket in boiling water about 20 minutes. Discard the first boiling water and add new water in the pot.
~Saute lemon grass, kafir lime leaves,bay leaves in 1 tbs of cooking oil then add to the boiling water. Cook until the meat is tender.
~Saute dried shrimp in 2 tbs of cooking oil, add shallots, garlic, and candlenuts. Saute for another minute. Set aside. Grind all the ingredients + sugar, salt, and pepper. Add all finely ground ingredients in the pot and cook with medium heat around 15-20 minutes.

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THE SPRING ROLLS*:
5 spring roll wrappers
20 grams of rice noodles - soak in water
1 medium size carrot - grated
5 medium size shrimp - skinned and finely chopped
3 cloves of garlic - finely chopped
Pepper to taste
Salt to taste
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~ Saute garlic in 2 tbs of cooking oil, add the shrimp, grated carrot, rice noodles, pepper, and salt. cook for 2 minutes. Set aside. Allow it to cool before you wrap it.

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THE CHILI:
50 gram of Thai chilies
6 medium size shallots
Sugar to taste
Salt to taste
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~ Saute chilies an shallots in 1 tbs of cooking oil before you grind them.

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Boil water in another pot, add rice noodles/ yellow noodles and stir.Turn off the stove. Rinse with cold water.

Arrange rice noodles, yellow noodles in a bowl, garnish with scallions, sliced tomatoes,finely sliced cabbage, fried shallots, and wedge of lime. Pour the soup, add ABC sweet soy sauce, vinegar, and chili.


Enjoy :)

TELOR BALADO - HARD BOILED EGGS IN CHILI SAUCE

If you love spicy food, you might wanna try this :)

Ingredients:
6 hard boiled eggs - peel off the shell.
1/2 tbs salt
5 tbs granulated sugar
2 kafir lime leaves
5 tbs tamarind juice (Soak 20gr tamarind paste in 1/2 cup of hot water for 5 minutes. Squeeze to extract the juice.Discard the pulp - set aside.)
1/4 cup of water
Cooking oil

Grind these following ingredients:
4 shallots
3 cloves of garlic
1 pack red jalapeno chili

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Heat cooking oil in the pan,and deep fried the eggs until they turn slightly brown - set aside.

Heat 10 spoons of cooking oil in the pan to fry the ground ingredients above (shallots, garlic, and chili) for 3 minutes.

Add salt, sugar, kafir lime leaves,tamarind juice, and water. Cook for another 2 minutes, and add the eggs. Mix well and remove from heat.

STIR FRIED RICE NOODLE WITH SHRIMP - BIHUN GORENG UDANG

Sometimes I prepare stir fried rice noodles for lunch. My husband loves it :) - He says it's good, otherwise he has to cook for himself :D
Today I cooked simple fried rice noodle with shrimp. (I don't have veggies in the fridge).You can add veggies if you like though.Yu Choy Sum will do.

INGREDIENTS :
100 gr rice noodles - softens in water.
3 cloves garlic - thinly sliced
2 shallots - thinly sliced
1 egg
5 large shrimp - remove the skin and cut in bite size
2 tbs fish sauce
1 tbs ABC soy sauce
1 tbs ABC sweet soy sauce
1/4 tea spoon of pepper
3 tbs cooking oil to stir fry
1/4 cup of water
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Heat cooking oil in the pan, add garlic and shallots.Stir fry until it turns light brown.

Add an egg and scramble. Put in the shrimp, stir fry for awhile and add rice noodles, fish sauce, soy sauce, sweet soy sauce, pepper, and water. I like to toss it with chopsticks and spatula to mix all the ingredients. Cook on high heat for 5 minutes or until the water dries up and remove form heat.

NOTES:
I recommend WAI WAI Brand Rice noodles.It has soft texture, similar to Indonesian rice noodles.

FRIED EGGPLANT IN SWEET SOY SAUCE ~ TERONG GORENG KECAP

Terong goreng kecap is one of my favorite dishes.I've cooked it for several times, and just got a chance to post the recipe.

Ingredients:
2 Medium size eggplants - cut into pieces
4 Cloves garlic - thinly sliced
2 Thai chilies - cut diagonally
3 tbs of sweet soy sauce*
2 tbs of soy sauce*
1/2 cup of water
Sprinkle of ground white pepper.
8 tbs of cooking oil
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Heat 6 tbs of cooking oil, add the eggplants and fry about 2 minutes - set aside
Heat 2 tbs of cooking oil to saute the garlic until slightly brown then add chilies,sweet soy sauce,soy sauce,water,sprinkle of pepper,and fried eggplant - cook on medium heat until the eggplant is soft.


*NOTE
I use ABC sweet soy sauce and soy sauce for cooking. I've used KIKKOMAN soy sauce for this dish,but the taste is different :)

NASI UDUK

Nasi Uduk is also known as coconut steamed rice. Usually served with fried chicken, eggs, sliced cucumber. Additional dishes can be added; fried anchovies, fried tofu or soybean cakes, and fish crackers. Fried shallots usually sprinkles on the rice :)

Ingredients for Nasi Uduk are:
1.5 cups jasmine rice
200 ml coconut milk ( I use Kara )
1/4 tbs salt
1 pandan leaf
1 lemon grass - take the white part
water

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Rinse the rice and add coconut milk, salt, pandan leaf, lemon grass, and water. Stir well and cook in the rice cooker.

KERING TERI ( FRIED DRIED ANCHOVIES)

Ingredients :
1 small bag (around 120 gram) regular or salted anchovies
2 Thai chilies - remove the seeds, thinly sliced and fried
2 lime leaves (optional)
1 bay leaf (optional)
3 cloves garlic - minced
5 tea spoon sugar
3 tbs tamarind juice - dissolve tamarind paste in hot water
1/2 tea spoon salt (optional) - I use dried salted anchovies, salt is not added.
2 tbs oil to saute

How to Cook:
Deep frying anchovies until slightly brown - set aside.
Saute garlic, lime leaves, bay leaf and add the tamarind juice, then add fried anchovies and chilies. Stir well and remove from heat.

SHRIMP PAD THAI

I tried to cook something different today ! Something that I haven't cooked; Pad Thai - stir fried rice noodles with eggs, tamarind juice, red chili sauce, fish sauce, along with shrimp, meat, chicken, bean sprouts.

Ingredients:
100 gram Thai rice noodles
1 cup raw shrimp, shell removed
1 shallot, finely chopped
4 cloves garlic, minced
1 egg
1 cup bean spouts
1 green onion, slice into 1 inch pieces
1/4 cup dry roasted peanuts - crushed
3 tbs oil for stir frying

Pad Thai Sauce
3/4 tbs tamarind paste
1/4 cup hot water
2 tbs fish sauce
3-5 tbs chili sauce - I use Sriracha
3 tbs palm sugar
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1. Bring a pot of water to boil, remove from heat and soak the rice noodles until soft to eat, but still firm and crunchy. Drain and rinse the noodles with cold water. Set aside.

2. In a small bowl, dissolve the tamarind paste in hot water, then add the other pad Thai sauce ingredients. Stir well to dissolve the palm sugar. Set aside.

3. Heat the frying pan, add 2 tbs oil, swirl around then add shallots and garlic. Stir fry 1 minute.

4. Add the shrimp. Stir fry 2-3 minutes until the shrimp turn pink.

5. Push ingredients aside, making room in the center in your pan. Add 1 tbs oil, crack the egg, stir fry to scramble.

6. Add the noodles and drizzle the pad Thai sauce. Use 2 utensils and gentle toss to combine everything together. Keep the heat medium.

7. Add bean sprouts and continue stir frying for 1 minute.

8. Remove from heat. You can add extra fish sauce if you prefer.

9. Sprinkle green onion, crushed peanuts,and a little bit of white pepper.

ENJOY!!

FRUIT RUJAK

My husband and I just made Rujak this afternoon. Easy to prepare, but it stinks when it comes to grilling the shrimp paste (terasi).

Ingredients for the rujak dressing are:
150 gram palm sugar
20 gram grilled shrimp paste - optional
150 gram roasted peanuts
2 - 3 red Thai chillies
Tamarind juice (soak the tamarind paste in 1/4 cup of hot water and squeeze with a spoon to extract the juice)
Salt to taste

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Grind palm sugar, grilled shrimp paste,Thai chillies, and roasted peanuts together. Then add tamarind juice and salt.

Indonesian rujak usually consists of mango, pineapple, jicama, cucumber, raw papaya, rose apple(jambu), and raw sweet potato. Slice the fruits into bite size.

SAUTE CELERY WITH TOFU

This is very easy to cook! What you need are:
1 pack medium firm tofu - diced
5 stalks celery - finely chopped
3 cloves garlic - thinly sliced
Pepper to taste
Salt to taste
1/2 teaspoon Dashida (optional)
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*Heat oil in skillet, deep fry tofu, turn as necessary until golden brown - set aside
*Saute garlic until slightly brown,add celery, salt, pepper, Dashida, stir frequently, add 1/4 cup of water. Then add tofu and stir for a few seconds and remove from heat.



-Eat little, sleep sound-

TEKWAN

Tekwan is a fish ball soup from Palembang, South Sumatra. The fish balls are made from fish paste and tapioca starch - similar to empek-empek and siomay bandung :)

#1. FISH BALLS
Ingredients:
13 oz fish paste.
7 tbs tapioca starch
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon pepper
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* Mix fish paste with sugar,pepper,salt, and tapioca starch.
* Bring water to boil in a pan.
* Use two teaspoons to make the fish paste into round shapes and add in boiling water. The cooked fish balls will float in a pan. Remove and set aside.

#2. THE SOUP
Ingredients:
10 tbs dried shrimp - soak in water, drain, and finely chopped
6 cloves garlic - finely chopped
1 handful dried lily flowers - 金针 (^available @ 99 Ranch Market)
1 handful black fungus (^)
4 tbs butter
4 tbs fish sauce
1 tbs Dashida
1 teaspoon pepper
1 teaspoon salt.
4 tbs sugar
2500 ml water
3 stalks celery - thinly sliced
1 medium size jicama
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*Soak dried lily flowers and black fungus in hot water for 5 minutes or so. Rinse and drain.Cut black fungus into 2 or 3 pieces. Knot lily flowers. - set aside
*Peel and cut jicama into strips
*Heat butter in skillet,add garlic and dried shrimp^^, stir frequently until slightly brown.Remove from heat - set aside
*Bring 2500 ml water to boil, add garlic + dried shrimp^^, Dashida, fish sauce, pepper, salt, sugar. Then add fish balls,jicama, black fungus and lily flowers.Cook for 2 minutes.

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* Move to a serving bowl, garnish with celery and fried shallots. I like to add 2 tbs vinegar, ABC sweet soy sauce, and ground chilies. It tastes better ;)

SIOMAY BANDUNG

Siomay Bandung is an Indonesian steamed fish dumplings served with peanut sauce.It's ubiquitous in the city.You can find it from restaurants to street vendors.
Here is the recipe! (Enough for 4 servings)

Ingredients:
26 oz fish paste (I usually buy fish paste in a plastic container weigh 13 oz each)
8 tbs tapioca starch
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon sugar
1 pack medium firm tofu
3 medium size white potatoes
1 head of medium size cabbage
2 medium size bitter melons
2 eggs - hard boil, peel the skin and cut in half - set aside
key limes
1 pack of peanut sauce(sambel pecel-can be found at Asian grocery stores)
ABC Sweet soy sauce
Ketchup (optional)
Sriracha Hot Sauce (optional - if you love spicy, this is a MUST)

How to cook:

* Clean the cabbage, thin the stem on the leaves and boil it for a few seconds. Remove form heat and drain. Roll each of the leaf. - set aside.
* Cut each bitter melon into 4 parts and remove the seeds with a spoon. Soak in hot salt water for 5 minutes or so then rinse them.
* Cut tofu into 6 thin slices, and cut each slice in 2, then cut diagonally to make triangles.
* Rinse and peel potatoes, cut into 4 parts.
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* Mix fish paste with pepper,salt,sugar,and tapioca starch in a large bowl.
* Stuff 2 tbs fish paste into the bitter melon.
* Take a piece of tofu, use the end of the spoon to make a cut on one side of the triangle and stuff with fish paste.
* Steam the bitter melons, tofu, and potatoes until they're fully cooked.
(Note: if you can't stuff all the fish paste into tofu or bitter melons, simply make a few cylinder shapes out of it and steam them!)
* Bring 500 ml water to boil. Add a whole package of peanut sauce and stir until dissolve.Remove from heat.
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Place bitter melons,tofu,potatoes,cabbage,and half of the egg in a plate. Pour peanut sauce on top along with the sweet soy sauce, ketchup and sriracha sauce.Squeeze key lime juice on it.



-A house is not a home unless it contains food and fire for the mind as well as the body (Benjamin Franklin)- 

POTATO CROQUETTE

This is one of the popular snacks in Indonesia. The origin of this snack is from the Netherlands.I guess the Dutch call it Kroketten(?) Let's start cooking :)

#1. SKIN BATTER
1 lb white potatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1 egg
5 tbs wheat flour

*Peel and steam/boil the potatoes and crush them with potatoes masher
*Add pepper, salt, egg, and wheat flour into mashed potatoes; mix until mixture is smooth.

#2. CROQUETTE FILLING
5 cloves garlic
5 shallots
1/2 lb ground beef
1 large size carrot - peel and finely diced
100 gr green beans - sliced 1/2 cm
1 ½ teaspoon salt
1/2 teaspoon pepper
2 teaspoon sugar
1 stalk of scallion - finely sliced
1 tbs tapioca starch - dissolve in 3 tbs water
3 tbs butter

*Heat butter in the skillet, saute garlic and shallot until slightly brown
*Add ground beef and stir frequently then add diced carrot and green beans.
*Add salt, pepper, sugar, scallion and stir until it's fully cooked then add tapioca starch and stir until thicken. Remove from heat and set aside.

#3. COATING
2 Eggs, use a fork to whisk
400 gr breadcrumbs

Now, we're ready to make croquette :)
> Take 2 tbs of mashed potatoes, put it on your palm and flat it, then add 1 tbs of croquette filling and shape it into a cylinder.
> Roll it on breadcrumbs and into egg mixture then roll back on breadcrumbs.
> Heat oil in the pan, and deep fried until golden brown.



-Good food ends with good talk (Geoffrey Neighor)-

INDONESIAN STEAM RICE WITH CHICKEN & MUSHROOM

Easy to cook.What we need to prepare are ingredients for the chicken mushroom, garlic oil, and pickled cucumber (optional).


#1. CHICKEN MUSHROOM
Ingredients:
1 pack of chicken leg/ thigh - cut into small pieces ; set aside the bones^
1 pack of shitake mushroom - thinly sliced or you can use 1 can of button mushroom; cut in half.
5 cloves garlic - finely chopped
1 inch ginger - finely chopped
1/2 tbs pepper
1/2 tbs salt
2 tbs sugar
5 tbs ABC sweet soy sauce
3 tbs soy sauce
3 tbs sesame oil

* Heat oil in the pan, saute garlic and ginger until slightly brown.Then add chicken, pepper, salt, sugar, sweet soy sauce, soy sauce, and sesame oil.Cook for 15 minutes, add button mushroom and cook for another 10 minutes. It'd be better if it tastes a little bit salty, because we have to cook it together with rice.

#2. GARLIC OIL
Ingredients:
1 bulb of garlic - chopped into small pieces
7 tbs oil

*Heat oil and add garlic, stir frequently until slightly brown. Remove form heat.

#3. PICKLED CUCUMBER (OPTIONAL)
Ingredients:
3 medium size cucumbers - peel the skin, seed them, and thinly sliced.
Sugar to taste
Salt to taste
3 tbs vinegar

* Mix well all of the ingredients and refrigerate it.

Now, you can either steam or cook the rice in the rice cooker. I always choose the second one: cook in the rice cooker. :)
* Put 3 cups of rice in the rice cooker and wash it.
* Add 6 or 7 tbs fully cooked chicken mushroom, mix well with uncooked rice, add water and cook it.
* When it cooks, sprinkle the top with thinly sliced scallion and garlic oil. Serve with pickled cucumber

Enjoy!



-There is no love sincerer than the love of food (George Bernard Shaw)-