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his one is really easy and one of my favorite (ok I admit I eat chicken in any way 😉 )
Ingredients:
– 500gr chicken pieces
– 1 bunch of sawi hijau (coy sum)
– 4 garlic mashed
– 2 spring onion sliced
– 1 tbs fish sauce
– 2 tbs sweet soy sauce
– 1 tbs soy sauce
– 1 tbs oyster sauce
– tiny bit of salt (because the fish sauce is already salty)
– 1/2 tsp pepper
– 50ml water
– 2 tbs vegetable oil
Directions:
– Heat up oil in a wok, add garlic, fry until garlic is fragrant.
– Add chicken pieces and all the rest of ingredients except the coy sum.
– Cook for 15 minutes until chicken is done and water has evaporated.
– Add coy sum, stir quickly and serve immediately.
Source : Me
This is another version of the Spicy Stuffed Chillies, so instead of using chillies because I was running out of them and there were still some of the meat filling I used tofu. Taste as good as the chillies 🙂
Source: BBC GodFood Magazine, UK Edition, December 2008
Bought a new copy of GoodFood magazine, so decided I have to try some recipes there otherwise I’m just buying and buying magazine without ever doing anything about it. Hmm then what to try?? Christmas food?? Still way too early…but wait there was this Thai Food set menu for exotic (read: different) christmas dinner. It was a nice Thai food with a new twist.
Serves 3-4 persons
Ingredients:
– 175gr raw prawns, minced (I didn’t use this)
– 85gr water chestnut (I didn’t use this)
– 450gr pork mince (I used beef mince)
– 2 tsp fish sauce
– 5 tsp shaohsing wine (dry sherry)
– 2 tsp sesame oil
– 2 tbsp grated fresh root ginger
– 1 spring onion, finely chopped
– 16 long mild green chillies (if you can’t find them, use red and yellow Romano peppers, quartered) (I used 8 long mild green chillies)
For the sauce:
– 2 tbsp vegetable oil
– 1 tbsp red curry paste (I used 2 tbsp)
– 1 tbsp palm sugar
– 1 tbsp fish sauce
– 400g (1 can) coconut milk
– 100ml water
Directions:
– Mix all the ingredients except the chillies to a loose paste. Slit open the chillies, take the seeds out using a teaspoon, then fill the centres with the mix. Pack it tightly and seal each one with a toothpick.
– Make the sauce: heat the oil and add the curry paste. Reduce the heat and fry the paste gently until fragrant, about 2 mins. Add the sugar and the fish sauce, then increase the heat andd cook for 5 mins, stirring all the time. Add the coconut milk and bring to the boil, then add 100ml water and stir well.
– Drop in the stuffed chillies and reduce the heat to a simmer. Cover and cook for 10mins. (I cooked more than 10 mins to assure the coconut milk and the spices get through the chillies). Take from the heat and serve.
Source: BBC GoodFood Magazine, UK Edition, December 2008
Craving for some savoury Indonesian snack. I remember this one, I always eat this when I go to my father’s hometown in Surabaya. Sold with other savoury snack. Eaten piping hot with some bird’s eye chillies 🙂 hmmm
Ingredients:
– 1 block tofu cut triangle or as you like
For the tofu:
– some salt
– some coriander powder
– 1 garlic mashed
– 100ml water
– vegetable oil for deep frying
For the sauce:
– 2 tbsp petis
– 1 tsp palm sugar
– 3 garlic mashed
– 1 tbsp vegetable oil
– 100ml water
Directions:
– Mix all the ingredients for the tofu except the vegetable oil.
– Dip the tofu in the mix.
– Heat up the vegetable oil until it’s very hot, fry tofu until golden brown.
– Meanwhile make the sauce, heat up vegetable oil in a pan, add garlic and fry until it’s fragrant.
– Add the rest of the sauce ingredients, mix well.
– Serve the tofu with the sauce and some bird’s eye chillies.
Source: my mother
I made this some time ago but always forgot to post it. It was nice peanutty taste and very easy to make. Thanks Vania for sharing the recipe.
Ingredients:
1 1/2 cup all purpose flour
1/2 cup white sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup chunky peanut butter
1/4 cup butter
1 cup milk
2 beaten eggs
some choco chips (me)
some walnuts (me)
1. Mix dry ingredients stir in peanut butter and butter until mixture is crumbly.
2. Add eggs and milk and stir until moistened.
3. Add choco chips and walnut.
4. Pour the mixture in paper muffin case or greased muffin pan
5. Bake 180C for 15-20 minutes.
Source : Vania’s blog
Another my “mengarang indah” today hihihi…Sorry for the rather long title….I know I’m sucks for making title :s
Stir Fry Long Beans with Pete and Salted Fish
For 2 persons
Ingredients:
– 200 gr long beans cut like matchstick
– a small piece of salted fish shredded
– some pete slices
– 2 garlic slices
– 2 shallots slices
– 1 red chili slices
– 1 bird’s eye chili slices
– 1 tsp sweet soy sauce
– 1 tsp oyster sauce
– 50ml chicken broth or water
– little bit of vegetable oil
Directions:
– Heat oil in a wok, add salted fish, stir now and then until it’s a bit brown and done.
– Add garlic, shallots, chilies. Stir until fragrant.
– Add long beans and chicken broth (or water).
– Add the rest of ingredients. Stir until long beans is done.
– Serve with hot rice.
 Was sort of busy today so I didn’t really have time to think what I should cook for dinner. So in the end I opened the freezer, looked up what I could make, then I came up with this one.
For 2 persons
Ingredients:
– 2 raw beef sausages cut
– 2 garlic minced
– 2 star anise
– 1 tsp sechuan pepper
– 1/2 tsp dried chili
– 2 tbs hoisin sauce
– 1/2 tsp pepper
– 1/2 tsp salt
– 1 spring onion cut
– little bit of vegetable oil
Directions:
– Heat oil in a wok, fry garlic until it’s fragrant.
– Add sausage, stir now and then until sausage turns color.
– Add the rest of the ingredients except spring onion.
– Continue cooking until sausage is fully done, add spring onion.
– Serve with hot rice.
 If you ever come to Bali or live in Bali, you must know this humble dish. It’s easy to find the seller esp. at night in the terrace of a closed shop or just in the sidewalk. Just with one table, a huge basket full of nasi jenggo, some mineral water and other soft drinks. Because they usually appear at night that’s why nasi jenggo is popular with youngster who likes to go out at night and also they who likes to get cheap night food.
Nasi jenggo usually wrapped in banana leaves, most of the time it contains a handful of white rice with some shredded chicken, omelette, dried coconut, fried noodle, dried tempe and sambal though other combination is possible but the most important element here is the sambal. It’s hot and sharp yet it’s so addictive. Because of the portion of nasi jenggo one adult could easily eat more than two nasi jenggo. Though nobody wanted to make a bigger portion of it as then I think it will ruin the beauty and the concept of nasi jenggo itself 😛
When I was small I could buy nasi jenggo for Rp. 100-200, but now I heard from some of my friends price has gone up to Rp. 1500-2500.
I have a really vivid memory of what sambal nasi jenggo should taste. But the recipe of the sambal here is not from a real nasi jenggo seller, it was from my mother, however I found the taste quite the same and could make up my craving for nasi jenggo.
My nasi jenggo consist of:
– handful of white rice (nasi putih)
– omelette (telor dadar)
– shredded chicken Balinese style (ayam pelalah)
– dried tempe (kering tempe)
– dried coconut (serundeng)
– fried noodle (mie goreng)
– sambal
Here I will share how to make some of the condiments as I know most of you might know already how to make for example easy omelette 😉
Ayam Pelalah (shredded chicken Balinese style)
– 500gr chicken meat preferably with skin as it is juicier, boiled and shredded
– 100ml chicken broth from the boiled chicken
– 6 shallots
– 4 garlic
– 1 cm lesser galangal
– 1 cm galangal
– 3 candlenuts
– 2 cm turmeric
– 3 bird’s eye chili or as desired
– 3 red chili or as desired
– 2 medium tomatoes
– 1 tsp dried shrimp (terasi)
– 2 tsp Indonesian palm sugar
– 1 tsp kaffir lime juice (or if you can’t find it just use normal lime juice)
– 1 stalk of lemongrass bruised
– 2 salam leaves
– 1/2 tsp salt
– some oil
Directions:
– Blend all spices ingredients except lime juice, lemongrass and salam leaves in a food processor or in a pestle and mortar until smooth.
– Heat up the oil in a pan, add the spice paste, lemongrass salam leaves and chicken broth.
– Fry until the spices is fragrant and done, add shredded chicken.
– Continue cooking until chicken is done meaning a little bit brown color and broth has evaporated.
– Pour the kaffir lime juice over the chicken.
Mie Goreng (Fried Noodle)
Ingredients:
– 200 gr of egg noodle cook according to package set aside, pour a little bit of oil on the noddle to prevent them from getting sticky
– 2 shallots sliced
– 2 garlic sliced
– 1 tsp sweet soy sauce
– 1 spring onion sliced
– salt
– pepper
– some oil
Directions:
– Heat up oil in a wok, when it’s hot add shallots and garlic.
– Fry until they are fragrant, add noodle and the rest of the ingredients, mix well.
– Continue cooking until noodle is done.
Sambal Nasi Jenggo
– 10 bird’s eye chili
– 3 shallots
– 1/2 tsp dried shrimp paste (terasi)
– salt
– sugar
– some oil
Directions:
– Blend all ingredients except oil in a food processor or pestle and mortar until smooth but not so smooth because you still want them to have a little bit of texture.
– Heat up oil in a pan, when it’s hot add the sambal, fry until sambal is fragrant and done.
PS: No, I didn’t get the recipe from that book in the picture, it was just a property 😉
Yesterday, we invited Peter’s uncle and parents for dinner at our place. Request from Peter was that the main menu is Rendang, so I thought it would be nice to make other menus that matched rendang. At first I was confused what to match with Rendang, even asked Sefa and Deetha for advice (thanks ya). In the end I decided to make; martabak telor and cucumber pickle as appetizer, white rice, rendang and gulai daun singkong as main course, and sarikayo ketan as dessert.
The gulai daun singkong is actually a fake daun singkong (cassava leaves). I found out first at Mbak Retno that we can replace that with kale or boerenkol as we call it in Dutch. I have to say, it did taste the same….Sorry there’s no recipe I can share as I used instant gulai spices.
For sarikayo ketan, it was the first time I made it and it turned out beautifully, they all liked it. Thank you Sefa for sharing the recipe 🙂
Sarikayo Ketan
Serves 6
Ingredients:
– 1 cup Indonesian palm sugar
– 1 cup eggs
– 1 cup coconut milk
– pinch of fennel (I used 2 blocks fennel sugar with de ruijter anijsblokjes)
– 4 tbs water
– pandan leaves, as needed
Directions:
– Mix palm sugar and water in a pan, add pandan leaves, cook until sugar is dissolved.
– Drain the sugar with a fine cloth.
– In a bowl mix all ingredients.
– Divide in 6 ramekins, garnish with some pandan leaves on top.
– Steam for 45 minutes or until done. Don’t forget to wrap the top of the steamer with a clean cloth.
– Chilled in the refigerator, serve cold.
Ketan (Glutinous White Rice)
Ingredients:
– 100 gr ketan
– 150 ml coconut milk
– Pinch of salt
Directions:
– Soak ketan for at least 1 hour.
– Cook ketan with coconut milk and salt in low fire until ketan is done.
Still in the mood for seafood and also now it’s clam shell season here. Not quite the same like the kind of clam shell that we have in Indonesia but taste-wise it’s just the same.
This is typical seafood eatery dish whether you are in Jimbaran, Bali or in Muara Karang, Jakarta.
Kerang Saos Padang (Clam Shell in Padang Sauce)
for 4-5 persons
Ingredients:
– 500 gr clam shells (only the flesh and already boiled)
– 3 shallots, sliced
– 3 garlic, sliced
– 2 red chili pepper, sliced
– 2 bird’s eye chili pepper, sliced
– 2 tbs tomato ketchup
– 2 tbs oyster sauce
– 2 tbs chili sauce (saus sambal botol)
– 1/2 tsp salt
– 1/2 tsp sugar
– 1/2 tsp pepper
– 2 cm ginger
– 100 ml water
– little bit of oil for frying
Directions:
– Heat oil in a wok and add garlic, shallots, red chili, bird’s eye chili until fragrant.
– Add clam shell, and the rest of other ingredients.
– Stir now and then for a minute or two (it won’t be long because the clam shell is already boiled)
– Serve warm with hot rice.
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