Saturday, September 19, 2020

Tori Baitan Udon

 Very simple, hearty and satisfying dish loved by my family😊



Source: HERE with my modification

What you need:

For the chicken balls:
300g minced chicken
5pcs oyster mushroom, minced
2stalks spring onion, chopped
1tsp salt
1tsp mushroom stock powder
4tbsp tapioca starch
4tbsp light soy sauce

For the soup:
4 cloves of garlic, peeled and bruised
1tbsp cooking oil
1.5L water
2tsp salt
1tsp chicken stock powder
1/2 tsp pepper
4tbsp tapioca starch diluted with a little water
carrot, peel and slice

udon, prepare as per the package instruction
chopped fried garlic
chopped spring onion

Method:
  • For the chicken balls, mix all ingredients and taste test by making one small ball and boil until cooked
  • Shape into balls and dip into a pot of hot boiling water. When all done, put the pot on the stove over low fire and boil until balls are floating. Dish out and transfer to a pot with icy cold water until cool. Balls can be frozen for future use
  • For the soup, heat a pot with cooking oil and sautee garlic until fragrant. Add in water, salt, pepper, chicken stock powder, and carrot. Bring to boil over medium low fire. Check the taste. When boiling, add in tapioca starch slurry until reaching the thickness preferred
  • Just before serving, place udon in a bowl, add chicken balls, pour soup over it. Sprinkle with fried garlic and spring onion. Serve hot



Sunday, September 6, 2020

Nasi Uduk Set (Coconut Rice Set)

There's no guide to make this dish, it depends on what you prefer at the point of making and what the available ingredients is. Each time can be different
This time, I cooked the coconut rice with crispy fried wings, tempe orek (stir fry chili tempe), fried crispy silver fish, omelette and sambal petai




What you need:

For the rice:
4cups of rice (the rice cup)
2 lemongrass, lightly bruised
2 pandan leaves, tied into knot
5 salam leaves (Indonesian bay leaves)
2.5tsp salt
enough coconut milk (I mixed about 150ml coconut cream and water)

For the tempe orek:
1 tempe, diced
8 shallots, peeled and halved
5 cloves of garlic, peeled and halved
5 red chilis, deseed and cut
2 red bird's eye chilis, deseed and cut
1 tomato, quartered
5 lime leaves, torn
salt, sugar, dark sweet soy sauce
cooking oil

For sambal petai:
1/2 pack of petai, halved
100g red chilis, deseed and cut
2 red bird eye's chilis, deseed and cut
50g shallots, peeled and halved
salt, sugar
1tbsp juice from sliced large lime
cooking oil

For omelette:
4 eggs
4 pinches of salt
cooking oil

For crispy silver fish:
a pack of silver fish
few tbsp of plain flour
cooking oil

For fried wings:
some chicken wings, cut into 2 (I separate the drumlettes)
crispy fried chicken premix flour
water
cooking oil

Method:

For coconut rice:
  • Mix all ingredients into a rice cooker pan and cook just like cooking normal rice
For tempe orek:
  • Heat oil in a pan and fry tempe until golden brown, dish out and set aside
  • Blend shallot, garlic, chilis and tomato and some cooking oil to a smooth paste
  • Sautee the paste until fragrant, adding the lime leaves
  • Add salt, sugar, dark sweet soy sauce, mix well. Add a bit of water if it's too dry (I didn't add)
  • Dish out and serve
For sambal petai:
  • Blend shallot and chilis, cooking oil to a smooth paste
  • Sautee the paste until fragrant, add in petai, salt and sugar, cook until petai softened, but not too soft either
  • Drizzle lime juice, stir well and off fire
For omelette:
  • 4 eggs, lightly beaten mix with 4 pinches of salt
For crispy silver fish:
  • Wash silver fish and dry over kitchen towel, toss in plain flour to make a thin coating
  • Heat oil (medium fire) and fry until golden brown and crispy
For crispy fried wings:
  • I used lazy method this time by using premix flour for crispy chicken, just mix some part of that flour with water until become a thick liquid, dip chicken in, and coat with the remaining flour, deep fry until golden brown and crispy




Besides just assembling them on a plate, I did some Indonesians usually call 'Nasi Kucing', famous in Yogyakarta (Central Java), Indonesia
It's actually just plain rice with some dishes put together in a banana leaf, wrap them and serve, type of dishes is up to preference
Why it's called 'Nasi Kucing' (cat rice), cos usually the serving size is small. They call bigger portion as 'Nasi Singa' (lion rice)
Don't ask me what is the connection between cat and lion with the food serving size🤣

I used my coconut rice though, cos why not LOL, add in tempe orek and sambal petai
Added my yummy crispy silver fish and potato I bought from my talented friend
Placed them in 2 layers of banana leaf, wrapped and sealed with toothpick (please don't judge my wrapping skill, u know how my skill level in beautifying whatever I make 😅)
Somehow with the banana leaf wrap, the dish looks yummier, and the taste too😊


See, it looks much more appetizing using banana leaf, and it does enhance the taste too😋



See what I mean about my wrapping skill😅


If you want to split the work so it's not so tiring, you can cook tempe orek, sambal petai and crispy silver fish a day before
Lots of work, but it really is worth it! I will still make it again and again in the future, probably adding different dishes😀







Fried Rice with Chinese Sausage

We're not really fans of Chinese sausage, but ocassionally it's fine. This time is because I just wanted to clear some leftovers. I added fishcake for my kids, since they don't eat Chinese sausage



What you need:

4portions of overnight rice, cold
a few handful of frozen vegetables of your choice
1 onion, peeled and chopped
2 cloves of garlic, peeled and minced
4 eggs, lightly beaten
1 chinese sausage, sliced
1 big fish cake, sliced
1tbsp sesame oil
1tbsp oyster sauce
2tbsp light soy sauce
1tbsp margarine
1/2 tsp mushroom stock powder
dashes of salt, pepper
a little cooking oil to sautee 

Method:
  • Heat margarine in a wok, scramble egg until the doneness you preferred, scoop out and set aside
  • In the same wok, heat a little oil and fry chinese sausage until fragrant and a little crisp at the edges. Scoop out and set aside
  • Using the same wok, heat cooking oil and sautee garlic and onion until fragrant. Add in fish cake and frozen vegetables, cook until softened
  • Add in rice, oyster sauce, light soy sauce, mushroom stock powder, salt, pepper, stir well 
  • Add in chinese sausage and scrambled egg, toss well
  • Serve immediately



Tuesday, September 1, 2020

Alpukat Kocok (Whipped Avocado)

Dessert with avocado is very popular in Indonesia, this one is no exception. Many different toppings used, this time I used chocolate sweet condensed milk. Easy and yummy👍


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It's really simple to make this. You just need a ripe avocado, crushed ice and topping you like

I used hand blender to whip the avocado, leave some chunks for texture, place at the bottom of a cup or glass or bowl, add crushed ice and lastly, drizzle topping. Mix everything just before consuming

Other popular options for topping are Nutella, Ovomaltine, and Milo. I personally like to mix in with a tiny bit of hot water so it's easier to drizzle

Note: the quality of avocado used is crucial here, I love to use Indonesian butter avocado, so creamy and tasty I can say it's the best kind of avocado ever👍


Friday, August 28, 2020

Wanton - In Chili Oil & Deep Fried

Another recipe using minced pork and prawn paste. I previously made using a recipe just using minced chicken HERE and another one using a combination of minced chicken and prawns HERE





What you need:

enough wanton skin

For the filling:

350g minced pork
150g ready to use seasoned prawn paste
chopped of 1 big carrot
1stalk of spring onion, chopped
2tbsp chopped garlic
1tsp salt
1tbsp light soy sauce
1tbsp sesame oil
a pinch of pepper

Method:
  • In a big bowl, mix together all filling ingredients until fully incorporated
  • Make wantons by put 1tsp of filling at the center of a wanton skin and fold according to your preference
  • Deep fry until golden brown or boil in a pot of chicken stock until cooked and drizzle chili oil just before serving

I made the same chili oil mix as the one I did before, recipe is HERE

Note:
Here I used seasoned ready to use prawn paste, if you use minced fresh prawns, which is not seasoned yet, please adjust the seasoning used accordingly. I suggest up the salt to 1tbsp and light soy sauce to 2tbsp, can also add a pinch of chicken stock powder



Sunday, August 16, 2020

Corn Dog

My kids LOVE corn dog, particularly those with mozzarella cheese filling, so I omitted the sausage
My first try making them at home
I found it's not that easy to hold the shape, cos the batter will keep flowing down. So from dipping to coating to frying, everything must be done fast, especially the coating part
Pardon the not perfect shape (this is so me LOL) 
But the texture is very good, a little bland in taste need some seasonings added IMO
Well, tomato ketchup, mustard and/or chili sauce really help
Oh and dun follow me using satay sticks, that definitely is not strong enough. Next time I will use wooden chopstick LOL


Source: HERE

What you need:

some mozzarella sticks
some thick bamboo sticks (or wooden chopsticks)

Batter:
240g plain flour
1/4tsp salt (next time I will add to 1/2tsp)
45g sugar
1 egg
240ml fresh milk
some breadcrumbs
enough cooking oil for deep frying

ketchup
mustard
chili sauce

Method:
  1. Pierce mozzarella cheese with the sticks, set aside
  2. Pour breadcrumbs on a plate
  3. Prepare batter by mixing flour, salt, sugar, egg and milk. Stir until well mixed
  4. Pour the batter into a tall glass
  5. Heat oil in a pan wide enough to fit the sticks
  6. Dip mozzarella cheese sticks into the glass filled with batter and immediately transfer to the plate with breadcrumbs
  7. Roll it so it's coated with breadcrumbs thoroughly. Press gently to firm up the shape
  8. Immediately put in the hot oil (make sure it is hot, otherwise the cheese will ooze out and oil will start to splatter)
  9. Deep fry over medium fire for about 3mins make sure you roll around so all sides will be evenly browned
  10. Serve with ketchup and mustard, chili sauce too







Thursday, August 6, 2020

Deep Fried Meat Balls aka Baso Goreng - Another Recipe

There are so many different kinds of recipes for this famous dish. Tried one, it was good in taste and texture. This time gave another recipe a try


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Source: HERE with my own modification

What you need:

250g minced pork
200g minced prawn
50g tapioca starch
2 egg whites (about 60g)
2 cloves of garlic, peeled
2 shallots, peeled
salt, pepper, sugar
1tbsp light soy sauce
oil for deep frying

Method:
  1. In a food processor, blend garlic, shallot, egg whites, light soy sauce and tapioca starch until well mixed
  2. Add in pork and prawn and mix well
  3. Add in salt, pepper, sugar, mix
  4. In a pot or wok, heat oil enough for deep frying
  5. Deep fry one small ball to check the taste. If it's ok, continue shaping them to balls and deep fry until golden brown


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