Nasi Bakmoi Ayam

A dish resembles chicken stew, served a little differently

Recipe source: Diah Didi with my own adjustment (more to the quantity to fit 4 people and 2 meal times)

What you need:

500g chicken breast, boiled and diced
1 taukwa, dice and deep fry until golden brown
some hard boiled eggs, peeled
5 cloves of garlic, peel
5 shallots, peel
1/4tsp pepper
4tbsp dark sweet soy sauce
1tsp salt
1/2tsp chicken stock powder
500ml water (I used the water used to boil the chicken, strained)
a little oil

For the prawn balls:
200g deshelled prawns
100g plain flour
2tbsp tapioca starch
2eggs
2tsp salt
1/4tsp pepper
1/2tsp sugar
oil to deep fry

For the soup:
1litre water
3 cloves of garlic, peeled and bruised
2cm old ginger, peeled and bruised
2stalks spring onion, tie a knot
1/2tsp chicken stock powder
2tsp salt
a few dashes of pepper
a little oil

fried onion
chopped spring onion
sambal belachan / dark sweet soy sauce mixed with cut chili padi

Method:

1. To make the soup: put a little oil in a heavy based pot, fry garlic until fragrant and slightly browned. Add in water, ginger, spring onion. Let it boil. Add in chicken stock powder, salt and pepper. Let boil for a few mins and off fire
2. To make the chicken stew: blend garlic, shallots and pepper until forming a paste. Sautee on a wok until fragrant. Add in chicken, tofu, eggs, and water. Add in dark sweet soy sauce. Stir well and let it boil over medium fire. After boiling, add in salt, chicken stock powder and let it simmer over small fire for about 20mins. Check the taste and off fire
3. To make the prawn balls: blend together prawns, both flours, eggs, salt, pepper, sugar until smooth. Heat some oil in a pot, scoop a little of the paste and drop it into the pot. Deep fry until golden brown
4. To serve: in a plate / bowl, scoop rice, add in chicken stew with tofu and eggs and some of the gravy, pour some soup, sprinkle with fried onion and chopped spring onion. Place some prawn balls too. Best to consume while it's warm. Eat with sambal of your choice

Egg Stuffed Meatballs Stew

Recipe is from Tintin Rayner with my own modification
At the point of cooking, I didn't have quail eggs on hand, so I used chicken eggs, resulting in huge meatballs LOL

What you need:

800g minced beef (I mixed 500g beef and 300g pork)
3 medium eggs, lightly beaten
2tbsp fried onion
4tbsp fine breadcrumbs
10 hard boiled eggs (or 30 hard boiled quail eggs)
enough butter to fry meatballs
1 large yellow onion, thinly sliced
2tbsp tomato ketchup
3 tomato, diced
2 potatoes, diced
Seasonings needed for the meatballs and the stew: salt, sugar, dark sweet soy sauce,a little nutmeg powder, a few dashes of pepper, a bit of chicken stock powder

Method:

1. In a big bowl, mix together minced meat, salt, sugar, pepper, nutmeg, dark sweet soy sauce, beaten eggs, breadcrumbs and fried onion
2. Check the taste by cooking a little of the meat mixture and make the adjustment at this point
3. Wrap hard boiled eggs with the meat mixture
4. In a pan, heat butter and fry meatballs until browned, set aside
5. Use the remaining butter to sautee sliced yellow onion until soft and fragrant. Add in enough water followed by meatballs and tomato ketchup, diced tomato, salt, sugar, dark sweet soy sauce, nutmeg, pepper, chicken stock powder
6. Bring to boil and add in potatoes. Let cook until potatoes soft
7. Adjust taste and serve

Chicken Stew with Eggs, Potatoes & Carrot

Recipe is from Delish Tube ID with some modification

What you need:

Blend together until form smooth paste:
5 cloves of garlic
5 shallots
1pc old ginger, about 2cm
about 1tbsp cooking oil

1tbsp cooking oil
1 stalk of lemongrass, lightly bruised
2 chicken breasts with bone
6 hard boiled eggs, peeled
3 potatoes, peel & cut
3 large carrots, peel & cut
1 tomato, cut
1.5liter water
100ml dark sweet soy sauce
1tsp chicken stock powder
1/2tsp ground nutmeg
salt, pepper

Method:

1. Heat oil in a pan. Sautee the blended paste with lemongrass til fragrant
2. Add in chicken and a little water, cook until chicken change color
3. Add in the remaining water, eggs, dark sweet soy sauce. Stir well
4. When it starts to boil, add in potato, carrot and tomato
5. Add in chicken stock powder, ground nutmeg, salt, pepper, ketchup, sugar
6. Stir well and let it cooked until potato and carrot softened and the soup slightly reduced 
7. Check the taste and serve

Budae Jigae

My third dish I cooked to satisfy my craving for Korean food this time was Budae Jigae, another famous Korean army base stew where the typical Korean stew comprises of stuff influenced by Americans when US military came to Korea
It's something like Korean style steamboat where you prepare the soup base and dumping in all ingredients of your choice and eat immediately
Love love this dish! :)

 

Piping hot! Yummy! 

Again, I followed recipe from Seonkyoung Longest

What you need:
(I made half recipe as written below)

For the sauce:
3 tbsp gochugaru (Korean red chili pepper powder)
1.5 tbsp soya sauce
1 tbsp fish sauce
1 tbsp rice wine (soju)
1/2 tbsp sugar
1/2 tsp doenjang (Korean fermented soya bean paste -> can be replaced with miso)
1/2 tsp salt
1/4 tsp ground black pepper
30ml water
5 cloves of garlic, chopped finely

For the stew:
1/2 cup kimchi (I used my homemade emergency kimchi)
30g rice cake slices, soaked in warm water for 20mins if frozen
1/4 can spam, slice thinly about 5mm thick
2 hotdogs, slice as preferred
1/4 block of firm tofu, slice thinly about 5mm thick
3 spring onion, cut about 5cm long
50g dangmyeon (Korean sweet potato noodles, soaked in warm water for 20mins)
30g enoki mushroom, discard the root
2.5cups chicken stock
60g dried ramen noodles
a bunch of baby romaine lettuce (I added this)
Method:

1. In a bowl, mix all ingredients for the sauce and set aside

 

 

2. Just before serving, in a shallow and thick bottom pot, arrange kimchi, rice cake, spam, hotdogs, and tofu 

 

3. Place dangmyeon, enoki mushroom, romaine lettuce and spring onion on top in the middle

 

4. Pour over sauce and stock and over high fire for 5mins. Reduce to medium fire and stir everything til well mixed

 

5. Add ramen noodles, stir til cooked and it's ready to eat!

 

 

 

NOTE:

 

Original recipe used other ingredients such as breakfast sausage, baked beans and sliced cheese

I didn't use breakfast sausage and baked beans I do not fancy these two. And I found cheese is not meant to be inside this dish, but then again on the second thought I will try to add sliced cheese the next time I make this dish again, I think should be good :)

 

Braised Seabass & Other Food I Cooked 4 Chinese New Year

I know Chinese New Year was just over, I just want to share what I have been cooking during the festive season this year :)

This year, there was only 1 new dish I cooked for Chinese New Year
The rest were dishes I did last year, simply because I was craving to eat them again :)

Here is the new dish, braised seabass
Recipe is from Peng's Kitchen, she used red snapper instead

This is a must try dish, really delicious!

 

What you need:

1 whole seabass (or red snapper)
3 cloves of garlic, finely chopped
50g spring onion, finely sliced
6 large dried shitake mushrooms, soaked til soft and sliced (original recipe only used 3, but I love mushrooms so I added LOL)
300ml water
2 tbsp oyster sauce
1 tsp ikan bilis stock powder
1 tsp sugar
2 tsp light soya sauce
1 tsp dark soya sauce
1 tbsp shallot oil
dash of pepper
red chilli and spring onion for garnish (I skipped)

Method:

1. Rinse fish and pat dry. Heat some oil in wok, add in fish and pan-fry for 5mins til light brown. Flip over and fry another 5mins. Drain and set aside
2. Heat 1 tbsp oil in the same wok. Add in garlic, spring onion and mushrooms and stir quickly for 30secs. Stir in remaining ingredients and slide in fish. Cover wok and bring to boil. Cook over medium heat til sauce reduced by half. Dish up and serve immediately

 

 

Other dishes I did were Cantonese Pan Fried Prawns I also cooked last year, and a simple fried noodle dish with eggs, pork balls and fish cake slices

Recipe for the prawn dish can be viewed HERE

 

 

 

The fried noodles is just a simple one

I made scrambled eggs and set aside. Also I prepared egg noodles as per instruction in the packaging, after draining I mixed in fish sauce and a little canola and sesame oil to the noodles.

Then I sautéed minced garlic, add in sliced fish cakes and pork balls, stir in soya sauce, oyster sauce, salt and pepper then mix everything well

Add in noodles, followed by the scrambled eggs, toss and serve immediately

 

 

 

 

The last dish I cooked also this year was the Fish Maw with Mushroom Stew. This year I added some enoki mushrooms
Too bad I didn't take any pic of the dish this year
Anyway you may view the recipe for the delicious dish HERE

Picture taken last year:

 

So, there you are, all of my cooking aside from the usual steamboat I always have for the eve of Chinese New Year. You should try too, all are really yummy :)

More Dishes I Cooked During CNY

Been attacked by blogging blue bug again lately...

I know this is late, but never mind. Gotta share the feast I had during the CNY time, besides of course the usual hotpot :)

Stir fry leeks with baby corn - just a simple stir fry dish with this must eat veggie - leeks, cooked with minced garlic, salt, pepper and chicken stock

 

 

Fish Maw with Mushroom Stew - so yummy dish, recipe from Yen from Eat Your Heart Out

What you need:

4 pcs of fishmaw
6 dried shitake mushroom, soaked til soft about 2 hours
1 inch old ginger, sliced thinly
3 cloves of garlic, minced
50g chicken, diced
2 tbsp oil
700ml water
2 tbsp oyster sauce
about 8 sweet beans

Method:

1. Soak the fishmaw in a bowl of cold water til soften, about 1-2 hours. Drain and cut into about 5cm length
2. In a large pot, heat oil over medium high heat. Add garlic and ginger, fry for 2 minutes til fragrant. Add in chicken and mushrooms, cook for another 2 minutes, til chicken are lightly browned
3. Place fish maw into the pot and pour water and bring to boil. Once boiling, reduce to low heat and simmer for 45 minutes, covered
4. Add oyster sauce. Add sweet beans and cook for 1 minute. Serve immediately

Cantonese Pan Fried Prawns, very delicious dish, recipe from Wendy from Table for 2... or more

Recipe for the prawn dish:

What you need:

1kg large prawns (either XL grey prawns or tiger prawns)
2 shallots, finely chopped
3 cloves of garlic, finely chopped
1 red chilli, finely chopped
1 green chilli, finely chopped
1 stalk of spring onion, white & green separated, thinly sliced
100g ketchup
20g premium oyster sauce
1 tbsp worchestershire sauce
1 tsp sugar

Method:

1. Wash prawns and snip the eyes and long legs. Cut the back with scissor and remove the intestines. Don't remove the shells
2. Combine ketchup, oyster sauce, worchestershire sauce and sugar in a bowl, set aside
3. Heat a wok til very hot, put in 2 tbsp oil. Put in some prawns and sear on both sides (about 10secs for each side). Dish up and do the same to the remaining prawns. Do in batches
4. Add 3 tbsp oil in the wok, cook garlic and shallots til fragrant. Add in both chillis and white part of the spring onion, cook til everything is fragrant
5. Return prawns into the wok and add in the ketchup mixture. Toss everything well til the prawns are well coated with the sauce
6. Put in green parts of the spring onion, toss and dish up
7. Serve immediately 

Indonesian Style Stewed Pork In Soya Sauce (Bakmoy)

Hope everybody had a great time yesterday on Valentine's day :)
I & my family never really celebrate this special day, for we think everyday is always about celebration on its way :)
Nevertheless, I thought I should do something, so I did, for dinner yesterday :P

It's just a normal plain white rice in heart shape and decorated with tomato ketchup, accompanied by homemade chicken nugget, also in heart shape :)

Simple thing it was, but it did manage to bring broad smile to my kids and DH's face

It's more than enough to me :)

Perhaps next year I'll do something fancier :)

Now, sharing another mummy's recipe

One of my childhood dish my mum always cooked :)

We Indonesians call this dish 'bakmoy'
It's actually stewed pork with prawns, eggs and tofu in sweet soya sauce
I love it, the kids love it, too bad it's not into DH's liking

What you need:

5 cloves of garlic, crushed
200g pork loin / pork block
4 eggs, hardboiled
3 blocks of firm tofu, diced and fried til golden brown
100g shrimps / 15pcs prawns, peeled, deveined and cut into 2
dark sweet soya sauce (kecap manis), salt, pepper, a little sugar
enough water and enough cooking oil

1. Boil a pot of water with pork til cooked thoroughly
2. Remove pork and dice
3. Heat oil on pan and sautee garlic til fragrant
4. Add in pork, prawns, eggs followed by water and seasonings, stir well, simmer til pork becomes soft and eggs become brown (approximately 30minutes)
5. Add in fried tofu and, cook on high heat til boiling, off heat
6. Serve hot with a plate (or more LOL) of rice

Minced Chicken Stew (Semur Ayam)

I like this dish with a little gravy but since the kids love this too so I add a little more
And I don't use minced chicken but instead I use blended lean chicken breast
A heavily Dutch influenced Indonesian dish (it's called semoor in Dutch)

What you need:

1 chicken breast, cut and blend
3 shallots, cut thinly
1/2 onion - julienned
2 carrots - cut
2 potatoes - cut into cubes
1 tomatoes, quartered
oil, water, oyster sauce, kicap manis (Indonesian sweet dark soya sauce), salt, pepper

Heat oil, fry onion and shallots til fragrant
Add chicken, oyster sauce, kicap manis, water
After chicken cooked, add in carrots, followed by potatoes
Cook for approx 5mins, add in tomatoes, bring to boil
Add salt and pepper
Simmer for around 15mins or til water lessen and a bit thicker