Banana Bread

Do you always have over ripened banana on your kitchen counter that you forget to eat? And the banana itself is too soft to eat? Well, this banana bread will safe you from throwing that banana into the trash to a delicious companion for tea time. This banana bread is really simple to made.

Ingredients:

• 2 cup all purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter (1 stick)
• 3/4 cup brown sugar 
• 2 eggs beaten
• left over banana (you are welcome to add more banana if you like)

Method:

1. Preheated the oven to 350 F and lightly greased the loaf pan with butter.

2. Mix the all purpose flour, baking soda and the salt in the big bowl, set aside.

3. In the other small bowl, mix the room temperature butter and brown sugar together.

4. In another bowl, mix the over ripened banana (i used two) with the egg with the mixer until fluffy (around 2-3 minutes)

5. Mix the butter bowl and the egg bowl together until well blended.

6. Using spatula, stir banana mixture to the flour mixture. 

7. Prepare the loaf pan and bake in the oven for 60-65 minutes. Use toothpick inserted in the centre of the bread to check, if it comes out clean, the bread is ready, let it cool for 10 minutes before you serve it.

p.s.: for more banana flavor, we could add more banana up to 4-5 bananas.

p.s.s.: do not stir too much when you mix the banana mixture to flour mixture, if not your bread will turn hard not moist.

Fried fish with egg white batter

Eric really like fried food, but who doesn't? he is like a child who's complain if the dish doesn't fry, and will lighten up if i served the dish like this. I know it's not healthy, don't worry i forced him to take a lot of vitamin supplement to make up for this. 

Ingredients:

• 300 gr. Fish fillet, cut strip (I use perch fillet)
• salt and pepper according to taste

Batter:

• 3 egg white
• 2 Tbsp all purpose flour
• 2 Tbsp corn starch

1. Marinate the fish with salt and pepper, and set aside.
2. Beat the egg white until it stiff, what i meant stiff is when you turned the bowl, the batter has not fallen down.
3. Add the flour and corn starch to the batter.
4. Dip the fish strip to the batter, deep fried it in the wok for 3 minutes. Remove and serve in the serving dish.

P.S. : I recommend to use electric mixer to stir the egg white to achieve perfect consistency.

Crispy Black Pepper Chicken

This black pepper chicken dish is different from black pepper beef, the flavor is in the chicken itself.

Ingredients:

• 300 gr chicken breast, diced
• 2 Tbsp soy sauce
• 2 Tbsp sweet soy sauce (kecap manis)
• 1/2 tsp salt
• 1/2 Tbsp lime juice
• 2 Tbsp all purpose flour

Other Ingredients:

• Half onion, cut wedges
• 1 Tbsp of fresh crush black pepper
• Bell pepper (optional)
• dash of salt

1. Mix the chicken with the lime juice first, this step is to eliminate the 'fishy' smell from the chicken, and marinate the chicken with the rest of the ingredients for 2 hours or more.
2. Heat the wok, and add 1 cup of oil in the wok, fried the chicken until it cook, it takes around 3-5 minutes. Remove from the wok and set aside.
3. Remove the oil from the wok, and reheat the wok, add 1 Tbsp oil in the wok, and fry the onion until fragrance, add the bell pepper if you use any, and the chicken. Stir fry to mix and add the dash of the salt and the black pepper. Remove from the wok and serve.


P.S.: Best if you crushed the black pepper yourself using the mortal and pestle, the texture of rough black pepper add the extra crisp to this dish.

Satay-Pork

Summer time usually identical with the grilling, If you don't have the grill you still can cook this satay pork with your oven.

Ingredients:

• 300 gr of pork loin

Marinate Ingredients:

• 1 Tbsp of corriander
• 1/2 tbsp of cumin
• 4 candle nut (toast in the pan)
• 3 shallots
• 2 cloves garlic
• 4 Thai chili pepper
• 2 Tbsp of sweet soy sauce.

1. Mix all the marinate ingredients in the food processor, grind until all become a paste, heat the pan, add 2 tbsp of oil, fry the paste until fragrance. Marinate the pork loin for 4 hours (best if overnight). 

2. Slice the pork according to your preference and pin them into the skewer. 

3. Grill them on the grill or turn your oil to the boil setting, and put the oven rack into the top (nearest to the boil) and set your satay in the baking pan, and boil them for over 3 and half minutes on each side.

p.s: To avoid over drying the meat you could put a water tray under neath the baking pan, this method is optional.

Stirfry Green Bean with Ground Beef

This dish usually cook with Chinese string beans, since i live in small town where Asian grocery who sell Chinese string beans has their item back order, so i substitute the string beans with green beans. 

Ingredients:

• 250 gr green beans
• 200 gr ground beef
• 2 Thai chili pepper
• 2 cloves of garlic

Sauce: (in the small bowl)

• 1 Tbsp hoisin sauce
• 1 Tbsp oyster sauce
• 2 tsp sugar
• 1 tsp salt
• 1/2 tsp white pepper

1. Heat the wok, and add 5 Tbsp of oil into the wok, and fry the green beans until tender crisp. Remove the green beans from the wok, and set aside.
2. With the remaining oil in the wok, fry the garlic and the chili pepper until fragrance, and then add the ground beef, stir until the beef change its color, and then add the beans and the sauce, stir to mix.
Remove and serve in the serving dish.

Mun-Tofu

My ultimate comfort food.

Ingredients:

• Half block of tofu
• 100 gr of medium shrimps
• 1 carrots, diced
• 1/4 cup of sweet peas
• 1 black mushroom (optional)
• 3 cloves of garlic
• 1 cm ginger, crushed
• 1 green onion, chopped
• 1 cup of chicken broth
• 1/2 Tbsp of soy sauce
• 2 tsp of sesame oil
• dash of maggie sauce
• dash of pepper and salt
• 1 egg (optional) 
• 2 tsp of corn starch mix into 1 tbsp of water. (thickening agent)

1. Heat the wok, add 2 Tbsp of oil, fry the garlic and ginger until fragrance, add the shrimps, cook until the shrimps change its color, add carrots, and add the maggie sauce. The maggie sauce will seep into the carrots and shrimps, so your shrimps and carrots will have its unique flavor. 
2. Add the tofu into the wok, and add the chicken broth, cover the wok, and cook until boiling and the carrots tender, and then add the rest of the ingredients except the thickening agent. If you using the egg, crack the egg into the bowl, mix it and swirl the egg into the wok. Last add the thickening agent and serve.

Fried Shrimps

This dish is pretty simple and fast to make, ideal for appetizer or entree.

Ingredients:

• 300 gr large shrimps, shelled, leave the tail on.
• 2 tsp of lime juice
• 1/4 tsp salt
  
• 1/3 tsp chicken powder
• 1/2 tsp white pepper
• 1 egg
• 1 tsp milk or water
• 1 cup of panko breadcrumbs or breadcrumbs

1. Pour the lime juice into the shrimps, to remove fishy smell from the shrimps, and rinse the shrimps with water. Pat dry the shrimps using paper towel.
2. Marinate the shrimps with chicken powder, salt and pepper in the fridge for an hour.
3. Mix the egg and milk in the bowl, deep the shrimps into mixture of egg and, then to the bed of bread crumbs, if you want the coat thicker, double the steps.
4. Deep fry the shrimps until it turn golden yellow.

Serve with tomato ketchup or chili sauce.

Lettuce wrap

Ingredients:

• 300 gr. Ground pork
• 1 medium carrots, diced/ shredded
• 1 celery, diced
• 2 dried black mushroom, soak in water and cut into small pieces
• 1 green onion, chopped 
• 1 shallots, chopped finely
• 1 garlic cloves, chopped finely
• Ice berg lettuce

Sauce (Mix it in one bowl):

• 1 T. Soy sauce
• 1/2 T. hoisin sauce
• 1/2 T. oyster sauce
• 1 T. water
• 1/2 t. salt
• 1/2 t, sugar
• dash of black pepper

Heat he wok, fry the shallots and garlic until fragrance, and then add the ground pork, stir fry until the ground pork turn its color, and then add the carrots, celery, mushroom, stir fry thoroughly and then add the sauce, stir to mix, and let the sauce cover all the meat and vegetable, cook til the sauce evaporated, remove and serve it in the bed of fried rice stick. wrap it inside of the lettuce, and eat it as appetizer or snack.

p.s.: to prepare the fried rice stick bed, heat 3 cup of oil in wok until very hot, turn down the heat, and then put the raw rice stick inside the wok, rice stick will immediately unfurl, flip it over, fry for 10 second, remove and serve.

p.s.s: to make the iceberg extra crispy, bath them in the ice water bath.

p.s.s.s: to cut the extra time cooking, cut the vegetable in a very small pieces, or shredded them.

Stuffed Bell Pepper

Ingredients:

• 2 Bell peppers
• 2 T. fermented black beans
• 1/2 T. minced garlic
• 1/2 T. chopped ginger root

Filling:

• 225 gr ground pork
• 55 gr raw shrimp, shelled and pat dry with paper towel
• 1 1/2 T. dried shrimp (soak in hot water until softened, and chopped finely)
• 1/2 T cooking wine
• 1/3 t. salt
• 2 1/2 T. water
• 1 T corn starch

chopped shrimp finely and mix all the ingredient together. divide filling to 12 portions

Sauce:

• 1 T. soy sauce
• 1 cup water
• dash of sugar
• dash of sesame oil (optional)

1. Cut the stem and the bottom of the bell pepper, remove the seeds, cut vertically according to the section, and cut half of it. Sprinkle cornstarch inside the bell peppers, and put one portion of the filling on the bell pepper, smooth the surface with the spoon that has been wet with water. Repeat for the rest of them.

2. Heat the wok, add 3 T. cooking oil, place the stuffed bell pepper in the wok, meat side down, fry over medium heat for 2 minutes or until golden brown. Remove and set aside.

3. Reheat the wok and add 2 T. cooking oil in the wok, and stir fry the black beans, garlic and ginger root until fragrance, pour the sauce over the wok, carefully place the stuffed bell pepper in the wok, meat side down, cover and cook over medium heat for 8 minutes, or liquid has reduced to 1/3 cup, remover and serve in serving plate.

Ching Du Pork Ribs

Ingredients:

• 500 gr. Pork Rib tips
• 3/4 t. salt
• 3/4 t. sugar
• 1/2 T. cooking wine
• 1/2 chopped garlic cloves

Mix and marinate the ingredients above for around 4 hours, best if over night.

Sauce:

• 1 T. Worcestershire sauce
• 1 1/2 T. Ketchup
• 1/2 T. sugar
• 2 T water
• 1/2 tsp sesame oil

1. Before frying the ribs mix the ribs with 1 Tbsp corn starch, mix thoroughly and deep fried ribs for medium heat for over 5 minutes, preheat the oven at 355 F and toss the ribs in the oven for 10 minutes.

2. Boil the prepared sauce, and add in the ribs, stir fry over high heat until the sauce coat all over the ribs, remove and top it with toasted sesame seed.

n.b.: 1 T. of Worcestershire sauce (a.k.a saus inggris) may be substitute with 2 t. soy sauce and 1 t. vinegar.

Tofu mini burger

Ingredients:

• 1 package of tofu (drained the water using paper towel)
• 200 gr peeled shrimps (drained the excess water in the shrimps using paper towel)
• 1 green onion
• 1 celery
• 2 T. fried shallots (opt for prepackage)
• 3 t. fried garlic cloves
• 1 T. coriander
• 1/2 t. white pepper
• 1/2 t. salt
• 1 t. chicken powder
• 2 T. corn starch

Mix all the ingredients above in the food processor, and form them in to small burger patties, fried them into 1 cm thick oil in the wok, until they turn golden brown, drained and serve.

n.b. : If not using food processor, chopped the shrimps, green onion, celery finely first before mashed them all together using wire masher.

Black Bean Chicken

Ingredients:

• 10 chicken wings
• 1/4 chopped brown onion
• 1 1/2 T fermented black beans
• 1/2 T minced garlic cloved
• 1/2 bell pepper, diced

Marinate sauce:

• 1/2 T soy sauce
• 1/2 T cooking wine
• 1 T corn starch
• 1/4 t. salt

Sauce:

• 1 T soy sauce
• 1/4 t. salt
• 1/2 t. sesame oil
• 1/2 cup water
• 1/2 T. corn starch
• 1/2 T. sugar (could substitute with 1/2 T. sweet soy sauce)

1. Mix the chicken with the marinate sauce, marinate for half an hour. 

2. Heat the wok and deep fried the chicken for 4 minutes, or until the chicken turn golden brown, remove and drain the oil from the wok.

3. Reheat the wok and add 3 T. cooking oil, stir fry the onion until fragrance, or turn transparent. Add the fermented black beans and minced garlic, stir to mix, add the sauce and the chicken, cook for 2 minutes or until the sauce has thickened, last but not least, add the bell pepper, stir to mix. Transfer to serving dish and serve.

p.s. : If the chicken has not cook after the deep fried, preheat the oven to 350 F and toss the chicken inside the oven for over 10-15 minutes.

p.s.s : Usually the black beans very salty, to reduce the salt contain, rinse the black beans with water.

Pork cook with rock sugar

 

Ingredients:

• 500 gr pork rib tips
• 1 T. cooking wine
• 1 oz. rock sugar or 2 T. suga
• 3 T. white vinegar
• 4 T. soy sauce

> mix all the ingredient in the pot and cook over low heat for 40 minutes, until the liquid almost evaporated.

> when cooking, stir the meat occasionally, if the liquid not evaporated after 45 minutes, turn the heat to high and stir until the liquid almost evaporated.

Chicken cook in tomato sauce

Ingredients:

• 300 gr. chicken breast , diced
• 1 green onion chopped
• 6 slices ginger root

Marinate sauce:

• 1/2 T cooking wine
• 1 T soy sauce
• 1 T corn starch

Mix the chicken with the marinate sauce for over an hour

Assorted vegetable:

• 2 dried black mushroom, diced
• 1/2 celery, diced
• 1 diced carrot
• half tomato, diced 

precook the carrot and mushroom in the boiling water for 3 minutes or al dente.

Sauce (Mix in the bowl, for later use:

• 2 T. ketchup
• 1/2 T. sugar
• 1/2 T. soy sauce
• 1/2 t. salt
• 1/4 t. black pepper
• 3 T. water
• 1 t. corn starch

1. Before deep fried the chicken mix 1 T. oil in the mixture, deep fried the chicken in 1/2 cup of cooking oil until cooked, set aside.

2. Remove the oil, and add in 2 T. cooking oil in the wok, and fry the green onion and ginger until fragrance. Add the assorted vegetable and the chicken mix thoroughly, then add the sauce in, turn the heat to high, stir mix quickly and serve.

Ayam Koloke (Sweet and sour chicken)

Ingredient:

• 500 gr. Chicken Fillet, sliced thin. (It's easier if the chicken half froze)

• 1 egg
• 2 Tbsp Corn starch 

• 4 garlic cloves (chopped finely)
• 1/2 yellow onion (sliced finely)
• 1/4 cup green peas (optional)

Marinate sauce:

• 1/2 tsp Salt
• 1/2 tsp White pepper
• 1 tsp Garlic paste (opt for 1 t. garlic powder)
• 1 Tbsp fish sauce (opt for soy sauce)

Mix chicken and marinate sauce about 4 hours, best if over night.

Sauce: (mix in in the small bowl)

• 4 Tbsp ketchup
• 1 Tbsp fish sauce
• 2 small Thai chilli pepper (chopped)
• 1 tsp vinegar
• 1/2 Tbsp sugar
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 tsp corn starch
• 1 cup of water 

1. Coat the marinated chicken with egg, and then dip into the corn starch, deep fried the chicken until it cooked, or it turn golden brown. Remove from the pan and set aside.
2. Stir fry the onion and garlic in the pan til fragrance (or until the onion turn transparent),  and then add in the sauce and then the deep fried chicken slice and stir until the sauce coat all over the chicken, remove from the wok, and serve.

p.s : If you find it trouble some to dip the chicken to the egg then cornstarch, there is an easier way. Marinate the chicken pieces with marinate sauce and egg, then prepared the ziplock bag filled with corn starch, add the marinated chicken to the ziplock, secure the ziplock and shake until all the corn starch coat the chicken, then deep fried the chicken. This method i usually used to avoid the mess.

Spicy Shrimps

Ingredients:

• 20 Frozen shelled large shrimps leave the tail on.
• 1/4 t. salt
• 1 t. cooking wine
• 1/2 egg white
• 1 T. corn starch

* mix all the ingredient above and marinate in the fridge for 30 minutes

Sauce (mix all in small bowl):

• 2 T. Chopped green onion
• 1 T. Ginger paste
• 1/2 T. chopped garlic
• 1 t. hot bean paste (opt. for Sri racha hot sauce/ ABC hot sauce)
• 1 T. Cooking wine
• 4 T. Ketchup

Thickening agent:

• 3/4 t. salt
• 1 T. sugar
• 1/2 T. corn starch
• 1/2 cup water

1. Heat the wok, add the oil until it cover entire wok, about 1 cm thick, deep fried the shrimp for over 2 minutes, remove and set aside.
2. Remove oil from the wok, and then add 2 T. oil to the wok and add in the sauce, cook until the sauce fragrance in low heat.
3. Add in the shrimp and stir fry until the sauce coat all the shrimp, then pour over the thickening agent, bring it to boil, and serve.

Fried Pork Ribs

Ingredients:

• 450gr Rib Tips
• 1 Tbsp soy sauce
• 1/2 Tbsp cooking wine
• 1/2 Tbsp curry powder
• 1/2 Tbsp garlic powder or chopped garlic
• 1/2 Tbsp sugar
• 1 tsp salt
• 1 egg yolk
• 1 1/2 Tbsp cornstarch
• dash of sesame oil

1. Cut the ribs in the same size, so that the cook food will look uniform and have the same tenderness.
2. Mix all of the ingredient together and marinate for 1 hour or more. Turn the ribs occasionally during the marinating time.
3. Deep fried the ribs over medium heat for about 10 minutes.
4. Drain the ribs and check the meat, if the meat has not cook, preheat the oven for 350 F, bake the ribs for 15-20 minutes.

Pork Shrimp Roll

This dish could be the bento filler, afternoon snack, appetizer or entree.

Ingredient:

• 300gr ground pork
• 115gr ground shrimp(shrimp paste)
• 1 egg
• 3/4 tsp salt
• 1 Tbsp cooking wine
• 1 1/2 Tbsp cornstarch
• 2 Tbsp chopped green onion
• 4 sheets of nori
• dash of sesame oil
• oil for frying

1. Mix together ground pork and ground shrimp with the rest of ingredients except for nori sheets and the oil for frying.
2. Divide into 4 portions, if the filling dough too soft, refrigerate for an hour.
3. Spread one portion of filling on nori sheets, roll it like you rolled for sushi, be careful not to squished the roll. Repeat this for the other 3 portions.
4. Heat the wok/ deep fryer, deep fry the roll over medium heat for 5 minutes, remove and drain. slice the roll to small pieces, and serve.

P.S.: To prepare the shrimp paste: drain the excess water on the shrimps with paper towel, assume you've already remove the skin and the dirt from the back of the shrimps, smashed the shrimps with your side knife (horizontally) and start chopping like a mad man (just kidding XD ). Then you have your shrimp paste ready.

Salmon Spinach Rice with Lemon Zest

This dish suitable for lazy cooking day, you could bake the salmon or pan fried the salmon. Choose which one is easier for you to prepare.

Ingredients:

• 500 gr Steam rice (approximately 2 1/2 cup rice, and preferably warm)
• 100 gr Spinach
• 4 pieces Lemon skin
• 1 Tbsp of Chicken bouillon powder
• 1/2 tsp Black pepper

Bake (or pan fry) Salmon:

• 300 gr Salmon
• 1 Tbsp of Olive oil
• 1 Tbsp Soy sauce
• 1 Tbsp Lemon juice
• 1/2 tsp Pepper
• 1 tsp salt

1. Preheat the oven on 350 F, and mix all the ingredient on bake salmon in the pan. Bake for approximately 10 minutes. Or mix all the ingredient except half of the olive oil recipe, and heat the pan, pour the other half of olive oil, and pan fry the salmon with all of the sauce until it cooked.
2. Meanwhile blanch the spinach on boiling water, strain immediately. and wash it under cold water and drain all the water on the spinach with hand, set aside.
3. Slice the lemon skin as thin as possible.
4. Mix the Rice, Spinach, Shredded Salmon and lemon zest in a big bowl, sprinkle with chicken bouillon powder and pepper.

p.s.: Be careful with the chicken bouillon though, as we know most of the chicken bouillon high on MSG, if the rice not tasty enough, we could adjust the flavor with 1 tsp of soy sauce or sweet soy sauce.

Broccoli Chicken

Ingredients:

• 1 stalk of broccoli cut accordingly to the stem, blanch in boiling water for 2 minutes and set aside.
• 300 gr chicken, cut squarely
• Half of brown onion chopped squarely
• 2 garlic, chopped finely

Marinate sauce:

• 1 Tbsp of soy sauce
• 2 tsp sesame oil
• 1 tsp white pepper
• 1 tsp garlic paste (could substitute with garlic powder)

> Marinate chicken with the marinate sauce for at least 4 hour, best if marinate overnight in the fridge.
> Dip the marinated chicken in the maizena flour and deep fried it until it turn slightly yellow, drain and set aside.

Sauce: (mix the sauce in the small bowl for later use)

• 2 Tbsp oyster sauce
• 1 Tbsp soy sauce
• 1 tsp sesame oil
• dash of sugar
• salt and pepper to taste
• 150 ml water mix with 2 tsp of maizena flour (to thicken the sauce)

> Heat 2 tbsp of oil in the pan/wok, fry the onion and garlic, until the onion turn translucent, add the broccoli, chicken follow by the sauce, stir fry until all the ingredient mix evenly, and turn the heat down, let the sauce simmer. If the sauce have thicken, turn the heat off and serve.

Fried Broccoli

Ingredients:

• 1 stalk of broccoli (could substitute with cauli flower) cut accordingly to the stem.

Batter:

• 150 gr of all purpose flour
• 1 Tbsp of curry powder
• 2 Tbsp of chicken bouillon
• 2 eggs
• 150 ml of water
• 2 Tbsp of dried parsley (optional)

Mix all the ingredients above, and dip the broccoli inside the batter, deep fried them until they turn golden brown and crisp.

Sauce for dipping:

• 2 Tbsp of peanut butter
• 2 Tbsp Ketchup
• 2 Tbsp of lemon juice
• 1 Tbsp of hot sauce (sambal ABC)
• 1 Tbsp of sugar
• 200 ml warm water

Add all the ingredients above for the dipping sauce.

Tahu Tempe Kecap

Ingredients:

• 1 block of tofu, chopped squarely
• 1 block of fermented soy bean (Tempe) chopped squarely
• 4 shallots, chopped finely
• 2 garlic, chopped finely
• 4 red chilli pepper, slice thin diagonal
• 2 lime leaves
• 2 cm of crushed galangal

Sauce: (Combine all the sauce in the small bowl)

• 3 Tbsp sweet soy sauce (kecap manis)
• 1 Tbsp ketchup
• 1 tsp salt
• 1/2 tsp white pepper
• 1 tsp sugar

1. Deep fried tofu and tempe until they turn golden brown and crisp, drain and set aside.
2. Heat the wok, and add 2 Tbsp of oil, fry the shallots and garlic, add the chilli pepper, galangal and lime leaves, stir fry until the shallots turn brown, then add the tofu and tempe, last but not least add the sauce, stir until all the ingredient mix evenly, and serve.

Perkedel Jagung

Ingredients:

• 2 Corn Knob (loose the corn maize) or 200 gr of corn can
• 2 shallots chopped finely
• 2 garlic chopped finely
• 1 green onion chopped finely
• 2 lime leaves sliced very thin
• 1 red chilli pepper sliced very thin
• 1 egg
• 2 tbsp of maizena flour

p.s: If you use corn can, drain the corn thoroughly to avoid the oil splattered.

> Mix all of the ingredient above in a bowl, and heat the pan/wok, add the oil cover the pan about 1 cm thick, and scoop the batter using tablespoon into the pan, fry until both side turn golden yellow.

Udang Goreng Mentega (Shrimps with butter sauce)

Ingredients:

• 400 gr shrimps (you could choose shell on shrimps)
• 1/2 onion sliced thinly
• 2 garlic crushed
• salt and pepper
• 2 tbsp butter (could substitute with margarine)

> Marinate the shrimps with salt and pepper, set aside

Sauce (mix all together in small bowl):

• 1 Tbsp oyster sauce
• 1 Tbsp soy sauce
• 1 Tbsp ketchup
• 1 tsp sesame oil
• 2 tsp sugar
• 1/2 tsp white pepper
• 1/4 tsp salt
• 2 Tbsp water

1. Heat the wok, add in 1 tbsp of oil, fried quickly the shrimp until its cook, set aside.
2. Clean the wok, Reheat the wok and add in the butter, fry the onion and garlic till fragrance, and then add in the sauce, taste to adjust to your preference taste, and last add the shrimp, stir fry quickly and serve.

Seafood Soup

Ingredients:

• 100 gr of squid clean and chopped
• 50 gr of shrimps
• 50 gr of scallops
• 2 tbsp of lime
• 1 tsp of turmeric

Mix all the ingredient above and set aside.

Spices:

• 2 Shallots, chopped finely
• 1 Garlic, chopped finely
• 2 Red chilli pepper, sliced finely
• 1 lime leaf
• 1 stalk of lemon grass, take the white part and smashed
• 1 cm of ginger, smashed
• 2 cup of broth

1. Heat the pot and add 1 tbsp of oil, fry the shallots and garlic until fragrance, add in red chilli pepper, lime leaf, ginger and lemon grass, stir accordingly.
2. Add in the seafood mixture in to the pot, stir fry until the shrimp turn its color, and add the broth, turn the heat to medium low.
3. Cover the pot, bring the soup to boil and serve.

Spinach Omelete

Simple and Healthy recipe, suitable for vegetarian dish.

Ingredients:

• 2 eggs
• 2 tsp of milk
• 1 handful of spinach
• 1 medium size potato (shredded)
• 1/4 onion (chopped finely)
• 1 green onion (chopped finely)
• celery (optional, if using celery take the leaf and chopped finely)
• salt and pepper to taste

1. Shred the potato and pop in microwave, microwave on high for 1 minute.
2. In a bowl mix egg with milk, spinach, onion, green onion and celery.
3. Later add in the shredded potato in a bowl, season with salt and pepper.
4. Heat the pan and add 2 tbsp of oil, add in the batter in to the pan, turn the heat to medium low, and cooked until both side turn yellow brown. Be careful not to burn the egg!.

Cucumber Melon refreshing drink

Simple drink for your summer!

Ingredients:
- Honeydew, scoop into ball with melon baler
- Cucumber, shredded
- Limes (or key lime)
- Honey
- Water and ice cube

Mix water with honey until it reached your sweetness preference, and then arrange melon ball and cucumber in the tall glass, pour the lime juice in the glass and add in ice cube. your summer drink is ready for you.

Black Pepper Beef

Black-pepper-beef, originally uploaded by djoelia.

Ingredient:

• 500 gr beef sliced thinly
• 1 tbsp soy sauce
• 1/2 tsp garlic paste
• 1/8 tsp baking soda
• 1 tsp sesame oil

1. Mix all of the ingredient above in a bowl and marinate for 1-2 hour in the refrigerator.
2. Pre-cook the meat first, heat the 2 tbsp oil in the wok, add the 1 tbsp oil to the marinate meat, to separate the meat.
3. Fry on high heat for 3-5 minutes, until meat change its color, set aside.

Sauce:

• 1/2 onion cut wedges
• 1/2 bell pepper (optional)
• 1 green onion cut 1 inch each
• 1 tsp of chopped garlic
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1/2 tbsp of kecap manis (substitute with 1/2 tbsp of sugar)
• 1 tbsp black pepper
• a bit of water

1. Mix all of the ingredient except onion, garlic, bell pepper and green onion in a bowl
2. Heat the wok on high heat, add 1 tbsp of oil. Fry the onion and garlic till fragrance, add in the beef, stir quickly, add the bell pepper, green onion, and the sauce. and serve.

p.s: If the sauce happens to be quite watery, thicken the sauce with maizena flour mix with cold water.

Beancurd Pancake

Ingredients:

1. 2 Sheets of bean curd skin (use 3 if using the stick kind)
2. 1/4 Small onion
3. 1 tsp garlic
4. 1 tsp green onion
5. 1 tsp salt
6. 1 tsp pepper
7. 1 tsp chicken bouillon
8. 1 small stalk basil leaf (optional)
9. 1 egg
10. 1 1/2 tbsp maizena flour.

1. Pour all of the ingredient in the food processor until all the ingredient mixed well, be careful not to over pulse the ingredient.
2. Heat the skillet, add 3 tbsp of olive oil.
3. use the spoon to scoop out the dough, and carefully put in the pan.
4. Fry both side until it turn golden brown. set aside.

Sauce:

• 1/4 small onion
• 1 garlic
• half of carrot
• 1 tsp of parsley
• 3 tbsp of tomato sauce
• 1 rome tomato
• 1 bay leaf

1. Add all the ingredient to the food processor except the bay leaf.
2. Pour all of the ingredient in the pan, add bay leaf, cook till fragrance, season with pepper and salt.
3. Add the sauce on the top of the bean curd pancake, and serve.

Fried Tofu with Spicy Beef

Ingredient:

• Half block of tofu, chopped squarely
• 100 gr of ground beef
• 3 red chilli pepper, slice thinly (or more to make it hot)
• 2 shallots, chopped finely
• 2 garlic, chopped finely

Sauce:

• 1 tbsp hoisin sauce
• 3 tbsp soy sauce
• 2 tsp sugar

1. Deep fried the tofu until it turn golden yellow, set aside.
2. Heat the wok on high, add 3 tbsp of oil, fry the shallots and garlic till fragrance, add in chilli pepper, stir.
3. Add the ground beef, stir until the beef turn color, pour down the sauce.
4. turn down the heat to medium, cook til the sauce thicken out, and add in the tofu, stir fry quickly and serve.

Garden omelet with bacon

Another simple meal, perfect for brunch or breakfast.

Ingredients:

• 1 Egg
• 1/4 Small onion chopped
• 1 Rome tomato (de-seeded) chopped
• 2 Handful baby spinach
• cheese
• 2 stripe of bacon
• Salt and pepper to taste.

1. First, Fried pan the bacon (or microwave) until bacon dry and crisp, set aside and chopped
2. Fry the onion with the bacon fat until become transparent, add tomato and spinach, cook till spinach become soft and then add bacon,set aside.
3. Clean the skillet with paper tower to eliminate the dirt
4. Crack the egg in the bowl, add a bit of water and season with salt and pepper.
5. Heat the skillet with medium heat, and add 1 tsp of oil, pour the egg in the skillet, round the skillet until the egg cover the entire pan, lower the heat.
6. Add the cheese and then half of the vegetable. and season it with salt and pepper.
7. Fold it and top it with the rest of the vegetable.
8. Serve it alone or side with Sambal ABC.

Pipa tofu

Pipa Tofu was inspired after the traditional instrument of china named pi-pa because they shared the same shape, feel free to correct me if i was wrong, but others than that this dish is delicious.

Ingredient:

• 1 Pack of medium firm tofu (wrap in paper towel to drain the water and mashed)
• 100 gram of deshelled shrimp (approximately 10-12 shrimp) chopped finely
• 100 gram ground pork
• 1 Dried shitake mushroom (Soak in hot water to soften and chopped finely)
• 2 tbsp of maizena flour
• 1 egg white
• 1 green onion chopped finely (optional)
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp sesame oil

1. Mix all the Ingredient above to make the batter.
note: If you have food processor, throw all the ingredient inside the food processor to make the batter.
2. Heat the work, add 5tbsp of oil
3. Form the batter with the spoon
4. Fried it until golden brown on both side. set aside

Sauce:

• 1 tsp chicken bouillon (mix with 1/2 cup of hot water) or simply use 1/2 cup of chicken broth
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1/2 tsp salt
• pepper according to taste
• 1 tsp of maizena flour mix with 1tbsp of water

1. Heat all the ingredient in the wok/pan. Thicken it with maizena flour. pour over the tofu.
2. To garnish, blanch bokchoy with hot water for 3 minutes. and set it on plate before pouring the sauce
3. To give the sweet taste on the sauce, you could add kecap manis to it. (this step is optional)

Chicken-cook-with-oyster-sauce

Ingredient:

• 10 chicken wings
• Fresh ginger, peeled and slice thinly (around 10-12 pieces or according to taste , how hot you want)
• 1 green onion chopped
• 2 tbsp oyster sauce
• 1 tbsp kecap manis (can substitute with 1 tsp of sugar)
• 1/4 cup of chicken broth or water
• salt and pepper to taste
  

1. Rub chicken with salt and wash away with water, to eliminate dirt and to give the wings taste.
2. Heat the wok and deep fried chicken the chicken for 5 minutes (for healthier option bake the chicken in the oven 400F for 5 minutes) set aside.
3. Reheat the wok, add 2 tbsp of vegetable oil, fry the ginger and green onion till fragrance, add in the chicken.
4. Mix the oyster sauce, kecap manis and chicken broth in a bowl and pour over the the chicken in the wok.
5. Cover and cook the chicken over low heat for 5 minutes.
6. if the sauce not thicken out, mix the maizena flour with water and pour over.
7. Sprinkle the white pepper and green onion on top and serve.
The ginger give the hot kick in the dish, perfect for rainy day.

Lumpia-goreng (Fried Spring roll)

lumpia-goreng, originally uploaded by djoelia.

Usually eat as appetizer, snack or companion for afternoon tea.

Ingredient:

• 6 Spring roll skin
• 1 carrot cut thinly like matchstick or shred it
• 150 gr ground pork (more or less)
• 1 tsp of chicken bouillon mix with 1 cup of hot water
• 1 green onion chop finely
• 2 tbsp of kecap manis
• 1 egg

Ground spices:

• 3 garlic cloves
• 5 shallots
• 1/2 tsp white pepper
• 10 gr or more dried shrimp (soften with hot water, and discard the water)
• 1 tsp salt

1. Fry the ground spices till fragrance, and then add the ground pork, mix well till the pork change its color.
2. Add the carrot, green onion, mix well
3. Pour in the chicken stock from the bouillon and kecap manis. Cook till the mixture thicken and the sauce reduce.
4. Crack the egg on the top of mixture and mix well.
5. Cook till there's no sauce left and the mixture is dry. Set aside.
6. Let the filling cool and wrap it with spring roll skin, deep fry it until golden brown, and serve.

Domino-Tofu

Ingredient:

• 1 pack of Tofu, cut accordingly
• 1 clove garlic mince well
• 2 shallots mince well
• 1 green onion mince well
• 1 tsp mince ginger
• 1 red chilli pepper sliced finely
• celery leaves according to taste (optional)
• 1tsp of maizena flour mix with 1tbsp of cold water (thickening agent)

Sauce: (mix in small bowl for later use)

• 1 tbsp oyster sauce
• 1 tbsp kecap manis
• 1 tbsp soy sauce
• 1/2 tsp white pepper
• 1/2 tsp salt
• 1/4 cup of water

1. Drain the Tofu with paper towel before frying, Deep fry the tofu (splatter alert!) until golden yellow, remove and set aside.
2. Fry the garlic, shallots and ginger with 1 tbsp of vegetable oil till fragrance, and then add chilli pepper, green onion and celery leaves.
3. Add in the ground pork and stir fry it till the pork meat change its color.
4. Add the mix sauce to the wok and water. Cook till the sauce boil and add the maizena mixture to thicken the sauce.
5. Pour the ground meat over the fried tofu and serve.

Broil chicken with spices

Grill chicken with spice, originally uploaded by djoelia.

Ingredient:

• 12 chicken wings
• half of a lemon.
• 4 red chilli pepper
• 2 tsp bottled garlic
• 6 shallots
• 1 tomato
• 3 candle nuts
• 1/2 tsp white pepper
• 1/2 tsp brown sugar
• 1 tsp salt
• 3 lime leaves
• kecap manis to taste
  

1. Grind all the ingredient above (except the chicken wings, lemon and lime leaves) until it become a paste form.

2. marinate 12 chicken wings with half of lemon and salt, set aside for 1-2 hour in the refrigerator.

3. Preheat the oven and set to 400F bake the chicken for 5 minutes.

4. Mean while, fry the ground spice paste with 2 tbsp of oil till fragrance, and then add lime leaves. Mix the chicken from the oven with the spices, and add kecap manis according to taste (Usually i add about 1-2 tbsp of kecap manis). Cook till chicken become tender.

5. Set the oven to broil setting, pot the chicken in the heat proof dish, put the dish in the highest rack, broil the chicken 3 minutes on high setting on each side.

Best serve with steam rice.