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.