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.

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.

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.

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.

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)

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.

Italian Sausages

Ideal for quick lunch/dinner.

Level of difficulty: Very low
Level of complicated-ness: Very low
Time of Preparations: +/- 5 minutes
Time of Cooking: +/- 10 minutes

Ingredients:

• 3 sausages/franks (prefer beef), slice diagonally
  
• 1/4 Capsicum (bell pepper), slice well
  
• 1/4 Onion, slice well
• 1 small Rome Tomato, slice well
• Salt and Black pepper to taste (you can use white pepper instead of black pepper)
• 3 tbsp Olive Oil/ Cooking oil

Directions:

• cook onion in high heat for 1 minute
• add capsicum, stir well
• add the sausage, stir until the sausage cook, the onion turn translucent
• add the tomato, salt and pepper taste.
• stir all the ingredient well and continue cook for +/- 2 minutes

served hot

for 1 portion