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.

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.

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.

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!.

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.

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)

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.