Annie's 1-2-3 Dish

Perkedel // Frikadeller // Potato Crocquet

2012-02-18T00:44:00.000-08:00

My 17 months old little girl loves Perkedel. She is a very picky eater and just develop her appetite back. So I decided to make this for her. Now, there are 2 things that got me slightly unmotivated. I usually failed to produce a fine perkedel - it always decided to disintegrate and turnd into mushy piles in my wok once they were put in hot oil and that we're still living in a rented room with no kitchen and let alone stove or proper cooking device... except for my mighty rice cooker... and so on ....yada yada yada yada.... I am just making excuses for myself.

Anyway, for the love of Tania and may she ate heartily... I decided to drag my lazy self and start making on perkedel. It turned out brilliantly!!! I ate 1/4th of them all of course... hehehehe....

For the picture props, I used Tania's small play plate, fork and spoon.

Lesson of the day: Failure only exist if you fail to try and try again... hehehehe

Source: Seri Menu Shari-hari - Yasa Boga

Ingredient:
300 gr of Tess Potato, Peeled
1 Egg yolk
1 tbsp fried onion, grinded
1/4 tsp Ground white pepper
1/2 tsp salt
1/8 tsp Ground Nutmeg
1 or 2 parsley, finely chopped
1 egg whites, scrambled
1/2 Small can of Corned beef - or to your liking
Vegetable Oil

Direction:
1. Fried or Steam the potatoes until soft. Mashed white it is hot
2. add the corned beef, egg yolk, ground fried onion, parsley, salt, pepper, nutmeg.
3. Mix well until it can be shaped
4. Take about 1 tsp or 1 tbsp (depend on how big you want your perkedel) and shape it like a ball then flattened it a little bit
5. Meanwhile heat the oil
6. Dip the shaped potato mix in to the egg white and the fry until golden.

Tempe Bacem // Sweet Marinated Tempeh

2012-02-09T23:18:00.000-08:00

This dish always brings back the sweet memories of my Grandma, Madgalena, whose name I inherited.
This is the third time I made this and all is made with Rice cooker.

Source: Seri Menu Shari-hari - Yasa Boga

Ingredient:
250 Tempe - cut to 5x6 cm cube
2 Bay leaves - I didn't use
1 cm galangal - bruised
500 cc coconut water / plain water
50 cc vegetable oil

To be grind: - use pestle or food processor. - I simple chopped these following ingredients for the non-existance of the above things.
1 tsp coriander
5 Indonesian red onion
2 garlic
1 tsp salt
1/2 tsp asam jawa (hmmmm what's the English for this?)
1 tbsp gula merah

Direction:
1. Mix together the water with Bay leaves, galangal, and grinded ingredients
2. Add the Tempe
3. Boil until the water is reduced to half
4. Pour the oil in the wok
5. Fried the Tempe while turning it every once in a while until it's browsing. But not to long and dry.
6. Ready to plate

Fried Rice // Nasi Goreng

2012-02-09T00:58:00.000-08:00

There are far too many ways of making Nasi Goreng or Fried Rice. Ranging from the very simple onions, soy sauce, salt and rice to up market ones that adds far too many things such as every meat, sausage, seafood etc that you have in your fridge. Indeed Fried rice is a versatile recipe.

Today’s lunch is something simple easy and making use of an instant Fried Rice Spice that comes in small can. And again this is still on my edition of cooking with Rice Cooker. Simon, my better half, is always try his best to eat a balance meal and not too much meat. So I add a handful of Sawi – Chinesse Mustard Greens or Chinese Cabage (am not really sure what’s the English word for it).

Ingredients:

3 plates (servings) of cooked rice

½ Medium Onion, chopped

4 Garlics – crushed and chopped

1 stalk of Spring onion, sliced

2 handful of shredded Sawi

A cup of Small diced carrot

A small can of Fried rice Spice – I use the Pr**** brand

1 chicken gizzard diced – this is the left over from the chicken liver I used for lil Tania’s food.

3 tbsp of Vegetable oil

3 tbsp of sweet soy sauce

Direction

Heat the oil in a wok (I use rice cooker)
In with the Onion, garlic, sauté until it’s soften
Add the diced carrot and Chicken Gizzard. Let it cook for a while
Add the Sawi and Spring Onion, let them wilt in the wok
Pour in the Fried Rice Spice and sweet soy sauce
Take it off the heat and Put in the rice - I usually take it off the heat to mix to make sure I don’t burn the bottom of it.
Put the wok back in the heat once the spices have been thoroughly mixed with the rice. And stir for 5 minutes.
Ready to plate

Orak Arik Telor dan Bubur // Scrambled Egg and Rice Porridge

2012-02-08T01:43:00.000-08:00

Lazy Morning... but definitely need to get things going. So I made this simple breakfast for my lil Tania and I.

Scrambled Egg // Orak Arik Telur

Ingredients:

3 Eggs beaten and seasoned with 3 pinches of salt and a dash of ground white pepper
1 medium Tomatoes sliced or cubes to your liking
2 stalks of seledri (Indonesian parsley, chopped
1/4 of Medium Onion chopped
2 tbsp Vegetable Oil

Direction
1. Prepare the wok (I use rice cooker). Heat the vegetable oil
2. Stir in the chopped onions, Tomatoes and seledry
3. Pour in the beaten eggs
4. Keep stirring it to have a silky result

Rice Porridge // Bubur

Ingredients
1 cup of rice
3 cups of water
1 tsp of salt

Direction:
1. wash the rice
2. Put it in a pan (or rice cooker as I did)
3. Pour the water and add the salt
4. let it boils away.
-- keep watch of it... it may be good to go after about 20 min.

Panekoek Unti - Pandan Crepes with Sweetened Cinamon Flavour Coconut Filling

2011-10-25T22:36:00.000-07:00

Here's Cooking after a long absent. Ambon peaceful days were disturbed by a 'sectarian clash' and conituous bomb threats and unrest in grassroots level. So I'm back full throttle with my young Ambassadors for Peace organization. With 1 year old baby, what I can do is very limited. No more going down to the front line physically but I'm in the 'front line' from behind my computer and phones. I wrote 2 articles that were published by Uniting World Website. A b\website of Uniting Church Australia.
Please have a look to learn about our effort for peace. click the link for the story

Provocateur of Peace

Long Journey to Peace in Ambon

So as things settle back... it's a nice time for a cuppa with some traditional feel... Panekoek Unti... how can I call this in English? Pandan crepes with sweetened cinamon flavour coconut filling... or the other word for this is Dadar Gulung or Rolled Omelette hehehe... correctme if I'm wrong... but the taste is yummy... and perfect for a reflective afternoon.....

This is my entry for Masak Bareng Yuuk! Sept-Oct 2011 edition of Jajanan Masa Kecil

Ingredients: -- (I use approxiamate measurements)

First make the unti or the coconut filling

finely grated 1/2 coconut - preferably not the old and dry coconut ( or you can just use fine dessicated coconut you can buy in store - soaked in water)
1 cup of Dark Palm Sugar - I use the locally produce one
1/2 cup of sugar
1 Pandan Leaves
1/2 stick of Cinnamon
1 cup of water
1/4 tsp salt

In a non-stick wok mix together water, palm sugar and sugar, cinamon, salt and pandan leaves in a low heat.
Add the grated coconut once the sugar is well mixed and not lumps is showing.
Keep stiring until the sugar water is well absorbed by the grated coconut.
Take care and keep on stiring to make sure it won't stick and the sugar caramelized. --

For Panekoek / Crepes:
1 1/2 cup    All purpose Flour
1/2 cup   sugar
2   Eggs
1/2 tsp salt
1/2 tsp Baking Powder
1 cup of pandan water -- (I blitzed 6 Pandan leaves in a blender with 1 cup of water - drain to separate the leaves from the water)
2 tbsp metled butter or margarine
and about 11/2 cup of additional water

Mix the flour, sugar, salt, and baking powder well with a whisker
Add 2 eggs and pandan water and mix well until no lumps is present.
Add the additional water to the consistency you desired. Mine is a but runny so I can get a thin crepes.
Last stir through the melted butter or margarine.
Then we are ready to crepes... In a non stick pan over medium heat, spray the coating oil or just sprinkle some oil to the surface. Wait until it's hot and 1 dollop of the batter and swivel it around to make a thin crepes. Make sure you turn to the other side so both side will be well cooked.

To Serve:
Add 1 tsp or tbsp of the coconut filling to each of the crepes and then fold

Papeda Kuah Ikan

2011-08-21T09:00:00.000-07:00

Jadi orang Ambon pasti identik juga dengan makanan satu ini – Papeda.

Papeda adalah salah satu makanan pokok orang Ambon atau juga orang Maluku yang terbuat dari tepung sagu basah. Namun Papeda bukan hanya ditemui di Ambon/Maluku. Di Makasar disebut Kapurung, di Papua namanya sama, papeda juga.

Papeda bertekstur seperti lem dan selalu dimakan dengan makanan yang berkuah. Pasangan paling top adalah papeda dan kuah ikan. Terserah kuah ikannya mau dimasak apa. Mau kuah ikan kuning yang pakai kunyit dan daun kemangi yang kadang juga ditambahkan kenari cincang. Sampai yang paling simple (menurut saya) yaitu Ikan Air Garam. Untuk Ikan Air garam, baru pernah saya temui setelah menikah dan tinggal dengan mertua di Desa Waai.

Membuat Papeda tidak semudah kelihatannya. Bahkan saya saja belum ‘lulus’ untuk cara membuat yang baik dan benar. Masih keder kalo harus membuatnya didepan mertua. Kalo untuk dimakan sendiri sih HAJAR Saja!! Hehehehe….

Lucunya, kemarin-kemarin saya sempat nonton acara Home Shopping di TV yang mempromosikan double Pan yang bisa memasak segala jenis masakan. Si koki memperagakan membuat Papeda yang keliru disebut oleh TV hostnya dengan “pepeda”. Kelihatannya simple banget padahal bikin Papeda (menurut mertuaku tercinta) ada pakemnya dan saya kira dahulu, jaman opa-opa dan oma-omaku, membuat papeda adalah salah satu tes apakah seorang anak perempuan sudah siap menikah. Untung sekarang sudah tidak begini lagi, kalau tidak, berarti saya sama sekali belum bisa menikah. Hehehehe…

Sayangnya sekarang papeda bukan lagi jadi staple food atau makanan pokok. Ini makanan sekali-sekali –sekali sebulan – sekali seminggu etc. Mungkin hanya di kampong-kampung, papeda ini masih disuguhkan 2 atau 3 kali seminggu. Papeda digusur Nasi. Coba kalau orag ambon tetap makan hasil olahan sagu, maka idak ada ketergantungan pada beras yang mengakibatkan krisis beras di Indonesia dan harus mengimpor besar-besaran dari Negara lain. Padahal Negara kita dan tanah kita ini kaya.

Anyway, ini dia cara membuat Papeda yang saya masukan sebagai entry Masak Bareng Yuuk!! Juli – Agustus 2011 Edisi Hidangan Ulang Tahun. Kali ini dibuat dalam rangka Ulang Tahun Propinsi Maluku dan Dirgahayu Kemerdekaan Indonesia. Celebrating being an ambonesse yang bangga dengan makanan tradisional warisan nenek moyang and giving thanks to live in Indonesia!

PAPEDA

Bahan:

2 bola Sagu Manta (tepung sagu)

500 ml Air dingin

2000 ml Air Mendidih

1 sdt garam

1 sdm air lemon cina (lemon cui)

Alat yang diperlukan:

1 buah Sempe ukuran sedang

1 Aru-aru – alat pencampurnya – bisa memakai sendok kayu yang didapur

Sepasang Gata-gata – mirip garpu bergigi dua dan panjang terbuat dari bamboo – digunakan untuk menyajikan papeda.

Cara mambuat

Larutkan Sagu manta dengan 500 ml air dingin. Hancurkan dengan tangan sampai menjadi cair dan menyatu dengan air
Siapkan ‘sempe’ (wadah papeda dari tanah liat) dan saringan. Lalu saring air sagu manta tadi ke dalam sempe.
Sisihkan dan biarkan hingga sagu mantanya kembali mengendap. (kira-kira ½ jam)
Didihkan air
Setelah sagu manta mengendap, tiriskan air dingin (air yang berlebih) sehingga hanya ada sagu manta dalam Sempe. Lalu cakar dengan tangan hingga gumpalannya larut dan konsistensinya larut.
Siapkan tempat dengan mengatur sempe diatas meja dekat dengan kompor air yang sedang mendidih dan Aru-Aru yang sudah direndam dalam air dingin berada disamping sempe – agar bisa dijangkau dengan cepat -à membuat papeda harus cepat sebelum tepung sagu mengeras setelah kena air panas.
Setelah semuanya siap. Tuangkan air panas kedalam sempe berisi sagu manta larut tadi à banyaknya air tidak pernah bisa diperkirakan karena tergantung dengan kualitas sagu manta. Karena itu biasa mereka yang sudah biasa akan terus menuang hingga terlihat penggumpalan mirip adonan kalis yang mulai muncul.
Jika demikian, penuangan air dihentikan dan secapat mungkin, diaduk dengan Aru-aru (Pengaduk) dengan gerakan memutar.
Papeda yang benar haruslah berubah warna menjadi adonan lengket yang berwarna jernih. Konsistensinya tidak boleh keras dan tidak boleh terlalu lembek.
Tidak boleh ada sisa-sisa sagu manta yang perwarna putih dalam sempe. Semua harus menjadi jernih.
Papeda siap dinikmati.

IKAN AIR GARAM

Bahan:

6 Ekor ikan Kawalinya sedang (ikan Kembung)

1 buah jeruk nipis

5 buah lemon cina (lemon cui)

5 butir bawang Merah

4 Butir bawang Putih

1 ruas jahe

1 ruas lengkuas

2 tangai serai

3 buah tomat sedang

Segengam daun solasi (atau daun kemangi jika tidak ada)

5 buah Cabe kecil – Masukan utuh

2 buah cabe merah besar – keluarkan biji dan iris serong

Garam secukupnya

Air secukupnya (sekitar 500-700ml)

Cara Membuat:

Bersihkan ikan lalu marinate dengan air satu buah jeruk nipis dan garam. Sisihkan
Iris tipis semua bumbu. Kecuali lemon cina, cabe kecil (jika tidak mau pedas), lengkuas, Serai dan jahe yang di keprak saja.
Didihkan air. Setelah mendidih, masukan semua bumbu kecuali lemon cina dan daun solasi.
Setelah kira-kira 3 menit, Masukan ikan. Tambahkan air perasan dari 5 lemon cina dan daun solasi serta garam. Untuk asam dan garam silahkan disesuaikan dengan keinginan masing-masing.
Biarkan mendidih sampai ikan matang ( 5 – 10 menit)
Siap dihidangkan.

COLO-COLO

Irisan 3 bawang merah secukupnya

1 buah tomat yang diiris besar (in chunks)

6 pucuk Daun kemangi yang iris bagi dua (atau uth kalau mau)

6 sdm Kecap Manis secukupnya

Air perasan 4 – 5 lemon cina secukupnya

Garam dan gula

Cara membuat:

Taruh bawang merah iris, tomat dan daun kemangi dalam mangkuk. Masukan kecap manis dan perasan air lemon cina, garam dan gula. Campur dan sesuaikan rasa asam, manis dan asinnya sesuai keinginan.

-----------

Papeda Kuah Ikan Air Garam pun siap untuk disantap.. cara makannya... harus diseruput langsung dari piring dan tidak boleh pakai sendok.

Mie Ayam Pangsit // Noodle Soup with Chicken Topping and Wonton

2011-06-20T20:36:00.000-07:00

I was down with flu then My Lil Tania also catch it. Simon started to sniff too. The weather is getting wetter, gloomier and colder. So Mie Ayam is the perfect cure... Basically I just need hot broth dish. Then I thought of making my own pangsit and Ta-DA!!! Easy peasy actually...

So Since I am battling stuffy nose and ticklish throat plus need to work fast to anticipate Tania waking up for her feed. I use only approximate measuring. Please adjust your taste if you tried the recipe..

I am submitting this as my entry to Masak bareng Yuuk! Event of "Hidangan Berkuah"

The Noodle Soup consists of Chicken Toppping, Broth, beef balls (bakso) and wonton.
Click here for Beef balls (bakso) recipe.
Click here for wonton recipe.

Source: Buku Seri Menu Istimewa - Yasaboga terbitan Gramedia Pustaka Utama

Ingredients:
- Egg Noodle - I use the one that comes in small bundled nest. 1 nest for 1 person.
- Wonton Skin
- Beef balls
- Blanched Bok Choy

Chicken Topping:
- Chicken breast, finely diced - you can cut it in big chunk or as small as you like
- 4 garlic, mashed it in a pestle
- 1 Medium Onion
- 5 tbsp Indonesian Sweet Soy Sauce
- 1 tbsp Sesame Oil
- 1/2 cup water
- Salt and pepper
- 3 tbsp oil

Direction:

heat the oil in wok, saute garlic and onion until fragrant.
Put the chicken in and continue sauteing until chicken pieces change color.
In with the sesame oil, salt, pepper, sweet soy sauce and water.Mix well.
Cover the wok and let it cook for a few minutes until most the water is absorbed.
Remove from heat and set aside.

Broth
- 700 cc Water or Chicken Broth (if you have)
- 1/2 tsp ground white pepper
- 1 tsp salt
- 1 Spring onion, sliced
- 1 chicken stock cube if you feel like adding one.

Direction

Boil the water / Broth, add ground white pepper, salt and stock cube.
Just before removing from heat, put the sliced spring onion

Set aside 1 cups to blanched dried noodle.

HOW TO SERVE

Blanch the dried noodle if you are using one. Drain and immediatelly sprinke about 1/2 tsp cooking oil on it to keep them from sticking.
Put the noodle in bowls. Topped with 1 or 2 tbsp of Chicken topping, blanched Bok Choy and Fried Wonton.
Put the broth in a smaller bowl with Beefballs and steamed Wonton

Note:
I didn't make my own sambal. instead I use the store bought chilli sauce. ^_^

Beef Balls // Bakso Daging

2011-06-20T20:35:00.000-07:00

This turns out to be yummy and simple. can be use on Bakso (Meatballs soup) or Mie Ayam.

Source: Buku Seri Menu Istimewa - Yasaboga terbitan Gramedia Pustaka Utama

Ingredients:
250 gr Ground Beef
125 gr Tapioca flour (I use breadcrumbs)
25 cc water
1/2 sdm salt (or to your taste)
2 garlic
1/4 ground white pepper

Direction:

Grind garlic in pestle.
Put the ground beef in a bowl mix with garlic, salt, pepper, tapioca flour (or breadcrumbs). Mix it well until all is combined. keep mixing until you can form a little balls.
Boil the water and then turn the heat on low
drop the beef balls in the water. once it afloat then it's cooked.

Pangsit Goreng // Fried Wonton

2011-06-20T20:23:00.000-07:00

This is to accompany my Mie Ayam (Noodle Soup with Chicken Topping). Pangsit can be fried or steamed of boiled in hot water. I didn't use exact measurement so please go with your approximate and preferred taste.

Source: Buku Seri Menu Istimewa - Yasaboga terbitan Gramedia Pustaka Utama

Ingredients:
- 1 cup of Diced Chicken
- 1/2 cup of Minced Prawn
- 1 tsp tapioca flour
- 3 Garlic, grind
- 1 spring onion, finely chopped
- Salt and white pepper
- Ready to use Wonton Skin
- Water or egg whites to glue the wonton skin

Directions:
1. Mix all ingredient (except the wonton skin)

2. Take 1 small teaspoon of the filling and put it in the center of the wonton skin. Wet the sides of the wonton and fold it to a triangle. Then twisted it to make a shape of a boat.

3. Deep fry it for fried Wonton or Steamed or drop it on hot water until cooked.

Eggplant / Aubergine in Sweet Soy Sauce // Terong Saus Kecap

2011-06-13T23:20:00.000-07:00

This is lunch today. We're staying at my mom and dad's house and with Tania very fussy we have no time to go to the market. What I can find in the fridge is Eggplant or Aubergine plus some Indonesian red onion and Garlic. After rummaging for a while I found some Sweet Soy sauce, seasoned flour (tepung bumbu serba guna) and ground white pepper. That'll do I think. So here's a very simple and quick dish.

Ingredients:

3 medium size Eggplant - cut to your liking for 1 cm thickness

5 Indonesian red onion

4 Garlic

4 table spoon of Sweet Soy Sauce

a handful of Seasoned Flour

Salt, ground white pepper

1/2 cup Oil for frying

Direction:

Crushed 1 garlic and mix with with a little water and salt to rub over the eggplant. Make sure it cover it all but not soaking it. Set aside for 15 minutes.
In a pestle (if you have one or food processor), grind together 5 Indonesian red onion and 3 garlic. Set aside
Heat the oil in a wok. Put the seasoned flour on a plate and dip the eggplant and fried it for 5 minutes on medium heat just until the coating is golden.
The sauce: Saute the ground onion in 2 tablespoon of oil (from the oil used for frying the eggplant) until fragrant. Then in with the sweet soy sauce, salt and ground white pepper. Taste and combine well.
Arrange the fried eggplant on plate and then pour the sauce over the eggplant. Ready to serve.

Simple and Versatile Choc Puds

2011-06-06T14:38:00.000-07:00

When we were living in UK, we were a bit confused at the beginning whenever Brits said “we shall have Puds after this”. Assuming Puds as the pudding we usually have in Indonesia, we were surprised to learn that Puds can refer to any kind of sweet dessert. So soft and hot chocolate cupcake can also mean Puds.

In Indonesia when you say pudding it will mean something similar to Jelly or Gelatin. Our Pudding is made of Seaweed extract unlike gelatine which derived from the collagen inside animals' skin and bones (Wikipedia)

There are very sophisticated way of making Pudding but one very simple way I know consist of only 4 to 5 ingredients which you don’t need an exact measurement that can sometimes drive you crazy. My mother taught me and my brother how to make this back when we were in elementary school.

So if you are living abroad, get yourself to Asian store and look for something that look like this or similar. This is just an example of what I like to use. They come in color so to be safe choose the plain one, or chocolate if you want to make chocolate pudding.

OK, Here’s how to make one. Oh and… measuring wise – just go with what you feel like adding. This is very versatile.

Ingredients:

1 packet of Agar-Agar – the chocolate flavour one
8 glass of water – The packet will ask you to put 4 glass or 500ml of water but I usually add ¾ of it’s amount to soften the pudding to a melt-in-your-mouth texture.
A cup of Milk you desire – the more the creamier – If you have Chocolate Milk it will be perfect too.
Several Tablespoon of Sugar – You decide the level of sweetness
2 Tbsp of Powdered chocolate or 2 chunks of cooking chocolate (melted) – Optional

Directions:

Put the water in a medium size pan, add the sugar and milk (and the powdered or melted chocolate if your are using). Stir until sugar dissolve.
Add the agar-agar packet and stir well until all combine without any lumps.
Put it on the stove – medium heat and keep on stirring in circular motion. Never stop stirring or else the bottom will stick.
When it is bubbling, take it off the stove and then pour into mold.

Note and Tips:

If you are using Plain (no Color) Agar-Agar and you want to make chocolate Pudding, then the addition of powdered chocolate or the use of chocolate milk is a must (or else how can we call it chocolate pudding when it’s not chocolate.
If you are using Plain (no Color) Agar-Agar you can alternatively make a vanilla pudding. Just use plain milk and add some vanilla essence or vanilla pods.
Wet the mold before pouring the hot pudding mix. Just run some water on the inside of the mold and empty it again.

Special Fried Rice // Nasi Goreng Special

2011-06-02T12:55:00.000-07:00

Recipe wise, there nothing special about it. What makes this fried rice special is that, It was made with love for my brother Tony. I made this last Sunday for our breakfast and for Tony's Bento Box. He was serving 2 Church service celebrations back-to-back, the 9 am and 12 pm. So he needed food to 'survive' the lunch time.

Here's a quick and simple recipe (or so I think it is). The measurement for the ingredients can be add or take away as you like. Anyway, this recipe is usually measure with 'feeling'. SO if you feel like adding things up then add. etc

To Make 5 serving

Ingredients:
10 Shallot or Indonesian red onion - Finely diced
8 Garlic - finely diced
2 tbsp of Chili Sauce
4 tbsp of Tomato Ketchup
2 tbsp of Fish Sauce
2 tbsp Soy Sauce
Few squirts of Indonesian Sweet Soy Sauce (about 5 to 6 Tbsp or more if you like)
5 servings of cooked white rice (left over rice is equally fine)
Optional Addition:
A cup of Sweet Corn
A cup of Diced Carrot
A handful of chopped Sausage
Scrambled eggs

Direction:

Heat some oil in a wok. Sautee shallot and Garlic until fragrant.
In with the sauces, chilli sauce, tomato ketchup, soy sauce, fish sauce, and sweet soy sauce. Mix well until a bit bubbly.
In with the rice the additions- i use chicken sausage, sweet corn and diced carrot. -- What i usually do is to take the wok off the stove to mix the rice well and everything well without the risk of burning it on the heat -- Once it is mixed well (you should be see any white colored rice anymore). Put it back on the low heat and continue stiring for about 2 to 3 minutes to warm the rice again.
Serve hot - Suggestion: serve it with shrimp crackers and fresh cucumber. In the picture I only have rempeyek (indonesian sidedish)

Bola-bola Ikan Menyamar

2011-05-30T11:16:00.000-07:00

Yang paling seru dari masakan ini selain dimakan adalah namanya. Hehehehe... Padalah ini resep-resepan buat menyelamatkan sisa ikan 2 hari yang lalu (tapi masih baik lho). Ini masih edisi proyek hari hujan bersama mertua. Secara Ambon bulan May ini hujan tak berhenti terus...
Oh ya, bumbu2 bisa disesuaikan dengan banyaknya ikan dan selera sendiri saja.

Bahan:
Beberapa Potong Ikan Goreng - bisa yang baru atau bisa yang sudah dari kemarin. Kami pake 6 potong ikan
2 buah Tahu
1 butir Telur
5 butir Bawang Merah - Rajang dan goreng
4 butir Bawang Putih - Kupas dan goreng utuh
3 cabe merah besar - boleh tambah cabe kecil untuk tingkat kepedesan yang diinginkan
Daun Seledri atau Peterseli secukupnya - Rajang halus
Garam
Ketumbar
Lada

Cara Membuat:

Bersihkan ikan dari tulangnya. Giling halus di cobek.
Haluskan tahu dengan garpu lalu campur dengan ikan giling
Haluskan bumbu: B. Merah goreng, B. Putih goreng, Cabe merah, garam dan ketumbar.
Campurkan bumbu halus dengan ikan dan tahu tadi
Masukan 1 butir telur, lada dan daun seledri.
Campur rata
Pulung adonan menjadi bola-bola kecil lalu goreng dalam minyak yang banyak hingga matang.

Putu Ayu

2011-05-22T10:02:00.000-07:00

Beberapa hari ini hujan terus. Bosan juga dirumah terus. Kebetulan mertuaku mengusulkan untuk membuat kue putu ayu. Maka jadilah proyek hari hujan kami hari ini. Kue Putu Ayu.... ternyata mudah membuatnya... selamat mencoba.

Sumber Resep: Resep Mertua

Bahan:
2 cup Tepung Terigu
1 butir kelapa agak muda yang diparut memanjang. Sisihkan 1 cup di wadah terpisah
1 cup Santan (dari kelapa parut diatas) yang disaring dengan 5 lembar daun pandan parut
1 cup Gula Pasir
4 btr Telur
1 sdm SP
1 sdt Vanilla essence
Beberapa tetes pewarna hijau (jika perlu dan jika suka) - kami pakai pasta pandan
Garam secukupnya

Cara Membuat:

Campur kelapa parut yang disisihkan tadi dengan garam secukupnya - kira-kira 2 sdt garam
Kocok telur dan gula sampai mengembang lalu tambahkan SP
Masukan Tepung terigu dan santan secara selang-seling
Tambahkan Vanilli dan pewarna
Tuang dalam cetakan yang sudah di masukan kelapa parut
Kukus dalam dandang selama 15 menit.
Keluarkan dari cetakan dan dinginkan.

Mom's Banana Muffin

2011-04-18T17:55:00.000-07:00

A recipe I inherit from my mom. This brought back memories of when she was still working for SIL (Summer Institute of Linguistic) and life in Poka before Ambon conflict. At one time, we handled the catering for SIL guesthouse and Mom taught me how to made this breakfast entree. I was in Junior high school and this recipe was an easy one. Fool proof for me... hope it does the same to you...

This month I'm also submitting this to Masak Bareng Yuuk! March-April 2011 Edition for Kue-Kue Internasional.

Ingredients and Directions

MIX 1
2 Cup All Purpose Flour
1/2 Cup Sugar (Please add if you like it to be sweeter - we prefer it not too sweet)
2 tsp Baking Powder
1/2 tsp Bicarbonate Soda
1/2 tsp Salt
1 tsp Ground nutmeg (I find that grinding a fresh whole nutmeg gives better taste and smell to the muffin compares to the ready-grinded nutmeg in bottle)

Mix this well and set aside

MIX 2
1 well mashed ripe Banana (better taste with Eating banana such as Pisang Ambon or Pisang Meja)
1 Egg
1 Cup Milk
1Cup Vegetable Oil

Mix this well and stir into Mix 1... Mix Throroughly then spoon into Muffin Cups or any other baking container you wish to use and bake in the oven lower rack for 20-30 minutes on medium heat. Or until the sides of the muffin is golden. Then move to the upper rack for about 5 minutes. ---

Thank you Momma!

Simple and Quick Chicken Biryani

2010-09-27T23:37:00.000-07:00

Here's the Chicken Biryani. It taste pretty good for my between feed food. The recipe calls for peas only but I only have frozen mix vegetable, so why not? ^_^... I also use the left over rice from yesterday. So there's a little tweak from the original recipe

Source: BBC Goodfood Cookbook

Ingredient
2 tbsp vegetable oil
6 chicken wings
1/2 Onion, thinly sliced
2 tbsp curry powder
1 tsp turmeric powder
2 cups of leftover rice
1/2 cup of chicken / vegetable stock
1 cup of frozen mix vegetable (mine was peas, beans, carrots and sweetcorn)

1. Marinate chicken with salt and pepper then fry for 5 - 8 minutes or until cooked. set aside.
2. Saute onions until soften and fragrant, add the chicken and mix vegetable
3. Add the stock, curry powder and turmeric powder and let it simmer
4. Tip in the rice and mix well.-

Chicken and Vegetable A la Provencale

2010-09-27T23:24:00.000-07:00

I was going to cook Briyani but I saw Simon's Bap Breads on their last day of expiration. Thus, I thought to make something that we can eat with the bread. We've got loads of vegetable in the fridge that demands to be cooked before they go spoil. So the easiest thing to cook is a quick Chicken and Vegetable with provencal herbs. We usually bought a ready to cook package from supermarket but just this once I want to try it from scratch. - Anyway, the recipe calls for chicken breast but I only have chicken wings so... no chicken breast no problem

Source: Pan-Cooked Chicken Dishes from Around the World (cookbook)

Ingredient:
2 chicken breast, skinned and boned (I use 6 chicken wings)
2 tsp of herbs de provencal (mix 1 tsp each of marjoram, basil, thyme and oregano)
1/2 Onions
2 garlic cloves
1 tomatoe, cut in fours and cubed
1/2 red pepper, cut into strips
1/2 green pepper, cut into strips
2 carrots, cut half length wise and cut in medium chunks
4 tbsp olive oil
salt and black pepper
2 tbsp chopped parsley (I used dried parsley)

Direction
1. Rub chicken breasts (or chicken wings or what ever you are using) with salt, pepper and the herbs.
2. Peel and finely chopped Onions and garlic
3. Heat the olive oil in the pan and fry the chicken breast for 8 minutes or until chicken is cooked to your liking. remove from pan
4. Add garlic and onion. Saute until fragrant
5. Put in the carrot chunks. you can add a little water (4 tbsp) just to let the carrot a bit tender
6. Add the pepper and tomatoes. Stir until everything soften but still has a crunch to it
7. Add a little of the herbs mix, adjust the seasoning
8. Serve with toasted bread.

Cheesy Sweetcorn

2010-09-26T20:26:00.000-07:00

It was a cold afternoon yesterday. I'm feeling peckish. So I checked on the cupboard but found none interesting. I then saw a can of sweetcorn and remembered the cheesy corn we usually buy in the mall. You know the little stand near the escalator in some malls selling steamed hot corn topped with cheese.
I made this without measurement. It's fool proof - nothing can go wrong. you can add or take awayanything you like. So thre you go... cheesy sweetcorn

make 2 glass

Ingredients:
1 can of sweetcorn
Handful of grated cheddar heese
2 tsp butter or margarine
2 tsp condensed milk

Direction:
1. Steam or boil the sweetcorn for 5 minutes or just to heat the sweetcorn
2. Drain the excess water then put the sweetcorn in a cup or glass
3. Add 1 tsp of butter or margarine to each of the cup
4. topped with grated cheese and drizzle with condensed milk

Best served steaming hot

Kacang Ijo Halia // Ginger Mungbean

2010-09-04T05:48:00.000-07:00

I made this yesterday when Simon is busy catching up his dissertation deadline and I am 1 day away from my due date. Both of us are very anxious. Simon promised to finsih his dissertation before the baby goes into labour. Poor husband of mine is doing all he can to get ahead of time. Unfortunatelly, he started to feel unwell, a bit feverish. The temperature was dropping so it does feel a bit nippy. I suddenly remember that mung bean is good for health and having it with ginger will warm your body and provide extra energy.
I do not use exact measurement... so it's up to your liking for the taste

Ingredient:
2 handful of Mung bean
a big chunk (app. 3 tbsp) palm sugar - or ordinary sugar will also works
2 glass of water (app. 400ml)
1 tsp salt
2 cm ginger, crushed
Condensed milk to serve with

Direction:
1. Wash and boil mung bean with crushed ginger with 2 glass of water until the beans breaks and tender - feel free to add more water if the mung bean is not yet breaks and tender
2. Add Palm sugar and salt to taste.
3. To serve : ladle mung bean to a glass and drizzle condense milk to your desire.

Opor Ayam // Braised Chicken in Coconut Milk

2010-09-04T05:47:00.000-07:00

I cooked this 2 nights ago just because I wanted to.

Ingredient:
4 piece of Chicken Drumstick and 4 piece of Chicken Thigh
4 lime leaves
2 bay leaves
1 lemongrass, bruised

400 ml very light coconut milk
200 ml thick coconut Milk
Salt, pepper and sugar to your taste
Cooking oil

Ingredient to grind:
8 shallot
4 garlics
5 candlenut
1/2 tsp coriander

1 cm galanggal
1/2 tsp cumin
1 cm ginger

Direction:
1. Marinate chicken with salt and pepper for 15 - 30 minutes. Then fry the chicken half cooked in hot oil. set a side
2. Saute ground ingredient, lime leaves, bay leaves and lemongrass until fragrant
3. Add the chicken and mix it well until chicken is fully coated with ingredient
4. Pour the light coconut milk, salt and sugar. Cook until coconut milk reduced to half and chicken tender
5. Pour the thick coconut milk... adjust the taste... and keep stirring until cooked

Kohu-Kohu // Ambon style Vegetable and Fish salad

2010-09-01T07:21:00.000-07:00

3 weeks ago, I was craving food from home. Then I saw my sister in law food folder in Facebook and she made kohu-kohu... a traditional salad dish from Ambon. I immediatelly asked for the recipe and she sent me almost as soon as she get my message. Thank you usi Non...
Of course, I cannot find all the exact ingredient as we normally use in Ambon so she suggested some alternative. The taste is very very similar and cure my homesickness.

Ingredient:
1 pack of Smoked Makarel (1 medium fish), shreded
2 handful of fine bean, cut to 2 cm and blanched in hot water - In Ambon we use Kacang Panjang
1 handful of Beansprout, cleaned and blanched in hot water
a handful of basil leaves, cleaned and torn
1/2 coconut, grated - you can steam it for 15 minutes to avoid it getting spoiled too soon
4 Indonesian shallot (Bawang merah), grind
2 garlic, grind
1/2 tsp Salt

Direction:
1. Grind together shallot and garlic with 1 tsp of salt.
2. Put the blanched fine beans, beansprout, shreded smoked makarel, grated coconut and torn basil leaves in a bowl. add the grounded shallot and garlic. Mix together throroughly.
3. Adjust the taste of salt.

4. Ready to serve

Note : If you like it spicy, feel free to grind chili with the shallot and garlic

Ravioli with Roasted Squash and Sage Brown Butter

2010-09-01T06:44:00.000-07:00

I was rummaging my old pic files and found this picture.
I cooked this for Christmas 2009 and I think I haven't posted it.
Since I am feeling heavy counting my the time to my-ever-so-close due date...
I think this is a great dish I wanted to eat today but not having the strength to cook it.

Source: RedBookMag March 2009 Edition

Ingredient:
1/4 portion of butternut squash - peeled and cut into 1/2 inch dice
1 tbsp Olive oil
20 frozen jumbo 4 Cheese Ravioli
1 stick of unsalted butter
1/2 medium Onion - Minced
15 sage leaves
1/2 cup grated Parmesan cheese
salt and ground black pepper

Direction:
1. Heat oven to 475F. toss squash with oil on a baking sheet. Spread on even layer. Roast for 25 minutes. tossing once or twice or until browned on edges and tender.
2. While squash roasted, bring a large pot of salted water to boil
3. 5 minutes before squash is cooked, add frosen ravioli to boiling water and cook 3 to 5 minutes or according to package direction, until tender. Drain well -drizzle with little olive oil.
4. Whilepasta is cooking, melt butter in a skillet over low to medium heat. Add onion and cook for 3 minutes, then add sage leaves and slowly cook until butter is golden brown and smells nutty and sage leaves are crisp. - watch carefully, sage turns golden to brown very quickly.
5. To serve arrange 5 or 6 ravioli on each plate and top with roasted squash and Parmesan.
6. Spoon brown butter and sage leaves over each serving and season with salt and pepper

Koyabu // Steamed Grated Cassava on Pandan Leaves Cone

2010-08-22T08:22:00.000-07:00

This is one is one of my favourite. I don't think we can find Koyabu easily in Ambon anymore.
It is surprisingly very easy to make. I have made this few months ago but forgot to post it.
This is actually similar to Lemet. But lemet is fully wrapped in banana leaves while Koyabu usually put in Pandan leaves cone. Also, I squeeze the water out of the grated cassave to get a much drier texture.

Ingredient:
2 Medium size Cassava, grated and squeezed the water out a bit
100gr coconut, grated - or to your liking. If you like more coconut, feel free to add
200 gr Palm sugar, cut to small cube - feel free to add if you like it to be sweet
1 tsp salt
1 tsp vanilla essence
Several Pandan Leaves formed into cone and attached with toothpicks.

Direction:
1. Mix together grated cassava, grated coconut, palm sugar, salt and vanilla essence
2. Take 1 tbsp of the dough and fill the pandan leaves cone
3. Steam for 30 - 40 minutes

Es Pisang Ijo // "Banana in Green Pancake Dessert"

2010-07-28T05:41:00.000-07:00

I am so excited for this month theme of Masak bareng Yuuk!!! "Aneka Masakan Berbahan Dasar Pisang"
I thought of several different dishes but my sister's picture of Es Pisang Ijo she made in Holland got me drooling all over. Thus I decided to make my take of Es Pisang Ijo.

Es Pisang Ijo is basically steamed Banana wrapped in green pancake served with coconut milk thick custard and topped with crushed ice and milk drizzle. It's popular and delicious Indonesian Desert or snack.
In Ambon, Es Pisang Ijo is almost immediately associated with Pemuda Bakery. The yumminess of Es Pisang Ijo Pemuda is indeed on my mind when I made my version. Only this is Es Pisang Ijo ala Helena's Kitchen in Brighton, UK.

LOL!!!... I was already a bit hungry when I made the green pancake and got very impatient when taking picture with a rumbling tum. One, because it smell and look delicious and because obviously I am Hungry. So here's the pictures and recipe.... Happy Cooking!!!

Ingredient:
For Green Pancake:
1 cup All Purpose Flour
11/2 cup milk or water mix with 3 tsp of Pandan paste or essence
1 egg
1/2 tsp salt
2 tbsp sugar
2 tbsp of oil to grease the pan

Mix flour, salt, sugar and egg then pour milk. Mix well until there's no lumps in the batter.
The batter should be runny to make nice thin pancake.
Heat a non-stick pan, add few drops of oil to grease the surface.
Pour 1 ladle of pancake batter, swivel around to make pancake. Cook 1-2 min on each side.

For Thick Coconut milk Custard
400 ml coconut milk (I use canned one - 300ml mix with 100ml water)
25 gr Rice flour
4 tbsp granulated sugar
1/2 tsp salt
1 Pandan leaf, bruised and tied together

Put the Rice Flour in medium non stick pan with sugar and salt.
Add the coconut milk slowly while mixing it until smooth.
Put the pandan leaf in and continue stiring over medium heat.
When the batter thickened and smooth, take it off the heat.

For Banana
I use 2 ripe Pisang Tanduk or yellow plantains. much better if they are soft to the touch when you buy it.

Simply peel the banans, cut them in half or in three and steam for 5 minutes.

Topping
1 cup of crushed ice per serving
Cocopandan or Strawberry syrup
Condensed Milk

(Ps. I cannot find Cocopandan or Strawberry Syrup in Brighton so I made my own simple syrup. simply boil 1 cup of water with 1 cup of sugar. Add 2 drops of strawberry essence and 2 drop of red food coloring. Let it simmer for 15 min over medium heat)

How to Serve:
1. Wrap the steamed banana in green pancake
2. Put it on a bowl or deep plate and cut it bite size
3. Topped with Coconut Milk Custard and Crushed Ice
4. Pour Cocopandan or strawberry syrup
5. Drizzle Condensed milk on top

ENJOY a Blissful Dessert!!

Risoles // Vegetable and Meat Croquette

2010-07-16T05:00:00.000-07:00

This is an entry based on inspiration from Novi Hamid Risoles. It was so yummy that I cannot stop thinking about it. So this morning, I decided to make my own take of Risoles. It was actually yummy (at least for my taste) especially for me who need to nibble every other hour.

Risoles is slightly difficult to find the English translation... (anybody know???)...
It is basically vegetable and/or meat wrapped in savory pancake then rolled in breadcrumbs before frying it for a few minutes. Here's the recipe ........

Ingredient for Savory Pancake
100gr        All Purpose Flour
21/2 cup   Semi-skimmed milk (you can just use water )
1              Egg
1 tsp         Salt
Oil to drizzle the pan

Ingredient for the filling
5 small New Potatoes, diced small

1 medium Carrot, diced small
1/2 can of Corned beef

6 shallot, finely chopped

3 Garlic, finely chopped

a small bunch of flat leaf parsley, finely chopped
salt, pepper and sugar to taste
2 tbsp of water

1 tbsp of cooking oil

Final Prepartion Ingredient
Breadcrumbs
1 Egg, whisked
Cooking oil for frying

Direction

Savory pancake

Mix all ingredient together beginning with flour and salt and ad the egg before adding the water.
The consistency of the pancake dough should be runny and not thick. It will make it easier for you to create the thin pancake.
Drizzle a little oil in a non-stick frying pan jut enough to moist the surface.
Pour a small ladle of dough and swivel the pan to make a round think pancake shape.

Filling
Heat the oil then add finely chopped shallot and garlic fry until fragrant.
Add diced potatoes and carrots, let them cooked a bit by adding 2 tbsp of water (you can add some more if the potatoes are still raw.
Stir in the corned beef then add parsley
Add salt, pepper and sugar according to your liking.

Final Preparation
1. Lay the pancake flat open and fill with 2 tsp of filling. Wrap and roll.
2. Dip and coat the pancake with filling to the whisked egg
3. Roll it in the breadcrumbs, making sure all is coated
4. Fry for 2-3 minutes or until golden brown.

Make 13 Risoles.

Nasi Pulut Siram Gula // Glutinous Rice with Coconut and Palm Sugar Sauce

2010-06-09T03:43:00.000-07:00

Aaahhh This is this morning breakfast. Remind me of Ambon.
Of course, the sugar I use is not Gula Merah Saparua. but it was OK.
I somehow cook the glutinous rice a bit too soft but all in all... it was yummy.

Ingredient:
250 gr Glutinous Rice
1 pandan leave
1/2 coconut, grated
200 gr Palm Sugar
2 cups of water

Direction:
1. RICE: Wash and soak glutinous rice for 1 - 2 hours. Then drain it and put in rice cooker with a little salt and pandan leave tied in knots. Add the water according to the direction of your rice cooker. But I might remind you not too put too much. Glutinous rice is often too mushy
2. COCONUT: Grate the coconut then steam it with a little salt
3. PALM SUGAR SAUCE : Shave the palm sugar or cut them in smaller bits. Add water and let it boil until the palm sugar chunks dissolve in water. You can add piece of pandan leave too to make it fragrant.

Serve it with glutinous rice topped with steamed coconut and drizzle with palm sugar sauce.

Tulang Domba Asam Pedas // Hot and Sour Lamb Bones

2010-06-09T03:34:00.000-07:00

This is our last night dinner. The weather dropped few degree so it was a bit chilly. I still have the lamb bones I snatched from bargain shelves. A bunch of it for 50p... Uhmmm... I am still very happy with myself. lol!!!
Anyway, I do not feel like making curry or anything with coconut milk. Somehow i feel a bit too much, too fat and too rich. I want something light and yummy to heat up the evening.
I found a recipe at detik.com and modify it according to what I have left in the fridge. It is a great coincidence since we are planning our weekend getaway so I need to finish and clean the fridge.

I was not so convince at the beginning but tasting the result last night with my better half, it was YUMM-O... simon said he can't stop eating. LOL!! I know... I like it too...

Ingredient:

500g Lamb bones with bits of meat on it.
1 lt water
2cm galangal, bruised
2 bay leaves
6 shallot (the small indonesian shallot - not the big ones)
2 garlic - grind together with shallot

1 tbsp pickle jalapeno chilles
2 carrots, chopped
1/2 red pepper, cut into squares
1/2 green pepper, cut into squares
salt and blackpepper
1 tbsp cooking oil

Direction:
1. Boil the lamb bones with galangal, salt and bay leaves with low heat for about 1 hour. Or until the meat can gently come off the bones when pinched. Then put in the chopped carrots.
2. Heat oil and saute grind shallot and garlic until fragrant. Add the red and green pepper.
3. Put the saute shalot, garlic and peppers into the boiling lamb bones pan and cook through.
4. Adjust the seasoning with salt and black pepper.
5. Ready to serve with steaming hot white rice.

Pisang Goreng Keju // Battered Banana with Cheese and Milk Drizzle

2010-06-06T23:39:00.000-07:00

This morning I made myself a very satisfying breakfast which takes me back to Ambon again. Yesterday, we bought Bananas or what they called Plantain. This is the kind of banana we used to fried at home – Pisang Goreng. I love Pisang Goreng or Battered Banana especially when you add shredded cheese and a drizzle of condensed milk on top. Aahh it’s heavenly.

Having this dish in the morning, remind me of my mother-in-law, Mama Nona, in Waai. My father-in-law, Papa Ucu, planted bananas and many other yummy goods and when they’re ripe he brought them home from “kabong”. Then the next morning, the whole house will woke up to the smell of battered fried banana. Usually, some will be still sizzling in the wok and some already plated up on the table together with an army of tea glasses filled with hot tea.

I think for most Ambonesse, they will have similar experience or memories. Either of their mother, grandmother or sister frying the banana at home or buying it from little girls who walk around the village with a tray of fried banana on their head. Of course for this, we don’t put cheese. Cheese is certainly not our culture, apart from it is an expensive stuff. But all the same, the smell and the taste of fried banana remind me of my homeland, to my families, to mothers and women who wakes up every dawn to busy themselves preparing breakfast for their loved one. I wish one day, I can be such mothers too.

This morning, Peanut have a taste of Ambon.

Serve 2 – 3 people

Ingredient:

2 Plantains (big bananas) à My fave, if I am in Ambon, is Pisang Abu-abu

3 tbsp of all purpose four

1 tsp of sugar

½ tsp baking soda

½ tsp salt

¼ cup of milk or water à I used semi skimmed milk

1 cup of cooking oil

Topping if desire:

Shredded Cheese, best one is mild cheddar. In Indonesia we use Kraft which I presume a processed cheddar cheese.

Condensed milk to drizzle on top

Direction:

Mix the flour, sugar, salt, milk/water and baking soda until it formed a batter mixture.

Meanwhile heat the cooking oil in a deep pan or a wok.

Peel and cut the banana to the size you desire. I halved it lengthwise and cut into 3 parts.

Dip the banana into the batter and fry it in hot oil until golden brown

Take it out of the oil. Arrange on the plate. Scattered the Cheese on top of the bananas then drizzle the condensed milk on top of everything.

Enjoy!

Mie Siram Daging Cincang // Noodle with Mince Meat

2010-06-06T23:35:00.000-07:00

This is our last night dinner. I am aiming to finish all our weekly supply before heading out for the next one. I have left over mince meat in the fridge and kinda craving to eat noodle. So I thought I will cook noodle and mince meat. Back in the days of us dating and still during the post-conflict period in Ambon, Simon and I usually have dinner of Mie Ayam (chicken noodle) from street food vendor in front of Kantor Pajak. So I think I will make my own take of Mie Ayam with Mince Meat. I love it, Simon loves it. We’re happy bunnies..

Serve 2

Ingredient:

250 gr Egg noodle

200 gr Mince Meat

3 garlic, finely chopped

1 stalk of spring onion, finely chopped

1 tbsp oyster sauce

1 tbsp Indonesian sweet soy sauce

1 tbsp of soy sauce

Salt and pepper

Cooking oil

Beef Broth:

A handful of Pok Choi

2 garlic, crushed

½ stalk of spring onion, the green part

400 ml of water

Direction

Meat:

Heat the 1 tbsp of cooking oil then autee garlic and spring onion until fragrant.

Put the mince meat and cook until it turn color.

Add oyster sauce, Indonesian sweet soy sauce, soy sauce, salt and pepper.

Add a little stock or water and let it cooked through and set it aside.

Beef Broth:

Make the broth by boiling 400 ml of water with a piece of beef or beef bones. Add salt, pepper and crushed garlic. Let it boil.

Wash and cut the pok choi. Before serving, put them in the boiling broth and simmer for 3 minutes.

Noodle:

Prepare the noodle as directed on the packaging. Usually boil it with some water for 3 minutes. Drain it and add tbsp of cooking oil to avoid them sticking to each other.

Serve with fried onion (I do not use) and sliced spring onion.

Greek Salad Omelete

2010-05-27T05:59:00.000-07:00

This is my first entry to Masak Bareng Yuk!!

I’ve been wanting to join the event but always fall short on time, ingredients and self-confidence. I always find time to look at the round up result and they are all great. But this time I decided to beat all odds and brave myself to enter. This months theme is Egg based cooking and I happen to see an omelette recipe in BBC Cookbook that I wanted to try. Plus, my landlord always give us fresh egg from her hens almost every morning. So here it is…. I particularly love the taste of feta cheese in it. But I think Cheddar cheese will do just fine too.

Source: BBC GoodFood Cookbook

Ingredient:

4 Eggs

Handful of chopped parsley

1 tbsp of olive oil

¼ Red onion, chopped

1 large plum tomatoes, chopped

Handful of pitted black olive, halved

100 gr feta cheese

Direction:

1. Pre-heated grill on high.

2. Whisk eggs in large bowl with the chopped parsley, pepper and salt.

3. Heat the oil in a non-stick frying pan, and fry the red onion on high heat until brown around the edges.

4. Add the tomatoes and olives, stir and coor for another 1 – 2 minutes

5. Turn the heat down and pour in the eggs. Leave it half cooked – about 2 minutes and scatter the feta cheese on top.

6. Slide the Pan under the grill for 5 minutes until omelet is puffed up and golden. Serve straight away.

Note : Sliding the omelets under the grill is just to brown the feta on top. You don’t have to do this. Simply cover the omelet until cook will do just fine.

My Salmon Fried Rice

2010-05-27T05:36:00.000-07:00

Simon, My Better-Half and I been going to Yo-Sushi twice and as I am crazy of Japanesse food, I reckon we'd have to keep going to this nice but slightly on the expensive side restaurant. Therefore, on our second visit, I ordered my favourite entree and really taste it to figured out what the ingredients they put in it. So here's my take on my favourite Salmon Fried Rice. It tasted very very close to the Yo-Sushi one. So I'm a happy bunny.

Serve 4

Ingredient:
1 slice of Salmon
2 serving bowl of sushi cooked rice - you can buy the sushi rice from Asian Store
1 Onion, finely chopped
1 cm or ginger, thinly sliced
1 cup of grated carrot
1 cup of sweet corn
1 tbsp of fish sauce
1 tbsp of soy sauce
1 tbsp of mirin
juice of 1/2 lime
1 spring onion, sliced
cucumber and tomato for garnish
Salt, pepper and sugar to season
1 tbsp Cooking oil

Direction:

Marinate the salmon with salt and lime juice for 15 minutes. Then grill them on oiled non-stick pan for 3 min on each side or until cooked. then crumbled the meat. Don't over cook the fish. Set aside
Heat the non-stick pan with the cooking oil. Saute onion and ginger until fragrant.
Add carrot, sweet corn and Salmon crumble then season with salt, pepper sugar, fish sauce, soy sauce and mirin.
Put the sushi rice in and mix well. Adjust the seasoning to your taste.
Just before serving, add sliced spring onion and garnish with sliced cucumber and tomato

Note: I've done this twice already and on my second plating I add sliced omelet to it. You can basically add whatever vegetable you want.

Bihun Goreng // Fried Vermicelli

2010-05-27T05:17:00.000-07:00

I was cooking Ropa Vieja, a spaninsh meat dish that require several hours of slow cooking, so I don’t know what to cook for dinner. I remember having left over rice vermicelli from spring roll project last week in the cupboard. So I decided to make Bihun Goreng. Using the same ingredient and technique as the spring roll. I just don’t have to roll it in the sheet and fry them again. It turned out great for our dinner.

Ingredient:

200gr of rice vermicelli

½ cup of thinly chopped carrots

½ cup of peas

½ cup of sweet corn

½ cup of chopped leftover chicken

½ cup of Prawn

1 cm of ginger

3 bulbs garlic

1 tbsp light soy sauce

Salt and pepper

Cooking oil

Direction:

· Soak the rice vermicelli in hot water for 5 minutes. Drain and drizzle with oil to keep it from sticking. Using a kitchen shears, cut the vermicelli in a bowl to approximate shorter length. Set aside.

· Grind together ginger and garlic with salt and pepper.

· Saute the ground ingredients until fragrant

· Add the vegetable, prawn and chicken. Stir well for 2 minutes.

· Add the soy sauce

· Stir in the rice vermicelli and mix well. Adjust the taste with salt and pepper.

Perkedel Jagung Udang – Prawn and Corn Fritters

2010-05-19T04:19:00.000-07:00

Ingredients:

4 Sweet Corn Cobs – Take it out of the cob and crushed

2 Spring Onion

100 gr Prawn – I used Prawn Cocktail

2 Egs

4 Tbsp All Purpose flour

25 ml coconut milk

Salt and Pepper

Cooking oil

Ground to paste:

6 Shallots

3 Onions

¾ tsp ground coriander

Directions:

Mixed together corn, spring onions, prawn and eggs in a bowl.
Add flour, ground ingredient, salt, pepper and coconut milk. Mix well.
Take 1 spoonful and fried it.

Peanut Butter Cookies

2010-05-18T08:46:00.000-07:00

Second project of the day! Simply because I am just in the mood for cookies. This time I do Peanut Butter Cookies so I can share some with my Landlord. He doesn’t fancy Banana so Peanut butter will do with the remaining ingredient I have. Beside having 2 kind of cookies makes it more fun to choose.

Source: Simply Recipes

Ingredients
1/2 cup sugar
1/2 cup packed brown sugar – ¼ c I just use granulated sugar
1/2 cup butter, room temperature
1/2 cup peanut butter
1 egg
1 1/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Method

Cream the butter for 2 minutes. Add the sugars, cream for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients - flour, baking soda, baking powder and salt. Stir into the sugar butter mixture.
Wrap dough in plastic and refrigerate at least 3 hours.
Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.

Makes about 2 dozen cookies.

Banana, Pecan and Choc Chip Cookies

2010-05-18T08:42:00.000-07:00

I saw 3 leftover bananas on the kitchen counter and they already have brown spots. I know for sure that the inside is still good but I just don’t like the taste of over-ripened banana. Since, both Simon and I were down with flu the last few days, I craved for cookies to nibble. There you go… why not banana cookies. I remember bookmarked a recipe from………… few days ago and decided to give it a go.

The recipe called only for Pecan but I add choc chip too… **Smiling**

Source : Simply Recipes

Ingredients

1/2 cup of unsalted butter, room temperature

1 cup of sugar

1 egg, room temperature

1 cup of mashed bananas (about 2 ½ large bananas)

1 teaspoon of baking soda

2 cups of flour

pinch of salt

1/2 teaspoon of ground cinnamon

1/2 teaspoon of ground mace or nutmeg

1/2 teaspoon of ground cloves

1 cup of pecans (walnuts and chocolate chips are fine alternatives)

Method

Preheat the oven to 350°F/180 C/ GM 4. Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.
In a bowl, mix the mashed bananas and baking soda. Let it sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.
Mix the banana mixture into the butter mixture. Mix together the flour, salt, and spices and sift into the butter and banana mixture and mix until just combined.
Fold into the batter the pecans or chocolate chips if using. Drop in dollops onto parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.

Makes 25 Cookies

Ps. I still hasn't got the right crunch cookies at the end. It turned chewy but Simon loved them tho'.. Love you honey

Ayam Bumbu Rendang

2010-05-18T08:29:00.000-07:00

I bought an additional reduce-to-clear chicken pieces from the store (can’t resist bargain ^_^). I have already made different recipe for the other half when I decided I wanted to use the left over coconut milk in the fridge. I thought of Opor ayam but not quite in the mood. So why not Rendang? I have an old recipe for Meat rendang but I thought Chicken will do as well. I don’ have a complete ingredient so I just make it up some of it as I go along. It taste OK though at the end.

Ingredient:

½ Chicken, cut to 6 pieces

1 tsp tamarind Paste

1 stalk of lemongrass

3 lime leaves

200 ml coconut milk (from canned coconut milk) mixed with 100 ml water

1 tsp salt

1 tsp sugar

5 bulbs Shallot

3 bulbs Garlic

1 cm Galangal

1 cm Ginger

2 Bird eye chilli – I used 1 green and 1 red chillies

Direction:

Grind together shallot, garlic, galangal, ginger and bird eye chilli.
Boil the chicken, coconut milk, ground ingredient, lime leaves, lemongrass and tamarind paste. Until chicken in tender.
Add Sugar and salt
Cooked until coconut water reduced – I add 50 ml water to cooked it further for the ingredient to be absorbed by the chicken

Roast Vegetable, chicken breast and Toast

2010-05-18T08:23:00.000-07:00

My better-half love eating healthy and I was caught in Friday out-of-ideas for cooking. I remembered Simon enjoyed baked vegetable we had last month and decided to chop whatever veg we have in the fridge for a quick baked vegetable. Then, I thought of the 2 pieces of chicken breast in the freezer. I don’t really like chicken breast. I always thought it’s too dry to my liking. So I decided to roast the chicken.

Ingredient:
10 Cherry Tomatoes, halved
1 Red Pepper, squarely chopped
½ Courgette, sliced thinly
1 carrot, sliced thinly
½ Red onion
2 tbsp olive oil
1 tsp salt
1 tsp pepper
1 tbsp of dried parsley
2 pieces of Chicken Breast
3 bulbs of Garlic
Salt and pepper

Direction:

Rubbed the chicken breasts with ground garlic, salt and pepper. Left it marinated in the fridge for 15 minutes.
Put the marinated chicken on a greased baking tray and baked in the oven Gas Mark 5 for 20 minutes. Or until chicken is tender and thoroughly cooked.
Mixed the chopped vegetable with olive oil, salt, pepper and dried parsley. And popped it into the oven for 30 minutes or until vegetables are tender and cooked through.
(this step is just for me because I hate dry chicken breast) Take the chicken out and sliced them up. Mix the slices with the chicken juices on the baking tray and returned to bake for 15 minutes.
Take the baked vegetable and scattered chicken breast juices on top of it. Serve it with buttered toast

Cap Cay Udang Dan Bakso Ikan – Vegetable Stir Fry with Prawn and Fishballs

2010-05-18T08:06:00.001-07:00

We were invited by Mbak Dyah for Picnic with Indonesian families and friend on early spring time. It was going to be a potluck and each of us will bring one dish to complete the whole menu set. She asked whether we can bring Cap Cay. Whoooaaaahhaa!!! Never cooked cap cay before thus for the sake of challenge and adventure. Simon and I agreed to it. I browsed around for recipe and found a recipe here. I modify it by adding several ingredients.

Simon and I give it a try that night and make an improved version the next day but sadly, I didn’t have the picture of the cap cay we have on the actual picnic day. I am writing the second batch (the picnic batch) recipe here. The recipe is for 12 – 15 people.

Ingredients:

2 large carrot, sliced

¾ cauliflower, cut into florets

½ Broccoli, cut into florets

1 handful of Mange tout, sliced

8 fish balls, sliced

1 cup of prawn

1 cup of button mushroom, sliced

6 clove garlic, crushed and mix with 1/2 teaspoon ground pepper

1 onion, chopped

2 cm ginger, finely chopped

2 spring onion, sliced

1 tbsp fish sauce

2 tablespoon veg oil

1 tbsp cornstarch, diluted with water

extra 100 ml water

Method:

Heat the oil on a wok, add garlic, onion and ginger cook until fragrant.
In a separate pan boil water and blanced broccoli and cauliflower.
Add carrot, prawn and sliced fish balls
Add water, boil for 2 minutes, add mange tout and mushroom, cook again for 1 minutes until vegetables are tender.
Add in the broccoli and cauliflower.
Pour in the cornstarch water, and fish sauce, season with salt, pepper and last add spring onion, cook again for 1-2 minutes.
Serve.

Ps. The picture I posted is not the cap cay we cooked and bring to the Picnic. I have to hunt for the picture first. This is the pictrue of our Cap cay Tru-out the night before and we scrambled eggs into it.

Easy French Bread Pizza

2010-05-18T07:58:00.000-07:00

Here’s a great quick supper for a lazy night for me and Simon. We call it our pizza night. The topping can varied according to what we have in the fridge or to our liking. And it’s just fun-do-it-ourselves food. Plus we don’t have to worry about added salt and preservatives in frozen ready made pizza.

Serve 2 people

Ingredient:
1 loaf of French Bread Stick halved
100g mince meat
2 cloves garlic, finely chopped
½ Onion, finely chopped
1 tbsp olive oil
1 pepper - cut in squares
1 tomato – sliced
Salt and pepper
Cheddar cheese
Mozzarella cheese
Pizza topping to your liking – either tomatoes or pesto – we use both

Direction:

Sauté garlic and onion with olive oil until fragrant. Add the mince meat. Cooked through and season with salt and pepper.
Toast the halved French bread in the oven for 5 minutes
Take the bread out of the oven, spread the Pizza topping. Topped with meat, pepper and tomatoes.
Scatter grated cheddar and mozzarella on top.
Bake for further 10 – 15 minutes or until cheese melts.
Serve

Vegetable and Vermicelli Spring roll // Spring roll Sayuran dan Bihun.

2010-05-18T07:54:00.000-07:00

Once Simon and I visited our friend, Rini Astuti, Simon’s fellow Chevening Scholar in London. I was 2 months pregnant, I think and was craving Indonesian food. Anyway, Simon was on his 1 day seminar and I was doing my London Museum trip. It was late in the afternoon and I was pretty tired when I get to British Museum. Rini’s apartment (very enviously) is located just opposite the museum. We all invited to her place and she served a great spring roll for us. I asked her the recipe which she gladly shared. It was actually very simple. 1 week later, we decided to do it ourselves. This has become our favorite snack and starter. Thank you Rini!!!

The chicken can be substitute with prawn or what ever leftover meat you have or just omit the meat.

Ingredient:

15 ready to roll springroll sheets

200gr of rice vermicelli

½ cup of thinly chopped carrots

½ cup of peas

½ cup of sweet corn

½ cup of chopped leftover chicken

1 cm of ginger

3 bulbs garlic

1 tbsp light soy sauce

Salt and pepper

Cooking oil

Direction:

Soak the rice vermicelli in hot water for 5 minutes. Drain and drizzle with oil to keep it from sticking. Using a kitchen shears, cut the vermicelli in a bowl to approximate shorter length. Set aside.
Grind together ginger and garlic with salt and pepper.
Saute the ground ingredients until fragrant
Add the vegetable and chicken. Stir well for 2 minutes.
Add the soy sauce
Stir in the rice vermicelli and mix well. Adjust the taste with salt and pepper.
Take 1 spring roll sheet and add 1 tbsp of vermicelli. Wrapped and roll. You can find the folding instruction on the spring roll wrap.
Deep fry the spring roll until golden brown. Serve with your favourite dip.

I am using Thai Spring roll dip bought from Asian store. Other fine choice can be Sambal ABC

Long Awaited Post

2010-05-18T07:42:00.000-07:00

Dear All,
Sorry I've been abandoning my foodie blog for the last few months. Some of you might already knows and some of you probably haven't. Well, I am pregnant and the first few months was a bit of nuisance and sureal experience. I can't tell you how blessed we are, me and my better-half, for this amazing gift entrusted to us. Thank you Jesus!
Since the 4th months of pregnancy my taste buds and energy had came back and I craved Indonesian food. I've been back full throttle now and have saved several recipe posts that I am eager to show. Amazing that I began to cook food I have never cooked before back home. This is also to keep my promise to share my recipe with some of my friends. Alright girls... Here it goes...

Helena Rijoly-Matakupan

Sup Brenebon // Red Kidney Bean Soup

2009-12-15T13:26:00.000-08:00

It's getting cold here in Brighton. So husband and I longed for hot soup. I know we still have a can of red kidney bean in the cupboard and I ran out of ideas of what to do with it. So again I browse through Mindy Jordan's food blog and found this recipe that I add this and that to it. If Mindy happens to look at my blog, I want her to know she has been my inspiration for food blogging.
Anyway, I had an awful headache when making this dish but it magically disappear after having this soup with steaming hot white rice... hmmmmm....

Source : Mindy Jordan

Ingredients:
250 gr beef meat - cut
2 cups red kidney beans
1 onion - thickly sliced
2 cloves garlic - crushed
1 tbsp butter
a bunch of Flat leaf parsley

Fresh ground nutmeg
Water
Salt, pepper, sugar to season

Directions:
1. Make a beef broth by cooking the meat
2. Boil the kidney beans until soft but not too soft. Drained well and add to the beef broth
3. In a separate frying pan, cook the onion and garlic until fragrant then add to the soup, season well. Cook again for a while. Serve warm with rice or bread

I add 1 tbsp of butter and a bunch of parsley to it and taste pretty nice.

Spagetti Carbonara

2009-12-14T14:20:00.000-08:00

Here's my second shot for spaghetti carbonara. This time I use whole wheat spaghetti. Simon, my hubby doesn't really like the whole wheat spaghetti taste. But it was delicious. I got the simple recipe at ASDA, the supermarket, website. It was pretty good. It is creamy but I am not very satisfied with it.

Source : ASDA

Ingredients

450g Whole wheat spaghetti
2tbsp olive oil
1 onion, finely chopped
2-3 garlic cloves, crushed
150g crispy Bacon strips, crushed
2 eggs
142ml pot double cream
50g grated Parmesan cheese, with extra to serve
Flat-leaf parsley leaves, to garnish

Direction:

1 Cook spaghetti according to pack instructions. Meanwhile, heat the oil in a pan and add the onion and garlic. Cook for 5 minutes until they start to soften.

2. Place the eggs in a bowl and beat gently with a fork. Beat in the cream and Parmesan, and season with black pepper.

3. Add the egg mixture to onions, garlic and bacon. Cook over a gentle heat until bubly. Put in the crushed crispy bacon strips. Season with pepper

4. Drain the spagetti and serve immediately pouring the sauce on top with a sprinkling of parsley, extra Parmesan and crushed bacon on top.

The recipe actually says to cook the sauce together with the boiled spagetti but I like to have it separate so I can control how much I wanted. Also I can save the rest of the sauce for later.

Bubur Kacang Hijau // Indonesian Mung Bean Porridge

2009-12-11T08:51:00.000-08:00

It was Autumn 2008, last year in Hartford. I have just arrived in US and doing my best to cope with the cold weather. I have bought some mung bean and my friend Rev. Jacky Manuputty, fellow Ambonesse studying in the same institution, had given me gula merah or Indonesian palm sugar. I wanted to make sure I do it right so I search for a fool-proof the recipe. I found this following from Mindy Jordan's Foodie Blog. It has been my inspiration ever since.

Source: Mindy Jordan

Ingredients:
350 gr Mung Bean - washed then soaked in water overnight, drained well before boiling
4 cm ginger - crushed
Palm sugar - grated
Salt
Water
Condensed Milk

Directions:
Boil the Mung beans for about 15-20 minutes
Add crushed ginger and cook again until the Mung beans are cracked
Add the palm sugar and salt, combine well. Serve warm or cold

Add condense milk if you like. Some people prefer coconut milk but I like the condensed milk or Susu Kental Manis.

The picture of the Mung bean is taken on Rev. Jacky's floor when we enjoy the Mung bean together in a cold autumn day.

Simple Chicken Soup // Sup Ayam Mudah

2009-12-11T08:28:00.000-08:00

Serve 4

Cooking time : 30 min - 45 min

Ingredient:
2 pieces Chicken - any part will do, I use Upper Thigh
4 med Potatoes- Cut to cubes
4 Med Carrot - chopped
1 Celery Stalk - chopped
1/2 c. corn
1 med onion - finely chopped
3 cloves garlic - crushed
1 tbsp olive oil
Parsley finely chopped
Salt and pepper

Direction:
Make the broth by boiling the chicken with salt, 2 crushed garlic and pepper for 10 - 15 minutes.
(You may shred the chiken or cut it in cubes or just leave it whole which ever you like.)

Add potatoes, carrot and celeery to the broth - cover and cook for 10 min

In a separate skillet, heat the olive oil and saute the onion and 1 crushed garlic until tender and fragrant.
Add to the soup together with the corn.

Let it cook until potatoes and carrot are tender. Sprinkle chopped parsley upon serving.

Some would also like to add fried onion as topping.

Enjoy the soup with rice or bread or just soup with itself. In our case, my husband and I enjoy having it with French bread spread with garlic butter.

Indian Cauliflower Curry Stew

2009-12-11T08:09:00.001-08:00

Indian Cauliflower Curry Stew

Source: Good Housekeeping Magazine, Jan 2009

Cooking time : 30 – 45 min

Serve : 4

Ingredient:

1 tbsp Olive Oil

3 Med Carrots – Chopped

1 Onion

1 tbsp Peeled and crushed fresh ginger

1 tbsp Curry Powder

Salt

2 c. Vegetable broth

1 med head cauliflower – cut into florets

2 cans garbanzo beans – rinsed, drained and soaked over night

½ c. loosely packed fresh cilantro leaves – chopped

¼ c. low fat yogurt plus additional for serving

Rice – I used Basmati

Direction:

In 6 quart Dutch oven, heat oil on medium-high until hot. Add carrots and onion and cook for 10 – 12 minutes or until vegetables are lightly browned and tender – stir frequently

Meanwhile, cook the rice as label directs or in what ever way you know and enjoy.

Stir ginger, curry and salt into carrot mix – cook for 3 min – stir occasionally

Add broth, cauliflower, garbanzo beans – cover and cook on medium for 15 min until cauliflower is tender.

To serve, stir chopped cilantro and yogurt into the stew. Spoon rice into serving plates and topped with stew. Put additional yogurt to dollop on top if you like.

Snappy Chili // Chili cepat

2009-12-11T07:12:00.000-08:00

My memory of Chili dish would be my mother’s homemade chilly. We used to be responsible to run a gruest house for SIL (Summer Institute of Linguistic) in Ambon, Indonesia. It was so long ago that I almost forgot the taste. During my study in US, I came across 3 variations of simple chilly recipes that I love so much I had to cut it out from the magazine. Finally, I put it to the test for my husband and I, 8 months after I stumble upon it. Only this time we are in England… How the recipe travel. I combined and changed some ingredient according to what I think will suit our tongue and Ta Da!!!! Hubby said it taste much better than one of the famous restaurant in our town… lol... What a great husband.

So here’s my twisted version of Snappy Chili adapted from Woman’s Day Magazine, April 2009 by Donna Meadow

Serve : 4

Cooking time : 30 min

Ingredient:

12 oz ground beef

1 can Red Kidney Bean - rinsed

1 cup diced bell pepper

1 chopped onion

1 tsp dried basil

1 tsp salt

1 tsp ground black pepper

1 can Tomato Pure – I used Diced Tomato in can – or tomato paste will do

2 tsp Olive oil

Direction:

Heat olive oil in a nonstick skillet. Dunk the Onion until fragrant.

Add in ground beef and bell pepper – cook over medium high heat for 5 minutes, breaking up chunks of meat with a wooden spoon, until the meat is browned.

Add the tomato puree, oregano, salt and ground black pepper – bring to a simmer.

Cover and cook for 5 min – stirring occasionally until the pepper are tender.

Stir in the red kidney beans and heat through.

Serve over rice (the way I like it) or over bread (the way hubby like it) with fresh garden leaf salad on the side.

Very Simple Chicken Porridge (Indonesian Style) // Bubur Ayam Gampang

2009-12-10T16:23:00.000-08:00

Serve: 2

Ingredient:
2 pieces       Chicken Upper thigh
1 cup Rice (any kind of rice available. I used Basmati Rice)

2 Cloves      Garlic - crushed
1 small         Onion
2 stalk         Spring Onion
1 tbsp          Butter - or you can just use oil
1 tsp            Ground Black Pepper

400ml          water
Salt as desired

Indonesian Sweet Soy sauce as desired

Direction:
Make the Chicken Stock:
Boil chicken. Add garlic, salt and pepper. Let it boiled for a while.
When the Chicken is cooked enough take it out from the stock to make topping

Rice Poridge:
Wash the rice and put it in the chicken stock (after the chicken pieces are out from the pan)
Let it boiled away. Feel free to add water when you want more watery rice.
Noting can go wrong in making rice porridge (except if you burn it)

While the porridge is boiling in the pan, we will make the topping

Make the topping :
Shred the cooked chicken pieces - or diced it -
(Don't throw the chicken bones. Put them back in the pan to boil with the porridge.)
Put the butter in a frying pan and sizzle onion.
Put the Shred chicken pieces and keep turning it until it browned.
Put the Sweet Soy Sauce as desired as well as the salt and pepper.

When Serving put the topping and sprinkle some spring onion.
Also fav toppings are Shrimp Crackers, fried onion and thinly sliced omlette