Category Archives: kitchen

Kitchen: Mie Ayam

IMG_5165

[2017: Mie ayam]

Mie Ayam is an Indonesian style chicken noodle which is normally sold by street vendors. The dish is usually used handmade egg noodle, chicken oil, spiced chicken as well as quick boiled bok choi or pak choi. For me, mie ayam is one of my favorite comfort food whenever I feel under the weather. So here I am sharing the recipe of Mie Ayam.

Ingredients: 

  1. 500 gr of handmade egg noodles
  2. 2 pieces of chicken breast (chopped into chunks)
  3. 4 cloves  of garlic
  4. 5 pieces of small sizes of shallots
  5. 3 cm of ginger
  6. 3 cm of turmeric
  7. 1 tsp of coriander seeds
  8. 1/2 tsp of black-pepper
  9. 4 pieces of candlenuts
  10. 2 tbs of oyster cause
  11. 2 tbs of sweet soy sauce
  12. 3 pieces of leeks (chopped it finely)
  13. 1 liter of chicken stock (preferably using the real chicken stock which could be made by boiling chicken)
  14. a bunch of bok choi
  15. 1 tbs of sunflower/olive oil
  16. 5 tbs of chicken oil

Direction:

  1. For serving: prepare 5 medium size bowl, place 1 tbs of chicken oil into it; place it aside;
  2. Wash the chicken, pat it dry and place it aside;
  3. Seasoning paste: in a food processor, place ginger, garlic, shallot, candlenut, turmeric, salt and black-pepper and process them until finely ground;
  4. In a frying pan, heat sunflower oil over medium heat, add the seasoning paste and cook it for 1 minute;
  5. Place chicken chunk into the frying pan and mixed it with the seasoning paste, sweet soy sauce and oyster sauce; cook it for 7 minutes until the chicken well-cooked and place it aside;
  6. In a pot, bring the chicken stock to a boil over the high heat; place the bok choi for 2 minutes, pat it dry and place it aside
  7. In a large pot, bring the water to a boil over high heat; add the noodle and stir it quickly for up to 2 minutes; pat it dry;
  8. Place the noodle into the bowl with chicken oil and mix the noodle with the oil;
  9. Add the cooked spiced chicken, boiled bok choi as well as 1 tbs of chopped leeks on the top of noodle;
  10. Lastly, add the chicken stock into the mix and the mie ayam bowls are ready to be served.

Happy cooking!

signature

Leave a comment

Filed under kitchen

Kitchen: Indonesian Sambel Tomat

SONY DSC

In the making of Indonesian Sambal Tomat (Spicy tomato sauce) [2016:EO]

Ingredients:

  1. 1 medium size tomato (chopped into chunk)
  2. 2 small size shallots (chopped into chunk)
  3. 8 pieces of red chili  (chopped into chunk)
  4. 1/4 tsp of shrimp paste (grilled)
  5. 1/2 tsp of salt
  6. a pinch of sugar
  7. 1 tsp of vegetable oil (sun flower oil/olive oil/canola oil)

SONY DSC

Sambel Tomat [2016:EO]

Direction:

  1. In a frying pan, heat the vegetable oil over medium heat for 30 seconds;
  2. Add the chopped tomato, chopped shallot and chopped chili into frying pan and cooked it for 3 minutes over medium low hit until it gets soft;
  3. Transfer the cooked vegetable into stone mortar;
  4. Add the shrimp paste, salt and sugar into it;
  5. With the stone pestle, pound all the ingredients until it breaks down; continue to grind and mash the ingredients well into paste;
  6. As all the ingredients turn into paste, the sambal is ready to be served with all kind of dishes.

PS: If you do not have mortar and pestle, you can make sambal with food processor.

signature

Leave a comment

Filed under kitchen

Kitchen: Cauliflower Spinach Pizza

img_3741

Cauliflower Spinach Pizza [2016:EO]

Ingredients:

  1. 3 head of medium size cauliflower
  2. 6 tbs of grated parmesan cheese (divide into two for the dough and toping)
  3. 1 large egg
  4. 1/2 tsp of oregano
  5. 6 cloves of garlic (finely chopped and divide into two)
  6. 60 gr of block cream cheese
  7. 1/2 cup of skim milk
  8. 1 tsp of butter
  9. 1 package of spinach

Directions:

  1. For the cauliflower based pizza dough: Cut raw the cauliflower into small pieces and place them into food processor/blender. Pulse it until the cauliflower becomes the small grain of quinoa;
  2. Pour the cauliflower grain into a microwave safe bowl and cook it for 5 minutes until the cauliflower is soft (If you do not have microwave, you can steam the cauliflower in medium high heat for 7 minutes);
  3. Place the cauliflower grain into cheese clothes/ clean thin dish towel, let it cool and dry.  As it cool,  remove the cauliflower’s water by squeezing and twisting the towel; (the dryer it gets, the better crush it will turn out);
  4. Transfer the drained cauliflower grain into a mixing bowl; add the half of the finely chopped garlic, egg, parmesan cheese as well as oregano; mix them well together;
  5. Preheat oven to 200 C. Line baking sheet with parchment paper, cover it with butter. Place the cauliflower based dough and spread it with finger in the form of circle with 1/4 cm thickness;
  6. For the cheesy spinach toping: In a frying pan, melt the butter over medium low heat and place the left finely chopped garlic for 30 seconds;
  7. Add the spinach and stir until the spinach soft for approximately 2 minutes over medium high heat;
  8. Add the cream cheese, followed by  skim milk and mix them well together over medium low heat for 5 minutes.
  9. Place the cheesy spinach on the top of the cauliflower based pizza dough, add the grated parmesan cheese. You can also sprinkle it with oregano and chile flake if you like it. Bake it for 15 minutes until the crush turns brown. You can add extra parmesan cheese and baked it for another 5 minutes.
  10. Transfer the cauliflower spinach pizza into a serving plate and serve it with chili flake.
  11. PS: do not expect that the cauliflower based pizza dough will be as crispy as the flour or wheat based dough.

Happy cooking!

signature

Leave a comment

Filed under kitchen

Kitchen: Scramble Spinach

img_3769

Scramble spinach with feta cheese [2016:EO]

Ingredients:

  1. 1 package of fresh spinach
  2. 2 egg white (you can add the yolk if you want)
  3. 3 tbs of feta cheese
  4. 3 garlic (finely chop)
  5. 1 tsp of butter
  6. a pinch of white pepper
  7. a pinch of salt

Direction:

  1. In a bowl, mix the egg white, garlic, white pepper and fresh spinach together; make sure that all the spinach are coated with egg;
  2. In a frying pan, melt the butter over low to medium heat for 30 seconds;
  3. Add the spinach and egg mix to the frying pan and stir the mix together over the medium heat for 4 minutes;
  4. Add the feta cheese and mix them well for another 3 minutes;
  5. Turn off the heat and transfer the scramble spinach into serving plate. You can serve it with bread or potato.

Happy cookings!

signature

1 Comment

Filed under kitchen

Kitchen: Tumis Asparagus Tauge Jambal

14370127_10154416097780761_5461020917422472839_n-1Ingredients:

  1. 1 tbs of vegetable oil
  2. 2 cloves of garlic (crushed and finely chopped)
  3. 1 cloves of shallot (finely chopped)
  4. 1 tsp of soy sauce
  5. 1 tsp of salt
  6. 1/1 tsp of sugar
  7. 2 cup of bean sprout
  8. 1 cup of sea catfish (fried and dice them-it can be replaced with other dried seafish)
  9. 10 stalks of asparagus (cut into 3 cm)
  10. 6 red chilies (cut diagonally)
  11. 3 cherry tomato (cut them half)

Directions:

  1. In a frying pan, heat the vegetable oil over medium heat for 30 seconds;
  2. Place chopped garlic and shallot, stir them quickly;
  3. Turn down the heat into medium low heat and add bean sprout, chopped fish, chopped chilies and tomatoes, mix them well;
  4. Add soy sauce, salt and sugar into the mixed veggie and continue to stir them together for 3 minutes over medium low heat;
  5. Add the chopped asparagus and stir it quickly over medium heat for 2 minutes;
  6. Turn off the heat and transfer them into serving dish and serve it with hot white/red rice while it is hot.

Happy cooking!

 

signature

Leave a comment

Filed under kitchen

Kitchen: Thai Basil Chicken

13590495_10154224339680761_8731297260258292188_n-1

Homemade Thai Basil Chicken with Yellow Pepper [2016:EO]

Ingredients:

  1. 500 gr of ground chicken
  2. 6 cloves of garlic
  3. 8 thai chilies
  4. 2 tbs of vegetable oil
  5. 1 tbs of oyster sauce
  6. 1 tbs of light soy sauce
  7. 1/2 tsp of sugar
  8. 1 tsp of salt
  9. a bunch of fresh basil
Directions:
  1. In a food processor, place garlic as well as thai chilies, process them until finely ground;
  2. In a frying pan, heat the vegetable oil over the medium high heat for 30 seconds; place the garlic and chili paste;
  3. Add the ground chicken and stir them together over medium low heat for 2 minutes;
  4. Add oyster sauce, light soy sauce, sugar, salt and basil; stir them well quickly and let it cook over medium heat for 8 minutes;
  5. Turn off the heat and transfer it to serving plate;
  6. Serve the Thai basil chicken with hot rice, over easy egg and slice of cucumber.

PS: You can also add some vegetable such as  yellow pepper, asparagus, string bean or sweet bean into the Thai basil chicken.

Happy cooking!

signature

Leave a comment

Filed under kitchen

Kitchen: Veggie Tom Kha Gai

14344920_10154413428765761_2819622316094423387_n-1

Homemade veggie tom kha gai [2016:EO]

Ingredients: 

  1. 6 cups of coconut milk (If you use can coconut, add 3 cups of water so it is not too rich)
  2. 1 boneless chicken breast (cut into small chunk)
  3. 3 cm of galangal (crushed)
  4. 3 stalks of lemon grass (crushed and chopped into 5 cm)
  5. 1 white onion (cut into thick wedges)
  6. 2 tomatoes (cut into thick wedges)
  7. 6  fresh of kaffir lime leaves (break the leaves into pieces to release the flavor)
  8. 200 gr of button mushrooms (cut into four pieces)
  9. 100 gr of sweet bean (cut into two pieces)
  10. 3 small tofu (cut into small chunk)
  11. 100 gr of pumpkin (cut into small chunk)
  12. 10 red chillies (cut them diagonally)
  13. 1/2 tsp of salt
  14. 1/4 tsp of sugar
  15. 4 tbs of lime juice
  16. a bunch of cilantro

Directions:

  1. In a small pot, place 3 cups of coconut milk, crushed galangal as well as  chopped lemon  grass and cook them over low medium heat;
  2. As the coconut milk begins to cook, place the chicken chunk and add another 3 cups of coconut milk; stir them quickly in one direction and continue to cook them over low medium heat;
  3. Add the salt, sugar, chili, onion and tomatoes and stir them quickly in one direction and let them cook for 1 minute;
  4. Add the chopped tofu, mushroom as well as pumpkin, and let it cook for 10 minutes but make sure that it is not fully boil, hence the coconut milk will not be overcooked; add the sweet bean and cook it for 1 minute that way the sweet bean stay green;
  5. Turn the heat down, add the lime juice and also a bunch of cilantro; stir them quickly;
  6. Transfer the veggie tom kha gai into serving bowl and serve it with white/red rice  while it is still hot.

Happy cooking!

 

signature

Leave a comment

Filed under kitchen