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!

Ride the bus

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.

Ride the bus

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!

Ride the bus

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!

Ride the bus

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!

Ride the bus

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!

Ride the bus

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!

Ride the bus

Kitchen: Minahasan Spicy Tuna

14317399_10154416100210761_8411279586251667503_n-1

Homemade Minahasan Tuna Fufu (Spicy Tuna)

Ingredients 

  1. 2 tbs vegetable oil
  2. 1 tin of tuna in water
  3. 2 stalks of lemon grass (crushed)
  4. 2 tbs of lime juice
  5. a bunch of fresh basil leaves
  6. 6 fresh kaffir lime leaves (finely chopped)
  7. 2 cm of galangal (crushed)
  8. 3 cm of ginger (crushed)
  9. 1 tsp of grilled shrimp paste
  10. 10 red chilli
  11. 5 cayenne pepper
  12. 1 tsp of salt
  13. 1/2 tsp of sugar
  14. 8 of shallots

Directions 

  1. Open the tin tuna, drain and pat it dry;
  2. Seasoning paste: In a food processor, add grilled shrimp paste, red chili, cayenne pepper, salt, sugar and shallots; process them until finely ground;
  3. In a frying pan, heat the vegetable oil over medium heat, add the seasoning paste, crushed galangal, crushed ginger as well as lemon grass. Let it cook it  2 minutes;
  4. Add the tuna and mix it well with the seasoning paste for 5 minutes;
  5. Add chopped fresh kaffir lime leaves and fresh basil, stir them well together and let it cook  for 15 minutes;
  6. Transfer the tuna fufu into a serving dish and serve it with hot rice and stir-fried papaya leaves or papaya flowers.
  7. The tuna fufu can also be served while it is cold.

Happy cooking!

Ride the bus

Kitchen: Ayam Betutu Gilimanuk

Ayam Betutu Gilimanuk [2016:EO]

Ayam Betutu Gilimanuk [2016:EO]

One of my favorite chicken dish is Ayam Betutu Gilimanuk, it is a Balinese spiced roasted chicken which is served with boiled spinach water (kangkung), fried peanuts, Balinese raw chili (sambal matah) and plain white rice. I must say that I had it quite regularly when I lived in Jakarta because it is very tasty and filling. When I lived in Jakarta, I normally went to Ayam Betutu Gilimanuk in Jalan Wolter Mongisidi, Kebayoran Baru which was close to both my office as well as my home. I never tried to make one at home. However, since I got pregnant and have been craving for various Indonesian cuisines including Ayam Betutu Gilimanuk, I decided to give a shot and the result is pretty good. It is very easy but it takes sometimes.

Ingredients 

  1. 1  whole chicken
  2. 2  stems of lemon grass (crush)
  3. 2  bay leaves
  4. 1 large banana leaves to wrap the chicken
  5. aluminium foil
  6. 80 ml of vegetable oil
  7. 15 chili
  8. 4 cm of fresh ginger
  9. 4 cm of fresh turmeric (roasted)
  10. 4 cm of fresh galangal
  11. 2 stems of lemon grass (chopped)
  12. 10 shallots
  13. 6 garlic
  14. 4 candlenut
  15. 1 tsp of coriander seed
  16. 4 kaffir lime leaves
  17. 1/2 tsp black-pepper
  18. 2 tsp salt

Ingredients for Sambal Matah 

  1. 2  garlic (finely chopped)
  2. 8 shallot (finely chopped)
  3. 1/2 tsp of dried shrimp paste (quickly grilled)
  4. 10 red chilli (finely chopped)
  5. 2 stems of lemon grass (finely chopped)
  6. 2 kaffir lime leaves (finely chopped)
  7. 1/2 tbs sugar
  8. 1/2 tsp salt
  9. 1 tbs lemon juice
  10. 3 tbs coconut oil

Directions:

  1. Wash the chicken, pat it dry and place it aside;
  2. Seasoning paste: In food processor, process chili, ginger, turmeric, galangal, lemon grass, shallot, garlic, candlenut, coriander seed, kaffir lime leaves, blackener and salt until finely ground;
  3. In frying pan, heat the vegetable oil over medium heat, add the seasoning paste and cook it for 4 minutes;
  4. Over banana leaves, place the chicken and spread the cooked seasoning paste evenly over the chicken, including inside the chicken;
  5. Wrap in banana leaves and wrap it again in aluminum foil;
  6. Steam the chicken over medium-high heat for 2 hours;
  7. After being steamed, roast the chicken at 185 C for 2 hours.
  8. Sambal Matah: place all sambal matah ingredients into a small bowl and mix it together; heat the coconut oil over medium heat for 3 minutes; pour the heated coconut oil into the mixed ingredients and stir it all the ingredients well.
  9. Serve Ayam Betutu Gilimanuk with plain rice, sambal matah, fried peanuts and boiled spinach water.

Happy cooking!

Ride the bus

Kitchen: Veggie Egg Noodle

Homemade Veggie Egg Noodle [2016:EO]

Homemade Veggie Egg Noodle [2016:EO]

Noodle has always been my favorite food because it is quite light and filling at the same time. However, I must say that I am not really big fans of instant noodle. I don’t deny that I eat it sometimes because they taste very good but whenever I eat instant noodle, I often feel sick (throwing up). Therefore, sometimes I like to make my noodle bowl with vermicelli noodle or egg noodle as soup or stir fried. So today, I would like to share the recipe of Veggie Egg Noodle. It is very easy.

Ingredients:

  1. 300 gr of thin egg noodle
  2. 2 stem of green onion
  3. 1/2 chicken breast
  4. 100 gr of pak choi
  5. 1 carrot (thinly slice into matchstick)
  6. 4 shallot
  7. 3 cloves of garlic
  8. 1 tsp white paper
  9. 1 tsp salt
  10. 3 cloves of candle nut
  11. 1 tbs vegetable oil
  12. 2 tbs of sweet soy sauce
  13. 3 tbs of salted soy sauce
  14. 2 tbs of oyster sauce

Steps

  1. Place the thin egg noodle into a large bowl, pour boiling water over the noodle and let it sit for 6 minutes until the noodle are soft. Drain and pat it dry;
  2. As the noodle get cold, mix the noodle with sweet and salted soy sauce as well as oyster sauce until the noodle are coated entirely;
  3. Place shallot, garlic and candlenut into food processor; pulse it until it become paste;
  4. Heat the vegetable oil in a large frying pan and add the spiced paste into the pan for 2 minutes;
  5. Place the noodle into the pan and mix it spiced paste;
  6. Add chopped pak choi, carrot, salt as well as white paper;
  7. Stir all the ingredients for 5 minutes;
  8. Transfer the stir-fry noodle into a serving dish and serve it immediately while it is hot.

Ride the bus

Kitchen: Soto Ayam

Soto Ayam [2016:EO]

Soto Ayam [2016:EO]

Soto is one of Indonesian version of soup with spiced chicken or beef broth. It is normally served with hard boiled egg, rice, thin vermicelli noodle, fried shallot, chopped celery leaves, lime and sambal. There are many version of Indonesian soto, it depends on the place of origin. The differences normally can be seen through the type of broth, coconut milk broth or clear broth, as well as the type of meat which can be chicken, beef as well as offal.

I believe that there are more than 10 type of Indonesian soto. Those are including Soto Betawi with beef and coconut milk based broth, Soto Lamongan, Soto Kudus, Soto Mie Bogor, Soto Sulung Surabaya and also Soto Banjar. And today, I would like to share the recipe of Soto Ayam Yogya.

Ingredients: 

  1. 2 stalks of fresh lemon grass – crush
  2. 6 pieces of kefir lime leaves
  3. 3 pieces of bay leaves
  4. 5 pieces of candlenut (kemiri)
  5. 5 pieces of garlic
  6. 6 pieces of shallot
  7. 5 cm of turmeric
  8. 5 cm of  ginger (crush)
  9. 5 cm of galangal (crush)
  10. 1 tsp of  ground black pepper
  11. 1 tsp of coriander seeds
  12. 2 tbs of salt
  13. 1 tbs of sugar
  14. 1 chicken breast with bone
  15. 1 thin vermicelli noodle
  16. 1 cup of chopped celery celery
  17. 1.5 L of water
  18. 3 pieces of hard boiled egg
  19. 2 cup of bean sprout
  20. 2 cup of chopped white cabbage
  21. 1 lime  (slice it)
  22. 2 tomato (slice it)
  23. Chopped chilli

Soto's spices and herbs [2016:EO]

Soto’s spices and herbs [2016:EO]

Steps

  1. Place chicken in a saucepan. Add water, lemon grass, kefir lime leave, bay leaves, galangal and coriander seed.  Boil the chicken over medium-high heat. Reduce to medium-low heat. Cover and simmer it for 15 minutes;
  2. Place turmeric, ginger, shallot, garlic and candle nut into food processor and pulse them into thick paste;
  3. Add spiced paste, salt, sugar and ground black pepper into the boiled chicken and continue to boil it for 20 minutes. Remove the chicken and shred it;
  4. Steam the bean sprout and white cabbage;
  5. Soak the vermicelli noodle into hot water for 5 minutes. Drain and pat it dry

How Serve Soto Ayam

  1. Place vermicelli noodle into a bowl. Add shredded chicken, bean sprout, white cabbage and slice tomato;
  2. Add filtered spiced chicken broth into the bowl;
  3. Add sliced hard boiled egg, chopped celery and fried shallot as topping;
  4. Serve it with chopped chili and lime.

Ride the bus

Kitchen: Banana Strawberry Lassi

Homemade Banana Strawberry Lassi [2013: Oktofani]

Homemade Banana Strawberry Lassi [2013: Oktofani]

In these last few days, I have been making this healthy yet yummy banana strawberry lassi for my breakfast. It is very refreshing and very easy to be made. Give this recipe a try!

Ingredient:

  1. 9 ripe of strawberry
  2. 1 ripe of banana
  3. 1 cup of low fat yogurt
  4. 1 glass of soy milk

Methods:

  1. Place all the strawberries, banana, yogurt and milk into blender. Blend until frothy and smooth for 1 minutes.
  2. You can serve it with or without ice.

signature