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Kitchen: Mie Ayam

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[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!

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Kitchen: Pumpkin Soup

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Pumpkin Soup [2016:EO]

Ingredients:

  1. 1 kg of pumpkin or squash (chop into chunks)
  2. 2 large onion (finely chopped)
  3. 3 cloves of garlic (finely chopped)
  4. 1/2 chicken breast (chop into chunks)
  5. 700 ml of water
  6. 1 tsp of salt
  7. 1/4 tsp of black pepper
  8. 2 tbs of olive oil

Directions:

  1. In a large saucepan, heat the olive oil over the medium heat for 30 seconds
  2. Place the onion and cook it for 4 minutes until it gets soft;
  3. Add the chicken chunks and stir it together with the onion for 5 minutes until it turns white;
  4. Add the pumpkin chunks, then carry on cooking for another 5 minutes until the pumpkin get softs;
  5. Pour the water into saucepan, add the salt and pepper; stir them together and continue to cook it over medium heat for another 15 minutes until the pumpkin gets really soft;
  6. With a hand-blender, mash the pumpkin and chicken until it turns to be puree;
  7. Transfer it to a serving bowl and serve it with garlic bread.

PS:

  • you can also make large amount of it and freeze it as an ’emergency food stock. It can be frozen up to two months.
  • if you are a vegetarian, you can remove the chicken

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Kitchen: Cauliflower Spinach Pizza

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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!

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Kitchen: Scramble Spinach

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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!

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Kitchen: Thai Basil Chicken

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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!

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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.

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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.

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