Kitchen: Indonesian Sambel Tomat

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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)

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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.

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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: 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!

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Kitchen: Veggie Tom Kha Gai

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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!

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Kitchen: Minahasan Spicy Tuna

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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!

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