PRAWN AND PORK DUMPLING - DIM SIM

Prawn and pork dumpling - Dim sum

Ingredients
200g raw peeled prawns, roughly chopped
200g pork mince
1/2 cup drained sliced water chestnuts, chopped
2cm ginger, peeled, finely grated
1 tblsp oyster sauce
1 tbsp dry sherry
1 tsp caster sugar
2 tbsp sesame oil
2 tbsp sesame oil
2 tbsp cornflour
22 square egg pastry wrappers
Fresh coriander leaves, to garnish


Soy dipping sauce
1/4 cup light soy sauce
2cm piece ginger, peeled finely grated
1 fresh long red chili, deseeded, finely chopped


Method

1. Line the bases of three 20cm bamboo steamer baskets with baking paper.
2. To make soy dipping sauce, combine all the ingredients in a small bowl.
3. Place prawns, mince, water chestnuts, ginger, sauce, sherry, sugar, oil and cornflour in a food processor.  Process until roughly chopped and just combined.  Transfer mixture to a large bowl.
4. Place a level tablespoon of the mixture in the centre of each wrapper.  Fold up sides of wrapper and pinch to seal.  Shape dumplings int round shapes.  Place dumpling into round shapes.  Place dumplings, about 2cm apart, in prepared baskets.
5. Stack baskets one on top of the other.  Cover with a steamer lid.  Sit baskets over a saucepan of rapidly boiling water.
6. Steam, swapping the position of the baskets to ensure even cooking, for about 15 mins, or until filling cooked through.
7. Serve with dipping sauce.

Dim sum

STEAMED MUSSELS WITH TOMATOES SAUCE

Steamed mussels with tomatoes sauce

Ingredients:
1 tbsp vegetable oil
2 small onion, finely chopped
2 cloves garlic, crushed
2 cup chicken stock
2 kg mussel, scrubbed, debearded
50 g butter, chopped
1/4 cup tomatoes sauce
1/2 teaspoons turmeric powder
Salt and pepper, to taste

Method

1. Heat oil in a large stockpot.  Add onion and garlic.  Cook, stirring occasionally, until onion soft.

2. Add chicken stock.  Bring to boil.  Add to mussels.  Cover with lid.  Steam for about 4 minutes. Or until the mussels open.

3. Stain the mussels, reserving cooking liquid.  Place mussels in a bowl.  Discard unopened mussels.  Cover bowl.

4. Return cooking liquid to stockpot.  Bring to boil.  Boil for about 2 mins, or until reduced heat to low.  Whisk in butter and turmeric powder.  Season

5. Pour tomatoes sauce over mussels.  Serve with steam rice and lemon wedges.

Serve with steam rice or with crusty bread and lemon wedges

Bon appetite :)

OPOR AYAM - CHICKEN IN COCONUT SAUCE

OPOR AYAM - CHICKEN IN COCONUT SAUCE

Ingredients
700g (14 oz) chicken pieces
1 1/2 teaspoon salt
1 medium onion
1 teaspoon white pepper
5 cm (2 inch) piece fresh ginger
5 cm (2 inch) galangal/lengkuas
3 cloves garlic, crushed
4  black cardamoms, crushed
1 heaped teaspoon coriander, ground
1/2 teaspoon dried shrimp paste
8 candlenuts, ground
3 tablespoons oil
1 cup chicken stock
1 cup thick coconut milk
2 heaped teaspoons brown sugar
fresh coriander leaf or shredded spring onion

Method

1. Chop chicken into medium pieces.  Season with salt and pepper.  Finely chop onion, ginger and galangal and pound to a paste with garlic, cardamon, coriander, shrimp paste and candlenuts. 

2. Heat oil and fry seasoning paste for 4 minutes, then add chicken pieces and cook till well coloured.  Pour in chicken stock, stir well,cover bring to the boil, then turn heat down and simmer until chicken is tender.  Add a little more water or stock if needed.

3. Pour in coconut milk and sprinkle on brown sugar and cook until thickens. Garnish with coriander leaf or shredded spring onion.

Opor ayam can serve with steam rice/Ketupat nasi

JAPANESE HORS D'OEUVRE - SUSHI

Sushi is one of the most popular items on Japanese restaurant menus. Seaweed, one of the ingredients, is available from Japanese and Asian food stores in packets of about 10 sheets. The soy sauce which is lighter and sweeter that the Chinese.  Wasabi is Japanese horseradish, available in small packets in powdered form form Asian food store.

Sushi with salmon smoke and avocado

Ingredients
2 cups short grain rice
3 cups water
3 tablespoon rice white vinegar
3 teaspoons sugar
1 1/2 teaspoons salt
6 sheet seaweed


FILLING:
Smoke salmon 
Avocado Or if you want for variation with cucumber, dried mushrooms
or prawn.


Dipping sauce:
1 teaspoon water
1 teaspoon wasabi powder
2 tablespoons soy sauce

Method.

1. Step 1 rice in cold water 1 hour, drain well.  Place rice and water in saucepan, bring to boil, boil gently uncovered until water is absorbed. Cover, reduce heat to as low as possible, cook further 5 minutes.  Allow rice to cool to room temperature with lid on.  Combine rice white vinegar, sugar and salt in a bowl, mix until sugar and salt have dissolved, pour over rice, mix well.  Divide rice into 6 equal portions. Place 1 sheet of sheet of seaweed in middle of bamboo mat, about 30cm X 25cm.
2. Step two Spread 1 portion of the rice over seaweed, leaving 4 cm edge along the top edge of seaweed. If no bamboo mat is available, a clean firm napkin of similar size can used.
3. Step three: Place prepared filling down centre of rice. I've given a selection of two fillings: Avocado, and smoked salmon.
4. Step four: Lift a bamboo mat over to help to roll up sushi into a firm roll.  Repeat with remaining seaweed, rice and filling.  Remove bamboo mat, cut sushi and serve with dipping sauce. 

Bon appetite! Mari makan ..

Banana pastries - Pisang Molen Bandung
    
Ingredients:
PASTRY:
500gr plain flour
1 teaspoon salt
5 tablespoons of sugar
1 egg
200 ml cold water
20 g butter

FILLING:
4 bananas. pour with honey, and then steamed for about 4 minutes. (note: bananas can be cut into pieces is about 10 cm, or left intact.)
50 gr cheese, cut into pieces, put on top the bananas.
2 teaspoons lemon juice
TO GLAZE:
2 eggs yolks, beaten with 2 teaspoons water

Method

1. For pastry, stir flour and salt into a basin.  Cut butter and lard or dripping into small pieces and rub into flour with fingertips until mixture resembles coarse breadcrumbs. 
2. Add lemon juice and enough iced water to mix to a firm dough. Form into a ball wrap in plastic film and chill while preparing filling.
3. Roll to each bananas. Brush rolls all over with remaining egg glaze. Bake in a hot (200 C) over for 20 minutes, then reduce heat to moderately hot (190 C) cook for a further 10 minutes.  Serve piping hot.

Banana Pastries

GULAI KAMBING AND SOP KAMBING/GOAT CURRY AND SOUP

Goat curry

Goat curry serve with steam rice

GULAI KAMBING - GOAT CURRY

Ingredients:

1 kg goat

500 ml water

400 ml coconut milk

2 bay leaves
1/4 teaspoon cinnamon
4 cloves
2 stalks lemongrass, crushed
1 tbsp sugar and 1 tbsp salt to taste

4 stalks shallot, finely chopped

Ground spices
4 cloves garlic

5 red chilies

5 candlenuts

2cm galangal

1 cm turmeric

2 teaspoons coriander 

1/2 teaspoons nutmeg

Methode
1. Boil meat with 500 ml water until tender.  Remove bubbles.  Reduce heat to low. Saute onion until fragrant.  Add the ground spices, lemon grass, bay leaves, cinnamon, and cloves, stirring until spice change colour. 
2. Add the spices to stock, stir. 
3. Pour the coconut milk,stir until boiling.  Add salt and sugar, stirring until meat is tender.  Serve warm with steam rice.


SOAP KAMBING -GOAT SOUP

Ingredients:

600g goat bones (the ribs or thigh)

400g goat meat

3 L water, to boil

2 cm ginger, crushed

1 tablespoon salt

3 tablespoons cooking oil

Spices blended

5 red onions

5 cloves garlic

1/2 tsp white pepper

2 cm cinnamon

1/2 teaspoons nutmeg

2 leeks cut into pieces

1 stalk celery, thinly sliced

2 tablespoons fried onions.

Method: 

1. Cut into pieces of meat with bones, then boil with ginger and salt until tender. Remove set aside.

2. Strain the broth, them boil again with meat and bone.

3 Heat oil and saute ground spices, cinnamon, and nutmeg.  Stir fry until fragrant. Set aside.  Add the stir fry into the boiling broth. Add meat and bones.  Stir well and continue cooking.  Add chopped onion.

4. Remove and pour into a serving bowl. Sprinkle with the celery and fried onion on top.

Goat soup 

Goat curry and Soup served with steam rice.. yummy :)

BAKED CHICKEN WINGS WITH GRATED COCONUT + PIGEON EGGS WITH PRAWN AND MUSHROOM

My plate :)

BAKED CHICKEN WINGS WITH GRATED COCONUT 

Ingredients:
8 chicken wings
350 ml of coconut water
puree:
4 cloves garlic
3 red onions
1 ½ tsp coriander powder
2 tsp salt
1 teaspoon brown sugar
1/4 teaspoons turmeric powder
2 candle nut
2 bay leaves
2 stalks lemongrass, crushed
Grated Coconut:
3 red onions, mashed
2 garlic cloves, mashed
¼ tsp cumin, crushed
1 tbsp finely chopped ginger
2 bay leaves
1 stalk lemongrass, crushed
1 tablespoon sugar
1 teaspoon salt
250 grams of grated coconut
2 tsp tamarind water
Oil for frying

Method:

1. Boil chicken with coconut water, puree spices, bay leaves, and lemongrass for about 3-4 mins. Set aside. 

2. Place a large wok over high heat. Once the wok is very hot add oil for deep-frying chicken for about 2-3 minutes or until the chicken wings are slightly cooked. Transfer the chicken wings to a baking tray and set aside.

3. Coconut grated:  Place a large wok over high heat and add 2 tbsp oil. Saute onion, garlic, and cumin. Add ginger, bay leaves, lemon grass, sugar, and salt, Stir for about 2 minutes. Add the grated coconut and tamarind water. Stir again for about 3 minutes and 

pour into chicken wings. Preheat oven to 220 C. Put into pan and bake in oven for 30 minutes until coconut dry and chicken brown.

(For Grated coconut I am using fine desiccated coconut from McKenzie)

PIGEON EGGS WITH PRAWN AND MUSHROOM

Ingredients:

4 tbsp olive oil, divided

600g large prawns

1/2 onion, thinly sliced

1 red capsicum, sliced

1 green capsicum, sliced

150g green beans, ends trimmed, sliced in half on an angle

1 chili, seeded and finely chopped (optional)

1 tbsp finely chopped ginger

2 garlic gloves, finely chopped

1 tbsp rice wine vinegar

1 tbs fish sauce

1 tbsp kecap manis or 1 tbsp dark soy sauce mixed with 1/2 tsp brown sugar

1 tbsp chili, sliced

2 tbsp oyster sauce

1 can shiitake mushroom

1 can pigeon eggs

1/4 cup coriander leaves

Steam rice to serve

Method

• Place a large wok over high heat. Add 2 tablespoons of olive oil and then add half of the prawns. Stir-fry prawns for about 1 -2 mins or until prawns are semi cooked. Immediately transfer the prawns to a plate and set aside.  Return the wok to high heat and repeat with remaining prawns. (Working in two batches will allow the prawns to sear properly and transferring the prawns to a baking sheet prevents them for overcooking).
• Return the empty wok to high heat, add 1 tbsp of olive oil and onions. Cook for 2-3 mins or until they have just softened, Add the mushroom, capsicum, green beans, chili, ginger and garlic.  Stir for about 3 minutes or until just begin to soften. Add remaining tbsp of oil if necessary.
• Return the prawns to the wok and stir for 2 mins or until the prawns are heated through. Add the rice wine vinegar, fish sauce, kecap manis, chili, oyster sauce and continue to stir fry for a further 1 to 2 mins or until vegetables and mushroom are tender. Add the pigeon eggs. Stir for 2-3 mins until the sauce reduces slightly.
• Serve immediately with steamed rice.

Our dinner table :)