BLACK STICKY RICE PUDDING - BUBUR KETAN HITAM

Black sticky rice pudding - Bubur ketan hitam

Category: Dessert
Cooking time: 40 mins - more
Ingredients

• 1 1/2 cup black sticky rice - available in Asia/Indian store
• 2-3 Pandan leaves
• 5 cups water
• 1/2 cup palm sugar
• 1/2 teaspoon salt
• 2 cups coconut cream

Method

1. Rinse rice thoroughly for 2 mins under running water.  Drain well.  Put 5 cups of water, rice and pandan leaves into a heavy stockpot.  Simmer over medium heat for approximately 30 mins.
2. Add palm sugar and continue to cook until most of the liquid has evaporated.  Season with a pinch of salt.  Remove from heat, allow cool.
3. Serve, topped with a swirl of fresh squeezed creamy coconut cream.

GREEN SOYA PORRIDGE - BUBUR KACANG HIJAU

Category: Dessert

Cooking time: 40 mins - more

Ingredients

• 400g green soya beans
• 750 ml water
• 350 ml coconut milk
• 150g white sugar
• 65g palm sugar
• 1/2 teaspoon salt
• 2 pandan leaves - available in Asia/Indian store
• or you can substitute with 1/2 teaspoon pandan essence

Coconut sauce

• 200 ml coconut milk
• 3 cm ginger, crushed
• a pinch of salt

Method

1. Clean the green soya beans.  Then cook it with water until it's really tender. It is necessary to add more water if it's not soft yet.  And stirring it well while cooking.
2. When the green soya is already tender, add coconut milk and pandan leaf. By the time the coconut milk is half left, add the sugars (white and palm) and salt.  Keep stirring it so it won't burn.
3. Cook until its thick like porridge.
4. Make the coconut sauce by boiling all the ingredients.
5. Serve the green soya porridge/ bubur kacang hijau with the coconut sauce on top.

STIR FRY BEEF WITH GINGER AND GARLIC

Stir fry beef with ginger and garlic

Ingredients:
3 tbsp oil
500g beef steak, fat trimmed, meat sliced
        into thin strips
1 large red capsicum, julienned
200g green beans cut 6-8 cm pieces
2 large shallots, thinly sliced
2 large garlic cloves, finely chopped
1-2 tbsp finely chopped peeled fresh ginger
2 tbsp rice wine vinegar
2 tbsp soy sauce
2 tbsp water
1 tsp sesame oil
3 large spring onions, thinly sliced
Steam rice (optional)

Method

• Place a large wok over high heat.
• once the wok is very hot add 1 tablespoon of olive oil and swirl the wok to coat with the oil.
• Add half of the beef and stir fry for about 2 mins or until the beef is semi cooked to medium rare.  Immediately transfer the beef to plate and set aside.
• Return the wok to high heat and repeat with 1 tablespoon of oil and the remainder of the beef, then remove to bowl. (Working in two batches will allow the beef to sear properly and transferring the beef mixture to a bowl will prevent it from over cooking.)
• Wipe the wok with a paper towel and return the wok to high heat.  Once hot, add the remaining 1 tablespoon of oil and stir fry the capsicum and green bean for about 3 mins.
• Add the shallots, garlic, and ginger and toss.  Then and add the rice wine vinegar, soy sauce, water and oyster sauce and continue to stir fry for a further 2 mins or until the vegetables are crisp-tender and the sauce reduce slightly.
• Return the beef to the wok along with the spring onions.  Stir fry for 1 minute or until the beef is heated through.
• Stir in the sesame oil and remove from the heat.
• Serve with steamed rice if you desired.

STIR FRY PRAWN WITH GREEN BEAN

Stir fry prawn with green bean

Ingredients:
500g large banana prawns
1/2 onion, thinly sliced
160g green beans, ends trimmed, sliced in half
       on an angle
1-2 chilies, seeded and finely chopped
1 tbsp finely chopped ginger
2 garlic cloves, finely chopped
1 tbsp white vinegar
1 tsp fish sauce
1 tbsp kecap manis or 1 tbsp dark soy sauce 
   mixed with brown sugar
1 tbsp sweet chili sauce
2 tbsp oyster sauce
1/4 cup parsley leaves
4 tbsp olive oil
Steam rice for serve

Method

• Place a large wok over high heat.  Once the wok is very hot add 1 tbsp of olive oil and swirl the oil to coat the entire wok, and then add half of the prawns.
• Stir fry prawns for about 1-2 mins or until prawn are semi cooked. Immediately transfer the prawns to a baking sheet 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 from overcooking.)
• Return the empty wok to high heat, wipe excess juice and add 1 tbsp of olive oil to wok and cook onions for 1 to 2 mins or until they have just softened.  Add the capsicum, green beans, chili, ginger and garlic.  Stir fry for about 2-3 mins.
• Return the prawns to the wok and stir fry for2 mins or until the prawns are heated through.  Add the rice wine vinegar, fish sauce, kecap manis, sweet chili sauce, oyster sauce and continue to stir fry for a further 1-3 mins until the vegetables are crisp-tender and the sauce reduces slightly.
• Sprinkle with the parsley leaves.  Serve with steamed rice.

Stir fry prawn with green bean serve with steam rice

SAMOSAS

Samosas

Ingredients
3 tablespoons oil or ghee
1 medium onion, finely chopped
1 large clove garlic crushed
400g chicken mince
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder or 1 teaspoon 
      prepared minced chillies
1 teaspoon turmeric
2 medium potatoes, peeled and diced
2 medium carrots, diced
1 cups green peas
1 teaspoons salt
1 teaspoons brown sugar
2 tablespoons chicken stock
1 packet ready- rolled puff pastry
Vegetables oil for frying

Method

1. Heat oil or ghee in a saucepan and fry onion and garlic until softened. Add chicken mince and spices and cook, stirring, for 2 minutes or until softened.  Meanwhile, cook potatoes and carrots for 3 mins in a small pot of boiling, salted water.  Drain, and add to the spice mixture with peas, salt, sugar and stock.  Cover pan and cook for 5 mins.  Remove from heat and cool.
2. Place pastry sheets on a lightly floured work surface.  Cut into rounds with a floured 10cm cutter.
3. Place 1 teaspoon on each pastry round.  Dampen edges of pastry lightly and fold pastry over filling to form half moon shapes.  Press edges with the tines of a fork to seal.  Chill pastries for 20 mins.
4. Pour enough oil into a deep-fryer or saucepan to give a depth for about 5cm; heat.  Add samosas a few at a time and cook on both  sides until golden-brown. Drain on paper towels.

PS: Samosas are traditionally fried, but can be baked if you prefer.  Arrange on baking trays; cook in a hot (200 C) oven for 25 mins or until crisp and golden.  

RICE PAPER ROLLS WITH A SPICY KOREAN DIPPING SAUCE

Rice paper rolls with a spicy Korean dipping sauce

Ingredients:
100g rice vermicelli noodles
2 cups roast chicken/beef/pork
1 cup cooked prawn, sliced
1 small carrot, peeled, sliced into thin strips
1 cucumber, sliced into thin strips
2 shallots, sliced
1/4 cup mint leaves
1/4 cup Thai sweet basil
16x12 cm rice paper wrappers
Dipping Sauce:
1/3 cup soy sauce
1/3 cup rice wine vinegar
1 tbsp sesame oil
1 tbsp chili pepper flakes (kochukaru)
1 tsp finely chopped garlic

Method

1. Soak noodles in boiling water for 5 mins, or until soft.  Refresh under cold water, then drain.  Cut into 5cm lengths.  Combine noodles with pork/chicken/beef, carrot, prawn, cucumber, shallots, and herbs.  In a small jug, combine all dressing ingredients.  Pour half dressing into noodle mixture and stir to combine.  Reserve remaining dressing.
2. Soak one rice-paper wrapper in a bowl of hot water for 20 secs.  Drain and lay fat on a clean tea towel to absorb any excess water.  Top with 1/4 cup noodle mixture. Fold in ends and roll up firmly to enclose.  Repeat with remaining rice-paper wrappers and mixture.  Serve with dipping sauce.

Rice spring roll; try other filling combination, such as prawns, chicken, or tofu.

CHICKEN SOUP WITH FRESH TOMATO SAMBAL (SOTO AYAM SAMBAL TOMAT)

Soto ayam - Chicken Soup

Ingredients:
500g (1 lb) chicken
2 medium onions
3 gloves garlic
60g (2 oz) celery leaves
1 1/2 teaspoons coriander, ground
1 teaspoon turmeric powder
6 candlenuts, ground
1/2 dried shrimp paste
3 tablespoons oil
salt
white pepper
1/2 teaspoons tamarind
60 g (2 oz) cabbage shredded
60 g (2 oz) beanshoots
4 cups water
60 g (2 oz) thin rice vermicelli
Spring onions or chopped fresh coriander springs

Method

1. Cut chicken into several pieces, Put in a saucepan and cover with water.  Peel and chop onions.  Pound onion, garlic, coriander, turmeric, candlenuts and shrimp paste. 

2. Heat 1 tablespoon oil and fry ground seasonings for 4 mins.  Add to the chicken.  Season with salt and pepper, add chopped celery leaves and simmer, covered, until chicken is tender.

3. Add tamarind, stir and continue to simmer for a few mins.  Remove pieces of chicken, strain stock, then return chicken and stock to pan.

4. Heat 2 tablespoons oil and fry cabbage and bean-shoots lightly.  Bring water to the boil in a large saucepan.  Add salt and vermicelli and cook till tender.  Add vermicelli and fried vegetables to the chicken stock and heat through.

Garnish with chopped onions and coriender.

Chicken soup with fresh Fresh Tomato sambal

Fresh tomato sambal recipe:

2 ripe tomatoes, skinned and chopped

1 small onion, finely chopped

1 red chilli, chopped

1 teaspoon salt

1/2 teaspoons dried shrimp paste, toasted

3 teaspoons water

Mix all ingredients together and pound in a mortar or puree in a blender until smooth.  Store in an airtight jar in refrigerator.  This sambal will keep for up to 3 days.

If preferred do not pound the sambal but serve the ingredients finely chopped. 

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 :)