konro soup ( makassar dish )

INgredients:
2 pounds beef ribs
2 stalks lemongrass
1 segment galangal
Pepper 2 tsp
2 tsp coriander finely
10 cloves
1 nutmeg
1 / 2 kg of peanuts

method:
Boiled beef ribs until meat is tender, then lift and set aside.
Fry peanuts until cooked, then puree and set aside.
Blend all ingredients (galangal, lemon grass, pepper finely, finely coriander, clove, nutmeg), then saute until fragrant.
put stock stir into broth ribs, and then when cooked, put the beef ribs, allow it to seep and mature flavor.
Lift the cooked and serve with rice or ketupat

salmon stroganoff

Salmon Stroganoff Recipe
4 cups cooked wide egg noodles
1 can salmon, drained, bones and skin removed
1 jar (4.5 oz) slicedmushrooms, drained
1 jar (2 oz) diced pimientos, drained (I omitted these)
1 1/2 cups small-curd cotage cheese
1 1/2 cups (12 oz) sour cream
1/2 cup mayo
3 T grated onion
1 garlic clove, minced
1 1/2 t Worcestershire sauce
1 t salt
1 cup (4 oz) shredded cheddar cheese
1/3 cup dry bread crumbs
2 T butter

In a bowl, combine the noodles, salmon, mushrooms and pimientos. Combine cottage cheese, sour cream, mayo, onion, garlic, Worcestershire sauce and salt; add to noodle mixture and mix well. Stir in cheddar cheese. Transfer to a greased 2 Qt baking dish. Toss bread crumbs and butter; sprinkle over the casserole. Bake, uncovered, at 350°F for 30-35 minutes or until bubbly. Yield: 4-6 servings.

simmered rockfish

ingredient:
rockfish
sauce:
2 spoonfull sake
water
sugar
mirin
soy sauce
fresh gingger ,finely grated
soft tofu

method:
1.scale fish on both sides with a knife, and remove gills.slit belly,remove entrails.you can also have the fish cleaned at the store.wash well with cold water.
2.place the fish in a bowl with hot water to cover the fish.
3.combine all sauce ingredients and grated ginger in a skillet and bring to boil.
4.cut tofu into cubes add to fish and cook for 2 minutes
5.transfer fish to servinbg dishes, pour sauce over and top with spring onion.

mince chicken and egg bowl( soboro don)

ingredient:
rice
* mince chicken
lean ground chicken,chopped
sake
sugar
mirin
soy sauce
ginger juice

egg topping:
eggs
mirin
sugar
salt or seasoning

method:
1.place ground chicken,seasoning,ginger juice in a skillet,mix well, and brown, stirring.
2.beat eggs, mixed seasoning and cook in skillet,stirring with chopstick.cook until moisture is almost gone.
3 arrange chicken and egg toppings side by side on hot rice in bowls.

congee with three meat.

ingeredient:
short grain rice
water ( I use from whole chicken stock)
sliced chicken meat
mince pork and firm tofu.
firm white fish filled, flaked
salt
white pepper
ginger, sliced

methods:
1.wahh the rice and place in a large saucepan with the chicken water.cover and cook for 1 hours, stirring regularly.
2 add the fish fillet, mince pork, salt and pepper.stir well, and then return to the boil and cook for a more minutes.
3.to serve, devide the lettuce,chopped spring onion.pour the congge on top.finally,springke each bowl with 2 teaspoons soy sauce.

usually I use conggee for breakfast..

ikan masak kecap (fish on sweet soya sauce)

I got this recipe from maid of my cousin. her names is iyem. actually she's old and black like this recipe.. but she's a kind lady,I can say she is loyal to her employee.. deligent, honest.
honesly, to found maid like her is almost impossible.. don't see this from my photo, if u cook it , the taste so nice.. believe me.


ingredient:
fish , cut cubed ( usually I use "tenggiri" , I dont know that's fish names in english).
shallot, glove garlic, chopped.
if you like you can add red chilli.
galangal, lemongrass, lime leave
ground ginger, cut thinly maybe use 3 slices.

method:
1. fry fish on the hot oil. until frangnant and well done.
2. use another saucepan, fry all ingredient together.. add frying fish.add sweet soya sauce, sugar, salt.. and water.closed with the lid for few minuted..
3.serve.

soto sulung ( beef soup madura style)

ingredient:beef
beef tripe, clean,boil until soft and not smelly, cut thinly
beef lungs,clean, boil until soft and cut thinly.
lime leaves
lemongrass, use white part only.
galangal
turmeric
shallot,garlic,candlenut.
ground ginger.


method:
1. boil the meat on the pressure cooker, cut cubes .and put in the saucepan,add beef tripe and beef lungs.
2. blender: shallot, garlic, candlenut,turmeric.fry until fragnant.
3. put all ingredient to saucepan. add galangal, lemongrass and lime leaves.boil until meat soft and frangnant, add lemon juice and sweet soya sauce.
4. serve

complement:
sambal chilli sauce.
chopped celery leaves.
slice lemon
sliced boiled egg
fried onion (if you like it )

if you doesnt like lungs and tripe.. you can use only meat.

chinese spring rolls

INGREDIENT:
6 dried chinese mushrooms,soaked in warm water for 20 minutes (or you can use shitake mushroom).
vegetable oil.
8 Oz pork mince
2 tbs dark soy sauce( you also can use light sauce)
100 g bamboo shoots,rinced(if you using fresh one, boiling first 20 minutes)
salt, sugar, seasoning
100 gr choped raw prawns
225 g beansprouts
chopped spring onions
25 springs roll skin
1 egg white,lightly beaten


method:
1.squeeze out any excess water from the mushrooms and finely slice,discarding any tough stems.
2.in a preheated wok,heat the tablespoon of oil and stir fry the pork until it change colour.add the dark soy sauce,bamboo shoots,mushrooms and a little salt stir over hight heat for 3 minuted.
3.add the prawns and cook for 2 minuted,then add the beansprouts and cook for a further minutes.remove from the heat,stir in the spring onions and set aside to cool.
4.place a tablespoon of the mixture towards the bottom of a skin.rolls once to secure the filling,then fold in the sides to create a 10 cm pice and continue to roll up seal with eggg white.
5.heat enough oil for deep frying in a wok,deep fat fryer or large heave cased saucepan to 180' or until a cube of bread browns.drain well on the kitchen paper, serve immediatelly.

for sauce, I use thai chilli sauce.

rawon ( beef in the black sauce javanese style)

Ingredients:
300 gr. beef brisket, cut into 2 cm cube
2 bay leaves
4 kaffir's lime leaves
1 stalk lemongrass, bruised
2 cm galangal (laos), bruised
salt and pepper to taste
6 glasses of water (1.5 liters)
2 Tbs. vegetable oil


Spice Paste Ingredients:

4 small shallots
2 cloves garlic
4 candlenuts
3 kluwek, take out the nut meat only
2 red chilies
turmeric
java tamarind

blender all ingredient, stir fry with oil, until smeels.

Method
Heat 2 Tbs. oil and stir-fry the spice paste for a minute or two.
Add bay leaves, kaffir's lime leaves, galangal, lemongrass, salt and pepper. Stir-fry until fragrant.
Add the beef cubes and stir fry for a minute.
Meanwhile, heat water in a large pot and add the stir-fried beef cubes and cook on low heat until the meat is tender and flavor of the spices have been absorbed.
If the water level dropped too much, add hot water.
Serve with beansprouts and basil

gado gado ( indonesian peanut salad)

The sauce:

Sambal Kacang (Peanut Sauce):
fry peanut until smeel come out,fry diced shallot and garlic.
use blender: all ingredient put together in blender, add salt, sweet soya sauce, petis (indonesia shrimp sauce, like caramel made from shrimp and palm sugar).

lontong:
wash raw rice until clean enough,put on the saucepan , give some water and one spoon coconut milk.stir well, until a half done, put into plastic and clip on and then put on the steammer steam until rice already hard like a cake.

The vegetables:

cabbage or spring greens, shreeded
French beans, cut into 1-cm / 1/2-inch lengths
beansprouts, washed,
tofu (cut like square and fry)
lontong (like rice cake)
cucumber
lettuce


For the garnish:

Boil the vegetables separately in slightly salted water, for 3-4 minutes, except the beansprouts which only need 2 minutes. Drain each vegetable separately in a colander.

To serve, arrange the lettuce and watercress around the edge of a serving dish. Then pile the vegetables in the middle of the dish. Arrange the eggs, sliced potatoes or lontong, and sliced cucumber on top.

Heat the peanut sauce in a small saucepan until hot; add more water if it is too thick. Adjust the seasoning, and pour the sauce over the vegetables. Sprinkle the fried onions on top. Serve warm or cold. If you want to serve hot gado-gado, it can be reheated in a microwave oven. When reheating, however, do not include the lettuce and watercress, cucumber slices, fried onions, krupuk or emping. Add these garnishes immediately before serving.

pork fried rice

ingredient:
-vegetable
- 1 eggs ,lightly beaten
-chopped pork.
- raw prawns, peeled,deveined.
-sweet soya sauce
-chopped spring onion
- chooped garlic
-cooked rice,chilled
-salt,sugar ,seasoning.

method:
1.in preheated wok or deep saucepan,heat 1 teaspoon of the oil and pour in the egg.cook until scramble.remove and set aside
2.add the remaining oil, stir fry the prawns,garlic,spring onion for about 2 minutes.add rice and salt,sweet soya sauce,breaking up the rice into grains and cook further 2 minutes, finally stir in the cooked egg. serve immediately.

whole chicken soup

ingredient:
-yunnan ham
-shitake mushrooms
-bamboo shoots,rinsed(if using fresh shoots,boil in water firsts for 30 minutes)
-whole chicken (I use high tight).
-spring onion
-lean pork, chopped
-shoxing rice wine
-salt
-chine cabbace,cut to large chuncks

method:
1.blanch yannan ham in large saucepanof boiling water for 30 seconds.skim the surface,then remove the ham and set aseide.mushrooms,then finely slice and discard any tough stems.chops the bamboo shoots into small cubes.
2.stuff the chicken with sring onion ang ginger.put all ingredients except the cabbage,bring to boil in lower heat and simmer,covered for 1 hour.add cabbage and simmer for 3 minutes.
3.remove the chicken skin before serving.then place a chuck of chicken meat in individual bowl.

kacang kuah ( peanut soup dessert)

ingredient: - peanut without skin.(wash until clean enough)
- sugar
- soya milk
- pandan leaves (option)
- ground ginger

METHOD
1.boil peanut with water (I use pressure cooker), throw the first water from boiling.
2.put on the jar, add soya milk, sugar and pandan leaves, bring it to boil.
3.serve it

green tea cookie

...today.. I came to mother and toddler meeting, quite fun to be there, I'm interested about cokie, one of japanese lady made cookie with tea inside...so this is inspirated me to make green tea cookie...

Ingredients:
•3/4 cup and 2 Tbsp. butter
•3/4 cup sugar
•1/2 beaten large egg
•1 Tbsp. maccha green tea powder
•2 1/2 cup flour

Preparation:
Cream butter in a large bowl. Add sugar and mix well. Next, add egg and mix well. Sift flour and green tea powder together. Add it in the dough and mix lightly. Wrap the dough with plastic wrap and refrigerate for 30 minutes. Preheat the oven to 340 degrees F. Roll the dough on floured board into 1/4 inch thick and cut out cookies. Place a cooking sheet in a baking pan and place cookies on the sheet. Bake cookies in the oven for about 15 minutes.

steam fish with soy sauce and honey.

INGREDIENTS:
fresh fish
3 tablespoon soy sauce
ground ginger grated
garlic diced
salt,pepper,sugar
2 tablespoon honey
coriander leaves
butter

garnish:
mixed vegge (as you like)
butter

method:
1.marinate the fish with soy,garlic,ginger,sugar,salt and honey.
2.put in the frying pan and add 150 ml of water and butter.take out from the pan once cooked and display on an oval plate.sprinkle with gorund pepper.

prepare garnish:( option)
heat the sauce pan and put butter in it, fry mixed vegge and add salt or chicken seasoning powder and pepper for better taste.

hongkong lo mien

Ingredient:
1/2 pound Chinese egg noodles -- (dried, not fresh)
1 teaspoon Sesame oil
1 teaspoon Oil
2 ounces Raw lean pork -- in matchsticks
2 ounces Raw lean beef -- in match sized pieces
2 ounces Raw chicken -- in small
2 ounces Raw shelled shrimp -- (cooked will do)
2 teaspoons Dry sherry
2 teaspoons Cornstarch
4 tablespoons Oil
2 ounces Mushrooms -- sliced or reconstituted -- Chinese
2 cups Chinese cabbage -- shredded
Soy sauce,salt,seasoning
raw bean sprout

Bring a lot of water to the boil. Dump noodles in; turn heat to low.
Cook 3 minutes. Drain, toss with sesame oil and regular oil, set aside. In 4 separate dishes, combine each of the meats with 1/2 t sherry and 1/2 t cornstarch.
Heat the 4 T oil in a skillet or wok to high. Add meats in this
order, stirring for a few seconds between each addition: pork, beef,
chicken, shrimp. As soon a s you've added and tossed the shrimp, add
the mushrooms and cabbage. Cook until cabbage is wilted. Add
scallions, soy, salt, and seasoning ( if u like). Stir. Add the noodles and the bean
sprouts, and stir-cook for 3 min. Serve hot on a warm platter.

sambal prawn

for cooking sambal prawn has many different way.. but I try one of this recipe from my friend, she's a good cook. she can make a dish with many art of cooking.
Ingredients:
1 200g pack king prawns
1 medium sized onion
3/4 inch fresh root ginger
2 garlic
3-4 fresh red chillies
2-3 tomatoes
1-2 candlenuts
1/2 inch belacan (shrimp paste)
1 tbsp chilli powder
coconut cream or half a can of coconut milk
2-3 tbsp tamarind juice
stalk lemon grass
sugar
salt
cooking oil

Method
Wash the prawns and drain off excess water
Slice the onion thickly
slice the fresh root ginger thickly
Cut the garlic into thick slices
Chop the fresh red chillies (remove seeds for a milder taste)
Cut the tomatoes into quarters
the candle nuts roughly
Add the belacan with these ingredients
Put all the ingredients in except the prawns into the blender and blend
Remove and place in a bowl ( if you don't have any blender use "lumpang")
Heat some cooking oil in a wok
When hot, put the blended ingredients in the oil and stir over a medium heat until fragrant
Add the lemon grass and cook for a further 2-3 minutes
Now add the chilli powder, coconut cream/milk and tamarind juice
Put in the king prawns
Continue to cook over a gentle flame
Add salt and sugar as you like
Mix well and remove from heat

Butter prawn

this is autentic of malaysia dishes,The brown bits in the picture are killer in taste–the toasted kerisik (grated coconut) reveals layer upon layer of complex flavors–buttery, salty, sweet, spicy, and garlicky working off one another seamlessly and perfectly.

Ingredients

1 lb large prawns
Oil for deep frying
3 tablespoons butter
6 bird’s eye chilies (chopped)
3 sprigs of curry leaves (use only the leaves)
3 cloves garlic (finely chopped)
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon soy sauce
1 tablespoon Chinese cooking wine (rice wine preferred)
6 tablespoons of grated coconut (dry fried until golden brown)

Leave the prawn heads and shells on but chop off the eyes part. Slit down the back to remove the veins. Pat dry. Heat oil and deep fry the prawns. Drain and set asid
Melt the butter, add bird’s eye chilies, curry leaves, garlic, salt and fry for 2 minutes or until fragrant. Add prawns, sugar, soy sauce, wine, and grated coconut mixed with egg yolk Cook over high heat for 1-2 minutes, stirring frequently. Serve immediately.

tom yam kung

ingredient:
675 ml chicken stock
3 stalks of lemongrass, cut slices.
3 lime leaves
6 medium sized prawn,shelled but not deheaded
150 g mushrooms,halved
5 fresh small whole green chillies
10 gr coriander leave, sliced
3tbsp lime juice
fish sauce


boil the stock in a pan, add the lemon grass and lime leaf,then the prawns and mushrooms,when the prawns are cooked,about 8-10 minutes.remove the pan from the heat and add rest of the ingredients,let stand for 5 minutes,then check the seasoning,adding more fish sauce or lime juice,or breakingup the chillies to realease more heat as required.soup should be spice saour and litlle salty.

sushi.. sushi...I like it

Californian Sushi Roll recipe
Ingredients:
1 cup of cooked rice, warm.
½ cup of cooked crab meat.
½ cup of vinegar.
½ cup of sugar.
3 tablespoons of golden caviar.
2 tablespoons of sesame seeds.
½ avocado, chopped.
Wasabi paste.

Directions:
Mix the vinegar and the sugar in a saucepan and bring to a boil.

Cook until sugar has dissolved completely; remove from heat.

Stir 2 tablespoons of the sugar/vinegar combination into the cooked rice.

Stir the sesame seeds into the rice.

Press pickled rice into a square.

Cut rice into squares.

Press each square so that rice clings, and dab some wasabi paste on each square.


moderate sushi(shrimp sushi with mayo)
Ingredients
•6 sheets nori
•3 cups sumeshi
•12 pieces tempura shrimp
•6 oz sashimi-grade tuna
•1 small cucumber
•1/2 cup mayonnaise
•1 tbsp Sriracha sauce

Cooking Directions
1.Cook sushi rice.
2.Bake the tempura shrimp for 12 minutes at 350°F, or as instructed on the package.
3.Remove the tails from the tempura shrimp.
4.Slice the tuna into long strips, about 1 cm in diameter.
5.Slice the cucumber into long, thin sticks.
6.Mix the mayonnaise and Sriracha sauce.
7.Roll the sushi inside-out, using 2 tempura shrimp, a strip of tuna, and a stick of cucumber as your fillings.
8.Drizzle with spicy mayonnaise.
9.Enjoy!

mohinga (burmese fish soup)

when I was in yangon for several month, I love to eat mohinga for breakfast... I know this resipe. from my maid at that time.she's introduce this one for me and I love it.

ingredients:
30 tical tasty fish ground ginger,grated
3 strips lemon grass ground rice, parched
fish sauce oil
dried chili powder tumeric
chick peas
garlic
10 piece shaloot.



METHOD:
1. boil the fish,lemon grass and fish sauce. add some tumeric and salt to the saucepan.when the fish is soft, remove from the soup and skin it. retain the soup.put the fish bones in a blender and mix with water.strain out the bones and add this liquid to the firt boiled fish soup.boil the gram with water and strain.(use the liquid as a gram soup)

2. heat the pan and fry the garlic,ginger, and skinned fish.then put in the medium sizes saucepan with previously boiled fish soupand gram soup.add ground rice (parched) and some water.then add some shallot. in addition, if you like, add some bananas stem (wash and cut thinly).bring to the boil.season with pepper to taste.

3. when shallot are becoming soft and the fish soup is boiling, it ready to serve. add dried chili powder to colour soup. fry some garlic ,whle frying add a pinch of tumeric. the garlic should become a golden colour.

4. serve the fish soup with fried garlic, coriander leaf and spring onion,dried chilli powder and lime.It can also be served with duck eggs.

neopolitan pizza

this pizza I learn from my friend,she is jordanian lady who's love pizza very much.

Ingredients
•500g Bread Mix (Ciabatta or Mixed Grain are my personal preferences)
•3 tablespoons olive oil
•1 clove garlic, finely chopped or crushed
•1 can chopped tomatoes
•Salt & freshly ground black pepper
•2 teaspoons oregano
•4 tablespoons olive oil (extra virgin if you have it)
Putting this pizza together takes around 20-25 minutes, including preparing the topping.

1.Preheat oven to 220C, GM8
2.Prepare the bread mix, as per packet instructions
3.Heat the oil in a saucepan
4.Add the crushed garlic and fry gently for just a few seconds (do not overcook or it can become bitter)
5.Add the can of chopped tomatoes, reserving some of the liquid
6.Cover & simmer for 15-20 minutes
7.If you make this topping ahead of time, the flavors get even better
8.Season
9.Grease a baking tray with oil
10.Spread out the prepared dough, right to the edges of the tray
11.Spoon out the tomato mix over the dough, as close to the edges as you can
12.Sprinkle with the oregano and drizzle with the remaining oil
13.Bake in hot oven for 10-15 minutes
14.Serve hot!
If you love cheese or pepperoni you can add them on top, but it really isn't necessary, the flavors in this are lovely and fresh all on their own.

tips: you can add any ingredients as you like on yours pizza

Padang satay

Ingredients:
½ cup sliced onion
5 cloves garlic, sliced
3 tablespoons peanut or corn oil
2 veal or beef hearts, quartered
2 lbs. beef chuck, cut into 4-inch chunks
1½ lbs. veal tongue, cut into 3 pieces
1 lb. beef tripe, cleaned and cut into 4 pieces
2 tablespoons fresh red hot chili, blended into a paste
2 tablespoons salt
1 tablespoon turmeric
1 tablespoon fine chopped ginger
1½ tablespoons coriander
1 teaspoon ground cumin
3 pieces of jeruk purut, or 3 square inches of lemon peel
2 salam leaves
1 piece of laos
1 2-inch cinnamon stick
1 cup water
2 stalks lemon grass
3 cups coconut milk
THE SAUCE:

2 cups coconut milk
1 cup rice flour
Reserved meat sauce
2 teaspoons salt
½ ripe tomato, sliced thin
Bamboo skewers

Instructions:
Fry the onion and garlic lightly in the oil in a large sauce-pan. Add all the other ingredients except the coconut milk, and mix well. Cook, covered, for about one and one-half hours, or until the meats are soft. Then add the coconut milk, and cook for thirty minutes. Remove the meats, and reserve this meat sauce, which should measure about 2 cups.
To make the sauce, mix the coconut milk and rice flour into a thin paste. Bring the reserved meat sauce to a boil, and add the rice flour paste, salt and tomato. Cook and stir, for ten minutes over a low flame until the sauce is well mixed. If it becomes too thick, add ½ cup water during the cooking. The result should be a thick, creamy, spicy sauce. Keep warm.
Cut all the cooked meats into ½-inch cubes. Put 5 cubes of different meats on each skewer so that you have a contrast in textures. Heat the skewer briefly over a charcoal fire, gas or electric broiler; then dip it liberally into the warm rice sauce. The satays are usually eaten with rice rolls (lontong if in indonesian language)

ayam bakar/grilled chicken

Ingredients:
1 chicken, non-broiler (2 pieces of breasts and 2 pieces of thighs)
4 shallots
2 cloves garlic
½ tsp. coriander seeds
½ tsp. cumin seeds
6 candlenuts
2 salam leaves
1 stalk lemongrass
2 cm lengkuas (galangal)
4 lime leaves (jeruk purut)
1½ lt. coconut milk (santan)
1 Tbs. sweet soy sauce
salt and pepper to taste

Fry coriander and cumin seeds (without oil then grind them with shallots, garlic, candlenuts, lemongrass stalk and lengkuas until fine.
Fry the chicken and the spices until fragrant, then stir evenly. Add salam leaves, lime leaves, coconut milk, salt and pepper to taste. After the coconut milk shrinks take the chicken out. Finally, smear the chicken with sweet ketchup then grill it until even.
Ready to serve

Fried rice

•1/2 lb. chicken breast (or any other choice of meat)
•1 onion
•1 green peppers
•4 white mushrooms
•4 tbsp ketchup
•1 tbsp vegetable oil
•4 eggs
•4 cups cooked / steamed rice
•Salt and pepper to season
Cooking Directions:

1.Dice chicken, green pepper, mushrooms, and onion.
2.Heat vegetable oil in a frying pan and saute diced chicken.
3.Add diced onion, mushrooms, and green pepper in the frying pan and saute together.
4.Add cooked / steamed rice in the pan and mix well. Sprinkle some salt and pepper.
5.Stop the heat and add ketchup and mix well.
6.Heat another frying pan and put some vegetable oil.
7.Whisk an egg in a bowl and pour the egg in the frying pan. Quickly spread the egg in the frying pan and make a thin, large, and round omelet.
8.Place chicken rice in the middle of the omelet and fold top and bottom sides of omelet over the chicken rice.
9.Cover the frying pan with a plate and turn them over to place the rice in the plate.
10.Put some ketchup on top of rice and serve hot.
11.Repeat step 6 - 10 to make four plate.

spicy marinated pork

Daeji Bulgogi is another popular Korean meat dish similar to bulgogi. However, instead of using beef, thin sliced pork loin is marinated in a specially blended red pepper paste sauce with various assortments of vegetables. The meat is marinated with a mixture of soy sauce, sesame oil, garlic, sugar, ginger roots, rice wine and kochujang which is the base sauce for this dish. It is marinated for 30-60 minutes to bring out the depth and intensity of flavors.

Recipe Ingredients

•1 pound lean and boneless pork, cut into thin slices
•3 tablespoons soy sauce
•2 tablespoons crushed garlic
•1/2 teaspoon crushed gingerroot
•2 tablespoons brown sugar
•2 tablespoons red pepper sauce
•1 teaspoon red pepper flakes
•2 tablespoons rice wine (sake)
•2 tablespoons sesame oil
•1 onion

1.Combine all the ingredients for the marinade and stir in a large mixing bowl.
2.Add the pork and marinate for 30-60 minutes.
3.Grill or pan-fry and serve with steamed rice.

bulgogi

Bulgogi is one of Korea's most popular beef dishes. It is made from thinly sliced sirloin or another prime cut of beef. The meat is marinated with a mixture of soy sauce, sesame oil, black pepper, garlic, onions, ginger, wine and sugar. It is marinated for two to four hours to enhance the flavor and its tenderization.

•1 pound thinly sliced steak
•5 tbsp sugar
•1/2 cup soy sauce
•2 buds finely chopped garlic (can also be crushed, and crushed buds removed before serving)
•1/4 tsp salt
•5 tbsp Mirin (sweet sake, optional)
•2 tbsp sesame oil
•2 tbsp toasted sesame seeds
•1 cup split green onions
•2 cups thinly sliced carrots (optional)



cooking direction:

1.Mix all ingredients except carrots. Marinate in refrigerator for at least 2 hours.
2.Cook over medium high heat until meat is just short of desired completion.
3.Add carrots and cook for an additional 3 minutes.
4.Serve with rice.

maeuntang

Maeun-Tang is a hot spicy fish soup boiled with kochujang (Korean chili pepper paste), kochukaru (chili powder) and various vegetables. As its main ingredient, fresh or sea-water fish is cut into several pieces and boiled with ground beef and green vegetables such as watercress as well as garland chrysanthemum. In addition, onion, radish, chilies, crown daisy, garlic and some times, pumpkin and bean curds are added to the mixture to absorb the kochujang which is the base flavor of this dish. It is then seasoned with kochukaru, garlic, soy sauce and potentially more kochujang to meet everyone's taste buds.

Recipe Ingredients (Yield: 4 Servings)

•2 trouts *whole (12-14 inches) or other fishes listed above. Use discretion in size if cooking with other fish
•1/2 cup radish, thin sliced
•2-3 red chilies, cut in a bias
•3 green onions, cut in a bias
•3-4 crown daisy, cut top part into 3 inches
•4-5 parsley, take out leaves and cut into 3 inches
•6 tbsp kochujang
•1 tbsp soy sauce
•2 tbsp kochukaru
•3 tbsp minced garlic
•3 tbsp salt
•6 cups water
•1/4 squash, thin sliced (optional)
•10 oz bean curds (optional)
Cooking Directions

1.Scale and wash the fish, then vertically cut into several pieces.
2.Put water in a pot, start boiling.
3.Add kochujang, kochukaru and soy sauce. Bring to a boil.
4.Add radish, squash, half of chilies, keep cooking on a medium heat for 3-4 minutes.
5.Add fish and garlic.
6.Heat until fish is completely cooked and add salt to taste.
7.Add green onions and parsley.
8.Cook for another 1-2 minute and add crown daisy.
9.Serve hot with white rice.

Bittermelon sambal

This time I tried making bittermelon. Not many people like bittermelon because of the bitterness. I used to not like it either, however when it was cooked spicy...it tasted sooo yummy. So that was when I started liking it.

Anyways, in Bahasa Indonesia, bittermelon is called Pare and the word says it all.


*Ingredients:
2 small bittermelon, thinly sliced
1 medium tomato, diced
1 big clove of garlic, minced finely
1/2 medium red onion. diced finely
2 small orange habanero chillies/10 thai chillies, seeded and sliced
1 big red chilli, seeded and sliced
1 big bay leaf
1 tsp roasted shrimp paste
salt to taste
a pinch of sugar
about 1/4 cup of water, add more if needed

*Direction:
1)Heat oil in a medium high heat and stir fry the garlic and onion until smell good.
2)Then add chillies and bay leaf, stir.
3)Add tomatoes and bittermelon. Stir until the tomatoes and vegies about to soft. Add water, sugar, salt and shrimp paste. Stir well. It should have some little liquid left in the pan as the sauce.
4)Served with hot steamed rice.

The bittermelon should be soft but still crunchy to bite.

* Habanero chilli is known as one of the hottest chillies in the world. It's often used in tropical fruit salads, fish, salsa, bean stews and ceviche.

lemper

For Sticky Rice:
- 500 gr white glutinuous rice, soak in water for about 1 hour.
- 11/4 cups coconut milk
- salt to taste
- 1 pandanus leaf, tie a knot (to gain the flavor of the sticky rice)
- plastic wrap/banana leaves for the wrapper

For filling:
- 1 big boneless chicken breast, boiled and finely shredded or leftover turkey breast meat, finely shredded
- 1 tsp whole coriander seeds, finely grinded/ground coriander
- 1/2 tsp cumin, finely grinded/ground cumin
- 3 pieces curry leaves
- 1 cup coconut milk
- 1 tsp shrimp paste (optional)
- 1/2 tsp zedoary(kencur) powder
- 1 tbs sugar or to taste
- 1 tsp salt or to taste
- 3 pieces candlenuts
- 4 cloves garlic
- 4 pieces shallots/red onions
- a little bit of tamarind water
- little oil


Direction:

*Sticky rice:
1) Lightly oil the steamer (the reason is to make the sticky rice easier to take without leaving lots of rice once it's done).
2)Put the sticky rice with pandanus leaf and steam for about 15 minutes.
3) Once done, the sticky rice will be half cooked, remove it from the heat and put it into a big saucepan/big bowl, then add coconut milk and salt. Stir well until all the coconut milk is absorbed to the sticky rice.
4) Put it back in the steamer and steam for another 20 minutes or until cook.

*For filling:
1) Boil the chicken with little salt, then finely shredded /ready cooked turkey meat, shredded
2) Mix all ingredients together, except curry leaves and coconut milk. Then grinded well to make a paste.
3) In medium heat. heat oil in the saucepan, and fry the paste for abit.
4) Add coconut milk and curry leaves. Stir well. Season to taste
5) Add shredded chicken/turkey. Mix well until all the coconut milk is absorbed.

*Preparation:
1) Lay sticky rice on the plastic wrap. The thickness is about 1 finger. Press firmly.
2) Add shredded chicken on top of it.
3) Add sticky rice again
3) Wrap it with plastic wrap.

nasi tim (chicken in steam rice)

ingredient:
raw rice washed
chicken fillet
button mushroom
soy sauce
sweet soy sauce
oyster sauce
chicken stock.

chicken stock:
boil chicken in water. until well done. and have a clear soup come out from chicken.

method:
1. marinate chicken and mushroom with all ingredient for 15 minutes.
* stir fry marinate chicken until well done
2. boil oil in sauce pan, add raw rice and chopped garlic.stir until smell come out.
3. put chicken on a bowl, add rice and water from chicken stock, give some salt and sugar.
4. steam a bowl for 20 minutes or until well done.
serve and garnish with chopped spring onion.

es kacang merah (kidney bean ice or ogura)

ingredient: kidney bean on a pack (dry )
sugar
brown sugar (use "gula merah" if u have.)
cinnamon powder
chocolate milk. (like hersley or any chocolate toppings)


method:
put kidney bean in the bowl.. give some water.. keep it for one night.

1. heat saucepan give some water and kidney bean. boil until well done.usually for tenderness I use pressure cooker..
2. add sugar, brown sugar, cinnamon powder together on the saucepan.. and boiling together with kidney bean. until well done ( kidney bean will be soft and brown)
3.add some chocolate toppings into kidney bean.
4.boiling again
5. when cooled juat put into refrigenerator.
use as toppings for ice cream.

grilled chicken (ayam cocoh)

inggredient: chicken
tamarind paste
salt,coconut milk.

bumbu halus:use "lumpang" or food processor.
red chillies
garlic
sugar

method:
1.clean chicken, cut into 4 or 5.
marinate chicken with tamarind paste, salt. keep for 15 minutes
2.add coconut milk and "bumbu halus" and put in chicken and marinate.
3.heat oil in saucepan.. fry chicken until weel done. leave the curry.
4.heat oven 200'c. grill chicken..let's chicken well done.
5.put chicken on plate.. and curry on bowl.
serve with rice.. and dip chicken with curry.

paru goreng

ingredient: Beef lungs (you can found it at halal butcher), clean it .
rice.
coriander seed
garlic
white vinegar.
salt

method
1. boil water and salt in sauce pan. put beef lungs . and cook until well done.
2. chooped beef lung into thinly.
3. mash rice (usually use tender rice from "magic jar"), its easy to mash it.add garlic, coriander seeds, white vinegar and salt.mixed together (usually use lumpang (pestle and mortal) .
4.put thinly beef lungs and marinate it for 5 -10 minutes.
5.heat oil, and fry beef lungs until crispy.

serve with green chilli paste and rice

ingredient: korean glass noodle
paprica chopped
sukiyaki beef( or you can use beef but cut very thinly)
spring onion chopped
onion chopped
garlic chopped
black mushroom.
soy sauce
salt, sugar, black pepper
veggie ( I use po cay)

method:
1. boil korean glass noddles until soft. and drain.
2. put oil in sauce pan, until hot and put paprica, onion , garlic until mell come out
3. put beef, black mushroom, veggie together
4. put glass noddle, stir fry until mixed together. put soy sauce, knorr ( if you like), salt,sugar, and the garnish with black pepper.

sushi rolls

ingredient:
sushi rice
rice vinegar( white vinegar)
sugar
salt

put cooked hot rice in a large bowl
combine sugar,vinegar,salt,and fold into rice


filling
ingredients:
dried chinese mushrooms
sugar
soy sauce
eggs
teaspoon sugar
salt
crab meat sticks
cucumber
seaweed sheets
bamboo mat ( if you dont have you can use towel and aluminium foil)
filling can consist of anything ,to your taste.

method:
soak mushrooms in water until soft.put into a pan with mushroom water and boil for 10 minutes.add sugar and soy sauce, boil again
beat eggs with sugar and salt.cook like an omelette in a small.pan, so it's like an egg pancake.
cut mushroom,baked egg, crab stick,cucumber into strips.

mince beef skewers

ingredient:
beef mince ( you can use pork or chicken)
breadcrumbs
onion chopped
garlic,crushed
fresh sage, chopped
skewers
1 egg lightly beaten
sweet soya sauce.


method:
1.in a large bowl,place meat,breadcrumbs, onion, garlic,sage, mixed egg and sweet soya sauce.
2.shape meat mixture.put on skewers. cover and regrigenerate for 2 hours.
3.preheat barbecue to a medium heat.place skewers and cook,turning several times, 5-10 minutes until cooked.

serve accompanion with rice and satay sauce.

Gulai kikil - minang cuisine

this is about minang cuisine "kikil" means cow feet.

Ingredient:
-kikil " cow feet", u can ask butcher to cutting into 4-5 cubes.
wash and clean kikil with running water
put on the big sauce pan and boil 3-5 times until water clean properly..put on pressure cooker to make "kikil" tender about 30 minutes.
-lemongrass, lime leaf, galangal.
- "asem jawa" ( use lemon if you not found it)

bumbu halus: use food processor.
- red chillies , tumeric, shallot, garlic, ginger.

1.heat oil on the pan. put "bumbu halus",galangal, lemongrass,lime leaf., fry until smoke and smell nice.put "kikil" and fry until all ingredient mixed and come in into "kikil". add coconut milk and "asem jawa", lower heat, and let it boil until cook well.

serve accompanion with rice

prawn with soya bean paste (udang toco)

ingredient:
prawn
shallot diced
garlic diced
lemon grass cut into slices
lime leave
galangal
green chilli ( you can add with red chillies ) diced.
coconut milk, soya bean paste

1 discard prawn heads and legs while keeping the shells. devein, clean thoughly and drain.
2.heat oil in a wok, put all ingredient together. fry until smoke.
3.add coconut milk, and soya bean paste.
4.put prawn and cook with lower heat until well done.

green beef curry ( kaeng khiao waan neua) - Thai cusine

definely green ,but rarely sweet and hot. this is one of basic thai cuury styles and can be used with any meat like pork, chicken as a variation from beef.

Ingredient:

coconut milk
beef sirloin , cut into slices
fish sauce
palm sugar
eggplants, Quatered
fresh red chillies
lime leaves
basil leaves



chilli paste:

small green chillies,chopped

shallot

chooped garlic

galangal

lemongrass, slices

coriander seeds

salt

shrimp paste

chooped kafir lime

chooped coriander root
white peppercorns, crushed ( you can use white pepper)

pound all the chilli paste ingredients except the green chillies together to form a fine paste.Using a mortal and pestle or blander if you have one.stir in green chilli.

heat a cup of coconut milk in a pan. add the chilli paste, and cook for 2 minutes.add the beef and the rest of the coconut milk, and bring to the boil.add the fish sayce and palm sugar,boil for 2 minutes,then add the aubergine, bamboo shoot, peas, and chili and cook for 1 minutes. stir in the lime leaf,boil for 1 minutes,add the basil and remove from the heat.

"semur "- beef ball with sweet soya sauce

ingredients:
beef ball
onion diced
garlic diced
carrot diced
drawrf bean diced.
nutmeg powder
sweet soya sauce, soy sauce ,salt and sugar.

beef ball:
mince beef ,corriander, salt, flour mixed and shape like a ball.

FRY: put oil in the pan and frying onion and garlic

boiled the water in a saucepan, when water boiled , add the beef ball.boiling for 4-5 minutes, add onion, garlic. keep boling for 2 minutes ,put vegetables (carrot and drawft bean) try boil until tender. finally add soya suce,soy sauce ,salt and sugar.
serve accompanion by rice

fruity tea loaf

ingredient:

350 gdried mixed fruit

tea bags( 350 ml tea )

dark brown soft sugar ( if dont have use caster sugar)

ground cinnamon

method
combining dried mixed fruit with tea .cover the fruit and leave to soak overnight, then mix 2 beaten eggs270 g self raising flour, 200 gram dark brown soft sugar and 1 teasoonfull cinnamoon.bake in a preheated 170'c for 1,5 hours.


cool on a wire rack.

Tinoransak - manado cuisine

ingredient:

meat ( usually pork, but you can use beef).

shallot (use a lot of shallot ,chopped).

garlic diced

galangal.

lemongrass (use white part only)

5 lime leaf

chillies ( red, green )diced

tumeric

use "lumpang" for grinding and pounding spices.

spices:

- tumeric

- ground ginger

- salt

method:

1. boil the water in a pan.,add the meat and cook until well cooked,add shallot,garlic and chiilies, galangal,lemongrass together.stirring well, add spices from "lumpang" (tumeric,ground ginger, salt).keep boiling until the meat is tender and all ingredient mixed together and water a little bit dry.boil again before pouring into bowls.

serve accompanied by rice.

tagliatelle alla carbonara

ingredient:
tangliatelle
mushroom diced
pork diced.
small onion chopped
garlic diced
egg yolks, mixed flour(flour mixed with water)
double cream
grated parmesan cheese
ground black pepper.
salt
olive oil ( you can use any oil as you like)

method:
1. cook tangliatelle in a large pan of rapidly boiling salted water for about 10 minuted. drain.
2 heat the oil in a large flame proof casserole. add onion and cook about 5 minutes,stirring,until softened.add garlic, mushroom and pork.cook over heat until cook thought.
3.put the egg yolks in a jug and add the cream and parmesan cheese.grind in plenty of black pepper.beat well to mix.
4.drain the tangliatelle and tip into the casserole.toss over a medium heat, stirring .
5. remove from the heat,pour in the egg yolk , flour,mixture and toss well to combine.spoon into a large shallow serving dish, grind a little black pepper over and sprinkle with some extra parmesan .serve.the rest of the parmesan separately.

mee goreng

inggredient:

egg noodles.

meat fillet (pork, chicken or beef).

oil.

soy sauce

onions diced.

garlic diced.

vegetable.(you can use all veggetable as you like)

beansprouts.

sweet soya sauce

method:

1.soak the noodles according to the packet instructions.drain well.
2.thinly slice the meat fillet.heat oil in a preheated wok or large frying pan and put diced garlic ,shallot and the meat over high heat until golden brown and cooked.
3.add the vegge cook until vegetables are beginning to soften.
4.reduce the heat slightly and stir in the noodles,with the soy sauce, sweet soya sauce, pepper,salt,sugar.stir fry for 2 minuted.
5.add the beansprouts and cook for 1 minuted.if the noodles begin to stick,add a splash of water.serve and springled with parsley(if you like)

ikan kembung - Indonesian minang cuisine

ingredient:

seabass fish (any fish as u like)
tumeric powder
garlic
ginger plant powder
salt
coconut milk



method:

marinate sauce: usually use " lumpang" a pestle and mortal for grilling and pounding spices and ingredient.if you use the powder one just put together and mixed.

1.marinate fish with all ingredient, keep around 30 minutes.

2.put oven on gas 3 ( 200'c)

3.put marinate fish into oven.cook and try to keep marinate fish with marinate sauce several times.

4.after fish cooked. serve it .

green chilli sauce :
1. chooped chilli,shallot and garlic
2. heat a wok or pan until lightly and add the oil.when hot ,add chopped chilli and garlic.stir fry until almost cooked.
3. after cooked you can use lumpanng for grinding and pounding .

serve accompanied by rice

crispy prawn with cereal

ingredient: cereal, sugar, non-dairy creamer, pepper, some curry leaves( daun jeruk ,ind language), 2 chilli padi ( cabe rawit),butter, seasoning ( up to you. I use indomie seasoning)

method:

1.discard prawn heads and legs while keeping the shells. devein, clean thoughly and drain.

2. heat oil in a work,deep fry prawns till cooked over high heat.

3.discard oil.clean the wok and set over low heat.add butter,heat till melt.then add in curry leaves and chilli padi,stir fry till fragnant.add in fried prawns,mixed seasoning and cereal,stir fry well.

selat solo doritos

ingredient: beef tenderloin, shallot,garlic,nutmeg powder,sweet soya sauce ( I use kecap ABC),tomato sauce,white pepper,soy sauce,sugar, salt, knoor beef ( JUST for taste )

bumbu halus; use "lumpang", chopped shallot, garlic and mash together.after that put on meat, add soya sauce and sweet sauce, nutmeg, white pepper. and marinate around 30 minutes.

the white sauce: use mayonnaise then add with lemon juice, pepper and sugar, and chips (for chips in the photo I use doritos)

vegetable: just boil vegetable, drain and put butter.

method:

1.Heat butter on the frying pan until it melts. Then, add chopped onion. Add marinated meat , and cook it until well-cooked

2. Add hot water and tomato sauce, cook until the sauce is sticky enough and the meat is tender

3. Add soy sauce, salt, and sugar as you like

fruit salad for summer

fruit salad for summer

ingredient: mayonnaise, yoghurt, cream cheese ( 1 spoon), single cream, condenced milk( if u like sweet).peaches, apple ( usually use fuji apple), agar- agar ( if u have), jelly, nata da coco, lecy (I use canned ), strawberry. alll fruit you cut square... also jelly u can cut square shape

method: put together the ingredient into a bowl and add mayo,yoghurt,cream chese,single cream , put a litle bit water from lecy just for taste .garnish with grated cheddar mild cheese, and give condenced milk. keep in refregenerator for 2 hours , until its cold.