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