Fried Prawn in Mayonaise Dressing

Hi...Long time no see !!!
How are you my friends?
I think today is the best time for me to continue write my blog. After more than two months I haven't written anything, our topic today is about Prawn. Me and My boyfriends love prawn. Usually we buy fresh prawns in the market. It is a little bit more expensive than in the frozen ones but the taste is better. This time, we decided to make Udang Mayonaise or Fried Prawn in Mayonnaise sauce .

Ingredients :

• 500gr large prawn, peeled
• 2 cloves of garlic, finely chopped
• 100gr rice flour
• 150gr flour
• 1 egg
• 1 lemon, squeeze to get the juice
•  salt,sugar and pepper to taste
• oil to fry

Method of Cooking :
 

1. Season the prawn with salt, sugar, pepper, chopped garlic and lemon water for 20 minutes.
2. Mix together rice flour and flour. 
3. Cover the prawn with egg,  then cover it again with the flour mix.
4. Heat the wok with oil over high heat,  deep fry the prawn, stir it until a little bit golden brown or cooked.
5. Put the fried prawn in the plate and add the mayonnaise on top of it. 
6. Garnish with sesame, and Selamat Makan. 

Mayonnaise Sauce
Ingredients:

• 3 tbs mayonaise
• 2 tbs sweet condensed milk
• 1 tsp sesame ( for decorating)

Method of Cooking :

1. Mix together mayonnaise and sweet condensed milk. 

Sweet Pork (Babi Ketjap....^^)

Babi Ketjap

Hai...
We meet again in my cooking blog.
After two week I haven't been writing anything for my blog, finally today, I can write a blog post again.... I have a lot of things to do, because we finally have a real summer.  Yes... It's very hot... hehehe...... How are you my friends? Are you enjoying your summer holiday too?

During the summer holiday, I also made couple of dishes.  But I choose Babi Ketjap for our topic today. Babi means pork and Ketjap means sweet soy sauce. The key ingredient to make this dish is star anise. For description about anise star you can check it here. As far as I know, star anise is commonly used in Chinese cuisine. And I usually use dried star anise in my food.

Everyone can make this food, because it is easy and doesn't take much time to cook. Let's start cooking.....

Ingredients:

• 1/2kg lean pork shoulder, cut into cube
• 15gr ginger, finely chopped
• 6 cloves garlic, finely chopped 
• 1 scallion, cut into 2cm length
• 2 tbs soy sauce
• 200gr sugar
• 300ml water
• 5 star anise
• 1tbs sweet soy sauce
• salt and pepper to taste 
• oil to stir fry

Method of Cooking:

1. We use three stoves at once. The first stove is for heating the water until it's boiled.  The second stove is for caramelizing the sugar. 
2. And the last stove is for heating the wok with oil over high heat. Add garlic into the wok, stir it until a little bit brown, then add soy sauce. Briefly stir it, then add pork and ginger. 
3. Add the boiled water then the caramelized sugar, star anise, sweet soy sauce, salt and pepper. Stir it, add scallion then wait until it's boiled. 
4. Finally, keep stirring until the water is reduced. 
5. Ready to serve... Enjoy your food ^^

Chicken Cashew... ^^

Chicken Cashew

Hiii... Everyone...

Look at the picture..... Hmm.... Delicious... 

Do you want it? hehehehe....

So, our topic today is also about chicken. Like I said yesterday, chicken is a simple ingredient to make various dishes. But in this recipe, we will mix the chicken with cashew. Cashew Chicken is a Chinese cuisine.  In Chinese cuisine,  you have to stir-fried the ingredients over HIGH heat to get the flavor from the food.

Yesterday, I also read some news about Chinese cuisine. They use Baking Soda to make any meat (chicken, beef or pork) tender. It is new for me. Because usually I use pressure cooker to tenderize the meat. But, we can always try it....

Ingredients to marinate the chicken:

• 500gr boneless and skinless chicken breast, cut into small cubes
• 1tsp baking soda
• 1tsp corn starch
• 1tbs soy sauce
• 1tsp pepper

Ingredients 

• 6 cloves of garlic, chopped
• 300gr unsalted cashew nuts,roasted
• 60gr onion, cut into small square pieces
• 100gr green bell pepper, cut into small square pieces
• 100gr red bell pepper, cut into small square pieces
• 3 bird's eye chili (optional)
• 1tbs soy sauce
• 3tbs oyster sauce
• 1tsp sesame oil
• 100ml water
• salt and pepper to taste
• oil to fry

Method of Cooking:

1. Marinate the chicken with the baking soda for 10 minutes, then wash the chicken thoroughly. Yesterday, I washed it 3 times to make sure that the chicken really clean.
2. Marinate the chicken with soy sauce, corn starch and pepper for 15 minutes. Then stir-fry the chicken until half-cooked.
3. Heat the wok with oil over high heat, add garlic into the wok, stir it until a little bit brown  then add soy sauce, keep stir it, then add onion, bird eye chili's and bell pepper.
4. Stir-fry  it until you smell the aroma from the bell peppers and add the chicken back in. 
5. Add water, the oyster sauce  and sesame oil, stir continuously until the chicken is cooked and well coated with the sauce.
6. Add the cashew nuts and do a few quick stirs. Serve it with steamed white rice.
7. Bon Apetite... ^^

Crunchy Fried Chicken or Ayam Kremes... (kres.. kres.. )

Welcome back...

Our topic today is about chicken. I like to cook chicken. Because, I think chicken is a simple ingredient to make various dishes. We can eat it as a side dish or mix it with another ingredients. There are many methods to cook chicken, such as boiled, fried, deep fried, sauteed, steamed, grilled, roasted and etc. I will tell you about the different method of cooking between Indonesian, Chinese and Western food. If I am not mistaken, Indonesian cuisine usually use boil or deep fried as common methods. Where Chinese cuisine use sauteed, fried or steamed methods. And Western cuisine use grilled or  roasted method. But I am open to any suggestion. Let me know!!!

Ayam kremes is a popular food in Indonesia, especially in the town where I was born, Surabaya. The most popular restaurant for Ayam Kremes in Surabaya is Ny. Suharti. I hope they also have Ny. Suharti in the Netherlands so I don't need to make this Ayam Kremes by myself. Hehehehehe...

In Indonesian cuisine, we often use coconut milk, candle nuts, bay leaves, lemongrass, kaffir leaves, galangal, ginger, turmeric, coriander and another herbs. So, don't be surprise if you have a lot herbs in your kitchen. Hehehhe...

I will explain you what is Ayam Kremes. Ayam means chicken and Kremes is that little brown flakes. And if you eat that flakes, your will hear that lovely, crispy sound. Kres...kres... That's why it's called Kremes.

Let's start cooking the Ayam Kremes

serves : 4 portions

Ingredients:

• 1,2kg chicken, cut into 6 pieces 
• 800 water
• 2 lime, squeeze to get the juice.
• 600ml coconut milk
• 8 bay leaves
• salt and sugar to taste
• oil to deep fry 

Spices Paste Ingredients:

• 10 cloves garlic
• 10 shallots
• 7 candlenuts
• 2tbs coriander seeds
• 2 cm galangal

For Kremes:

• 5tbs fried thinly sliced garlic
• 500ml chicken broth ( a left over from boiling chicken with spices), if the chicken broth is less than 500ml, you can add water.
• 1 egg, beaten
• 200gr rice flour
• salt and pepper to taste
• oil to deep fry

Kremes Liquid

Method of cooking the chicken:

1. First, wash the chicken. Then put it into a pot of water, add lime juice, bay leaves, and coconut milk. After that, simmer it.
2. Blend the spice paste ingredients with a food processor. Add some water if needed. (You can take the water from the first step). 
3. Add the spice paste ingredients into the pot and cook over medium heat about 20-30 minutes or until the liquid is about 500 milliliter left. 
4. Remove the chicken from the pot, set aside and deep fry it until the color changed a little bit brown.

 Method of cooking the kremes:

Kremesan

1. Blend the fried garlic, then mix it with rice flour, pepper, salt and beaten egg in a big bowl.
2. Add the leftover chicken broth, then mix them well. 
3. Using a ladle, pour 1 ladle of kremes mixture into a pan full of oil over high heat. When the color is turned brown, quickly strain it from the oil. Absorb the excess oil with kitchen paper. Repeat this until you finish your ingredient.
4. You can eat this Ayam Kremes with warm rice and sambal terasi. ENJOY YOUR DINNER. ^^

Your Dinner ^^

Jentik Manis, My Colorfull Dessert ^^

Hoi hoi...

How was your weekend? Was it good? I hope it was good. Because I had a great weekend. Hehehehe...  On Saturday, I went to Rotterdam and ate Japanese food. Then on Sunday, I spent my time (with my boyfriend) to make a dessert. We made Jentik Manis. For the name, I can understand if you feel strange. I can't translate it, but let me try. Jentik means Little Finger and Manis means pretty. Since it's strange to call it Pretty Little Finger, let's agree to keep calling it Jentik Manis. Ok?

So, what kinds of food is that? Jentik Manis is a dessert made from hung kwe flour, dried sago and coconut milk. But yesterday, I didn't use coconut milk, I use milk as a subtitute. Jentik Manis is a traditional cake from Indonesia and you can easily find it there. But as you know, in the Netherlands, I have to make it by myself.

I will share with you about how to make Jentik Manis. I think it is perfect to be served as a cold dessert. First, you can keep the Jentik Manis in the fridge and after you finish with your dinner, you can eat it with your family. I'm quite sure that your children will like it. Because it's sweet.... Hehehehe...

Now, let's make Jentik Manis together.....

Jentik Manis

Ingredients (serves 8):

• 130gram full cream milk powder
• 800ml water (for the milk powder)
• 1 tsp vanilla powder
• 1 tsp salt
• 100gr sugar
• 50 gr hung kwe flour
• 100gr dried sago
• 1 tsp green food coloring
• 1 tsp red food coloring
• 250ml water (for sago) 

Method of cooking:

1. Heat the milk powder with water, vanilla, sugar, and salt until boiled.
2. Boil 75gr sago with 150 ml water and add red food coloring until cooked. As soon as you see it bubbles stop cooking it. Quickly strain the water and put the sago under cold water to stop the cooking process. And you can strain it again from the cold water. Use the same method for the other sago but using different color.   
3. Boil half of the milk mixture from step 1 with 50gr red sago and 25gr hung kwe flour then wait until it bubbles. As soon as it bubbles, remove it from the heat
4. Put the cooked dessert in the mold and wait until it is cooled (if you have ice cube you can put the mold in ice water to cool it faster).
5. Repeat step 3-4 but use 25gr green sago and 25gr red sago.



Red Jentik Manis, Two clor Jentik Manis before cooling

6. When it is cooled, put it in the fridge for around 2 hours.

Two Color Jentik Manis

Yesterday, beside making Jentik Manis, I  also experimented  mixing the milk mixture with agar-agar (Jelly). I used white color agar-agar. From this experiment, I found that the texture of Jentik  Manis mixed with agar-agar is harder but the taste is not as good as the original ones. So, for covering the taste, I made vanilla sauce. Well at least,  this is how it looked like.

 Jentik Manis Pudding with Vanilla Sauce

To Soto... Sotoooooo Ayaaammm.... ^^

Hi everyone...
We meet again in "summer season". Yesterday and two days before the weather wasn't good. I was asking myself, are we actually in summer now? Why did I only feel cold and see the rain? Where was the sun? Was the sun just being embarrassed to shine? hehehehehe.. just kidding :p

So, I was thinking about making a warm dish. Hemm... Let me see, what about Soto Ayam (Chicken Soto)?  Chicken Soto is an Indonesian cuisine. It is a traditional food which consists of broth, meat and vegetables. For the meat, we can choose between chicken, beef or lamb.

But in this post, I want to talk about Chicken Soto. There are many names for Soto Ayam i.e. Soto Ayam Lamongan, Soto Ayam Banjar, Soto Ayam Medan, Soto Ayam Kudus, and etc. But why are there so many names for Soto Ayam in Indonesia? It is because each region in Indonesia has its own characteristic in its Soto Ayam. But still, they are using chicken for the meat.

We use turmeric to get the yellow colour in Soto Ayam. We can also choose to make a clear or a thick Soto Ayam. When coconut milk is used, by adding it to the broth, it makes the broth creamy and thicker. For choosing to make a clear or a thick soto ayam, it depends on your preference. Now let's start cooking Soto Ayam.

Serves: 4 portions

Soto Ayam

Ingredients:

• 600gr chicken
• 1,2lt water
• 2 scallions, cut into 1 cm length
• 2 lemongrass
• 3 kaffir lime leaves 
• salt to taste

Spice Paste:

• 6 cloves of garlic
• 3 candle nuts
• 2cm turmeric
• 1cm ginger
• 1tsp salt
• 1tsp pepper
• 1tbs fresh lime juice
• oil to fry

Spice Paste

Other ingredients:

• 100gr bean sprouts, cleaned, blanched and drained
• 100gr vermicelli / glass noddles, pre-soaked in another pot of boiling water and quickly transfer it into another bowl once it's cooked
• 100gr cabbages, thinly sliced
• 2 eggs, hard boiled
• 1 celery, thinly sliced
• 1tbs fried shallots 

Vermicelli

Complements:

• potato perkedel (perkedel kentang)
• 3 bird's eye chili, steamed then puree it
• 2 lime, cut into wedges
• sweet soy sauce

Method Of Cooking:

1. Wash the chicken and cook it in boiled water. Don't throw the water away.
2. Blend the spice paste ingredients in a food processor. Add some water if needed. (You can take the water from the first step). 
3. Heat up the pot with some oil and add the spice paste. Stir it and wait until the color turned a little bit brown. 
4. Add the water (from the first step), lemon grass and kaffir lime leaves into the pot then wait until it boiled. Afterwards, cook it on low heat and simmer for 30 minutes. Add salt to taste.
5. While waiting for the chicken being cooked, you can prepare the other ingredients such as the vermicelli, cabbages, and others.
6. After that, take the chicken out from the soup and slice it thinly. Then put the sliced chicken back into the pot and garnish with scallion.
7. Finally, let's start eating the Chicken Soto with rice and the complements. BON APETITE.

Chicken Soto and the Complements

Optional :
Perkedel Kentang (potato perkedel)

Potato Perkedel

Ingredients:

• 5 cloves of garlic
• 3 shallots
• 1 egg
• pepper and salt to taste
• oil to fry

 Paste Ingredients

Method :

1. Peel, wash then slice the potato into 1 cm thick.



Sliced potato

2. Heat up the pan, add some oil, then wait until the oil is hot. Add the sliced potato into the oil and wait until  it's cooked.



Fried sliced potato

3. Smash the fried potato.



Smashed potato

4. Add celery into the smashed potato. Mix them well.
5. Make the mixture into a round shape.
6. Dip the round shaped mixtures into the beaten egg then start frying them.
7. Keep frying them until they turned a little bit brown. Then you can start eating your Perkedel Potato :p

Salted Fish Fried Rice... Yum.. yum..

Hi...

Welcome back with me lizzie.. ^^

Let's talk about rice. I believe that everyone know what is rice. Yup, Rice is Asia's staple food. The main meal in Philippines, Japan, Indonesia, Malaysia, Thailand Cambodia, China, and Korea is rice and fish. In Bangladesh, India, Nepal, and Sri Lanka a meal means rice, pulses,vegetables and some meat. Rice is cooked in many different ways,such as steamed, fried, and roasted. For today, I want to make Salted Fish Fried Rice. This is also one of my boyfriend favorite food. In Indonesia, we usually eat Salted Fish Fried Rice in Quali (name of a restaurant). In the Netherlands, is hard to find a restaurant which sells a good fried rice. That's way I decided to make it by myself. 

Salted Fish Fried Rice

Ingredients:

• 4 cloves of garlic, chopped
• 2 eggs, beaten
• 75gr dry salted fish
• 200gr shrimps, cut into 1 cm length
• 2 scallion, cut into 1 cm length
• 500gr cooked rice
• 50gr bean sprouts
• 1tbs soy sauce
• 1tbs sweet soy sauce
• salt and pepper to taste 
• oil to fry

Your Ingredient

 

Method of Cooking:

1. Heat up the oil, add the garlic, stir it and wait until aromatic (the color turn a little bit brown).
2. Add the soy sauce and shrimps then stir until the shrimps are cooked.
3. Add the beaten egg, dry salted fish, bean sprouts, scallion and the cooked rice. Turn off the heat.
4. Mix everything well and season the fried rice with salt, pepper and sweet soy sauce. 
5. Turn the stove back on to medium heat, stir well until it cooked. 
6. Finally, we can start eating our fried rice... ENJOY YOUR SALTED FISH FRIED RICE.

Uhhh... lekker Nasi Empal ala Lizzie

Hoi.. hoi...

Long time no see.. Nice weather last week and it might be the only summer days in the Netherlands. Ha..Ha.. Ha.. That's why I was "busy" doing other things (enjoying the sun).

But for now, Let's start cooking Nasi Empal!!!!

Empal is one of my and my boyfriend favourite food. In general, Empal is a slow cooked then fried beef (of course with spices to make it taste gooooood).
 

Nasi Empal

Ingredients for Empal:

• 1kg beef
• 400ml coconut milk
• 4 bay leaves (daun salam) 
• water to boil the beef

Ingredients for spice paste:

• 5 shallots
• 6 cloves of garlic
• 7cm galangal
• 10g brown sugar
• 1tbs tamarind
• 3tbs coriander
• salt and sugar to taste 
• oil to fry

Your Ingredients

Method of cooking

1. Cut the beef into big and thick slices, then boil it in water until tender (it takes at least 30 minutes. If the beef is still hard, keep on boiling. Tips: Pressure cooker will make your life easier here). Don't throw away the beef stock you get from this.
2. Cut the beef into 1-2 cm thick slices. After that smash the beef to flatten it. The reason I don't cut the beef directly into thin slices, is this way you will get a better looking slices of Empal.  





Empal before frying




3. Put all the spice paste ingredients into a food processor to make the spice paste.
4. Boil the spice paste with the coconut milk and bay leaves until cooked. Then add the stock (you get it from the first step). After that add the beef, season it with salt and sugar then boil them again in medium heat until the water is completely reduced.
5. Strain the beef then fry it but not too long only until the color is changed.



Empal, Tofu and Tempe

6. Eat the Empal with steam rice, fried tofu,  fried tempe and HOT sambal. Eet Smakelijk allemaal.

HOT Sambal

My sweet Mung Bean ^^

Aloha,...
How are you my friends?

Our topic today is about dessert. Dessert is something sweet and usually served at the end of a meal. Our dessert today is very simple, you only need mung bean, coconut milk and ice (optional). Mung beans are good source of protein. It is also high in fiber, has lot's of benefits for the immune and metabolism system. When I was in Indonesia, my mom usually made it for me or we could buy it in our favorite shop. Here in the the Netherlands, I found the Mung bean in the oriental market. So, I decided to make Mung bean with the coconut milk.  Do you want to try it?

Mung Bean in coconut milk

My sweet Mung bean

Serves : 6 portions

Mung bean

Ingredients

• 200 gr mung bean (soaked in water for one night)
• 500 ml water
• 3 pandan leaves
• 2 tsp salt
• 200 gr brown sugar
• 100 gr sugar 
• 1 tbs cornstarch (mix with 30 ml water)

Method of Cooking:

1. Boil the soaked mung bean with water (change the water, don't use the soaked water).
2. When it is boiled, reduce the heat. Add brown sugar, sugar and pandan leaves. 
3. Cook further until it cooked and softened then add the cornstarch. Stir it and wait until boiled. 

Coconut Milk
Ingredients

• 300 ml coconut milk
• 200 ml water
• 3 tsp salt
• 3 pandan leaves

Method of Cooking :

1. Heat the coconut milk, water, salt and pandan leaves in medium heat.
2. Stir it slowly and wait until it boiled. 
3. You can serve it hot or cold with ice on top.

Enjoy your day and Welcome to Ramadan (for Mooslem people)

Spare ribs in Summer !!!

Hey my friends,

Yesterday was a very cool rainy a long day and hard wind. Where is my Summer?

I wanted to go outside with no jacket, enjoy the sunshine and barbeque with friends. But if the weather like yesterday,we can only stay in home, watch movie, experiment with food. 

My boyfriend like spare ribs very much. We eat spare ribs once in a week. So, last weekend he asked me, why don't we make our spare ribs. And then we experimented with our own spare ribs. Hmmm... delicious.. yum.. yum..

Home made Spare Ribs

Our experiment with spare ribs was a success and he liked it very much. For the condiment we also made french fries.

Set Menu Home Made Spare Ribs

 

Enjoy your day... and Smakelijk Eten !!!

Simple, fresh and delicious food ^^

Hey.....

Welcome back, with me again !!!

Today, I want to share about simple, fresh and delicious food. What is that?

I call it orak arik. In Indonesian, Orak arik means mixing any kind of ingredients. You can also give another name to this food. This food is suitable for vegetarian people. It consists of carrot, ear mushroom, cauliflower, and egg.

Carrot is among the most widely grown and popular vegetables in the world. Carrots can be eaten in various ways. It can be eaten raw, boiled, fried, steamed, or cooked in a soup or stew. For more information about carrot's nutrition you can read it from here.

Ear Mushroom is particularly popular in Asia. For any kind of mushroom you can see it here. 

Cauliflower is my last main ingredient today.  I usually use broccoli. But as I wrote earlier, you can use any ingredient you want. And this time I have one too many cauliflower at home. So let's start cooking.

ORAK- ARIK
Serves : 4 portions

Orak- Arik

Ingredients:

• 2 carrots, cut into thin slices
• 100g ear mushroom (how to prepare dry ear mushroom)
• 300g cauliflower, boiled
• 2 eggs, scrambled
• 20g onion, chopped
• 1 clove of garlic, chopped
• 1 tbs soy sauce
• salt and pepper to taste 
• 1 tbs oil to stir fry

Your Ingredients

Method of cooking :

1. Heat up the pan, add onion and garlic then stir until aromatic and the color turn a bit brown.
2. Add the soy sauce, cauliflower and carrot then wait until half cooked.
3. Add the scrambled egg and ear mushroom then season it with salt and pepper.
4. Stir it again until cooked and it's ready to eat

Lekker... Opor Ayam (Braised Chicken in Coconut milk)

Halooo, Welcome Back !!!

Finally, I can write a blog again. How are you my friends?

Yesterday I was so busy, but I still had time to make Opor Ayam (Braised Chicken with Coconut milk). This food is also a popular dish for lebaran or Ed ul Fitr. It contains not only chicken and coconut milk, but also galangal, lemongrass and lime leaves.

I will give some information about galangal, lemongrass and lime leaves. 

Galangal has a distinct flavor that combines bitter, sour, and spicy together. Galangal reduces the fish smell in food. For more information please click here. 

Lemongrass has a citrus flavor. Lemongrass is used in Indonesian, Malaysian, Vietnamese and Thai cuisine. It can be found fresh, frozen, dried or grounded into a powder. 

Lime leaves are thick, dark green, shinny on the top, porous and pale on the back. A leaf has two connecting leaves which I call ‘double leaves’. The leaves  are very aromatic and can be consumed if cooked or very thinly sliced.

Let's start cooking

Opor Ayam (Braised Chicken in Coconut Milk) 
Serves 4 portions  

 

Opor Ayam

Ingredients:

• 1/2 kg chicken cut into 4 pieces
• 4 egg, hard boiled
• 1 block of tofu cut into 6 pieces
• 100 ml thick coconut milk 
• 200 ml water
• 2 lemongrass
• 2 cm galangal
• 4 lime leaves
• 10 g brown sugar
• sugar and salt to taste
• 2 tbs oil to stir fry

Spice Paste:

• 2 tsp coriander seeds
• 5 candlenuts
• 1 tsp cumin powder
• 2 cloves garlic
• 4 shallots
• 1 cm ginger
• salt to taste 

Your Ingredients

Method of Cooking:

1. Blend the spice paste ingredients with a food processor until it become paste. You can also use the traditional method. It's called ulek-ulek in Indonesian. 





Ulek-ulek



2. Deep fry the tofu until a little bit brown, and fry the chicken until half cooked.





Fried Tofu, Boiled Egg and Chicken



3. Heat the oil in a sauce pan, add the grounded spice paste and stir it until aromatic. 
4. Add water, lemongrass, galangal, brown sugar and lime leaves then stir it slowly.
5. Add tofu, chicken and the hard boiled egg, wait until boiled. 
6. Add coconut sauce, stir it again and wait until cooked.

Yummy... My Fried Dumpling with Noodle !!!

Welcome Friends,

For today, I will write about Fried Pangsit with Noodle. Noodle is one of my favorite food.

Noodle is easy to make and very delicious.. Yum ... Yum ....

Have you ever eaten noodle? Spaghetti and Ramen are varieties of noodles. 

What is Noodle?

Noodle is a type of staple food made from some type of unleavene dough which is rolled flat and cut into one of a variety of shapes. While long thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, shells, folded over, or cut into other shapes. For more information, please click here. 

And what is Dumpling?

Dumpling are cooked balls of dough. They are based on flour, potatoes or bread, and may include meat, fish, vegetables, or sweets. They may be cooked by boiling, steaming, simmering, frying, or baking. My dumpling is called pangsit in Indonesian. We can eat pangsit fried or steamed. But today, i will make fried pangsit.

Fried Pangsit with Noodle

Pangsit

Ingredients:

• 150g pork/chicken minced
• 150g shrimp minced
• 50g onion finely chopped
• 70g water chestnut finely chopped
• 3 cloves of garlic
• lumpia skin
• 1 tbs corn starch
• 15 ml water 
• salt and papper to taste

Method of cooking Pangsit

1. Mix the shrimp, pork/ chicken, water chestnut, garlic and onion with salt and pepper. Make sure that everything is mixed well.  Mix corn starch with water with another bowl.
2. Take one lumpia skin and fill it with the mix ingredients except water and corn starch. One tea spoon of the filling is enough.





First Step




3. Fold the lumpia skin, and make sure that the skin cannot be easily opened, you can used the mix of water and corn starch to glue it.





Second Step

4. Finally turn round the lumpia skin and make it like this.

Third Step

  

I will show you my pangsit. you can make fried pangsit or steamed pangsit. Hmmm.. Lekker...:p

 

Pangsit

Noodle

You can buy noodle in the supermarket. Usually i use egg noodle for my noodle dish. Egg noodles are heartier and sturdier than regular pasta because they are made with only egg yolks and no egg whites.

Ingredients:

• Water (depends on how much you will cook the noodle, make sure that your noodle is under the water )
• 1 tbs of oil
• 1 tsp of soy sauce
• 1 tsp of sesame oil
• pepper to taste

How to cook Noodle:

1. Place 1 tbs oil in the pan and heat the pan with high heat. Wait until boiled. 
2. Add egg noodle in the pan. Stir it and wait until 3 minutes.
3. Mix soy sauce, sesame oil and pepper in the bowl.
4. Strained the noodle and put it in the bowl. Make sure that you have mixed it well.

Meat ( You can use pork or chicken )

Ingredients:

• 200 g pork or chicken, minced
• 3 cloves of garlic, chopped
• 40 g onion, chopped
• 50 g ears mushroom (to cook ears mushroom see here), chopped  
• 3 tbs oil to stir fry
• 1 tbs soy sauce
• 2 tbs sweet soy sauce

Here is your ingredients picture:

Your ingredients

Method of cooking:

1. Put the oil in the pan and heat it until high heat. Add garlic and onion into the pan. Stir it slowly then wait until aromatic and the color turn a little bit brown.
2. Add the chicken or pork. Stir it then add soy sauce.
3. Stir it again, add the mushroom and wait until cooked.

Garnish and Condiment

Garnish
You can use scallion (cut 1 cm) and fried onion.

Condiment
You can make Chicken Stock for the condiment and garnish with scallion.
Chicken stock : 1 cube of chicken bouillon mix with 300 ml of water

 Have a nice day with your fried dumpling with noodle !!!

Fried Dumpling with Noodle

HOT... HOT... HOT... !!! Ice Cendol, Please...

Hello Sunshine !!!

For this summer, I want to introduce my favorite drink from South East Asia which is popular in Indonesia, Malaysia, Thailand, Singapore, Vietnam and Thailand. 

In Indonesia we called it Ice Cendol or Ice Dawet. Ice Cendol basic ingredients are coconut milk, a worm-like jelly made from rice flour with green food coloring (usually derived from the pandan leaf), ice and palm sugar.  Are you ready to make it?

ICE CENDOL

Ice Cendol

Ingredients:

Cendol 

• 75g hunkwee flour
• 25g rice flour 
• 650 ml water
• 1 tbs green food coloring

Sugar

• 250g palm sugar
• 50g sugar
• 200 ml water
• 3 pandan leaves

Coconut Milk

• 200ml Coconut Milk
• 200ml water
• 3 pandan leaves
• 100g jack fruit, diced

Method of Cooking:

1. Mix hunkwee flour, rice flour with 200 ml water. Heat up the pan with green food coloring and 450 ml water. Stir it slowly and wait until it boiled. Pour the mixed flour into the pan, turn the stove to low heat. Stir it faster and make sure that everything are boiled and mix well together. 
2. Put lots of ice in a bowl. Make sure that your water is ice cold. Put this thing up side the bowl. i don't know the name of this thing, but i will show you a picture. You can use anything that looks like this, the most important are the holes.





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3. Pour the boiled flour into this thing and make sure that you do it quickly. Press the flour and let it down into the cold water. And then it will be like this.





The Cendol







4. Mix the palm sugar, sugar and water with pandan leaves and heat them until boiled.



Boiled Sugar

5. Mix the coconut milk, water, pandan leaves and salt in a separate pan, heat them until boiled.



Cooked Coconut milk

6. Wait until everything is cooled then start mixing. First the sugar, then the cendol and finally the coconut milk. Add some jack fruit on the top.



Ice Cendol



Ready To Serve