Monthly Archives: June 2012

Fiesta Chicken Fajita Salad

This would be a great meal for hot summer days . And that’s what we had tonight , it’s super simple and easy . It requires salsa , if you do want to make it even easier , you can always get a jar of store bought salsa , but i made my own , since they’re not hard at all and you can adjust the taste to your preference . Other than that .. just a can of black beans and sweet corn and chicken breasts , and you’ll be ready for your salad !

For home made salsa , you need : (if you buy store bought , skip this step )

1-28 oz can of whole peeled tomatoes

bunch of fresh cilantro

1/2 cup of onion

1/2 cup of red onion

2 cloves of garlic

2 jalapeno

salt , pepper

2 tsp. of cumin

little sugar if it’s too sour

Mix these ingredients together in food processor .

For Fajita seasoning 🙁 skip this step if you buy the store packet seasoning )

  • 3 Tbsp. cornstarch
  • 2 Tbsp. chili powder
  • 1 Tbsp. salt
  • 1 Tbsp. paprika
  • 1 Tbsp. sugar
  • 2-1/2 tsp. crushed chicken bouillon cube
  • 1-1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp cayenne pepper
  • 1/4 tsp. crushed red pepper flakes
  • 1/2 tsp. cumin

Mix these ingredients together . Store in a air tight container .

For the salad :

Fajita seasoning

chicken breast , or chicken thighs , pounded so it’s a little thin , and even

1 – 15 oz can black beans

1 -15 oz can of sweet corn ( or you can use fresh corn , boil and stripped off the kernels )

1/2 cup of salsa ( home made or store bought )

oil

1. Sprinkle the meat that has been pounded with the fajita seasoning on both sides . Cook for 3 minutes , if it’s for breasts , cook for 2 minutes if it’s really thin .Cook on each side until it’s all done . Set aside .

2. In a small pot , mix the corn , black beans , 1/2 cup of salsa and about 2 tsp. of fajita seasonings . Warm it up . Set aside .

3. To serve , tear up lettuce and place on a plate , then add the beans corn salsa mixture , and place the fajita chicken . Top with extra salsa if you want to . I like this served at room temperature or cold for the beans , corn salsa mixture .

 

Broiled Vegetables with Parmesan

Easy side dish and yummy . I made this to be served with my chicken saltimbocca . Broiling the potatoes make the skin very crispy and it’s delicious !! I am not so much into baked potatoes or mashed potatoes , although i like fries .. but we all know by now how bad fries for our health . So , in this side dish i threw in some yellow zucchini and regular zucchini in . And i thought it tasted pretty good . So here it is ..

You need :

Small red potatoes or yukon potatoes , choose small ones because they cook faster, i don’t want to wait 20 minutes just to boil it .. the smaller , the faster it gets done

1 zucchini , cut length wise

1 yellow zucchini , cut length wise

2 tbsp. of unsalted butter

few fresh thyme sprigs

2 minced garlic

few sprinkles of smoked paprika

grated parmesan

1. In a small pot , boil the potatoes , about 12 minutes maybe .. just check with knife , to see if it’s almost done . Don’t overcook it , it will get too mushy , we still have to brown them on the skillet .

2. Once potatoes are done , cut in half , then set aside with the zucchini .

3. In a skillet , heat up the butter and add garlic and thyme , and cook for a minute , then place the potatoes and zucchinis , cut side down , medium heat ,then sprinkle with smoked paprika ,  let it cook for about 5 minutes or until it gets brown . Check if necessary . Sprinkle with kosher salt and pepper .

4. Once it’s done , prepare a foil lined cookie sheet and place the potatoes and zucchinis on it , cut side up , and then sprinkle with the parmesan cheese . Broil for few minutes , watch it so it won’t burnt , you just want the cheese to melt and brown a little bit . Serve .

Chicken Saltimbocca

I have been wanting to try this chicken saltimbocca for quite some time , but i kept postponing it because i thought it’d be too hard to roll a thin chicken breast into a jelly roll style , i would think it’d be easily crumbled and stuff . Well , it’s actually not as hard as i thought , but a little messy though .. my stove was pretty messy from the grease splattered here and there . The result was really worth it . While i was cooking this , my 7 years old son , asked me ” Mom , what are you cooking ? ” I answered ” Chicken Saltimbocca ” Mind you this was my very first time making chicken saltimbocca .. and then this is his answer .. ” Hmm .. that sounds good “ I just had to laugh .. it’s something that none of us ever had before and it was my first time trying it .. yet he can say .. sounds good LOL .. my silly boy ..

You need :

About 6-7 slices chicken breast that has been pounded very thin

1 package of frozen spinach, thaw , and squeeze the water out , then mix with 2 tbsp oil and little salt

prosciutto or bacon or pepperoni

parmesan cheese

olive oil

salt and pepper

1/2 c. of white wine

2 cups of chicken broths

1. Lay the chicken breasts on the working area , sprinkle with salt and pepper .

2. Place 1 slice of either bacon / pepperoni or prosciutto on top of the chicken breasts , and topped with spinach all over , and then roll it up , jelly roll style and secure with toothpick . Do the same with the rest .

3. Heat up olive oil on a skillet , medium heat , place chicken and cook for 2 minutes on each side , then remove from the skillet .

4. Into the skillet , add 1/2 cup of white wine and scrape off the brown bits and then bring to boil til the wine reduced half , add the chicken broth , and bring to boil , return the chicken into the skillet , simmer , cover for 15 minutes .

5. Thicken the sauce with mix of cornstarch and water . Serve .

Korean Braised Pork Ribs

This recipe is adapted from Maangchi website . I learned a lot of korean cooking from her website , it is an awesome website , i knew nothing about korean cooking then i ran across her website a while back ago and since then i’ve learned quite a bit of korean dishes . And they’re one of the yummiest cuisine i ever tasted ! About up there with Indonesian food too 😀

Anyway , i also learned how to make Galbijim , the traditional way , from her website and it has become my favourite dish . My husband loves ribs , and my mom used to make a really good soup with pork ribs . We hardly ate beef ribs , except in the restaurant . My mom used to make sour mustard and pork soup , and during hot days , it’s like a great meal to have . But that was the only thing i knew to cook with pork ribs ( other than grilling or slow cooking it .. ) , then i found Galbijim , it was so delicious , although it took time , but it was really worth it . Now this version below , is a lot quicker and she said it’s a lot simpler compared to the traditional one . So here is the recipe :

You need :

About 2.5 lbs of pork ribs , cut in chunks, wash and set aside

Then you can blanch these ribs in a hot boiling water for about 5 minutes , then remove and rinse with cold water . Return to the pot . Meanwhile , get the sauce ready :

1 large onion

8-10 garlic cloves

2 inches of fresh ginger

2 bosc pears, removed the seed

1 tsp. of black pepper

1 Tbsp. of brown sugar

3 Tbsp. of soy sauce

1 cup of water

Put all these ingredients in a food processor , and pulse until it becomes puree . Then , pour all the puree into the pot , mix with the ribs , turn the heat on medium and bring to boil , cook for 30 minutes , covered .

After 30 minutes , simmer for 20 minutes , stirring occasionally . , covered . Then after 20 minutes , remove the lid , and cook under high heat and keep stirring so it won’t burn on the bottom , and add 2 tbsp. sesame oil.. Keep stirring until juices are gone , sprinkle with sesame seed and green onions . Serve warm with rice .

Chicken Salad with Black Beans and Tomatoes ( Southwestern Salad )

Not too long ago i had some salad with black beans , and to my surprised , i kinda enjoyed it . I wasn’t so much into black beans , even when we go to Chipotle , i always skipped the black beans and always picked lima beans instead . My husband doesn’t mind black beans , although he switches around between black and lima beans . And we’ve been trying to add a lot of salad as dinner menu in our weekday dinner . Just the other day he said about having salad for dinner again , so i thought why not trying to make southwestern salad . I wasn’t even a fan of southwestern salad years ago . I remember i was at a potluck dinner , and my MIL back then mentioned how delicious was the southwestern salad and she was thrilled when she found the recipe on her magazine .

So anyway , i ended up making southwestern salad for tonight’s dinner . It’s really not that hard to make , and most of the stuff isn’t that expensive to get . I guess this can be your dollar dinner 😀 Well .. as long as the chicken breast was on sale for $1.00 LOL ..

You need :

About 2 split breasts chicken , rub with oil , then run with this spice mix :

1 tbsp. of chili powder

2 tsp. light or dark brown sugar

1 tsp. ground coriander

1 tsp. ground cumin

kosher salt

Mix these spices together and rub them on the chicken breasts . You can grill the chicken or roast it in the oven , your choice . If you choose to roast , do it about 35 minutes for 350 F .Once it’s done , set aside , let it sit for 5-10 minutes before slicing them thinly .

Now , let’s make the dressing :

6 tbsp. extra virgin olive oil

2 tbsp plus 2 tsp. of freshly squeezed lime juice

1 tbsp. of fresh chopped cilantro

2 tsp. of honey

ground black pepper

Mix these ingredients together in a bowl , whisk well , and refrigerate until ready to use .

Let’s make the salad :

1 cup of black beans , drained and rinsed

1 cup of grape / cherry tomatoes , halves

1/2 cup of sweet corn

2 green onions , thinly sliced

2 tsp. of freshly chopped cilantro

And 2 tbsp. of the dressing that you make before this .

Mix all these ingredients together , set aside .

Bibb Lettuce or Boston Lettuce , and avocado

Serve on a bed of lettuce , then place your salsa ( beans , tomatoes , corn ) and top with the chicken , drizzle with little bit of the dressing .

Bluberry Scones with Lemon Glazed

This recipe is adapted from Tyler Florence cook book . I don’t quite remember which book this was , because i collect them all .. I remember one thing though that when we moved back to Indiana back in 2008 , this was one of the first dessert i made in that kitchen . I don’t quite remember whether it’s yummy or not , but i wonder why i don’t make them that often ? I only made it once , that was the only time i did it . I think because blueberry does come in handy and if they’re not in season they’re not going to be sweet .

So , few days ago i made blueberry loaf , and i bought a pint of the blueberries . Ended up only using 1 cup of it , and have some leftovers . Then i thought about scones .. so here it is .. blueberry scones with lemon glazed .

You need :

2 cup of all purpose

1 tbsp. of baking powder

2 tbsp. of sugar

1/2 tsp. of salt

5 tbsp. of cold unsalted butter , diced

1 cup of blueberries

1 cup of heavy cream

1. In a food processor mix together flour , sugar , salt and baking powder . Add cubed butter , pulse until it becomes coarsed crumbs . Then remove and place in a large bowl .

2. Add in the blueberries , and then using your hands , mix it , carefully , don’t bleed the blueberries . Then make a well in the center and pour heavy cream . Mix again with your hands until it holds together . Then roll it on the floured surface to become a log , then flatten it out , 12×4 , and cut into 8 triangles .

3. Place in a parchment paper , and bake at 400 F for about 20 minutes .

For the lemon glazed :

1/2 cup of lemon juice , freshly squeezed

1 tbsp. of melted butter

1.5 cup of powdered sugar

Mix this together , and becomesapply the glazed when the scones are cool enough .

Bakwan Jagung ( Indonesian Corn Fritters )

Suddenly today i was hungry for corn fritters , in Indonesia we call it bakwan jagung . Mom used to make them , not too often , as i wasn’t a big fan of it . But i ate it still , ever since i moved here i never really made them . It is strange that today i was hungry for it . It is not hard to make at all !! And it turned out really delicious !

You need :

4 ears of corn , stripped

about 6 extra large / jumbo shrimp , chopped

2 green onions , with the green part too

2 eggs

about 1/3 cup of more of all purpose flour

1 medium shallots

4 garlic cloves

2 macadamia nuts

2 bird eye’s chili

1 tbsp. of ground coriander

1/2 tbsp. of salt

1. Strip the corn and place it in a large bowl , with 2 eggs , and flour , green onion , about 1/2 tbsp. of salt , and 1 tbsp. of coriander . Set aside .

2. In a food processor , place shallots , garlic , macadamia nuts , chilis , and pulse until it becomes a paste . Then add this mixture into the corn mixture . And mix them well .

3. Heat vegetable oil in a skillet , no need to deep fry but just enough to cover the bottom . Cook for 3 minutes on each side .

Blueberry Loaf

I’ve always wonder if blueberry muffin , or loaf or bread whatever you call it , is hard to make or not ? I thought before .. it must not been easy to make , because they sold it in the box at the grocery store , all you need to add was milk and egg and water . My in laws , always have a box of blueberry muffin ready in their pantry . I never bothered to ask why .. and in the beginning of my marriage , i did the same , i bought the ready made blueberry muffin . For quite some time though , i hardly had any blueberry muffin .. didn’t really care for it ..

Until recently , i happened to run across blueberry muffin recipe ..and it is super easy ! I ended up making it in a loaf pan , i don’t have a muffin pan on hand at the moment , due to relocating . My muffin pan is staying in the storage with the rest of my kitchen stuff . Anyway .. all you need is just fresh blueberries !

You need :

1 1/2 cup of all purpose flour

3/4 cup of sugar

2 tsp of baking powder

1/3 cup of vegetable oil

1 egg

1/3 cup or more milk

1 cup of blueberry

1/2 cup of sugar

1/3 all purpose flour

1/4 cup of unsalted butter , cubed , cold

1. In a large bowl , combine the dry ingredients , then in a 1 cup measuring cup , place the 1/3 cup of  vegetable oil , add 1 egg in there and pour enough milk to make it all the way to 1 cup .

2. Pour the wet ingredients to the dry ingredients , whisk well , then fold in the blueberries .

3. Pour the batter in a parchment paper lined loaf pan or muffin pan . You can bake it just like this , or add the streusel topping , by mixing the sugar , flour , and butter , with 1 1/2 tsp. of ground cinnamon . Sprinkle on top of the batter .Bake at preheated oven 400 F for about 25 minutes or until done .

Tiramisu

There are so many yummy dessert out there , and i have to say , tiramisu is on the top list of my favourite dessert , along with creme brulee and flan , and fruit tart .. and .. many more . I love sweets , not candies though , but i just love yummy dessert !! So , this time , i am trying to create my own tiramisu . There was this italian restaurant about 10 minutes away from where i live , and they have great pizza , and great italian food . On top of that , they have yummy tiramisu .. and you know , they’re not cheap , for a piece , it costs $5.00 .. and i’ve heard about making tiramisu so many times . But i am against using raw egg yolk . I like half boiled eggs , but raw .. i am not so good with it . I am just not comfortable with it .

So , this version down here , i cooked the egg yolk with non stop whisking ,don’t you dare to stop whisking or else you will end up with scrambled egg . Go ahead if you want some scrambled eggs in  your tiramisu LOL ..

You need :

6 large egg yolks

3/4 cup of sugar

2/3 cup of milk ( i used 1% milk )

In a sauce pan , place your egg yolks , add your sugar , and then whisk well until it’s all blended . Just use manual whisk , it works okay , you don’t need to grab your hand held mixer to whisk them . Once it’s blended , add 2/3 cup of the milk , and whisk well . Place on the stove on medium heat , start whisking and DO NOT STOP WHISKING . Bring to boil , KEEP WHISKING , and keep boiling for 1 minute , you might want to speed up the whisking , because if you’re slowing down , i am afraid you might end up with scrambled eggs .The mixture should be yellow and getting thicker , not as runny as in tbe beginning . Once it’s done , pour immediately into a bowl , and let it sit in room temperature for 15 minutes , then cover with plastic wrap , Chill in the fridge for at least 1 hour . ( You can do this a day ahead too )

Next , you need :

1 1/4 cup of heavy cream

about 2 tbsp. sugar

1 tsp. of vanilla extract

1 capfull of marsala wine

Before you start whipping the heavy cream , i suggest to place the metal bowl or any other bowl you use , in the fridge for a good half an hour . Metal would be the quickest to get cold , so that’s what i used . Then place your whisk in the fridge too along with the bowl . Once you’re ready , pour the heavy cream into the chilled bowl , start whipping it , add vanilla and sugar , and marsala wine , keep whipping until stiff peak reached . Set aside in the fridge .

Next step you need : 

1 lb of mascarpone cheese

Take the egg yolk mixture out from the fridge , then using handheld mixer , blend the mascarpone cheese , you can fold it in and mix with spatula but u’ll risk it to be lumpy . Using a mixer would be a lot better and quicker , once it’s blended , bring out the whipped cream from the fridge , and pour the mascarpone-egg yolk mixture into the whipped cream , and mix well with spatula or mixer . If you use mixer , try not to overmix it . Few seconds would be good enough to have it well blended . Place the filling in the fridge for another hour .

Next you need :

2 cups of strong brewed coffee or espresso

1/2 cup of marsala wine , or kahlua or dark rum , whatever you choose . I used marsala wine

1 tsp. vanilla extract

1 – 7oz  package of lady fingers

Make sure your coffee is in room temperature , then add the liqour and vanilla . When you’re ready to assemble , use the coffee mixture to soak the lady finger .

1. Use square dish or rectangle dish to assemble the tiramisu .

2. Soak the lady finger one by one into the bowl of coffee liqour mixture , soak for 4-5 seconds , becareful because they soak really good and will crumbled if you soak too long . But you want to soak it long enough to be soft , not hard .Arrange the soaked lady fingers on the bottom of the dish , then pour half of the mascarpone – egg – whipped cream mixture on top of the lady fingers . Then you can sprinkle with cocoa powder ( i skip this step ) . Then repeat the layering from lady finger-mascaporne again , until it ends with mascarpone . Dust with cocoa powder .

3. Cover with plastic wrap and refrigerate for at least 24 hours for the flavour to blend .

 

 

 


Capcay Kuah ( sup sehat )

My mom used to call this sup sehat , which means ,healthy soup . It is healthy because the main ingredients would be vegetables .I could always just skip the meat and using tofu as the only protein source . But having a 7 years old , doesn’t guarantee that he would eat the tofu .. so i had to throw in some fish balls , shrimp balls , and lobster balls in the soup . For some people , they call this capcay , capcay would be vegetable stir fry , except ,the difference is , the vegetable stir fry doesn’t have the broth , but this one does , and it can be easily called soup .

It is very simple and quick , doesn’t require a lot of waiting time , even the preparation time is super quick . So if you want something healthy on a busy weeknight , this is your choice . You can use any vegetables that you have on hand , i happened to have cabbage , broccoli , carrot , and tofu , so those are the stuff that i used along with the fish balls . But if you have chinese cabbage , you can use that too , if you have cauliflower , that will work too , or mushroom , or whatever , just don’t use lettuce , no green iceberg lettuce !! LOL

You need :

Any vegetables , carrots , cabbage , chinese cabbage , mushroom , cauliflower , broccoli , baby carrot , straw mushroom, shiitake mushroom , tofu , snow peas , sugar peas ( you can use all of them or pick and choose whatever you like )

Oil

Garlic , i used about 3-5 cloves

1/2 large size onions , sliced

oyster sauce

chicken bouillon cube

water

salt and pepper

sugar

1. In a medium pot, heat up the oil , then add garlic and onion , cook for about a minute or two . Then add the vegetables , the ones that take a long time to cook should be added now , ones that cook really quick such as tofu , you can add it later on when it’s almost done .

2. If you use any meat , you might want to add it now too , i used fish balls , and i add now too .

3. Add the oyster sauce , probably about 2 tsp, doesn’t need to be much , it’s only for a flavour . Then add the chicken cube , and then add water .

4. Bring to boil , and add the rest , the veggies that doesn’t require quick cooking , in my case i added the tofu last . Once it boils , turn it down and simmer for 5 minutes . Then it’s done !! Serve warm .

 

Sausage and Cabbage

This is a quick meal to fix , i wasn’t really in the mood to make too much mess , so cabbage and sausage it is !! I really don’t have much to say about this dish , a long time ago , i just threw in some sausage in a cabbage that i sauteed , just because i thought it would be nice to have a little meaty flavour .. Since then i’ve never really cooked it anymore .. that was back when i didn’t really know much about cooking . So , years later , now , i just realized that , there was a dish such as cabbage and sausage !!This could be a side dish or main dish . We did it as a main dish with mashed potatoes as the side .

Here is my recipe for sausage and cabbage

1/2 head of cabbage , sliced into about 1 inch stripes

1 lb of sausage ( bratwurst , kielbasa , polish sausage etc )

1 cube of beef bouillon cube

1/2 c-3/4c . of water

1-2 tsp. of Worcestershire sauce

3 cloves of minced garlic

2 large shallots , sliced

In a skillet heat vegetable oil , then add shallots , cook for 2 minutes , then add garlic , cook for 30 seconds , add the sausage . Cook for about 6 minutes or so , or until the sausage turns brown on sides . Then , add in the cabbage , stir to mix , add the beef cube , then add water , and Worcestershire sauce , mix well . Let the cabbage cooked for few minutes , if you like it very wilted i guess u can cook longer , i like it when the cabbage has a little crunch , so i don’t let it cook too long ( don’t like it mushy ) . To thicken the sauce , i use cornstarch . Or you can skip this step too , and it’s done . Served with garlic mashed potatoes .

Plantains

I love plantains , to me plantains , reminds me of Pisang Agung , some type of banana that has the shape like plantains , and they’re just as long and they’re considered ripe when they have black skin , and also it’s only good for cooking . Unlike other kinds of bananas , in Indonesia we have so many types of banana , pisang ambon , pisang susu , pisang kepok , pisang raja , pisang agung .. Indonesian are so lucky to have plenty types of bananas they can eat , certain kind of bananas are only good for cooking , and some are good for both . My favourite when i was small was pisang susu , susu in english means milk , they’re the smallest type of bananas , but they have the best taste in my opinion .

Right now i am talking about plantains , most south american countries eat plantains .I guess they consider it as a side dish and be eaten with main meal . I really can’t see it to be eaten with say .. fish .. or chicken .. to me plantains , they’re sweet and they are best for snack or dessert .

Alright , so this picture below , is Fried Plantains

I use the ripe plantains , yes with yellow skin with lots of black dots or even black skin , that means it will be sweet when i bake or fry the plantains . Using a paring knife , i peeled the skin off the plantains , then i sliced them sideways , to allow more surfaced to be caramelized . Heat up a vegetable or canola oil on the non stick skillet on a low medium heat . Then place the sliced plantains on the skillet , cook for about 4 minutes , until the bottom are caramelized , using tongs , turned to cook the other side for another 4 minutes . Remove from the skillet , and serve warm .

Picture below , Grilled Plantains

Just warm up your grill , don’t peel the skin of the plantains , just place the plantains on the grill for couple minutes , turn it over , and remove , and serve warm . They’re super sweet and yummy !!

 

Next would be Baked Plantains ..

”””” to be continued , i don’t have the picture of baked plantains yet ””””””

Grilled Cheese Pesto Sandwich

I got to know Pesto just these past few years , before that i had no clue what pesto was. The name itself seemed a little strange , then when i found out , it’s green paste of something .. which wasn’t that much appetizing for me .. i didn’t bother to give it a try . Although i should have !! I always told my son , you have to try everything , you can decide whether you like it or not , later on , as long as you give it a shot . Well that didn’t apply to me with pesto .

Until 1 day i was at my friend’s house , our children was having a playdate , and since we’re guest , she’s making us lunch . That’s when i got to know pesto . I had no choice but to try it , and since then i’ve fallen in love with awesome yummy pesto .

What is pesto actually anyway ? Pesto is made from fresh basil leaves , with pine nuts , and garlic , and olive oil along with grated fresh parmesan cheese at the end . You could buy it at the store which i do during winter time because our basil plant wouldn’t survive midwest winter . But during summer months , oh , we’re having a blast with making pesto . Basil loves warm weather , they can’t stand cold , esp. frost , it will kill them . And i usually just make fresh pesto myself , basil leaves , the only down side about the cost of making your own pesto is the pine nuts , known as pignoli . They’re costly , but if you can find a place that can sell you in bulk i guess that would be a good way to do it .

Anyway .. here is a recipe for my pesto sandwich .

For Pesto :

2 cups of fresh basil leaves , make sure you pack this down , then washed and dried with paper towel .

1/4 cup of pine nuts

2 garlic cloves

1/2 tsp. of salt

2/3 cup of extra virgin olive oil ( good one )

1/2 cup of fresh parmesan cheese

In a food processor , mix basil leaves, pine nuts , and garlic, salt , pulse until the mixture become very pasty . While it’s still running , add the olive oil , keep pulsing til mixture becomes smooth . Then add parmesan cheese ( fresh and grated ) , mix well . If you intend to freeze this pesto , place the pesto mixture in the container , then add a layer of olive oil on top and cover tightly .

Now on the sandwiches

2 slices of bread of your choice , wheat , white , sourdough .. etc

few slices of turkey , salami , or ham

pesto

cheese , i use monterey jack cheese , but u can use provolone , muenster , etc

This is before being grilled :

 

Then just assemble , your sandwich , then spread pesto , add cheese on top , the meat , and more cheese and top with the other slice of bread . Place in a panini maker if you have it , if you don’t , skillet will work just fine . Melt a little butter , then place the sandwich on top for few minutes under low medium heat so it won’t burn your sandwich while melting the cheese , then turn it over , do the same . Once it’s done , cut 1 clove of garlic into half and then rub the garlic clove on the surface of the grilled sandwich , and it’s ready to serve !!

Tofu Fritata with Spicy Peanut Sauce

Tonight we made tofu fritata with spicy peanut sauce , in Indonesia , we call this Tahu Telor Bumbu Kacang . The main ingredients would be tofu and egg , with the sauce made from peanuts . Then , you can top it with bean sprouts , green onion , and some indonesian crackers . Drizzle with the sauce and you’re ready for your meal . Tofu is considered a healthy food , and eggs are also healthy , so i can say this is pretty healthy food , except for the fact you have to watch for the peanut sauce , since nuts are high in calories . Other than that .. a plate of tahu telor would make you pretty much full .

For the sauce , you need :

handful of raw peanuts , or more , then roast it on the skillet for few minutes until golden brown , and smells good .

about 2 cloves of garlic

petis udang ( shrimp paste but not the powder kind ) <– optional , my mom used to use this all the time and it really adds more flavour , or you can always skip it , i didn’t have it on hand earlier , so i skipped it .

salt pepper

sweet soy sauce ( kecap manis )

2-3 bird’s eye chilis

warm water

1. Roast your peanuts , then transfer to the food processor , along with garlic and chilis , then pulse until it’s pretty much chopped , minced , smooth .

2. Then add little of water , to thin it out , add sweet soy sauce, to sweetened the sauce , or use sugar if you don’t have it , salt , pepper and if you use petis udang ( shrimp paste ) then add it in too . If the sauce is too thick yet , , add more water until your reach your desired consistency .

Next you need to make your tofu fritata :

Dice some tofu , not too small

Eggs , beaten

Add the tofu into the eggs and place in skillet , cook just like you make an omelette , until it’s done .Add some blanched bean sprouts , on top of the tofu fritata and then add your sauce , sprinkle with green onions .

Serve .

Rujak Manis ( Indonesian Fresh Fruit Salad )

I LOVE THIS FRUIT SALAD !! Rujak Manis , is my favourite mid afternoon snack back when i was younger . During those hot summer days , we usually made the time to stop by at this particular street vendor on our way home from school , and stopped by and bought the fruit salad , along with their fresh young coconut drink . It was so yummy and refreshing , the sweet , sour and spicy dipping sauce with fresh fruits . We usually use any kind of fruits we like , the most common fruits we use are , pineapple , apples , papaya ( not the ripe one , they usually still tough ) , and mango ( again , not the yellow ripe mango , we call them young mango , super sour ) , star fruits , guava , and also cucumber , fried tofu . The street vendor usually would prepare the sauce first for you , they would ask if you want it spicy or not , and if you do , he would add ground chilis , i believe they use bird eye’s chili , and then add ground peanuts ,and the palm sugar , tamarind , and little water . And he would add just little of fried garlic , and that’s about it .. it’s super easy and yummy !!

So , this is my first attempt to make rujak manis on my own , it has been years and years since i had this salad , and i am so glad i finally found tamarind at the local market , without it , i wouldn’t be able to make it of course .

You need to slice your fruits , and store it in the fridge while you make the sauce :

pineapple , starfuits , apples , mangoes , papaya , jicama , guava , cucumber , etc .. any kind , if you just have pineapple and apples , mangoes , that’s fine too .. but the more the merrier .

For the sauce :

100 grams of roasted peanuts ( buy raw peanuts and roast it on the skillet yourself , if you buy roasted peanut from the store, usually they’re already salted , you don’t want this one ) Once it’s turn golden brown , put it in the food processor , and pulse it’s chopped smoothly .

100 grams palm sugar , grated

2-3 bird’s eye chilis

100 ml warm water

1/2 tsp. tamarind

1/2 tsp. of shrimp paste

little salt if you need it

Melt the sugar , water and tamarind in a small pot , let it cool , then pour the mixture into the ground peanut along with the bird’s eye chili . Sprinkle with crumbles fried garlic when you’re ready to serve it .

Egg in a Toasted Bread w/ Bechamel Sauce

I’ve mentioned before that we love eggs ! We cook eggs for breakfast most of mornings , whether it’s boiled , soft or hard , scrambled , or baked , whatever , we cook lots of eggs ! So this morning , i tried to think a new way how to cook the eggs , my son is in his summer break , and he said scrambled eggs is fine , but i thought .. why not trying to make something different . I came up with the idea , of egg in toasted bread , except , everything has to be cooked on the skillet , instead of toasting the bread in the toaster . It’s not hard at all , just make sure you make a hole in the middle of the bread , not too big , because you will end up having to use 2 eggs , like i did this morning LOL .

These are the ingredients you need :

Eggs , bread ( white , wheat , sourdough , whatever .. ) , margarine / butter , salt and pepper . Okay , ready ?

1. Melt butter or margarine in a skillet , medium low heat . While it’s heating , grab 1 slice of bread , then make a hole right in the middle of the bread , don’t have to be perfect , just make a hole , not too wide , if it’s too wide you will end up having to put 2 eggs in . Then , place the bread in the skillet , and crack 1 egg right in the hole of the bread .

2. Cook until you see the white part on the bottom of the egg is solid . Then flip the bread and egg carefully with spatula , and cook that side until the white part is solid . 

3. Remove the egg in toast in a serving plate . You can eat it like this , or , you can make bechamel sauce for the topping .

For bechamel sauce , you will need :

2 tbsp. of unsalted butter

2 tbsp. of all purpose flour

milk

salt and pepper

1. In a skillet , melt the butter , then add the flour , cook the flour for about a minute or two with a whisk , keep stirring so it won’t get burnt .

2. After 2 minutes , while keep whisking , pour milk into the skillet , try about 1/2 cup , and you can keep adding until the you reach the desired thickness . You can make it very thick like a gravy , or a little bit runnier too , which means you will need more milk . I didn’t measure my milk into the skillet , i just pour a little bit at a time , keep whisking though or else you will end up with lumps in the sauce . Add salt and pepper to taste .

Here is the end result , egg in a toasted bread with bechamel sauce, when you cut in the middle , the egg yolk should oozes out from the bread , that’s how it should be . But if you prefer a fully cooked egg yolk , make sure you cook under low heat so the bread won’t burnt , while you’re cooking the yolk .

 

 

 

 

Macadamia Nuts Cookies

This is my first time making macadamia cookies , actually we all love white chocolate , and with macadamia nuts ,the flavour just perfects , it’s not overly sweet like white chocolate cookies . Everyone here loves it ! Super easy cookies , and you should try it ! If you like crispy cookies on the outside and chewy on the inside , this one is for you .

You need :

1 stick of unsalted butter , softened

1/4 cup of sugar

1/4 cup of light brown sugar ( packed )

Cream these ingredients together , until it’s smooth , and then add :

1 egg

2 tsp. of vanilla extract

Beat , until smooth , then add :

1 1/4 cup of all purpose flour

1/2 tsp. of baking soda

1/4 tsp. of salt

Mix them well , and add in :

1/2 cup of chopped macadamia nuts

1/2 cup of white chocolate

Bake at 350 F , for about 10-12 minutes for crispy outside and chewy inside . For crisper cookies , bake about 14 minutes .

Sambal Terasi ( Hot sauce with shrimp paste )

Indonesian loves hot sauce , and their hot sauce is really different because not only it’s spicy , but it is also sweet . Unlike mexican’s hot sauce , their sauce usually hot and sour , ours , is hot and sweet , which is awesome ! I remember when we went to any restaurant , esp. seafood place , they always serve the hot sauce , all kinds of sauce , ones with shrimp paste , or just plain refreshing hot sauce with just tomatoes as it’s main ingredients , etc . This time , after my friend sent me shrimp paste , i’ve been so tempted to try making sambal terasi . What stopped me ? why did it wait so long ? Well i wasn’t sure about deep frying shrimp paste inside the house . Because of the strong smell . But today i thought oh well .. just do it anyway ..

So here is my recipe for sambal terasi ..

About 30-35 bird’s eye chilis , yes it’s a lot of chilis !

1 tomato ( on the vine ,hot house , or whatever .. i don’t use roma tomatoes though )

2 large shallots

5 garlic cloves

about 20-25 grams of shrimp paste

salt and pepper

40 grams of palm sugar

1. In a skillet , add vegetable oil , enough to fry all sides of the garlic , shallots and shrimp paste , about 1-2 minutes on medium heat , and set aside .

2. In the same skillet , fry the tomato wedges , and all the chilis , until the tomatoes are softened .

3. Put all ingredients together into the food processor ( without the oil of course ) , pulse until smooth . Then once it’s smooth , add the grated palm sugar , and pulse together again , add salt and pepper to your taste .

Your sambal terasi is done !!!

Fish baked in foil

Super easy and simple dinner , everyone can make this . If you love fish , try this one . All you need is just tomatoes , shallots , or onion if you don’t have shallots , green onions , thyme , lemon , oregano , and garlic , oh and olive oil . Just chop everything and mix them with olive oil , and salt and pepper .. and there goes tomatoes mixture .. it looks and smells so good !!

And then once the mixture is ready , i would sprinkle some olive oil on the fish ( i use catfish , but i am sure salmon or halibut will do great too ) , and then i would sprinkle the fish with salt and pepper . Then place the fish on the foil in the middle , and put some of the tomatoes mixture on top , and wrap the foil .

Then wrap the foil , and bake at 400 F for about 25-30 minutes . And dinner’s ready ..

Farfalle Summer Pasta

It’s summer , not officially , but living in the south , it’s like a 9 months of summer . And during summer months , we usually don’t like cooking anything complicated or heavy for our tummy . This dish is really easy and quick to fix . Use any kind of pasta you’d like , rigatoni , penne , macaroni , etc . Just don’t use spaghetti , fettucine , linguine .. 🙂

These are basically the ingredients you need :

About 1/4 cups of more extra virgin olive oil

1 medium red onion, chopped

5 cloves of garlic , minced

1 pint of grape or cherry tomatoes , halves

few sprigs of thyme , chopped

parsley

1-12oz can of tuna in oil , drained

1 lbs of farfalle pasta

1. Cook the pasta according to the direction to al dente . Reserve about 1 cup of pasta water .

2. In a skillet , heat up olive oil , then add the red onions , add salt , cook for about 5 minutes . Then , add garlic , cook for 30 seconds , add tuna , grape tomatoes , and thyme and little sugar . Cook for 5 minutes . Then add your pasta , stir to mix , and add your reserved pasta water . Add salt and pepper to taste .

Serve with home made breadsticks