Mushrooms...all about them..

Portabella/Crimini (Agaricus bisporus)

This one of those eatable mushrooms we normally see and get in the market/supermarket. The Portabella mushroom is one of the tastiest mushrooms ever grown. It is very versatile in its uses. When harvested young in the button stage it is called a crimini and can be used in the same way as the regular white button mushroom. When harvested as a mature mushroom, with the gills exposed, it is called a Portabella. One of the nicest features of the portabella is its thick cap. The cap on a portabella is probably twice as thick as the cap on a white button mushroom. This unique feature makes this mushroom a meaty and wonderful mushroom to cook with. Portabella caps can grow as small as 3-4 inches across to as large as 5-8 inches across, with the average size being 4-5 inches in diameter. These thick caps when cooked can taste similar to eating meat and is often used as a meat substitute!

How was it??!!! Sounds interesting huh??? So...why don't you try to get a better healtier way of living by eating mushroom...Starting Today!

Other kind of Mushrooms

Left to Right: Yellow Oyster, Blue Italian Oyster, White Button, Pink Oyster Mushroom

Bala-Bala Fantasy

Bala-bala or people also called Bakwan is kind of snack, mixture of vegetables. Normally consist of Cabbage, Bean Sprout, Carrots, Shallots, Corn, etc. It's free creation, just open your fridge, look what you got inside...and use your creativity to mix them all.

this time i use red cabbage, bean sprout, shredded carrots, Mushroom (champignon), and leek. The colour create a great combination..that why i named it Fantasy ;p

Note: Just don't use juicy vegetables such as: tomatoes, spinach, morning glory, turnip, cause they'll easilly stale within a day.

Go check your fridge now...

The Ingredients:

• 2 Tablespoon ground Shallots
• 1 Tablespoon ground Garlic
• 2 Leeks, julienne
• 10 buttons Fresh Champignon, evenly slices
• 3-4 Medium Carrots, shredded
• 50 gr Bean Sprout
• 1 Small Cabbage, take 10 leaves, evenly slices
• 5 medium size chicken eggs
• +/- 300 gr Flour
• 1 teaspoon Baking powder
• Water
• Seasoning, i use Vegetarian mushroom extract seasoning * See picture
• Sugar, Pepper to taste
  

How To Make

1. Prepare in a bowl shallots, garlic, eggs. Mix well.
2. Pour over the vegetables and mushroom, follow with seasoning, sugar, pepper.
3. In another bowl, mix the flour and baking powder with water. Just make a lump batter (not to thin not to thick), mix with the first mixture. Stir well.
4. Prepare in a pan enough cooking oil, then turn on the heat. Remember: Do not overheat because the dough will easily burnt outside when the inside still uncooked. Try frying a little dough, taste. If you think you need to add a liitle seasoning or flour just do so..
5. Eat well with Green small chile or chile sauce.

Mengkudu a.k.a Morinda Citrifolia

Mengkudu or Morinda citrifolia, as it is known locally, is a small erect tree found within the forest. Due to its medicinal properties it is now planted in the villages, mainly for its translucent white fruit. The juice of the over-ripe fruit is consumed by women to regulate menstrual flow. It may also be taken to ease painful urination. Other preparations of the Mengkudu fruit are used to treat diabetes, haemorrhages and coughs. Women in the rural areas also use the fruit to make shampoo as they believe it is good for the hair.

Serai or Lemongrass a.k.a C. Citratus

Serai or Lemongrass (Citratus) is widely used as a herb in Asian cooking. Its stalk can be dried, or used fesh. It also can be finely sliced. If use it fresh, just bruise to enhance the aromatic oil release from the stalk.

Bandeng Pepes Keluwak ( Milkfish wrapped in banana leaf )

Milkfish...Heemmm...Who don't know or never taste milkfish? Not much maybe...but, mostly Indonesian must have tasted this yummy fish...In Semarang (Middle Java provision) city, people normally process this fish into smoke milkfish (Bandeng Asep) or Soft-bone milkfish (Bandeng Presto/Duri Lunak). Instead of just serve them fried, i try to give an extra herbs into the Soft-bone milkfish, wrapped, steam then roast.

Once again..this dish was inspired by Mr. William..Danke Om!

Bandeng Pepes Keluwak

( Milkfish wrapped in Banana Leaf-Keluwak Herbs )

The Ingredients:

• 1 pack Milk Fish (Soft bone)
• 4 - 6 Keluwak ( Keluwak is a fruit of the "kepayang" tree )
• 50 gr Candlenuts
• Half Thumbsize Ginger
• 50 gr Shallot
• 25 gr Garlic
• Basil leaves
• 1 tablespoon Coriander
• 2 Bayleaves
• Banana leaves
• 1-2 Mengkudu Leaf (Morinda Citrifolia L)
• 5-6 Small Red chilis
• Serai (C. Citratus) or Citronella

How To Make:

1. Grind together: Keluwak, Candlenuts, Coriander, Shallots, Garlic, Ginger until its formed like paste.
2. Prepare banana leaves. Put the Mengkudu leaves and Bayleaves. Cover-up 2 sides of the milkfish with Keluwak paste until its all covered well. Put on top of the Mengkudu & Bayleaves. Place the Basil to cover the surface, put some small chilis (whole). Roll over with banana leaves, wrapped-up tightly and pin with tooth picks on both side. *see pictures
3. Steam about 30 minutes. Let it cool awhile the roast lightly on the grill pan until welldone.

Makan-makan.....

Papaya muda masak pedas

Since i'm a fan of Papaya, this time i'll use it in my cooking menu. Choose a raw (real raw, don't take half raw or even ripes one) cause it'll taste crunchy smooth. I learn to cook this from my maid..she always cook my fave dish everytime i went home or without i'm asking her, she'll send it to my parents.

I like to eat them hot or cold, as a salad. It's very simple, very hot and spicy too!

For those who don't really enjoy spicey dish, can reduce it by adding tomato on the base herbs.

Pepaya Muda Masak Pedas

(Hot & Spicy Papaya)

The Ingredients:

• 1 Medium Raw Papaya
• 4 tablespoon Ground Chilis
• 1 1/2 tablespoon Ground shallots
• 1 tablespoon Ground Garlic
• 3 Keffir Lime (Daun Jeruk)
• 1 teaspoon Balacan (grind then fried)
• Thumbsize Galangal
• 2 Bayleaves
• Sweet soy sauce
• sugar, Salt to taste

How To Make:

1. Slice the Papaya, i suggest using the slicer specially for vegetables/potato.
2. Grind the chilis, but not to fine. If you want to reduce the spicy hot taste, add some tomatoes to the grinder.
3. Fry the ground chilis, shallots, garlic, galangal, bayleaves & balacan alltogether until fragrant. Add keffir lime follow with the shredded papaya. Mix well.
4. If its started to get lump, put in sugar-salt to taste. Add the sweet soy sauce, but don't pour too much. Give it a little first, then taste. If you think it's needed more then pour some again. Hint: If you pour too much soy sauce the colour of the dish will be too dark and it'll ruin the flavor too.
5. Serve as a starter (salad) or with plain rice.

Petai...

Or other may say Stink beans (yes...that 100% true about the stinks! Even your bathroom will smell and stink days after you eat it ;p ) But....this special pungent sharp aroma and flavor can brings a special impact on your taste bud too....For those who already taste them, may agree with me...So, for those who wants to know more about this 'exotic' things may read below.

PETAI

English Names: Stink Beans / Sator / Twisted Cluster Bean

Other Names: Petai (Malay), Peteh , Pete , Peuteuy (Sundanese), Sataw, Sator (Thai),
Nejire-fusamame (Japanese)

Scientific name: Parkia speciosa

Plant family : Leguminoceae

Product Description
Petai are a classic "exotic veg" from SE Asia. The taste and smell takes a bit of getting used -to, but is palatable to most people at least in quantities. It is much sought after in Malaysia due to its well known health benefits.
Paradasia Specifications
We ship Petai either as whole pods, or as cleaned beans in a bag. Our whole petai is the "Papan" type, which is a large-bean , moderately spicy wild variety.
The pods are up to 50 cm in length, and about 6 cm wide.
Serving Suggestions
In Malay cuisine, Petai is commonly consumed raw together with a sambal sauce and other raw vegetables in a dish known as Ulam.
Petai may also be blanched and salted to make petai jerok. Preserved in the resulting brine, it may then be used in sambal as you would use fresh.
In Chinese and Indian Cuisines, Petai is usually fried and then sautéed in a spicy sauce, or sometimes just used as an ingredient to add zing to a everyday dish like fried rice.
Click here to go to our favorite Petai recipes.
Nutrition Guide
Petai is reported to be high in both Protein and vegetable fats, and is a rich source of calcium. Click here to see a complete breakdown of the nutritional value of Petai.

Probably this product is better known as a health-food rather than a vegetable, as there are quite a lot of benefits reported .

The most commonly mentioned benefit of Petai is its ability to cleanse the urinary system. It also has other alleged benefits for promoting healthy function of the kidneys.

Petai is also said to be widely consumed by diabetics, who appreciate its ability to help stabilize blood sugar levels when consumed with a meal.

It seems that Petai also has some sort of stimulatory effects, as it is also said to improve brain-power and assist in concentration. It is also said to be beneficial in reducing the effects of PMS among women.

In the oriental sense, Petai is said to be a "cooling" product for the body.
Other Uses
The wood of the Petai Tree is used as timber. ( see details at : http://www.mtc.com.my/publication/library/mt100/light/petai.htm
).
Other Information
These powerful-tasting beans come from trees that grow wild in the jungles of Malaysia.
Storage Advice
To order , just send us an e-mail and well contact you shortly to with our quotation. Keep cool. The beans keep better when they are still in the pods, so it is best not to remove them until just before use.

Mpek-mpek ala Kweetiaw

This time...I rushed home and started to make this. I got inspiration from the Cooking Master Oom William Wongso (..Thanks Om! You're so inspiring...!). The ingredients are very simple and easily to get. You don't need to panic after you read Mpek-mpek word on its tittle..No.no..you needn't to make the things by yourself...Buy! hehehe...But, try to find a good ones.

You may add other seasoning you like, there's no restriction on this recipe..use your creation or imagination. Ok..shall we start....

Mpek-mpek Ala Kweetiaw

The Ingredients:

• 3 or 4 Small Mpek-mpek Lenjer
• 50 gr/approx 1 small bowl Bean Sprout
• Caisim (Mustard Green)
• 1 chicken Egg
• 1 tablespoon chopped Garlic
• 3 Dried chilis, cut in 1 cm
• Raja Rasa Sauce (seasoning, if you can't find it use other seasoning Maggi, Knorr, Lee Kum Kee, etc)
• 1 tablespoon Oyster sauce, i use Lee Kum Kee here
• 1 tablespoon Hoisin sauce
• Salt, white peeper, sugar to taste
• Chili oil (optional)
• Sesame oil (optional)
• 2 tablespoon Ebi ( Dried prawn), Soak in hot water leave it about 15 minutes. Dried then crushed until very smooth (powder form)

How To Make:

1. Slice the Mpek-mpek about 3mm, deep fried. Set aside.
2. Coarsely cut the caisim (mustard green), slice the dried chilis in 1 cm length.

3. In a saucepan (better use a non stick pan) pour some cooking oil, scrambled the egg. set aside. Pour some oil again (you may add chili oil here, if you want a hotter taste) pour in the garlic, stir until fragrant but not browning.

4. Follow after is sauces: Raja Rasa, Ebi, Hoisin& Oyster, quickly add the mpek-mpek & egg, mix well with sauces. Turn the heat higher then pour together vegetables, dried chilis-add the sugar-pepper-salt to taste. Turn down the heat after all mixed. Turn off the heat, sprinkle some sesame oil (optional). Serve..

Sambal Goreng Udang-Ati-Ampla_Daging (meat balls)

Long time no post since my 1st introduction...Due to my hectic day (or lazzyness ;p) i didn't get much time to do cooking in my tiny weenny bitty kitchen..so, don't get dissapointed if i might not reguraly posting in my cuisine..hehehe..

Okay...this time i present 'SAMBAL GORENG UDANG-ATI-AMPLA-BOLA DAGING'.. Well, read so long huh!??? anyway it represented all the main ingredients of this Indonesian traditional cuisine which people normally eat with plain rice, lontong, yellow rice or buras (similar with lontong but came from other region of this country).

SAMBAL GORENG UDANG-ATI-AMPLA-BOLA DAGING

(Prawn-Liver-Gizzard-Meat Balls in Chili Coconut Milk)

The Ingredients:

• 15 pairs Chicken Liver
• 5 pairs Chicken Gizzard
• 10-15 small Prawns (Jerbung/Peci)
• 150 gr Beef tenderloin/sirloin
• 1 medium Potato, cut in small cubes
• +/- 20 Petai button
• 4 Tablespoon Well chopped Red Chilis (If you want hotter taste,use small chilis mix with Curly chilis)
• 4 Red chilis, cut in julliene
• 1 spoonfull chopped Shallots
• 1/2 spoonfull chopped Garlic
• Thumb size Galangal, bruised
  Half thumb size Ginger root, hit until bit crack
• 3 Keffir Limes (Daun jeruk)
• 1 small pack (200 gr) Coconut Milk, any brand...i used KARA here
• 2 Bay leaves
• 1 slice Plain bread, soak in milk/water until it dissolved into the bread
• Salt, White Pepper, Sugar, Nutmeg to taste
• Cooking Oil

How To Make:

1. Boil all the Liver & Gizzard in water, set aside until cold then cut into small pieces (not too small, it may shattered while it stirred),
2. Blend into chopper/blender, Pieces of Beef & soaked bread. If it's smooth already, add in salt, pepper, nutmeg and sugar, to taste. Prepare in a saucepan some water, heat till simmer then put in the marbles size beef dough, bring to boil untill all the meatballs float. (Use the water later, set aside),
3. Peel of the potato skin, cut in half then make small cubes size. (You may fried it or not),
4. Cut in half Petai button. Evenly slices 4 red chilis, put it later before the mixture boiled,
5. In a medium Pan, pour in oil; follow with shallots-garlic-galangal-bay leaves-ginger, Stir until fragrant. Then add the well chopped chilis. Mix well, do not wait until its browning. Pour in the Coconut milk, the water you use for boiling the meatballs+additional water (as you want the sambal goreng texture is thick, do not add to much water).
6. Pour other ingredients: Liver-gizzard-prawns-petai-sugar-pepper-salt-Keffir Limes. Stir well but no need to stir continuosly, but use small fire just to bring it boil. 2 minutes before the fire off, pour in the evenly slices chilis.

Voila!...Bon Apetit...