Apple Raisin Crisp

After quite long time, since my last post..I had a chance to make something good, easy, and super quickly! Indeed, it only consumed my time less than 2 hours..(starting from the beggining, corring the apples, chop..chop...chop.., stir-up all the ingredients, pour into the pan). Okay...not wasting more time, we go to the recipes first...Oh, one thing i shall tell..i've made some changes from the original recipe, coz to me the ori one was way too sweet (well..it's american style recipes, so you know how they adore sweet things ryt??!). I served them warm with scoops of vanilla or cinnamon ice cream...Taste wonderful for dessert...it won't dissapointed!

* Apple Raisin Crisp *

Ingredients:

• 5-6 all-purpose apples, peeled, cored and sliced (here i use Grany Smith, the best apple for bake..according to me..but, it's all up to you if you wanna use other type).
• 1/4 cup brown sugar
• 1 tablespooon Corn flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 cup raisin, soaked them in rum, overnight

For the Crisp :

• 2 cups quick-cooking oats (You may use Muesli or other grains/oat)
• 2 cups all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup butter, cut in, then crumbled
• pinch of salt

Directions:

1. Preheat oven to 350 degrees F (175 degree C). Prepare 9 inch square pan.
2. I saved my time with using food processor, just peel, core the apples then put them in the food proccessor. Do not crush them too soft.
3. Mix the apples with sugar, corn flour, raisins, ground cinnamon, ground nutmeg together. If there's some rum left (from soaked rum with raisin), just put them into the mixture. Set aside while prepare the crisp dough.
4. Combine the oats, flour, brown sugar, baking powder, baking soda, pinch of salt, chopped butter together. Mix with hands or spatula just until crumble.
5. Put some thin layer of crumble at the base pan, pour over the apple mixture, pour evenly on top of it with crumble dough. Bake for about 45-60 minutes. Look until the crumble changed into golden colour.
6. Serve warm with vanilla or cinnamon ice cream.

Spinach Pie

You'll never imagine that this green leaves can turn into something full of flavor, tastier & marvelously healthy!! I use 5 bunches of fresh spinach (each is around 100 gram, only use the leaves). My hubby do love spinach, but mostly i only saute them and to me it's kind of boring. So i tried to convert this simple thing into something lux and better look. Super easy, quick and you wont find it hard to finish-up the whole pan ;D

Last, great companion for this pie is slices of Foccasia bread & red wine!...Hemmmmm..mama mia...

** SPINACH PIE **

INGREDIENTS :


1 pounds spinach, rinsed and chopped
8 ounces feta cheese, crumbled
1 (8 ounce) container cottage cheese
5 eggs (small, or 4 for medium)
1/2 cup chopped garlic
3/4 teaspoon poultry seasoning (optional, i used knorr chicken flavor)
1 teaspoons chopped tyme
2 teaspoons oregano
1 teaspoon grated nutmeg
1 teaspoon ground black pepper
salt & sugar to taste
2 cups bread crumbs
4 tablespoons butter, melted

DIRECTIONS :

1. Preheat oven to 350 degrees F (175 degrees C). Prepare one 9x13 inch ceramic casserole dish. No need to grease.
   In a large frying pan, saute the chopped garlic just until fragrant then pour the spinach. If you want to add mushroom just go ahead. Then pinch of salt, sugar, nutmeg, tyme, pepper pour in, stir well. No need to cook until it gets lump.


2. In other bowl, combine the cheeses, eggs, poultry seasoning, oregano, nutmeg. Pour in the saute the spinach. Just mix until all leaves cover with cheese. Pour into prepared dish.


3. Cover the surface with and melted butter. Bake for 30 minutes.


4. Let it cool or you may put them in the fridge, so they're firm enough to cut.

..One of the great companion..

When i opened my fridge and saw three lying on the fruit box, some overriped bananas ..i couldn't stand to see them will end-up in the trash bin। So, i decided to do something with them॥and here's the result..Something that extremely moist, soft texture, not gluey, yet it add more flavor with additional dried blueberry and wlanut crunch. Top with melted chocolate and garnished with sugar confetti too. I think, this easy and quickly made cupcakes can be presented as a snack passover on party or coctail.

* Banana Cup Cakes *

Ingredients :
5 Overripe bananas (the riper the better)
4 tbs yoghurt (any kind) i use cherry flavor here
2 tbs butter, softened
1 egg
1/2 cup brown sugar (i change the original recipe which using white sugar)and i also reduce the amount. the original said 3/4 cup..for me that's too sweet
1 tsp salt
1 tsp baking soda
2 cups flour
1/2 cup Pecan, roughly chopped
4 tbs dried Blueberry/ chocolate chips (optional)
Dark Chocolate (compound) optional
Sugar confetti for garnish
Paper cupcakes or baking tin

Directions :

1. Preheat the oven 350 degrees F (180 C) before you prepare the batter. First, mush the bananas with fork, you needn't to blender it. Its easily getting into almost paste like, blend in the yoghurt and butter. Stir well. Then the egg followed. Do not over stirred. Just until they blend together.
2. In another bowl, mix the dry ingredients. Flour, salt, baking soda, chopped pecan, blueberries/choco chips. Pour into the wet mixture. Stir using spatula only until it blend, do not over stirred. Fill in 2/3 of the cupcakes, then bake about 1 hour or until toothpick inserted into cake comes out clean.
3. Let it cool then you may garnish it with melted chocolate, topping with confetti or shaved chocolate if you like.

...Bon apetito...

Apple Bundt Cake

The first thing which came to my tought while thinking of making this cake, was...i had some apples which almost overriped...And, i felt sorry if they end-up their life in the trash bin. Eventough it's bit too late to prepare and to bake (i started to wash, peeled-off the apples it's already 8 PM). But, since i beleived that i could make em in an express way...i continue..

The longest time i spent was in the apples prep..from peeling, slicing ( i use shredder), coating sliced apples with cinnamon powder & sugar. The rest was quick & easy...Only, small incident happened...in the middle of baking the electricity went-out!! Oucchhh....i was afraid the cake sunked down, but, thanks God! it didn't happened that way...luckily the electricity was on no longer than 2 minutes...I preheat the oven again and continue baking for 30 more minutes. Total baking time was about 65 mins. But...my advise is, check every 20 minutes with pricked the cake until you see no wet batter stick in the bamboo skewer.

For healthy conscious, i slightly made some changes from the original recipe...Instead of using full oil, i use 50:50 ratio of oil : applesauce. Also cut down half of the sugar (2 cups sugar in the orogonal recipe). I sprinkled some sugar at the base of the pan right before i pour the batter. Made it 2 lines of apple-batter alternately.

* Apple Bundt Cake *

Ingredients:

- 2-3 Tablespoon Brwon Sugar

- 2 teaspoon ground cinnamon

- 3 cups all-purpose flour

- 3 teaspoons baking powder

- 1/2 teaspoon salt

- 1 cup white sugar

- 1/2 cup vegetable oil

- 1/2 cup + 2 Tbs apple sauce

- 1/4 cup appple juice

- 2 1/2 teaspoons vanilla extract

- 4 eggs + 1 yolk

- chopped walnuts / stick almond for topping

- 1/4 cup brown sugar

- 1/4 cup butter

- 2 1/2 Tablespoon apple juice

- 1 tablespoon Rhum

Directions :

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt or tube pan. In a medium bowl, combine the sliced apples, brown sugar and cinnamon; set aside. Sift together the flour, baking powder and salt; set aside.


2. In a large bowl, combine 1 cup white sugar, oil, orange juice, vanilla and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts (optional)


3. Pour 1/3 of the batter into prepared pan. Sprinkle with 1/2 of the apple mixture. Alternate layers of batter and filling, ending with batter.


4. Bake in preheated oven for 55 to 65 minutes, or until the top springs back when lightly touched. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Coating with glazed.

How to make Glazed:

1/2 Cup Butter, 1/2 Cup Brown sugar, 2 1/2 tablespoon juice, 1 tbs Rum and mixed in small sauce pan, brought to a boil and poured over cake.

Apricot Raisin Chewy Oatmeal Bar

Last Friday, after a long day working...I felt very tired actually, but since i've eaten this kinda Apricot oatmeal bar in Starbucks the day before...It keep ringing in my head that actually this cookies bar are very easy to make. I couldn't resist to make them.. Ingredients are easily to mic-match too, i use apricot mix with rasiin..since i love em both! Incase..you want to use blueberry, raspberry or fig...those are welcome. Also i skip using too many butter here for healthy sake..I change them into applesauce and yet the flavor are more rich and better then if i use full butter recipe. Okay...now you might have a look here...

* Apricot Raisin Chewy Oatmeal Cookie Bars *

Ingredients:

• 11 pieces Dried apricots, cut into small diced
• 15 gr + 8 gr Butter, softened. divided for base crumb & srumble top
• 100 gr + 75 gr Applesauce, divided for base crumb and crumble top
• 100 gr + 50 gr Brown Sugar, divided for base crumb and crumble top
• 150 gr + 50 gr Flour, divided for base crumb and crumble top
• 100 gr + 100 gr quick oat, divided for base & top
• 2 gr baking powder
• Pinch of Cinnamon
• Pinch of Salt
• 1 Jar Apricot Preserves ( 320 gr)
• 1-2 Tablespoon Lemon Juice

Directions :

1. In a bowl, mix 150 gr butter and 15 gr applesauce. In other bowl mix together flour, oat, brown sugar, baking powder, cinnamon, salt until well mixed.
   Pour the dry ingredients into applesauce -butter mix. Use hands until crumble dough formed. Add 1 Tbs lemon juice. The crumbled should be damp enough but not too gooey.
   Preheat oven to 350°F. Grease 9 x 9-inch pan. Put paper bread at the base of the pan. To make it easier while removing the bars later.
2. Pat the first crumble dough into bottom of pan. Bake 5 minutes at 350°F (180°C) or just until golden and take out from the oven.
   While batter is in oven, use the same bowl to mix all remaining dry ingredients for top crumble.
3. While the dough are still warm, pour over diced dry apricots & raisin on the base crumble dough, push a little to make them suck deep into the dough. Sprinkle dashes of cinnamon powder. Top over it with preserved apricot.
   Crumble the second dough and place on the top of the preserved apricot. Don't forget to sprinkle some cinnamon powder again.
4. Bake 23 – 25 minutes at 350°F (180°C) until bubbles emerges from the preserved apricot. Do not over baked or you will not find this bar chewy.
   Remove from oven; cool in pan before cutting in squares or bars with a sharp knife.
   Dust with confectioners sugar.(Optional)

Hints: This cookie bar are excellent eat like as is or unquestionably marvelous with cinnamon ice cream. I recommend you to eat this bar cold rather than warm. But the choices is yours...

Easy Tasty Carrot Cake

See the title above? Yup!! It's exactly like it says...It's Easy to make, Indeed Tasty in your tastebud & Healthy too ;p I made it while i wasn't feeling really good, got an influenza symptoms made me stay whole day at home. But, my mind & hands couldn't sit rest...As i thought i had enough sleep, i'd like to make something tasty yet easy to satisfy my mouth & can make my appetite shows up. I remembered got some carrots, fresh and all the rest of the ingredients were always ready in my kitchen cupboard. So...here we go...

* Easy Tasty Carrot Cake *

Ingredients :

5 Eggs

2 cup Flour

1 Tsp Baking soda

1 Tsp Baking Powder

1 1/2 Tsp Cinnamon

1 1/2 Tsp Nutmeg

2 Tablespoon Rhum

3 Cups Grated carrot

1/4 Cup Olive oil

1 Cup Cooking oil

1/2 Cup Brown sugar

1/2 Cup White sugar

1 Cup Raisins / Sultana

How To Make :

First, Grated the fresh carrots. Set aside. Sieve altogether flour, baking soda, baking powder, nutmeg, cinnamon powder. If you want you can soak in the raisin in the rhum for about an hour.

Secondly, Whisk eggs, oils, rhum until all blended nicely. Do not overwhisked.

In another bowl mix the Flour mixture with Raisins & grated carrots.

Third, Pour over the egg mixture into the dry ingredients. Using spatula, mix them well. Prepare a 9 inch in/pan ( grease not necessary) pour the dough. Bake for minutes in 180 Celcius.

Notes: If you like you may add Cream Cheese Glaze. You'll need :

3/4 cups confectioners' sugar
1 (3 ounce) package cream cheese
1 tablespoon light corn syrup ( you may skip it)
1/2 teaspoon vanilla extract

To make Cream Cheese Glaze: Blend together confectioners' sugar, cream cheese, corn syrup, and vanilla. Spread over cooled cake.

Pork Chop With Tomato, Onion & Basil

* Pork Chop With Tomato, Onion, Basil *

INGREDIENTS :

• 2 tablespoons olive oil, divided
• 1 large onion, halved and thinly sliced
• 4 pork loin chops, 1 inch thick
• salt to taste
• black pepper to taste
• garlic powder to taste
• 1/2 pint red grape tomatoes, halved
• 1/2 pint yellow grape tomatoes, halved
• 3 cloves garlic, diced
• 1 tablespoon dried basil
• 2 1/2 teaspoons balsamic vinegar
• 4 ounces feta cheese, crumbled (optional) I don't use it anyway..

DIRECTIONS

1. Heat 1 tablespoon oil in a skillet over medium heat. Stir in the onion and cook until golden brown. Set aside.
2. Heat 1/2 tablespoon oil in the skillet. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm.
3. Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender. Mix in balsamic vinegar, and season with salt and pepper. Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve. Plus Mix vegetables tossed with butter and pepper and Mashed potatoes...My Hubby lick 'em till its clean bones ;p
   

Salt & Pepper Tofu

One more simple dish or you may call them as an appetizer...Yes, adapted from one of Rice bowl restaurant which i saw and tried their Salt & Pepper tofu...And quickly try to make it my own...Hemmm...the taste, were tastier than the restaurants dish...My hubby told me so ;p

* Salt & Pepper Tofu *

The Ingredients

• 1 pack Small/Large Silken Tofu ( Shrimp/Egg/Chicken Flavors)
• 2 Tbsp Flour
• 1 Tbsp Rice Flour
• Salt & Pepper to taste
• 1 Stalk Lemongrass, thinly slice the white part
• 1 Large Red Chili, thinly slices
• 2 Cloves Garlic, finely chopped
• Cooking oil

How To Make

1. Cut the tofu about 1 cm apart
2. Cover the tofu surface with mix of Flours, Salt, Pepper. You may also use ready to use flour for fried chicken or tempura. Deep fry until golden colour turn up. Arrange on the plate, quicly pour dash of salt & pepper while it's still warm.
3. Fry the chopped garlic, lemongrass and chili until fragrant. Do not use big heat, so the garlic won't burnt.
4. Pour the fried mix over the tofu. Ready to serve..

Chicken Roll With Sesame Gravy

This is one among the simplest dishes i made...Not only its simplicity but it also taste great! (My hubby always said..."Heemmm, this is nice dear!" ) everytime i put this dish in his plate. For those who don't have much time inthe kitchen, i think this can be added to your recipe box..

* Chicken Roll With Sesame Gravy *

The Ingredients

• 2 Pairs of Chicken Breast (boneless preferable)
• 4 slices of Smoked Ham (Beef/Pork)
• 2 Buttons of Shitake Mushroom, Soak in boiling water until double in size & tender
• 50 gr Green Beans
• 1 Carrot
• 50 gr Baby Corn
• Nylon thread for tying the roll
• 1 Tbsp Chopped Garlic
• 1 Tbsp Corn Flour
• 1 Tsp Sugar
• Dash of Sesame oil
• Water
• Pepper & Salt to taste
• Light Soy Sauce (Optional)

How to Make

1. Pound the Chicken Fillet with Meat Hammer. Just to make the meat tender and easier to roll. Lay upon each fillet with a slice of Ham. Put slice of mushroom, (Not too much, just make single line on the tip of the fillet). Then Roll. Tied neatly with the nylon.
2. Place rolls on a basin or hot proof ceramic plate. Arrange them orderly not stack on each rolls. this is to make the juicy extract can flow out from the rolls perfectly.
3. Stem the green beans, slice the carrots and baby corn then steam or boil in water until just tender. Do not overcooked. It won't look nice if its overcooked.
4. Arrange nicely on a serving plate, Slices of the chicken roll, and steam vegetables.
5. While you steam or boiling the vegetables, prepare the Sesame Sauce. Strain the Chicken Juice extract from the basin. On a medium pan pour a little cooking oil/butter. Stir in chopped garlic, just until fragrant. Pour over the juice, add some water, sugar, salt, pepper to taste. (I use to add a dash of Light soy Sauce, but it's optional). And the last is dash of Sesame oil. Until small bubling emerge, stir in corn flour which you had mix with little water.
6. You may directly pour the sauce over the chicken & vegetable or Put the Sauce on a small bowl. So everbody can arrange their sauce need. Bon a Petit!

Buntut Balado ( Spicy Oxtail in Chilis)

One of My husband's fave dish is oxtail..Normally eat as oxtail soup but i prefer to make them into something spicier and hot. (Poor hubby...he always got his head wet while eating my spicy dish ;p) But, nevertheless...It's clean till bones left..Will share the recipe here, maybe someone wanna try to bring it up in the dining table, good for lunch or dinner...but, never on breakfast, ok?!

Buntut Balado

* Spicy Oxtail in Chilis *

The Ingredients

• 500 Pounds fresh Oxtail


• 250 gr Ground Chilis


• 50 gr Ground Chili Padi


• 3 Kaffir leaves


• 2 pieces cloves


• 1 Tbsp Ground Coriander


• 1 Tbsp Ground Shallot


• 1/2 Tbsp Ground Garlic


• 1 stalk of Lemongrass


• 2 medium Ripe tomatoes


• 1/2 tsp Shrimp paste


• 2 tbsp lime juice


• 100 gr gula melaka ( it may substitute with brown sugar)


• Salt, Pepper to taste


• Cooking oil


• Enough water

How To Make

1. Boil the oxtail in a large pan until all cover with enough water. Strain, then throw the water. Take another amount of water then put the oxtail follow with Corriander, half of Gula melaka, cloves, a little bit of salt. Let the water and all the spices absorb. If the oxtail still hard, bring another water simmer again until its completely tender. Set aside.


2. Prepare the Sambal Balado. Roughly cut the tomatoes. Pound the lemongrass stalk(the white part only) until its bruise. In a medium saucepan. Pour the oil (i suggest quite a lot, since it will bring up the chili taste), follow with Gound shallots & Garlic. Fry them till fragrant but avoid browning. Pour both ground chilis, gula melaka, slices tomatoes, shrimp paste, Kaffir leaves, Lemongrass. Stir untill all mixed well. Give some water bring to simmer. Don't forget to taste. Last, give in the lime juice. ( The Sambal Balado Shall be oily, not watery).


3. While shimmering the sambal balado, Put some cooking oil into a shallow pan. Wait until smoke emerge then deep fry the oxtail, use a big heat so it'll crunchy-dried outside but still tender inside. Don't fry too long, 1 minutes shall be enough.


4. Presentation: In a medium saucer put the Smabal Balado as base cover than place the oxtail to cover the surface. very nice serve with White rice.

Notes: For anyone who can't bare the chilis sensation, they may add more tomatoes. It'll reduce the hot stink.

Bakso Kumis a.k.a Moustache Meat Balls

As you may b frowned while reading this title..i'll tell you why it named like that...
It's kinda meatballs made of shrimp, pork, beef, chicken, salted cuttlefish (aka juhi) and decorated with vermicelli and thinly slices of mushroom..Those last two items made the appearance of this balls looks hairy...Interesting to try? see below...

Bakso Kumis

* Moustache Meat Balls *

Ingredients

250 gr Beef (Tenderloin or sirloin)
100 gr shrimp, peeled (any kind)
100 gr pork
I skip the chicken this time
100 gr meat pork in can ( I use Ma Ling brand)
half part of 1 medium salted cuttlefish
3 Whole Eggs (or more, depend on its size)
Vermicelli
Mushroom
1 Tbsp Ground Onion
1/2 Tbsp Ground Garlic
1 Tbsp Fried Garlic
Fish sauce
Chinese Rice Wine
Light Soy sauce
Sugar
Pepper & Salt
Ground Nutmeg

How to Make

• Fried the salted cuttlefish, cut them in small pieces before. Don't fried over dried as it will taste bitter. Set aside until to cool. Then ground together with fried garlic until smooth.
• Blend all meats and shrimp, mix together in a large bowl. using a spatula or wooden spoon add in the ground mixture of cuttlefish, ground nutmeg, sugar, eggs. The dough should be thick enough to be shaped as balls. Do not add the egg altogether, one by one so you can arrange the mixture thickness.
• Prepare a large pan, add some oil, fry the ground onion and garlic until fragrant. Pour water about 2/3 of the pan full. Make a medium meatballs with 2 spoons or using your hand. Let the water boil then put the meatballs until all flowing on the surface. Don't forget to add fish sauce, sugar, salt, pepper, soy sauce. And the last is fried garlic before you serve.
• Notes: The meatballs will taste better and even better after 2 or more days. Since the herbs and the sauce all well combined.
  

Grilled Chicken Curry

It started with 3 kinds of recipes that i read...and end up with mixed those as 1 recipe...I found it quite unusual (maybe) since i grilled the marinated chicken first then pour them into the sour cream base sauce. For the taste?? I'll give it to you...

* Grilled Chicken Curry *

The Ingredients

1 (pair) Fillet Chicken Breast
1/4 tsp Crushed Cardamom
1/2 tsp Chili flakes
1/2 tsp+1/2 tsp Marsala Salt
1/2 tsp Ground Cinnamon
1/2 tsp ground Turmeric
1/4 tsp Garlic powder
1/2 tsp Cumin
1+1/2 tsp Curry Powder
1/2 cup Raisin (optional)
1 Onion, sliced
1 cup (250 gr) Sour Cream
Pepper, Salt, Sugar to taste
Frying oil/olive oil/corn oil

How To Make

• Mix the dried ingredients on the saucer (the first 8 herbs), Pat dried the chicken breast, cover its surfaces with this mixed herbs until well covered. Put on the fridge about 2 hours/overnight.
  
• Grill each side about 10 minutes each until well done. Do not over burnt.
• Heat some oil in the big skillet/frying pan, saute the sliced onion until it becomes translucent, Sprinkle with salt & pepper and pour the 1/2 tsp curry powder. Stir well (use low-med heat).
• Move the onion to one side of the skillet, add the grilled chicken. Cook about 2 minutes for each side. Add sour cream & raisin, gradually stir until mixture nice & thicken. Add sugar as necessary.
• Serve on hot plate. Well companion for briyani rice or Papadam.

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.

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...