Archive for Rice, Noodles & Pasta

Noodlemania: Beef Tongue Mushroom Noodle

Hihihihihi, maaf ah postingan pake bahasa Indonesia aja. Gatel juga lama2. Abis rendang, loh kok gw ngidam mie ayam jamur lagi yah? Yang ala GM itu loh, dengan jamur merangnya yang montok-montok, ayam berkuah kecapnya yang gurih dan kuahnya yang bening bertabur irisan tipis daun bawang. Mantaaaaaffff.  Tengah-tengah bikin kaldu ayam, kok terlintas gimana kalo ayam diganti lidah sapi?

Hwaaaaaaa….. kayanya asik banget. Cobain ah. Lidahnya udah direbus empuk kok. Tinggal iris-iris, trus ceburin ke wajan, masak bareng sama si jamur merang. Yummmmiiiiieeeeee. *maaf ya buat tukang masak beneran, kalo resepnya keliatan mengada-ada, heheheh, bawaan orang hamil kaleeeee……*

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Tasty Sicilian Eggplant Pasta

* featured in Photograzing Seriouseat *

I’ve kept this recipe for quite a while, waiting to have the right ingredients and the right mood to cook it. Just by reading the description line by line, I already know this one is going to be an unbelievably gorgeous pasta. Check the recipe HERE.

Strange how a woman’s tastebuds can change drastically while she’s pregnant. I’m more of a curry person – or anything with strong asian flavours food. Not so much of a pasta person. It’s so easy to cook them but I won’t enjoy it as much as other asian food. But lately, anything Italian sounds sooo good….  either the hormone or the baby’s talking. This is probably the first time I cook pasta and actually enjoy it to the last bite. *Ha, you should see Michael, still in his suit and tie, sneaked back into the kitchen to get the second helping*

The recipe is based on an original Sicilian eggplant pasta, signature dish of La Trattoria, a well known South Italian restaurant in Geneve. The secret is all the fresh ingredients – and that garlic oil. Original recipe uses minced meat, Italian sausage and mozzarella cheese. We’re trying to cut down those fatty intake and just stick to the fresh vegetables. You know what, we still end up with a really yummy pasta.

PENNE alla SICILIANA
(recipe for lunch, enough for 2 pax)

Ingredients:
* Italian pasta: penne or maccaroni
* 1 large eggplants, skinned, diced/cut finger size
* 1 bellpepper (oven or pan roasted)
* sundried tomatoes
* 5-8 garlic cloves, crushed
* 200 gr canned tomato pasta/fresh tomatoes
* fresh basil
* olive oil
* 1 pc large onion, diced

Cooking directions:
1.) Stir fry crushed garlic in olive oil until turning light yellow
     Don’t let it overcook & get burned. Set aside
2.) Cook eggplant in drizzles of garlic oil. Keep tossing
     till the moist is gone & turn to nice brownish color.
3.) Boil the pasta until soft enough, do not overcook
     Drain, sprinkle with garlic oil, set aside
4.) Cook onions until they tender & become transparent
5.) Add crushed tomatoes/canned tomato pasta + a cup of water
     Let it simmer for 15 mnts then add chopped fresh basil
6.) Roast bellpeppers until the skin blister. Peel & remove seeds
     Cut into finger size. Mix into tomato sauce
7.) Mix in cooked eggplants, add chopped sundried tomatoes,
     the lightly fried garlic and chopped basil
8.) Serve with drizzles of garlic oil

Verdict:  guarantee of the second helping. There won’t be any leftovers. Trust me  😀

 

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Potato Carrot Casserole

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This was made as a side dish to roast pork dinner with friends on Sunday. Our friend Linda, came with her two boys and husband for a weekend away. On a dinner last week, her husband Stu mentioned about her absolutely gorgeous roast pork. Ha! Now she had to bring one over. An old friend of ours, who plays golf with Mike was also invited. 

Sunday Dinner’s Menu:
* Roast Pork ala Linda – crisp to the skin but succulent on the inside
* Potato Carrot Casserole (thanks to Wienda for the recipe)
* Baked Kumara with cream cheese
* Steamed Broccoli
* and something on the side “Bakwan Goreng dengan saus kacang”
  (Indonesian vegetable fritters doused in lime peanut sauce)

Sometimes I forgot that I can’t push myself like before. At the end of that night, I was completely exhausted. Phew! It was a good evening, though.

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Dee-licious Chicken Mushroom Noodle (mie ayam jamur)

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Like most Indonesians, the ones who live overseas in particular, one of the cravings would include “Mie Ayam Jamur GM” – the famous chicken mushroom noodle from a chained chinese-indonesian restaurant. Usually I’d never bother trying to cook this dish because I just know it wouldn’t taste anything like the one from GM. No matter what other food bloggers tell you “It tastes just like Bakmie Gajah Mada” ….. yeah, trust me, that’s the reason GM is so popular, because nobody has their ‘secret recipe’

But at this point, I don’t mind if it tastes almost like a GM noodle or even if it’s slightly off. I was determined to have mie ayam jamur  today. Got all of the ingredients ready – chicken thighs (instead of breast fillets that sometimes tend to go dry during process), straw mushrooms, fresh noodles. Whoa, wait a minute…… Why do chinese food taste so different in china? Do you know this? This so called ‘fresh noodles’ look nothing like the fresh noodle we have back in Indo. I took option no. 2, packaged noodles. Friends of ours from New Zealand who are on job assigned here in Hohhot also told us their kids love chinese food in New Zealand but not in China. They live in a smaller town in the outskirt of Hohhot, so access to western food is almost none. The wife would come over to the city to buy dozens of McDonald’s burgers & bread, then freeze them for stock.

All set and ready.  After a few hours in the kitchen, the famous noodle is ready. Topped with home-made chili made from boiled red chilis, garlic, vinegar, salt & sugar. I’m so proud of myself today  🙂

This is incredible!!!

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CHICKEN MUSHROOM NOODLE – ala GM

Special Chicken Oil – I made this one day in advance:
* 1 or 2 cup of fresh cooking oil
* chicken skin/fat
* 2 pcs crushed garlic
 Heat oil on low heat, mix in chicken skin/fat & garlic
 Leave it cook till the skin curled
 Let cool & keep in fridge till the next day

Chicken & Mushroom Toppings:
* 6 pcs chicken thighs
* 2 cans of straw mushrooms, cut half
* 4 pcs garlic (more if you like)
* 5 cm fresh ginger – crushed/sliced
* drizzles of sesame oil
* 2 tbs regular soy sauce
* 2 tbs sweetened soy sauce
* salt, 1 tbs sugar, pepper & pinch of maggi to taste
* 1 tbs of corn starch to thicken sauce
* sprinkles of chopped spring onions

Directions:
1.)  Cut chicken into bite size.
2.)  Dump in skin/bones into pan to make chicken broth
3.)  Heat skillet, cook garlic & ginger till fragrant
      Add chicken cuts – cook until almost done
4.)  Add mushrooms, soy sauce, a bit of broth,
      salt, pepper, sugar & spring onions. Cook until tender
5.)  Set aside

Chicken Broth:
*  Heat a pan with a liter of water, add skin & bones
*  Add 3 pcs of crushed garlic
*  Add 2 cm of sliced/crushed freh ginger
*  Salt, pepper, sugar to taste. Sprinkle with chopped spring onions
*  Set aside

Vinegar Chili Condiment:
* 12 pcs of red chilis – boil till soft
*  2 pcs crushed garlic
*  vinegar, sugar & salt to taste
Process them all together and serve fresh

How to serve:
1.) In individual bowl, place cooked noodle, sprinkle with dash of chicken oil on the noodle
2.) Place chicken & mushroom toppings
3.) You may add steamed bok choy or mustard greens on the side
4.) Pour in some chicken broth
5.) Finish with sprinkles of finely chopped spring onions

 

** Recipe adopted from Mbak Ine Elkaje – million of thanks mbak 😀

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Nasi Pepes Ayam Jamur

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That’s the Indonesian name for steam fragrant yellow rice with chicken and mushroom wrapped in banana leaf. Definitely a mouthful title 😀  It’s a beautiful dish though. The rice is pre-cooked in grated fresh turmeric, coconut milk and thin slices of kaffir lime leaves that makes the steam wafting in the air smelling of fresh turmeric and lime leaves. More fragrant spices e.g. lemon grass, purple basil & coriander leaves are added, wrapped in banana leaf and then double cook the rice in a steamer. Resulting in amazing  combination of fragrances. Just beauuuutiful….!

Mike and David had them for dinner last night. One nice comment from him  “If I close my eyes when I eat this, I swear I’m in a different country” . Not too bad 😀

NASI PEPES AYAM JAMUR

Ingredients:
* 2 cups of rice
* 3-4 cups of coconut milk (I use powdered Kara)
* fresh turmeric 2 cm, grated
* 8 pcs kaffir lime leaves – thinly sliced
* banana leaf for wrapping – (I use alum. foil)
* 4 stalks of lemon grass, bruised
* 6 pcs bay leaves
* boneless chicken thighs – cut bite size
* boiled eggs (optional)
* coriander leaves
* purple basil leaves
* straw mushrooms

Ingredients 2:
* 10 pcs shallots
* 7 pcs garlic
* 7 pcs candle nuts
* 2 cm fresh ginger, bruised
* 2 cm fresh turmeric, bruised
* 1 large tomato, chopped
(grind “ingredients 2” into a smooth paste)

Cooking Directions:
1.) Cook the rice in a rice cooker in coconut milk, grated turmeric
salt and sliced lime leaves. Let it cook through
2.) In the mean time, stir fry paste ingredients until fragrant
3.) Add chicken, mushrooms, stir well, add lemon grass, bay leaves
4.) Add salt, pepper & sugar to taste. Cook chicken till tender
set aside
5.) Prepare steamer. Cut banana leaves, on a bed of rice, place
chicken & mushroom, purple basil, chopped tomato. then
topped with another layer of rice. Sprinkle with coriander leaves
6.) Fold banana leave and make it into a tight pocket.
Secure with string or tooth picks
7.) Arrange inside steamer and steam for about 1 hour or so

** Recipe from Mbak Ine Elkaje – thank you mbak  😀

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Party Noodles

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David, our friend, had an early birthday celebration last Friday before he went away to Bangkok. I gladly volunteered myself to cook a couple of dishes. Nothing fancy. Grilled Chicken in Balinese spices, Lamb ribs in oriental sauce and one more dish to be decided later on. Because one of the guest is a Dutch, I thought he would appreciate some Indonesian cuisine that he’d recognize on the menu. Perhaps something like nasi goreng, satay or  fried noodles. I opted for the last one. Guess I wasn’t wrong afterall, I had never seen anybody cleaned up the plate so fast like he did. Which is sort of a compliment to the cook.  *grins*

 

Ingredients:
* 1 package of rice noodles
* small bunch of caisin or choy sum – chopped roughly
* small bunch of shiitake mushroom, cleaned and sliced
* 12 pcs of medium shrimps
* 2 slices of galangal root or blue ginger
* 1 egg
* 2 tbs of oyster sauce
* 8 pcs of shallot + 6 pcs of garlic – minced
* 1 pc of bay leaf
* salt, pepper, dash of dark soy sauce – chopped chilis if you like it spicy
**oops, almost forgot the crucial part – 1 tsp of roasted terasi**
Some tips, fry the shrimp heads with garlic + onions then discard them. Use the thick n sweet soy sauce and a bit of shrimp paste or terasi will make a world’s different

Cooking directions:
1.) Soak noodles in boiling water until soft enough,
     add few drops of olive oil
2.) Drain then set aside in a strainer
3.) Stir fry garlic + shallots until fragrant. Add shrimp,
     oyster sauce, bay leaf
4.) Break eggs & stir well. Add noodles, mix in thoroughly.
5.) Drizzles of dark soy sauce, fish sauce, salt, pepper and chilis to taste.
6.) Mix in chopped caisim & mushrooms. Close lid & put on heat on high.
7.) Upon serving, sprinkle with some fried shallots – bawang goreng

Like this story? Then say it: Gustoso!

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Nasi Ulam Betawi

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This is our version of “Nasi Ulam” Betawi” or rice set menu Indonesian style. Although using the same toasted spiced coconut or serundeng, the condiments have been adjusted to the western’s taste. Surprisingly both my husband & our friend loved this dish so much! I felt like those hours spent in the kitchen worthwhile…..

SERUNDENG (toasted coconut topping)
Ingredients:

* 200 gr desiccated coconut
* 4 pcs kaffir lime leaves – shred to pieces
* 6 pcs shallots – processed smooth
* 4 pcs garlic – processes smooth
* 1 tsp powder red chili
* 1/2 tbs powder coriander seed
* 1 tbs palm sugar (gula jawa)
* 1 tbs dry baby shrimp (rebon) – minced
* 2 slices of fresh galangal root
* salt & pepper to taste

Cooking Directions:
1.) Stir fry shallot + garlic until fragrant
2.) Add pounded baby shrimp, galangal, coriander
3.) Stir in coconut & mix throroughly.
     Add sugar, salt, pepper
4.) Keep on low heat, keep stirring, this may take
     a while until the coconut takes the color of golden light brown.
5.) Some kaffir lime leaves may leave a bitter-ish taste
     if cooked too long, some are just fine. Just ensure you know which kind is it.
6.) Serve as topping of the steamed rice, or mix in with the rice.

Other side dishes
This dish brings back a lot of my childhood’s memories. Everytime there’s a child birth, death or other celebrations, people used to invite their neighbors for a small prayer gathering. And when they leave, the host would hand them a box of rice to take home, usually contains some rice, fried chicken, beef curry, tea eggs and most commonly this particular one, “sambal goreng daging”.

SAMBAL GORENG DAGING (Cubed Beef in Fragrant Spices)
*halah…. terjemahannya apa coba?*
Ingredients:
* 400 gr beef – cubed
* 3 pcs medium potatoes – cubed
* 4 pcs garlic – processed smooth
* 6 pcs shallots – processed smooth
* 1 tsp powder chili
* 1 stalk lemon grass – pounded
* 4 pcs kaffir lime leaves – whole
* 1 bay leaf
* 2 slices of fresh galangal root
* 1 pcs large red tomatoes, chopped
* 1 cup instant coconut Kara
* 2 tbs desiccated coconut

Cooking Direction:
1.) Cook garlic + shallot in 1 tbs of olive oil until fragrant
2.) Mix in beef until brown lightly, add chili, lemon grass, bayleaf, galangal
3.) Add instant coconut & some water until beef is almost cook through
4.) Mix in potatoes, add desiccated coconut & lime leaves. Add tomatoes
5.) Cook until potatoes are soft & sauce thickens

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