Archive for Stirfry

Sate Lilit Bali


I am so delighted to be invited by Bee from Rasa Malaysia to be a guest blogger on her website featuring Indonesian cuisine.  After a few short discussions, back and forth emails with a foodie blogfriend, Pepy from Indonesia-Eats, we agree to come up with a different concept featuring varieties of a particular dish that’s popular in Indonesia & Asia. So, this would be quite fun to do.

More posting in English, please click here

Indonesia is believed to be the Home of Sate.  Ini katanya Wiki loh, saya taunya kalo di Indonesia sate itu variasinya banyak banget, sampai-sampai beberapa jenis malah saya belum pernah denger sama sekali apalagi nyobain.

Kalo di mainland dan Inner Mongolia sini, jenis satenya simpel tapi macemnya buanyaaaakkk…..  apa juga dibikin sate loh. Dari jenis yang umum spt daging sapi, ayam, babi, kambing, bebek, cumi, ikan, sampai yang khusus jeroan aja, sate lidah bebek, sate jantung bebek, sate usus…..  bumbu dippingnya simple, cuma chili oil, sedikit jinten & szechuan pepper yang bunder-bunder kecil spt merica tapi bisa bikin lidah senut-senut.
More about chinese street food bisa dilihat  DISINI dan   DISINI

Sate is actually claimed as  Indonesian’s national dish,
which reputation can only be matched by “Soto”- Indonesian fragrant soup
( ini sih kata saya…..   😀 )


(Balinese Minced Seafood Sate)

Bali is known as the island of a thousand temple, I think it should be credited for the island of fragrant spices.

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Recipe Sate Lilit Bali

* 250 gr shrimp – clean, deveined
* 250 gr mackerel – or any firm white flesh fillet
* 50 gr dessicated coconut
* 6 pcs kaffir lime leaves – thinly sliced
* 2 tbs sugar  – can use any sugar, but coconut sugar is better
* red capsicum – tiny cubes for sprinkles
* bamboo skewers or fresh lemon grass may be used

Processed Ingredients:
* 8 pcs shallots
* 2 pcs garlic
* 2 cm galangal or blue ginger
* 2 cm kencur or lesser galangal
* 1 tsp coriander seeds
* 1 cm fresh turmeric
Mince all ingredients until they turn into a smooth paste. DO NOT FRY

Cooking Directions:
1.) Mix both fish & shrimp in food processor until smooth.
Mix in dessicated coconut. Add 3 tbs of thick coconut milk
2.) Add processed ingredients, mix well. Add salt & sugar to taste
3.) If the mixture is still too dry, you may add 1 egg white and a bit of olive oil
4.) Shape the mixture on sate sticks/lemongrass stalk, flatten slightly
5.) Charcoal grill sate until light brown and cooked through

* This article is a collaboration between Cooking Etcetera, Indonesia-Eats and  Rasa Malaysia

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Black Pepper Prawn – Singaporean Street Food Style


Ever since our holiday in Singapore, we both are hooked on the chili crab and black pepper prawns. Varieties of street food there are endless, but the those are still the top two. Everytime we fly through Singapore for a day or two, we MUST stop for a plateful of steaming chili crab or black pepper prawns. Oh yummm! One day I found a recipe from SPICY STEVE  and after a test in the kitchen the result is the best black pepper prawns ever, just like the Singapore street food type that we had.

* 1 ¼ lb – Large Tiger Prawns (shell on)
* Oil for deep frying
* 2 Tbsps butter
* 1 Onion, sliced round
* 6 cloves garlic, minced
* 1 Tbsp salted or preserved soya beans, mashed
* 2 Tbsps dried prawns, roasted and ground
* 1 Tbsp black pepper, freshly ground
* ½ cup fresh curry or cilantro leaves
* 5 red bird’s eye chillies, chopped and deseeded
* 2 Tbsps sweet soy sauce
* 2 ½ Tbsps brown sugar
* 2 Tbsps oyster sauce

1.) Deep fry prawns until they are half cooked, then set aside on paper towel to drain off excess oil. This process is important as it softens yet crisps the prawn shells.
2.) Add butter to hot wok, followed by garlic, mashed soy beans, dried prawns, black pepper, curry/cilantro leaves and chillies.
3.)  Stir fry until fragrant then add prawns, sugar, oyster sauce, and sweet soy sauce.
4.)  Mix well and stir fry until prawns are fully cooked and serve. Sprinkle with cilantro leaves


 Quick and simple! To joint the event, please click HERE  deadline on June 30th, 2008

Quick Update – MBP Street Food Round Up is HERE now. Thanks Sia! Great event!

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Shrimp in Abalone Sauce


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Experimenting with abalone sauce this afternoon. With a bottle of abalone sauce bought from Beijing, and a fruitless search on google for recipes using abalone sauce. I decided to come out with something of my own.

* 200 gr large shrimps – deshelled & deveined
* 1 bouquet of broccoli – cut into small florettes
* 3 tbs abalone sauce
* 1 pcs medium onion, sliced thin
* 4 pcs garlic
* half of red bell pepper – cut into tiny cubes
* oyster mushrooms – sliced
* enoki mushroom – halved
(vegetables may be replaced as you wish)
Cooking Directions:
1.) Heat 2 tbs olive oil & stir fry onions + garlic till fragrant
2.) Put abalone sauce, bell pepper, broccoli
3.) Add the mushrooms, salt + pepper, sugar if needed
4.) Add shrimps, quickly mix in thoroughly until cooked thru
5.) Ready to serve

**Recipe from my own creative kitchen

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Eggplant Sichuan Style

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* 6 Chinese eggplant, I use Mongolian eggplant which is
   relatively larger – about 16 cm in diameter
* 2 tbs of dark soy sauce
* 5 pcs of garlic – grated
* 2 tbs of Beijing cooking wine (rice wine should do)
* 50 gram of lean minced beef
* 2 tbs of sesame oil
* 2 red chilis sliced thinly – or 1 tbs of dried chili flakes
* 1 cm of fresh ginger – grated
* a handful of spring onions, chopped
* 1 tbs of red wine vinegar

1.) Wash and peel eggplants. Cut into long strips then soak 
     in salt water for 15 mnts. Drain excess water & set aside
2.) Heat pan to high with sprinkle of olive oil.
     Toss eggplants until lightly brown, set aside
3.) Heat pan, toss in grated garlic until fragrant
     Add minced beef until brown. Toss the eggplants back in
4.) Stir in ginger, Beijing cooking wine, dark soy sauce,
     sesame oil, red wine vinegar and chili flakes
5.) Add a pinch of salt, white pepper, a little bit of sugar to taste
6.) Let it cook for a while until sauce thickens
7.) Ready to be served, topped with sprinkles of chopped spring onions.

Recipe source from

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