CHICKEN BERTUTU (BALI)

Two month ago, holiday in bali for five day with my two sister,daughter , my niece and her husband.I have tried this betutu chicken ,i like the flavour. I've been inspired to cook the quite simple delicious food of bali.This is one of them.

CHICKEN BERTUTU

Ingredients;
1 kampong chicken,cut into a few pieces
2 tbsp limes juice
1 tbsp salt
400 ml santan

seasoning;
5 large chilli,finely chop
10 chilli padi,finely chop
10 red onion
5 cloves garlic,finely chop
2 stalk lemongrass use the white part,finely chop
1 small cekur,,finely chop
2 segment ginger,chop
2 segment galangal
2 tsp roasted shrimp paste
1 small pcs fresh turmeric roasted,finely chop
1 tsp corriander powder
1 tsp pepper powder
8 hazelnut ( I used buah keras)
1 tsp nutmeg
4 tbsp oil for sauteing

Sliced seasoning
3 pcs of lime leaves,finely chop
5 daun salam/bay leaves roughly torn
salt and sugar for tasting

Method;
Prepare chicken,marinade with lime juice and salt for 15 minutes.rinse.
Heat 4 tbsp of oil,saute the chopped spices,kaffir lime leaves,daun salam until fragrant and cooked.
Add salt,sugar,bouillion powder,stir well.Add in chicken and stir to coat the surface of the chicken,
seasoning,cover the pan and cook until the chicken changes colour and infuse the flavors.Use low heat to allow the flavors of chicken,c,stir fry for a minutes.Add half mixture of water and coconut milk,stir until well mixed with spices.Cover the pan,cook till the gravy is dry.stir thechicken and add
the remaining santan  cover and cook till the chicken is cooked..Smear the entire chicken with spices.
taste for saltiness and off the heat.At this stage the actual chicken is ready to eat.Prepare a aluiminum
foil,place the cooked chicken on top of the foil,wrapped and bake in a preheated oven for 15 to 20 minutes until the spices looks dry.

CHINESE WINE BAKED PRAWNS

Prawns varying in size  with sweet firm,meaty flesh and are available all year round.There are many way of cooking and are considered that goes well with other ingredient to cook with.The dish is simple and taste delicious.

CHINESE WINE BAKED PRAWNS

Ingredients;
6 medium size prawns
1 tsp of cornflour

Seasoning;
1/2 rice bowl chinese yelloe wine
1 11/2 tsp sugar
1/2 tsp maggie soy sauce
1tsp of chinese Hua Diao wine

Method;
1.slice a slit on the prawns back,wash until clean and coat with cornflour,heat oil in wok
   and put prawnss to deep fry until cooked thoroughly,dish out and set aside.
2.simmer seasoning in wok over low heat until it thickens,add in prawns and stir it wellsauce,
   dish out and set on a plate to serve.

STIR FRY WHITE POMFRET IN XO SAUCE

White pompret is one of the few fishes that does not taste fishy.It can be found in Asian fish market.
And it has a beatuiful white meat ,usually it is served in restaurant .

STIR FRY WHITE POMFRET IN XO SAUCE

Ingredients;
800g pompret
Side ingredients;
35g red capsicum (cubed)
35g green capscium (cubed)
35g scallion (strips)

Seasoning;
2tbsp xo sauce
1/3 sugar
1/2 tbsp oyster sauce
1/2 tbsp light soy sauce
1/2 tbsp cornflour

Marinade
1/2 tsp salt
1 tbsp cornflour

Preparation
1.Remove the scales of the pompfret.Rinse and debone.cut the meat into medium sized squares.marinade fish and set aside
2.Use a bamboo stick to support the fish bone.set aside.

Method;
1.Heat up oil in wok to 250c and deep fry fish bone until golden brown..dish and drain.Put in the fish
meat to deep fry and st aside.
2.Saute xo sauce and seasoning,add in capscium ,scallion,fish and stir fry till fragrant.
3.serve with deep fried fish bone.

SWEET AND SOUR EGG BEAN CURD

The japanese bean curd is also called egg bean curd. The texture  is smooth and have the egg fragrance.I used two tube to make this dishes. Cut in the middle of the tube and squeeze out.

SWEET AND SOUR EGG BEAN CURD

Ingredients;
1/2 pieces of cucumber
1/2 big onion
2 japanese bean curd
a dash fried sesame seed
some cornstarch for coating

Sauce;
4 tbsp thailand chilli sauce (sweet and sour taste ,the watery type)
1 tsp garlic
1/4 tsp salt

Method;
1.Rinse cucumber and onion respectively.peel the skin and cut into shreds.Mince garlic.
2.Slice the japanese bean curd into 2 inch,coat evenly with starch and set aside.
3.bring a pot  of oil to boil,coat the egg bean curd evenly with starch once again. Place it into boiling oil,and deep fry till golden brown.In wok,1 tbsp oil,fry the mince garlic till fragrant.
4.place the deep fried egg bean curd on a serving plate,top with the shredded vegetables ,fried minced garlic.onto it,and por in chilli sauce.Sprinkle with some sesame seeds .

CHILLI TUNA

There are many ways to prepare this ikan tongkol or mackerel tuna.the meat is firm and when cook does not come apart.I  think this is the season of ikan tongkol, Easily can be found at the fish stall at the market.I just bought one, inside my fridge,plan to cook curry later on.This is a nice and appetising dishes.My family love it,taste a bit sour.Recipes from indonesia medan food.Tear your kaffir leaves ,the fragrant comes out.This is a must have ingredients.

CHILLI TUNA

Ingredients;
1 kg ikan tongkol ( mackerel tuna)
250g shallot
100-150g red chillies ( I used chilli padi)
2 stalk lemongrass, bruised
4 daun salam( bay leaves)
10 kaffir leaves
1 tbsp tamarind paste  mix with half cup of water
2 tbs palm sugar /sugar
500ml water
salt to taste
oil for frying and sauteing
some lemon juice or lime juice

Method;
1.clean the fish,I cut off the the middle dark strip ,cut into the size of your choice.Add salt and lemon juice to the meat and mix well,fry the fish meat till golden brown,set aside.
2.cut chillies into 2 pieces coarsely groung,shallot roughly ground.heat wok,add some oil,saute the shallot and the ground chillies until fragrant,add in the rest of the ingredients,put in the fried tuna,add in water.bring to a boil and lower heat.
3.Simmer for 30 minutes,add water if necessary .add in salt to taste.

STIR FRY SIPUT SEDUT

 

Siput sedut is commonly found in muddy coastal areas and is a species of sea snail.Nowaday it serve in eatery .it commonly use to stir fry or cook in coconut gravy.

STIR FRY SIPUT SEDUT

Ingredients;

1/2 kg siput sedut

6 clove garlic minced

2cm ginger,peel and juliened

some chilli padi ,chopped

1 tbsp oyster sauce

1/2 tbsp black soy sauce

1 tbsp soy bean (salted )

2 stalk lemongrass,bruised

2 stalk of basil leaves.

1/2 tsp sugar

Method;

1.Trimmed the end of the shell and washed in water a few time until free of mud and clean.

2.Heat a wok with 3 tbsp oil,when the oil is hot,add in the ginger,garlic,chilli ,lemongrass and stir fry until fragrant.Put in the siput sedut,soy bean ,stir fry for a 1 minutes,lastly add in thai basil leaves,oyster sauce,black soy sauce and sugar to taste,stir fry for for 2-3 minutes.Dish out and serve.

ANCHOVIES FRITTERS (CUCUR IKAN BILLIS)

Everybody know how to make this anchovies fritters.This is a very simple and easy snack to prepare for breakfast and afternoon tea time.It delicious and dip into chilli sauce.

ANCHOVIES FRITTERS (CUCUR IKAN BILLIS)

Ingredients;
50g anchovies/ikan billis (washed,peel into two,tear into pcs)
40g big onion,sliced thinly
2 green/red chillies (chopped)
240g  self raising flour (can use just plain flour)
1/2 tsp baking powder
salt to taste
1/2 tsp "ikan billis" seasoning powder
220ml water

Method;
1.combine,self raising,salt and baking powder and sieve into a bowl.
2.stir in the remaining ingredients and water,then blend well to form a sloppy batter.
3.Heat up in wok over medium heat.using a spoon and drop a spoonfuls of batter into the hot oi.Deep fry until the fritters are cooked and turn  golden brown colour.
4.Dish out and drain on paper towel.serve.

STIR FRY LOTUS ROOTS CAKE

 

The lotus root,the chinese use for soup,stuffing,stir fries ,etc. To prepared the root,peel it with a vegetables peeler first.It can be cut into cubes,thinly sliced,chop to your desired.

STIR FRY LOTUS ROOTS CAKE

Ingredients; A

400g lotus root (sliced)

Ingredients;B

100g water chestsnut,(minced)

250g minced pork

80g salted fish (mince) or can use fish paste,prawns paste

150g cornflour

1 stalk spring onion,chop

1 egg

seasoning

40g chicken stock granules

1/2 tbsp oyster sauce

1 bit of soy sauce,dash of pepper powder

Method;

1.combine ingredients B and seasoning together in a bowl,stir in a direction to mix well,divide all into equally small portion,pat a bit of cornflour on well mixed ingredients and stuff it into the middle of two slices lotus roots,repeat this step until finish using up all ingredients B.

2.Heat oil in a wok,put in stuffed lotus roots and fry until cooked thoroughly for 4 to 5 minutes ,switch off heat and dish out to serve.

Notes; I use flour batter,dipped the stuffed lotus and put into the hot oil to fry till cooked.

           

GULAI IKAN TONGKOL (TUNA FISH)

Another tongkol fish dishes,normaly I will cut off  the middle dark part and use 2tbsp of lemon or lime juice to get rid of the raws fishy smell.

GULAI IKAN TONGKOL (TUNA FISH)
source; original indonesia

Ingredients;
1 tuna fish, cut into chunks
2 stalk lemongrass,crushed
2 cm ginger,crushed
some lemon juice
1/2 tsp salt
1/4 tsp pepper
500ml coconut milk
20 basil leaves
6 tbsp for frying

for grinding;
8 pcs shallot
4 cloves garlic
3 cm fresh turmeric
6 red chilli (i used more than 10 chilli padi)

Method;
1.smear the tuna fish with some emon juice,salt,pepper,wait for 15 min until spices are
   absorbed into the fish.
2.grill the fish until well cooked.
3.heat oil,stir fry the grinded paste,add in lemongrass,,ginger until cooked and fragrant.
   add in tuna fish,stir.
4.lastly add in coconut milk,salt,pepper bring to a boil,then add in the basil,continue to cook
   for a few minutes,off heat.Discard the leaves.serve.

STEAMED BREAD FLUFFY

When I saw the recipe from cookpad,it was so easy as mentioned and I try it,won't take much time.
Quite  fluffy and make 4 cupcake liner,i use the smaller cupcake liner.

STEAMED BREAD FLUFFY

Ingredients;
cake flour 100g
castor sugar 30g
water 60 ml (use freshmilk)
1 egg
1tsp baking powder
1 tbsp oil or more

Method;
1.combine cake flour,baking powder sift together.
2.Add castor sugar into the sifted. flour and mix well.
3.Add the egg,water,beat till well combine and add into the dry ingrdients.mix thoroughly,add in the vegetable oil and if  the batter a bit thick,add another tbsp of oil  or more.
4.pour dough into the cupcake liner and steam for 15 minutes,test with a skewer,if it comes out clean.
then it's done.let it cool.

PUMPKIN KUIH

 

 

 Utar convocation was held for three day 15, 16  & 17 August 2014.My daughter convocation was on the second day,16th august. Earlier last month ,all the hotel room was fully booked in kampar, we are late for the booking, we decided to put at my son rented room.On 15th morning,we drove to K.L to fetched my daughter and proceed our journey to kampar. We reached at kampar around 12.00.before

to my eldest son place,we passed by the hotel,asking hubby to stop near by road side,my daughter went in check if there any vacant room ,yes luck was on my side.There is three bedded room,for one nite,the next day  was taken by someone.The receptionist told her there is another room,two bedded vacant the next day,we book it as well.On the way to utar unversiti,there are more than 20 stall on the , roadside selling ready wrapped bouquet of flower ,very beautiful.My daughter told us not to buy bouquet of flower for her,she said it a waste of money.Ours present at her convocation is most than enough.A bouquet of flower does not come cheap,$40 to a hundred dollars.

PUMPKIN KUIH

Ingredients;

250g rice flour

500g pumpkin

100gm wheat starch

1000 ml water

3 clove garlic,minced

50g dried shrimp (soak till soft,minced)

seasoning;

1 1/2 tbsp salt

1 tsp pepper powder 

1/2 tsp msg

1 1/2tsp sugar

method;

1.Mix rice flour,wheat starch and water,strain and stir well,set aside.

2.cut off the pumpkin skin,divide into 2 portion,cut one portion into cubes.

3.steam one portion of pumpkin until soft.then smash the cook softened pumpkin and mix well with the flour batter.

4.fry garlic with oil,add in the pumpkin,minced dried shrimp and seasoning.pour in flour and pumpkin batter,stir continously under low medium heat until batter thicken.off heat .

5.pour thickened batter into a well greased 10' square tin and flatten the surfae.

6.steam for 30 minutes or until cooked.

Note;Place a plastic sheet on to the square tin and pour the thickened batter and steam .

GOLDEN & SILVER FRIED RICE

Simple fry rice anyone can cook .There also many way and can use any ingredient to fry with.Is the faster way and easy to cook in a few minutes.

GOLDEN & SILVER FRIED RICE

Ingredients;
3 egg (beaten)
1 tbsp saute chopped garlic  (with garlic oil)
1 bowl of cooked white rice

Seasoning;
1/2 tsp msg
1/2 tsp salt
a pinch of pepper powder
some sesame oil

Method;
1.Heat oil in wok,put in beaten egg mixture to stir fry slightly.
3.While egg mixture is still liquid,add in white rice,saute chopped garlic and seasoning,stir fry until well,and the rice turns golden color,off heat and serve.

PINEAPPLE AND CRISPY PORK SKIN COOK IN CHILLI SAUCE

 

My neighbour gave me this five thai cystral pineapple.I was surprise,why she gave me five pineapple

It quite expensive .She told me her husband 's friend lorry was broke down and can't delivered the pineapple to other state in time.So the owner gave them a big basket of this thai cystral pineapple.the pineapple was ripe ,can't kept for long,so she away to all her relative. The pineapple is really very sweet .

PINEAPPLE AND CRISPY PORK SKIN COOK IN CHILLI SAUCE

Ingredients;

1 bowl of cut pineapple into thin slice

1 bowl of crispy pork skin (soaked in water till soft and cut into thin slice)

4 clove of garlic,minced

3/4 bowl of maggic chilli sauce

3 tbsp tomato sauce

1/2 to 1 cup of water (adjust how thick or watery you want)

salt and sugar to taste

Method;

.Heat a wok,2 tbsp of oil,saute the minced garlic,add in the pineapple,crispy pork skin,maggic chilli sauce,tomato saute and a half a cup of water,stir fry and bring to a boil,add salt and sugar to taste.

3 tbsp of tomato sauce.

FOOCHOW SOUP

Foochow soup is my children favourite soup when we eat out.I used to cook this dishes quite often at home.The taste of this soup is similar to shark fin soup.I used tung hoon to replace the shark fin.
If you have crab meat add in to the soup,the flavour taste  most  delicious.

FOOCHOW SOUP

Ingredients;
1 chicken breast
3 dried mushroom ,soaked in hot water till soften,shredded thinly
1 small carrot,peel ,slice and shredded thinly
a small handful of tung hoon ,soaked in water till softened
1 litre of water  or more
1 pcs soft tofu,use fork to smashed
some spring onion for garnishing

seasoning;
4 clove garlic,minced
3 egg,using chopstick to beat
1 tbsp oyster sauce
1 tbsp black soya sauce
1 tbsp fish sauce
1/2 cup shao xing wine
salt and msg to taste
3 tbsp black vinegar (add to your taste)
some potatoes starch mix with some water (adjust how thick you want your soup)

Method;
1.In a pot,add a litre of water ,bring to a boil and add the chicken breast to cook till thoroughly cook.Take out the meat,once it cooled,use your hand to sherdded the meat.filter the soup,set aside.
2.In a pot,add a1tbsp of oil to fry the garlic till fragrant,add in the chicken soup ,oyster sauce,black soya sauce,fish sauce,shao xing wine,bring to a boil,add all the ingredients to cook for a few more minutes,add in the beaten egg and use a choptstick to stir, add salt and msg to your taste,lastly add in
the potatoes starch to thicken the soup. add the black vinegar when you drink the soup.

STEAMED BREAD CHOCOLATE

Easy and soft steamed bread chocolate. recipes from the japanese blog cookpad.The blog have lot of steamed bun and I have try a few.this is one of them

STEAMED BREAD CHOCOLATE

Ingredients;
cake flour 80g ( I used self raising flour)
cocoa powder 20g
Baking powder 1 tsp
castor sugar 50g
milk 100 ml
vegetable oil 2 tbsp
chocolate chip 40g ( I omitted)

Method;
1.Heat the steamer .sift  together the flour,baking powder and cocoa powder together,set aside.
2.In a mixing bowl,beat the sugar,milk and vegetable oil till well combine.
3.Add in the flour and chocolate chip till well combined.
4.place cupcake liner and pour in the batter.steam at high heat for 10 min or a skewer inserted come out clean.

LEPAT PISANG

This is a malay kuih  that  I used to make for my children breakfast when they are in primary school.
And i will make more for them to bring lunchbox to school. I have some bananas left,quite a long time I do not cook this.I make a small portion for this lepat pisang.

LEPAT PISANG

Ingredients;
8 ripe bananas (pisang raja),peel,mashed coarsely
4 tbsp sugar to taste
5 tbsp flour
4 tbsp fresh grated coconut (white part only)
1/4 tsp salt
16 banana leaves (15cm x 20cm)

Method;
1.mix bananas,sugar,coconut,flour and salt in a mixing bowl.Divide into 16 portion.
2.blanch banana leaves in hot water to soften them,wipe dry.
3.Put 1 portion of mixture onto a banana leaf and shape into 3 cm x 9cm.Wrap neatly and tuck the two ends underneath.
4.steam over hidh heat for 15 minutes.serve hot or cold.

STEAMED MAJERIN CAKE

This steamed cupcakes recipes, I found on the internet.the recipe is easy and simple.

STEAMED MAJERIN KEK
source; dapur ibundo

Ingredients;
4 egg
125g castor sugar
220g butter / marjerin
190g superfine flour ( I used self raising flour)
2 tbsp condensed milk
1 tsp vanilla
1/2 tbsp ovalette

Method;
1.sift the flour and baking powder,set aside.
2.In a mixing bowl,beat the egg,sugar and ovalette till fluffy and thick.
3.in another bowl,beat the butter and condensed until creamy
4.Add in the butter batter slowly into the egg batter and mix well combined.
5.Lined the mould with the paper cup and steamed for an hour or a skewer inserted came out clean.

STIR FRIED FISH FILLET WITH BLACK PEPPER

 

Ikan tongkol or malaysian tuna fish,the color of the meat is dark color,the meat is firm and dense.

In kelantan and terengganu gulai ikan tongkol eat with nasi dagang is their signature dish. I have cook this ikan tongkol in a few different way before.Nowaday this ikan tongkol is not cheap.You may

use fillet from other fish as long is it big in sze and has no bone.

STIR FRIED FISH FILLET WITH BLACK PEPPER

Ingredients;

400 g fish fillet

5 shallot

1tsp each minced inger,minched garlic

1 egg white

some spring onion

some cornstarch solution ( cornstarch mix wih some water)

Seasoning;

1/2 tsp light soy sauce

1/2 tsp salt

1 tsp sugar

1 tbsp black pepper

Method;

1.Clean the fish ,drain and cut into slice.coat the fillet with egg white and some cornstarch flour.

2.Peel the shallot,rinse and chop.Cut spring onin into sections.

2.heat up oil in a pot.Scald fillet in hot oil over high heat.Remove and drain.

3.Saute minced garlic,ginger until fragrant.Put in the scalded fillet, add shallot,stir in seasoning,stir 

   fry evenly.pour in starch solution to thicken the gravy.Cook till the gravy ia almost dry.Sprinkle with spring onion section and some crispy onion.serve.