My mother-in-law taught me this Indonesian version of prawn mee. Very nice and spicy!
Prep time: 30 mins
Cooking time: 20 mins
Level of difficulty: 3/5
Ingredients
a) 1 whole lontong (rice cake), cut into desired pieces
b) 1/2 kg bean sprouts
c) 1/2 kg yellow noodles
d) Several bird's eye chillies, sliced
e) Prawn paste
f) Fried garlic - slice thinly a few cloves of garlic; fry in hot oil till yellow and crispy
g) 1/2 kg of fresh prawns, remove heads (reserve for stock) and rub with salt and fry in hot oil
h) 1 cup soya sauce
i) 2 pieces beancurds, fried and cut into cubes
j) Garnishings: chopped Chinese parsley, spring onion and fried shallots
Ingredients to be blended and sauteed
k) 15 shallots
l) 6 cloves garlic
Preparing the Soup
Boil prawn heads in 3 litres of water. Add into the stock, 1/2 portion of the sauteed ground paste, 1 cup soya sauce and add salt to taste.
Preparing the Noodles
Fry yellow noodles and bean sprouts with the remainder sauteed ground paste. Add salt to taste.
Serving the Lontong Mee
Squash 1 teaspoon fried garlic, several slices of bird's eye chillies and a little prawn paste in a bowl. Add a little soup to aid in the mashing. Then add some fried noodles, several pieces of lontong/rice cakes, bean curds and prawns. Add sufficient soup and garnish with Chinese parsley, spring onions and fried shallots.
Friday, August 10, 2007
Wednesday, May 23, 2007
Indonesian Beef Satay
Prep time: 30-45 mins
Cooking time: 30 mins
Level of difficulty: 3.5/5
Ingredients
Part A
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a) 1kg beef, cut into cubes of 2-3cm
b) 6 tablespoons sweet sauce (kicap ABC/Bango are the best)
c) 50g melted butter
d) 5 tablespoons grounded white pepper
e) 2 teaspoons baking powder
f) Satay sticks
Cooking time: 30 mins
Level of difficulty: 3.5/5
Ingredients
Part A
--------
a) 1kg beef, cut into cubes of 2-3cm
b) 6 tablespoons sweet sauce (kicap ABC/Bango are the best)
c) 50g melted butter
d) 5 tablespoons grounded white pepper
e) 2 teaspoons baking powder
f) Satay sticks
g) Some cooking oil to soak satay sticks in
Mix all these ingredients (a-e) in a bowl and set aside to marinade for at least 1 hour. Soak the top half of the satay sticks with cooking oil so that it will be easier to put through the beef cubes. Take about 3-4 cubes of marinated beef and put them through (one) satay stick. Repeat till all the beef cubes are finished. Put onto grill/oven till cooked, making sure both sides are cooked.
Part B - The Sauce
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h) 10 tablespoons sweet sauce
i) 6 kaffir lime leaves, shredded
j) 1 tablespoon kaffir lime juice
k)10 shallots, sliced finely
Mix all these ingredients (a-e) in a bowl and set aside to marinade for at least 1 hour. Soak the top half of the satay sticks with cooking oil so that it will be easier to put through the beef cubes. Take about 3-4 cubes of marinated beef and put them through (one) satay stick. Repeat till all the beef cubes are finished. Put onto grill/oven till cooked, making sure both sides are cooked.
Part B - The Sauce
----------------------
h) 10 tablespoons sweet sauce
i) 6 kaffir lime leaves, shredded
j) 1 tablespoon kaffir lime juice
k)10 shallots, sliced finely
l) 10 cili padi (bird-eye's chillies)
m) Garnishing: Fried shallots
In a pot, mix all the ingredients (h-l) and leave to boil. If mixture is too thick, add some water. Once boiled, turn off heat and add fried shallots. To serve satay, arrange the satay on a plate and pour some sauce over/serve sauce separately in a bowl.
Friday, April 27, 2007
Mee Goreng (Fried Noodles)
Prep time: 10 mins
Cooking time: 20 mins
Level of difficulty: 2.5/5
Ingredients
a) 500g fresh yellow noodles
b) 250g sliced beef/chicken/prawn
c) 2 red onion, sliced
d) 3 cloves garlic, chopped finely
e) 1 ripe tomato, diced
f) 4 tablespoons chilli paste
g) 3 tablespoons tomato ketchup
h) 2 tablespoons chilli sauce
i) 1 tablespoon soya sauce
j) Adequate chye sim, cut
k) 2 tablespoons vegetable oil
l) 1/2 cup water
Garnishings:
m) Fried shallots
n) 1 stalk spring onion and coriander, sliced
o) 1 red chilli, sliced
Place the noodles in a colander and rinse under running water. Drain and set aside. Heat oil in wok and fry onion and garlic till browned. Add in chilli paste and fry till fragrant. Add water and add in meat. Cook till tender before adding in chilli, tomato and soya sauces. Add in chye sim and then noodles. Stir till all the sauce coats the noodle. Serve on a large dish and sprinkle garnishings on top. Suitable to be eaten with omelette or sunny-side-up.
Cooking time: 20 mins
Level of difficulty: 2.5/5
Ingredients
a) 500g fresh yellow noodles
b) 250g sliced beef/chicken/prawn
c) 2 red onion, sliced
d) 3 cloves garlic, chopped finely
e) 1 ripe tomato, diced
f) 4 tablespoons chilli paste
g) 3 tablespoons tomato ketchup
h) 2 tablespoons chilli sauce
i) 1 tablespoon soya sauce
j) Adequate chye sim, cut
k) 2 tablespoons vegetable oil
l) 1/2 cup water
Garnishings:
m) Fried shallots
n) 1 stalk spring onion and coriander, sliced
o) 1 red chilli, sliced
Place the noodles in a colander and rinse under running water. Drain and set aside. Heat oil in wok and fry onion and garlic till browned. Add in chilli paste and fry till fragrant. Add water and add in meat. Cook till tender before adding in chilli, tomato and soya sauces. Add in chye sim and then noodles. Stir till all the sauce coats the noodle. Serve on a large dish and sprinkle garnishings on top. Suitable to be eaten with omelette or sunny-side-up.
Thursday, April 12, 2007
Bee Hoon Soup
Prep time: 15 mins
Cooking time: 15 mins
Level of difficulty: 2.5/5
Ingredients
a) 4 cloves garlic - finely chopped
b) 2cm ginger - finely chopped
c) 500g beef - sliced. Can substitute with prawns, fresh fishballs
d) 2 teaspoons white pepper
e) 1 tablespoon sesame oil
f) 2 teaspoons salt
g) 1 cube beef stock (optional)
h) Some cut cai xin
i) Adequate bee hoon, soften in hot water and drained
j) 2 tablespoons vegetable oil
k) Adequate water
l) Garnishings: some fried shallots, chopped chinese parsley, spring onion, cut red chillies in light soya sauce
Heat oil in saucepan. Fry garlic and ginger till fragrant. Add beef (or prawns/fishballs) till browned and add water to cover 3/4 of the saucepan. Once the beef is tender, add sesame oil, white pepper, salt and beef stock. Add cut cai xin into the boiling soup till scalded. Place bee hoon in a bowl, add cai xin and soup. Serve with garnishings.
Cooking time: 15 mins
Level of difficulty: 2.5/5
Ingredients
a) 4 cloves garlic - finely chopped
b) 2cm ginger - finely chopped
c) 500g beef - sliced. Can substitute with prawns, fresh fishballs
d) 2 teaspoons white pepper
e) 1 tablespoon sesame oil
f) 2 teaspoons salt
g) 1 cube beef stock (optional)
h) Some cut cai xin
i) Adequate bee hoon, soften in hot water and drained
j) 2 tablespoons vegetable oil
k) Adequate water
l) Garnishings: some fried shallots, chopped chinese parsley, spring onion, cut red chillies in light soya sauce
Heat oil in saucepan. Fry garlic and ginger till fragrant. Add beef (or prawns/fishballs) till browned and add water to cover 3/4 of the saucepan. Once the beef is tender, add sesame oil, white pepper, salt and beef stock. Add cut cai xin into the boiling soup till scalded. Place bee hoon in a bowl, add cai xin and soup. Serve with garnishings.
Monday, April 2, 2007
Chilli Fried Rice
Prep time: 15 mins
Cooking time: 15 mins
Level of difficulty: 2/5
Ingredients
To blend together:
a) 3 red onions
b) 2 tablespoons ikan bilis (dried split fish/anchovies)
c) 6 red chillies
d) 6 cili padi (bird's eye chillies)
======================================
e) Some cut vegetables like cai xin or cabbage
f) Some prawns or sliced chicken fillet or sliced beef
g) 4 portions of cooked rice (best to use leftover rice, which has been refrigerated)
h) 2 teaspoons salt
i) 2 tablespoons vegetable oil
For garnishing:
j) Fried shallots
k) Fried ikan bilis
l) 1 cucumber, sliced thinly
m) 4 eggs, sunny-side up / 1 omelette, sliced thinly
Heat up oil in wok and fry the blended items till fragrant. Add in prawns/meat till cooked. Then add in vegetables, salt and cooked rice. Stir till even (add a little bit of water, if necessary) and serve hot with garnishing items.
Cooking time: 15 mins
Level of difficulty: 2/5
Ingredients
To blend together:
a) 3 red onions
b) 2 tablespoons ikan bilis (dried split fish/anchovies)
c) 6 red chillies
d) 6 cili padi (bird's eye chillies)
======================================
e) Some cut vegetables like cai xin or cabbage
f) Some prawns or sliced chicken fillet or sliced beef
g) 4 portions of cooked rice (best to use leftover rice, which has been refrigerated)
h) 2 teaspoons salt
i) 2 tablespoons vegetable oil
For garnishing:
j) Fried shallots
k) Fried ikan bilis
l) 1 cucumber, sliced thinly
m) 4 eggs, sunny-side up / 1 omelette, sliced thinly
Heat up oil in wok and fry the blended items till fragrant. Add in prawns/meat till cooked. Then add in vegetables, salt and cooked rice. Stir till even (add a little bit of water, if necessary) and serve hot with garnishing items.
Fried Chicken in Black Sweet Sauce
Prep time: 15 mins
Cooking time: 10 mins
Level of difficulty: 2/5
Ingredients
a) 500g chicken parts (chicken wings, drumsticks, etc) - to be fried till crispy in adequate hot oil, toss and set aside
b) 4 cloves garlic - sliced
c) 2-3 red onions - sliced
d) 2 red chillies - sliced
e) 2 green chillies - sliced (optional)
f) 5 tablespoons sweet black sauce (I like to use the brand Habhal's with the red fan logo)
g) 1 teaspoon grounded white pepper
h) 1 teaspoon salt
i) 2 tablespoons vegetable oil
Heat up oil in wok/frying pan and fry sliced garlic, onions and chillies till fragrant. Add in sweet black sauce, pepper and salt and stir for a minute. Then add the fried chicken parts. Serve hot with rice. (Note: The dish should not be watery. There should be just enough sauce to cover the chicken.)
Cooking time: 10 mins
Level of difficulty: 2/5
Ingredients
a) 500g chicken parts (chicken wings, drumsticks, etc) - to be fried till crispy in adequate hot oil, toss and set aside
b) 4 cloves garlic - sliced
c) 2-3 red onions - sliced
d) 2 red chillies - sliced
e) 2 green chillies - sliced (optional)
f) 5 tablespoons sweet black sauce (I like to use the brand Habhal's with the red fan logo)
g) 1 teaspoon grounded white pepper
h) 1 teaspoon salt
i) 2 tablespoons vegetable oil
Heat up oil in wok/frying pan and fry sliced garlic, onions and chillies till fragrant. Add in sweet black sauce, pepper and salt and stir for a minute. Then add the fried chicken parts. Serve hot with rice. (Note: The dish should not be watery. There should be just enough sauce to cover the chicken.)
Tuesday, March 27, 2007
Rawon (Indonesian Beef Soup)
Prep time: 15 mins
Cooking time: 40 mins
Level of difficulty: 4/5
Ingredients
a) Beef (fatty parts are great) - cut into squares, 3cm x 3cm
b) 1.5 litres water
c) 2 stalks lemongrass, bruised
d) 8 kaffir lime leaves, shredded into small pieces
e) 2 beef cubes
f) 2 teaspoons grounded white pepper
g) Long beans, cut into 3cm length
h) Adequate vegetable oil
To blend:
i) 5 red onions
j) 5 cloves garlic
k) 1 tablespoon grounded coriander
l) 6 blacknuts (buah keluak) - just the kernels (the kernels can be bought at wet markets)
m) 6 red chillies
n) 5 candlenuts
o) 3cm galangal, sliced
p) 3 teaspoons sugar
q) 5 teaspoons salt
Heat up oil in a pot. Fry the blended ingredients and the shredded kaffir lime leaves till fragrant. Add in beef and fry till browned. Pour in water, add grounded white pepper, beef cubes, and cook till beef is tender. Add long beans and let soup boil till long beans, soften. Serve with hot rice, salted eggs, sambal belacan and fried tempeh.
Cooking time: 40 mins
Level of difficulty: 4/5
Ingredients
a) Beef (fatty parts are great) - cut into squares, 3cm x 3cm
b) 1.5 litres water
c) 2 stalks lemongrass, bruised
d) 8 kaffir lime leaves, shredded into small pieces
e) 2 beef cubes
f) 2 teaspoons grounded white pepper
g) Long beans, cut into 3cm length
h) Adequate vegetable oil
To blend:
i) 5 red onions
j) 5 cloves garlic
k) 1 tablespoon grounded coriander
l) 6 blacknuts (buah keluak) - just the kernels (the kernels can be bought at wet markets)
m) 6 red chillies
n) 5 candlenuts
o) 3cm galangal, sliced
p) 3 teaspoons sugar
q) 5 teaspoons salt
Heat up oil in a pot. Fry the blended ingredients and the shredded kaffir lime leaves till fragrant. Add in beef and fry till browned. Pour in water, add grounded white pepper, beef cubes, and cook till beef is tender. Add long beans and let soup boil till long beans, soften. Serve with hot rice, salted eggs, sambal belacan and fried tempeh.
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