Easy Chicken Yakiniku

Recipe is from Just Try & Taste with some adjustment


What you need:

600g chicken breast, diced
5 cloves of garlic, minced
1 large yellow onion, thinly sliced
a large thumb sized old ginger, lightly pounded

Sauce, mix together:
3tbsp oyster sauce
3tbsp dark sweet soy sauce
1.5tsp sesame oil
1/2 tsp pepper
1tsp chicken stock powder
3tbsp light soy sauce
3tsp sugar
1tsp salt
1tbsp dark soy sauce
600ml water

Method:

1. Heat oil in a pan, sautee garlic and ginger until fragrant, followed by onion, let cook until soft and fragrant
2. Add in chicken and cook until color changed
3. Add in sauce mixture and let cook until gravy lesser
4. Adjust the taste and serve

Fried Udon

Ever shared fried udon before with different recipe
This time, it's adapted from Marion Grasby with some modification

What you need:

4packets of udon
a pot of water to blanch udon
300g chicken breast, thinly sliced

Chicken marinade, mix together:
1 egg white
1tbsp cornflour
1tbsp light soy sauce
1tsp sesame oil
dash of pepper

3 cloves of garlic, minced
1pack shitake mushroom, sliced
1pack baby bokchoy, cut
cooking oil

Stir fry sauce, mix together:
2tbsp light soy sauce
1tbsp oyster sauce
1tbsp dark soy sauce
1tsp sugar


Method:

1. Bring a pot of water to a boil. Add in udon and stir until the noodles break apart. Drain and rinse with cold water to clean excess starch. Set aside
2. Mix in chicken slices to the marinade mixture. Stir well and put aside
3. Heat oil in a wok and sautee garlic til fragrant
4. Add in chicken and cook til the color is changed, about a minute or two. Don't overcook
5. Add in mushrooms, stir. Followed by bokchoy
6. Cover the wok and let it cook for a while until bokchoy starts to wilt
7. Add in noodles and stir fry sauce mixture and stir until well incorporated. If it's too dry, can add a little water
8. Check the taste and serve immediately

Stir Fry Chilli Potatoes with Green Beans & Petai

Cooked this before using my mom's recipe, this time I tried another recipe and added petai

Recipe is from Xander's Kitchen

What you neeed:

3 potatoes, peeled, diced and fried
a pack of green beans, about 200g, sliced
a pack of petai (stinky beans), about 200g, halved
salt, sugar, a little dark sweet soya sauce (kecap manis), a little chicken stock powder

Blend together til smooth:
15 shallots, peeled
2 small tomatoes (or 1 large), cut into 4
7 large red chillies, deseed
3 red bird's eye chillies (chilli padi), dessed
about 1tbsp cooking oil

Method:

1. Heat oil and sautee the blended ingredients until fragrant and well cooked
2. Add in petai, let cook for a few minutes
3. Add in green beans, mix well
4. Let cook until both softened
5. Mix in salt, sugar, a little chicken stock powder and kecap manis. Check the taste and make adjustment here
6. Add in fried potato cubes and mix well. Serve

Stir Fry Chicken with Mushroom & Veggies

Inspired by Korean Bapsang with modification. Vegetables used is up to preference

What you need:

300g chicken breast (or fillet), sliced
egg white of 1 egg
1tbsp corn starch
salt, pepper
1bundle shimeji mushroom
5pcs shitake mushroom, sliced
2 carrots, peeled and thinly sliced
1pack baby bokchoy, cut the end
3 cloves of garlic, chopped
1 thumb size of old ginger, peeled and bruised
1tbsp oyster sauce
+/- 500ml chicken stock
1 heaped tbsp cornstarch mixed in 2tbsp water
salt, pepper, sugar, cooking oil

Method:

1. Mix sliced chicken with egg white, corn starch, salt and pepper, put aside
2. Heat about 1tbsp oil, sautee chicken slices until color.changed. Scoop out and transfer into a bowl. Put aside
3. Using the same pan, add another 1tbsp oil, heat  up and sautee garlic and ginger until fragrant. Add in slicrd carrot and mushrooms, stir to combine
4. Add in oyster sauce and chicken stock, mix and let it boil
5. Add in salt, sugat and pepper. Check the taste
6. Add in chicken, stir to combine. Add in cornstarch mixture, stir and let it boil again until you can see the gravy starts to thicken
7. Lastly just before serving, add in baby bokchoy. Stir well and cook til it's slightly wilted. Serve

Stir Fry Korean Ramyun Noodles

I am back again, first post of the month, still Korean food LOL
I guess after this post I shall take a break from anything Korean before people start to think this is a Korean food blog haha..
Anyway, you will not regret trying this dish. Beware, it's in fact so addictive that as of now, I have made this dish three times!
It's basically instant noodles - the improved version. Oh so yummy! Thanks Sharon of Delishar for the wonderful idea! So simple but so delicious!

 

 

What you need:

 

1 packet instant Korean noodles (I used Nongshim spicy shin ramyun) with the seasoning and dehydrate toppings

1 tbsp ketchup

1/3 cup kimchi with the juices, chopped (I used my homemade emergency kimchi)

1 chicken fillet, cut into small pieces (I skipped)

1 clove of garlic

a little cooking oil

some water to boil the noodle

salt and pepper to taste

 

Garnish:

1 egg, make sunny side up or poached

roasted sesame seeds

chopped spring onion (I skipped)

 

Method:

1. If using chicken, season it with salt and pepper
2. Bring a pot of water to boil and cook noodle and the dehydrate topping slightly undercooked, drain and set aside (you wouldn't want to eat this dish with soggy overcooked noodles LOL)
3. In a pan, heat oil and add in chicken, stir til cooked and add in garlic followed by kimchi, stir for awhile
4. Add in noodles and also ketchup and the seasoning pack, stir well
5. If it's too dry, add in a little water (I added very little water)
6. Mix well, remove from heat and transfer to a serving plate
7. Top with sunny side up and sprinkle with sesame seeds

 

I love the texture of the noodles, springy with a slight chewiness

 

Taste heavenly!

 

Japchae

I have been craving badly for Korean food lately, so please bear with me if you always see Korean dishes for the next few posts :)

This time I share with you  a famous Korean stir fry noodles called Japchae
I used recipe from Seonkyoung Longest this time. It's really yummy but a little too sweet to my liking. The next time I cook this dish again I will make it less sweet
Too bad DH and the kids don't fancy this dish, so it's all mine! :)

I forgot to sprinkle sesame seeds!

 

This is a simple recipe but quite a lot of steps in the preparation

Here is the recipe
(I made half recipe as written below)

What you need:

For beef:
250g beef - thin slices (sirloin or chuck tender)
1/2 tbsp sugar
1/2 tbsp soya sauce
1/4 tbsp sesame oil
1/4 tbsp mirin
1 clove garlic, finely chopped

some vegetable oils
2 eggs, lightly beaten
1/4 medium size onion, thinly sliced
1/4 red bell pepper, julienned
1/4 large carrot, julienned
3 large shitake mushroom, thinly sliced

For spinach:
a bunch of fresh spinach
1 clove garlic, finely chopped
1/8tsp salt (a large pinch)
1/2 tsp sesame oil
1/4 tsp sesame seeds
small pinch of ground black pepper
200g Korean sweet potato noodles

For sauce:
40ml soya sauce
20ml honey (I followed the original recipe 40ml and found it too sweet hence the change here)
1 tbsp sesame oil
1/2 tbsp sesame seeds
small pinch of ground black pepper
more salt, black pepper and sesame oil when adjusting the taste

Method:

***Marinate the beef:
Mix beef, sugar, soya sauce, sesame oil, mirin and garlic, toss evenly and keep aside for at least 10mins - I did for an hour)

***Stir fry the vegetables and beef:
Heat a cooking pan, add in 1 tsp of vegetable oil. Add in onion, add a pinch of salt and stir fry for 5mins. Remove from heat, transfer to a small bowl and keep warm
Add in 1 tsp of vegetable oil in the pan. Add in bell pepper, add a pinch of salt and stir fry for a minute. Remove from heat, transfer to a small bowl and keep warm
Add in 1 tsp of vegetable oil in the pan. Add in carrot, add a pinch of salt and stir fry for 3mins. Remove from heat, transfer to a small bowl and keep warm
Add in 1 tsp of vegetable oil in the pan. Add in mushroom, add a pinch of salt and stir fry for 2mins. Remove from heat, transfer to a small bowl and keep warm
Add in 1 tsp of vegetable oil in the pan. Add in marinated beef and stir fry for 7mins until cooked through and all moisture has evaporated. Remove from pan, transfer to a small bowl and keep warm

***Blanch the spinach:
Bring a pot of salted water to a boil. Add in spinach and blanch for a max of 10secs. Remove from hot water (don't throw away the water!) and immediately transfer to a bowl of ice water and drain. Squeeze out excess water and then mix spinach with garlic, salt, sesame oil, sesame seeds and black pepper. Set aside

***Make the omelette:
Heat a pan with 1 tsp oil and pour the beaten eggs and make thin omelette. Slice into thin ribbons when cooled

***Cook the noodles:
In the water used to blanch the spinach, add in Korean sweet potato noodles and 1 tbsp vegetable oil. Cook for about 7-10mins according to the instructions. Drain and set aside. Cut if the noodles is too long (I didn't do this)

***Prepare the sauce:
Mix together soya sauce, honey, sesame oil and sesame seeds also black pepper. Set aside

***Assemble the japchae:
In a big bowl, add in noodles and the sauce, mix together until sauce is well absorbed by the noodles. Add in all vegetables and beef, toss gently to combine. Garnish with egg ribbons and sesame seeds if desired (I only garnished with egg ribbons). Serve hot or at room temperature

 

Stir Fry Lotus Root Japanese Style

The current heatwave really beat me in sitting down in front of computer. Hence the close to 3weeks hiatus. Don't get me wrong, I still cook and bake, did some photo taking too, but just no interest to blog, no inspiration whatsoever. I guess my brain is overheating LOL
Occasional rain did some remedy to certain extent but quickly the heat and humid weather came back
It was raining a little just now, still quite cooling now, I quickly sit down in front of computer. So many backlogs, must start now haha..

Okay, this is a simple yet delicious dish. I like. Especially since I love lotus root :)
In Japanese, this dish is called Renkon no Kinpira

Recipe by J@Feasttotheworld

What you need:

350g fresh lotus root
1 tsp white vinegar
1 tbsp sesame oil
1 large red chilli, chopped (I didn't have any so I skipped)
1 tbsp sake
1 tsp sugar
1 tbsp soya sauce
1/2 tbsp mirin
2 tsp toasted sesame seeds (I skipped)

Method:

1. Peel lotus root and thinly sliced. Soak in a bowl of water with white vinegar for 5mins to remove any bitterness. Drain and wipe dry
2. Heat sesame oil over medium heat in a pan. Stir fry lotus root for 1min until it turns translucent
3. Add in chilli (if using), sake, sugar, soya sauce, mirin. Simmer for about 3mins until the liquid turns sticky. Transfer into a serving plate and sprinkle sesame seeds over it (if using)

Simple and fuss free. Nice eaten with a bowl of hot fluffy rice :)

Shredded Chicken in Worchestershire Sauce

This is one delicious dish that can make you end up eating lots of rice :)
Aside from the shredding of the chicken, it's relatively easy to make
So, if unlike me you find shredding chicken is not a hassle at all, then it's definitely one easy peasy dish to prepare :)

 

 

Recipe is from Catatan Nina

 

What you need:

 

500g chicken breast / fillet

cooking oil

 

Marinade:

1 tbsp oyster sauce

1/2 tsp salt

 

1 medium onion, julienned

3 cloves of garlic, minced

1 cm old ginger, lightly pounded

1 cm blue ginger, lightly pounded

1 Indonesian salam leaf

3 tbsp tomato ketchup

2 tbsp sweet dark soya sauce

1 tbsp worchestershire sauce

1 tbsp chilli sauce (skip if for children consumption)

1/2 tsp salt

1 tsp sugar

1/4 tsp ground pepper

some water

 

Method:

1. Rinse chicken and marinate with oyster sauce and salt, set aside for about 30 mins (the longer the better) Heat oil in a wok and fry pan fry chicken til browned. Transfer to a plate, let cool slightly, shred the chicken and set aside
2. Using the same wok, heat oil and sautee onion and garlic til soft and fragrant. Add in old ginger, blue ginger and salam leaf, mix well
3. Add in tomato ketchup, sweet dark soya sauce and worchestershire sauce, mix well. Add in salt, sugar and pepper, mix well, test the taste
4. When the preferred taste achieved, add in shredded chicken, add in water and simmer for approximately 15mins
5. Transfer to a serving plate and serve immediately

 

Yum yum :P

 

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe

 

Rice please! Rice! :)

 

Braised Seabass & Other Food I Cooked 4 Chinese New Year

I know Chinese New Year was just over, I just want to share what I have been cooking during the festive season this year :)

This year, there was only 1 new dish I cooked for Chinese New Year
The rest were dishes I did last year, simply because I was craving to eat them again :)

Here is the new dish, braised seabass
Recipe is from Peng's Kitchen, she used red snapper instead

This is a must try dish, really delicious!

 

What you need:

1 whole seabass (or red snapper)
3 cloves of garlic, finely chopped
50g spring onion, finely sliced
6 large dried shitake mushrooms, soaked til soft and sliced (original recipe only used 3, but I love mushrooms so I added LOL)
300ml water
2 tbsp oyster sauce
1 tsp ikan bilis stock powder
1 tsp sugar
2 tsp light soya sauce
1 tsp dark soya sauce
1 tbsp shallot oil
dash of pepper
red chilli and spring onion for garnish (I skipped)

Method:

1. Rinse fish and pat dry. Heat some oil in wok, add in fish and pan-fry for 5mins til light brown. Flip over and fry another 5mins. Drain and set aside
2. Heat 1 tbsp oil in the same wok. Add in garlic, spring onion and mushrooms and stir quickly for 30secs. Stir in remaining ingredients and slide in fish. Cover wok and bring to boil. Cook over medium heat til sauce reduced by half. Dish up and serve immediately

 

 

Other dishes I did were Cantonese Pan Fried Prawns I also cooked last year, and a simple fried noodle dish with eggs, pork balls and fish cake slices

Recipe for the prawn dish can be viewed HERE

 

 

 

The fried noodles is just a simple one

I made scrambled eggs and set aside. Also I prepared egg noodles as per instruction in the packaging, after draining I mixed in fish sauce and a little canola and sesame oil to the noodles.

Then I sautéed minced garlic, add in sliced fish cakes and pork balls, stir in soya sauce, oyster sauce, salt and pepper then mix everything well

Add in noodles, followed by the scrambled eggs, toss and serve immediately

 

 

 

 

The last dish I cooked also this year was the Fish Maw with Mushroom Stew. This year I added some enoki mushrooms
Too bad I didn't take any pic of the dish this year
Anyway you may view the recipe for the delicious dish HERE

Picture taken last year:

 

So, there you are, all of my cooking aside from the usual steamboat I always have for the eve of Chinese New Year. You should try too, all are really yummy :)

Garlic Noodles With Honey Chicken Chop

This combination goes well together. Yummy yummy! :)

 

 

Honey chicken chop recipe is from Peng's Kitchen

 

What you need:

 

2 boneless chicken legs (about 300g each)

2 tbsp honey

1 tbsp light soya sauce

1 tbsp oyster sauce

1/2 tsp salt

1 tsp black pepper

 

Method:

1. Discard excess fats from the chicken, mix in marinade sauce mix and leave in the fridge overnight
2. Heat about 1 tbsp of oil in a non stick pan, pan fry chicken each side about 5mins until cook through and golden brown

Note:

Original recipe includes orange vinaigrette but I didn't make it :)

 

 

 

 

Recipe for garlic noodles is from Rasa Malaysia

 

What you need:

 

500g egg noodles as needed, prepare according to the instructions (original recipe used 600g yellow noodles)

1 heaping tbsp of Parmesan cheese

 

Garlic sauce:

 

110g unsalted butter

3 heaping tbsp of minced garlic (original recipe used only 2)

1 tbsp Maggi seasoning sauce (I used concentrated chicken stock )

1 tbsp oyster sauce

1 tbsp fish sauce

1 tbsp sugar

 

Method:

1. For the sauce: heat pan, melt butter and add in garlic, sautee til fragrant but not browned. Add in seasonings, stir well. Transfer into a small bowl
2. Toss noodles with the sauce, add cheese and toss well to combine well. Serve immediately

 

 

 

 

This post is linked to the event Little Thumbs Up  organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by My Bare Cupboard

Simple Fried Udon

A simple one dish meal I always love, so does my family
I found this recipe sometime back and I wrote it down but only now I managed to cook this dish
I am totally clueless where the source is, I tried to remember but couldn't recall, so my apology for not including the source link this time

 

 

Here is the recipe...

 

What you need:

 

2 packets (400g) of fresh udon noodles

1 pc boneless chicken breast - removed skin and sliced thinly

about 15pcs of medium prawns  - peeled and deveined

4 cloves of garlic - chopped

3 shallots - sliced

1 carrot - peeled and julienned

about half a can of button mushrooms - quartered

1 yellow pepper - sliced

a handful of sugar snap peas - halved

1 green chilli - sliced thinly (I skipped)

 

Seasonings:

 

2 tbsp light soya sauce

3 tbsp oyster sauce

1 tsp dark soya sauce

salt, pepper

1/4 cup chicken stock

 

Marinade for chicken:

 

1 tsp sesame oil

1 tsp light soya sauce

1 tsp corn flour

pinch of pepper

 

Method:

1. Marinate chicken breast meat with the marinade sauce mix, set aside for about 15mins
2. Heat about 3 tbsp of olive oil in a wok. Sautee garlic and shallots til fragrant and lightly browned
3. Add in chicken, stir fry til no longer pink and add in prawns, carrots, mushrooms, pepper, chilli and sugar snap peas. Continue to stir fry til vegetables are nearly done
4. Add in noodles and all the seasonings. Drizzle in the chicken stock. Continue to stir and mix well
5. Dish out and serve immediately

 

 

This post is linked to the event Little Thumbs Up  organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by My Bare Cupboard

Thai Style Stir Fry Garlic Prawns

I almost forgot about Little Thumbs Up event where this month we can cook anything with prawns. Prawns is my number one in the list when talking about seafood. I cannot miss it! :)

This simple recipe is from Tin Tin from Cooking Crave
Yummy and it goes so well with rice :)

What you need:

15-20 medium prawns, shelled, left the tail intact
2 tbsp oyster sauce

2 tbsp light soy sauce

1 tbsp fish sauce

1 tbsp brown sugar

7-8 cloves garlic, minced

1 tbsp lime juice

2 tbsp oil for stir-frying

1 fresh red chili, minced

Method:

1. Remove all of the prawn shell up to the tail
2. Devein the prawns by running a sharp knife along the spine to remove the black "vein"
3. Marinade the prawns with oyster sauce, soy sauce, fish sauce, brown sugar, minced garlic, lime juice and fresh chili. Stir well to coat
4. Heat some oil in a wok or frying pan. When it's hot, add the prawns with the marinade
5. Stir-fry 2-3 minutes, or until shrimp are plump and turn pink. Do not overcook it, or the shrimps will turn rubbery. Serve warm with rice

Notes:

Squeeze in more lime juice if prefer a more sourish taste and for those who loves spicy food, add in some bird's eye chilli chunks in it

 

 

This post is for Little Thumbs Up (LTU) An event initiated by Zoe from Bake for Happy Kids and Doreen from my little favourite DIY, hosted by Moon from Food Playground at this post.
 

More Dishes I Cooked During CNY

Been attacked by blogging blue bug again lately...

I know this is late, but never mind. Gotta share the feast I had during the CNY time, besides of course the usual hotpot :)

Stir fry leeks with baby corn - just a simple stir fry dish with this must eat veggie - leeks, cooked with minced garlic, salt, pepper and chicken stock

 

 

Fish Maw with Mushroom Stew - so yummy dish, recipe from Yen from Eat Your Heart Out

What you need:

4 pcs of fishmaw
6 dried shitake mushroom, soaked til soft about 2 hours
1 inch old ginger, sliced thinly
3 cloves of garlic, minced
50g chicken, diced
2 tbsp oil
700ml water
2 tbsp oyster sauce
about 8 sweet beans

Method:

1. Soak the fishmaw in a bowl of cold water til soften, about 1-2 hours. Drain and cut into about 5cm length
2. In a large pot, heat oil over medium high heat. Add garlic and ginger, fry for 2 minutes til fragrant. Add in chicken and mushrooms, cook for another 2 minutes, til chicken are lightly browned
3. Place fish maw into the pot and pour water and bring to boil. Once boiling, reduce to low heat and simmer for 45 minutes, covered
4. Add oyster sauce. Add sweet beans and cook for 1 minute. Serve immediately

Cantonese Pan Fried Prawns, very delicious dish, recipe from Wendy from Table for 2... or more

Recipe for the prawn dish:

What you need:

1kg large prawns (either XL grey prawns or tiger prawns)
2 shallots, finely chopped
3 cloves of garlic, finely chopped
1 red chilli, finely chopped
1 green chilli, finely chopped
1 stalk of spring onion, white & green separated, thinly sliced
100g ketchup
20g premium oyster sauce
1 tbsp worchestershire sauce
1 tsp sugar

Method:

1. Wash prawns and snip the eyes and long legs. Cut the back with scissor and remove the intestines. Don't remove the shells
2. Combine ketchup, oyster sauce, worchestershire sauce and sugar in a bowl, set aside
3. Heat a wok til very hot, put in 2 tbsp oil. Put in some prawns and sear on both sides (about 10secs for each side). Dish up and do the same to the remaining prawns. Do in batches
4. Add 3 tbsp oil in the wok, cook garlic and shallots til fragrant. Add in both chillis and white part of the spring onion, cook til everything is fragrant
5. Return prawns into the wok and add in the ketchup mixture. Toss everything well til the prawns are well coated with the sauce
6. Put in green parts of the spring onion, toss and dish up
7. Serve immediately 

Indonesian Style Chicken Rice In Coconut Sauce (Nasi Ayam Semarang)

Indonesia is so big that even chicken rice has many different types
One of them which is I'm familiar with is the one originated from Semarang, the capital city of Central Java province
The city where I was born, hence my enthusiasm in practising to cook this dish :)

It's mainly coconut rice accompanied by a few dishes which are also cooked in coconut milk
Yum yum yum... Yeah, Indonesians love to cook dishes with coconut milk
God knows how the cholesterol level in this dish LOL
Such a big frustration to know yummy stuff is usually not recommended by dietitians wew....

What I cooked was the coconut rice accompanied by stir fry chayote in spicy coconut sauce, chicken and also eggs & tofu cooked in coconut sauce
Only 3 dishes to accompany the rice but it's pretty tedious to prepare even though it's worth the trouble since it cant be found anywhere in Singapore :)

Here's the recipe - it's from my mum...

For the coconut rice:

300g uncooked rice
100ml coconut milk (I mixed 60ml Kara coconut cream and 40ml water)
1 tsp salt
320ml water
3 pandan leaves

1. Rinse rice and combine well with coconut milk, salt and water
2. Set aside for 10-20 minutes, then add pandan leaves and cook in rice cooker

For the chicken dish:

1 chicken, cut

Blend together:
*1/2 tbsp coriander seeds, mix with a little water and grind
*5 shallots, chopped
*4 cloves of garlic, crushed
*a thumb size of turmeric, peeled and chopped
*a pinch of belachan (fried prawn paste)
*6 candlenuts - grated

2 bay leaves
water
salt, sugar
5 tbsp Kara coconut cream

1. Boil chicken with blended ingredients and bay leaves, water, salt and sugar
2. When the chicken half cooked, add in coconut cream and bring to boil
3. Lower down the heat, and simmer til thick coconut layer surfaced
4. Scoop the thick layer and transfer to a small pot, set aside
5. Bring the chicken to boil and off heat

For the tofu and eggs dish:

the thick coconut layer from the chicken
water
1 bay leaf
3 blocks of firm tofu - cut and fried til golden brown

5 eggs
2 cloves of garlic - crushed
palm sugar
tamarind paste mixed with water, mix well and strain
salt
dark sweet soya sauce (kecap manis)

1. First, cook the eggs first: Boil eggs for 15 minutes approx, drain and peel. In a small pot, boil the peeled eggs together with garlic, water, palm sugar, a little tamarind juice, salt, and dark sweet soya sauce. Bring to boil and simmer for 15minutes, til eggs browned - off heat and drain eggs
2. Mix thick coconut layer with water, add in bay leaf, fried tofu and the cooked eggs 
3. Bring to boil and simmer til thickened

For the stir fry chayote dish:

 

2 chayotes, peel and julienned, mix with salt and squeeze by hand - rinse well, set aside

4 shallots, sliced

1 clove of garlic, crushed

a pinch of belachan (fried prawn paste)

1 tbsp blended red chillis (smooth)

water

2 tbsp coconut milk

salt, sugar, oil

1. Heat oil in a pan, stir fry shallots, garlic, belachan til fragrant
2. Add in chillis and add water
3. Add in coconut milk, followed by salt, sugar and bring to boil
4. Adjust the taste
5. Add in shayote, stir well briefly and off heat

Scoop coconut rice in a serving plate, together with chicken, tofu, egg and chayote

Serve immediately

Just to share, back there in the origin city, people serve this rice dish on a plate made of banana leaf and eat with spoon made of banana leaf. Somehow, eating this way makes the dish taste even more yummy but it needs skill and practice to master eating with the spoon, not so easy :)

I googled to let you see how the spoon looks like... here it is:

You see the long slim rectangle thing on your right side? That's the spoon :)

I guess this is another great dish to fill you up for those fasting..

I submit this post to LBT Ramadhan dishes August 2012

Indonesian Style Grilled Chicken (Ayam Bekakak) (Happy Call) & Stir Fry Beansprout With Silver Fish

Indonesian has many kinds of grilled chicken, some are nice, some are not so nice
It all depends on the marinade mixture, and also the cooking process
One important factor also how long the chicken is marinated

This grilled chicken can't be considered as nice, that's not exactly how it should be described, cos it tasted fabulous!
Definitely will make this again :)

I'm not sure why they named it ayam (meaning chicken) bekakak
What is bekakak? I'm not sure and I haven't asked any of my Indonesian friend so far
Maybe I should, but for now, let's just celebrate how tasty this dish is :)

What you need:

1 chicken, split the back, crushed lightly to flatten it
2 lemongrass stick, crushed lightly
2 bay leaves
2cm blue ginger, crushed lightly
1 tbsp tamarind, mixed with 2 tbsp water, mixed and discard the seeds
2 lime leaves
5 tbsp dark sweet soya sauce (kecap manis)
500ml water
3 tbsp cooking oil

Seasonings:
6 shallots
4 cloves of garlic
2cm old ginger
2cm yellow ginger
1 tsp coriander seeds
1 tbsp sugar

1. Put all seasonings in food processor and blend til smooth
2. Heat oil on frying pan, sautee the blended seasonings til fragrant
3. Add in lemongrass, bay leaves, lime leaves, blue ginger and cook til fragrant
4. Add in chicken, cook til chicken changed color
5. Add in water, kecap manis, cook til seasonings thickened and water lessened, turn to the other side ocassionally
6. Grill in the happy call pan over medium low heat, flip the pan til both sides golden brown
7. Each time flipping the pan, brush more seasonings

Eat with chilli paste

To make chilli paste:
4 large red chillies, discard seeds and cut small
4 shallots, cut small
2 tsp prawn paste (belachan)
salt, sugar

1. Put all ingredients in food processor, blend til smooth
2. Heat a little oil on frying pan, fry the blended ingredients til boiling
3. Off heat

Another dish which you won't be satisfied with only 1 bowl of rice! :)

And this is the companion:

What you need:

100g silver fish
4 handful of beansprout, cleaned and rinsed
5 shallots, slice thinly
2 cloves of garlic, minced
2 large red chillies, discard the seeds and cut small
sugar, salt and cooking oil

1. Wash silver fish well (to reduce the saltiness), and pat with kitchen towel
2. Heat a little oil on frying pan, fry silver fish til crispy, golden in color, drain and set aside
3. Using the same pan, add a little bit more oil, heat and sautee shallots and garlic til fragrant, add in chillies, and mix well
4. Add in beansprout, mix well til well cooked, add in silver fish, mix well
5. Add sugar and a little salt (you don't have to add salt if you feel it's salty enough with the silver fish), mix well
6. Off heat

Simple but it made a great companion to the chicken :)

Indonesian Style Chicken Mushroom Noodle & Another Award

Many thanks to Amelia for giving me some awards below :)
Please do hop on her wonderful blog, talented hands she has and she's really great in expressing in poems too :)

This award below is from a Hungarian food blogger and passed to Amelia :)

And this cute one below is in Russian :)

Now, this is the noodle I cooked for quite sometime and just forgot to post

Recipe is from Sajian Sedap with a slight modification and I used egg noodles instead of spinach noodles

What you need:

600g noodles, perpare as directed

2 cloves of garlic, crushed

1/2 large onion, finely chopped

1cm ginger, finely chopped

250g chicken breast, small diced

100g button mushroom, cut

2 tbsp oyster sauce

1 tbsp dark sweet soya sauce (kecap manis)

1/2 tsp salt

1/4 tsp pepper

200ml water

1/2 tbsp sago flour / tapioca starch and 1 tbsp water (as thickener)

1 stalk of spring onion, finely chopped

1/2 tsp sesame oil

2 tbsp cooking oil to sautee

To mix with the cooked noodles before serving:

light soya sauce, oil which has been used to fry chicken skin, salt and pepper

Heat pan with cooking oil. Sautee garlic, ginger and onion til fragrant. Add in chicken. Mix til change color

Add in mushroom, mix well. Add in oyster sauce, kecap manis, salt, pepper, mix well

Pour in water, let boil and thicken with sago flour mixture, let it boil again, add in sesame oil and spring onion, mix well

Arrange the cooked noodles which has been mixed with the soya sauce mixture on a serving plate, and pour chicken mixture on top

Best eaten with clear chicken soup with leafy green vegetables and chilli sauce

Eggplant With Petai In Chilli Sauce

Yummy dish that doesn't need any companion and really, it makes you say "more rice, please!" *grin*

Recipe is from Hesti's site with slight modification

What you need:

2 large eggplants (cut each into four and fry til cooked)
15 petai, halved
1 egg, lightly beaten
1 tbsp light soya sauce
1 tbsp sesame oil
salt, palm sugar
3 tbsp oil to sautee the sauce

For the sauce:
Blend together:
6 big red chillies
1 red bird's eye chilli
5 shallots
2 cloves of garlic
1 tomato

Heat oil, sautee the blended ingredients, add in petai
Add a little water, mix well, add in salt and sugar
Add in beaten egg while stirring continuously til fibrous, followed by light soya sauce and sesame oil
Adjust taste
Add in cooked eggplant, gently stir til well mixed
Let it simmer for a few minutes, off heat