Merry Christmas and Happy New year!

We had hot oil fondue evening on Christmas’s eve. Our menus are different kind of meats, sausages, vegetables, sauces plus chicken and turkey nugget for the kid. Not forget to mentioned Russian salad which always gets extra point from people who taste it

Merry Christmas and Happy New year…

Best wishes for health and happiness in 2009!

Russian Salad

I never interested to make my own salad before. Salad in supermarket is pretty yummi already but Friday evening suddenly Monika asked me to make salad for party in the next day afternoon. The first homemade salad occurred in my mind is Russian. Got the recipe from my friend in Netherland. No she’s not Russian J

And yippiee! Everybody love it! I got a lot of good feedback from the guest! )
Thanx for the recipe Lily!

Ingredients:

- 2 cans sweet corn
- 1 bottle pickle cucumber (gurken in a bottle)
- 2 bottle mayonnaise
- Salt
- Chicken fillet, cut it into square
- Boiled potato, cut it into square
- Boiled carrot, cut into square
- 6 Boiled egg sliced
(I skipped the beans)

Direction:

Mix all of them and put it in the fridge.
Served chill.

Chicken Spätzle

That day I was planning to make Indonesian chicken noodle from Pepy’s recipe (but not the vegetarian version) for the second time-because it’s bloody yummy. When I just finished making the chicken mushroom for the noodle, suddenly I had a phone call and had to go quick somewhere. When I back home, ran to the kitchen at once to finish the rest of chicken noodle processing. But, hey…it’s already finish! But not like what I expected! My husband was kinda hungry and saw my chicken mushroom, he had idea to mix it with Spätzle. Ha! Not bad idea, we can even still call it chicken noodle in different style. It’s much simpler and also delicious!

Ingredients:

- 250 gr Spätzle
- 250 g chicken thigh, cubed
- 150 g sliced mushroom
- 3 cloves garlic, minced
- 1 onion, sliced
- sweet soy sauce
- salty soy sauce
- salt and ground white pepper as desired
- 1 spoon oil for sauteing
- scramble cheese
- Chilies, sliced (additionally)

Direction:

1. Boil spätzle. Add a little bit salt and oil in the boiling water
2. When its done, drain and set aside
3. Sauté garlic and onion until fragrant. Add mushroom and chicken, stir
4. Add sweet soy sauce, salty soy sauce salt and pepper. Cook until all spices are absorbed and is done but keep the stove on
5. Add the spätzle into the chicken mushroom, stir evenly for around 5 minute
6. Add chilies if you like
7. Put in a plate and pour with scramble cheese

Meat Stir Fry

Since we moved to a new place, I didn’t really cook properly again. Well, still busy with house renovation and the proper kitchen will be delivered in around next 5 weeks still. So, this is one of my fast-making plus delicious recipes

Ingredients:

- 250 gr beef meat, boiled, sliced
- green peas, cut around 1,5 cm
- salty soy sauce
- sweet soy sauce
- pepper powder
- instant spices (maggi or knorr)
- 2 cloves garlic, chopped
- 1 shallot, fine cut
- 2 tbs oil to fry
- 2 sesame oil
- bean sprouts

Direction:

1. Sauté garlic until fragrant and add shallot
2. Add meat
3. Add green peas and bean sprouts, stir
4. Pour sesame oil, sweet soy sauce and salty soy sauce
5. Add instant spices and pepper
6. Stir until done

Risoles

Since ate Risoles in Indonesian Tag a month ago, D becomes addicted on it. I who never bother to make ones before, becomes often to make it. But yea, even the taste is gorgeous, but the shape is kinda odd. I’m not into folded food, for me its even worse than making origami!

The source of the recipe is here and I’ll write down the English version:

For the skin:

- 300 gr lour
- 2 eggs
- 250 ml water
- 300 ml milk
- 50 gr melted butter

Mix together and make omelet

For the filling:
- 1 chicken breast, boiled, cut into small squares
- 1 carrot, cut into squares, steamed a few mins
- celery, chopped (I use green onion instead)
- 60 gr margarine for sautéing
- 100 gr flour
- 200 ml water from boiling chicken breast
- 200 ml milk

Spices:

- Instant seasoning (I use maggi block)

- Salt

- Peppers

- 3 Shallots, sliced

For finishing:

- 2 Eggs, stirred

- Breadcrumb

- Oil to fry

Direction:

1. Saute shallots, add carrot, chicken and the flour
2. Add water from boiling chicken, salt, peppers, and Maggie block
3. A last add milk, stir until well done
4. Take one omelet, put filling inside, fold it
5. Dip into stirred eggs and roll it to breadcrumb
6. Fry it in hot oil

nb: Indonesian always eat this with Thai chilies. Yum!

Sauted Young Papaya with Stinky Beans

Achtung!

This food contained stinky beans!

I wasn’t a fan of stinky bean. When I was kid I always refused any food contained this bean. It was around two years ago when my housemate often brought me nasi goreng from a restaurant close to her office. The nasi goreng tasted bloody delicious and surprise surprise there are some stinky beans inside. So I started to like to beans. Not to eat it, but to have it in my food, to pick up the aroma only. But then, from the aroma, I decided to try one piece and soon, more pieces and well…Even now I’m not addicted to it but this beans really give exotic taste in the food. So I wont skip it anymore!

Like my friend said, the more you try, the more you like it

Ingredients:

- Half of medium size young papaya, peeled and finely sliced
- 3 cloves garlic, sliced
- 2 shallots, sliced
- 1 teaspoon Gandaria instant spice
- 1 teaspoon sweet soy sauce
- 5 pieces stinky beans (you can add as you wish), sliced
- salt
- 2 teaspoons palm sugar
- 2 teaspoons sugar
- 1cm galangal, ground
- Salt
- 4 Red Thai chilies, sliced
- ¼ cup water

Direction:

1. Saute garlic until fragrant
2. Add shallots, galangal, chilies and gandaria paste
3. Put stinky beans inside, stir
4. Put papaya inside, stir
5. Add water and keep stir papaya until wilted
6. At last, pour salt, sugar and sweet soy sauce

Black Rice Pudding

This is another Indonesian dessert. Mind you, this pudding quite makes your stomach full. So you have to maintain whether to have a load of main course or the dessert. It’s also perfect to eat it around 3pm with friends around. You can serve it cold either hot.

Ingredients:

- 1 cup black glutinous rice
- 5 cups water
- 2 tbs palm sugar (you can increase or reduce as you wish)
- ½ tea spoon salt

For the sauce:

- 1 ½ cups coconut milk
- ½ tea spoon salt or as you wish

Direction:

1. Wash black glutinous rice and leave it in the water for 30 minutes
2. Cook with 5 cups water for around 40 minutes
3. After 40 mins, add sugar and salt, stir
4. In different pan, cook coconut milk with salt
5. Put the cooked rice in a dessert bowl and pour with coco milk
6. Or keep in the fridge first when you like to have it cold

Thai Chilis or Bird’s Eye Chilis

Sauted Bitter Melon

This time I think you really need to go to Asian shop if you like to cook it. As the name, this bitter melon is bitter. But if you cook it rightly, it won’t be that bitter. The bitterness even give sensational taste in your tongue And beware, what I cook here is pretty spicy!

Ingredients:

- 2 medium size bitter melons
- 3 cloves garlic, sliced
- 2 shallots, sliced
- 4 Thai chillies, sliced
- 1 teaspoon sweet soy sauce
- dried lizardfish, sliced
- salt
- 1 teaspoon Gandaria instant spice
- 2 teaspoons sugar
- ½ Knorr vegi stock (you can skip it)
- 1cm galangal, ground

Direction:

1. Cut bitter melon vertically and remove the stone
2. Slice bitter melon and put in bowl with hot water and salt. Leave it around 1 hour to reduce the bitter taste
3. Saute garlic, shallots, chillies and galangal
4. Add Gandaria instant spice
5. Add lizardfish, stirr
6. Put momordica inside, stir
7. Add soy sauce, salt, sugar and vegi stock
4. Stir until witted

Chicken Coco

This is one of my favorite foods. And for this I only allow chicken wings and not any other parts. But if you don’t like wings, you may try your favorite. But Its always better when the chicken still have its skin.

Ingredients:

- 10 chicken wings
- 500 ml cocomilk
- lemongrass, ground
- 2 tbs oil for saute

Spice paste:

- 2cm galangal
- 1cm turmeric
- 3 cloves garlic
- 4 shallots
- 4 Thai chillies (you may add more or skip it!)
- Salt to taste

Direction:

1. Saute spice paste until fragnant
2. Add lemongrass and half of the cocomilk
3. Put chicken inside, cook until tender
4. Add the rest cocomilk and cook until the cocomilk evaporated (but not all of them of course)