Tempeh and Green Chilis in Sweet Soy Sauce

Tempeh and Green Chilis in Sweet Soy Sauce

(Indonesian Food: Oseng Tempe Cabe Ijo)


Ingredients:
300 gr of tempe/tempeh
(300 gr = 1 package from the supermarket)
3 cloves of garlic, thinly sliced
2 big cloves of shallot, thinly sliced
2 big green chilis, sliced
2 bay leaf
1 big knob of galangal, sliced / bruised
100 - 150 ml of water
4 - 5 tbsp of Indonesian Sweet Soy Sauce (Kecap Manis ABC)
1/2 - 1 tsp of salt
1/2 tsp of ground white pepper
2 tbsp of oil



Method:
Heat oil in the pan and sautee garlic & shallot until fragrant on high heat
Add chili, bayleaf, galangal, sweet soy sauce and tempe.
Mix well and bring to boil.
Once boil, reduce the heat to low and simmer until the sauce thickens.
Add salt & pepper, mix well & adjust the tast.
Ready to serve with steamed rice.

Sui Mai / Sio Mai / Shu Mai ala Ching's Kitchen

 

 Sui Mai ala Ching's Kitchen

Here is the link to her recipes:

http://uktv.co.uk/food/recipe/aid/516249

She used pork and prawns

I used minced prawns, fish and turkey

and I also add 1 tsp of garlic powder into the mixture

Heart Shape Tofu Mix

 

 Heart Shape Tofu Mix

I used the mixture of mince prawns, fish and turkey from:

http://missluckypiggy.blogspot.com/2010/04/sui-mai-sio-mai-shu-mai-ala-chings.html

and mix it with 1 tofu in the food processor.

 

Put the mixture in the heart shape silicon mould, put them in the steamer.

Let it cool and shallow fry with butter.

Or you can deep fry them (as usual cover/dip one by one in plain flour, beaten egg and breadcrumbs).

Butter Fried Fish with Pineapple Salsa ala James Reeson

Butter Fried Fish

Heat butter on a pan, be careful not to burnt them, add fish, cook both sides and set aside.

Pineapple Salsa ala James Reeson:

He used:

Barbecued pineapple slices, cut small

Finely chopped red chilli

Finely chopped red and yellow capsicum/bell pepper

Salt and pepper

Coriander/Cilantro leaves

Finely chopped green onion.

My Pineapple Salsa:

1/2 small can of pineapple pieces, drained 

100 gr of red grape tomatoes, halved

Finely chopped parsley

Finely chopped green onion

a little touch of salt and pepper

I served this dish with steamed green beans and carrots. 

It was a light and yummy dinner for us ;-)

Chocolate Lava Cakes

This is another recipe from Super Food Ideas Magazine, April 2010 edition.

Makes 8

Ingredients:

180 dark chocolate, chopped

250 gr butter, chopped

plain flour, for dusting

4 eggs

1/2 cup caster sugar

1/4 cup plain flour, sifted

double cream and cocoa powder, to serve

Method:

Place chocolate and butter in a microwave-safe bowl. Microwave on Medium-High (75%) for 1-2 minutes, stirring with a metal spoon every 30 seconds, or until melted and combined. Cool completely.

Grease eight 175 ml-capacity ceramic ovenproof dishes. Sprinkle with flour.  Using an electric mixer, beat eggs and sugar for 8 - 10 minutes or until thick and creamy. Fold in chocolate mixture, then flour. Spoon mixture into prepared dishes. Freeze for 1 hour.

Preheat oven 200C or 180C fan-forced. Place dishes on a baking tray. Bake for 16 minutes or until just ste (cake will wobble when touched).

Stand dishes for 1 minute. Turn onto plates. Top with double cream. Dust with cocoa powder. Serve

Bacon and Herb Turkey Rissoles with Pineapple Salad

I adapt this recipe from Super Food Ideas Magazine, April 2010 edition.

This recipe serves 4.

Bacon and Herb Chicken Rissoles

(I used Turkey)

Ingredients:

500 gr turkey mince

1 egg, lightly beaten

1 garlic clove, crushed

(I finely chopped the garlic)

3/4 cup fresh breadcrumbs

2 tbsp finely chopped chives

2 tbsp finely chopped fresh basil leaves

(I used parsley instead)

1/3 cup barbecue sauce

8 rashers middle bacon

(I used shoulder)

Olive oil cooking spray

Method:

Combine mince, egg, garlic, breadcrumbs, chives, basil and half of the barbecue sauce in a bowl.

Shape into eight 2cms-thick rissoles.  Remove 'eye' piece from each bacon rasher and wrap in plastic wrap.  

Freeze for later use***

Remove and discard rind from tail pieces of bacon.

Wrap 1 piece bacon around each rissole. Secure with a toothpick.

Preheat oven to 180C or 160C fan forced.

Spray a large non-stick frying pan with oil.

Heat over medium heat.

Cook rissoles in batches, for 1 - 2 minutes or until browned.

Transfer to a greased baking tray.

Brush with barbecue sauce.

Bake for 8 - 10 minutes or until cooked through, basting with remaining barbecue sauce halfway through cooking.

*** TIP: freeze uncooked rissoles in an airtight container for up to 2 months.

Salad from the Magazine is:

Ingredients:

100 gr baby spinach

100 gr red grapes tomatoes, halved

100 gr yellow grape tomatoes, halved

2 tbsp olive oil

2 tbsp red wine vinegar

1 tsp dijon mustard

Method for Salad:

Combine spinach and tomatoes in a bowl.

Place oil, vinegar and mustard in a screw-top-jar.

Season with salt and pepper. Secure lid. Shake to combine.

Add to spinach mixture.

Toss to combine.

My Pineapple Salad

Ingredients:

1 cup green peas, boil until soft, drained

100 gr red grape tomatoes, halved

1/2 small can of pineapple slices, drained

1 tbsp of chopped parsley

2 tbsp good olive oil

1 tbsp lemon juice

sea salt and black pepper

Method:

Mix all ingredients together.

Apple Crumble

I am sure you already know how to make it ;-)

Soft Vermicelli Omelette Soup

Soft Vermicelli Omelette Soup

This is one of my Mum's recipe

Ingredients:

4 cloves of garlic, minced

2 spring onion, chopped finely - plus extra for garnish

Soft vermicelli noodle, soak in room temperature water for 30 minutes, drained

5 eggs, beaten well

1 tbsp of chicken stock powder

1/2 tsp of salt

1/2 tsp of white pepper

500 ml water

1 tbsp of preserved cabbage (you can get this in asian grocery)

Oil, as needed

Method:

Mix beaten eggs with soft vermicelli, spring onion, chicken stock powder, salt and pepper.

Mix all well.

In a hot pan, add garlic, sautee until fragrant.

Immediately add eggs mixture, spread evenly.

Cook both sides until golden brown.

In a sauce pan add water and preserved cabbage.

Bring to boil, taste and add salt if you like as the preserved cabbage is quite salty.

To serve: put omelette in a bowl, add soup in it and garnish with spring onion.

Chicken and Mushroom in Teriyaki Sauce

Chicken and Mushroom in Teriyaki Sauce

Ingredients:
1 can of sliced button mushroom
1 chicken breast fillet, cut length wise
a handful of frozen green peas
3 garlic, sliced thinly
1 tbsp of teriyaki sauce
1 tbsp of Kikkoman soya sauce
1 tsp of sugar
about 50 ml of water
Oil for sautee
Fresh coriander leaves for garnish


Method:
Heat oil, add garlic until fragrant.
Add chicken, sautee until color changed.
Add mushroom, mix well.
Add teriyaki sauce, soya sauce, sugar and water.
Mix well and sautee until chicken is fully cooked.

Garnish with fresh coriander leaves.

Karahi Chicken / Garlic Chicken

I saw this recipe on People's Cookbook TV Show.

Ingredients:

2-3 tbsp olive oil

1 onion, chopped

1 kg boneless skinless chicken thighs

5-6 cloves of garlic, finely chopped

2-3 tsp tomato paste

1 can diced tomato

1 small bunch coriander, finely chopped

Method:

Heat oil on medium heat then add onion, sautee until soften.

Add chicken and cook until changed color.

Add garlic, tomato paste and diced tomato.

Increase heat to high, stir fry for 2-3 minutes.

Reduce heat to low, cover the wok/pan.

Simmer until chicken tender and mixture changed to a deeper color.

Oil should be visible by now around the edges.

Stir in coriander leaves.

Close the lid and cook for further 10 minutes.

Season with salt and pepper.