Sunday, 22 June 2008

Bakcang Day

This is one of the Chinese traditional day, which is celebrated every year in my family. The bakcang supposed to be filled with meat, chesnut and other things but my mom prefer the sweet one or Kwecang. Kwecang is plain glutious rice and eat with palm sugar syrup.
Nothing special though this year, just prepare for the Sunday lunch. Why lunch instead of dinner?? because that time we all can gather and eat together before my brother go to shop :) My mom was having severe headache that morning and couldn't do anything so I step in to take her place. We decided to make very simple dishes. We got meat, vegie and soup. Soup is a must for us.

*I like this one the most* Fried Pork marinated with spices and coconut milk

Saturday, 14 June 2008

Beef Jerky in Lemongrass / Dendeng Sereh

I took the recipe from "Creative Kitchen", it looks so tempting and I tried to make my own the day after the nasi uduk. Well... after standing for that long hours still couldn't get me to rest my feet. This time it took me more or less the same time. How come?? I really have no clue which part of this preparation sucks half of my day *hahaha* For the next few days I walked like a zombie :p

Dendeng Sereh / Beef Jerky in Lemongrass (source: creative kitchen)

300 g Beef, boiled and stripped (I cut into matches stick)
65 ml Coconut cream
200 cc Beef stock (reserved from boiling the beef)
5 Citrus leaves
1 Lime juice
1 Lemongrass, take the white part and bruised
Chili sauce

5 cloves of garlic
8 shallots
2 red chilies
2 tomatoes
1/2 tsp shrimp paste
4 cm galingale (laos)
4 cm turmeric (kunyit)

Heat small amount of oil in a wok and stir fry the ground ingredients until fragrant, add in all other ingredients and cook until the liquid dried out. Serve with hot steam rice.

Nasi Uduk / Nasi Lemak / Steam rice in coconut milk

Wow.. this is the most exhausted meal I ever made. I've been standing from the time I woke up around 7 a.m till 1 p.m. By the time I finished all people already had their lunch :( Couldn't wait any longer for me. Plus a dissaster when cooking the Nasi Uduk using rice cooker, I forgotten to push the button to start cooking ** My brother noticed that when he was waiting for the rice done. For the side dishes along with the nasi uduk I prepared yummy chicken wings, fried beancurd, and hot peanut, tempeh & anchovy. I prepared all by myself ..phu... But it was all worthed every single minutes I spent. My bf said it was very delicious and he even went for the second round.

Nasi Uduk:
Rice, wash and rinse
Coconut milk
2 Salam / bay leaves
2 lemon grass (take the white part only and bruised)

Using a rice cooker and add all in together. Adjust the coconut milk to the amount of the rice. Then prepare the other things, just let the machine do for you :p

Fried Beancurd:
Cut beancurds into squares and lightly sprinkle some salt then fry in lots amount of oil until golden brown.

Hot Peanut, Tempeh and Anchovy:
A handfull of peanuts, fried until golden brown
Tempeh, cut into small squares and fried until golden brown
A handfull of anchovies, washed and fried until crispy
250 g red chillies
4 cloves of garlic
8 shallots
A thin slice of shrimp paste / terasi

Ground chillies, garlic, onion and shrimp paste. Heat few tablespoons of oil in a wok and add in the ground ingredients keep stirring on low heat until fragrant. Add in sugar, salt, lemon juice. Adjust to your taste. Finally add in all peanuts, tempeh and anchovies. Stir to cover for a minute and serve.

Chicken Wings (source: detik food) I doubled the recipe.
24 chicken wings, clean and take only the upper part of the wings
To Marinate:
200 ml milk
4 cloves of garlic, grounded
4 tsps of ground onion
1 tsp black pepper
2 tsps salt

Marinade the chicken wings for 1 hour in the fridge.

To Dip:
100 g flour
100 g rice flour
1 tsp pepper
1 tsp baking soda
2 tsps salt
300-400 ml water

Dip each wings and fry until golden brown.

* Serve the Nasi Uduk with fried shallots and thin slice omelette.

Donut Kentang (Cassava Doughnut)

My grandpa is in his mid-seventies but still active. I really like his cassava doughnut. This is him in the kitchen on Saturday morning weeks ago. I'm helping though, hehehe..

The recipe is very simple:
1. Grated cassava
2. Sugar

Shape the grated cassava into doughnut shape and deep fry in lots of oil until golden brown. Actually it is lot easier if you mix in few tablespoons of rice flour but the doughnuts turn hard when cold. So, eventhough for him to shape purely cassava is very hard but he prefers so for the sake of good taste :)---> He experienced it before, and this time he only add a little of rice flour still it gets harden when cold. No more... next time will be purely cassava he said.

After all doughnuts fried and heat some amount of sugar in a wok until all melted. Add in all doughnuts and stir well and try to get each doughnut well covered by the sugar. It is another way of serving cassava, yummy...