Sunday, August 4, 2013

Sambal Goreng Tempeh

Sambal Goreng Tempeh
This is a classic Indonesian dish: spicy, full of flavor, and mouth wateringly delicious.  It can be eaten with white or brown rice or on bread, wraps, etc.

My own original recipe.
Prep Time: 10 minutes / Cook Time 15 minutes
Best Sambal Goreng Tempeh Easy Steps

  • 1 teaspoon chili paste
  • 1 teaspoon tamarind paste
  • 1 dried red chili - sliced
  • 1 tbsp grated galangga
  • 2 cloves garlic - sliced
  • 1 tbsp brown sugar
  • 2 bay leaves
  • 2 shallots - sliced
  • 1 medium tomato - sliced
  • 3/4 cup water
  • 1/2 tbsp Indonesian sweet soy sauce
  • Some salt to taste
  • Vegetable oil to fry
Cooking Directions:
  1. Slice the tempeh in the shape as you desire or in the shape as you see in the picture above and deep fry it until golden over medium heat.
  2. Heat another 1 1/2 tbsp of vegetable oil and fry the sliced garlic and shallot until fragrant, then add the sliced tomato. 
  3. Add the water and all the remaining ingredients then cook until it is caramelize.
  4. When the sauce gets thickened, add the fried tempeh and stir it until they're mixed well. 
  5. Serve and enjoy.

Sunday, July 14, 2013

Beef Rolled with Blue Cheese and Urugula

Beef Rolled with Blue Cheese and Urugula
This recipe is so good and tasty.  The blue cheese blends really well with the beef and urugula.  You can also substitute the urugula with spinach.  It's a must try.  It's simple to make with the easy to follow instructions below.

My own original recipe.
Prep Time: 10 minutes / Cook Time 15 minutes
How to Make the Best Beef Rolled with Blue Cheese and Urugula

  • 1 beef steak
  • 3 to 4 oz baby urugula
  • 1 cup scrambled blue cheese
  • 2 teaspoons ground black pepper
  • 1 1/2 teaspoon garlic powder
  • 2 tbsp olive oil plus another tbsp to fry
  • 1 teaspoon dried oregano
  • 1 stem fresh rosemary - chopped
  • Some salt
  • String to tie up the beef roll
Cooking Directions:
  1. Bring to boil the baby urugula for a  few seconds and immediately put into ice water, then with your hand squeeze out the water until it is really dry and no more water. 
  2. Marinate the urugula with some salt, 1/2 tbsp olive oil and 1/2 teaspoon ground black pepper.  Then set aside.
  3. Wash the beef and dry it with a paper towel then flatten it with a meat tenderizer to about 1/2 or 3/4 inch thick. 
  4. Spread the marinated urugula all over the flattened beef and spread the scrambled blue cheese on top. 
  5. Then roll the beef as you see on the picture above.  Tie up the beef with the string and marinate with 1 1/2 teaspoon ground black pepper, 1 1/2 teaspoon of garlic powder, dried oregano, chopped fresh rosemary, 1 1/2 tbsp olive oil and some salt.
  6. Heat another tbsp olive oil and fry the beef until cook or as you desire, rare, medium or well done. 
  7. Serve while hot.

Tuesday, July 9, 2013

Delicious Grilled Broccoli Easy to Follow Steps

Grilled Broccoli
If you don't like broccoli, you will after you taste the crunchiness and  sweetness of this mouth watering dish.  It's so easy to make.  Any kid who don't like broccoli, they will and they will thank the person making it.  Broccoli is good and good for you.

My own original recipe.
Prep Time: 5 minutes / Cook Time 10 minutes
Delicious Grilled Broccoli Easy to Follow Steps

  • 1 head of broccoli - trimmed
  • 1 tbsp dried chopped onion - for garnish
  • 2 tbsp olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cracked black pepper
  • 1 teaspoon dried oregano
  • Some salt
Cooking Directions:
  1. Mix all the ingredients and grill over a hot griller until cook but still crunchy or depending how crunchy or soft you like it.  (Cook longer if you want softer.)
  2. Garnish with dried onion
  3. Serve and enjoy this healthy and delicious dish.

Easy Round Zucchini and Porcini Mushroom Cake

Round Zucchini and Porcini Mushroom Cake
This is a great tasting snack or appetizer.  It's so easy to make and the steps are simple to follow.  It's the perfect snack for tea time or afternoon snack.

My own original recipe.
Prep Time: 10 minutes / Cook Time 20 minutes
Round Zucchini and Porcini Mushroom Cake

  • 2 medium round zucchinis or one medium size regular zucchini
  • 1 cup dried porcini mushroom - soaked and roughly chopped
  • 1 cup grated parmesan cheese - save 1/4 cup for sprinkles
  • 2 oz pepper jack cheese - cut small dice
  • 1 stem  fresh rosemary - chopped
  • 1 tbsp chopped fresh oregano
  • 2 tbsp olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • Pinch of salt
  • You will need four mini tart baking pans or use a cupcake baking pan instead
Cooking Directions:
  1. Wash the zucchini and grate it by using a food processor or regular grater, then with your hand squeeze out the juice as much as you can.
  2. In a bowl, mix all the ingredients together (except for the 1/4 cup parmesan cheese) then place the cake into a greased mini tart baking pan. 
  3. Sprinkles with the left over grated parmesan cheese.
  4. Then bake over 325 degrees for about 20 to 25 minutes or until it turns a little golden. 
  5. Serve and enjoy.

Saturday, June 22, 2013

Best Beef Wellington Easy Steps To Follow

Best Beef Wellington
This beef wellington recipe is easy to follow.  It's delicious and kids love them.

My own original recipe.
Prep Time: One day / Cook Time: about one and half hours period

Beef Wellington Easy Steps To Follow

  • 1 round tenderloin beef - about 8 to 10 inches in length
  • 1 small box brown mushroom - roughly chopped
  • 2 tbsp butter
  • 3 tbsp olive oil
  • 2 minced fresh garlic
  • Some salt and cracked black pepper
  • 2 beaten egg yolks to brush
Seasoning For The Beef:
  • 2 teaspoon garlic powder
  • 2 teaspoon dried oregano
  • 2 teaspoon dried basil
  • 2 tbsp olive oil
  • Some salt and cracked black pepper
  • String to tie up
For The Skin:
  • 2 cups all purpose flour and some for dusting
  • 2 tbsp butter
  • Salt to taste
  • Water as needed
Cooking Directions:
  1. In a bowl, mix the ingredients for the skin and knead until it is smooth.  Add the water little by little so the dough will not be too wet. 
  2. Dust and roll the dough until you reach the size of your tenderloin. You will need two flat doughs, one for the bottom and one to cover the tenderloin. You can make the dough in advance and keep refrigerated as long as it's covered with plastic wrap and there's enough dusting so it will not stick when you take it out.
  3. Wash and dry the tenderloin with a paper towel and tie up the beef with the string, then marinate with the seasoning above.  Refrigerate for one night or at least 5 hours.  (You tie up the beef in a circular manner all around to keep the beef in the shape of the picture above when you cook)
  4. Heat 1 1/2 tbsp olive oil and fry the marinated tenderloin all around until it turns brown then continue cooking in the oven for about 30 minutes over 350 degrees. Let it cool. (save the juice to cook the mushrooms.)
  5. Heat the remaining 1 1/2 tbsp olive oil and the butter and fry the minced garlic until fragrant. 
  6. Add the mushrooms and stir fry with the juice you had saved, then add some salt and the cracked black pepper. Turn off the heat when it's caramelized and there's no more juice.
  7. Lay flat a plastic wrap on the counter top and spread enough cooked mushroom on it to cover the tenderloin all around. 
  8. Remove the string from the tenderloin and lay it on the middle of the mushroom, then slowly pull the plastic wrap together by bringing the two ends of the plastic wrap together, so the mushrooms will cover the beef all around.  
  9. Then twist the two edges of the plastic wrap to hold in place and put it in the refrigerator for a few hours or until the mushrooms stick to the beef. Make sure it's tight enough, so when it's cooled from the refrigerator, the mushroom will stick to the beef.
  10. Spread the skin dough on a greased counter top or a cutting board and remove plastic wrap from the beef then place the beef in the middle of the dough then cover with the other dough. 
  11. Brush the beaten egg yolk all around the side of the dough to act as a glue and press it with your thumb. You can cut any excess dough to make it look nice and round.  
  12. Brush the top and around the dough skin, then bake over 325 degrees until the skin turns brown. 
  13. Let it cool before you cut like the picture above and serve.
  14. It's a lot of work but trust me it is worth it and super delicious. 
Note: On step 4 above, you can change the cook time if you like medium rare, well done, etc.

Friday, June 21, 2013

Grilled Chicken and French Bean Salad

Grilled Chicken and French Bean Salad
French beans and string beans are terms that are used interchangeably.  This recipe makes the french beans come alive.  It is crunchy and tasty.  The grilled chicken and cheese makes everything come together.

My own original recipe.
Prep Time: 20 minutes / Cook Time 20 minutes
Grilled Chicken and French Bean Salad

  • 3 chicken thighs - remove the bone, leave the skin on then cut
  • 1 big handful of french bean (string bean)
  • Some parmesan or gruyere cheese - use a peeler to slice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon fennel seed
  • 2 tbsp olive oil
  • 1/2 tbsp lemon zest
  • Pepper and salt
For The Simple Salad Dress:
  • 2 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 1/2 teaspoon dried basil
  • Pepper and salt
Cooking Directions:
  1. Marinate the chicken with dried oregano, rosemary, fennel seed, lemon zest, olive oil, pepper and salt then let it sit for 10 to 15 minutes. 
  2. Grill the marinated chicken until golden brown. Save the juice from the grilled chicken if possible.
  3. Bring to boil the french beans for about two to three minutes with some salt and immediately add them into ice water and strain.
  4. Mix and whisk the simple salad dressing and add the juice from the griller if you have some. 
  5. Place the french beans, grilled chicken and the sliced parmesan cheese in a bowl and pour the dressing onto it. 
  6. Toss to combine. 
  7. Serve.

Thursday, June 13, 2013

Super Healthy Noodle Soup in Fish Broth

Super Healthy Noodle Soup in Fish Broth
This noodle soup is super healthy.  It is very flavorful and delicious.  An added benefit is that when you buy fresh fishes from the market and filet it, you can use the fish bones to make the broth.  No need to toss it out.  This broth is not fishy at all.  It is very light.  It just tastes good.  It has a good source of omega3 fatty acids and is a healthy enjoyable meal for the whole family.

My own original recipe.
Prep Time: 15 minutes / Cook Time 45 minutes
Super Healthy Noodle Soup in Fish Broth

  • 1 package shanghai noodle
  • 1 package firm tofu - cut to shape like the photo above
  • Some fresh chicken sausages ( squeezed out from its casing)
  • 1 bunch choi sum or any kind leafy vegetable - wash
  • 2 stems of green onion for garnish
For The Broth:
  • 1 golden pompano fish or any 2 remaining fish bones when you fillet your fish for other purposes.
  • 3 cloves of garlic
  • 2 thumb size ginger
  • 2 1/2 liter of water
  • 1/2 tbsp cracked white pepper seed or less
  • 2 fermented chili bean curd (mash and mix with 2 tbsp of water) you can buy at Asian grocery store.
  • Some salt
Cooking Directions:
  1. Add all the ingredients for the broth into a 2 1/2 liter boiling water, except for the fermented chili bean curd and let it boil for about ten minutes over high heat. 
  2. Add the fermented chili bean curd and some salt then continue boiling over medium-low heat for another 20 minutes and strain the broth with a strainer.
  3. Place back the broth into the pot and reboil.  
  4. Add the tofu into the boiling broth and with a spoon, scoop the sausages and make a small ball then add into the boiling broth.
  5. Bring to boil the shanghai noodle for two to three minutes and wash in cold running water then bring to boil for the second time for one or two minutes. 
  6. Place the noodles in a bowl.
  7. Using the same water, boil the choi sum for one to two minutes and arrange it onto the noodle along with tofu, sausage balls, some broth and sprinkles with slice green onion (arrange like the photo above). 
  8. Serve with your favorite chili sauce.