Monday, December 31, 2012

Stuffed Tomato

Stuffed Tomato
Adapted recipe.
Prep Time: 15 minutes / Cook Time 35 minutes

Ingredients:

5 large tomatoes with stem
1/2 cup cooked barley
1/2 cup mozzarella cheese
1/4 cup parmesan cheese
1 tbsp chopped cooked spinach
1 tbsp chopped onion
1 tbsp chopped fresh parsley
4 button mushroom - chopped
2 minced fresh garlic
1/4 cup crushed crouton
1 tbsp olive oil
Ground black pepper and salt

Method:

Cut the bottom of the tomatoes to make it flatten so it stands up and cut the top with the stem on to make
a cover, then empty the inside including the seeds.  Mix together all the ingredients in a large bowl and fill all the tomatoes with the stuffing.  Bake them for 30 to 35 minutes over 350 degrees.

Saturday, December 29, 2012

Choy Sum In Garlic and Soy Sauce

Choy Sum In Garlic and Soy Sauce


My own original recipe.
Prep Time: 10 minutes / Cook Time 10 minutes

Ingredients:

1 bunch choy sum
3 cloves of minced fresh garlic
2 tbsp soy sauce
2 tbsp olive oil or vegetable oil

Method:

Soak the choy sum in salt water for 10 minutes then rinse it.  Boil some water and add a tbsp of oil to the boiling water, then add the choy sum.  Let it cook for two minutes and transfer to a serving plate.  With a scissor, cut the choy sum in half

In a heavy skillet, heat the remaining oil over medium heat and fry the garlic until golden.  Sprinkle the garlic to the choy sum and spread the soy sauce all over the choy sum.

Stir Fry Crab

To Die For Stir Fry Crab
This easy to make stir fry crab is really delicious and flavorful.  Everyone who tries it will like it, I guarantee it.

My own original recipe.
Prep Time: 15 minutes / Cook Time 10 minutes

Easy To Die For Stir Fry Crab

Ingredients:
  • 1 big crab
  • 3 stems spring onion - cut 3 inches long
  • 3 cloves garlic - cracked
  • 2 thumb size fresh ginger - cracked
  • 1/2 handful cilantro - cut 3 inches long
  • 1 egg
  • 1 tbsp olive oil or cooking oil
  • 1 tbsp rice wine
  • 1/4 cup water
  • 2 tbsp butter
  • 1 red chili - slice long strips
  • Ground black pepper and salt
Cooking Directions:
  1. Clean and cut the crab. 
  2. Heat one tbsp oil over medium heat, then add the cracked garlic and the ginger until fragrant then add the crab. 
  3. Stir for a few minutes and add in the rice wine, ground black pepper and salt then cover for two minutes.
  4. Add the egg to the crab and whisk with your spatula to scramble it. 
  5. Melt the butter to thicken the sauce and add the spring onion, chili and the cilantro.  Mix them well. Transfer to serving plate and enjoy this delicious dish.

Friday, December 28, 2012

Braised Lamb Vegetables in White Wine

Braised Lamb Vegetables in White Wine

My own original recipe.
Prep Time: 15 minutes / Cook Time 60 minutes

Ingredients:

1 lb tender lamb
1 bunch rainbow carrots or regular carrots
10 shallots
4 stems celery
1 medium zucchini
1 bottle white wine
2 cloves garlic - cracked
2 stems thyme
2 tbsp butter
1 cup chicken broth
1 tbsp olive oil
Some bay leaves
Ground black pepper and some salt

Method:

Wash and cut the lamb.  Peel the shallots and wash also the vegetables then cut them.  Set aside.  Heat a tbsp of olive oil over medium heat and cook the garlic until fragrant then add the lamb.  Stir for two minutes and add the chicken broth, white wine, thyme, bay leaves, ground black pepper and some salt.

Let it boil in medium heat for 10 minutes then continue cooking in medium-low heat until the lamb is tender.  Add the vegetables and cook for another 10 minutes then add the butter to thicken the sauce.  Check the lamb while it's cooking and add some regular water if need it.  The cook time may be different, depending on the type of the lamb.

Shrimp Cake with Ginger Sauce

Shrimp Cake with Ginger Sauce

My own original recipe.
Prep Time: 15 minutes / Cook Time 15 minutes

Ingredients:

1 lb shrimp - peeled
1/2 teaspoon pepper powder
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1 tbsp olive oil or cooking oil
Some cabbage for garnish - optional

For The Sauce:

1 tbsp fresh ginger sauce
1 squeezed lemon juice
1/2 tbsp ketchup
1/2 teaspoon chili paste
1 fresh minced garlic
1 tbsp drinking water
Some salt 

Method:

Whisk together all the ingredients for the sauce and set aside.  Clean the shrimps and chopped them by using a Chinese chopping knife or blend them using a food processor until they're smooth and marinate with garlic powder, pepper powder, dried oregano and salt.  

Place a plastic wrap on the counter top and rub with a little water.  Wet your hands and start making the shrimp cake to the shape as you desire.  Fry them until golden and transfer onto a serving plate with some slices of cabbage as a garnish.  Serve with ginger sauce.

Wednesday, December 26, 2012

Stir Fry Chicken Cashew and Celery

Stir Fry Chicken Cashew and Celery
My own original recipe.
Prep Time: 15 minutes / Cook Time 15 minutes

Ingredients:

3 to 4 stems celery
2 oz. boneless chicken
1 cup cooked cashew nut
1/2 tbsp olive oil
1 clove minced garlic
1/2 tbsp rice wine
1/2 tbsp cornstarch or less
1/4 cup chicken stock
Black pepper and salt

For Marinate:

1 tbsp olive oil
1 tbsp soy sauce
1/2 teaspoon pepper powder
1/2 teaspoon garlic powder

Method:

Clean and cut the chicken as you desire and marinate with the seasoning above (see For Marinate).  Cut the celery in bias cuts and bring to boil for a few seconds, then immediately rinse in cold running water to stop the cooking process.

Fry the marinated chicken in a non-stick skillet over medium heat until golden then set aside.  Using the same skillet heat 1/2 tbsp olive oil and fry the chopped garlic until fragrant and add the celery, 1/2 tbsp rice wine (stir it in), black pepper, and pinch of salt and cook for a few seconds.

In a bowl, mix the 1/4 chicken stock with the cornstarch and add into the celery.  Simmer until it thickens then add the chicken and the cashew nuts.  Immediately turn off the heat and transfer onto a serving plate.

Bite Size Fried Calamari

Bite Size Fried Calamari
My own original recipe.
Prep Time: 10 minutes / Cook Time 15 minutes

Ingredients:

1/2 lb ready to use calamari
1 cup all purpose flour
1 tbsp cornstarch
1 teaspoon garlic powder
1/2 teaspoon pepper powder
Some chives
Red pepper
Ground black pepper and salt to taste
Vegetable oil

Method:

Cut the calamari into bite size and marinate with black pepper and some salt.  In a bowl, mix together all the flour, cornstarch, garlic powder, pepper powder and salt.  Add the calamari to the mixed flour and mix them until they're all covered with the mixed flour.

Fry the calamari in hot oil over medium heat until golden and crisp.  Garnish with some chives and red chili and serve with your favorite sauce.

Tuesday, December 25, 2012

Pancake Roll with Cherry Jam

Pancake Roll with Cherry Jam

My own original recipe.
Prep Time: 10 minutes / Cook Time 15 minutes

Ingredients:

Pancake flour - ready to use
Cherry jam
Maple syrup - optional

Method:

Follow the instructions of the pancake flour on how to make a batter.  Cook the batter a little bit bigger than the normal pancake size until golden and spread the cherry jam thinly over the pancake.  Roll the pancake and transfer onto a serving plate.  Garnish with cherry candies and some maple syrups or just serve without them.

Broiled Lobster with Creamy Cheese Baked Potato

Broiled Lobster with Creamy Cheese Baked Potato

My own original recipe.
Prep Time: 15 minutes / Cook Time 35minutes

Ingredients:

1 medium lobster tail
1 large half cooked potato - roughly chopped
1 tbsp butter
1/2 tbsp olive oil
1 teaspoon garlic powder

For The Potato:
 
1/2 cup heavy cream
1/4 cup romano cheese
1/2 cup parmesan cheese
1 egg
Black pepper and salt to taste

Method:

Place the chopped potato in a medium baking plate or baking pan.  In a bowl, mix the heavy cream, cheese, egg, black pepper and pinch of salt.  Pour them onto the potato.  Bake over 350 degrees for about 35 minutes or until golden.

Peel the shell of the lobster and rub it with a teaspoon of garlic powder then fry the back of the lobster for one minute using half a tbsp of olive oil.  Then broil the lobster in the oven over 350 degrees for another 10 to 12 minutes. 

Place the baked potato on a serving plate, then lay the broiled lobster on top.  Melt the butter and pour onto the lobster.  Cut through the potato and serve.



Baked Red Snapper with Pepper Jack Cheese

Baked Red Snapper with Pepper Jack Cheese

My own original recipe.
Prep Time: 15 minutes / Cook Time 20 minutes

Ingredients:

1 medium red snapper fish fillet
Few slices of pepper jack cheese
1/4 cup crusted croutons
1 tbsp olive oil
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Some chives for garnish (optional)
Black pepper and salt to taste

Method:

Marinate the fish fillet evenly with garlic powder, black pepper, salt, and olive oil.  Place the marinated fish into a greased baking pan, then bake over 350 degrees for 10 minutes.  Take out the fish and lay the pepper jack cheese on top, then put back into the oven and continue cooking for another 3 minutes.

When the cheese is melted, take out the fish and spread the croutons all over the melted cheese then put back into the oven for another 3 minutes.  Cut and serve with chives as a garnish.

Monday, December 24, 2012

Teriyaki Noodle with Miso Soup

Teriyaki Noodle with Miso Soup

My own original recipe.
Prep Time: 15 minutes / Cook Time 25 minutes

Ingredients:

1/2 bag dried udon small size (6 oz)
8 button mushrooms
Some broccoli
10 big size shrimps
2 tbsp teriyaki sauce (get teriyaki recipe on Chicken Teriyaki)
1/2 to 3/4 liter of beef broth (get the beef broth recipe on Shrimp Wonton in Beef Broth)
Some tofu - diced cut
Miso paste
Salt to taste
Few layers of seaweed
2 tbsp vegetable oil

Method:
 
Miso Soup:
Bring to boil the beef broth and add some miso paste, some salt and diced tofu.  Turn off the heat when it boils.  Serve while it is hot with some seaweed.

Teriyaki Noodle:
Clean and cut the mushroom and broccoli.  Bring to boil the dried udon (about 6 to 7 minutes) and rinse in cold running water then set aside.  Heat a tbsp of oil in medium heat and fry separately the mushroom and shrimp until golden then set aside.

Using the same skillet, heat another tbsp of oil and add the broccoli with a little beef broth.  Stir for a few seconds, then add the noodles and simmer in the teriyaki sauce until mixed.  Add the mushroom and the shrimp and stir until all well combined then transfer onto a serving plate (like the picture above).  Sprinkle with some seaweed or sesame seeds if you like and serve with the miso soup.

Beef Broccoli in Black Pepper Sauce

Beef Broccoli in Black Pepper Sauce
This is a simple Beef Broccoli recipe that tastes better than any Chinese restaurant, guaranteed.

My own original recipe.
Prep Time: 15 minutes / Cook Time 15 minutes
Best Beef Broccoli in Black Pepper Sauce Easy Steps

Ingredients:
  • 1 medium size crown broccoli
  • 2 oz tender beef
  • 1 tbsp black pepper sauce (Lee Kum Kee brand)
  • 1 1/2 tbsp vegetable or olive oil - divided
  • 1/2tbsp soy sauce
  • 1/2 teaspoon garlic powder
  • 1/2 tbsp cornstarch
  • 2 tbsp chicken broth or regular water
Cooking Directions:
  1. Trim the broccoli and peel the stem, then cut in the shape as your desire. 
  2. Soak them in salt water for 10 to 15 minutes then rinse them. 
  3. Bring to boil for a few seconds and immediately put in a cold water to stop the cooking process then strain them.
  4. Cut the beef into thin slices, and marinate with soy sauce and a tbsp of oil. 
  5. Heat a half tbsp of oil and pan fry the marinated beef until they're cooked, then add the broccoli and black pepper sauce. 
  6. In a bowl, place 2 tbsp of chicken broth and mix it with cornstarch then pour it into the beef and broccoli. 
  7. Stir until it thickens and serve.

Indonesian Oxtail Soup

Indonesian Oxtail Soup
With one taste, this delicious Indonesian Oxtail Soup will bring you back to Indonesia.  It will be your favorite dish once you take that first sip.  It's full of flavor that will have you asking for more.

My own original recipe.
Prep Time: 15 minutes / Cook Time 60 minutes
Best Indonesian Oxtail Soup Made Easy

Ingredients:
  • 1 1/2 lb oxtail
  • 1 large potato
  • 2 medium size carrots
  • 2 strands of spring onion
  • Some celery leaves
  • 1 tbsp fried shallot
  • Some cherry tomatoes
  • 1/2 tbsp vegetable oil
  • Salt to taste
For The Seasoning:
  • 1 1/2 teaspoon pepper seeds or 1 teaspoon pepper powder
  • 2 cloves of garlic
  • 2 shallots
  • 1 tbsp water
Cooking Directions:
  1. Wash and bring to boil the oxtail until cooked. There should be about 1 1/2 liter of broth remaining. 
  2. Peel the carrots and the potato and cut in the shape as you desire, cut also the spring onions about 1 inch long.  Add them to the soup.
  3. Grind the garlic, shallots and the pepper seeds until smooth and mix in a tbsp of water. Heat the skillet with 1/2 tbsp oil over medium-low heat, fry the seasoning until fragrant then add to the soup. 
  4. Use the pepper powder if you are using a food processor to grind and just add it to the blended seasoning.
  5. Boil the soup for about three to four minutes when you add the vegetable, then add some salt and turn off the heat. 
  6. Sprinkle the soup with celery leaves and fried shallots. 
  7. Serve and enjoy this traditional and delicious oxtail soup.
Note: To Make The Fried Shallot
  1. With 5 shallots, peel and thinly slice them, then sprinkle with some salt.  Fry them in hot oil over medium heat until golden and dry them on a pepper towel.

Sunday, December 23, 2012

Rolled Chicken with Artichoke

Rolled Chicken with Artichoke
My own original recipe.
Prep Time: 15 minutes / Cook Time 25 minutes

Best Rolled Chicken with Artichoke in Easy steps

Ingredients:
  • 1 Chicken breast
  • 1/2 small jar of heart artichoke
  • 1 teaspoon dijon mustard
  • 1 tbsp minced garlic (Lee Kum Kee brand)
  • Ground black pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 tbsp olive oil
  • 5 layers turkey bacon
  • String to tie the chicken roll
Cooking Directions:
  1. Clean the chicken breast and remove the bone. 
  2. Then trim the meat to make it bigger and flatten the surface with the skin on. 
  3. Cut the artichokes into big pieces and place them into a medium bowl. Then mix in the mustard, minced garlic, dried oregano, black pepper, and pinch of salt.
  4. Arrange the turkey bacon on top of the chicken and place the mixed artichoke at the edge of the chicken. 
  5. Roll the chicken, then tie up with the string and marinate with ground black pepper, salt and olive oil.
  6. Heat a skillet (oven safe) over medium heat and fry the chicken on the skillet to get a nice brown color, then move the skillet into the oven. 
  7. Continue cooking for another 15 to 20 minutes over 350 degrees. 
  8. Cut and serve.

Fried Okra (Ladies Finger)

Fried Okra (Ladies Finger)
This is a simple recipe to make delicious fried okras.  The steps are simple and easy to follow.

My own original recipe.
Prep Time: 15 minutes / Cook Time 15 minutes
How to Cook Delicious Fried Okra (Ladies Finger)

Ingredients:
  • Okras
  • 1 cup all purpose flour
  • 1 tbsp cornstarch
  • pinch of baking soda
  • 1/2 cup cold chicken broth
  • 1/2 cup ice water or less
  • 1/2 teaspoon garlic powder
  • pinch of pepper powder
  • pinch of salt
Cooking Directions:
  1. Clean the okras and remove the seed. 
  2. Whisk together all the ingredients except for the okras until smooth and there is no lumps.  This will be for the batter.
  3. Dip the okra into the batter and deep fry them in a hot oil pan until golden crisp, then dry them with a paper towel. 
  4. Serve while hot.

Beef Ball Soup with Rainbow Carrot

Beef Ball Soup with Rainbow Carrot
My own original recipe.
Prep Time: 15 minutes / Cook Time 40 minutes
Beef Ball Soup with Rainbow Carrot

Ingredients:
  • Bunch of rainbow carrots
  • Some baby spinach
  • 1 medium zucchini
  • 1/2 cup cherry tomato
  • Black pepper and salt
For The Beef Ball:
  • 3/4 cup minced garlic
  • 1 egg - optional
  • 1/2 tbsp cornstarch
  • 1/2 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper powder
  • 2 teaspoon olive oil
For the Broth:
  • 1/2 chicken
  • 2 cloves garlic
  • 1 thumb size fresh ginger
  • 2 1/2 liter water
Cooking Directions:
  1. Bring to boil 1/2 chicken in cracked garlic and ginger with the cover open. 
  2. Use high heat for 15 minutes then reduce the heat to medium-low heat until one and a half liter of broth remains. 
  3. Clean the rainbow carrots and zucchini, then cut in the shape as you desire.
  4. In a bowl, mix together all the beef ball ingredients. 
  5. With your hand, make a small ball and add them into the broth. Add the carrots, zucchini, black pepper and some salt. Cook them for 5 minutes over low heat. 
  6. Add the baby spinach then turn off the heat. 
  7. You can remove the chicken or shred the meat and include them in the soup. 
  8. Serve.

Friday, December 21, 2012

Lamb in Lemongrass Stem

Lamb in Lemongrass Stem
Easy steps to make lamb with lemongrass.  Yum.

My own original recipe.
Prep Time: 15 minutes / Cook Time 15 minutes
Lamb in Lemongrass Stem

Ingredients:
  • 8 oz minced lamb
  • 6 stems of lemongrass or more - peel few skins
  • 1 tbsp cornstarch
  • 2 teaspoon dried oregano
  • 1 tbsp olive oil
  • 1 1/2 teaspoon garlic powder
  • 2 eggs - beaten
  • 1/4 cup all purpose flour
  • 1/2 cup panko bread crumbs
  • vegetable oil to deep fry
  • Ground black pepper and salt
Cooking Directions:
  1. In a bowl, mix together the minced lamb, cornstarch, dried oregano, olive oil, garlic powder, ground black pepper and pinch of salt. 
  2. Divide the mixed lamb and make a ball then stick them onto a lemongrass stem.
  3. In three different plates, place the flour, beaten egg, and panko bread crumb. 
  4. Dust the lamb balls with the flour and roll it into the beaten egg then finally onto the bread crumb.
  5. Fry them in a deep frying pan with hot oil over medium heat until golden and crisp. 
  6.  Serve and enjoy.

Fried Kway Teow (Flat Rice Noodles) with Beef

Fried Kway Teow (Flat Rice Noodles) with Beef
This is the best kway teow noodle.  It is so easy to make with the step by step instructions below.

My own original recipe.
Prep Time: 15 minutes / Cook Time: 20 minutes
Fried Kway Teow (Flat Rice Noodles) with Beef

Ingredients:
  • 1 lb Kway Teow (flat rice noodles)
  • 3 to 4 oz tender beef
  • 2 handful bean sprouts
  • 1/2 handful chives
  • 3 teaspoon dark soy sauce
  • 1 1/2 tbsp soy sauce
  • 2 tbsp vegetable oil or olive oil
  • 1 fresh minced garlic
  • 1 teaspoon sugar
  • 1/2 teaspoon pepper powder
  • 1/4 cup chicken broth or regular water
For The Beef:
  • 1 tbsp soy sauce
  • 1 teaspoon olive oil
  • 1 1/2 teaspoon cornstarch
Cooking Directions:
  1. Slice the beef into big and thin slices. Marinate with the seasoning above. 
  2. Wash the bean sprouts and cut the chives into 2 inches long. 
  3. In a big container, separate the flat rice noodles.
  4. Heat a tbsp oil over medium heat and fry the beef until it cooks then set aside. 
  5. Using the same pan, heat another tbsp oil over medium heat and fry the garlic until fragrant. Add the chicken broth, chives, dark soysauce, pepper powder, sugar and simmer until sizzle then add the flat rice noodles. 
  6. Gently stir the noodles until they are combined and well mixed. 
  7. Serve.

Watercress Salad with Lamb

Watercress Salad with Lamb
Healthy watercress salad that's super easy to make.  Below is the step by step recipe.

My own original recipe.
Prep Time: 15 minutes / Cook Time 15 minutes
Watercress Salad with Lamb

Ingredients
  • 1 handful watercress - only the leaves
  • 2 oz lamb
  • 3 layers turkey bacons
  • 1/8 cup pine nut - roasted
  • 1/4 cup feta cheese
  • 1/2 cup seedless grape
  • Few cherry tomatoes
For The Dressing:
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon dried basil
  • 1/2 tbsp lemon juice
  • 1 tbsp fresh grape juice
  • 1 tbsp extra virgin olive oil
  • Lemon Zest
  • Black pepper and salt
For The Lamb:
  • 1 teaspoon garlic powder
  • 1 teaspoon olive oil
  • black pepper and salt
Cooking Directions:
  1. Marinate the lamb with the seasoning above and fry until golden, let it sit for a few minutes then slice into small pieces. 
  2. Fry or bake the bacon until crisp and cut into small pieces. 
  3. Mix all the salad dressing together and whisk in extra virgin olive oil.
  4. In a serving plate, arrange the watercress, lamb, bacon, grapes, cherry tomatoes, pine nut and feta cheese then pour the salad dressing into the salad. 
  5. Serve and enjoy.

Simple Snow Pea Leaves and Garlic

Simple Snow Pea Leaves and Garlic
This is a classic and delicious snow pea leave recipe.  It is so tasty and simple to make.  Snow pea leaves are good for you.  They are full of antioxidants.  This recipe is easy to follow and the taste is amazing.

My own original recipe.
Prep Time: 10 minutes / Cook Time 10 minutes
Delicious Snow Pea Leaves and Garlic Easy Step by Step

Ingredients:
  • 1 lb snow pea leaves - remove the stems
  • 1 tbsp minced garlic (Lee Kum Kee brand)
  • 1 tbsp cooking oil or olive oil
  • 1 tbsp soy sauce
  • A little salt
Cooking Directions:
  1. Wash the snow pea leaves and bring to boil for a few seconds. 
  2. Immediately rinse in cold running water to stop the cooking process then dry them by using a strainer or salad spinner.
  3. Heat 1 tbsp oil with a little salt over medium heat (this can bring a nice smell to the vegetable we're cooking), add the snow pea leaves, soy sauce and the minced garlic. 
  4. Stir it until combined and mixed together. 
  5. Serve.
Note: If you are using fresh garlic: Use two fresh garlic, finely chopped add pinch of salt and mix them well then pour 1/2 tbsp hot oil onto it.

Garlic Sambal

Garlic Sambal

My own original recipe.
Prep Time: 10 minutes / Cook Time: 15 minutes

Ingredients:

3 to 5 cayenne peppers (more if you like) - remove stem
3 shallots
1 small tomato
1 tbsp minced garlic (Lee Kum Kee brand)
1 tbsp olive oil or vegetable oil
Salt  and sugar to taste

Method:

Peel the shallots, and place them on a small plate along with the cayenne peppers and tomatoes, then steam them for 10 minutes.  Grind or blend the steamed shallots, cayenne pepper, salt, some sugar and tomato until smooth but not too smooth if you are using a food processor.

Mix the minced garlic into the blended ingredients, now called sambal, and heat a tbsp oil until hot then pour it into the sambal.  This sambal is best for cooking or to serve with noodles soup.

Thursday, December 20, 2012

Spicy Fried Flat Noodles and Veggies

Spicy Fried Flat Noodles and Veggies
This recipe is also called "Drunken Noodle".  It's easy to make and so tasty and delicious.

My own original recipe.
Prep Time: 15 minutes / Cook Time 15 minutes
Drunken Noodles - Spicy Fried Flat Noodles and Veggies

Ingredients:
  • 1/4 package of flat rice noodles
  • 8 baby corns
  • 1/4 cup bamboo shoot
  • Some slices of broccoli
  • 1/4 red bell pepper - sliced into long strips
  • 1/4 green bell pepper - sliced into long strips
  • 2 stems sweet basil
  • 1 tbsp sambal oelek (Indonesian chili sauce) or any chili sauce
  • 1/2 tbsp white vinegar
  • 2 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1 tbsp olive oil
Cooking Directions:
  1. Heat a frying pan or wok over mid to high heat with the oil. 
  2. Add all the vegetables with the oyster sauce, soy sauce, and chili sauce. 
  3. Stir fry for a few seconds, then add the rice noodles. 
  4. Stir fry everything over medium to high heat for two minutes and then add the white vinegar. 
  5. Stir a little and serve.
Note: When stirring, careful not to break the noodles. This will take some practice.

Chicken Teriyaki

Chicken Teriyaki
This is the best teriyaki chicken out there.  It's easy to make and so tasty.  Kids love them.  Teriyaki has become so popular.  This dish is unforgettable.  It's good.

My own original recipe.
Prep Time: 15 minutes / Cook Time 15 minutes
Best Chicken Teriyaki

Ingredients:
  • 1/2 chicken - boneless
  • 1 tbsp vegetable oil
For The Teriyaki Sauce:
  • 2 tbsp ginger juice
  • 1 tbsp brown sugar
  • 1 1/2 tbsp water
  • 1 1/2 tbsp soy sauce
  • 2 teaspoon cornstarch
Cooking Directions:
  1. Mix together all the ingredients for the sauce and cook over medium-low heat until thickened. Do not use all the teriyaki sauce if it too much, otherwise it will be too rich or too salty.
  2. Using a non-stick pan, fry the chicken until golden or cooked then add the teriyaki sauce. 
  3. Stir until they are all mixed together and thickened. 
  4. Serve with hot rice.

Okra (Ladies Finger) with Dried Shrimp

Okra (Ladies Finger)  with Dried Shrimp
Okra and ladies fingers are the same thing.  The terms are used interchangeably.  This recipe makes the okras come alive.  It's healthy and delicious.

My own original recipe.
Prep Time: 15 minutes / Cook Time 15 minutes
Okra (Ladies Finger) with Dried Shrimp

Ingredients:
  • 1/2 lb ladies finger (Okra)
  • 1/3 cup of dried shrimp - soaked
  • 2 cloves garlic
  • 1 red chili
  • 1 thumb size fresh ginger
  • 1 tbsp cooking oil or olive oil
  • salt to taste
Cooking Directions:
  1. Blend the soaked dried shrimp, garlic, fresh ginger, and red chili until smooth, then set aside. 
  2. Wash the ladies finger and dry it by using a salad spinner then cut in the shape as your desire.  Do not let the water touch the ladies finger after you cut, otherwise it will be slimy when you cook it.
  3. Heat a tbsp oil over medium heat, add the ladies finger and cook until it cooks then set aside. 
  4. Using the same skillet, fry the blended shrimp until they are separated but not too dry. Add some salt to the cooked ladies finger and stir it for a few seconds. 
  5. Serve.

Wednesday, December 19, 2012

Indonesian Fried Noodles

Best Indonesian Fried Noodles
This recipe is the best Indonesian Fried Noodles.  It's a must try for all noodle lovers.  The flavor is amazing.  And the taste?  It blows the mind.  It's easy to make also.

My own original recipe.
Prep Time: 20 minutes / Cook Time 15 minutes
Indonesian Fried Noodles

Ingredients
  • 2 layers of Indonesian dried egg noodles
  • Some slices of carrots
  • 1/2 cup sliced cabbage
  • 1/4 cup cooked spinach
  • 2 eggs
  • 1/2 cup sliced red bell pepper
  • 1 string of spring onion - long and thinly sliced
  • 6 beef balls - thinly sliced
  • 2 tbsp olive oil or vegetable oil
  • 1/4 cup water or chicken broth
  • 1/2 tbsp Indonesian sweet soy sauce
  • 1 1/2 tbsp Indonesian soy sauce or regular soy sauce
For The seasoning:
  • 2 toasted candle nuts - crack it
  • 2 shallots
  • 1 clove garlic
  • 1/2 teaspoon of whole white pepper
  • 1 red chili
  • 2 cherry tomatoes
  • 1 tbsp water if you grind using a food processor
Cooking Directions:
  1. Using an Indonesian stone grinder or a food processor, grind together all the seasoning until they're smooth and set aside. 
  2. Bring to boil the noodle but not too cooked and rinse in cold running water to stop the cooking process then strain them.
  3. Heat the oil over medium heat.  Fry the egg and scramble it until they are separate and becomes firm then set aside. 
  4. Using the same skillet, heat another tbsp oil over medium-low heat, add the seasoning and fry until fragrant then add the water.
  5. Add the sweet soy sauce, soy sauce, all the vegetables (except for cooked spinach), the scrambled egg, and the beef balls. 
  6. Stir for a few seconds then add the noodles. Simmer until they are combined and the noodles soft enough, then finally add the cooked spinach. 
  7. Gently toss to combine and transfer the noodles onto a serving plate and sprinkle with spring onion. 
  8. Enjoy this flavorful and delicious dish.
If you are using this noodles, use only two layers for one recipe seasoning above.

Tuesday, December 18, 2012

Red Snapper with Vegetables

Red Snapper with Vegetables
This is a very healthy recipe.  It has lots of omega3 fatty acids and antioxidants from the vegetables.  It's very tasty and the flavor from the snapper is amazing.  This is the perfect health conscious recipe.  It's easy and fast to make as well.

My own original recipe.
Prep Time: 15 minutes / Cook Time 15 minutes

Best Red Snapper with Vegetables

Ingredients:
  • Red Snapper fillet (1/2 fillet of a whole snapper)
  • 1 handful french beans
  • 1 medium zucchini
  • Some carrots
  • 1 handful cherry tomato
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1/2 cup chicken broth
  • 1 teaspoon dried oregano
  • 1 clove fresh garlic - chopped
  • 1 teaspoon garlic powder
  • Black pepper and salt
Cooking Directions:
  1. Cut the snapper fillet then marinade with salt, garlic powder and black pepper. 
  2. Fry the back of the snapper in olive oil over medium heat until golden, then flip and cook the other side too.
  3. Clean and cut all the vegetables as you desire. 
  4. Fry the chopped garlic until fragrant, then add all the vegetables (except the cherry tomato) and the chicken broth. 
  5. Simmer in the salt and black pepper for 2 to 3 minutes then add the butter and dried oregano. Add the cherry tomatoes and then turn off the heat.
  6. Arrange the sauteed vegetables in a serving plate, then lay the fried red snapper on top. 
  7. Serve and enjoy this healthy and delicious dish.

Tofu Wrap in Spinach

Tofu Wrap in Spinach
This is a great vegetarian recipe with high protein and very healthy.

My own original recipe.
Prep Time: 15 minutes / Cook Time 15 minutes

Best vegetarian: Tofu Wrap in Spinach

Ingredients:
  • 1 1/2 cup mashed firm tofu
  • 20 spinach leaves
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper powder
  • 1/2 tbsp chopped cilantro or parsley
  • 1 string spring onion - chopped
  • 1 egg
  • 1 cup Asian shrimp crackers - crushed
Cooking Directions:
  1. In a bowl, mix all the ingredients together (except for the spinach). 
  2. On a cutting board, lay a few leaves of spinach then wrap a spoonful of the mixed tofu into it. 
  3. Continue until they're all finished, then place them in a steamer. 
  4. Steam them for 12 to 15 minutes, and serve.

Monday, December 17, 2012

Indonesian Fried Rice

Indonesian Fried Rice
This is the best Indonesian Fried Rice.  It's delicious and easy to make.  The flavor the comes out when you bite into it will blow you away.

My own original recipe.
Prep Time: 15 minutes / Cook Time 15 minutes

Best and Easy Indonesian Fried Rice

Ingredients:
  • 1 1/2 plate of cooked white rice
  • some baby shrimps
  • some squids - cut small
  • 1/4 cup cooked spinach
  • olive oil or cooking oil
For The Egg:
  • 3 long sliced red bell peppers
  • 3 long sliced yellow bell peppers
  • 1/2 teaspoon garlic powder
  • salt to taste
  • spring onion - only the green part
For The Seasoning:
  • 2 candle nuts
  • 1 big red chili
  • 1 big clove garlic
  • 2 shallots
  • 1 tbsp water
  • 1 1/2 teaspoon indonesian sweet soy sauce
  • 1 1/2 tbsp indonesian soy sauce or any kind of soy sauce
Cooking Directions:
  1. Toast the candle nuts and crack it. 
  2. Using a food processor, blend the candle nuts, garlic, red chili, shallots and water until smooth. 
  3. Slice the mushrooms and fry with a little salt and set aside. 
  4. Rinse the shrimps and the squids, then fry them with a pinch of salt and set aside.
  5. Using the same skillet, heat the oil and fry the blended seasoning until fragrant over low heat. Add the sweet soy sauce and Indonesian soy sauce. Simmer for a few seconds then add the rice. Mix the rice well and add the seafood and the spinach, then gently stir to combine.
  6. Beat the egg with some salt, then pan fry until golden. 
  7. Then place the spring onion, yellow bell pepper and red bell pepper at the edge of the egg omelette. Roll them by using a spatula and cut it, so it looks like the picture above.
  8. Serve the fried rice with the omelette roll.
Note: Below is what a candle nut looks like.
Image of Candle Nuts

Sunday, December 16, 2012

The Perfect Ramen Noodles with Seafood Tempura

The Perfect Ramen Noodles with Seafood Tempura
This is possibly the Perfect Ramen Noodles.  It's easy to make and so delicious.  It's a must have for all noodle lovers.

My own original recipe.
Prep Time: 15 minutes / Cook Time 30 minutes

The Perfect Ramen Noodles with Seafood Tempura

Ingredients:
For The Seasoning:
  • 1 tbsp sesame oil
  • 1 1/2 tbsp soy sauce
  • 1 teaspoon miso paste
  • 3 tbsp beef broth
  • 1 teaspoon chili paste - optional
Cooking Directions:
  1. Cut the tofu into thin slices then fry them until golden. Then cut the fried tofu that you just fried into long strips and set aside. 
  2. Peel and cut the carrot the same size as the tofu and slice the mushrooms, then fry them with a little salt until caramelized.
  3. In a bowl, mix all the seasoning together and set aside. 
  4. Bring to boil the noodles and rinse in cold running water and bring to boil for the second time for a few seconds. Strain and transfer into a big bowl and pour the mixed seasoning into the noodle then mix them well.
  5. Place the noodles in a serving bowl and arrange the tofu, carrot, mushroom, and the seafood tempura on top of the noodles (just like the picture). 
  6. Also place the choi sum on top of the noodles after boiling it for a few seconds, and serve the noodles with beef broth. To get the beef broth recipe, click here "Home made beef broth."

Mixed Seafood Tempura

Mixed Seafood Tempura
My own original recipe.
Prep Time: 10 minutes / Cook Time 15 minutes
Mixed Seafood Tempura

Ingredients:
  • 1/4 bag mixed seafood (about 2 oz)
  • Vegetable oil to deep fry
For The Batter:
  • 1 cup all purpose flour
  • 1 tbsp cornstarch
  • pinch of baking soda
  • 1/2 cup cold chicken broth
  • 1/2 cup ice water or less
  • 1/2 teaspoon garlic powder
  • pinch of pepper powder
  • pinch of salt
Cooking Directions:
  1. Whisk together all the ingredients for the batter until they're all smooth and there is no lumps. 
  2. Dip the mixed seafood into the batter then deep fry them in a hot oil fryer pan until golden and crisp. 
  3. Serve with Ramen Noodles. Click here to get the recipe for the Ramen noodles.

Saturday, December 15, 2012

Baked Fennel and Bell Pepper

Baked Fennel and Bell Pepper
My own original recipe.
Prep Time: 10 minutes / Cook Time 20 minutes
Baked Fennel and Bell Pepper

Ingredients:
  • 1 bulb of fennel bulb of fennel
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 cloves - mashed
  • 1 teaspoon dried oregano
  • 1 tbsp olive oil
  • Ground black pepper
  • Salt
Cooking Directions:
  1. Cut the vegetables in the shape as you desire and mix them well with the ingredients above. 
  2. Place them in a baking pan and bake them for 15 to 20 minutes. 
  3. Garnish with some fennel leaves and serve.

Indonesian Yellow Rice

Indonesian Yellow Rice
My own original recipe.
Prep Time: 15 minutes / Cook Time 30 minutes
Best Indonesian Yellow Rice

Ingredients:
  • 3 cups of rice
  • 3/4 cup coconut milk
  • 1 1/3 cups of regular water
  • 2 cups chicken broth or you can use water instead
  • 3 stalks lemon grass
  • 4 bay leaves
  • 1 tbsp cooking oil
  • 4 eggs
  • Salt
For The Seasoning:
  • 3 candle nuts
  • 3/4 tbsp coriander powder
  • 1/4 tbsp turmeric
  • 2 big cloves garlic
  • 2 shallots
  • 1 small slice of fresh ginger
  • 1 tbsp water
Cooking Directions:
  1. Wash the rice clean and place in a rice cooker. 
  2. Add the water, coconut milk, chicken broth, lemon grass, bay leaves and salt to taste. Set the rice cooker and cook them.
  3. Wash and crack the candle nuts, then toast them. 
  4. Using a food processor, blend all the ingredients until they're smooth and fry in a tbsp cooking oil until fragrant. Then add the cooked seasoning to the rice cooker. Stir it and let it cook until the rice is fully cooked.
  5. Beat the eggs in a medium bowl and add a pinch of salt, then pan fry until golden with a little oil. 
  6. Transfer the egg to the cutting board and thinly slice them. 
  7. Serve the yellow rice with the sliced egg and Roasted Chicken.

Roasted Chicken

Roasted Chicken
My own original recipe.
Prep Time: 2 hours / Cook Time 2 hours
Best Roasted Chicken

Ingredients:
  • 1 whole chicken
  • 3 cloves of fresh garlic
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 2 tbsp butter
  • Salt
Cooking Directions:
  1. Peel and grate the garlic and mix with salt and black pepper. 
  2. Rub the chicken clean with the mix seasoning evenly and spread the dried thyme all over the chicken, then keep it in the refrigerator for about two hours or more.
  3. Preheat oven to 350 degrees. 
  4. Place the chicken in the roaster and add some water on the roaster pan so the chicken will not become too dry. 
  5. Baked the chicken until golden, it will take about two hours so check often and add some water if there is no water on the roaster pan. 
  6. Serve with Indonesian Yellow Rice or Baked Mashed Potato in Crumbs.

Baked Mashed Potato in Crumbs

Baked Mashed Potato in Crumbs
My own original recipe.
Prep Time: 10 minutes / Cook Time 15 minutes

Baked Mashed Potato in Crumbs

Ingredients:
  • Mashed potato from two large potatoes
  • 1/2 cup smooth bread crumb
  • 2 tbsp melted butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried parsley
  • Salt to taste
Cooking Directions:
  1. Mix all the ingredients together and whisk in a little melted butter. 
  2. Using a measuring cup, make a circle shape and dust in the bread crumbs. 
  3. Place them into a baking pan and bake for 15 minutes over 350 degrees. 
  4. Serve with Roasted Chicken.

Friday, December 14, 2012

Broiled Lobster

Broiled Lobster
This is an awesome tasting lobster.  If you like seafood and especially lobster, this is a must have.  It's guarantee to satisfy you.

Adapted recipe.
Prep Time: 30 minutes / Cook Time 20 minute

Best Flavorful Broiled Lobster

Ingredients:
  • 1 big lobster
  • 1 1/2 cup cooked spinach
  • 1/2 cup heavy cream
  • Ground black pepper and salt
  • 6 to 8 button mushrooms - thinly sliced
For The Stuffing:
  • 2 stalks celery - cut into small dice
  • 1 medium carrot - cut into small dice
  • 1/2 cup chopped onion
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced yellow bell pepper
  • 1/4 cup heavy cream
  • 1 chopped fresh garlic
  • 1 tbsp butter and olive oil
  • 2 stems of fresh thyme
  • 2 bay leaves
  • Ground black pepper and salt
Cooking Directions:
  1. Bring to boil the lobster for 2 minutes, then immediately remove and put in ice water to stop the cooking process. 
  2. Cut the lobster in half, and remove the black stuff from the head and clean up some stuff from the stomach that you don't want.  
  3. Keep refrigerated while you do the next steps below.
  4. Heat the olive oil and cook the sliced button mushroom until it is caramelized then set aside. 
  5. Using the same skillet, melt a tbsp of butter over medium heat, add the chopped garlic and cook until fragrant then add the onions and all the ingredients for the stuffing. 
  6. Stir in the heavy cream, ground black pepper and salt. Keep cooking until it is cooked and caramelized. Set aside.
  7. In a medium bowl, place the cooked spinach, add pinch of salt and ground black pepper then mix them well. Arrange them into the empty head of the lobster, then fill the stomach of the lobster with the stuffing you cooked. Pour the heavy cream in between the stuffing all the way to the head, you can mix in the mushroom with the stuffing or just arrange them on top as you see on the picture above.
  8. Preheat the oven to 350 degrees and broiled the lobster for 12 to 15 minutes. 
  9. Serve while it's hot.