Crab Rangoon - Sunday, January 11, 2009
Crab Rangoon is an Chinese Americanize dish that originally developed in United States to match western taste. It stuffed with a combination of cream cheese and lightly flaked crab meat/ imitation crab meat.
Crab Rangoon
Ingredients:
- 8 ounces cream cheese
- 8 ounces fresh crab meat or canned crab meat, drained and flaked
- 1 teaspoon red onion, chopped
- freshly ground pepper, to taste
- 1 green onion, finely sliced
- 1 large clove garlic, smashed, peeled, and finely minced
- 1-2 package won ton wrappers
- 1 small bowl water
- Oil for deep-frying, as needed
Preparation:
- Combine the cream cheese and crab meat. Mix in the remaining six filling ingredients (up to the wonton wrappers) one at a time.
- On wonton wrapper, Add 1 teaspoon of filling to the middle. and wrap it to make it looks like bag.
- Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.
- Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain. Serve hot with Sweet and Sour Sauce.
Sek Wai Sin's Tofu with Shrimp - Friday, October 31, 2008
Hey my fellow food lover... After being away from US, finally, I've settle myself in Singapore.. I found a job and got my Permanent Resident within 3 1/2 months... also I have chance to cook again.. many different kind of food I never seen, taste and found in States. So I'd like to share it with you guys... This dish is from Singapore's famous red district area, Geylang, The restaurant is called Sek Wai Sin.. Even though this area is famous of prostitution, they have famous Asian exotic restaurant too... so it a must to visit this place :D
Sek Wai Sin's Tofu with Shrimp
Ingredients:
1 Japanese Soft Tofu (cut into small pieces and deep fried)
5-8 Shelled big shrimp
1 tbs little small Dried shrimp (ebi)
some Green onion
1 Egg white
1/4 tsp light soy sauce
1 tsp cornstarch
a pinch salt
a pinch pepper
1/2 tsp vegetable stock
few drop sesame oil
How to prepare:
1. Cut tofu into small pieces and deep fried.
2. Strip off and discard the head from the whole shrimp (do not remove the tail), devein shrimp, rinse and dry.
3. Heat up vegetable oil, put some small dried shrimp (ebi) and stir fry for awhile until fragrance.
4. Add prawn cook until it's turn redish then add deep fried tofu.
5. Add some water mixed with cornstarch, pinch of salt and pepper, vegetable stock, light soy sauce, few drop of sesame oil and then add green onion.
6. Lastly, turn of the fire and pour 1 egg white in it and stir around and serve (remember do not boil it).
Enjoy... ^^
Frittata - Wednesday, January 30, 2008
Last week I went to my friend's potluck. I tried Frittata made by Wieke Sutrisno, it's my first time tasting and OMG .. it's so yummy. I managed to get the recipe from Wieke, Thank you for Wieke, you are the best ^^. Frittata is an Italian omelet that frequently features fillings such as meats, cheeses, and vegetables.
Frittata
Ingredients:- Ham/ Bacon/ Imitation crab/ Italian Sausage
- 8 Eggs
- 1/3 cups Parmesan Cheese
- 1/2 cups Milk
- Cilantro
- Salt and pepper
How To Prepare:- Mix eggs, Parmesan cheese, milk, cilantro (quantity depends on preference) and small slice of hams (or other meats). For the meat, you can add as many as you want.. but not too many else the taste of egg will gone.
- prepare muffin pan sprayed with cooking oil, pour the mix on it.
- Heat oven 370F and bake for 8-12 minutes or until toothpick inserted in the center come out dry and clean.
Sa Cha Pork with string beans - Monday, January 28, 2008
Sa Cha Pork with String Beans
Inspired by May House (Chinese cuisine in Ames IOWA) and Szechuan cuisine. I came up with pork dishes called Sa Cha pork with string bean.
the name Sa Cha is came from a sauce called Sa cha sauce or Barbecue sauce or paste made from soybean oil, shallots, chili, brill fish, and dried shrimp.
Ingredients:300 gr Sliced Pork
100 gr string beans
1 1/2 tbs minced garlic
1 tbs cooking wine (rice wine)
1 tbs soy sauce
1 tbs Sa cha sauce/ Barbecue sauce
salt and pepper
How To:Marinade pork with soy sauce.
Heat up vegetable oil and stir fry minced garlic until browned than add marinated pork stir fry until 1/2 done. Add Sa cha sauce, cooking wine and string bean then cook it until done. add salt and pepper, mix it well.
Cheesecake - Sunday, January 20, 2008
Cheesecake is a sweet, often cheese based dessert. My first cheesecake, since there's only chocolate on my fridge, I manage to bake chocolate cheesecake with melted and shredded chocolate added on top as decoration.
Cheesecake
Ingredients:Crusts: (ready made crust is available too)
1 1/2 cups graham cracker crumbs / chocolate wafers/ Oreo
1/4 cup sugar
5 tbs melted butter
Filling:
2 blocks Cream Cheese (8oz / block)
3/4 cups sugar
3 tbs melted butter
2 eggs
Possible flavor: coffee, Kahlua, chocolate, Oreo, etc
How to prepare:Mix the graham crackers and sugar, then add butter and mix with a fork until completely moistened. Press mixture into the bottom and up 1/3rd of the side of a 9-inch springform pan.
Refrigerate for 1 hour.
On a bowl, mix cream cheese, sugar, melted butter, eggs together. add desired flavoring then mix it well. pour on top of the crust.
bake with 350-375 F for 40 minutes.
Roselle Tea and Strawberry Ice cream tart - Friday, January 18, 2008
There's not much about cooking or baking on this post, basically it's just an idea for desserts. First one is Roselle Tea which I just boil Roselle flower then add some sugar. Next is Strawberry Ice cream tart, which I use the left over crust from egg tart and put ice cream and strawberry on the top.
Roselle Tea
Ingredients:Dried Roselle flower
rock candy
How To:Boil water together with the Roselle flower for about 45 mins until the red color from the Roselle extracted. add some rock candy sugar to make it sweet. Serve it cold.
Strawberry Ice Cream Tart
Ingredients:for the crust same as egg tart.
200 gr flour
125 gr margarine
1/2 tbs sugar
1 egg yolk
Ice cream
strawberries
How to prepare:Put all ingredients for the crust together and mix well with your hand.
The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Preheat the oven to 250 degrees Fahrenheit, bake for 15 to 20 minutes in the preheated oven, until golden brown. Let it cool down, put a scoop of ice cream and strawberry on top.
Thai style Pineapple friedrice - Sunday, January 13, 2008
Pineapple fried rice is one of Thai cuisine. This dish is much less oily than Chinese fried rice, easy to prepare and cook. One of the way the dish differs from Chinese fried rice is that it is prepared with Thai Jasmine rice.
Thai Fried rice
Ingredients:3 cups cooked rice (preferably 1 day old)
1 cup diced Beef/ pork/ chicken/ salmon, etc
1 small can pineapple chunk
2 eggs
2-3 tbs peanut or vegetable oil
1-2 tbs chicken stock
2 shallot chopped finely
3 cloves minced garlic
1/2 onion
1/2 cup frozen peas
1 small carrot (opt)
2 tbs fish oil
2 tbs curry powder
sugar, salt and pepper
How to prepare:- In a cup, stir fish oil and curry powder.
- heat up oil, add shallot and garlic then stir fry until fragrant.
- crack eggs and stir around (like making scramble egg).
- add carrot, peas, and the fish sauce mixed with curry powder.
- add rice, pineapple chunks and gently stir fry to combine over medium high heat.
- add onion when the dish almost done, so that u will get the crispiness of the onion.
- add salt and pepper, chicken stock and adjust the taste. add little sugar to make it sweet.
- serve on the plate, top with spring onion and coriander, Yum yum :)
Bok Choi Sukiyaki - Wednesday, January 9, 2008
My first update this year, Asian home style 2008 dish called BokChoi sukiyaki :p
Bok Choi Sukiyaki
Ingredients:2 tbs vegetable oil
1/4 tsp sesame oil
2 cloves minced garlic
150 gram beef (thin sliced)
200 gram bok choi (Chinese vegetable)
1 tbs oyster sauce
1 tbs sukiyaki soy sauce (or Japanese soy sauce)
1/2 tsp salt
100 ml water
1/2 tsp corn/ tapioca starch
How to prepare:
- Heat up vegetable oil and sesame oil.
- Brown the garlic, add beef that already marinated with soy sauce, oyster sauce, salt, starch, pepper. Cook it until done add a little water and continue cook for awhile (it will thicken a little bit from the starch).
- Boil water, put vegetable for a minute.
- Put cooked vegetable on the plate and pour the meat on the top. Dinner is ready... ^^ serve while it warm.
Kung Pao Chicken - Monday, December 31, 2007
Happy New Year 2008 guys... (posting this in advance because i will be busy this new year's eve !!) And this will be our last update for 2007, so see you again in 2008 !!!
Another authentic 0riental dishes,
gōng bǎo chicken, from Szechuan cuisine. Also, popular among western community where they called it Kung Pao. This dish typically contain unroasted peanuts or cashew nuts that is dropped into hot oil on the bottom of the wok, then deep fried until golden brown before other ingredients added.
Kung Pao Chicken
Ingredients:
300 gr Chicken (white meat/ Breast) diced into 1x1
1 tbs peanut oil/ vegetable oil
1/2 tsp ginger powder
5-10 dried chilly
4 tbs tomato sauce
1 tbs sugar
1 tbs oyster sauce
2 green onion cut into 2 cm
2 tbs garlic diced
1 tbs black bean garlic
100 ml water
1/2 tsp sesame oil
black pepper
Peanut or cashew
1/4 sliced onion, red/ green pepper (optional)
How to prepare:
Stir fry garlic and ginger until fragrance. add chicken cook until done, add all other spices and little water then cook until it dry out. add dried chilly, onion, green onion and fried peanut and stir around.
Clay Pot Chicken Rice - Wednesday, December 12, 2007
Clay pot chicken rice is one of Singapore and Malaysia dish. rice cooked on clay pot, then cooked ingredients such as chicken, Chinese sausage, salted fish, shitake Mushroom will be added later. This is time consuming dish, because slow-cooking in clay pot is needed. With clay pot, it will give maximum flavor and visually appetizing since clay pot keeps good retention of heat.
Clay Pot Chicken Rice
Ingredients:
3 boneless chicken tights or breast
1 Chinese sausage (Lap Chiong)
1 salted fish (deep fried)
2-3 shitake mushroom
1 tbs minced garlic
1 tbs dark soysauce
1 tbs ginger powder
1 tbs sugar
1 tbs cooking wine
1/2 tsp sesame oil
1/2 tsp tapioca/ corn starch
3 cups Jasmine rice
chicken stock, salt, pepper, vegetable oil
How to prepare:
- Soak shitake mushroom in hot water for couple hours. Marinade Chicken with soy sauce, ginger, sugar, cooking wine, sesame oil and starch for 30 minutes.
- Rinse jasmine rice, and put in on the clay pot then add water with chicken stock. Bring it to boil and then turn the stove to low heat. Cook with low heat temperature for 15 minutes.
- On frying pan, heat up oil stir fry minced garlic until it turn brown then add marinated chicken and shitake mushroom then cook until done.
- After the rice is about done (after 15 minutes), add cooked chicken on the top, lap chiong, and salted fish then continue cooking with low temperature for another 15 minutes.
- Sprinkle some green onion on the top. Ready to serve!!!
Semur - Monday, December 3, 2007
Indonesian authentic stew chicken (or beef) in soy sauce also called chicken semur is one of my country's dishes. It's easily prepared and served with rice. This dish is very aromatic because of many spices being used and it taste like rainbow (sweet, sour, salty ~ ramai rasanya ~ ^^).
Semur 
Ingredients:
800 g chicken thighs/wings/ drumstick (boned) or beef
3 tbs vegetable oil and enough for deep frying
20 g garlics, peeled and sliced
30 g shallots, peeled and sliced
6 eggs hard boiled then deep fried until golden
1 potato, peeled, sliced then deep fried until golden
1 star anise
4-5 cloves
1 pinch of nutmeg
1 inch cinnamon stick
5 tbs soysauce
5-6 tbs sugar
1 tbs lime juice
2-3 pinches of salt, white pepper, chicken stock to taste
1 tomato sliced
How to prepare:Deep fried potato and hardboiled egg.
brown shallots, garlic then add chicken/ beef add soysauce, staranise, nutmeg, cinnamon stick.
Add water about 2-3 cups and boil until the meat done. add sugar, lime juice, salt, pepper, chicken stock. Add tomato, fried eggs, and potato when almost done cooking (boil for 1-2 minutes)
Chicken, Tofu and Varieties of Mushrooms - Wednesday, November 28, 2007
An unnamed Chinese dish that I share today is originally inspired from one of Chinese restaurant in Malaysia. This dish is basically contains fried tofus, Shitake mushrooms and Enoki mushrooms. Since there are no recipe shared, I managed to imitate that dish and it turned out alike and tasty.
Chicken, Tofu and Varieties of Mushrooms
Ingredients:chicken breast (optional)
soft tofu (cut into cube and deep fried)
Shitake Mushrooms (soak for few hours)
Enoki Mushrooms
1 tbs soy sauce
2 tbs oyster sauce
spring onion (cut into 1.5-2 inches long)
salt, pepper, chicken stock and starch
How to prepare:Marinade chicken with soy sauce. Heat up oil and stir fry chicken, add oyster sauce, salt, pepper and chicken stock. When the chicken is done, add tofu and all mushroom then mix it around.
mix water and starch (corn or tapioca) than add it on the dish. Bring it to boil than put spring onions. Done done... ^^
Shanghai Nian Gao - Tuesday, November 27, 2007
Another dish that I made recently, Shanghai cuisine, called Nian Gao also called shanghai nian gao. The main ingredient is rice cake or glutinous rice that is pounded or ground into paste and molded into shape. To prepare this dish you will need in advance preparation because you will need to soak the rice cake for at least 12 hours and also soak the Shitake mushroom.
Shanghai Nian Gao
Ingredients:Chicken or pork (sliced)
1 small bowl rice cake (soaked for over night)
3-4 Shitake mushroom (soaked for over night and sliced)
1-2 bunch of yiu choi/ nappa cabbage/ kai lan
1-2 carrots (sliced)
1 tbs dark soy sauce
2 tbs oyster sauce
1 tbs sugar
water mix with little starch (tapioca/ corn)
Chicken stock, salt and pepper
How to prepare:Marinade chicken/ pork with dark soy sauce. Heat up oil and stir fry the meat until 3/4 cooked and add oyster sauce and sliced carrots then fry for awhile (so that it will become soft in the end). Then, add the rest of ingredients and mix it well. In the end put some water mixed with starch to make it a little gravy and ready to serve ~yum yumm Y( ^^.)Y
Opor Ayam - Monday, November 19, 2007
Opor ayam!!!! one of Indonesian traditional dish. It's Indonesian braised chicken in coconut milk.
Originally come from center and east Java, but it known by all continent around Indonesia. Mostly served by the native Indonesian on Muslim's new year (Lebaran).
Opor Ayam
Ingredients:8 chicken tights or drum sticks
2 grounded hot red pepper
1 tbs brown sugar
1 tbs ground coriander
1 tbs ground caraway
1 tbs lemon juice
2 bay laurel leaves
1 medium onion
2 cloves garlic
1 cup coconut milk
How to prepare:Season chicken with salt and pepper, bake for 30 minutes at 350 Fahrenheit.
Stir fry onion, garlic with oil. Then add coriander, caraway, lemon juice, laurel leaves and coconut milk and bring to a boil and pour on the chicken, let it bake for another 20 minutes until the sauce thickens. (stir occasionally)
Nasi Tim Ayam Jamur and Acar - Tuesday, November 13, 2007
Everyone.... hmmmm what's today's menu... I'm so confuse what to cook... Hehe. Nasi Tim ayam jamur is the easiest dish to prepare when you are out of idea of what to cook. Nasi tim Ayam jamur translated from Indonesian language which means Steam Chicken rice and mushroom.
Nasi Tim Ayam Jamur and Acar (and shrimp cracker ^^)
Ingredients for Tim rice:3 cups Rice
1 tbs sesame oil
2 garlic cloves, finely ground
1 cm ginger, finely ground
1 tbs soy sauce
Ingredients for Chicken mushroom:2-3 chicken breast diced
1 tbs vegetable oil
3 cloves garlic, finely ground
2 cm ginger, finely ground
2 tbs soy sauce
1 tbs sweet soy sauce
100 gr straw mushroom sliced
Ingredients for Acar:3 cucumber diced
1-2 Carot diced
Chilly diced
rice vinegar (adjustable)
sugar (adjustable)
How to make Nasi Tim Ayam Jamur:Stir fry the chicken with all ingredients until well cook.
if you have a rice cooker, then you can do it the 'lazy' way:
- put the cooked chicken at the bottom of the rice cooker container
- put the seasoned (uncooked) rice on top of the chicken
- add soup water in it, twice the volume of the rice
- turn the rice cooker on, wait until it's cooked
if you don't have any rice cooker:
- prepare small heat-resistant bowls
- spoon 1 tbsp of the cooked chicken into the bottom of the bowl
- add 3 tbsp of seasoned (uncooked) rice
- add ±100 ml broth in the bowl
- steam for about 1-1,5 hour or until rice is cooked
How to make Acar:Mix cucumber, carrot, and chilly. Add vinegar and sugar (you need to adjust it so that it taste sweet and sour.) It taste even better if you keep it over night.
Pontianak's Fish Porridge - Sunday, November 11, 2007
My home town dish, Pontianak fish porridge, is basically like rice soup instead of creamy like porridge. It's one of my favorite dish that I will find whenever I'm home to my home hometown :P
Pontianak's Fish Porridge
Ingredients:Fish (Here I normally use Tilapia fish)
1 small bowl Rice
1 bowl of water
1 small sliced ginger
2 tbs fish sauce
1 tsp salt
1 tsp fish stock (chicken is fine too)
Romaine cabbage (optional)
Egg (optional)
Whitepepper
toppings:tung choi (preserved vegetable)
fried garlic
How to prepare:Boil water then add ginger, fish sauce, salt and fish/chicken stock (you may add more salt and fish stock to adjust the taste). When the water boiled, add fish, rice, cabbage, egg cook until the fish done. Serve on bowl and sprinkle preserved vegetable and fried garlic.
Nasi Uduk (Rice Cooked in Coconut Milk ) - Saturday, November 3, 2007
Nasi Uduk is one of Indonesian traditional steam rice, cooked with coconut milk as a replacement of water, bay leaves, and lemon grass. In Malaysia they also have similar dish, called Nasi lemak.
Nasi Uduk1/2 kg Jasmine rice
Coconut milk (replacement of water)
3 Bay leaves
1 lemon grass
small piece of turmeric
pinch of salt
How to:rinse the rice 1-2 times, than mix with all the ingredients and cook it on rice cooker.
Serve with fried shallot on the top of the rice.
Optional Side dish:Fried chicken, balado eggs/ omelet, fried tofu, dried anchovies, spicy potato, perkedel, dried shrimp sambal, and more.
(Recipe for side dishes are available upon request)
Egg tarts - Monday, October 22, 2007
Egg tarts are one of Hong Kong's special pastry, also popular among Chinese community. With flaky outer crust and soft egg custard in the middle, after baked, made me crazy for it. ^^
Egg tarts
Ingredients:
Egg custard filling:12 large eggs
1 can sweetened condensed milk (about 300 cc or 300 ml)
2 can of water (using the same can as sweetened milk can)
1 can of sugar (using the same can as sweetened milk can)
Outer crust:400 gr flour
250 gr margarine
1 tbs sugar
1 egg yolk
How to prepare:
Egg custard filling:Put all ingredients together and stir around until mixed well. Filter it and than warm it on the stove for awhile (do not boil).
Outer crust:Put all ingredients together and mix well with your hand.
The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Preheat the oven to 250 degrees Fahrenheit, bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.
Soft thin rice noodle (mee sua) soup -
Mee suah is soft thin rice noodle or very fine wheat vermicelli, commonly eaten by Chinese community. It's so~~~ good .. nothing more to say He he he..
Mee Suah Soup
Ingredients:1 bundle of Mee suah (if you couldn't find any you may use bee hoon or regular vermicelli)
1 bowl of water
1/2 tbs salt
1/4 tbs chicken stock
1/2 tbs fish sauce
1 bundle of minced pork
5-8 shrimp
sliced leek
How to prepare:Minced pork mix with little salt, chicken stock and corn starch/tapioca powder, then make small size of meat balls.
Boil water, add salt, chicken stock, fish sauce, meat balls and boil until meat is well cook.
Add mee suah, shrimp and sliced leek and boil for about 1-2 minutes. Serve on the bowl and sprinkle some fried shallots.
Miso soup and Miso Udon - Sunday, October 21, 2007
Miso soup can be served in many Japanese meals such as rice/bento meal, ramen, udon, nabe, and imoni. Miso in japanese means fermented soy-bean paste, it offers nutritious balance of natural carbohydrates, essential oil, minerals ,vitamins, protein and more.
Besides than regular miso soup, I also want to share noodle type dish with miso soup called Miso Udon. What I like from udon is the longer you soak in hot soup it will grow, grow and grow, So I always enjoy it slowly and it feels like never end noodle (keep growing) He he he.
Miso soup
1 Small bowl of water
1/2 tsp dashi or chicken stock
1/2 tbs 2 tbs white bean miso paste (soy bean paste)
1/6 tsp salt
1/4 tsp Japanese soy sauce/ lite soy sauce / kikoman
Seaweed
soft tofu
1 spring onion sliced
How to prepare:Place dashi/ chicken stock, miso paste, salt, soy sauce, soaked seaweed, tofu on the bowl then pour with hot boiled water. Sprinkle some spring onion.
Note: Never boil Miso as it changes taste and destroys the living enzymes.
Next--->
Miso Udon 
400 gr udon noodle
1 Litter water
1 tsp Japanese soy sauce /kikoman
1 tbs dashi granules (or chicken stock)
2 tbs white bean miso paste
1 chicken breast sliced
2-3 shitake mushroom soaked for 3 hours/over night
1-2 spring onion sliced
dried seaweed or toasted seaweed
How to prepare:boil water and chicken breast when the chicken cooked, add Shitake mushroom and boil for awhile then off the stove. Add dashi/ chicken stock, miso paste. soak seaweed if you are using dried seaweed. boil udon noodle than rinse with cold water. Place Udon noodle on the bowl and pour miso soup on it, place seaweed and sprinkle spring onion on top.
Note: Never boil Miso as it changes taste and destroys the living enzymes.
