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.

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... ^^

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.

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!!!! 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).

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)

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.

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.

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

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 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.

Ingredients:
1/2 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)