Crispy Shrimp

This is the kids' favorite shrimps..very easy to make & taste delicious too, especially when cooked with a very fresh shrimp. I like to eat the shrimp dipped in the japanese style spicy mayo. I got the idea of the spicy mayo after having sushi in the restaurant, where they served them with the spicy mayo. Curious, I asked the waitress about it, and she said it's only a mixture of japanese mayonnaise and sriracha chili sauce. Now, the dipping sauce becomes the family favorite.

Ingredients:

1 lb big size shrimp, remove shells, cleaned and leave tails intact.
pinch of salt & pepper

for the coating:
75 gr cornstarch (approx.)
1 tsp garlic powder
1/2 tsp pepper
1 tsp salt
1 egg white, whipped
100 gr panko (coarse bread crumbs)

spicy mayo: mix together:
Japanese mayo
sriracha chili sauce



Directions:


1. Sprinkle the salt & pepper over shrimp, toss, and leave to marinade for 1/2 hour.
2. Mix together corn starch, salt, pepper and garlic powder.
3. Toss the shrimp to the corn starch mixture, make sure they are evenly coated.
4. Dip the shrimp into the egg white.
5. Roll the shrimp into the bread crumb, press with fingers as you go along, to make sure the bread crumbs stick to the shrimp.
6. Leave shrimp for around 2 hours (you can keep them in the fridge)
7. Heat deep fryer at 350F, and fry the shrimp until they turn golden brown.
8. Serve with spicy mayo or ketchup and finely sliced cabbage.

Gulai Pakis/Paku (Fiddlehead Ferns Curry)

The fiddlehead curry served with cubed rice cake, reminds me of my childhood. I often ate this thing as mid morning breakfast, bought from a stall in the marketplace.
I haven't had the fiddlehead ferns for over 20 years, though the memories linger, I can't really recall the exact taste.
Since we moved to New England last year, I've been looking forward to find this curly ferns, as they say, fiddlehead ferns is a delicacy of New England.
I've been searching the internet for sometimes to find some information on where to get them. I even thought of hiking on the wooded area across the street of our house to find them. The idea that my husband thinks as a dangerous one, because I could end up picking up some poisonous ferns.



Yesterday morning, to my delight, I found them in my local grocery. I almost jumped with joy to find this treasures. The fiddlehead fern that I'm familiar with, is slightly different from this one. Back home in Indonesia they are more leafy, and sold in bunches. But here, they only sell the curly tips of the fern. Anyway, for $3.99 a pound I think it's a bargain.

My husband never tried fiddlehead fern before, but when he tried that, he said, I need to buy more of this stuff (he's not a big vegetable eater, but he likes it).
For those who never tried this, the taste just like a very tender asparagus tips. Try it...if you like asparagus, you will definitely love this. Other than curry, you can cook them just like you cook asparagus.




the following is my version of fiddlehead fern curry (I don't have rice cubes, don't feel like making them today, but serve it with rice for an equally delicious dinner)

Ingredients:
1 lb fiddlehead ferns
1/2 lb shrimp, cleaned, leave the tails intact
1 can coconut milk (400ml)
1 stalk lemon grass, bruised
5 pieces kaffir lime leaves
4 pcs kokum (asam kandis)
1-2 tbs sambal oelek (depending on the heat tolerance)
1 tsp ginger powder
1 tsp turmeric powder
1 tsp galangal powder
1 tsp shrimp paste
1 tsp sugar
3 cups chicken broth
salt & pepper to taste
1 tbs vegetable oil for stir frying

grind to paste:
1 small onion
4 garlic

Method:
1. Heat 1 tbs of cooking oil, toss it onion & garlic paste, stir fry for 1 minute.
2. Bring in shrimp paste, sambal oelek, all the powder ingredients, lime leaves, lemongrass stalk & kokum. Stir fry for another minute.
3. Pour the coconut milk & chicken broth to the pot.
4. Bring in fiddlehead fern & shrimp.
6. Season with salt, pepper & sugar.
5. Let them simmer until fiddlehead fern become soft.

Chocolate Chocolate Chips Muffins

Chocolate is the big thing in our house. Anything chocolatey will disappear in the blink of an eye.
I found this recipe here, and baked them in the evening for the next day breakfast.
However, the whole family couldn't resist the temptation to try some once they were out from the oven.

The muffins are piece of cake to make and taste very delicious..especially when they are still warm.

Ingredients
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons best quality cocoa powder ( I used dutch processed cocoa)
3/4 cup superfine sugar
3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling
1 cup milk
1/3 cup plus 2 teaspoons vegetable oil
1 egg
1 teaspoon pure vanilla extract
Directions
Special equipment: Muffin tin with paper muffin cases

Preheat the oven to 400 degrees F.

Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.

Ayam Goreng Sukabumi / Sukabumi style Fried Chicken

I love trying all kind of fried chicken's recipes, because all family members love them. We simply never got tired of them. In Indonesia they are many version of fried chicken, and this in one of those. Sukabumi is a small town in West Java, and this fried chicken supposedly comes from that region, hence the name Sukabumi Style Fried Chicken. We normally serve the fried chicken with rice, sambal (Chili paste), and lalapan (fresh/raw vegetables)



Ingredient:
1 whole small chicken (around 2 1/2 lb), cut up into 8 pcs.
1 cup water

seasoning :
3 pcs kaffir lime leaves
1 tbs tamarind paste
1 tbs salt
1/2 tbs sugar
1 knob of galangal

grind into paste:
8 shallot (1 medium size onion)
3 cloves garlic
1 tsp turmeric powder
1 tsp coriander powder



Directions:


1. Mix the chicken pieces with all the seasonings and water, put into a big pot. Bring the pot to boil, mix well, reduce to low heat, and cook until all liquid absorbed.

2. Heat oil in the deep fryer to 350F, fry chicken pieces until brown.

3. Drain chicken, and serve with rice, sambal & vegetables.

Meat Patties ala Inge

Nyobain resep ini udah lama & udah sering juga, cuman baru kali ini kepikiran buat diposting. Hasil nyontek dari dapurnya Inge. Buatnya gampang banget dan anak2 juga doyan. Aku cuman persingkat sedikit caranya, menurut resep aslinya setelah saus disiram keatas gorengan, dikukus lagi 10 menit. Tapi biasanya aku udah ga pake acara kukus mengukus lagi, langsung bablas aja. Thanks ya Inge buat sharing resepnya...enaaaak deh.
Berikut adalah hasil copas dari mp-nya Inge



Bahan:

300gr daging cincang ayam
5 jamur hioko kering (kalau besar 3 juga cukup)
2 sdm tepung terigu
3-4 butir telur
garam, merica


Bahan saus:
3 siung bawang putih, cincang
1 sdm oyster sauce.
150 ml air
1 sdt tepung maizena untuk pengental



Directions:


1. Rendam jamur kering sampai lunak, buang batang, potong kotak dadu kecil.
2. Campurkan daging cincang, potongan jamur, terigu, telur aduk rata. Bumbui dengan garam dan merica.
3. Panaskan minyak, goreng adonan sebesar 1 sendok sayur besar. Goreng hingga kuning kecoklatan, angkat.
4. Buat saus: Panaskan sedikit minyak, tumis bawang putih hingga harum, masukkan saus tiram, merica, air. Kentalkan dengan tepung maizena.
5. Siram saus diatas gorengan adonan didalam piring tahan panas.
6. Kukus selama 10 menit, hidangkan (optional)

Sate Madura

Ini resep sate ayam yang termasuk sering aku bikin. Bahannya cukup sederhana dan prosesnya juga gampang. Yang ribetnya bikin sate cuman mesti nusuk2in dagingnya aja. Biasanya aku kalo masak ada 2 versi, satu versi rajin satunya lagi yg malas. Kalo pas rajin, ya dagingnya ditusuk2in, kalo malas ato kepepet waktu gara2 keasyikan nge-mp, taroh aja dagingnya di atas pinggan tahan panas, terus dipanggang di oven. Rasanya ya sama, cuman yg itu ga ada perasaan "makan sate". Anak2 & hubby sih ga peduli ada tusukan ato ga, tetep aja doyan...syukurlah..Dan seperti biasa..aku selalu pake peanut butter buat bumbu kacangnya..

Bahan:

4 potong fillet paha ayam

bumbu:

2cup (kurleb) peanut butter chunky

1 sdm sambal oelek (tergantung tingkat kepedesan yg diinginkan)

5-6 butir kemiri goreng, haluskan

3 sdm bawang merah goreng

1 sdm bawang putih goreng

kecap manis (sesuka selera kemanisan)

garam dan gula secukupnya

1 cup air (kurleb)

jeruk nipis

Directions:
1. Potong daging ayam kotak2.

2. Campur semua bumbu dengan peanut butter serta air, aduk rata

3. Ambil 1/3 dari bumbu, campurkan ke potongan daging ayam, biarkan dikulkas sekitar 2 jam.

4. Tusuk potongan daging ketusukan sate

5. Bakar sate sampai matang.

6, Hidangkan sate dengan sisa bumbu dan kucuri dengan perasan jeruk nipis dan acar.

Tahu Jamur dan Daging Cincang

Udah lama banget ga posting resep, keknya recipe pagenya udah mulai karatan nih. Ga tau kenapa bawaannya males terus buat nulis, masak sih masih sering, motretnya dan mostingnya yang kena winter blue. Ini salah satu pengolahan tahu yang gampang dibuat, nemuin resep ini krn blogwalking ke sini. Tentunya udah dimodifikasi sana sini sesuai dg kondisi kulkas saat itu. Menurut resep aslinya, tahu ini dimasak di claypot, tp kalo ga punya claypot, bisa juga dimasak dipanci biasa, tapi mesti sering diaduk agar tidak gosong. Keuntungan untuk memasak di claypot adalah bisa langsung disajikan bersama potnya, dan dimusim dingin spt ini, makanannya bisa tahan panas lebih lama.

Bahan:

1 box tahu firm, potong kotak2, goreng

1/2 pound ayam cincang

5 shitake mushrooms (rendam di air panas 20-30 menit)

1 batang daun bawang, iris

2 sdm kecap manis

1 sdm oyster sauce

2 sdt kecap asin (kurleb)

1/4 sdt gula

1/2 cup air

3 sdm air + 11/2 sdt corn starch

1 1/2 sdm minyak goreng

3 siung bawang putih, cincang

lada secukupnya

Cara membuatnya:

1. Panaskan minyak goreng di claypot/panci, masukkan bawang putih, aduk sampai wangi.

2. Masukkan daging cincang, aduk dengan cepat sampai daging berubah warna.

3. Masukkan tahu goreng, jamur dan semua bahan lain, kecuali larutan tepung maizena dan daun bawang.

4. Aduk rata, tutup, dan kecilkan api.

5. Masukkan larutan tepung maizena, aduk sehingga mengental.

6. Taburkan irisan daun bawang, dan sajikan segera