Simplified Lamb Tongseng (Tonseng Kambing Sederhana)

I craved for lamb satay and Christian went to a market last Sunday to buy the meat. But the butcher said that boneless lamb meat is only available on Saturday. That day he only saw some lamb meat with bones. He called me and asked if I still want him to buy it. Hm...Quicky I said, yes, buy it! I checked my stuff in the fridge and kitchen and I knew that I had all of the ingredients I needed to make lamb tongseng. Well, I did not have cabbage though, but it's okay, since I have been gassing and nausea a lot lately, so better to avoid eating cabbage.
So here it is my recipe of simplified lamb tongseng.

Ingredients:
- 800gr of lamb meat with bones, cut into small cubes
- 8 cloves of garlic, chop thinly
- 6 cloves of small red onion, chop thinly
- 15 chili paddy or bird's eye chili, chop thinly
- 6 candle nuts, crush until smooth
- 1 lime
- 2 tomato, cut into 8 each
- 2 Tbsp of margarine
- 2 tsp of ground white pepper
- 100ml of sweet soy sauce
- salt
- water
- fried onion

In a wok, heat up margarine and saute chopped garlic and onion until brownish. Add chopped chili, continue to saute for another 1minute. Add the lamb meat and cook until change color, stir occasionally. Add candle nuts, pepper, salt and sweet soy sauce. Mix it well. Add lime juice and water as much as needed. Adjust the taste with salt, pepper and sweet soy sauce. Continue to cook until the meat tender.
To serve, in a bowl place some cut tomato and then pour the lamb tongseng. Sprinkle some fried onion. Eat it with steam rice and Indonesian crackers (kerupuk).

Corn Fritter (Bakwan Jagung)

All of a sudden I craved for corn fritter, so on one quiet afternoon I made this one and it's gone so fast, only for snacking.

Ingredients:
- 200 gr of sweet corn (peaches and creme)
- 100 gr of headless shrimp, peel of the skin, chop into small pieces
- 75 gr of wheat flour
- 1 egg
- 5 cloves of garlic
- 4 cloves of small red onion
- 8 chili paddy or bird's eye chili
- 2 tsp of ground coriander
- 1 tsp of ground white pepper
- 2 green onion, chop thinly
- 4 lime leaves, chop thinly
- 1/2 tsp of ground turmeric
- salt
- sugar
- water
- oil for frying

In a chopper, chop half of the corn, garlic, onion and chili until medium-coarse. In a mixing bowl mix all of the ingredients except oil. Mix it well and add some water little by little until the desired consistency.
In a frying pan, heat some oil under high heat. When it is hot, lower the heat. Using spoon, make ball from the dough mix and deep fry it until brownish. Try not to flip it over and over (once or twice is enough).

Asparagus With Oyster Sauce (Asparagus Bumbu Saus Tiram)

According to wikipedia, asparagus is low in calories, contains no fat or cholesterol, and is very low in sodium. It is a good source of folic acid, potassium, dieatry fiber and rutin. It is also rich in asparagine amino acid.

Ingredients:
- a bunch of asparagus, cut 8cm in length, wash
- 3 Tbsp of oyster sauce
- water

In a pot boil some water. Add the asparagus and continue to boil until it is cooked. Drain it and place it on a plate. Pour the oyster sauce on top of it.

Note: Do not overcook. I like it when it is still crunchy but not hard. Add some more oyster sauce if you like salty one.

Tofu and Mushroom Fritter (Perkedel Tahu dan Jamur)

Since I got some leftover from the tofu mix when I made pepes tahu, my husband suggested to make this fritter. Hm...why not? It's good to try. And of course I discarded the bay leaves and lemon grass.

Ingredients:
- leftover of the tofu mix, without bay leaves and lemon grass (see: pepes tahu)
- frying oil

In a frying pan, heat some oil under high heat. When it is hot, lower the heat. Using spoon, make ball from the tofu mix and deep fry it until brownish. Try not to flip it over and over (once or twice is enough).

Baked Seasoned Tofu with Mushroom (Pepes Tahu-Jamur Panggang)

Instead of steaming it, I baked it to make it easier and yes less tools to wash.

Ingredients:
- 4 blocks of medium firm tofu
- 1 can of mushroom, slice into small pieces
- 2 green onion, chop thinly
- 5 cloves of small red onion
- 6 cloves of garlic
- 8 chili paddy or bird's eye chili
- 1 lemon grass, cut into 3cm in length
- 6 Indonesian bay leaves
- a bunch of lemon basil leaves
- 2 eggs
- 1 tsp ground white pepper
- salt
- sugar

In a chopper, chop garlic, red onion and chili. Put it aside.
In a mixing bowl, place tofu and crush it with fork. Add chopped garlic-onion-chili, pepper, salt, sugar and eggs, mix it well. Add basil leaves, green onion and sliced mushroom, mix it well.
Use aluminum foil to replace banana leaves as wrapper. Form a container-like cube out of the aluminum foil. Place 1 bay leaf at the bottom and then 3 Tbsp of the seasoned tofu mix on top of it. Add 1 cut of lemon grass on top of tofu mix.
Do it again and again until all of the tofu mix placed nicely inside the aluminum foil cube.
Put all of them on an aluminum tray and bake it for 45 minutes at 350F.

Spicy Chicken Drumstick (Ayam Balado)

Since I did not feel like cooking, my husband took turn and made his specialty. He bought all of the ingredients himself and then was busy in the kitchen. He did it all even after spending the whole day at work. I was just sitting on my couch, sniffing the yummy smell which came from our small kitchen and nibbling rice crackers with garlic dip. Two thumps up for him!

Ingredients:
- 8 chicken drumsticks, deep fry until brownish and crunchy
- 6 boiled eggs
- 250gr of headless shrimps
- 1 clove of onion, chop thinly
- 6 cloves of garlic, chop thinly
- 4 lime leaves
- 5 Tbsp of crushed chili ("Sambal Oelek")
- salt
- sugar
- oil

In a pan, saute chop onion and garlic until dry. Add crushed chili and shrimps. Continue to saute and cook until the shrimps change color. Add lime leaves, salt and sugar to taste. Put in boiled eggs and fried chicken drumsticks. Stir it evenly and let the seasoning immerse for 5minutes.
Serve it warm with steam rice.

Padang Beef Satay (Sate Padang)

All of a sudden I craved for Padang satay and my husband asked me to make it from cow's tongue. However, I had a "yuck' feeling raised up from my stomach to my throat when I thought of tongue as the main ingredients. So I bought tongues only for my husband and for me I bought beef meat. At the end, I tasted the tongue and it is more delicious and tender than the meat. So the tongue gone faster than the meat....

Ingredients:
- 3 cow's tongue, cut into small square pieces
- 500 gr beef meat, cut into small square pieces
- 1 package of Munik Padang Satay Seasoning (Bumbu Sate Padang cap Munik)
- 1 lemongrass
- 2cm of ginger
- 2cm of galangal
- 4 lime leaves
- 10 chili paddy or bird's eye chili
- 5 cloves of garlic
- 5 cloves of small red onion
- 1 Tbsp of ground coriander
- 1 tsp of ground cumin
- 1 tsp of ground turmeric
- 1 tsp of ground white pepper
- 1 tsp of sugar
- salt
- water
- fried onion
- rice dumpling

In a blender, blend all the ingredients except tongue, meat, lime leaves, Munik seasoning, fried onion and rice dumpling, until smooth. Put it in a pot and add some water, Munik seasoning and lime leaves to boil the meat and tongue. Cook until the meat and tongue tender. Take out the meat and tongue and use the boiling water and seasoning for making sauce. Place the meat and tongue on skewer four to five pieces for each skewer. Grill it until it is brownish (do not over grilled since it will make the meat hard).
To make sauce, mix the rice flour which came in the package of Munik seasoning with 50ml of cold water. Then pour it little by little on the boiling water and seasoning that previously used for cooking meat and tongue. Cook under medium heat until boiling. Stir it while adding the rice flour solution. Continue to cook and stir until thick consistency formed.
Serve satay with rice dumpling (Indonesian-ketupat) and pour the sauce on top of the satay. Sprinkle some fried onion on top of it.

Green Mung Beans Puree

Since I still got some green mung beans left, I decided to make puree for my baby. At first I was afraid if she won't like it, it turned out that she likes it a lot.

Ingredients:
- 100gr of green mung beans, wash and soak it overnightly, discard the soaking water before cooking
- 1 pandan leaf
- water
- 4 Tbsp Heinz rice cereal with vanilla and banana flavor (for each container)
- boiled water

In a small pot, boil the beans with enough water for 15minutes. Add pandan leaf and continue to cook until it is well cooked/cracked. Let the temperature cools down.
To serve, in a small container or bowl place 4 Tbsp Heinz cereal (any flavor). Add 2 Tbsp of cooked green mung beans and mix it well. Add some boiled water and mix it well until it reaches the consistency your baby prefers.

Green Mung Beans Dessert (Bubur Kacang Ijo)

My husband likes to have it for breakfast since it is quite filling his stomach up until lunch time. For pregnant women, it is also good source of carbohydrate and protein and it is believed that by eating this beans during pregnancy will make the baby grown thick hair.

Ingredients:
- 350 gr of green mung beans, wash and soak in water overnightly, discard soaking water before cooking
- 3 pandan leaves
- 4cm of ginger, crack it with pestle
- 2 blocks of palm sugar, grate it
- 1/2 can of coconut milk (optional)
- salt
- sugar
- water

In a pot, boil the beans with enough water for 15minutes. Add pandan leaves and ginger, continue to cook until beans cracked. Add palm sugar, pinch of salt and sugar to taste. At last if you like, you may add coconut milk and continue to cook until boiling and stir it occasionally.
It can be served warm (for breakfast) or cold by adding some ice (for dessert).

Crunchy Potato Stick and Anchovy (Kering Kentang dan Teri)

It is almost the same as my writing before "Crunchy Tempeh-Anchovy (Kering Tempe Ikan- Teri)". It was eaten with yellow rice and Spicy Shrimp-Tofu-Potato (Sambal Goreng Udang-Tahu-Kentang).

Ingredients:
- 200gr regular potato stick (available at supermarket)
- 200gr dried anchovy, fry until brown
- 6 cloves small red onion, slice thinly
- 6 cloves garlic, slice thinly
- 4 Tbsp of crushed chili (I used "Sambal Oelek" available in a jar or bottle at Asian stores)
- 4cm of galangal, cut into 4
- 5 Indonesian bay leaves
- 1 block/cylinder of palm sugar, grate it
- 2 tsp of tamarind, mix it with 100ml hot water, discard the seed and skin
- salt
- sugar
- oil for frying

In a pan, saute garlic and onion with a little bit oil for 1-2 minutes. Add chili, galangal and bay leaves. Continue to saute for another 1minutes. Add the tamarind mix and palm sugar. Stir it evenly, until all the sugar dissolved. Add potato stick and anchovy. Lower the heat and continue to stir until all the liquid absorbed. Add salt and sugar to taste.

Spicy Shrimp-Tofu-Potato (Sambal Goreng Udang-Tahu-Kentang)

Mind the English title, cause I am having difficulty in translating the name into English. This menu was cooked last week to eat with yellow rice. Unfortunately I forgot to take picture of the yellow rice until it's all gone. Oh well, next time I cook yellow rice again, I make sure it will be posted here.

Ingredients:
- 300gr headless shrimp
- 3 block of medium firm tofu, cut into small chunk and fry until half-cooked
- 3 potato, peel off the skin, cut into small chunk and fry until brownish
- 6 cloves of garlic, chop thinly
- 5 cloves of small red onion, chop thinly
- 4 Tbsp of crushed chili (I used "Sambal Oelek" available in a jar or bottle at Asian store)
- 4cm galangal, cut into 2
- 1 tomato, cut into 8
- 1/3 can of coconut milk
- salt
- sugar
- oil for frying

In a wok, saute garlic and onion with a little bit of oil until brownish. Add chilli and galangal continue to saute for another 2minutes. Add shrimp and cook until it changes color. Add tomato and coconut milk. Cook until boiling and stir occasionally. Add fried tofu and potato. At last add salt and sugar to taste.

"Me Lazy" Spice Up Canned Mackerel

Like I mentioned before, I have been feeling lazy to do anything, cooking is not an exception. I stocked up some canned foods in my kitchen. And to make it not-so-canny this time I spiced up the mackerel.

Ingredients:
- 1 can of mackerel in tomato sauce
- 5 cloves of garlic, chop thinly
- 4 cloves of small red onion, chop thinly
- 10 chili paddy or bird's eye chili, chop thinly
- 1 tomato, cut into 8
- 3 potato, peel off the skin, cut into small chunk
- salt
- sugar
- oil for frying
- water

In a frying pan, fry cut potato with oil until brownish. Put it aside.
In a pan, saute garlic, onion and chili with a little bit of oil for 2minutes. Add tomato and continue to saute for another 2minutes. Add some water app. 100ml. Continue to cook until boiling. Add the mackerel with all the sauce. Continue to cook until boiling again and stir occasionally. Adjust the taste with salt and sugar. Serve it warm with steam rice.

Spicy Squid Curry (Gulai Cumi Pedas)

I felt like eating something fishy and spicy....and then saw some fresh squid in a market, decided to buy and cook this one.

Ingredients:
- 4 big squid, discard the ink-sac and cartilage, wash and cut app. 1cm in width
- 3 medium firm tofu, cut into 8 each
- 6 cloves of garlic
- 5 cloves of small red onion
- 10 chili paddy or bird's eye chili
- 1 lemon grass, cut into 4cm in length
- 4 Indonesian bay leaves
- 4 lime leaves
- 1/3 can of coconut milk
- 1 tsp ground coriander
- 1 tsp ground cumin
- salt
- sugar
- oil for frying
- water

In a frying pan, fry cut tofu until half-cooked. Put it aside.
In a blender or chopper, chop garlic, onion and chili.
In a wok, saute the chopped garlic-onion-chili, cut lemon grass, bay leaves and lime leaves for 2minutes. Add the squid and continue to saute until the squid changed color. Add some water and continue to cook for 15minutes. Add coconut milk, continue to cook and stir occasionally. Add coriander, cumin, salt and sugar to taste. At last add the fried tofu and let it cooked for another 5minutes. Serve with steam rice.

Wonton (Pangsit)

There are two kinds of wonton according to the way it is cooked, fried and boiled one. However, the shape and filling could be various.

Fried wonton

Boiled wonton with soup

Usually I made fried wonton for snacking and it is great to bring to a gathering. For boiled wonton or both boiled and fried, they are good to eat with Chicken and Beef Balls Noodle.

Ingredients:
- wonton skin (available frozen at Asian stores)
- 200gr ground meat (could be chicken or pork)
- 200gr shrimp, peel of the skin and discard the head and tail
- 5 cloves of garlic
- 3 green onion, chop thinly
- 2 Tbsp sesame oil
- 2 Tbsp fish sauce
- 2 Tbsp oyster sauce
- 3 Tbsp corn flour
- 1 tsp ground white pepper
- 1 Tbsp sugar
- 3cm of ginger (optional)
- oil for frying or water for boiling

In a blender/chopper, chop garlic, ginger (if you prefer to add it) and shrimp altogether. Then in a mixing bowl place ground meat and ground shrimp+garlic+ginger and mix it well with a spoon. Add all of the remaining ingredients, except frying oil and water (remember to add the corn flour at last). Continue to mix it very well with spoon. Add some more corn flour as needed (corn flour is to make the dough not wet).
Fill in the meat mixture into wonton skin and fold it the way you like it to be (shapes could be various, however for frying I prefer simple triangles). Glue the margin with a little bit of water.
For fried wonton, fry it with hot oil under medium high heat until brownish at one side and then flip it over to cook the other side.
For boiled wonton, boil water in a pot and put in the wonton one by one. Continue to cook, when the wonton floating it means it is cooked. Take it out and place it in a bowl of soup/broth.

Imperial Spring Roll (Lumpia Goreng)

I have been lazy to do anything since last week, that includes cooking. Possibly it because I am expecting our second kid now. I made this spring roll two Saturdays ago, but did not have passion to write it before. A friend whom I met through blogging kinda boosts my spirit again today to post something on this blog (thank you Rosy...).

Ingredients:
- Medium sized-egg roll skin (available frozen at Asian store)
- 200 gr ground beef
- 10 shrimp, peel of skin, wash and cut into smaller pieces
- 2 carrot, peel of skin, wash and cut into matches stick shape
- 250 gr bean sprout, wash
- 3 green onion, chop thinly
- 5 cloves of garlic, chop thinly
- 5 cloves of small red onion, chop thinly
- 1 Tbsp oyster sauce
- 1 Tbsp fish sauce
- 1 Tbsp sweet soy sauce
- pepper
- sugar to replace MSG
- oil for frying

In a pan, saute garlic and onion until brownish. Add meat and continue to cook until changing color. Add shrimp and cook until turning red. Add the 3 sauces and pepper and sugar to taste. Add carrot and cook for 4minutes. At last add bean sprout and chopped green onion.
Fill in the meat and veggies inside the egg roll skin and fold it according to the instruction on its packaging. Glue the corner end with a little bit of water. Deep fry it in hot oil.

Note: this recipe can make up to 20 spring rolls. You may use other kind of meat or veggies for filling (example: bamboo shoot, vermicelli, chicken, etc.) . Some people may add the dipping too (usually made from corn flour/maizena flour, garlic and oyster sauce), but this time I did not make it.

Brown Sugar Marinated Beef Steak

If you ask for something Western but taste more Indonesian, this steak is the answer. It was a result of trying and it turn out yummm...

Ingredients:
- 5 cut of lean meat for steak
- 1/2 cup of brown sugar
- 3 Tbsp coriander powder
- 5 cloves of garlic, crack it with pestle
- 1/3 cup of fish sauce
- 1/3 cup of sweet soy sauce
- 3 Tbsp ground black pepper
- other ingredients for mashed potato and mixed veggies

In a big bowl, mix all seasoning well. Put the meat in it and keep it in fridge and let it marinated for at least an hour (I usually marinate it overnightly). Take it out and grill it in the oven at 400F and glaze it with the seasoning two or three times during grilling until cooked (depend how well you prefer your meat to be).
Serve it while hot with mashed potato and cooked mixed veggies (see Grilled Salmon with Lemon-Dill Sauce)

Spicy and Sour Mackerel

I had some mackerel in the freezer and was bored with just plain fried fish. So this time, I made this rich taste mackerel.

Ingredients:
- 5 mackerel, wash, discard all stuff inside its stomach cavity
- 1 lime
- 6 cloves of garlic, chop thinly
- 5 cloves of small red onion, chop thinly
- 10 chili paddy or bird's eye chili, chop thinly
- 1 lemon grass, cut into 4cm in length
- 4 lime leaves
- 1 tomato, cut into 8
- salt
- sugar
- water
- oil for frying and saute

Drizzle half of lime on the fish and sprinkle salt sparingly. Let it stand for 5-10minutes. Deep fry the fish under high heat until crunchy. Arrange the fish in a casserole/serving bowl and put it aside.
In a pan, saute chopped garlic and onion until brownish. Add chilly, lemon grass, lime leaves and continue to saute for 2minutes. Add the juice of the remaining lime and some water (app. 200ml). Add salt and sugar to taste. At last add cut tomato. Then pour it on top of fish. Serve while warm with steam rice.