Choco-Caramel Fried Banana (Pisang Goreng Coklat Karamel)

Last Thursday I got a phone call from a friend here asking me if I would be able to prepare vegetable fritters for 8 people with a short notice. Yes she held a party with some of her former classmates the next day. I worried if I can't do it since on Friday there was bug spraying in my apartment building from the Academy Pests Control and because I am pregnant, I should stay away from the building for 24hours. It means that I would not be able to prepare it in my kitchen and I have to sleep over at my friend's house for a nite. Luckily my friend lets me do the cooking in her kitchen and at the end not only I made the vegetable fritter but these choco-caramel fried banana too. Later on that day, the lady who held the party called and told me that she and the guests loved the snacks I made...Thanks to my dear friend Lucy who is willing to lend her kitchen for some hours for me to prepare the order.



Here is the recipe for fried banana:

Ingredients:
-6 ripe banana, cut into 2 lengthy and cut again in 2, so one banana will make 4
-24 spring roll skin, available frozen in Asian store, thaw it first
-granulated white sugar
-2 packages of semi sweetened dark cooking chocolate, melt it in a microwave oven for 1-2min
-oil for frying

Directions:
Spread the spring roll skin on a cutting board and then place one cut of banana on top of it (centre position). Using a teaspoon, sprinkle some sugar to cover the banana. Fold the spring roll skin to form an envelope shape and glue the margin with water. Do it for all of the banana. And then deep fry it in hot oil under medium high heat until golden brown. Place it on a plate with paper towel to dry up the excessed oil. When it is warm, spread some melted chocolate on top.
Serve it warm with a cup of tea/coffee.

Durian Juice (Jus Duren)

It is summer here in North America and it can get so hot and humid that you just need something refreshing and quenching your thirst. My husband is crazy for durian and every time we went eating at Vietnamese restaurant he always order durian juice.
Last week when we went to an Asian store, he saw Montong durian that looked round and perfect, so he decided to buy one. It cost more than regular durian, but he still wanted to buy it because he imagined it would taste as good as the price.
When we arrived at home, he opened it up right away. However to his surprise, it did not taste as good as he expected. It was kind of hard..well it was still good in term of sweetness, but no alcoholic aroma exposed. Seems like it was not ripe enough when they harvested it.
I had an idea to consume it in another form by making juice, so that we would not taste the hardness of this fruit. And my husband loved the idea.



Ingredients:
- 6 stones of Montong durian, discard the stones
- 3 Tbsp of sweetened condensed milk
- 400ml of "half and half" creme
- 10 ice cubes

Directions:
Put all of the ingredients in a blender and blend it at high speed for 2-3minutes. Then pour it in two glasses. The recipe is good to make 2 glasses of durian juice. If you want it chiller, keep it in a fridge for a while. I normally keep it in the freezer for 10minutes, for I love it to be a little bit frozen.



As you may notice, I took all of the above pictures during night time just with regular lighting in my living room, no additional lighting, my camera, no flash, no tripod and included on the list is my busy -trying to help-but disturbing- Bianca...(there was an accident when she poured half carton of the creme on our living room carpet...oh dear!)

Daddy's Lunch Box

Bianca's dad does not really like Western food, he prefers Indonesian food. Well, once in a while eating Western food is okay for him, but for every day he rather has Indonesian food and it has to be rich in flavor. And since his work place is not close to home about 15minutes driving, normally he brings something along from home. So you can have a picture now that I prepare mostly Indonesian foods in my kitchen. This writing is to show you one of many kinds of lunch box I usually prepare for him.

Rice is a must and meat as well...he will ask,"where is the meat?" if he does not see it in his lunch box or on the dining table. One of my Batakese friends told me that it is typical Batakese man, they always ask for meat even if you prepare many kinds of other foods, they still keep asking for the meat, for them eating without meat is not complete. I wonder if this is true...but for my husband he said he needs meat as source of protein (how about tofu, tempeh and eggs? no clue...). Anyway, enjoy the picture and some recipe links.



The rendang recipe can be seen here. And for the veggie I used baby bok choy with oyster sauce, the same way as when I prepared Chinese broccoli as you can find it here.



I made the homemade sausage in the same way as I prepared galantine, only this time without boiled egg in the center and the diameter is not as big as galantine. You can find the recipe here.
I do not forget to add the last item and is a must, it is some fresh chili paddy.

Chicken Opor with Rice Dumpling (Ketupat Opor Ayam)

This is what I do when I feel like spending more time in the kitchen to prepare complete menu for my little family. That particular day, I made instant rice dumpling, chicken opor and spicy tempeh-chocho-haricot beans.

For chicken opor recipe you may find it here.
For spicy tempeh-chocho-haricot beans recipe may be seen here.
The rice dumpling is made from an instant package, and I just boiled it for 30minutes and let it cool off and then cut it into small pieces.
To serve, place the cut rice dumpling in a bowl, add the chicken opor and spicy tempeh-chocho-haricot beans and sprinkle some fried onion. It is good to eat it warm. And you may add some crackers if you like.

Home Food Photography#3: 'Studio'

This is my first time, joining Home Food Photography event, hosted by Dita. The theme for this third even is 'Studio'. The aim is to show readers our favorite spots to take picture of food we put up on our blog. I was so excited when I read the announcement, yet did not have courage to join. However, my desire is getting stronger every day, so that I put off my shame and dare to submit my writing.
As for me, I do not have special tools to take shots. It is only my camera, sun as natural lighting, and accessories to sweeten the pictures. I have never used reflector and rarely use tripod. And usually the photo session takes only couple minutes for 2-3 pictures per object, as I do not have passion to spend lot of time taking pictures.
My first spot is in our dining room. The reason why it is my favorite spot is just because it is closed to my kitchen where I prepare all the foods and the dining table is high enough so that I do not have to bend over considering I am popped up now! More over it has 2 big windows which allow natural light comes through it. If it is too bright, I just simply roll down the bamboo blinds.



I took pictures of "ketupat opor" in the afternoon, when the sun was still shining strongly (remember, it's summer!). Picture below is the result.



If the day is not that bright and I need more lighting, I use my next favorite place which is in our living room next to the balcony. The balcony has two big rolling glass door, which allow more light shines through. Since there is no table closed to the balcony, I usually just bring a rubbermaid stool and place the food on it.



Well taking a picture from side is a little bit hard with my big belly, so normally I just shoot from up. And here is the result, the same object as above.



Okay, I think that's it!

Now, I want to encourage all the readers who is on the same stage as me, I am a beginner, no fancy place I have, nor expensive tools, nor professional capability..But I want to learn and improve my skill. What you need to have is courage. Take care!!

Corned Beef Fritter (Perkedel Daging Kornet)

Last week we had guests coming to our new apartment, and since it was before mid day, I prepared heavy breakfast for them and for us too. I made chop-chop fried rice and these fritters to eat with.

Ingredients:
- 2 cans of corned beef
- 3 eggs
- 1tsp of ground white pepper
- 1tsp of ground nutmeg
- 6 chili paddy or bird's eye chili, chop thinly
- 2 green onion, chop thinly
- oil for frying



In a mixing bowl, place the corned beef, and mix it well with all other ingredients, except oil. Then using two spoons, make balls from the mixture and deep fry it with hot oil under medium high heat until golden brown. Serve it warm with fried rice or steam rice and veggies.

Fried Noodle for Breakfast (Mie Goreng)

Since we've moved to Edmonton, Indomie is considered as an exclusive food for us, cause it is only sold in 3 stores and the one nearby only sells the fried ones, and sometimes it is out of stock. So we've been trying other brands of instant noodles and found this particular one with "Mie Goreng" written in front, surprisingly enough it is made in Thailand and it tastes sooo good...
Well, on that particular morning, I just prepared this noodle, mixed it with what I had in the kitchen. And here is my simple breakfast recipe..

Ingredients:
- 3 packages of instant fried noodles
- 2 eggs
- 1/2can of corned beef
- 3 cloves of garlic, chop thinly
- 1cloves of small red onion, chop thinly
- 2 green onion, chop thinly
- oil for saute
- water for boiling noodles
- fried onion



In a pot, boil the noodles until tender, drain it. In a pan, saute chopped onion and garlic with a little bit of oil. Add the eggs and scrambled it. Add corned beef and stir it while cooking for app. 3minutes. Add the seasoning which are included in the package. Add the noodles and stir it well until all the seasoning distributed evenly. Add chopped green onion and turn off the stove.
To serve, place it on a plate and sprinkle some fried onion.

Simplified Batavian Style Soup (Soto Betawi Sederhana)

This was a request from my husband, since he missed it so much. And it was the first time for me to make it from scratch, no instant seasoning added. Many recipes I found from the Internet, but it seemed too complicated for me, so I just simplified it.

Ingredients:
- 750gr beef flank, cut into small cubes
- 8 cloves of garlic
- 6 cloves of small red onion
- 4cm of ginger
- 4cm of galangal
- 6 candle nuts
- 1 lemon grass, cut into 4cm in length, crack it with pestle
- 4 Indonesian bay leaves
- 4 lime leaves
- 1tsp of ground turmeric
- 1tsp of ground white pepper
- 1tsp of ground coriander
- 1can of coconut milk
- water
- salt
- sugar
- oil for saute

Side dishes:
- tomato, cut into 8
- green onion, chop thinly
- fried onion
- fried melinjo crackers
- fried potato
- boiled eggs
- lime juice
- crushed chili



Directions:
In a blender, blend garlic, onion, ginger, galangal and candle nut until smooth. Then saute it with a little bit of oil in a pot until fragrant. Add the rest of the ingredients, except the meat, coconut milk, water, salt and sugar, and continue to saute for 2minutes. Add the beef and stir while cooking until changed color. Add water (app. 1.5lt) and continue to cook until boiling and the beef tender. Add coconut milk and stir it instantly. Adjust the taste with salt and sugar and continue to cook until boiling again.
To serve, in a bowl, place fried potato, cut tomato, and half of boiled egg. Pour the soup with meat over it. Sprinkle some fried onion and chopped green onion. Add crushed chili and some lime juice. Add melinjo crackers at the side. Eat it while it is hot.

"Me Style" Spiced Up Sardines

On one of my hectic days, when we were still staying at our friend's town house, I had to prepare something for our lunch, but it should be in blink of eyes as I did not have much time to spend in the kitchen. Safe by canned food...!! Luckily I stocked up some cans of sardines. But we do not normally eat canned food straightly from the cans..we normally add something else and cook it.
So this is what I did to my canned sardines...

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



Directions:
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 ginger and tomato and continue to saute for another 2minutes. Add some water app. 100ml. Continue to cook until boiling. Add the sardines 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.

Rambutan Balls Soup (Sup Bakso Rambutan)

I made this soup almost two months ago, when I was still living in Montreal. But since I promised Deetha that we would post it at the same time I had to wait for her to make it first. After she made it around last month, I did not have time to write the recipe due to my moving and laziness as well, so I asked her to postpone the date to post.
Today I pushed myself to type it and share it with you my beloved readers...and today is the day that we agree to post it.

First we have to make the meat balls.
Ingredients:
- 300gr of ground chicken meat
- 300gr of ground prawn meat
- 100gr of clear vermicelli, boil with water until cooked and cut into short strings
- 100gr of black fungus, boil with water until cooked and chop into small pieces
- 6 cloves of garlic
- 4 cloves of small red onion
- 1Tbsp of oyster sauce
- 2Tbsp of fish sauce
- 1Tbsp of sesame oil
- 1tsp of ground white pepper
- 2 green onion, chop thinly
- 2Tbsp of tapioca flour
- 1 egg
- sugar
- oil for frying
- water for boiling



Directions to make boiled and fried meat balls:
Grind garlic and onion until smooth and then put it in a mixing bowl. Mix it with all of the ingredients, except tapioca flour, oil and water. Mix it well. Add tapioca flour and mix it well again. You may add more egg if you think it needs more liquid, do not add water. Prepare boiling water on a stove. Make a ball using two spoons and place the ball in the boiling water. Do it again and again for half of the mixture, leave another half for the fried ones. Once the ball comes up to the surface, take it out of the pot and keep it aside.
To make the fried ones, make the ball with two spoons and then deep fry it with hot oil under medium high heat until brownish. Keep it aside.



To make soup:
Ingredients:
- Boiled and fried meat balls
- 4 carrots, peel of the skin and cut into small pieces
- bunch of sweet peas, discard the hard edges
- bunch of pak choi, cut into 6cm in length
- 3 green onion, chop thinly
- 5 cloves of garlic, chop thinly
- 4 cloves of small red onion, chop thinly
- 1 block of chicken broth
- 1tsp of ground nutmeg
- 1tsp of ground white pepper
- water
- salt
- sugar
- oil for saute
- fried onion



Directions to make soup:
In a pot, boil some water. Once it is boiling, add 1 block of chicken broth, nutmeg and pepper. Stir it well. Add carrot and cook for 3minutes. Add pak choi and continue to cook for 2minutes. Add sweet peas and while doing it, saute garlic and onion with a little bit of oil in a small pan until fragrant. Instantly pour it into the pot. Adjust the taste with salt and sugar and turn off the heat. At last sprinkle green onion. Serve it hot and sprinkle some fried onion if you like.

Grilled Ribs

I made this grilled ribs two weeks ago, but somehow I misplaced the picture files, and just found it yesterday. So I am glad to share the simple recipe for you...
I used the left over of marinating sauce for sweet satay.

Ingredients:
- 600gr of spare ribs, could be pork or beef
- 1 lime, use the juice
- left over of marinating sauce for sweet satay, you may find the recipe here



Directions:
Cut the ribs according to the size you like. Drizzle some lime juice over it and keep it aside for 10minutes. Then place all the ribs into the marinating sauce and marinate them for at least 1hour (I prefer to do it overnightly in the fridge ). Arrange them in an aluminum pan or other oven dish and grill them at medium heat for 45minutes to an hour. Flip it over to distribute the heat evenly. Serve it hot with some salad.

Water Morning Glory with Blackbeans Sauce

I made this veggie menu to eat with the spicy mackarel which I've previously posted. Quite simple yet tasty.

Ingredients:
- bunch of water morning glory, wash and cut into 7cm in length
- 3 blocks of tofu, cut into small cubes, fry until half cooked
- 150gr of beef, cut thinly
- 3Tbsp of blackbeans sauce
- 6 cloves of garlic
- 3 cloves of small red onion
- 8 chili paddy or bird's eye chili
- sugar
- oil for saute
- water



In a wok, saute garlic and onion until fragrant. Add the beef meat and cook until changed color. Add chili and blackbeans sauce and continue to cook for 2minutes. Add a little bit of water as needed. Stir it well. Add water morning glory and stir it to distribute the heat evenly. Add fried tofu and continue to cook until the veggie changed color. Adjust the taste with a little bit of sugar. Do not overcook, turn off the stove as soon as the veggie changed color.

Grilled Banana Leaf Wrapped Mackarel (Pepes Ikan Makarel)

I have been missing this food for a long time. The reason I kept procrastinating in making it was that I did not have banana leaves...hehehe..not a strong reason, is it? So the other day when we did a visit to an Asian store and saw frozen banana leaves, I decided to buy the fish and prepared it for this food I long for. I made it quite spicy since my husband likes spicy foods. And this time I did not steam it first as what we normally do, I just grilled it in an oven.

Ingredients:
- 4 good size mackarel, wash, remove the scales and volume inside the stomach cavity and make 3 good cuts on each side of the body
- 1 lime, use the juice
- 6 cloves of small red onion
- 8 cloves of garlic
- 16 chili paddy or bird's eye chili
- 1 tomato
- 6 candle nuts
- 4cm of galangal
- 4cm of turmeric
- 4cm of ginger
- 2 lemongrass, cut into 4cm in length
- 8 lime leaves
- 8 Indonesian bay leaves
- 2 green onion, chop thinly
- bunch of lime basil leaves (I skipped it this time)
- 1tsp of shrimp paste
- 2tsp of ground black pepper
- salt
- sugar
- water
- banana leaves and toothpicks for wrapping

Drizzle the lime juice over the fish and let it immerse for 15minutes. While waiting, blend onion, garlic, chili, tomato, candle nuts, galangal, turmeric, ginger, and shrimp paste in a blender until smooth. Add a little bit of water as needed. Pour it in a big container and add pepper, salt, sugar, and green onion. Mix it well. Fill up the fish's stomach cavity and cover the body with the seasoning. To wrap the fish, first place 1 lime leaf, 1 bay leaf and 2 cut of lemon grass on a piece of banana leaf. Then place the fish on it and top it up with another lime leaf and bay leaf. Wrap it and seal it with toothpick. Do it for all the fish. And then place them on an aluminum pan or other oven dish and put it in an oven. Set the oven at low heat grill program, to avoid fast burning of the banana leaves. Grill it for 45minutes to an hour, and flip it over at half way.
Serve it warm with warm steam rice.