End of 2008 Greeting

I have been so bad in time management and in updating this blog (and even more neglecting my other blog and blog). So big apology for this late greeting.
At the end of this year I just want to wish you a peaceful Christmas and a prosperous New Year...have a happy holiday every ones!

Bakwan Malang (Malang Special Meatball Soup)

While chatting with Deetha, all of a sudden I was craving of this special soup called Bakwan Malang and so was her. Yes, it has been 3 years I am away from my home country...missing the people and foods as well. Since we wanted it badly, we agreed to prepare it in our own kitchen and then posted it at the same time. I made this soup more than a week ago but this afternoon I just realized that today is the due date to post it (of course after reading her message on my shoutbox). So here is my version...

Ingredients:
- beef meat balls (bought them from Asian store in town)
- boiled and fried beef and shrimp wonton (see the recipe here)
- steamed stuffed tofu (see the recipe here, instead of frying it, steam it)
- boiled egg noodle
- boiled rice vermicelli
- boiled caisim/mustard green
- preserved cabbage (tongcai)

Optional:
- fried onion
- chopped green onion
- chili sauce
- sweet soy sauce

To make soup:
- 1lb of beef bones
- 6cloves of garlic, crack it with pestle
- 4cm of ginger, crack it with pestle
- 2L of water
- 1 beef broth cube
- 1Tbsp of sesame oil
- 2tsp of ground white pepper
- salt
- sugar

Directions:
In a big pot, boil beef bones in 2L water until boiling. Add beef balls into the broth. Add beef broth cube, salt, sugar and pepper. Continue to cook for another 10min. Saute garlic and ginger with sesame oil and then add them all to the broth.
To serve in a bowl, place the noodles first, and then vegetable, wonton and tofu. Pour the soup and beef balls on top of it. Sprinkle some preserve cabbage and fried onion. Add some chili sauce if you like it spicy and sweet soy sauce to make it richer. Serve while it is hot.

Ayam Kecap Jahe (Ginger-Sweet Soy Sauce Seasoned Chicken)

I have stocked up some foods in fridge due to bad weather since last week. My husband loves chicken and beef, thus those are mainly what we have at home. This time I wanted to have something warming to balance the cold weather which we have been having, but not spicy/hot since my stomach has been so sensitive toward chili. So I put more ginger to the chicken and it worked wonderfully.

Ingredients:
- 10 chicken drumsticks, deep fry until brownish and crunchy
- 1 clove of onion, chop thinly
- 6 cloves of garlic, chop thinly
- 2x4cm of ginger, crack it with pestle
- 2Tbsp of fish sauce
- 4Tbsp of Indonesian sweet soy sauce or more
- 1tsp of ground white pepper
- water
- oil

Directions:

In a pan, saute chop onion and garlic until dry. Add ginger and continue to saute for 1minute. Add fish sauce, water (app. 150ml), pepper and soy sauce and stir it well. Put in fried chicken drumsticks. Stir it evenly and let the seasoning immerse for 5minutes.
Serve it warm with steamed rice.

Fresh Mixed Fruits Dessert (Manisan Buah Segar)

I had some good friends coming over late in the evening last week. And since I did not receive any notification about their visit ahead of time, I did not prepare some foods for nibbling. I only had some fruits in my fridge. But it was kinda boring just to serve whole fresh fruits, despite the fact that I did not have much fruits left. So I just made this dessert (they said they had have dinner already). Thought if I mixed them I would have enough for every body...

Ingredients:
- 3 Royal gala apple
- 3 tangerine orange
- half of cantaloupe
- bunch of green grapes
- 5Tbsp of sugar
- 80ml of water
- 1 lime

Directions:
Wash and cut apple and cantaloupe into bite size. Peel off the skin of orange. Wash the grapes. Place all of the fruits in a big bowl. Meanwhile, pour water and sugar in a microwaveable bowl and microwave it for 1minute. Stir it well until all the sugar dissolved. Drizzle the lime juice and mix it well again. Pour the solution into fruits and mix it. Keep it in the fridge for an hour or longer. Serve it cold. You may add other fruits as you like.

Tongseng Sapi (Beef Tongseng)

My husband bought a big chunk of meat, a-cut-it-yourself kinda sirloin steak two weeks ago. When he got home, I did not want to keep it frozen as whole, beside it would not be fit in my freezer. Thus, I cut it into four portions and place it separately in four freezing bags. I was able to separate the very lean meat from the fatty, two bags of cut lean meat and another two of fatty ones. I had cooked the very lean into beef rendang and Batavian beef semur.
Now for the fatty one, I decided to make tongseng. Normally in Indonesia, tongseng is made of goat meat. As for me using beef meat does not eliminate the yumminess though...

See the recipe here. This time, I added some freshly cut cabbage to the soup just before serving and some Indonesian crackers at the side.

Stir Fried Red Veggies - I am all about RED!

I am all about red...yes I so do like this color. For me it is bright and cheerful and when it comes to clothes, they look good on my skin tone. I own red color kitchen utensils, and when I opened my fridge I saw bottles of seasonings/sauces mostly in red color. Found a whole of spiral sliced ham wrapped in shiny red on my fridge shelf, and in the cupboard there were some snacks with red packaging and cooking ingredients in red boxes or containers as well. Apparently I have purchased or received gifts of red color clothes and winter apparels too.

I was into red-orangy color food too last week...this one is easy to prepare and healthy!

Ingredients:
- 1 red bell pepper, cut into small pieces
- bunch of baby carrot, cut into 3 each
- bunch of mushroom, cut into 4 each
- 2 green onion, chop thinly
- 6 cloves of garlic, chop thinly
- 2Tbsp of oyster sauce
- 1Tbsp of fish sauce
- 1tsp of ground white pepper
- water
- 1Tbsp of corn starch, dissolve it with a little bit of water
- 1Tbsp sesame oil

Directions:
In a wok saute chop garlic with a little bit of sesame oil until fragrant. Add carrot and then bell pepper and cook for 2minutes. Add app. 200ml of water and cook until boiling. Add fish sauce, oyster sauce and pepper and stir it well. Add mushroom and cook for 2minutes. Add green onion and corn starch solution and stir it instantly until thicken. Serve it with steamed rice and meat menu.

Wiener Winks (Roti Gulung Sosis)

Sometime I found it so hard when it comes to name foods in English. Simply because I do not know it or I can not differentiate it from other similar foods. Just like this one, I know how to name it in Indonesian, but had difficulty in finding the English name. Luckily I had Rita who was willing to discuss this matter and was happily answering my stupid questions (thanks Rit!) and of course thank to google and internet connection so that I found the name in English. Yes, it is called wiener winks, I wonder how it gets its name...maybe it looks a bit sassy...the wiener sausage is winking...again I wonder to whom?
Enough about the name, now about why I made these...Having some white sandwich bread in the fridge and hearing my husband complaining about it almost every day push me to get rid of it the soonest. So on that day, early morning two weeks ago, I just prepared it for breakfast. My Bianca loves it...

Ingredients:
- 4 sandwich bread
- 4 wiener chicken sausage, boil or microwave it until cooked
- 2 egg, lightly beaten
- 1Tbsp of margarine

Directions:
Dip the bread into the beaten egg until it is soaked and wet. While doing it, prepare a frying pan by greasing it with margarine and then heating it. Place one sausage in the center of bread lengthwise and then roll it. Fry the rolled bread under medium high heat until golden brown. While frying, press the bread with wooden spatula/turner so that it will stick.
To serve, cut the roll about 1.5cm in thickness.

note: We like to eat it with Indonesian hot sauce.

Korean BBQ Beef Ribs

We love to do bbq-ing, even during winter and Korean style is one of our favorites. This time I used short ribs and marinated it with Korean bbq sauce and grilled it in an oven. The aroma of burnt and the sweetness of the juice is a perfect combination.

Ingredients:
- 8 cut of short beef ribs
- 100ml of rice cooking wine
- 3Tbsp of granulated white sugar
- 250ml of Korean bbq marinating sauce

Directions:
Mix well sugar and cooking wine in a big container. And then add the marinating sauce and stir it well. Marinate the ribs in it for at least an hour in the fridge, the longer the better (I prefer to do it overnightly). Grill it in an oven at 350F for 30min, flip it over in the mid way.
Serve it hot with baked potato and salad.

Clear Vermicelli Omitted Kimlo Soup

Having some leftover of steamed tofu rolls and not sure of what to do with it, I just thought to add it into something soupy. But I was kinda bored with ordinary chicken soup. So this time I made kimlo soup without clear vermicelli. Here is my own simple recipe...

Ingredients:
- 3 chicken thighs
- 2 tofu rolls (see the recipe here)
- 15 mini carrots, cut into 3 each
- bunch of cauliflower
- a can of cooked quail eggs
- bunch of dried ear fungus, rehydrate it with hot water and cut into smaller pieces
- 4 chicken wieners sausages, cut into 1/2cm thickness
- 2 green onion, chop thinly
- 4cm of ginger, crack it with pestle
- 5cloves of garlic, chop thinly
- 3cloves of small red onion, chop thinly
- water
- salt
- sugar
- ground white pepper

- 2 Tbsp of sesame oil

Directions:
Boil chicken thighs in water until tender and then take out the chicken. Shred the meat and discard the bones. Keep it aside. Use the broth to cook carrot and then cauliflowers. Do not overcook, half cook is good since there will be sometimes to put the rest of the ingredients. After that, put in quail eggs, shredded chicken meat, rehydrated ear fungus, salt, sugar and pepper. Meanwhile, saute chopped garlic, onion and ginger with a little bit of sesame oil until fragrant. Add chicken wieners sausages and fry it for 2minutes. Transfer all of them into the pot which has broth and cooked ingredients. Continue to cook until boiling. Sprinkle some green onion before turning the stove off. Add the cut steamed tofu rolls in the serving bowl.

Pepes Ayam (Steamed Seasoned Chicken)

Here it comes again the monthly event of "Masak Bareng" held by Indonesian Foodie Bloggers. Steamed seasoned chicken is the theme for November. It is kinda strange for my husband's ears since he is more familiar with fish one. He never thought that chicken would be good cooked that way. Unfortunately I did not have any banana leaf, but it did not stop me to prepare this meal and join the event. So I steamed it with no banana leaf to wrap with. The taste was still good though...

Ingredients:
- 8 chicken drumsticks
- 8cloves of garlic
- 3cloves of small red onion
- 8 chili paddy or bird's eye chili
- 5 candle nuts
- 4cm of galangal
- 4cm of ginger
- 2 lemon grass, cut into 1cm in length for easy grinding
- 4 bilimbi, cut into 4 each
- 4 lime leaves
- 4 Indonesian bay leaves
- 1/2tsp of ground turmeric
- 1 tomato
- salt
- sugar
- 70ml water

Directions:
In a blender, grind all of the seasonings except the leaves and bilimbi, until smooth. Transfer it into a heat resistant container. Then put the chicken in together with the leaves and bilimbi and mix it well. Steam it for 45minutes. Serve it with warm steamed rice. You may add some more whole chili to give an extra spicyness.

Spicy Grilled Silver Pomfret (Ikan Bawal Bakar Pedas)

My husband and I really like silver pomfret fish, especially when it is grilled. Two weeks ago when doing some shopping at an Asian store I found these fish at good price. Thus I bought some and cooked them the next day. Here is my special recipe...

Ingredients:
- 6 silver pomfret fish, clean up the stomach cavity and make several cut on each side of the body
- 1 lime
- 5cloves of small red onion
- 8cloves of garlic
- 2 lemon grass, cut into 1cm in length for easy grinding
- 4cm of galangal
- 4cm of ginger
- 4 lime leaves
- 4 Indonesian bay leaves
- 6 chili paddy or bird's eye chili
- 1 tomato
- 5 candle nuts
- 100ml water
- salt
- sugar

Directions:
Clean up the fish and drizzle some lime juice all over it. Let it immersed for 10minutes. Then grind all of the remaining ingredients in a blender until smooth. Fill up the stomach cavity with the smooth seasoning and put some all over the body as well. Place the fish on an aluminum pan and grill them for 45minutes at 350F. Flip it over on the mid way.
Serve it with warm steamed rice and fresh vegetable such as cucumber, tomato or lettuce.

Chicken Laksa

On one of my lazy days..I prepared this chicken laksa using instant seasoning. Its hot soup was perfect for that early winter day...

Ingredients:
- 4 chicken thighs
- 1/2 jar of instant laksa seasoning (I used Cap Ibu/Mother Brand)
- 1lt water
- 1/2 can of coconut milk
- salt
- sugar

Side dishes:
- boiled rice vermicelli
- boiled egg --- I skipped this
- boiled bean sprout
- fried potato
- steamed rice or rice dumpling
- fried onion
- Indonesian crackers or gnetum gemon crackers (Indonesian-melinjo) --- I skipped this

- lime juice

Directions:
In a pot boil chicken with water and the instant seasoning until the chicken tender. Take the chicken out and shred the meat. Keep it aside. Add coconut milk to the broth and continue to cook until boiling. Adjust the taste with salt and sugar.
To serve, in a serving bowl arrange some steamed rice or rice dumpling at the bottom. Then top it up with fried potato, vermicelli, bean sprout and shredded chicken meat. Pour the soup over and sprinkle some fried onion. Drizzle some lime juice. Add crackers at the side.

Semur Tahu Tempe

There is one particular small stall in Pati, Central Java which sell this kind of menu. It only opens early morning for several hours and always packed with people and food is gone fast there. I remember if I wanted to buy the food I had to get up early around 6am to be able to do so. I like the semur and crispy fried tempeh there.

Since I missed it, I tried to figure the recipe out based on my memory and prepared it in my kitchen last month. Hm...not bad at all...

Ingredients:
- 4blocks of tofu, cut into triangle shape and deep fry it until half-cooked
- 2blocks of tempeh, cut into chunks and deep fry it until half-cooked
- 1fistfull of dried small shrimp, soak in water for 30min, drain
- 6cloves of garlic, chop thinly
- 3cloves of small red onion, chop thinly
- 4cm of galangal
- 4cm of ginger
- 4 Indonesian bay leaves
- 1/2 can of coconut milk
- 2Tbsp of sweet soy sauce
- salt
- sugar
- water
- oil for saute

Directions:
In a wok saute garlic, onion, ginger with a little bit of oil until fragrant. Add bay leaves and galangal and continue to stir for another 2min. Add soaked dried shrimp and cook for 2minutes. Add app. 350ml of water and cook until boiling. Add sweet soy sauce, salt and sugar to taste. Stir it well. Add coconut milk and stir until boiling again. At last add the fried tofu and tempeh and cook for another 2min. Serve it with steamed rice.

Raisin Cake To My Favorite...

Initially I wanted to make lapis surabaya, my forever favorite cake...However when browsing around the recipe on the internet, I found out it requires a big quantity of eggs and as a beginner in baking I do not dare to follow the recipe with a large amount of eggs. How if I fail? I do not want to waste the eggs that way..

So instead of making it layers, I just made it simple and added some raisin. This becomes my favorite...

Ingredients:
- 2 egg yolk
- 3 whole eggs
- 55g sugar
- 1tsp of ovalet
- 35g all purpose flour
- 15g of full cream milk powder (I used baby formula)
- 15g of corn starch
- 100 gr of melted margarine
- 1Tbsp of rhum
- 150gr of raisin

Directions:
Mix eggs and sugar with a mixer at high speed for 10minutes. Add ovalet and continue to mix until thick and fluffy. Add shifted flour, milk powder, corn starch and rhum, and mix it well with a spatula. Add melted margarine and mix it well again. Transfer it to a loaf tin which was layered with margarine and flour and then add the raisin. Bake at 350F for 40minutes.

Ayam Panggang (Grilled Chicken)

A sweet version of grilled chicken...my girl's favorite meal...

Ingredients:
- 12 pieces of chicken drumstick
- 1 lime
- 6cloves of garlic
- 3cloves of small red onion
- 4cm of galangal
- 5 candle nuts
- 2Tbsp of palm sugar
- 3Tbsp of sweet soy sauce
- 4 Indonesian bay leaves
- salt
- pepper
- water



Directions:
Drizzle lime juice over the drumstick and let it immersed for 5minutes. Crush the seasoning except soy sauce and bay leaves in a blender until smooth. Boil the chicken with smooth seasoning and water in a pot. Add bay leaves and soy sauce and stir it well. Continue to cook until the chicken tender and half of the liquid remains. Grill it in an oven at 350F for 25minutes. Serve it with warm steam rice, fresh vegetables and crushed chili.

Tahu Isi (Fried Veggie and Meat Stuffed Tofu)

Just want something to accompany our afternoon tea...

Ingredients:
- hard tofu, cut into triangle shapes and scoop out the center part
- 200gr of ground beef
- 2 carrots, dice it
- 2 green onion, chop thinly
- 4 cloves of garlic, chop thinly
- 1 clove of small red onion, chop thinly
- 1Tbsp of oyster sauce
- 1Tbsp of sesame oil
- 1tsp of ground white pepper
- salt
- sugar
- oil for frying

To make batter:
- 3 Tbsp of rice flour
- 2 Tbsp of maizena/corn flour
- 1 egg
- salt
- 1 tsp of ground coriander
- 1 tsp of garlic plus seasoning



Directions:
In a wok, saute garlic and onion with sesame oil until fragrant. Add ground beef a nd continue to cook and stir until change color. Add carrot, oyster sauce, and pepper, stir and cook for 4minutes. Adjust the taste with salt and sugar. At last add green onion. Let the temperature cool down. Take a spoon of it and stuff into the hole of tofu one by one until all is done. Put it aside.
Prepare the skin by mixing well all of the ingredients for batter and use it to dip the stuffed tofu before frying it (to get crunchy skin).
Deep fry stuffed tofu under medium heat until brownish. Serve while warm with some fresh chili and a cup of tea.

Soto Daging (Beef Soto)

This is the first time I made soto from scratch...usually I used instant seasoning - a time and energy saver...
I asked my friend Lucia for the recipe and add ground coriander to spice up. I ended up putting too much turmeric and turned my soto a bit bitter. Oh ya I had some side dishes to skip since I did not have them on stock...Enjoy my simplified recipe...

Ingredients:
- 1kg of beef
- 6cloves of garlic
- 4cloves of small red onion
- 1 lemongrass
- 4 lime leaves
- 1/2tsp of ground coriander
- 1tsp of ground turmeric
- salt
- pepper
- sugar
- water
- oil for saute

Side dish:
- bunch of bean sprouts (I skipped this one)
- clear vermicelli (I skipped this one)
- boiled eggs (I skipped this one too)
- fried onion
- green onion, chop thinly
- chili paste
- sweet soy sauce
- lime
- Indonesian crackers (kerupuk)



Directions:
Boil beef with water in a pot until tender. Crush garlic and onion until smooth and then saute it with a little bit of oil. Add it to the pot and stir it well. Add the rest of ingredients, stir it well and adjust the taste with salt and sugar.
To serve, in a bowl place steam rice on the bottom and arrange bean sprout, vermicelli and boiled egg on top of it. Pour the soto, sprinkle chopped green onion and fried onion. Add chili paste, soy sauce and drizzle lime juice. Add crackers at the side.

First Blog Anniversary and 200'th Post

I started blogging a year ago and I have been loving it. A year is considered new yet enough time to get to know other bloggers and learn a lot from them. There were times when I did not have enough time and energy to update my blog and blogger friends came to encourage in so many ways. There was once when I felt so small and not seen by particular person, but it was exactly a time for growing better, I was motivated to become better in photography.
My husband in this case definitely is my inspiration and best companion. Thank is never enough to say.
I want to take this opportunity to thank that particular person, who made me feel so small but motivated me to learn a lot of photography, to all of my dear blogger friends who have been such great friends even though most of you never know me in person, to all of my beloved readers thank you for always faithful in visiting my blog...This blog is for you!

On October 29 '2007 I posted my first writing on this food blog, so to commemorate that special day, I cooked complete yellow rice. Here is some of the pictures. Enjoy!

The menu consists of:
- Yellow rice (I'll post the recipe later)
- Grilled chicken (I'll post the recipe later)
- Sweet marinated tempeh and tofu (see the recipe here)
- Thin omelet
- Shredded beef meat (Indonesian-abon sapi)
- Spicy harricot beans, tempeh and shrimp (see the recipe here)
- Fried salted fish
- Freshly cut cucumber and tomato
- Fresh baby spinach

Rolade Tahu (Steamed Tofu Rolls)

After juggling from one errand to another, eventually I finished making this month menu and here I am gladly sitting in front of my computer to type the recipe to share with you my beloved readers....
Yes, it has been a hectic week for us, Bianca got itchiness since 3days ago due to cold allergic. The itch made her very uncomfortable and cranky and it influenced her little brother. I have been having sleeping deprivation for sure...But I thank God for giving me strength and good health so I am able to take care my precious.
So to participate in this monthly event held by Indonesian foodie bloggers, I am posting this steamed tofu rolls...

Ingredients:
- 4 blocks of medium firm tofu
- 12 shrimp, peel of the shells
- 8 baby carrots, dice it
- 10 harricot beans, slice it thinly
- 1 king oyster mushroom, dice it
- 2 cloves of small red onion
- 6 cloves of garlic
- 1tsp of ground nutmeg
- 1tsp of ground white pepper
- salt
- 2 eggs
- 2Tbsp of tapioca flour
- thinly made plain omelet

To make sauce:
- 1 clove of onion, chop thinly
- 4 cloves of garlic, chop thinly
- 1 tomato, cut into 12
- 2Tbsp of ketchup
- 4cm of ginger, cut into 3
- 2Tbsp of oyster sauce
- salt
- sugar
- 1tsp of ground white pepper
- 300ml water
- 1Tbsp of corn starch, dissolve in a little bit of water
- oil for saute



Directions:
In a chopper chop tofu, garlic, onion, and shrimp until smooth. Transfer it into a mixing bowl and then add diced carrot, mushroom and beans and mix it well. Add pepper, nutmeg, salt, egg and then tapioca flour and mix it well again. Place the thin omelet on a piece of aluminum foil and then put the mixing tofu in the middle and roll it into cylinder shape. Close the two end by folding the foil. Steam it for 45minutes.
To make sauce, saute onion, garlic and ginger until fragrant. Add tomato and cook for 5minutes. Add oyster sauce, salt, sugar, pepper and water. Cook until boiling. At last add corn starch solution and stir it instantly until thicken.

Burger Anyone?

After chit-chatting with Melanie the other day about what she's been doing these days, I felt like having burger to my comfort. To be honest, I wanted the ones from Harvey's, however somehow I'd never stopped by at any of its stall...either not having enough time nor never passing by nor forgetting when passing by...
Therefore the other day I just prepared it myself...4days in a row I ate these beef burgers in the morning...I think I am lengthening my waist line!
I do not think you need the recipe this time..so I'm just gonna share the pictures..let your creativity's gone wild with every thing you may like to add for your own burger! Cheers...

Bitterballen

My first encounter with bitterballen was back in year 2001 when one of my colleagues brought it for our office meeting. Then I tried to make it myself at my kitchen in Indonesia. Before we moved to Edmonton, our good friend in Montreal invited us for farewell dinner and she prepared these bitterballen for snacking. Her husband is from the Netherlands, as it is known bitterballen is a savoury Dutch snack, therefore the taste of it was so authentic. Christian loves it and been asking me to make it. This time, I copied the recipe from cie Ine's page. Thank you cie Ine for sharing the recipe...

Ingredients:
- 100gr margarine
- 1 clove of onion, chop thinly
- 150gr all purpose flour
- 350ml fresh milk
- 250gr ground beef
- 1Tbsp of Maggi seasoning (I replaced it with 1block of chicken broth)
- 100gr bread crumbs
- 2egg, whisk briefly
- salt
- ground nutmeg
- ground pepper
- sugar
- frying oil
I added: 2Tbsp of cheez-whiz spread



Directions:
In a wok, saute the ground beef until brown. Add chicken broth and stir it well. Keep it aside. Saute onion with margarine until fragrant. Add flour and stir well. Add milk and stir instantly. Add cheese, salt, pepper, nutmeg, sugar and then beef. Stir it well and turn off the stove.
Make small balls out of the dough and roll on bread crumbs. Then dip into whisked egg and again roll on bread crumbs. Deep fry it in hot oil under medium high heat until golden brown.
Serve it warm with mayo, mustard or hot sauce.

Double Trouble-King Oyster Mushroom with Oyster Sauce

We love to eat any kinds of mushroom, and king oyster is our favorite one. It has a thick meaty white stem and when it cooked it releases typical mushroom umami flavor (wikipedia).
I called it double trouble, since when it is cooked with oyster sauce (so double oyster) it gives fantastic taste and it goes so fast!

Ingredients:
- 3 big stalk of king oyster mushroom, slice it thick
- 5cloves of garlic, chop thinly
- 1Tbsp of sesame oil
- 3Tbsp of oyster sauce
- 2tsp of ground white pepper
- water



Directions:
In a wok saute garlic with sesame oil until fragrant. Add cut mushroom and stir it. Add some water (app. 150ml) and cook until boiling. Add oyster sauce and pepper, continue to cook and stir for another 4minutes. Serve it with steam rice and other dishes.