Pak Cham Kee Chicken - Thank Louise!

I was talking with my friend Louise, when she told me she was in the middle of cooking this dish. I was not that familiar with this Chinese dish, but the way she described it did sound really yummy, a must to try. So I asked her the recipe. Thank Louise! The next day, I prepared it with a little modification. So here is the recipe:

Ingredients:
- 10 chicken drumsticks
- 200g of mushroom, wash and cut into two each (my modification)
- 6 cloves of garlic, chop thinly
- 6cm of ginger, slice thinly
- 1/2 cup of light soy sauce
- 3Tbsp of rice wine (my modification)
- 2Tbsp of oyster sauce
- bunch of coriander leaves, chop (my modification)
- 1/4cup of water
- 2Tbsp of sesame oil (my modification)

Directions:
Preheat a skillet for 2minutes and then pour the sesame oil. Arrange the chicken drumstick in it. In a small bowl, mix well soy sauce, rice wine, garlic and ginger, and then pour it over the drumstick. Cover the skillet and let it cooked. Flip over the drumstick once and add water as desired. Put on the lid back and continue to cook until done. Before turning off the stove or the power (if using electric skillet), add the oyster sauce and coriander leave. Mix well again and then turn off the stove or power. Serve it with steamed rice and cut chili with soy sauce.

Click! March 2009 - WOOD - The Star of Spices

As for me, year 2009 is year of learning. I started the year with a spirit to learn photography. I have been interested in it since my husband purchased a DSLR camera two years ago. However, I did not make time to really really learn how to use it. As long as I could operate the camera, basic operation, that's it, I was content! Then I am in love with blogging and it is like an eye opener for me. I've got to know many blogger who are so good in taking picture and styling as well. These make me want to know more about photography. Since I am a busy staying at home Mom with my two little busy bees, I am not able to learn it formally. So in January I pushed myself joining a group called SLF on Multiply with an aim to seriously learn photography escpecially still life. I try to keep up with all its challenges. Recently, I also join other events/community related to food or/and photography, such as fotofun, MFM, DMBLGIT. And now, with encouragements from friends, I am joining Click! The Photo Event.


This month theme is WOOD. When I was going through my files, I found some pictures with wood and food related. This picture below was taken 10 days ago, when I was doing the SLF #3 Challenge - Herbs and Spices. It is one of my favorites. For me, star anise is a star among other spices, and it is really good to go with wood to give natural nuance. Enjoy!

Case Closed!

After very harsh discussion between me and the admin of the group that stole my picture, at the end they put up a new picture and no longer using my picture. Please check this out!

First, he/she asked me why I was asking for explanation about putting up my picture, is it not allowed? A very strange and arrogant question. Secondly, he/she told me a story that he/she got it from googling. But it does not mean the picture does not have an owner, right? And he/she also said that he/she does not know the owner...what the heck? It is clearly stated the URL of my blog. Then he/she defended that he/she did not know whom to ask permission. Well...didn't you see the URL? Just go to that link and leave a message. I also gave him/her another option, since now he/she knows I am the owner, she/he can ask permission through facebook. After that, no reply nor asking permission.

I am glad he/she's changed the picture. Even though am not that happy with the discussion, now I just want to state CASE CLOSED!

"Me Style" Indonesian Fried Rice (Nasi Goreng Ala-ku) - Accidentally Created

I always run to fried rice for hunger rescuing. Simply because it is easy and fast to prepare and every body loves it. One of those days, when I did not have any idea of what to cook and had limited time to prepare dishes, I accidentally created this recipe. I stil l had some leftover crushed chili for eating with Soto. The crushed chili mainly consists of chili, candle nut and Soto soup/broth. Amazingly it gave richness to the flavor, color and taste of the rice. I fall in love instantly!

For next, I do not have to make crushed chili for Soto first, I just put all of the ingredients from scratch and add them all to make the seasoning.
Since this is my very own recipe, I would like to submit it to the Original Recipe - Monthly Round-Up Event. Thank you Sefa, for suggesting!


Ingredients:
- 2 cups of cold cooked/leftover rice (I prefer Jasmine rice)
- 6 prawn balls, cut into 4 each
- 12 headless shrimp
- 1 cup of mix frozen veggie (corn, green peas, carrot)
- 3 cloves of shallot
- 5 cloves of garlic
- 4 chili paddy, thinly chopped
- 3 candle nuts
- 1tsp of ground turmeric
- 1 stalk of lemon grass, chopped
- 2Tbsp of fish sauce
- 1Tbsp of Indonesian sweet soy sauce
- 1Tbsp of ketchup
- sesame oil for sauteing

Side dishes:
- 3 eggs, scrambled
- cucumber and carrot pickles - Indonesian style (acar timun dan wortel-Indonesian)
- sliced tomato

Directions:
Crush garlic, shallot, candle nuts and chopped lemongrass in a chopper until smooth. Then sauteing it in a wok with a little bit of sesame oil until fragrant. Add turmeric and continue to saute for another minute. Add shrimp, prawn balls and mix veggie and stir it well. Cook until they are just done. Add fish sauce, sweet soy sauce, ketchup and then cold rice, mix them well. Adjust the taste with fish sauce and sweet soy sauce. (At this stage, I separate a little portion for Bianca). And then add the chopped chili. Mix them well again.
Serve it hot with scrambled egg, pickles and sliced tomato at the side.

To make Indonesian pickles:
Cut cucumber, carrot, shallot and garlic into small cubes (use only 2 shallot and 2 garlic, do not add too much of them). Chop some chili paddy to add spiciness. In a small pot, cook a cup of vinegar, half cup of water, half cup of sugar and a pinch of salt. When it is boiling, add shallot and garlic and cook for another minute. Pour it over the cucumber and carrot cubes. Add the chopped chili and mix it. Put the lid on and keep it refrigerated for at least an hour before consuming. It is good to keep in fridge for a month or so.

I also submitted this dish for Masak Bareng Yuuk event. Check it out for other fried rice creations!

No Stealing Picture Please...

When I was checking out facebook today, I was so surprised to see a main picture on a group's profile. This picture is so familiar to me and when I starred at it I knew for sure, it is indeed a picture taken by me last year. I was not angry nor upset, in fact I did not know what to say...
So many same cases have happened to my blogger friends, but when it comes to me, I just did not know what to do.

Here is the link of the group: link
And here is the picture stolen.



I have sent a message to the administrator, but have not gotten any reply yet. Hopefully I will get an answer and explanation soon.

MFM#2 MARET 2009-WARNA WARNI: "Me Style" Mie Goreng

As it is posted on my Multiply, and yes it is partly in Indonesian and English as well...sorry...

Ini pertama kalinya ikut MFM..(setelah dikompori sama Deetha). Kali ini hostnya adalah my dear friend Yeni. Terus terang tema bebasnya malah bikin saya bingung milih foto mana yg mau saya submit...hehehe...manusia manusia...kalau dibatasi bingung, diberi kebebasan jg bingung...
Yah akhirnya pilih2 stok foto di flickr...nemu ini:

Ini resep sederhana saya karena ada sisa mie yg sudah diseduh/direbus untuk soto mie, buat sarapan pagi lumayan ngenyangin. Bikinnya jg super cepat dan gampang. Suami dan anak suka...OK, yuk bikin....

Ingredients:
- 1 package of egg noodle, boiled, drained, greased with frying oil, evenly mixed with sweet soy sauce
- 6 pieces of prawn balls, cut into 3 each
- 20 pieces of shrimp
- 3 eggs, scrambled, seasoned with salt and pepper
- bunch of caisim/mustard green, boiled and drained
- 6 cloves of garlic, thinly chopped
- 3 cloves of shallot, thinly chopped
- 2Tbsp of sesame oil
- 1Tbsp of oyster sauce
- 1Tbsp of sweet soy sauce
- 3Tbsp of fish sauce
- 1tsp of ground white pepper
- 3 green onion, thinly chopped

Direction:
In a wok, saute garlic and onion with sesame oil until fragrant. Add shrimp and prawn balls and continue to cook until the shrimp changed color. Add fish sauce, oyster sauce, sweet soy sauce, caisim and pepper, stir it well. Add the boiled noodle and stir it well until all the seasoning distributed evenly. Adjust the taste with fish sauce and sweet soy sauce. At last add green onion and scrambled eggs and remove the wok from the stove.
To serve, sprinkle some fried onion on top. Add chili at your preference.

Mangut Ayam

Hello again friends and beloved readers, I would like to take this opportunity to extend my apology of not updating my blog for more than a week. Somehow, I had been losing my interest in writing whilst I got so many pictures on my file, I know that busy with my amazing kids is not a good excuse. Well...here I am again, forcing myself to share a little something for you. Thank you for being loyal in visiting my humble food blog.

Normally I cook this dish with smoked fish which gives smokey taste to the coconut milk. For me it is a perfect combination. One day, I did not have any smoked fish, but craving for this dish so much. So I just prepared it with chicken. Without the smokey flavor it still tasted as good.
The recipe can be seen here (just replace the fish with chicken drumstick and boiled eggs). See....now you know how bad I lose my interest in writing! Please do come back again to check out my (hopefully) longer post.

Japanese Cheese Cake - My Heaven on Earth Dessert

I was literally drooling over the pictures I saw on Titi's page. And when I asked, she kindly sent the recipe to my mailbox, it was very nice of her. So one of those quiet evening, when my two kids were asleep and while waiting for my husband to get back from work, I made this yummy cake. It is definitely heaven on earth! Unfortunately I can not share the recipe publicly due to Ti's privacy. I hope you still can enjoy the pictures!

Note: drop her a line, you may be lucky enough to get the recipe sent to you...