Deep Fried Shrimp ala Bie Fong Tong - CSN Giveaway and Indonesia Eats Cook-Up

Tuesday, September 28, 2010

I am pleased to be invited to join the event of CSN Giveaway and Indonesia Eats Cook-Up by its own wonderful host and dear friend Pepy. And I am lucky to be able to join this special event (many foodie bloggers do not reside in US and Canada thus not eligible to join). I admire her blog which is rich with information and knowledge of foods. And it is with a pleasant heart I follow one of her recipes. My choice went for deep fried shrimp ala Bie Fong Tong.
Enjoy this super duper garlicky deep fried shrimp..I sneezed a lot when stir-frying the chili, but it paid off when eating it...hmmm...yummm...
I also want to share this recipe and picture for the event of Masbar, the theme for this month is seafood. Oh..and..HAPPY FALL SEASON!

1 lb shrimp, peeled and deveined, but leave the tails on
ground white pepper
1 egg, beat until peaks
100 g corn starch
3 bird eyes chillies, finely sliced
2 cloves garlic, bruised, to stir fry
vegetable oil

200 g or 3-4 bulbs of garlic, chopped
1 green onion, finely sliced

Udang ala Bie Fong Tong

Bie Fong Tong style fried garlic for sprinkle
1. Clean and drain off the chopped garlic, sun-dried the garlic to reduce the moist (I used the oven to dry off).
2. Bake the garlic with a small amount of oil or deep fry until crispy and golden brown.
3. Garlic ready to use as Bie Fong Tong seasoning

Deep Fried Shrimp ala Bie Fong Tong
1. Sprinkle salt and pepper over the shrimp, combine.
2. Sprinkle with a small amount of corn starch, combine.
3. Add beaten egg, combine.
4. Coat the shrimp with the rest of cornstrach.
5. Deep-fry the shrimp until golden brown. Set aside.
6. Heat oil in a skillet over medium heat. Stir fry the bruised garlic and bird eyes chillies until fragrant. Add the deep-fried shrimp, stir. Add fried chopped garlic, green onion, black pepper and salt, stir. Remove from heat and serve.

Chicken Porridge with Yellowish Seasoned Broth (Bubur Ayam Kuah Kuning)

Wednesday, September 22, 2010

It is almost end of September and we definitely have to say good bye to summer. I am so not ready for winter, especially Canadian one. When the season changed kids easily get sick, runny noses is what you can expect. Well not only kids, but adults too. I was having sore throat and won't go for any fried foods. Since one of our good friends just got tooth extraction, she ordered some "soft and easy to chew" food. The choice went for chicken porridge. And this was what we have. (PS: the picture is an old file from last year though).

bubur ayam kuah kuning

For porridge:
- 3cups of jasmine rice
- 1 stalk of lemon grass, cut into 5cm in length, bruised
- dash of salt
- 2L water

For yellowish broth and chicken:
- 5 whole chicken leg
- 6 cloves of garlic
- 3 cloves of shallot
- 4 candle nuts
- 1tsp of coriander powder
- 1tsp of cumin powder
- 1tsp of turmeric powder
- 1 stalk of lemon grass, cut into 5cm in length, bruised
- 4 lime leaves
- 4 Indonesian bay leaves
- water
- 1Tbsp of vegetable oil
- salt
- sugar
- oil for frying

For egg satay:
- 3 can of quail eggs, discard the water
- 4 cloves of garlic
- 2 cloves of shallot
- 4 candle nuts
- 1tsp of coriander powder
- 1 tsp of cumin powder
- 2Tbsp of shredded palm sugar
- 1 stalk of lemon grass, cut into 5cm in length, bruised
- 4cm of galangal, bruised
- 3 Indonesian bay leaves
- 2Tbsp of sweet soy sauce
- 600mL water

Side dishes:
- Fried soya beans
- Chinese cruller/long doughnuts
- Fried onion
- Chopped fresh green onion
- Sweet soy sauce
- Chili sauce

Making porridge:
In a big pot, mix the rice, lemon grass, salt and water all together. Cook until the rice soften and form porridge. Add some more water as needed. Keep it aside.

Making the yellowish broth and chicken:
In a blender, crush garlic, shallot and candle nuts until smooth. With a little bit of oil, saute it until fragrant. Add the rest of the spices and continue to saute for another minute. Add the chicken and water. Cook under low heat until chicken tender. Adjust the taste with salt and sugar. Take out the chicken, drain off the broth. Then fry the chicken until golden and crispy. Shred the meat and keep it aside.

Making the egg satay:
In a blender, crush garlic, shallot and candle nuts until smooth. Mix all of the spices in a pot with water, stir well. Bring to boil. Add the eggs and continue to cook under low heat for 20min. Take out and drain off the egg and arrange them in a skewer.

To serve:
Put the porridge in a bowl, add the shredded chicken on top of it. Pour some yellowish broth. Then sprinkle some fried onion and add other side dishes. Serve it warm.

Color My Life - Black Pepper Stir Fried Beef

Thursday, September 2, 2010

Don't you just love colors? Imagine the world without colors, will be so boring! I love autumn, when leaves are changing colors, red, yellow and orange... And with the food, I love to have colorful foods on my table, and I try to get the natural ones as much as I can. So as autumn is just around the corner, I would like to share a recipe of classic stir fry using colorful veggies and beef. Hope you like it!

Sapi Lada Hitam2

700g beef meat/rump, thinly sliced
2 red and yellow bell pepper, cut into squares
1 onion, chopped
8 cloves of garlic, chopped
1-2Tbsp of oyster sauce
1tsp of sesame oil
water app. 100ml or as needed
1-2tsp ground black pepper
oil for sauteing

Saute onion and garlic with a lil bit of oil until fragrant. Add beef, stir and cook until color changed. Add oyster sauce and some water. Continue to cook until beef tender. Add ground black pepper and bell pepper. Cook for another 2minutes, do not overcook. Adjust the taste with oyster sauce or water. At last, turn off the heat and add the sesame oil and stir well.

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