Buffalo Chicken Wings

My husband likes to play billiard games with his friends and usually he gets something for munching during those fun times. His choice goes to Buffalo chicken wings as always. One day he went grocery shopping and brought home some chicken wings and special hot sauce and asked me to make them at home. I browsed around on the internet and found various recipes on Buffalo chicken wings. However they mainly have the same basic ingredients.
As I prepared them, I was also online chatting with Deetha and we agreed to post the same item on the same day. So here it is my homemade Buffalo chicken wings...

Ingredients:
- 15 chicken wings, cut into 2 each
- 3cloves of garlic, crush until smooth

- 1 package of kobe seasoning flour
- 3Tbsp of rice flour
- 1Tbsp of ground coriander
- 1Tbsp of ground black pepper
- 1tsp of salt
- 30ml of water
- oil for frying
- Red hot chicken wings sauce (see the picture below)

Directions:
Mix well all of the ingredients except oil, hot sauce and the wings. Then batter the wings in it for at least 10minutes. Deep fry it using oil under medium high heat until golden brown and crispy. Drain off the excesses oil using paper towel. Then in a saucepan, heat the hot sauce for 2minutes and then transfer the fried chicken wings in it. Continue to heat it up and flip over once in a while. Serve it warm with mayo or ketchup and fresh salad, as for us, we like to have it with celery, carrot and ranch dipping

Left-over Files of 2008 Series, Tahu Petis (Fried Tofu with Black Shrimp Paste Filling)

Having some left-over fried tofu after making chicken curry, makes me want to eat it as a snack. So I just made these savory snack to eat while watching "Challenge" at food network TV. Yumm...reminding me of Semarang, a town in Central Java, Indonesia where you can find this kind of snack sold on street.

Ingredients:
- deep fried tofu, slit the center with a knife
- black shrimp paste (Indonesian-petis udang)
- fresh chili paddy or bird's eye chili

Directions:
Take a teaspoon of the black shrimp paste and then stuff it into the middle of tofu. Microwave it for 15second to warm it up and to soften the shrimp paste. Serve it warm and eat it with fresh 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.

Fish Fritter (Perkedel Ikan)

This is what happened if you did not apply the knowledge you have... *grin*...it happened for me though...
Well, I studied food technology before, even I taught this subject for 2years...I know it very well that frozen food can not be frozen back if it has been thawed completely, since the sharp ice crystals would ruin the texture of the food.
Last week, I bought a pack of Pollock fish fillet and defrosted it when I got home, thought that I would have enough time to battered fry it later on that day. However it did not happen the way I expected...I did not have enough time and energy that day and I needed to keep the fish back in my fridge...After 2 days, I still did not make time to fry it. Worrying of the fish might gone bad, I put it back to the freezer...even though I knew that it was not a good idea.
So after another 2 days, I made my time to fry it...And as I thought so, the fish became so fragile, the fish fiber all cut off short by the sharp ice crystals, so the fish crumble into small pieces when I battered it with bread crumbs...oh dear...
Well, after some minutes of pondering...I just decided to make fritters...I did not want to throw the fish in a garbage, coz the fish was still good, it's only the texture that was ruined. So here is the accidentally became fish fritter recipe...

Ingredients:
- 6 pieces of Pollock fish fillet
- 1 egg
- 2 green onion, chop thinly
- 3Tbsp of bread crumbs
- 1Tbsp of tapioca flour
- 1Tbsp of rice flour
- water as needed
- 1Tbsp of ground coriander
- 1tsp of ground white pepper
- salt
- oil for frying

Directions:
In a mixing bowl, mix well all of the ingredients except the frying oil. Add some water as need to make good consistency of dough. Using two spoon, make balls out of the dough and then deep fry it with hot oil under medium high heat until golden brown.

Pecel Lele (Deep Fried Cat Fish with Chili Paste)

I used to have this meal when I was going to a university in Yogyakarta, Indonesia. It was sold on street stalls. Normally they do not only sell it, they also sell deep fried chicken, pigeon, etc. Last week I was craving for it and decided to prepare it myself.

Ingredients:
- frozen cat fish (available at Asian stores)
- 4 cloves of garlic
- 1Tbsp of ground coriander
- salt
- water
- oil for frying

To make sambal/chili paste:
- 4 cloves of garlic
- 3 cloves of small red onion
- 12 chili paddy
- 1 tomato
- 1tsp of shrimp paste
- 1Tbsp of palm sugar
- salt
- frying oil



Directions:
I like to buy cat fish which was cleaned before, so I do not need to clean it myself. In a chopper, crush garlic until smooth and then transfer it into a big container. Add coriander, salt and water (app. 250ml) and mix it well. Marinate the fish in it at least for 30minutes (you may make a shallow cut on its stomach, so that the spice will immerse quickly).
Deep fry it in hot oil under medium high heat until brown and crunchy.
To make chili paste: place all of the ingredients in a microwaveable bowl and microwave it for 2min. Then transfer it into a chopper and crush until smooth.
Eat it with warm steam rice and some fresh veggies. You may add some sweet soy sauce into the sambal if you like.

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.

Crispy Prawn Fritter (Gimbal Udang)

Some people may say it is rempeyek udang, but I am used to the term gimbal udang since I was a little girl. Thus I prefer to use the name gimbal udang rather than rempeyek. It is very good to eat with Sayur Asem and steam rice.
To be honest with you, this one here is a recycling product of what I had left from making crispy flakes for fried chicken the other day which I kept in my fridge. Later on I will include the original recipe (not the recycled one), but first I would like to share the recycled recipe.

The recycled recipe
Ingredients:
- 200ml of what I had left from crispy flakes mixture, see the recipe here
- 3 Tbsp of rice flour
- 1 Tbsp of tapioka flour
- 1 egg
- 12 good size of headless shrimp
- 75g dried small shrimp
- 3 lime leaves, chop thinly
- salt
- oil for frying

Let the mixture warm up to room temperature and then add egg and the rice and tapioka flour, mix it well. Add chopped lime leaves and mix it well. Add salt sparingly and put the shrimp and dried shrimp in. Mix it well again. Deep fry it with oil by pouring one laddle full at the side of the pan and spread it in hot oil, so it will form thin layer. Try to position the big shrimp in the middle. Fry until golden brown and flip over to the other side. Do it again and again until all is done.


The original recipe
Ingredients:
- 80gr rice flour
- 50gr tapioka flour
- 12 good size of headless shrimp
- 1/2 can of coconut milk and add water with a ratio of 1:1
- 1 egg
- 4 cloves of garlic
- 4 candle nut
- 1tsp of ground coriander
- 1/2 tsp of ground turmeric
- 4 lime leaves, chop thinly
- 50g of dried small shrimp
- salt
- oil for frying

In a chopper, chop garlic and candle nut until smooth. Place it in a mixing bowl and then add egg and coconut milk+water. Add coriander, turmeric and lime leaves and mix it well. Add the flour little by little while mixing it. Add salt, small shrimp and shrimp and mix it well again. Add some more water as needed. And then deep fry it using the same method as mention above.

Fried Meat Balls (Bakso Goreng)

Last week, when we came to visit our good friend, she served us this yummy finger food. This time, I made it myself for my little family. My husband loves it and brought it to work. Bianca loves it too, she can finish the whole ball at once, of course bite by bite...

Ingredients:
- 200gr ground pork/chicken
- 200gr headless shrimp, discard the shells and tails
- 4 cloves of garlic
- 1 Tbsp of oyster sauce
- 4 Tbsp of fish sauce
- 2 green onion, chop thinly
- 2 tsp of ground white pepper
- 1 tsp of sugar
- 2 Tbsp of maizena/corn flour
- 1 egg
- oil for frying

In a chopper, chop garlic and shrimp until smooth. Mix well all of the ingredients in a mixing bowl (remember to add the flour at last). Using two spoons, make balls and deep fry it with oil until golden brown. Serve it as snack or side dish, add chili sauce if you like.

Fried Chicken with Crispy Flakes (Ayam Goreng Kremes)

I remember I used to have this fried chicken every time I visited one of my good friend in Semarang, Central Java, Indonesia. She owns a restaurant which serves this menu and martabak manis with banana-cheese-chocolate filling too. Last Saturday all of a sudden I wanted to eat this chicken and since I'd never made it on my own before, I browsed around on the internet and found one on Rumah Maya Mamiek Syamil. After asking her permission, I copied and adapted the recipe in my kitchen. It turned out very good, the crispy flakes even stayed crispy and crunchy until the next 2-3days.

Ingredients:
- 6 pieces of whole chicken legs
- 4 cloves of small red onion
- 6 cloves of garlic
- 4cm of ginger
- 3 lime leaves
- 3 Indonesian bay leaves
- 4cm of galangal
- 1Tbsp ground coriander
- 1tsp of ground white pepper
- 1tsp of ground cumin
- 1tsp of ground turmeric
- salt
- oil for frying
- water

In a blender, blend onion, garlic and ginger until smooth. Place it in a pot and add water, chicken legs and the rest of the ingredients. Bring it to boil and stir the broth. Continue to cook until chicken tender. Take out the chicken legs and drip off the broth and then deep dry it with oil under medium high heat until golden brown.

To make crispy flakes:
- 200ml seasoned chicken broth
- 2 Tbsp of rice flour
- 1 egg
- water

Mix the rice flour with a little bit of water (just to make a solution). Mix it with 200ml of the seasoned broth which came from cooking the chicken legs. Add egg and mix it well. Deep fry it under high heat by placing one laddle full of the mixture into hot oil until golden brown. Do it again and again until you've got enough flakes.

To serve, place the fried chicken leg on a plate and sprinkle with some flakes on top or side. Add sambal terasi, cucumber and tomato at the side. Eat it with warm steam rice.

Fried Battered Tempeh (Tempe Goreng Tepung)

This is our family favorite's nibble. It goes fast after frying, Bianca likes it too. It is also good to eat as side dish with steam rice and veggies.

Ingredients:
- 1 block of tempeh, cut into 12 slices
- 3 cloves of garlic, grind it until smooth
- 2 green onion, chop thinly
- 2 Tbsp of Kobe flour
- 2 Tbsp of rice flour
- 1 Tbsp of ground coriander
- water app. 150ml
- salt
- frying oil

In a mixing bowl, mix well all the ingredients, except tempeh and frying oil. Add water as needed. Do not put too much salt, since Kobe flour has already contained salt. Batter the tempeh with this mixture and deep fry it under medium high heat until golden brown.
Serve it with chili or hot sauce.

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).

Potato Fritter (Perkedel Kentang)

One of my good friends asked me to publish this recipe. It has been a long time I did not make this fritter, because the preparation is time consuming. But today I felt like eating this potato fritter badly, therefore I made it as a side dish.

Ingredients:
- 4 big potato, peel, wash and cut into big chunk
- 1/2 can of corned beef
- 5 cloves of small red onion, chop thinly and fry
- 2 eggs
- 2 tsp of ground white pepper
- 2 tsp of ground nutmeg
- 2 stalk of asian celery, chop thinly
- salt
- oil for frying

In a pan, fry the chunky potato until brownish. Mash the fried potato in a big bowl. Add the corned beef and mix it well. Add the fried onion, chopped celery, pepper, nutmeg, salt and eggs, and mix it until all spices distribute evenly. Make balls using two spoon. Fry the balls in hot oil, until brown.

Note: Some people do not want to fry twice. They normally boil the potato and then make the mix and fry it at the end. However, I prefer to fry the potato first, to minimize the water content, so that the fritter would not be too soft and mushy.

Somen-Misua Fritter (Misua Goreng)

It is a kind of snack I used to eat while I was still in Indonesia, as it is savory. And even though I am from Central Java where people like to eat sweet things, I like savory better than sweet. This fritter can be eaten as a side dish too.

Ingredients:
- 1/2 package of somen/misua
- 150 gr of frozen mixed cut vegetable
- 150 gr of headless shrimp, peel off the skin and tail, chop into small pieces
- 2 green onion, chop thinly
- 1 chicken broth block
- 5 cloves of garlic, chop thinly
- salt
- sugar
- ground white pepper
- water
- 2 eggs, beat in a small bowl
- oil for frying

In a pot saute chopped garlic with a little bit oil for 2minutes, add the shrimp and continue to cook until it turns red. Add the frozen vegetable and green onion and cook for 2minutes. Add some water and boil. Add chicken broth, salt, sugar and pepper. Taste it. Add the somen/misua. Cook until tender and all water is absorbed. Put it in a casserole bowl and place the bowl in a fridge until it is cool and hard (app. 30min). Cut into pieces (app. 6cm in length, 4cm in width and height). Dip it into the egg and then deep fry it until brownish.