TELUR MASAK TAOCO (Fermented Soybean Paste Seasoned Egg)

Here is my entry for Masbar event May edition. It is a simple meal, but so homey. My Mom used to make it for us and now is my turn to serve it for my family. You know, I can have it more and more, emptying a full bucket of steamed rice..:)
Without further babbling, here is the recipe..

Ingredients:
8 hardboiled egg
8 cloves of garlic, chopped
4 cloves of shallot, chopped
2-3 Tbsp of soybean paste (taoco)
6 green thai chili (add more as preferred), chopped
3 lime leaves
1 Tbsp sweet soy sauce (Indonesian-kecap manis)
1 Tbsp vegetable oil for sauteeing
water as needed
salt and sugar


Directions:
In a wok, saute garlic and shallot with oil until fragrant. Add chili, lime leaves and soybean paste. Continue to saute for another minute. Then add some water (approx. 75ml), stir it well. Add some soy sauce and adjust the taste with salt and sugar. Bring it to boil. At last add the hardboiled egg, and turn down the heat and continue to simmer for 10min. Serve it with warm steamed rice.

Telor Bumbu Petis (Black Shrimp Paste Seasoned Eggs)

Bianca started becoming a picky eater and I have to think hard of what to prepare so that she would eat. It is hard to guess of what she likes. At one time she would take every thing with broth and soupy, but she refused it at other time and preferred "dry" meal like steam rice with shredded dried beef meat (Indonesian-abon sapi). Sometimes she likes Indonesian foods with sweet soy sauce (she must take it after her dad), other times she likes just potato with cheese-whiz (hm...it's really me style). So I just prepare something that is not spicy for her or if I cooked something for the entire family, I would take some portion and keep it aside for her before adding chili. This meal was prepared for her. It is supposed to be spicy, but I omitted the chili. Thank God, she loves it!



Ingredients:
- 10 boiled egg
- 600ml coconut milk
- 6cloves of garlic, chop thinly
- 3cloves of small red onion, chop thinly
- 4 lime leaves
- 4 Indonesian bay leaves
- 1 lemongrass, cut into 4cm in length then crack it with pestle
- 4cm of galangal
- 2Tbsp of black shrimp paste (Indonesian-petis udang)
- 1/2 block of palm sugar
- salt
- sugar
- frying oil



Directions:
In a wok, saute garlic and onion with some frying oil until fragrant. Add lime leaves, bay leaves, lemongrass, and galangal and continue to saute for 3minutes. Add black shrimp paste, salt, sugar, palm sugar and then coconut milk. Mix it well and cook until boiling. Add boiled eggs, stir and cook until the water reduced by 3/4 and the seasoning immersed.

Crab Omelet with Tomato Sauce (Fuyunghai)

I had a good school friend coming from Australia last week. He spent 2 whole days in Edmonton just to pay a visit for my family. On the first day, we picked him up to go for dinner at a Malaysian restaurant closed to his hotel. Then on the second day, I invited him to come over to our place for dinner. Since I did not have enough time to prepare fancy meals, I just bought 3 kinds of Chinese meals consist of tofu, mushroom and chicken and prepare one more meal and dessert. For the meal, I chose to make this omelet, since I had all the ingredients on stock and it does not take much time to prepare.

Ingredients:
To make the omelet:
- 2 can of crab meat, discard the water
- 5 egg
- 1 carrot, peel off the skin and shred it thinly
- 1/4 can of sweet green peas, discard the water
- salt
- pepper
- sugar
- oil for frying

To make sauce:
- 1 carrot, peel of the skin and shred it thinly
- 3/4 can of sweet green peas, discard the water
- 1 onion, chop thinly
- 1 tomato, cut into 12
- 2Tbsp of tomato paste
- 2cm of ginger, slice it thinly
- 1Tbsp of fish sauce
- 1Tbsp of oyster sauce
- salt
- sugar
- 1Tbsp of maizena or corn flour, dilute it with a little bit of water
- water
- oil for saute



Directions:
Mix all of the ingredients except oil, in a mixing bowl. Beat the eggs well. Then fry it with a little bit of oil and flip it over until both sides are done. Keep it aside.
In a pan, saute chopped onion with a little bit of oil until fragrant. Add ginger and tomato and continue to saute until the tomato becomes soft. Add some water (app. 200ml), fish sauce and oyster sauce, stir and cook until boiling. Adjust the taste with salt and sugar. Add shredded carrot and green peas and cook for 2minutes. Add the corn flour mix and stir it instantly until you get thick consistency.
To serve, place the omelet on a serving plate and then pour the sauce on top. Eat it with warm steam rice.

Quail Eggs with Black Shrimp Paste (Telur Puyuh Bumbu Petis)

Initially I wanted to make soup with quail eggs, but then I found out that I did not have enough veggies to put it together. At the end I just browsed around some recipes online, and chose this one from eresep.com and made modification, since I do not have black fish paste (Indonesian-petis ikan), I replaced it with black shrimp paste (Indonesian-petis udang).
The taste is a combination of spicy, sweet and savory with strong aroma which came from lemon grass and lime leaves.

Ingredients:
- 20 quail eggs, boil and then remove the shells
- 1 block of tempeh, cut into small squares and fry it until golden brown
- 3 blocks of medium hard tofu, cut into small squares and fry it until golden brown
- 6 cloves of garlic, chop it thinly
- 5 cloves of small red onion, chop it thinly
- 8 chili paddy or bird's eye chili
- 3 Tbsp of black shrimp paste
- 3 lime leaves
- 2 lemon grass, cut into 4cm in length and then crack it with pestle
- 1/2 can of coconut milk
- water
- salt
- sugar
- oil for saute and frying

In a wok, saute garlic and onion with a little bit of oil until fragrant. Add lemon grass, lime leaves and chili, continue to saute for another 2minutes. Add app. 200ml of water and black shrimp paste. Stir it well and continue to cook until boiling. Add quail eggs, fried tempeh and tofu, stir it well. Add coconut milk and stir it while cooking. Wait until boiling and adjust the taste with salt and sugar.

Pork with Sweet Soy Sauce (Babi Kecap)

This menu is for Bianca, since now she is enjoying rice more than cereal or porridge.

Ingredients:
- 750gr of pork meat, boil until tender and cut into small cubes
- 4 potato, peel of the skin, cut into small cubes and fry it until cooked
- 5 egg, boil and peel of the shell
- 6 cloves of garlic, chop thinly
- 4cm of ginger, crack it with pestle
- 2 Tbsp of soybean paste (Indonesian-taoco)
- 3 Tbsp of sweet soy sauce, add more as prefers
- 1 tsp of ground white pepper
- salt
- sugar
- 500ml of broth from boiling the pork
- oil for saute

In a wok, saute garlic and ginger with a little bit of oil until brownish. Add soybean paste, sweet soy sauce and pepper and stir it constantly until boiling. Add pork and boiled eggs, stir it well. Add broth and continue to cook until boiling again. At last add the fried potato. Adjust the taste with salt and sugar.

Note: normally it is better to serve it on the next day, since all the seasoning will immerse to the meat and eggs.

Stir Fried Bean Sprout and Carrot (Orak-Arik Taoge-Wortel)

I made this simple stir fried veggies to accompany the spicy anchovy for dinner yesterday. My mom used to make it when I was little, instead of using bean sprout normally she used cabbage. Since my husband and I are not a big fan of cabbage, I used bean sprout this time.

Ingredients:
- 200gr of bean sprout, wash
- 3 carrot, peel off the skin, wash and cut into matches-liked sticks
- 3 green onion, chop thinly
- 2 eggs
- 1 block of chicken broth
- 4 cloves of small red onion, chop thinly
- 4 cloves of garlic, chop thinly
- salt
- sugar
- 1 tsp ground white pepper
- water
- oil for saute

In a wok, saute onion and garlic for 2minutes. Add carrot and continue to saute for another 2 minutes. Add app. 150ml of water and continue to cook until boiling. Add chicken broth, salt and pepper and adjust the taste with sugar. Add bean sprout and chopped green onion and cook for another 2minutes. Drop the eggs and stir it instantly until cooked.

Galantine

I do not normally post my cooking right away, but today is exceptional, since my lil sis, Diajeng Kunti-su-Deetha asked me to send this meal to her. Instead of sending it all the way to Indonesia and let the meat rotten, I chose to send the recipe and picture. Here it this...it is all for you dear...

Ingredients:
- 400gr ground beef
- 150gr bread crumbs
- 4 boiled egg
- 2 raw egg
- 4 cloves of small red onion
- 4 cloves of garlic
- 2 tsp ground white pepper
- 1 tsp ground nutmeg
- 1 Tbsp maizena/corn flour
- salt
- sugar
- oil for frying

Side dish:
- 3 carrot, cut into sticks and steam it for 8minutes
- 150gr harricot beans, discard the hard part and steam it for 8minutes
- french fries

Crush onion and garlic until smooth. In a mixing bowl, mix well all the above ingredients except boiled egg and corn flour. Mix it for sometime, until it is well mixed. Then add corn flour and mix it again. Place 1cm layer of this meat mix on aluminum foil and put the boiled egg in the middle (one for each). Wrap it as cylinder. Place all the cylinders inside a steamer and steam it for 45minutes. Cool it off and then fry it with enough oil under medium heat.

To make the sauce:
- 1 clove of onion (Indonesian-bawang bombay), chop thinly
- 1 tomato, cut into 12
- 3cm ginger, crack it with pestle
- 1 carrot, chop small and thinly
- 1 can of sweet green peas
- 1 Tbsp tomato paste
- salt
- sugar
- ground white pepper
- water
- oil for saute
- 1 Tbsp maizena/corn flour

In a wok, saute the onion and ginger for 3minutes. Add tomato and continue to cook and stir. Add some water, app. 300ml. Add cut carrot and cook for 5minutes. Add tomato paste and adjust the taste with salt, sugar and pepper. Add green peas and lower the heat. Add the corn flour solution (which was mixed with some water beforehand) while stirring it until the sauce thicken.

To serve, cut the meat cylinder and place it on a plate. Arrange the side dish on the same plate as well and then pour the sauce on top.

Luffa and Vermicelli Soup (Sayur Oyong)

I rarely can find Luffa in Montreal, but last Sunday when we went shopping at an Asian store, I found it. I bought and decided to make this soup.

Ingredients:
- 2 Luffa (Indonesian-Oyong/Gambas), peel off the hard skin, wash and cut into 1cm in thickness
- 3 carrot, peel off the skin, wash and cut into 1cm in thickness
- 200gr shrimp, peel off the skin and tail, cut into 3 each
- 300gr meatballs, cut into 3 each
- 2 eggs
- vermicelli noodle
- 6 cloves of garlic, peel, chop thinly
- 1 chicken broth cube
- salt
- pepper
- sugar
- water
- oil for saute

In a pan, saute chopped garlic until brownish. Add shrimp and continue to cook until it turn red. Add meatballs and cook until done. Add some water, continue to cook until boiling. Add chicken broth cube. Put in the carrot and then luffa and then vermicelli. At the end drop the eggs and stir it instantly. Adjust the taste with salt, sugar and pepper.

Continental Breakfast

Saturday morning, Christian made me a brunch meal. It was actually meant to be breakfast, only late time and big portion. So I was the queen of that day...

Ingredients:
- honey and garlic Italian sausages
- 33% less fat bacon
- egg+salt+pepper
- spice coated french fries
- fresh tomato
- sweet gherkin pickle
- chili sauce

Bake the french fries and sausages in an oven at 350F until brownish. Double check the inside of the sausage, make sure it is not raw inside although it is done outside. In an empty pan, fry the bacon (without oil, coz the oil from bacon will burst out). In a bowl, beat the egg and salt+pepper. Make scrambled egg with a little bit of oil from the bacon (discard some of it if it is too much, you don't want your egg will be too oily, right?).
To serve, in a big flat plate, arrange the fries, sausage, bacon and scrambled egg. Add fresh tomato, pickle and chili sauce.

....and I had a full stomach until 9pm. Thanks hubby!

Sweet Green Peas Omelet

The simplest recipe, you may not want to leave it behind. When the word "emergency" comes to my kitchen.

Ingredients:
- 3 eggs
- 5 green onion, chop it thinly
- 1/2 small can of sweet green peas
- 2 tsp chili beans sauce
- salt
- pepper
- oil for frying

In a bowl mix eggs with green onion, salt and pepper. Beat it with a fork for 1 minute. Fry it on a pan with a little bit oil. Immediately sprinkle the sweet green peas and chili beans sauce. Fry until it is brownish on one side and flip it over. Continue to fry until the two sides are cooked.

Stir Fried Egg-tofu with Soybean Paste (Telur-Tahu Bumbu Tauco)

To eat with crunchy tempeh-anchovy, I made this stir fried egg-tofu with soybean paste. I intentionally added more water to it, so that our meal is not too "dry".

Ingredients:
- 6 eggs, boil and peel
- 4 tofu, cut into small pieces, fry until half cooked
- 4 Tbsp soybean paste
- 4cm of ginger, cut into 4 and crack it with pestle (Indonesian-keprek dengan ulekan)
- 6 cloves garlic, slice thinly
- 5 cloves small red onion, slice thinly
- 2 Tbsp sweet soy sauce
- sugar
- oil for frying
- water (as much as you like)

In a pan, saute garlic and onion with a little bit of oil for 1-2 minutes. Add ginger, continue to saute for another 1 minutes. Add the soybeans paste and sweet soy sauce, mix it well. Add the water. Add eggs and fried tofu. Stir it and taste it, adjust the taste with sugar. Continue to boil until cooked.

Note: normally it is already salty enough from the soybean paste. However if you think it is not salty enough, you may add some salt. Keep it in fridge and eat it for the next day is better than eat it on the same day as you cooked, because all the spice will penetrate to the eggs and make them brownish, harder and tastier.

Modified Kudus Soto

Today Christian asked me to make chicken soto. However, I felt bored with just ordinary chicken soto. I remembered my sister once sent me a recipe of Kudus "Denuh" soto (it is a name of chicken soto restaurant in Kudus, Central Java, I think Denuh is the owner). Then I went through my yahoo inbox and found that email with the recipe in it. It seemed a bit complicated to me, therefore I decided to modify it. I told Christian that I am going to make Kudus soto, something new for him...:)

Ingredients:
- 3 whole chicken leg
- 8 cloves of small red onion
- 6 cloves of garlic
- 8 pcs candle nut (kemiri-Indonesian)
- 1 tsp white pepper
- 1 Tbsp ground coriander
- 1 Tbsp ground cumin
- 1.5 tsp ground nutmeg
- 1 tsp shrimp paste (terasi-Indonesian)
- 3cm ginger
- 2cm turmeric
- 3cm galangal
- 1/3 block/cylinder palm sugar
- salt
- 2.5lt water
- frying oil

Complementary dish:
- boiled bean sprout
- 3 boiled eggs
- 3 potato, slice and fry until brownish
- fried Melinjo crackers (Gnetum gnemon)
- crushed chili with candle nut (ratio 5:1) mix with warm water = sambal-Indonesian
- lime
- sweet soy sauce

Garnish:
- wild/garden celery, finely chop
- fried onion
- fried garlic


In a pot put the chicken, salt and water, bring it to boil. Continue cooking until the chicken tender. Drain the chicken and fry it until brownish. Shred the chicken meat.
Put aside the chicken and the broth as well.
In a blender, blend all the ingredients except galangal and palm sugar until smooth. Saute the blended smooth spices for 2minutes. Pour it into the broth which is put on low heat. Add the galangal and palm sugar. Continue to cook until boiling.
To serve, in a bowl put some steam rice. Then on top of the rice, put the shredded fried chicken and pour the soto (broth+spices). Add the complementary dish and garnish.

PS: some people like to add cooked bean sprout too, but this time I do not have it. The real Kudus soto normally does not come with the egg and potato. It usually comes with sambal kecap (mix of sweet soy sauce and crushed chilli).