Laksa Ayam (Chicken Laksa)

It has been a while I have not posted any meal recipes, seems like I am shifting to snack and cake decorating all these while. Nah..I still cooking as I have to feed my family (in case you're wondering). So today I decided to share a meal recipe for you. This soup is good to serve during cold days, as we are approaching autumn.

Ingredients:

4 whole chicken legs

1.5L water

1 stalk of lemongrass, cut into 4, bruised

4cm of galanga, bruised

3 kaffir lime leaves

1 Tbsp chicken broth powder

1 can of coconut milk

oil for sauteing

To crush into puree:

8 cloves of shallot

6 cloves of garlic

6 candlenuts, grilled

1 tsp dried small shrimp (ebi)

1.5 tsp coriander

1 tsp white pepper

3cm of turmeric or 1tsp of ground turmeric

3cm of ginger

salt

granulated sugar

Side dishes:

Vermicelli, boiled and drained

Bean sprout, boiled and drained

Shrimp, salted, half-boiled

Fried shallot and garlic
Egg, boiled (optional)

Directions:

Boil chicken for 30min. Saute the spice puree, lemongrass, lime leaves, galanga with oil until fragrant. Then add this to the pot with the boiled chicken in it. Continue to cook for another 15min. Take out and drain off the chicken, then shred the meat. Keep it aside. Add the coconut milk and chicken broth powder into the broth left in the pot. Re-boil and adjust the taste. Serve it in a bowl together with the side dishes.

Mixed Beans Soup - My Healthy Diet

I tell you a secret..(ehm..ehm..) I have been wanting to lose some weight. You know, for some people, spring is a good time to start dieting, so that when the summer comes, they will have good shape for swimming suits and tank tops. No no..not that I want to show off on bikini or tank tops during summer, here is the story... I went shopping for some new clothes and felt that no clothes were good enough on my body, flab here and there..(sobbed sobbed). Thus I decided to go on healthy diet and a bit of exercise (taking the kids to walk around the neighbourhood, I guess it's enough, don't you think?).
For Indonesian, it is normal to consume rice as our staple food. And I read that it is a big no no to consume white carb when you are dieting. So I switched my diet to lotta grains, beans, fruits and vegetables. And here is one of my healthy diet, mixed beans soup.

Ingredients:
200g of 15 beans for soup (store bought), soaked overnight
2 sausages (any kind, to your preference), cut
2 celery stalk, cut
1 clove onion, chopped
3 cloves garlic, chopped
2 bay leaves
1 tsp of dried oregano
1/2 tsp of dried thyme
1 tsp of cayenne pepper powder
1 tomato, chopped
1 Tbsp olive oil
1 Tbsp of chicken broth powder
water (or you may use chicken broth instead and skip the powder)
salt
sugar

Directions:
Saute the chopped onion and garlic with olive oil until fragrant. Add water or chicken broth and continue to cook until boiling. Add the soaked beans and cook for an hour over medium low heat or until the beans tender. Add celery, bay leaves, dried oregano, thyme, cayenne pepper and chicken broth powder (if using it). Add salt and sugar to taste. At last add sausages and tomato, simmer for another 2minutes.

Caution: expect for more gassing when consuming this, as most beans produce flatulence.

Soto Kudus

Kudus literally means holy in bahasa Indonesia (Indonesian language), this also refer to a name of town in Central Java. And Soto Kudus is kinda chicken soup which originally came from that small town. The things which distinguish this soup from any other chicken soto are the use of a lot of fried garlic and the addition of cumin and nutmeg, which give specific aroma. You may find a lot of side dishes that served in the warung, where this soto is sold, including: sate kerang (cockle on skewer), sate telor puyuh (quail eggs on skewer), perkedel (potato fritter/mashed potato frikadel), tempe goreng (fried tempeh, with or without batter), krupuk rambak (cow's skin cracker), etc. I personally like the cockle on skewer and cow's skin cracker. But it's kinda hard to find those stuff here, so I just prepared some fried tofu and tempeh as side dish.

Ingredients:
- 3 whole chicken leg
- 8 cloves of small red onion/shallot
- 8 cloves of garlic
- 8 pcs candle nut (kemiri-Indonesian)
- 1 tsp ground 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
- crushed chili with sweet soy sauce (sambal kecap)
- lime
- fried tofu
- fried tempeh

Garnish:
- Asian celery, finely chop
- fried garlic

Directions:
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 top it of with the shredded fried chicken and pour the hot soto (broth+spices). Add the complementary dish and garnish.

A bonus picture of the potato fritter.

Chicken Soup ala Wedding Reception (Sup Pengantin)

There are various kinds of soup and we can find soup almost in any cultures or nations. One of many soups I remember dearly is the one which usually served during wedding reception in Indonesia. Since this kind of soup is identical to a wedding reception, it is called Sup Pengantin, literally means Bride Soup. It has many kind of ingredients, including meats and veggies and the taste is so refreshing. I would like to share this recipe to all my Indonesian foodie blogger in the event of Masbar February 2010 edition.

Ingredients:
- 3 whole chicken leg, cooked and cut the meat in cubes. Keep the broth aside
- 4 carrots, peeled and cut
- 3 potato, peeled and cut
- bunch of cauliflower, separate the florets
- bunch of snow peas, discard the hard parts
- 3 stalk of celery, cut
- 1 can of button mushroom or other mushroom as preferred
- 1 can of quail eggs
- 1/2 can of luncheon meat or chicken wiener, cut
- some cooked macaroni pasta as preferred
- 1/2 onion, chopped
- 6 cloves of shallot, chopped
- 1 Tbsp of margarine for sauteing
- water
- salt
- sugar
- ground white pepper
- ground nutmeg

Directions:

Put the broth in a pot and boil. Once it is boiling, add potato, carrot, mushroom, cooked chicken meat, and quail eggs consecutively. Meanwhile, saute chopped onion and shallot with margarine in a pan until fragrant and add luncheon meat or chicken wiener and continue to saute for 3minutes. Transfer all at once into the chicken broth in the pot. Add pepper, nutmeg, salt and sugar. Adjust the taste. Then saute cauliflower, celery and snow peas in a pan for 2-3minutes. Transfer it into a serving bowl to keep the crunchiness.
To serve: put some cauliflower, celery and snow peas in a bowl. Pour the chicken broth and soup over. Sprinkle some fried shallot.

Tom Yum Goong (Thai Prawn Soup with Lemongrass)

Since having a new site, the event of Indonesian foodie blogger masak bareng yuuk has been having pooling for the monthly theme. And to open the year of 2009 the pooling result is tom yum goong, Thai prawn soup with lemongrass. This soup is one of the main signature dishes of Thai and it has well-blended hot and sour flavor. To make it from scratch really freaks me out...so I just made it using instant seasoning available at Asian stores and added some fresh seasoning.

Ingredients:
- 400g of medium sized prawn, peel of the shell but leave the tails
- 10 fish balls, cut into 4 each
- 200g of mushroom, cut in half
- 3Tbsp of Tom Yum Goong instant seasoning
- 1stalk of lemongrass, cut into 5cm in length
- 4cm of galangal, cut into 4
- 5 kafir lime leaves
- 4Tbsp of fish sauce
- salt
- sugar
- water
- bunch of cilantro or coriander leaves

Directions:
Boil water in a pot (app. 1.5L), then add instant seasoning, lemongrass, galangal and lime leaves, stir it well. Add fish sauce and adjust the taste with salt and sugar. Add mushroom and continue to cook for 2minutes. Add prawn and cook for another 2minutes. Do not overcook.
To serve, place the soup in a bowl and then garnish it with cilantro.

Left-over Files of 2008 Series, Soto Daging Bersantan (Beef Soto with Coconut Milk)

Remember about how I stored the beef in four bags which was written before? This one was the last bag, the fatty one. Soupy food is always good for wintery mood...

Ingredients:
- 700gr of beef, boil until tender and then cut into small cubes
- 6cloves of garlic
- 3cloves of small red onion
- 4cm of ginger
- 1 stalk of lemon grass, cut into 6cm in length then crack it with pestle
- 5 lime leaves
- 1tsp of ground turmeric
- 1tsp of ground white pepper
- 1/2 can of coconut milk
- 1L of beef broth
- salt
- sugar
- oil for saute

Side dishes:
- boiled clear vermicelli
- boiled egg
- fried onion
- freshly cut Asian celery
- Indonesian shrimp crackers
- Melinjo (Gnetum gnemon) crackers
- sweet soy sauce
- lime juice
- crushed chili

Directions:
In a blender crush onion, garlic and ginger with a little bit of water until smooth. In a wok saute it with a little bit of oil until fragrant. Add lime leaves and lemon grass and continue to saute for another 2minutes. Add the meat and stir it well. Transfer it into a pot with the beef broth inside. Continue to cook until boiling. Add turmeric, pepper and coconut milk and stir it well. Add salt and sugar to taste. Wait until boiling again and then turn off the heat.
To serve, place boiled clear vermicelli and half of an egg in a bowl and top it up with the meat and soup. Sprinkle some fried onion and freshly cut celery. Add sweet soy sauce and drizzle some lime juice. You may add some crushed chili too. Add crackers at the side.

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.

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.

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.

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.

Modified Soto Banjar

I intended to join the "Masak Bareng" event for Indonesian foodie blogger which is held monthly and last month menu was Soto Banjar. Unfortunately due to my additional activity of taking care my two kids, I could not post it on time. It is supposed to be posted on the last Thursday of the month, which was on September 25.
Since I have cooked it for dinner, I just asked permission to post it without attaching any logo of the event as if I am not joining this event. Let say it is my update to post this menu.
Thank you to Deetha who had sent me the recipe, which I modified according to what I have left in my kitchen.

Ingredients:
- 4 chicken breast
- 2lt of water
- 1tsp of ground nutmeg
- 1 cinnamon stick
- 4 cloves (I skipped this, and replaced it with 1tsp of Chinese five spices)
- 3 cardamom (I skipped this)
- 3Tbsp of margarine
- 1 clove of small red onion
- 5 cloves of garlic
- 1.5 tsp of ground white pepper
- salt
- sugar

Side dishes:
- 3 boiled eggs, cut into half each
- 50gr of clear vermicelli, boiled and drained
- potato fritter
- fried onion
- lime juice
- 2 green onion, chop thinly
- sweet soy sauce
- crushed chili



Directions:
In a blender crush onion and garlic until smooth. Keep it aside.
In a pot, boil chicken breast in water with nutmeg, five spices and cinnamon stick until done. Take out the chicken and shred it and keep it aside. Discard the cinnamon stick. Saute crushed onion and garlic with margarine until fragrant and transfer it into the broth. Add pepper, salt and sugar to taste.
Serve it in a bowl by placing some steam rice on the bottom then top it up with clear vermicelli and shredded chicken meat, pour some broth over. Add the side dishes. Serve it hot.

Note: the recipe is good for 8 bowl of Soto.
Source: Tabloid Saji, modified by Lidia Sianturi

Rawon

This is a typical beef soup from East Java, which characterized by dark color of kluwek (Pangium edule). The taste is combination of many spices added to the broth. This time, I just made it by adding instant seasoning, coz it is so hard to find kluwek in Canada.

Ingredients:
- 1kg of lean beef meat, boil until tender and then cut into small cubes
- 1 package of Munik brand Rawon seasoning
- beef broth from boiling the beef
- salt
- sugar

Side dishes:
- 4 boiled eggs
- 1 lime
- bean sprout
- crushed chili
- krupuk/Indonesian crackers
- steam rice
- fried onion



Directions:
In a pot, boil beef broth and then add beef cubes and instant seasoning. Stir it well and continue to cook for 15min until the seasoning immersed. Adjust the taste with salt and sugar.
To serve, place the soup in a bowl and add raw bean sprout on top. Sprinkle some fried onion and drizzle some lime juice. Add boil egg, crackers, and crushed chili at the side. Serve it with warm steam rice.

Simplified Batavian Style Soup (Soto Betawi Sederhana)

This was a request from my husband, since he missed it so much. And it was the first time for me to make it from scratch, no instant seasoning added. Many recipes I found from the Internet, but it seemed too complicated for me, so I just simplified it.

Ingredients:
- 750gr beef flank, cut into small cubes
- 8 cloves of garlic
- 6 cloves of small red onion
- 4cm of ginger
- 4cm of galangal
- 6 candle nuts
- 1 lemon grass, cut into 4cm in length, crack it with pestle
- 4 Indonesian bay leaves
- 4 lime leaves
- 1tsp of ground turmeric
- 1tsp of ground white pepper
- 1tsp of ground coriander
- 1can of coconut milk
- water
- salt
- sugar
- oil for saute

Side dishes:
- tomato, cut into 8
- green onion, chop thinly
- fried onion
- fried melinjo crackers
- fried potato
- boiled eggs
- lime juice
- crushed chili



Directions:
In a blender, blend garlic, onion, ginger, galangal and candle nut until smooth. Then saute it with a little bit of oil in a pot until fragrant. Add the rest of the ingredients, except the meat, coconut milk, water, salt and sugar, and continue to saute for 2minutes. Add the beef and stir while cooking until changed color. Add water (app. 1.5lt) and continue to cook until boiling and the beef tender. Add coconut milk and stir it instantly. Adjust the taste with salt and sugar and continue to cook until boiling again.
To serve, in a bowl, place fried potato, cut tomato, and half of boiled egg. Pour the soup with meat over it. Sprinkle some fried onion and chopped green onion. Add crushed chili and some lime juice. Add melinjo crackers at the side. Eat it while it is hot.

Rambutan Balls Soup (Sup Bakso Rambutan)

I made this soup almost two months ago, when I was still living in Montreal. But since I promised Deetha that we would post it at the same time I had to wait for her to make it first. After she made it around last month, I did not have time to write the recipe due to my moving and laziness as well, so I asked her to postpone the date to post.
Today I pushed myself to type it and share it with you my beloved readers...and today is the day that we agree to post it.

First we have to make the meat balls.
Ingredients:
- 300gr of ground chicken meat
- 300gr of ground prawn meat
- 100gr of clear vermicelli, boil with water until cooked and cut into short strings
- 100gr of black fungus, boil with water until cooked and chop into small pieces
- 6 cloves of garlic
- 4 cloves of small red onion
- 1Tbsp of oyster sauce
- 2Tbsp of fish sauce
- 1Tbsp of sesame oil
- 1tsp of ground white pepper
- 2 green onion, chop thinly
- 2Tbsp of tapioca flour
- 1 egg
- sugar
- oil for frying
- water for boiling



Directions to make boiled and fried meat balls:
Grind garlic and onion until smooth and then put it in a mixing bowl. Mix it with all of the ingredients, except tapioca flour, oil and water. Mix it well. Add tapioca flour and mix it well again. You may add more egg if you think it needs more liquid, do not add water. Prepare boiling water on a stove. Make a ball using two spoons and place the ball in the boiling water. Do it again and again for half of the mixture, leave another half for the fried ones. Once the ball comes up to the surface, take it out of the pot and keep it aside.
To make the fried ones, make the ball with two spoons and then deep fry it with hot oil under medium high heat until brownish. Keep it aside.



To make soup:
Ingredients:
- Boiled and fried meat balls
- 4 carrots, peel of the skin and cut into small pieces
- bunch of sweet peas, discard the hard edges
- bunch of pak choi, cut into 6cm in length
- 3 green onion, chop thinly
- 5 cloves of garlic, chop thinly
- 4 cloves of small red onion, chop thinly
- 1 block of chicken broth
- 1tsp of ground nutmeg
- 1tsp of ground white pepper
- water
- salt
- sugar
- oil for saute
- fried onion



Directions to make soup:
In a pot, boil some water. Once it is boiling, add 1 block of chicken broth, nutmeg and pepper. Stir it well. Add carrot and cook for 3minutes. Add pak choi and continue to cook for 2minutes. Add sweet peas and while doing it, saute garlic and onion with a little bit of oil in a small pan until fragrant. Instantly pour it into the pot. Adjust the taste with salt and sugar and turn off the heat. At last sprinkle green onion. Serve it hot and sprinkle some fried onion if you like.

Pork Ribs Soup

Having no idea of what to cook that day, I decided to cook something simple yet acceptable for the whole family, including my daughter. The choice went to soup..

Ingredients:
- 500gr of pork ribs, cut into small chunk
- 4 potato, peel off the skin and cut into small chunk
- 4 carrot, peel off the skin and cut into small chunk
- 1 clove of onion, chop thinly
- 3 green onion, chop thinly
- 1tsp of ground white pepper
- 1tsp of ground nutmeg
- salt
- sugar
- water
- oil for saute



In a pot, boil pork ribs with water until tender. Add potato and then carrot and continue to cook for 5minutes. While waiting, saute onion with a little bit of oil until fragrant and then pour the sauted onion together with the oil into the pot. Add pepper and nutmeg. Adjust the taste with salt and sugar. At last add green onion.

Soto Mie (Soto Soup with Mixed Noodle)

Missing Indonesia so much and drooling over Deetha's page are the main reason I spent more of my time in the kitchen the other day just to prepare this soto mie. The result was good, but still could not ease my feeling of missing Indonesia.
Here is the recipe I copied from Deetha's (with a little modification).

Ingredients:
- 300g beef meat with some fat, boil and then cut into small cubes
- 2000ml water for boiling the meat
- 3 Indonesian bay leaves
- 3 lime leaves
- 1 lemon grass, cut into 4cm in length and crack it with pestle
- 10 chili paddy or bird's eye chili (I did not use it while cooking, I just added it before eating)
- 20 cloves small red onion (I reduced to 6)
- 10 cloves of garlic (I reduced to 6)
- 7 candle nuts (I just had 3)
- 3 cm of turmeric (I used 1tsp of ground turmeric)
- salt
- ground white pepper

Side dishes:
- 150g egg noodle, boil and then drain, mix with a little bit of frying oil
- 100g vermicelli, boil and then drain, mix with a little bit of frying oil
- 2 tomato, cut into 12 each
- 2 green onion, chop thinly
- cabbage, chop (I did not use it)
- fried onion
- vermicelli rissole, cut into 1.5cm in thickness
- lime juice
- crushed chili
- sweet soy sauce

In a chopper, chop onion, garlic, and candle nuts until smooth. Then saute it until fragrant. Add bay leaves, lime leaves, lemon grass, and ground turmeric. Stir it until change color. Add the boiled meat and broth. Continue to cook until boiling. Adjust the taste with salt and pepper.
To serve, in a bowl place boiled noodle, vermicelli, cabbage, tomato and cut vermicelli rissole. Pour the soto soup (with the meat) in. Then sprinkle some fried onion, green onion and drizzle some lime juice. Add sweet soy sauce and crushed chili, if you like. Serve it hot.

To make vermicelli rissole

Ingredients:
For making skin:
- 150g wheat flour/all purpose flour
- 1 egg
- 350ml milk
- salt
- 1 Tbsp melted margarine

Mix all the above ingredients, if needed blend it in a blender, just like what I did to get an even mixture. Prepare a nonstick-pan by heating it on a stove. Then pour just a little bit of the mixture and distribute it evenly on the surface to get a thin pancake-liked layer. Cook it for sometimes, do not overcook. Do it again and again until all is done and you got enough layer of skin. Put it aside.

For filling:
- 60g vermicelli, boil, drain and add some sweet soy sauce and soy sauce and mix it well
- 3 cloves of garlic, chop thinly
- 1.5 Tbsp of oyster sauce
- 1 Tbsp of fish sauce
- ground white pepper

In a wok, saute the chopped garlic until fragrant. Add the oyster sauce, fish sauce and pepper. At last add the vermicelli and mix it well. Cook for another 3minutes. Put it aside.

To finish it up, place 1.5 Tbsp of the filling on a skin layer. Roll in like an envelope and glue the margin with egg white. Deep fry it in hot oil under medium heat until golden brown. Flip it over as needed.

Somen Soup (Misua Kuah)

This menu is for my Bianca...it is easy to prepare and she loves it. Sometimes I put egg drops too, but not this time.

Ingredients:
- 100gr of somen noodle/misua
- 2 luffa, peel off the hard skin, cut into 1cm in thickness
- 2 carrot, peel off the skin, cut into 1cm in thickness
- 150gr of headless shrimp, discard the shell and cut into 4 each
- 4 cloves of garlic, chop thinly
- 3 cloves of small red onion, chop thinly
- 1 block of chicken broth
- 2 green onion, chop thinly
- salt
- sugar
- 1 tsp of ground white pepper
- oil for saute
- water
- egg (optional)
- fried onion

In a pan, saute garlic and onion until fragrant. Add shrimp and saute until changed color. Add luffa and then carrot and continue to saute for 2minutes. Add water and cook until boiling. Add chicken broth and mix it well. Add green onion and adjust the taste with salt, sugar and pepper. At last add the somen/misua and cook for 2minutes. If you like to put some egg, drop it before you add the somen, and wait until boiling again.
To serve, sprinkle some fried onion.

All-dressed Soup (Sup Kombinasi)

When it came to name this post, I just remember that for pizza and sandwich, they have all-dressed ones, meaning it comes with all of the ingredients. Therefore, I just name this post with all-dressed soup, since I put a lot of stuff for the soup. It is easier to name it in Indonesian...sup kombinasi...and people will understand.

Ingredients:
- 2 whole chicken leg
- 20 chicken balls
- 10 cocktail style-smoked sausages, slice into 4 each
- 1/2 can of luncheon meat, cut into small squares
- 1/2 package of washed carrot, cut into 2 each
- 1 can of peaches and cream corn
- 1/2 can of sweet green peas
- 1 onion, chop thinly
- 2 green onion, chop thinly
- 1 tsp of ground white pepper
- 2 tsp of ground nutmeg
- salt
- sugar
- oil for saute
- water
- fried onion

In a pot boil the chicken legs with water until tender. Take out the chicken and then cut the meat into small squares and discard the bones and skin. Put back the cut chicken meat into the broth.
Add carrot and then chicken balls, sausages and luncheon meat. Continue to cook until boiling. Add corn and green peas. Add pepper, nutmeg, salt and sugar. Taste it and continue to cook for another 3minutes. While waiting saute the onion with a little bit of oil in a pan until brownish. Pour it in the pot (together with the oil). At last sprinkle green onion and turn off the stove.
To serve, place it in a bowl and sprinkle some fried onion.

Prawn-Meat Balls Soup (Sup Bola-bola Udang dan Daging)

Seems like I had been serving tempeh to my family for the whole week for the past week. From simply deep-frying it to stir frying and making spicy sambal. Last Thursday I felt like giving my family anything but tempeh. Therefore I made this soup.

Ingredients:
To make prawn-meat balls:
- 200gr skinless prawn, grind with chopper
- 150gr ground meat (chicken, beef or pork)
- 4 cloves of garlic, chop thinly
- 3 cloves of small red onion, chop thinly
- 2 green onion, chop thinly
- 1 tsp ground white pepper
- 1 tsp ground nutmeg
- 1 egg
- 2 Tbsp maizena/corn flour
- 1 Tbsp fish sauce
- oil for saute

To make soup:
- 4 chicken drumstick
- 4 cloves of small red onion
- a bunch of sweet peas, discard the hard part
- a bunch of cut carrot
- 2 green onion, chop thinly
- water
- margarine/oil for saute
- ground white pepper
- salt
- sugar

In a pan, saute garlic and onion with a little bit of oil for 2minutes. Move it to a mixing bowl and mix it well with ground prawn and meat and green onion. Add pepper, nutmeg, fish sauce and egg and mix it well. Add flour and mix it well again. Put it aside.
In a pot, boil chicken drumsticks with app. 1.5L water. When it is boiling, take a small amount of the prawn mix and make a small ball and then put it in the boiling water. Do it again and again for all the mix. Wait until it is cooked. The balls will come up on the surface when they are cooked. Add carrot and sweet peas and continue to cook for 3minutes. While waiting, saute onion with a little bit of margarine or oil in a pan for 2minutes and then pour it into the soup. Taste the soup with pepper, salt and sugar. At last add the green onion.
Serve it hot and sprinkle some fried onion.
This time, I add some Palembang fish crackers as side dish.

Chicken Meat Balls Soup (Bakso Ayam)

Despite I have craved for meat balls since I was 6w pregnant and had 3 bowls of it when coming to a friend's house last month, having a look at Tutut's blog urged me to make it myself.
So I bought a package of chicken meat balls and some beef bones when I did shopping at an Asian store.

Ingredients:
- 1 package of chicken meat balls (available at Asian stores)
- 400gr of beef bones
- 5 cloves of garlic, crack it with pestle
- salt
- 2 tsp ground white pepper
- sugar
- water app. 1.5lt

Side dish:
- 1 package of egg noodle or vermicelli, boil in water until cooked, drain, then add some sesame oil and mix it well
- fried/boiled wonton
- fried tofu
- crushed chili
- sweet soy sauce

Garnishing:
- 4 green onion, chop thinly
- preserved cabbage-tongcai
- fried onion

In a pot, boil beef bones with water to get the broth. Discard the surfaced foam. Add garlic and adjust the taste with salt, pepper and sugar. Add the chicken meat balls and continue to cook until boiling again.
To serve, in a bowl place some cooked noodle or vermicelli, fried tofu, wonton and then pour some of the soup with some chicken meat balls. Add crushed chili and sweet soy sauce and garnish with green onion, tongcai and fried onion. Serve while it is hot.