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

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!


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

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

Directions:
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)

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).

Ingredients:
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

Directions:
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

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!

Ingredients:
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


Directions:
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.

Sweet Chicken Satay (Sate Ayam Bumbu Manis)

Again I push back this posting until the last day of submission...! And thank to one of my beloved readers who left a comment on my previous posting and reminded me that the closing was approaching. For August 2010 edition, we gotta share recipes of GRILLING, check out other great recipes here.
It was our last chance to enjoy summer this year with some outdoor activities here in Canada, as fall is just around the corner and temperature has been unpredictable lately (even we had hailing the other day). And barbeque-ing is one of those activities. The picture I posted here were taken during summer 2009, but have not been published since then. Unlike chicken satay which normally found in Indonesia which is eaten with peanut sauce, these chicken satay were marinated in thick spices and do not require peanut sauce. So enjoy these sweet and juicy chicken satay..

Ingredients:

- 1kg boneless skinless chicken thigh, cut into small cubes
- 10 cloves of garlic
- 6 cloves of shallot
- 6 candle nuts
- 4cm of galangal
- 1 block of palm sugar, grate it
- 1 lime, use the juice only
- 2Tbsp of ground coriander
- 1tsp of ground cumin
- 1Tbsp of ground black pepper
- 6Tbsp of fine-granulated brown sugar
- 100ml sweet soy sauce
- 2Tbsp of soy sauce
- 6Tbsp of fish sauce

In a blender, blend garlic, shallot, candle nuts, galangal and palm sugar until smooth. Place it in a big container and add the rest of the seasoning. Mix it well. Marinate the meat cubes for at least 1 hour, the longer it takes the better, and keep it in a fridge. I normally marinate it overnightly. Take it out of the fridge and then arrange the cubes on a skewer, 4-5 pieces each. Grill it until cooked. Flip it over as needed. Serve it with spicy soy sauce (Indonesian-sambal kecap) at the side. To make the spicy soy sauce, see the recipe here.

Cherry-Banana Crumbs Muffin

Finally I come back with a recipe to share. Been very busy with the kids and home lately and missing blogging a lot. This time I would like to share a banana recipe together with some Indonesian foodie bloggers in the event of MASBAR. As some of you may know this is a monthly event, where we share our passion of cooking together, and each month we have a theme to accomplish.

My husband loves these banana muffins, he can have them 3 in one go. I like the smell of cinnamon and the crunchiness of the crumbs. I got the recipe from here, and modified it by adding some cherries.

Here is the recipe:

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter
• 1 cup of half-cut maraschino cherries

Directions:

Preheat oven to 375 degrees F. Lightly grease muffin tins or line it with muffin papers. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Add the cherries and mix well. Spoon batter into prepared muffin cups. In a small bowl, mix together brown sugar, 2 Tbsp flour and cinnamon. Mix in 1 Tbsp butter until coarse cornmeal. Sprinkle topping over muffins. Bake for 18-20min, until a toothpick inserted into center of a muffin comes out clean.

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.