Fried Cassava (Singkong Goreng)

It is not that hard to find cassava in Montreal. Normally it is preserved with paraffin wax. It is good to eat with a cup of tea in one calm afternoon.

Ingredients:
- 2 cassava root, peel of the skin, cut into 5cm in length and wash
- 1/2 can of coconut milk
- 3 cloves of garlic, crush until smooth
- 1 Tbsp of ground coriander
- 1 Tbsp of salt
- 1 tsp of sugar
- 100ml of water
- oil for frying

In a pot, mix well all of the seasoning, coconut milk and water. Put the cassava inside the pot and cook it with a lid on until it changes color or cracks. Then take it out, drain it and deep fry it with hot oil under medium heat until yellowish-brownish (see the above picture).

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.

Spicy Fried Anchovy (Teri Sambel Ijo)

Drooling over Mel's post, I made this one yesterday. I made it really-really spicy and yes this time it hit my husband's taste buds (and the baby inside my womb was complaining too).

Ingredients:
- 250gr dried anchovy
- 5 cloves of small red onion
- 5 cloves of garlic
- 30 green chili paddy
- 6 green chili pepper
- 1 tomato
- 1/2 lime
- salt
- sugar
- oil for frying

In a pan, fry the dried anchovy with enough oil under medium heat until brownish and crunchy. Place it in a serving bowl and put it aside.
Place onion, garlic, chili, tomato in a small bowl and then pour a little bit of oil, and microwave it for 1.5 minutes. Let it cool off and then chop in a chopper.
In a pan, fry the mix chili with a little bit of oil. Add some salt and sugar, stir it constantly and continue to fry under medium heat until cooked. Drizzle the lime juice over it. Mix it well.
Pour the fried chili over the fried anchovy in the serving bowl and mix it well with a spoon.
Eat it with warm steam rice and some veggies.

Steamed Seasoned Shredded Coconut (Bothok Kelapa)

Been wanting to eat this steamed coconut, but I had no luck to get the recipe online. I called my sister and she gave me the recipe but it was just a brief one. Eventually Mel sent me the recipe through email. Thank bunch Mel! Oh ya..btw, I modified the quantity and added some candle nuts and shrimp paste to make it tastier...

Ingredients:
- 300 gr shredded coconut (available frozen at Asian stores)
- 1 fistful dried anchovy
- 10 shrimp, peel of the skin, discard the tail and cut into small pieces
- 100ml coconut milk
- 5 cloves of small red onion
- 6 cloves of garlic
- 15 chili paddy or bird's eye chili
- 4 candle nuts
- 1 tsp shrimp paste
- 4 Indonesian bay leaves
- salt
- sugar

In a chopper, chop onion, garlic, chili, candle nuts and shrimp paste. Mix shredded coconut and coconut milk in a mixing bowl. Add the chopped seasoning, salt and sugar and mix it well. Adjust the taste. Add the anchovy and chopped shrimp. Wrap a little portion of this mix (3-4 Tbsp) with banana leaf. Do not forget to place a piece of bay leaf at the bottom. Steam it under high heat for 40minutes.
This time instead of wrapping it with banana leaf, I just steamed it inside steaming container (or you may use aluminum foil too).
Serve it with warm steam rice.

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.

Stir Fried Squid with TomYum Paste (Cumi Bumbu TomYum)

Like I mentioned before, I served this meal for Saturday dinner. Initially I did not have any idea of what to prepare. I remembered I had some squid in the freezer. First thought was to make salt and pepper calamari. However, I run out of frying oil...you know, to make salt and pepper calamari you need big quantity of oil for deep frying. So, I created this recipe..and my loyal taster -husband said that it was yummy.
And yes, not forget to mention that I found frozen bilimbi in Montreal...yippie..!!

Ingredients:
- 1kg squid, clean out and cut into small rings
- 3 cloves of small red onion, chop thinly
- 3 cloves of garlic, chop thinly
- 12 dried chili paddy
- 3cm ginger, crack it with pestle
- 4 lime leaves
- 2 bilimbi (Indonesian-belimbing wuluh), cut into 5 each
- 3 Tbsp TomYum paste
- a bunch of lemon basil leaves
- salt
- sugar
- oil for saute
- 200ml water

In a wok, saute onion, garlic, ginger and galangal for 2minutes. Add the squid and stir for 5minutes. Add chili, lime leaves and TomYum paste and stir it well. Add water and continue to cook until boiling. Adjust the taste with salt and sugar. Continue to cook until the squid tender. At last add basil leaves and bilimbi.