Tuesday, August 28, 2012

Mardie"s Fried Noodles

Noodles is the primary food in east asia like japan,china ,Thailand Indonesia,Singapore and the other country.we can prepared so many kind cuisine with noodles such as fried noodles,and you make combination with vegetables,this is a simple recipe for fried noodle good served for lunch and dinner time and easy preparation.

  • 8 ounces chicken breast or 4 beef sausage
  • 2 teaspoons dark sweet soy sauce
  • 1 spring onion
  • 1/2 teaspoon salt
  • Pepper, to taste
  • Pinch of cornstarch
  • Other:
  • 1/2 pound Shanghai-style noodles
  • 1 1/2 teaspoons sesame oil, or as needed
  • 1 cup carrot slice
  • 1 large clove garlic, peeled and minced
  • 1 green onion
  • 6 tablespoons oil for stir-frying, or as needed
  • 2 eggs
  • Extra soy sauce, salt or sugar for seasoning, as desired
  • 2 table spoon mayonase
Cut the chicken or sausage  into bite-sized cubes (about 1-inch). The chicken Add the marinade ingredients. Marinate the chicken for 20 minutes.

While the chicken is marinating, prepare the remainder of the ingredients. In a large saucepan, cook the noodles in boiling water, stirring to separate, until they are tender, but still firm. Drain thoroughly. Rinse with cold water, drain again, and toss with the sesame oil.

Wash and finely shred the cabbage. Peel and mince the garlic. Cut the green onion on the diagonal into 1-inch pieces.

In a heavy frying pan or a wok, heat 2 1/2 tablespoons oil over medium-high to high heat. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds).Add eggs stir- friy and the chicken or sausage cubes. Stir-fry until they turn white and are nearly cooked through. Remove from the wok.

Heat 2 tablespoons oil. When the oil is hot, add the carrot. Stir-fry for 2 minutes. Season with a bit of soy sauce and/or sugar while stir-frying if desired. Remove from the wok.

Heat 1 1/2 tablespoons oil in the wok. When the oil is hot, add the noodles. Stir-fry quickly, stirring to coat the noodles in the oil and make sure they don't stick to the pan. Add the mayonase and stir, again tossing to coat the noodles. Taste and add salt and/or soy sauce as desired. Add the cooked chicken and cabbage. Add the spring onion and stir to heat through. Serve hot.

Wednesday, August 22, 2012

indonesian meatballs/bakso

When I remember my country, I will remember also special food from there called bakso,we can fine everywhere in Indonesia, because it is very famous food.for example in sideroad restorant it is available.actually easy to make bakso ,I will tell you the way tomake it.

To Make meatballs
- 250 gram minced beef
- 35 gram tapioca flour
- 75 gram crushed ice cube
- 2 white eggs
- 3/4 teaspoon baking powder
- 2 tablespoons of fried garlic
- 2 tablespoons fried shallots
- salt and pepper to taste

To make the broth
- 250 gram Beef ribs ( young beef bones are the best to make broth, cooked a day before and store)
- 1/2 teaspoon pepper
- 3 cloves of garlic, crushed and fried
- 1 stalk celery leaf, finely chopped
- 1 stalk onion spring, finely chopped
- Salt to taste
- 750 ml water

Additional Ingredients
- Fried Tofu Meatball (Bakwan Tahu Goreng) - Fried meatball (Gorengan Bakso)
 - 150 g dried egg noodles, cook and set aside
- Green salad or Bak Choy ( Chinese cabbage or Indonesian : Sawi)
- Fried shallots
- Sweet soy sauce (kecap manis)
- Chilli sauce (sambal)

1. Mix all ingredients for meatball and grind them in food processor until it's sticky. Then put in fridge for 45 minutes to one hour.
2. Boil some water for cooking the meatball. Scoop with 2 tablespoons and make round ball and drop the meatballs into boiling water. When it's floating, it means it's done. Set aside.
3. Make the broth : boil the beef ribs into 750 ml water, add the salt, pepper and the rest of ingredients. Cook until it's boiling. Then add the meatballs inside.
4. Serve the meatball with cooked egg noodle, green salad, bakwan tahu, gorengan bakso and garnish fried shallots. Add sweet soy sauce and sambal if you like. Then pour with the broth. Eat when it's hot or warm.

Friday, August 17, 2012

Tom Yum Goong best recipe

Isn't it great that one of the dishes that have pretty much put Thai cuisine on the world map is so easy to make? Tom Yum Goong [1] is a main course soup made by simply cooking whole shrimp gently in simmering infused broth and seasoning it to taste. If you can make a good cup of tea, chances are you'd be good at making Thai hot and sour soup as well.

One day in a week we use to have dinner outside with our family,and yesterday  my wife decided to one of the famous restaurant in Kuwait that is oriental restaurant.this restaurant is special for thai food and we use to order tom yam goong .and today i get surprise because my wife prepare for me this food at home and the taste really amazing,so we want to share with you how to make tom yam goong. 
1 1/2 cups unseasoned chicken
7-8 large shrimp, peeled with the head and tail sections left
3-4 fresh kaffir lime leaves, torn into pieces and lightly bruised
4-5 slices of lemongrass, approximately 1/8-inch thick
4-5 very thin slices of fresh galangal
3/4 cup canned straw mushrooms  (or fresh white mushrooms), drained and halved
1 tablespoon of tom yam paste
2 tablespoons of fresh lime juice, or to taste
2 tablespoons of fish sauce, or to taste (see notes in the post about the sodium level in the broth)
4-5 small dried red chilies (I use arbol), broken up
1/4 cup lightly-packed cilantro leaves

·  In a medium saucepan, bring the broth to a very gentle boil over medium heat. Monitor the temperature so that the liquid is not boiling furiously but barely simmering. [We're infusing the broth with fresh herbs in the manner similar to making tea; we're not cooking the life out of them.]
·  Add the lemongrass, galangal, and kaffir lime leaves to the broth; continue to monitor the temperature.
·  Add the mushrooms.
·  Stir in Nam Prik Pao.
·  Add the fish sauce, followed by the dried chilies.
·  As the broth is gently simmering, lower the shrimp into it while monitoring the temperature somewhat closely (meaning you don't need to whip out the thermometer but keep an eye on the broth to make sure it doesn't drop too low that the shrimp won't cook or surge too high that the shrimp is boiled to death).
·  Give the shrimp a couple of stirs. Once the flesh has firmed up and turned opaque, remove the saucepan from heat.
·  Season the soup off the heat with the lime juice. Taste. Add more fish sauce or lime juice as necessary.
·  Stir in the cilantro leaves and serve the soup piping hot with rice (it is, after all, an entree).

Wednesday, August 15, 2012

Indonesian fried rice special/nasi goreng

Indonesian Fried Rice special / Nasi goreng

  • 4 cups cold cooked rice
  • 2 tablespoons oil
  • 1 egg, lightly beaten
  • 5 shallots, peeled and sliced
  • 2 cloves garlic, peeled and sliced
  • 3 red chilies, sliced
  • 1 teaspoon dried shrimp paste
  • 1/2 teaspoon salt 1 tablespoon sweet soy sauce sliced cucumber (to garnish) sliced tomato (to garnish)
  • 8 ounces sliced chicken
  • 8 ounces sliced beef or 8 ounces medium shrimp, shelled,deveined and chopped (optional)  and 1/2 teaspoon coriander powder

  • Note: This dish is usually served with traditional meat accompaniments or with meat in the dish.
  • Stir the rice with a fork to separate the grains. 
  •  Pour a small amount of oil in a wok and fry the egg to make a thin omelet; cool, then shred.
  •  Heat the remaining oil in the wok and fry the shallots, garlic,coriander, chilies and shrimp paste until    the shallots are tender (if adding any meat or shredded cabbage to this dish, add now and cook until meat is cooked through).
  •  Increase the heat to high and add the rice, salt and soy sauce, adding a little oil if necessary, stirring constantly until well mixed and heated through.
  •  Garnish with shredded egg, cucumber, and tomato .
  • Serve with fried egg, fried chicken, satay, and shrimp crackers.

Bar-B-Que Chicken with sweet soy sauce (Ayam Bakar Kecap) recipe

Bar-B-Que Chicken with sweet soy sauce (Ayam Bakar Kecap) recipe

This is is my favourite food.my mother use to prepare this food in special moment in my family.we are calling ayam bakar kecap,I want to share this recipe with all of you,wish, you will like this food.
First, prepare the chicken marinade:
  • dried chili flakes
  • 2 cloves garlic
  • 4 shallots (bawang merah)
  • 1 tea spoon galangal powder (langkuas)
  • 3 table spoon candle nuts powder (kemiri)
  • 1 tea spoon turmeric powder (kunyit)
  • 4 dried basil leave (laos)
  • 1/2 cup sweet soy sauce (kecap manis)
  • 2 table spoon kaffir lime juice (jeruk purut), or otherwise, 4 kaffir lime leaves
  • salt and pepper to season
  • 1 whole chicken
  • 3 dried leaves (daun salam)
  • Chilli paste (sambel trasi)
you can use “cobek” this the name of traditional grinder, grind all the ingredients until they form a smooth paste.  If you prefer, you can use your food processor or chopper to achieve the same … I just like doing it the traditional way better. If you have a whole chicken, cut the it in six pieces.  Put the chicken in a large wok and rub the marinade onto the chicken.  Let the chicken be marinated for about an hour.  At the end, add between a quarter to a half cup of water into the wok and heat the wok. Ensure that you turn the chicken over a few times to prevent burning.  Once the liquid thicken a bit, turn off the heat and grill the chicken for about 15-20 minutes, turning them over half way through.you can add cucumber or cabbage than chilli paste ,let  Enjoy!