Ayam Goreng Mentega

Ikan Nila Tim

Sayur Lodeh Ebi Pete

Ayam Ungkep Manis

Bakut Lobak

Padthai

Ayam Goreng Nasi Uduk

Empal goreng & Sayur Asem

Chicken Semur

Ingredients:

3 Bay leaf

1 Lemongrass

3 Daun Jeruk

3 tbsp Sween soy sauce

1 Tomato

12 Shallot

7 Garlic

1 cm Ginger

2 cm Galangal

1 tsp Pepper

1 tsp Cumin

1 tbsp Coriander

Half tsp Nutmeg

Ikan Tenggiri Balado

Philly Cheese Steak

Serves 2

Ingredients:

200 gr Flank Steak, trimmed
2 tbsp Bbq sauce
10 gr Mozzarela cheese
1 clove Garlic (minced)
1/2 Onion (thinly sliced)
2 tbsp olive oil
1/2 tsp Salt
1/4 tsp Pepper

How to cook :

1. Cut beef across to grain into thin slices. Marinate beef with salt, sugar, pepper and bbq sauce. Put into refrigerator about 15 minutes.

2. Saute some flank until we got some oil, remove the flank from pan and add garlic and bombay until fragrant.  Add marinate beef and saute until beef loses its pink color, stiring constantly.

3. Put the bread into oven in 180 degrees about 5 minutes.

4. Divide the steak into 2 piles roughly the size of the hoagie rolls. Lay half on the cheese over each portion of steak. 

Happy Cooking!

Fluffy Pancake

2 Servings

Prep 10 m
Cook 10 m
Ready in 25 m


Ingredients:

2 tbsp Milk
1 tbsp White Vinegar
1/2 cup Flour
1 tbsp White sugar
1/2 tsp Baking powder
1/4 tsp Baking soda
1/4 tsp Salt
1/2 Egg
1 tbsp Butter, melted


How to cook:

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour"

2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. whisk egg and butter into "soured" milk. pour the flour mixture into the wet ingredients and whisk until lumps are gone.

3. Heat large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfils of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

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Dak Gangjeong 닭강정 (Korean Crispy Crunchy Chicken)

Dakgangjeong (Sweet Crispy Chicken)

Dakgangjeong (닭강정) is a deep-fried crispy chicken dish glazed in a sticky, sweet, and spicy sauce. It’s traditionally made with a whole chicken that’s been cut up. Some people make it only with chicken wings. However, dakgangjeong made with bite sized boneless chicken pieces has become a recent food craze in Korea, adding to the growing trends of Korean fried chicken. I personally like the boneless version because it’s quicker and easier to make.

Dak means chicken in Korean. Gangjeong is a type of traditional Korean confectionery. It’s made by deep-frying sweet rice batter into crackers, coating with a syrup, and finally covering with puffed rice, sesame seeds, or nuts. Traditionally, the similar concept/technique — deep frying and coating with a sticky syrup — is also used to make various other sweet and savory dishes. Dakgangjeong is the chicken version.  

To make this dish, I first soaked the raw chicken in milk for a couple of hours, but it’s not absolutely necessary. The milk helps tenderize the meat and remove any odor, resulting in tender, juicy, and flavorful fried chicken. Then, the chicken gets marinated with a little bit of salt, ginger and garlic before being lightly coated with the potato starch.

The sauce is sweet and tangy with a little spicy kick from the gochujang (Korean red chili pepper paste). It’s far from fiery hot, but reduce or omit the gochujang if you’d like. You can replace gochujang partially or entirely with ketchup. It’s very common to use ketchup in a dakgangjeong sauce for a milder taste. You can also boost the heat level by simmering the sauce with a little bit of gochugaru (Korean red chili pepper flakes) or whole dried red peppers.

I try not to eat too much fried food, but I couldn’t stop popping these into my mouth. So addictive! Who wouldn’t like crispy tender chicken that’s sweet, tangy, and spicy all in one bite?

Ingredients:
1 pound boneless, skinless chicken thigh and/or breast
1/2 cup milk (optional)

1/4 teaspoon salt
pinch pepper
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
1 tablespoon rice wine (if not using milk)

1/3 cup potato starch (or corn starch)

oil for deep frying

Sauce:
1 tablespoon soy sauce
3 tablespoons rice wine (or mirin)
2 tablespoons apple cider vinegar (or rice wine vinegar)
1 tablespoon gochujang (Korean red chili pepper paste)
3 tablespoons honey (or corn or rice syrup)
2 teaspoons sesame oil
2 tablespoons brown sugar
1 teaspoon minced garlic
1 teaspoon grated ginger
pinch pepper

1 to 2 tablespoons coarsely chopped peanuts (or almonds) for garnish

Soak the chicken pieces in milk for at least 2 hours in the fridge. This step is optional.

Drain thoroughly. Remove any visible fat. Cut the chicken into bite sized pieces. Mix with the salt, pepper, rice wine (if you didn’t use milk) garlic, and ginger. Let it stand for 20 to 30 minutes.

In a pan, add all the sauce ingredients, and stir well. Bring it to a boil. When it starts to bubble, reduce the heat to medium low, and simmer until it thickens slightly, about 3 to 4 minutes. Turn the heat off.

Add the potato (or corn) starch to the chicken, and mix well to coat evenly.

Add about 1 inch of oil to a heavy bottom pan. When the oil is sufficiently hot (350°F or starts smoking), drop the chicken pieces in one at a time. Fry them in two batches. Overcrowding will drop the oil temperature too quickly. Cook until light golden brown, 1 to 2 minutes. Remove and set them on a wire rack or a paper towel-lined plate. 

Reheat the oil to 350°F. Deep fry again until golden brown, about 30 to 40 seconds. You can do the second frying in one batch. 

Heat the sauce over medium low heat. Add the chicken and stir well until the chicken pieces are evenly coated.

Vegetarian Pizza

Ingredients: 

Pizza

500 gr Flour high protein  

60 gr Instant yeast

2 tbsp Olive oil

300 ml Warm water

Salt 

Sugar

Topping

Tomato paste

Onion

Broccoli

Button mushroom

Paprika

Eggplant

Salt

Sugar

Quick melt cheese Kraft

How to cook:

1. Flour, salt, sugar and the yeast stir mix. Make hole in the middle, add oil mix well and add warm water. Knead until smooth and occasionally added so that the oil slick.

2. After smooth, round dough. cover with plastic or napkin. put in the warm place let stand about 30 minutes the dough is twice as large .

3. Trimmed about 1/2 cm and shape the dough according pan to be used.

4. Spread with tomato paste, and put all the topping. Sprinkle cheese on top last.

5. Bake in preheated oven at 180 degrees for 30 minutes.

6. Take it and serve warm.

Happy Cooking!

Malaxiangguo Recipe 麻辣香锅

Serves 3-4

Ingredients:

5 cloves Garlic
2 cm Ginger
2 stalk Spring Onion
1 cup Sichuan dried pepper
10 Dried Red Chili
4 tbsp 麻辣想锅 (Malaxiangguo) Paste
1 tbsp Cumin
2 Star anise

1 Cinnamon

2 Bay leaves
5 tbsp Oil

Wine 
Sesame oil

Filling :

200 gr Pork Belly
150 gr Bamboo Sprout
50 gr Enokitake Mushrooms

50 gr Shitake Mushroom

50 gr Cloud Ear/ Black Mushroom
2 pcs Cantonese style sausage (oblique sliced)

5 pcs Meatball (thin sliced)

50 gr Dried Tofu
250 gr Cauliflower

Salt

How to cook: 

1. Boilled all the filling with a bit salt, drained.

2. Stir fry the ingredients. After fragrant add pork belly and put some wine.

3. Add all the filling, add sesame oil for more fragrant.

4. Put some coriander leaf and serve it.

Happy Cooking!

Homemade Empanadas (Mexican)

Serves 8

Ingredients :

750 gr Puff pastry
1 egg yolk

Filling:

2, 5 tbsp Margarine
250 gr Shrimp, finely chopped
50 gr Onion, finely chopped
2 cloves Garlic,  finely chopped
3/4 tsp Ginger,  finely chopped
1 tbsp Curry powder
1 tbsp Flour
75 ml Coconut milk
1 tbsp corriander leaves
3/4 tsp Salt
1/2 tsp Pepper
1 tsp Small chilli, thin slice.

How to cook :

Prepare the skin:
Sprinkle table surface with flour, roll the puff pastry until we have thickness of 1 / 2 cm. Make ring shape of 12 cm diameter. Cover sheets of puff pastries with a napkin / paper rolls, store in the refrigerator. Brush pan with margarine.

Prepare the filling:                    

1. Heat 1 tablespoon margarine in a skillet over medium heat. Add the chopped shrimp, stir           until prawns change color, remove, set aside.

2. Saute onion, garlic, and ginger until fragrant. Add curry powder and flour, mix well

Prepare the Empanadas:

1. Pour coconut milk into a sauce pan, cook. Add coriander leaf, salt, black pepper, and sliced cayenne pepper, stir until boil and dough thickens. Add shrimp, stir well, remove from the heat.

2. Take out one skin sheet, put full 2 tbsp filling in the middle. Fold the skin until form a half circle. Press outside of skin with a fork. Repeat this step for the rest of the skins.

3. Set the empanadas in pan, give a space of 2-3 cm. Wrap the pan plastic wrapping. Keep            the empanadas in the refrigerator for 15 minutes. Preheat the oven at 200˚C.

4. Remove the pan from the refrigerator,  brush the empanadas with egg yolk. Put it in the oven, bake until puffed and golden brown (20min). Remove from oven, leave to cool. Serve warm.

Happy Cooking!

Gulai Kepala ikan

Serves 2-3

Ingredients : 

2 piece ( 300 g ) head snapper

1/2 lemon

1 tbsp salt 

5 tbsp cooking oil

5 pcs starfruit , cut into ½ cm 3 sour fruit kandis

3 bay leaves

2 stalks lemongrass, crushed

5 cm galangal , crushed

5 cm ginger , crushed

2 tsp salt 

1 L thick coconut milk

Seasonings , puree :

10 cloves red onions

5 cloves garlic
5 red chilies
1 tomato red
3 cm turmeric
2 tbsp coriander grains
1 tbsp salt

How To Cook :

1. Marinate the fish head with lemon and salt until blended, put in the refrigerator for 60 minutes.

2. Heat oil on a griddle, use medium heat and saute until fragrant spices.

3. Add starfruit , kandis acid, bay leaves, lemongrass, galangal, ginger, and salt. Stir-fry until fragrant.

4. Add coconut milk and fish heads. Cook the sauce to look greasy and overcooked fish.

5. Take them out and ready to serve.

Happy Cooking!

Kimchi Soup

Serves 2-3 

Ingredients:

3 cloves Garlic, grated
1/2 cm Ginger, grated
1/2 Onion, thin sliced
150 gr Pork belly, thin sliced
200 gr Kimchi
1 tbsp Soju
800 ml Water
2 tbsp Gochujang (Korean chili paste)
1 tsp Sugar
400 gr Tofu

How to cook :

1. Stir fry Garlic, ginger,  and onion.
2. Mix the Kimchi, chili paste, pork, Kimchi juice and sugar.
3. Add water with over heat and cook for 30 minutes.
4. Add tofu and lower the heat and cook for 10 minutes.
5. Add green union and remove from the heat.
6. Serve hot.

Happy cooking!

Creamy chicken mushroom soup

Serves 4

Ingredients:

1 sheet Ready make Puff pastry

2 tbsp Butter 

1 Union (chopped)

2 Cloves Garlic (chopped)

250 mL Evaporated milk

3 tbsp Flour

100 gr Shitake Mushroom 

200 gr boneless, skinless Chicken broth (Boil, chopped)

1 L cups Chicken stock

1 Egg yolk

50 gr Cheese

1 tsp Nutmeg

Salt

Pepper

How to cook :

1. Blend chicken and mushroom until smoothly.

2. Saute garlic, onion, chicken and mushrooms with butter until fragrant.

3. Remove into big pot. Add flour, evaporated milk, stir until boiled or thickens.

4. Preheat oven 200 degree.  Pour soup into a ceramic cup, cover with puff pastry, press onto seal. Brush the puff pastry with the egg yolk.

5. Bake in 200 degree oven for 20 minutes.

Happy Cooking!

Oriental Chicken Noodle

So, here are the ingredients for 4 portions :

3 cloves Garlic, crushed

1/2 cm Ginger, peeled and grated

600 gr Breast Chicken, cut into cube

200 mL Chicken Stock

2 portion Noodle

1 bunch Baby pok choi

2 stalk Scallion

3 tbsp Oily Fish

Sweet Soy sauce (optional)

Some Celery

Light soy sauce

Soy sauce

Salt 

Pepper

How to Cook :

1. Prepare soup : put water and chicken than has been washed into boil, add : salt, pepper,           chicken stock and salty soy sauce. After boiling add scalion and some celery.

2. While waiting broth boil, prepare green chili were pulverized and add a bit salty soy sauce. 

3. Prepare Chicken : grab chicken that has been boil and drained. Chicken cut into cubes.             Prepare oil into hot wok, saute garlic and ginger until fragrant, then add cubes chicken, oily         fish, sweet soy sauce, salt and pepper.

4. Prepare Noodle ingredients : add 2 tbsp pork oil, pepper, salty soy sauce, oily fish and               sweet soy sauce.

5. Vegetables boiled until half cooked, then continue to boil until half cooked noodles, remove       and input into a bowl of noodle ingredients. Mix well

6. Put chicken, vegetables, and some scalion at the top of noodles. So Oriental chicken                 noodles is ready to serve with broth and chili.

Happy Cooking!