Yellow chicken curry

This is my first Indian food that i made.

I started to buy some Indian spices lately, like tandoori and garam masala and this yellow curry madras, i remember back when i was pregnant, i really hate the smell of strong spices like curry, but now i want to started cooking those things.

The result it not bad for beginners of Indian food (at least i didn't hear any complaint from my hubby), and i like it too. I was gonna send this picture to enter the click event, but i think that lemon is more special then my curry.

Yellow chicken curry

Ingredients:

• 5 Desiree potatoes, peeled, quartered
• 1 tablespoon vegetable oil
• 1 large onion, cut into thin wedges
• 1kg chicken thigh fillets, chopped ( i used drumstick chicken)
• 2 tablespoons yellow curry paste ( i used yellow curry madras)
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce
• 400ml coconut milk

Method

1. Boil potatoes in a saucepan of water until tender. Drain and rinse in cold water.
2. Heat oil in a large saucepan or wok over medium-high. Add onion and cook for 3 to 4 minutes or until tender. Add chicken and cook until brown.
3. Add potatoes, curry paste, brown sugar, fish sauce and coconut milk to pan. Stir until well-combined. Bring to the boil, reduce heat and simmer for 30 minutes.
4. Serve with Rice.

Recipe from taste.com (click from my advertising link)

Click for Bri

This is my entry to support the click event about fundraiser for Briana,hosted by jugalbandi again on the last minute, i actually have another entry (yellow curry chicken), but i decided to give this Special Lemon, for a special person "Bri".

This is very unique Lemon that i found in the fruit shop the other day, when i did my fruit shopping, looks like fingers isn't it?, the owner actually did not sell this lemon but allow me to take the picture.

Get well soon Bri!!

Kue lapis beras ( Indonesian style of layered steam pudding)

To make this yummy dessert, i spent about 50 minutes on cooking time, it would be longer if i want to add more layer, i just make it as short as possible, because i made this when my daughter had a nap ( it would be disaster for me, if she woke up before i finish this project ^o^ ), some people even make it 10-15 layer! which is very long... time to cook.

Another reason why i didn't add more layer, because my steamer is not too big, but I'm so happy with the result, at least I'm successful making this pudding. Next time i put different colour on my pudding.

Thanks to Bu Fatmah Bahalwan for the recipe ( i used third of the recipe).

Have a good weekend everybody!!

Kue lapis beras ( Indonesian style of layered steam pudding)

Ingredients:

• 100 gr Tapioca flour ( tapioca starch)
• 275 gr rice flour
• 300 gr white sugar
• 1 teaspoon salt
• 1500 ml coconut milk ( half thick consistency)
• 3 pandan leaves
• 6 lime leaves
• assorted colour such as pink and green (i used mocca)

Method:

1. Stir the coconut milk,pandan leaves and lime leaves in a big pot until boiling. Leave it cool.
2. In a bowl, mix rice flour and tapioca starch, sugar, salt, pour in coconut milk, little bit at a time and whisk well until become smooth mixture.
3. Divide the mixture and add the colour.
4. Greased the tin with vegetable oil and put the plastic on the base of the tin.
5. Heat the steamer, cover the lid with towel.
6. Steam about 10 minutes each mixture, and 20 minutes in the end ( after all the mixture is finish).
7. Cool and slice with knife greased with oil. Serve.

Orange,Bread and butter pudding

I love this picture ( macro)


This recipe i got from coles supermarket winter recipe, i found it a bit confused when i first saw the recipe, because they mention melted butter but in the method, they didn't tell what to do with that butter, also they said sprinkle with brown sugar before baking, but they didn't mentioned on the ingredients, so in the end i skip the melted butter and didn't use the brown sugar either.

The result wasn't too bad without butter, but perhaps next time i will add that melted butter, to make it a bit more moist, the orange mixture makes it refreshing, my suggestion is put least marmalade if you don't really like it too sweet.
here is the original recipe and i marked the mistakes with red colour.
and i like to call it:

Orange Bread and butter pudding

ingredients:

• 1 loaf sliced fruit bread
• 150g melted butter ( I skip this)
  
• 3 eggs
• 200g orange marmalade
• 500ml cream
• 100g caster sugar
• 3 oranges, peeled and segmented
• 1 orange, rind zested
• A handful of flaked almonds

Method:

Remove crusts from bread and interweave across a greased casserole dish, Beat together eggs, orange rind, cream and sugar. Pour over bread.

Heat the marmalade lightly on a stove and gently stir in orange segments. Interweave segments through bread.

Spoon this over bread, sprinkle with brown sugar (i skip this) and place in oven for 30-40 minutes until golden. Sprinkle with almonds in the last 10 minutes of cooking.

Nasi kuning & sosis solo pictures

Sosis solo

This time i don't know what is a suitable name in English for this food, it is some kind of egg rolls with mince chicken inside, once you try it and next time, you will remember the taste when you try again ( huh i don't know hot to describe it!), its very specific and aromatic taste that you wouldn't find it on any other food, and reminds me of sausage rolls.

Anyway, there are many version of the skin's recipe for this, and I'm trying to mix the recipe, and i steamed them instead frying them (optional choice).

I'm not really good at folding or roll the food, its never turn up tidy, maybe 2 out of 10, ha ha pathetic, but i never worry about the taste of all my food, at least i have something that i proud of.

My daughter love it so much, and she ate 3 of them for her lunch, with boiled pumpkin and broccoli. Enjoy..

Thanks for Budi Sutomo again for the recipe

Sosis solo

• 5 eggs
• 125 ml coconut milk
• 1/4 tsp salt
• 1 tbsp oil
  
• 1/3 cup flour ( my version)

Filling:

• 200 gr chicken mince
• 1 egg
  
• 2 tbsp coconut milk

Grind ingredients:

• 5 small brown onion
• 3 clove garlic
• 1 tsp ground coriander
• 1/4 tsp ground cumin
• 3 candle nut
• 1/4 tsp salt
  

Method:

1. Mix flour, egg, coconut milk, salt together, whisk until smooth.
2. Heat a small pan and add a little oil (greased), make the skin roll until the batter finish.
3. Meanwhile, heat the 1 tbsp oil in a large saucepan, add grind ingredients, cook for 1 minute or until aromatic, add chicken, stir until the chicken cooked trough. set aside.
   
4. Place a little of the chicken mixture along the centre of the sheet. Fold in ends and roll up tightly to enclose the filling and form a cigar shape.
   
5. Place on a serving plate, serve with raw chili or chili sauce.
   

Nasi Kuning ( Indonesian style fragrant yellow rice)

This rice usually served on special occasion, such as birthday, a new house celebration, baby celebration, etc. Its traditional way beside of cake and stuff like that.

I made this rice condiment so simple because i have nothing to celebrate, i just miss this rice so bad, and i also cook them on the rice cooker which is quicker and less headache compared to the traditional way with the steamer.

One picture i tried to take it outside (bottom) and two is inside, on the dining room(top).

Nasi Kuning ( Indonesian style fragrant yellow rice)

• 250 gr long grain rice
• 300-400 ml water
  
• 2 lime leaves
• 1 lemongrass bruised
• 2 teaspoon turmeric powder
• 1 teaspoon salt
• 2 salam leave (bay leave)

Mix the rice,water and herbs together and put on the rice cooker until cooked.
Serve with shredded beef and scrambled eggs.

Hickory sirloin steak

ef
I actually had this recipe for a long time, and planned to share the recipe on my blog, but i always forgot because i usually too hungry waiting for the steak to cook with charcoal BBQ (old fashion).

But since we had a new gas BBQ, we're doing barbie a lot more (I mean my hubby ) so i had a chance to take a picture of my steak and the time for cooking on the barbie is shorter. I think whoever make this recipe, she/he is really good chef, its killer steak for me, DELICIOUS!!.

Try to marinate few hour before cooking, and don't forger to take the meat out half hour before cooking, so that the meat is not too tough, because they seems shrink more on BBQ when they are cold.

I always make variety side dish on my steak meal, this time i only boil some corn (lazy fever), mashed potatoes, carrot and broccoli also good companion for this steak, as well as salad.

Here is the recipe i got from Indonesian magazine called "Femina"

Hickory sirloin steak

• 4 (about 225g each) beef scotch fillet steaks, or any kind of beef steak
  
• 6 tbsp BBQ sauce
• 2 tbsp tomato sauce
• 1 tbsp palm sugar
• 1 tbsp worteceshire sauce
• 1/2 tsp ground pepper
• 1/2 tsp chili powder
• 1/2 tsp dijon mustard
• 1/2 tsp salt
  

Method:

1. Mix all the ingredients together, marinated the meat and leave it for 2-3 hours on the fridge. Take the meat out 30 minutes before cooking.
2. Meanwhile, heat the BBQ . Add the beef and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
3. Serve with cooked vegetables or salad.
   

Bolu kukus pelangi (Rainbow steamed cake)

I couldn't stop my self to eat this cake, from the beginning i knew this cake i love it so much, 1 piece is not enough.

Last week i found a bigger bamboo steamer, originally i only have small steamer (which impossible to make any steam cake on the tin), so from that day i was excited to try any kind of steam cake, its not the huge one but i have 1 round tin that fit in the new steamer.

I think this cake is healthier too, they not contain butter at all,but so yummy...!!, good with a cup of tea.
Note: only patience people will be successful making this cake, the more variety colour you add, the more time consumed.

Have a good weekend everyone, and don't forget to try this cake...

Thanks Mas Budi sutomo for the recipe.

Bolu kukus pelangi (Rainbow steamed cake)

• 7 eggs
• 200 gr plain flour
• 200 gr caster sugar
• 75 ml thick coconut milk
• 1 teaspoon emulsifier (TBM,Ovalet/ SP Indonesian)
• 50 ml vegetable oil
  
• Pink and green (pandan) food colouring 1/2 teaspoon each
• 1/4 teaspoon salt

Method:

1. In a large bowl, beat eggs, sugar, emulsifier and salt with electric beater,until white and fluffy.
2. Mix the flour, into the eggs mixture little bit at a time,whisk it gently.
3. Pour in the coconut milk and the oil, whisk again.
4. Divide the batter among 3 bowl, add the pink colour and green colour each bowl and leave one bowl without any colour.
5. Preheat the steamer, cover the lid with a towel/ cloth.
6. Spoon pink mixture on the greased tin, steam for 10 minutes, spoon green mixture, steam again for 10 minutes, do the same with the white mixture, until the batter finish, and steam again for 20 minutes.
   
7. Cool in the tin, cut and serve.

Don't open the lid of the steamer for the first 10 minutes, or the cake won't rise.

Chicken katsu

When i saw my friend's blog , she had this chicken katsu, I'm drooling to see that, so i make a plan to make this ( i love chicken and i never sick to eat them,even everyday!, but i do want variety on my chicken dish).

But the time past so quick and i never get chance to make it for a month, until i saw again on some one's bento box, but when i came back to her blog, i couldn't find her recipe, so i began to search the recipe from the Internet again, until i found this good recipe from cuek.wordpress.com, written in Indonesian language.

I made this in 2 version, 1 bake (no oil, means healthier choice) and another one deep fry.

here is the recipe that i translate with a little bit of revised.

Chicken Katsu

• 500 gr chicken fillet (thigh or breast), flattened
• 1 tablespoon soy sauce
• 1/2 teaspoon pepper powder
• 1/4 teaspoon salt
• 1/2 teaspoon ginger,grated
• 2 clove garlic, crushed
• 2 egg, beaten
• 200 gr breadcrumbs (i used panko breadcrumbs ; Japanese style)
  
• oil to fry
  

Method:

1. Mix together garlic, salt, pepper, ginger and soy sauce.
2. Marinated chicken, leave it for 30 minutes.
3. Dip the chicken on to beaten eggs, then coated with breadcrumbs.
4. Heat the oil in a large deep frying pan.
   
5. Fry the chicken, until golden brown, drain with the paper towel.
6. Serve with shredded carrot salad, lettuce and rice.

Oven style:

Preheated oven for 10 minutes on 200 degrees C,line a tin with a baking paper sheet, bake the chicken for 30-40 minutes or until golden brown.

Tempe Mendoan ( coated fried tempeh)

Anyone know this food? have you ever try it before?. If you Indonesian sure you know, especially Javanese people, because this food originally for central Java.

Every time i go to My dad's hometown, i always hunting this food, there is very famous shop that they only make this food in "Banjarnegara".

I'm drooling again right now looking at this picture, cos i finish them already yesterday night :)
I cook this along with Kangkung stir fry and warm rice.
They don't need to be cooked for a long time, the best eaten when they hot and oily,with a piece of chili, Hmm...
You can drain them first with paper towel if you like.

Tempe Mendoan ( coated fried tempeh)

• 200 gr tempeh, cut into small rectangle and thinly sliced
  
• 100 gr flour
• 50 gr rice flour
• 150-200ml water
• 500 ml oil to fry
• 2 green onion( shallot), sliced
  

Grind ingredients:

• 2 clove garlic
• 1 teaspoon coriander seed
• 1 teaspoon salt
• 1/4 teaspoon pepper

Method:

1. Mix the grind ingredients with 150 ml water on a small bowl,soaked tempeh for 15 minutes. drain.
   
2. Add flours and sliced shallots into the same bowl (from soaked tempeh) add more water if necessary. dip and coat tempeh one by one.
   
3. Heat oil in a deep frying pan.
   
4. Fried tempeh about half minutes each side. Drain.
5. Serve with rice Stir fry kangkung( water spinach) and chili.
   

Tumis Kangkung ( Water spinach stirfry)

I've been craving this veggie for a few month now, but never have a chance to look for them in Asian grocery.

Last Saturday, we went to Forest hill shopping mall, the have huge renovation.
I remember when i first went there with my baby, it wasn't attractive shopping mall, the only thing people would go there with they kids, probably for the inside playground. I tried to change my baby's nappy (diapers), and i saw a little cockroach on the change room, Huey... scary...!!.

But now, i would spend more time there and on the changing room, they renew the whole interior, feel so comfortable being there.

Anyway, apart from that they also replace some store, like that Asian grocery, next to the famous fruit shop (big competition), the veggies and the price is reasonable, that's why I'm happy to be back there again.

When i told my Mom that i cook this veggie, she said "you would still eat them? ,do you still like them?" i said "Of course Mom, I've been craving for this food for a long time" and she just laughing afterward , because this veggie is very cheap there and easy to find, but i missed them so much.
She think i now my taste bud is change because i live in Australia, No Mom i Love Indonesian food, will and always.

Tumis Kangkung ( Water spinach stir fry)

• 1 bunch water spinach, cut into short pieces, washed
  
• 2 clove garlic, sliced
  
• 2 clove escallot ( small brown onion),sliced
• 2 red chillies,sliced
• 50 ml water
• 1 tablespoon oil
• Salt and pepper

Method:

1. Heat the oil in a large saucepan, add garlic, escallot and chillies, cook for 1 minutes.
2. Increase the heat, add water, taste with salt and pepper.
3. Add water spinach, stir for 2 - 3 minutes.
4. Serve with rice.

Pastel isi daging dan sayuran (Indonesian fried pie with filling)

This food usually comes in a snack box, along with other snack such as dadar gulung, buns, etc...

I made this for the first time, so i didn't really do a good job folding the pie, but no doubt about the taste... Yummy!!.

Since my hubby doesn't eat fried food, i bake his pie on the oven, but the appearance is not as good as the fried one. I got this pie recipe on the Internet but i make up the filling with my taste bud.

Pastel isi daging dan sayuran (Indonesian fried pie with filling)

Skin (pie) :

• 250 gr plain flour
• 1 egg
• 40 gr margarine
• 60 ml cold water
• 1/2 teaspoon salt

Filling:

• 1 Carrot, cut into very tiny diced
• 1 potatoes, cut into very tiny diced
• 50 gr glass noodles, soaked in a warm water for 30 minutes, break into small pieces
• 100 gr mince beef
• 2 clove garlic, crushed
  
• salt and pepper
• 1 tablespoon oil
• beef stock powder

Filling Method:

1. Heat oil in a large pan, saute garlic until fragrant, add beef, cook until well browned, add potatoes and carrot.
2. Add the glass noddle,season with salt pepper and beef stock powder.

Pie Method:

1. Place the combined flours, salt and margarine in the bowl of a food processor and process until it resembles fine breadcrumbs. Add egg and water and process until the dough just starts to come together.
2. Roll out the pastry on a lightly floured surface, roll out two-thirds of the dough, Using a plate as a guide, cut 14cm rounds from each dough.
3. Fold pastry over filling to enclose. Using a finger, press edge to seal.
   
4. Heat a large frying pan, fried the pie until golden brown.
5. Serve with small chili or chili sauce.
   

Strawberry tart

Want a piece??

I got this recipe from Australian super food ideas magazine page 45, but i can browse them via Internet too (mostly), because its easier for me, if i haven't got time to buy the magazine, and the best thing is, I don't have to type the whole recipe or to translate them, ( like i did with Indonesian recipe), but sometimes i can't avoid to type a whole recipe, if i got it from my cook book or another magazine, which they don't have website.

About this dessert, a few days ago my hubby were asking many times about dessert, (I knew i never really make a special dessert for ages), i was too busy make the main meal for dinner, or practicing Indonesian food or snack, and by the time i finish cooking those food, i usually exhausted and didn't think about dessert.

But this time i made a simple dinner, so i have more energy to make and decorate my Strawberry tart (once in a while ^_^) , actually the preparation wasn't take too long,because i used ready frozen puff pastry for shortcut, as they suggested, just the finishing touch and photo session took over my time, haha...

Anyway i made this when he's at work, so its a bit of surprise for him, even thou i already try a piece, cos i can't hardly wait to try them, they're to tempting for me!!. So i ate them twice that day ( for dessert too!). Have a good weekend everyone!!

Here the recipe:

Strawberry tart

Ingredients:

• 1 sheet ready-rolled frozen puff pastry, thawed
• 1 egg yolk, lightly beaten
• 1/4 cup apricot jam
• 300ml thickened cream, whipped
• 250g strawberries, hulled, halved
• pure icing sugar, for dusting

Method:

1. Preheat oven to 220°C. Grease a 23cm (base) flat, round pizza tray.
2. Cut a 23cm round from pastry sheet. Place on pizza tray. Grease underside of a 16cm (base) round pizza tray and place on centre of pastry (the tray holds down the centre of the pastry, forming an easy-cook tart case).
3. Brush pastry edges with egg yolk. Bake pastry case for 10 to 15 minutes or until light golden. Remove small pizza tray from top of pastry and return pastry case to oven. Bake for 4 to 5 minutes or until golden and cooked through. Set aside to cool.
4. Place jam in a saucepan over low heat. Heat for 2 to 3 minutes or until jam is melted and syrupy (see shortcut).
5. Spoon cream into pastry case. Top with strawberries. Spoon warm jam over strawberries. Dust with icing sugar and serve.

Pumpkin Soup

This was our dinner last night, very nice and makes us warm, winter is here now in Melbourne, no snow in my area, only at the mountain (about 4-5 hours driving), but still very cold at night...

The day seems shorter now, because the sunset at 5pm, and sunrise at about 7am, so its one of many reason we woke up late in the morning, lazy and cold makes us want to snuggle up in bed some more...

Anyway i can replace the pumpkin with sweet potatoes, parsnip and carrot,cauliflower, tomatoes, or any kind of veg i like.

Here is the recipe, that i took from Woman's weekly "Everyday food, Winter 2008 Edition".

Pumpkin Soup

• 2 tablespoon olive oil
• 1 onion/leek
• 1 garlic clove ( optional)
• 1,5kg pumpkin,peeled,seeded,chopped
• 1 litre vegetable stock
• 2 cups water

Method:

1. Heat oil in a stock pot on medium. Saute garlic and onion for 3-4 minutes until very tender.
2. Add pumpkin, stock and water, season to taste.
3. Cook, covered for 20-30 minutes.
4. Using a hand blender or food processor, process mixture until pureed.
5. Reheat on low and season to taste.
6. Serve with garlic bread.
   

Garlic Bread

Every time i made this garlic bread, it reminds me when i had training, from my school on the French restaurant in Jakarta called " Le bistro".

It was very good experiences, that i will never forget, all the crew there were very nice to me, i missed them so much guys!.

Now, what you need and how to make;

The bread to make this called the bread French stick/French bread and cut into small / thick slices ( which ever you prefer), and you need melted butter, mix with chopped garlic, then brush them on the sliced bread, put on the 200 degrees oven for 10-15 minutes, until brown. Serve with any soup you like ( i served with pumpkin soup - Recipe follows- )

Sambal goreng kentang (Spicy fried potatoes)

"Warning: Only for spicy lovers"

Many Spicy or hot dish in Indonesia, especially from Sumatra Island. I'm not really sure where this dish came from, maybe Java? or West Java. Some people add the chicken liver, but it's quite difficult to find them in the supermarket or butcher here.

For the more spicy taste, i can always adjust how much chili i want to add, but i love spicy food a lot, sometimes i can't help my self about that, i pushed my limit until i had a stomachache, really bad huh??.

I made this food along with the crispy fried chicken, and another veg dish from green beans, that day my hubby said, i make 3 different dishes from very simple ingredients, but they all yummy and special for me thou... because i used to have them (but not cook them).

Sambal goreng kentang (Spicy fried potatoes)

• 500 gr Potatoes, cut into small cubes
• Oil for frying
• 1cm gala gal, brushed
• 1 salam leave
• 1 lemongrass, brushed
  

Grind ingredients:

• 4 small brown sugar
• 2 clove garlic
• 8 big red chillies
• 5 small red chillies
• 1/2 teaspoon salt and sugar
• 1 tomatoes

Method:

1. Grind together Brown onion, garlic, chilies, sugar, salt and tomato.
2. Meanwhile, fried the potatoes with oil until brown or until cook through , set aside.
3. Heat 1 tablespoon oil in a large saucepan, add grind ingredients and cook for 1 minute.
4. Add gala gal, salam leave and lemongrass, cook for another 1 minutes, add potatoes and cook for further 4 minutes.
5. Serve.
   

Crispy Fried Chicken

I love this crispy chicken, it is very famous fried chicken in Jakarta, look like KFC chicken, we even sometimes called them KFC chicken.

I was looking for the recipe a while ago, i was forgot about it until i saw my friend Ayin, make this chicken and want to share the recipe with everyone who read her blog, thanks Mba!.

Its so yummy just like i was imagine, but i didn't put the chicken powder like she did,just a bit of salt, but still ok. So i wanna share the recipe too :)


Crispy Fried Chicken

Ingredients :

• 1 chicken, cut into 8 pieces or as desired
• 1 tsp salt
• 1 tsp ground pepper
• 1 tsp garlic powder
• 100 ml water
• 1 egg white
• Canola/vegetable Oil for frying
  

Coating ingredients :

• 400 gr all-purpose flour
• 50 gr tapioca starch
• 1 tsp baking soda
• 1 tsp garlic powder
• 1 tsp ground pepper
• 1/2 tsp turmeric powder
• 1/2 tsp ginger powder ( i skip this)
  

Directions :

1. In bowl mix chicken powder, salt, pepper, garlic powder and dissolved with some water.
2. Marinate the chicken and refrigerate for at least 1-2 hours.
3. In another bowl mix all coating ingredients.
4. Take out the chicken from marinate and mix the rest of marinate with water and egg white.
5. Deep the chicken in marinate with egg mixture again and rolling on coating flour.
6. Repeat two or three times until you got thick coat flour on the chicken meat.
7. Shake off excess flour and deep fry on a deep oil, with moderate heat until golden brown.
8. Drain chicken on a rack over a sheet pan.
9. Don't drain by setting chicken directly on paper towels.
10. Serve with tomato sauce or chili sauce.

Note: Recipe taken from Ayin- "Flower in the kitchen"
with a little bit of revised.

Healthy meatball

This is one of my daughter's favorite finger food, she would finish 3 or 4 meatballs.
It is healthy meatball because i put 1 grated carrot on it and less salt. Here is the recipe..

Healthy meatball

Ingredients:

• 650g organic beef mince
• 25g (1/4 cup) dried (packaged) breadcrumbs
• 1 egg, lightly beaten
• 1 garlic clove, crushed
• 1/4 tsp salt
• 1 carrot, grated
• pepper
• 50 ml olive oil to fry
  

Method:

1. Combine the beef, breadcrumbs, egg, garlic, salt and pepper in a large bowl. Divide the mixture into 24 portions. Use wet hands to roll each portion into a ball and place on a plate. Cover with plastic wrap and place in the fridge for 15 minutes to chill.
2. Heat the oil in a large frying pan over medium heat. Add one-third of the meatballs and cook, turning occasionally, for 10-12 minutes until golden brown and cooked through. Transfer to a plate lined with paper towel. Repeat, in 2 more batches, with the remaining meatballs, reheating the pan between batches.
3. Place the meatballs in a serving dish.
   

Honey cashew chicken

Honey cashew chicken

• Oil for cooking
• 500 gr chicken fillet, cut into cubes
• 1 egg white
• 1/3 cup corn flour
• 1 onions, thinly slices
  
• 1 red capsicum (pepper), thinly slices
  
• 1/2 cup cashew nuts
• 1/4 cup honey
• salt and pepper
  

Method:

1. Heat the wok until very hot, add 1 1/2 tablespoon of oil and swirl it around to coat the side.
   
2. Dip half of the chicken into the egg white, then lightly dust with cornflour. Stir-fry over high heat for 4-5 minutes, or until the chicken is golden brown and just cooked.
   
3. Remove from the wok and drain on paper towels. Repeat with the remaining chicken, then remove all the chicken from the wok.
4. Reheat the wok and add 1 tablespoon oil , and stir fry the onion for 3-4 minutes, add the capsicum, stir for 3 minutes.
5. Increase the heat, add honey, the chicken and cashew nuts, toss until it is heated through and its well coated in the honey, season with salt and pepper.
6. Serve with rice.
   

I took this recipe from my book call fat controller.

I know im not fat but i think its a good book because they tell the nutrition per serve, from protein, fat, carbohydrate, dietary fibre, and the cholesterol too, so i don't have too worry about the amount of fat or cholesterol on my food, and they all quite healthy food recipe.

Originally they used the almond, but i only have cashew nut on my cupboard, and they are nuts too :).

Dadar Gulung ( Indonesian pandan pancake)

As usual, i can't decided which pictures should i post, in the end i chooses this 5 best pictures from 20 (very hard decision), originally i want to chose 2 or 3 maximum, but i just love these 5 :), they're looks damn good!!.

I also post these pictures on my "warung makan" community, my flickr, and my multiply, ha ha... show up a little bit of my hard work, some of the comment said where is the recipe?.

I got the recipe from Shinta-Japan (recipe in Indonesian), I used to eat this snack too back in my childhood, its very cheap there but so precious here...

If i miss some kind of Indonesian food, and could not find it here, so i can't be lazy, i must work in the kitchen to make them, but worth it thou.

Here i share the recipe in English (on my English version language).

Dadar Gulung ( Indonesian pandan pancake)

Ingredients:

• 150 gr all purpose flour (plain flour)
• 1 egg
• 250 ml coconut milk (i add 50 ml more)
• 1 teaspoon pandan paste
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil

Coconut Filling:

• 100 gr shredded coconut
• Yellow Jackfuit (optional, i skip this)
• 100 ml water
• 1 pandan leave
• 150 g coconut sugar
• 1/4 teaspoon salt

Method:

1. Mix flour, egg, coconut milk, salt, oil,pandan paste together, whisk until smooth.
2. Meanwhile mix the filling ingredients together in a small pot, and simmer for 15 minutes, or until dry (or water absorbed)
3. Heat a small pan and add a little oil (greased), make a pancake until the batter finish.
4. place the ready pancake with the coconut filling, fold in the ends and roll up.
5. Serve.

Makes about 12-15.