This menu makes me feel “at home”, somehow makes me forget I am half of the globe away from my hometown. For those looking for recipe that incorporates turmeric, this may suit you. This is Indonesian traditional fried chicken recipe, very popular and you can find it almost everywhere in Indonesia, though sometimes people use different name but usually we can tell from the basic taste, turmeric and coriander.
1. Prepare and cut the chicken. I hope this picture would give you idea about the size of the chicken I used since I didn’t know its weight.
2. Prepare the ingredient: 1 lemon grass(cut), 2 fresh turmeric about 1.5″ each, 5 shallots, 4 garlic, 4candlenuts, 4 bay leaves,3″ galangal, and 1 tbs coriander. Ground the turmeric, shallots, garlic, candlenut, and coriander. My method is using food processor by adding 1C of water, quick and easy.
4. A. Arrange the lemon grass, bay leaves, and galangal on the top of chicken in the medium pot.
B. Pour the liquid from food processor. C. Add water just enough to cover the chicken (not too much to make the chicken floating). Add about 1 tbs salt, taste it once the water start boiling, add more if needed. D. Leave it for 15 minutes(this is my additional step to make sure the chicken absorbs the seasoning thoroughly), cook for 1 hour until the chicken is tender.
5. Drain the liquid, you can store it in air tight container in the fridge.
6. Fry in medium heat oil until golden brown, serve!
I tried couple times to make my own puff pastry, they tasted good but didn’t have the texture I was looking for. I think I need to practice more rolling and folding the dough to get those nice layers. Since I had been so curios about this recipe, I got it from Pinterest, I decided to go with the frozen pastry sheet available in grocery store. That cut the work and time, thanks to Pepperidge Farm, the pastry sheet I used.
1. In this recipe I only used half of the package = 1 pastry sheet. Prepare the oven at 350F.
A. Mix following ingredients for the filling mixture: 4 oz creamcheese( room temperature), 1/4C parmesan, 1/2C mushroom, rinsed and drained( I used canned mushroom because it’s what I had that time), 1/4C chooped sweet onion, 1/2 tbs garlic powder, 1 tbs green onion, dash of pepper.
B. Cut the pastry sheet on well floured surface, add the filling mixture.
C. Brush the edge with the egg wash( for the egg wash, I whisked 1 egg without water), fold and seal.
D. Cut to 5 or 6 pieces. Brush the top with egg wash, sprinkle with pepper.
2. Bake for 15 minutes, take out and apply another egg wash, put back to oven for 5 more minutes, do it as quick as possible. Why do this? because I want to make sure the surface will have nice color, shining gold 🙂
3. Bon appétit
We have a section in the freezer dedicated to salmon since my little one hit 1 year mark. It is her favorite menu. With all those salmons ready to be grabbed and cooked I started searching new salmon menu, I found this recipe here http://www.foodandwine.com/recipes/pan-roasted-salmon-with-tomato-vinaigrette.
I changed the cooking method, instead of transferring the salmon from stove to oven I just seared the salmon on the pan and put lid to cover couple minutes to make sure it’s cook entirely.
This morning I got message from WordPress, informing my blog’s 2nd anniversary. Then I checked my archive, 62 posts, wow… it may not sound a lot to many of you but to me it is big number, how did I write that all? I do hope, whether sweet or sour, my posts bring you inspiration. Thank you my followers, the readers, and the visitors!
Since today is quite special, I want to celebrate with this easy yummy recipe, Cheese Stuffed Jalapeno, enjoy!
1. Clean and cut 5 big Jalapenos in half, seeded.
2. Mix the filling: 1/3C cream cheese, 1/4C Parmesan, 1/4C Cheddar, 1/4C white swiss cheese, 1 tbs green onion, dash of pepper.
3. Fill the Jalapenos with the filling, bake at 325F for about 20 minutes. Use the foil to line the pan, spray the bottom with olive oil first.
4. Add extra shredded parmesan and green onion on the top, serve.
5. Bon appétit!
This menu is perfect for my mango craving,… well, I feel like I didn’t get to eat enough mango when I was visiting Indonesia last time. Also perfect for summer since I am so ready to say goodbye to this winter. Enjoy!
1. Prepare: 1 big mango ( I prefer the half ripe as it’s firm enough for crunchiness yet not too sour) thinly sliced, yields about 2C. 6-8 cherry tomatoes, halved. 1/4C roasted peanut, chopped. 2tbs dried shrimp, rinsed. 1/4 tsp shrimp paste. juice from 1/2 lime. 2tbs fish sauce. 1/4C cane sugar, melted with 2tbs water added. 1 clove of garlic. some sliced thai chilles.
2. Using a mortar and pestle, ground/ bash garlic, dried shrimp, shrimp paste, and then half of the roasted peanuts at the last. Add Lime juice, fish sauce and melted cane sugar. This will be the dressing.
3. On the small bowl, mix the mango, tomatoes, and chillies, then put the dressing and mix well.
4. Add the remaining roasted peanut and cilantro for garnish, serve, bon appétit.