Mie Goreng

This is my Indonesian version of Fried Noodles. A bit of chili paste, soy sauce and shredded cabbage enrich the noodles and make a flavorful bite. Enjoy!

ingredients:
serves 4
200 gr/7 oz dried, thin Chinese noodles
200 gr/7 oz chicken breast, sliced
1 cup shredded cabbage
1/3 cup chopped celery
4 garlic cloves, chopped
2 tbsp sweet soy sauce
1 tbsp light soy sauce
1 tbsp chili paste
1 chicken stock cube
75 ml water
4 tbsp cooking oil
sugar, salt and pepper


method:
1. Cook the noodles in a sauce pan of boiling water for 5 minutes or according to the packet instructions. Drain, rinse, drain again. Set aside.


2. Heat the cooking oil in a wok or frying pan and stir-fry the chopped garlic until it produces aroma. Add the chicken. Stir-fry for about 6 minutes until the chicken changes color and the meat is cooked. Add chili paste, stir-fry it. Add the sweet soy sauce, light soy sauce, the chicken stock cube, sugar, salt, pepper and the water. Stir-fry again for a further 3 minutes.


3. Add the shredded cabbage, stir-fry for a minute then add the noodles and stir-fry them all together over high heat. Make sure that the noodles are covered in the sauce mixture. 


4. Reduce the heat, add chopped celery, give it another stir. Remove from the heat and serve at once.

Showmodel Sale

I was so thrilled with these Showmodel items I grabbed from IKEA last week. This was the first time of many times I'd visited IKEA that I encountered up to 60% discount on only showmodel items. Yay, IKEA rawks!

Nasi Goreng

My favorite breakfast. Filling, no-nonsense solid carbohydrate. Originally Fried Rice is made from cold or left over rice from the previous day, then with a little bit of make-over, it transforms into an exotic breakfast for the morning.

ingredients:
serves 4

800 gr/28 oz cooked cold rice
2 eggs
2-4 fresh red chilies
3 cloves garlic
3 shallots
2 tsp tsp salt
1 tsp sugar
1 tbsp sweet soy sauce
4 tbsp cooking oil
1 chicken stock cube
1 egg, sunny-side up 
fried onion
few slices cucumber and tomatoes


method:
1. Use a fork to break all lumps of the cooked rice.


2. To make the chili paste, place all the chilies, garlic cloves and the shallots in a food processor with the salt. Process to a smooth paste.


3. Heat the oil in a frying pan, add the chili paste and cook over medium heat, stirring constantly for two minutes or until it begins to release the aroma. Add the sweet soy sauce, the sugar and the chicken stock, reduce the heat, stir for a further 5 minutes.


4. Add the cooked rice and stir gently until the rice is covered in the chili paste mixture, heat gently until the rice is hot.


5. In a bowl, scramble the two eggs, pour it to the hot rice. Stir continuously until the egg mixture binds with the rice. Serve at once, topped with the sunny-side up egg, fried onion and garnished with slices of cucumber and tomatoes.

Bubur Ayam

Another favorite meal; Chicken Porridge. Porridge made from rice grains with shredded chicken as one of the condiments. It takes at least an hour to get the dish ready to serve and it literary burns my tongue once it is shoveled into my mouth without first letting it cool off.

ingredients:
serves 4
500 gr/1 lb 2 oz chicken
200 gr/7 oz rice, soaked in cold water for an hour
3000 ml water
1 1/2 tsp salt
2 tbsp margarine


condiments:
2 sticks of You Tiao, sliced
2 stalks of spring onions, sliced finely
1/3 cup of chopped celery
1/3 cup of fried onion
1/3 cup of fried soy beans (optional)
sweet soy sauce to taste
light soy sauce to taste
peanut sauce
shrimp crackers and/or Emping (optional)


method:
1. Drain the soaked rice and place in a large saucepan with the chicken and the water. 


2. Bring to the boil then add salt. While waiting for it to boil, stir the mixture occasionally to prevent it sticking to the bottom of the pan.


3. Once the grains are soft and tender to the bite, fish out the chicken and let it cool off. Set the stove to its minimum heat. Stir occasionally.


4. Squeeze out any excess water from the chicken. Shred the chicken into small pieces. 


5. Melt the butter on a frying pan, stir-fry the shredded chicken, set aside.


6. To serve, per portion; ladle 1/4 part of the porridge into a bowl. Add the shredded chicken and the rest of the condiments but serve crackers and peanut sauce separately. 

Mie Ayam Jamur

One of my favorite noodle dishes; Mie Ayam Jamur. Not really a big fan of noodle, but this one tastes different. The combination of the sweet soy chicken and the broth makes this soupy dish really delicious. Lazybones like me pop in a chicken stock cube into a pan of boiling water and call it broth. 

ingredients:
serves 4
200 gr/7 oz dried, thick Chinese egg noodles 
1 tbs peanut oil to be drizzled to the noodles
2 skinless, boneless chicken breasts, cut into cubes
115 gr/4 oz mushroom, sliced
2 tbsp cooking oil
2 garlic cloves, chopped
2 tbsp oyster sauce
2 tbsp sweet soy sauce
sugar, salt and pepper


for the soup:
1 liter/32 fl oz water
1 chicken stock cube
2 garlic cloves, crushed
salt and pepper


method:
1. Cook the noodles in a saucepan of boiling water for 5 minutes or according to the packet instructions. Drain, rinse and drain again, drizzle with peanut oil. Toast the noodles then set aside. 


2. Place the chicken stock cube in a a saucepan, add the water and bring to the boil. Add the garlic, salt and pepper. The broth is ready.


3.  Heat the cooking oil in a wok or a frying pan and stir-fry the chopped garlic until it gives away its fragrance. Add the oyster sauce, the sweet soy sauce and sugar, then stir-fry until the sugar is dissolved. Add the chicken, mix all together for 2 minutes. Add the mushroom, stir-fry again until the mushroom is tender. Season with salt and pepper. Cover the frying pan, reduce the heat. After 5 minutes, remove the cover of the frying pan, simmer gently for about 10-15 minutes.


4. To serve, per portion; transfer 1/4 of the noodles into a bowl, add the soy chicken and ladle the broth over. Add blanched Pak Choi to complete the dish along with some beef balls and fried wonton wrappers. Not to forget, garnish it with fried onion.