Nasi Lemak Korner – Como

This time we visit Nasi Lemak Korner – Como. It has Malaysian taste. I came here with my husband and my two boys, they are really fans of Asian food. The place is nice and quite cozy. We order nasi goreng and nasi lemak. Those foods that we ordered are really nice. And for the drinks we ordered raspberry mocktail and three layer tea. Love them both. They sometimes have special menu and also special dessert. Lately i’d like to try their durian strudel, but you have to call them first to make sure they have it on the day.

Nasi Goreng Ayam @Nasi Lemak Corner

Address : 18 Preston Street, Como, South Perth, Perth, WA

Find more information here

Nasi Lemak Sambal Ayam @Nasi Lemak Corner

The menu are quite variatif. See the menu on Zomato before you go there. Or you can also see their food menu here.

Raspberry Mocktail

Raspberry Mocktail

 

Three Layer Tea

Three Layer Tea

 

 

 

Brownies Kukus Putih Telur ala Ny. Liem

 

 

Brownies Kukus Putih Telur
(Source: Ny. Liem)

 

Ingredients:

I :

  • 750 ml white eggs
  • 375 gr sugar
  • 20 gr cake emulsifier

 

II :

  • 275 gr plain flour
  • 75 gr chocolate powder
  • 1 tsp Baking Powder
  • ½ tsp vanilli extract

 

III (melted):

  • 200 gr Dark Cooking Chocolate
  • 250 ml canola oil

 

IV (melted)

150 gr Dark Cooking Chocolate (or you can use meises)

 

Methods :

  1. Prepare steamer and baking pan.
  2. Using electronic mixer, mix egg whites until the bubble come out then add sugar and cake emulsifier. Continue mixing until hard peak form.
  3. Add ingredient II gradually. Then add ingredient III, mix slowly using spatula.
  4. Pour half batter into baking pan.
  5. Steam for about 20 minutes then add ingredient IV, flatten then pour remaining batter on the top and steam again for about 25-30minutes.
  6. Using skewer test to check whether it’s already cook or not. Try to put the skewer into the cake and it finished when the skewer come out clean.
  7. Set aside and let it cool.
  8. Cut into pieces and ready to serve.

 

 

Ketoprak

 

Ketoprak is a vegetarian dish from Jakarta, Indonesia, consists of tofu, beansprout, boiled egg, rice cake, and rice vermicelli served in peanut sauce.

 

Why people call it ketoprak ?  According to Betawi tradition, ketoprak was actually derived from the acronym of its ingredients; which are ket from ketupat, to from toge, and prak from digeprak (crushed), which describes the method on grounding garlic, and peanut granules together to create the peanut sauce.

When I don’t know what to cook today, this one always win my heart. Simple and easy. I always have instant rice cube and fried peanut/peanut butter at home. As Indonesian have lots of food come along with peanut sauce that;s the reason i always keep peanut butter or fried peanut at home. In every recipes that need fried peanut, you could substitute it with peanut butter and sometimes it;s level up the taste. Or you can mixed it like using half amount fried peanut and half amount peanut butter so it’s still have it;s original taste.

 

Let’s just try the recipe now!

 

Ketoprak

Ingredients:

  • 4 Rice Cube
  • 100gr Beansprout
  • 2 Tofu
  • 100 gr rice vermicelli
  • Crackers
  • Sweet soy souce
  • Fried Shallot
  • Boiled egg

Peanut sauce:

  • Hot chilli (you can skip this if you don’t like spicy)
  • 1 clove garlic
  • 200 gr fried peanut
  • 1 tbs coconut/palm sugar
  • Salt
  • 25-50 ml water

 

 

Methods:

  1. Using pestle and mortar, ground all the peanut sauce ingredients
  2. Fried tofu. Put beansprout in warm water for about 2 minutes. Put Rice vermicelli in warm water until soft.
  3. How to serve : Put rice cube, rice vermicelli, beansprout, tofu and egg in a plate. Pour peanut sauce and sweet soy sauce on the top. Add crackers.

 

 

 

Pasta Bake Bolognaise

 

Pasta Bake Bolognaise

Ingredients:

  • 100g spaghetti
  • 1 bottle bolognaise sauce
  • 4 mini frankfurt sausage
  • 1 cup shredded cheddar cheese
  • 1 cup mozarella cheese
  • 100 ml milk

 

Methods:

  1. Preheat oven to 200°C/180°C fan-forced. Lightly grease an ovenproof dish. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.

  2. Mixed with bolognaise sauce. Add to prepared dish.

  3. Mixed egg and milk. Transfer to prepared dish.

  4. Add sausage then sprinkle with remaining cheddar, mozarella and parmesan. Cover with foil. Bake for 10 minutes. Remove foil. Bake for 10 minutes or until golden.

 

Telur Pindang (Indonesian Marbled Hard Boiled Eggs)

telur pindang

 

Telur pindang usually eat with gudeg or warm rice only. You could also make it as your breakfast menu. How to make telur pindang? it’s so easy, if you don’t have shallot or onion skin, you could just use tea bag as the subtitute. Here is the recipe, let’s just try it out.

TELUR PINDANG

Ingredients:

  • 6 eggs
  • 600 ml water
  • 3 bay leaves
  • 1 cm galangal
  • 1 lemongrass
  • 1 tbs salt
  • 2 tsp sugar
  • 8-10 shallot /onion skin

Methods:

  1. Steam eggs. Set aside and let it cool.
  2. Cracked the skin using back of knife. Be careful when you cracked the eggs, don’t hit to hard to make beautiful pattern on it.
  3. Boil water in a pan, put all the ingredients and cook for about 30 minutes with medium heat. Or until the eggs becoming darker.

 

 

 

 

Mie Goreng Express

Ingredients:

125 gr egg noodles

1 egg

2 cloves garlic

1 tbs oyster sauce

1 tbs sweet soy sauce

1 tsp fish sauce

salt and pepper to taste

bean sprout

green onion and tomato, cut thin slices.

Methods:

1. Crush/press garlic. Heat the oil in a pan.

2. Pour garlic into the pan and saute until the fragrance come out.  Break the egg into the pan and scramble it.

3. Then add all the sauce, bean sprout and noodles. Mixed well.

4. Add salt and pepper to taste.

5. Pour the green onion and tomato. Mixed well.

6. Ready to serve.

 

 

 

Opor Ayam/Telur

 

Ingredients:
1/2  chicken, cut into 6 pieces or more.

5 boiled eggs
1 ltr      water
400 ml  coconut milk

2 lemongrass

2 bay leaves

5 kafir lime leaves

Ground Ingredients:
1 tsp   ginger
2 ruas  galangal
1 tsp pepper
2 tbs coriander seed
3  candlenuts
10 cloves shallots
5 cloves garlics
1 tsp salt

Method:

  1. Heat oil in a pan.
  2. Put ground ingredient into the pan. Saute until fragrance come out. Add chicken.
  3. Pour coconut milk, stir it and let it boiled. Add salt and cook until chicken tender.
  4. Ready to serve.

Tahu Telor

Even i wasn’t born at West Java but my ancestor is from there. It’s originated from west java where my mom and dad was born. It’s one of our family favorite. Simple and easy to make. Just add warm rice and eat together with it then you’ll feel like heaven 🙂

Tahu Telor

source : my mom

Ingredients:

  • 4 eggs
  • 1 large tofu, fried medium cooked
  • bean sprout

Grounded ingredients:

  • 2 tbs peanut or you can used peanut butter
  • 3 cloves garlic
  • 4 hot chili (you might not used this if you don’t like spicy taste, or you can just reduce the amount of chili if you like it not too hot)
  • 1 tbs shrimp paste/petis udang
  • 4 tbs sweet soy sauce/kecap manis
  • salt
  • water to dilute

Method:

  1. Heat the pan. Whisk the eggs.
  2. Add tofu into it.
  3. Fried the mixture.
  4. To make the sauce: put peanut, chili, garlic, salt and shrimp paste in a mortar. ground them. Add sweet soy sauce and water until the mixture is not too lumpy.
  5. How to serve: Put the egg in a plate. Add bean sprout on the top and pour the sauce over it.
  6. Ready to serve.

Note: you can eat it with rice.

 

Enjoy the food!!!

Gudeg Komplit

I ever posted this kind of food here. This time i make gudeg komplit, it’s mean gudeg with egg, opor ayam (chicken with coconut milk), tofu and cassava leaves. I made a bit of change since i was teached by my mother in law who had lots of experiences in making gudeg. Her gudeg is so delish.

 

Ingredients :
500 gr jackfruit

250 gr meat

10 bay leaves

400 ml coconut milk (you can mixed with some water if you don’t want to use much coconut milk)

8 eggs

5cm galangal

To be grind:

  • 9 shallots
  • 6 cloves garlics
  • 3 tsp coriander seeds
  • 5 candlenuts
  • 250 gr palm/coconut sugar
  • salt and sugar

Method :

Put all the ingredients. Arrange the bay leaves and galangal in the bottom, because we need to cook in a long time. Try not to stir it a lot. Cook with low heat. And cook until the texture is dry.

 

Beef Rolade

Upsss…after 1 month i left this blog, finally I came back again. Had some photos ready to post but feels like lacking of time to write and my laziness came over it. That was a great combination which make my blog empty for the last one month. Now i started again to write something and collected some recipes that i already try to make for our daily life. Simple, yummy and healthy, this time i want to make the combination of those three in my recipe 🙂 Hope it works *cross my finger*

Ingredients:

300 gr minced beef

5 cloves garlic

salt and pepper to taste

3 eggs, makes 3 thin omelette

Methods:

1. Makes 3 thin omelette.

2. Put the omelette on a mat and spread the minced beef over the omelette.

3. Roll it slowly using plastic wrap or alluminium foil to make it tight.

4. Steam it for about 30 minutes.

5. Cut into pieces and fried it.

6. You can eat straight away or using sauce.

7. For sauce: Stir fry garlic, sweet soy sauce, salt and pepper. Add 2 tbs water mixture with a bit of corn flour to form a thick sauce.