Bihun Udang Panggang

bihun udang panggang

 

buku ketiga

This recipe is one of our second book menu. The title is “Snack Arisan & Piknik”.  You could buy it in Gramedia bookstore in Indonesia. Or you even could buy it online here or here.  I change misoa (flour vermicelli) into bihun (rice vermicelli). Here is the recipe below.

Ingredients:

  • 1 onion, diced

  • 2 cloves garlic, crushed

  • 2 tbs celery

  • ¼ tsp salt

  • ¼ tsp pepper

  • 1 tsp chicken powder

  • ¼ tsp sugar

  • 2 tbs plain flour

  • 100 ml millk

  • 5 egss

  • 200 g rice vermicelli

  • 100 g cheddar cheese, shredded

  • 150 g prawn

 

Methods:

  1. Preheat oven 150’C.
  2. Mix onion, garlic, celery, salt, pepper, chicken powder and sugar. Add prawn then mixed well.

  3. Add plain flour, milk and eggs. Mixed well.

  4. Last, add rice vermicelli and mixed well again.

  5. Put papercup on muffin tin. Pour batter into papercup about 3/4 high. Spread cheese on the top.

  6. Bake for about 20 minutes or until the colour change into golden brownish.

  7. Ready to serve.

 

Bihun udang panggang

 

Taoge Goreng (Betawi/Jakarta) / Fried Bean Sprout

Toge Goreng

 

Toge goreng is one of indonesian traditional food, usually find in Jakarta and Bogor. Even the name is fried bean sprout, it doesn’t mean the food is fried. Only the tofu that was fried actually. It has rice cube, egg noodle and bean sprout of course with sauce made from oncom and tauco (all made from soy bean).  The taste should be salty, sour and sweet. As Indonesian food has rich flavour.

Let’s just try it out!

Toge Goreng 2

 

Enjoy!!!

 

Nugget Bihun (Rice vermicelli Nugget)

Nugget Bihun

 

It’s actually finger food but my husband said if I made it bigger size than it could substitute rice. Kiddos love every kind of nugget, so I looove to made it too. Chicken or prawn nugget was nugget that i made usually, but this time i want to make a lil bit variation. I browse some idea from internet and i found this kind of nugget. I tried to make it with the recipe that i usually use with some modification here and there. And the result was so yum, kiddos love it!

NUGGET BIHUN

Ingredients:

  • 1 can sardine in tomatoes sauce
  • 1/2 onion, thinly sliced into dice shape
  • 3 cloves garlic, crushed
  • 200 ml fresh milk
  • rice vermicelli
  • 2 eggs
  • 3 tbs plain flour
  • salt and pepper to taste
  • 2 tbs oil

Additional ingredients:

  • 1 egg, whisk
  • breadcrumbs

 

Methods:

  1. Heat up the steamer.
  2. Heat oil in a pan, stir fry onion and garlic. Add sardine and flour. Mix well quickly. Then add milk gradually. Add eggs, salt and pepper at the end and cook for about 2-3 minutes.
  3. Put nugget mixture into the pan.
  4. Steam until set. You can use skewer test. It is set if there is no mixture sticky to the skewer.
  5. Heat up oil in a deep fried pan.
  6. Roll the nugget into the egg, then roll it into the breadcrumbs.
  7. Deep fried until golden brown and crisp.
  8. Ready to eat
Note: you could save the remaining nugget  in the fridge for about 1 week or you could save it in the freezer if you want to save it much longer.

 

 

 

 

Mie Kangkung

It was one of my favourite food for lunch when i still work for my old company. I used to buy it at ITC Kuningan food court. The one and only place that I know which sold yummy mie kangkung 🙂 But when I search for mie kangkung recipe, I found out one place which sold mie kangkung called mie kangkung betawi and soto betawi ariyani, which located at Kemang Pratama – Bekasi. Maybe I should try this place when i come back to Jakarta. For now, I have to pleased with my homemade mie kangkung. lol. The unique taste of mie kangkung made me fall in love with this kind of food. You should put the lime so it has sweet and a little bit sour taste which made it so fresh and healthy. You should eat it when it still hot. Let’s just try it out!

Ingredients:

  • 200 gr  prawn (optional)
  • 200 gr  chicken, diced
  • 100 gr  dried prawn, soak, drain
  • 5 cloves shallot
  • 5 cloves garlic
  • 1 red chilli
  • 2 tbs corn flour + 5 tbs water mixed together
  • 1 L water
  • salt and  pepper to taste
  • 1 tbs oyster sauce
  • 2 tbs sweet soy sauce
  • 300 gr  sweet tauco
  • egg noodle
  • kangkong/kangkung
  • quail egg/egg
  • dried shallot

Methods:

  1. Ground shallot, garlic and red chilli. Stir fry grounded ingredients until fragrant come out. Pour into dried prawn, chicken and prawn, cook until the colour change. Add oyster sauce, sweet soy sauce, sweet tauco and water.
  2. Let it boiled and chicken tender. Add salt and pepper to taste.
  3. Add corn flour mixture and cook until it thick.
  4. Boil egg noodle, kangkong/kangkung, quail egg/egg separately.
  5. How to serve : Put egg noodle, kangkong/kangkung, quail egg/egg in a bowl. Pour the sauce on the top of it.
  6. If you like it a bit sour and hot, you could add lime juice and sambal.
  7. Ready to serve.

Mie Koclok Cirebon

This blog had been ignored for a while, been so busy, not fit, school hol and not in a mood of writing. But today, i push myself to write something here 🙂  So its actually something that i cooked last winter but just had time to share with you today. Make this one because my friends had conversation about the different between mie kocok bandung and mie koclok cirebon, and then i had plan to make some menu for winter warmer 🙂 So enjoy my first winter warmer menu here…..

MIE KOCLOK CIREBON

Egg Noodle
Grounded ingredients :
1 clove garlic
salt and pepper to taste

For soup :
500 cc chicken stock
2 tbs corn flour
250 ml coconut milk

salt and pepper to taste

2 green onion,
100 gr cabbage
100 gr bean sprout
1 boiled egg
1 tbs fried shallot
2 tbs shredded fried chicken
Sambal

Methods:
1. Put all grounded ingredients into pan then stir fry. Put it into the soup/chicken stock.
2. Added corn flour, salt and pepper, mixed well. Cooked until the soup thicken.
3. Pour coconut milk. Reduce heat and cook until it thicken.
4. Boil egg noodle, bean sprout, green onion and cabbage for about 3 minutes in boiling water.
5. Put them all in a bowl and pour the soup into it.
6. Put chicken shredded, boiled egg and fried shallot. And if you like it hot, put some sambal in it.
7. Ready to serve


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.

 

 

 

Misoa Goreng

Brought this as potluck for my arisan time 🙂

Ingredients:
300gr flour vermicelli, boiled in hot water, set aside
1 carrot, grated

1 spring onion, thin slice
50 gr cornet
3 eggs
100 ml water
2 tbs flour
pepper, nutmeg, salt to taste

2 eggs, whisked
canolla oil

Methods:

  1. Heat the steamer.
  2. Spread the pan with oil.
  3. Mix all the ingredients in a bowl. Put in the pan. Steam for about 30 minutes or until its cooked.
  4. Let it cooled.
  5. Heat the oil in a pan.
  6. Roll the misoa in egg and fried it until the color change into golden brown.
  7. Ready to eat.

Kwetiaw Goreng

Ingredients:

1/2 pack fresh kway teow/kwetiaw

4 cloves of garlics

2 tbs sweet soy sauce

salt and pepper to taste

1 egg, whisk

choy sum

bean sprout

green onion

celery for garnish

Methods:

1. Stir fry garlic until the flavor come out.

2. Pour egg into the pan, scramble it.

3. Then pour kway teow, add sweet soy sauce and salt and pepper to taste.

4. Add green onion.

5. Ready to serve with celery for garnish.

Mie Goreng ala mama Wulan

 

Been so hectic yesterday , and very very tired after one day photo session. I had to serve our dinner. Thought about something simple and fast to cook, i decided to make mie goreng/fried noodle.

Ingredients:

1 pack egg noddle

5 cloves garlic, crushed

1 tbs oyster sauce

1 tbs fish sauce

1 tbs soya sauce

1 tsp sugar

3 tbs sweet soy sauce

1 egg

6 pieces meatball

1 carrot

1 green onion

 

Method:

1. Cook the fresh noodle in the boiled water until it soft. But be careful do not over cooked. Dried it and put sweet soy sauce. Mixed well. Set aside.

2. Heat the frying pan. Put garlic, oyster sauce, fish sauce and stir fry untuk the flavor come out.

3. Add carrot and meatball and a bit of water. Then put egg, scramble it. Cook until carrot tender.

4. Put noodle and mixed well. Last add sugar, soy sauce and green shallot.

5. Ready to serve.

 

Mie Ayam Bakso

Ingredients:

fresh egg noodles

200 gr chicken thigh/breast fillet

2 tbs sweet soy sauce

2 tbs oyster sauce

4 cloves garlic

salt

white pepper

sugar

1 can mushroom

10 meatball

chicken stock

1 green onion

fried shallots *optional*

2 tbs canola oil

Method:

1. Heat the oil in the pan. Stir fry garlic, sweet soy sauce and oyster sauce. Add chicken, salt, white pepper, sugar and mushroom. Add water and cook until chicken tender. Set aside.

2. Boiled water. Put egg noodles into the boiled water and cook until soften and drain.

3. In a bowl, combine soy sauce, salt and white pepper. Add 1 portion of cooked egg noodles and mix well with your chopstick. It’s important to season the noodle while it’s still hot. Place chicken toppings and meatball. Garnish fried shallot and green onions.

Enjoy Mie Ayam!!!