Seafood Fried Rice

Ingredients:

1. Cooked rice
2. Seafood (prawns, clams, squids or any seafood you like)
Note: Cut all the seafood in 1" thick except the prawns
3. Garlic Butter
4. Egg
5. Some chicken stock powder for seasoning.


Method:

Melt the garlic butter in a wok with medium fire. Do not over heat the butter or else it'll burn. Pour in the seafood and stir fry it until done and add in the rice. Stir fry it. Add some chicken stock powder and stir fry it and lastly add in the egg and fry it till the egg cook. Serve it with Sambal Belacan....

Chicken with Local Basil Leafs (serving 2-3 person)

Ingredients:

1. 1/2 chicken (cut to few pieces)
2. 1 onion
3. 3 bundle basil leafs

Sauce for marinating
a. 5-6 tbs light soy sauce
b. 1 tbs dark soy sauce
c. 3 tbs Chinese wine (any type)

Method:

Heat up 3 tbs of oil in the wok in high fire and pour in the onion. After the onion turn color, add in the marinate chicken into the wok and fry it. Add some water to prevent the chicken become burn. Turn the fire to low fire and close the wok and let it seam for 5-8 minutes (or a bit later, depends on the chicken size). Once the gravy going to dry, pour in the basil leaf and stir till the leafs turn to dark green color. Serve it while still hot.

Creamy Tomatoes Soup (serving 3-4)

Ingredients:
1. 5 medium tomatoes (remove all the seeds & cubed)
2. 2 potatoes (any size, cubed)
3. 1 tsp chopped garlic
4. 2 rice bowl full cream milk
5. 5 tbs butter
6. 6-8 prawns (remove the shell)
7. 500ml water
8. 1 tbs chicken stock powder
9. A pinch of salt

Method

Melt the butter in the pot and add in the potatoes. Let it fry for few minutes and add in the tomatoes with the prawns. Fry again for few minutes and add water. Pour in the chicken stock powder and let it boil for a while. Let it cold for a while and pour into the blender and blend it till all the ingredients become liquid. Remove from the blender and pour it back into the pot. Boil it again. Lastly add in the milk and let it boil for few more minutes with small fire. Once the soup is boil, turn off the fire and serve.

Stew Pork With Hard Boiled Eggs

Ingredients:

1. Pork (with some fat, wash & cut in 2" thick)
2. Eggs (boiled and shelled, depends how many you want)
3. 1 stick of cinnamon (kayu manis) washed and break half
4. 2pcs star anise (bunga lawang)
5. 5pcs cardamon (palaga)
6. 6-8pcs cloves
7. 3 garlic with skin (washed clean)
8. A pinch white pepper
DO NOT OVER DOSED FOR ITEM #3,4,5 & 6. IT'LL BECOME BITTER IF OVER DOSE

Sauce:
a. 3tbs light soy sauce
b. 2tbs oyster sauce
c. 1tsp dark soy sauce
d. A cap of Chinese wine (any type)
*Dilute all the above items in half bowl of water*

Method:

Heat up the pot in medium fire and pour in the pork and fry it without oil. Let the fat shrunk so that the pork not that oil and fat. When the oil came out from the pork, pour in all the spices into the pot and stir for few minutes. Add in the diluted sauce into the pot and let it boil. Once the sauce boiling add in the hard boiled eggs in the pot and let it boil for 1.5-2hrs in small fire. If the sauce a bit salty or bitter add a tsp of sugar.

Kung Pao Fish Fillet

Ingredients:

1. Fish fillet (sliced)
2. Onion (cut 4 part)
3. 3" Young ginger (sliced thin)
4. Dried chilies (soaked and wash)
5. 1/2 stick of carrot (sliced)
6. Baby corn (cut 1" thick)
7. 2 Capsicum (cut)
8. A tsp chopped garlic

Sauce:

a. 2tbs Light soy sauce
b. 3tbs Vegetarian Oyster sauce
c. 1tbs sesame oil
d. 1tsp dark soy sauce
e. 1 bottle cap Chinese wine (any type)

Method:

Marinate fish fillet with a,b,c,d & e in a mixing bowl/plate. Preferably 24hrs and keep refrigerated. Heat up a wok in high fire with 5tbs of cooking oil. Pour #2 & 8 first in the wok and fry it till it turn light golden brown. After the onion and garlic turn into light golden brown, pour the rest ingredients in the wok and stir fry it. Lastly pour in the marinated fish fillet into the wok. If the fillet looks a bit dry add some water. DO NOT stir it hard cause it'll become minced if stir it hard. Let it seamier for 3mins and serve.

Stir Fry Fish Filet with Ginger & Spring Onion

Ingredients:

1. A packet fish fillet (sliced) ~ depends how thick you want
2. 6" ginger (cut half and sliced thin)
3. A bundle of spring onion (cut 2 - 3" long)
4. A pinch of salt
5. 2tbs ground white pepper
6. 4tbs oyster sauce
7. A cap full of Chinese wine (any type)
8. A tsp chopped garlic

Method:

Marinate the fillet with salt and pepper and set a side for few hours (keep refrigerated). Dilute the oyster sauce with 4-5 tbs of water and add Chinese wine.
Heat up the wok with 5 tbs cooking oil in medium fire and pour in chopped garlic. Add in ginger after the chopped garlic turn to light golden brown, and stir fry the ginger. Pour in the fillet fish and stir fry it for few minutes and add in the mixed sauce. Lastly add in the spring onion in the wok and stir fry till the spring onion become soft.

Stir Fry Kung Pao Chicken (serving 3-4 person)

Ingredients:

1. 2 boneless chicken drumstick (cut into cube)
2. Dried chilies (wash and soaked with hot water for few minutes and drain it.)
3. 4-6" of young ginger (sliced thin)
4. 2 onions (sliced thin)
5. 1 tbs chopped garlic
6. 5 tbs light soy sauce
7. 3 tbs oyster sauce
8. A tsp dark soy sauce
9. 2 tbs sesame oil.


Method:

Mix the boneless drumstick with ingredients 6-9 in a bowl. Do not add pepper, it will make the chicken more spicy. Let the drumstick marinate for a day, keep in fridge.
Heat up a frying pan with 8 tbs of oil in high fire. Pour ingredients 2-5 and stir fry it till it turn light brown and add in the drumstick and stir fry it. Add some water and let it seamier for 5 minutes. Keep stir it or else it'll stick on the pan. Serve it when the drumstick is done.