Stuffed Tofu in Yummy Peanut Sauce

The recipe has been modified from different sources, almost similar to chinese spring rolls fillings. Steamed sweet potato is added to the peanut sauce to thickens and give a not-so-skippy'ish flavour to the sauce. Which might have been the reason why my husband was always a bit hesitant trying savouries doused in peanut sauce. He probably thinks peanuts would only go in sandwiches.

Ingredients:
* Beancurd with a slightly hard texture - cut triangles
(or any beancurd that you can make a pocket)
* 150 gr beansprouts
* 1 pcs carrot - julienned
* 3 pcs shiitake mushrooms - thinly sliced
* 4 pcs garlic
* 5 pcs shallots
* 2 tbs dried baby shrimp - ground (optional)
* 1 pcs chicken fillet - sliced thinly
* spring onions - chopped thin
* 2 pcs eggs

Peanut Sauce Ingredients:
* 5 tbs Skippy Peanut Butter (or 1 cup of deep fried peanuts)
* 3 pcs red chilies - boiled for 5 mnts
* 4 pcs garlic - deep fried until golden brown
* palm sugar, salt, maggi block to taste
* 4 pcs kaffir lime leaves
* 1 pcs sweet potato - boiled till soft
* vinegar or extract lemon
* water

Directions:
1.) With a knife tip, make a hole in the beancurd, creating a pocket for filling. Set aside
2.) Stir fry shallots + garlic till fragrant.
3.) Stir in chicken, dried shrimp, carrots, mushrooms & leftover beancurd
4.) Add salt, sugar, maggi block and beansrpouts
5.) Cook through, set aside. Add 2 eggs, mix in throroughly
6.) Place back the fillings into holed beancurd. Fill them up carefully.
7.) Dip beancurd into batter, deep fry until light brown. Set aside

Batter for skin:
** 5 tbs rice flour
** 5 tbs regular flour
** 1 tsp coriander powder
** 2 pcs garlic - processed
** salt, pepper
** 1 pcs of egg

Yummy peanut sauce:
1.) Process boiled chilies + garlic. Set aside
2.) In a skillet, stir in peanut butter, chili + garlic, palm sugar, salt & pepper
3.) Cook on slow fire, keep stirring till sauce thickens, add water, lime leaves & vinegar
4.) Keep stirring until the sauce turns dark reddish. Ready to serve.

Donat Pisang

Sedikit modifikasi dari resep donat kentang tempo hari, ditambah 3 buah pisang, dan baking powder dikurangi jumlahnya. Hasilnya lumayan, donat lebih gembung dari yang pertama, sampai lubang di tengahnya tertutup sama sekali :-P

Ingredients:
* 500 gr tepung terigu protein tinggi
* 50 gr susu bubuk ( atau 2 sdm)
* 11 gr ragi instant ( atau 1 1/2 sdm)
* 100 gr gula pasir (atau 3/4 cangkir)
* 75 gr mentega ( 1 sdm penuh)
* ½ sdt garam
* 4 btr kuning telur
* susu cair dingin, secukupnya
* pisang matang 3 bh - lumatkan sampai halus

Directions:
1.) Dalam wadah bersih, campur tepung terigu, gula, susu bubuk, ragi instant, aduk rata
2.) Campurkan kuning telur, uleni hingga rata & masukkan pisang yang sdh dihaluskan
3.) Campur mentega, garam, uleni terus hingga kalis elastis. Biarkan 15mnt
4.) Bagi adonan seukuran 50 gr, bulatkan. Diamkan 20 menit, hingga mengembang
5.) Lubangi tengahnya membentuk donat, segera goreng sampai kuning kecoklatan
6.) Angkat, tiriskan. Taburi icing sugar.
~ donat pisang hiasannya apa dong? aku suka coklat, jadi smua pakai coklat

** Recipe source: my mom

Grilled Miso Chicken

Resep ini pernah aku coba bikin sebelumnya tapi gagal karena gak pake miso, rasanya ngalor ngidul. Tapi yang ini...... wahhhh enak deh.

Ingredients:
* Sayap ayam atau paha bagian atas
* 2 sdm kecap kikkoman
* 2 sdm sake (aku gak pakai)
* 3 sdm mirin
* 2 sdm miso paste
* 1 sdt jahe segar parut
* garam, merica & sedikit gula
* 1 sdt seven spice powder
(gak punya, ganti dgn cabe bubuk, wijen & nori bubuk)

Directions:
1.) Dalam mangkuk, campurkan semua bahan & lumuri ayam
2.) Biarkan selama 1 jam sambil dibalik-balik
3.) Panggang sampai berwarna kecoklatan aku pakai caraku yang pan-fried

(Resep dari Bento.com)

Donat Kentang

Hari pertama turun ke dapur lagi, setelah bed rest hampir seminggu penuh. Dari nyiapin bahan, nguleni adonan sampe menggoreng dilakukan sambil duduk, rasanya cape banget kalo berdiri kelamaan. Praktek bikin donat pertama kali, wah senengnya langsung jadi!!! Mekar-mekar dan sedikit garing di luarnya, tapi lembut di dalemnya.... hmmmmm. Cuma waktu ngaduk adonan dan ngebentuknya bunder-bunder bolong di tengah pake perjuangan, maklum belum biasa bikin sih

Bahan Dasar:

* 500 gr tepung terigu protein tinggi
* 50 gr susu bubuk
* 11 gr ragi instant
* 1/2 sdt baking powder
* 200 gr kentang, kukus lalu dihaluskan
* 100 gr gula pasir
* 75 gr mentega
* ½ sdt garam
* 4 btr kuning telur
* 100 ml susu cair dingin

Cara Memasak:
1.) Campur tepung terigu, gula, susu,telur, ragi, baking pwd, aduk rata
2.) Kukus kentang, haluskan, campur dgn adonan, uleni hingga merata & kalis
3.) Beri mentega dan garam, uleni terus hingga kalis elastis. Biarkan selama 15 menit
4.) Bagi adonan, sebesar 50 gr, bulatkan. Diamkan 20 menit, hingga mengembang
5.) Lubangi tengahnya membentuk donat, goreng sampai kuning kecoklatan
6.) Angkat, tiriskan. Taburi gula donat.

** Satu adonan bisa jadi 10-11 butir donat

Recipe source: my mom

Sambal Cincalok

**Indonesian Lime Shrimp Sambal**

I’m not too sure where this condiment originally comes from. As far as I remember from childhood, it’s one of the typical dishes often made by my father’s side of family, the West Sumatrans, along with other condiments, sambal tempoyak. Altough on Google search I couldn’t find anything except all listings from malaysian sites.

Yang jelas rasanya nendang abis…… ngegigit di lidah rasa asemnya, pedes dan gurih. Enaklah pokoknya.

Ingredients:
* 12 pcs red chilis/serrano chilis
(kalau mau lebih pedas bisa ditambah dengan cabai rawit)
* 2 pcs of lemons, squeezed
* 3 tbs cincalok or baby anchovies (apa sih, teri nasi kali ya….)
* 3 pcs of shallots, finely chopped
* salt, sugar to taste
* 1 tsp lemon vinegar (jika suka lebih asam lagi)

Sumber Resep: Keluarga Bokap

Sambal Bajak Santan

**Indonesian Chili Cooked in Coconut Milk**

Ingredients:
* 20 pcs red chilis, serrano chilis, or anything red and spicy…. yummm
* 6 pcs shallots
* 6 pcs garlic
* 2 pcs large red tomatoes, chopped
* 2 tsp shrimp paste or belacan , fried or roasted first
* 2 tsp indonesian palm sugar or gula jawa - may be added later if necessary
* 2 bay leaves
* 2 stalks of lemon grass - smashed
* 2 cm of galangal root - some may call it the blue ginger
* 4 pcs kaffir lime leaves
* 2 tsp tamarind extract
* 1 cup of thick coconut milk or coconut powder

Cooking Directions:
1. Put the chilis, shallots and garlic in food processor
2. Heat the skillet, stir fry the processed chilis until fragrant
3. Add lemon grass, bay leaves, galangal, kaffir lime leaves, palm sugar, shrimp paste and chopped tomatoes. Stir in coconut milk gradually while mixing thoroughly
4. On low heat, keep stirring the sambal for a while until there’s a distinct fragrance, different from the previous one
5. Add salt, pepper, tamarind extract for taste…. and ready to serve.

**Recipe from my Mom

Perkedel Isi

Persediaan kentang masih banyak banget, rencananya kepingin bikin perkedel yang lain dari biasanya, dikombinasi dengan isi shepherd pie. Pernah bikin sih beberapa kali dan Mike suka banget.

Ingredients:
* 1/2 kg kentang, kupas & iris bulat supaya cepat matang saat digoreng
* 300 gram daging giling tanpa lemak
* wortel iris kotak-kotak kecil
* peterseli/daun bawang, iris halus
* kacang polong (*aku siy gak suka jadi gak pakai)
* bw bombay besar & bw putih, cincang kasar
* merica, garam, saus worchester, gula, 3 sdm bawang goreng
* 3 btr telur - ambil putihnya

Directions:
1.) Tumis bw bombay & bw putih sampai harum, masukkan wortel & kacang polong sampai empuk.
2.) Masukkan daging cincang, masak sampai harum. Tambahkan merica, garam, peterseli, saus worchester. Cicipi
3.) Goreng potongan kentang sampai berwarna kuning muda.
Kentang yang di steam/direbus lebih susah untuk dibentuk & buyar kalau digoreng
4.) Haluskan kentang di dalam mangkuk dengan garpu. Haluskan juga bawang goreng, campurkan keduanya. Tambahkan garam, lada putih sedikit. Cicipi.
5.) Pipihkan adonan kentang, isi dengan daging yang sudah dimasak. Bulatkan sampai daging tertutup rata supaya tidak pecah saat digoreng. Celupkan ke dalam putih telur sebelum digoreng.
6.) Goreng sampai berwarna kuning keemasan. Angkat & tiriskan.

Honey Grilled Chicken Wings

I decided to make something quick to go along with the fried noodle, which is considered as a snackie for Indonesians. Need another finger food type, except that the chicken wings in China comes in giant size

Ingredients:
4-6 pcs of chicken wings - normal size can be 10-12 pcs

Marinate sauce:
* 3 tbs oyster sauce
* 4 tbs of honey
* 1 pc of lemon - squeezed
* 8 pcs of garlic - grated
* salt and pepper to taste
(leave chicken wings marinated for a few hours until they slightly turn color into light brown)
Now this is going to be slightly messy and youmay use oven if you prefer. Heat cooking pan and drizzle with olive oil. Place chicken wings inside and let them brown nicely while holding the pan, turning the heat high, occasionally brushing the skin of chicken to the naked flame.

Bell pepper Salsa:
* 1 large red bell pepper/capsicum/paprika - chopped small
* 2 pcs of garlic, grated
* salt, pepper, sugar to taste
* few drops of lemon juice

Bakwan Vegetable Fritters

An all-time favorites since I always love Indonesian savories and Michael had grown to like the ‘Indian Bhaji’ while he was assigned in Delhi. I always use the same basic ingredients, but the fillings varies from whatever available in the fridge at that time…. bean sprouts, cabbage, carrots, spring onions, etc. Just experiment with any vegetables, it should be fun….

Ingredients:
* Wheat flour (medium protein content between 10%-11.5%)
* 2 fresh eggs, white only
* mixed veggies - as mentioned above, washed and sliced
* 200 gr shrimps - shelled, deveined & pound smoothly
* spring onions thinly sliced
* 3 cloves of garlic, pound smooth
* 1 tsp coriander seed powder
* sprinkle white pepper & salt
* 1/2 tsp baking powder

Directions:
1.) Mix wheat flour in a bowl, add water and whisk until smooth
2.) Add egg white, mashed shrimp and whisk again until smooth
3.) Add garlic, pepper, salt, coriander powder, pinch of maggie block to add more taste. And itsy bitsy of baking powder for extra puffiness
4.) Mix in sliced spring onions & all the vegetables
5.) Ensure to use fresh oil, peanut oil seems to make the fritters have a nice touch of light golden color
6.) Spread a paper towel to place the fritters and let the oil drain for a while. Serve hot as snacks or tea munchies.

**Recipe from my mom

Pisang Goreng Salut Cornflakes

Cornflakes Coated Banana Fritters ~ Another kind of banana fritters. Just experimenting with cornflakes and a pinch of cinnamon powder which turned out quite beautifully crispy on the outside and soft buttery in the inside

Ingredients:
* 5 pcs of ripe banana - slice into 2 or 3
* 1 cup of cornflakes, slightly crushed
* 1 and half cups of flour (around 8% to 9% of protein content)
* 1 egg white, whisk
* pinch of cinnamon powder & sugar to taste

Directions:
1.) Mix flour, salt and water in a bowl until smooth then whisk in egg white
2.) Dip in banana slice into flour and then roll into a bed of cornflakes
3.) Cook in medium to high oil until the color turns slightly honey gold
4.) Place the fritters on a napkin spread to absorb oil
5.) Serve hot topped with sprinkle of icing sugar or chocolate syrup

** Recipe source: my creative kitchen

Dutch Croquette ala Febo

Yang ini aku buat dengan isian roux filling seperti yang dijual di Febo. Udah pernah nyobain yang paardenvlees? Wah itu rasanya uenak banget.... tapi sesudah sadar itu daging apa, baru kapok

Ingredients:
* 400gr minced beef or chicken
* little bit of button mushroom, thinly sliced
* 2 pcs of garlic, chopped
* small bunch of parsley, finely chopped
* 1 large onion, finely chopped
* 300 gr of toasted breadcrumbs
* 4 pcs of egg white

Roux (filling) ingredients:
* 80 gr of butter
* 80 gr of flour
* 3 cups of stock (amount may vary)
* ground white pepper, salt, nutmeg to taste

Directions on how to make roux:
1.) Melt the butter in a pan slightly brown.
2.) Add flour all at once and stir until completely mixed
3.) Keep them on low heat while adding stock/water bit by bit
3.) Keep stirring until the mix is smooth & creamy enough to mold. Set aside

Cooking the croquettes:
1.) Melt butter to cook onion & garlic until fragrant
2.) Stir in beef/chicken, parsley, mushroom until cooked through
3.) Mix roux & beef/chicken together - add salt, pepper, nutmeg & grated cheese
4.) Set aside and refrigerate for a while so it would be easier to shape
5.) Shape the ragout mixing into balls of 4cm diameter or long shape of 10 cm
6.) Coat with flour, dip into whisked white eggs, then double coat it again with toasted breadcrumbs
7.) Deep fry until light golden color. Set aside and drain on paper towel.

The croquettes are best served hot with mustard dipping. Our family's favorite is Dijonnaise Mustard by Masterfoods. Yummie!!!