Shrimp and Dragon Fruit Salad (with Variations)

1 dragon fruit, any varieties will work
8 Large shrimp unpeeled, deveined
3 cups Spring salad mix

Sesame plum dressing:
3 Tbsp plum sauce
2 tsp apple cider vinegar or rice vinegar
1 Tbsp honey
1 tsp water
Fresh herbs and aromatics:
Small bunch of fresh cilantro leaves roughly chopped
1/4 red onions peeled and thinly sliced

Toppings:
1 Tbsp sesame seeds
1/4 cup roasted peanuts

Cut the dragon fruit in half and then peel the skin off and cut the flesh into large cubes. Set aside and let them chill in the refrigerator while you prepare other things.

Prepare the dressing by mixing all the ingredients in a bowl and set aside.

Steam the shrimp with the shells on, on high heat for 2 minutes or until they are cooked through.

Peel off the skin after they have cooled down a little bit. Steaming the shrimp with the shells on is to prevent the shrimp from curling. It’s really just for presentation and makes the shrimp looks bigger.

Assembling the salad:
Place the salad greens in a large mixing bowl.

Add sliced red onions.

Add freshly chopped cilantro leaves.

Add the cooked shrimp.

Add dragon fruit pieces.

Pour on the dressing when you are ready to serve the salad

Sprinkle on some sesame seeds.

Add some roasted peanuts.

Give the salad a gentle toss to mix everything.

Serve immediately.

Notes: This salad is highly customizable. You can change up the dressing, the toppings, the type of greens and veggies you want on the salad, the protein. Here are some suggestions:

Protein: Leftover chicken meat, pan-fried tofu, tempeh, chickpeas, seared scallop, seared ahi tuna.
Topping: Avocado cubes, tortilla strips, crispy chow mein noodle strips, wonton strips.
Dressing: Any vinaigrette dressing, sweet balsamic vinegar.

Pineapple Fried Rice

2 tablespoons vegetable oil
1/2 lb (225 g) ground chicken (or ground turkey)
2 eggs, beaten with a pinch of salt
3 cups cooked rice, overnight rice works best, separated by hand (*Footnote)
1 tablespoon light soy sauce
1 teaspoon Madras curry powder
1 1/2 cups chopped fresh pineapple
1/2 red bell pepper, diced
1 cup mixed veggies (snow peas, carrots, and/or corn)
3 green onions, chopped
1/2 teaspoon salt, or to taste
1/3 cup roasted cashews
1 lime , cut into wedges
Chopped cilantro leaves, for garnish (Optional)

Heat 1/2 tablespoon oil in a large nonstick skillet (or a wok, or a carbon steel skillet) until hot. Add the eggs. Let cook without touching, until the bottom is set. Stir and chop with your spatula to separate the eggs into small bits. Once the egg is just cooked (it’s OK if some parts are still a bit runny), transfer it to a plate and set aside.

Add the remaining 1 1/2 tablespoon of oil and the ground chicken. Stir and chop with your spatula to separate it into small bits. Cook until the chicken turns mostly white.

Add the rice. Stir and chop to further separate it into single grains. Cook until the rice is heated up, 2 to 3 minutes. If you’re using a wok or a carbon steel skillet, the rice might stick to the pan. You can add a bit more oil and use your spatula to release the rice.

Add the soy sauce and curry powder. Stir to mix well.

Add the pineapple, bell pepper, frozen veggies, green onions, and sprinkle with salt. Stir and cook for 1 minute.

Add back the scrambled eggs and cashews and toss again. Carefully taste the rice. Sprinkle more salt and stir to mix well, if needed. Transfer everything to a big plate.

Serve hot as a main dish or side dish.

Fried Chili Paste

10 dried red chilies
3 red chilies (seeded and cut into pieces)
5 shallots (peeled)
1/3 cup vegetable oil (80ml)
1/2 tsp salt
1 tsp sugar

Break dried chilies in half and squeeze out the seeds. Soak in hot water for 30 minutes to soften. Drain.

Blend dried chilies, red chilies, and shallots with ¼ cup (60ml) water until smooth.

Heat vegetable oil in a medium size saucepan over low heat. Add blended chili paste, salt, and sugar. Stir continuously until chili paste darkens and oil separates. This will take about 12 to 15 minutes.

Remove and store in a jar.

Sambal Udang (Shrimp Sambal)

4 tbsp vegetable oil
1 lb shrimps / prawns (peeled and deveined) (450g)
6 kaffir lime leaves
2 tbsp sugar
1 1/2 tsp salt (or to taste)
30 g asam jawa / tamarind paste ** (rinsed)

Spice Paste
6 red chilies (seeded and cut into small pieces)
8 dried chilies
6 shallots or 1 medium onion (peeled and cut into small pieces)
2 stalks lemongrass (sliced bottom third into rings)
1 inch lengkuas (peeled and sliced)
3 cloves garlic (peeled)
6 buah keras (candlenut) or macadamias
3/4 inch cube belacan (toasted)

Blend all spice paste ingredients with ? cup (80ml) water until smooth.

Place asam jawa in a small metal strainer over a bowl. Pour 1 cup (240ml) hot water over asam jawa. Stir and press down asam jawa with a spoon to dissolve.

In a medium sized pot, heat vegetable oil. Add ground spice paste and kaffir lime leaves. Stir fry for 8 to 10 minutes until fragrant.

Pour strained tamarind juice into the pot. Stir to combine. Place lid on the pot and allow sauce to come to a boil. Reduce heat and continue to simmer for 3 to 5 minutes.

Remove the lid. Add shrimps (prawns), sugar, and salt. Stir to get all ingredients well mixed.

Place lid back onto the pot and continue to simmer for 3 minutes.

Turn off stove. Dish into a serving bowl.

Stir-Fried Mee Tai Mak (Pin Noodles with Shrimp and Pork)

1 lb mee thai mak noodle/ Vietnamese Ban Bot Loc noodles
3 Tbsp cooking oil
8 oz large shrimp peeled and deveined
2 oz minced pork marinade with 1 Tbsp of soy sauce, pinch of sugar
2 eggs
3 cloves garlic peeled and finely chopped
3 to 4 small bunches of yu choy/A choy/Choy Sum trim large stalks into smaller pieces

SEASONINGS:
4 tbsp soy sauce
1 tbsp dark soy sauce
1/4 tsp white pepper powder

GARNISHES
1 stalk green onion finely chopped
Fried shallots crisp optional

The noodles are hard when it is cold or refrigerated but will soften when heated. Briefly blanch the noodles in a boiling water for about 1 minute or you can just microwave them for 30 seconds or so. Set aside.

Heat up the wok/skillet with oil. Add shrimp and cook until they turn pink and cooked through. Dish out. Add garlic and stir fry for 10 seconds. Add the minced pork and stir fry and kinda break them apart and cook until they just turn color, about 2 minutes.

Push the meat to the side and break in two eggs and let them cook for about 1 minute before breaking them up lightly with a spatula.

Add the vegetables and stir fry until they are started to wilt but still has that fresh green colors.

Add the rice pin noodles and seasonings and continue to stir-fry for another minute or so until the noodles pick up the dark brown color from the seasonings. Add the shrimp back in and stir everything to mix.

Have a taste and add soy sauce if needed. Turn off heat. Garnish with some chopped green onion and fried shallots crisp and served immediately.

Ayam Pelalah (Balinese Shredded Chicken)

400 g chicken breast

Aromatic herbs:
2 salam leaves Indonesian bay leaves
3 kaffir lime leaves daun jeruk
2 stalks lemongrass , bruised and tie into a knot
Juice from 3 limes limau, optional

Spice paste:
10 red chilies deseeded and sliced
6 bird eye chilies sliced
10 shallots sliced
5 garlic chopped
3 cm fresh turmeric root sliced
½ teaspoon toasted shrimp paste terasi/belachan
1 tablespoons olive oil or coconut oil
Oil for frying
Salt and sugar to taste

Preheat the oven 180 degree Celsius. Rub the chicken breast with the olive oil or coconut oil and season with salt. Place the chicken on a baking tray and roast until done, about 40 minutes.

Using a mortar and pestle or food processor, combine chilies, shallots, garlic and turmeric, grind to a smooth paste. If you using a blender, make sure to add a little bit of water or cooking oil to blend the ingredients.

Heat 5 tablespoons of the cooking oil in a wok, add in the spice paste, lemongrass, bay leaves, and kaffir lime leaves, stir-fry until fragrant. Season with salt and sugar to taste. Add in another tablespoon of cooking oil if you want. Remove from the heat and transfer into a bowl, set aside.

Back to the chicken in the oven. When it’s done roasting, remove from the oven and let cool. Discard the skin and deboned, shred the meat into medium-thick strips. Take a spoonful of the spice paste, combine with the chicken meat with the spice paste, toss well until the chicken until the chicken is perfectly coated with the spice paste. Add another spoon of the spice paste if not well coated. Serve the remaining spice paste as a side or as sambal.

Meanwhile, heat a non-stick skillet over medium heat, place half of the chicken and stir-fry for about 2 minutes, repeat the same for the remaining chicken. (I did this step because I found that the shredded chicken meat was a bit wet after being mixed with the spice paste so by doing the quick stir-fry, the texture is what I wanted, a slightly dried up shredded chicken that I love. If you use charcoal to grill the chicken, coal-grill, other than oven grill/roasting, I don’t think of this step is required.)

Transfer the chicken onto a a serving plate and squeeze the juice of the lime before serving.

Recipe Notes
The limau lime (jeruk limo/nasnaran Mandarin), or jeruk sambal is used for enhancing the flavor of sambal and sauces. It’s commonly used in Balinese cooking. The fruit is small with a smooth skin surface, it releases an aromatic and citrucy smell when it’s touched and squeezed.

Chicken Rendang

1 1/2 lbs. boneless and skinless chicken breasts or thighs cut into cubes
1/3 cup cooking oil
1 cinnamon stick
3 cloves
3 star anise
3 cardamom pods
1 lemongrass white part only, pounded and cut into strips
1 cup coconut milk
1 cup water
5 kaffir lime leaves bruised
5 tablespoons toasted grated coconut kerisik
1 tablespoon sugar or to taste
Salt to taste

Spice Paste:
6 shallots
1- inch piece galangal
3 stalks lemongrass white part only
4 cloves garlic
1- inch piece ginger peeled
10 dried chilies chili arbol, seeded

All all the ingredients of the Spice Paste in a food processor. Blend well.

Heat the oil in a skillet, add the Spice Paste, cinnamon, cloves, star anise, and cardamom pods and stir-fry them until aromatic. Add the chicken and lemongrass, stir to combine well with the spices. Add the coconut milk, water, and simmer on medium heat, stirring frequently until the chicken is almost cooked.

Add the kaffir lime leaves, toasted coconut, stir to blend well with the chicken. Lower the heat to low, cover the lid, and slowly simmer for 30 minutes or until the chicken is tender and the liquid has dried up. Add more sugar and salt to taste to taste. Serve immediately.

Ayam Masak Bugis (Buginese Chicken)

INGREDIENTS:
3 lbs mixture of boneless skinless chicken thighs cut into large chunks
1 Tbsp of cooking oil
4 cloves garlic peeled and finely chopped
10 small shallots peeled and thinly sliced
2 Tbsp of shrimp paste
2 bay leaves/ daun salam
3- inch of cinnamon stick
1/4 tsp of nutmeg powder
2 cups chicken stock
1 Tbsp of brown sugar
1 1/2 Tbsp of white distilled vinegar
4 cups of coconut milk
Salt and pepper to taste
2 cups packed of baby spinach leaves
1/2 cup of sweet corn kernels if frozen, thawed

Preheat a large pot on high heat. Add in 1 Tbsp of cooking oil. Add in garlic and the rest of the ingredients up to nutmeg powder on the ingredient list. Stir fry until fragrant, about 5 minutes.

Add in the chicken stock and bring to a boil. Add in brown sugar, vinegar, and coconut milk. Bring it back to a boil and then lower the heat and let it simmer until the chicken is cooked through and the liquid is roughly reduced by half. Have a taste and season with salt and pepper to your taste. It should be savory. Add in spinach leaves and sweet corn kernels. Stir to mix everything and cook just until the spinach leaves started to wilt. Remove from the heat and serve immediately or warm with plain rice.

Sate Padang (West Sumatra Beef Satay)

INGREDIENTS:
500 gr beef cut into cubes, brisket, flank, or sirloin tip steak
500 gr tongue
500 ml of water
6 Kaffir Lime leaves tear the leaves at the edges to release the flavor
1 stalk of lemon grass smashed with the back of cleaver to bruise to release the flavor
1 inch fresh galangal bruised
1 inch fresh ginger bruised
50 gr of rice flour mix with some water
Salt to taste
Bamboo skewers Soak in a water for 20-30 minutes so it won’t burn when you grill your sate

GROUND SPICES:
5-6 red ancho chili or you can use fresh long red chili
2 tsp of roasted coriander seeds/ketumbar
1 tsp of fennel seeds
5 garlic cloves peeled
5 shallots
2 inch of turmeric root
1 tsp salt

Parboil the tongue for about 15 minutes and then scrap the whitish stuff off the tongue and cut into cubes.
Place the meat and tongue in a large pot and marinade with the ground spices for 30 minutes.

Pour in the water and add the kaffir lime leaves, lemon grass, galangal, and ginger. Bring to a boil and then lower the heat to let them cook for 30 minutes. Remove the meat from the broth. Discard all the spices and herbs. Strain the broth. Have a taste and season the broth with salt to your taste.

Thread meat and tongue pieces onto the bamboo skewers, about 3-4 pieces of meat + tongue for each skewer. Get your grill ready and brush the sate with some oil on both sides and grill until they are slightly browned but not too long so the meat won’t toughen and dried up too much.

Bring the broth back to boil. Stir the rice flour mixture again before pouring into the stock to thicken up the stock (this is important step or you will end up with lumps). Continue to stir vigorously after that until it is thick and smooth. Immediately pour the sauce over the sate and rice cakes (if using).

Sprinkle with fried shallots crisps. It is best to serve while it’s pipping hot. I served with some pork skins to scoop up that delicious sauce.

Mee Goreng

INGREDIENTS:
1 lb fresh or dried egg noodles, instant noodles, or ramen noodles
2 Tbsp cooking oil
1 leek (cut into 1-inch length and wash thoroughly )
3-4 whole green/red bird’s eye chili (stems removed)
8 oz boneless skinless chicken thighs (cut into 1-inch cubes)
2 cups shredded cabbage
2 Roma tomatoes (seeded and quartered). You can use grape tomatoes too (halved)

SEASONINGS:
5 Tbsp kecap manis
1/4 cup soy sauce and more to taste
1/4 tsp white pepper powder

INGREDIENTS TO GRIND:
5 shallots
4 cloves garlic
6 candlenuts/kemiri or sub with macademia nuts

GARNISH:
Fried shallots crisp

If using dried egg noodles, cook according to direction. I suggest to undercook it because we will be stir frying it later
Place the shallots, garlic and candlenuts in food processor and process into a paste.

Preheat a wok or a large pan with oil. Add in the paste you prepared earlier. Saute until they are brown and really fragrant, around 5 minutes. Add the leeks and saute until they are limp and soft.

Add shredded cabbage and saute until they are soft, about 5 minutes. Add green chili (if using) and stir fry for about 30 seconds. Add chicken and saute until they cook through, about 2 minutes. Add the tomatoes and stir-fry for another 30 seconds minute.

Add the noodles in follow by the sweet soy sauce. Mix well to make sure the noodles pick up the color of the sweet soy sauce, add more if needed. Add soy sauce for saltiness (to your taste) and pepper. Continue to stir and make sure everything is well mixed and turn off the heat.

Garnish with a deep-fried shallots crisp and serve immediately

Rice Noodles with Chili Bean Sauce

300 gr fresh/refrigerated flat rice noodles or dried flat rice noodles
2 Tbsp cooking oil
2 cups snap peas trim both ends

AROMATICS:
1- inch knob of ginger peeled and finely minced
1 medium onion peeled, quartered and separate

SEASONINGS:
2 Tbsp chili bean sauce (dou ban jiang) or more, adjust the amount of other seasoning
2 Tbsp soy sauce
1 Tbsp dark soy sauce
1 Tbsp oyster sauce
1 tsp sugar

PREPARE THE NOODLE AND SEASONINGS:
If using dried rice noodles, soak in water for at least 2 hours. If you are using refrigerated sheets of rice noodles, they come in one large sheet or pre-cut. Microwave them for about 1 minute and then cut (if you need to) and then separate and loosen the noodle.

Mix all the ingredients for seasonings in a bowl and set aside.

Preheat your wok or skillet until very hot. You should see some smoke started to rise. Add in 2 Tbsp of the cooking oil. Add the aromatics and stir fry for about 30 seconds. Push them to the side and then crack in two eggs. Let them cook until the bottom started to settle and then scramble the yolk and break the eggs into large chunks and continue to stir fry for few seconds.

Add sugar snap peas and stir fry for about 3-4 minutes until they are soft but still have some crunch.

Add the rice noodles along with the seasonings. Stir to mix everything. The amount of seasonings may vary according to your taste buds. You may need to add more soy sauce to your taste. Stir to mix everything. The noodles will start to soften. It may take longer if you use dry noodles. Have a final taste and add more seasonings as needed. Dish out and serve immediately.

Notes: You can use other greens like brocollini, broccoli, bok choy, yu choy, mung bean sprouts.

You can also add in slices of beef, chicken, pork, or even seafood. Just remember to cook the seafood or meat first and then dish out to preven overcooking.

Sweet Vinegar Peanuts

2 C raw peanuts

Syrup
1/2 C chopped cilantro
1 tsp chopped mint leaves
6 Tbsp Chinese Black Vinegar (you can substitute with Balsamic Vinegar)
3 Tbsp packed brown sugar
1 tsp salt
1 tsp toasted sesame seeds (optional)

Preheat oven to 400 F. Arrange the peanuts in a single layer on a baking sheet. Roast until they are golden brown, probably about 20-30 minutes depending on your oven, mine did take about 30 minutes. Remove from the oven and transfer to a bowl. Set aside

To prepare the syrup, combine the cilantro, mint, vinegar, brown sugar, salt and sesame seeds in a small saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the liquid is syrupy and reduced by half, about 7 minutes or longer.

Pour the syrup over the peanuts and stir to coat evenly. Serve warm or at room temperature.

Pressed Rice Cakes with Chicken

2 Cups of glutinous rice
2 Cups of water
1 tsp salt
3 tsp minced garlic
2 tbsp vegetable oil
2 Cups of shredded cooked chicken meat
3 Tbsp toasted sesame seeds
1 stalk spring onion finely chopped
Salt to taste

Saute 3 tsp of minced garlic in vegetable oil until golden brown. Be careful not to burn them. Combine glutinous rice, salt, water and 1 tsp of the sauteed garlic. You can either cook your rice in a 2-quart pot for about 40 minutes until liquid is absorbed or your rice cooker. I used rice cooker ? Let them cool down after cooking.

Meanwhile, while the rice is cooking, combine the shredded chicken meat with the remaining of the sauteed garlic and 3/4 of the remaining garlic oil from no.1. Season with salt to taste. Mix well and set aside.

Line a loaf pan with plastic wrap and brush with some of the remaining garlic oil. Sprinkle with half of the toasted sesame seeds. Spoon half of the rice into the lined pan and work with wet hands to press the rice into an even layer. If the rice is still too warmed to handle, let it cool down.

Spread the chicken mixture evenly over the rice and cover with the remaining rice. Sprinkle with the remaining sesame seeds and cover with more oiled plastic and weigh it down by placing few cans or something heavy on top of it.

Let stand for at least 20 minutes. Invert onto a cutting board, remove the plastic, and slice into 1 1/2 inch squares with a wet knife. You can slice them further diagonally to form triangles too if you want. Serve at room temperature or lightly pan-fry them until crisp

Rempeyek Kacang (Indonesian Peanut Fritters)

INGREDIENTS:
2 cups raw peanuts without skin
2 cups coconut milk if you are using canned, give it a good shake
2 1/2 oz of rice flour
3/4 cup all purpose flour
Oil for deep frying
1/2 tsp turmeric powder
1 Tbsp coriander powder

INGREDIENTS TO GRIND:
4 kaffir lime leaves
3 candlenuts
3 cloves garlic
1/2 tsp of salt
1/2 tsp of sugar

In a medium-size pan without oil, stir-fry the peanut on low heat for about 5 minutes or so. Remove from the heat and set aside.

Use a food processor to process the ingredients to grind into paste. In a large mixing bowl, mix the flour, coconut milk, and add in the paste, turmeric powder, and coriander powder. Stir to mix everything. It should be somewhat a thin batter.

In a small-size (deep enough for deep-frying) pot, preheat enough oil for deep-frying. Give the batter a stir each time before you drop them into the oil. Drop a tablespoon of the batter into the hot oil and let it fry until golden brown on both sides. Work with one at a time. Remove with slotted spoon and place on absorbent paper towel to drain. Let them cool down completely before storing in air-tight container.

Perkedel Jagung (Bakwan Jadung – Indonesian Corn Fritters)

500 gr sweet corn kernels
6 oz shrimps cleaned, deveined and finely minced
80 gr rice flour
1 large egg beaten
1 tsp salt
1 Thai chili
Oil for deep-frying

AROMATICS:
2 shallots peeled
2 garlic peeled
3 Tbsp chopped Chinese celery leaves

Place 1/2 of the corn in a food processor along with the shrimp, shallots and garlic and pulse few times until finely chopped.

Mix the chopped corn mixtures along with the other half of the corn kernels, eggs, chili, celery leaves, flour, salt in a large mixing bowl. Stir to mix everything.

Heat about 1/2 inch of oil for frying. Lower the heat to medium and then drop one or two spoonfuls of the mixture into the hot oil and fry until golden brown. You may want to fry one first and then taste to see if you need to add more salt (as you can’t taste the “raw” mixture) and adjust by adding more salt if needed before frying more.

You can try to use egg rings if you have some to help hold the round shape, but you really don’t have to. If you use them, fill the ring with the corn mixture and then use the back of the spoon to kinda smooth it out to make sure there’s no “hole” so your bakwan jagung won’t fall apart later. Once the fritter is golden brown at the bottom, you can remove the ring and flip to the other side and cook until golden brown.

Continue with the rest of the mixture. You can serve with any of your favorite sweet chili sauce or just eat them as is.

Quick Kaya

200 ml canned coconut cream
50 gr palm sugar
50 gr white sugar
3 pandan leaves/screwpine leaves knotted
4 egg yolks from large eggs beaten

SEPARATING EGG YOLKS FROM THE WHITES:
Make sure you separate the egg yolks from the white very carefully. Leaving as little trace of egg whites as possible when separating. If there is a trace of egg whites, you can run the egg yolks through the sieve. This is to ensure you don’t get any lumps in the kaya. Otherwise, beat the yolks until smooth just using a regular fork is perfectly fine. Run it through the sieve if you want to.

TEMPERING THE EGG YOLKS:
Place coconut cream, both sugars, and pandan leaves in a saucepan over medium heat and just cook until the sugar melted. It shouldn’t be boiling, just heated to warm.

With one hand still beating the egg yolks, the other hand holding the saucepan with coconut cream, very gradually pour 1/4 of the coconut cream mixture. Then you can pour the egg mixture back to the saucepan. Stir to mix everything and then place this on the stove over medium heat.

Continue to stir over medium heat. The mixture started to thicken for me at around 8 minutes mark and continue to stir. It may still appear a bit runny, but it will continue to thicken once it cools down completely. Discard the pandan leaves.

Once the kaya has cooled down completely, transfer to a glass jar and secure the lid. Put in the refrigerator for up to 1 week.

Perkedel Kentang (Indonesian Potato Fritters

1 lb of potato (peeled and diced into 1/3 inch square)
4 oz of ground pork/chicken
1 tbsp of corn starch
1/2 cup chopped celery leaves
Salt and white pepper to taste
1 egg beaten
Cooking oil for frying

Deep fry the diced potato until cooked but not too brown or it will be hard to mash. Place them in a large mixing bowl and mashed with fork while still hot because it’s easier to do so
Add pork and the rest of the ingredients, except for oil and stir to mix everything.

Wet your hands to prevent the mixture from sticking to your hands. Form the mixture into balls, then flatten with your palm to about 1 inch thickness.

Preheat a oil enough to deep-fry the perkedel. When the oil is hot enough, lower the heat to medium so the perkedel won’t get burn outside but with pork still uncooked inside. Deep fry until golden brown, it shouldn’t take long, about 1 minute on each side or so. Keep your eyes on them as they may brown faster if your perkedel is smaller in size. Place on absorbent paper towel and serve warm or room temperature on its own or with other dish.

Soto Ayam Medan (Chicken Soup with Coconut Milk)

4-5 chicken thighs (skin removed)
1 Tbsp cooking oil
4 cups chicken stock
1 block chicken bouillon
1 cup of coconut cream (you can replace with whole cow’s milk, but I don’t recommend using low fat or fat-free)
Salt and Sugar to taste

TOPPINGS:
2 Roma Tomatoes seeded and chopped
Small bunch of Chinese celery leaves (chopped)
2 hard-boiled eggs quartered
1/3 cup crispy fried shallots
Kecap manis for drizzling

PASTE:
4 cloves of garlic
7 shallots
4 candlenuts omit if you don’t have any
1 tsp coriander seeds
1/2 tsp black pepper
2 cups Beansprouts (blanched)
2 tbsp turmeric powder
1/2 tsp of chopped ginger

OTHER HERBS AND SPICES:
4 bay leaves
3 Kaffir lime leaves
4 cardamom pods
3 cloves
1 stalk lemongrass bruised with heavy object

CHILI SAUCE:
50 gr long green chili or use serrano peppers
1/4 tsp salt

SERVED WITH:
Perkedel kentang (potato fritters)

Put all ingredients you need to grind in a food processor except for turmeric powder. Process into a paste and then add the turmeric powder. That way you won’t stain your food processor bowl.

Boil the chili in a boiling water until soft, about 5 minutes. Discard water and process into a smooth paste or roughly chopped if you prefer. Add in salt to taste. Can be stored in the fridge for up to 1 week.

Bring about 4 cups of water to a boil. Put in chicken pieces and lower the heat to simmer for about 30 minutes. Remove chicken and set aside. Save the liquid and shred the meat when cool enough to handle.

In a meantime, heat up some oil in a large pot and stir-fry the paste you prepared earlier, cardamom, cloves, and lemongrass until fragrant, about 5 minutes. Put in bay Leaves and kaffir lime leaves and continue stir-frying for few minutes until fragrant.

Pour in the liquid from cooking the chicken and chicken broth and let it cook for about 15 minutes. Strain off the liquid and discard the solids. Add in coconut cream and let it heated through but do not let it boil. Have a taste and season with more salt and pinch of sugar to your taste. It should be savory

When ready to serve, portion the shredded chicken meat, bean sprouts, diced tomatoes, in a individual serving bowl. Ladle the hot soup over. Garnish with celery leaves, crispy shallots, hard-boiled eggs. Serve with rice, chili sauce, and perkedel.

Mee Goreng

1 lb fresh or dried egg noodles, instant noodles, or ramen noodles
2 Tbsp cooking oil
1 leek (cut into 1-inch length and wash thoroughly )
3-4 whole green/red bird’s eye chili (stems removed)
8 oz boneless skinless chicken thighs (cut into 1-inch cubes)
2 cups shredded cabbage
2 Roma tomatoes (seeded and quartered). You can use grape tomatoes too (halved)

SEASONINGS:
5 Tbsp kecap manis
1/4 cup soy sauce and more to taste
1/4 tsp white pepper powder

INGREDIENTS TO GRIND:
5 shallots
4 cloves garlic
6 candlenuts/kemiri or sub with macademia nuts

GARNISH:
Fried shallots crisp

INSTRUCTIONS:
If using dried egg noodles, cook according to direction. I suggest to undercook it because we will be stir frying it later
Place the shallots, garlic and candlenuts in food processor and process into a paste.

Preheat a wok or a large pan with oil. Add in the paste you prepared earlier. Saute until they are brown and really fragrant, around 5 minutes. Add the leeks and saute until they are limp and soft.

Add shredded cabbage and saute until they are soft, about 5 minutes. Add green chili (if using) and stir fry for about 30 seconds. Add chicken and saute until they cook through, about 2 minutes. Add the tomatoes and stir-fry for another 30 seconds minute.

Add the noodles in follow by the sweet soy sauce. Mix well to make sure the noodles pick up the color of the sweet soy sauce, add more if needed. Add soy sauce for saltiness (to your taste) and pepper. Continue to stir and make sure everything is well mixed and turn off the heat.

Garnish with a deep-fried shallots crisp and serve immediately