Sunday, December 20, 2009

Bami Goreng (Indonesian Fried Egg Noodles)


1 pk Chinese egg noodles; boiled and drained
1/4 lb Pork filet; diced
1/2 c Small shrimp
1 md Onion; diced
2 Cloves garlic; crushed
1 Carrot; finely sliced
1 sm Leek; finely sliced
2 ts Sambal oelek
1 ts Trassi
3 tb Ketjap manis
3 tb Oil
To taste salt and pepper


Set cooked noodles aside. Heat wok; add oil. Stir-fry onion and garlic for one minute.
Add meat and shrimp, trassi (if not available, omit), and sambal oelek;
fry for further 3 minutes. Add carrot and leek and fry for 4 more minutes.
Add noodles and ketjap manis. Use salt and pepper as needed (none is good) and stir-fry for 4 minutes more. Serve hot. Delicious with hot peanut sauce.

Yield: 2 Servings

Tuesday, July 14, 2009

Chicken Satay with Spicy Peanut Sauce

Yield: 4 Servings


1 ts Finely chopped garlic
1 ts Salt
1/8 ts White pepper
2 tb Soy sauce
1 tb Dark molasses
2 ts Fresh lime juice
2 lb Boned; skinned chicken breasts or thighs, cut into 1" cubes
2 tb Vegetable oil


2 tb Vegetable oil
1/4 c Finely chopped shallots or scallions; white part only
1 ts Finely chopped garlic
2 c Chicken stock; fresh or canned
1/2 c Shelled Spanish peanuts; ground fine
2 ts Soy sauce
1 ts Dark molasses
1 ts Lime juice
1/4 ts Finely grated ginger root
1/4 ts Finely chopped hot chilies; or cayenne, or to taste


Combine the garlic, salt and pepper in the bottom of a deep bowl and with the back of a spoon mash them to a paste. Mix in the soy sauce, molasses and lime juice. Add the chicken cubes and toss with a spoon until they are evenly coated. Marinate in the refrigerator for 2 hours, stirring occasionally. Remove the chicken from the marinade and thread it tightly, 4 or 5 pieces at a time, on small skewers
(preferably Oriental wooden skewers about 6 in.(15 cm) long. Brush the oil evenly over the chicken. Cook over charcoal (traditional) or under the kitchen broiler for 5 to 10 minutes, turning occasionally, until the chicken is crisp and brown. Serve at once, with the meat still on the skewers, accompanied by katjang sauce presented separately in a bowl. Serves 4. Katjang Sauce (Spicy peanut sauce)

Heat the oil in a heavy skillet and cook the shallots (or scallions) and garlic 3 to 4 minutes, until they are soft and transparent but not brown.. Add the chicken stock and bring to a boil over high heat. Add the ground peanuts, soy sauce, molasses, lime juice, ginger, and chilies or cayenne. Reduce the heat and simmer for 10 minutes, stirring occasionally. Allow to cool slightly before serving.

NOTES : If you have been to Southeast Asia you have probably had satay (also spelled sat‚), and even if you managed to avoid eating it, you are guaranteed to have smelled it cooking. Satay stands are on virtually every street corner in Malaysia, Indonesia, Singapore, and who knows where else. This recipe calls for chicken, but you can substitute beef, pork. or lamb. We even saw turtle satay on a menu in Bali.

Monday, June 29, 2009

Chocolate Brownies

225g (8oz) soft margarine
100g (3.5oz) walnut pieces
110g (4oz) plain chocolate
170g (6oz) plain flour
400g (14oz) caster sugar
4 eggs
2.5ml salt
10ml vanilla essence
2.5ml baking powder
1 00g (3.5oz)
chocolate chip

1. melt the margarine and chocolate together.
2. remove heat add sugar mix well
3. add the vannilla eggs and chocolate chips
4. sift the baking powder with flour and salt
5. fold the flour into the chocolate mixture
6. pour into lightly greased 23cm square or circle pan
7 .bake at 160c for fifty minutes
8. remove from oven and leave to cool for 12 hours

Sunday, June 28, 2009

KFC Crispy Strips

1 egg, beaten
1 cup milk
2 cups allpurpose
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder

Cut 6 chicken Breasts into strips, or you can by chicken tenders in the store. Marinate them overnight.
Preheat the shortening in a deepfryer to 350 degrees. Beat 1 egg and 1 cup of milk. Dip the chicken into the egg mixture. Dip the the chicken into the coating and then double dip. Fry in fryer a few at a time till they are golden brown about 5 minutes or until they float.. Remove the chicken to a rack and allow to drain for 5 minutes The Colonel has decided to make Hot and Spicy Strips that ran for
short times the difference is the second dip it is dipped into hot sauce then breaded again and then fried just like the original crispy strips. For the barbecue strips make the strips the original way and then dip into the Honey Barbecue Dipping Sauce.
The Colonel deiced that wings were going to be a good thing to serve and so he decided to create fried wings that are very tasty. The Honey Barbecue wings are tasty. After they are made they are dipped into the Honey Barbecue Dipping Sauce. If you don’t want the honey barbecue wings just serve them as the regular wings.

Basic Chicken Salad

* 1/2 cup mayonnaise
* 1 tablespoon lemon juice
* 1/4 teaspoon ground black pepper
* 2 cups chopped, cooked chicken meat
* 1/2 cup blanched slivered almonds
* 1 stalk celery, chopped

1. Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch
carefully, as they burn easily.
2. In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken,
almonds, and celery.


2 fryer chickens cut up into 8 pieces and marinated
6 cups Crisco Shortening
1 eggs well beaten
2 cups Milk
2 cups Flour
2 teaspoons ground pepper
3 tablespoons salt
1 teaspoon MSG
1/8 teaspoon Garlic Powder
1 dash paprika

Place shortening into the pressure cooker and heat over medium heat to the shortening reaches 400°F.
In a small bowl, combine the egg and milk. In a separate bowl, combine the remaining six dry ingredients. Dip each piece of chicken into the milk until fully moistened. Roll the moistened chicken in the flour mixture until well coated. In groups of four or five, drop the covered chicken pieces into the shortening and lock the lid. When pressure builds up cook for 10 minutes.
After he perfected his original he made a crispy recipe that was marinated first then fried the conventional way. This one is double dunked into the coating to give it its great taste.

Nasi Goreng


350 gr. Long Grain Rice
2 Tbs. Vegetable Oil
3 Eggs
1 Onion
2 Green Chillis, Sambal Ulek

Sambal Ulek
20 red Chillies or Lomboks (approx. 6 - 9 cm. long)
2 teaspoons Salt

Wash Chillies and chop. Mix with salt and rub into a coarse paste in mortar or in blender. Put into sterilised jar.
This sambal is perfect by your meal or for cooking and as a base for other sambals. Can be kept in fridge for about 1 to 2 months.

1 Garlic Clove
1 Leek
1 teaspoon Ground Coriander
1 teaspoon Ground Cumin
250 gr. Chicken meat
250 gr. Shelled Prawns
3 Tbs. Kecap Manis


This dish is best made from cold leftover rice, but you can cook a fresh batch and leave it to cool for at least 4 hours.
Beat the eggs and make into a omelette, slice into strips and set aside.

Heat the oil in a wok or large frying pan. Add the chopped onion, leek, garlic and chillis. Fry until the onion is soft. Add the Coriander and Cumin. Slice Chicken into strips and add with the prawns to the onion mixture and cook, stirring occasionally until they are well mixed. Add the rice, soya sauce and omelet strips and cook for a further 5 minutes.Decorate with some of the leftover leek and serve hot.