Wednesday, 30 April 2008

Sambal Tempe Ikan Bilis

Tempe is soy bean cake & Ikan Bilis is anchovies. This is another Indonesian cuisine I look forward to eat. My mom makes the best Sambal Tempe Ikan Bilis despite her not an Indonesian. I never like my sambal sweet. It must be spicy, slightly salty & crisp.

Before preparing the sambal, tempe & dry ikan bilis need to be fried until crispy.

Next is to saute pounded shallots. The more shallots the better. I normally about a dozen or more.

As usual, once the shallots turn almost golden, add in chilly paste. The amount is really up to you.

Keep stirring, add in salt to taste(not too much as the anchovies are already salty).

Once you see the cooking oil starts to rise to the surface (in other words pecah minyak), join in the tempe, anchovies & cut onion.

Stir well as to mix together the ingredients. Keep on stirring in slow fire until the paste is almost crisp.

There you go, Sambal Tempe Ikan Bilis

Tuesday, 29 April 2008

Dry Fried Bee Hoon

My friend Kat, who is now staying in Abu Dhabi, UAE is craving for this simple fried beehoon. Staying so far from home, I assume she has to cook all the local foods she wishes to eat. Since I am not really a fan to this style of cooking, never did I bother to find out how it was made. But for Kat, I asked my MIL for the recipe. So, this one is for you girl ;-)

I find that the preparation for this recipe is slightly tedious compared to how I normally fry my bee hoon (rice vermicelli). First is of course to soak the bee hoon.

Next is to fry 2-3 eggs & cut in strips.

Fry tofu & cut into small cubes.

Another is to grind dry some dried shrimps.

Now the cooking process starts. Saute 4-5 pounded shallots & 3 cloves of pounded garlic.

Once almost golden, add in chilly paste.

Keep stirring for a few minutes. Join in about 2-3 tbls of grinded dried shrimps. Also salt to taste.

Next is to add in sawi(chinese mustard) stems. After a short while the leaves.

Join in the tofu & the bee hoon.

Stir in slow fire.

Add in bean sprout & continue stirring.

Fried Bee Hoon as you requested...

Thursday, 24 April 2008

Mashed Potato

How I prepare my mashed potato is very simple. First is of course to boil the potatoes with salt.

Peel of the boiled potatoes & start mashing them.

Add in melted butter.

Also fresh milk & salt if needed.

Stir vigorously & your mashed potato is ready.

Monday, 21 April 2008

Grilled BBQ Lamb

I'm blessed with a husband who cooks. Not sure though whether he is naturally a good cook or he is just plain lucky. But what he cooks is not only edible but delicious. One of the few things that he cooks is this BBQ sauce. I really have to compliment him on this one. Even friends are aware of his signature BBQ sauce. The truth, this is the first time I volunteered to be together in the kitchen with him. Merely to snap photos, of course. I don't have the patient seeing him messing my office... you know what I mean.

Ok, let's start with the sauce. Onions, cadlenut & half a lemon blended together.

Next is to saute the blended items with olive oil.

I normally wait for my onions to turn slightly golden, then only I go to the next step. But here, once the sauted ingredients produce the inviting aroma, dry ground pepper is added.

Stir for awhile

After that, put in a bottle of mustard,honey, herb marinade.

Next is the spices. Mixed spice, basil leaves, thyme leaves & rosemary leaves.

Keep stirring.

Next is 2 bottles of black pepper sauce.

Join in honey.

Add in butter.

Next is 2 bottles of BBQ sauce.

Finally is salt & sugar to taste.

The BBQ sauce. We love to prepare this in a big portion. Extra we keep in the freezer.

Marinate the lamb overnight. This sauce is also great for chicken.

The grilling process. If HB is away, I simply grill the lamb in the oven.

Serve with your desired side dishes.