Stir-fried Mushrooms and Chinese Broccoli

Ingredients:

1 1/3 lbs (600gr) Chinese broccoli/gai lan
12 small shiitake mushrooms
1 green onion, cut into 1” length
0.5 tbsp cooking wine
¾ tsp salt
dash of black pepper
dash of sesame oil
1.5 cup (350cc) stock or water
1.5 tbsp cornstarch mix with 2 tbsp water

Methods:

1. Remove any wilted leaves from the broccoli. Halve or quarter each stalk lengthwise, depending on the thickness. Blanch in boiling water, remove and plunge into cold water. When cool, remove and drain.
2. Soak shiitake in water, remove and drain. Cut off the stem.
3. Heat the wok and add 3 tbsp oil. Stir-fry the green onions until fragrant. Add the shiitake and broccoli, stir. Add cooking wine, salt, black pepper and sesame oil.
4. Pour in the stock or water and cook over medium heat for 3 minutes. Add cornstarch solution to thicken, stir.
5. Arrange the broccoli around the rim of plate to encircle the mushroom. Serve.

Stir Fried Shrimp

Ingredients:

2/3 lb. shrimp

1/2 tbsp cooking wine

1/2 tsp salt

2 tbsp water

1 egg white

1.5 tbsp cornstarch

1 tbsp oil

1/2 cup (115 cc) oil (for stir-fry)

8 flowerets of brocoli

1 tsp sesame oil

Mix: 1 tbsp water

1 tbsp cooking wine

1 tsp cornstarch

1/3 tsp salt

Methods:

1. Shell shrimp and leave the tail intact. Wash in salt-water solution and rinse thoroughly, drain. Cut the back of the shrimp in half lengthwise, but do not break apart. Remove the dark vein
   Add the wine and salt, mix. Add water and mix. Let stand for 5 minutes.
2. Add the egg white and mix. Add the cornstarch, mix. Add the oil, mix.
3. Boil water and cook the broccoli, remove.
4. Heat the wok, then add the oil. When the oil is hot, put in the shrimp. Srit-fry until the color changes, remove and drain.
5. Remove the oil from the wok. Reheat the wok and add 1 tbsp oil. Add the shrimp and the mixture, stir to mix.
6. Sprinkle the sesame oil over the shrimp, then transfer them to a serving plate.
7. Garnish with the broccoli. Serve.

(Servings: 6)

Crispy Squid

Ingredients:
1 lb. squid (remove heads and foreign matter)
1/2 tbsp cooking wine
1/2 tsp salt
1 green onion (mashed, harshly cut)
2 slices ginger root
1/2 cup cornstarch
Oil for frying

Methods:

• Clean the squid, then cut them into rings. Mix the squid with cooking wine, salt, green onion and ginger root. Marinate for 15-20 minutes, then coat the squid with cornstarch.
• Heat the wok, then add oil. Deep-fry the squid for 5 minutes or until golden brown. Remove and serve with chili sauce.

Jumbo Shrimp with Ketchup

Ingredients:
6 jumbo shrimp (+/- 150gr)
1 tbsp cornstarch
2 tbsp oil

Mixture A:
1 tsp cooking wine
1/8 tsp salt
1/2 egg (white only)

Mixture B:
150 cc powdered glutinous rice
6 tbsp water
1/2 tsp baking powder
oil for frying

Mixture C:
1.5 tbsp sugar
1 tbsp cooking wine
1 tbsp white vinegar
3 tbsp ketchup
3 tbsp water
1/2 tsp salt
1 tsp cornstarch


Methods:

1. Shell the shrimp and leave the tail intact. Wash the shrimp in a salt water solution and rinse thoroughly in clear water; drain.


2. Use a cleaver to cut the back if the shrimp in half lengthwise, but do not break apart. Remove the dark vein. With the tip of the cleaver, make a slit lengthwise in the center of each half of shrimp. Use the lower tip of the blade to prick each half of the shrimp several times s that it will not curl while frying.


3. Mix the shrimps with mixture A and add the cornstarch. Marinate for 20 minutes.


4. Mix mixture B to form a paste.


5. Place mixture C in a separate bowl.


6. Heat the wok, then add the oil for frying. Turn the heat to medium. Hold the shrimp by the tail and dip it into paste (mixture B), then put it into the wok. Repeat with the remaining shrimps.


7. Deep fry the shrimp for 5 minutes. Remove.


8. Reheat the oil and re-fry the shrimp for 20 seconds. (This will make the shrimp crispy outside and tender inside). Drain. Remove the oil.


9. Reheat the wok and add 2 tbsp oil. Add mixture C and bring to boil.


10. Add the fried shrimp; stir-fry until ingredients are completely mixed. Serve.

Stir-fry Chicken with Mushroom

At last I kept my promise to cook the chicken with mushroom. It is an easy cooking. Just do it a try.

Ingredients:

• 2 boneless chicken tigh (around 250 gr), cut into bite size
• 1 can (200gr) champignon mushroom (jamur kancing), sliced
• 200 gr straw mushroom (jamur merang), sliced
• 1 shiitake mushroom/hioko (additional, as I only found 1 in my freezer)
• 1 green bell-pepper (paprika), cut into bite size
• half brown onion (bawang bombay), cut into 4
• 4 cloves garlics, minced
• 4-5 fishballs, sliced
• 2 tbsp fish sauce (kecap ikan)
• 1 tbsp sesame oil
• 1 tbsp margarine
• salt, sugar & pepper
• 3 tbsp cornstarch (tepung maizena), dissolved with 1 tbsp water
• +/- 2 glass water

Directions:

1. Heat the wok and melt the margarine. Stir-fry garlic until fragrant.
2. Add the chicken, stir-fry until the colour change.
3. Add the brown onion, mushrooms and fishballs.
4. Pour the water. Cover and cook over low heat for 10 minutes.
5. Add in the salt, sugar and pepper, fish sauce and sesame oil. Stir well, taste and adjust the seasoning.
6. Thicken the gravy with the cornstarch solution.
7. Add the bell pepper and stir to mix.
8. Serve with plain rice.

(4-6 servings)


Note: Maybe next time I will add shrimps and cuttlefish to make "Seafood Mushroom". Make sure to cook the bell pepper a few second only, cos it softens and changes colour easily.

Quickie Fried Rice

After several weeks registering for Fastnet, finally they came today. So.. I am trying it, wondering how fast it can be. Not too fast, actually. However, it is better than the one I used before. It doesn't auto-disconnected. (Or maybe, it hasn't?). Let's see in a couple of months.

By the way, I made a quickie fried rice for lunch. Coming home from office at almost 13.00, I didn't feel like cooking anymore. My husband agreed to have fried rice, so here it is....

2 plates of plain rice
1 pc egg
2 pcs chicken sausages (sliced or cut into small pieces)
4 fish balls (sliced)
1-2 garlic (chopped)
Some butter
Salty soy sauce & sweet soy sauce
pepper powder

1. Heat the wok and melt the butter.
2. Add the chopped garlic. Fry until fragrant.
3. Add the sausages and fish balls. Stir-fry for a while, then crack the egg into the wok and stir the egg until lightly scrambled but not too dry.
4. Add the rice and stir-fry for 2-3 minutes. And stir in both the soy sauces to taste. Stir well. Add some pepper powder.
5. Serve in two dishes, and garnish with tomato and cucumber.
   
   
   
   

My SECOND Blog

Gw barusan bikin blog lagi lho. Pengen bikin blog khusus aja. Jadi ntar-nya, di blog khusus resep aja. Yang ini sich planningnya masih nyampur2.

G nyobain blog laen. Siapa tau aja lebih siip. Tapi kayaknya sich lebih gampang yang di sini. But, kalo ada yg pengen nyoba juga, ga ada salahnya kan??!! Biar nambah wawasan.

BTW, tonight, my husband and I had our dinner at Solaria. While I tried "Nasi Ayam Nanking", "Nasi Ayam Jamur" Solaria is always his choice. Ok then, I will make "Jeasly's Ayam Jamur" for him on Sunday. So, just wait for my Ayam Jamur recipe.

Chicken Noodle ... YUMMY

Mie ayam ... hmm ... it's really my favo. Dulu di pasar Palem ada engko2 gendut (kaga gendut amat juga sich... :p ) yang jadi langganan gw. Aduhh... sekarang aja kalo mikir mie-nya udah ngiler. Tapi si engko 'mengkhianati' gw. Tau2 aja dia kaga keliatan batang idungnya lagi. En sampe sekarang belum nemuin mie ayam yg sesuai selera. Paling banter juga gw masak sendiri. Rasanya so-so lah.

Tapi berhubung resep 'karya sendiri' simpel banget, nich gw kasih other recipe aja yach. Tau dech rasanya gimana. Belom pernah nyoba sich, but I would like to try the "note" in making the chicken oil.
Kalo udah nyobain, please tell me how it tastes. OK?

It's a new beginning...

Hi...

'Tis my first experience in writing in a blog. Dunno what 2 write (or should it be "type"?).
It must be a dull blog for now. But, I believ' that mine will be a wonderful blog. Actually, that's a hope...
In the meanwhile, I might not have much time to update this blog often.

Well, got to go... See ya..

Jeasly