Indonesian Recipe for Mee Rebus

• 625g fresh Hokkien noodles or thick egg noodles
• 340g mung bean sprouts

Ingredients for Gravy Sauce

• 2 litre beef stock
• 10 dried chillies (soaked & drained)
• 3 candlenuts or macadamia/cashew nuts
• 5cm piece fresh turmeric
• 2.5cm piece galangal
• 20 small onions

• 1 tbsp corainder powder (roasted)
• 2 small sweet potatoes (boiled, peeled & mashed)
• salt to taste
• 3 tbsp vegetable oil

Ingredients for Garnishing Mee Rebus

• 3 to 4 hard boiled eggs (cut into wedges)
• 2 potatoes (boiled, peeled & cut into cubes)
• 2 squids (cleaned, boiled & sliced)
• 4 deep fried tofu (cut into cubes)
• 4 slices prawn fritters (broken into pieces) or 250g cooked prawns
• 4 fresh red chillies (sliced thin)
• 3 to 4 limes (halved)

TIP: This popular Indonesian dish is eaten at all times of the day and you can certainly serve it for breakfast. When making this dish, I usually make a big batch of the gravy then deep freeze it in the freezer for up to 6 months.

• Set aside all ingredients for the garnish, place them on an attractive platter for guests to serve themselves
• Using a food processor, process the following ingredients: dried chillies, candlenuts, galangal, small onions and turmeric till well blended
• Heat oil in a big pot
• Add in the processed ingredients and coriander powder, stir-fry till fragrant
• Slowly add in the beef stock and bring to a boil
• Add in the mashed sweet pototoes to thicken the gravy, then salt to taste
• Keep gravy simmering over low heat
• In another pot, boil the water then add noodles for a few seconds
• Remove and drain noodles
• You may wish to scald the mung bean sprouts in the same hot water if you wish or serve as is
• To serve the mee rebus, place noodles into individual dishes
• Allow each guests to take the garnished ingredients themselves
• Pour hot gravy over noodles and eat immediately

Recipe for Seafood Pancakes (Pa Jun)

• 1/4 cup squid (sliced thin)
• 1/4 cup green capsicum or green bell pepper (sliced thin)
• 1/4 cup small shrimps
• 1/4 cup red capsicum or red bell pepper (sliced thin)
• 1/2 cup spring onions (sectioned, sliced thin)
• 1/4 cup sweet rice flour
• 1/4 cup all-purpose flour
• pinch of white pepper
• 1/4 tsp salt
• 1/4 tsp garlic (minced)
• 1/4 tsp sesame oil
• 1 egg (beaten)
• 2 tbsp water

Ingredients for Pancake Sauce (Yang Nyum Jang)

• 1/4 cup light soy sauce
• 1 tsp onion
• 1 tsp green onion
• 1 tsp red capsicum
• 1 tsp carrot
• 1 tsp sugar
• 1 tsp chilli powder
• 1/2 tsp sesame seed (toasted)

How to make Pancake Sauce: Blend everything together in a blender. This sauce will not only go well for this seafood pancake recipe but other Korean dishes like steamed rice, meat and vegetables.

• In a bowl, combine the following: sweet rice flour, all-purpose flour, white pepper, salt, minced garlic and sesame oil
• Slowly add in the squid, green and red capsicum and green onions into the batter
• Mix everything well
• Heat 1 tbsp oil in a pan
• Pour in the seafood batter to form a large pancake
• Fry both sides till golden brown and crispy
• Serve with pancake sauce (see recipe beside)

FYI: This is a popular traditional Korean dish that is often served during special occasions. It also makes for an excellent appetizer or snack. Variations of this dish can be made by replacing seafood with mixed vegetables. You can also use any type of seafood or vegetables however pork, beef and chicken are not suitable for this dish.

Thai Hot and Sour Noodle

• 350g egg noodles (fresh or dried)
• 2 tbsp cilantro (save extra for garnish)
• 4 scallions (chopped fine)
• 2 tbsp hot chilli sauce
• 1 tsp palm sugar or brown sugar
• juice of 2 limes
• 3 tbsp light soy sauce
• 4 tbsp sesame oil

TIP: If you prefer, you can add more substance to this recipe by adding slices of fried tofu or slices of button mushrooms that have been stir-fried in a wok.

• If you purchased dried noodles, then follow instructions on pakcage
• Wash noodle under cold water then drain well
• If you purchased fresh noodles, boil hot water in a pot then blached noodles in boiling water
• Wash under cold water then drain well
• Place cooled nooldes into a big bowl and mix with 2 tbsp of sesame oil
• Toss well to make sure everything is coated
• In another bowl, mix the remaining oil and soy sauce, sugar, scallions, lime juice and chilli sauce
• Stir into the bowl of noodles and mix everything well
• Just before serving, mix in the cilantro
• Transfer to a serving platter then sprinkle with cilantro

Rendang Beep

• 1 1b/ 500g beef (cleaned & cut into cubes)
• salt & pepper to taste
• 1 1/2pt/ 900ml thick santan (coconut milk)
• 1 stalk lemon grass (crushed)
• 1 turmeric leaf (shredded)
• 4 to 5 kaffir leaves (cut into slivers)
• toasted fine coconut crumbs (optional)

GROUND INGREDIENTS

• 12 red chillies
• 1 in/ 2.5cm piece galangal (lengkuas)
• 5 cloves garlic
• 15 - 20 shallots
• 1 in/ 2.5cm piece ginger
• 1/2 in/ 1.3cm piece tumeric
• 2 tsp salt

Serve hot with lontong, ketupat or lemang. These are different types of Indonesia compressed rice.

FYI: The typical rendang sauce may contain Coriander Seed, Onion, Cumin Seed, Garlic, Fennel Seed, Ginger, Chilli, Galangal, Turmeric, Cinnamon Quills, Cloves, Black Pepper, Green Cardamom and Lemon Myrtle.

Tumerica leaf is difficult to find. If you cannot find this, omit this herb entirely from the recipe. There is no subsitute for this.

Indonesian rendang

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• 1 1b/ 500g beef (cleaned & cut into cubes)

• salt & pepper to taste
• 1 1/2pt/ 900ml thick santan (coconut milk)
• 1 stalk lemon grass (crushed)
• 1 turmeric leaf (shredded)
• 4 to 5 kaffir leaves (cut into slivers)
• toasted fine coconut crumbs (optional)

GROUND INGREDIENTS

• 12 red chillies
• 1 in/ 2.5cm piece galangal (lengkuas)
• 5 cloves garlic
• 15 - 20 shallots
• 1 in/ 2.5cm piece ginger
• 1/2 in/ 1.3cm piece tumeric
• 2 tsp salt

Serve hot with lontong, ketupat or lemang. These are different types of Indonesia compressed rice.

FYI: The typical rendang sauce may contain Coriander Seed, Onion, Cumin Seed, Garlic, Fennel Seed, Ginger, Chilli, Galangal, Turmeric, Cinnamon Quills, Cloves, Black Pepper, Green Cardamom and Lemon Myrtle.

Tumerica leaf is difficult to find. If you cannot find this, omit this herb entirely from the recipe. There is no subsitute for this.

Chinese Recipe with Peking Duck

• 2 kg duck
• 1/4 cup honey (warmed)
• 1 English or Lebanaese cucumber
• 8 green onions
  
  Ingredients for making the pancakes
  
• 1 1/2 cup plain flour
• 1 1/2 tsp sugar
• 3/4 cup boiling water
  
  Ingredients for making Peking Duck Sauce
  
• 1/3 cup hoisin sauce
• 2 tbsp chicken stock
• 1 tbsp plum sauce

You can also purchase ready-made pancakes from the Asian grocery store. They are usually found in the frozen section. Simply follow the instructions of the package.

Pizza Recipes

Dough Recipe

1 pound (or about 3 1/2 cups) high gluten flour
3/4 cup warm water
1 tablespoon vegetable oil
1 1/2 teaspoon active dry yeast
1 1/2 teaspoon sugar
1 teaspoon salt

In a heavy-duty stand mixer (e.g., KitchenAid) fitted with dough hook, add the water, oil, yeast, salt, and sugar. Mix thoroughly until yeast has fully dissolved. Add flour and mix on low speed until all of the flour and water have mixed and a stiff dough ball forms, about 3 to 4 minutes. Stop mixing as soon as the dough ball forms as this type of dough should not be kneaded.

Thin-Crust Pizza Sauce

28 oz. can whole peeled tomatoes in heavy puree (RedPack brand preferred)
1 tablespoon fresh green bell pepper, finely chopped
1 teaspoon fresh yellow onion, finely chopped
1 clove fresh garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt (or to taste)

Optionally, pre-cook the crust for 4 minutes before adding any sauce or toppings. Remove the crust from the oven and pop any large air pockets that may have formed. Add the sauce, shredded mozzarella cheese, and your favorite toppings. Continue baking, on the lowest oven rack, rotating the pan half way through so that it cooks evenly, until crust is sufficiently browned and crisp, about 10 to 15 minutes. Remove the pizza from the oven and slide pizza out of cooking pan onto a large wire cooling rack or cutting board. Allow to cool for 5 minutes before transferring to a serving pan. This step allows the crust to stay crisp while it cools, otherwise the trapped steam will soften the crust.

Once cool, use a pizza cutter to slice the pie into pieces and enjoy! Please share your results with me!

Yung TauFoo Soup

Ingredients:

1 1/4 lb ground beef

1 1/4 lb ground chicken

2 white egg, slightly beaten with 1/4 tsp, to discard the meat aroma

3-4 tbs tapioca starch to achieve more meat texture and lighter meat balls; or

1 1/4 - 1 1/2 cups tapioca starch to achieve heavier meat balls.

2 tsp salt

1 tsp white ground pepper

1 clove fresh garlic, minced

3 gram Accord (an emulsifier to bind nicely the meat mixture)

• If you want smoother texture of meat balls, you can grounded the raw meats once more; otherwise leave it as it is.
• Mix all the ingredients until it bound nicely. You can mix it with your hand or bread hook from your mixer. If the mixture feels slightly dry, add more water.
• Boil 1 pot of water; when its boil reduce the heat until the water is simmering. When everythings ready, create a small ball of meat and put in the boiling water. The meat balls are ready when they're floating.
• Let it cool for a while. The left over meat balls can be stored in freezer.
• Don't discard the baso broth. It can be used for making soup

YUNG TAU FOO
Ingredients:
Boil the beef bone with the meat still attached until it become tender. Combine the beef bone broth with meat balls broth. Give any necessary soup spices and salt to taste. Make it about 1-2 liter broth.
1 chinese eggplant, cut diagonally and deep fried until tender
Deep fried cube tofu

To serve:
In the boiling pot contains broth; put the eggplant, tofu, mushroom, meat balls, kangkung leaves, and bones. Cook for a while until sligthly tender, especially for the kangkung and mushrooms.
In your bowl, serve all the ingredients while still hot. You can add fried onion, chili sauce, and soy sauce to taste.