INDONESIAN SIOMAI RECIPE

Ingredients 1 :

• 200 grams of minced chicken
• 100 grams of minced shrimp
• 200 grams fish fillet mashed
• 2 tablespoons dried shrimp and fried then crushed should not be destroyed
• 2 leeks thinly sliced

Ingredients 2 :

• 150 grams tapioca flour
• Flour taste
• 150 grams pumpkin cyan / bengkoang shaved smooth
• 150 ml of water

Spices :

• 4 cloves garlic
• 4 spring onions
• 1 teaspoon pepper
• 1 tsp sugar
• 1 teaspoon salt
• Fish sauce to taste

How to Cook:

• Mix ingredients 1 and 2 also crushed and soy sauce seasoning, then diulet used hands, mix well.Add plain water may be added another 150 cc 50 cc max, adjusted, just not too liquid, nor too hard.
• After all mixed, should be immediately established
• Also like to know the contents dumplings, boiled cabbage, potatoes, pariah, eggs
• Steam until cooked.

Simple Asian Coconut Rice Recipe (Nasee Uduk)

Ingredients:

• 4 cups jasmine rice, washed and drained
• 1 Tbs. salt
• 3 Tbs. sugar
• 1 pandan leaf (1.5 ounces), tied in knot
• 1 quart water
• 1 can (1 3/4 cup) coconut milk, at 70°F

Preparation:

1. Pour the rice into a rice cooker and add salt, sugar, pandan leaf, and 1 quart of water. Cook until done, checking the rice is finished.
2. Pour the rice into coconut milk, then mix the coconut milk and cooked rice gently and thoroughly.
3. Season with salt to taste and keep warm in the rice cooker until prepared to serve.

Marbled Tea Egg Recipe

This recipe origin from China that called Marble Tea Eggs.
Ingredients: 
8 eggs, any size
2 tea bags of black tea
1/2 cup soy sauce
1 tablespoon light brown sugar
2 pieces star anise
1 cinnamon stick
1 teaspoon cracked black peppercorn (optional)
2 to 3 strips dried mandarin peel (optional)
 

1. Add enough water to a medium pot to cover the eggs. Bring the water to a boil, then lower the heat to simmer for 10 minutes, until the eggs are hard-boiled.
2. Remove the eggs with a strainer and run under cold water until they are cool enough to handle. Tap the eggs with the back of a butter knife to crack them evenly all around, being careful not to peel off the shells. Return the eggs to the pot.
3. In the same pot, add the tea bags, soy sauce, brown sugar, star anise, cinnamon, black peppercorns, and orange peel (if using). Add enough water to cover the eggs by an inch. Bring the liquid to a boil, then lower the heat to a bare simmer. Allow the eggs to simmer for 1 to 2 hours, longer for a more intense flavor and color.
4. Remove from the heat and drain the eggs, saving a little of the liquid to serve with the eggs if you choose. You can either peel and serve the eggs immediately or store them in the fridge for up to 4 days in a tightly covered container. Serve as a snack as-is or as an addition to rice or noodles.

Chicken Soto Shouth Eastern Asia Chicken Soup

Soto Ayam or Chicken Noodle Soup is famous cuisine in eastern asia like in Indonesia, Singapore and malaysia.
Ingredients:
1. Breast chicken
2. Soto Ayam seasoning mix
3. Vermicelli/ Stick Rice
4. Bean Sprout
5. Kaffir lime leaves
6. Lemon Grass
7. Lime

Preparation:
1. Boil water
2. Add breast chicken.
3. Add kaffir lime leaves and lemon grass.
4. Add Soto Ayam seasoning mix. Cook chicken till tender. Turn stove to medium heat.
5. Cover the pot for couple minutes
6. Take out the chicken from the pot and shred it. Put aside on the plate.
7. Turn stove to low heat
8. prepare on cup

Bali Chicken Grilled Recipe

Bali Chicken Grilled Recipe
Ingredients:
5 tablespoons oil
100g young cassava leaves, boiled until tender, cut into serving pieces
1 chicken (weighing 1½kg)
banana leaves/aluminum foil, for wrapping

Spices (ground):
8 red chilies
5 bird's eye chilies
5 candlenuts, roasted
10 shallots
1 teaspoon dried shrimp paste
5 cloves garlic
1 tablespoon coriander, roasted
1½ tablespoons sliced lemon grass (use only the bottom white tender part)
2 teaspoons peppercorns
1 tablespoon chopped galangal
½ teaspoon powdered nutmeg
2 teaspoons chopped turmeric
4 kaffir lime leaves
2 teaspoons chopped ginger
2 teaspoons chopped lesser galangal
salt and sugar to taste

Directions:
Heat oil and sauté the ground spices until fragrant and dry. Set aside and allow to cool. Divide into 2 parts. Combine 1 part with cassava leaves. Stuff the mixture into the chicken and secure with toothpicks. Rub the chicken with the remaining ground spices. Wrap the chicken with banana leaves and tie with a string. Grill in the oven at medium heat (180°C) for 2-3 hours or until cooked. Remove from heat and cut before serving. Another way to cook the chicken is to steam it for about 45 minutes before grilling in the oven for an hour. Betutu is a special dish from Bali. In Bali, usually the Balinese use duck wrapped in banana leaves and wrapped again with stalks of palm leaves. The duck is then buried in the ground and covered with hot charcoal for 6-7 hours until cooked.

Steam Rice topped with Mushroom (Nasi Tim Jamur)

Steam Rice topped with  Mushroom

 INGREDIENTS:1 chicken breast, cut in small squares, boil.
5  garlic, grindmushroom: shitake & buttongingersesame oil
sweet soy sauce
soy sauceoyster sauce

INSTRUCTIONS:
Chicken:
1.  Sautee garlic. Add ginger, sesame oil, sweet soy sauce, soy sauce, & oyster sauce.2. Add chicken & mushroom, about ½ cup of liquid from chicken stock. Cook until water is absorbed.
Rice:1. Sautee garlic, add in soy sauce and the liquid from chicken stock.
2. Add in rice, stir evenlyServing:1.    In a small bowl, add in the chicken and mushroom, topped with rice.2.    Flip the bowl onto a plate and it’s ready to be eaten warm.

Stir Fry Egg Noodle Recipe

Stir Fry Egg Noodle

Ingredients:

-Garlic, crushed

- Sweet soy sauce

-Egg noodle, boil until almost cooked

-chicken breast, cut very small

-Meatball, cut in 4 pieces

-Shrimp

-Scrambled eggs 

-Choy Sum or any kind of vegetables

-mushrooms

-salt and pepper

-Fried Shallot

Instructions:

1.   Heat oil, add garlic. Sautee until fragrant. Add chicken/pork, shrimp and meatball.

2.   Add scrambled eggs, noodle and choy sum. Add sweet soy sauce, salt and  pepper.

3.   Add fried shallot on top.