Creamy Spicy Chayote soup with Shrimp

This dish is my old time favorites, my mother often make it at home we call it Sayur labuh (chayote soup)

This typical fruit its very common for sauteing or 
soup or even for wonton filling. 

But in My house my mom always make it with coconut milk and alots of red chilly and chilly padi to make it spicy and  we always eat with steam rice, you can put anything in beside Chayote, such as chicken, beef, or seafood.

I am gonna start with:

2 Chayote fruits (labuh siam) peeled and cut length wise 

3 Big red chilly any kind (seedless) or red peppers

5 Clove of garlic

2 Of chilly padi

1Thumb size gallangal roots (lengkuas)

1 Tbs Coriander powder

3 Bulb Shallot (baawang merah)

1 Tsp of shrimp paste (Trasi/belacan)

2 Square tofu/ bean curd (cut in to square bite size)

2 Cup coconut milk

3 Cup of water
1 Pack of  store bought peeled shrimp (saute in 1 tbs of butter for 3-5 minutes)  then set a side

Grind all the ingredients above except the chayote and coconut milk and the shrimp.

Saute the tofu with 1 Tbs of veggie oil in medium heat for 5 minutes then add the grind ingredient in to it saute for another 5 minutes, add the chayote stir a little than add the coconut milk, cook for 10 minutes, add water, cook until it boil then add the shrimp, remove from the heat. 

Ready to serve, squeeze 1/4 lime or lemon then garnish with cilantro and lime if you like.  
It's also one of my Family classic dish..... its really good memory, enjoy everyone. 

Raspberry Mocha Frosting Black Forrest Cake

11/2 Cup flour
1 Cup cocoa powder
1 stick of sweeten butter 
6 Eggs
1 Tbs vanilla
1 Cup sugar
150 Gram melted chocolate let it cool
1 Tbs baking powder

Heat the oven in 350f
Beat the butter and sugar until creamy , add the eggs 1 at the time, then vanilla keep beating it until its really creamy and thick then add mix sifted flour, baking powder and cocoa powder.
mix until it combine well then add the chocolate melted , stir with spatula remove from the beating machine.
Spray the 9 in baking pan with nonstick spray, sprinkle little flour to it then pour the batter, bake for 35-40 minutes. 

Filling:
1 Small jar store bought raspberry/cherry jam
1/4 Cup of spiced rum
2 Tbs of sugar

Cook all the item above in low heat until evaporate (10 minutes)
Let it cool set a side

Frosting:
1 stick of butter
3 Cup of powdered sugar/convection sugar 
1 Tbs of vanilla
1 Tsp of Spiced rum (optional)
1 Cup of hot cocoa instant powder
200 Gram melted chocolate and let it cool (before you mix it)
1/4 Cup corn syrup
2 Tbs of liquids whipped cream

Room temperature butter beat it slowly add little by little powdered sugar in to it, beat in high once in a while. until the sugar and butter well mix then add the rest of the ingredients, and keep beating until it smooth frosting, set a side

When the cake are cool down, cut the cake in half (horizontal)
Then add the filling to it then put the cake back in to 1 piece
Then decorate the cake as you like with the frosting...or as picture shown , (need whole cherry's or raspberry's for decoration). Add the remaining filling as syrup underneath the slice of heaven cake....awesome!!!! it is the winner.

Chicken Turmeric lime soup ( Soto Ayam )

As I promise you that I will write to you for those ingredients of my good and yummy food, I will start with Soto Ayam (tumeric, lemongrass chicken soup).
And I think I did make it easier on this recipe, 

1-2 Lbs Chicken breast ( seasoning w salt and and steam it for 5 minutes..this only in my recipe)  
Cut in to small bite size or shredded  it

Mean while, for the broth we need:
(Grind together all the ingredient bellow except spring onion and celery leaf)
1-2 Tbs coriander seeds
Thumb size peel and clean ginger
5 whole roasted macadamia nut 
3 Shallot
5 Clove of Garlic
1 stem of lemongrass chopped fine+ 2 cut in half for later
    ( ready broth)
3 spring onion chopped 
2 Thumb size turmeric, peel and clean
1 thumb size galangal roots
4 Lime lime leaf +2 leaf for later ( ready broth)
1 lime juice
1 Cup loosely pack of celery leaf.
1 Tbs of salt or as you taste

Then saute on big pot, for 2-4 minutes then add ( 1 box chicken broth + the remain lime leaf and lemongrass)
Cook for another 5 minutes then add the chicken, spring onion and celery.
then cook for another 5 minuter then add fried shallot and garlic, store bought if you have in your pantry.


Remove the heat still cover for another 5 minutes then serve with steam rice or just like that .and you can add edible garnish in to your soup, such as: potato chips, cook glass noodle, boil egg, and fried shallot  as shown in the picture.

My Husband B-Day Today

Yes today is My husband B-Day and yes i am exhaustic....But I will still sit here and share with you , what I've had to make for his B-Day, as His wish:
Soto  Ayam, Pineapple upside down cake. snowing black forrest cake, Buffalo grill chicken wing, BBQ pork and chicken, Indonesian sambal Soto, Creamy blue chesse dipping....all you can think of.
Yes it's a long day, but since I am enjoying cooking i am not complaining.
I have done it with love and there it this you will find out the recipe as I show you the picture first for now...I hope You ' all understand that my finger and my eyes almost giving up ...Mean i am really tired and sleepy.
Oh Wait the minutes I think I post the pineapple upside sown already.
But I promise you as soon as I wake up tomorrow I will finish writing and sharing my recipe B-day with you all.
For now Good night everyone and have good night....ZZzzzzzzzzzz

Pineapple Upside Down cake

3 Cup of flour
2 Cup of sugar
8/10 Slice of pineapple
1 Cup Chopped pineapple
2 Stick of butter
1 Tbs vanilla extract
2 Tsp baking powder
8 Cheery
1 Pinch of salt
1 Cup of milk (I am using coconut milk)
3/4 Cup brown sugar

Melt the half stick of butter, and pour all over the brown sugar that already in baking pan (spray with nonstick)
Place the Pineapple on top of brown sugar.
Meanwhile, beat sugar and remaining butter until it fluffy then add egg 1 at the time, then milk and vanilla extract.
beat until for about 5 minutes then add the the mix sifted of flour, baking powder and salt gradually and beat for another 5 minutes.  Add the pineapple chopped in to the batter mix it with spatula.
Then pour on top of pineapple that lay in baking pan then bake for 30-40 minutes in 350f.

Garlic Parmigiana Spinach top with Herb Butter Scallop on Basil Tomato Cous cous

***For the grill scallop:
10-15 Sea scallop
3 Tbs herb butter (store bought or home made)
1 Pinch salt and pepper 
1 Cup chicken broth
1 Tbs of bacon fat ( for brushing the grill surface) 

Pouch the scallop in all the ingredients above (except the bacon fat) on really low heat for 10 minutes and set it a side 
(cool it down)
Then using the bacon fat then brush over the top grilled (place the top grilling on medium heat), when it sizzle... then start grilling.
For 3 minutes each side the scallop. 

DON'T  throw the remaining sauce after Pouching....you will need it to drizzle on top of you scallop at the end.....bringing to boil before you using for drizzle ...... 

***For the garlic spinach:
1-2 pack store bought spinach
 ( boil until it little tender, DON"T over cook it)
5 clove of garlic
1/2 Cup of grated parmigiana cheese
1 Pinch of salt and pepper
2 Tbs chopped parsley
1 Tbs of butter

Place the butter on over medium heat skillet.
Then start adding the garlic, salt, pepper, parsley, then add spinach.
Cook for about 5 minutes until it all combine, then add the cheese (leave a little bit for garnish)
Then taste ...you can add anything you like on your taste.

***For the Tomato basil cous cous:
1 Box of Instan cous cous (300 gram)
500 Ml of chicken broth
10 Of sweet baby tomatoes
1/2 cup basil chopped (leaf only)

when the chicken broth are boil add the basil, tomatoes and the cous cous, stir it , then cook for another 5 minutes cover.
Turn the heat off but still cover for another 5 minutes.

Then serve together as the picture shown ..... we love it.

Mushroom Chicken Noodles with BBQ Pork

300  Gram any egg noddles (fresh or dry)

100 Gram of bak choy and chopped to bite size.

Boil those 2 item above for 8-10 minutes, in different pot than the broth pot.

For the mushroom chicken topping :

1  Lbs of chicken breast fillet ( boil/ steam and cut in to small pieces)

200  Gram any mushroom (I prefer umbrella mushroom)

2 Tbs of oyster sauce

2 Tbs of char siu sauce

1/2 Cup chicken broth

1 Pinch of salt and pepper, garlic powder

1 Tsp of sugar

1 Tbs of light soy

Place little pot on medium high, put the mushroom and leave it in the pot until the remaining water gone. 

Add chicken broth cook it for 5 minutes then add all the ingredients above also the chicken.

And cook until the water is reduce (15 minutes)

Then set a side for serving later on.

The Soup/ Broth

1-2 Dry shitake mushroom (slice thin)

2 box Store bought or home made chicken broth (low sodium)

1 Tbs of salt

1 Pinch of pepper

1/2 Cup chopped spring onion (scallion)

1 Thin slice of ginger/ 1 tsp ginger powder

2 Tbs sesame oil

Meat balls to complete looks of the noodles....lol

Cook all the ingredients above together in big pot on medium heat.

Approx 10 minutes, the turn the heat down very low 

    ( leave it for ready serve)

when its all ready to serve, place all you want or you can see the  picture.

serve around 6 to 8 person

Enjoy trying everyone and thank you for stop by.

BBQ Pork

1 Lbs pork loin ( slice thin)
3 Tbs of store bought char siu sauce (Chinese style bbq sauce)
1 Tbs of maggi seasoning
2 Tbs of oyster sauce
1 Tbs of soy sauce
1 Tbs of sweet soy
1 Tbs of  sugar
1Tsp of roasted sesame seed
1 Tsp of pepper

Combine all the ingredients above and leave the pork marinated for at least 2 hours (over night would be better)
 And ready to cook I used stove top grilled , its fine.

You can eat with anything... its so good. and you dont have to do take out Chinese food....its all about trying !!!!!

Kolak (Sweeten coconut milk and pandan soup)

I want to share some of good memory of my childhood dessert that my mom always make it every weekend.

Now that so many franchise fast food and dessert, those good memory fade away and I find it very rear that this year generation is know this dessert, its very simple and cheap, that's must be why my Mom always make this every weekend, caused they can afford it  back in the day.

We will need:

200 Gram cassava

200 Gram sweet potato (Japanese yam)

200 Gram yellow pumpkin

200 Gram taro

50   Gram of candy palm (palm sugar)/ gula jawa

Boil all the ingredients above, approx 5 to 7 minutes, then set a side 

250-300 Ml  of water

1   Cup of sugar

1   Pinch of salt

1  Can store bought coconut milk

3  Pandan leaf  (you can find at any Asian store,frozen veggies isle)

Place a big pot over medium heat, add the water, sugar, candy palm, pandan leaf, salt.

Cook until it boil then add the fruits or veggies.

Boil for another 5 minutes then add the coconut milk and wait until it boil one more time, then remove from the heat.

Serve hot/ warm it very good and comforting  for winter day its serving for 6 to  person....happy try!!!!!

Crab cake hollandaise asparagus sandwiches

I love crab cake so much and one day i went to this local B fast restaurant, and one f they menu is crab cake top with over easy egg.
it inspire me to make it at home...I will start with ;

500 gram of fresh chunky crab (4 can store bought crab)
1 Tbs of salt
1 Pinch of pepper, chilly flakes, garlic powder.
1/2 Lime juice
2 Tbs of light mayonnaise
1 Tbs of cream cheese
1 Egg
11/2 Cup (150-200 gram) Bread crumb, in this case i am using my    home made bread crumb
          2-3 left over biscuits
          1 Tbs dry parsley
          1 Tbs dry oregano
          1 Tbs of garlic powder
          1 Tbs of grated parmigiana cheese
          1 Tbs of Smoke BBQ powder (rub seasoning
 (Place all ingredient above in the food processor  and run it for 10 minutes or until fine grind)

Mix all ingredients above in the big bowl, mix it good then make handful ball each patty.
Place frying pan in to medium heat add 2-3 tbs of oil (enough to cover the bottom of the pan).
fry the the patty for approx 10 minutes both side or until get the brown color on both side.
Set it a side drained the excess oil.

Hollandaise Sauce:

5 Egg yolks
1/2 lime/lemon/  3-4 tbs of orange juices  (I prefer orange)
1 Stick of butter (melt it)
1 Pinch of pepper
1/2 Cup of milk or cream

Whisk all the ingredients above until creamy (approx 3 minutes)
Then Place in to double boiler, keep whisking it until get a little thick ( don"t curled it, keep whisking it) approx 10 minutes then add the butter to it, keep whisking it until it gets thick approx another 5 minutes.

Roasted asparagus then cut in to bite size.
Toast the bread (I prefer rye seeded Italian bread)
Then serve, (place the crab cake on top of the toast, then add roasted asparagus, pour few Tbs of hollandaise sauce on top....then serve right away....its awesome!!!!!!!








          

   

Left Over from (Slow cook roasted Brisket with white Wine)

Even I forgot to take the picture of my left over, but I will still share my left over recipe with you all, and I am sure you all have left over.


Place the left over gravy back in to the slow cooker, then add all the left over brisket (shredded before you put it in)
leave it on high, then when it start bubbly you turn it on low and you can leave it all day and stir it once in awhile. And toast any bread you like then pour the brisket gravy over your toast...its so good (similar like gravy on biscuit  only Better!!!!!!!!)
Or you can add lettuce and make brisket white wine sandwiches.
some idea of left over for you ...enjoy!!!!!

Arrosto Di Verdure con Penne e Salsiccia picante

For dinner tonight I was thinking about Italian my way....lol
Arrosto di Verdure con Penne e Salsiccia picante  (Roasted Veggies with penne noodles and hot sausages)  that the word I could think of for my dish tonight...iI will start with:

1 Box of penne (I prefer penne rigate by Ronzoni high fiber, its    kind of white and brown pasta)
1 Pack of hot Italian sausages (4-6 pieces)
2 Green zucchini
2 Yellow zucchini
3 Different color of paprika
1 Big sweet onion
1 big bulb of garlic (unpeeled)  
2-3 stem Italian basil (basilico) 
3 Tbs olive oil ( for the veggies rub)
1 Tbs of olive oil for the pasta 
1 Pinch salt and pepper 
1Tbs of Oregano  ( left half for season the pasta)


1-2 Tbs grated parmigiana.

Cut In 1/4 all of the veggie except the garlic (cut half, unpeeled)
Season all the veggies with olive oil, salt, pepper, oregano mix all in big bowl and ready to roast approx 15 minutes to get a little color to the veggies...meanwhile  boil the penne for approx 10 to 15 minutes depend on how you like it cook ( I love it aldente its about 10 minutes)  when you drain the water, left half cup in separate bowl and set a side.
Then pour the 1 Tbs olive oil in too the pasta together with the oregano and mix it, set it a side. 
Cut the sausage in to in to bite size.
When you done roasting cool it down a little and then cut in to bite size, and set a side.

Start the big skillet on medium heat, add the sausage in to the skillet w/o oil around 10 minutes you wil get this brown color on it then add the pasta water remain.
cook for 5 minutes / until the water reduce a little, then add the penne and the roasted veggie, cook for another 5 minutes. then serve with grated parmigiana cheese and (pinch of chilly flakes I prefer)

 It serves around 6 to 8 people 

Gallagher Chocolate Chip Fruits Cake

It begin with my mistaken recipe, (I was going to make an icing but I add whipped cream to it and its not work ....daa  lol.   
Anyway then i will tell you my mistake recipe.

2 Stick of butter
11/2 Cup convection sugar
4 Egg yolks
1 Tbs vanilla extract
1 Cup of whipped cream 
1 Cup of fresh Raspberry (Left some for decoration)
1 Cup of fresh blueberry  (left some for decoration)
1 Cup of dark chocolate chips
3 Tbs of convection sugar for the decoration
Whipped cream for serving

Beat together butter, sugar, vanilla extract until it creamy and thick then add the egg yolks, beat it in medium speed for 5 minutes then add flour slowly.
Add the fruits and mix it together, pour in to 14 in round baking pan, spray the pan with butter non stick spray before you adding the batter.
Bake for 25 minutes on 350 f
Then place the remaining fruits on top and sifted some convection sugar over the top, serve with whipping cream.....its yumm comfort....must try my fruits cake!!!!!!

Coconut Vanilla Cupcake

Its actually, I am inspire by Magnolia cupcake, I love it and I do a little bit different here.
I will start with:

11/2  Cup of flour
2  Eggs
1/4  cup sugar
1  Tsp of baking powder
11/2   Stick of sweeten unsalted butter (cut in the cube)
1  Tbs of Vanilla extract 
2 Tbs Vanilla (for the icing)
1Tbs of rum/artificial flavor
1 Cup of coconut milk (santan)


Beat the butter and sugar, Vanilla until it thick and creamy then add the eggs,and coconut milk.
Mix the flour and baking powder sifted  and add slowly in to the mixing bowl then beat until it blend approx 5 minutes.
Place the batter in to cupcake mold and bake for 18-20 minutes on 350f. Then cool it down before the icing.

for Icing:

11/2 stick of unsalted sweeten butter 
11/2 Cup confection sugar
1 Tsp rum/artificial flavor
2 Tbs of pure vanilla extract  

Beat the butter and the rum, vanilla  until its creamy, then add the confection sugar, beat it slow then when it all combine together beat it on high.

When it become creamy you decorate in to you cupcake.....enjoy!!!!  (decorate as you like)  

Pan fried Bratwurst, potato and sauerkraut (side dish)

1 Pack of store bought cooked bratwurst (cut in bite size)
4 Yellow potato (cut in bite size, skin attach) 
1 Jar (2lbs) of store bought sauerkraut (drain the water)
1 Sweet onion (cut in bite size)
1 Tbs bacon grease/butter/olive oil


Boil the potato until it tender (approx 10 minutes) and meanwhile:
Place deep skillet on medium heat, add the onion cook for 5 minutes or until brown then add the bratwurst, cook for another 5 minutes.
strain the water from potato then ad the potato to the skillet cooked for 5 minutes or until the potatoes  gets a little brown then add the sauerkraut, cook for another 10 minutes.
Serve with any meat you like... i prefer serve with corn beef , or roasted brisket on slow cooker like my previous recipe.
Thank you for trying , it's all optional...lol

Slow cook Roast Brisket in white whine

I am thinking of German, English, French, American, Fusion. 
The wine that I add to it, it remains me of coq ou vin  pretty much chicken in red wine (white wine) with garlic.
I used to live in Grenoble France for 2 years. 
I will start with :




4 Lbs store bought corn beef (beef brisket)
2 sweet Onion cut in 1/4
4 Sweet carrots (clean and peel)
4 Stem of spring onion, clean (cut in 1/3)
1Tsp whole coriander
4 Clove of whole garlic, 
1 Pinch of salt, pepper, sugar
4 Cup white wine
2 Tbs of butter
2 Tbs of bacon grease/ olive oil/ veggie oil 
2 Box of store bought chicken stock (enough to submerse the veggie underneath the brisket) 


Then place all the veggies and garlic, coriander, salt and pepper, sugar, in the bottom of slow cooker, add the chicken broth, and wine at the same times.
Meanwhile, heat the oil/bacon grease on high, place the brisket fat side down until brown and turn around approx 10 minutes to brown all around the meat.
Place the meat in the slow cooker on top of it, add the excess oil in to the meat. Then cook for 5-6 hour.


Strain the veggies ( set it a side),   add and whisk it slowly  1/2 cup of flour, then 1 Tbs of butter to it, it will change the to a silky shiny gravy color. 


I serve with store bought sauerkraut, and pan fried potato (which I will show you on the next recipe) worth of try....


This dish is convenient for busy person who want to make big  dinner....when you comeback, dinner is ready 
Don't worry about left over, i will show you how to make sandwiches out of left over, or many of you are already know.

Weekend @ NYC

Hi everyone, I am off for the last weekend, I was in Downtown NYC... it was awesome....here, i will share some information with you.
When you hit the downtown you must try on Magnolia cupcake located inside the Grand central station Or grand market that is a lots of variety goodies you can find there.
And The walnut cranberry bread hmmm its so good i was eating it all day and i forgot to take picture....here some picture of my goodies.
And you must go on day and night tour on double deck hop on bus... its awesome , it little pricey  but worth it.
Most of all you must try every food you find in every corner in NYC....the pizza awesome, Clam chowder from Oyster bar , you must try. definitely  must go Bar.Starbucks, I always love Starbucks...i have it every single morning.

It's all the picture on the side you can find easily @ grand Market located inside the Grand Central station...must GO!!!!!!!!!!!!!

Blue cheese veggie slaw

250 Gram of baby carrot
250 Gram of broccoli
250 Gram of cauliflower 


Steam all the veggie above, while you prepare the sauce....


1 Tsp pepper
1 Tsp salt
1/2 cup of store bought blue cheese dressing
3 Tbs of white wine
2 Tbs of cream cheese
2 Tbs of sour cream
1 Tbs of parmigiana cheese


Mix all the ingredient above then add the steam veggie (after you drain the excess water) in side the mix, then stir it good , until it all mix together, serve warm with any main course (meat) you make.
I love to serve with fried  or grilled chicken or any burger....lol

Creamy Buffalo Fried Chicken

 * Fried Chicken *
2-3 Lbs boneless chicken thigh
3 Cup flour
1 Cup tapioca flour/cassava flour
1 Cup of bread crumb
1 Pinch chilly flakes
3 Eggs white
1 1/2 Tbs of salt 
1 tsp of pepper
1 Tsp of coriander powder
3-4 cup of olive oil (for frying)


Beat the white eggs until its a little foam and add the chilly flakes then place it in to bowl.
Mix all the flour, salt, pepper, coriander powder, bread crumb, and place it in to big bowl (enough room to move around the chicken)
Heat the big frying pan in medium heat. 
when the oil hot before you fry the chicken, dip the chicken in to mix flour then in to the eggs white, then back in to the flour, then fry it, until it golden brown, Approx 10 to 15 minutes.


mean time prepare for the 
 *Creamy buffalo sauce*


1/2 Cup Mayonnaise
1/2 cup buffalo sauce (store bought/ home made)
3 Tbs of cream cheese
2 Tbs of parmigiana cheese
1 Pinch salt and pepper


Mix all the ingredients, set it a side


when the chicken is golden brown drain good the excess oil.
Put 1-2 Tbs of the sauce you making in to the serving plate then add chicken on top of it, you can serve with blue cheese veggie slaw (warm salad) which the recipe will come on the next page.
hope you enjoy.

Roasted Veggie with Barley Salad

1 Cup of barley

10-20 Asparagus

4 Big red pepper

3 Fresh jalapeno

3 Garlic cloves

3-4 Spring onion

1/2 Onion peeled

5 cups of chicken stock

3 Tbs veggie oil

1 Pinch of pepper and salt

Boil the barley with chicken stock approx 15-20 minutes.

Mix all the veggie in big bowl then, add oil, pepper, salt  mix it good.

Then please stove top grill or any grill you have on medium heat.

Until is very hot, then place all the veggie on the grill.

Until it brown , approx 20 minutes.

Then cut all the veggie any size you like.

After the barley cooked, drain the excess water then add the cut veggies in to the bowl, mix together with barley.

"its simple and yumm also healthy"  worth of trying. 

My Ultimate Back'On Burger

   

  * Burger mix * 

2 Lbs 90% ground beef

1 Lbs ground Chicken or pork

4 Burger bun

1 Pack of american white cheese 

1/2 Onion chopped

1/4 Of chopped parsley

1 Tbs butter

2 Clove garlic (fine chopped)

1 Tbs Bread crumb

1/2 Cup of flour

1 Tbs Of olive oil

3 Thin slice smoke bacon for each burger (fried w/o oil)

2 Tbs blue cheese Dressing 

1Tsp salt and pepper

1 egg

Saute the onion, garlic, parsley with butter until it soften.

Add 1 tbs water and cook for another 2 minutes, then add in to the mix of beef and pork (chicken), flour, egg, oil, bread crumb. Mix it good. And make balls then press gently with your hand, set a side.


     * Spicy onion relish *
1 Red onion slice
1 Sweet onion slice
1/2 Cup of pickled jalapeno
1 Cup sweet pickles (cut length wise)
1 Tbs brown sugar
1 Tsp salt and pepper
1 Tbs apple vinegar


Saute the red Onion until it soften  approx 5 minute, then add The rest of the ingredients, cook for  another 10 minutes. 
Then lower the heat let it cook for another 15 minutes, then replace from the heat.  Set a side


     * Side dish (Blue cheese veggie slaw) *
1 Lbs of broccoli (steam)
1 Lbs of cauliflower (steam)
1/2 Lbs of baby carrots (steam)
1/2 Cup of chopped  spring onion
1 Lettuce (as you need)
5 Tbs of ranch dressing 
2 Tbs of blue cheese dressing
2 Tbs of grated parmigiana cheese.


mix together  broccoli, cauliflower, baby carrots, spring onion, cheese.
Add the dressing, then place it in to a lettuce leaf.


      * To serve *
Toast the bun for 2 minutes each side
Grill the burger mix for 5-7 minutes each side (depend how you want the meat cooked.
Brush a little blue cheese dressing in to the bun , then add the American cheese, the burger, another layer of cheese, the relish, bacon then top with other bun.
Serve with side dish.








  

Fish Cake (Martabak/ote ote ikan)

1 1/2  Cup flour

1/2 Cup chopped scallion/ spring onion

1 Cup Flat parsley (celery leaf)

250 Gram fillet fish (chopped not to fine) 

1/2 Cup chopped mushroom (button mushroom)

1/2 Cup chopped onion

2 Eggs

1 Tsp of baking powder

1 Tbs of veg oil

1 Tsp of salt, Ginger powder, coriander powder

Pinch of pepper

1 Cup or chicken stock

1/4 Cup veggie oil (for frying)

Combine all ingredients, until the batter is thick (pancake batter)

Heat skillet on medium, add the oil.

Add the batter in the hot oil using Tbs measurement. 

Brown each side, then serve with fresh green chilly.