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!!!!!