Chicken Adobo (home made)

8-10 Half cut of small chicken breast 9 any part of the chicken you like)

1 Tbs black or white pepper corn (i prefer white)

half cup of light soya

1 Tbs of rice vinegar

3-4 bay leaf

2 thin slice ginger (chopped)

2-3 clove of garlic (slice thin)

1 shallot (sliced thin)

1 Can (1 in the half  cup, low sodium chicken broth) (I use Swanson brand)

1 Tbs store bought fried shallot (optional, to garnish the top, but it does makes it taste good too)

1-2 Tbs any veggie oil you have

Heat the skillet in medium high with the oil in it... then add your chicken in to it browned for 3-5 minutes then lower the heat picked the chicken  and put it on the side... in medium heat add the garlic, shallot, ginger, bay leaf, pepper corn .. let it cook for 3 minutes ( not browned) then add soy and chicketh  broth bring it to boil, then lower the heat, add the chicken in to the broth covered shimmer for 20 minutes in really low heat.

Just turn the chicken around once in a while.... 

served them with steam rice or brown rice  even couscous if you wish.....:)   Enjoy!!!!!

Sauteed Veggies

2 stack/ bunch bak choy/ any kind of choy veggie you have
3 Clove of Garlic ( sliced thin)
1 shallot (sliced thin)
2-3 slice of ginger (peeled and chopped)
1 Tbs of light soy
1 Tbs of Maggy  seasoning  ( you buy at asian market or walmart liquid in a bottle)
1 Tsp of pepper
1 Tbs of any oil you have even butter if you wish

Cut roughly 2 inch, separate the steam and the leaf...then washed off he durt by soaking in the water for minutes then moving around with your hand make sure their clean
Mean while Get ready with your skillet in medium heat.
add your  garlic, shallot, ginger sauteed for about 3 minutes (not browning) just when you smell something that makes you hungry, then you are ready to throw the steam first let it sit on skillet for 2 minutes then stir around cooked for another 5 minutes then add the leaf  and the liquid seasoning, stir a little Then leave it covered for 3-5 minutes (i prefer not to over cooked) stir before you turn of the stove.....
Then ready to eat ( for lunch i just add little steam rice with chicken adobo /any chicken dish/just eat it like that....its your choice ... happy trying its easy and quick...

Surabaya style Chocolate and Egg layer cake (Lapis surabaya)

Yellow layer:
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100 G flour
10 Egg yolk +2 whites
150 G caster sugar
1 1/2 stick of butter (melted)
1-2 Tbs vanilla extract

Chocolate layer:
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100 G cocoa powder
10 Egg yolk + 2 whites
150 caster sugar
1 1/2 stick of butter (melted)
1-2 Tbs of Vanilla extract

for filling:
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1/2 cup or less strawberry or raspberry jam
1/2 cup whipped cream
Mix ingredient  above

do it separate batch
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In The medium speed, mix the egg and the sugar until light and fluffy, then add vanilla extract  the flour / cocoa powder, then stir with spatula fast or on high speed for 5 second and quick add the melted butter, stir fast together until mix well

Heat the oven 350-375,  bake for 15-20 minutes....set a side till cool down then spread the mixing strawberry and whipped cream mix in between layer, then sliced as preferred...or trimed and decorated with whipped frosting to make a B day cake .....enjoy trying

Creamy spicy Chicken Noodles Indonesian Style (Mie Ayam Santan Pedas)

1-2 lbs chicken thigh or Chicken Breast,  sauteed/ brown cooked, cut in to cube bite size, set a side

1 Packed of tofu sauteed untill brown all side, cut in to rectangular bite size, set a side

5 Boil eggs, peel and cut in to 1/4 , seet a side

1-2 lbs raw shrimp (peeled), marinate with salt, pepper, coriander powder then sauteed for 5-8 minutes until brown out side.

1-2 cup coconut milk

salt sugar for taste

1/2 Cup coconut water (optional) or just water

1 Packed of any noodles you have in your pantry , Boiled then strain the water set a side

1/2 lbs or less bean sprout, blenched then set a side

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2 whole chilly padi

1 thumb size of gallangal 

2 shallot (sliced thin)

3 Garlic clove (sliced thin)

1 Stem of lemon grass (chopped/slice)

3 candle nut

1 Tbs Coriander seed 

1 Tsp of white/ black pepper corn

3 kafir lime leaf

3 Indonesian basil (optional)

1 Tbs of dried shrimp (optional)

5-10 Red chilly/ red pepper  (for color)

1 Tbs coconut oil (optional) or any veggie oil

1/2 Cup coconut water (optional) or just water

All ingredient below the star, sauteed with 2 Tbs spoon veggie oil, for 10-15 minutes or until brown. 

Then Add the Coconut water, cooked for another3 minutes then let it cool and grinder together with blender machine. Put it back in to a pot start cook for 2 minutes then add coconut milk ad water if you need to thin it. cook it until its boil , ad salt, sugar or pepper as you taste.  Then served see the picture below.  Enjoy!!!! add more chilly if you like caused I did...:)

Tilapia cooked in Italian style (Pesche di Fresca)

4-6 fillet tilapia store bought (fresh/frozen)

1 Pack of (preferred) Barilla pasta, any kind you like, Boil in salt water, Aldente

10-15 Cherry tomatoes, cut in half

2 Clove of garlic

1/4 Cup (handful) chopped of flat Parsley (italian parsley)

1/4 Cup (handful) chopped of italian basil

1/4 Cup (handful) chopped of cilantro (optional)

1 Lemon juices or more, as you like

Pinch of salt and pepper or as you taste

1-2 Tbs olive oil

Heat the large deep skillet on medium heat , cover the bottom with 1 tbs spoon of olive oil and 1/2 cup of water.

place the tilapia and garlic in 3-5 minutes turn the heat to low and add the half of basil, parsley, cilantro and add another cup in half of water ,cooked for 10 minutes (covered) or until the fish is tender, squirt the lemon , salt, pepper and add the rest of the ingredient and cooked for another 3 minutes, as you taste you can add more salt, pepper, lemon or even crust chilly pepper...:)  served on boiled pasta....Enjoy 

Rainbow creamy cupcakes and cream cheese frosting

The rainbow cupcakes:

2 1/4 Cup Flour shifted

1 1/4 Sugar

3 Tsp baking powder

1/2 Cup shortening 

1/2 Cup melted butter

3/4 Cup coconut milk

1 Cup of milk

2 Eggs

1 Tsp salt

Cream Cheese frosting:

1/2 Cup butter (room temperature)

300 Gram confection sugar 

1 Cup of Cream cheese

1 Pinch of salt

1 Tbs of coconut milk / milk 

Add in to mixing bowl  flour, sugar, baking powder shortening, coconut milk, mix together on medium speed then add  milk , scrape the bottom then mix again medium speed for 1 minutes, then scrape the bottom, add eggs then mix it on higher speed for 30 second. then stop. Separate  the batches as you like then add color as you like. then place in to cupcakes mold

set the oven for 350 and bake for 16 minutes.

Frosting:

combine together all the ingredient , mixed well until its creamy and stiff and shinning , then garnished with fresh raspberry ... enjoy !!!!

Curry Puff Pastry ( Kue Pastel Isi Kare Ayam)

Puff Pastry:

2 Cup of all purpose flour

1 Cup of chilled Butter (cut in to small square)

1 Tsp of salt

1/2 Cup chilled water

Curry Filling:

1 can of sweet corn

1 can of sweet peas

1 Cup of chopped onion

1 Cup of chopped cilantro

1 Cup of carrot

1/2 Tsp clove powder
2 Tbs curry powder / garam marsala powder
3-5 Tbs coconut milk
Pinch of pepper and sugar
1 Tsp of salt
3 Clove of garlic
1 Cup of chopped potatoes

1 Tsp Coriander seeds (roasted)

2 Cups of Shredded/ chopped chicken breast (boil or steam cooked) 

2 Tbs veggie oil

2 Tbs flour mix with water (stir it well)

Top Brush for the pastry:

1 Egg beat real good ( set it a side)

1 Step : make the filling

Heat the deep skillet over medium heat, add coriander seeds, garlic, onion, saute for 5 minutes. then add the carrots, potatoes, cook for another 5 minutes or until tender.

Then add the rest of ingredient , except the coconut milk  and flour in water.  and taste ... cook for another 10 minutes until everything combine well , then add coconut milk , stir well and taste one more time.

last but not least add the flour mix, stir well , until the curry thick.  let it cook for another 3-4 minutes, then let it cool.  while making the pastry

2nd step:  Make the pastry dough

in food processor mix the flour and the butter, while you running the machine  add the water little by little , until the  dough mix well and shape like ball ( rough dough) ..then at flour surface rolled the dough gently in to smooth ball dough, then let it rest in refrigerator for 25-30 minutes.  then rolled the dough flat then folded in to a book then rolled again, repeat this for 4-5 times rolled. until the dough not stick to the surface anymore.

then rolled flat and cut it using the round cookie cutter.   

then start folding the filling in to the dough,  then brush the top dough before place it in the oven.

First 10 minutes take off the puff pastry then brush for the second time on top of the pastry, the put it back in the oven until its done.

set the Oven 350F  for 25 - 30 minutes.....enjoy!!!!!