This was a first experiment and it worked awesomely!
- New York Strip Steak (at least 1 inch thick)
- Soy sauce
- Chinese cooking wine
- Crushed garlic
- Marinate steak with all seasonings overnight
- Sous vide at 122 F for 1.5 hour (for bleu)
- Sear on a smoking hot pan for 1 minute or until well-charred
- Sit for 5 minutes
- Cut and see the red comes out
Cooking order: Vegetable oil, garlic, green onion, water, cooked noodle, soy sauce, oyster sauce, spinach, egg, sesame seed oil.
One of the most famous breakfast for Indonesians, what people would eat in their pijamas at the nearest hawkers to their houses. The main component is rice porridge, which you can taste the sweetness of rice sugars thanks to the break down (heat & hydrolysis) of the carbohydrates. It is combined sith the saltiness of soy sauce, savoriness of shredded lean chicken meat, a kick from chopped tangy celery, and sharp white pepper powder.
The chicken breasts in my fridge was 1 week old, and this is what I did to save them. Again, mom sent me the recipe through WhatsApp and I combined it with high-rated ones in Google.
It was also my first time to make it, didn’t know that it is so artistic to grill the rice with the spices before boiling it.
Rice – soup – chicken, rice – soup – chicken. I tried to contain that mom-summoning taste from those three components. Would definitely make this again, with whole chicken.
Chicken. Garlic. Ginger. Buillon. Leeks. Soy sauce. Sesame oil. Rice.