Just a casual lunch among studying for PhD comprehensive exam. This fresh, made-to-portion, warm cashew chicken running down my rice really boosted my mood.
Garlic, green onions, soy sauce, oyster sauce, chicken, vinegar, brown sugar, Sichuan peppercorn, dried chili, sesame oil, sesame seed, salt, black pepper.
Again, melting pork ribs cooked for 37 hours, smashed with Indonesian fresh ground chili paste (sambal ulek). My pork shoulder roast has been beaten.
Farm-fresh eggs, farm-fresh chives, and home-made bread.
Indonesian pecel is mix of blanched/boiled/steamed vegetable with savory peanut sauce containing ground shallots, chili, palm sugar, salt, and sometimes candle nut. With the obligatory kerupuk (Indonesian cracker) and bawang goreng (fried shallots), this dish brings multiple layers of sensations – freshness of the vegetables, richness of the nutty spicy sauce, added depth of the fried shallots, and crunchiness from kerupuk.
- Candle nut
- Palm sugar
- French green bean
- Blanch the vegetables in boiling water for 1-2 minutes until vibrant, strain
- Ground all the sauce ingredients and add boiling water until slightly watery
- Coat sliced shallots with flour, fry until golden brown
- Fry kerupuk until well-expanded
- Serve with a dash of sweet soy sauce (kecap)
During flu, I always crave for soupy, spicy, hot foods. While going out of home is impossible with the lousiness, making a lazy personal hotpot worked for me with no grocery (thanks to my collection of spices and left-over frozen fishes). So, the concept is simply making a rich broth or stock (with bones) by throwing away ingredients rich in flavors. This time, I used some frozen pollock fish fillets, kelp, and seaweed. Then, you can add seasonings as you like. I added gochujang, fish sauce, paprika, onion, and garlic (all powder since there’s no energy to mince some, and it blends better). No measuring, just tasting as you please!
One of my favorite hi-protein, low-carb and low-fat dishes here!
- Soft / silky tofu
- Corn / potato starch
- Frying oil
- Chopped green onions
- Katsuoboshi (shaved dried fish)
- Soy sauce
- Heat oil until 350 F at least half of the height of the tofu
- Cut tofu into 1.5 inch x 1.5 inch pieces
- Cover in corn or potato starch
- Fry until lightly golden
- Heat up 1:1.25 mirin:soy sauce, just bring to boil and done
- Garnish with katsuoboshi and green onions
These are what my ribeye and new york strip steaks turned out to be! Yes, I did not eat most of the fat of the steak and put the cuts aside to use later. I’m happy that the good steaks turned into good exploding balls for breakfast, nothing is wasted.
- Leftover meat cuts
- 1 stalk green onion, julienned
- 1 thumb ginger, peeled, julienned
- 1 small package of gelatin
- 1 cup flour
- hot water
- 2 tbsp oil
- Boil the leftovers with the green onion and ginger, wait until the flavors are out, add salt or soy sauce to taste
- Reduce until about 1 cup
- Add the gelatin while it’s hot, remove it to a flat container and keep it in the fridge until solid (about 3 hours)
- Make the skin by stirring the remaining ingredients until mixed evenly. Add more hot water until it forms a dough
- Knead dough until smooth and bounces back, divide into thumb-size cuts
- Make the cuts into balls, and flatten as thin as possible but with thicker (around 2 mm) center
- Mince the hardened soup and tuck it inside the skin (google or YouTube the technique)
- Steam for about 6 minutes
- After it cools down, put the whole thing in your mouth and let it explodes
3 years ago, I followed Jamie Oliver’s recipe of marinara spaghetti and it turned out aweful. After trying many italian restaurants in the following years, I realized that the key is the raw ingredients and in the details. Using ingredients in Indonesia made a totally different combination of flavors. Here are what I conclude so far:
- San marzano tomato (or similar taste): tomato plays a dominant taste in pasta, which without sweet and rich tomato our pasta could be bland.
- Good olive oil. As fresh as possible for its distinct flavor.
- Some umami. Anchovies or cut of meat/fat seared in oil in the beginning.
- Not-crispy garlic. It’s probably different with some asian recipes that is built on minced garlic that is cooked until crispy. The garlic usually subtle without having its raw taste.
- Al dente pasta. Drained and put rightaway into the sauce pan, allowing it to absorb and “carry” the sauce. It’s okay to have some pasta water getting in, the starch in it will help emulsifying the sauce.
- Seasoned with parmeggiano regiano (or similar types of cheese). It is actually the main source of saltiness with its natural umami and tangy flavors.
- 3 tbsp Extra virgin olive oil
- 3 Anchovies
- 1.5 cup peeled San Marzano tomatoes
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 5 basil leaves, minced
- Pasta, just cooked to al dente
- Parmeggiano reggiano
- Leave pasta being cooked
- Heat oil, add anchovies until sizzling, then garlic until cooked
- Add oregano, tomatoes, and basil leaves
- Transfer pasta into the sauce
- Top with parmeggiano reggiano