I always refer to pasta for simple dish. They are always easy to make with no hassle. My boys never refuse any kind of pasta meals, so yes I cook them frequently especially when I don’t have idea what to serve for lunch or dinner.
Actually this recipe was spontaneous, I just throw everything I had in the fridge and cupboard. Thank God it turned out Ok and no one got sick LOL
400 grams penne pasta
2 cloves of garlic, minced
1 canned tuna
2 tbs olive oil
Salt & pepper to taste
Boil the pasta according to packaging directions. And drain the pasta
On heated pan, add oil and garlic. Cook them on medium heat until fragrant
Add canned tuna into the pan cook for 1-2 minutes. Add the boiled pasta, give them a toss. Give salt and pepper to taste and Squeezed lemon juice. Give a toss again.
My husband & I came from the sunny island of Bali, where we love our spicy food. One of the dish you are familiar with as a Balinese is definitely Ayam Suwir Bali ( Balinese shredded chicken). It’s a home meal that most balinese mother cooks for their family. Whenever my Mom or my Mom in law come to visit us, I always request them to cook this dish, and taste better everytime. You know,Mother’s cooks are the best.
This chicken dish is mixed with spices which makes it so aromatic and I guarantee you’ll have more than one plate of rice for this.
From the look, It could be intimidating for me to make. But I try to make this one time, and turn out quite easy.Thanks to food processor i didnt have to grind the chili on mortar with my hands.
• 3 chicken tight with no skin
• 4 cloves of shallots slice thinly
• 4 cloves garlics mince
• 1 lemon grass only use the white part
• 2 kafir lime leaves slice thinly
• 3 big red chilli
• 4-5 bird chilli
• 2 cloves of garlics
• 1 tsp toasted shrimp paste
• 1 tsp salt
1. Boil the chicken in a pot until cooked. Take out the chicken from the pot wait until they’re cool and shredded them.
2. Put oil in heated pan. Add garlic & shallots, cook till fragrant and add lemongrass and kafir lime leaves.
3. Add chilli paste, and the shredded chicken. Tossed until chilli paste cover all the chicken. Add salt & pepper for taste.
A bowl of hearty street food from Jakarta that I always craves for. Soto mie is a beef soup that you mixed with beef flank & tribes cut, egg noodle, rice vermicelli, veggies slices and spring rolls . Everything goes well together in your mouth..I always ask for extra spring rolls, cause thats the best part . You can have it for lunch/dinner, rain or shine doesn’t matter. It’s all worth it. Ok, I’m drooling as I type this.
The idea of making soto mie was flashing when I did groceries shopping in a little supermarket near my Son’s school. They sell spring roll pastry!! You don’t know how happy I am to finally found this, and the next thing that popped in my brain was SOTO MIE! I always want to make soto mie, but I don’t know how to make the spring roll pastry from the scratch, because it takes a lot of skill, work and cleaning ( yes I’m a lazy Mama) So, without further a due I browsed few recipes to several Indonesian food blogs and websites it looks like the recipes to make Soto mie is doable for amateur cook like moi. Hopefully I would not create a huge disaster in the kitchen.
Made this recipe for Saturday night and We loves it! We still have some leftover and didnt mind having them for Sunday dinner..
For the broth :
500 gr beef flank cut into pieces
300 gr beef bones
200 gr oxtails
2 bay leaves
salt & pepper
2000 ml water
Spices to blend :
6 cloves garlics
6 cloves shallots
10 cm galangals
salt & pepper
Spring roll pastry
200 gr rice vermicelli soaked in hot water
3 cloves garlic
salt & pepper
200 gr egg noodle
200 gr rice vermicelli soaked in hot water
half of chinese cabbage slices
2 tomatoes slices
2 limes slices
Sweet soy sauce
Bird eye chilli paste ( write in different post)
How to cook :
Boil beef flanks, bones and oxtails. Once the flanks are cooked set aside and continued to boil the bones and oxtails. you can cook the oxtails in pressure cooker if you have one, it will be easier and put it back in the broth to make the broth rich in flavour. Put the lemongrass and bay leaves to add more fragrant.
Saute the blended spices until fragrant and put it in the broth. Add salt & pepper to taste.
To prepare the spring roll filling , Add vegetable oil to a heated pan, sauce garlic until fragrant put rice vermicelli and give them a little tossed. Salt & pepper to taste and set aside.
Prepare the spring roll pastry according to package instructions. Take 1 pastry, put the filling in the middle and roll. Do it until the filling are finish. You may still have some pastry left.
Add vegetable oils on heated pan, and deep fried the spring rolls
How to serve :
Place the rice vermicelli, egg noodle, beef flanks, in a bowl. top with slices of tomatoes, cabbage and spring rolls. Pour the broth, sprinkle with fried shallot, drizzle with lemon juice and sweet soy sauce, add chilli paste you desired.
Oh you can add Melinjo crackers or Emping as additional crunch if you like! Top Notch 🙂
There is always a time when you feel lazy to prepare dinner, but don’t want to serve instant noodle for your darling hubby & kids. I always stock Japanese noodle in the house like Soba & Udon because they are so versatile to make with only few ingredients & will go along with any veggies. You can serve them hot or cold , dry or with soup. For this recipe I only put celery & bell pepper since thats the only veggies I had in the fridge.
2 pkg of soba noodle. I use organic soba but you can use any kind of soba of your choice.
1 celery sliced
1 yellow bell pepper
1 clove garlic minced
1 tbs vegetable oil
2 tbs low salt soy sauce
1 tbs worcheister sauce
2 tbs tonkatsu sauce
1 tsp brown sugar
How to :
Cook the soba noodle according to the package instructions
For the sauce, combine low salt soy sauce, worcheister sauce, tonkatsu sauce & brown sugar in a bowl and light whisk.
Put the vegetable oil in heated pan. Sauté the garlic but not long because it will burn. Add the celery and bell pepper cook until soften.
Add the prepared soba and give it a toss.
Pour the sauce into the pan, and give a toss to coat the noodles. Stir fry about 2 minutes and turn of the heat.
Serve in a plate or bowl. Sprinkles sesame seeds. Serve while hot.
If you a spicy fan like me you also add some chilli powder or oil to give it a kick ..yummm!
Cap chay is a Chinese dish that means Mixed veggies stir fry. This dish is very popular and its a must order food if you go to Chinese restaurant in Indonesia . I grew up with this dish, I think its the easiest way for my Mom to made me eat veggies. It’s very tasty, colourful, healthy and easy to make. Best to eat with steamed white rice.
You can put any veggies you like and add chicken or seafood such as squid or prawns for your liking if you want more merrier taste.
1 Carrot sliced
1 small bunch cauliflower
100 gr Green beans
100 gr baby corns sliced
200 gr Bok Choi
100 gr Shitake Mushrooms sliced
100 gr fishball
1 small onion slice
2 cloves of garlics minced
5 cm of ginger minced
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp vegetable oil
1 tsp sesame oil
2 tbsp corn starch disolved with 2 tbsp of water.
1 cup chicken stock/ water
Salt & paper to taste
Heat up veggies oil in a wok. Add the Onion first, wait until it become translucent and add the garlic & ginger, fry until their fragrant.
Add carrots, green beans, baby corns, Shitake mushrooms Saute until they are soft, and add oyster sauce and soy sauce. Lastly add the fishballs and stir fry for few minutes.
Drizzle the sesame oil to add more flavour
Add chicken stock or water, and let it simmer for a while.
Add the corn starch mixture, and stir until the gravy is thickened
Remove from the heat and put on serving plate. Best serve while its hot with steam rice.