Stuffed Milkfish (Otak-Otak Bandeng)

Ingredients:
1 whole bandeng (milkfish) or substitute sea bass or mackerel (about 700 g)
6 tbs. grated coconut, fried in a dry pan until golden brown and pounded till fine
100 ml thick coconut milk from � coconut
2 eggs, beaten
banana leaves, or substitute foil

Spice-paste
2 tsp. coriander seeds
6 shallots
3 cloves garlic
4 candlenuts
1 cm fresh gangale (lengkuas)
2 tsp. sugar
salt to taste
Instructions:
Scale and gut the fish through the gills. Wash the fish inside and out and dry thoroughly with kitchen towel paper.
Carefully pound the fish with the flat of a large knife. Massage it hard all over in order to release the meat from the skin.
Remove the backbone of the fish but leave tail and head in place: bend the tail towards the head until you feel the bone snap. Carefully pull out the bone through the gill-opening. Take care not to break the skin anywhere.
Press out all the meat through the gill-opening by pressing the fish with a spoon from the tail-end towards the head.
Turn over the skin by pushing the tail towards the head. Remove the bones then push the tail back through the head opening. Flake the meat and fry in a dry pan for a few minutes, then remove all the tiny bones from the meat. Mix the meat with the grated coconut, coconut milk, beaten eggs and the pounded Spice-paste. Blend till smooth. The consistency should be like soft butter.
Put the stuffing back inside the fish through the gill-opening. Sew up the opening after stuffing the fish. Wrap in a banana leaf and secure the ends. Steam until done, approximately 15-20 minutes. Unwrap and grill over a barbecue or in the oven until brown before serving.

Note: Choose a freshly caught milkfish, because the skin would tear easily in a fish that has been lying around for a while.

Makes 3-4 servings.

source : kokkieblanda.nl

Rempeyek Kacang

A Indonesian peanut snack which is delicious as a snack with your aperative as well as a small accomplicement with your meal. It looks like a small thin "cookie" and is prepared much in the same way as American pancakes.
Ingredients:

200 gr. Rice Flour
½ Tsp. Baking powder
250 ml. Coconut milk
½ Tsp. Coriander (ground)
½ Tsp. Salt
1 Clove Garlic (chopped)
Pinch of Cummin (ground)
Pinch of Turmeric (ground)
1 Candle Nut (grated)
100 gr. Raw Peanuts
Oil for frying
Preparation:

Mix the Rice flour with baking powder and coconut milk, then add Coriander, Cummin, Turmeric, Garlic and Candle nut. Mix well. Now add the slightly crushed Peanuts and Stir well. This will give you a slightly runny batter mix. Heat oil in shallow pan and fry batter by the tablespoon. drain on absorbent paper.

source : indochef

posted by ifud

'SAMBAL BALADO' - Indonesian Crispy Crunchy Beef

Ingredients:
-----------

2 lbs beef round steak or boneless chuck
2 cups water
7 tbs peanut or corn oil
1 cup thinly sliced onions
10 cloves garlic, peeled and sliced thin
3 tbs red hot 'Sambal Oelek' chili paste (available at Oriental markets)
or use hot chili sauce
Salt to taste
1 cup cubed ripe tomatoes

Instructions:
------------

1. Place beef in water in a 4-quart pot. Bring to a boil, then reduce
heat to low and simmer for 20 minutes. Discard water and cool beef
until it can be handled. Slice beef as thin as possible, then cut
into 2-inch squares. Let drain in a colander for about 10 minutes
before drying with paper towels.

2. Heat 4 tbs. oil in a 12-inch skillet set over medium-high heat.
Add beef slices and fry for 5 minutes, or until beef is brown and
dry. Remove and set aside.

3. Heat remaining 3 tbs. oil in same skillet. Fry onions and garlic
for 3 minutes. Add chili paste, salt and tomatoes. Cook for 5 mins.
more. Add beef anf stir-fry for 5 mins to coat slices and
distribute flavors.

4. Serve immediately with rice (to reduce spiciness) and a cucumber/
vinegar salad.

Serve 4 as a main dish or 8 as a side dish.

Tofu Omelette (Tahu Telor)

Ingredients:
* 1 lb. purple eggplants
* 1 Tbs. lime juice
* 15 Tbs. vegetable oil

Spice Paste Ingredients:
* 100 gram red chilies
* ½ tsp. salt
* 1 tomato
* ½ tsp. shrimp paste
* 7 small-sized shallots

Instructions:
* Cut each eggplant in half and cut again in 2 or 4 pieces.
* Heat 10 Tbs. oil and deep fry the eggplant pieces. Cover the wok and let it stand for a while.
* Open cover and turn the eggplants side to side until soft and well cooked.
* Put eggplant pieces onto a serving platter.
* Combine all spice paste ingredients and grind coarsely.
* Heat 5 Tbs. oil over medium high heat and sauté the spice paste for about 2 minutes. Pour the lime juice over the spice paste.
* Then, lastly pour the sauted spice paste onto the eggplant pieces and ready to serve.

Makes 5-6 servings.

How to replace bad fat with healthy fat healthy fat options

1. For recipes such as casseroles, quiches, and cream soups replace the cream with evaporated skim milk or soy milk.

2. Thicken soups with pureed potatoes, pureed white beans, or cornstarch to make it creamier.

3. Make a healthy salad dressing by mixing flax oil with balsamic vinegar, fresh garlic, and your favorite herbs.

4. When making baked goods, replace margarine and butter with canola oil and applesauce or prune puree.

5. Saute’ vegetables with one teaspoon of olive oil and fresh garlic. Additionally, add some low-sodium broth, lemon juice, and white wine for more flavor.

6. Roast fresh vegetables in the oven by lightly brushing them with olive oil and sprinkling with rosemary and sage. Bake uncovered at 450 degrees for about 30-40 minutes or until desired tenderness.

7. Make homemade pizza using low-fat mozzarella cheese. Brush the crust with olive oil before baking to give the crust a better flavor.

8. Nuts (ie, walnuts, Brazil nuts, almonds) and seeds (ie, sunflower, pumpkin seeds) can be chopped and added to breakfast cereal, yogurt, salads, and any other favorite foods.

9. Add a slice of avocado to your sandwich and add olives to your vegetable platters. Guacamole is an excellent addition to your potato in place of sour cream.

10. Whole flax seeds should be kept in the refrigerator and ground before use. Grind the seeds in your coffee grinder and add to yogurt or cereal. Add ½ to ¾ a cup of ground flax to any baked good recipe such as muffins and banana bread. Additionally, you can use ground flax in your breadcrumbs for coating fish or chicken.

Beef and Broccoli

Single Serving Ingredient List: 1/4 C. Garlic Sesame Sauce (Starport 209) 4 oz. Beef, sliced 1.5x1x.5” marinated & velvetized. 2½ C. Broccoli florets (6 oz) 1/4 C. Onions, sliced (1 oz.) 1/4 C. Celery, sliced (1 oz.) 1/4 C. Bamboo shoots, sliced (1½ oz.) 1/4 C. Carrots, sliced (1½ oz.) 2 tsp. Garlic/ginger mix 1 Tbsp. Oil

Portion velvetized sliced beef and set aside.

Blanch broccoli, carrots and bamboo shoots in boiling water 40-50 seconds, remove and drain.

Heat a wok or griddle at high heat, when hot add oil.

Add onions and celery, let sear about 10 seconds. Add garlic/ginger, then stir and add beef.

Sear beef about 30 seconds, then add broccoli florets, bamboo shoots and carrots.

Stir-fry 1-2 minutes until hot.

Add Garlic Sesame Sauce (Starport 209), remove when steaming hot.

Red Cooked Pork Chinese Recipe

Red-cooked Pork – Chairman Mao’s favourite dish

Red-cooked Pork – Hóngshāoròu – 红烧肉 as it’s known in Chinese, is not too difficult to make and very, very delicious.

It’s quite rich and fatty, so it goes down best with steamed rice and some nice green veg. It tastes sweet, and quite strongly of soy.

Basic ingredients are belly pork, soy sauce, sugar and oil. Ideally also star anise (about 5), sichuan peppercorn (5-10), a few slices of fresh ginger, and two or three spring onions or half a leek.

Chop belly pork into bitesize pieces having removed any skin.

Start off gently heating a few tbsps of oil in a pan with star anise, Sichuan peppercorn and fresh ginger. If you put too much ginger it’ll drown out the others. Leave it for as however long you have, a few hours wouldn’t hurt as long as you don’t burn the ginger.

Next fish the ginger, star anise and sichuan peppercorn out of the oil.

Add about 1 1/2 tbsp of sugar and the meat to the oil. As you cook the pork, the sugar will caramelise and become sticky – keep adding soy sauce to slow this process down and dye the meat a dark red/black.

Keep an eye on it, stirring continuously. If it starts getting too sticky or too black before the pork’s done, (the sugar’s caramelising), then add a tiny bit of water and/or lower the heat. At the end chuck in some spring onions or leeks as you fancy.

Eat. There are an infinite variety of different methods of cooking this dish – adding preboiled potatoes while it’s frying is a good idea if it’s too rich for you.