Chicken & Tofu Meatballs

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(YIELD: Makes 3-4 servings)

Ingredients:

• Chicken breast (ground) – 2 breasts
• Silken tofu – 1 block
• Spring onion (white part only, finely chopped) – 1 stalk
• Ginger (finely chopped) – 5 slices
• Egg (lightly beaten) – 1 egg
• Vegetable Oil – 1 1/2 cups

Seasoning

• Sea salt – 1 teaspoon
• Ground white pepper – 1/2 teaspoon
• Tapioca flour – 1 tablespoon
• Plain flour – 1 tablespoon 

 

Instructions:

1. Mix onion, ginger & egg in the ground chicken in a big bowl, stir to combine.

2. Mash tofu with fork and squeeze out as much water as possible. Add in onto the chicken mixture.

3. Then, add all the seasoning in the chicken mixture, stir to combine well.

4. Wet both hands with some water, and shape the chicken meatballs.

5. Heat pan over medium-heat, and add oil. Fry the meatballs until lightly brown for about 2-3 minute or until cooked. Dish up and transfer to a serving plate.

6. Serve immediately.

 

Fried Tempeh & Potato with Spicy Sauce

Simple steps to follow:

 

Fried Tempeh & Potato with Spicy Sauce

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(YIELD: Makes 4-5 servings)

Ingredients:

• Oil – 1/2 cups
• Tempeh (cut into cubes) – 400 grams / 2 blocks
• Potato (cut into cubes) – 4 potatoes
• Coriander seeds (finely grinds) – 2 teaspoons
• Kaffir lime leave (finely cut) – 4 leaves
• Bay leave – 2 leaves
• Tamarind – 1 teaspoon ( mix with 60 ml water, remove seeds)
• Red chili (thinly slices) – 1 chili

Seasoning

• Sweet soy sauce (Indonesian: kecap manis) – 2 tablespoons
• Brown sugar – 2 teaspoons
• Sea salt – 1/2 teaspoon

For pounding or blending (chili paste)

• Shallot – 6-7 shallots
• Garlic – 3 cloves
• Red chili (thinly slice) – 1 chili
• Bird’s eye chili (thinly slice) – 2 chilies
• Sea salt – a pinch
• Oil – 1 teaspoon
• Water – 1 tablespoon

 

Instructions:

1. In a pestle and mortar or blender, blend all the ingredients for blending or pounding together until it forms a paste. Remove and set aside.

2. Place the saucepan over medium-high heat and add 1/3 cup of vegetable oil heat until hot. Fry potato for about 5-6 minutes or until crispy. Dish up to a plate.

3. In the same saucepan, with the remaining oil heat until hot. Fry tempeh for 3-5 minutes until brown and crispy. Dish up and set aside.

4. In the same pan, leaving about 1 1/2 tablespoons of oil heat over medium-heat, sauté chili paste, kaffir lime leaves and bay leaves until fragrant for 3 minutes. Add tamarind juice and stir for about 1-2 minutes, you may add more water (1-2 tablespoons).

5. Then, add fried tempeh, potato and add all the seasoning mixture to the chili paste.

6. Give it stir and toss, until the tempeh and potato are evenly coated for 30 seconds. Dish up and transfer to a serving plate.

7. Serve with steamed rice, vegetable & fried egg.

 

Stir-Fry Bok Choy

Simple steps to follow:

 

Stir-Fry Bok Choy

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(YIELD: Makes 3-4 servings)

Ingredients:

• Bok choy (cut into 2-inch pieces) – 2-3 pounds
• Garlic (finely chopped) – 2 cloves
• Vegetable Oil – 1 1/2 tablespoons

Thickening (mix together)

• Corn starch – 2 teaspoons
• Water – 1 tablespoon

 

Instructions:

1. Place the saucepan over medium-high heat and add vegetable oil.

2. Add the garlic, stirring frequently until fragrant and not burn for about a minute.

3. Add in bok choy. Combine everything together and stir-fry for a minute.

4. Stir the thickening mixture and swirl around the bok choy. Stir fry for another minute and transfer to a serving plate.

5. Served with steamed rice.

 

Simple Fried Fish with Egg Gravy

Simple steps to follow:

For Mackerel Fish:

 

For Egg Gravy:

 

 

 

Simple Fried Fish with Egg Gravy

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(YIELD: Makes 1-2 servings)

Ingredients:

For Mackerel Fish:

• Mackerel fish – 1 slice
• Oil – 1/4 cup

Marinade for mackerel fish

• Curry powder – 2 teaspoons
• Sea salt – 1/2 teaspoon

For Egg Gravy:

• Egg (medium size) – 1-2 eggs
• Garlic (finely chopped) – 1 clove
• Shallot (finely chopped) – 2 shallots
• Bird’s eye chili – 1-2 chilies *optional
• Calamansi – 1 calamansi
• Oil – 2 tablespoons

Seasoning

• Light soy sauce – 2 teaspoons
• Sweet soy sauce (kecap manis) – 1 tablespoon
• Oyster sauce – 1 teaspoon
• Fish sauce – 1 teaspoon
• Water – 3-4 tablespoons

Thickening (mix together)

• Corn starch – 2 teaspoons
• Water – 1 tablespoon

 

Instructions:

1. In a plate, combine marinade ingredients together and add in fish. Mix everything together and marinade for 15 minutes or overnight. Set aside.

2. Place the saucepan over medium-high heat and add oil, heat until hot. Fry fish for 2-3 minutes and then turn over and fried for another 2-3 minutes. Remove fish and transfer to a plate.

3. Then, leaving about 2 tablespoons of oil in the pan, cracked the egg and fry the egg until cooked. Transfer to a serving plate.

4. Heat remaining oil about 1 tablespoons in a pan over high heat. Add shallot and stir-fry for 1-2 minutes, until slightly brown. Then add in garlic and chili, stir fry until fragrant for about 1 minute.

5. Stir in all the seasoning and water, allow it to simmer over medium heat for 5-6 minutes.

6. Add the fried egg in the seasoning mixture and mix everything together for 20 seconds.

7. Slowly drizzle over the thickening mixture and give it a quick stir for another 20 seconds. Dish up and transfer to a serving plate. Squeeze juice of calamansi over the fish and egg gravy.

8. Serve warm with steamed rice.

 

Simple Stir Fried Noodles

Simple steps to follow:

Simple Stir Fried Noodles

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(YIELD: Makes 6-7 servings)

Ingredients:

• Pumpkin noodles – 1 packet / 500 grams
• Vegetable oil – 3 tablespoons
• Garlic (finely chopped) – 4 cloves
• Fried fish cakes (thinly sliced) – 5-6 fish cakes
• Spinach – 1 bunch
• Spring onion (finely chopped, separated the green & white part) – 1-2 stalks

Seasoning

• Chicken stock – 1/2 cup
• Light soy sauce – 1 1/2 tablespoons
• Dark soy sauce – 1 tablespoon
• Oyster sauce – 1 tablespoon
• Brown sugar – 1 tablespoon
• Sea salt – 1 teaspoon

 

Instructions:

1. Use a pot, bring the water to boil over medium-high heat. Put the pumpkin noodles in and allow it to cook al-dente for about 2-3 minutes. Drain the noodles with a sieve and set aside.

2. Place the saucepan over medium-high heat and add vegetable oil.

3. Add the garlic and spring onion (white part), stirring frequently with a wooden spatula for about 30 seconds.

4. Next, add fried fish cakes and spinach. Stir for 2-3 minutes and pour in the combined seasoning sauce over the fried fish cakes and spinach. Allow it to boil for 2-3 minutes.

5. Add the cooked noodles in and gently toss the noodles together with the stir-fried ingredients. Give it a stir for another 1-2 minutes. Transfer to a serving plate.

6. Garnish with spring onion (green part).

 

Fry Tempeh with Sweet Soy Sauce

Simple steps to follow:

 

Fry Tempeh with Sweet Soy Sauce

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(YIELD: Makes 2 servings)

Ingredients:

• Oil – 3 tablespoons
• Tempeh (cut into strips) – 200 grams / 1 block
• Lemongrass (bruised) – 1 lemongrass
• Bay leaf – 2 leaves
• Water – 2-3 tablespoons

Seasoning

• Sweet soy sauce (Indonesian: kecap manis) – 2 tablespoons
• Brown sugar – 2 teaspoons
• Sea salt – 1/2 teaspoon

For pounding or blending (chili paste)

• Shallot – 5-6 shallots
• Garlic – 3 cloves
• Bird’s eye chili (thinly slice) – 3-4 chilies
• Sea salt – a pinch

 

Instructions:

1. In a pestle and mortar or blender, blend all the ingredients for blending or pounding together until it forms a paste. Remove and set aside.

2. Place the saucepan over medium-high heat and add 3 tablespoons of vegetable oil heat until hot. Fry tempeh for about 2-3 minutes or until crispy. Dish up to a plate.

3. In the same pan, leaving about 1 1/2 tablespoons of oil heat over medium-heat, sauté chili paste, lemongrass and bay leaves until fragrant for 4-5 minutes, add water and keep stirring for 1-2 minutes.

4. Then, add fried tempeh and all the seasoning mixture to the chili paste.

5. Give it a stir and toss, until the tempeh evenly coated for 30 seconds. Dish up and transfer to a serving plate.

6. Serve with steamed rice & kai lan.