The Good Food

 

Indonesian Nasi Goreng

Simple steps to follow:

Indonesian Nasi Goreng

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(YIELD: Makes 1 serving)

Ingredients:

• Chicken breast (thinly sliced) – 60 grams
• Cooked rice – 1 1/2 cups
• Onion (thinly sliced) – 20 grams
• Bird’s eye chili (finely chopped) – 2 chilies
• Garlic (finely chopped) – 1 clove
• Cincalok (fermented small shrimps) – 2 teaspoons
• Oil – 1 tablespoon

Seasoning

• Sweet dark soy sauce (kecap manis) – 2 teaspoons
• Light soy sauce – 1 teaspoon
• Fish sauce – 1 teaspoon

Marinade for chicken breast

• Sweet dark soy sauce (kecap manis) – 1 teaspoon
• Light soy sauce – 1 teaspoon

To serve

• Cucumber (sliced) – 10 grams
• Tomato (sliced) – 10 grams
• Salted duck egg or fried egg – 1 egg
• Sambal

 

Instructions:  

1. Place the chicken in a bowl, add marinade ingredients and mix together. Marinade for 15 minutes or overnight. Set aside.

2. Heat the oil in a pan over high heat. Add the onion and stir-fry for 1 minute. Then add in the garlic and chili, stir-fry for 30 seconds.

3. Push all the aromatics to the side and add the chicken into the centre of the pan. Spread the chicken out and allow it to cook on one side. Then stir-fry for another 3 minutes or until the chicken is just cooked.

4. Then add the cincalok and mixing it through the remaining ingredients. Add the cooked rice and the seasoning mixture and mix everything together until well combined for 2 minutes. Use stir fry spoon to gently tap and break up the rice or any clump. Remove from the heat and transfer to a serving plate.

5. Top the rice with a salted egg and serve with cucumber, tomato and sambal.

 

 

Stir-Fry Spicy Pork

Simple steps to follow:

 

Stir-Fry Spicy Pork

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(YIELD: Makes 1 serving)

 

Ingredients:

• Pork (thinly sliced) – 100 grams
• Vegetable oil – 1 tablespoon
• Garlic (finely chopped) – 1 clove
• Chili padi (finely chopped) – 3 chilies

Marinade for the pork

• Light soy sauce – 1 teaspoon
• Oyster sauce – 2 teaspoons
• Fish sauce – 2 teaspoons
• Ground white pepper – 1/2 teaspoon
• Garlic powder – 1/2 teaspoon
• Chili flakes – 1 teaspoon
• Brown sugar – 1 teaspoon

 

Instructions:

1. Place the pork in a large bowl, add marinade ingredients and mix together. Marinade for 15 minutes or overnight. Set aside.

2. Place the saucepan over medium-high heat and add 1 tablespoon of vegetable oil, heat until hot. Add in garlic and chili padi. Stir everything together until fragrant for about a minute.

3. Add the marinated pork and stir-fry everything together for about 5-6 minutes.

4. Keep stirring for another 2-3 minutes or until cooked through. Dish up to a serving plate.

5. Serve warm with steamed rice.

 

Gàrjin Fish (Steamed Sea Bass)

Simple steps to follow:

Gàrjin Fish (Steamed Sea Bass)

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(YIELD: Makes 1-2 servings)

Ingredients:

• Sea bass fish – 1 fillet
• Garlic (finely chopped) – 1 clove
• Ginger (finely chopped) – 6 grams & *separately 3 slices of ginger
• Shallot (finely chopped) – 2 shallots
• Chili padi (finely chopped) – 2 chilies
• Fermented bean paste (taucu) – 1/2 tablespoon
• Dried shrimps (soaked in hot water for 10 minutes and drain off water. Finely chopped) – 10 grams
• Spring onion (cut in fine strip) – 1 stalk
• Oil – 1 tablespoon

Seasoning sauce

• Light soy sauce – 1 teaspoon
• Oyster sauce – 1 teaspoon
• Brown sugar – 1 teaspoon

 

Instructions:

1. Pour water in a pot and bring to boil over high heat. Add a stainless steel steam ring in the center of the pot and allow it to boil for about 1-2 minutes.

2. Then place the sea bass on a heatproof plate that is large enough to accommodate it and will also fit inside the pot. Put 3 slices of ginger on top of the fish.

3. Place the plate holding the fish in the steamer, cover and steam for about 5-6 minutes, depending on the size of your fish.

4. While the fish is steaming, in a saucepan heat over medium heat, add oil. Add ginger, garlic, shallot & chili padi, sauté for about 1-2 minutes until fragrant. Add in dried shrimps and stir fry everything together for another 1-2 minutes.

5. Then, add fermented bean paste (taucu) along with light soy sauce and oyster sauce. Stir-fry for 30 seconds to 1 minute. Finally, add brown sugar, give it a quick stir to combine everything together for 10 seconds. Remove and set aside.

6. Check the fish in the steamer after 5-6 minutes, carefully remove the plate from the steamer and pour off any accumulate liquid. Then, place sautéed fermented bean paste over the fish and continue to steam for another 4-5 minutes. Remove and garnish with spring onion.

7. Serve immediately with steamed rice.

Spinach with Spicy Tomato Sauce

Simple steps to follow:

 

Spinach with Spicy Tomato Sauce

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(YIELD: Makes 1-2 servings)

Ingredients:

• Spinach (blanched) – 1 bunch
• Water – 30 – 50 ml
• Tomato (diced) – 1 medium
• Sea salt – 1/2 teaspoon
• Brown sugar or palm sugar – 1/2 teaspoon
• Lime (juice) – 1 lime
• Vegetable oil – 1 1/2 tablespoon

For pounding or blending (chili paste)

• Big chili (chili pepper) – 1 chili
• Bird’s eye chili – 6 chilies
• Shallot – 3 shallots
• Garlic – 2 cloves
• Shrimp paste (belacan) / fish sauce – 1 teaspoon

 

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. Fill a large pot with 3-4 cups of water. Bring the water to boiling. Carefully lower the spinach into the boiling water. Boil spinach for 3-4 minutes and drain in a colander or sieve. Set aside.

3. Place the saucepan over medium-high heat and add vegetable oil heat until hot. Add the chili paste and stir fry until smell aromatic for about 2-3 minutes.

4. Then, add in tomato and stir everything together until the tomato turn wilted. Add water and bring it to boil for about 3-4 minutes, keep stirring. Season with sea salt, brown sugar & lime juice. Mix well and stir for another 1 minute. Turn off the heat. And spoon the tomato sauce on top of the blanched spinach.

5. Serve warm with steamed rice & fried egg.

 

Stir-Fry Glass Noodles (Ma Yi Shang Shu)

Simple steps to follow:

 

 

Stir-Fry Glass Noodles (Ma Yi Shang Shu)

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(YIELD: Makes 1 serving)

Ingredients:

• Glass noodles – 1/2 packet
• Cooking oil – 1 tablespoon
• Ground pork – 60 grams
• Spicy fermented bean sauce (doubanjiang) – 1 tablespoon
• Ginger (finely chopped) – 1 tablespoon
• Garlic (finely chopped) – 1 clove
• Chili padi (finely chopped) – 2 chilies *optional
• Spring onion (snipped with scissors according to your preferred length) – 2 tablespoons

Seasoning

• Light soy sauce – 2 teaspoons
• Dark soy sauce – 1 teaspoon
• Brown sugar – 1 teaspoon
• Chicken broth or water – 2 cups

Marinade for the pork

• Soy sauce – 2 teaspoons
• Fish sauce – 1 teaspoon
• White pepper – 1/2 teaspoon

 

Instructions:

1. In a bowl, combine marinade ingredients together and add in ground pork. Mix everything together and marinade. Set aside.

2. Soak dry glass noodles in cold water for 10 minutes, until soften. Rinse and drain with a sieve. Set aside.

3. Heat pan over medium-heat, add 1 tablespoon of oil. Add ginger and stir fry for a minute, then add in garlic and chili padi sauté for about 30 second until fragrant and golden brown not burn. Add in spicy bean sauce (doubanjiang) and stir-fry for about 1-2 minutes.

4. Add in ground pork, stir fry until the pork is cooked about 1-2 minutes. Then, add in the seasoning mixture. Bring everything to a boil about 1 minute, add in soaked glass noodles and spring onion. Quickly toss and stir everything together until all combines, about 1-2 minutes. Transfer to a serving plate.

 

Tom Yum Fried Rice Vermicelli Noodles (Tom Yum Mee Hoon)

Simple steps to follow:

 

Tom Yum Fried Rice Vermicelli Noodles (Tom Yum Mee Hoon)

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(YIELD: Makes 1-2 servings)

Ingredients:

• Rice vermicelli noodles (soak in water for 15 minutes) – 100 grams
• Spinach (cut into small 2 pieces) – 2 cups
• Fried chicken breast (shredded) – 50 grams
• Tom yam paste (store bought) – 2 tablespoons
• Oil – 1 1/2 tablespoons
• Dried anchovy (finely chopped) – 10 grams
• Garlic (finely chopped) – 1 clove
• Chili padi (finely chopped) – 2 chilies
• Shallots (thinly slice) – 3 shallots
• Kaffir lime leave (finely chopped) – 3 leaves
• Egg – 1 egg

Seasoning

• Water – 1 1/2 cups
• Soy sauce –2 teaspoons
• Oyster sauce – 2 teaspoons
• Brown sugar – 1 teaspoon
• Fish sauce – 2 teaspoons
• Sea salt – a pinch

 

Instructions:

1. Place the saucepan over medium-high heat and add oil, heat until hot. Add in anchovy, garlic, chili padi, shallots & kaffir lime leave, stir fry for 1-2 minutes until fragrant. Stir in tom yum paste, fry everything together. Add in shredded chicken, stir fry for 1-2 minutes.

2. Then, add all the seasoning mixture and allow it to simmer for about a minute. Add in soaked vermicelli noodles and spinach, give a stir to combine everything together for about 20 seconds.

3. Cover the lid and allow the noodles & spinach to cook, for another 1-2 minutes. Then, open the lid and continue to stir the noodles until dry about 1-2 minutes. Remove and transfer to a serving plate.

3. Serve warm with fried egg.

 

Steamed Chicken with Mushrooms

Simple steps to follow:

Steamed Chicken with Mushrooms

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(YIELD: Makes 2 servings) 

Ingredients:

• Chicken breast (slice thinly) – 2 breast
• Dried shiitake mushrooms (soaked in hot water for 15 minutes and slice thickly) – 6 medium mushrooms
• Dried wood ear mushrooms (soaked for 15 minutes in hot water, rinse well) – 1/4 cup
• Spring onion (snipped with scissors according to your preferred length) – 1 stalk
• Corn starch – 1 tablespoon

Seasoning

• Oil – 1 tablespoon
• Sesame oil – 1/2 teaspoon
• Light soy sauce – 2 teaspoons
• Rice wine – 1 1/2 teaspoons
• Oyster sauce – 1 tablespoon
• Brown sugar – 1/2 teaspoon
• Sea salt – 1/4 teaspoon
• White pepper – 1/4 teaspoon
• Fresh ginger (finely chopped) – 1/2 teaspoon
• Water – 1/4 cup

 

Instructions:

1. Wash dried wood ear mushrooms & shiitake mushrooms. Rinse all separately under running water to ensure dirt or dust are rinsed. Soaked it separately with hot water for 10-15 minutes. Then squeeze excess water from the wood mushrooms and cut off the bottom of wood mushrooms aside.

2. Remove shiitake mushrooms from the water after softened. Squeeze out excess water and using a scissor or knife, cut the stems from the softened mushrooms. Then slice the mushrooms thickly. Set aside.

3. In a big bowl, combined all the seasoning mixture together and add chicken, soaked shiitake mushrooms, wood ear mushrooms & lily flower. Mix everything together. Cover and marinade for minimum 2 hours, or in the fridge if overnight.

4. Remove the marinade chicken & mushroom from the fridge to room temperature. Add in corn starch in the chicken and mushroom. Mix everything together and transfer the chicken & mushrooms to a deep plate or pie dish. Sprinkle spring onion on top of the chicken & mushrooms.

5. Set the steamer, bring the water to a boiling. Then place the chicken & mushrooms in the steamer.

6. Steam over medium high heat for 10-15 minutes, until the chicken is almost cook. Turn off the heat, leave the chicken in the steamer for another 2 minutes. Remove the steaming dish from steamer.

7. Serve warm with steamed rice.

 

Mee Sua Soup

Simple steps to follow:

 

Mee Sua Soup

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(YIELD: Makes 1 serving)

Ingredients:

• Mee sua – 2 bundles
• Baby kai lan (cut into half) – 2 cups
• Ground pork – 50 grams
• Egg – 1 egg *optional
• Anchovy (wash) – 1/3 cup
• Water – 3 cups

Marinade for the ground pork

• Soy sauce – 2 teaspoons
• Sea salt – 1/4 teaspoon
• White pepper – 1/2 teaspoon

Seasoning

• Soy sauce – 2 teaspoons
• Sea salt – a pinch

 

Instructions:

1. In a bowl, combine marinade ingredients together and add in ground pork. Mix everything together and marinade for 1 hour or overnight. Set aside.

2. Place the pot over medium-high heat and add 3 cups water and anchovies. Bring to boil for about 8-10 minutes. Remove and transfer to a bowl. Set aside.

3. Bring a pot of water to boil over high heat, cook mee sua noodles for about 1 minute, drain mee sua with a sieve and place the cooked mee sua in a serving bowl.

4. In the same pot, pour 1/4 cup of the anchovies broth over medium heat. Add pork in the soup and allow it to boil. Stir for about 3-4 minutes or until cook. Remove and set aside.

5. Heat the pot over high heat and pour in all the earlier boiled anchovy broth. Allow it to boil for a minute, add in baby kai lan. Boil for 2-3 minutes then add in seasoning mixture.

6. Give it a stir and boil for another 20 seconds. Ladle the soup and baby kai lan over the noodles. Top with the pork and egg.

 

Simple Fried Fish

Simple steps to follow:

 

Simple Fried Fish

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(YIELD: Makes 1 serving)

Ingredients:

• Mackerel fish – 1 slice
• Tempeh (slice into strips about 1/4 inch thick) – 3 slices
• Firm tofu (slice into triangle) – 1 block (square shape)
• Oil – 1/4 cup

Marinade for mackerel fish

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

Marinade for tempeh & tofu

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

 

Instructions:

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

2. In a separate plate, marinade tempeh & tofu. Mix everything together and marinade for 15 minutes.

3. Place the saucepan over medium-high heat and add oil, heat until hot. Fry fish for 2 minutes and then turn over and fried for another 1-2 minutes. Remove fish and transfer to a plate.

4. Then, add in tempeh and tofu, fry for 1-2 minutes. Transfer to a serving plate.

5. Serve warm with steamed rice and sambal.

 

Tofu with Spinach & Chicken

Simple steps to follow:

 

 

Tofu with Spinach & Chicken

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(YIELD: Makes 1-2 servings)

Ingredients:

• Firm tofu ( cut into cubes) – 1 block
• Chicken breast (cut into thin cutlets) – 60 grams
• Spinach (cut into 2-inch) – 1 bunch
• Carrot (cut into pieces) – 1 medium size carrot
• Goji berries – 1 tablespoon
• Garlic (finely chopped) – 1 clove
• Oil – 3 tablespoons

Seasoning

• Chicken stock or water – 1/3 cup
• Oyster sauce – 2 teaspoons
• Soy sauce – 1 teaspoon
• Dark soy sauce – 1 teaspoon
• Fish sauce – 2 teaspoons

Marinade

• Soy sauce – 1 teaspoon
• Sesame oil – 1 teaspoon

 

Instructions:

1. In a bowl, combine marinade ingredients together and add in chicken cutlet. Mix everything together and marinade for 1 hour or overnight. Set aside.

2. Wrap tofu in a clean towel and press tofu to drain and discard the liquid. Cut tofu into cubes and place onto a plate.

3. Place the saucepan over medium-high heat and add 3 tablespoons of oil, heat until hot. Gently place tofu in oil using metal tongs. Fry tofu until golden about 3-4 minutes. Drain tofu on a plate lined with paper towels. Set aside.

4. Heat remaining 1 tablespoon oil into the pan, add in garlic and stir-fry for 1 minute until fragrant. Stir in chicken and fry for 1-2 minutes.

5. Then, add the carrots and spinach, stir for 1-2 minutes until the leaves are almost wilted.

6. Stir in the seasoning and stir fry everything together until evenly coated for about a minute. Add in fried tofu & goji berries, give it a quick stir for about 30 seconds. Dish up in a serving plate.

7. Serve warm with steamed rice.