tag:blogger.com,1999:blog-11757986163305067212024-02-18T18:49:42.825-08:00Lelaki MemasakThe man who loves cooking!Loveblogginghttp://www.blogger.com/profile/05696566521566464008noreply@blogger.comBlogger238125tag:blogger.com,1999:blog-1175798616330506721.post-78396860894105959792012-04-22T23:06:00.000-07:002012-04-22T23:06:00.414-07:00Steamed/Deep-fried Bass in Spiced Nut Sauce (Steam/Goreng Ikan Kakap Putih Saus Kacang)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6PDcZQL1jpwMXgU2BPTEOv3ATskMjC67M3QF9iM5GO65POSy5o8AtZFrqpt4MBjigUhBJ94ZOlJAD6Ul1lvIcK8kI6kWr7nChsCNsv1-VmDnD5gb5yYkoUcD7dbjyoZtSIZMzYbX9bk5v/s1600/Steamed+Bass+in+Spiced+Nut+Sauce+Steam+Ikan+Kakap+Putih+Saus+Kacang.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6PDcZQL1jpwMXgU2BPTEOv3ATskMjC67M3QF9iM5GO65POSy5o8AtZFrqpt4MBjigUhBJ94ZOlJAD6Ul1lvIcK8kI6kWr7nChsCNsv1-VmDnD5gb5yYkoUcD7dbjyoZtSIZMzYbX9bk5v/s320/Steamed+Bass+in+Spiced+Nut+Sauce+Steam+Ikan+Kakap+Putih+Saus+Kacang.jpg" width="317" /></a></div>
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1.5 lb sea bass, cleaned<br />
6 candle nuts or 9 macadamia nuts<br />
2 quarter-sized slices of fresh ginger<br />
1/2 tsp salt<br />
1 seeded plum tomato, sliced<br />
4 tiny hot red chilies, seeded<br />
5 shallots<br />
2 scallions<br />
1/2 small red onion<br />
1 tbsp peanut oil<br />
aluminum foil to make 14-inch square<br />
4 tbsp dark sweet soy sauce (kecap manis) for deep-fried only<br />
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In a food processor, chop the nuts coarsely, then add the ginger, salt, tomato slices, chilies, shallots, scallions, and red onion. Whirl to make a paste, then stir in the peanut oil.
Place one-third of this mixture in the middle of the aluminum square, place fish on top of the paste, and place another one-third of the paste in the cavity of the fish.<br />
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Scrape remaining paste over fish and fold to make a secure package.
Place package over boiling water in a large steamer and steam, covered, for 30 minutes. Replenish water from time to time, if necessary.<br />
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Another way to cook this fish using the same ingredients is to deep fried the fish, and cover the whole fish with peanut sauce afterward (just fried the rest of the ingredient and add some dark sweet sauce).Loveblogginghttp://www.blogger.com/profile/05696566521566464008noreply@blogger.com0tag:blogger.com,1999:blog-1175798616330506721.post-31559304186695772492012-04-18T22:47:00.003-07:002012-04-18T22:54:34.054-07:00Grilled Fish in Red Sauce (Ikan Bakar Saus Tomat)<img style="cursor:pointer; cursor:hand;width: 320px; height: 220px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjklzhlPZGm4liek_uJ7DvXtJt6yuJfSETD9gEUBJPI9ef3jDlNO7ej8Fs_J3o-l8mYFQVEoUaf_DKnIj52yNQ8B1oqG_8WRKeFCn0nB5HRSDfk4bXHVgfDDrusHzQOJ79ItrSq_2df1wJV/s320/Grilled+Fish+in+Red+Sauce.jpg" border="0" alt="Grilled Fish in Red Sauce Ikan Bakar Saus Tomat"id="BLOGGER_PHOTO_ID_5732986105130771826" /><br /><br />1 Snapper (about 375g), cleaned and scaled<br />salt, to taste<br />2 tbsp white vinegar<br />6 tbsp vegetable oil<br /><br />2 medium onions, chopped<br />1 tbsp sambal ulek<br />1cm piece of blachan, dry roasted<br />2 medium tomatoes, chopped<br />freshly ground black pepper, to taste<br />2 tbsp coriander (cilantro) leaves, chopped<br /><br />Make 4 evenly spaced gashes on either side of the snapper. Rub the whole fish with the salt and vinegar. Set aside for 10-12 minutes. Heat 4 tablespoons of the oil in a pan. Shallow fry the fish on both sides for 5-7 minutes, until cooked. <br /><br />Alternatively, you can grill the fish. Heat the remaining 2 tablespoons of oil in a medium pan and add to the onion. Cook until soft. Add the sambal ulek and blachan. Stir fry for 1 minute. Add the tomatoes and black pepper. Cook over a medium heat until the sauce is thick and pulpy. Stir in half the coriander. <br /><br />Spoon the sauce over the fish and serve hot, sprinkled with the remaining coriander.Loveblogginghttp://www.blogger.com/profile/05696566521566464008noreply@blogger.com0tag:blogger.com,1999:blog-1175798616330506721.post-37876608378427547502012-04-16T23:42:00.001-07:002012-04-16T23:48:14.514-07:00Shrimp Curry with Quails' Eggs (Gulai Udang)<img style="cursor:pointer; cursor:hand;width: 314px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW-NhrG8apOK2cIWPZ-JRIKOV-OuNO3S_uXcINrrXDyWLAjOBw2NAI3L4czs3HU7p_SZLnRtF6U-ZfWkLWBMFT09guoyw3pfba9zd36pa8R7t00tM5u0D_HTfo828cCyZSX-RDzNaPsTvU/s320/Gulai+Udang.jpg" border="0" alt="Shrimp Curry with Quails' Eggs Gulai Udang"id="BLOGGER_PHOTO_ID_5732257812405789170" /><br /><br />900g fresh prawn (shrimp) tails, peeled.<br />3 Quails' eggs<br />3 tbsp vegetable oil<br /><br />4 shallots or 1 medium onion, finely chopped<br />1 piece galangal or fresh ginger, 2.5cm long, peeled and chopped<br />2 cloves garlic, crushed<br />1 piece lemon grass, 5cm or 2in long, finely shredded<br />1-2 small red chilies, seeded and finely chopped<br />1/2 tsp turmeric<br />1 tbsp fish sauce<br /><br />400g canned coconut milk<br />300ml chicken stock<br />115g Chinese leaves, roughly shredded<br /><br />2 tsp sugar<br />1/2 tsp salt<br /><br />2 spring onions (scallions), green part only, shredded, to garnish<br />2 tbsp shredded coconut, to garnish<br /><br />Boil the quails' eggs for 8 minutes. Refresh in cold water, peel by dipping in cold water to release the shells and set aside. Heat the vegetables oil in a large wok, add the shallots or onion, galangal or ginger and garlic and soften without coloring. <br /><br />Add the lemon grass, chilies, turmeric and shrimp paste of fish sauce and fry briefly to bring out their flavors. Add the prawns (shrimp) and fry briefly. Pour the coconut milk in a strainer over a bowl, then add the thin part of the milk with the chicken stock. <br /><br />Add the Chinese leaves, sugar and salt and bring to the boil. Simmer for 6-8 minutes. Turn out onto a serving dish, halve the quails' eggs and toss in the sauce. Scatter with the spring onions (scallions) and the shredded coconut.Loveblogginghttp://www.blogger.com/profile/05696566521566464008noreply@blogger.com0tag:blogger.com,1999:blog-1175798616330506721.post-51607026132204043682012-04-15T20:00:00.004-07:002012-04-15T20:09:42.444-07:00Duck with Green Chili (Babek Kalio)<img style="cursor:pointer; cursor:hand;width: 320px; height: 231px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7_YcJcG3tetxBoeq0fmS5XRJv8SdEiA-5FI4OD8PC6fT5Dmv0pBr1EC_K8ZBF_16Eoz-LgdaOEIxibwwi5dBqZzkVlBvoxBuCqsYpHuxFnwzoSCJv8DCDJb8qCrywn92VZwDbBWC3cRq6/s320/Duck+with+Green+Chili+Babek+Kalio.jpg" alt="Duck with Green Chili Babek Kalio" id="BLOGGER_PHOTO_ID_5731829852572284482" border="0" /><br /><br />1 whole duck, about 1.7 kg jointed*<br />10 medium green chili peppers, sliced<br />2 medium onions, chopped<br />1 tbsp ground turmeric<br />2 tbsp ground coriander<br />3 tbsp raw cashew nuts<br />1 tbsp ground ginger<br />4 tbsp chopped garlic<br />a few black peppercorns<br />a little water<br />4 tbsp peanut oil<br />2 bay leaves<br />1 stalks lemon grass, sliced and bruised<br />a pinch of shrimp powder<br />1 tbsp tamarind pulp<br />250ml water<br />*or chicken<br /><br />Combine the chili peppers, onion, ground turmeric, ground coriander, cashew nuts, ground ginger, garlic and black peppercorns in a blender or food processor. Add a little water (use as little water as possible) and blend to a paste. Set aside. Heat the peanut oil in a large pan over a medium heat.<br /><br />Add the bay leaves, lemon grass and paste. Saute for 4-5 minutes. Add the duck and shrimp powder. Cook, stirring, until the duck is sealed on all sides. Add the water and cook over a low heat for 15-20 minutes, until the duck is almost done.<br /><br />Remove from the heat and set aside until ready to serve. Before serving, skim off any excess fat, add the tamarind pulp and heat through gently. Serve hot with steamed rice.Loveblogginghttp://www.blogger.com/profile/05696566521566464008noreply@blogger.com0tag:blogger.com,1999:blog-1175798616330506721.post-91683356252953905512012-04-14T00:03:00.003-07:002012-04-14T00:12:10.233-07:00Beef Sate with a Hot Mango Dip (Sate Bali)<img style="cursor: pointer; width: 305px; height: 222px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmIgPMlm7Y8HZxcmfFq1M-ZkDz4PrTL-RHC9Wno83aVgQ0LaqC8ep2NOLOlF-z5Phyphenhyphen0bdAyaK1xYl6i5ZGO1ni-JVNIIn4440oEbk0V8x1TG0SS5jL-fZGn-p_TCbtKf7VI9SNeQhJmZz6/s320/Beef+Sate+with+a+Hot+Mango+Dip+Sate+Bali.jpg" alt="Beef Sate with a Hot Mango Dip Sate Bali" id="BLOGGER_PHOTO_ID_5731150585090170898" border="0" /><br /><br />450g sirloin steak, 2cm thick, trimmed<br />1 tbsp coriander seeds<br />1 tsp cumin seeds<br />50g raw cashew nuts<br />1 tbsp vegetable oil<br /><br />2 shallots, or 1 small onion, finely chopped<br />1 piece fresh ginger, 12mm long, peeled and finely chopped<br />1 clove garlic, crushed<br />2 tbsp tamarind sauce<br />2 tbsp dark soy sauce<br />2 tsp sugar<br />1 tsp rice or white wine vinegar<br /><br />Hot Mango Dip<br />1 ripe mango<br />1-2 small red chilies, seeded and finely chopped<br />1 tbsp fish sauce<br />juice of 1 lime<br />2 tsp sugar<br />1/4 tsp salt<br />2 tbsp freshly chopped coriander leaves<br /><br />Slice the beef into long narrow strips and thread, zig-zag, onto 12 bamboo skewers. Lay on a flat plate and set aside. For the marinade, dry fry the seeds and nuts in a large wok until evenly brown.<br /><br />Place in a pestle and mortar with a rough surface and crush finely. Alternatively, blend the spices and nuts in a food processor. Add the vegetable oil, shallots or onion, ginger, garlic, tamarind and soy sauces, sugar and vinegar.<br /><br />Spread this mixture over the beef and leave to marinate for up to 8 hours. Cook the beef under a moderate grill (broiler) or over a barbecue for 6-8 minutes, turning to ensure an even color.<br /><br />Meanwhile, make the mango dip. Process the mango flesh with the chilies, fish sauce, lime juice, sugar and salt until smooth, then add the coriander. Serve this dish with a green salad and a bowl of plain rice.Loveblogginghttp://www.blogger.com/profile/05696566521566464008noreply@blogger.com0tag:blogger.com,1999:blog-1175798616330506721.post-68654798769509518562012-04-11T20:44:00.002-07:002012-04-11T20:48:49.774-07:00Beef in Tamarind Sipcy Sauce (Daging Asam)<img style="cursor:pointer; cursor:hand;width: 320px; height: 243px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_C44LI0xB-X38WzwSR4cnbMZfWf9syBK-7WRAQlnhZxp3EwxnSrWkbM1uocKmbRxN37g5SUOSryLz0h_fOjGV-TT520uU-HB25vJ9-zpM80vphxrLQfIC9kvpU1VXZR_buWgoOxSjmtBA/s320/Beef+in+Tamarind+Daging+Asam.jpg" alt="Beef in Tamarind Sipcy Sauce Daging Asam" id="BLOGGER_PHOTO_ID_5730356119252134914" border="0" /><br /><br />750g rump beef, diced<br />1 tbsp peanut oil, extra<br />3 green shallots, sliced<br />2 medium red chilies, deseeded and sliced<br />1 tbsp sweet soy sauce (kecap manis)<br />1 tbsp tamarind concentrate<br />1/2-3/4 cup beef stock<br />3 Okra (lady's fingers or gumbo)<br /><br />Paste<br />2 French shallots, chopped<br />2 cloves garlic, chopped<br />1/2 tsp terasi<br />2 tsp peanut oil<br /><br />Crush or pound paste ingredients in a food processor. Heat oil in a wok or saucepan. Add beef and stir-fry for 3-4 minutes or until brown. Add paste and shallots and stir-fry for 2-3 minutes. Add chilies, kecap manis, tamarind and stock.<br /><br />Reduce heat, cover and simmer for 10 minutes. Add eggplant and cook for another 5-6 minutes or until beef is tender and sauce has reduced. Stir through green shallots, and serve with steamed rice.Loveblogginghttp://www.blogger.com/profile/05696566521566464008noreply@blogger.com0tag:blogger.com,1999:blog-1175798616330506721.post-45948470349272959182012-04-08T23:03:00.003-07:002012-04-08T23:28:30.818-07:00Spicy Roast Chicken (Ayam Bakar Berbumbu)<img style="cursor:pointer; cursor:hand;width: 320px; height: 248px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf71KHcxh9CYiE9KNbFKymRuPSSHycwcoghfiaD58L4g4OJIDVIlCXOPVIOOLcJRTSRxLilQc2v84FdvB_QXiwPnZ4tilQteIABKDXscTEuIek2M6-cKubicWuAkxsbntOBHVPaqNSsvC2/s320/Spicy+Roast+Chicken+Ayam+Bakar+Berbumbu.jpg" alt="Spicy Roast Chicken Ayam Bakar Berbumbu" id="BLOGGER_PHOTO_ID_5729284020227256402" border="0" /><br /><br />8 chicken drumsticks<br />250ml thick coconut milk and 500ml thin coconut milk from 1.5 coconuts<br />2 stalks lemongrass, bruised<br />2 kaffir lime leaves<br />4 tbsp oil<br />salt and sugar to taste<br />3 tbsp sweet soy sauce mixed with 3 tbsp oil<br /><br />Ground spices :<br />10 red chilies<br />15 dried chilies, soaked<br />10 pips garlic<br />1 tsp peppercorns<br />1 tsp coriander seeds<br />1.5 cm saffron<br />3/4 cm galangal<br />5 candlenuts<br /><br />Heat oil in the wok, saute ground spices, lemongrass and kaffir lime leaves till fragrant. Add chicken drumsticks and thin santan, and cook till chicken is half done.<br /><br />Add thick coconut milk and cook till gravy become thick and chicken is well done. Remove and leave to cool. Glaze chicken drumsticks with sweet soy sauce and cooking oil mixture. Grill till brown. Remove and serve hot.Loveblogginghttp://www.blogger.com/profile/05696566521566464008noreply@blogger.com0tag:blogger.com,1999:blog-1175798616330506721.post-40665864231585805882012-04-06T01:40:00.003-07:002012-04-06T02:12:45.463-07:00Grilled/Broiled Cashew Nut Chicken (Ayam Khas Bali)<img style="cursor:pointer; cursor:hand;width: 320px; height: 235px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW-DUpwi5hvnbaSs0HiWATGLkk0Ft8Vcp7VGReUgPpT_0OzsWAroAGswr9GybK3M0jHWUAHELdyUkIPl_3208v64m5gTHaH6fBn133Q4eHmrXnJ6Vtn3Hz7DCXpuUZTDo6sRIoF-rL4fk5/s320/Grilled+Broiled+Cashew+Nut+Chicken+Ayam+Khas+Bali.jpg" alt="Grilled Broiled Cashew Nut Chicken Ayam Khas Bali" id="BLOGGER_PHOTO_ID_5728213021102925362" border="0" /><br /><br />4 chicken drumsticks, <br /><br />Marinade ingredients (grind)<br />50g raw cashew or macadamia nuts<br />2 shallots, or 1 small onion, finely chopped<br />2 cloves garlic, crushed<br />2 small red chilies, chopped<br />1 piece lemon grass, 5cm long<br />1 tbsp tamarind sauce<br />2 tbsp dark soy sauce<br />1 tbsp fish sauce - optional<br />2 tsp sugar<br />1/2 tsp salt<br />1 tbsp rice or white wine vinegar<br />Chinese leaves, to serve<br />1 tomato, sliced to garnish<br />1/2 cucumber, sliced to garnish<br /><br />Using a sharp knife, slash the chicken drumsticks several times through to the bone, chop off the knuckle end and set aside.<br /><br />To make the marinade, place the cashew or macadamia nuts in a food processor or coarse pestle and mortar and grind. Add the shallots or onion, garlic, chilies and lemon grass and blend. Add the remaining marinade ingredients. Spread the marinade over the chicken and leave in a cool place for up to 8 hours.<br /><br />Grill (Broil) the chicken under a moderate heat or over a barbecue for 15 minutes on each side. Place on a dish lined with Chinese leaves and garnish with the sliced tomato and cucumber. Ready to serve.Loveblogginghttp://www.blogger.com/profile/05696566521566464008noreply@blogger.com0tag:blogger.com,1999:blog-1175798616330506721.post-13967866170949322402012-03-31T22:14:00.004-07:002012-03-31T22:24:49.106-07:00Chicken Rice with Pineapple (Nasi Kebuli Ayam)<img style="cursor:pointer; cursor:hand;width: 320px; height: 238px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhjEdpc8n5tbVkpXfXZOyeE39s3TwbX9-UJnb1geUWxEufomdfQqDRtg07V0vG8YHJoq6wOxjnxCl4bExPLE0wgIBlPv3UtaDi6gFPN7-2DyEqjxKu37Pn_-pgDEiOLnfV081gGww6fSHD/s320/Chicken+Rice+with+Pineapple+nasi+kebuli+ayam.jpg" alt="Chicken Rice with Pineapple Nasi Kebuli Ayam" id="BLOGGER_PHOTO_ID_5726297672519296978" border="0" /><br /><br />500g boneless chicken, diced into 1cm cubes<br />3 cups chicken stock<br />1 tsp salt<br /><br />2 cups long-grain rice, washed and drained<br />1/2 small pineapple, peeled and sliced and cut into small pieces<br />fried shallot to serve<br />2 tbsp butter or oil<br /><br />13 French shallots, peeled and finely chopped<br />7 cloves garlic, peeled and finely chopped<br />2.5cm piece of root ginger, peeled and chopped<br />1 tsp coriander<br />1/2 tsp white peppercorns<br />1/2 tsp cumin<br />a little nutmeg, freshly grated<br />8cm cinnamon stick<br />4 cardamom pods, bruised<br />2 cloves<br />1 lemongrass stalk, bruised<br /><br />Heat butter or oil in a wok or heavy saucepan. Add all seasoning ingredients and saute for 2-3 minutes. Add chicken and continue sauteing for 3 minutes over high heat. Add chicken stock and salt and simmer until chicken is tender. Strain stock and put chicken pieces aside.<br /><br />Place rice in a rice cooker or heavy stock pot, add 2.5 cups of the reserved chicken stock and bring to the boil. Cover pan and simmer until rice is almost cooked and liquid is absorbed. Add diced chicken and cook over low heat until rice is thoroughly cooked.<br /><br />Serve on a platter garnished with fried shallots and pineapple.Loveblogginghttp://www.blogger.com/profile/05696566521566464008noreply@blogger.com0tag:blogger.com,1999:blog-1175798616330506721.post-42411947416545361152012-03-29T20:46:00.003-07:002012-03-29T20:52:06.148-07:00“Bad” Foods You Should Eat on a Diet<img style="cursor: pointer; width: 288px; height: 228px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2qG6SaQ8fbkme5H65Pnus3B72DAGfmKens-l-9qActv-xxPMxwD-3uZjS7RqsrJCucnjMOQbZWwScM1vCZy1CJ4MWOrVAI8g3Q6wDpZtzbA534WNMkkFAnTqXh4FkfNRu7ixrlKCT3_4h/s320/nuts.jpg" alt="nut" id="BLOGGER_PHOTO_ID_5725532872325957330" border="0" /><br /><br />It turns out that many of the “fattening” foods you avoid while trying to slim down actually have unique fat releasing properties that—in moderation, of course—can help you lose weight more quickly. These are foods we all love to eat, and now there’s no reason to avoid them!<br /><br />1. Red Wine<br /><br />Many studies show that a small glass of wine a day is good for your heart, and cutting-edge research suggests that resveratrol, a potent anti-aging chemical found in red wine, is a fat releaser too.<br /><br />In one study of more than 19,000 women of normal weight, light to moderate drinkers had less weight gain and less risk of becoming overweight than those who drank no alcohol. An animal study found that resveratrol improved exercise endurance and protected against obesity and insulin resistance, a precursor to diabetes.<br /><br />2. Chocolate<br /><br />You welcome any new excuse to add more chocolate to your life. You probably know that cocoa is packed with antioxidants, but recent research reveals that they may also help you release fat. A 2011 study in the Journal of Nutrition found that obese, diabetic mice that consumed a diet high in epicatechins, the antioxidants found in cocoa lived longer. The cocoa reduced degeneration of the arteries in their heart and it blunted fat deposition.<br /><br />3. Cheese<br /><br />Raise your hand if dairy is one of the first things to go when you start a diet. How can you lose weight and eat pizza?! The fantastic news here is that this couldn’t be further from the truth. One University of Tennessee study showed that eating three servings of dairy a day significantly reduced body fat in obese subjects. And dairy is one of the best sources of calcium, another fat releaser. Research shows that people who don’t consume enough of this bone builder have greater fat mass and less control of their appetite.<br /><br />4. Coconut Oil<br /><br />Saturated fats are usually considered no-nos for dieters, but you shouldn’t shun this sweet, rich oil. It was shown to do some nifty things for abdominally obese women in a 2009 study out of Brazil, including decreasing waist circumference and improving the ratio of their good “HDL” cholesterol to bad “LDL.” In populations where coconut oil is commonly eaten, high cholesterol levels and heart disease are uncommon.<br /><br />5. Nuts<br /><br />The power of MUFAs—monounsaturated fatty acids—to help reduce belly fat since 2006. They’re found in certain nuts and seeds (as well as olives, avocados, and dark chocolate). But after diving into the most current research, I also discovered the power of PUFAs—polyunsaturated fatty acids, found in fish as well as in many nuts and seeds—to boost metabolism and calorie burn.<br /><br />Basically, when it comes to a healthy, filling snack, you can’t go wrong with nuts—they’re packed with fat releasing unsaturated fats, filling fiber (another fat releaser), and a host of other healthy nutrients. Although the benefits of nuts are becoming increasingly well known, but people still avoid them because of their fattening reputation. Study shows that far better off munching on nuts than pretzels or any fat-free packaged, processed food.Loveblogginghttp://www.blogger.com/profile/05696566521566464008noreply@blogger.com0tag:blogger.com,1999:blog-1175798616330506721.post-59294018961738508902012-03-23T23:26:00.005-07:002012-03-23T23:36:37.464-07:00Chicken Marinated with Coconut Milk and Spices Aceh Style (Kari Ayam Aceh)<img style="cursor:pointer; cursor:hand;width: 320px; height: 227px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXO8ZvlCDoK2AhjqQdBKgSffL2F3CeQlkIaCReTLQdzfwQj7B3UrninmA1BS2p9t32xbq69-5C8hyphenhyphensNKTPjvc6O4POZIbRN7VVSCp6E_xvOthMx2zw2WxDZ1m0YFM48HmwP_YCNM1T_HOC/s320/Chicken+Marinated+with+Spices+Aceh+Style.jpg" alt="Chicken Marinated with Coconut Milk and Spices Aceh Style Kari Ayam Aceh" id="BLOGGER_PHOTO_ID_5723348569675424466" border="0" /><br /><br />1 whole chicken<br />coconut milk (from 2 coconuts)<br />2 stalks lemon grass (bruised)<br /><br />Blend (add 125ml coconut milk):<br />4 shallots<br />2 cloves garlic<br />1 tbsp ground coriander<br />7 red chilies (seeded)<br />3cm ginger<br />1/2 tsp turmeric powder<br />2 tbsp lime juice<br />salt to taste<br /><br />Split open the chicken from the breast and flatten it out like a butterfly. Discard loose skin and fat, or you can also cut it into 4 pieces. Broil the chicken for 3 minutes on each side. Marinate the chicken in the blended paste for 15 minutes.<br /><br />Put the chicken in a large wok. Cook over moderate heat for 10 minutes uncovered. Add the remaining coconut milk and lemon grass. Bring to boil and cook for another 30 minutes, basting occasionally, till the chicken is tender and almost all the liquid has evaporated. Serve warm.Loveblogginghttp://www.blogger.com/profile/05696566521566464008noreply@blogger.com0tag:blogger.com,1999:blog-1175798616330506721.post-28444081523401231932012-03-21T00:06:00.001-07:002012-03-21T00:09:43.622-07:00Spicy Fried Eggplant (Terong Goreng Pedas)<img style="cursor:pointer; cursor:hand;width: 320px; height: 229px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl8ZcjVpRh7wVQjST7lo_xcOP5sUJsGJydqsvf5HKBvIIWckTAPMToBIalWt6q89OxooWyXpYDWCRC0wjeYH4QiHJwCzThWRz4RKe10ZWTBvN-ZjQZW9Y6_u8L9x9JdyrSqQuoTkz71EFn/s320/spicy+fried+eggplant.jpg" alt=" Spicy Fried Eggplant Terong Goreng Pedas" id="BLOGGER_PHOTO_ID_5722243979367925138" border="0" /><br /><br />2 eggplant, cut into 1cm slices<br />1/2 cup peanut oil<br />2 onions, sliced<br />2 cloves garlic, crushed<br />3 small chilies, deseeded and finely chopped (reduce to less spicy)<br />1 tsp ground coriander<br />2 tbsp tamarind concentrate<br />1/4 cup water<br />1 tsp palm sugar or brown sugar<br />2 green shallots, sliced<br /><br />Brush eggplant slices with oil, reserving 1 tbsp of oil. Heat a large non-stick frying pan. Add eggplants and cook 1-2 minutes on each side until golden. Remove and set aside. Heat remaining oil.<br /><br />Add onions and cook for 4-5 minutes or until golden. Add garlic, chilies, coriander, tamarind, water and sugar. Return eggplant to pan and cook until sauce reduces. Garnish with green shallots. Serve with steamed rice.Loveblogginghttp://www.blogger.com/profile/05696566521566464008noreply@blogger.com0tag:blogger.com,1999:blog-1175798616330506721.post-42742572310138649552012-03-18T22:51:00.003-07:002012-03-18T22:59:00.194-07:00PEANUT BUTTER vs. ALMOND BUTTER<img style="cursor: pointer; width: 296px; height: 221px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvoi-c7octq9tcHbRSd5sloDgmo2gmJcweU_FgpcPajhyjz1mvORku0ruvGlHdddoWv1FyWFZnjgtdTNdO7xTBseMX6_-glTH3AIxZxVRI0wZQr4dhT5vOxN84YN3zpfILsYBYkevYK4bw/s320/almonds.jpg" alt="almonds" id="BLOGGER_PHOTO_ID_5721483381953622226" border="0" /><br /><br />The winner: Almond butter Almond butter has more calcium and magnesium, a mineral that's often lacking in runners' diets and is important for muscle contraction. While the two nut butters contain about the same amount of fat, the almond variety has 60 percent more monounsaturated fat.<br /><br />"When consumed in place of saturated fat," says Dulan, "monounsaturated fat lowers harmful LDL levels to help decrease heart disease and stroke risk." Almond butter also has three times more vitamin E, an antioxidant that may reduce cancer risk.Loveblogginghttp://www.blogger.com/profile/05696566521566464008noreply@blogger.com0tag:blogger.com,1999:blog-1175798616330506721.post-39493000401663678512012-03-16T02:05:00.002-07:002012-03-16T02:12:17.005-07:00Cucumber Sambal (Sambal Selamat)<img style="cursor: pointer; width: 302px; height: 241px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY6VE-eaa-C7M3nqnMUNm-OXL171VhAsqr1JVpOUA1fYLkhYqZWKyU5LKtvFtYFXQLus1XUsHUke3st43aOvvEiDanTeHcGIPZNy9jioZuPwADeQhGYcLwDUd9nCLVxjfPXY-ttUz_Jfa4/s320/cucumbar+sambal+sambal+selamat.jpg" alt="Cucumber Sambal Sambal Selamat" id="BLOGGER_PHOTO_ID_5720420106579891490" border="0" /><br /><br />1/2 cucumber, finely diced<br />1 clove garlic, crushed<br />1 tsp fennel seeds<br />2 tsp sugar<br />1/2 tsp salt<br />2 shallots, finely sliced<br />100ml rice or white wine vinegar<br /><br />Place the garlic, fennel seeds, sugar and salt in a pestle and mortar and pound finely. Alternatively, grind the ingredients thoroughly in a food processor.<br /><br />Stir in the shallots or onion, vinegar and cucumber and allow to stand for at least 3 hours to allow the flavors to combine.Loveblogginghttp://www.blogger.com/profile/05696566521566464008noreply@blogger.com0tag:blogger.com,1999:blog-1175798616330506721.post-70417269237222669772012-03-13T20:30:00.003-07:002012-03-13T20:42:51.295-07:00Deep Fried Sweet Potato Balls (Onde Onde)<img style="cursor: pointer; width: 281px; height: 220px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8t7EZWw4gDdb6EsmaTL4llICigCHE-ZVIiDiAvBrIIPqp2FAkEI0CP_bczxCP1tttEaF23nV7LZBReM8qrwJoNN34qpAE8YELdRcrJc-rZdpogA1u0WUCOzYaDBvxhSTrxGkxq9ktZ23_/s320/Deep+Fried+Sweet+Potato+Balls+Onde+Onde.jpg" alt="Deep Fried Sweet Potato Balls Onde Onde" id="BLOGGER_PHOTO_ID_5719591638839537666" border="0" /><br /><br />Bottom layer :<br /><br />600g sweet potato, steamed and mashed<br />50g plain flour, sifted<br />50g glutinous flour, sifted<br />1/2 grated coconut (white part only), steamed for 15 minutes<br />1/2 tsp salt<br />2 tbsp castor sugar<br />6 tbsp sesame seeds, for coating<br />5 cups oil for deep-frying<br /><br />Filling, mixed :<br />1 pc brown sugar chopped<br />2 tbsp sugar<br /><br />For the skin, mix all the ingredients (except the sesame seeds, oil and sugar for the filling) to get a pliable dough. Add a little water if it is too dry or add a little more flour if it is too soft.<br /><br />Divide into 30 portions. Form each portion of dough into balls, make a small hole and put in some filling. Seal and form into ball again.<br /><br />Dip in water and coat with sesame seeds.<br /><br />Heat oil and deep-fry the balls on medium heat till golden brown. Dish up and drain, and serve as a snack or dessert.Loveblogginghttp://www.blogger.com/profile/05696566521566464008noreply@blogger.com0tag:blogger.com,1999:blog-1175798616330506721.post-34844762856755218072012-03-10T19:30:00.003-08:002012-03-10T19:40:59.175-08:00Steamed Glutinous Rice and Egg Custard (Ketan Srikaya)<img style="cursor: pointer; width: 292px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYJiVMsS8pBUoMwgcDWaq4-8QFenxrwEhiWILZTRVw0_mq5Pe9bjFLaVaSr29yAlFNJ204LT6y7bcY0pEWqqL4urx8HLDCWi2xl2Ogp7JZKZBnjXLl7BsR3yyxeQOds73qwkMGInHAfwfw/s320/ketan+srikaya.jpg" alt="Steamed Glutinous Rice and Egg Custard Ketan Srikaya" id="BLOGGER_PHOTO_ID_5718479065826385282" border="0" /><br /><br />Bottom layer :<br />300g glutinous rice, washed and soaked for 4 hours, drained<br />180ml santan (coconut milk) from 1/2 coconut<br />2 pandan leaves, knotted<br /><br />Top layer :<br />4 eggs, beaten with 150g castor sugar until sugar dissolves<br />1 tbsp cornflour<br />250ml thick santan from 1 coconut<br />4 pandan leaves (screwpine leaves), pounded to extract juice<br />1/4 tsp salt<br /><br />Put glutinous rice, santan (coconut milk) and pandan leaves (screwpine leaves) into a steaming tray. Steam over high heat for about 30 minutes till the rice is soft. Remove from heat and press with a piece of banana leaf till firm and level.<br /><br />Mix all the ingredients for the top layer to get a nice green color. Strain mixture over the glutinous rice layer. Steam over low heat till custard is cooked and firm (insert a fork to check whether custard is cooked). Leave to cool completely before cutting into pieces.Loveblogginghttp://www.blogger.com/profile/05696566521566464008noreply@blogger.com0tag:blogger.com,1999:blog-1175798616330506721.post-76688444327510995882012-03-08T19:37:00.003-08:002012-03-08T19:46:10.071-08:00Chicken Stew with Aromatic Coconut Gravy (Opor Ayam Solo)<img style="cursor: pointer; width: 302px; height: 232px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPokx2cEWuM5dlS-ZQIlgE4jq51ffymuxP0M125zPCU4Y8Mfo5Kmb_2d7UToB9CWAwfgsoxCvoMnLZdvBoYWD1Zeip9AZTcAh5qyX-sTpZY_Ts2q5jcdk-YXFUlnWQ2TxOm25xD5hU7kbX/s320/Chicken+Stew+with+Aromatic+Coconut+Gravy+Opor+Ayam+Solo.jpg" alt="Chicken Stew with Aromatic Coconut Gravy Opor Ayam Solo" id="BLOGGER_PHOTO_ID_5717738533367163762" border="0" /><br /><br />1 whole chicken (cut into 8 pieces)<br />1 liter coconut milk<br />3 bay leaves<br />100g galangal (bruised)<br />salt and pepper to taste<br /><br />Spice mixture, blend:<br />6 shallots<br />3 cloves garlic<br />100g candlenuts,<br />10g coriander<br />5g fennel<br /><br />Boil chicken with 500ml. of coconut milk and bay leaves for 20 minutes. Add galangal. Stir occasionally till the oil floats. When chicken is about done, add remaining coconut milk together with the spice mixture.<br /><br />Stir till boiling. Add salt and pepper to taste.Loveblogginghttp://www.blogger.com/profile/05696566521566464008noreply@blogger.com0tag:blogger.com,1999:blog-1175798616330506721.post-90817126269413939492012-03-06T20:09:00.004-08:002012-03-06T20:16:50.327-08:00Food etiquette rules over the world: Thailand<img style="cursor: pointer; width: 280px; height: 235px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjflf7NfpaRYYK6EKjfAIXthwHWDSvRkjyug7y1VRnHDlgluQos1r-pHPrA2CLkXmn_3QjgtUNJ0toYPOU8YX9rqEDVAuVxDXoquQsMiozjq4OcMREuIS_W1u0Ns6x9n7zWzrX5CUBzzGkA/s320/eating+with+fork.jpg" alt="Food etiquette rules" id="BLOGGER_PHOTO_ID_5717004155297186834" border="0" /><br /><br />Knowing what the etiquette rules are won't just save you from some awkward situations, it can also help you make friends. Here are few rules to keep in mind.<br /><br />In Thailand, don't put food in your mouth with a fork.<br /><br />Instead, when eating a dish with cooked rice, use your fork only to push food onto your spoon. A few exceptions: Some northern and northeastern Thai dishes are typically eaten with the hands—you'll know you've encountered such a dish if the rice used is glutinous or "sticky."<br /><br />Also, stand-alone items that are not part of a rice-based meal may be eaten with a fork. But, says food Etiquette expert, the worst thing to do at a traditional, rice-based meal would be to use chopsticks, that is awkward and inconvenient at best and tacky at worst.Loveblogginghttp://www.blogger.com/profile/05696566521566464008noreply@blogger.com0tag:blogger.com,1999:blog-1175798616330506721.post-82921736578071367292012-03-03T20:13:00.004-08:002012-03-03T20:42:13.627-08:00Dried Shrimp Sambal (Sambal Ebi)<img style="cursor: pointer; width: 294px; height: 231px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmFDsIQNlLcavtrWXiAA_FOCgI3o4-02xUDJ_GcEiHZg25GRSbdaTfp_0xjsjiF7l0Zi5PzIBQ68grdGyNVkt5jLYXcVWpNL-w64uJ46JqS5NdlL8OAneKpZ15CuppxHiht6tmDz2Vlf8p/s320/dried+shrimp+sambal+sambal+ebi.jpg" alt="Dried Shrimp Sambal Sambal Ebi" id="BLOGGER_PHOTO_ID_5715895542020126242" border="0" /><br /><br />3 table spoon ebi (dry small shrimp)<br />3 fresh chili, thinly sliced (reduce to less spicy)<br />1 tomato, chopped<br />1 tbs fried peanuts, crushed<br />1 cup of hot water<br />1 tbs fragrant citrus juice<br />1/2 tea spoon salt<br />sugar to taste<br /><br />Soak ebi with hot water for 5 minute, drain Add the rest of the ingredients together with the ebi: fried peanuts, chili, salt, tomato. Add water, citrus fruit juice, sugar and salt. Serve.Loveblogginghttp://www.blogger.com/profile/05696566521566464008noreply@blogger.com0tag:blogger.com,1999:blog-1175798616330506721.post-75350213029379682332012-03-01T22:17:00.002-08:002012-03-01T22:27:26.193-08:00Javanese Style Beef Steak (Bistik Jawa)<img style="cursor: pointer; width: 306px; height: 234px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkyWETHVzQaU8eeQcixRrHxcNnVoi7pAsJ06yQyvwpvRf6ZKcClBrB6aXBpXpdeCP6b9HJsiHSf1paxn5EQvvwYdV-mAOh-8NaOvim8K7oTwJdGJpgbq6Gd1t6l5b_3bLUXxBUn42cqmko/s320/Javanese+Style+Beef+Steak+Bistik+Jawa.jpg" alt="Javanese Style Beef Steak Bistik Jawa" id="BLOGGER_PHOTO_ID_5715182504730425586" border="0" /><br /><br />400 g beef steak meat (sliced, according to your taste)<br />1 tsp pepper<br />1 tsp nutmeg powder<br />salt to taste<br /><br />2 carrots, peeled and cut into sticks (or other vegetables you like)<br />1 small canned of corn<br />5 potatoes, cut into french fries style<br />Boiled egg, peeled and cut in half<br /><br />Sauce<br />2 cloves of garlic, finely chopped<br />1 medium onion, finely chopped<br />1 tbs tomato sauce<br />3 tbs sweet soy sauce (kecap manis)<br />1 tbs of pepper<br />1/2 cup of water<br /><br />Season the steak with salt, pepper and nutmeg, set aside for 30 minutes. Heat oil, and fry the steak until it turns into golden brown.<br /><br />Make the sauce by frying the garlic and onion from leftover oil. Add the sweet soy sauce, tomato sauce, pepper and 1/2 cup of water. Cook the sauce until it's thick.<br /><br />Vegetables: cook the carrots in boiling water until tender. French fries: fry the potatoes. Set aside.<br /><br />Arrange the steaks, carrots and corn, boiled egg and french fries. Pour the sauce around the steaks.Loveblogginghttp://www.blogger.com/profile/05696566521566464008noreply@blogger.com0tag:blogger.com,1999:blog-1175798616330506721.post-87256243517456055542012-02-28T21:28:00.005-08:002012-02-28T21:51:19.691-08:00Vegetables with Spicy Peanut Sauce (Pecel)<img style="cursor:pointer; cursor:hand;width: 298px; height: 246px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ4Fl-hXN4LQ6j39wvVhaEyVZ8s8YzcMFGjUP6qI9wy_sHTtaQ7vnCZc5d27B3VpLxePI3ErDRzfRXmsBlF9nJ46M-RnLq9M9JuySivsuporyZch9DfBLmegBwCbG2eg0I2QSx4yesT6Rg/s320/Vegetables+with+Spicy+Peanut+Sauce+Pecel.jpg" alt="Vegetables with Spicy Peanut Sauce Pecel" id="BLOGGER_PHOTO_ID_5714429838107280818" border="0" /><br /><br />100 g bean sprouts, cleaned<br />100 g spinach, cut<br />100 cabbage, shredded<br />add any vegetables you like (cucumber, cooked peeled corn, bitter gourd, etc)<br /><br />200 g peanut, peeled and fried (or peanut butter jams)<br /><br />Spice Paste<br />2 cloves of garlic<br />2 red chillies, seeded and fried<br />5 eye’s bird chillies, seeded and fried<br />5 cm kencur (kaempferia galangal), peel off the skin<br />1 tbs dried prawn paste (terasi), optional<br />7 kaffir lime leafs<br />2 tbs tamarind mixed and squeeze with 100 ml lukewarm water and drain.<br />50 g palm sugar or to taste<br />1 tsp sugar<br />fried prawn crackers<br /><br />Fry garlic and the chillies. Set aside. If you use peanut butter jams, simply grind or blend jams with the rest of ingredients of spice paste. Continue blending to make it smooth. Add some of warm water to make the sauce thicken<br /><br />Cook all the vegetables. Set aside.<br /><br />Serve: Arrange the vegetables, pour with the peanut sauce, add some fried prawn crackers. Ready to serve.Loveblogginghttp://www.blogger.com/profile/05696566521566464008noreply@blogger.com0tag:blogger.com,1999:blog-1175798616330506721.post-46015207857223063972012-02-26T20:30:00.004-08:002012-02-26T20:44:17.456-08:00Fresh Vegetables Soup (Sayur Sop)<img style="cursor:pointer; cursor:hand;width: 320px; height: 245px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEianG9oMQm8INWiFpccBZDuejFLj5tv-DIIQ1FeGl0hJKzWx7cc88y8Kzrkk63e8ZZRVuYhlcAa3EpecleRI9-M9OiXTmFZxTo0J79rdsrqI8VQcUqIDvBZfsh8MOaw86RLnv5zuqMVskt8/s320/Fresh+Vegetables+Soup+Sayur+Sop.jpg" alt="Fresh Vegetables Soup Sayur Sop" id="BLOGGER_PHOTO_ID_5713671285138459554" border="0" /><br /><br />2 carrots<br />100 gram cabbage, cut into small pieces<br />100 gram bean, cut 3 cm long<br />200 gram potatoes, cut into medium cube<br />2 chicken hotdog (optional), thinly sliced<br />5 chicken wings for broth<br />2 stalk of celery leaves, chopped<br />1 stalk of spring onion, thinly sliced<br />2 tablespoons of fried shallots<br />800 ml water<br />salt and sugar to taste<br /><br />Note: you also can add broccoli, read beans, sweet corns and many more!<br /><br />Spice Paste<br />3 shallots (or half medium red onion)<br />4 cloves of garlic<br />1 teaspoon of pepper<br /><br />Place chicken wings in boiling water for 20 minutes to prepare the broth. Add the carrots.<br /><br />Heat oil in the pan and fry the spice paste until its fragrant, and put it into the broth. Add the rest of the ingredients, salt and sugar to taste. Continue cooking until all vegetables well cooked. Add some water if it's necessary.<br /><br />Serve with fried shallots.Loveblogginghttp://www.blogger.com/profile/05696566521566464008noreply@blogger.com0tag:blogger.com,1999:blog-1175798616330506721.post-86780089183656343912012-02-23T19:03:00.003-08:002012-02-23T19:11:36.342-08:00Sliced Beef with Thick Sweet Sauce (Semur Daging Manis)<img style="cursor:pointer; cursor:hand;width: 320px; height: 242px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEVQl1x7DeRgzp2JCPnkJqo0LOybtBpt5AzpBiHrwAiSN1JMjLwkWQSipxlXmefyMTZX7h-A_tfUKEk-FCBGyjLrBNdx9Xk3EhCWJJueK_fJ7kMlYt-RJtpxZ0riCvJ51qS8wL88YO-Dsf/s320/Sliced+Beef+with+Thick+Sweet+Sauce+Semur+Daging+Manis.jpg" alt="Sliced Beef with Thick Sweet Sauce Semur Daging Manis" id="BLOGGER_PHOTO_ID_5712534423074460914" border="0" /><br /><br />250 g beef, cut into thin slices<br />3 potatoes, peeled and cut<br />2 small onion, peeled and chopped<br />2 cloves garlic, peeled and thinly sliced<br />5 tbs of sweet soy sauce (kecap manis)<br />1/2 tbs of pepper<br />1/2 tbs nutmeg powder<br />500 ml water<br />2 tbs fried shallots<br />salt to taste<br />Cooking oil<br /><br />Heat the oil in a wok, fry the potatoes. Set aside. With the leftover oil, sauté the onion, garlic until fragrant. Add meat and fry until it changes colour. Add water, sweet soy sauce, salt, pepper and nutmeg powder.<br /><br />Reduce heat, cover the wok and cook the beef until its tender. Add a little water from time to time to get the desired tenderness. Add the fried potatoes. Sprinkle with the fried shallots.<br /><br />Best serve with steamed rice.Loveblogginghttp://www.blogger.com/profile/05696566521566464008noreply@blogger.com0tag:blogger.com,1999:blog-1175798616330506721.post-65488384735030044222012-02-20T23:20:00.003-08:002012-02-20T23:28:03.871-08:00Green Mango Salad Indonesian Style (Salad Mangga Muda)<img style="cursor:pointer; cursor:hand;width: 320px; height: 242px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp4wKciNU5is1p6zhrSamr5-9yOcgQMpdkj_3XvO0G5UDBNg8WV0KfIwpx8MZrv-4bG9htfIEgvEeGuKIVyk-qES_ziC6HPCK02glHZGVv-J_vNdxH5ygD6KuRSYyXMe0FsYFztgVFcSvp/s320/Green+Mango+Salad+Indonesian+Style+Salad+Mangga+Muda.jpg" alt="" id="BLOGGER_PHOTO_ID_5711487127253827410" border="0" /><br /><br />1 green/un-riped mango, peeled, thinly sliced<br />3 shallots, thinly sliced<br />2 birds eye chili (reduce to less spicy)<br />1 green onion (chopped) - optional<br />1 tbs basil (chopped)<br />1 tbs fish sauce<br />1 tbs lime juice<br />1 tbs palm sugar<br />1 tbs roasted peanuts (chopped)<br /><br />Mix the mango, shallots, chili, green onion, basil in a large bowl. Mix fish sauce, lime juice and palm sugar in a small bowl. Toss the salad with the dressing and garnished with the peanuts. Ready to serve.Loveblogginghttp://www.blogger.com/profile/05696566521566464008noreply@blogger.com0tag:blogger.com,1999:blog-1175798616330506721.post-41907103502736842052012-02-19T00:04:00.000-08:002012-02-19T00:18:53.344-08:00Spicy Mixed Vegetables in Coconut Milk (Sayur Lodeh)<img style="cursor: pointer; width: 305px; height: 224px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDMgZZmjxDj3nvKcWHwnEC2IsOLgpFLh4NB7GPp5-ZQufzNiW1qBJwV3L2ZtfVcsmDDumv3S6ujMQk3Lsd5NHGKI984n1gB0EfQtlMyzrXuqO0NVzda7LxQihsKNpkrrbJr6CR0fxTzz2c/s320/Spicy+Mixed+Vegetables+in+Coconut+Milk+Sayur+Lodeh.jpg" alt="Spicy Mixed Vegetables in Coconut Milk Sayur Lodeh" id="BLOGGER_PHOTO_ID_5710757234778795586" border="0" /><br /><br />200 g long beans (Kacang Panjang)<br />1 eggplant, peeled and cut into cubes<br />200 ml thick coconut milk<br />400 ml light coconut milk or you can substitute with 200 ml water<br />2 cm fresh galangal<br />1 fresh kaffir lime leafs (daun jeruk purut)<br />1 Salaam leaf (Bay leaf)<br />Sugar and salt to taste<br /><br />Spice Paste<br />2 red chillies (optional, depend on your taste)<br />2 bird's eyes chillies (optional)<br />3 shallots<br />4 cloves of garlic<br />2 Candlenuts (kemiri)<br />1/4 teaspoon coriander<br />1 cm of fresh Kencur or 1/8 teaspoon Kencur powder<br />2 cm fresh turmeric or 1/2 teaspoon turmeric powder<br />A pinch of dried shrimp paste (terasi/balacan), toasted<br />Salt to taste<br /><br />Grind or blend the spice paste. Then sauté until it's fragrant, add the galangal, kaffir lime and salaam leaf.<br /><br />Add the light coconut milk/water and sugar. Continue mixing for few minutes until all spices are absorbed.<br /><br />All all the vegetables, add thick coconut milk. Continue cooking until its boiling, do not overcooked the vegetables.Loveblogginghttp://www.blogger.com/profile/05696566521566464008noreply@blogger.com0