When I go anywhere, the first thing that I'll search is food. I like to try a new dishes in new place I visit.
FIRST! Ikea Meatball *mouth-watering*
This one, i dont know the recipe. Its copyright by IKEA, wanna know the taste, visit IKEA!
Other than that, I love curry mee.
For the curry
|Yellow noodles (Hokkien Mee), wash and drained well.|
Bean sprouts, blanched
Pieces of bean curd, sliced
Red chilies, sliced thin
Limes, cut into 4 pieces
Fried shallots slices
Grated coconut, extract 2 cups of thick milk
Fresh ginger, sliced
Lemon grass (white part), sliced
Dried chilies, blanched
Water or stock
How to make it?
- Use a food processor to grind the turmeric, ginger, galangal, lemon grass, candlenuts, dried chilies, shallots, shrimp paste and garlic into a fine paste
- Heat the oil in a pot.
- Fry the curry paste until fragrant.
- Add in chicken pieces.
- Fry for 2-3 minutes.
- Add water or stock and bring to boil.
- Add bean curd, coconut milk and salt.
- Simmer the curry over low heat. Keep warm
- Put some bean sprouts, noodles and ladle the hot gravy in.
- Garnish with sliced chilies, shallots and a piece of lime.
Source from : http://www.asianonlinerecipes.com/hawkers/curry_mee.php
One more! Spaghetti bolognese~
Bergedel! This is an indonesia dishes! Love itttttt so much!
750 g potatoes
3 tablespoons oil
2 tablespoons chopped onion
1 tablespoon ground garlic
250 g flaked cooked fish
1 teaspoon freshly ground black pepper
1 teaspoon salt
½ teaspoon ground cloves
4 tablespoons plain flour
2 eggs, beaten to blend
oil for deep-frying
Cook potatoes in boiling water for 16 to 20 minutes (or microwave on High) until soft. Drain very well and peel, then mash fine. Heat oil in a wok over medium heat and fry onion and garlic for 5 to 6 minutes or until softened and lightly browned. Mix with mash, fish, pepper, salt and cloves until well blended. Heat oil in a wok over medium heat. With well-floured hands, roll egg-sized balls of mash into flat patties. Dust each bergedel lightly with flour, then coat well with the beaten egg and slip into the hot oil. Deep-fry in batches, for 3 to 5 minutes per batch, turning once, until golden brown. Drain well on kitchen paper and serve hot.