Wednesday, April 18, 2012

Ze obsessions!

My true obsessions is food.
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.

The Ingredients:

Ingredients :
2 tablespoons

For the curry
1 cm
1 cm
1 cm
1 cm
4 cloves
4 cups
2 tablespoons
1 teaspoon
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
Chicken pieces

Grated coconut, extract 2 cups of thick milk
Fresh turmeric
Fresh ginger, sliced
Galangal, sliced
Lemon grass (white part), sliced
Dried chilies, blanched
Shallots, peeled
Shrimp paste
Garlic, peeled
Water or stock
Cooking oil

How to make it?

Method :
  • 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
To serve
  • Put some bean sprouts, noodles and ladle the hot gravy in.
  • Garnish with sliced chilies, shallots and a piece of lime.

Source from :

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.


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