Tuesday 3 July 2012
Tuesday 24 April 2012
PISANG GORENG
RECIPE
- Flour -- 1/2 cup
- Rice flour -- 1/4 cup
- Baking powder -- 1 teaspoons
- Salt -- 1/4 teaspoon
- Water -- 1 cup
- Egg, beaten -- 1
- Oil for deep frying
- Ripe bananas,peeled and cut in two pieces -- 6
- Mix the flour, rice flour, baking powder and salt well in a bowl. Beat the water and egg into the flour mixture until batter is smooth. Set batter aside to rest for anywhere from 15 minutes to an hour.
- Heat the oil in a deep skillet or deep fryer to between 350° and 375°. Working in batches, using a fork to dip pieces of banana in batter to cover. Let any excess batter drip off and drop in the hot oil to deep fry, turning until well browned on all sides.
- Drain on paper towels and serve warm.
INDONESIAN MIE GORENG SAMBAL KECAP
RECIPE
150 grams egg noodles, or 250 grams fresh egg noodles
3 garlic cloves
2 candlenuts
1/2 tablespoon white pepper
100 grams chicken breast, cut into cubes
100 grams shrimp,
50 grams cabbage, cut thinly
100 grams bean sprouts
3 stalks spring onion, chopped
1 stalks Chinese celery, chopped, more for garnishing
4 tablespoons Indonesian sweet soy sauce
150 milliliters chicken stock
If using dried noodles, prepare noodles as direction but reduce the time called for by half. Grind garlic, candlenuts and pepper using mortar and pestle, or electric grinder, to smooth paste. Heat cooking oil in a wok. Stir-fry spice paste till fragrant over medium heat for 30 seconds or less.
Toss in chicken and prawns. Cook quickly by stirring using a spatula. Add sweet soy sauce. Mix well.
Pour chicken stock in the wok. Toss in cabbage. Reduce heat slightly and let boil, about 2-3 minutes.
When the liquid slightly reduced, add the noodles. Increase the heat to medium-high and cook the noodles and sauce until desired consistency. For dry noodles, cook longer. For wet noodles, cook briefly.
Add bean sprouts and chopped greens. Mix well. Serve the Mie Goreng warm. Sprinkle some shallot flakes and chopped celery on top for garnish on individual plates.
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