Fusion deviled eggs.

FUSION  DEVILED EGGS

A very easy simple recipe, which I just happened to see on a instagram reel.
Saw and liked the concept. Ingredients were not mentioned, but sort of guessed. And the outcome was pretty good.  A good chinese twist to our simple hard boiled eggs. Here I have not used the egg yolks. Used them  for another recipe, and gave some to my pet african grey  parrot who enjoys eating eggs.  I have used minced chicken to fill up the hard boiled shells. Do try this simple side dish…

5 eggs boiled, peeled and halved.
( we will not use the yolks)
To enable the halved eggs to sit without wobbling, I took off a silver from the bottom.

To make the filling
125 gms finely chopped underside of chicken breast.
1 red chilie.. chopped
1 spring onion…use only the white part
1/2 tsp white pepper powder
1 tbsp chopped corriander leaves
1 tbsp chopped garlic
Salt to taste
1 tsp sesame oil
1/2 tsp ajinomoto…optional.
1 egg white..lightly beaten.
Put all the above in a food processor and blitz till mixed well.

Make 10 ball with wet hands..

Put each ball into the boiled egg shells and put in a slightly greased frying pan.

Pour over the sauce, cover and cook for 10 mins. Done.
Serve hot or cold.

Sauce..
1 tbsp chillie oil
1 tbsp sesame oil
1 tsp vinegar
1 sprig minced curry leaves.
1 tbsp finely minced garlic
1 tsp sugar.
1 spring onion..finely minced.
1 tbsp chillie sauce
1 tbsp light soy sauce.
1 tbsp chopped corriander leaves
1 green chillie..cut into thin rings
1 red chillie cut into thin rings
A pinch of salt.

In a bowl, add..chillie oil,  vinegar, chillie sauce, soy sauce,  garlic, sugar, salt,  spring onion, corriander leaves, green and red chillies….mix well. Pour hot sesame oil on top, and 1/4 cup hot water. Mix.

Heat sesame oil, plus 1 tbsp normal oil in a small tadka pan..add minced curry leaves.. and pour into the bowl  with rest of ingredients.

CHICKEN BOXING/CHICKEN LOLLYPOP WITH SALTED EGG CREAM SAUCE

Chicken boxing/lollypop  with salted egg cream sauce.

Salted eggs are also know as TELUR ASIN in Indonesia, and are found in most south Asian countries. We can say pickled eggs.
Usually Duck eggs  are soaked in brine for  about 15 days ,sometimes the eggs are covered with a damp charcoal paste. But mostly they are soaked in brine. The salt thus penetrates the shell to give a salty flavour to the eggs, the whites have a gelatinous texture, while the yolks normally get a rich umami flavour. Once out of the brine,
, they need to be boiled or steamed. When using the eggs, they just need to be cut in the middle, and the egg scooped out.
Todays recipe uses the yolks of the eggs, to give us a delicious creamy sauce.
Do try this out if you can.
Salted eggs are also sometimes made with normal brown hen  eggs.

These egg yolks have a rich umami flavour and taste amazing.

6 boiled salted duck eggs, cut into half and yolks removed.
( whites can be added to any other dish..maybe fried rice).

4 cloves garlic..finely chopped.
5 bird eyed chillies finely chopped.
2 sprigs of curry leaves , most chopped finely..some left whole.
1/3rd  to 1/2 cup of  milk.
1 tsps sugar
1/4 tsp salt
1/2 tsp pepper
1/4 tsp ajinomoto.
3 tbsps butter.
1 tbsp oil.
1/4 tsp turmeric powder.

In a bowl, add the egg yolks and mash with the back of  a spoon, untill its a fine paste.
In a pan add the  oil and butter and  the garlic, chopped chillies, curry leaves, salt, pepper, sugar, ajinomoto. Mix for a minute. Now add the mashed egg yolks, and mix. The mixture will start foaming.
Add the  milk , mix well and  once heated through
. Pour into a bowl . Sauce is ready.

For boxing chicken aka chicken lollypop.
About 10  chicken wings, the ends discarded, cut into 2 at the joint, , here I have used only the front drumettes.   Give a cut the bottom of the drumette and pull back the meat  and form sort of a ball. .( pictures in comments)

Grind 4 cloves garlic, and a little ginger with salt and pepper to taste., add a squirt of lime juice., mix this paste with one egg and whisk. Tip in the chicken, after few mins remove chicken from egg mixture, shake off excess, and roll in corn flour.  Deep fry.
Serve these wings with salted egg sauce.

☆.you can also serve this sauce with  small pieces of fried chicken. Or even french fries

☆Salted egg chips are really trending now.
Have shared some pictures in comment section.
☆.. to those who cannot find salted eggs easily,,please do try with normal boiled egg yolks.
☆ using cornflour to dust the chicken makes  it crispy as there will be no formation of gluten.

COMBRO ONCOM

COMBRO..pronounced CHOMBRO.


This is an Indonesian snack made with cassava and oncom( pronounced onchom) . Oncom is made using by products used in the making of tofu and tempeh. Typically sold in wet markets, its trademake orange top is actually mold . This is a staple in javanese cuisine. On its own its rather bland.
But cooked with spices its delicious.
It has a very sponge like texture and its very light weight.

Today’s recipe is a crocket made with cassava stuffed with a oncom filling. This is a popular sundanese snack from west java. 

Oncom can be replaced with tofu, tempeh or our own soya nutri flakes.
I have made these crockets with a veg keema / nutri flakes many times with delicious results

Do try

I kg  Singkong ( CASSAVA)
Peeled , washed and grated very finely.
We use a special very unique grater for this purpose.( photos in comments)
It is a wooden board with tiny pins all over the surface.
You can use any grater.
After grating the cassava, add salt to taste and 2 heaped tbsps of Tapioca flour or cornflour, and mix well.
Make about 15 balls, stuff each ball with some filling, and shape into oval crockets.
Deep fry and serve with bird eye chillie.

Filling.
200 gms of oncom crumbled,
OR 200 gms of nutri flakes( weight after rinsing or boiling and water completely squeezed out)

Grind to a paste
4 garlic pods
10 shallots
7 to 8 red chillies.

Heat 3 tbsps  oil in  a pan, and add
1 lemongrass pc and an inch of galangal ( bashed to release flavours, )
Plus few fresh bay leaves.
Saute for a minute and add the red paste.
Saute till oil seperates, add crumbled oncom or soya flakes.
Add salt to taste.
1 tsp white pepper
1 tsp mushroom seasoning or 1 tsp sugar.
Cook on low heat till all ingredients come together and dry up.
Cool and use as stuffing.

KETAN SERUNDENG aka sticky rice cakes with coconut flakes

KETAN SERUNDENG..
( STICKY RICE CAKES WITH SAVOURY COCONUT FLAKES)

Ketan is a hearty snack quite popular in Indonesia.Ketan is usually made from glutinous rice. Rice is soaked and steamed  in steps, usually with an addition of coconut milk. The steamed sticky rice is then quickly formed into balls and rolled in either plain or flavoured coconut flakes, and served with a spicy peanut sauce.
Coconut which is grated and cooked with a spice paste, is called SERUNDENG, this has a long shelf life if stored in the fridge.
Serundeng is used as a topping on yellow rice, served on the side with other dishes and usually a staple at many homes. You can actually call it the podi powder of Indonesia..
Ketan is usually served as a starter or snack.
Glutinous rice or beras ketan can be used to make a sticky sweet porridge also.

Today I have made it in 2 colours, one white and one blue. The blue ketan is made using butterfly pea flower. Soaking these dried flowers in hot water gave it a lovely indigo colour.  Do try this recipe if you can source GLUTINOUS RICE.

250 gms beras ketan( glutinous rice)
1/2 cup thick coconut milk
1/2 cup water.
1 tsp salt
10 gms of dried butterfly pea flowers, soaked in half cup hot water.( about 1/4 cup) strain when water cools down.

Wash and soak the ketan for 4 hours.
Drain the ketan and put in a hot steamer.
Steam for 15 mins.
Remove into 2 bowls.
To one bowl add 1/4 cup coconut milk, 1/4 cup water and 1/2 tsp salt. Mix and keep aside for 15 mins…the liquid will be absorbed by then..
To the other bowl of ketan, add 1/4 cup coconut milk, 1/2 tsp  salt and 1/4 cup blue liquid from the strained flowers. Keep aside for 15 mins.

After 15 mins put both the soaked rice back into the steamer and steam for 20 mins.
Remove into 2 bowls, make balls while still warm.
Roll the blue ketan balls in plain grated coconut.
Roll the white ketan balls in serundeng.
Serve with peanut sauce.

To make serundeng.
Grind together..
3 garlic pods
5 shallots
4 to 5 red chillies
1 tsp corriander powder
1 tsp salt
2 tsp sugar
6 shredded kaffir lime leaves.
1 tbsps grated gur.
Small pc of fresh turmeric.

Take a pan, add 2 tbsps oil
Add ground paste and saute till cooked.
Add 1 cup grated and steamed coconut.
Saute till well mixed.
Cool and pulse in mixer to get semi powdered mix.

For white coconut..
Grated and steam coconut for 10 mins.

Tip…we normally grate and steam coconut. To keep handy in the fridge.
It does not go sour , using this method.

Peanut sauce..

100 gms fried peanuts with skin or without
1/2 tsp white pepper
Salt to taste
Veg stock powder, or msg 1/4 tsp
6 bird chillies, 6 red chillies
3 pods of garlic
30 gms palm sugar( I have boiled the palm sugar with little water , and strained to get rid of impurities.)
3 tbsps tamarind pulp or juice of 1 lime.

. Saute the red chillies, bird eye chillies and garlic in 2 tbsps oil.
2. In a mixer jar, add fried peanuts, chillies and garlic. Add salt, pepper and veg stock powder. Add some water and blend to a thick paste.

Egg chicken rolls

CHICKEN EGG ROLLS OR AYAM GULUNG DADAR TELOR.

This very simple , light and tasty snack comes together very very quickly.  Basically minced chicken is applied on a thin omelette and rolled , steamed and then panfried after cutting.
A no fuss recipe to make and eat😊
Please do try making this.

1st step
Beat 3 eggs lightly and season with salt and pepper.
Prepare 3 thin omelettes and keep aside.

# just cook lightly, don’t overcook the omelettes.

2nd step.
Put 200 gms of boneless chicken in a food processor.
Add 1 spring onion finely chopped
1 tbsp of ginger garlic paste
2 tsps sesame oil
1 tsp white pepper powder
1 tsp salt.
1 tsp mushroom seasoning or 1/4 tsp msg.
1/2 tsp grated nutmeg
Run the mixer till chicken is minced well.
Add 1 egg, and run the mixer once more.
Remove into a bowl.

3rd step
Take one omelette, apply 1/3rd of the chicken paste evenly all over the surface.
Roll gently.
Repeat for all 3 omelettes.
Keep the rolls in a hot steamer, seam side down, and steam for 15 mins.

4th step.
Cut the rolls at a slant to get oval pieces.
Dip all the cut pieces into cornflour.
Dust off excess cornflour.
Heat a frying pan and add about 5 to 6 tbsps of oil.
Heat oil, and add the egg chicken roll  pieces.
Pan fry till golden.
Serve hot, with a sauce of your choice.

Kue Bolu Sakura

KUE BOLU SAKURA
These cute little steamed cakes are a pleasure to see and eat. A no hassle recipe , which comes together quickly. These cute cakes are named after the sakura flower, because of the moulds they are made in.The texture of kue sakura  is very light and airy.
These  sweet cakes are  Included in the vast KUE  varieties available all over Indonesia.
KUE MANIS  to an Indonesian is what MITHAI  is to an Indian. Kue are small bite sized sweetmeats usually  made of rice flour, coconut milk, sugar etc and are mostly steamed. Milk is rarely used.
In todays recipe, I have also added a spice mix called SPEKUK. This spice mix has its origins from the Dutch colonial Era, and is used in some traditional cakes and biscuits here.
Familiar to the Indian taste buds, cinnamon, cloves, cardamon, cloves and aniseed are blended together,  with cinnamon and cloves being the dominant flavour. 
Use this mix to flavour your biscuits and cakes instead of vanila for a change.
Do try these little treats, use any tiny moulds if you can’t find the same. Any will do.

KUE BOLU SAKURA.

1st step..
Heat 125 gms of sugar with one tbsp of water to make a rich caramel.
Slowly add 250ml of hot water, and boil till caramel dissolves.
Remove from heat and cool completely.

2nd step.
Mix together dry ingredients
200 gms of  flour
25 gms cornflour
1/2 tsp baking powder
1/2 tsp baking soda
1.5 tsp spekuk spice mix
Sift and  keep aside.

Melt 75 gms margarine and keep aside.

3rd step.
In a mixing bowl add
2 eggs
125gms sugar

Beat till  sugar dissolves, and soft peaks form.
Add the caramel water slowly and whisk till mixed.
Now add  the sifted flour, beat once more till mixed.
Finally fold in the melted margarine.or butter.
Pour into lightly greased moulds and steam for 15 mins. Make sure the steamer is already hot.
( to prevent steam from dripping onto the kue, we normally tie a napkin on the lid)
The fragrance of spekuk will waft thru your kitchen, as the kue are being steamed.
As you open the lid, the kue looks quite puffed up, they will shrink within mins.

Cool for a few mins and remove from moulds.
Done. Enjoy with a cup of hot coffee .

Spekuk spice mix.
2 tbsps ground cinnamon
2 tbsps ground nutmeg( I grated it)
1/2 tsp ground cardamom
1/2 tsp ground cloves
1/2 tsp ground aniseed
Blend everything together and use.
Store the remaining in the refrigerator.

Vegan omelette with Premix Recipe.

In a world where instant is becoming a norm, whether its instant noodles or instant meals which only need to be reheated. Everyone wants to cook something that is not time consuming or tedious and at the same time, nutritious. Today’s recipe is all that, instant and quick. A premix is always handy to have around in our pantry, and if it is a homemade premix, rest assured you are stress free knowing no preseravatives and chemicals are in it. HOMEMADE is the new normal now, especially since the world wide lockdown. A vegetarian omelette premix, which is also vegan is a boon to have, breakfast and snacking or even a light meal are suitably covered.
Growing up in Pune, my mom made a vegetarian omelette from besan(chick pea flour) frequently. This was our meal on days when she did not feel like cooking😊. 2 slices of white bread and a crisp besan omelette and tomato ketchup. Soul satisfying. I have added oats and flaxseed powder to the premix, making it more nutritious. This premix quantity will yield about 275 gms, which is good enough for about 15 medium omelettes. This premix stores well in an airtight container in the refrigerator.

Ingredients

1 cup besan( chick pea flour)
1 cup oats
1/4 cup semolina
1/4 cup flaxseed
3 tbsp white sesame seeds
1 tbsp salt
2 tsp red chillie powder
2 tsp turmeric powder
1 tsp garam masala
1 tsp saunf ( fennel seeds)
1 tsp jeera( cumin seeds)
1 tsp ajwain( carom seeds)

Method
Roast the sesame seeds for few mins and keep aside.
Grind seperately the oats and and flax seeds to a fine powder.
Mix together all the ingredients in a mixing bowl .
Store in an air tight container

To make the omelette.
In a bowl, take 2 tbsps of the premix and add about 2 or 3 tbsps of water( you might need more) mix gently and add some chopped onions and corriander leaves, and if you like it spicy add chopped chillies. Now mix and add little water to get a batter which is medium thin. Not to thin nor thick.
Heat a non stick pan, brush with oil and using about 2 or 3 tbsps of batter spread out making a thin omellete. Pour little oil around the omelette. Once crisp on the underside, flip over and let it become crisp. Serve with a chutney or chillie sauce.

Asian fusion noodle omelette

Eggs, world wide favorite ingredient for countless recipes. You name it and an egg is most often present in most cakes, custards, souffles, in savoury dishes and the list goes on.
At our home eggs in some form are always present at breakfast time.
My favourite anytime dish is bedo dabroti( an omelette and a slice of bread).
Today’s recipe incorporates instant noodles mixed with beaten eggs and some vegetables to give you a noodle omelette. The slight difference here is that I have not cooked the noodles. So the omelette has a bit of crunch. A hearty snack or an accompaniment to a bowl of soup or a crunchy salad .
Do try this simple to put together recipe. Feel free to add or change the vegetables. A bit of crunchy bacon or ham will surely high light this simple wholesome dish. Came across this idea on a tik tok video and played around with the additional vegetables and realised that we used to make a similar omelette using cooked noodles. Flash back mode.😊. Do try this recipe.



Ingredients

2 packets of any brand instant noodles… maggie, indomie etc
Spice mix sachets( included with noodles)
2 tbsps finely chopped carrots
2 tbsps finely chopped cabbage
2 tbsps finely chopped paprika
2 tbsps finely chopped spring onions and celery.
3 big eggs or 4 small eggs.



Method..
Put the noodles from the 2 packets in a food processor and blitz for few seconds. You will get crushed noodles. Alternately you can crush the noodles manually while still in the packet, with your hands or a rolling pin.
Transfer broken noodles to a big bowl, add the spice mixture from both the packets. At this point you can add some chillie flakes or chopped chillies if you wish.
Add the carrots, cabbage, parika and spring onions celery to the noodles.
Beat the eggs seperately and add to the noodles. Mix well and add to a preheated nonstick frying pan to which about 3 tbsps oil have been added.
Spread the egg mixture evenly.
Cook on a low flame for few mins, untill golden brown.
(Do not cover)
Gently flip the omelette. Cook for a few more minutes.
Remove onto a platter and cut into wedges.
Serve hot…
** as we are using the spice packets which are included in instant noodle packets, there is no need to add salt or any other spice. Unless you wish to make it more spicy.

Chine roast chicken

As the name suggests, this is a recipe having slight chinese origins, with a touch of indonesia in the form of chillie sambal. A very simple recipe to make and of course eat😊. It looks very pretty when served . Serve this roast chicken as a starter.

This recipe has been with me for years, and we make it ever so often. The original recipe calls for pork, but we prefer the chicken version. Pls use tender chicken fillets or boneless chicken thigh. The process calls for boiling the chicken with some spices. Very simple to put together. I would like to mention that vegetarians can use thick slabs of tofu or paneer.

Ingredients

250 gms boneless chicken fillet

1 tbsp light soya sauce

1 tbsp oyster sauce

1 tbsp vinegar

1 tsp sugar

1 tsp salt

1 tsp white pepper powder

1 tbsp sesame oil

1 tsp sweet soya sauce( kecap manis) or honey

1 small beetroot peeled and sliced

( to impart the red colour )

6 red chillies

4 pods of garlic

4 cloves

1 inch pc of cinnamon

Lime juice and red chillie sauce.

Method

In a pan, add 3/4 cup of water, and add chicken, salt, pepper, sugar, cloves, cinnamon, soya sauce, oyster sauce, sweet soya sauce, vinegar, sesame oil , beetroot, garlic pods and whole chillies.

Bring to a boil and simmer till the water evaporates .

At this point if you feel the colour of the chicken is a bit pale, as that depends on the beetroot. You can add a few drops of red colour.

Discard the cloves cinnamon, and beetroot.

Remove the chillies and garlic, grind coarsely in a pestle and mortar. Add little chillie sauce and juice of one lime….this is your sambal dip.( I have used kaffir limes for a lovely fragrance.)

Finally, roast the chicken on a open flame to caramalize it…just few mins is enough.

I have used a steel mesh with a piece of foil and a few drops of oil.

To serve, cut the chicken , into slices at a slant to show the red and white contrast…

Enjoy with the spicy sambal dip.