Tag: eggs

FUYUNGHAI aka fried vegetable omelette

main meal, snacks

FUYUNGHAI

This super easy egg dish is probably known to most of us. Probably invented by some innovative house wife who wanted to use up the vegetables and meat in her refrigerator. ๐Ÿ˜Š
Very easy to make and comes together very quickly.
There is no hard and fast rule to make this, but its good to follow some guidelines. Its a basic Fried Egg omelette with some vegetables and protein tossed in, and some flour to bind it all together.
This dish is almost on all menus in old fashioned chinese restaurants in Jakarta. Here it is served with a sweet and sour tomato sauce. Fried till the outside of fuyunghai is crisp while the inside is soft . It is normally served with white rice. Do try this recipe๐Ÿ˜Š

1/3 cup finely chopped carrots
1/3 cup finely chopped cabbage
1/4 cup finely chopped spring onions
100 gms very finely minced chicken
50 gms prawns minced.
3 eggs
4 heaped tbsps cornflour
2 heaped tbsp flour..maida.
1.5 tsp salt
1 tsp chicken seasoning..
1 tsp black pepper powder
1/4 tsp msg or sugar.
( I added finely chopped bird eye chillies for an extra punch)

Mix all this together in a bowl.

Heat about 400ml of oil in a wok or frying pan. On medium heat, pour in half the egg batter, Keep splashing oil on it( as we do for Poories) .let cook on one side till crisp, gently turn over and fry till crisp. ( used two spatulas to do it gently).

Put into a platter, cut into wedges or squares.
Pour hot sauce on it.
Serve with rice for a complete meal or just as a starter.

Sauce..
Blanch 3 tomatoes
Blend in a mixer, and strain.

Now heat about 2 tbsps of butter.
Add 1 sliced onion
2 tsps minced garlic
Add 2 tsps sugar
And saute till onions become limp.
Add about 1/3 cup boiled green peas( I used frozen).
Pour in the tomatoes puree, season with , salt to taste, 1/2 tsp pepper.
Add about 2 tbsps of tomato ketchup.
1/4 cup water. Now add 1 tsp of vinegar.
Check seasoning and add some cornflour slurry to slightly thicken the sauce. The sauce shd be sweet and sour, so please adjust seasoning.

This Recipe is for 2 Fuyunghai.
Enough for 4 ppl people.๐Ÿ˜Š

Fusion deviled eggs.

snacks

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 bowlย  with rest of ingredients.

MARTABAK/AKA BAIDA ROTI/ AKA ASIAN PARATHA

main meal

MARTABAK aka ASIAN PARATHA aka BAIDA ROTI

This stuffed Pancake or paratha is probably known to many of us. Arabs, Indians, south asian, chinese etc each nation has its own way of making it. Here in Jakarta its very common to see martabak carts on most streets. They sell the sweet version( shared the recipe earlier) and the savoury version.
But the street version uses a lot of MINYAK SAMIN( a local ghee) and also mostly uses duck eggs which are bigger than hen eggs. They also keep dough balls dunked in oil( maybe to give the dough more elasticity) and use bigger skillets than our home tawas.
I prefer making a healthierย  fusion version at home using eggs and stirfried vegetables . This on its own is a complete meal.
Most nights when I don’t know what to cook…we make martabaks.
Please do try out this simple martabak recipe.

2 cups flour
2 tbsps oil
1/2 tsp salt
Cold water.
Mix the oil and saltย  into the flour, and add some cold water to make a medium soft dough..cover with a wet cloth and keep aside.

1/2 cup carrots.. julienned
1/2 cup french beans cut diagonally
1/2 cup cabbage ..thinly sliced
1/2 cup beansprouts. Or young corn( cut into small strips)
1/2 cup spring onions finely chopped
1 tbsp minced garlic
1ย  tsp white pepper
1 tsp sesame oil.
Salt to taste

Heat a wok and add 1 tbsp oil, add the garlic, white pepper and salt.
Saute for a minute, and add all the prepared vegetables… saute on a high flame and cook just for few mins. Add sesame oil and remove the vegetables in a bowl. The vegetables should still have a crunch… keep aside.

For this recipe you will need 8 medium eggs.
I normally make 8 small size martabaks from this quantity.

Divide the dough into 8.
Preheat the tawa or skillet on very very low.

Take one part of the dough, roll into a very thin chappati…as thin as you can ,
Gently place the chappati on the tawa, pour the filling, and spread it a bit, now fold 3 parts of the chappati to form a triangle, try not to leave any space, and let grill on one side, gently flip over, apply butter or oil..and let cook.
Once both sides have brown spots , remove and cut into smaller triangles. Serve with a chillie sauce.

Filling..
For each martabak beat one egg in a bowl, season very lightly with salt and pepper. Add about 1/4th cup of stir fried vegetables, and mix.,,( can add 1 tbsps grated cheese at this point)

Options for vegetarians..
Just spread the stir fried vegetables on the chappati ( on the tawa,) sprinkle grated paneer or cheese.

Ayam /Chicken Nanking

main meal

AYAM NANKING/CHICKEN NANKING.

A fusion Indo chinese fried chicken dish which is crispy on the outside and silky on the inside, due to the combination of prawns and chicken. This is served with a light sauce, and some steamed vegetables on the side. There are 2 ways to make this..
The old fashioned way is to roughly mince chicken and prawns, mix together with spices..pat onto a banana leaf and deep fry.
The newer method is to thinly slice chicken breasts, apply shrimp paste and egg wash and bread the chicken.

I Prefer the old fashioned way๏˜Š
It is still served like this in old chinese restaurants. Some sources say that this dish originated in the city of Nanjeng in China. Hence the name chicken Nanking.
Its a non spicyย  dish reminicent of olden days cantonese cooking.
Worcestershire sauce also known as KECAP INGGRIS ( english soya sauce) gives a good flavour here.Do try this recipe..

200 gms roughly minced chicken breast
( I used the underside of the chicken breast)
200 gms prepped shrimp/prawns.
( peel, clean and then weigh the prawns)
Roughly chopped.
1 heaped tbsp minced garlic
1 tbsp sesame oil.
1 heaped tsp white pepper powder.
1 tsp sugar
1 tsps salt
1/2 tsp msg..optional.
2 heaped tbsps tapioca starch powder or cornflour.
2 heaped tbsps all purpose flour.
1 big egg.
2 tbsps water.
1 tbsp worcestershire sauce.

Mix everything in a bowl and keep aside for 15 mins.
Take banana leaves and cut into rounds of 18 cms..approx.
Divide the chicken prawn mixture into 2(if you like it a bit chunky) or 3.(if you like it thinner)
And pat onto the banana leaves.
Heat a wok, add enough oil for frying the chicken.
When oil is hot..slide in the banana leaf .
After a few mins, it will seperate from the patty..remove and discard.
Continue frying the patty till crispy.
Remove and cut.
Serve on a platter with the sauce, french fries and steamed vegetables.
Sauce.
300 ml water
3 tbsps of tomato ketchup
3 tbsps worcestershire sauce
2 tbsps sugar.
1 tbsp sesame oil.
1/2 tsp salt.
1 tbsp cornflour( mixed with little water)

Put everything in a saucepan, bring to a boil and add cornflour slurry.

Ready to serve.

TELOR PINDANG ( INDONESIAN HARD BOILED BRAISED EGGS)

main meal

TELOR PINDANG( INDONESIAN HARD BOILED BRAISED EGGS)

Over the years I must have eaten these eggs a number of times, especially in restaurants where they are served mostly with set rice dishes. And have never given them a second thought๏˜Š
But this once I decided to make them at home since my mom and sister are here from India and are eggitarians.
PINDANG refers to a style of cooking.
Years ago when chinese labourers came to Indonesia, they married the local women and thier cooking merged to become pernakan style cooking.
These eggs are a cousin to the chinese tea eggs.
The traditional old fashioned way is to boil the eggs , peel them and reboil with guava leaves, onion peels, teak leaves, etc.
Not all of these are readily available, so onto an easier method which I saw on a local channel. Delicately flavoured, and a lovely brown look. These eggs taste good.๏˜Š
Today I will share the recipe for hard boiled Pindang eggs as well as the batik design ones.
The batik ones to tell you frankly, are very pretty no doubt. But one needs to patiently remove the egg shell without loosening the membrane๏˜Š as the design is stronger on it.
These eggs can  be served with fried rice, or even as starters with a home made chillie sambal sauce..
Do try out this simple recipe.
And pls excuse the not so perfect looking eggs, as this was my first time in making these eggs.๏˜Š

10 boiled eggs.
1 tsp white pepper
1 tsp salt
1 tsp white sugar
1 tsp corriander seed powder.
50 gms chopped palm sugar( do try to get the dark brown gur)
3 tbsps Indonesian Kecap manis( sweet soya sauce)
4 fresh bay leaves
1 inch pc ginger
1 inch pc galangal
4 garlic pods.
1 tea bag.
750 ml water.

Shell 5 of the boiled eggs and place in a saucepan.
Take the other 5 eggs, and tap each with the back of a spoon, cracking the shell without peeling it.

Place these eggs in the saucepan along with the peeled eggs.

Take ginger and  galangal and roast lightly on an open flame till the skin is charred. Bash lightly to release flavours and add to the saucepan containing eggs,  add rest of the ingredients and bring to a boil. Once the water boils, add the tea bag.
Lower the heat, cover and let the eggs braise for 45 mins.

Shut the fire, and let eggs cool down in the water itself.
The longer you let them sit, the deeper the tinge on the eggs.

Remove the peeled eggs and either serve whole or cut into 2.
Peel the cracked eggs very carefully without lifting the inner membrane.
These make for a pretty plate..

KLAPERTART

dessert

KLAPERTART

Klapertart is a popular baked custard pudding, which uses young coconut fleshย  to give it a trademarkย  taste. The origins of this pudding areย  in Manado,ย  Sulawesi regions of Indonesia, again the Dutch influence is Dominant here. Its a pretty simple and delicious dessert.

Having had a sweet tooth since childhood I loved this pudding when I first had it in Jakarta, a very familiar taste of the custard which my mom made when we were kids, of course my mother made custard the Indian or sindhi way, adding banana and chickoo.

This baked custard has a lot of other ingredients like coconut, raisins, almond flakes and not forgetting the main flavours of rum and cinnamon. These flavours come together and form a unique tongue tickling tasty pudding.

Ingredients for klapertart

โ€ข 300 ml milk
โ€ข
โ€ข 150 ml whipping cream

โ€ข 150 gms sugar

โ€ข 30 g all purpose  flour

โ€ข 15 g cornstarch
โ€ข
โ€ข 25 gms butter

โ€ข 1/4  tsp salt

โ€ข 3 eggs yolks

โ€ข 150 g young coconut meat, ( from drinking coconut)

โ€ข 25 g raisins ( optional to soak in Rum for few hours, I soaked for 2 hours)

โ€ข 25 g almond, chopped, or flakes( i used flakes)

โ€ข 3 tbsp rum or 1 tbsp rum essence

โ€ข 1 tbsp vanilla essence

Top layer

โ€ข 3 eggs whites
โ€ข 50g sugar
โ€ข 1 tbsp flour

Topping

โ€ข 25 g raisin

โ€ข 25 g almonds flakes

โ€ข 2 tsp ground cinnamon

Preparation of klapertart

Step 1

โ€ข In a small container, mix a portion of the milk (around 100 ml) with flour and cornstarch. Set aside.

โ€ข Heat the rest of the milk with sugar. Keep stirring.

โ€ข Slowly pour the mixture of milk and flour, stirring continuously. Bring to boil and then turn the heat off. Add butter and mix well. The custard will be very thick at this point.
โ€ข
โ€ข Whisk the cream untill soft peaks are formed, add in the milk flour sugar mixture, and the egg yolks. Mix well and finally add raisins, almond flakes , coconut and essence.

โ€ข Pour the mixture into a greased  pyrex dish

โ€ข Bake at 160ยฐ C for about 25 minutes in a preheated oven.

Step 2
Whisk egg whites till soft peaks are formed, add sugar and flour, whisk again till stiff peaks form.

Remove the custard from the oven and pour the  egg white mixture over the custard, neatly.

Step 3
Finally, sprinkle almond flakes, raisins and cinnamon powder over the egg whites.ย  Bake once more for 20 to 25 minutes in the oven at 160ยฐC until golden brown.

Cool, and refrigerate until serving time.

** I divided the pudding into 2..

Golden Pineapple tarts/ NASTAR NANAS

dessert
Golden pineapple tarts/ NASTAR NANAS

GOLDEN PINEAPPLE TARTS/NASTAR NANAS.

Nastar or Pineapple tart is a small, bite-size pastry filled with pineapple jam, commonly made during festivals such as christmas or Ramzan Idd. These delicate, literally melt in the mouth tarts and are so delicious that you cannot stop at one. Here margarine works better than butter, imparting a lovely fragrance. During festivals its very common for Indonesian ladies in villages and small towns to come together, making 1000’s of these tarts , boxing them and marketing them, like a cottage industry. As they are popular gifts

The first time I had these, I was blown off by the taste of these.
Do try these delicious easy to make tarts.

https://youtu.be/uRqe3VazQzU

Ingredients for Pinapple filling

300 gms fresh pineapple coarsely blended.
60 gms Sugar.
1 star anise
Small pc of cinnamon
2 or 3 cloves
Method.
Put the pinapple pulp in a sauce pan along with spices and sugar, cook untill you see a jam like consistency, ( discard spices) Pls do not overcook, remember it becomes harder on cooling down. Remove on a plate, and make 4 gms(1/2 tsp) size balls and chill in the refrigerator while you make the tart covering.

Ingredients for tart
All Purpose Flour 100 gms
Cornstarch 40 gms
Unsalted butter or margarine 100gms
Milk powder 44gms
Fine sugar 44gms
Egg yolk 1
1/2 tsp salt

Cream butter and sugar in a bowl using a whisk or spatula.
Add the egg yolk and mix again
Add APF, cornstarch, salt and milk powder.
Mix well and bring the dough together still using spatula.
Now pinch off 9 to 10 gms of the dough
( roughly about 30 balls)
Flatten each ball on your palm , place the pineapple ball on it, and bring the edges together, roll to form balls.
Place all the balls on a baking sheet lined with parchment and bake in a preheated oven @140 degrees celcius for 30 mins.

Remove, wait for 10 mins till the tarts are slightly cool, and brush eggwash over the tarts twice over.
Bake again for 15 to 20 mins.

Cool and enjoy

Egg wash
Mix together 2 eggyolks, 1 tbsp of oil and 2 drops of yellow colour( colour is optional).

You can watch how to make these on this link

Javanese Soto Ayam ( Indonesian chicken Noodle soup)

main meal

Javanese Soto Ayam
(Indonesian chicken noodleย  soup)
Soto is a traditional Indonesian soup mainly composed of broth, meat, and vegetables. Many traditional soups are called soto, and the ingredients vary from region to region.
Its a light flavoursome soup on the lines of a Burnese khowsuey, but minus the coconut milk. A DIY style of having soup. A flavoursome soup is made out of herbs, and chicken is normally boiled in it and shredded afterwards. Accompanied by some steamed vegetables. It does require some preparation but the end result is amazing.
Do try this soup as cooked in my home.
Its a one bowl meal.๐Ÿ˜Š

Soups bring comfort during winters and make for a light meal during summers. Sadly, soups were not something made very often at home when we were kids.

Mummy made soup only if we were sick.๐Ÿ˜Š.

But living in Indonesia, its been very easy to make friends with a number of soup varieties. And Soto is a favourite of mine.๐Ÿ˜Š
On to the recipe…


Ingredients to be ground to a fine paste for the soup..
15 small shallots
1 inch pc of ginger
1 inch pc of galangal( can omit)
5 to 6 garlic pods
1 inch piece of fresh turmeric
1 tbsp corriander seeds
5 candle nuts( pan roasted) or 5 cashew nuts

To be added to the soup
300 gms chicken with bone( I prefer the thigh).

Ingredients for flavouring the soup
1 lemongrass root( bashed)
Few fresh bay leaves
Few kaffir lime leaves

Heat 2 tbsps of oil in a sauce pan
Add lemongrass root, bay and kaffir lime leaves. Saute till the herbs release thier fragrance.
Add ground paste and chicken,
saute till oil seperates.
Add 1 litre of hot water.
Add salt and sugar.
Let it simmer for 10 to 15 mins.
Remove chicken, shred and keep aside
Strainย  the remaining soup and keep hot.
Prepare the remaining ingredients
1 cup finely sliced cabbage( blanched)
1 cup of bean sprouts( blanched)
1/2 cup of finely chopped spring onions and celery
1/2 cup of fried onions
2 potatoes( cut into thin slices and fried, or use ready potato chips)
Rice noodles, boiled and strained( about 1 big bowl)
1 bowl of shredded chicken
2 boiled eggs( quartered)
Slices of lime
Sambal( boil 6 red chillies, and blend with a little water, 2 pods garlic, salt.

Assembling
Take a bowl and add rice noodles, cabbage, beansprouts ,ย  boiled eggs, shredded chicken, potato chips, spring onions, fried onions.
Top with very hot soup. And enjoy with a squirt of lime juice and sambal.

Asian fusion noodle omelette

main meal, snacks

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.๐Ÿ˜Š. 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.

Dhaba chicken

main meal

Many years ago, I happened to come across a concept to making a meat dish similar to the recipe I will be sharing with you all today. This particular dish is really very tasty, and best eaten with parathas or phulkas. For those of you who are eggetarians, can substitute paneer for chicken. Just imagine a delicious chicken curry, topped with beaten and seasoned eggs, then steamed for a short time.
Please try and use boneless chicken fillet or thigh .
The name which I have given to this dish, not a very original name for sure, but thats how I have written it in my cook book. And also because I always make it in a stainless steel container, which is also called a dhaba. Today’s reference picture also contains a small glass ramekin, in which I made it, just for you all to see how it looks.
Do try this recipe, and serve it with kechumbo( onion relish).

Dhaba chicken

500 gms boneless chicken cut into cubes.
150 gms finely chopped onions
2 tomatoes
4 pods garlic
1 inch piece of ginger
1 sprig curry leaves(12 leaves)
1 tsp cumin seeds
1 tsp red chillie powder
1 tsp turmeric
1 tsp garam masala
1 tsp corriander powder
1 tsp chicken tikka masala or any box masala you have handy
Salt to taste
1 cup thick yogurt
Chopped corriander leaves.
2 eggs .
Grated cheddar cheese.

METHOD.
Take a bowl, add yogurt, red chillie powder, turmeric, corriander powder, garam masala, chicken tikka masala, chicken cubes. Mix well and keep aside.
Now heat 4 tbsps oil in a pot, and add finely chopped onions .
Saute till golden brown , remove and keep aside. When cool, blend together with 2 tomatoes and keep aside.
In a mixer jar, add curry leaves, cumin seeds, ginger and garlic. Add little water and grind to a fine paste.
Heat 2 tbsps oil in a pan and add the curry leaf paste, saute for 5 mins and add marinated chicken..cook till almost dry, then add the fried onion tomato paste. Cook till oil seperates. Add salt and corriander leaves. Check the gravy.
Consistency of gravy should be thick, but not dry.
Lastly smoke it.( optional) ( picture is included)
Now, put the chicken curry into a steel or heat resistant glass container. Beat eggs in a bowl , season with salt , and pour on top of the curry. Top with grated cheddar cheese, sprinkle red chillie powder and chopped corriander leaves.
Steam in a hot steamer for 10 or 15 mins. Serve hot with parathas or phulkas. And onion relish.

ONION RELISH/ KECHUMBO
Cut one big onion into slices, grate one carrot, and thinly sliced paprika. Mix with with 2 tsps salt. After sometime wash under running water, squeeze out all water, and add lime juice, salt and sugar to taste.