Kitchen’s Diary: The Delectable Veggies Pancakes

If you say your kids don’t like veggies, or you got bored with your usual recipe, why don’t you try this one. This veggies pancake recipe is so easy to make and so yummy to have no matter what the season is. You can chop your own veggies or buy them from your supermarket as you would find as in a coleslaw bag. It is also perfect for vegetarian and vegan. If you can cook the pancakes crispy, that’s the best part of eating them.

INGREDIENTS:

  • 3 cloves of garlic, smash them into very fine texture
  • 2 cups of chopped white cabbage
  • 2 medium size carrots, cut into thin strips
  • 1 cup of all purpose flour
  • salt and pepper
  • water to mix
  • canola/vegetable oil for frying

HOW TO MAKE:

  1. Mix smashed garlic, all purpose flour, salt and pepper with water. Turn them into paste.
  2. Put chopped cabbage and carrot strips into the flour mix and mix them well.
  3. Prepare frying pan with some oil on medium heat.
  4. Use tablespoon to scoop the veggies mix into the frying pan. Fry only 3 at a time, or don’t crowd the pan.

Bon Appetit!

Cabbage & Carrot Pancake

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Kitchen’s Diary: Fried Turkey Wonton

I was thinking one day, that I wanted to try making wonton with turkey instead of shrimp or chicken. Since everybody was buzzing about the Chinese new year, I thought it’s a perfect inspiration for cooking some Chinese food. My oldest daughter was ecstatic helping me folding the wontons, while I did other chores. As soon as I was done frying the first batch, the wontons were quickly gone. Everybody was loving them!

Ingredients:

  • 1 – 2 pounds of ground turkey
  • 4 cloves of garlic
  • 4 – 5 stalks of scallions or green onions
  • about 2 tablespoons of Worcester sauce
  • wonton wrappers
  • a tablespoon of flour and water (make into paste to close the wrapper)
  • salt and pepper

How to Make:

  1. Smash some garlic finely and then mince.
  2. Chop the scallions finely.
  3. In a bowl, combine the ground turkey, chopped scallions, garlic, salt and pepper, also Worcester sauce. Mix them together and set aside for about 2 hours.
  4. With a tablespoon, place some mixed ground turkey into wonton wrapper. Wet the edges with the flour paste and close it. Continue until the meat is all used up.
  5. Prepare a frying pan on a medium heat. Fry the wonton until golden brown.

(Note: have some fried turkey wonton with the mix of soy sauce with chili sauce or ketchup with chili sauce. I ate the wontons with some soup. It’s perfect for winter.)

 

Fried Turkey Wonton

Kitchen’s Diary: Steamed Fish With Pla Tu Chili Paste

Steamed fish

Steamed Fish with Pla Tu Paste

I felt like cheating a couple of days ago during times when I felt “blah”. So instead of making my own chili paste, I used the jarred chili paste. Then again, it’s because my husband bought 19 pieces of whiting fish and I wanted to cook them differently. I fried some of them with spiced flour the days before, and I thought it would be a good idea to steam the rest of the fish. In Indonesian recipe (although the chili paste is Thai’s), we usually use banana leave when steaming some fish. But because I didn’t have any, I steamed the fish using an oven-safe glass dish. If you love Thai food, perhaps you’d like to try this one your self.

 

Ingredients:

– Pla Tu chili paste in a jar ( I used 3 – 4 tablespoons)

– 4 -5 Pieces of Whiting fish ( I used the headless whiting fish that I cut off their tails and trimmed their spiky fins)

– 2 Tomatoes

– 3 Bay leaves

– Olive oil

– Salt

– Oven-safe glass dish

– Aluminum foil

 

How To Cook:

Heat the oven to 375 degree Fahrenheit.

In a glass dish drizzle some olive oil. Place the fish (I cooked 4 – 5 pieces at a time) on the dish and rub them with some olive oil. Put some salt on the fish and rub them with it.

Put some Pla Tu chili paste on top of the fish and all over.

Cut some tomatoes in crescent-like shaped. You can discard the seeds, if you like.

Place some bay leaves on top of the fish.

Cover the dish with aluminum foil and cut 2 small holes with scissors or forks for the steam release.

Cook in about 50 minutes.

 

Steamed Fish with Pla Tu Chili

Kitchen’s Diary: Curry Beef in Baked Paratha Pocket

Who knew, a girl who didn’t want to step in the kitchen or had anything to do with cooking, could create a recipe. My mother was amazed, of course. She said,”Who knew, you can cook.” That was me then, always avoiding being in the kitchen to help my mother. But when I got married, my husband prefers home cooked meal (of course) and he actually bought some Indonesian cooking books. Years pass and I can say I’m pretty good in the kitchen and who knew, some days I even created my own recipe.

One of my recipe creation inspired by a special food called “martabak” (read: mar-thu-buck). In Indonesia martabak is sold by street vendors under the tents or on food carriages. One day when I was shopping at our regular Asian market, I saw Paratha breads, that look similar to flat bread or pitta bread. A light bulb turned on in my head, so instead of using thin skin for martabak (similar to spring roll skin), I use Paratha bread. You should try my recipe, because it’s so good, it becomes my family’s favorite food.

INGREDIENTS:

– 1 big onion (Vidalia or Spanish), cut into small pieces

– 3 cloves of garlic, smashed and finely minced

– 1 or 2 pounds of ground beef (2 pounds make 10 Paratha pockets)

– 1 or 2 packets of Paratha breads (each pack consists of 5 – 2 pounds beef require 2 packets)

– 2 table spoons of curry powder

– 1 bunch of scallions, cut in pieces

– 2 eggs, beaten (no egg is also fine)

– salt and pepper to taste

– cooking oil

HOW TO COOK:

Mix ground beef with the curry powder, salt and pepper. Put it aside for 2 hours.

Prepare the oven to bake for 350F.

In a large pan or wok, drizzle some cooking oil on medium heat. Put some onions and stir, then garlic. Stir until the onions and garlic smell nice.

Place the ground beef into the pan and stir. Add a little bit of  some salt and pepper. Cook thoroughly until all blended.

Meanwhile in a large bowl, beat the eggs. Put the curry beef into the bowl and add the scallions. Mix together well.

Take 1 sheet of Paratha bread, put about 2 table spoons of curry beef in the middle. Fold the bread like so to look like a pocket or envelope.

Line baking tray with aluminum foil and place the folded Paratha bread. Each tray should only consists of 5.

Bake the pockets for about 45 minutes or until the Paratha breads look flaky and light brown.

Enjoy the Curry Beef in Paratha Pocket as a snack or meal.

 
Curry ground beef, onion, scalion & egg

Martabak Panggang (Beef Curry in Paratha Pocket)

Kitchen’s Diary: Stir-Fry Bean Sprout & Tofu

One of the recipes my mother taught me was stir-fry bean sprout and tofu. She taught me by phone, while I jot down the ingredients and how to cook them.  I sort of cook it my own way and add some ingredients to make this recipe has  pizazz, like colors. I love the colors from the carrot,  the red peppers, and  the scallions, blending together with the bean sprouts and  the tofu.

INGREDIENTS:

– 3 cloves of garlic, smashed then finely cut

– 2 or 3 stalks of scallions, cut side ways

– 1 or 2 red long peppers or red chili peppers, cut side ways

– 1 pound of bean sprouts

– 2 carrots, long and thinly cut

– tofu, cut into dice

– 1/2 cup of organic chicken broth/vegetable broth/water

– cooking oil ( I use canola oil)

– 2 table spoons of soy sauce

– salt & pepper to taste

HOW TO COOK:

Fry the diced-tofu half done or until just slightly yellowish color all around

In a wok or pan, drizzle some oil in medium heat. Put into it, some garlic and stir until it smells nice, then add the red chilies and stir again.

Place tofu, carrots and bean sprouts into wok and add some soy sauce. Stir and pour some of organic chicken broth.

Stir until the bean sprout and carrots look a bit wilted. Add the scallions, salt and pepper. Stir again until all is blended, then turn off the stove.

NOTE:

You have to cook the stir-fry quickly and don’t take too long, so that you can still taste the crunchiness from the carrots and the bean sprouts.

STir-Fry Bean Sprout, Carroct & Tofu (2)

Stir-Fry Bean Sprout, Carrot & Tofu

The Oh No Cake

I don’t like baking that much, although I love watching shows about baking. It’s the cleaning up that I usually tried to avoid. But once in a blue moon, like a couple of Saturdays ago, I really wanted to bake a cake. I saw a new product of gluten-free chocolate cake flour from King Arthur and right away I was curious and wanted to try to bake one. So I encouraged my self preparing this and that and loosened up a bit trying not to think about the mess I would create later. I dumped all the ingredients in a bowl and started to turn on my almost 10-year-old hand mixer, when suddenly after I switched it from 1 to 2, the mixer went kaput! Oh no! “This is not happening!”, I exclaimed. I kept trying to turn the mixer on, but nothing happened. Then I thought perhaps I could beat the batter with my egg whisk. But the batter was rather like some goop and it’s too sticky to beat.

I began to stress out staring at my whisk that was covered with mud-like stuff rather than cake batter. I ignored the directions on the package and tried to be creative. After I put some water in the batter (the amount according  the package), I mixed it and put it into my blender. It was too heavy for the blender though, so there was this scary sound coming when I turned it on. I kept switching from pulse to beat, then pulse to beat for several times, until the batter came up more like a thick milkshake. When I put the batter in the oven, I was definitely not wishing the cake would come up anything like a cake. After about 40 to 45 minutes later, I took the cake out of the oven and mesmerized by it. It looked wonderful! For the “oh no” cake, it sure looked awesome and my children loved, and I meant loved it so much. Since we don’t like icing or frosting, we ate the cake bare, but I added some blueberry jam with my slices and oh, it’s so wonderful!

Gluten Free Chocolate Cake

Kitchen’s Diary: CHICKEN IN SWEET SOY SAUCE

Indonesian call it KECAP (read: ketchup). But Indonesian ketchup is not made of tomatoes or red at all. Instead, it is made of soy beans and it can be sweet or salty. But kecap in this context is the sweet soy sauce and Indonesian use it in a lot of their recipes. One of them is CHICKEN IN SWEET SOY SAUCE. My mother used to make this meal plenty of times and a lot of food vendors provide it as their standard meal. Several types of preparations are available and some people cook it based on their own ideas. This is  my own kind of Chicken in Sweet Soy Sauce. Instead of using cut-up whole chicken, I used boneless chicken breast. It’s on sale anyway at the market. Beside that, the chicken in soy sauce recipe usually require frying the chicken, but I baked it instead. To add that, I used leeks and long hot green peppers for “the green effect”. So, here’s the recipe, hope you enjoy:

CHICKEN IN SWEET SOY SAUCE

– 4 pounds boneless chicken breast, cut into big cubes (or cut-up whole chicken in small pieces)

– 3 Tablespoon Worcestershire sauce

– 5 Garlic (smashed and minced) – about a tablespoon for marinating

– 1 Onion, cut into dice

– 2 – 3 Leeks, depend on the size, cut up into pieces

– 3 Long hot green peppers, take away the seeds and cut side ways

– 4 – 6 Tablespoon of sweet soy sauce

–  Salt and pepper to taste

– Cooking oil

– Baking sheet and aluminum foil

HOW TO MAKE:

1. Marinate the chicken with Worcestershire sauce,  salt and pepper also minced garlic. Keep it a side for minimum of two hours.

2. Prepare the oven for  375F.

3. On the baking sheet, lay the aluminum foil and spread some cooking oil. Put the chicken in order.

4. Bake the chicken for 20 minutes one side, turn it and bake for 15 minutes on other side. Then take it out and put it aside. (Baking time  may vary)

5. In a pan or wok, heat the cooking oil and put the onion and minced garlic into it. Stir them until wilted.

6. Put the leeks into the wok, stir,  then put the chicken in. Stir it while pouring the sweet soy sauce into the mix.

7. Add the long green pepper, salt and pepper to taste, then stir them. Turn down the heat and let it cook for about 7 minutes.

8. Turn of the heat and enjoy your meal. The Chicken in Sweet Sauce is good when eaten with white rice, cut-up tomatoes, cucumbers or some lettuces.

 

Chicken in Sweet Soy Sauce