Mee Rebus

INGREDIENTS
1 packet fresh yellow egg
1 litre beef stock
2-4 small sweet potatoes, peeled, cooked and mashed
3 tbsp vegetable oil
Salt to taste
1 tbsp corn flour with some water to make a slurry
To be ground to a paste (A)
2 tbsp chili paste (more or less to taste)
20 shallots
3 candlenuts
1 tbsp coriander powder
1/2 tsp tumeric powder
1 inch fresh galangal

Garnishing :
10 shallots, thinly sliced and fried golden brown
4 pre-fried tofu (soy bean cakes), cut into small cubes
4 cups bean sprouts, briefly blanched
3-4 hard boiled eggs, cut in wedges
4 fresh green chilies, thinly sliced (optional)
3-4 limau kasturi [kalamansi limes], cut into halves


Method :
1. Grind (A) into a paste.
2. Heat saucepan and add vegetable oil. Saute paste till quite toasted, color darkens.
3. Add beef stock, bring to a boil
4. Gradually add the mashed sweet potato to the stock, until a gravy-like consistency is reached
5. Add salt to taste, reduce heat to low, simmer gently 8-10 mins, maintain a thick gravy-like consistency. Add corn flour slurry.
6. In another pot, bring about 6 cups of water to a boil, for blanching bean sprouts and warming up noodles
7. Assemble individual soup bowls. Add blanch noodles and top with blanched bean sprouts.
8 Ladle piping hot gravy over the noodles.
9.Top with a little of each garnishing, and a lime half - to squeeze just before eating.
10. Finally add a dash of dark soy sauce!

Terong Belado

Terong Belado (Aubergines in Chilli paste)

This is an Indonesian dish and Pat commented that I have not done this in quite a while so here we go. This is a rather easy dish to do.

Ingredients:(for 2 ppl)

1 big fat aubergine
1 onion (quartered) )
1 clove garlic ) grind to a paste
1 tomoto (quartered) )
1 or 2 red chilles )
1/2 teaspoon belachan )
salt
1/2 tsp sugar

Method:

1. Heat oven to 200 deg C.
2. Slice aubergines lengthwise into 2. Score fleshy bit and dab with oil and roast/grill for 1/2 hour or until aubergine is soft. (Take care not to burn it)
3. While aubergines are roasting, grind the rest of the ingredients to a paste.
4. Heat oil in pan and fry the paste ingredients for about 5 mins. Remove and leave aside.
5. When aubergines are tender, "butter" the aubergines with the cooked chilli paste and put back into oven for another 5 - 10 mins.

Sambal goreng

Sambal Goreng

I finally managed to get tempeh. I have been looking high and low for these. Tempeh is basically a fermented soybean cake with a textured and nutty flavour. They can be bought from certain health food shops but I could not find them or looked in the wrong shops. Then I thought perhaps I could make them myself but they dont sell the starter here in the UK but even if they did, the process is tedious. So gave up of eating my tempeh.. that is until last week when I was in a forum and someone recommended someone who made and sold tempehs amongst other Asian products. My goodness, was I so excited. Made arrangements to meet Fara and finally got my tempeh.

This is what I made. Sambal goreng is normally cooked with beef and a chilli paste, but I wanted to try a different recipe this time without chilli. This recipe is taken from http://mamafami.blogspot.com/search/label/Lauk-pauk

Life (food) is good! My craving has been satiated!



Method:
Potatoes ~ diced
Tempe ~ diced
Tauhu ~ diced
Long beans ~ sliced
Onion ~ sliced
Garlic ~ sliced
Red chillie ~ sliced
Mung Bean vermicelli ~ soaked
Fresh prawns
Tamarind juice
Shrimp paste
Coconut milk
Salt
Sugar
Cooking oil

Method :

1. Fry the potatoes, tauhu and tempe separately till golden brown. Set aside.
2. With just a bit of oil, fry the long beans till slightly soft. Set aside.
3. Heat oil in a pan and saute sliced onion, garlic and red chillie.
4. Add in the fresh prawns and su-un.
5. In a small bowl, mix tamarind juice with shrimp paste. Pour into the pot and stir.
6. Add in enough coconut milk just not to let the vegetable become dry.
7. Add salt and sugar to taste.8. Lastly, add in all the fried ingredients and stir to mix.