Fried Rice Noodles (Bihun Goreng)

250 gram dried rice vermicelli, cooked and set aside
150 gram small prawns

1/2 onion, peeled and chopped
3 cloves of garlic, crushed
1 stalk spring onion, finely chopped
2 tablespoons sweet soy sauce (kecap manis)
1 tablespoon oyster sauce (optional)
salt and pepper to taste
2 eggs, lightly beaten
white cabbage, shredded
1/2 medium red paprika, sliced diagonally

To make the rice noodle soft and tender, Place the noodles in a heatproof bowl and pour with boiling water. Drain.

Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Make the scramble egg. Set aside.

Heat the remaining oil in the wok over a medium-high heat. Fry the prawns, but don't make them too dry. Set aside.

Stirr with the remaining oil in same wok, fry the onion and garlic until fragrance. Then add spring onion, cabbage, red paprika and stir-fry for 1-2 minutes or until just tender. After that, add the rice noodles, sweet soy sauce, oyster sauce and stir-fry for 5 minutes. Then add the prawn and scrambled egg. Stir together.

Serve fried rice noodle while hot or warm.

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Spicy Chicken Liver (Sambal Goreng Hati)

150 g chicken liver, cooked and chopped into small square
2 potatoes, peeled and chopped into small square
2 red/green chillies, thinly sliced
1 cm galangal (laos)
100 ml coconut milk
1 salam leaf

Spice paste :
3 shallots
2 cloves of garlic
2 candlenuts (substitute with 4 almonds)
1/2 fresh tomato
1 tsp brown sugar
1 cm of ginger
Salt to taste

Cooked the chicken liver for 10 minutes. Set aside and let it cold then cut into small square.
Heat the oil, and then fry the potatoes. Don't fry them too dry. Set aside

In remaining oil, sauté the spice paste, chillies, galangal and salam leaf until fragrant.

Then add the potatoes and the chicken liver. Stirring well and let the spices absorbed. Then add the coconut milk.

Cook until the sauce is thick. Don't stir too much because it would make the chicken liver falls apart.

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How to Easily Remove Egg Shells Dropped into Eggs

It happens to all of us: You crack open an egg and a tiny piece of its shell falls into the bowl along with the raw egg. If you’ve tried to get it out with your finger or a spoon, you know the slippery dilemma you face.

Next time, wet your finger with water before attempting to fish it out. You’ll be shocked at how easily it can be grabbed and eliminated.

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Sweet Marinited Tofu (Tahu Bacem)

250 g tahu/tofu, cut into 6 - 8 pieces
2 Salaam (Bay Leaves) leafs
1 cm of galangal or 1 tablespoon of galangal powder
250 ml thick coconut milk or 250 ml coconut water
250 ml water

Spice Paste:
4 shallots or half medium red onion
2 cloves of garlic
1 tsp of coriander
1 tsp of tamarind (asem jawa)
2 tsp of palm sugar/brown sugar
salt to taste

Grind or blend the spice paste.

Boil the coconut milk/coconut water together with tofu, galangal, salam leafs, and spice paste. Add the water and continue cooking until the spices and water are absorbed. Then cool them off.

Heat up 50 ml oil into deep frying pan and fry the tofu both sides, but don't do it too much (too dry/crunchy).

Serve with green bird's eyes chillies.

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Fried Stuffed Tofu (Tahu Isi)

6 medium tofu *cut into triangle and fried half done

Filling
150 gram of minced beef/chicken/prawn
2 carrots cut into small cubes
1 medium onion, finely chopped
2 cloves of garlic, chopped
pepper to taste
salt to taste or 1/2 beef seasoning cube

Flour Mixture
100 g of flour
3 cloves of garlic, crushed
1 tsp coriander, pan-broil
3 candlenuts
2 cm kaempferia galanga (kencur)
1/2 tsp turmeric powder
salt to taste
125 ml water

Heat the oil in deep wok and fry the tofu until brown in both sides. Set aside. When they are already cold, scoop out the middle part to make a hole for filling.

Make the filling: in remaining oil, stir fry the onion and garlic. Add the meat, stir well until brown. Then put carrots inside. Pour some water, just enough to make the carrots tender. Add salt and pepper to taste. When it is about to be done, mix corn flour with small water and pour it to the filling to make it thicker. Cook until about 10 minutes or until water is absorbed.

Take a spoon of it and stuff it into the hole of tofu one by one until all is done. Put it aside.

Make the flour mixture : In a small bowl mix all ingredients. Add a little water if necessary.

Dip the stuffed tofu into flour mixture before frying it (to get crunchy skin).

Deep fry stuffed tofu under medium heat until brownish.

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Deep Fry Shrimp Cake (Peyek Udang Goreng)

250 grams small shrimp
3 garlic clove
1 teaspoon pepper powder
1 small red onion
100 grams rice flour (or wheat flour, or ready mix flour)
2 tablespoon wheat flour
water
1 teaspoon salt
cooking oil for deep frying

Shatter the garlic clove, small red onion, pepper, and salt
Mix the shattered spices with the shrimps, add rice flour, wheat flour, and water, mix them well (use water just to make the batter wet)

Take a table spoon of the shrimp batter then put it into the heating cooking oil. do it till all the batter used up.
Deep fry them till the colour become golden yellow brown.

Drain from oil, ready to serve.

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Crisping Chicken Skin

This is how to get a crispy chicken skin. First peel the skin carefully from the thigh or breast, and use a knife to scrape most of the fat off the underside until the skin becomes somewhat translucent.

Then drape the skin back over the thigh or breast, and tuck it under the meat. When it cooks, the skin will become crisp.

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Deep Fry Corn Cake (Perkedel Jagung Goreng Garing)

3 corn cob

2 small red onion

2 garlic clove

1/2 tea spoon pepper powder

1/2 tea spoon salt

1 egg

1 table spoon wheat flour (or ready mix flour)

1 stalk celery, shred

cooking oil for deep frying



Take corn cob, shred in the grain

shatter garlic clove, red onion, pepper powder, and salt, mix with the corn grain and celery



Add egg, mix well then add wheat flour, mix well again



Take one table spoon of the corn batter, put into the heating cooking oil. Do this untill all the batter used up.



Deep fry till the colour change to yellow brown, drain from oil. Ready to serve (serve with Indonesian Style Chili paste)

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How to Cook a Lobster

Use water that's as close to seawater as it can be — extremely salty or, better yet, seawater itself. And don't use much: Put three or four inches in the pot, and when the water is steaming like mad, add the lobster.



A pound-and-a-quarter lobster takes about nine minutes. Afterward, don't shock it in ice water. That makes the meat tougher. Just let it cool down.

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