Friday, October 24, 2014

Steamed chicken dumpling


This steamed chicken dumpling is similar with Chinese Indonesian dish siomay serve with asian style spicy peanut sauce with sweet soy sauce on top, normally the wonton skin fill with fish  or seafood mixture but this time I just want to try with minced chicken.



Ingredients :
- 1 lb minced chicken
- 1 egg lightly beaten
- 4 Tbsp cornstarch
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 3 stalk green onion/ chop
- 20 sheets wonton skin

Peanut sauce :
- 1/2 cup peanut / toasted
- 3 shallot
- 2 clove garlic
- 2 Thai chili
- 1 teaspoon salt
- 1 teaspoon
- 1 teaspoon lime juice/zest
- 2 Tablespoon sweet soy sauce
- 1 cup water

Preparation :
Turn the rice cooker,set on steamer, or steam on the stove
In a bowl mix ground chicken with egg,cornstarch and season with salt,pepper,garlic powder,cumin and green onion mix well with hand until all ingredients combine.
fill wonton skin with a tablespoon chicken mixture and wrap them, steam for 15-20 minutes

Meanwhile, in a food processor mix peanut sauce ingredients until smooth,transfer into sauce pan add  water and simmer until the smooth,set aside.
drizzle the sauce on top of  hot chicken dumplings add more sweet soy sauce on top and ready to serve.

Friday, October 3, 2014

Spices marinated tempeh



The spices marinated tempeh or Indonesians called tempeh bacem is full of flavor, the recipe is very unique,slices tempeh cook in coconut water with spices mixture and simmer until the liquid are about gone, leave in room temperature until cold or put in the fridge overnight is best then fry in a little bit vegetable oil until both side looks browned
As a tip, if you don't have coconut water just use water instead.



ingredients : - 2 block tempeh , cut into thick square - 6 cups coconut water - 1 tbsp palm sugar - 3 tablespoons soy sauce - 1 cm galangal , crushed - 2 bay leaves - vegetable oil for fry. puree : - 6 shallots onions - 3 cloves of garlic
- 1 teaspoon seedless tamarind - 1 tsp coriander - ½ tsp cumin - 1 tablespoon salt How to make : Cut the tempeh in square and thick, Place the tempeh pieces in the pan , Pour the coconut water , mixed puree spices , and other seasonings . Cook until the water runs out . Lift, put in the fridge for few hours or until cold / over night is best.
Fried tempeh in vegetable oil over medium heat until browned,place on the plate on paper towel
Serve warm with steamed rice and other side dish.