SPICY FISH BALL SOUP

I have a left over fish batter in the freezer, I know that I should to cook it soon if not then it will going to the trash can and wasted. I hate wasting food, cos out there, there are lots of people can not eat!! Oupssss...ok ok, let's back to our topic :).

So, the only idea acrossed my mind was a very simple food which made from fish, it was spicy fish ball soup where all the ingredients are available and ready to use. This is indonesian spicy fish ball soup which is absolutely different compared the normal fish ball soup (for the taste).

Do you wanna know where is the differences? Come...come.....see the recipe below and grab your ingredients ;).

Spicy Fish Ball Soup

Ingredients:

Fish Ball:

250 gram fish fillet, chopped (using grinder will make the fish ball more tender)

1 white egg, whisked

50 gram tapioca starch

1/2 tsp pepper

1/2 tsp salt

2 tsp cilantro leaves, chopped

2 litre water

Soup:

1-1/2 litre fish broth

1 tsp ground red chilli

2 cloves garlic, minced

10 pieces bird's eye chilli

6 pieces kaffir lime leaves

2 stalks lemon grass, smashed

3 tbsp lime juice

50 gram mung bean noodle, soaked in the water

100 gram shiitake mushroom, cut into two pieces

2 stalks cilantro, leaves only

Directions:

Fish ball:

Mix fish fillet, white egg, tapioca starch, pepper, salt and cilantro, mixed well, then shape into a ball form, set aside. Boil water until bubbling, then shift the fish balls one by one, boil until the ball floats, dish it out from the boiling water.

Soup:

Boil fish broth until boiled. Add in ground chilli, garlic, bird's eye chilli, kaffir lime leaves, lemon grass and lime juice, mixed well until boiled. Shift fish balls, mung bean noodle and shiitake mushroom, boil until boiled well. Dish it out and sprinkle it with cilantro leaves. Ready to serve.

SCONE OAT ALMOND-RAISIN

Today was a busy day for me. I spent 3 hours in the kitchen from 11 AM to 2 PM preparing all kind of food from snack to main course. I baked scone oat almond raisin for our snack, also pineapple fried rice and fish in turkey ham pillow with plum sauce (I'll post the last 2 recipes later). My hubby like pineapple fried rice so much (oh...please, who don't), so we have pineapple fried rice for our lunch and fish in turkey ham pillow with plum sauce for our dinner. Though I'm so tired, but all is paid off cos my hubby like it and he ate good today :).

Now, I want to share with you the recipe of scone oat almond raisin. Actually, it is muffin, but why it named scone (as we know scone meanings biscuit), might be cos it is so crunchy because of the oat. You've to try it then you'll know :).

It is a very easy and simple recipe. You needn't a mixer or any hard tools to make it. Plus, I think it is a good recipe for the beginners in baking. It was my second time baked it. The original recipe that I got from Femina is using cheese and it is salty scones, but I substituted some ingredients and changed it become sweet scone. So....are you ready? Let's practice!! ;)

Scone Oat Almond-Raisin

Ingredients:

150 gram oatmeal (old fashioned oat meal)

150 gram all-purpose flour, sifted

1 tsp baking soda

1 tsp baking powder

200 gram sugar

50 gram butter, melted

2 eggs, whisked

300 ml fresh milk

50 gram raisin

50 gram almond

Directions:

Place muffin papers into muffin pan. Set aside.

Mix oatmeal, flour, baking soda, baking powder and sugar, mixed well.

Add in butter, mixed well. Add in egg and milk, mixed until fluffy. Add in raisin and almond, mixed well.

Scope one spoonful batter into muffin pan until full. Sprinkle it with the rest of raisin and almond.

Bake into preheated oven 350 degrees F (180`C) for 15-20 minutes or until baked well. Cool it down on the rack wire. Ready to serve.

JACKFRUITS BREAD PUDING

Few days ago I made fermented cassava (tape singkong), and there is plenty of it in my fridge. Now, it made me confused what I want to make from fermented cassava. Then, I remember that I have a recipe of bread puding from Dapur Bunda, so I searched in my recipes' file, and......by modified here and there, here we are.......Jackfruits Bread Puding ala Belzy's Kitchen.

When my hubby saw the puding with cheese, his first comment is,"I won't eat it. I never eat anything like this, salty and sweet mixed together". Hoooo.......it made me a bit disappointed. But then, I tried my best to make him eat it, even that is just a bite of it. At last, he gave up and tried a bite.....and..........he ate some more, and this time he changed his comment,"Wow, it tasted good!". Gosh....I am so relieved after hear his last comments. He said that the taste of the puding is different than he thought, the cheese didn't give any salty taste, only giving chewy texture when you bite it. But that's true. You should try it then you'll have same comment like him ;).

Enjoy!

Jackfruits Bread Puding

Ingredients:

10 pieces of bread

100 gram raw sugar

175 ml coconut milk

5 yolk eggs

75 ml water

100 gram fermented cassava (tape singkong)

1 can jackfruits, diced

4 slices cheese

Directions:

Tear up the bread. Set aside.

Mix egg and sugar, mixed until the sugar dissolved. Then add in coconut milk, mixed well.

Add in breads into the batter, mix until breads are all wet. Pour in water until breads are awash.

Add in fermented cassava and jackfruit, mixed well.

Fold the bread into a pan. Place cheese on top of the bread until the bread full covered.

Bake it into preheated oven 350 degrees F (180C) for 30 minutes or until it baked well. Cool it down before you cut it.

ROASTED SHRIMP WITH SESAME SEEDS

There is plenty of shrimps in my fridge, I don't know what I want to do with those shrimps, then I saw sesame seeds in my kitchen drawer, and at last I decided to make roasted shrimp with sesame seeds. Yea...lately I tried my best do not deep fry as much as before.

When I tried this dish.....mmmmm..........the taste of shaoxing wine is so strong also the tenderness of the shrimp really made this dish tasted so good! My hubby liked it so much. Haaaa.....at least, I found one new recipe for my shrimp :). Let's try it, and I bet you'll like it ;).

Roasted Shrimp With Sesame Seeds

Ingredients:

300 gram shrimp, peeled

2 tbsp sesame seeds

Marinade:

2 tbsp kikkoman soy sauce

2 tbsp oyster sauce

2 tbsp Shaoxing wine

2 tbsp caster sugar

1 egg

2 tbsp chopped garlic

Directions:

Rinse the shrimp and drained. Add in marinade, mix well. Marinate for 30 minutes. Remove the shrimp, but retain the marinade sauce

Arrange the marinated shrimp on a roasting wire rack. Roast in a preheated oven at 350 degrees F (180C) for about 15 minutes, then remove the shrimp and blush with some retained marinade sauce, roast for further 5 minutes.

Dish out again, and sprinkle with sesame seeds, continue roast until cooked and golden browned. Serve hot.

DRAGON BALL FRIED

It's a funny name, isn't it? Why it named dragon ball? Because the form is round like a ball with dragon skin. It tasted good, the crunchy bread in every bite and the sweetness from the shrimp is giving a different taste.

It is a very simple food and easy to make. Let's try ;)

Dragon Ball Fried

Ingredients:

250 gram ground shrimp

6 pieces of wheat bread, diced

5 pieces immitation crab, diced

1/2 tsp pepper

1/2 tsp salt

1 tbsp oyster sauce

1 tbsp kikkoman soy sauce

1 ltr vegetable oil

Directions:

1. Mix shrimp, pepper, salt, oyster sauce and kikkoman soy sauce, mixed well. Form it into round form, then add 1 dice of immitation crab by put it in the middle of the shrimp ball (push it into the ball).

2. Place the bread on a big plate. Sift every shrimp ball on to the bread, roll it until covered by the bread.

3. Fry the dragon ball with low heat (when you want to fry it, do not wait until the oil hot).

4. Serve it with chilli sauce.

WONTON SOUP

Haaa.....this dish is my hubby's most favorite dish. Everytime I cooked wonton soup, he will not eat any other food. Usually, we used pork and shrimp, but since we are eating fish only, so I substituted the pork to fish. And the taste is good even more!! To us, fish wonton has better taste than pork wonton :). You have to try it. I bet you'll like it ;).

Wonton Soup

Ingredients:
100 gr fish paste
100 gr fillet fish, chopped
100 gr medium size shrimp, chopped
1 tbsp sweet cooking rice wine “aji-mirin”
1 tbsp salt soy sauce

2 tbsp kikkoman soy sauce

1 tsp pepper

1 tbsp sesame oil

4 cloves of shallots, minced

2 tbsp vegetable oil

3 tsp tapioca starch

1 egg

1 pack of wonton skin

Soup:

1 ltr fish broth (you can use Knorr or Maggi)

4 stalks of cilantro, chopped

2 tbsp fish sauce

2 tbsp kikkoman soy sauce

1 tsp pepper

Directions:

Mix fish paste, fillet fish and shrimp, mixed well. Set aside

Fry shallots in a fyring pan until fried well, then sift it into fish batter (including the oil), mixed well.

Add sweet cooking rice wine, salty soy sauce, kikkoman soy sauce, pepper, sesame oil, mixed well.

Add spring onion, tapioca starch and egg, mixed well.

Scope 1 teaspoonful batter onto wonton skin, then wrap it into wonton form.

For Soup: boil fish broth, soy sauce, fish sauce and pepper, boiled well.

Sift wonton into the fish broth, boil until the wonton floats. Ready to serve.

YAM WOON SAN (SELADA SOUN)

Again, I cooked Thailand food. I do really like Thai food. I remember when I went to Bangkok a year ago, my friends were hunting clothes and souvenirs, but me, the only thing that catched my attentions are foods and spices...*hooo....so you know now that I love eat :)*.

Yam Woon San is one of my fave Thai food. It tasted spicy and a bit sour *yea....almost all Thai food tasted sour*. Its quite easy, and no need spend too long time at kitchen for the preparation.

To me, this dish is good for appetizer and entrees as well. Do you wanna try some??

Yam Woon San

Ingredients:

250 gram shrimp, peeled

4 tbsp chicken broth (I substituted to water)

2 tbsp lime juice

2 tbsp fish sauce

1 piece of cucumber, diced

5 pieces of red chilli pepper, chopped

150 gram mung bean noodle, soaked in the water

50 gram shiitake mushroom, soaked in the water, sliced

2 cloves of shallots, sliced

2 stalks of cilantro

Directions:

Boiled chicken broth, add in shrimp, boil until the color changed.

Stir in chilli, fish sauce, shiitake, lime juice and shallots, stir well until cooked. Turn off the heat, add in mung bean noodle and cucumber, stir well.

Pour in cilantro leaves. Ready to serve.

WAJIK

Indonesian original dessert, I think it is come from Java. It is sweet made from glutinuous rice. For those who likes sweet, I recommend it to you to try it :). My hubby likes it so much. Myself, I like wajik since I was a little girl. I always asked my mom to buy wajik for me everytime she went to traditional market.

Yeah...yeah...can't eat too much, cos it is too sweet. If you dislike sweet, you can reduce the sugar. For me, I would like to reduce the sugar next time.

Are you ready to make it? ;)

Wajik

Ingredients:
400 gram glutinuous rice, soaked in water for 1 hour, then steam it for 45 minutes

300 gram palm sugar

400 cc coconut milk

7 pieces kaffir lime leaves

1/2 tsp salt

Directions:

Mix palm sugar, coconut milk, kaffir lime leaves and salt, mixed well. Stir it until boiled, turn off the heat then filter it.

Add glutinuous rice, mixed well. Stir it until the coconut milk absorbed by the glutinuous rice, and it is oily and tender.

Place the glutinous rice into a pan which is covered by banana leaves and brushed with oil already. Cool it down, then cut into diamond form. Ready to serve.

WOKU

The famous dishes from Manado, Indonesia. It named Woku Chicken (Ayam Woku). Yea...originally it made from chicken, but as usual, I substituted it to FISH....:). So, here you are Woku Fish from Belzy's Kitchen. The taste is good, but unfortunately, my hubby dislike it :(. He dislike the aromatic smell from thai basil leaves, and I ended up eat the whole portion of my fish woku....heezzz.....

Woku

Ingredients:
250 gram fish fillet, cut into big chunk
2 stalks of lemon grass, smashed
6 green chillies, cleaned up the seeds and cut into matches size
4 stalks of spring onion, sliced into big size
2 tomatoes, chopped
7 pieces of kaffir lime leaves, teared
1 piece of lime, squeezed
50 gram thai basil leaves
1/2 tsp salt

1/2 tsp sugar

Ground Spices:

8 cloves of shallots

10 pieces of red chilli padi

6 pieces of candlenut

2 cm ginger

1 tsp turmeric powder

Directions:

Marinate the fish with ground spices for 20 minutes. Stir fry it altogether with lemon grass and kaffir lime leaves with low heat.

When its half cooked, add green chilli and spring onions, stir well. Then add tomatoes and thai basil leaves, stir well.

Add sugar, salt and lime juice, stir well. Turn off the heat. Ready to serve.

SINGAPORE FISH SOUP

At last I found Shaoxing Wine ... *yeayyyy*.... and as soon as I got it, I cooked fish soup. When I lived in Singapore, I loved to eat fish soup every lunch with my ex-colleagues. It tasted so good, especially when the soup is hot.

There are two kind of fish soups, with milk or without milk. Both are tasted good, but I prefer with milk, cos the soup is thicker than without milk. Also, there are XO fish soup, but for those who dislike alcohol might be would dislike it.

Fyi, the original XO fish soup is at Holland Village, and the best normal fish soup is at Bugis area. But some hawkers are selling a good fish soup too. Mostly, they will come together with yam rice......*heezzz, it made me hungry when talk about it*.... So, let's eat Singapore Fish Soup......yummmmmmmm!!

Singapore Fish Soup

Ingredients:

500g fish fillet with bone

3 slices ginger, cut into thin strips

Lettuce leaves

1 tomato, quartered

1 box silken tofu, cubed

1 tbsp Tianjin dong cai (I skipped this one)

Dried seaweed (laver sheets) (optional)

1 tbsp light soy sauce

½ tbsp sesame oil

1 tsp rice wine

1 tsp pepper

2 tbsp shaoxing wine

2 litres water

2 slices ginger

2 stalks each of chopped spring onions and cilantro

Directions:

1. Fillet the fish, and keep the central bone. Fry this bone to brown with a little oil. Then add water, ginger and boil for 30 minutes. (Or you can use fish stock cubes to make the soup.)

2. Slice the fish into slivers and season with light soy sauce, sesame oil, rice wine, pepper and ginger strips. Mix and keep refrigerated to marinate for about 30 minutes

3. Wash the lettuce leaves, tomato, cube the tofu.

4. Remove the fish bone, bring the fish stock to boil, and add fish slices. Bring to boil again.

5. Add tofu and tomato, bring to boil.

6. Add in Tianjin dong cai, dried seaweed. Stir the soup, add in the Chinese wine. Stir, turn off the fire. Add salt and pepper to taste.

7. Line serving bowl with the lettuce leaves, and ladle the hot soup over together with ingredients. Garnish with spring onion and coriander.

TURKEY SUSHI ROLL

For our breakfast this morning, I made sushi rolls. SUSHI ROLL??? Don't worry, this is a bit different from the normal sushi. I used bread instead of rice. No need to cook such a troublesome food for your breakfast. The easy and fast way is the best for those who need to be hurry every morning. And also, it's good to bring it as lunch for your little one :).

Do you wanna try it??

Sushi Roll

Ingredients:
10 pieces of wheat bread, skinned
10 pieces of BBQ Turkey
10 sheets of nori seaweed
4 eggs, boiled
20 pieces of shrimps, peeled, fried with butter and chopped.
2 avocados, diced
3 tbsp mayonnaise

2 tbsp butter/margarine

Side Dishes:
Wasabi paste

Ginger pickles

Directions:
Egg shrimp mayonnaise: mashed boiled eggs with a fork, add mayonnaise and shrimp, mixed well.
Place a sheet of bread and layered with bbq turkey. Roll it until thinly rolled.

Position the nori seaweed sheets on the surface you intend on eating from, and place the sushi bread on the seaweed.

Place one spoonful egg shrimp mayonnaise and one spoonful avocado in the centre and roll to form sushi.

Cut it into pieces, and serve it with ginger pickles and wasabi paste

WINGKO NANGKA (JACKFRUIT WINGKO)

At Semarang - Indonesia, there are a famous snack named Wingko Babat. I dunno why people named it Wingko Babat. When I was a kid, I always thought this snack is made from honeycomb tripe (babat) :), and now I know it made from coconut and glutinuous rice flour.

Some people like to add durian meat in it so the durian will give a different flavor in every bite of wingko. For those who like durian for sure will like wingko durian, but for those who dislike durian....hohooho....I warned you to run far away from it! :).

My hubby made a name for durian. He called it as "taste like heaven smell like hell's fruit" :). He never eat durian, so I am worried that he dislike it. That's why I made my own wingko ;), and I named it Jackfruit Wingko (Wingko Nangka). It tasted so good, the sweetness from the jackfruit is blended with the crunchy coconut. And.....my hubby loved it so much :). Now, the rests are few wingko only. So....hurry grab one for yourself, orrrrr if you want some more.....this is the recipe ;).

Tell me your opinion after you make.....Jackfruit Wingko... ;) ;)

Wingko Nangka (Jackfruit Wingko)

Ingredients:
250 gram glutinuous rice flour

250 gram grated coconut

100 gram raw sugar

2 pieces of eggs

75 gram margarine/butter

150 cc coconut milk

1 can of Jackfruit, diced

Directions:

Mix margarine and sugar, mixed it with an electronic mixer until fluffy. Add the egg one by one, mixed well for 20 minutes.

Add glutinuous rice flour, grated coconut and coconut milk, mixed well. Add in jackfruits, mixed well.

Heat the pan with low heat, brush it with oil then scope 1 big spoonful batter and make a round form. Grilled it until well done.

KUE KACAMATA

I am so hilarious when I saw cassavas in the freezer of an Asian store that I used to go. Then I decided to buy the grated and whole cassavas.

Hmmm...what I want to make with those cassavas? Ahhhhhh.....I know, it's been long time I want to make fermented cassava, that's the whole cassava for. And the grated cassava......I'll make Glasses Cake. GLASSES CAKE??? What was that???It is a translation from Kue Kacamata in Bahasa. Its a weird name, but have a good taste :). It made from cassava and coconut with banana wrapped in it. This cake is an Indonesian local cake which is you can find easily there.

It is good to eat it at your coffee/tea break :)

As usual, I changed a bit the ingredients by substituted the coloring foods to cocoa powder which is I think healthier than using coloring foods (that's my opinion :)).

So.......let's make Kue Kacamata :)

Kue Kacamata

Ingredients:
1 kilogram grated cassava
300 gram grated coconut
1/2 tsp salt
120 gram raw sugar
1 drops of pure vanilla extract
4 pieces of bananas (I used del monte brand)
1 tsp cocoa powder

Banana leaves, cut into 20cm x 15cm, washed and drained.

Directions:

Mix 2/3 recipe of grated coconut and 1/2 recipe of salt until thoroughly mixed. Steam it for 15 minutes. Set aside.

Mix cassava, 1/3 recipe of grated coconut, the rest of the salt, sugar, cocoa powder and vanilla extract, mixed well.

Scope 1-2 spoonfuls batter onto banana leaves, spread it well, add 1 banana and roll it until the banana is covered by the batter.

Wrapped it well and pin the edge of banana leaves with toothpicks.

Steam it for 45 minutes until steamed well. Cool it down, then unwrapped the banana leaves, cut into 1 cm size. Pour the steamed coconut. Ready to served.

KUSHIKATSU (FRIED SATAY)

How would I cook all those fishes?? Everyday eat fish, made me lose idea how to cook it. I was thinking to cook Japanese food this time :) *secret: this is my very first time cook Japanese food :)*.

After browsed from the internet and found some Japanese Foods' recipes, only one recipe caught my eyes. Kushikatsu is Japanese Satay (kinda), but usually satay is grilled, and this one is fried. Because I never eat fried satay, so I found this food was interesting.

The only thing is the original recipe used chicken, but I substituted to fish, and as additional I marinated the fish for few hours before fried it, where the original recipe didn't tell to do so.

The taste is really good. Do you wanna try? ;)

Oupsss, almost forget to tell you that the recipe below is after modificated by me :). I got the original recipe from Resep Mami.

Kushikatsu

Ingredients:

400 gram fish fillet

1 piece of egg

200 gram all-purpose flour

125 cc water

1/4 tsp baking powder

150 gram wheat bread crumb (you can use any bread crumb)

Marinate (mix all the ingredients):
3 cloves of garlic, minced
1 tbsp worchestershire sauce
1 tbsp soy sauce
2 tbsp oyster sauce

Sauce:
50 cc worchestershire sauce
2 tbsp water
1-1/2 tbsp light soy sauce kikkoman
2 tbsp tomato sauce
1/2 tsp sugar


Directions:
Marinate the fish for 3 hours.
Mix egg, water, 1/2 recipe of flour and baking powder until thoroughly mixed. Set aside.
Cut fish fillet into square form, then put the meat into the skewer. Set aside.
Pour the meat on the rest of the flour until thoroughly covered, then soak it into egg batter, then pour it with wheat bread crumbs until thoroughly covered.
Deep fried kushikatsu with medium heat (see tips below), fried until golden color.


Sauce:
Mix all ingredients, mixed well, then boil it.


Tips:
* For deep frying, better use medium heat. The meat will absorbed too much oil if use low heat, and if use high heat, it might cooked the outside only.

SHANGHAI SHRIMP SPRING ROLL

Today is the end of the week, but I still have a pack of raw shrimp. I need to cook it soon, then I saw in my fridge, there is spring roll wrapper....aha....Shanghai Shrimp Spring Roll is the right choice for our snack today, and it's been long time I never make spring roll. Ok, go to kitchen and prepare everything, bamboo shoot? yes! shiitake mushrooms? here it is! shrimps? Of cos its ready to be peeled ;)......haaaaa I am too much talking, aren't I? hoooo.......ok, better I'll give you the recipe soon. This recipe is my mom's recipe, even though she is not here with us anymore, but I still kept her cooking recipes book :).

PS: my hubby ate 4 pieces....haaa so lucky he likes exercise, if he doesn't...huaaa he'll become a big balloon...hihihihihi..

Shanghai Shrimp Spring Roll

Ingredients:
20 sheets of lumpia wrappers
250 gr shrimp, peeled
150 gr carrot, shredded
150 gr bamboo shoot, cut into matches size
100 gr white cabbage, cut thinly
100 gr shiitake mushroom, soaked in the water until soft, sliced thinly
3 cloves of minced garlic
2 tbsp oyster sauce
1 tbsp fish sauce
2 tbsp tapioca starch
1 tsp salt
1 tsp sugar
3 tbsp water
Vegetable oil for frying

LUMPIA SAUCE:
3 cloves of minced garlic

1 tsp. flour2 tsp. soy sauce

2 tsp. lemon juice

1/2 c. orange juice

Salt and pepper

Directions:
Shanghai Lumpia:
Heat pan with high heat, put garlic, fry it half fried, then add shrimp, stir fried until the color changed.
Add carrot, bamboo shoot, cabbage, shiitake, oyster sauce, fish sauce, salt, sugar and water, stir well.
Pour tapioca starch, keep stirring until thoroughly mixed. Turn off the heat, set aside and let it cool down.
Scoop 1-2 spoonfuls filling onto the lumpia wrapper, fold it into envelope’s form (or lumpia).
Fry it with medium heat. Serve hot with lumpia sauce.

Sauce:
Mix in a pot the garlic, soy sauce, lemon juice, orange juice, salt and pepper. Cook over medium heat. Add flour, stirring until sauce boils and thickens. Can be used with the Fried Lumpia Shanghai.

FANCY CHOCOLATE CUPCAKES

Mmmm....hmmmm.......At last, I baked it after all these times looking at other's cupcakes only :). I modified the original recipe to the available ingredients in my kitchen's drawer. Where did I get the recipe?? That's the problem, I forgot who posted it. I tried to find her blog but I can't found it :( *so sorry dear*.
Anyway, I reduced some ingredients' measurements such as sugar and cocoa powder, but it still tasted good though :). And as I am a newbie in baking, so I think this recipe is easy enough for newbies :).
So....dare to try??

Fancy Chocolate Cupcakes

Ingredients :
Cake:
2 cups all-purpose fluor
2 cups sugar
1/2 cup unsweetened cocoa powder
1-1/2 tsp baking soda
1-1/2 cup fresh milk
1 stick butter (equivalent to ½ cup butter)
2 tsp vanilla sugar (I substituted to 3 drops pure vanilla extract)
2 eggs
1 tbsp cranberries for decoration

Chocolate Buttercream:
1 stick butter (equivalent to ½ cup butter)
1/2 cup cocoa (I used 2 tbsp cocoa)
4 cup confectioner sugar (I used 1½ cup confectioner sugar)
1/4 cup milk (I used 2 tbsp fresh milk)

Directions :
Cake:
Preheat the oven to 350 F
Measure out everything but the eggs directly into your mixer bowl
Mix on low speed just until incorporated, then beat on high speed for 2 minutes
Add eggs, then beat on high speed again for another 2 minutes
Spoon the batter into the cupcake pan lined with paper cups
Bake for 15-20 minutes or until a toothpick comes out clean
Let cool slightly in the pan then transfer to wire rack to cool completely before frosting

Buttercream :
Beat butter on high speed for approx 30 seconds or until soft
Add cocoa and 1 cup sugar and beat until incorporated
Add half of the milk and the remainder of sugar and beat until incorporated
Continue to add milk until you get the consistency you want

Finishing :
Decorate cupcakes with buttercream and pour cranberries on top of it.

BANANA PEANUT CAKE

When I saw this recipe 2 days ago from Dita's Blog, I am really excited to try it since we always have bananas in stock :). So, today is the day, and after I'm done with the baking.......1/2 pan was gone in few minutes!!! Gosh.....my hubby liked it so much. I ate 3 pieces only :).

Oh ya, at this time, I want to use this opportunity to thank to all of you who are posted lots of good recipes and photos. I am really inspired by you girls :). Ok now back to our topic is.....Banana Peanut Cake, I changed the name of the cake cos I added chopped almond in it :). It is worthed to try!!

Banana Peanut Cake

Ingredients :
3 eggs
125 gr butter, melted
1 cup sugar
2 cups all purpose fluor
1/2 cups almond nuts, chopped
1 tsp baking powder
4 very ripe bananas, mashed

Directions:
Pre-heat the oven to 150 deg C. Line the base of 20x20 cm non stick pan with baking paper.
Place the eggs in a mixing bowl and beat at medium speed until fluffy.
Add sugar and beat until incorporated.
Add in flour, mix well and then melted butter, fold until well mixed.
Add in baking powder, almond nuts and bananas, fold until mixed well.
Pour the batter to the baking pan.
Check the doneness at 50 minutes with a skewer. Continue baking for another 5-10 minutes or until a toothpick inserted into the centre of the bread comes out clean.
Let it cool in the pan for 5 minutes. Turn the cake out of the pan and let it cool completely before serving.

KUE LUMPUR

I have leftover potatoes then I decided to make Kue Lumpur. This is the second time I made Kue Lumpur. The funny thing, when I was in Indonesia, I never make any of it *just buy it at the cake shop*. This cake became our favorite, especially my hubby :).

I got the recipe from Ayin (thank you Yin for posting the recipe). Girls, you can try it as well :)

Kue Lumpur

Ingredients :

200 gram all-purpose flour

300 gram potato, steamed/boiled and mashed

100 gram raw sugar

1/2 tsp salt

1 tsp vanilli (I substituted to 2 drops of pure vanilli extract)

3 eggs

400 ml coconut milk (I used Kara: 150 ml water + 250 ml Kara)

2 tbsp butter, melted

20 gram raisin, soaked in the water

Directions:
Mix flour, mashed potato, sugar, egg, salt and vanilli extract in a mixing bowl and mixed it using electric mixer with medium speed until thoroughly mixed.

Pour coconut milk into the mixing bowl and mix well.

Add melted butter, mix well

Preheat oven by 350 degrees F (180C).

Pour a spoonful batter into grease muffin pan. Bake it for 10 minutes (I did 5 minutes), then pour raisin on each of them. Continue baking until baked well.

OTAK-OTAK IKAN TENGGIRI

More crunchy more tasty! This is a quote for Indonesian Otak-otak. Why I used a term "Indonesian Otak-otak"? Because all of us know that there is Singaporean Otah, similar but different. In Singapore, the otah is so tender, and it is not crunchy at all, though it still tasted good.

Indonesian Otak-otak made from fish, and you can take it as snack and main dish as well. I liked it so much since I was a little girl *I bet you like it too ;)*. I mixed and matched the recipe from several recipes that I got....So, hurry grab your fish and make it......

Otak-Otak Ikan Tenggiri

Bahan :

500 gr spanish mackerel fillet

50 gr tapioca starch

150 cc coconut milk from 1/2 fresh coconut (I used Kara: 100 cc water + 50 cc Kara)

1 tbsp all-purpose flour

5 cloves of garlic

12 stems of chives, finely sliced (I substituted to 3 stems of scallions/spring onion)

1 piece of white egg

1/2 tsp salt

1/2 tsp sugar

Banana leaves, cut into 20 cm x 10 cm

Directions:

Mix fish, tapioca starch, salt, sugar, pepper and coconut milk, mixed well (see tips A below)

Add white egg and chives (scallions), mix until thoroughly mixed.

Spoon 2 tbsp of the mixed, wrap it with banana leaves, pinned the edge with toothpick.

Grill it on the grill or put it in the oven with 300 degrees F (150 degrees C) (see tips B below)

Peanut Chilli Sauce:

Crushed 50 gram panbroiled candlenut, 25 gram roasted peanut, 2 pieces of red chilli padi and 5 pieces of green chilli padi (see tips C below).

Pour in 100 cc warm water, 1/2 tsp salt, 1/2 tsp sugar and 1 tbsp lime juice, mixed well.

Tips:

A. For the mix: please use food proccessor, meat grinder or blender to mix the main ingredients. If you use meat grinder, do it several times until thoroughly mixed.

B. It will wonderfully tangy if you grill it with charcoal.

C. To crushed the peanut sauce, you can use mortar and pestle or blender.

D. To get the crunchy otak-otak, do not use too much tapioca flour.

PANADA

I have plenty of fish in my fridge. What would I cook with all those fish....heez...it's been almost 2 months we ate fish only. Hmmmmm..........the idea is Panada (Manado's snack)! I remember, when I was in Jakarta, there are a Manado's Restaurant which are selling panada. I do really like it!!

What is panada? Panada is similar but not same with fried bread, and the filling is fish. Don't worry it hasn't fishy smell (that's why perhaps we should use tuna).

I recommend it to you to try!! And it was not hard at all to make panada (gosh...all these times I thought it's hard to make panada..now I can eat panada anytime).

Oughhh...the last but not the least, I modified the original recipe based on the ingredients that I have :).....

Panada

Ingredients:
Filling:
250 gr spanish mackerel (I substituted to 3 cans of tuna)

2 pieces of red chilli padi

4 pieces of green chilli padi
4 cloves of shallot
3 cloves of garlic
1 slice ginger
3 pieces of candlenut
1 tomato, diced
1 tsp salt
1 tsp raw sugar
1/2 sheet pandanus leave, minced (I substituted to 2 pieces of kaffir lime leaves)
200 cc coconut milk
20 pieces of thai basil leaves

Bread:
1 tsp instant yeast
25 cc warm water
2 tbsp raw sugar
250 gram all-purposes flour
1 egg, beated
100 cc warm coconut milk

Directions:
Filling:

Minced both chillies, shallot, garlic, ginger and candlenut then stir fry until have fragrant.

Add tuna, tomato, salt, raw sugar, pandanus leave and coconut milk, cook until the coconut milk absorbed. Add thai basil leaves, mix well. Turn off the heat. Set aside.

Bread:

Mix instant yeast, warm water and sugar until thoroughly mixed, set aside for about 10 minutes.

Add all-purpose flour and egg, mixed well.

Gradually, fold in the coconut milk, stir it until the dough doesn't stick on your fingers, cover it with plastic and set aside at warm temperature for 1 hour.

Take 2 spoonfuls bread dough, roll it with 1/2 cm thickness, then fill it with the filling, form it like pastel. Then fried it with medium heat until golden brown.

THOD MUN PLA (THAI FISH CAKE)

A bit bored with chinese food, so for today's dinner I made fish cake, another dish from Thailand. A bit different compared fish cake from Singapore. But it tasted good though, especially if you eat it with the cucumber relish. I added tomato diced into the relish, so it tasted fresh even more (I forgot to add the ground roasted peanut).

Ok....do not wait too long time, better you try this recipe then let me know your opinion for this food :).

Thod Mun Pla (Thai Fish Cake)

Ingredients for Fish Cakes:
500 grams white fish meat (e.g. ladyfinger) , minced or chopped
1 egg
1/2 cup string beans, sliced fine
3 tbsp. fresh kaffir lime leaves, minced or chopped
1 tsp. sugar
1 tsp. salt
1 tbsp. of red curry paste

3 cups cooking oil for frying

Preparation:
Put all the ingredients in a large bowl and mix well knead with the hand until it sticks.
Spoon the mixture 2 tbsp; shape into small patties about 3" in diameter and deep fry in vegetable oil until golden brown.
Serve with chilli sauce or cucumber relish.

Ingredients for Cucumber Relish:
1 cup diced cucumber
1/2 cup ground roasted peanuts
1/2 cup sugar
1/2 cup white vinegar or rice wine vinegar

Preparation:
Mix sugar and vinegar in the pot and heat.
When the mixture comes to the boil, remove from the heat and allow to cool.
Spoon into a cup, add diced cucumber, tomato and top with ground peanuts.

STUFFED CUTTLEFISH WITH MANGO CHILI

Today was my groceries' day. I went to 3 grocery stores. Two of them are Asian stores, and the other one was the normal stores. My fave Asian store is 99 Ranch Market where I can found almost all ingredients I need :). And today, I bought cuttlefish and swai fish fillet, its quite cheap *hohoho....I loved cheap things*. Unfortunately, I can't find Shaoxing Wine there :(....heezzzz really sad :(. The CS told me to go to row no 4, but still I can't find it :(.....but don't worry, though I need to change our menu for dinner today, I knew already what I want to cook :). CUTTLEFISH!! Yea, actually, I have no plan to buy the cuttlefish.

When we arrived home, I'm still confused what style I should cook for this cuttlefish cos my hubby doesn't really like cuttlefish and fam (incl.squid). He thinks it tasted like rubber...too chewy :). Opposite with me, I love cuttlefish and squid so much :). Then, I saw 3 mangoes that I just bought from WinCo this early morning. Mmmmm..........my brain thinked fast.......ahaaaaa.....Mango Chili!! Then, I looked into my fridge, there it is, I still have fish paste and shrimp. Ok, done! I know what I want to cook now.....Stuffed Cuttlefish with Mango Chili......

My hubby liked it so much. He almost can't figured it out that is cuttlefish...hahahaaha....but he saw the head of cuttlefish, so he knew it :). He said the taste so fresh, mixed between sour, sweet and spicy. And guess what.....this is his first time eat mango as a dish!! I'm glad that he liked it *yeayyy*

Do you want to try it? It tasted good, believe me! :). The mango chili is original from my mom's recipe. Enjoy! (You can eat this as appetizer and entrees)

Stuffed Cuttlefish with Mango Chili

Ingredients:

Stuffed Cuttlefish:

500 gram cuttlefish

150 gram fish paste

150 gram shrimp, grinded

1 piece of white egg

1 tbsp light soy sauce

1 tsp sesame oil

1 tbsp sweet cooking rice wine

1 tbsp fish sauce

Vegetable Oil for fry

Mango Chili:

1 mango, shredded

2 pieces of kaffir lime leaves

1 tomato, sliced

1 tbsp tamarind paste

1 piece of lime, squeezed

50 cc water

3 pieces of chili padi (or 1 tsp chili powder)

3 cloves of garlic

3 tbsp coconut palm sugar

1/2 tsp salt

1/2 tsp shrimp paste

Directions:

Stuffed Cuttlefish:

Wash cuttlefish, separate it from the head. Set aside.

Mix shrimp, fish paste, soy sauce, fish sauce, sesame oil and white egg, mixed well. Stuffed it into the cuttlefish.

Heat oil on a saucepan, fry the stuffed cuttlefish until golden color. Set aside.

Mango Chili:

Stir fry crushed chili padi, garlic, coconut palm sugar, salt and shrimp paste until the color is changed. Add stuffed cuttlefish, stir well. Add tamarind paste, lime juice and water, stir well. Add mango and tomato (don't over cooked). Turn off the heat. Ready to serve.

SWEET & SOUR FISH BALL STEAK

Today was really a beautiful sunny day. It was about 70 degrees outside! Very warm, bright and breezy day :). Sky is blue, and I can see the cloud on the sky. Why I seemed so happy with the blue sky etc, because most of times what we have grey and cloudy sky only at here :(. Seattle is Indonesia's Bogor, a rainy city!! So, today my hubby and I went to 2 beaches. First, we went to Redondo Beach. The view is really beau there, but unfortunately, we can't stop by there cos there's no parking area :(. So, my hubby took me to another beach, Dash Point Stated Park. This one is smaller than Redondo Beach. But the good thing, we can have BBQ here (oughhh.....it really reminds me to East Coast @ Singapore).

When we arrived there are lots of people already. Most of them BBQ-ing *hmmm....they gave me an idea for my dinner :)*. We spent few hours there. Luckily, I brought my camera so I took lots of pics there....(I'll share with you later).

After we are tired and hungry, we came home. As soon as we arrived home, I rushed prepare our dinner. I choosed a simple but tasty dinner, so I made Sweet and Sour Fish Ball Steak :). It was a fusion between East and West dish. West, cos we ate it with carrot, green beans and french fries :). East, cos it tasted sweet and sour :).

Beside the good taste, if you want a simple food, you can try this at home :).

Sweet & Sour Fish Ball Steak

Ingredients:
250 gr fish fillet, minced
3 sdm fish paste (optional)
5 cloves garlic, minced
1 tbsp oyster sauce
1½ tbsp sweet cooking wine (ajimirin)
1 tsp sesame oil
½ tsp salt
½ tsp pepper
3 tbsp tapioca flour (corn flour is ok)
1 white egg
Vegetable oil

Side Dish:

3 pieces of carrots, cut into small matches size, boiled

3 pieces of potatoes, sliced, fried

100 gr green bean, boiled

Sauce:

2 pieces of tomatoes, diced
½ piece of onion, sliced

3 tbsp sweet & sour chilli sauce

2 tbsp tomato sauce

2 tsp rice vinegar

100 cc water.

Directions:

Fish Ball:

Mix all ingredients except white egg, mix well. Add white egg, stir until thoroughly mixed.

Heat oil on a saucepan. Shape the fish dough become small round form, then fried with low heat. Set aside.

Sauce:

Heat oil on a saucepan, add onion, sweet & sour chilli sauce, tomato sauce, water and rice vinegar, stirring until boiled. Then add tomato and fish balls, stir well. Turn off the heat.

Serving:

Put carrots, green beans and french fries on a plate, then add the fish ball. Serve hot.

RASPBERRY CHOCOLATE BROWNIES

Since my today's title in English, so I'll write the story behind the baking in English too...*uhuyyyy*.

It's been long time ago I want to bake brownies, but it never happened. So, today I forced myself to bake it *actually I lacked of idea for today's snack..hehe..*.

Why I named it "Raspberry Chocolate Brownies"? cos I substituted the chocolate chips which are used in the original recipe to raspberry. It didn't change the taste of brownies. It still tasted good :). As decoration, I used homemade chocolate frosting *lately, I tried to avoid instant foods/ingredients, since my hubby and I are starting to live a healthy life now :)*.

Frankly speaking, this is my second brownies in my whole life :). My first brownies was baked more than 10 yrs ago when I was in high school, but it was failed :(. That time, the brownies were hard as stone til my dad teased me that my brownies is good to hit a dog ....hoooooo.........

But today, I did it!! :).....Unfortunately, my dad will never know :((..............*heezzz kok jadi mellow sehhhh*

Ok...ok......I'm done with my life-brownies story :). Now, it's the time to share the recipe for you. Here it is.....

Raspberry Chocolate Brownies

Ingredients:
1 cup (2 sticks) butter or margarine
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
3/4 cup Cocoa Powder
3 eggs
2-1/4 cups sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup Raspberry
1 cup Almond
Chocolate Frosting

Directions:

1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.

2. Melt butter in medium saucepan; add cocoa, stirring until smooth. Remove from heat; cool slightly. Add sugar, salt, eggs and vanilla; beat with spoon until thoroughly combined. Add flour and baking powder; mix well. Stir in raspberry and almond. Spread batter in prepared pan.

3. Bake 30 minutes or until top is dry and brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Frost it. Cut into bars.

CHOCOLATE FROSTING

1/4 cup (1/2 stick) butter or margarine, softened

1/4 cup Cocoa powder

1-1/2 cups powdered sugar

2 to 3 tablespoons milk

1/2 teaspoon vanilla extract

Directions:
Beat butter in small bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency. Stir in vanilla. About 1 cup frosting.

KACANG TELOR RASA BAWANG

Heezzzz...........ga tau kenapa ni hari rasanya capeeeeeee banget.... Mo masak males, surfing internet juga males.....halah halahhhh.... Kenapa sih yaaaaaa??? Ide masak untuk hari ini juga stuck banget, ga tau mo masak apa, mo bikin snack apa...... Akhirnya, liat2 isi kulkas, longok2 isi lemari dapur, tiba-tiba, mata gue ngeliat sekantong kacang tanah...........oinkkkkkk......kluar lah ide.......KACANG TELOR......*yippeeee*. Resepnya uda punya dari kapan tau dari NCC, tapi ga pernah bikin, soalnya biasanya kan tinggal beli ... hihiiih....lah di sini mana ada kacang telor, jadi mo ga mo ya mesti bikin deh.
Berhubung lagi cape, jadinya gue cuma bikin 1/2 resep doang. Dan ternyataaa *pemberitahuan buat yang mo bikin juga*, asli bikin ni kacang butuh kesabaran extra, soalnya itu tuh adonan telornya kan sticky banget dan bikin para kacang jadi nempel smua, so pas mo digoreng, jadilah gue misahin satu2 pake sendok, kalo engga tar jadi rempeyek bukannya kacang telor.. hihihi....
Tapi, pas udah jadinya uenakkkkkkkk bangeddddd *uda ga pake t banget-nya saking enak*. Crunchy bener. Trus, gue tambahin bawang putih di adonan telornya, jadi wangi2 bawang deh :). Rasa cape nya kebayar deh ..... hehehehehe......

Kacang Telor Rasa Bawang

Bahan:
250 gr kacang tanah
1 btr telur
100 gr gula pasir
1/2 sdt garam halus
4 siung bawang putih, haluskan
225 gr tepung terigu
Minyak goreng

Cara membuatnya:
Cuci bersih kacang tanah, tiriskan, taruh dalam nampan, biarkan sampai kering.
Kocok telur, gula dan garam hingga kental. Tambahkan bawang putih, aduk rata.Sisihkan.
Ambil sebagian kacang, beri 3 sendok makan adonan telur, aduk rata.
Taburi dengan tepung terigu, ratakan hingga kacang terbalut tepung. Lakukan 2 hingga 3 kali proses ini, sehingga lapisan tepung cukup tebalnya.
Ambil lagi sebagian kacang, proses pelapisan lagi, demikian seterusnya hingga kacang terbalut tepung semua.
Panaskan minyak goreng dengan api sedang, goreng kacang hingga kuning kecoklatan. Angkat, dinginkan.

Tips: Supaya kacang tidak melempem, selain pemilihan toples yang kedap udara, juga keringkan kacang dari minyak. Jangan terlalu cepat dimasukkan ke dalam toples.

PAD THAI

I am fallin' in love with........
Haaaaaaa.................lagi falling in love ama sapa nehhhhhhh..........wedewwwww kalo kebaca ama my hubby bisa2 dicangcang di puun toge dahhh....hihihihi...........Kagak dengggg......gue bukan lagi fallin' in love ama orang, tapi lagi fallin' in love ama makanan Thailand, secara istri sepupu gue juga orang Thailand, jadi bisa gue tanya2 resep2 makanan Thailand *yeayyyyy.....*. Dimulai dari Tom Yum Goong kemaren, hari ini gue bikin Pad Thai. Apaan sih Pad Thai? Gimana bentuknya yah?? Ternyataaaa.......Pad Thai tuh mie goreng-nya Thailand......welehhhhh mie goreng tohhhh, kirain apaan.....weitsssssss........nanti dulu jangan anggep enteng, soalnya mie goreng thailand ini rasanya beda banget ama mie goreng yang biasa kita makan. Buat yang suka asem, gue rekomen untuk nyoba mie goreng Thailand, tapiiii kalo yang ga suka asem, yaaaa bole aja sih kalo mo nyoba juga :)....hehehehheehe...... Kalo gue yang emang doyan asem pedes sih suka banget ama Pad Thai. Selain rasanya sedikit asam, juga ada crunchy2 nya karena ada taburan kacang yang dicincang kasar. Pokoknya enak dehhhh.....

Liat deh bentuk dan rupanya si Pad Thai ...

Udah menggoda belum rupa-nya si Pad Thai?? Ini dehhh tak kasih yang lebih jelas ...

Nahhh....sekarang mau coba bikin kan?? Enak lohhhh.... Dijamin!!

Pad Thai

Ingredients
1/2 package (16oz) wide rice noodles (I substituted to Mung Bean Noodles)
2 1/2 tbsp. vegetable oil
2 cloves garlic
1/4 lb. shrimp, peeled
3 tbsp. dried shrimps, small size
2 tbsp. salted radish, chopped (optional)
2 tbsp. fish sauce
1 tbsp. thin soy sauce
2 1/2 tbsp. coconut palm sugar
1 tbsp. lime juice
1tbsp tamarind water
1 cup bean sprouts
1/4 cup unsalted roasted peanuts, crush in a mortar & pestle (alu/lumpang) or chop with a chef's knife
Cilantro to garnish

Direction:
Boil 3 cups of water. Pour over noodles in a large bowl and soak for 20 minutes until softened. Drain.
Heat oil in wok, until hot but not smoking. Add smashed garlic. Add shrimp. Fry until meat's color changed. Add noodles, dried shrimps, fish sauce, sugar, lime juice and bean sprouts. Stir fry for another 3 to 4 minutes until mixed up and heated through.
Add salted radish, if using (rinse if very salty). Stir fry another minute. Toss in the peanuts, tossing to mix.
Remove to a platter or individual plates to serve. Garnish with cilantro.

TOM YUM GOONG

I hate Monday!! This is the famous quote if you are an employee :). Dulu waktu gue masih kerja, gue palinggggggg bete ama yang namanya MONDAY. Semangat kerja ga ada, bawaannya ngantuk mulu.....ampe2 dulu tuh gue bela2in tidur di toilet .... hahahahaaaha....tapi jangan salah toilet kantor gue bagusnya ga kira2, wangi en nyaman buat tidur....hiiihiihii.....

Kok jadi ngomongin ari sih yahhhhhh :), sbenernya sih ada nyangkut2nya ama ari, gara2 kemaren malem ceting ama temen gue, dia abis lunch tom yum ama temen kantornya, dan secara gue doyan bener ama tom yum goong, jadi lah critaan dia bikin gue ngiler2. Akhirnya, gue surfed resep tom yum, tapi kok banyakan pake bumbu2 tom yum yang uda jadi yahhh....Gue lagi pengen cari yang original neh.....dengan penuh semangat, tetep gue ubek2 deh setiap website yang ada tulisan tom yum goong nya. Akhirnyaaaa....dapet deeeehhhhh resep asli Thailand :)

Senangnyaaaa gue....bisa makan tom yum goong asli :). Dannnnn soal rasa jangan ditanya, asli enak banget, sampe my hubby bilang rasanya kayak resto punya tom yum :). Yipeeeee........saya berhasil!!!

Nah, kalo ada yang mo nyoba ini nih resepnya :). Dicoba yah :)

Tom Yum Goong

Ingredients:
4 cups of waters
2 stalks fresh lemon grass, smashed
3 slices fresh galangal root, smashed
3 fresh kaffir lime leaves
1 tbsp tamarind paste, with or without seed
1 tbsp fish sauce
¾ lb medium shrimp, peeled and washed
2 pieces of fish fillet
12 pieces of chilli padi or bird’s eye chilli
½ small white onion, sliced
2 tbsp fried chilli with oil*
12 pieces shiitake mushrooms
1 small ripe tomato, sliced
1 small lime, squeezed
2 springs of cilantro for garnish.
*Fried chilli with oil : blend 20 pieces of chilli padi with blender, fried with 5 tbsp vegetable oil with medium heat, add ½ tbsp salt, fried well, set aside.

Directions:
Boil water over high heat. Add the lemongrass, galangal kaffir lime leaves, fish sauce and tamarind paste (break apart the tamarind paste with your fingers as you add it). Add shrimp, boil it for 3 minutes. Add the onion, mushrooms and fried chilli with oil. Boil for another 7 minutes until the shrimp cooked well. Add chilli padi and tomatoes. Turn off the heat. Add the lime juice. Taste to adjust the seasoning, adding fish sauce to taste. Garnish with cilantro. Ready to serve.