FRIED WONTON WITH SWEET AND SOUR SAUCE

Who doesn't know Bakmi Gajah Mada (a franchise noodle restaurant in Indonesia)? I bet everyone who is Indonesian will know it. Bakmi Gajah Mada is a very famous noodle restaurant in Indonesia. You can found them easily in the malls. I remember, when I was a little girl (at 80's), the first and only restaurant of Bakmi Gajah Mada is at Jalan Gajah Mada (Gajah Mada Street). And it explained why they named it Bakmi Gajah Mada, because it is located at Jalan Gajah Mada.

I also remember, my mom and dad liked to bring us, the kids, to eat bakmi Gajah Mada. Besides noodle soups, they also sold the side dishes, such as fried wonton, wonton soup, meatballs soup, etc. For those who doesn't want eat noodle, they also sold rice and veggies or meats.

For me, who is a noodle lover of course I will order chicken noodle soup with beef meatballs *put a little bit of vinegar, hot chilli, and pepper....man....it's heaven!*. Usually, we will order fried wonton with sweet and sour sauce for the appetizer. And let me tell you, their fried wonton is sooooo delicious! The wonton is crispy and the sauce is very good and tangy! Grab one fried wonton then dip it into the sauce.....yummmmm!

So, from all those memories of the good foods and the fun eating out with the whole families inspired me to make my own 'Bakmi Gajah Mada' fried wonton with the sweet and sour sauce *minus the chicken noodles*. And.....the sauce is really good!



My hubby brought some to his work then he shared it with some of his colleagues....and they all like it! :). I am happy, not only because people like my food, but everytime people *especially my hubby's co-workers* gave compliments for my food, it always bring smiles on my hubby's face :). And I know, he proud of me :). That's the most great feeling that paid off all my tired-ness of cooking :).



Now, let's grab one fried wonton and dip it into the sweet and sour sauce........absolutely YUMMMM! :)

Fried Wonton with Sweet and Sour Sauce

Ingredients:
1/2 lb (250 gr) pork butt, minced
3/4 cup minced young bamboo shoot
4 stalks of green onion, chopped
5 cloves garlic, minced
3 cloves shallots, thinly sliced
3 tbsps sesame oil
2 tbsps rice wine
4 tbsps fish sauce
1/2 tsp blackpepper
1/4 cup tapioca starch
1 tbsp olive oil, for frying the shallots
Vegetable oil for deep frying
1 package of wonton wrapper

The Sauce:
1 clove garlic, minced
3 tbsps ketchup
1/2 to 1 tbsp sriracha chilli sauce
150 ml chicken broth
2 tbsps sugar
1-1/2 tbsps rice vinegar

Preparation:
For The Wonton:
In a small pan, fry the shallot with olive oil until fragrant. Set aside.
In a big bowl, combine pork, young bamboo shoot, green onion, garlic, fried shallots with the oil, sesame oil, rice wine, fish sauce, blackpepper, and tapioca starch. Mix it well. At this point, you should taste it by scooping 1 tsp pork mixture and microwave it for 20 seconds. And you can add more spices, as your desire.
Lay 1 sheet of wonton wrapper. Scoope 1 teaspoon of pork mixture in the middle of the wonton wrapper. Then fold the wrapper to form a triangle, then pull each corner down and glue it with water. Do it until all the wrappers are gone.
Fry the wonton into a 350F hot oil until crisp and brown. Drain it from the oil then place it on the paper towel. Keep it in the lock and lock container. Do not cover the wonton when it still hot, because it will make the wonton soggy!
Serve it with the sauce.

For The Sauce:
Combine all the sauce ingredients in a saucepan. Cook it over medium-high heat. Keep stirring until the sauce is thicken.

SPICY PORK PIROSHKI

Sometimes, when you read a recipe book it is not just giving you the new recipe, also it gave you an idea to create a new recipe. It happened to me few weeks ago, when I borrowed a recipe book from a friend of mine, I saw a recipe that totally new for me. The name also was the first time I heard about. PIROSHKI *I know...I know...I'm not too familiar with western food tho I lived in US for almost 2.5 years*! Yes, piroshki is a name of pastry that originally from Russia.

Since I never see, taste or make it, I really blinded with what piroshki is. I can't tell the one that I made is the correct one or not. In my mind, pastry *as piroshki is catagorized in pastry fams by Russian* is always related with croissant, pie and flaky. But, to me, Russian pastry *at least piroshki* is same as mini bread *or we are Indonesian, called it roti unyil*.
When in the recipe book, it made eggplant piroshki, I made up my own piroshki which is made from pork, bacon and some herbs including chilli powder. It tasted good and my hubby and friends liked it :).



Spicy Pork Piroshki

Ingredients:
Pastry:
4 sachets (28 gr) dried yeast
2 tbsps sugar
315 ml lukewarm milk
3 cups (375 gr) all-purpose flour
1 tsp salt
125 gr butter, melted

Filling:
1 pound pork loin, minced
1/2 pound bacon, minced
1 small onion, finely chopped
1-1/2 tbsps Italian seasoning
1/2 tbsp oregano
1 tbsp tabasco
1 tbsp garlic powder
1 tbsp chilli powder
1 tbsp chilli flakes
1/2 tsp nutmeg
2 tsp garlic salt
1 tsp kosher salt
1 tsp black pepper
3 tbsps fresh parsley, chopped

Preparation:
For The Pastry:
In a medium bowl, combine yeast and sugar. Stir in the milk. Combine the flour and salt in a mixing bowl and make a well in the centre. Pour the yeast mixture and the melted butter into the centre of the flour. Stir with dough attachment at speed 2 until the dough is smooth and pliable. Place in a lightly oiled bowl, cover with plastic wrap and leave in a warm place for 1 hour, or until the dough has doubled in size.
Remove the dough from the bowl. Knead the dough lightly (the dough will be very soft but should not be sticky). Then, divide the dough into 24 portions.

For The Filling:
Mix all ingredients in a big bowl. Divide it into 24 portions. Shape it into short log. Set aside.

Finishing:
Preheat the oven to moderate 350F (180C/Gas 4). Grease baking sheets. Set aside.
Flatten 1 portion of dough into a small disc and place 1 portion of filling in the centre of the dough. Wrap the filling and press the edges firmly and seal it tight. Place assembled pastries, sealed-side down on the prepared baking sheet. Set aside in a warm place for 20 minutes. Brush the piroshki with beaten egg and lightly sprinkle the sesame seeds over the top. Bake for about 10 to 12 minutes or until cooked through and golden.

BBQ PULLED PORK WITH FRESH HOMEMADE BURGER BUN

What the best thing in the morning other than a pair of BBQ Pulled Pork and fresh homemade burger bun? Yep, BBQ Pulled Pork Burger :).



Lately, since we bought a crock-pot slow cooker, I am just like a kid who has new toy and can not stop play it :). So, I kept searching and looking for any recipe that cooked or can be cooked in slow cooker.

The thing I like cooking with slow cooker, I just dump everything in it, turn on the electric and leave it until it is cooked without worrying it will burnt. But, really, you need to cook it at early morning or the night before, so you are able to enjoy the food at the right time.

So yesterday, I asked my hubby which one he prefers, paella or bbq pulled pork. Without hesitated, he chose bbq pulled pork which is I wished he choose it ;).
The preparations are really simple and easy, also, the ingredients are not too complicated *which is good if you are not in the mood of cooking ;)*



Meanwhile, when I am waiting for my bbq pork is tenderized. I prepare the ingredients to bake this wonderful moist burger bun, which I got the recipe from epicurious *I made the dog bun before*.
This combination is just purrrrr....fect ;).



BBQ Pulled Pork

Ingredients:
3 lbs pork loin
2 to 3 yellow onion, sliced
2 cloves garlic, pasted
2 bottles (@18 oz) hickory smoked bbq sauce
Salt, to taste
Burger buns

Preparation:
Put the pork loin in the slow cooker bowl. Top it with sliced onion and bbq sauce. Sprinkle it with salt.
Cover and cook on low for 8 to 10 hours or until meat is tender.
Remove pork from the slow cooker bowl, and shred it with fork. Transfer the pork back into the bowl, and coat it with sauce. Cook for another 20 minutes.
Serve it on burger buns or rolls.



Burger Buns

Ingredients:
For dough:
1 1/4 cups whole milk
1 cup heavy cream
1/4 cup warm water (105—115°F)
1 (1/4-ounce) package active dry yeast
1/4 cup sugar
5 cups all-purpose flour
2 teaspoons salt

For tops of hamburger buns:
1 large egg, lightly beaten
2 teaspoons sesame seeds

Preparation:
Make dough:
Bring milk and cream to a bare simmer in a small saucepan over medium heat. Cool mixture to 105 to 115°F.
Meanwhile, stir together warm water and yeast in mixer bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.)
Add warm milk mixture, sugar, flour, and salt to yeast mixture and mix at low speed, scraping down side of bowl as necessary, until flour is incorporated. Increase speed to medium and beat 6 minutes. (Dough will be sticky.)
Transfer dough to a lightly oiled large bowl and turn to coat with oil. Cover with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, about 2 hours.

To make hamburger buns:
Butter 2 large baking sheets. Punch down dough, then roll out on a floured surface with a floured rolling pin into a 14-inch round (about 1/2 inch thick). Cut out as many rounds as possible with floured cutter, arranging 3 inches apart on baking sheets. Gather and reroll scraps once, then cut out more rounds.
Loosely cover buns with oiled plastic wrap and let rise in a draft-free place at warm room temperature until they hold a finger mark when gently pressed, 1 1/2 to 2 hours.
Preheat oven to 375°F with racks in upper and lower thirds.
Brush buns with some of egg and sprinkle with sesame seeds. Bake, switching position of sheets halfway through, until tops are golden and undersides are golden-brown and sound hollow when tapped, 20 to 25 minutes. Transfer to racks to cool completely.

SPICY PORK AND ONION JIAO ZI

Lately, I'm in love with Cooking Gallery's blog, because not only there are plenty of dim sum recipe *everything are all homemade, from the basic recipe til the advanced one*, also her buns are really cute!

I have lots of new recipe idea by seeing CG's blog. One of them was jiao zi, and kimchi and other korean recipes are in line still ;). When I saw this jiao zi recipe, it really brought back the old memories when I lived in China as a student 10 years ago.

However, there are loads of good food in China *tho some of them are too oily*. I remember, there were a shui jiao *chinese people called jiao zi* restaurant, and you need to be patient for the long lines there, especially at winter time. This restaurant has lots of kind of shui jiao with different filling. Usually, me and my ex bf ordered 5 kind of shui jiao and each kind came in 5 pieces. So, we ate 25 pieces of shui jiao *no wonder I gained few kilos there!*. No need to mention the black chinese vinegar with minced ginger and chilli oil as the condiments because those condiments are a MUST :). Without those condiments, the shui jiao will not as tasty as if you eat it with the condiments.



So, after my shui jiao was boiled, I ate it with memorizing those old days when I was in Nanjing, China.......what a day! :)

Spicy Pork and Onion Jiao Zi

Ingredients:
WRAPPER:
300 gr all-purpose flour
1 cup (250 ml) boiling water

FILLING:
250 gr ground pork
3 stalks spring onion, sliced
4 cloves garlic, coarsely chopped
2 tbsp rice wine
2 tbsps oyster sauce
1 tbsp fish sauce
1 tbsp hot pepper powder
1/2 tsp sugar
1/2 tsp pepper

CONDIMENTS:
1/3 cup black chinese vinegar
1 tbsp minced ginger
3 tbsps chilli oil

Methods:
For the wrapper: combine flour and boiling water, knead it until elastic and not sticky anymore. Shape it into long log. Cut it into small evenly pieces. Cover it with a kitchen towel to keep it moist.

For the filling: mix all ingredients until thoroughly mixed.

Finishing: take one piece of the wrapper dough, roll it as thin as possible. Scoope 1 spoonful filling, then fold the wrapper into jiao zi. You can go to this link to see the folding process.

Meanwhile, boil 1 liter water in a 5 quarter pan until boiling. Once it is boiled, dump all the jiao zi and boil it until the jiao zi is floating. Drain in from the water. Reserve the water for soup. Serve it hot with black chinese vinegar and chilli oil.

HOT DOG BUNS

Who dislike hot dog? I bet, 99% people in this world like hot dog including myself :). The fact that I like hot dog made me challanged myself to make the hot dogs' bun. Ian Knauer's recipe is my choice this time and the recipe is really recommended for hot dog and burger buns.

Also, I used homemade bratwurst bramberger sausages. It is just so good and tasty!This time, I will share the recipe in English and Bahasa Indonesia.



Hot Dog Buns

Yield: 16 hot dog buns

For dough:
1 1/4 cups whole milk
1 cup heavy cream
1/4 cup warm water (105—115°F)
1 (1/4-ounce) package active dry yeast
1/4 cup sugar
5 cups all-purpose flour
2 teaspoons salt
16 pieces homemade bratwurst bramberger sausage

Equipment: a stand mixer fitted with paddle attachment and 2 (13- by 9-inch) baking pans (for hot dog buns)

Make dough:
Bring milk and cream to a bare simmer in a small saucepan over medium heat. Cool mixture to 105 to 115°F.
Meanwhile, stir together warm water and yeast in mixer bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.)
Add warm milk mixture, sugar, flour, and salt to yeast mixture and mix at low speed, scraping down side of bowl as necessary, until flour is incorporated. Increase speed to medium and beat 6 minutes. (Dough will be sticky.)
Transfer dough to a lightly oiled large bowl and turn to coat with oil. Cover with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, about 2 hours.



To make hot dog buns:
Butter baking pans. Punch down dough, then divide into 16 equal pieces (about 3 oz each). Roll each piece of dough into a 6-inch-long log on a lightly floured surface. Space 8 logs evenly in each pan so that there are 2 columns of logs that run parallel to long sides of pan.

Loosely cover buns with oiled plastic wrap and let rise in a draft-free place at warm room temperature until buns just start to touch, 1 1/2 to 2 hours.

Preheat oven to 375°F with racks in upper and lower thirds.

Bake buns, switching position of pans halfway through, until tops are golden and undersides are golden-brown and sound hollow when tapped, 20 to 25 minutes. Cool in pans 10 minutes, then transfer to racks to cool completely. Before using buns, pull apart and cut lengthwise down center of each (but not all the way through).

Notes:
•If you don’t have a stand mixer, stir ingredients together in a large bowl with a wooden spoon until a dough forms. Turn out dough onto a floured surface and knead, incorporating only enough flour to keep dough from sticking, until smooth and elastic, 7 to 8 minutes.
•Buns are best the day they are made but can be frozen in sealable bags up to 2 weeks.




In Bahasa Indonesia:

Roti Hot Dog

Untuk: 16 buah

Untuk Dough:
300 ml susu cair
250 ml heavy cream (krim kental)
62,5 ml air hangat (40-46`C)
1 paket (7 gr) active dry yeast
500 gr terigu protein sedang
2 sdt garam
16 buah sosis bratwurst bramberger

Peralatan: 1 buah stand mixer dengan paddle attachment dan 2 buah loyang kukis.

Cara Membuat:
Di panci kecil, rebus susu cair dan krim kental dengan api sedang hingga hampir mendidih (jangan sampai mendidih banget). Dinginkan sampai bersuhu 40-46`C.
Kemudian, aduk rata air hangat dan yeast di mangkok mixer, istirahatkan hingga berbusa, selama 5 menit. (kalau campuran yeast tidak berbusa, bikin lagi yang baru).
Tambahkan campuran susu, gula, terigu dan garam ke mangkok mixer yang berisi yeast, kocok dengan kecepatan rendah hingga terigu tercampur rata. Naikkan kecepatan mixer menjadi kecepatan sedang dan kocok selama 6 menit (tekstur adonan lengket).
Pindahkan adonan ke mangkuk yang sudah diolesi minyak, balikan adonan hingga bagian atas adonan teroles minyak juga. Tutup mangkuk dengan serbet (jangan gunakan serbet yang berpori) dan istirahatkan selama 2 jam di tempat yang hangat dan kering hingga mengembang.

Membuat roti hot dog:
Olesi loyang dengan mentega. Tonjok turun adonan, kemudian bagi menjadi 16 bagian (@85 gr). Ambil satu bagian adonan, kemudian roll adonan di atas talenan yang ditaburi terigu menjadi bulat panjang (gelondongan) berukuran 15 cm panjangnya.
Letakan adonan roti ke atas loyang secara memanjang, kasih jarak sedikit.
Tutup loyang berisi roti dengan plastik wrap yang diolesi minyak dengan longgar. Istirahatkan di tempat yang kering dan hangat selama 2 jam.
Panaskan oven dengan suhu 180`C dengan rak di bagian atas dan ketiga dari bawah.
Panggang roti selama 20 sampai 25 menit. Ganti posisi loyang di tengah2 waktu memanggang. Panggang hingga atas roti berwarna keemasan dan bagian bawah berwarna coklat keemasan dan jika roti di tepuk2 akan terdengar suara bergema.
Dinginkan roti di atas loyang selama 10 menit, kemudian pindahkan ke atas rak hingga benar2 dingin.

Cara Penyajian:
Belah roti hot dog secara memanjang, kemudian olesi dengan mayonnaise dan mustard, taruh sosis di atasnya. Sajikan.



Catatan:
1. Jika tidak memiliki stand mixer, aduk semua bahan di mangkok besar dengan sendok kayu sampai berbentuk dough/adonan. Uleni adonan ke atas talenan yang bertabur terigu. Uleni selama 7 sampai 8 menit sampai halus dan kalis.
2. Untuk hasil yang baik, sebaiknya langsung gunakan roti di hari pembuatan. Tapi bisa juga di simpan freezer di wadah kedap udara hingga 2 minggu.

MOO SHU PORK

Moo shu pork is a well-known chinese dish here. First time I heard it, I thought it is same as peking duck, because the way it served is same. You put the filling on a chinese pancake, add some sauce, roll it then eat it. But suprisingly, they are different. Basically, moo shu pork is stir fry meat and veggies wrapped in chinese pancake.

Frankly speaking, I never heard about moo shu pork before, I guess moo shu pork doesn't really famous in asian countries (correct me if I'm wrong please).
Well, this time I tried to make moo shu pork, and I got the recipe from here.

Moo Shu Pork

Ingredients:
Pancake:
3 2/3 cups all-purpose flour
1 cup boiling water
1/2 cup cold water
Sesame oil
Olive oil for frying

Filling:

1.5 lbs pork loin, trimmed and thinly sliced.
4 tablespoons light soy sauce
4 tablespoons Shaoxing wine
1/4 teaspoon ground white pepper
2 tablespoons cornstarch
1/2 ounce dried Chinese black mushrooms (also known as black fungus or wood ear mushrooms; about 2/3 cup)
3 tablespoons oyster sauce
2 tablespoons sugar
1 teaspoon sesame oil
2 large eggs, lightly beaten

To cook pork:
1/4 cup peanut oil
1 (1/4-inch) piece fresh ginger, minced (about 1 teaspoon)
2 cloves garlic, minced
4 scallions (white and green parts), thinly sliced on diagonal
8 ounces Napa cabbage, quartered lengthwise, cored, and cut crosswise into 1 1/2-inch triangles (about 5 cups)
4 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced (about 1 1/2 cups)
1 English or kirby cucumber, cut crosswise into 2-inch lengths, then thinly sliced lengthwise (about 1 cup)
2 pieces young bamboo shoot, thinly sliced
1 teaspoon Asian toasted sesame oil
2 large eggs, lightly beaten

Methods:
Make pancake dough:
In large bowl, stir together flour and 1 cup boiling water until water is absorbed. Add 1/2 cup cold water and knead until smooth dough forms. Cover bowl tightly with plastic wrap and let rest 1 hour.

Prep stir-fry:
In large nonreactive bowl, toss together pork, 2 tablespoons soy sauce, 3 tablespoons rice wine, pepper, and cornstarch. Let marinate 30 minutes.

Meanwhile, in small bowl, combine dried black mushrooms and boiling water to cover. Let stand until tender, about 10 minutes. Drain, squeezing out excess liquid, rinse to remove any grit, discard stems, and coarsely chop caps. Set aside.

In small bowl, stir together remaining 2 tablespoons soy sauce, remaining 1 tablespoon rice wine, oyster sauce, and sugar. Set aside.

In small sauté pan over moderate heat, heat sesame oil until hot but not smoking. Add eggs and scramble until softly set, about 1 minute. Transfer to small bowl and set aside.

Cook pancakes:
On lightly floured work surface, roll dough into long, even cylinder 1 to 1 1/2 inches in diameter. Using sharp knife, cut cylinder crosswise into about 30 (3/4- to 1-inch) slices. Using rolling pin, roll each slice out to 3 1/2-inch-diameter circle (about 1/8 inch thick). Brush 1 circle with sesame oil and top with 2nd circle. Repeat with remaining circles to form 15 "sandwiches." Roll each "sandwich" out to 6-inch diameter. (Pancakes can be made ahead up to this point and frozen, layered between parchment or waxed paper, up to 1 month.)

Heat wok or heavy large sauté pan over moderate heat. Brush pan lightly with peanut oil and cook pancake "sandwiches" in batches until lightly golden, about 3 minutes per side, brushing pan with oil between each batch. Transfer each "sandwich" as done to large plate and immediately peel apart 2 halves. Cover with moist towel while cooking remaining pancakes. Keep warm until ready to serve.



Cook stir-fry:
In wok or heavy large sauté pan over moderately high heat, heat peanut oil until hot but not smoking. Add ginger, garlic, half of scallions (reserve remainder for garnish), and pork and stir-fry until pork is cooked through and caramelized, about 5 minutes. Add black mushrooms, cabbage, shiitake mushrooms, young bamboo shoot and cucumber and stir-fry until vegetables are tender, 2 to 3 minutes. Add eggs and soy sauce-rice wine-oyster sauce mixture and stir-fry until heated through, about 1 minute.



Transfer to serving bowl and garnish with remaining scallions. To serve, divide pork mixture among pancakes and roll up to enclose mixture.

HONGKONG PORK CHOP BAKED RICE

I saw baked rice from Rita's blog, then it made me wondering how's the taste of cheese, soy sauce and rice in one plate. So, I sourced the recipe, and from all the recipes, I chose this one.

I never eat hongkong pork chop baked rice before, and honestly to think of eating rice with cheese somehow made me lose my appetite. But, I can't judge the taste of food by my imagination only, right. So, this morning after my hubby left for shooting with his friends, I prepared everything needed to make baked rice.
The recipe itself is simple, only the amount of ingredients are alot! But luckily, I have almost all the ingredients :).

As usual, I mixed and matched the ingredients that I don't have. Also, I added carrots and mushrooms. Actually the changes were not too significant.
Suprisingly, this cheesy-chinese-baked-rice is turned so good! No wonder, this dish are very famous in Hongkong *you should try it then you'll know what I meant*.

And the funny thing is happened. When I snapped the photos, there was one photo that I want to show the inside of the baked rice, so I scooped one tablespoon of baked rice. Since I don't want to waste it, so i ate it, and it tasted really good!! Then, after I am done with the photos, I scooped another spoons and another and another....until I realized I ate almost half of the baked rice!! Luckily, I made enough for the rest of the day, so my hubby, for sure, has a chance to taste it ;).

So, are you wondering like me when I saw the pics' of this cheesy baked rice? Then, let's make it... :)

Hongkong Pork Chop Baked Rice

Ingredients:
4 cups cooked rice
8 pieces pork chop (Belzy - pork butt, pork shoulder are all ok)
1 large onion, cut into wedges
1 bell peppers, julienned
2 big carrots, julienned
3 tomatoes, diced
Cheese

Marinade:
1 tsp salt
1 tsp white pepper
1 tbsp light soy sauce
2 tbsps fish sauce
2 tbsps corn starch

Sauce:
4 tbsps shaoxing wine
2 tbsps tomato paste (Belzy -- tomato sauce is ok)
3 tbsps sweet Thai chilli sauce
2 tbsps worcestershire sauce
2 tbsps chilli sauce
2 tsps light soy sauce
1 tsp white pepper
2-4 tbsps water
Olive oil

Directions:
For pork:
Marinade the porks for approx. 30 minutes or more.
Pan fry the pork slices until brown on both sides. Set asied for later use.

For sauce:
Stir fry mushrooms until the water comes out. Drain the mushrooms from the water. Set aside.
Heat oil over high heat,stir in onions until soft. Stir in carrots, stir fry until half soft. Stir in mushrooms, bell pepper and tomatoes. Lower heat to medium, then mix in shaoxing wine, tomato pasta, sweet thai chilli sauce, chilli sauce, worcestershire sauce, light soy sauce, fish sauce and white pepper. Stir fry until the sauce is bubbling.

To assemble:
In an ovenproof dish, spread over cooked rice. Then arrange fried pork chop on the rice. Pour sauce on the pork chop. Sprinkle it with cheese generously. Bake in the preheated 350`F oven for 20 to 30 minutes or until the cheese is melted.

ROTI SOSIS (PIG IN THE BLANKET)

Why it called pig in the blanket? I guess, pig is the pork sausage and the blanket is the bread. The name is really cute right? Everytime I read it, my mind is always think of a cartoon movie title more than a sausage bread :).
I used homemade italian sausage for ms. piggy, and soft bread from NCC for the blanket. And, guess what? The taste is as good as the name too. Don't you trust me? Let's try it...;)

Roti Sosis (Pig In The Blanket)

Ingredients:
500 gr bread flour
100 gr granulated sugar
100 gr butter
11 gr instant yeast
1/2 tsp bread improver (Belzy -- skipped)
4 egg yolk
300 ml cold water
1/2 tsp salt
6 pieces sausage

Egg Wash:
1 egg yolk
1 tbsp evaporated milk

Directions:
By Hand:
Mix all dry ingredients, except salt until thoroughly mixed. Mix in 200ml cold water and egg yolks, mix and knead well. Knead in butter and salt until elastic. Shape dough into log, cut into six, then shape each dough into ball form, cover it with clingwrap or kitchen towel. Let it rest until double size.
Take one dough, and roll it with roller pin on a flat surface workplace, place 1 sausage on the edge of the dough, then roll it as log shape. Place the pig in the blanket on a greased baking sheet. Brush it with egg wash. Bake it at preheated oven (350F) until brown. Ready to serve.

By Standing Mixer:
Mix all dry ingredients, except salt until thoroughly mixed with spatula. Pour in 200ml cold water and egg yolks, mix it with hook attachment at speed 2 for about 1 minute, then add in butter and salt. Mix it until elastic and the dough doesn't stick at the bottom of mixer's bowl. Shape dough into log, cut into six, then shape each dough into ball form, cover it with clingwrap or kitchen towel. Let it rest until double size. The next steps are same as above.

Note: use the remaining water to soften the dough only.



In Bahasa Indonesia

Bahan :
500 gr tepung terigu protein tinggi
100 gr gula
100 gr mentega
11 gr ragi instant
½ sdt bread improver
4 btr kuning telor
300 ml air es
½ sdt garam

Bahan Olesan:
1 kuning telur
1 sdm susu evaporated

Cara membuat:

Campur semua bahan kering, kecuali garam, aduk rata
Masukkan air 200ml dan telur, aduk dan uleni sampai rata.
Masukkan mentega dan garam, uleni lagi sampai kalis elastis.
Bentuk dough memanjang, lalu potong jadi 6 bagian, kemudian bulatkan. Tutup dengan clingwrap ato serbet, istirahatkan hingga mengembang 2 kali. Roll dough memanjang, lalu beri sosis, gulung. Olesi dengan egg wash. Panggang di oven yang sudah dipanasi dengan suhu 180C hingga matang. Sajikan.

Catatan: sisa air 100ml buat jaga-jaga aja kalau adonan kurang lembek tambahkan sedikit demi sedikit.

ITALIAN SAUSAGE

It's been ages I want to make homemade sausage. Unfortunately, it is not easy to find sausage casing here *or I dunno where to buy it*, until few days ago, my hubby found it at a butcher store.

This is my second attempt to make homemade sausage. My first attempt, I used pork leg without casing. And, yesterday, I used pork butt with casing. For some reason, I like pork leg more than pork butt (the original recipe is using pork shoulder). The sausage texture is little bit different. Both are good tho :).

And for me there is nothing best than a homemade sausage :)

Italian Sausage

Ingredients:
3 lbs pork shoulder, cut into 1-inch cubes (Belzy -- choose the pork with 85% fat to avoid dry sausage)
4 tsps crushed fennel
2 tsps ground coriander
2 tsps crushed red chilli flakes
1 tbsp kosher salt
1 tsps fresh ground blackpepper
Sausage casings

Directions:
Toss together pork with spices and salt in a large bowl or ziplock bag. Cover and refrigerate for at least 4 hours.
Using a 1/4-inch meat grinder, grind the pork mixture. It's ready to use.

NOTE: if you use ground meat, combine the spices with 2 tbsps water first, then toss the ground meat with spices mixture.

BAKMOY

Whoaaaa......I'm kinda lazy to update this blog lately, also it's been long time I never take any food photos :(. I seem lost my interest on food photography :(. Yea, I admit that "sceneries and people" photography are catching my attention now.

Anyway, as now is 2010 already, so I think I should, at least, update my blog *that abandoned for a while*, and this will become my first entry for 2010 :).

All these times, I only enjoyed the photos and recipes of bakmoy from other bloggers. Frankly speaking, from the look it doesn't attract me at all. In my mind, everytime I see bakmoy, I only can think of rice with soy sauce meat which is 'too plain' food for me. Until, few weeks ago, Christine told me that she wants to cook bakmoy, and at that time, I asked her a bit about the recipe, then since I have no idea what I should cook for our meals, so I give a try to make bakmoy as well.

So, right after I chatted with Christine that day, I googled the recipe. There are plenty of bakmoy's recipe with lots of variance. After searching lots of recipes, at the end I decided to combine 2 recipes from Ine and Esther's blog become 1. And as the words saying, "Don't judge a book by its cover", same with bakmoy, this dish is really good!! Yea, it is a very simple food but rich with flavor :).

And, guess what??? My hubby likes it!! So, yeaaa I think I would cook it more often now ;).....

Bakmoy

Ingredients:

For Bakmoy:

5 Boiled eggs

400 gr pork, sliced

Deep fried shrimp balls (recipe follows)

5 tbsps sweet soy sauce

1 tbsp salt

1 tbsp sugar

2 tbsp light soy sauce

Spice paste : 3 cloves garlic and dried shrimp

Deep fried shrimp balls:

200 gr shrimp, peeled, deveined and minced

1/2 tsp salt

3 tbsps tapioca starch
1 egg

1/2 tsp pepper

1/2 tsp minced garlic

Directions: combine all ingredients, then form it as small balls with 2 teaspoons. Deep fried all the shrimp balls. Set aside.

For Soup:

500 cc chicken broth (Belzy -- I used pork broth)

3 tsps fried garlic, crushed

2 stalks spring onion, finely sliced and fried

For Complimentation (optional):

2 cloves garlic, pasted

10 tbsps warm water

Fried shallots

Directions:

For Bakmoy:

In a skillet, stir fry spice paste until fragrant. Stir in the remaining bakmoy's ingredients. Pour in 1 cup of broth. Boil it until the broth remains 1/2 cup only. Dish it out. Set aside.

For Soup:

Boils the remaining broth with garlic and fried spring onion until boiling. Set aside.

Finishing:

Arrange rice on a plate. Put 1 tsp garlic mixture. Add in bakmoy, then pour in the soup. Ready to serve.

CHAR SIU

Originally from Southeastern China, but since everyone like it so you can find it easily at everywhere, just go to Chinatown and I guarantee you can find it there.

This is my very first time make my own char siu, normally, I only buy it at chinese restaurant. Cos I like char siu a lot, it made me curious how to make homemade char siu, and its not that hard, pretty simple :).

Now, I guess those chinese restaurant will lose one customer ;).....

Char Siu

Ingredients:

2 pounds pork butt, boneless

3/4 cup pineapple juice

1/2 cup soy sauce

1/2 cup sweetend rice wine

1-1/2 tbsps angkak (optional)

1 tbsp minced garlic

1 tbsp minced ginger

2 tbsps Chinese 5-spice powder
1/3 cup honey

1 tbsp palm sugar

Methods:

Slice pork butt into strips about 2 inches wide and 5 inches long.
In a large bowl, mix together the pineapple juice, soy sauce, rice wine, honey, garlic, ginger, chinese 5 spice powder, angkak and palm sugar. Add the pork strips and marinate for overnight.
Preheat oven to 425°F. Add a rack to a roasting pan and fill the pan with water to come just below the rack. Wipe any excess marinade from the pork and line the strips up neatly in the roasting pan.
Place the pan in the oven and roast for 10 minutes. Reduce heat to 325°F and roast for another 30-40 minutes, turning and basting frequently with the remaining marinade.

Cut into bite-sized pieces and serve.

PORK SOUP NOODLE

Fall is here!! The weather is getting cold now, also since last week we have lots of heavy rains, and it made the weather cold evenmore. In this cold weather, the best thing to do is eating hot soups...yup that is my hubby's request for this season ;).

So, after 'another' wonton soup, I made pork soup noodle this time. Actually, it is same as chicken soup noodle or Hongkong style noodle. But, I combined pork and chicken broth together and it gave better taste for the soup.

It is extremely good especially we ate it in this cold weather. So, take a zip of this hot tasty soup and you'll know ..... ;)

Pork Soup Noodle

Ingredients:

1 pack of noodle (Belzy -- I used Taiwanese noodle)

1 bundle of cai sim, washed, cut into matches size (you can use any other green vegetables )

1.5 liter of pork-chicken broth (Belzy -- I used the combination broth, but any of them are ok)

For Gravy:

300 gr pork, diced

5 pieces shiitake mushroom, thinly sliced

3 cloves of garlic, finely minced

2 cm ginger, finely minced

2 stalks of spring onions, sliced

6 tbsps Indonesian sweet soy sauce

3 tbsps fish sauce

2 tbsps dark soy sauce (Belzy -- I used mushroom flavored dark soy sauce)

1 tbsp rice wine

1/2 tsp pepper

1 tsp salt

1 tsp sugar

1 tbsp tapioca starch

1/2 cup pork-chicken broth

Methods:

For Gravy:

Stir fry garlic and ginger until fragrant. Stir in pork, stir well until the color is changed. Stir in shiitake mushroom, stir well. Add in sweet soy sauce, fish sauce, dark soy sauce, rice wine, pepper, salt, sugar, spring onion and broth, stir well until boiling. Once it boils, add in tapioca starch, stir it fast until the broth thicken and boilings. Ready to use.

For Noodle:

Prepare a medium bowl, pour in 1 tbsp fish sauce, 1/4 tsp salt, 1/4 tsp sugar and 1/4 tsp pepper. Set aside.

Boil 1/2 cup of broth and 1/2 cup water until boiling. Boil in cai sim and noodle until boiled and the noodle totally cooked. Drained it, and place it in prepared bowl. Mix the noodle with the spices. Add in the gravy on top of noodle. Pour in the hot broth. (or you can separate the broth in another small bowl). Ready to eat ;).

DEEP FRIED MEATBALL (BASO GORENG)

Since I moved to Seattle, I was tempted to make deep fried meatball made of pork as it's been long time I never eat deep fried meatball.

First, I got the recipe from my friend in Indonesia but for some reason, I never make it. Then, I saw this recipe from Esther's blog few months ago, but still something kept me from making this delicious finger food. Until today, at last.....I did it!! And only one word......DELICIOUS!

The only problem is I can't make the ball round and smooth....heez this always become my problem everytime I make meatball (same as my Beef Meatballs, the shape is crooked too). But it didn't lessen my satisfaction when I saw my hubby liked it :).

Deep Fried Meatball (Baso Goreng)

INGREDIENTS:
2 lbs minced shrimp (Belzy -- I used 1.5 lbs only)
1 lb minced pork
250 grams fish paste
250 grams tapioca starch (Belzy -- I used 175 grams only)
6 pieces of egg
2 teaspoons minced garlic (Belzy -- I used the whole bunch garlic)
1 teaspoon pepper
Fish Sauce
Vegetable oil

INSTRUCTIONS:
Mix all ingredients, shape it like balls then deep fried in the pan of vegetable oil. Wait until the balls turn into brown golden color. Then it is ready to serve. Good snack to eat at anytime of the day.

BACANG (ZONG ZI)

Bacang (or Zong Zi in Mandarin; Zhong in Cantonese) is traditional Chinese Food, made of glutinous rice, stuffed with different fillings (usually pork and salty egg yolk) and wrapped in bamboo leaves. They are cooked by steaming or boiling.

In Chinese, we eat bacang every fifth day of the fifth month of the Chinese calendar (we called it "Bacang Day"). But, nowadays, bacang is a common food for everyone, so you can find bacang anytime and everywhere. Also, the fillings are vary, some people substitute pork to chicken or beef.

This is my first bacang ever, and mine was made of rice, pork and shiitake (I prefer rice than glutinous rice). Actually, when I decide make bacang, am a bit worry the shape will not nice, as we know, the hard part making bacang is wrapping. But, suprisingly, my bacang turned so good and nice in shape. I learnt how to wrap bacang from here ..... *thank's dear for sharing it!*. And I found, it is not as hard as my thinking, the only thing needed is PRACTICE.

Myself, when I wrapped it, the first 4 bacang are messy, but the rests are ok :).

Anyway, it gave me satisfaction when I know I passed the hard part of making bacang :). It is not 100% perfect, but for a beginner like me, it is ok already :).

Bacang (Zong Zi)

Ingredients:

For The Rice:

1 kg uncooked rice, washed and soaked in the water for 1 hour

6 cloves of garlic, finely minced

1 tsp salt

6 tbsp vegetable oil (using pork's oil is giving better fragrant)

2 tbsp salty soy sauce

3 cups of water

For The Filling:

750 gr ground pork

100 gr pork's fat, diced (optional)

4 stalks of scallions, minced

3 tbsp salty soy sauce

1 tbsp mushroom soy sauce

6 tbsp sweet soy sauce (Indonesian soy sauce -- you can add it if you like)

2 tbsp oyster sauce

2 tbsp sesame oil

2 tbsp hong jiu (also named 'angciu')

6 pieces shiitake mushroom, small diced

1 tsp salt

1-1/2 tbsp sugar

1/2 tsp pepper

1 tbsp tapioca starch

Spice Paste:

1 tbsp dried shrimp

10 cloves of shallot

6 cloves of garlic

Wrapper: bamboo leaves (Belzy -- I bought dried bamboo leaves @ Asian Market), soaked in hot water for min 1 hour, rinsed and drained before using it.

Methods:

For The Rice:

Heat oil on a pan and stir in garlic until fragrant. Stir in salt, salty soy sauce and uncooked rice, stir well until rice absorbed oil and spices. Pour in water, cook it with medium heat until the rice did absorb the whole water (the rice is 30% cooked only). Set aside.

For The Filling:

Heat sesame oil on a pan and stir in spice paste until brown and fragrant. Stir in ground pork until the color is no longer pink. Stir in the rest of ingredients until cooked. The last, pour tapioca starch, stir until caramelized and done.

For Wrapping Method: check here please.

Finishing: boil bacang for 3 hours or until thoroughly cooked. I used pressure cooker, and need 1 hour only. But please make sure all bacang are covered by water.