udang bakar

Baru kali ini nih coba udang dengan cara gunting cangkang bagian pungungnya dulu (metode youtuber liqizi), jangan dikupas, biarkan udang tetap menempel pada bagian udangnya. Buang pembuluhnya, trus dicincang2 tanpa harus sampai putus cangkangnya. Bakar. (Aku bakar di oven 200°c selama minimal 10 menit)

Vinaigrette :

-taroh sedikit cuka (sekitar 2sdm) dalam mangkok kecil, masukan perlahan2 4 SDM minyak. Tambahkan gula, minyak wijen dan biji wijen. Bolehlah kalau ditambahkan  mayonaise. 

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Spicy Chicken Wings

It has been awhile isn't it? Well apart from my famous laziness actually there isn't much that i do. I stopped drawing, as i found another hobby, which is sewing. My, i begin to sound like Martha Stewart, don't i?

I made Asian way chicken wings recently, it is extremely quick and easy. The original recipe was taken from a magazine called Modes & travaux, July 2010 edition.

Spicy chicken wings (for 2)

• 6 chicken wings
• orange juice from 1 small orange
• 2 chives, thinly sliced
• ½ teaspoon of ginger powder
• 200 ml soya sauce
• 1 table spoon of sambal (Asian hot sweet) sauce
• 1 table spoon of cooking oil
• salt and pepper

Method:

1. Heat the oven for 220°C, clean the chicken wings, omit the extremities.
2. Line them up in a oven plate, sprinkle with salt and pepper and a little bit of cooking oil. Grill in the oven for 20 minutes, take them out and put all together in a big salad bowl.
3. Make the spicy sauce by combining all of the rest of the ingredients in a small bowl.
4. Coat the chicken wings with half of the sauce, and put them back in the oven plate.
5. Grill for another 3 minutes. Serve with the remaining sauce.

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Grilled Fish Packets

Inspired by a Laotian dish, Kanab Pa Sa Ngoua, grilled fish in banana leaves. The problem was that I didn't have the respected fish and neither I eat pork so I substituted them with the fish that I had in the freezer and ghee for the pork fat.

Ingredients:
3 fillets of mackerel fish, minced
1 tbs of minced shallots
2 tps of minced garlic
1 stalk of lemon grass, discard the hard part, and sliced thinly
chilies, sliced
2 tps of fish sauce

Other ingredients:
banana leaves to wrap
coriander leaves

Methods:
Mixed all of the ingredients, and put 2 tbs in the middle of a square formed banana leaf. Wrap and secure it (I used stapler). Do it with the rest of the paste and banana leaves.
Heat your grilled pan, and grill the packet for about 10 minutes using medium fire (or until the banana is brownish/black).
Serve by sprinkling coriander leaves.

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Sauté of Sea Bass with Goji

Lately i have been crazy about living healthy. Okay i lie, because i have been eating ice cream everyday for the past 6 months. Everyday! I was thinking, damn, i could get a cancer or something i imagine, because i heard that milky product caused cancer... well, i read it somewhere. Talking about reading it somewhere, i also read it on the net, that the Chinese eat wolf berries (or red ningxia, or goji) to maintain their health, because it contains more vitamins and full of antioxidant, more than any traditional fruits such as kiwi or orange. So i thought, well, i will have to eat more healthy food to balance eating unhealthy food, haha.

There is noway i stop eating ice cream as it is tooo good, and to relaxing. By the way, i also read it that nowadays, it is the revange of sweet cakes, full of fat and sugar. The reason behind this is because the economic crisis leaves people in stress, and they just want to eat something relaxing and good such as sweets, which make them forget about the sorrow. Euh, did i read it somewhere or it is my unconscious mind talking to myself? Well..the point is, i am not going to stop the bad eating habit, but i will also try to balance it with good habits too (sports!!! how about sports?!).

Mr. Gorilla loves this goji thing (he tasted it before during his work in China), and could not be happier to find out that the Asian store in Paris sells this precious thing, and declare that we should eat it everyday, 1 table spoon at least. So i browsed some recipes trying to cook or eat goji in a more stylish way, and came out with this idea, Sea bass sauté.

Ingredients:

• 3 Sea bass fillet, cut in width
• 1 tbs of dry goji, wash, and soak in hot water
• 1 tbs of cooking oil
• 1 tps of ginger powder
• 1 tps of garlic powder
• 1 tbs dark soy sauce (you can of course use light one, it is just that i don't have one)
• 1 tbs red wine vinegar
• 1 tps sesame oil
• 1 tps of sambal ulek (Indonesian traditional chili paste, or you can use normal ground chili)
• long coriander leaves (as seen in picture) as garnish (which is edible, of course, taste good too!).
• 1 scallion, sliced
• pepper and salt
  

Methods:

1. Heat oil in a wok, saute the garlic, ginger, sambal ulek until golden brown.
2. Add the sea bass and goji, stir well, add the rest of the sauce, continue cooking, until the fish is ready, add pepper and salt if necesary.
3. Add the scallion right before switching off the fire.
4. Serve with long coriander leaves.

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Sayur Tim Saus Asia (Your Choice of Steamed Veggies with Asian Sauce)

The original recipe is taken from one of my bibles, my guide to the kitchen world; Marabout's Tout Vapeur (Marabout's All Steam). Then I thought we could always add our own favourites steamed veggies, thus I also added two slice of steamed fish fillet (marinated with lemon juice, salt and pepper). It is quick and easy to have good food on your table, put your veggies and fish on a plate and pour over the Asian sauce. Enjoy!

Asian Sauce, on a small bowl, mix the following:

• 1 clove of garlic, crushed and chopped
• ½ cm fresh ginger, peeled and chopped
• 1 tsp sugar
• 1 tbs japanese rice vinegar
• 1 tbs japanese soy sauce
• 1 tbs lemon juice
• 2 tsp sesame oil
• 1 tsp peanut oil

Note:
I used sweet corn cob and chopped chives, as mentioned by the original recipe. It marries very well with the taste of the asian sauce!

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