Author Archives: Frans

Peanut Sauce

peanut sauce 3

In our family, peanuts have always been our go-to snack. From pistachio, cashew, macadamia to even just the regular peanut. We have eaten it in many ways: fried, roasted, boiled you name it. Dad is to be blamed for this ‘crazy for nuts trend’ in the house. It is always his routine: come home from work, eat, sitting on Grandma’s rocking chair and has him a cigarette or two while chit-chatting with the family, then goes up to the bedroom and watch TV. Then he will always have a bag of peanuts with him. His favorite is the Kacang Disco Bali (We used to just call it ‘Kacang Goreng’, which means fried peanut) and Pistachio.

Kacang_disco_Bali

Kacang Disco Bali (wiki/File:Kacang_disco_Bali.JPG)

Then he moves on to Kacang Mente.

kacang mente

Kacang Mente (http://www.roemahsnack.com/our-products.php)

He likes to snack on it while watching TV. Somehow he always knows which channel has the best show. So we would all go to our parents’ bedroom and watch with him. And steal some of his snacks 😀

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But! Mom is not following the troop. She always sticks with her Khong Guan Cream Cracker and sometimes she will pair it with a glass of hot Milo.

Khong Guan cream creackers 275gr

Ahh.. good old times!

Anyways, today I am going to show you how to make a delicious peanut sauce. As I have said above, peanut is a staple in our family. Growing up in Indonesia, we will always have a dish called “Gado Gado”, which is a dish consisted of veggies, boiled eggs, peanut sauce, tempeh, fried tofu and bean sprouts.This peanut sauce is delicious, good for you and it is very versatile. You can put it on almost everything and I bet it will still taste good. It is considered a quite healthy meal since it has a lot of protein, fiber, etc. I hope you will try this recipe!

Peanut sauce

Ingredients:

1 cup of roasted peanuts

2 tablespoons brown sugar

2 cloves of garlic

2 tablespoons dark sweet soy sauce

1 tablespoon soy sauce

1 teaspoon salt

Water, as needed

Instructions:

Place everything in a blender and pulse until the paste is thick and creamy. Adjust the amount of water added to a desired consistency.

Peanut sauce 2

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Filed under Dipping Sauce, Dressing

Corn Fritters

Hello everyone, it has been awhile since we posted a recipe. There has been a lot of ups and downs for the past months and we thought we should take a break and…. it’s been more than a year. Majoring in Engineering and Science don’t help much either. There are a lot of assignments, deadlines, projects, need to find internships etc.

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So, we figure we’ll try to post as many recipes as we can during this Summer break and today’s recipe is corn fritters.

Corn fritters has been a staple dish in our family. Our mom will always fry it in small balls and it usually doesn’t last that long 😀 (Sorry, Mom). Mom has always emphasized that family is very important. When all else fails and the world is against you, you can only count on your family. That’s why all the recipes that she has passed on to us are very precious to us and that we treasure a lot.

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This recipe is great for appetizer and as snacks that you can bring to pretty much any occasion. Get those flip flops, hats, and baskets out! It’s Summer time and we’re going on a picnic! And don’t forget the blanket and wine 😉

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Ingredients:

Serve: 12-15 fritters (according to the corns size)

4-5 corns on the cob

6-7 tablespoons whole wheat flour

2 teaspoons Garam Masala

2 teaspoons All Natural Jamaican Jerk Salt Free (We use the Spice Hunter brand)

1 teaspoon salt

1 teaspoon sugar

1 teaspoon Paprika

Oil, for frying

Instructions:

1. Heat oil in the pan.

2. Remove all the corn kernel from the cobs. Place a small bowl upside down inside a bigger silver bowl and place the corn upwards (stem on the bottom, holding the top part). Use a knife and slice downwards, letting all the kernels fall into the silver bowl.

2. In another bowl, mix all of the dry ingredients and then incorporate the corn kernels in it.

3. The batter should be thick as the corn kernels will float around while frying if the batter is too thin and it will POP! (Just like popcorn) 🙂

4. Add 1 tablespoon of the mixture and flip it when the bottom part browns. Scoop out all of the floating corn kernels (this will cause hot oil to splatter around).

5. Fry until both sides are golden brown and serve with any dipping sauce. (We usually would go with the ABC Hot Sauce Sambal)

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Filed under Appetizer, Finger Food

Chicken Nuggets

Who loves chicken nuggets? That’s somewhat a ‘Duh..’ question, isn’t it? Back in the days, there was only one McDonalds in our hometown. So, buying chicken nuggets, especially when we were around 8-10 year old, was kind of a big deal that time. Chicken nuggets are so good.. awesome actually… until we learned the truth about McDonald’s most popular chicken nuggets *sad face*

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So, why don’t we talk a little about the history of chicken nuggets? McDonald’s, surprisingly, did not invent chicken nuggets, as we all may have known for our whole life the most famous Chicken McNuggets. A food science professor at Cornell University, Robert C. Baker, invented the first chicken nuggets and started to publish his first chicken nuggets recipe in 1950s whereas McDonald’s perfected their Chicken McNuggets in 1979 and started selling them in 1980.

McDonald’s originally sold burgers but in 1977, the federal government’s first ever-dietary guidelines demanded Americans to eat less fat and red meat. As a result, McDonald’s founder, Ray Kroc, brainstormed for any solutions for loyal customers to keep returning. That was when the Chicken McNuggets were born. The McNuggets were first put on the menu in 15 Knoxville, Tenn., McDonald’s restaurants in March 1980 and they had made the highest sales records. Words spread from mouth to mouth and Chicken McNuggets have become everyone’s favorite snack to munch on until now.

For further reading, click on the link below to find out more about Mr. Baker J

http://www.slate.com/articles/life/food/2012/12/robert_c_baker_the_man_who_invented_chicken_nuggets.html

Indeed, making your own chicken nuggets seems to require a lot of work, but it’s worth it! You know exactly what ingredients you put in your nuggets and you can be sure what you eat will truly nourish your body. I don’t want to say it’s healthier because it is still deep-fried; however, it’s the “healthier” version compared to McNuggets.  Besides, it’s as addicting as the retail ones, so why waste your money for those extra preservatives that come along with store-bought nuggets?

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Chicken Nugget

Serve: 18-20 pieces

Ingredients:

  1. 500 g of chicken breast, cut into smaller pieces
  2. 2 slices of bread
  3. 2 eggs
  4. 2 Tbs of Parmesan cheese
  5. ½ tsp of pepper
  6. ½ tsp of salt
  7. 2 Tbs butter – to coat the tray and parchment paper

For deep frying:

Panko, eggs, and flour.

Instruction:

  1. Soak the bread in room temperature milk for app. 5 minutes; squeeze excess milk.
  2. In food processor, add chicken breast, breads, eggs, Parmesan cheese, salt and pepper. Blend until smooth.
  3. Coat butter on a 10’x 12’x 2′ tray and cover with parchment paper.
  4. Coat butter on the parchment paper as well and pour mixture (2) into tray.
  5. Using a larger tray, pour some hot water to make a water bath and place the tray containing the mixture on top of the larger tray.
  6. Steam for approximately 30 – 45 minutes at 325 °F
  7. After 45 minutes, take out the smaller tray and let it cool.
  8. Once cooled, cut into a bit size pieces.
  9. 10.  Store in a fridge or proceed to the next step.

To deep fry:

  1. Coat the chicken pieces with flour, eggs, then Panko.
  2. Deep fry until golden brown.

P.S: The reason why I coat butter on both the tray and parchment paper is to make sure the parchment paper stick to the tray and it helps to prevent the chicken mixture from sticking to the parchment paper. One last thing to remember, make sure the larger tray is filled half way up with hot water to make sure the chicken cooks evenly.

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Oven-Baked Mushroom Risotto

Hi, it’s Frans! I am here to introduce another quick and easy recipe! You know us, busy students, we have limited time to arrange our meal plan for the week. One night, I took a little “me” time and watched a couple of videos from these silly blokes. I find them very entertaining and have been a loyal subscriber for quite a while now. Go check them out! I came across their risotto recipe that night and a light bulb went off.

So, here you go, oven-baked mushroom risotto! That’s right! You read it right! Oven-baked!

risotto

Ma, can I have some?

We know how time-consuming it can be to cook risotto. Having to add chicken stock ladle by ladle and constant stirring to prevent it from burning, seem a bit too much if you have limited time. So, we present you with this recipe to make your life easier yet you can still enjoy good meal on one of those days when you’re busy, low on budget or groceries 🙂  You can whip this up really quick.  It only takes about 20 minutes, and your lunch/dinner is served. Also, risotto is often considered as an unhealthy and complicated dish; however, we can turn the table by cutting out the cheese & bacon and bake it instead. To add more body to this dish, we decided to use two kinds of mushrooms instead of bacon. Mushrooms have been used as meat substitute for vegetarians.  Okay, lets end the chitchat and lets get cooking!

Adapted from sortedfood.com

Oven- Baked Mushroom Risotto
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Serves: 8

Ingredients

  • 500 grams Arborio / Risotto Rice
  • 1.6 L Chicken Stock
  • 2 medium onion, diced
  • 6 cloves garlic, minced
  • 2 tsp dried thyme
  • 2 large Portobello mushroom, 1/2 extra for garnish
  • 6 button mushrooms, 2 extra for garnish
  • 4 Tbs double cream
  • 2 Tbs olive oil
  • 2 tsp butter

Instructions

  1. Preheat oven to 360°C.
  2. Melt the butter in a pan, sauté onion and garlic until fragrant and translucent.
  3. Add thyme to the onion and garlic (2).
  4. Add risotto rice and coat each grain thoroughly with butter.
  5. Add white wine and chicken stock.
  6. Bring to a simmer and cover with lid.
  7. Bake in the oven for 20 minutes.
  8. With a food processor, blend both Portobello and button mushrooms, followed by double cream.
  9. In another pan, melt butter and saute mushroom until cook (for garnish).
  10. Once the rice (7) is cooked, add the mushroom mixture (8) and mix.
  11.  Adjust salt amount to your liking
  12. Garnish with sautéed mushroom (9) and parsley.
  13. Serve.

Tips: Do not worry about the raw taste of the mushrooms since the heat from the pan and the rice will cook them.

Hope you like it!

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Filed under Easy Dinner, Italian, Pug

Rum Balls

Hello, this is Frans again! Aah.. Love is in the air, isn’t it? Valentine’s Day is just around the corner! What does Valentine’s Day mean to you? For me personally, I think it is a day where you show your love and appreciation to your loved ones, not only your significant other, but also your family and friends. Jojo and I had been experimenting in the kitchen with different kind of recipes just for this special day. Since Valentine’s Day is kind of a special day, I thought it would be okay to let loose a little bit with, you know.., alcohol 😉

We finally decided to make this recipe because it is very simple and easy to whip up for that last minute gift. These rum balls are perfect gifts because they are easy to  make and delicious. Not only that, you can decorate them however you want. The possibility is endless. Oh, you can serve them frozen or at room temperature too, depends on what you like. Anyway, let’s get started!

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Ingredients

  • 250 grams graham crackers, crushed
  • 150 grams confectioners sugar
  • 2 tablespoons cocoa powder
  • 30 ml rum (I used Kahlua)
  • 35 ml water
  • 120 grams butter, room temperature
  • 100 grams chocolate sprinkles (optional)

Instructions

  1. In a mixing bowl, combine all the ingredients and mix well.
  2. Form into balls and chill in the fridge for approximately 2 hours.
  3. Roll the rum balls into chocolate sprinkles, cocoa powder or even icing sugar.

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 How cute are they?

❤ Hope you have a great Valentine’s Day ❤

 

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Filed under Dessert

Chinese-style Peanut Soup

Hi, this is Frans! Today I would like to introduce you to a very easy, cheap and healthy soup. Just like the title, it is a recipe.. with lots of peanuts in the soup. It is such a catchy.. and original title. *cough*

Anyway, we love this recipe because it is our mom’s staple soup, very comforting and homey. It also has been my go-to and lifesaver recipe. Why you ask? As a busy college student, I have to run around campus, getting assignments done. After a long day at school, having to cook from scratch, with loads of dishes to wash afterward.. meh.. ain’t nobody got time for that! Sounds familiar, right? I’m pretty sure most of you feel the same way. This is the perfect recipe for those who:

1. Don’t have a lot of time to cook

2. College students with budget

3. Running low on groceries

4. Have no idea what to cook

5. Just want to have a lazy/relax evening

Did I mention that this soup is healthy for you too? I think I did. Peanuts are high in protein, unsaturated fats and other essential nutrients. They are also excellent energy source and contain high amount of anti-oxidant.

Other beneficial ingredients you can add to enhance the flavor including lotus root, dried oyster and chicken feet. Lotus root gives you that extra crunch. Brininess of dried oyster adds distinct flavor and chicken feet contain loads of collagen that promote healthy, glowy-looking skin.

Resources:

http://en.wikipedia.org/wiki/Peanut

Let’s start!

Chinese-style Peanut Soup

kcg

Ingredients

  • 18 oz raw peanuts (best: unprocessed with no skin)
  • Salt
  • Sugar
  • Carrots
  • 10 cups water

Instructions

  1. Add peanuts into a crock-pot or slow cooker and cover it with water (I use 4 qt Rival Crock Pot).
  2. Set to high; leave it for approximately 8 hours or overnight.
  3. Once the peanuts are cooked through, boil some carrots in a separate pan.
  4. Add carrots into the crock-pot
  5. Add sugar and salt; adjust to your liking

P.S: I usually leave mine in the morning before work/school (approximately 8 hours) on high, so when I come home, the meal is ready to serve. You can also leave it overnight or up to 12 hours on low.

So, for a lazy night, I hope you find this recipe helpful. Please enjoy this effortless, delicious and healthy soup. Lastly, what is your favorite easy and healthy soup? Let me know in the comment section below and have fun in the kitchen!

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Filed under Asian, Soup

Chicken Meatballs with Meat Sauce

Welcome, 2013 ! Another new year, more new year resolutions to set and achieve. The three of use made several promises – one of them is to  change our lifestyle by eating healthier (Who doesn’t, right?). It all started when F felt the need to change. We got a little too comfortable and pigged out during the holiday season, resulting in extra inches on our waists and also this guilt feeling that has been haunting us since earlier this year. Besides, it’s been pretty gloomy in California. We wanted to have something warm, comforting, yet.. somewhat healthy. That was when this delicious chicken meatball came to mind. It’s a quick and easy recipe with a few staple ingredients in our pantry and refrigerator.

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Serve: makes 14

Ingredients

For chicken meatballs:

  • 400 grams ground chicken
  • 2 teaspoon ginger juice
  • 2 tablespoon milk
  • 4 tablespoon Panko or bread crumbs
  • Olive oil

Instructions

  1. Add all of the above ingredients, except the olive oil, to a bowl and mix it well.
  2. Scoop the meat mixture with your hand and form it into 2-inches balls.
  3. Heat up pan in medium heat, add olive oil and fry the meatballs until golden brown. Approximately 5 minutes.

For meat sauce:

Ingredients

  • Ÿ 200 grams ground beef                                Ÿ
  •  20 grams butter
  • Ÿ 400 ml unsalted canned tomato                Ÿ
  • Ÿ 400 ml chicken stock
  •  200 ml milk
  •  4 tablespoons all purpose flour
  • Ÿ 8 cloves garlic, minced
  • Ÿ 1 cup minced onion
  • Ÿ 2 bay leaves
  • Ÿ Salt & pepper
  • Ÿ A dash of sugar

Instruction

  1. In medium heat, saute minced onion and garlic until fragrant.
  2. Add ground beef and salt & pepper until cooked.
  3. Add unsalted canned tomato and bay leaf. Let it simmer for 5 minutes.
  4. Add chicken stock and let it simmer for another 20 minutes. Set aside.

           To thicken the sauce:

  1. In another pan under low heat, add butter and flour.
  2. Add the milk slowly. Be careful not to burn it.
  3. Pour this mixture slowly into the meat sauce
  4. Stir until combined and it’s ready!
  5. Garnish with parsley.. or green onion.. (or whatever you have in hand…) before serving

To add extra oomph to this dish, you can crack some eggs into the sauce in low heat. Let it slowly simmer and cook the eggs until they are done to your liking.

Have fun in the kitchen!

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Filed under Easy Dinner