TERONG SIRAM UDANG HOISIN (EGGPLANT AND SHRIMP WITH HOISIN)

6 Servings

Ingredients:
8 medium purple egg plants, cut in 4 lengthwise
6 tbs oil
8 big shrimp
2 red chili pepper, slice diagonally
4 shallots
3 cloves garlic
4 tbs hoisin sauce
2 tbs oyster sauce
1 tsp sugar
1/2 tsp pepper


Direction:

• Heat oil and stir fry eggplants till they turn brown and soft
• Set aside fried eggplants
• Heat oil again and stir fry shallots and garlic till golden brown
• Stir in red chili pepper and the rest of the ingredients except for shrimp and fried eggplants
• Stir in shrimp and cook well
• Stir in eggplants and mix well
  

SILK TOFU WITH OYSTER SAUCE

6 Servings

Ingredients:
2 packs of silk tofu (Japanese tofu)
2 cloves garlic
2 cm ginger root, finely sliced
4 mushroom (soaked in hot water till soft)
2 tbs oyster sauce
1 tbs soy sauce
1/2 tsp pepper
1/2 tsp salt
2 celery leaves
2 green onion (just the white part)
1 tbs corn flour (dissolved)
2 tbs oil


Directions:

• Deep fry tofu till golden yellow, drain, and set aside
• Heat up oil. Stir fry garlic and ginger until they smell good
• Stir in mushroom
• Stir in oyster sauce, soy sauce, pepper, and salt
• Stir in celery leaves, green onion and fried tofu
• Stir in dissolved corn flour until fully cooked
  

PAD THAI

Ingredients:
200 gr rice stick noodles, soak in cold water
3 tbs oil
2 cloves garlic
1 egg beaten
2 yellow tofu
100 gr shrimp
3 tbs sugar
2 tbs fish sauce
4 tbs vinegar
2 tbs roasted and chopped peanuts
180 gr bean sprout
75 gr green onion
1/2 tsp ground chili pepper
1 lime


Direction:

• Heat pan and oil
• Stir fry garlic till golden
• Stir in beaten egg and mix well
• Stir in and mix well shrimp, yellow tofu, and drained noodles
• Stir in sugar, fish sauce, vinegar, 1/2 portion of peanuts and stir well for 10 minutes
• Stir in 1/2 portion of bean sprout, green onion, and ground chili pepper until cooked
• Spread the rest of bean sprout and peanuts
• Serve with lime (cut in halves)
  

MIE AYAM (CHICKEN NOODLES)

Chicken Sauce

Ingredients:
2 lbs chicken
3 cloves garlic, finely chopped
1 can (15 oz) straw mushroom
2 tbs BANGO sweet soy sauce
1/2 tsp pepper
1 1/2 tbs oyster sauce
Salt
1 tbs fish sauce
2 tbs oil


Direction:

• Heat oil and stir fry garlic until it smells good
• Stir in chicken until cooked
• Stir in straw mushroom until cooked
• Put the rest of the ingredients and stir well

Noodles

Boil 400 gr of egg noodles
Drain, add 1 tbs of oil and 1 tbs of BANGO sweet soy sauce

Vegetables

Boil Chinese broccoli (gai lan)
Drain and set aside

Meatball Soup

Ingredients:
1 1/2 lt chicken broth
1 pack of meatball
3 cloves garlic
1 green onion
1/2 tsp pepper
4 tsp sugar
6 tsp salt


Directions:

• Boil chicken broth
• Add garlic, green onion, salt, pepper, sugar, and salt
• Stir in meatball
• Cook in medium heat and simmer for 5 minutes

BULGOGI

Ingredients:
500 gr thinly sliced beef
3 tbs light soy sauce
2 tbs sesame oil
2 tbs sugar
1 tsp pepper
1/2 onion
5 cloves garlic
1 tsp ground chili pepper (optional)
2 tsp roasted sesame seeds


Directions:

• Marinate meat and onion with all the ingredients for 1 hour
• Heat pan, stir fry onion until golden
• Grill meat until cooked
  

SPAGHETTI A LA KO CHRIS R

Ingredients:
1 pack spaghetti
1 bottle spaghetti sauce (roasted garlic/triple mushroom/tomato basil)
White mushroom
2 chicken sausages
10-15 pieces of meatballs
Kaffir lime leaves
1/2 lbs ground beef
5 cloves garlic
1/4 onion
1/2 red bell pepper
Parmesan cheese
Salt
Pepper
Sugar


Direction:

• Boil spaghetti for 15 minutes in salted boiled water. Drain and add oil/butter so that they don't stick
• Heat oil in a pan, stir fry minced garlic, onion, and red bell pepper until yellowish
• Stir fry ground beef till fully cooked
• Add salt and pepper
• Stir fry sliced sausages for 1 to 2 minutes
• Add spaghetti sauce
• Add meatballs
• Add white mushrooms, more salt and pepper
• Add 4 to 5 tbs sugar
• Add Parmesan cheese
• Add kaffir lime leaves
• Cook for another 10 minutes in medium heat
  

THAI CASHEW CHICKEN

Ingredients:
1/4 tbs oil
2 cloves garlic
1/2 lbs sliced chicken
1/2 cup roasted cashew nuts
1 green onion
1/8 cup sliced red bell pepper


Sauce:
1 tbs fish sauce
2 tbs oyster sauce
2 tbs sugar
1 tsp sesame oil
1/8 tsp white pepper


Direction:

• Heat pan, add oil, garlic, chicken and all sauce ingredients
• Turn heat to high and reduce sauce till glaze forms.
• Mix in roasted cashew nuts
• Garnish with green onion and red bell pepper