Under 15 Minutes Lifesaver Meal: Pork Shogayaki over Rice

This dish is a lifesaver.

Sometimes I go out for an extended tea session and get caught in bad Jakarta traffic on the way back. I finally reach home at 6.30 p.m.++ and dinner needs to be ready soon. What do I do?!! Pork Shogayaki over rice IS THE ANSWER.

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Pork Shogayaki over rice.

It is so simple and easy to make yet so yummmmmy! Perfect if you need to put something on the table in less than 15 minutes. 

Pork Shogayaki (豚の生姜焼き; buta no shogayaki) is a Japanese dish, where shoga = ginger, and yaki = grill or fry. The term “shogayaki” generally refers to pork in Japan, although beef can also be used. It is often served hot over rice (i.e. a donburi).

Consisting mainly of pork, some onions, and fluffy white rice, this one dish meal has got your proteins, vegetables (if you consider onion a vegetable?!), and carbs covered. Definitely a fast and economical way to feed hungry young men like Agent D (I refilled his rice bowl thrice the last time I prepared it).

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This one dish meal has got your proteins, vegetables and carbs covered (using pork belly shabu shabu meat in picture).

For this recipe, it is best to use thinly sliced meat. Alternatively, you can buy shabu shabu meat. Depending on how fatty you like your meat, you can either use pork belly (highest fat content), pork shoulder (medium marbling), or pork loin (least fatty). My personal preference is pork belly! 🙂

Ingredients (serves 2)

  • 8 oz thinly sliced pork (pork belly, pork shoulder, or pork loin)
  • 1” ginger grated
  • ½ medium yellow onion sliced
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp rice wine
  • 1 tsp sugar

Instructions

  1. First, peel off the ginger skin and grate the ginger. Next, slice the onions to about ¼” thick.
  2. Heat a pan on medium heat, add a bit of cooking oil. Toss in the onions and ginger. Stir fry for a bit.
  3. Add in the thinly sliced pork and make sure it browns on both sides.
  4. Add in the soy sauce, mirin, rice wine, and sugar. Stir fry until sauce is incorporated.
  5. Cover the pan with a lid and cook on medium heat for another 3-5 minutes depending on how ‘cooked’ you want your onions to be. Some people like their onions crunchy whereas I like them to melt in my mouth.
  6. Remove the cover and turn up to high heat to reduce the liquid by 50% (thicken the sauce).
  7. Pour the pork shogayaki over a bowl of rice and it is READY. 🙂
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Enjoy! xxx

Recipe credit: http://www.itsmydish.com/pork-shogayaki/
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Super Easy Doubly Yummy: Fudgey Nutella Brownies

I’ve always had a thing for Nutella (hazelnuts and cocoa combined). During my childhood days where calories and waistlines didn’t matter much, I would eat it straight out of the jar and finish the entire thing in one setting. *horrors*

Last week, I attempted to bake Nutella brownies for the first time. And…they turned out really well!! In this recipe, no chocolate or cocoa powder is added to the brownie batter; all of the chocolate flavor comes from Nutella. YUM.

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Each brownie has this incredibly delish chocolate hazelnut flavor.

Plus it is really easy to make with everything prepared in just one bowl. Practically fuss free and zero mess! Sharing the recipe here with you. ❤

Fudgey Nutella Brownies Recipe 

Ingredients

  • 1/3 cup (72g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) sugar (use 70g of sugar if you don’t want it too sweet)
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 and 1/4 cups (370g) Nutella, divided
  • 1/2 teaspoon salt
  • 3/4 cup (94g) all-purpose flour

Instructions

1. Preheat oven to 350°F (177°C). Line the bottom and sides of an 8-9 inch baking pan with parchment paper, leaving an overhang on all sides to easily lift the brownies out of the pan. (If using a 9 inch pan, the bake time will be a few minutes less.) Set aside.

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Line baking pan with parchment paper.

2. With a mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute.

3. Add the sugar and beat on high speed for 1-2 minutes until creamed. Scrape down the sides and up the bottom of the bowl where necessary.

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Add 70g of sugar.

4. With the mixer running on low speed, add the eggs and vanilla extract. Beat on medium-high speed until combined.

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Add eggs and vanilla extract.

5. Beat in 1 cup of Nutella and salt. Mix until smooth and fluffy. Scrape down the sides and up the bottom of the bowl where necessary.

6. With the mixer running on low speed, add the flour, mixing just until combined. Do not over-mix.

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Almost done! 🙂

7. Pour the batter into the prepared baking pan. Drop teaspoonfuls of the remaining 1/4 cup Nutella on top. Using a knife, swirl the Nutella into the batter.

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Swirl nutella into batter (pardon my messy swirling heh).

8. Bake the Nutella brownies for 32-36 minutes. Keep checking on them and test with a toothpick to determine whether it’s ready. If the toothpick comes out with only a couple of moist crumbs, the brownies are done! Mine took about 33 minutes.

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Love the smell of something baking in the oven.

9. Allow the brownies to cool completely in the pan.

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Homemade nutella brownies fresh out of the oven!

10. Once cool, lift the paper out of the pan using the overhang on the sides and cut into smaller pieces. Store in an airtight container at room temperature or in the refrigerator for 3-4 days.

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TA-DAAAAA. Nutella brownies a success!

The brownies were crumbly chewy on the outside, fudgey moist inside. Really nice. And the best thing yet – it is not difficult to make! x

Original recipe credit: http://sallysbakingaddiction.com/2016/04/04/nutella-brownies/

Bake Your Own Bread: Raisin Date Loaf

About one year back, Mom started baking her own bread from scratch with the help of a bread machine. My family and I practically live on bread (bread is like air to us) so Mom has to bake a loaf once every few days. One of the things I miss about home is the comforting, inviting smell of Mom’s baked bread.

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Homemade raisin date bread.

Why bake your own bread?

Compared to commercially-made bread, home-baked bread has much more nutrients and lesser additives. You choose the ingredients that go into your bread loaf which can be…

  • 100% whole-grain (versus refined white flour).
  • Less sweet/contain brown sugar (versus high fructose corn syrup or refined sugar).
  • Trans fats free/contain olive oil (versus vegetable shortening or margarine).
  • Healthier by adding ingredients like ground flaxseed, whole oats and quinoa flour.
  • Free of preservatives and artificial ingredients.

Plus the fact that there are so many bread machines out there to simplify the process of baking your own bread. 🙂

During my last trip back in Singapore, I baked a Raisin Date Loaf with Mom, putting to use the dates I brought back from Jakarta. We used the oven instead of the bread machine for this one.

This Raisin Date Loaf recipe is simple and very easy to follow. You can hardly go wrong with it!

Raisin Date Loaf Recipe 

Ingredients

  • 1 1/2 cups chopped pitted dates
  • ¾ cup golden raisins
  • 1 cup orange juice
  • 1 1/2 cups all-purpose floor (we used organic flour)
  • 1/2 cup sugar (we used brown sugar)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • ¼ tsp salt
  • ¼ tsp ground cloves
  • 1 large egg
  • ¼ cup vegetable oil (we used olive oil)

Instructions

1.Preheat oven to 180 °C  and grease a 8 1/2 inch x 4 1/2 inch loaf pan.

2.Chop dates and squeeze oranges to get 1 cup orange juice.

3.Bring dates and orange juice up to a simmer. Remove from heat and let it cool to room temperature (a must!).

4.In a bowl, sift floor, sugar, baking soda, baking powder, salt, and cloves.

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Sifted floor, sugar, baking soda, baking powder, salt, and cloves.

5.In a separate bowl, whisk together egg and oil.

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Egg and olive oil.

6.Add egg mixture and dates to flour mixture and stir just until blended. Stir in raisins.

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Add egg mixture to flour mixture.

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Add dates and orange juice to flour mixture.

7.Pour the combined mixture into prepared pan and bake for about 45 minutes (or until a tester inserted into the center of the loaf comes out clean).

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Pour into prepared pan.

As our 8 1/2 inch x 4 1/2 inch loaf pan was being used for something else, we used two separate smaller pans instead.

8.Let the raisin date loaf cool for 10 minutes, then turn out to cool completely.

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Raisin date loaves fresh out of the oven.

There you go — your very own home-baked raisin date bread! #SoGood #SoHealthy

YUMMMMMMMY. 🙂 🙂 🙂

Gula Melaka Japanese Cheesecake Recipe…SOooO Fluffy

Agent D had to work the whole of last Sunday so I had a girls’ day out baking session with Ivana over at her place (which by the way is super nice, like a hotel. I’m so going to self-invite myself more often from now on hehe).

Ivana and I wanted to bake something no-frills i.e. something that wouldn’t require buying a lot of additional ingredients and has an easy to follow recipe. After some online research, we eventually settled on…THE FLUFFY JAPANESE CHEESECAKE.

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Japanese Cheesecake (Soufflé Cheesecake) fresh out of the oven!

We got our Japanese cheesecake recipe from Just One Cookbook. The original recipe can be found here: http://www.justonecookbook.com/japanese-cheesecake/.

We followed the recipe quite closely throughout. The only tweak we made was that we used coconut palm sugar instead of  normal white sugar (hence the brownish tinge in our cheesecake). It turned out surprisingly well, the gula melaka flavour complemented the cheesecake nicely. Plus it didn’t feel sinful at all – not too sweet, very light and fluffy. TASTES REALLY GOOD SERVED COLD. 🙂 🙂 🙂

Gula Melaka Japanese Cheesecake Recipe (Makes one 9-inch cake)

Ingredients

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Picture of all the ingredients needed.

  • 400 g cream cheese, at room temperature
  • 60 g coconut palm sugar
  • 60 g unsalted butter, cut into ½” (1 cm) slices, at room temperature
  • 6 large egg yolks, beaten, at room temperature
  • 200 ml heavy whipping cream, at room temperature
  • 10 ml lemon juice
  • 80 g all-purpose flour
  • 6 egg whites, refrigerated [for meringue]
  • 100g coconut palm sugar [for meringue]

*Before prepping, remember to keep cream cheese, butter, egg yolks, and whipping cream at room temperature.

Instructions

  1. Lightly grease the bottom and sides of a 9″ (23 cm) spring-form pan with butter and line the insides with parchment paper. Wrap the base of the pan with aluminum foil to prevent seepage.
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Parchment paper on the inside and aluminium foil on the outside.

2. Preheat oven to 320F (160C) degree. Start boiling water.

3. In the electric mixer bowl, beat cream cheese and coconut palm sugar on medium-high speed until smooth.

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Cream cheese and coconut palm sugar.

4. Add butter and mix thoroughly.

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Butter added!

5. Add the egg yolk and whipping cream. Mix well. (Remember to separate the yolks from whites earlier on!)

6. Add lemon juice and mix until the batter is very smooth.

7. Add in the sifted flour all at once. Mix well.

8. Transfer the batter to another large bowl. Wash the mixer bowl and dry completely. Make sure there is no oil or water in the mixer bowl.

9. To make meringue, beat the egg whites until stiff peaks form. In the electric mixer bowl, whip the egg whites on medium low speed (speed 4) till opaque, foamy and bubbly. Then add ⅓ of the sugar at a time as the mixer runs. Once all the sugar has been added, increase the mixer speed to high (speed 10) and whip for approximately 4 minutes, until the meringue has doubled in volume and is thick and glossy.

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Add ⅓ of the sugar at a time.

10. To test for stiff peaks, the peaks should stand straight up when you lift up the beaters. The whites should not slide around. If the meringue has not reached the desired consistency, continue whipping at high speed for another 30 seconds, then stop and test again. Once the egg whites are over-beaten, they can’t be used for the recipe.

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Stiff peaks??

11. Add ⅓ of the meringue to the batter. Mix well first.

12. Then add the rest of the meringue all at once and fold it in (don’t mix this time).

13. Pour the batter into the cake pan. To remove any air bubbles, drop the pan from 2-3″ (5-7 cm) high to the counter top several times.

14. Place the cake pan in a water bath with 1″ (2.5 cm) of boiling water. Place the baking pan in the middle rack of the oven.

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In water bath 2.5 cm high.

15. Bake at 320F (160C) for 60 minutes or until light golden brown. Then reduce temperature to 300F (150C) and bake for another 30 minutes.

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A wefie with our cake before it goes into the oven!

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RISING. *so exciting*

16. When a wooden chopstick/toothpick inserted in the center of the cake comes out clean without wet batter, turn off the oven. Let the cake sit in the oven with the door slightly ajar for 15 minutes. After that, cool the cake pan on a wire rack.

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Pock face cake cooling on the wire rack.

17. When the cake is completely cool, refrigerate it for a few hours before serving. Cut the cake with a warm knife (run the knife under hot water and dry it before each cut).

Notes
*Leave the oven door ajar for 15 minutes because a sudden temperature change will result in the cake collapsing.
**The cake should be consumed within 3 days if it’s kept in the refrigerator. You can also freeze it and keep it up to 2 months. Defrost at room temperature while covered.
*** I know our cake is on the ugly side (not sure why it has a pock face) but it tastes much better than it looks. Not lying.
Enjoy! ❤ ❤ ❤

Baileys Irish Coffee Cream CHEESECAKE Recipe + DORÉ by LeTAO in Jakarta

Cheesecakes are one of my all-time favourite desserts. To me, they’re like a classic finish to a nice dinner meal. I can never bring myself to say no to cheesecakes, regardless of how satiated I feel. :/

SO last Saturday (when I was still back in SG), my mom and I decided to bake Baileys Irish Coffee Cream CHEESECAKE together. Although my mom cannot cook for nuts, she loves to bake. She bakes from time to time on weekends for parties and for friends. Lately, she has stopped buying commercial bread but instead makes her own bread from scratch. Effort indeed.

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Our Baileys Irish Coffee Cream CHEESECAKE.

We adapted our Irish Coffee Cream cheesecake from Aunty Janet’s original recipe (Aunty Janet is a good friend of mom’s who also loves to bake and has shared many recipes with her).

It’s quite a simple recipe! If a baking noob like me can grasp and follow it, I’m sure you’ll be able too. Oh yes, and I took some pictures along the way for your easy reference. 🙂

Janet’s Irish Coffee Cream Cheesecake Recipe (Makes 3 20cm x 6cm aluminium pans)

Ingredients

  • 200 grams shortbread/oreo biscuits (crush them)
  • 37.5 grams melted butter (approx less than 1/6 of block)
  • 8oz x 3 pcs Philadelphia Cream cheese 
  • 1 1/4 cups sugar 
  • 3 large eggs
  • 1/2 cup sour cream 
  • 3 tbsp plain flour 
  • 1⁄4 cup cocoa powder
  • 1⁄4 cup Baileys Irish Coffee Cream

Instructions

To make biscuit base:

  1. Put shortbread biscuits in a plastic bag and crush using a rolling pin or put in a bowl and use a masher. Do not crush until too fine. Do not use a mortar and pestle because oil will ooze out from the biscuits.
  2. Add hot melted butter to bind the crushed biscuit pieces together. If using Oreo as a base, use less butter.
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    Add hot melted butter.

  3. To make the crust, press the crushed biscuits evenly onto base of pan, using a masher and a gloved hand.
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    Press and even out the crushed biscuits.

  4. Chill in freezer for 20 mins. (If not using immediately, can just put in the lower fridge shelf.)
  5. Use a skewer to make holes in the crust – this helps to hold the filling together.

To make filling:

  1. Cream the thawed cream cheese, sugar, cocoa powder and flour. Do not overmix – cake will crack otherwise.
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    Cream ingredients together.

  2. Make sure that there are no lumps before adding the eggs, one at a time. 
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    Add eggs.

  3. Add the sour cream. Mix well.
  4. Add Baileys Irish Coffee Cream. Mix well. 
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    Add Baileys.

  5. Pour the mixture over the crust. 
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    Pour mixture over biscuit base.

  6. Bake in Bain Marie (water bath) at 250 degrees C for 10 mins. Do not open the oven door. 
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    Ready for baking!!! (2 cheesecakes with coffee powder swirls + 1 plain cheesecake)

  7. Reduce heat to 120 degrees C and bake for 60 mins.
  8. When done, cheesecake will be firm and shrink from all sides of the pan. Do not over-bake.
  9. Cool the cheesecake in the oven with the door open and oven turned off.
  10. Cover the cheesecake with plastic wrap and chill overnight in the fridge before serving. (Good to place a piece of paper towel over cheesecake, with the plastic wrap on top of the paper. Paper towel helps to absorb moisture.)

Don’t forget to…

  1. Preheat oven to 150 degrees C.
  2. Prepare water bath at the same time.
  3. Let aluminium pan sit on a tray of water. Make sure the pan has no holes!! If using a metal pan and it has seams, wrap pan with aluminium foil at the base.

TA-DA! You are done. Let me know how the cheesecake goes! (PS: It’s worth every calorie.)

❤ ❤ ❤


DORÉ by LeTAO in Jakarta

Speaking of cheesecakes, I finally got to check out DORÉ by LeTAO‘s first outlet in Jakarta (Plaza Indonesia)!!! DORÉ is French for “golden” and it is a subsidiary brand of LeTAO from Hokkaido, Japan.

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DORÉ by LeTAO outlet in Jakarta.

DORÉ’s specialty Fromage Cake (a kind of cheesecake) is AMAZEBALLS. Seriously. It is very soft and creamy, yet light, and it melts in your mouth almost instantly.

I first had a taste of cheesecake heaven when Christian and Sasha sent one whole DORÉ cake to our doorstep last Christmas 2015. Before Agent D could have a go at his second slice, I had already wiped out the entire cake (oops :/ ).

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Fromage Cakes on display.

Other than the renown Fromage Cake, DORÉ by LeTAO also sells various cookies and chocolate. The cookies have fancy names like ‘Le Choco Noir’ and ‘Cheddar & Gouda’ (don’t know how to pronounce). I was very tempted to get the ‘Earl Grey’ cookies but self-control held me in.

Anyway, I’m so happy that they finally have a physical outlet here in Jakarta! Going to bed dreaming about their Fromage Cake tonight.

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Original and Chocolate Fromage Cake that I had with Sarah.

Cheesecakes aside, I got my batik cloth buys (from Yogyakarta) framed today. Can’t wait to see the finished products tomorrow. Will blog about it soon. X

DORÉ by LeTAO
Plaza Indonesia Level 3
M.H. Thamrin Kav.28-30, Central Jakarta

One breakfast staple: Stir-fried Tomatoes and Eggs (YUM)

Stir-fried tomatoes and eggs on toast is one of our favourite breakfast fixes – because it doesn’t require many fancy ingredients (just tomatoes and eggs DUH) and it doesn’t take long to prepare. PERFECT for a lazy cook like me heh.

Also, pairing tomatoes and eggs is such a heavenly combination. Think Juicy tomatoes with soft runny eggs. Simply yummy with rice (for lunch/dinner) or on toast.

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Stir-fried tomatoes and eggs on toast, with baked beans at the side.

Not to mention the high nutritive value of tomatoes and eggs. Did you know that…

Tomatoes

Tomatoes are a treasure of riches when it comes to their antioxidant benefits (anti-cancer!!). They contain good amounts of three high-powered antioxidants — Vitamin A, Vitamin E, and Vitamin C. They also contain all four major carotenoids — alpha- and beta-carotene, lutein, and lycopene. On top of that, tomatoes are rich in minerals like potassium and manganese, which we often don’t get enough of. For breastfeeding moms, it increases the concentration of lycopene in their milk.

Eggs

Eggs are a very good source of inexpensive, high quality protein. They are regarded as a ‘complete’ source of protein as they contain all eight essential amino acids (which cannot be synthesised in our bodies and must be obtained from our diet). The whites are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper. The yolks are sources of cholesterol, fat soluble vitamins A, D, E, K and lecithin.

Time to start incorporating more tomatoes and eggs in your diet. Here’s the recipe which I tweaked a little from something found on the internet:

Stir-fried Tomatoes and Eggs Recipe (serves 4)

Ingredients

  • 2 tomatoes (diced into small cubes)
  • 4 eggs (I usually buy organic, lower-cholesterol ones)
  • olive oil
  • 1 teaspoon sesame oil
  • 2 teaspoons rice vinegar (optional for added flavour)
  • 1 teaspoon cornstarch (or any other kind of vegetable starch)
  • green onion
  • salt and pepper
  • sugar (neutralizes the sour taste of the tomatoes)

Instructions

  1. Beat eggs together and season with salt and pepper. Add the green onion and sesame oil to the eggs and mix well.
  2. Add olive oil to the pan; turn up the heat. Add the egg mixture and break the egg into pieces. Toss and cook until the eggs are almost done (should be less then 2 minutes). Take out the egg mixture from the pan.
  3. Add more olive oil to the pan and stir-fry the tomatoes. Season the tomatoes with rice vinegar and sugar. Cook until you can see the tomato juice run and smell the tomatoes.
  4. Transfer the egg mixture back to the pan.
  5. In a separate small bowl, mix corn starch with slightly more than 1 tsp of water. Add to the pan.
  6. Toss and serve hot. It is ready! 🙂

This dish of tomatoes and eggs is original in taste and flavor (no need for MSG whatsoever), fresh and SO GOOD. Enjoy! x

Learning Indonesian Cuisine #1: Babi Rica Recipe

On Wednesday, my friend (Sha-rin) invited a group of us to her place to learn how to make Babi Rica from her Indonesian friend, Ibu Vien. Sha-rin was moving from Jakarta to Sydney for good and Babi Rica was the one dish she wanted to master before leaving.

There were about 10 of us in total so we had to make several batches. In order to make the Rica Bumbu (seasoning), quite a number of spices/ingredients were required. They had to be peeled, cut, and blended together. Effort indeed.

Upon seeing the sheer amount of effort involved, someone asked Ibu Vien if she could pre-make the sauce for us (such a Singaporean thing to do right!) for future use. Well, I personally wouldn’t mind paying more for a pre-made bottled sauce if I could use it right away, saving time and effort. Ibu Vien looked at us in disbelief. I think she was on the verge of rolling her eyes haha.

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Some of the ingredients needed to make Babi Rica (photo credits: Jasmine)

Ibu Vien told us that if we wanted our Babi Rica to be on the spicier side, we could add more chili, keeping the total number of chili used odd. If we wanted it to be less spicy, we could use less chili but the total number of chili used had to be evenSo strange. Ibu Vien swears by it so I’ll be following this golden chili rule next time.

For the Babi Rica batch she was demonstrating on, Ibu Vien added quite a bit of chili but kept the total amount of chili even. Surprisingly, it wasn’t as hot as I expected it to be!

Here’s a picture of our Babi Rica in all its glory:

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Homemade Babi Rica served with rice and cucumber. YUM.

It was SOOOOO GOOOOOOOOD. Not sure if I’ll ever get down to replicating it for Agent D though. The preparation process is a little too time consuming (unless Ibu Vien picks up on our suggestion on the pre-made sauce hee).

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Ibu Vien with all the Babi-Rica cooks. Babi Rica SUCCESS!


For those who are interested in making Babi Rica at home, here’s the recipe (many thanks to Candy for typing it out) below:

Babi Rica Recipe (for 1 kg of pork, serves 4)

Ingredients

  • 1 kg Pork (if using pork belly, use part with more meat and less fats)
  • 3 stalks of spring onion (cut 1cm diagonally)
  • 110g of cabe keriting merah (about 30 pieces)
  • 50g of cabe rawit (remove stalk)
  • 30g of basil leaves (about 1 handful, ¾ cup)
  • 2 stalks of local lemongrass/ serai (use the white part only & chop into 1 cm bits)
  • 2 cm of ginger / jahe
  • 10g of kaffir leaves / daun jeruk (about 10 pieces)
  • 80g of shallots / bawang merah (about 20 pieces)
  • 1 head of old/mature garlic (remove skin)
  • 2 cm if turmeric / kunyit
  • 2-3 pieces of candlenut

Instructions

  1. Cut shallots, cabe keriting merah, lemongrass, garlic, ginger, turmeric and candlenut into smaller pieces. Put everything into the blender with some water (about 40ml) to make the Rica bumbu.
  2. Add bumbu (blended in step 1) into a large pot with oil. The amount of oil used should be enough to cover the bumbu in the pot. Stir-fry on high heat for about 20 mins.
  3. When the bumbu is about half dry, add half the kaffir leaves and pork together with 80-90 ml of water.
  4. When the sauce becomes drier and almost like a thick paste, add salt to taste. Then add cabe rawit, spring onion, basil leaves and the remaining kaffir leaves. Continue to simmer until the pork reaches its preferred softness.

Some tips from Ibu Vien

*Do not wash the pork and vegetables until they are ready to be stir-fried.

*Instead of using pork, you may also use chicken. Preferably, kampong chicken.