Stir-Fry Shrimps and Mixed Vegetables

Stir-Fry Shrimps and Mixed Vegetables - Stir-fry Vegetable shrimp recipe is very simple and easy to cook. It’s probably why my mom likes to cook such dishes. Recipes with basic ingredients of vegetables and shrimp are my mom’s favorite. When I asked her why she often cooks this recipe, the answer is very simple; delicious!

The following recipe shrimp stir-fry vegetables.

Ingredients:

• 250 grams of medium-size shrimp, shelled
• 1 piece of Chinese Cabbage, cut into 2 cm
• 100 grams of carrots, peeled and cut sliced
• 50 gm Green Onion, sliced
• 1 tablespoon garlic, minced
• 1 / 2 Onion, thinly sliced
• 1 tablespoon cooking oil
• 2 tablespoons Oyster Sauce
• Salt and pepper to taste.

How to cook:

1. Heat the oil using a medium frying pan. Sauté garlic and onions until fragrant aroma comes out.
2. Add the shrimp that have been peeled and washed into the frying pan stir-fry for 1 minute. Sauté shrimp quickly because you will lose the taste of sweetness from the shrimp.
3. Add all the veggies, stir and cook for 2-3 minutes, stir and add flavor, taste before removing from the heat. Serve immediately with hot rice and other accompaniments.

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Clear of Iceberg Lettuce Soup

Clear of Iceberg Lettuce Soup

Preparation to make clear of iceberg soup is very quick and easy. It's not recommended using fresh lettuce but use left over or trimmings. If you want to make purposely using fresh one, even better. In this recipe, I want to show you how to make clear of iceberg lettuce using left over salad green.

Following the recipe and cooking method:

Ingredients:

• 300 gm Iceberg lettuce, cut into 1 inches 
• 100 gm Green onion, chopped
• 30 gm Coriander leaves
• 1 cm Ginger, slices
• 1 liter Vegetable broth
• Salt pepper to taste

Cooking method:

1. In medium stock pot, bring to boil 1 liter of vegetable broth and ginger.
2. Add lettuce and green onion continue to boil. 
3. Season with salt and pepper.
4. Remove from heat and serve with other main courses. 

Saute Stems of Green Spinach

If I have to choose between stems and leaves of spinach, I will take it stems. The food picture you see above is unused spinach stems that I make it into very delicious dish called Saute Chinese Stems of Spinach.

If you like to make saute spinach instead of throwing them to garbage bin, here is very simple recipe and easy cooking method. But I can tell you the taste is unbelievable.

Ingredients:

• 1 bunch Stems of spinach
• 1 medium Yellow onion, sliced
• 1 tbs Garlic, chopped
• 2 tbs Vegetable oil
• 1 tbs Oyster sauce
• Salt pepper to taste

Cooking method:

1. Wash stems, clean and cut into 2 inches.
2. In a medium pan, heat vegetable oil and saute garlic and onion about 2 minutes or until the aroma comes out.
3. Add stems into pan and stir very quickly add ouster sauce and season with salt and pepper.
4. Remove from heat and serve.

Deep Fried Mix Vegetables Fritter

Bakwan or Bala-Bala! This is kind of fried item, a light meal or snack. It’s probably known as vegetable fritter. The dominant ingredients uses for vegetable fritter are cabbage, carrots, leek, bean sprouts flour, eggs and seasoning. In Asian country, vegetable fritter is very popular food. In Japan they call it tempura. That’s a frying item. Wow!~

Ingredients:

• 200 gm long beans sprouts
• 1 carrots, peeled cut into julienne
• 3 leeks, thinly sliced
• 200 gm all purpose flour
• 2 tablespoons rice flour
• Peres 1 teaspoon salt
• 1 tsp ground coriander
• 1 / 3 teaspoon garlic powder
• 1 egg
• 150 ml of water
• Vegetable oil for frying

How to make:

1. Combine flour, rice flour and all spices.
2. Pour a little water; stir the flour with using a whisk to mix.
3. Add the eggs, mix well. Finally add the vegetables. Let stand briefly (about 15 minutes).
4. Vegetable fritter mixture is ready for frying. Fried dough slightly as the tester, taste is a sense of seasoning is ok or not.

Serve as light meal during party or as main course accompaniment.

Skin-On Sautéed Potatoes

You are getting bored eating rice all the time? Try something else. What about eating potatoes instead? Alright, today I want to show you recipe how to make sautéed potatoes. You can either peel them up or just cooked with skin. But you need to wash cleanly before cooking. As usual I will give you ingredients to make skin-on sauté potatoes and also the cooking direction.

Ingredients:

• 2 each large potatoes, washed and sliced 1/4 inches
• 1 each small yellow onion, sliced
• 2 Tablespoon salted butter
• 1 teaspoon parsley, chopped
• Ass needed salt pepper

How to cook:

1. Gather all ingredients
2. Heat oil and fry potatoes until cook aim golden color.
3. Heat butter in sauté pan, don’t overheated as butter will get burn.
4. Add onion and sauté about 2 minutes or you can see the color turn into transparent.
5. Take the fried cooked potatoes into pan and continue cooking for another 2 minutes.
6. If necessary add 30ml of chicken stock or water to get moist texture.
7. Season with salt and pepper.

Sprinkle with chopped parsley just before removing from the heat.

Cassava Leave Curry in Coconut Milk

Ingredients

• 1 bunch of cassava leaves
• 1/2 cup dry small salted fish
• 10 cm lemon grass, crushed
• 1ea. medium ripe tomato, cut into quarter
• 4 ea. Shallots, sliced thin
• 250 ml coconut milk, diluted
• 1250 ml of water
• Salt, pepper and sugar to taste
• 2 Tbs [as needed] of Vegetable oil to sauté.

Blend 4 cloves garlic and 2 cm turmeric

Cooking method

1. Wash vegetable, discard stems, roughly chopped, steamed until soft, drain
2. In medium stock pot, boil the water, coconut milk, salted fish, reduce heat and simmer for about 10 minutes.
3. In a different sauté pan, heat oil and sauté onion until fragrant, delicate spices enter, mix until the color changes, add the tomato and lemon grass, stir.
4. Add remaining ingredients and sauté until aroma comes out.
5. Finally add cassava leaves into the sauce, stir, bring to a boil, stir occasionally to avoid curry from breakage. Season the curry with salt, pepper and sugar. Correct seasoning and taste.

Remove from heat and serve hot!

Vegetable “Bakwan Sayur” Fritters

Vegetable "Bakwan Sayur" Fritter is light food and very popular in Indonesia. Its can be eaten directly as snacks or as main course accompaniment. There are many kinds of Bakwan but the basic ingredient is slightly solid dough mixed with various vegetables, chicken, fish, shrimp, corn and others. Bakwan is usually eaten with peanut sauce or small green chili.


Ingredients:

• 1 ea. Carrots, julienne cut
• 1/4 Round white cabbage, shredded
• 250 gm beans sprout
• 1 ea. Eggs
• 200 g Flour
• 1 tsp Coriander powder
• 2 Tbs Chicken powder
• Salt and pepper to taste
• A bit of water
• Cooking oil to fry

Cooking Methods:

1. First gather all the ingredients and cut according sizes and then mix all the vegetables into a medium mixing bowl. Knead the vegetables to be not rigid.
2. After that, add in the flour into mixture and stir it well as add water and stir to become slightly solid dough [enable to be scooped by spoon and make into thin medallions] .which previously adding in eggs and blend.
3. Form into 2.5 inches diameter after frying pan has been set in medium oil temperatures. The Bakwan Sayur or Vegetable Fritter should be golden in color when removing from frying.

Soured Vegetable Soup - Sayur Asem

Ingredients:

• 2ea. Sweet Corn, cut into 4
• 5 ea. Long Beans, cut into 2″ length
• 200 gm White Cabbage, cut into 2″ diced
• 200 gm Young Jackfruit, cut into 1″ diced
• 1 medium eggplant
• 100 ground peanut
• 1.5 ml chicken stock
• 2 bay leaves
• 200 gm fresh tamarind
• 2 ea. Green Chili, cut lengthwise
• 2″ Galangal (lengkuas)
• 1 Tbs Salt + 1 tsp white pepper to taste.

Blend:

1. 6 shallots
2. 3 garlic
3. 4 candle nut
4. 3 red big chili
5. 1 Tbs Shrimp paste, optional

Cooking Method:

1. Wash and clean all ingredients.
2. Bring blended ingredient to boil into stock over medium heat.
3. After boiled put sweet corn, jackfruit, cook for some time until soft and then put remaining ingredients and continue cooking.
4. Reduce the heat and simmer for about 5 to 10 minutes. Add Salt and pepper, correct seasoning and serve.

The “Sayur Asem” is an accompaniment to main course during lunch time. The

combination include steam rice, sambal, fresh salad, fried salted fish, fried

bean curd or tofu, fish crackers and some meat, fish or chicken dishes.

Sweet Coleslaw

Ingredient

1 lb White cabbage, thin sliced
3 oz Carrot, shredded
1.5 oz gm Green onion/chives, chopped
1.5 oz gm Sugar
1 tsp Mustard
1/3 tsp Salt
1/3 tsp Pepper
6 oz Mayonnaise

Preparation:

• In mixing bowl combine shredded lettuce, carrot and green onion.
• Add remaining ingredient. And mix well.
• Keep refrigerated for at least 4 hours before using.