When leftovers turn into "Without Garnish Fried Rice"

One thing I love about fried rice is when leftover rice turning into a delicious dish.
Wondering how much delicious we are talking about, it’s depending how your style, what ingredients do you fancy of and how creative you twist it and find out what your favourite fried rice ever!
In my fired rice desired folder there are few listed been blast of our dining table as always, ha ha oh yeah its true! I have enjoyed making fried rice and twist it out to an unforgettable taste--chopped, slices, diced, toss, and quick stir--It’s really fun…!!

I have amusement story from friend of mine which was experience "Indonesian fried rice". She was impressing with our style fried rice and she said really adore with, more without less that she had been a huge fans of it.
It was really making me laugh when I mentioned “Indonesian Fried Rice” and wondering me when she said no! She had completely refused to what I had been said so.
“It wasn't fried rice, it was Nasi Goreng" ha ha…Lol



“Nasi goreng” is Indonesian way to call “Fried rice”, for us nasi goreng is down to earth dish as many indonesian commonly eaten as breakfast other than that either exclusively prestige at the five star consuming and well presentations dish at any time of the day.

As Nasi Goreng Special is accompanied by pretty looking fried egg, prawn crackers (krupuk), fresh cucumber and chicken satay, **it was make my friend could not forget my Indonesian "Special Nasi Goreng".

It seems blushing Nasi Goreng without garnish isn’t it? Forget the looks lets talk about the taste generally. Adding Belachan or Terasi to my fired rice making the taste quite challenging--it was pretty delicious and spicy come at the same time, we do prepare our tummy gets full when Nasi Goreng been serve! You can imagine that?

For those who do not have Belachan, substitute with Terasi (Indonesian dried shrimp paste) as I did it so if my belachan gets over and for those who do not have both ingredients above, you may substitute with fish sauce




Blushing Nasi Goreng without Garnishes

Ingredients

2 bowl leftover rice from previous day dinner
150gr prawns, slice to two
2 eggs, well beaten and scrambled
1 red onion, finely slice and chopped
3 cloves garlic, finely chopped
1 tablespoon light soy sauce
1 tablespoon red chili paste
1 teaspoon roasted terasi or belachan
2 tablespoons of vegetable oil
Salt to taste

Direction

Heats up the wok with oil over medium heat, add garlic then stir until aromatic
Add chopped red onion, stir until golden brown and continue to add prawns stir until change to pink colour.
Add chili paste, stir until all ingredients are well blended and then add terasi or belachan stir about 30 seconds until terasi or belachan are perfectly dissolve
Add rice, keep stirring until the rice are well blended with chili paste, about a minute.
Add scrambled eggs the season with light soy sauce and sea salt
Do a quick stir about 15 seconds, remove from the heat then transfers into a serving plate
Serve for two.

Click: AU NATUREL ~ Brussles Sprouts

It was about four years ago when I experience Brussels sprouts by hold in the eyes at Bali Deli, Bali-Indonesia.
They were place nicely in the pretty translucent disposable plastic box in the cold-storage segment. Seeing them in most cute rounded shape and fresh light green, wondering me what kind of vegetables they were? Somehow my curiosity was bigger than my thought so when I took hold of the box it was written the vegetable name “Brussels Sprout” other additional information in the label was refer to an Organic vegetables, to be honest at that time I had no clue what is organic **big question mark.
I was full of activity in my work, don’t even bother peeping what’s going on in the kitchen absolutely free from cooking either. Truthfully I got to tell you that I was ZERO in cooking even medium ZERO how to handle the kitchen, sigh!!
enjoying my life by consume food out side not healthy home cook food to be frankly was a big big mistake and waste of my time--it was torn my sense away knowing where I am standing now is such wonderful enjoyable by having food at home and cooking it my self.

Well, I have learnt from the past that how incredible spent time in cooking, standing behind the kitchen bar, find out what kind of food we like-discovering so many selection of wonderful recipe in the world and have a great fun created our own recipe to be dish up then showing off in our dinning table, hmm… such a incomparable satisfactions.
I would never know before that being in the kitchen of cooking is happiest and cheerful part to get trough the day. Don’t you think so??

Putting my self especially my heart in cooking makes me have some acquaintance to be proud of and the most valuable part is the meaningful of Organic stuffs, ha ha…



Catchy my picture above of “Half soul Brussels sprouts” is my deliberate for CLICK event host by brilliant Duo--Bee and Jai at Jugalbandi.
All about April theme AU NATUREL click here and for the entries please click here.
Let’s CLICK and show your idea, Have fun guys!!



Back to the kitchen,

My first style dealing with this little cutie rounded shape Brussels sprouts was stir fry with dried anchovies and the second one by sautéed with lemony onions and dried prawns, it was too good and matching with my fussiness of the day.
Maintaining the crunchiness still remain is my primary demand of cooking Brussels sprouts even most of people said that Brussels has slightly bitter taste, but who cares, I love it!!

I have cooked and combine them with sparkling classic Javanese style peanuts sauce as we used to call as “bumbu pecel”, since I lived abroad therefore I wont be able to buy ready made one, for this reason I had transform according to what existing spices where I am now.



There is a specific Indonesian spice which is significant ingredient to make bumbu pecel just right we called it kencur or laser galangal in English.
Since I do not have it here, I did alteration of “bumbu pecel” to my own peanut dipping sauce although I have done it in a very simple way, gladly it was taste good **not over confidence though, he he…
By steamed and sautéed Brussels sprouts serve with my humble delicious peanut sauce, I would say that they are such a great combinations as appetizer, ever!



Steamed and sautéed Brussels sprouts serve with Sparkling peanut sauce

Ingredients

250gr Brussels sprouts
Little olive oil

200gr roasted peanuts, removed the skin
2 cloves roasted garlic
2 large red chillies (I used Kashmir dried chili), deseeds
2 springs lime leaves, removed away the vein in the middle part-finely slice
1 teaspoon dried mango powder
25gr coconut sugar (substitute raw sugar or palm sugar)
½ teaspoon roasted belachan (shrimp granules)
Salt to taste
Water to mixture

Directions

Using a blender, grind all the ingredients above then add just enough water.
Puree to a medium smooth texture--try to make the consistency not to watery, transfers into a serving bowl.

Steam half of Brussels sprouts then halve them.
Quartered then Sauteed other half of Brussels sprouts with olive oil
Serve with peanut sauce as appetizer

Pineapple and Prawn Curry, No reservation!

Making typical prawn curry by skipping coconut milk is make the taste slightly stronger, either isn’t rich enough of come to end first round main course subsequently desire some more rice and curry as second round main dish, oh! Definitely no other reservation needed.

Fond the aroma of curry without coconut milk brings on and on my hungriness even “D” my husband will forget his exhausted after works once he have a look his crave Prawn and Pineapple curry dish up into a lovely serving plate, absolutely we don’t mind if you enjoy and having dinner together with us **winking.

No reservation!!

There are several different kind of ready made fish curry powder but when it's turn into a fancy fish curry powder my preferable fall into Baba’s fish curry powder.
The aroma of the spices mixture is perfectly authentic and I won’t be able to blend myself all the ingredients which is written behind the packet, nevertheless I do believe in the future I'll do some delve into my homemade curry powder-- *big hope

Select for fish curry powder if purposely making prawn of fish curry because there is curry powder meant for meat either such a chicken, mutton and beef other than that the aroma of the spices are totally different between those two--fish curry powder and meat curry powder hence do not make wrongly selections.

Adding pineapple into my curry today brings delicacy flavour, fruity and fresh sourish comes at the same time. Short cut the richness of authentic prawn curry with sparkling fresh sourish pineapple prawn curry instead is a Royal alternative.

Last but not least, should have keep it in mind that the best sea food which is goes well with pineapple is “Prawns” let's say Tiger Prawns--best ever item of "Drooling genuine pineapple and prawn curry".



Pineapple and Prawn Curry

Ingredients

10 pieces tiger prawns, remove the head-skin attached.
250gr pineapple, cut into wedges
2 tablespoons fish curry powder (I used Baba’s curry powder)
1 tablespoon ginger and garlic paste
3-4 springs of curry leaves
2 tablespoons vegetable oil
3/4 cup water
Salt to taste

Directions

Wash the prawns well, use a scissor devein the prawns, trim the tail and cut away the legs. Set aside.
In the small bowl, mix the fish curry powder with little water to a paste.
Meanwhile heat up the pan with vegetable oil to a medium heat, add ginger and garlic paste stir until fragrant.
Add fish curry powder paste, stir well until aromatic.
Add tiger prawns, keep stirring until the prawns change to a colour about a minute then add water, let it boil for a while then continue by adding curry leaves and pineapple.
Reduce the heat to a shimmer then seasons with salt according to your taste.
Let it shimmering about 2 to 3 minutes until the prawns are cooked and the pineapple quite soft.
Remove from the heat then dish up into a serving bowl.
Serve with rice--for two

Guacamole A Dip From Avocado

I believe that everyone being recognize of Guacamole, yes! A Mexican style dip sauce made from ripe avocado originally from Mexico. It is quite well-known in all over the world but not in my world before, for me Guacamole was remain as a question named, even I didn’t know how to pronounce it somewhat **Gua-Ka Mo-Li, this is the way to how pronounce, isn’t it?

On the ball, I know how to pronounced after one of my hubby mate thought me, I feel like an alien just recently enter the world kitchen ha ha, anyway now I know how to make it, how the taste is (forgive me if my one is simple style, perhaps) and the most essential part is how to pronounce it **Gua-Ka-Mo-Li, since then Guacamole isn’t remain as curious Mexican style dipping sauce anymore, *wink.

At the other day I was watching Travel and Living when mexico city as a destinations degree, it shown me what the basic guacamole ingredients are including how to make it too, honestly it was pretty easy and appropriate to my skill, he he..

Therefore I decided to make my own since I have 2 ripe avocados, limited editions green chilli and fresh lime which was given by one of my friend who has vegetables farm and a packet of imported tortillas chips which is very difficult to get in here, I think those are major ingredients to sustain my curious snack and there is no reason that I have put on hold as guacamole looks so tempting on TV. Hmmm… It comes very nice though and yummy too…let see whether next week avocados are still available in the market, then I will make it to be a dip to my other half of tortillas chips which still remain in the fridge.



In my way (Indonesian) I used to make ripe avocado as avocado juice drizzle with yummy chocolate syrup or as kind of dessert to be supporting well balance ingredient to an “Es campur Surabaya” (Surabaya-East Java style mix fruits ice serving in a bowl with crush ice) this is suitable for summer time, or other than that knowing as fresh avocado salad add some ice berg, mango or orange but not as spicy dipping sauce serve with tortilla chips, seems someone has to give it a try, I did!! Yummy…I like



Does Guacamole is good to have?

According to the information which I have short cut it out and give a simple conclusion, that the basic ingredients are very good for you.
Avocado has good oil and vitamin E which is the oils helps your body process the E and it has some vitamin C too, I believe.
Lime is containing primary of vitamin C, Onions are good for the heart.
Coriander leaves is containing vitamin A and C and a good source of dietary fibber.
So as long as you're not messing it up by adding refined sugar or any other harmful ingredients, Guacamole is very good for you and yummy too!

Guacamole serve with Tortilla chips

Ingredients

1 ripe avocado
½ red onion, finely chopped
1 tablespoon cilantro, finely chopped
1 green chilli, deseeded-finely chopped
½ of fresh lime juice
½ teaspoon coarse salt

Method

Halve the avocado, remove the seed then scoop out the avocado from the skin and put in a mixing bowl.

Using a fork, mash the avocado add chopped onion, chopped green chilli, cilantro, salt and juice of half fresh lime, garnish with cilantro.
Transfers in a small serving bowl--serve with tortillas chips.
Serve chill even better.

Salted Dried Mackerel In Aromatic Spice

Cooking typical Thai food is quite interesting, besides involved spiciness which is in my liking, the other hand is the appetizing aromas manipulate my hungriness.
My recipe basic today is a Thai Southern styled dish which i got from my Thai food cook book collections by Khamtane Singnavong.

In the original recipe mentioned Tai pla sauce to be important ingredients which written “Tai Pla is an pungent, salty sauce made from fish innards fermented in barrels with salt over the year” therefore I concluded that this particular sauce has very strong fish flavour and it written as well that tai pla sauce is usually cooked in a very spicy taste to reduce the fishy smell. Imagine of spiciness, fish as supportive ingredient and veggies also taking a role in the recipe, I could not handle my inquisitiveness honestly.



Revealed some notes in my book either that we don’t need to make the sauce-just look for a bottle at your local Asian grocery store.
I know... I know, it is impossible for me to get “tai pla sauce” here (in my place), hence I transformed the recipe to my method which is I substitute “tai pla” sauce with common ingredients in my personal dry store and especially Indonesian spices instead.



Salted dried mackerel to be my choice for recipe today as home made one here is particular exceptional, it comes in the plastic packaging somewhat in old fashions way of warping-it such a naïve dressing in 2008 now ha ha..

Anyway it is quite worth it as I get those into such a yummy dish and I think you sould give it a try at your magical kitchen either. Doesn’t matter if other fish such a sole to be in your tempting preferable, then indulge..!!



Salted Dried Mackerel In Aromatic Spice

Ingredients

6 pieces dried mackerel, remove the head and wash well-shallow fry to crispiness
4-5 pieces aubergine cut into medium chunk
½ cup fresh thin coconut milk (substitute milk)
1 tablespoon fish sauce
3 cloves
3 fresh or dried big red chillies
3 fresh green chillies cut into two
4 dried small chillies, optional
1/2 teaspoon grated lime rind
½ teaspoon turmeric powder
1 lemongrass stalk, cut into 3 inches
3 kaffir lime leaves, torn
1 teaspoon dry mango powder (substitute tamarind juice)
Vegetable oil for fry
Castor sugar to balance
1 cup of water

Directions

Using a blender, grind the garlic, lime rind and red chillies in to a paste transfer into a small bowl then mix in the turmeric powder, dry mango powder (tamarind juice) together.

Add vegetable oil in pan, heat up over medium fire add the mixing paste add in lemongrass, kaffir lime leaf, stir fry until aromatic.

Add a cup of water, let it boil then add aubergine and dried chilli stir occasionally, until aubergine are soft enough.
Season with fish sauce, castor sugar and continue to stir.

Add thin coconut milk and fresh green chillies keep stirring.
Lastly add shallow fry dried mackerel, stir well and briefly about 30 seconds.
Remove from the pan, serve hot--for 2



Notes.

While shallow-fry dried mackerel mind the bone as mackerel has very fine bones.
(Pick carefully the fine bones)
If dried mackerel unavailable, substitute with other kind of fish as your choice, (deep-fried to crispiness)

Sauté Okra season with Dry Mango Powder.

Okra is kind of sexy vegetable to me, fresh greeny looking and svelte in shape, I am sure the way I described as sexy veggie is accurate accordingly, ha ha..
Some other peoples also named it as “Lady’s Finger”, to me it sounds fabulous too as the veggie it self are really pretty in colour and form.




Here (in Goa) where I am at now, most of peoples call as “Bhindi” which is in Hindi, my first impressions was first-class treatment *by mean I do enjoy the colour and shape as great combinations, to be honest at my first glimps to those pretty looking veggies don't really know how the taste was neither the texture.

To get to know what it is, I have to come closer personally-buying those sexy looking veggie and cooking them perhaps in my way or typical Indian curry even my mother-in- law way which is typical Baba’s curry.



At my first cooking method of “Okras” to be our main dish as lunch was using my mother-in-law recipe by combining garlic paste, ginger paste, pinch of cumin seeds, green chillies, curry leaf and ready made Baba’s curry powder which is the most important ingredient I ever know as my preferred curry powder at the moment (being realistic that I am poor in Indian foods).
It was a good collide among the ingredients it self, you would not believe that I fond to it and my hubby either even it has slightly slimy in feel but I had learn how to abridge the feel, oh!! How glad I was…

I had cook recently and created a slightly different kind of method though simple on purpose for
Weekend Herbs Blogging is a food blog event sponsored by Kalyn’s Kitchen and for this week host by Jugalbandi.
My way of cooking this time is totally transform to a kind of Sauté all the ingredients, by having it as side dish besides your curry and plain fresh cooked basmati rice is another appetizing indulgence.



Sauté Okra season with Dry Mango Powder

Ingredients

6-7 pieces Okras, cut into an equal form
2-3 green chillies, finely chopped
1 cloves garlic-chopped
½ teaspoon chilli powder to coloured
1 teaspoon dry mango powder
1 tablespoon vegetable oil
Pinch of cumin seeds
Sea salt to taste

Method

Heat the oil in the frying pan over medium fire, add chopped garlic, finely copped green chillies and pinch of cumin seeds, stir fry until aromatic about 1 to 2 minutes.
Add cut Okras, keep stirring until quite soft but not too cooked to retain the crunchiness texture.
Add chilli powder to give nice colour then season with sea salt and dry mango powder then give it a quick stir about 30 seconds.
Remove from the pan then transfers into a serving plate.

Puff tofu filling as compliment of noodles soup

Since we loves noodles especially noodles soup, I never make my noodles seems to be boring and dull, give the impression of my own noodles soup its like particular demand, believe me that my noodles turning into an attractive deluxe versions--
Don’t blame me if you are into a diet sections and I serving a luscious mouth watering deluxe rice vermicelli noodles soup as your lunch. Ah I bet you will ask for help…

Make it as delicious as most wanted noodles soup is always being out of ordinary part, adding puff tofu filling touch up with finely chopped springs onion get sting with slice chilli padi then garnish with sprinkle crispy fried onions its such a thrilling combinations, I would not believe if you say "no" into a bowl of drooling noodles soup, would you??




Puff Tofu Filling

Ingredients

6 pieces of puff tofu
300gr of fish paste (I used of king fish paste)
1/4 teaspoon ground white pepper
1 clove garlic mince
Salt to taste

Method

In the bowl Mix the fish paste with garlic mince, ground white pepper and salt.
Use a potato masher, mix it until all ingredients are well blended.
Cut puff tofu into triangle shape to two pieces.
Using a knife or scissor, cut the hollow part right in the middle.
Using a small spoon then fill the puff tofu with fish paste one by one.
Steam about 15 minutes then remove from the steamer and let it cool
Keep refrigerate into a tight container.
Serve as delicacy compliment of your noodles soup

My Almost Fried Hokkien Mee

We are not staying in where which is easily to get Chinese grocery such a fresh thick bee hoon or fresh yellow egg noodles--it is impossible to get where we are at now. I have to be an extra watchful and smart when we are going for visa run, being an active soccer player running here and there to get foods stuff I want to bring along its quite entertained another fact is we have to pay some extra luggage to smuggled all the foods stuff--bits and pieces aaahhhh!!!

Do you think that I am a smuggler??

hahaha…pppsssttt… Somewhat it would be a perfect reason of it…Let me typing these words ”For better or for worst” however the real matter is all about foods but it is in the same words “for better and for worst” formed exclusively patent.



Let’s see how powerfull that proverb works...***

My loving husband could not leave without Chinese dish which is twice or three times a week I have to dish up such a Chinese style *whatever noodles, Chinese style stir fry vegetable even Chinese porridge **he really fond Chinese foods and especially Singaporean foods--born and brought up in the heavenly food place such a wonderful gifted of God ever given.
His preferable is an original home cooked and hunting the best hawker--The last one is pretty challenging to me that I never imagine having hubby who can wrote the list about what food should be eaten, which the best hawker place should be gone, which friends should be buzz to ask and which web site should be browse to get totally blast experience for food.
Above of all that's my good sense and significant reasons why I have to be a smuggler

ha ha ha…

pppsstttt....



I bet you will laugh out loud other than sounds ck..ck..ck.. of following list bellow, Yah it’s me, what to do?? being a smuggler may worth than having a badly craved *wink

These are some of smuggled foods break down which i want you to make sure rather my self is a smuggler or just human beeing who always put the foods on top of all.

-fresh yellow egg noodles about 1 ½ kg
-fresh thick rice noodles-same amount
-pacific clams in the tin
-puff tofu
-carrot cake
-salted vegetable about 300gr
-ready made fried fish cake
-baby kalian
-seaweed
-miso paste
-Japanese ginger pickle
-kalamansi lime & 3pieces of lemon
-still many more...

please do let me know..
and no laugh !

without a wonderful man (he was a chef and he own a restaurant in phuket thainland) i would not be able to share this recipe, hence...

I would like to drop some mean words to say my abundant thanks to “J” who thought me how to prepared fried hokkien mee and of course make it possible for me to cook at home, dish up fresh and end up at my dining table either.

And of course for his patience replaying of all my questions which was most probably annoying you, I do sorry...
Purposely I short cut the ingredients--no egg, no prawns, no sambal belachan,no lard oil and no bean sprouts.
**Perhaps next time I would make original fried hokkien prawn mee--fingers crossed

Fried Hokkien Noodles with Fish Cake

Ingredients

50gr fresh hokkien noodles (thick yellow egg noodles)
100gr fresh thick rice noodles (bee hoon)
200ml prawns stock
3 cloves garlic (chopped)
2 springs onion, cut into 3 inches
20gr fried fish cake, thinly sliced
1 tablespoon fish sauce
2 tablespoons vegetable oil for fry
kalamansi lime and slices chilli padi to garnish

Method

Heat the wok over medium heat, add vegetable oil.
Once the wok is hot add chopped garlic and stir fry until light golden brown
Add slices fish cake, lightly stir.
Add yellow egg noodles and thick rice noodles (thick bee hoon) and quickly stir about 20 seconds.
Add fish sauce and stir another 10 seconds
Add prawn stock and cover for approximately 30 seconds, stir fry until the gravy almost dry.
Add cut springs onion then continue to stir about 10 seconds.
Serve hot and garnish with calamansi lime and slices chilli padi.

My suggestions:
1. Make your own prawn stock to get the real tangy of fried hokkien mee.
2. Served with typical sambal belachan even better.

Take me back to a simply magic green mango salad

My slicer done a very good job, it looks perfectly thin!!

I would say this is the most drooling fresh green mango salad I have ever wondered. Take me back at my teenage time where I was born and brought up in a small town of east java Indonesia. I still remember when mango season coming during month of August which was everywhere in the market and side road they were display several different kind of mangoes-from ripe to fresh raw--such a seductions to all mango lover--in fact my self is a big devotee.

My great fun memorized when my mother used to take me along to the market once a week on my holiday school it was such a great chance being her company and helping her to carry her shopping stuffs. The other thrilling part which was making me could not awaiting Sunday holiday coming very soon is the moment I entered the market, oh...unbelivably amazing scenery--seeing the peddlers are selling variety of primary foods, traditional cake (jajan pasar) kitchen tools and many other stuffs, i wish i could rolled back the time--siiighh...!!

Another flashed i would not forgotten when she taking me along during mango season **oh…I can't help the way I jumped behind her, hahaha… what an excitement moment it was. She always craved for ripe manggoes and enjoying them as i do so and for sure
my mother will picked them up about half or even one dozen of mangoes as she is a huge fans either.

oh no!!...did you see my reflection?

I am not mad now, laughing alone while typing and telling this story-- I just remember at time when my mother had done choosing ripe mangoes and she paid to the peddler, afterwards we have to move to get home **again those raw green mangoes always being temptations to me and I would keeping my eyes at them and freeze my step as hint to my mother to pleased her buying for me raw green mango just one or two pieces, pretty amusing--how smart my trick was to get what I demand.

To make a simply magic green mango salad is quite easy and simple, oh I used to call as “Manisan mangga” (manisan is sweet salads-mangga is mango)
Having it chill is nicer and definitely heavenly snack.
Touched up with red bird eye chilli just to get spicy sting--it would be a great combinations as my naughty suggestion.

Chilly green mango salad touched with bird eye chilli.

Ingredients

1 raw green mango, peeled
Sugar
Sea salt to taste
1 red bird eye chilli

Method

Wash clean peeled green mango.
Using a slicer then slice it to get evenly thin.
Sprinkle with sea salt and rub gently then wash with running water to take away the sap contained-drain well.
In bowl place slices green mango then season with sugar and salt.
Add finely slice red bird eye chilli **as my naughty suggestion then mix gently with a spoon until well blended.
Serve chill.

Spicy aubergine with crispy anchovies--converted to an "aubergine aversion"

I am terribly struggled not too much extreme dislike them, yes I do…
Until finally I got divine appetizing dish recipe which is base from the ingredient it self--Aubergine, eggplant, brinjal.

So much irritable when it comes to a fresh local vegetables marketplace, I do not bother to buy aubergine and family even planning to cook a dish.
looking at the round shape--the colour, ohhh they are truly gorgeous in dark purple, my sight often to enjoy them in the display box just representative of the freshness and shiny looks, its too good to be true…being a huge fan when it turn to click them with perfect background, ideal pretty colour as touch up, ahh it was fun--but not in cooking!! Perhaps dealing with aubergine and turning into delicious dish its nothing wrong--without a big question marked.

Apart from it, I had done just shallow pan fry, halved them--coated with ground black pepper and sprinkle some sea salt, it was just okay…wasn’t fantastic believe it or not I would not repeat at the same method to win me up-at the end I have decided putting in a hole-converted into unsatisfied dish listed. So mean…




Since then I hardly cook aubergine to be our food somehow my self still trying to make it pretty tempting even though in the earlier just like to do an extensive trial on and on, but often to be unsuccessful then end up with dissatisfied to what I’ve been attempt on.

Have I bring to an end to seek out how to find a way to won my self of aubergine??

No!!

It’s no way…!! Still no way--definitely no!! **now-forced my self to say noooo!!!

Certainly and no doubt that soon or later I will have huge notice and discovering my
“Aubergine aversion”

Eventually…at previously two days ago I got a wonderful recipe from my mother but it wasn’t her own either, exclusive of her friend was giving to her a puzzling ingredients and steps, she was giving me a twist puzzling too--goshhh such a big head ache to get curious Aubergine dish. Never imagine that the process really not that simple, I have to think about it--give it a try at my kitchen finds some conversions here and there, adjusting of my fussy as always and the most important thing is how to make the dish pretty delicious some more being unforgettable in my daily menu.




Spicy aubergine and crispy anchovies

Ingredients

2 pieces aubergine (about 300gr in medium size)
3 tablespoons chilli paste
1 medium size tomato, diced
3 cloves garlic
1 medium size red onion
3 slices galangal
1 spring Indonesian bay leaf
½ cup of cooked crispy dried anchovies.
1 teaspoon anchovies granules-optional
vegetable oil
Sea salt to taste

Method

Cut the aubergines into wedges or dice.
Place them in a big bowl add 1 tablespoon sea salt and 2cups of water then soak it about 5 minutes.
Grind the garlic and red onion into a smooth paste the mix with the chilli paste, set aside.
Drain the aubergines well--try to remove all excess water after all place them into a double kitchen towel let it stand awhile.
Heat the pan with vegetable oil just enough for shallow fry to a medium fire.
Add diced aubergines into hot oil and fry them to a brownish colour.
Remove from the pan then place it into a plate with double kitchen towel lay on--to absorbent the oil.
Meanwhile heat up the pan with 3 tablespoon of vegetable oil add chilli paste mixing, galangal and Indonesian bay leaf, stir until aromatic.
Add cooked aubergines, stir until all the ingredients are well blended.
Season with sea salt and anchovies granules.
Lastly toss in cooked crispy dried anchovies then give it a gentle stir.
Remove from the heat and place into a serving plate.