Chicken Soup With yellow seasoning (Soto Ayam Bumbu Kuning)

 

Ingredients

• 1 pack chicken thigh fillets
• Oil to fry
• Lemongrass
• Galangal
• Ginger
• leaves Lime
• Vermicelli noodles
• Eggs
• Spring onions
• Bean sprouts (optional)
• Limes (optional)

Paste spices

• 3 big shallots or 6 small shallots
• 6 garlic cloves
• 1/2 tsp turmeric powder
• Candlenuts (optional)
• Drops vegetable oil
• 2 lime leaves
• Chili paste (sambal) optional
• 2 small shallots or 1/2 big shallot
• 3 garlic cloves
• 4 chillies
• salt
• oil

1. 
   

How to make:

1. Start blending the ingredients for paste spices (shallots, garlic cloves, turmeric powder, candlenuts, lime leaves and some oil). Use blender or food processor whichever easier. Pre heat a bit of oil and sauté the paste in a pan for about 15 minutes.
2. In the meantime, bring to boil 1.5-2 litre of water in a big pot and throw in lemongrass, cut galangal, cut ginger, some lime leaves. When yellow paste is done, mix it in the pot to make the soup and put thigh fillets in. Skin on thighs actually tastes better but it’s your preference. Stir and add some salt, pepper and white sugar to your likeness.
3. Let the chicken cooked under medium heat, take out when they’re done. It should turn yellowish like this ! Now, keep the soup boiled in a small heat for another 1/2 hour or more. The longer, the better!
4. Now, my not so much favourite step is to fry them. Pre heat oil in a pan and start frying just until it turns golden brown, so it takes less than 2 minutes. I used oil splatter cover to reduce the splash and make sure you lower the heat A LOT once oil is heated.
5. Once it’s done, you can start shredding the chicken and also boil some eggs, vermicelli noodles, wash bean sprouts and cut some spring onions for toppings. Bean sprouts can be replaced by sliced cabbage or sliced tomatoes :) Chilli paste needs to be sautéed in a small pan, it’s optional if you don’t want the soup spicy.
6. Put your noodles, shredded chicken and all toppings in your bowl, pour yellow soup to finish. 

You are ready with all the steps on how to make Chicken Soup With yellow seasoning (Soto Ayam Bumbu Kuning).. Happy Cooking!!!

Read More

Hawaiian Rolls

 

Ingredients

• 3 1/2 to 4 cups all-purpose flour
• 2 packages quick-rise yeast
• 1/3 cup nonfat dry milk solids
• 1 teaspoon salt
• 1/2 cup pineapple juice
• 1/2 cup water
• 1/3 cup shortening
• 1/4 cup honey
• 2 eggs
• 1 egg (slightly beaten)
• 1 tablespoon water
• Butter (melted for brushing over rolls)

How to make:

1. Gather the ingredients. Preheat oven to 375 F. Grease two 8 or 9-inch square baking pans and set aside. 
2. In a large mixing bowl, combine 2 1/4 cups of the flour, yeast, dry milk, and salt. Mix well and set aside. 
3. In a small saucepan, heat the pineapple juice, 1/2 cup water, shortening, and honey until warmed to about 120 to 130 F. (Shortening does not need to melt.) 
4. Add the warmed liquid mixture to flour mixture. 
5. Add the 2 eggs. Blend at low speed until moistened, then beat 3 minutes at medium speed.
6. By hand, gradually stir in enough of the remaining flour to make a soft dough. (You might not use all of the flour. Reserve any remaining flour for kneading and shaping the dough.) 
7. Knead the dough on a floured surface until smooth and elastic, about 5 minutes. 
8. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 15 minutes. 
9. Punch down dough. On a lightly floured surface, divide the dough in half and shape it into a ball. Press one ball of dough evenly into each of the prepared baking pans. 
10. Sprinkle the top of the dough lightly with flour. With a knife, cut the dough into 9 rolls in each pan, cutting almost to the bottom of the pan.
11. Cover and let rise in a warm place for 15 minutes.
12. Combine beaten egg and 1 tablespoon water and brush over loaves. Bake at for 18 to 20 minutes, or until golden brown. 
13. Remove from pan. Brush with melted butter. Cool completely on a rack. 
14. Serve and enjoy!

Read More

Green Bean Casserole

 

Ingredients

• For the Crispy Shallot or Onion Topping:
• 2 cups shallots (or onion, thinly sliced)
• 3 tablespoons all-purpose flour
• 3/4 teaspoon kosher salt
• 1 teaspoon vegetable oil

For the Casserole:

• 3 teaspoons kosher salt (divided, plus more as needed)
• 1 1/2 pounds green beans (trimmed, cut into 1-inch lengths)
• 4 tablespoons unsalted butter
• 1 pound mushrooms (cleaned, sliced)
• 1/2 teaspoon black pepper
• Dash nutmeg (fresh grated)
• 4 tablespoons all-purpose flour
• 3/4 cup chicken stock (low sodium or unsalted)
• 1 cup light cream (or half-and-half)

How to make:

1. Gather the ingredients and preheat the oven to 375 F.
2. In a bowl, combine the sliced shallots with 3 tablespoons of flour and 3/4 teaspoon of kosher salt. Toss to combine.
3. Oil a large baking sheet with the 1 teaspoon of vegetable oil. Spread the floured shallots out on the pan in a single layer. Bake the shallots for about 35 minutes, turning every 5 minutes.
4. Remove the browned shallots from the oven and set aside.
5. While the shallots are baking, cook the green beans. Bring about 2 quarts of water and 2 teaspoons of salt to a boil. Add the green beans and cook for about 7 to 8 minutes, or until tender. Drain well.
6. Melt the butter in a large skillet over medium heat. Add the mushrooms, remaining 1 teaspoon of kosher salt, black pepper, and nutmeg; sauté for 3 minutes. Sprinkle 4 tablespoons of flour over the mushrooms and stir to combine. Continue to cook, constantly stirring, for 2 minutes.
7. Gradually add the chicken stock and cream to the mushrooms while stirring constantly. Continue to cook until the sauce is thickened.
8. In a large bowl, combine the green beans with the mushroom sauce and about 1/2 cup of the baked shallots. Stir to blend the ingredients.
9. Turn the green bean mixture into a lightly greased casserole and sprinkle with the remaining crispy baked shallots.
10. Bake the casserole in the preheated oven for 20 minutes, or until the filling is hot and bubbling.

You are ready with all the steps on how to make Green Bean Casserole.. Happy Cooking!!!

Read More

Easy fried rice

 

Ingredients:

• 1 cup white long-grain rice
• 2 teaspoons vegetable oil
• 2 eggs, lightly whisked
• 2 bacon rashers, chopped
• 1 carrot, peeled and grated
• 2 shallots, trimmed, finely sliced
• 1/2 cup frozen peas, thawed (see notes for Low FODMAP substitution)
• 1 tablespoon soy sauce
• Sesame seeds, to serve
• Shallots, sliced, extra, to serve

How to make:

1. Cook the rice in a large saucepan of boiling water for 12 minutes or until tender. Drain and leave to cool.
2. Heat oil in non-stick wok or large frying pan over medium heat. Add eggs. Swirl over base to form an omelette. Cook for 2 minutes or until set. Transfer to a chopping board. Set aside to cool slightly. Cut into short strips.
3. Add bacon to wok. Cook 4 minutes until light golden. Add carrot. Stir fry 1 minute. Add shallots, peas and rice. Cook, stirring, 3-4 minutes. Add egg and soy sauce. Stir until heated through. Sprinkle with sesame seeds and top with extra shallots. Serve immediately.

You are ready with all the steps on how to make Easy fried rice.. Happy Cooking!!!

Read More

Pumpkin soup

 

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 leek, white part only, finely sliced
• 1 garlic clove, crushed
• 1/2 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon freshly grated nutmeg
• 1kg peeled pumpkin, diced
• 1 large potato, peeled, diced
• 1L Massel chicken style liquid stock or vegetable liquid stock
• 1/2 cup (125ml) thin cream

How to make:

1. Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured. Add garlic and spices and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches.
2. Return soup to pan, stir through cream and reheat gently. Season and add a little more nutmeg if desired.

You are ready with all the steps on how to make Pumpkin soup.. Happy Cooking!!!

Read More

Zucchini slice

 

Ingredients:

• 5 eggs
• 150g (1 cup) self-raising flour, sifted
• 375g zucchini, grated
• 1 large onion, finely chopped
• 200g rindless bacon, chopped
• 1 cup grated cheddar cheese
• 60ml (1/4 cup) vegetable oil

How to Make :

1. Preheat oven to 170C.
2. Beat the eggs in a large bowl until combined. Add the flour and beat until smooth, then add zucchini, onion, bacon, cheese and oil and stir to combine.
3. Grease and line a 30 x 20cm lamington pan. Pour into the prepared pan and bake in oven for 30 minutes or until cooked through.

You are ready with all the steps on how to make Zucchini slice.. Happy Cooking!!!

Read More

Slow Cooker Shredded Beef

 

Ingredients:

• 1 (4 pound) boneless beef chuck roast
• 2 (1 ounce) packages taco seasoning
• 1 onion, halved and sliced (Optional)
• 1 teaspoon seasoned salt, or more to taste

How to Make :

1. Place beef roast in crock of a slow cooker. Sprinkle taco seasoning over the beef; top with onion slices.
2. Remove beef to a cutting board and shred with a pair of forks. Return beef to slow cooker and season with seasoned salt.
3. Cook on Low 8 to 10 hours.

You are ready with all the steps on how to make Slow Cooker Shredded Beef .. Happy Cooking!!!

Read More

Taco Meat

 

Ingredients:

• 1 pound lean ground beef
• ½ teaspoon onion powder
• ½ teaspoon garlic salt
• ½ teaspoon celery salt
• ½ teaspoon ground cumin
• 1 (8 ounce) can tomato sauce, or more to taste

How to make:

1. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
2. Season beef with onion powder, garlic salt, celery salt, and cumin. Pour tomato sauce over the beef, stir to coat, and simmer until thickened, slightly, about 5 minutes.

You are ready with all the steps on how to make Taco Meat.. Happy Cooking!!!

Read More