C2 (Chicken and Corn) Soup (Sup Ayam Jagung)

Cooking Duration: 20 Minutes
Level of Difficulty: Easy
Portions: 4 people

Ingredients:

100 grams of chicken (diced)
1 teaspoon of sesame oil
1 teaspoon of salty soy sauce
1 coriander leaf
1000 ml Chicken stock water
250 grams sweet corn, granules
1 egg
1/2 teaspoon of salt
3 tablespoon of corn flour, mix with water until dissolved
1/2 teaspoon of pepper powder
a small bowl of minced shallot leaf
a bowl of love

Method
1. Mix the diced chicken with sesame oil, salty soy sauce then put it aside for a while
2. Boil the chicken stock water, put in the sweet corn, salt and pepper wait until the corn is soft
3. Put in the chicken until they are cooked enough then put in the coriander leaf
4. Put in the corn flour then stir until it thickened
5. Beat the remaining eggs in a container then stir them well
6. Put in the beaten egg the stir it until mixed
7. Serve it with love using the bowl of love then spread the minced shallot leaf on the soup

Enjoy the soup with someone or people that you love

Stuffed Milk fish (Bandeng isi/ Bolu kambu)

Chanos chanos Forsskål or Bandeng or in makassar/bugis language Bolu is very popular fish in Asia many people like this fish because it tastes so savory and is easy to digest it is a good source of Omega 3, vitamin, mineral and protein. However some pople have difficulty in enjoying the tasty meat of this fish because of the bones of this fish are so many and difficult to separate the smooth bones from the meat. In Makassar, we have a recipe to help enjoying this fish without worrying about the fish-bones. Here we go:

Ingredients:

450 grams of milk fish
50 ml water
200 grams young coconut, grated
3 eggs
oil for frying the fish
heart full of love

Spices and seasoning ingredients:
10 red onions
5 pieces of garlic
3 teaspoons of coriander
1/2 teaspoon of white pepper powder
1 teaspoon of salt

Mango pickles (Acar mangga/ racca' racca' pao) sauces ingredients:
250 grams of raw young mango, peel then cut thin or use grater
50 grams of red chili, throw away the seeds then cut thin
3 hazelnut
1 teaspoon of salt
1 1/2 teaspoon of sugar

Method
1. Clean the fish take out the stomach then beat firmly until the meat soft
2. cut it into 3 equal pieces then took out the meat and bones by using small spoon but don't break the skin keep the case remain intact (it needs practices though) put it away to be stuffed
3. Separate the meat and the bones then fry the meat for a while take it out then separate the remaining smooth bones
4. Grind the fish meat by using blender then put it aside
5. Mix the meat, coconut, 1 egg and seasoning in a container then stuff them into the fish skin until full and compacted
6. Beat the remaining eggs in a container then stir them well
7. heat the oil then drench the fish into the beaten eggs before frying it in the frying pan until brownish and cooked
8. To make the mango pickles, fry the chili and hazelnut take out then mix with the mango and seasoning stir well
9. Spread the mango on the serving plate then put the fried fish on it
10. Serve it wit love and affection

Grilled Baronang

Baronang is very famous fish in my hometown Makassar because its very delicious and easy to cook,Baronang sounds like in indonesian language Buronan means most wanted, so no wonder this fish is the most wanted fish in Makassar grilled fish restaurant. But you can also make this yummy juicy grilled fish at home instead of buying it at restaurant, so here we go

Ingredients:

500 g (2 pieces of Baronang fish, average size)
3 Garlic /grinded
2 teaspoons of salt
1/4 white pepper powder
2 teaspoon of lime juice
Banana leaf as a pad for grilling the fish later
2 table spoons of margarine to be spread on the fish when grilling

Method
1. Clean the fish then slice diagonally on the fish body but let the fish remain intact
2. Mix the garlic, salt, white pepper and lime juice together
3. Drenched the fish in the mixture of salt, garlic, white pepper and lime juice for a while then
4. Heat the grill then pad the grill with banana leaf so the fish wont directly in contact with fire, flip the fish until both sides cooked then take it and put it aside for a while

Because Baronang fish without sambal (Hot chili ) is not complete yet so now its time to make the Sambal:

Ingredients for sambal:

2 pieces of curly red chili
5 pieces of green bird eye chili
4 red onion
1 tomato
2 teaspoon of lime juice
3 star fruit vegetable (the small one)

Method
1. Cut diagonally the red chili, bird eye chili, and red onion approximately 1/2 cm,
2. Cut diced the tomato, split the star fruit vegetable, put the all in one container for a while to let them mixed together with lime juice
3. Spread the sambal on the fish then voila
4. Serve it with love and smiles

Five S ( Sweet Soy Sauce Stir-fried Squid)

Well this is our favorite recipe. my wife have been cooking this since we were in Australia, it is very delicious you can try it at home

Ingredients:

5 pieces of Squid (average size)
2 Garlic /sliced
3 Red Onion /sliced
3 table spoons of Tamarind
1 tea spoon of Turmeric
5 table spoons of Sweet Soy Sauce
Salt and sugar to taste
2 tea spoons of oil for stir frying
a glass of water

Method
1. Clean the squid then cut it into pieces (ringed or squared)
2. Make sure you take the ink tube (but not break it) put it away to be used later
3. Drenched the squid in tamarind, turmeric and salt water then
4. Saute the Garlic and onion till smells nice
5. Add in the squid together with the tamarind and salt water
6. Add in the ink tube and make sure you break it quickly on the pan before it hardened
7. Add in Sweet soy sauce keep on stirring until the ingredient nicely absorbed by the squid
8. Serve it with love

Lamb Curry

Lamb Curry
(Gulai Kambing)

2-3 tablespoons 5 cloves 10 5 cm 2 1/2 1 stalk 3 1-2 pieces 1 kg 750 cc 250 cc 300 g Spices (roasted & grounded) 1 tablespoon 1/2 teaspoon 1/4 teaspoon 1/2 tablespoon 3

Margarine Garlic, finely sliced Shallots, finely sliced Cinnamon stick Cardamoms Nutmeg, bruised Lemon grass, bruised Kaffir lime leaves Dried sour fruit (Garcinia Cambogia) Lamb, cut into 3 X 3 cm pieces Thin coconut milk Thick coconut milk Potatoes, halved or quartered Salt to taste Coriander Cumin Aniseed Peppercorns Cloves

Method :

• Heat margarine and sauté garlic and shallots until golden brown.
• Add ground spices, other spices and herbs and meat.
• Continue to fry for a few minutes, then add thin coconut milk.
• Simmer until the meat is half-cooked.
• Add thick coconut milk, potatoes and salt.
• Cook and stir from time to time until the ingredients are cooked and the gravy has thickened.
• Serve hot.

Fried Rice

Indonesian Fried Rice Recipe

(Nasi Goreng)

2 1/4 teaspoon 1/3 cup 3 cloves 1 2 1 teaspoon 1 teaspoon 1/2 teaspoon 400g 200g 1 cup 2 teaspoons 1 tablespoons 4 1/2 1 3 tablespoons

Eggs Salt Cooking oil Finely chopped garlic Finely chopped onion Seeded and very finely chopped red chilies Shrimp paste Coriander seeds Sugar Raw prawns, peeled and deveined Rump steak, finely sliced Long grain rice, cooked and cooled Kecap manis (sweet soy sauce) Soy sauce Finely chopped onions Finely shredded lettuce Thinly sliced cucumber Crisp fried onion

Method :

• Beat the eggs and salt until foamy. Heat a frying pan and lightly brush with a little of the oil.
• Pour about one quarter of the egg mixture into the pan and cook for 1 to 2 minutes over medium heat until the omelet sets.
• Turn the omelet over and cook the other side for 30 seconds.
• Remove the omelet from the pan and repeat with the remaining egg mixture.
• When the omelets are cold, gently roll them up and cut them into fine strips; set aside.
• Combine the garlic, onion, chili, shrimp paste, coriander and sugar in a food processor or cobek, and process or pound until a paste is formed.
• Heat 1 to 2 tablespoons of the oil in a wok or large deep frying pan; add the paste and cook over high heat for 1 minute or until fragrant.
• Add the prawns and steak and stir-fry for 2 to 3 minutes, or until they change color.
• Add the remaining oil and the cold rice to the wok. Stir-fry, breaking up any lumps, until the rice is heated through.
• Add the kecap manis, soy sauce and spring onion and stir-fry for another minute.
• Arrange the lettuce around the outside of a large platter. Place the rice in the centre and garnish with the omelet strips, cucumber slices and fried onion.
• Serve immediately.