Stir-Fried Noodles with Shrimp (Bakmi Goreng Udang)

Ingredients:
5 c. water
1 lb. egg noodles
3 tbsp. peanut oil
1/4 c. onion (about 1/2 medium
onion), thinly sliced
2 cloves garlic, minced
1 lb. peeled, deveined shrimp
2 tbsp. soy sauce
1/2 c. celery leaves and small stems,
chopped into 1/2-inch pieces
3 scallions, chopped
3 c. bok choy, chopped
1 tsp. salt
1/2 tsp. pepper

Directions:

• In a large saucepan, bring water to a boil. Add noodles and cook for 3 minutes, stirring often.
• Drain noodles and immediately rinse with cold water. Combine noodles with 1 tbsp. peanut oil and set aside.
• In a mortar and pestle, blender, or food processor, combine 2 tbsp. onion and the garlic to make a paste.
• Heat the remaining 2 tbsp. oil in a wok or skillet and add the rest of the onion. Add shrimp and stir-fry for 2 minutes.
• Add soy sauce, celery, scallions, bok choy, salt, and pepper and fry for another 2 minutes.
• Add noodles to the mixture. Stir-fry for 2 more minutes, until all of the ingredients are combined and heated. Serve hot or at room temperature.
  

Sweet and Sour Beef Sate with Peanut Sauce

Ingredients:

Sate:
2 tsp. ground coriander
1/4 tsp. ground cumin
2 cloves garlic, minced
1 tsp. salt
1 tbsp. brown sugar
1 tsp. tamarind, dissolved in 1 tbsp.warm water
1 lb. sirloin steak, cut into 1-inch cubes
2 tbsp. soy sauce
1 tbsp. water
1 tbsp. peanut oil

Peanut Sauce:
1 tbsp. peanut oil
1 clove garlic, minced
1 c. water
1 tsp. crushed red pepper
2 tsp. tamarind, dissolved in 2 tbsp. warm water
1/2 tsp. salt
2 tbsp. sugar
1/4 tsp. shrimp paste
1 c. creamy, natural peanut butter
(available at most food co-ops)

Directions:

• With a mortar and pestle, food processor, or blender, combine coriander, cumin, garlic, salt, brown sugar, and tamarind.
• Place steak cubes in a medium bowl and add the spice mixture. Use your fingers to rub the spices into the meat. Set meat in the refrigerator and marinate for 1 hour.
• Prepare some bamboo skewers (to prevent the bamboo skewers from burning, soak them in water for 1 hour before using).
• In a wide, shallow dish, mix soy sauce, water, and peanut oil.
• Place four pieces of marinated meat on each skewer and dip the meat into the soy sauce mixture.
• Broil meat over a charcoal fire or under the broiler of the oven. Cook for 3 minutes on each side.
  
• Heat oil in a frying pan over medium-high heat. Add garlic and cook for 1 minute.
• Add water, crushed red pepper,tamarind, salt, sugar, and shrimp paste. Cook for 5 minutes.
• Add peanut butter and stir until combined. Simmer for 5 minutes, stirring often and adding a tablespoon of water if the mixture becomes too thick.
• Serve warm or hot with hot sate
  

Sukiyaki Udon

Ingredients:
200 grams of udon, brewed with hot water, drained
1/2 onion, sliced ​​long
2 cm ginger, crushed
150 grams sukiyaki
25 grams of Hioko mushrooms, pour boiling hot water, each one split second
3 tablespoons oyster sauce
2 tablespoons Japanese soy sauce
750 ml of water
3/4 teaspoon salt
3/4 teaspoon ground pepper
5 teaspoons cornstarch + 4 teaspoons water
1 egg, beaten
1 leek, cut sloping
1 tablespoon oil for sauteing

Processing Method:

• Saute onion and ginger until fragrant.
• Add sukiyaki. Stir until the color changes. Add the mushrooms. Stir until wilted.
• Add oyster sauce and Japanese soy sauce. Stir well. Pour water, salt, and pepper. Stir until boiling.
• Thicken with cornstarch. Add eggs, stirring until haired.
• Enter udon and chives. Stir well. Lift.

Semur Tahu (Tofu Stews)

Ingredients
300 grams out of white, crushed
25 grams of dried shrimp, poured boiling hot water, mashed
1 egg, beaten off
3 cloves garlic, crushed
1 tomato, chopped
2 1 / 2 tablespoons soy sauce
1 / 4 teaspoon ground pepper
3 / 4 teaspoon salt
200 ml of water
1 tablespoon oil for sauteing
6 shallots, sliced ​​and fried

Processing Method:

• Mix tofu, dried shrimp, and eggs. Stir well.
• Take 1 tablespoon dough.shape into sphere then fried until cooked.
• Saute garlic and tomatoes until fragrant.
• Add the fried tofu, soy sauce, pepper, and salt. Stir well.
• Pour water. Cook until absorbed. Sow fried onions. Lift.

Spicy Fried Ramen

Ingredients:
200 grams of ramen, brewed
100 grams shrimp, roughly chopped
3 cloves garlic, roughly chopped
6 pieces of red chili pepper, chopped
3 stalks chives, cut into 3 cm
2 teaspoons fish sauce
1 teaspoon salt
1 tablespoon garlic oil for sauteing

Complementary:
2 eggs
1 / 2 teaspoons Japanese soy sauce
1 / 4 teaspoon granulated sugar
1 tablespoon oil for sauteing

Processing Method:
Saute garlic until fragrant. Add shrimp. Stir until the color changes.
Add ramen, fish sauce, and salt. Stir well. Add the red chili sauce and chives. Stir well. Set aside.
Complementary, beaten egg, Japanese soy sauce, and sugar. Stir-fry egg batter. Stir until grained.
Serve ramen with a complement.

Tips:
Do not saute the shrimp too long, so the shrimp doesn't become harsh

Gulai Cumi (Squid Curry)

Ingredients:
500 grams of fresh squid (@ 100 grams)
750 ml coconut milk
2 fresh tomatoes

Seasoning:
1 stalk lemongrass, crushed
1 turmeric leaf sheet
1 tablespoon lemon juice
1 teaspoon granulated sugar

Seasoning to be crushed:
3 tablespoons red onion slices
2 tablespoons sliced ​​garlic
2 tablespoons red pepper slices
1 teaspoon fresh ginger slices
1 teaspoon sliced ​​fresh turmeric
1 teaspoon coriander
4 hazelnuts
1 tablespoon salt

Directions:
Clean the squid, peel the husk and remove the ink and wash. Flush with boiling water fed 1 / 2 teaspoon salt, soak 10 minutes, lift
Heat oil in a skillet, saute ground spices and other seasonings (except lime juice and sugar) until fragrant
Pour in coconut milk stir spices, and cook until boiling
Enter the squid and tomatoes, reduce heat. Cook returned to the squid and tomatoes cooked (20 minutes), remove and serve