NY Times Classic Cheesecake

https://cooking.nytimes.com/recipes/1019037-classic-cheesecake

Modification notes: added 1/2 tsp lemon zest, change cooking method at the end to leave it in the oven. Graham crackers crust was very hard so may have overcooked it. next time need to buy cheesepan instead of spring form, butter was leaking all over.

FOR THE CRUST:

• 18 whole graham crackers (about 10 ounces/284 grams)

• ¼ cup/55 grams light brown sugar

• ½ teaspoon kosher salt

• ½ teaspoon ground cinnamon (optional)

• ¾ cup/170 grams (1½ sticks) unsalted butter, melted

FOR THE FILLING:

• 2 pounds/904 grams cream cheese (four 8-ounce/226-gram packages), room temperature

•  ½ cup/113 grams sour cream

• 1 cup/201 grams granulated sugar

• 1 teaspoon vanilla extract

•  ½ teaspoon kosher salt
• 1/2 teaspoon Lemon zest (modification)

• 4 large eggs plus 1 large egg yolk

•  ¼ cup/32 grams all-purpose flour

PREPARATION

1. Preheat oven to 300 degrees F. Brush some of the melted butter around a 9 by 3-inch cake pan. Adhere parchment to the bottom and the sides.
2. In the bowl of a food processor, combine graham crackers, brown sugar, salt and cinnamon (if using) and process until you’ve got fine crumbs. Transfer the crumbs to a medium bowl and add melted butter. Using your hands, mix well until no dry spots remain (crumb mixture should not be sandy or dry, but hold small clumps when pressed together).
3. Press crust evenly into the bottom and at least 1 1/2-inches up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to make sure the bottom is as even as possible. Bake on the middle rack until crust is set and just starting to brown around the edges, 20 minutes.
4. Remove pan from the oven and set aside while you prepare the filling. Reduce heat to 300 degrees.
5. Prepare the filling: Combine cream cheese, sour cream, sugar, vanilla and salt in the bowl of a stand mixer. Using a paddle attachment, beat on high until mixture is completely smooth, scraping down the sides and bottom of the bowl as necessary, about 4 minutes.
6. Reduce speed to medium and 1 at a time, add eggs and yolk, scraping down the sides and bottom of the bowl after each egg is added. With the mixer on low, add flour and beat just to blend, until no lumps remain. Add lemon zest
7. Pour filling into prepared crust (if filling goes above the crust, that is O.K.). 
8. Lower oven temperature to 250 degrees F. Place cheesecake into a preheated water bath, in the oven for 1.5 to 2 hour. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.
9. When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Unmold onto a cake round or serving dish. Take the remaining graham cracker mixture and press into the sides of the cake.
10. To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake.

Vegetarian dan dan noodles

Vegetarian Dan Dan Noodles

Serves 2

Ingredients:

• 16 dried whole shiitake mushrooms
• 2 servings of noodles, I use Explore Asian Brown Rice udon and cook them for 5 minutes
• 1/2 tablespoon vegetable oil
• 2 teaspoons minced garlic (about 2 cloves)
• 1 inch ginger, minced (if you don't like ginger, par this down to 1 tsp)
• 2 scallions, white and green parts chopped
• 1/2 tablespoon Chinese rice wine or dry sherry
• 1 handful dry-roasted peanuts, finely chopped. Roast raw peanuts at 375F for 15-20 minutes

Sauce recipe:

• 1/8 cup water
• 1 tbs soy sauce
• 2 teaspoon balsamic vinegar
• 1.5 to 2 tbs guilin chili sauce lee kum kee (so technically I think this should be sichuan chili bean paste but all I have at home is guilin chili sauce that contains chili bean paste)
• 1 teaspoon shichuan red chili peppers, grounded ( i like it spicy but par this down if you don't)
• 1/4 teaspon sugar
• 2 - 3 tbs tahini sauce
• 1 tsp sesame oil
• 1 tbs chili oil

Instructions

1. Soak the shiitake mushrooms in warm water for 15 to 20 minutes, until softened. Drain the shiitakes and squeeze out the excess water. Finely chop them and set aside.
2. Prepare the sauce: In a medium bowl, whisk together all the sauce ingredients as listed above. 
3. Bring a large pot of water to boil and cook the noodles according to package instructions. Drain the noodles. Transfer the noodles to a serving dish.
4. Pour half of the sauce over the noodles and toss so the sauce until evenly distributed. Set aside.
5. Heat a large wok or skillet over medium-high heat. Add the oil and swirl to coat the base and sides. Add the garlic, ginger, and scallion whites and cook until fragrant, about 30 seconds. Add the chopped mushrooms and stir-fry for 2 to 3 minutes, add the chinese rice wine/dry sherry. Stir in the remaining half of the sauce. Adjust the seasoning with salt if desired.
6. Spoon the mushroom mixture over the noodles, sprinkle the chopped scallions greens and chopped peanuts on top, and serve.

Inspired by

http://appetiteforchina.com/recipes/vegetarian-dan-dan-noodles

and 
http://www.seriouseats.com/recipes/2013/02/vegan-dan-dan-noodles-recipe.html

Banana Crumb Muffins Recipe

From here

This banana crumb muffins are delicious!! I have always tried to do banana bread before but these muffins are really moist! I will only use this recipe going forward, maybe I will try this recipe for a banana bread mold too.

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Ready In: 35 Minutes

Servings: 10

INGREDIENTS:

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 bananas, mashed

3/4 cup white sugar

1 LARGE egg, lightly beaten

1 tsp vanilla

2/4 tsp ground cinnamon

1/3 cup butter, melted

1/3 cup packed brown sugar

2 tablespoons all-purpose flour

1/8 teaspoon ground cinnamon

1 tablespoon butter

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, vanilla, ground cinnamon and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Recipe for Kalio Chicken Curry / Ayam Kalio Padang

From here

Ingredients:

2 pounds chicken thigh with skin and bone
lime and salt
1.5 teaspoon tumeric
3 pieces kaffir lime leaves
2 lemongrass, crushed/ I cut the center white parts so that the flavour will come out
1 inch galangal, crushed / I replaced with ginger
1 ball of about 0.5" size tamarind paste (found in Asian supermarket/ Simpang Asia in LA)
400 ml coconut milk canned - fresh is preferable but who can find that in LA?
Oil

Ingredients to be grinded:
10 red chili / I used dried red chili but next time may want to do 50-50% of dried and fresh
3/4 tbs coriander whole - use less if you use ground
2 big shallots ( The shallot has to be twice the proportion of garlic cloves
4 garlic cloves
1" ginger
3/4 tsp salt
1/4 tsp cummin
5 candlenut
sugar and chicken bouillon powder to taste. I put a pinch of sugar first that I increased to 1/8 tsp later on and about 1/8 tsp chicken bouillon

1. Squeeze lime into chicken and a little bit of salt and leave it for 15 minutes
2. Put oil into a pot and sauteed the grinded spices
3. Put in kaffir lime leaf, galangal, tied-up lemongrass and tamarind paste
4. Put in chicken and half of the coconut milk and cook until chicken is cooked - about 40 minutes for my case
5. Once you see that chicken is done (you can cut one up to make sure it is not pink), add in the ground tumeric. Start with 1/2 tsp and work your way up to 1 1/2 tsp, if you'd like

OK while I think the taste is delicious, I feel like it is missing something from the authentic Kalio chicken curry that I have had in Indonesia so I will have to play around with the recipe more to test it.

Lion's Head Meatball

Bought frozen from here

I would just then reheat it for about 40 minutes to 1 hour in a big pot along with cut up napa cabbage, a little bit of soy sauce and sesame oil... Yum.. I could eat this once a week

Shangri-La Hotel Singapore Black Pepper Crab - Healthy Style

From here

Ingredients

1 kg (2.2 lbs) crab, cleaned and chopped into pieces
30 g (1 oz) black pepper, coarsely crushed
60 ml (1/4 cup) vegetable oil
100 g (2/3 cup) butter - I don't use this
100 g (2/3 cup) garlic, chopped
100 g (2/3 cup) shallots, chopped
60 ml (1/4 cup) oyster sauce
10 ml (2 tsp) light soya sauce
10 ml (2 tsp) dark soya sauce
20 ml (4 tsp) Chinese yellow wine
10 g (2 1/2 tsp) sugar or to taste
300 ml (1 1/4 cups) water
10 g (1 tbsp) cornstarch, or as necessary
sliced spring onions, sliced red chilli and chopped cilantro for garnish

Method


Saute black pepper over moderate heat, remove and set aside.

Add oil in heated wok; add garlic and shallots and stir fry till fragrant. Add crab, stir fry over high heat; add black pepper, de-glaze with Chinese yellow wine.

Add water, followed by oyster sauce, both soya sauces and sugar.

Lower heat, cover with lid and let braise over moderate heat until crab is cooked through.

Adjust seasonings, thicken with cornstarch, transfer to plate. Topped with garnish, serve immediately.

Stir Fry Veggies - Real Food Daily Kitchen recipe

From this book

Claypot Chicken Rice Using Rice Cooker

From here

Recipe: Claypot Chicken Rice without Claypot

Ingredients:

2 cups rice

1 skinless chicken breast & 2 chicken drumsticks

1 stalk scallion (chopped)

6 shitake mushrooms (soak in hot water for 30 minutes and cut into halves)

1 small piece salted fish (cut into small pieces) - I usually skip this because I don't have it ready at home

2 Chinese sausage (sliced) – optional

Seasoning for chicken:

2 tablespoons oyster sauce

1 tablespoon soy sauce

1/4 teaspoon chicken boullion powder

1/2 teaspoon corn starch

1/2 teaspoon sesame oil

5 dashes white pepper powder

1/4 teaspoon sugar

1 tablespoon Shaoxing cooking wine (or rice wine)

3 inches ginger (peel the skin and chop into thin strips)

Seasoning for rice:

2 tablespoons soy sauce

1/2 tablespoon dark soy sauce

2 teaspoons cooking oil

1 pinch of salt

Method:

Chop the chicken breast and chicken drumsticks into pieces.

Add the chicken seasoning ,ginger and mix well. Marinate for an hour in the fridge.

Rinse and clean the rice in a rice cooker as if you are making steamed rice after the chicken is marinated for an hour.

Add the rice seasoning and cooking oil into the rice and start cooking the rice.

At the same time, heat up a wok with some cooking oil. Add in the chicken and shitake mushrooms.

Quickly stir-fry the chicken until half-cooked. Add in the chopped scallions. Dish out and set aside.

Deep fry the salted fish and set aside.

Add the chicken into the rice cooker when the rice is almost dry (about 7-8 minutes) and continue to cook till rice is completely cooked. I usually add the ginger into the rice cooker too because I love giner.

Leave the rice cooker on “Stay Warm” for 15 – 20 mintues before serving.

Top the chicken rice with fried salted fish and serve immediately

Roman Style Chicken - Recipe from Giada

From here

Total Time: 1 hr 0 min

Prep 20 min

Cook 40 min

Yield: 6 servings

Level: Easy

Ingredients

4 skinless chicken breast halves, with ribs

2 skinless chicken thighs, with bones

1/2 teaspoon salt, plus 1 teaspoon

1/2 teaspoon freshly ground black pepper, plus 1 teaspoon

1/4 cup olive oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

3 ounces prosciutto, chopped

2 cloves garlic, chopped

1 (15-ounce) can diced tomatoes

1/2 cup white wine

1 tablespoon fresh thyme leaves

1 teaspoon fresh oregano leaves

1/2 cup chicken stock

2 tablespoons capers

1/4 cup chopped fresh flat-leaf parsley leaves

Directions

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

Per serving: Calories: 266; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 28 grams; Total carbohydrates: 8 grams; Sugar: 4 grams; Fiber 1.5 grams; Cholesterol: 76 milligrams; Sodium: 1,307 milligrams

Vegetarian Dan Dan Noodle Recipe

From here

Vegetarian Dan Dan Noodles
Serves 4 as part of a multi-course meal

• 8 dried shiitake mushrooms
• 8 ounces smoked tofu, finely chopped
• 8 ounces dried Chinese egg noodles
• 1 tablespoon peanut oil
• 2 teaspoons minced garlic (about 2 cloves)
• 1 teaspoon minced ginger
• 2 scallions, white and green parts chopped
• 1 tablespoon Chinese rice wine or dry sherry
• 1/2 teaspoon salt, or salt to taste
• 1 handful dry-roasted peanuts, finely chopped

Sauce:

• 1/4 cup water
• 2 tablespoons soy sauce
• 1/2 tablespoon Chinese sesame paste or tahini
• 1 tablespoon Chinese black rice vinegar, or substitute good quality balsamic vinegar
• 3 tablespoons chili oil (adjust according to your tolerance of spiciness)
• 2 teaspoons sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon ground Sichuan pepper

1. Soak the shiitake mushrooms in warm water for 15 to 20 minutes, until softened. Drain the shiitakes and squeeze out the excess water. Finely chop them and set aside.
2. Bring a large pot of water to boil and cook the noodles according to package instructions. Drain the noodles, rinse under cold water, and drain again. Transfer the noodles to a serving dish.
3. Prepare the sauce: In a medium bowl, whisk together the water, soy sauce, sesame paste, vinegar, chili oil, sesame oil, sugar, and Sichuan pepper. Pour half of the sauce over the noodles and toss so the sauce is evenly distributed. Set aside.
4. Heat a large wok or skillet over medium-high heat. Add the oil and swirl to coat the base and sides. Add the garlic, ginger, and scallion whites and cook until fragrant, about 30 seconds. Add the chopped mushrooms and smoked tofu and stir-fry for 2 to 3 minutes. Adjust the seasoning with salt if desired. Add the chinese rice wine/dry sherry here.
5. Spoon the tofu and mushroom mixture over the noodles, sprinkle the chopped scallions greens and chopped peanuts on top, and serve.

Sauteed Fried Tempeh (Sambal goreng tempe)

Ingredients

• 1 lb tempe, cut small like matchsticks
• 0.33 lbs dried salted fish
• 0.45 lbs peanuts
• 2 red chilli, take out seeds, sliced and sauteed in oil for a little bit
• 1 tbs tamarind water (which I skipped)
• 1 tbs sugar
• vegetable oil
• 1 tablespoon kecap manis/ sweet soy sauce

Ingredients for spices that you should put in a food chopper so all the spices turn smooth.

• 6 shallots
• 3 garlic
• 5 red chilli
• 1 inch galangal (which I replaced with giner)
• 1 ts salt

Cara membuat sambel goreng tempe:

1. Fry the tempeh, salted fish and peanuts separately. On the tempeh, you wan to deep fry it until it turns slightly brown.
2. Leave only 3 tbs of frying oil, sauteed the spices above with tamarind water and sugar.
3. Put in tempeh, salted fish and peanuts and mix all the ingridients. Add the sliced red chilli and sweet soy sauce.

This is not exactly the healthiest recipe. but oh so good! We used to have this at least once a week in Indonesia.

Chicken khao soi

From here

Ingredients

Khao Soi Paste

• 4 large dried New Mexico or guajillo chiles, stemmed, halved, seeded
• 2 medium shallots, halved
• 8 garlic cloves
• 1 2-inch piece ginger, peeled, sliced
• 1/4 cup chopped cilantro stems
• 1 tablespoon ground coriander
• 1 tablespoon ground turmeric
• 1 teaspoon curry powder

Soup

• 2 tablespoons vegetable oil
• 2 14-ounce cans unsweetened coconut milk
• 2 cups low-sodium chicken broth
• 1 1/2 pounds skinless, boneless chicken thighs, halved lengthwise
• 1 pound Chinese egg noodles
• 3 tablespoons (or more) fish sauce (such as nam pla or nuoc nam)
• 1 tablespoon (packed) palm sugar or light brown sugar
• Kosher salt
• Sliced red onion, bean sprouts, cilantro sprigs, crispy fried onions or shallots, chili oil, and lime wedges (for serving)

• Ingredient Info

  Dried chiles are available at Latin markets; Chinese egg noodles and chili oil are available at Asian markets. All can be found at many supermarkets.

Preparation

Khao Soi Paste

• Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25-30 minutes.
• Drain chiles, reserving soaking liquid. Purée chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 tablespoons soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth.

Soup

• Heat oil in a large heavy pot over medium heat. Add khao soi paste; cook, stirring constantly, until slightly darkened, 4-6 minutes. Add coconut milk and broth. Bring to a boil; add chicken. Reduce heat and simmer until chicken is fork-tender, 20-25 minutes. Transfer chicken to a plate. Let cool slightly; shred meat.
• Meanwhile, cook noodles according to package directions.
• Add chicken, 3 tablespoons fish sauce, and sugar to soup. Season with salt or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.

Read More http://www.bonappetit.com/recipes/2013/03/chicken-khao-soi#ixzz2MSd9F6iH

Beef bourguignon ina garten way

From here but altered to my likings

Careful when lighting up the alcohol!

Ingredients
1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1/2 of (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced
For serving:

Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional
Directions
Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, and onions, 1 teaspoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_25938_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Indonesian Soto Ayam Recipe

Home made Soto Ayam with Baked Potato Chips

Once in a while I will be craving home-made Indonesian food that I can make at home and not go out to Simpang Asia although it is a good Indonesian restaurant to check out if you have not been there.

So last week when I went to Simpang Asia, I bought a "Bamboe" instant spice for "Soto Ayam" which translates to chicken soup. I thought about making it from scratch but the list of ingredients of any Indonesian recipe is probably 10 + herbs/ spices long.... Think lemongrass, kaffir lime leaves, galangal, tumeric, coriander, cummin, candlenut, sometime tamarind paste.. UGH things that are not readily available at home..

In any case I digress, I bought the Bamboe instant spice.. I don't know why it is called bamboe.. which means bamboo.. and not bUmboe.. which means spices in Indonesian language

This instant spices turn to be a hit for Arthur, he actually had 3 bowls of the chicken soup! 

The ingredients you need to buy for one instant spices package are:

-  1 lbs of chicken. I like dark meat so I used 4 chicken thigh with bone. Recommend with no skin but I got it with skin since it is cheap!

- one potato. One is plenty

- 1/2 cup of bean sprout

- 2 individually packaged bean thread/ vermicelli. See picture below, I usually get them from Ranch 99

- 1 lime

- 1 shallot

- 1 egg

- pre packaged sambal oelek to serve

- green onion to serve

This will serve 3 people or if it is someone with healthy appetite 2 people.

Vermicelli:

Sambal Oelek, which you can get at Simpang Asia or Ranch 99

When pressed for time, feel free to follow the recipe at the back of the Bamboe instant spice package, I altered mine just because I am used to my soto ayam done a certain way, see a typical picture of soto ayam  below:

Here goes, the recipe of Soto Ayam (Indonesian Chicken Soup) with the Bamboe instant spices that you can get from Simpang Asia or perhaps Ranch 99:

1. Start making Ina Garten's Rori's Potato Chips Recipe. Note also that traditional soto ayam actually use deep fried potato chips but I am trying to be healthier, thus the baked potato chips.

Modified* Rori’s Potato Chips from Barefoot Contessa Parties Cookbook – page 77

Good Olive Oil

1 Baking Potatoes

Kosher Salt

Preheat the oven to 325.  Spread each of 2 baking sheets with 1 tablespoon of oil and put them in the oven to preheat for 10 minutes.

Slice the potatoes on the longer side on a mandoline so that they are paper-thin and flexible.   Place slices on the hot sheet pans, making sure that they don’t overlap at all.  Sprinkle with salt and pepper.  Bake the chips for 10 minutes , rotate the pans in the oven and bake for another 10 minutes.  Flip each chip and then bake for another 5-6 minutes or until golden brown.  Remove the chips to a paper towel to cool.

Repeat with the remaining potato slices.

To store the chips, cool completely and place in a plastic zipper-lock bag.  They will stay crisp several days.

*OK so original recipe asked you to slice the potatoes lengthwise so that the potato chips are longer, but traditional soto ayam has the potatoes smaller so I alter the slicing method, additionally the original recipe ask you to use black pepper.. but no no not in traditional soto ayam

2. At the same time, start cooking white rice in a rice cooker. 1.5 cups of rice for 2 people.

3. Boil 4.25 cups of water until it boils and then insert the 1 lbs of chicken. Ladle out any fat that is forming at the top. Bring the water to boil again and then reduce heat to low and boil the chicken uncovered for 30 minutes

4. Start to slice up shallots really thin and then heat up about 2 tablespoons of vegetable oil in a pan and fry it until it turns golden brown, immediately take it off the pan and let it cool.

5. After 30 minutes of simmering the chicken, take out the chicken and shred the meat. Discard any bone or skin if there is. Afterwards, return the shredded chicken meat into the pot

6. Add the bamboe instant spice into the pot of chicken stock and mix it up. Boil at low heat for 10 minutes.

7. Prepare your vermicelli per the instruction of your store bought vermicelli. For my case, I had to boil a separate pot of water and add the vermicelli in for 3 to 5 minutes and then take out the vermicelli. At the same time, wash the beansprout and cook it together with the vermicelli for 3 to 5 minutes and take them out too.

8. At the same pot, you can also boil one egg until it is fully cooked, about 10 minutes. Take out the egg's shell and half the egg.

9. On an empty bowl, put the vermicelli and rice to it. Add the chicken soup to the bowl, top it off with beansprouts, fried shallot, baked potato chips and 1/2 of the hard boiled egg. Serve with some lime, cut up green onion and sambal oelek on the side. 

Brentwood Farmer's Market Dinner

I had to make dinner for one last night and last weekend I went to Brentwood Farmer's Market Dinner and bought a bunch of vegetables, specifically some corn and cauliflower.

Have you guys been to Blue Cow restaurant in Downtown LA? Food is pretty good but what is memorable is the Singaporean Roasted Curried Cauliflower. It comes in a brown bag and it's kind of like a popcorn cauliflower. I've been trying to recreate this dish for months but unsuccessfully. I do find one that is pretty tasty here. 

Roasted Curried Cauliflower Recipe

Serves 2-4

Ingredients:

• 1 large cauliflower (or several small ones), ~2 lbs
• Curry powder
• Olive oil
• Kosher or sea salt

Preheat oven to 500 degrees. Break cauliflower into medium-small florets and place into large bowl or baking pan. Be sure the pieces are as evenly sized as possible, or they will cook unevenly. The smaller you make the pieces, the quicker they will cook and the more caramelized they will become, which I consider a good thing.

Drizzle cauliflower pieces generously with olive oil and season well with salt and curry powder. Distribute evenly in a single layer at the bottom of a baking pan. If necessary, use a second baking pan to be sure the pieces aren’t too crowded.

Cover the pans with foil and place into the oven. Roast, covered for 10-15 minutes. The cauliflower should be slightly soft and start looking translucent. If not replace foil and cook another 5 minutes.

When the cauliflower has finished steaming, remove the foil and toss with tongs. Continue to roast, stirring every 8-10 minutes until the tips of the cauliflower begin to brown and become crisp as pictured. Approximately 30-35 minutes. (It only took me 15 minutes of turning it around instead of 30 minutes).

Adjust salt to taste (you will probably need another sprinkle) and serve.

Another simple recipe I did is a super easy roasted corn from here. 

Garlic Corn on the Cob

 INGREDIENTS:

12 ears corn, husked and cleaned 12 tablespoons butter, divided

1/4 cup garlic powder

DIRECTIONS:

1.	Preheat grill for medium heat, or preheat your oven to 350 degrees F (175 degrees C).
2.	Place each ear of corn on a separate square of aluminum foil. Place 1 tablespoon of butter on each one, and sprinkle with garlic powder. Wrap ears tightly with the foil.
3.	Place ears of corn on the grill or in the oven for 20 to 30 minutes, turning over occasionally.

 The very important thing to note is just oven at 350 degrees F and corn for 20-30 minutes. I just added garlic powder, onion powder, cayenne pepper.

Voila dinner is ready!