Fragrant flowers

Kuncup

Jembatan

Amarylis

Steamed Vegetables with Hot Peanuts Sauce

350g carrot
300g cauliflower
200g raw white onion
4 medium boiled eggs

Peel carrot, steam together with cauliflower until tender.
Thinly slice carrot.
Cut cauliflowers into medium pieces.
Peel and slice raw white onion.
Cut eggs in half.
Arrange the vegetables and eggs on a plate.
Pour hot peanuts sauce on the top. Serve immediately.

Hot Peanuts Sauce

400g fried peanuts
350g raw chili peppers, remove seeds
100g white onion
7 cloves garlic
25g kaffir lime leaves, minced
1 ½ liters of water
4 tablespoons brown sugar
3 tablespoons salt

Slice chili peppers, onion, and garlic into small pieces.
Mix chili pepper, onion, garlic, lime leaves, and water, using blender.
Blend until smooth. Pour into saucepan and stir constantly over medium heat.
Boil until thick (add the water if needed). Add salt and sugar, stir for 2 minutes. Remove from the heat.
Serve with steamed vegetables.

Bee on mint flowers

Stuffed Capsicum with Meat and Vegetables

400g small red capsicum, remove seeds and scoop out the inside portion
255g minced beef
250g carrot, peel and chop
150g yellow onion, chop
150g raw chili pepper, remove seeds and chop
5 cloves garlic, slice
4 tablespoons olive oil
2 medium eggs
20g grated caciocavallo cheese
½ teaspoon salt
¼ teaspoon sugar
1/8 teaspoon white pepper powder
100ml water

Heat the olive oil in a saucepan over medium heat.
Add onion, garlic, beef, carrot, chili pepper, and mix well (about five minutes).
Add eggs, salt, sugar, and pepper. Stir constantly about two minutes.
Remove from the heat.
Preheat oven to 200C.
Slice the top of capsicum and fill with the mixture. Press it well and sprinkle grated cheese on top.
Pour 100ml of water in a baking dish and place the capsicums.
Bake for 15 minutes. Serve immediately!

Hot Mixed Pickle

80g cucumber
75g onion
60g carrot
75g chili pepper
5 tablespoons wild apples vinegar

Peel and cut cucumbers and onions into small pieces.
Remove seeds and cut the chili peppers into small pieces.
Combine and mix well the cucumber, carrot, chili pepper, and onion, in a glass container. Add wild apples vinegar and stir with plastic spoon. Cover up with a lid and refrigerate overnight. Serve with fried rice or as aside dish to accompany any meal.

Shiitake Fried Rice with Chicken

250g cooked rice (three hours before)
100g dried shiitake mushrooms, steep with warm water for one hour, strain the water and slice into small pieces
3 medium eggs, scrambled
75g yellow onion, minced
40g green onions, chopped
3 cloves garlic, minced
1 ½ tablespoon sweet soy sauce
1 tablespoon extra hot chili sauce
100g chicken fillet, sliced and fried
40g cabbage, sliced
3 tablespoons sunflower oil
½ teaspoon white pepper powder
Salt, to taste

Heat the oil in a wok over high heat. Add yellow onion, garlic, shiitake, chicken, cabbage, green onion, and stir-fry till lightly brown and fragrant (about three minutes). Remove from the heat. Add rice, sweet soy sauce, extra hot chili sauce, season with salt and pepper. Mix until fully incorporated.
Put the wok back over medium heat, and stir-fry about three minutes or until rice is heated through. Add scrambled eggs and stir-fry for half a minute. Serve hot!

Bunga Matahari

Happy flowers