Nasi Goreng Apa Adanya

3 buah paha ayam, iris tipis
10 buah cabe kuning (hot fefferoni), iris kasar
100g bawang bombay, iris kasar
4 siung bawang putih, iris kasar
1 ½ sdt saus tiram
1 sdm kecap asin
1 sdt kecap manis
½ sdt garam
½ sdt gula palem
4 buah telur
100g tomat hijau, iris tipis
300g nasi
1 sdm minyak goreng

Panaskan minyak goreng di wajan dengan api besar.
Masukkan ayam, aduk rata sampai ayam matang. Kecilkan api.
Haluskan sebentar dengan food processor, bawang bombay, bawang putih, dan cabe. Tuang ke wajan, besarkan apinya. Tumis sekitar 3 menit.
Masukkan telur, aduk rata dan tumis sampai telur matang. Angkat dari api.
Masukkan nasi, kecap asin, kecap manis, saus tiram, gula palem, garam, aduk rata. Tempatkan kembali ke api yang besar. Aduk rata sampai nasi goreng matang.
Masukkan tomat hijau, aduk sekitar 2 menit. Angkat dan sajikan segera.

Vegetables Fritter with Graham Flour

150g yellow onion
100g carrot, cut into thick strips
95g Graham flour
50ml water
¼ teaspoon coriander powder
¼ teaspoon salt
¼ teaspoon sugar
200ml sunflower oil for deep frying

Peel and slice onion.
In a bowl, combine onion and carrot. Add flour, coriander, salt, sugar, water, and mix gently until incorporated.
Heat the oil in a medium deep skillet over high heat.
Drop the batter using a long spoon into the pan carefully.
Turning twice until lightly browned on both sides.
Remove from the oil using slotted spoon. Drain on paper towels.
Serve immediately!

Simple Pumpkin Kolak

400kg pumpkin, peel and cut into medium pieces
Thin coconut milk (made of 600ml hot water and 100g coconut powder)
25g vanilla
60g brown sugar
1 teaspoon salt

Mix 600ml hot water and 100g coconut powder. Set aside until warm.
Mix using hand about two minutes and strain.
Pour coconut milk in a saucepan. Put the saucepan back over medium heat.
Stir constantly and let it boil. Add pumpkin, brown sugar, vanilla and salt.
Stir and boil until the pumpkin is tender. Serve hot.

Fried Spaghettini with Mung Bean Sprouts

300g “tipo integrale” spaghettini
200g mung bean sprouts (I made myself), wash and drain
80g cabbage, slice
1 medium green tomato, slice
4 cloves garlic, mince
30g leek, slice
1 tablespoon sweet soy sauce
½ teaspoon fish sauce
½ teaspoon white pepper powder
1 teaspoon salt
1 tablespoon olive oil

Heat the oil in a wok over high heat.
Add garlic, mung bean sprouts and cabbages. Stir-fry about three minutes. Remove from the heat. Set aside.
Boil spaghettini according to the package instructions.
Drain well and stir at the same time (to avoid sticky spaghettini).
Combine vegetables and spaghettini. Add sweet soy sauce, fish sauce, season with salt and pepper powder. Mix until fully incorporated.
Put the wok back over medium heat, and stir-fry about two minutes or until all ingredients are heated through.
Add leek and green tomato, stir and remove from the heat. Serve immediately!

Izvolite

Banana Fritter with Graham Flour

1kg ripe banana
300g Graham flour
180ml milk
½ teaspoon vanilla
¼ teaspoon sugar
¼ teaspoon salt
400ml sunflower oil for deep frying

Mix flour, milk, vanilla, sugar, and salt.
Peel banana and cut into small pieces.
Combine banana and batter.
Heat the oil in a saucepan over medium heat.
Drop the batter using a long spoon into the saucepan carefully.
Turning twice until lightly browned on both sides.
Remove from the oil using slotted spoon. Drain on paper towels.
Serve immediately!

Balado Cumi Iris Berpanir

350g cumi iris berpanir yang telah digoreng (beli jadi)
200g cabe merah feferoni (jangan dibuang bijinya)
1 buah bawang bombay ukuran besar
3 siung bawang putih ukuran sedang
garam dan gula secukupnya
daun bawang, iris kasar (sesuai selera)

Haluskan cabe, bawang bombay dan bawang putih. Tumis sebentar.
Masukkan cumi iris berpanir yang telah digoreng, aduk rata sekitar 1 menit.
Angkat dari kompor. Masukkan irisan daun bawang, aduk rata.
Sajikan segera bersama tumis tikvica dan nasi integral.

Sos od ljutih papričica

1kg ljutih papričica
300g crnog luka
4 čena belog luka
150ml suncokretovog ulja
2 kašike soli (po ukusu)
1 kašika šećera (po ukusu)

Papričice oprati i sitno iseckati (ne skidajte semenki).
Iseckati crni i beli luk.
Sve izmiksati u blenderu.
Zagrejati ulje u šerpi i sve sajedno propržiti.
Začinite solju i šećerom po ukusu. Sve dobro pomešati.
Na laganoj vatri kuvajte dalje da se masa zgusne. Mešati bez prestanka.
Ohladiti pa sipati u zagrejane tegle ili rasporediti u kese i staviti u zamrzivač. Ako se odmah koristi može se čuvati u frižideru.

Slug and Insect

Slug

Snail

Tumis Kacang Panjang, Tahu dan Daging

350g tahu putih, potong kotak sedang
300g kacang panjang, potong 2cm
200g daging sapi, iris halus
4 siung bawang putih, iris halus
2cm lengkuas, iris halus
25g ebi
½ sendok teh ketumbar bubuk
½ sendok teh saus tiram
½ sendok teh gula palem
1 sendok teh kecap manis
1 sendok teh garam
100ml air
20ml minyak untuk menumis

Panaskan minyak di wajan dengan api sedang. Tambahkan daging dan ebi, aduk dan masak sampai daging lunak.
Tambahkan tahu, aduk dan masak sampai tahu berubah warna.
Tambahkan kacang panjang, bawang putih, lengkuas, ketumbar bubuk, gula palem, dan garam. Aduk hingga harum.
Tambahkan air, saus tiram, dan kecap manis. Aduk rata dan masak sampai kacang panjang layu. Sajikan segera!

Rezanci od pirinča sa pečurkama i mesom

140g rezanci od pirinča
250g teletine
200g šampinjona
25g crvne paprike
struk praziluka
4 čena belog luka
2 kašike slatkog soja sosa
so
mleveni biber
200ml suncokretovog ulja

Papriku očistiti od semenki i iseći na trake.
Šampinjone i luk iseci na tanke.
Praziluk iseći na kolutiće.
Teletinu iseći u male kocke.
Ulje zagrejati u vok-tiganju, pa na njemu brzo propržiti meso.
Dodati papriku, luk, i praziluk. Pomešati.
Malo posoliti i pobiberiti. Ostaviti na stranu.
U međuvremenu sipati testeninu u činiju, pa je preliti vrelom vodom i ostaviti oko 1 minuta. Ocediti testeninu.
Testeninu dodati u tiganju sa mesom i povrćem, a zatim preliti soja sosom. Posoliti i pobiberiti po ukusu. Sve dobro pomešati.
Kratko zagrejati uz stalno mešanje.
Služiti odmah.

candle holder

Corn Soup with Yogurt Sour Cream

2 ears fresh raw corn, scrape
100g carrot, cut into small pieces
40g yellow onion, slice
4 tablespoons yogurt sour cream
½ tablespoon olive oil
1 teaspoon parsley, mince
¼ teaspoon salt
¼ teaspoon white pepper powder
500ml water

Heat the oil in a saucepan over high heat. Add onion and stir-fry for 1 minute. Add water and let it boil.
Add carrot and corn. Sprinkle with salt and pepper.
Cook until corn and carrot are tender.
Top with sour cream and parsley.
Serve hot!

Spaghetti Integrali with Hot Bolognese Sauce

400g spaghetti integrali (whole meal durum wheat semolina Italian pasta)
350 minced lean ground beef
260g chopped raw tomato
100g sliced onion
3 cloves garlic, slice
100g sliced raw chili pepper
200ml tomato sauce
2 ½ teaspoons extra hot chili sauce
½ teaspoon white pepper powder
½ teaspoon oregano
½ teaspoon salt
2 teaspoons brown sugar
2 tablespoon sunflower oil
3 tablespoons parmesan

Heat the oil in a saucepan over medium heat. Add onion and garlic. Stir-fry for half minute. Add minced beef, chili pepper, and raw tomato. Stir about 2 minutes.
Pour tomato sauce and extra hot chili sauce. Stir.
Add oregano, white pepper powder, salt, and brown sugar.
Stir until thick. Remove from the heat. Set aside.
Cook 400g spaghetti in 6 liters of hot boiling water.
Boil about 7-8 minutes until al dente. Drain well and stir at the same time (to avoid sticky spaghetti). Arrange in plate and add hot Bolognese sauce. Sprinkle with parmesan. Serve immediately!

Hot Bolognese Sauce

350 minced lean ground beef
260g chopped raw tomato
100g sliced onion
3 cloves garlic, slice
100g sliced raw chili pepper
200ml tomato sauce
2 ½ teaspoons extra hot chili sauce
½ teaspoon white pepper powder
½ teaspoon oregano
½ teaspoon salt
2 teaspoons brown sugar
2 tablespoon sunflower oil

Heat the oil in a saucepan over medium heat. Add onion and garlic. Stir-fry for half minute. Add minced beef, chili pepper, and raw tomato. Stir about 2 minutes.
Pour tomato sauce and extra hot chili sauce. Stir. Add oregano, white pepper powder, salt, and brown sugar.
Stir until mixture is thick. Remove from the heat.
Serve with any kind of pasta.

Wet After Blooming

Start to Bloom

Buds

Vegetables and Meat in Coconut Milk

330g beef short ribs (cut into small pieces)
100g finely cut carrot
100g finely cut raw chili pepper
100g white onion, slice
3 cloves garlic, mince
80g finely cut string beans-green
Thin coconut milk (made of 600ml hot water and 100g coconut powder)
1 liter water (to boil meat)
1 tablespoon sunflower oil
¼ teaspoon coriander powder
1 tablespoon salt
½ teaspoon sugar

Heat the oil in a saucepan over high heat.
Add onion and garlic. Stir-fry until fragrant.
Add beef short ribs. Pour 1 liter water and add a little salt.
Turn heat to medium. Let boil until the meat is tender.
Remove from the heat.
Mix 600ml hot water and 100g coconut powder. Set aside until warm.
Mix using hand about 2 minutes. Strain and pour into the boiled meat.
Put the saucepan back over medium heat.
Add carrot, chili pepper, string-beans green, coriander, salt, and sugar. Stir and boil until vegetables are tender.

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