TORD MAN GOONG ( SHRIMP CAKES )

INGREDIENTS :
500 gms : 20/30 fresh chopped prawns
1 nos : Eggs
30 gms : Bread crumbs
10 gms : Red curry paste
10 gms : Salt
10 gms : Ajinomoto
15 gms : Sugar
5 gms : Lemon leaves julienne

PROCEDURE :

1. Ensure a clean and proper workstations.
2. In a small mixing bowl, put egg, lemon leaves, red curry paste, ajinomoto and mix well.
3. Then add chopped prawns mix it well again then add bread crumbs, mix it and start beating it untill becomes thick.
4. Transfer to a small container and keep in the chiller.
   

BRAISED SHARK'S FIN SOUP WITH CRAB MEAT

INGREDIENTS:
15 gram : Shark's fin
10 gram : Crabmeat fresh
4 gram : Chicken powder Chinese
240 gram : Chicken stock ( homemade )
2 gram : Salt iodized
1 gram : Sugar granulated
1 gram : White pepper powder
1 ml : Sesame oil Chinese
3 gram : Egg white
1 sprig : Ginger juice

For boiling crab :
2 ml : Chinese wine
2 ml : Ginger juice

PROCEDURE :

1. Ensure a clean and proper workstation.
2. In a wok, boil, ginger juice and Chinese wine. Then strain the crabmeat and keep on side.
3. Boil chicken stock in the wok, put shark's fin and crabmeat, let it simmer for sometime.
4. Add chicken powder, salt, sugar, sesame oil and white pepper powder. Let it boil.
5. Once it is boiling add potato starch with water to make it thick a bit.
6. Add egg white and transfer to white soup bowl.
7. Garnish with fresh coriander sprig.

JINDO PORK SAUCE

• Red Vinegar : 2 bottle
• Black Vinegar : 1 bottle
  
• Sugar : 1300 gram
• Water : 450 gram
• Ajinomoto : 60 gram
• Salt : 40 gram
• Tomato ketchup : 1 bottle
• Lemon fresh : 2

All the ingredients mixed together except lemon fresh and boil. Last minute put lemon fresh , use simmer fire 10 minutes.
NOTE : Take out the seeds in the lemon fresh and then blend.

WATER CHESTNUT PUDDING

INGREDIENTS:
2.5 kg -Tap water
600 gr -Granulated sugar
500 gr -Water chesnut powder
375 gr -Mattifen powder
180 gr - White rice flour

PROCEDURE:

1. Ensure a clean and proper workstation.
2. In a mixing bowl, mix all the ingredients.
3. In a wok, put the mixture and let it boil.
4. Once the mixture becomes thick take it out from the fire and transfer to a stainless steel container.
5. Places the container with chesnut mixture inside the steamer and steamit for at least one hour.
6. After one hourof steaming, take it out from steamer and keep outside untill become cool.
7. Keep inside walk in chiller.
   

CUCUMBER DIP SAUCE

INGREDIENTS:
For Cucumber sauce:
300 ml : Sweet and sour sauce
700 ml : White vinegar

For 1 portion recipes:
30 gram : Cucumber sauce
25 gram : Cut cucumber cube
2 gram : Red chilly sliced
2 gram : Red onion sliced

PROCEDURE :

1. Ensure a clean and proper workstations.
2. In a small mixing bowl, place together sweet and sour sauce and white vinegar.Mix it well.Transfer to a small container and cover.Keep on side.
   
3. For serving cucumber dip sauce ; In a small sauce bowl, put cucumber, onions. and red chilli and pour cucumber sauce on top of the vegetables.
   

THE FIVE ELEMENTS THEORY OF CHINESE COOKING

Learn about the role of the five elements in Chinese Cooking
Like the concept of yin and yang, the five elements theory is at the cornerstone of Chinese culture. What is the five elements theory? The chinese believe that we are surrounded by five energy fields : woods,fire, earth, metal and water. However the elements are not static: they are constantly moving and changing . (In fact,some scientiststhink the term "element" is misleading,and prefer to refer to the "five phases " or five forces."

once the chinese identified the five elements,they set about categorizing all phenomena with in the five categories. Everything,from a river to sounds to the organs in our bodies,can be described in terms of the five elements. How things are characterized depends on their induvidual qualities. For example, earth is associated with growth and nourishment, so the spleen,which monitors the blood-digesting debris and producing anti bodies when necessary-is categorized as an earth element.

Just as an imbalanced between yin and yang can produce destructive forces, keeping all elements in balance promotes harmony both in our surroundings and ourselves. Of course, balancing five elements is a little more complicated than achieving harmony between two opposing forces. According to chinese believe, each element acts upon two others,either giving birth to it or controlling it. for example, wood gives birth to fire and controls or suppressesearth. Similarly, fire gives birth to earth and controls metal. All the elements are constantly interacting with other elements-none stand alone.

gives birth to controlling
Wood - Fire Wood - Earth
Fire - Earth Earth- Water
Earth - Metal water - Fire
Metal - Water Fire - Metal
Water - Wood Metal - Wood

To give an example from nature, a plant ( wood )grows when it is given water. When burnt, wood gives birth to fire, and the burnt ashes subsequently return to the earth.

HISTORY OF INDONESIAN CUISINE

Indonesian is described as a land where "there is rice in the fields and fish in the water".
Indonesian also called katulistiwa ,its mean what ever throw in the land will grow even it is stick.

In the ancient dynasty times of Indonesian the meals were simple and consisted generally of rice
accompanied bye two or three side dishes.The food was lightly cooked and seasoned.Since red hot chillies were unknown the food was made hot with black pepper.The people of Indonesian made good use of the sea life around them and the spices that were to their South.
The dishes were low in fat and high in seasonings.In the old days food was grilled on a wood fire
or boiled in a clay pot.The men sat rossed - legged,the woman with their legs tucked behind them,so that feet were always pointing away from the group.serving dishes were placed at randomand most of the fooddishes were served all at once.Perfumed and sweetened water was served with Indonesian food as tradition in the old days.

The meals were simple,beautiful affairs with grace, beauty and sprituality wich more than made up for any formality and grandeur.

The complex techniques for preparing foods and carving fruits and vegetables were
perfected .Fruits and vegetables were made to look like flowers, leaves, and abstract design.

The Indonesian also have perfected the art of flavors over time.The land has always produced many indigenous spices,herbs and seasonings and ancient trade and culture exchange also brought in spices from China ,Thai and India.The water also produced fish,shrimps ,crabs.

SECRET OF MY KITCHEN

Actually I do not like to cook,but when I arrived in Kuwait all food different taste.
So much different between Asian food and Arabic food.
Day by day, I learn how to make Indonesian food and the later I also know how to prepare food from another country.
Indonesian cooking technique compare Chinese or Thai or Indian cooking technique almost no different.If you interest with Asian food I would like to share with you.Very happy if you can make your family ,friends or people arround you suprise with your preparation.

PAPAYA SALAD

INGREDIENTS :

150 gram - green papaya
20 gram - long bean
2 gram - red chilli
10 gram - lime
20 gram - tomato
10 gram - dried shrimps
10 gram - peanut raw
5 gram - fish sauce
10 gram - palm sugar
15 gram - lettuce lolloroso
2 gram - garlic
60 gram - pumpkin
5 gram - ajinomoto

Procedure :
Ensure a clean

SUGAR SYRUP

INGREDIENTS:

2 litres - Tap water
2 kg - Granulated sugar
1 no. - Pandan leaf


PROCEDURE:

1. Ensure a clean and proper workstation
2. In a large pot,put water ,sugar and pandan leaf and let it boil for at least 15 - 20 minutes until becomes medium thick.
3. Transfer to a small container
4.keep inside chiller.


Note : easy to make