Spaghetti with dried chilli and pangritata (from Jamie Oliver book)

original recipe and text from Jamie Oliver - The Return of The Naked Chef book

Pangritata is great, It's basically fried or toasted breadcrumbs in garlic oil. In Italy, pangritata was once used as a substitute for Parmesan, which some people couldn't afford. It gives a dish an excellent texture and crunch and, if made well, great flavour. 

Ingredients:

serves 4

455g/1lb dried spaghetti, the best you can get

6 tablespoon extra virgin oil

2 cloves of garlic, finely chopped

16 anchovy fillets (I didn't use thism substituet it with mushrooms)

juice of 2 lemons

2 small dried red chillies, crumbled

for the pangritata

8 tablespoon olive oil

1 clove of garlic, sliced

1 good handful of fresh thyme, leaves picked

200g/7oz fresh breadcrumbs

salt and freshly ground black pepper

Method:

First make the pangritata. Put the olive oil into a hot thick-bottomed pan. Add the garlic, thyme, and breadcrumbs; they will fry and begin to toast. Stir for a couple of minutes until the breadcrumbs are really crisp and golden. Seaon with a little salt and freshly ground black pepper and drain on kitchen paper.

Cook the spaghetti in salted boiling water until al dente. While it is cooking, put the oil and garlic in a pan and heat gently. As the garlic begins to soften, lay the anchovy fillets over the top. After a minute you will see them begin to melt. Squeeze in the lemon juice and sprinkle in the dried chillies. Toss in the drained spaghetti and coat it in the sauce. Taste a bit of pasta - it may need a little more lemon juice and a little extra seasoning. Serve straight away, sprinkled really generously with the pangritata. 

Vie's Result :

Vie's Notes: This is pretty much an easy yet delicious dish to make. It has this wonderful sensation of the crunchiness of the pangritata and in the other hand the chewy and moist from the pasta.

Salty and Crispy Roasted Chicken Thighs

Feeling like eating roasted chicken at that time, so I decided to make them. This is pretty easy, all you need to do is just season them with salt and pepper, put them in the oven (around 200 degrees celcius for about 20mins), then voila! 

A salty and crispy roasted chicken ready to be eaten! :)

Vie's Result :  

Vie's Notes : Sorry for the poor quality of picture, I took it with my blackberry because I forgot to charge my camera's battery...

Roast Pork Ribs

This was my first time dealing with ribs, and thankfully it turned out great! I would totally make more someday with different marinade ;) you guys should definitely try!

I've made this ribs with BBQ sauce that I bought in Parkson supermarket. I thought it's gonna be like a normal western BBQ sauce. But it turned out to be a 'Chinese' BBQ sauce. LOL But I didn't mean that it doesn't taste good, it's just really out of my expectation you know :p I was shocked

Ingredients :

2 Pork Ribs

marinade sauce (Bbq/honey/sweet soy sauce/etc)
salt

Method :

Cook the ribs in water with salt for approximately 30 minutes. When the water boils, turn down the heat. Take the ribs out of the pan and dry the ribs with kitchen paper. Rub them with the marinade sauce that you prefer, and refrigerate them overnight or at least 2 hours. Then put them in the oven (225 C) and roast them until they are crusty. Always watch them out while roasting to prevent burning!

Vie's Result :

Vie's Notes : Sorry for the bad plating!! Because the thing is, I couldn't take more time to decorate or clean or whatever it is and then take pictures. My food always gets cold easily (because it's winter) and I feel bad for my housemate staring on the food too long waiting for me to take photos first. lol!

Bakwan Jagung (Fried Corn)

(In Indonesian)

original recipe from wonosari

Bahan :

5 buah jagung manis diserut (sebagian di tumbuk kasar, sebagian dibiarkan bulat2)
1 butir telur ayam
3 - 4 sdm terigu segitiga
seledri cincang (kalau suka)
1 batang daun bawang (diiris agak tipis, baru dicuci biar lendirnya keluar)
100 gr udang kupas

Bumbu halus :
garam
3 - 4 siung bawang putih
1 siung bawang merah
1 butir kemiri
1/4 sdt ketumbar
3 buah cabe merah (jika suka), ditumbuk kasar

Cara :
campur jagung, bumbu, telur, seledri, daun bawang, terigu, udang jadi satu. panaskan minyak goreng. ambil adonan 1 sdm trus masukan ke minyak panas goreng hingga matang (coklat kekuningan).

(In English)

original recipe from tasty-indonesian-food

Ingredients

- 150 gram canned corn

- 1 egg

- 50 gram plain flour

- 1 stalk of celery

- 1 stalk of spring onion

Spice Paste

- 3 shallots

- 2 cloves of garlic

- 2 red chillies

- 2 bird's eyes chillies (optional)

- 1 tablespoon of coriander

- 1 cm Kaempferia galanga L (kencur) - optional

- 1 kaffir lime leaf

- salt and sugar to taste

Directions

1. Blend or grind all the ingredients for spice paste. Then add the corn, and continue blending (grinding). I like to grind the corn roughly, not so smooth.

2. Put the mixture into a bowl, and then add the flour, celery, spring onion and egg. Mix it well.

3. Heat the oil in deep wok, and fry 1 tablespoon of mixture until slightly brown.

Tips : you can add some fresh small prawn into the mixture to give it more flavour.

Vie's Result :

 while frying... (that was my housemate's hand, that's why I could take the picture!)

Vie's Notes : Put in more sugar inside the mixture if you like it sweet.. But if you like it salty, then don't. Don't fry the fried corn/bakwan jagung in a really hot heat to avoid burning.

Black Pepper Pork Belly w/ mushroom

Ingredients : 

pork Belly 

jelly fungi (jamur kuping)

green vegetable 

1 tbsp oyster sauce

ground black pepper 

spring onion

garlic

shallots

onion

salt

water 

Method :

Saute the onion, shallots and garlic together. Cook in the pork belly until it changes color. Pour in the oyster sauce and ground black pepper, then the mushrooms. Mix well. Pour in a little bit of water, not too much, this is not going to be soup. Wait for it until boiled then put in the vegetable. Stir again until they all combined well. Taste. Serve while hot.

Vie's Result :

Vie's Notes : This is again, a non-recipe based dish that I made for dinner tonight, so feel free to substitute the meat into chicken or beef, and also the mushrooms and vegetables!

Spicy Beef Tofu

No original recipe, I made it myself and didn't really measure them. sorry :( 

Ingredients : 

ground beef

tofu (cut into small dices)

spring onions

shallots 

garlic

oyster sauce (+/- 2 tbsp)
sesame oil

chili Garlic Sauce (+/- 1tbsp, depends on how spicy you want it to be. I use Indonesian Cap Ibu Jari brand, if you can't find any, try Lee Kum Kee)

salt and pepper

Method :

Heat sesame oil and saute the garlic and shallots. Put in the the ground beef and cook until it changes color. Mix in the oyster sauce, chili garlic sauce, spring onions, salt and pepper. Stir well. Stir in the tofu. Taste. Serve with warm rice.

Vie's Result :

Vie's Notes : It taste pretty much like mapo tofu. But I made a litlle twist and made it dry and spicy.

Cap Cay (Chinese-Indonesian Mixed Vegetables)

original recipe from eresep

(in Indonesian)

Bahan :

2 sdm    minyak wijen
100 g    bawang Bombay, iris tipis
2 siung bawang putih, memarkan, cincang halus
200 g    udang ukuran sedang, kupas
4 pasang ati ampela ayam, cuci bersih, potong melintang 2 cm
200 g    daging ayam tanpa tulang, potong dadu 2 cm
5 buah    bakso sapi, iris tipis
100 g    wortel, kupas, iris serong tebal 1/2 cm 2 batang daun bawang, iris serong tebal 1 cm
100 ml    kaldu
1 sdm    angciu
1 sdm    kecap asin
1 sdm    saus tiram
100 g    kapri, bersihkan
200 g    kembang kol, bersihkan, potong menurut kuntum
150 g    caisim, bersihkan, potong panjang 4 cm
100 g    jamur kancing kalengan, tiriskan, belah 2 bagian
1 lembar kembang tahu kering, rendam air panas hingga lunak, potong 4x6 cm
1 sdt    merica bubuk
1/2 sdt garam
1 sdt    tepung maizena, larutkan dengan 1 sdm air matang

Cara membuat:
- Panaskan minyak wijen, tumis bawang Bom¬bay dan bawang putih hingga ha rum. Masukkan udang, ati ampela, daging ayam, dan bakso. Aduk hingga berubah warna.
- Tambahkan daun bawang dan wortel, aduk rata. Masak hingga wortel layu. Bubuhi dengan angciu, kecap asin dan saus tiram. Aduk hingga rata. Tuangi kaldu. Masak hingga mendidih.
- Masukkan kapri, kembang kol, caisim, jamur, dan kembang tahu, aduk rata. Bubuhi merica bubuk dan garam. Aduk kembali hingga rata.
- Masukkan larutan maizena, masak hingga agak kental. Angkat. Sajikan hangat.

Untuk 6 porsi
Kalori per porsi: 350 kalori

(in English)

Ingridients : 

2 tbsp sesame oil

100 gr onion (cut thinly)

2 minced garlic cloves 

200 gr medium-sized prawns (get rid of the skin)

4 chicken grizzle and liver (cut into dices)

5 beef meatballs (cut thinly)

100 gr carrot (cut thinly 1/2 cm)

2 scallions (cut thinly until 1 cm)

100 ml chicken stock

1 tbsp chinese red wine 

1tbsp soy sauce

1 tbsp oyster sauce

100 snow pea

200 gr cauliflower

150 gr caisim (I don't know the English name, anybody know? It's this chinese green vegetable)

100 gr button mushrooms (cut in half)

1 sheet of tofu skin (put in hot water until soft, then cut them til 4x6 cm)  

1 tsp pepper

1/2 tsp salt

1 tsp maizena 

Method : 

- Heat the sesame oil, sautee the onion and garlic til they smell good. Put in prawns, chicken gizzard and liver, chicken, meatbal. Stir until they change color. 

- Add in scallions and carrot. Cook until the carrots softened. Season with chinese red wine, soy sauce and oyster sauce. Mix well. Pour in stock. Cook until boiled.

- Put in the snow peas, cauliflower, mushroom and tofu skins, mix them well. Season with pepper and salt. Mix again. 

- Pour in maizena that already mixed well with boiled water, serve when it's still hot! 

Vie's Result :

Vie's notes : I changed some of the ingredients. I used beef instead of chicken, and also jelly fungi instead of button mushroom.