TOM YUM SUP

Recipe for Thai Spicy Prawn Soup
Ingredients for Thai Spicy Prawn Soup:

• 1 litre fish or shellfish stock
• 2 tbsp fish sauce
• 1 tbsp tamarind paste
• 2 cloves garlic, crushed
• 45 g fresh galangal, peeled and finely sliced
• 2 stalks lemongrass, trimmed and finely sliced
• 3-4 fresh red chilli padi. left whole
• 225 g cherry tomatoes
• 4 kaffir lime leaves, lightly crushed with your fingers
• 20 medium prawns, shelled and deviened
• sea salt to taste
• small bunch of fresh coriander (roughly chopped) or basil leaves (shredded)

Method: 

1. Bring stock to the boil in a deep pot. Stir in fish sauce, tamarind paste, garlic, galangal, lemongrass, chillies and kaffir lime leaves.
2. Reduce heat and simmer for about 30 minutes to flavour stock.
3. Add prawns and simmer for 2-3 minutes until cooked.
4. Season soup with sea salt to taste and stir in half the basil or coriander leaves.
5. Ladle soup into bowls and garnish with remaining basil or coriander leaves.

SINGAPORE BBQ CHICKEN WINGS

Recipe for Singapore BBQ Chicken Wings

Ingredients for Singapore BBQ Chicken Wings:

• 10 chicken wings - (rub the chicken with salt to get rid of any weird smell and taste, then rinse off )
• metal skewers or wood skewers

Marinate sauce:

• 1 – 2 tbsp oyster sauce
• 3 tbsp honey
• 1 tsp minced garlic
• 1 tsp ginger juice
• 1 tsp sesame seed oil
• salt to taste (optional)
• white pepper

Method:

1. Drain and pat dry chicken wings with paper towels before marinating.
2. In a large bowl, combine marinate ingredients together, and massage well with chicken wings. 
3. Leave wings to marinate for at least half an hour or preferably refrigerate overnight in a ziploc bag. 
4. Remove chicken wings from refrigerator few hours ahead before grilling. 
5. If using BBQ grill, oil the grill grate before starting the grill. If using oven, adjust temperature to 430 F. 
6. If you prefer metal skewers, carefully pierce through the chicken wings. For wooden skewers, soak them in water for 1 hour beforehand. 
7. You will need about 1/2 cup of honey in a separate bowl for brushing later. 
8. For BBQ grill, grill till chicken wings are golden brown, turning wings occasionally. Brush liberally on both sides of wings with honey and continue cooking for 10 minutes. Cover the BBQ grill and turn off the heat. Let the wings sit in the grill for 10 minutes. 
9. If grilling in oven, grill till chicken wing skin is crisp and meat is tender. Turn off the heat, and let the wings sit in the oven for 10 minutes. 
10. To enjoy the wings, squeeze lime juice all over wings and dip them in spicy chilli sauce.

SINGAPORE FISH HEAD CURRY

Ingredients for Singapore Fish Head Curry 

• Fish head 1/2 lb (Wash away blood  - Clean)
• Cumin seeds 1 tbsp
• Chili powder 1 tsp
• Turmeric powder 1/2 tsp
• Coriander powder 3 tsp
• Red chili 1
• Mustard seeds 1/2 tsp
• Fenugreek seeds 1 tsp
• Ginger 3 inch (chopped)
• Garlic cloves 5 (chopped)
• Onion 1
• Cinnamon 2 inch
• Coconut milk 1 cup
• Tomato 2
• Salt
• Oil

Directions:

• Heat the pan and add 1/2 tsp cumin seeds, mustard seeds, fenugreek seeds, ginger, garlic, cinnamon stick, curry leaves, fry until the aroma comes out. Grind the fried ingredients with little water into paste.
• Heat the pan with oil and add chopped onion, tomato and fry until it gets golden brown. Add cumin powder, chili powder, turmeric powder, coriander powder fry until the aroma comes out and add ground paste.
• Let it boil and add salt and cleaned fish head. cook in the medium heat until the fish is cooked well. Add coconut milk and cook for 3 min in the simmer.
• Serve Fish Head Curry with rice immediately. Enjoy!

CHINESE STEAMED FISH

Recipe for Chinese Steamed Fish

Ingredients for Steamed Fish:

• 300g. fresh fish
• 1 1/2 cm ginger
• 2 pips garlic
• 2 tbsp oil
• 1 tbsp light soya sauce
• 1 stalk spring onion (cut into 2-inch length, and then cut into thin silken threads)

Method:

1. Clean the fish properly (discard scales, guts, gills, etc.) then patting it dry with a cloth or paper towel..
2. Shred ginger. Chop garlic finely.
3. Mix ginger and garlic with oil.
4. Stuff inside of fish with some ginger mixture and spread remaining mixture on fish.
5. Steam on high heat for 8-10 mins till cooked. Discard the fishy and cloudy fish “water” after steaming.
6. Sprinkle light soya sauce on fish.
7. Garnish with spring onion and pepper. Serve hot immediately with rice.

BLACK PEPPER CRAB

Recipe for Black Pepper Crab

Ingredients for Black Pepper Crab:

• 2-3 fresh large mud crabs (claws cracked, shells removed and cleaned. drain to dry)
• 3 tbsp butter
• 3 shallots, minced
• 3 cloves garlic, peeled and minced
• 6 red chilli padi, chopped
• 1 tbsp salted soya beans paste (taucho)
• 2 tbsp roasted dried ground shrimps (udang kering) 
• 3 tbsp black pepper, ground coarsely, not powdery
• 1/2 cup curry leaves
• 2 tbsp dark soy sauce
• 3 tbsp sugar or to taste
• 2 tbsp oyster sauce
• Oil for deep frying
• Coriander leaves for garnishing

Method: 

1. Dry fry the black peppercorn (without oil) on a low heat until fragrant, and set aside.
2. In a large wok, deep fry the crabs over high heat in quick succession. Do this a little at a time so as to maintain the high heat in the oil. Cook for 4 to 5 minutes till the crabs turn red. Transfer to a colander to drain off excess oil. Strain the hot oil and place the wok back on the heat.
3. Heat the wok on a low heat with butter and add in shallots, garlic, salted soy beans, dried shrimps, black pepper, curry leaves and the chopped chilli padi. Stir fry for few minutes till you smell the peppery aroma.
4. Add crab and the remaining ingredients except coriander leaves. Stir well until all the crabs are coated with the black pepper sauce. Taste.
5. Turn the heat to medium and cook for 5-10 minutes until the crab is done.
6. Dish out and garnish with some coriander leaves. Serve immediately with rice and other seafood dishes.

SINGAPORE CHILLI CRAB

Ingredients for Singapore Chilli Crab:

• 1 lb (450g) mud crabs or soft shelled crabs
• 4 tbsp plain flour if using soft shelled crabs
• 3 tbsp vegetable oil*
• 8 cloves garlic, roughly chopped
• 8 fresh red chilli, roughly chopped
• 1 egg
• 2 spring onions (scallions), cut into finger length
• 1 tsp freshly squeezed lime or lemon juice
• 1 small bunch coriander plant (cilantro)

*For soft-shelled crabs, oil for deep frying 

Mix together for Sauce

• 1 cup of water, 5 tbsp tomato kethup, 1 1/2 to 3 tbsp sugar, or according to taste, 1 1/2 tsp cornflour, 1 tsp pounded brown preserved soya beans or dark miso (optional), 1/4 tsp salt

Method

1. Heat the oil in a wok or shallow saucepan over high heat. 
2. Add garlic and stir-fry for 1 minute. 
3. Add the chilli, stir-fry till fragrant. For mud crabs, add at this stage. Fry well till shells start turning red, add sauce ingredients stir well, cover with lid and simmer till shells are red. 
4. Break eggs into the wok and streak with a fork, simmer till cooked. Squeeze lime juice over and stir in scallions. 
5. For soft-shelled crabs, cut each crab into four, dry well, dredge in flour and deep fry till golden brown and crispy. Make the sauce as above, but omit the mud crabs. 
6. Toss soft shelled crabs in sauce just before serving.

Recipe by VIOLET OON
This unofficial ‘national dish’ is usually prepared with fresh succulent crabs in a hearty, sweet and spicy gravy and is best eaten with your fingers! Mop up the mouth-watering gravy with white bread or Chinese mantou (buns).

Claypot Chicken Rice With Salted Fish

Recipe for Claypot Chicken Rice With Salted Fish
Ingredients for Claypot Chicken Rice With Salted Fish:

• 2 cups of Jasmine rice - rinsed in cold water 2-3 times and drained
• 2 cups of chicken stock or water 
• 2 pieces of chicken sausage - sliced thinly
• some salted Mackeral fish - sliced into tiny pieces
• 150 g leafy green - bok choy, chye sim or kai lan
• 2 tbsp vegetable oil
• 3 cloves of garlic, minced
• 2 inch piece of ginger, peeled and julienned
• 10 pieces dried shiitake mushrooms - rinsed, soak them in hot water till softened, remove stems from the soaked mushrooms, sliced thinly (optional)
• 1 tsp sesame oil
• 1 tbsp dark soy sauce
• 1 tsp light soy sauce
• dash of white pepper
• spring onions - thinly chopped for garnishing
• fried shallots - for garnishing (optional)

Marinate for Chicken:

• 1/2 chicken or boneless chicken (500 g) - wash, cut into 2-3 inch chunks
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tspn corn flour
• 1 bowl of water

Method:

1. Prepare the chicken marinate first: In a large bowl, combine chicken marinate in a bowl, whisk the mixture then add in the chicken pieces, mixing well to coat. Brine the chicken in a fridge for at least 30 minutes - preferably 2 hours.
2. Start heating the oil in a wok, then add the garlic and ginger, fry until fragrant. Add the marinated chicken and stir. When the meat is semi-cooked,  throw in the sliced mushrooms and chicken sausage, pepper and give it a good stir.
3. In the meantime, place claypot on a hob and turn the heat to low. Add 1 tbsp of oil in the clay pot. Add salted fish bits and fry until golden brown. Turn off the heat and take out salted fish, leaving behind the oil in the claypot.
4. Add the washed rice to the wok and turn to high heat. Using a wooden spatula, mix and allow the rice to fully  incorporate the flavour with other ingredients. Add the light soy sauce and sesame oil to the wok and keep stirring and mixing for another 2 minutes.
5. Switch off the heat and transfer the contents of the wok to the claypot. Pour in the chicken stock, then cover and turn the heat to medium low. 
6. Let it cook for about 45 minutes, checking-in every 15 minutes and giving the rice a stir or two.
7. After about 45 minutes, add the vegetables and the salted fish, cover the lid, allowing the contents of the claypot to keep warm and slow cook on their own for another 10-15 minutes.
8. Drizzle in the thick dark soy sauce and sesame oil over the rice and vegetables. Top with chopped spring onions and fried shallots. Serve immediately. Give the rice a stir first and dig up some of the crusted rice at the bottom if you prefer. 

CHINESE SALT AND PEPPER SQUID

Recipe for Chinese Salt and Pepper Squid
Ingredients for Chinese Salt and Pepper Squid:

• 450 g baby or medium squid
• 2 tbsp coarse salt
• 1 tbsp freshly ground black pepper
• 2 tbsp rice flour or cornflour
• oil for frying
• 2 limes, halved

Method: 

1. Prepare squid by pulling head apart from body. Sever tentacles and trim. Rinse inside body sac and pull put backbone, then clean it inside and out, removing any skin as well.
2. Slice squid into rings, then pat them really dry.
3. Place on a dish with tentacles. Mix salt and pepper with flour, tip it onto squid and toss well, making sure it is fairly evenly coated.
4. Heat enough oil in a wok or a heavy-based saucepan for deep-frying. Cook squid in batches, until rings turn crisp and golden.
5. Drain on kitchen towel and serve with lime to squeeze.
6. Garnish with chopped coriander or spring onions.

ROASTED CHICKEN RICE

Recipe for Roasted Chicken Rice
Ingredients for the Chicken:

• 1 Whole Chicken (1.5 kg) - remove neck, innards from the chest cavity and feet 
• 3 tbsp Honey
• 2 tbsp Maltose
• 1/2 tsp Five spice powder
• 1 tbsp Ginger juice, from grated ginger
• 4-5 tbsp Light Soy Sauce
• 1 tbsp Water
• Juice of 1 Lime
• Handful of Kosher Salt, for cleaning the raw Chicken

Ingredients for the Rice:

• 2 cups Long Grain Rice
• 2 tsp Salt
• 5 slices Ginger (2-3 mm thick)
• 2 cloves Garlic, finely diced
• 2 1/4 cups Chicken stock
• 1 Pandan leaf, tied in a knot
• 2 tbsp Chicken fat with skin attached, obtained by trimming excess fat from Chicken
• 1 tsp butter
• 2 tbsp Water 
• Oil for deep frying

Ingredients for the Soup:

• 2 cups of Chicken stock
• 1/2 of a White radish, cut into chunks
• Few dashes Ground white pepper
• 1 tsp Salt to taste
• 1 tbsp sliced Spring onions or Coriander leaves for garnishing

Ingredients for the Chilli Sauce:

• 4 whole Large Red Chillies 
• 2 Red Chilli padi
• 2 cloves Garlic
• 4 slices 2 mm thick young Ginger
• 1 tbsp Calamansi lime juice
• 1 tsp Castor sugar
• 1 tbsp Chicken stock
• 1 tsp Chicken oil, gained from Chicken fat during the Rice preparation
• Salt to taste

Ingredients for the Ginger Sauce:

• 40 g young Ginger, finely diced
• 2 cloves of Garlic, finely diced
• 1 tbsp Spring onion, finely sliced
• 1 tbsp Calamansi lime juice
• 1 tbsp Chicken stock
• 1 tsp Chicken oil, gained from Chicken fat during the Rice preparation
• Salt to taste

For the Sides:

• 1 Fresh Cucumber peeled and seeded, cut into half (lengthwise) and sliced into 2 cm slices (diagonally)

Method:
Chicken

1. Cut off excess fat and skin from the chicken and keep it aside for use later in the next step.
2. Start by rubbing a handful of kosher salt all over the chicken skin including the cavity to remove trapped-in dirt and blood off the skin. 
3. Wash away the salt with lukewarm water.
4. Combine Honey, Maltose, Five spice powder, Ginger juice, Juice of 1 lime, Water and Light soy sauce in a bowl. Stir to mix the marinade and bring to a simmer.
5. Use a "S" hook so that you can hold the chicken upright with one hand by piercing it through the neck or wing.
6. Hold the chicken upwards with one hand, generously ladle hot marinated mixture onto the chicken to "tighten" the chicken skin, till the whole chicken is coated with the marinade and is 20% cooked on the outside and coloured light brown.
7. Hang the marinated chicken to air dry or put it in the refrigerator for at least 1-2 hours.
8. Prepare a deep pot of hot oil. When oil is hot enough, reduce the heat and lower the bird slowly and carefully into the oil to cook it. The hook should be intact to the chicken for easy lifting later.
9. Deep fry the chicken until the skin is browned and crisp. Remove the chicken from the oil and set aside. Hang chicken for 15 mins to drip away the excess oil. Then cut chicken into serving portions.

Fragrant Rice

1. Rinse the rice thoroughly with 2-3 changes of water to remove excess starch and the water runs clear. Soak rice in plenty of water with 1 teaspoon of salt added (This way every grain of rice absorbs the salty water and tastes even better). Soak for 20 minutes and drain once completed.
2. Heat the rice cooker and add the chicken fat with 2 tablespoons of water. Bring it down to a simmering boil for about 10 minutes until oil is released from the fat. Keep 2 teaspoons of the oil for the Chilli and Ginger sauce while the rest of it will be used for the Rice.
3. Add butter, garlic and ginger and fry until aroma in the rice cooker. Add in rice and 1 teaspoon of salt and continue to fry for another 2 minutes. Discard the piece of chicken fat and transfer all other ingredients into a rice cooker. 
4. Pour in chicken stock and add pandan leaf and cook rice. Don't stir the rice too much or you might break the long grains as they become quite soft on cooking. Once cooked, use a wooden ladle to fluff the rice.

Soup

1. Bring the chicken stock to the boil and add white radish in a small stock pot on medium heat until white radish become just tender. Season with salt and pepper. Keep warm on very low heat until it's ready to serve. Garnish with spring onion slices or coriander leaves when serving.

Chilli Sauce

1. Throw all ingredients into a mortar and pestle or a blender, blend until you get a sauce like consistency (not too smooth).

Ginger Sauce

1. Throw all ingredients into a mortar and pestle or a blender, blend until you get a sauce like consistency (not too smooth).

To Serve

1. Spoon a bowl of rice on a plate. Garnish the rice with spring onions or coriander. Arrange some chicken pieces and cucumber onto the plate and drizzle some juices from the fried chicken and sesame oil over them.
2. Fill a small bowl with the soup. Place chilli sauce and ginger sauce into mini dipping bowls.

BIHUN KUAH AYAM

BAHAN:

AYAM KAMPUNG
BIHUN
SELADA
DAUN SELEDRI
TONGCAI
MERICA
BAKSO IKAN
GARAM
KECAP IKAN
KECAP ASIN

METODE
BUAT KUAH:
REBUS AYAM, ANGKAT LALU DI POTONG KOTAK-KOTAK
MASUKKAN BAKSO IKAN
BIHUN DI SEDUH AIR PANAS

SIAPKAN SELADA, BIHUN, TONGCAI, BAKSO IKAN, AYAM YG SUDAH DI IRIS KOTAK, SELEDRI DIATAS MANGKUK, SIRAM KUAH AYAM, TAMBAHKAN DENGAN SEDIKIT KECAP IKAN DAN KECAP ASIN.

PELENGKAP:
CABE RAWIT MERAH DAN KECAP IKAN

SELAMAT MENCOBA!

SUP TOM YAM

Bahan Untuk Kaldu :

• 3 lembar daun jeruk
• 4 sendok makan kecap ikan
• 1800 kaldu udang 
• 3 batang serai, dimemarkan
• 2 sendok teh minyak cabai
• 1/2 sendok teh garam halus
• 3 cm jahe, dimemarkan
• 1 siung bawang putih, dimemarkan
• 1 buah cabe merah besar, dihaluskan
• 4 cm lengkuas, dimemarkan
• 3 buah cabai rawit merah, dihaluskan

Bahan untuk Isi:

• 300 gram udang ukuran besar, buang kepalanya dan bersihkan
• 8 buah cabai rawit
• 4 batang serai, ambil putihnya saja dan dipotong- potong
• 5 sendok makan air jeruk nipis
• 5 lembar daun jeruk
• 100 gram jamur merang
• 10 lembar daun ketumbar, diiris halus

Cara Membuat Resep tom yam sederhana:

• Pertama, didihkan kaldu sampai benar-benar mendidih 
• Kemudian masukkan serai, bawang putih, jahe, lengkuas dan bumbu kaldu lainnya. Setelah itu rebus hingga mendidih. lalu angkat kemudian tiriskan.
• Kemudian, panaskan kembali kaldu, kemudian masukan cabai rawit utuh, udang, jamur dan daging serai. 
• Setelah itu , sesaat sebelum di angkat, tuangkan air jeruk nipis dan daun ketumbar ke dalamnya. 
• Lalu angkat dan sup tom yam buatan anda pun siap untuk disajikan. Tomyam gurih dan juga enak yang kalian buat sudah bisa dinikmati. Sajikan dengan nasi putih yang masih hangat supaya rasa yang nantinya akan kalian dapat bisa lebih sempurna. 

SUP JAGUNG

Bahan - Bahan 

- 1 sdm minyak goreng
- 100 gr jagung manis
- 30 gr wortel
- 100 gr daging dada ayam tanpa tulang 
- 2 lbr sawi putih
- 600 ml air
- 1 btr telur kocok
- 3 sdm maizena larutkan dengan 3 sdm air
- 1 sdt bubuk kaldu
- 1 btg daun bawang

Metode

Potong wortel ukuran korek api, iris iris daun bawang, iris tipis sawi putih, potong dada ayam ukuran dadu , sisihkan.

Panaskan minyak dalam wajan , masukkan, daging ayam jagung manis, dan wortel aduk sebentar hingga ayam berubah warna.

Tambahkan air, bubuk kaldu masak hingga ayam matang dan empuk.

Tambahkan sawi putih, daun bawang dan larutan maizena , aduk sebentar. lalu masukkan telur kocok, aduk rata, masak hingga mendidih. Angkat , Sajikan.

BEEF YAKINIKU

Bahan:

• 300 – 500 gram daging sapi has dalam (sirloin), diiris tipis-tipis
• 3 siung bawang putih diparut dan haluskan
• 1 buah bawang Bombay diiris memanjang
• 1 sdm minyak wijen
• 3 sdm kecap asin
• 1 sdt merica bubuk
• 1 sdm tepung maizena yang dicampur dengan sedikit air
• 3 sdm minyak goreng untuk menumis
• 2 – 3 sdm kecap manis
• Jahe seukuran ibu jari, parut dan ambil airnya
• Daun bawang dipotong panjang-panjang
• Cabe merah dibuang isi dan diiris memanjang

Cara membuat:

1. Cuci terlebih dahulu daging yang sudah diiris hingga bersih lalu letakkan ke dalam sebuah mangkuk yang cukup besar.
2. Masukkan bawang bombay, bawang putih, jahe, merica, kecap asin, minyak wijen, daun bawang dan juga cabe merah ke dalam daging di mangkok. Aduk terus hingga rata lalu diamkan selama 15 hingga 30 menit.
3. Panaskan minyak, tumis daging sapi. Saat hampir matang, masukkan cabe atau paprika dan juga bawang Bombay. Aduk sesekali hingga daging matang.
4. Tambahkan kecap manis dan aduk lagi.
5. Tuangkan tepung maizena yang sudah dicampur air, aduk hingga sausnya mengental.

NASI GORENG MERAH

Bahan Membuat Nasi Goreng Merah :

• Minyak goreng 4 sdm
• Nasi putih secukupnya (untuk porsi 2 orang)
• Telur ayam 3 butir (kocok lepas)
• Udang kupas mentah 100 gr
• Daging ayam 100 gr (potong dadu)
• Bakso ikan 8 potong (dipotong-potong)
• Kekean 4 potong (dipotong-potong)
• Lap Chiong (jika diperlukan)
• Ca Sio (jika diperlukan)
• Daun bawang 2 batang (iris-iris)

Bumbu-bumbu Nasi Goreng Merah :

• Bawang putih 4 siung (dicincang halus)
• Garam secukupnya
• Merica secukupnya
• Saus tomat 5 sdm
• Kecap asin ½ sdm

Bahan Pelengkap :

• Tomat
• Acar
• Emping
• Sambal Makassar

Cara Membuat Nasi Goreng Merah :

1. Tumis bawang putih sampai harum, kemudian masukkan ayam, udang, bakso ikan, kekean, lap chiong, ca sio tumis sampai setengah matang
2. Ketuk telur, pecahkan di wajan, tumis sampai berbutir-butir. Masukkan nasi putih, aduk rata.
3. Tambahkan dengan saus tomat, garam, merica, daun bawang aduk sampai rata, lalu tambahkan juga kecap asin aduk sampai rata sampai beraroma harum.
4. Angkat. Sajikan bersama acar, tomat, dan emping.

NASI GORENG KAMPUNG

Bahan-bahan yang dibutuhkan:

• 50 gram ebi, haluskan
• 2 piring nasi putih dingin
• Minyak goreng secukupnya

Bumbu untuk nasi goreng:

• 5 siung bawang merah
• 1/2 cm kencur
• 1 cm kunir/ kunyit
• 1 lembar daun bawang, iris halus
• 1/3 sendok teh merica
• Garam secukupnya

Cara Membuat:

1. Haluskan bawang merah, kencur, dan juga kunyit, tumis hingga harum.

1. Masukkan ebi dan juga daun bawang, aduk rata, masak sebentar.
2. Tambahkan nasi, merica dan juga garam, aduk rata, masak hingga bumbu meresap dan matang..
3. Angkat dan juga hidangkan selagi hangat. Sajikan dengan bahan pelengkap sesuai selera.

NASGOR

Bahan yang dibutuhkan:

• 2-3 piring nasi dingin dan tidak pulen
• Daun bawang, dipotong potong
• Cabai merah buang isinya, iris serong
• 100 gr udang segar dibuang kulit dan kepalanya, digoreng
• 2 sendok makan saos tomat dan 2 sendok makan kecap manis
• Margarin/mentega secukupnya

Bumbu Halus:

• 3 siung bawang putih
• 4 siung bawang merah
• ½ sendok teh terasi
• ½ sendok teh gula pasir
• 1 sendok teh garam

Bahan Pelengkap:

• Bawang goreng
• 3 butir telur, digoreng/dadar mata sapi setiap butirnya
• Irisan tomat segar

Cara Memasak:

1. Panaskan wajan dan masukkan mentega seperlunya, lalu tumis bumbu yang telah dihaluskan hingga harum.
2. Masukkan nasi, udang goreng, daun bawang, dan cabai iris. Aduk cepat hingga bumbu dan panas merata sempurna.
3. Tambahkan kecap manis dan saos tomat, aduk cepat dan rata. Matikan api & pindahkan wajan sehingga saos dan kecap tidak terlalu matang.
4. Sajikan nasi goreng yang telah masak tadi. Taburi bawang goreng, lalu tambahkan telur dadar & irisan tomat di atasnya.

NASI GORENG KAMBING

Bahan-bahan yang dibutuhkan:

• 300 gram daging kambing, diiris tipis atau dipotong dadu (sesuai selera)
• 450 gram nasi putih yang tidak terlalu panas
• 100 gram minyak samin
• 100 ml kaldu kambing
• 2 cm kayu manis
• 1 lembar daun bay

Bumbu yang dihaluskan:

• 7 siung bawang merah
• 4 siung bawang putih
• 4 buah cabai merah
• 2 buah cabe rawit merah
• 2 buah cengkeh, haluskan
• 2 buah kapulaga, haluskan
• ¼ sdt kunyit bubuk
• ¼ sdt jinten bubuk
• Kecap manis secukupnya
• Garam secukupnya

Cara Membuat:

1. Panasan minyak samin dalam wajan. Masukkan bumbu yang sudah dihaluskan, kayu manis, dan daun bay, lalu tumis hingga beraroma harum. Tambahkan daging kambing ke dalamnya, kemudian aduk-aduk hingga bumbu merata.
2. Tambahkan kaldu kambing, biarkan mendidih hingga daging kambing matang dan kaldu agak mengental.
3. Masukkan nasi dan kecap manis serta garam kedalamnya, aduk-aduk hingga trcampur merata dan nasi agak mengering.
4. Angkat dan sajikan dengan bahan pelengkap sesuai selera.

SAMBAL MATAH BALI

Bahan:

• 15 siung bawang merah, diiris halus
• 3 siung bawang putih, dicincang halus
• 10 cabai rawit merah, diiris halus
• 3 batang serai, ambil bagian putihnya, diiris halus
• 5 lembar daun jeruk purut, buang tulang daunnya, iris halus
• 2 buah jeruk nipis,diambil airnya
• Minyak goreng

Bumbu  (di-gerus/ulek halus) :

• ½ sendok teh terasi, dibakar
• Garam

Cara Pembuatan:

1. Campur semua bahan yang sudah diiris. Beri terasi halus, aduk rata.
2. Panaskan minyak goreng, matikan api.
3. Campur minyak goreng panas-panas ke bahan, iris, tambahkan garam dan air jeruk nipis.
4. Sajikan bersama lauk kesukaan dan nasi putih.

NASI GORENG IKAN TERI

Bahan yang dibutuhkan:

• 3 piring nasi
• Ikan teri sesuai selera
• 3 butir telur
• 3 sendok teh garam
• 2 sendok teh gula pasir
• 2 buah tomat yang dipotong kecil
• 1 cm jahe yang dipotong halus
• Minyak goreng secukupnya untuk menggoreng

Bumbu yang dihaluskan:

• 4 siung bawang putih
• 4 siung bawang merah
• 8 butir lada
• 3 buah cabe merah keriting
• 1 ½ buah kemiri

Cara membuat:

1. Panaskan minyak goreng secukupnya lalu tumis semua bumbu halus hingga aroma harum keluar.
2. Tambahkan gula pasir dan garam lalu aduk rata. Masukkan jahe yang sudah dipotong halus.
3. Masukkan telur lalu orak arik dengan bumbu halus.
4. Masukkan juga tomat lalu tunggu hingga tomat berubah layu.
5. Tambahkan nasi putih lalu aduk hingga bumbu tercampur rata dengan nasi.
6. Tunggu hingga matang dan bumbu tercampur rata.

NASI GORENG SEAFOOD

Bahan yang dibutuhkan: 

• 1 piring nasi
• 5 ekor udang kupas
• 1 ekor cumi yang dipotong dadu
• 1 sendok makan saus tiram
• 2 buah cabe merah yang diiris serong
• ½ sendok teh kecap ikan
• Minyak secukupnya untuk menumis

Bumbu halus:

• 2 siung bawang putih
• 3 butir bawang merah
• 3 buah cabe merah

Cara membuat:

1. Tumis semua bumbu halus hingga aroma harum keluar. Beri saus tiram dan kecap ikan lalu masak sebentar.
2. Masukkan udang dan juga cumi. Masak hingga berubah warna. Tambahkan bahan lain dan masak hingga nasi menjadi tanak.
3. Angkat dari api. Nasi goreng seafood kini telah siap untuk disajikan.

SUP JAGUNG KEPITING

Bahan yang diperlukan:

• 300 g daging kepiting besar nya sesuai selera
• 2 sdm kecap asin
• 1 sdt tepung kanji atau tepung maizena
• ¼ sdt garam
• ¼ merica putih bubuk
• 1 sdm minyak, untuk menumis
• 3 siung bawang putih, memarkan
• 2 cm jahe, memarkan
• 3 sdm kecap asin
• 1½ liter kaldu ayam
• 100 gram jagung manis pipil atau butiran segar
• ½ sdt merica bubuk
• ½ sdt garam

Bahan yang diaduk:

• 1 butir telur ayam dan di kocok lepas
• 50 ml air
• 2 sdm tepung kanji atau tepung maizena
• 1 sdt minyak wijen

Cara Membuat:

1. Aduk rata daging kepiting bersama kecap asin, tepung kanjiatau lebih tepat nya tepung maizena. Sisihkan dalam lemari pendingin selama 30 menit.
2. Panaskan minyak, tumis bawang putih dan jahe hingga harum.
3. Masukkan kecap asin dan kaldu ayam, aduk rata. Didihkandengan api sedang saja, agar mendapatkan tingkat kematangan yang lebih sempurna.
4. Masukkan jagung manis dan tuang campuran telur, aduk cepat hingga berserabut dan mengental.
5. Bubuhi garam dan merica. Aduk rata. Angkat.
6. Sajikan dengan mangkok tahan panas.
7. Jika anda cenderung menyukai rasa yang sedikit pedas bisa menambahkan potongan rawit dan campurkan dengan kecap asin.
8. Bisa juga menambahkan 1 kaleng (256 gram) asparagus potong sesuai dengan selera,dimana dimasukkan bersamaan dengan daging kepiting nya.

SUP FILLET IKAN KAKAP

Bahan yang dibutuhkan:

• 2 ekor kakap putih, @ 400 gr, bersihkan
• 1 sdm air jeruk nipis
• 1 sdt garam
• 1500 ml air
• 3 btg serai, memarkan
• 1 ruas jari jahe, memarkan
• 1 ruas jari lengkuas, memarkan
• 5 lbr daun jeruk
• 1 lbr daun pandan, potong-potong
• 2 sdt garam
• 1 sdt merica bubuk
• 3 buah cabai merah besar, iris
• 2 buah cabai hijau besar, iris
• 8 btr bawang merah, iris
• 5 siung bawang putih, iris
• 6 buah tomat, potong- potong
• 3 sdm air jeruk nipis
• 50 gr daun kemangi
• 20 buah cabai rawit merah, iris
• 2 buah tomat merah, iris

Cara membuat:

1. Lumuri ikan dengan air jeruk nipis dan garam, diamkan selama kurang lebih 10 menit. Cuci bersih lagi, lalu tiriskan.
2. Didihkan air, masukkan serai, jahe, lengkuas, daun jeruk, pandan, garam dan juga merica.
3. Tambahkan ikan kakap putih, bawang merah, bawang putih, cabai merah dan cabai hijau, masak hingga ikan lunak.
4. Masukkan air jeruk nipis, kemangi dan cabai rawit dan tomat, aduk rata, masak sebentar dan angkat.
5. Sup fillet ikan telah siap disajikan.

SUP GURAME PEDAS

Bahan yang dibutuhkan:

• 600 ml kaldu ikan
• 2 siung bawang merah
• 2 siung bawang putih
• Jahe seruas ibu jari lalu dipotong dengan bentuk korek
• Lengkuas seruas ibu jari
• 1 batang sereh (biarkan utuh, terutama ambil bagian bawah)
• 2 lembar daun jeruk purut (dirajam)
• 1 batang daun bawang prei cabe rawit
• 1 buah wortel dipotong dengan bentuk yang diinginkan
• 1 sdm kecap ikan
• 1/2 jeruk nipis
• 2 batang kemangi

Cara membuat kaldu ikan :

1. Usai ikan di fillet, gunakan bagian kepala dan tulang untuk membuat kaldu.
2. Caranya, siapkan air, didihkan, kemudian masukkan kepala ikan dan tulang yang sudah tanpa daging, masukkan 1 batang sereh, seruas ibu jari jahe dan sedikit garam.
3. Setelah warna kuah menjadi agak keruh, langsung pisahkan kepala dan tulang ikan dari kaldu. Kuah kaldu pun siap untuk dipakai membuat sup ikan gurame kuah pedas.

Cara membuat sup :

1. Usai membuat kaldu, masukkan bawang merah, bawang putih, jahe, lengkuas, sereh, daun jeruk purut, cabe, wortel dan daun bawang prei. Susul dengan memasukkan daging ikan fillet. Kemudian tambahkan gula, garam dan merica juga kecap ikan sesuai selera.
2. Jangan terlalu lama merebus, karena perebusan yang lama akan menghilangkan aroma segar ikan.
3. Cukup sekitar 5 – 7 menit, matikan kompor, letakkan dalam mangkuk hidangan, siram kuah dengan perasan jeruk nipis dan taburi kemangi.
4. Sup gurame pedas asam telah siap untuk disajikan bersama dengan nasi putih.

BANDENG ACAR KUNING JAKARTA

Bahan :

• 1 ekor ikan bandeng segar, ukuran sedang
• 10 siung bawang merah (kupas)
• 8 siung bawang putih (kupas)
• 4 buah blimbing wuluh
• 1 bh wortel (iris)
• 3 bh, jagung acar (iris)
• 3 bh, cabe merah besar (iris)
• 4 bh, buncis (potong 4 cm)
• ½ bh ketimun hijau
• 2 sdm, minyak goreng

Bahan Bumbu :

• 3 siung bawang putih
• 5 siung bawang merah
• 4 butir kemiri (bakar)
• 2 cm kunyit
• 2 bt sereh (iris)
• 2 lb daun salam
• 3 sdm air asam
• 1 sdm gula
• 1 sdm garam
• 1 sdt lada hitam
• 50 ml air kaldu ayam
• 2 bh jeruk nipis (iris, ambil airnya)

Pelengkap :

• 1 sendok makan bawang merah goreng

Cara Membuat :

1. Bersihkan ikan, lalu bumbui dengan garam, lada hitam, perasan jeruk nipis dan minyak goreng, diamkan beberapa saat sampai bumbu menyerap.
2. Haluskan bumbu, bawang putih, bawang merah, kemiri, kunyit, gula, garam, lada hitam, air asam perasaan jeruk nipis
3. Siapkan wajan, panaskan, masukkan ikan, tutup dan masak selama 3 menit, sambil sesekali dibalik, buka tutup wajan lalu masukkan, bumbu halus, air kaldu dan semua potongan sayuran, tutup dan masak selama 2 menit, angkat sajikan dengan taburan bawang merah goreng.