Month: June 2015

Martabak Mie

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Martabak Mie
(Noodles omelette)
Midnight feast
Serve 1 comfortably

80-90g noodles (any type of noodles from your cupboard even instant noodle does the job)
3 eggs
3 spring onions (2 finely chopped for the mix and 1 roughly chopped for topping)
small bunch of parsley finely chopped
small bunch of basil leaves, finely chopped
1/2tbs crunchy fried shallots
30g cheddar cheese, grated
30g parmesan cheese, grated
1/2tsp white pepper ground
1/2tsp black pepper ground
pinch of salt
1/2tbs dollop of tomato sauce or crème fraiche to serve

In a small pan, boil the noodles and leave it longer than packaging instruction, so the noodles will soften, drain the noodles leave it for 2 minutes to cool down. Gently beat the eggs in a mixing bowl add spring onions, parsley, basil, half amount of parmesan and cheddar cheese, salt and pepper stir well. Add the soft noodles and crunchy fried shallots.
Heat the oil in the a frying pan, fry the the mixture until golden brown about 3-4 minutes.
Serve with chopped spring onions, basil leaves, parsley, grated parmesan and Cheddar cheese on top of the martabak and serve with dollop of crème fraiche or tomato sauce
Tips :
• Stir the crunchy fried shallot at the last minute into the mixture before frying in the pan so you can still get the crunch inside the martabak.
• Combine Tomato sauce and chilli sauce great to serve if you want a spicy kick or add finely chopped of bird eye chilli into the mixture, but anchovies or garlic crème fraiche is the best.




Asinan Dressing

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Bobby Ananta Asinan Dressing
Serves 6 for Indonesian fruit salad or vegetable salads.

This recipe is inspired by asinan Jakarta and Rujak Bali, simply fresh and lovely for summer time. Sweet, sour, hot, umami, and fresh.
300g cucumber, chopped
3 red chillies, chopped
2 bird eye chillies, chopped
1 clove of garlic, chopped
1cm ginger, grated
15g dried shrimp, toasted and finely ground (using pestle and mortar)
60g coconut sugar, grated
1tsp salt
Sprig of coriander leaves, finely sliced
Sprig of Kemangi (Indonesian basil) optional or sprig of mint leaves, finely sliced
Lime juice of 1 lime
1 ½ tbs rice wine vinegar
In a blender or a food processor put all the ingredient except lime juice, rice wine vinegar, coriander leaves and kemangi, blend into a smooth paste. Put into a small bowl, add coriander leaves, kemangi, lime juice and white wine vinegar, stir well. Leave it in the fridge for an hour before use to let the ingredients get to know each other.
Enjoy the dressing with sliced tropical fruit or mixed noodles and fresh vegetables and I always find this dressing is a compliment for pan fried sea bass.