I rarely make a note in the cooking i made. But my mom told me that i'd rather put a note in most recipes we use at home. Some people might be able to use it as well, rite...
Oh, so here's the recipes from several menus i made :
Sambal Matah Kecombrang
2 stem of Kecombrang/Honjen/Ginger Torch - thinly sliced
8 cloves shallots - thinly sliced
1 cloves onion - chopped
100 gr mixed chilies (using chili padi, capsicum and bird-eye) - chopped
Salt, sugar (to taste)
3 tbs of lime/lemon juice
100 ml of oil (prefer to use coconut oil, but other cooking oil is acceptable
8 keffir lime leaves - thinly sliced
* To make sambal matah, you just have to mixed them well. Toss them in a big bowl. Heat the oil, and pour on top of the mixture. Stir it well and its read to serve.
Second Recipe is "Stir fry tofu with dried squid" - aka Oseng Tahu Cumi Asin
125 cumi asin/dried squid - rinse with warm water to reduce the salt content
150 gr tahu - cubes - deep fried
6 cloves shallots - sliced
3 cloves garlic - sliced
8 long green chilies - sliced
3 thinly slice galangal
3 keffir lime leaves
2 tbs sweet soy sauce
3 green tomatoes - cubes
salt, sugar and pepper - all should be depend on the likings
First, heat 3 tbs of oil. Add shallots, galangal and lime leaves. Then add garlic, and dried squids and soy sauce. Add 50ml of water.. let it simmer a bit. Add the rest into the pan, low the heat, stir occasionally
Its done for today.. :)
Hope i can rest my case now...
