Sup Krim Asparagus (Creamy Asparagus Soup)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 500 gr Asparagus, 35 gr Mentega, 1 Bawang bombay sedang-cincang
• 50 ml Krim, 600 ml Kaldu ayam, 1 sm Peterseli cincang, 100 ml Air
• 2 sm White wine, Garam & Lada bubuk, perasan Air jeruk lemon
• 1 batang daun Thyme/1 st thyme kering, 1 Bawang putih-cacah

Cara membuat

• Potong bagian yg keras dari ujung bawah asparagus & buang. Potong ujung atas asparagus (± 4 cm dari atas). Potong2 sisa asparagus setiap ± 1½ cm.
• Lelehkan mentege di panci dengan api sedang. Masukkan bawang bombay cincang & bawang putih. Tumis hingga harum & layu (± 5 menit). Masukkan potongan2 kecil asparagus. Bumbui dengan  garam & lada secukupnya. Masak selama ± 5 menit. Beri kaldu, air & thyme. Besarkan api, masak sampai mendidih. Kecilkan api, tutup panci & masak hingga asparagus empuk (15-20 menit). Tuang wine & aduk rata.
• Dengan menggunakan blender/food processor, proses sup sampai benar2 halus. Saring sup & kembalikan ke panci. Nyalakan api ke sedang, masukkan potongan2 ujung atas asparagus & krim ke dalam sup. Masak sampai ujung asparagus tersabut empuk (2-4 menit). Beri peterseli cincang & air lemon. Cicipi & tambahi garam/lada jika perlu. Hidangkan sup selagi hangat dengan sepotong roti misalnya (klik pada link berikut untuk melihat resepnya): Roti Jalapeño Keju, Roti Olive à la Mediterania, Roti Serealia Madu, Roti Keju & Bawang Bombay, Roti Tanpa Diuleni atau Roti Rosemary & Bawang Putih

Ingredients

• 500 gr Asparagus, 35 gr Butter, a squeeze of fresh Lemon juice
• 50 ml Cream, 600 ml Chicken stock, 1 medium Onion-chopped
• 2 tbsp White wine, Salt & Pepper, 1 Garlic clove-minced
• 1 tbsp chopped Parsley, 100 ml Water, 1 sprig of fresh Thyme

Directions

• Cut off the woody stem bottoms from each spear & remove. Trim the tips of asparagus (~ 4 cm from the top). Chop remaining asparagus stalks into ~ 1½ cm pieces.
• Melt butter in a pot over medium heat. Put in chopped onions & garlic; cook until fragrant & translucent (~ 5 minutes). Put in asparagus pieces. Sprinkle with enough salt & pepper to taste. Cook for another ~ 5 minutes. Add in the broth, water & thyme. Increase the heat & bring it to a boil. Reduce the heat; cover with the pot lid & bring it to a simmer until the asparagus are tender (15-20 minutes). Pour in the white wine & stir to combine.
• With a blender/food processor, puree the soup until it`s really smooth. Press the puréed soup through a sieve back into the pot. Turn the heat to medium; add the asparagus tips & cream into the soup. Cook just until the tips are tender (2-4 min). Put in chopped parsley, lemon juice & adjust the seasoning to taste. Serve the asparagus soup warm with a slice of bread, i.e. (click on the link for the recipe): No-Knead Jalapeño Cheese Bread, Mediterranean Olive Bread, Honey Mix Oats Bread, No-Kned Cheese & Onion Bread, No-Knead Bread or Rosemary Garlic Bread

Lo Mie/Lor Mee (Braised Noodles in Thick Broth)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 500 gr Mie kuning besar, 100 gr Toge, Air
• 250 gr Bihun, 2 batang Seledri/Daun bawang-iris
• 100 gr Otak2-potong2/Udang sedang-goreng
• 2 Bawang putih-cincang & goreng, Bawang goreng
• 1 Ngohiong Roll-iris2, 6 Pangsit Goreng

Bahan kuah:

• 700 ml Kaldu-sisa merebus daging, 3 Telur-kocok
• 700 ml Air, 175-200 ml Cuka hitam cina *, Lada
• 65 gr Maizena+225 ml Air-larutkan, Garam

Bahan telur & daging kecap:

• 500 gr Daging perut babi-potong2 *, 750 ml Air
• 2 lembar Kembang tahu kering, 3 cm Jahe-iris
• 4 Telur rebus-kupas, 1 st Bumbu ngohiong
• 225 ml Saus soya pekat, 5 Bawang putih-iris2
• 1 Gula batu ukuran sedang (diameter ± 4 cm)

Cara membuat

• Telur & daging kecap: Didihkan air, bawang putih, saus soya pekat, gula batu & bumbu ngohiong di panci. Masukkan daging (tambahkan air jika air tidak cukup utk menutupi daging). Masak sampai daging empuk ± 15 menit (tergantung ketebalan daging). Setelah empuk, mskkan kembang tahu & telur, masak 10 menit. Tutup panci & biarkan di dalam pot 15-30 menit. Angkat telur & daging dari panci. Belah telur & iris2 daging, sisihkan. Kaldu terasa lebih enak bila dimasak sehari sebelumnya.
• Kuah: Di panci yang sama, tuang 700 ml air uk mengencerkan kaldu. Tuang cuka hitam secara bertahap (jika ragu2 apakah akan terlalu asam). Didihkan kuah. Tuangkan telur bertahap sambil aduk2 melingkar secepatnya agar kuah menjadi spt sup telur. Tuang larutan maizena bertahap sambil terus diaduk hingga kuah mengental. Bumbui dengan garam & lada. Angkat & sisihkan.
• Didihkan air secukupnya dengan beberapa tetes minyak. Masak sebentar secara terpisah: toge selama ± 1 menit, bihun ± 3 menit & mie kuning ± 3 menit. Tiriskan & sisihkan.
• Taruh mie, bihun & toge di mangkuk saji. Tuang kuah sampai menutup mie. Beri telur, daging, pangsit, ngohiong & otak2. Taburi bawang putih cincang, seledri & bawang goreng. Sajikan dengan sambal.
• * Daging babi dpt diganti dengan dada ayam+tulang. Cuka hitam cina dapat diganti dengan mencampur: 25 ml cuka Balsamic, 15 ml Cuka beras, 135 ml Air.

Adaptasi dari resep Ken Goh, dng sedikit modifikasi. Terima kasih Ken..:)

Bila hendak membuat sendiri, klik pada link untuk melihat resep:
Ngohiong Roll & Pangsit Goreng/Rebus.

Ingredients

• 100 gr Fish cake-sliced/Shrimps-fried, 6 Fried Wonton
• 2 stalks Asian celery/Green onion-sliced, fried Shallots
• 1 Chinese Meatloaf-sliced, 100 gr Beansprouts, Water
• 2 Garlic cloves-minced & fried, 250 gr Rice noodles
• 500 gr thick Yellow noodles

Gravy ingredients:

• 700 ml Water, 700 ml Meat broth-from braising, Salt
• 3 Eggs-beaten, 175-200 ml Chinese black vinegar *
• 65 gr Corn starch+225 ml Water-diluted, Pepper

Braised eggs & meat ingredients:

• 500 gr Pork belly meat *-sliced, 750 ml Water
• 2 sheets Dried bean curd, 1 tsp 5-spice powder
• 5 Garlic cloves-sliced, 4 boiled Eggs-peeled
• 3 cm Ginger-sliced, 225 ml Dark soy sauce
• 1 medium size Rock sugar (diameter ~ 4 cm)

Directions

• Braised eggs & meat: In a pot, boil water, garlic, ginger, dark soya sauce, rock sugar & 5-spice powder. Add in the meat (add some more water if it`s not enough to cover the meat). Let it simmer until the meat soften (~ 15 minutes-depends on the thickness of your meat). After the meat soften, put in bean curd & boiled eggs. Let it simmer for another 10 minutes. Close the lid & let it rest in the pot for 15-30 minutes. Remove the eggs & meat from pot; halve the eggs & slice meat. Set it aside. The broth will be tastier if you braised the meat & eggs 1 day in advance.
• Gravy: In the same pot, pour in 700 ml water to dilute the meat broth. Gradually put in the black vinegar (if you are concern it may be too sour for your taste buds). Bring it to a boil. After it is boiling, gradually add in the eggs; stir in a circular motion as fast as possible. It will become an egg drop/flower soup. Gradually pour in corn starch mixture; stir the gravy constantly. Season with enough salt & pepper. Remove from the heat & set it aside.
• In a pot, bring some water & a few drops of cooking oil to boil. Blanch the bean sprout (~ 1 minutes), rice vermicelli (~ 3 minutes) & yellow noodles (~ 3 minutes) separately. Drain & set aside.
• Place yellow noodles, rice noodles & bean sprouts into serving bowls. Pour in the gravy, just enough to cover them. Arrange braised egg & meat, wonton, Chinese meatloaf & fish cakes on top. Sprinkle with 1 tsp of minced garlic, celery & fried shallots. Served it with chili sauce/sliced chilies.
• * You can substitute the pork belly with chicken breast+bones. Chinese black vinegar can be substitute with mixing 25 ml Balsamic vinegar, 15 ml Rice vinegar, 135 ml Water.

Adapted from Ken Goh recipe, with a minor modification. Thank you Ken..:)

Please click on the recipe links for homemade:
Chinese Ngohiong/Chinese Meatloaf & Fried Wonton.

Lemonade Teh Mint (Homemade Mint Tea Lemonade)

 

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 75 ml Sari jeruk sitrun/nipis, 700 ml Air
• 1 st Parutan kulit jrk sitrun/nipis *
• 3½ gr (10 lembar) Daun mint+100 ml Air
• 1 st Teh hitam, 3 tangkai Daun mint
• 50 gr Gula, 3-4 sm Madu, Es batu
• Jeruk sitrun/nipis-iris2 bundar

Cara membuat

• Campur air, gula, madu, parutan kulit jeruk & sari jeruk di panci. Didihkan & masak sampai gula larut & rasa menyatu. Matikan api; masukkan teh & rendam selama ± 5 menit. Saring dengan saringan halus.
• Blender halus 100 ml air & 10 daun mint. Tuang daun mint halus ke dlm campuran teh, aduk. Biarkan hingga mencapai suhu ruang. Masukkan lemonade ke kulkas hingga dingin.
• Masukkan 1 tangkai daun mint ke dalam setiap gelas tinggi, beri es batu & 1-2 iris jeruk sitrun/nipis lalu tuang lemonade. Saat hari2 dingin, anda dapat menyajikan lemonade teh mint ini panas (tanpa es & tanpa dimasukkan ke kulkas dulu). Cukup utk membuat 3 gelas lemonade. 
• * Parut bagian kuning/hijaunya saja dari kulit, jangan terkena bagian putihnya karena pahit.

Ingredients

• 75 ml fresh Lemon/Lime juice, 700 ml Water
• 50 gr Sugar, 1 tsp grated Lemon/Lime zest
• 10 (3½ gr) Mint leaves+100 ml Water
• 1 tsp Black tea, 3 sprigs Mint, Ice cubes
• 3-4 tbsp Honey, Wheel sliced Lemon/Lime

Directions

• In a pot, cook water, sugar, honey, lemon/lime zest & juice. Bring it to a boil & cook until the sugar dissolves & the flavor blended. Turn off the heat; put in the tea & letting it steep for ~ 5 minutes. Strain the lemonade through a fine sieve.
• Using a blender, puree 100 ml of water with 10 mint leaves. Pour the mint puree into tea mixture. Let it cool to room temperature. Refrigerate until thoroughly chilled.
• Put 1 sprig of mint into each tall glass; add in some ice cubes & 1-2 wheel sliced lemon/lime; then pour the lemonade over. During cold days, you can also serve this homemade mint tea lemonade hot (without the ice cubes & don't put it in the fridge). For 3 glasses of lemonade.
• * Take the green/yellow part of the lemon/lime rind only, discard white part because it`s bitter.

Daging Besengek Jawa (Javanesse Aromatic Beef Stew)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• ½ kg Daging sapi, 2 Sereh-geprek, 2 Daun salam
• 1 cm Lengkuas-cincang, 400 ml Santan kental
• 4 Daun jeruk, 200 ml Kaldu sapi, 2 sm Minyak
• 25 ml Air asam

Haluskan:

• 8 Bawang merah, 4 Bawang putih, ½ sm Ketumbar
• 5 Cabai merah, ½ st Terasi, 5 Kemiri, 1 st Gula
• ½ st Jintan, 3 cm Kunyit, ½ st Lada hitam
• 2 st Garam

Cara membuat

• Iris2 daging agak lebar dengan ketebalan ½ cm, sisihkan. Tumis bumbu halus, lengkuas, sereh, daun jeruk & salam dengan minyak. Masukkan daging & kaldu, masak sampai cairan berkurang lalu kecilkan api.
• Tuangi santan & air asam, masak sampai daging lunak & santan mengental sambil sesekali diaduk. Lebih enak bila kemudian daging dipanggang di oven 200° C selama 10-15 menit (hingga daging kecokelatan).

Ingredients

• ½ kg Beef, 2 Lemongrass-bruised, 2 Bay leaves
• 1 cm Galangal-minced, 400 ml thick Coconut milk
• 4 Kaffir lime leaves, 25 ml Tamarind juice
• 200 ml Beef broth, 2 tbsp frying Oil

Grind into a paste:

• ½ tsp Cumin, 2 tsp Salt, 8 Shallots, 5 Candlenuts
• 1 tsp Sugar, 4 Garlic cloves, ½ tsp Black pepper
• ½ tbsp Coriander, 3 cm Turmeric, 5 Red chilies*
• ½ tsp Shrimp paste (optional)

Directions

• Slice beef widely, ½ cm thick; set it aside. Sauté the spices paste, galangal, lemongrass, kaffir lime leaves & bay leaves with oil. Add in beef slices & broth; cook until the liquid reduced & then turn the heat to low.
• Pour in coconut milk & tamarind juice; bring it to a simmer. Cook until the beef tender & coconut milk thickens. Will taste better when you then bake beef in the oven over 200° C for 10-15 minutes.
• * It is necessary to use red chilies to get the right flavour. Discard chilies seeds & membranes if you don`t want the dish to be too spicy.

Tumis Daging Alla Mongolia (Mongolian Beef)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 500 gr Daging samcan-iris tipis2, Minyak goreng
• 2 Daun bawang besar/prei-potong2 diagonal
• 1 Bawang bombay kecil-iris

Bahan perendam:

• 1 st Angciu/Shaoxing wine, 2 sm Maizena
• 1 sm Saus soya, ½ st Lada putih bubuk

Bahan saus:

• 1 sm Gula merah-sisir, 1 sm Saus tiram
• ½ st Lada putih bubuk, 1 st Minyak wijen
• 1 sm Saus hoisin, 1 st Jahe cincang
• 10 gr/2 Bawang putih-cincang halus
• 1 sm Minyak, 1 st Saus soya pekat
• 1 st Cabai bubuk (opsional), 3 sm Air

Cara membuat

• Saus: Tumis bawang putih & jahe dengan minyak di atas api sedang-kecil sampai harum. Besarkan api ke sedang, masukkan air, gula merah & bahan2 lain. Aduk terus hingga gula larut & saus mengental. Angkat dari api & sisihkan.
• Campur rata daging dengan saus soya, lada bubuk & angciu, biarkan selama 10 menit. Campur daging dengan maizena, biarkan lagi selama 5 menit.
• Panaskan minyak yang cukup di wajan di api sedang-besar. Masukkan daging, masak & aduk2 daging sampai sisi2 tepiannya mulai berwarna gelap. Angkat dari wajan, taruh di atas piring berlapis kertas penyerap minyak. Keluarkan sisa minyak bekas menggoreng dari wajan, sisakan 1 sm minyak saja di wajan.
• Letakkan kembali wajan di api, tumis bawang bombay sampai layu. Masukkan kembali daging ke wajan & masak 2 menit. Tuang campuran saus, aduk sampai daging tersaput saus dengan rata (1-2 menit). Beri daun bawang/prei, masak lagi selama 1 menit. Angkat & sajikan segera bersama nasi hangat atau mie.

Ingredients

• 500 gr Flank steak-thinly sliced, Frying oil
• 2 Green onions/Leeks-diagonal sliced
• 1 small Onion-thinly sliced

Marinade ingredients:

• 1 tbsp light Soy sauce, 2 tbsp Cornstarch
• 1 tsp Chinese cooking wine/Dry sherry
• ½ tsp ground Pepper

Sauce ingredients:

• 1 tsp minced Ginger, 1 tbsp Hoisin sauce
• 1 tbsp Oyster sauce, 1 tbsp frying Oil
• 1 tbsp dark Palm sugar, 3 tbsp Water
• 1 tsp dark Soy sauce, 1 tsp Sesame oil
• 2 (10 gr) Garlic cloves-minced
• ½ tsp ground White pepper
• 1 tsp Chili flakes (optional)

Directions

• Sauce: In a saucepan, sauté minced garlic & ginger with cooking oil over medium-low heat until fragrant. Turn the heat to medium; add in water, palm sugar & other sauce ingredients. Stirring continuously until the sugar dissolved & the sauce thickens. Remove from the heat & set it aside.
• Marinate beef with light soy sauce, white pepper & cooking wine for 10 minutes. Combine beef with cornstarch; let it sit for about 5 minutes.
• Meanwhile, heat up enough cooking oil in a wok/skillet over medium-high heat. Put in the beef; cook & stirring it around until the beef edges begins to darken. Remove beef from the wok & place them in a paper towel-lined plate. Pour most of the oil out of the wok/skillet; leaving only about 1 tbsp of it inside.
• Put the wok back over the heat; sauté the onion until translucent. Add the beef back into the wok & stir fry for 2 minutes. Pour in sauce mixture; keep stirring it until the sauce covers the beef evenly (1-2 minutes). Put in green onion/leeks; cook for 1 minute more. Remove from the wok & serve immediately with steamed rice or noodle

Siomay Bandung (Steamed Fish Dumplings Bandung Style)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 20 lembar Kulit pangsit-potong jadi lingkaran 8 cm *
• 2 Telur rebus-belah, 2 Tahu-potong segitiga
• 2 Kentang sedang, 2 Pare kecil-belah & buang biji
• 4 Daun kol lebar, Air & Minyak secukupnya
• Garam+Bawang putih+Ketumbar bubuk+Air secukupnya

Bahan isi:

• 300 gr Ayam cincang, 1 Telur-kocok, 1 st Gula
• 300 gr Ikan tenggiri/Udang-cincang halus
• 200 gr Tepung tapioka, 50 ml Air, 2 st Garam
• 2 st Jahe cincang, 2 st Minyak wijen
• 4 Bawang merah & 2 Bawang putih-iris2
• 75 gr Labu siam-parut halus, ½ st Lada bubuk
• 2 Daun bawang-iris halus, 1 sm Saus soya

Bahan saus kacang:

• 250 gr Kacang tanah-goreng, 300 ml Air
• 3 Bawang putih-tumis, 2 cm Kencur, Garam
• 3 Cabai merah & 4 Rawit-tumis, 2 Daun jeruk
• 4 Kemiri-sangrai, 25 gr Gula merah

Pelengkap:

• Kecap manis, Saus tomat/sambal, Jeruk limo

Cara membuat

• Persiapan: Rendam tahu dlm larutan air+garam+ketumbar+baw.pth selama 20 mnt kmd kukus sebentar/goreng hingga berkulit. Kukus kentang ½ matang kmd belah 2. Kerok bagian tengah tahu, kentang & pare hingga berbk spt mangkuk. Keluarkan bagian kuning dari telur rebus. Tipiskan bagian yg terkeras dari tulang daun kol kmd rebus hingga lemas saja, tiriskan.
• Isi: Tumis bawang2. Angkat, campur dng semua bhn isi (kecuali daun bawang & labu). Blender hingga lembut. Keluarkan dari blender, beri dn bawang & labu siam, aduk rata.
• Pembentukan: Lkkan 2 st adonan isi di tengah kulit pangsit. Tekuk kulit ke arah sisi tepi2 adonan isi, btk spt mangkuk. Perlahan tekan kulit kearah adonan isi utk merapatkankan, biarkan bagian atas adonan isi tetap terbuka. Lekuk2an kulit dng cara menekan2nya di beberapa bagian ke arah adonan isi menggunakan ujung gagang sendok. Tekan permukaan adonan isi dng punggung sendok utk memadatkan adonan. Tekan bagian bawah adonan utk meratakan dasar. Mskkan juga adonan isi ke dlm telur, kentang, tahu & pare. Ltkkan adonan isi di tengah daun kol (jumlah bahan isian tergantung besar ukuran kol). Lipat/Gulung kol agar menutupi bahan isian dng rapi.
• Panaskan kukusan. Olesi dasar wadah kukusan dng minyak agar siomay tidak lengket. Atur siomay di wadah, beri jarak diantaranya ± 1½ cm agar tidak saling melekat. Kukus hingga matang (± 20 mnt). Klrkan dari kukusan. Kukus telur, tahu, pare, kol & kentang hingga matang.
• Saus Kacang: Tumbuk/Blender kacang tetapi jangan terlalu halus, sisihkan. Haluskan cabai2, bawang, kemiri & kencur. Masak bumbu kacang & bumbu halus tsb dng air, dn jeruk, garam & gula hingga mengental & berminyak. Angkat dari api, buang dn jrk.
• Atur siomay bersama kol, telur, kentang, tahu & pare isi di piring saji, siram dng saus kacang & beri perasan air jeruk limo. Sajikan dng kecap manis & saus tomat/sambal.
• * Untuk membuat kulit pangsit sendiri, klik di link ini: Pangsit Goreng/Rebus

Ingredients

• 20 Wonton wrappers-cut into 8 cm circles**
• 2 boiled Eggs-halved, 2 Tofu-triangle cut
• 2 small Bitter gourds-halved & seeded
• 2 medium Potatoes, enough Water & Oil
• 4 wide Cabbage leaves
• Salt+ground Garlic+Coriander+Water

Filling:

• 300 gr ground Chicken, 1 Egg-beaten, 50 ml Water
• 300 gr Spanish mackerels fillet *, 2 tsp Sesame oil
• 75 gr Chayote-grated, 200 gr Tapioca flour
• 2 Green onions-sliced, 2 tsp minced Ginger
• 4 Shallots & 2 Garlic cloves-sliced, 1 tsp Sugar
• 1 tsp Soy sauce, ½ tsp ground Pepper, 2 tsp Salt

Peanut sauce:

• 250 gr Peanuts-fried, 2 cm Lesser galangal
• 3 Garlic cloves-sautéed, 25 gr Palm sugar
• 3 Red chilies+4 Bird`s eye chilies-sautéed
• 300 ml Water, 4 Candlenuts-toasted
• 2 Kaffir lime leaves, enough Salt

Condiments:

• Sweet soy sauce, Chili/Tomato sauce, Kaffir lime juice

Direction

• Preparation: Soak tofu in enough salt+garlic+coriander+water mixture for 20 min; then steam/fry them. Steam potatoes just until ½ cooked; then halve. Scoop out center of the tofu, potatoes & bitter gourds with a teaspoon to form them into a cup. Remove the egg yolks from boiled eggs. Trim the cabbage thickest center stem (hard spine) & then cook for a while just until softened; drain. Chopped the fish/shrimps, set aside.
• Filling: Sauté shallots & garlic; remove from the heat. Put all of the filling ingredients (with the exception of green onions & chayote) in a food processor/blender. Process until finely ground. Remove from the blender; stir in the green onions & chayote.
• Wrapping procedure: Put 2 tsp of filling in the center of a wrapper. Fold up the wrapped along the filling sides; shape it into a cup. Gently squeeze to seal the wrapper sides (leave the upper side of filling uncover). Pleats the excess wrapper with the handle of a spoon. Press down the filling surface with the back of a spoon to compact the filling. Press down the dumpling bottom to flattened. Put also some filling into the eggs, potatoes, tofu & bitter gourds cups. Place some filling in the center of cabbage leaves (the amount depends on the cabbage size). Wrap cabbage leaves to cover the filling neatly.
• Heat a steamer. Lightly grease the base of steamer tray. Place dumplings ~ 1½ cm apart on the steamer tray. Steam until they are cooked (~ 20 min); remove dumplings from the steamer. Steam also the eggs, tofu, biter gourd, cabbage rolls & potatoes.
• Peanut sauce: Grind the peanuts until they are fairly smooth but still a bit chunky; set aside. Finely grind the chilies, garlic, candlenuts & lesser galangal. Cook ground peanuts & spices with water, kaffir lime leaves, salt & sugar until the sauce thickens & greasy. Remove from the heat & discard the lime leaves.
• Place some steamed dumplings, rolled cabbage, egg, potato, tofu & bitter gourd in serving plates. Pour over some peanut sauce & then sprinkle kaffir lime juice on top. Serve the dish with sweet soy sauce & chili/tomato sauce.
• * You can substitute it with other white fish such as cod, featherback, mahi-mahi or also possible to use medium size shrimps.
• ** For making homemade wonton wrapper, please click on this link: Fried/Boiled Wonton