"Tempe" Crackers aka Tempe Kerepek

I'm so craving some to munch and I have this recipe given by my Indonesian friend a year ago and now I decided to have a homemade "tempe" crackers.  When giant supermarket yesterday to look for tempe & found but not the one that am looking for.  However, this will do as it's a trial version.  So, this morning I began my experiment & it's worth my effort as it's turn out to be like the stall selling.  The next time around, I'll go to Geylang to look for square "tempe" & sliced them very thin since I have a meat slicer.....

Ingredients:
200g Tempe ~ thinly sliced

100g Rice flour

1 tbsp Tapioca flour or cornstarch

1 large egg

200ml water

Oil for deep fry

Blended:

½ tsp coriander seed

3 cloves garlic

2 candlenuts (buah keras)

¼ tsp turmeric powder

1 tsp salt

2 lime leaves

Directions:

1. Make the batter: Mix the blended ingredient with all the flours, egg & water to smooth batter.
2. Dip the “tempe” into the smooth batter & set aside for about 3 mins.
3. Heat oil in a medium, deep fry till golden brown & crispy in batches.
4. Cool the batches before storing them in an air-tight container.

Roasted Asian Chicken Wings

Ingredients:
Chicken wings
1 tbsp Emeril's Asian Essence
1 tsp salt
½ tsp ground white pepper
2 cup canned pineapple juice
1 cup sugar
½ cup soy sauce
2 tbsp orange zest
2 tbsp minced garlic
2 tbsp minced fresh ginger
2 tbsp minced green onions
1 tbsp sesame oil
¾ tsp crushed red pepper
2 tbsp sesame seeds
2 tbsp diagonally sliced green onions ~ garnish

Directions:

1. Preheat the oven to 200 deg. C & line a baking sheet with 1" sides with aluminum foil.
2. In a large bowl, season the chicken wings with the Essence, salt & pepper, tosing to coat well.  Spread the seasoned wings in the prepared roasting pan evenly & bake until browned about 35 minutes.
3. While the wings are baking, in a large skillet, combine the remaining ingredients set over medium-high heat, except the sesame seeds & green onions.  Bring to a boil, stirring occasionally, until the sugar is dissolved & the liquid has reduced to syrup (7-8 mins).   Remove from the heat & cover to keep warm until ready to use.
4. Remove the wings from the oven & reduce the oven temperature 180 deg. C
5. Place the wings in a large, heat-proof bowl.   Drizzle half the prepared sauce over the wings, reserving the other half, tossing to coat well.   Sprinkle the sesame seeds over the wings & toss again.   Place a wire cooling rack inside a large baking sheet lined with aluminum foil & arrange the coated wings on top of the rack.    Return the pan to the oven & bake an additional 20-25 mins. or until cooked through & crispy.
6. Arrange the wings on a large serving platter & top with sliced green onions.   Serve immediately with the remaining sauce passed on the side for dipping.

Fried Macaroni aka Makaroni Goreng

Ingredients:
250g Macaroni

200g mince chicken/seafood

½ large onions ~ sliced thinly

2 cloves garlic ~ minced

2-3 tbsp Chilli sauce

3 tbsp tomato sauce

2 tbsp Oyster sauce

1 cube chicken knorr

1 red chilli ~ sliced diagonal

1 green chilli ~ sliced diagonal

Oil for cooking

Directions:

1. Boil the macaroni till soft.  Drain the macaroni & add little olive oil to prevent it from getting sticky.
2. Heat oil in work, sauté the onion & garlic till fragrant.  Add the sauces and chicken knorr into the work and stir the mixture evenly for about 2 mins.
3. Add the mince chicken / seafood & mixed well.  Add a little of water into the sauce & stirred another min.
4. Add red/green chilli & macaroni & mix the mixture till all coated well.
5. Served with fried eggs & spring onion.

Chocolate Cake ~ Barefoot Contessa

Source: Barefoot Contessa

Ingredients:
1¾ cups all-purpose flour ~ plus more for pans

2 cups sugar

¾ cups cocoa powder

2 tsp baking soda

1 tsp baking powder

1 cup buttermilk

½ cup vegetable oil

2 extra-large eggs

1 tsp pure vanilla extract

1 cup freshly brewed hot coffee

Frosting:

6oz semi-sweet chocolate

250g unsalted butter

1 extra-large egg yolk

1 tsp pure vanilla extract

1 ¼ cups sifted confectioner sugar

2 tbsp hot coffee (2 tbsp water + 1 tbsp coffee)

Directions:

1. Preheat the oven to 350 degrees.  Butter two 8” round cake pans.  Line with parchment paper then butter & flour the pans.
2. Sift all the dry ingredients into the bowl of an electric mixer fitted with a paddle attachment & mix on low speed until combined.
3. In another bowl, combine all wet ingredients.  With the mixer on low speed, slowly add the wet ingredients to the dry.  With mixer still on low, add the coffee & stir just to combine, scraping the bottom of the bowl with a rubber spatula.
4. Pour the batter into the prepared pans & bake for 35-40 mins until a cake tester comes out clean.  Cool in the pans for 30 mins, then turn them out onto a cooling rack & cool completely.
5. Place one layer, flat side up on a flat plate.  With a knife or offset spatula, spread the top with frosting.  Place the second layer on top (rounded side up) and spread the frosting evenly on the top & sides of the cake.

Method for Frosting:

1. Chop the chocolate & place it in a heat-proof bowl set over a pan of simmering water.  Stir until just melted & set aside until cooled to room temperature.
2. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow & fluffy.  Add the egg yolk & vanilla & continue beating.  Turn the mixer to low, gradually add the icing sugar, then beat at medium speed, scraping down the bowl as necessary until smooth & creamy.  On low speed, add the chocolate & coffee to the batter mixture & mix until blended.  Don’t whip!  Spread immediately on the cooled cake.

We'd great time having our 1st family portrait taken by a friend of mine, Juriah Mosin Photography. Appreciated for her tight schedule to slot us in, I'd baked a Chocolate cake with a deco of "Duck Marshmallow"

Brooklyn Fried Chicken

Ingredients:
¼ cup coarse salt

¼ cup sugar

Chicken wings

1 tbsp paprika

2 tsp cayenne pepper

1 tsp ground black pepper

2 cups all-purpose flour

Canola Oil ~ for frying

Directions:

1. Fill a large pot with 8 cups of water & add salt + sugar bring to a boil over high heat untill dissolved.  Let it cool completely.
2. Season chicken with paprika, cayenne & black pepper.  Add chicken to brine cover & transfer to refrigerate overnight.
3. Fill a large cast-iron skillet with canola oil to a depth of 2" & heat over medium-high heat until reaches 350 deg on a deep-fry thermometer.
4. Place flour in a shallow dish.  Drain chicken & rinse under cold running water, dredge in flour, shaking off any excess.   Add chicken to hot oil & cook until golden brown & crispy & chicken reaches 165 deg on an instant-read thermometer about 13 mins.
5. Transfer to a paper towel-line plate to drain, season with salt & serve immediately

Chicken Fried Chicken Chop With Andouille-Milk Gravy Over Buttermilk Mashed Potatoes

Tonight dinner, chicken fried chicken chops with milk gravy & mashed potatoes....kids love it!

Ingredients:
22 Saltine Crackers ~ finely crushed

¾ cup + 2 tbsp flour

1 tsp salt ~ divided + more for seasoning

¾ tsp black pepper

¾ tsp Emeril’s Original Essence (Recipe follows)

¾ tsp baking powder

2 large eggs

3 cups + 1/3 cup whole milk

8 boneless chicken ~ thin cuts abt ¼” thick each

2 cups vegetable oil

8 oz cooked & crumbled andouille sausage

Buttermilk Mashed Potatoes (Recipe follows)

Emeril's Essence Seasoning:

2 ½ tbsp paprika

2 tbsp salt

2 tbsp garlic powder

1 tbsp black pepper

1 tbsp onion powder

1 tbsp cayenne pepper

1 tbsp dried oregano

1 tbsp dried thyme

Buttermilk Mashed Potatoes:

2 pounds Idaho potatoes ~ peeled & cut into 1-inch

1¼ cups buttermilk or milk

4 tbsp unsalted butter

1 tsp salt

¼ tsp black pepper

Directions:

1. In a shallow bowl combine the crushed crackers, ¾ cup of flour, ½ tsp salt, ¼ tsp black pepper, Essence & baking powder.
2. In a separate small bowl, whisk together the eggs & 1/3 cup of milk.
3. Season chicken chops lightly with salt & pepper on both sides.  Dust chicken chops one at a time with the cracker-flour mixture and then dip in the egg mixture.  Dredge chicken chops with the cracker-flour mixture a second time, pressing to coat & shaking off any excess flour.  Rest on the baking rack for about 30 mins.
4. Heat the oil in a large skillet with 2-inch deep sides; add the chicken chops to the preheated oil, being careful not to over-crowd the pan.  Pan-fry the chops for 2 mins or until golden brown.  Turn the chops & cook an additional 2-3 mins or until golden brown & cooked through.  Place the chops on a paper towel-lined plate & keep warm while making the gravy.
5. Carefully discard most of the oil from the chicken chops, reserving 2 tbsp plus any browned bits in the bottom of the skillet.  Heat the oil over medium-low & add the andouille sausage, stirring until warmed through & fragrant.  Add the remaining 2 tbsp of the flour to the oil-sausage mixture, stirring constantly to keep from burning abt 2 mins.   In a slow, steady stream, add the remaining 3 cups of milk, ½ cup at a time, whisking continuously.   Bring the gravy mixture to a simmer & cook 8-10 mins or until slightly thickened.  Season the gravy with the remaining ½ tsp of salt & remaining ½ tsp black pepper.   Serve immediately over chicken fried chops & buttermilk mashed potatoes.

 Buttermilk Mashed Potatoes

1. Place the potatoes in a medium pot & cover with cold water by 1-inch.  Bring to boil & reduce heat to medium-low.  Simmer, uncovered until the potatoes are fork tender (15-20 mins).  Drain potatoes in a colander.
2. Return the potatoes to the cooking pot & add the buttermilk/milk, butter, salt & black pepper.  Mash with a potato masher or heavy fork until fluffy.   Adjust seasonings with salt & pepper to taste.  Place potatoes in an ovenproof dish & cover with aluminium foil.   Place mashed potatoes in a low (275 deg F) oven to keep warm until ready to serve with the chicken chops.

Peanut Butter Lemon Meringue Cheese Cupcakes

Crust
1 box premix peanut butter ~ follows the instruction in the box

Filling:
1 packet cream cheese ~ soften
¼ cup sugar
1 tbsp cornstarch
1 tbsp lemon zest
1 tbsp lemon juice
1 egg

Meringue:
2 eggs white
½ tsp lemon juice
2 tbsp sugar

Directions:

To make peanut butter: Preheat oven @ 180 deg & line muffin tins with paper cups.  Bake as per instruction in the box

To make cream cheese: Reduce oven @ 160 deg.  Beat cream cheese until smooth & fluffy, gradually add sugar while beating.  Beat in cornstarch, lemon zest & lemon juice.  Add egg & beat another minute till the ingredients incorporate.  Scoop the filling into cooled muffins & bake for about 9 mins.  Let cheesecake cool at room temperature.

To make meringue: Whip egg white with lemon juice, gradually pour in sugar & whip on until stiff peak.  Fill a piping bag with a large star & pipe on top of cooled cheese cupcake.  Reduce the oven @ 140 deg & bake the cupcake for about 15-20 mins or top brown.  Allow cheesecake to chill for at least an hour before serving

Hainanese Roasted Chicken

Today's dinner I'm cooking Hainanese Roasted Chicken Rice. Since hubby bought a whole piece of chicken yesterday at Jason's Market, he asked me to cook chicken rice again but this time I wanted to do roasted chicken. It's my 1st time doing roasted chicken rice.

Ingredients:
1 Chicken (Whole) – gutted and cleaned with neck and feet removed

1 Tsp of Honey

1 Tsp of Maltose

1/2 Tsp of Molasses

1/2 Tsp of Five-spice powder

Few dashes of Ground white pepper

1 Tbsp of Ginger juice

2 Tbsp of Light soy sauce

2 Spring onion stalks

5-6 slices of Ginger (5mm thick)

A handful of Kosher or any coarse Salt – for exfoliating the Chicken

Directions:

1. Trim off any excess fat and skin from the chicken and keep it aside (this will be used for the rice in Step 2). The next thing to do is to” exfoliate“! Exfoliating the chicken helps remove any trapped dirt or yucky stuff off the skin. Grab a handful of coarse or kosher salt and start rubbing all over the skin but at the same time being careful not to tear or damage the skin. You should see a smooth clean skin once completed. The next step is to give your chicken a workout! There is a theory that when most chickens are “killed“, their muscles tend to tense up and constrict. By giving the legs and wings gentle pulls and stretches, it should ease the muscle tension and thus giving you a more juicy and tender soft flesh at the end.
2. Combine the Honey, Maltose, and Molasses, Five-spice powder, White pepper, ginger juice, and light soy sauce in a bowl. Stir to mix the marinade and generously rub all over the chicken including the cavity. Stuff the Spring onions and Ginger slices into the cavity. Tie the two legs together with kitchen twine to help cover the cavity. Leave the marinated chicken to air dry in the refrigerator for at least 6-8 hours or overnight.
3. Take the chicken out 30-45 mins before roasting to allow it to reach room temperature. Preheat oven to 220 degrees Celsius. When the oven is hot enough, turn it down to 200 degrees Celsius and place the roasting pan with chicken into the oven for 20 minutes. After 20 minutes, reduce the heat to 180 degrees Celsius and roast for a further 30-45 minutes (depending on the size of the chicken) until the skin is crisp and dark brown in color. Once done, take the chicken out to rest before cutting into pieces.

Paru Goreng Belado

Since I've some left-over fried paru, I decided to cook berlado.   This dish is from the Minang part of Indonesia & I love their dishes.  Whenever I went to Batam/Jakarta, I'll order dendeng berlado, telur berlado etc.....

Ingredients:
500g paru-paru (cow’s lungs)

1 Large Onion ~ cut rings

3 asam keeping

Oil

Salt

Pounded:

10 fresh red chillis

3 cloves garlic

5 shallots

Directions:

1. Deep-fry the paru & put aside.
2. Heat oil in work, sauté the blended ingredients till fragrant.
3. Add dried tamarind, salt & couple tablespoon of brown sugar.  Keep stirring the mixture for about 2 minutes.
4. Add the fried paru & stir the mixture well for another 2-3 minutes.   Serve with steam rice.

Fried Spiced Lungs aka Paru Goreng Berempah

Went to the Tampines market with my ex-neighbor, who came to fetch me.  We been eating chicken & turkey almost a month & am sick of having chicken again.   So, I bought "Paru" for nibbling.  "Paru" in english called "Cow's Lung".

Ingredients:
500g paru-paru (cow’s lungs)

5 shallots

3 cloves garlic

2 stalks lemongrass ~ slice the bubs only

1 tbsp fennel seeds

2 tsp coriander seeds

1 tbsp cumin seeds

2 tsp turmeric powder

¼ tsp sugar

Salt

Oil for deep-fry

Directions:

1. Wash the lungs with tamarind juice & raisin with water.   Put the lungs into pot with enough water to cover it & boil for 20-30 minutes in a low heat.   Drain and set aside to cool.
2. Pound the shallots, ginger, garlic, lemongrass with the fennel, coriander & cumin seeds in a mortar & pestle to medium fineness.
3. Slice the cooled lungs into 1cm thick slices.   Mix with the pounded ingredients, turmeric, salt & sugar.  Put in fridge for at least an hour or more to marinade.
4. Heat oil in work & deep-fry the lungs over high heat.   Drain on paper towel and serve.