I don’t usually cook, but when I do I make sure it’s something fancy. Keeping this tradition alive, I tried my hand at Indonesian cuisine this weekend. How was it? Well, Chef Ridwan at the Westin made it look real easy. In the masterclass held at Prego, Westin, he showed us how to make Gado Gado and Nasi Goreng. I am going to share the recipes with you in this post. If you decide to try it, do let me know how it turns out.
Pro Tip : If you wish to try your hand at this cuisine, I suggest you start off with a lot of patience.
Chinese cabbage-15 gm Lollorosso lettuce-15 gm
Beans sprouts-15 gm Long beans-15 gm
Hardboiled egg-1 piece Tomato wedges-1 piece
Fried tofu-15 gm Shrimps crackers-2 pieces
Soya sweet sauce-10 ml Peanut sauce-50 ml
Step 1-Blanch all the vegetables, except lettuce then mixed with peanut sauce
Step 2– assembled to garnish with hard-boiled egg, crackers and soya sauce then seasoning with salt and pepper plate then ready to serve.
Boiled Rice -100 gm Prawns-15 gm
Chili paste -20 gm Pak Choi – 2 leaf
Shrimp -1 piece Spring onion-1 piece
Egg -1 piece Sweet soya sauce – 10 ml
Carrot -1 piece
Step 1-Heat a wok over medium heat. Add 2 teaspoons oil. Swirl to coat. Add egg. Swirl to coat base. Cook for 1 minute. Transfer to a board. Roll up. Cut into thin strips
Step 2 -Increase heat to high. Add remaining oil. Add chicken. Stir-fry for 2 to 3 minutes or until just cooked through. Transfer to a plate. Add onion, garlic, bacon and carrot to wok. Stir-fry for 2 to 3 minutes or until onion has softened.
Step 3 -Add rice, prawns, capsicum, peas and simmer the heat. Stir-fry for 1 minute. Return chicken and three-quarters of the egg. Stir-fry for 3 minutes or until heated through. Spoon it into plate. Top with remaining egg. Ready to Serve.
This was followed by a buffet at Seasonal Tastes where I ate cake for lunch ( I didn’t quite like the Indonesian spread- maybe since the coconut milk gravy made all dishes taste similar?)
Have a great week folks!