Bubur Ayam (Chicken Porridge)

Ingredients :

10 cupfuls Water (Air)
1 cupful Rice (Beras)
300gr Chicken Thigh fillet, chopped (Paha ayam)
5 pcs Chinese mushroom (Jamur china)


Seasonings :

3 pcs Spring Onion (Daun bawang)
1 inch Ginger sliced (Jahe, iris)
2 cloves Bawang putih (Garlic)
1 tbsp Light soy sauce (Kecap asin)
2 tsp Salt (Garam)
1 tbsp Chinese Cooking Wine (arak masak)
1 tsp Corn flour (Maizena)
1 tsp Sesame oil (Minyak wijen)
3 tbsp Water

Directions :

1. Soak the mushroom in water for softening, remove the stem and cut into pieces.
2. Mix the chopped chicken meat together with seasonings and leave for 30 minutes or more.
3. Rinse the rice and put it in the pan, add prescribed volume of water, mushroom, chicken and cook for 3 hours (or use a special rice cooker which have Porridge program).

Serving :

1. Put porridge into a bowl.
2. Add Char Kwee and Tong C
3. Eat with "Sambal Ginger".

Nasi Goreng ( Fried Rice )

Ingredients :

1 1/2 cup long grain white rice
3 tbsp corn oil
2 onions, cut in half, sliced
2 small fresh green chilies, seeded, chopped
1 pork tenderloin, diced (6oz)
1 skinned chicken breast (6oz)
1 tsp paprika
2 tbsp light soy sauce
4 oz cooked peeled medium shrimp, thawed, if frozen
1 salt to taste
1 egg
1 tsp cold water
1 1/2 tsp butter
1 shrimp crackers

Directions :

Cook rice in boiling, salted water 12 minutes. Drain and rinse well,
then drain again. Heat oil in a large skillet. Add onions, garlic and
chilies and fry 2 minutes. Add pork and chicken and fry gently 10
minutes until cooked. Add rice, chili powder, paprika, soy sauce and
shrimp and cook 5-6 minutes or until piping hot, stirring constantly.
Season with salt.

Turn mixture into a warm serving dish and keep warm while preparing
omelette topping. Whisk egg with cold water. Melt butter in a
skillet. Add egg mixture and swirl skillet to give a thin, even
mixture. Cook over gentle heat 2-3 minutes or until egg mixture is
set and lightly golden underneath. Turn omelette out onto a flat
surface. Roll up and cut in slices. Arrange slices of omelette on top
of rice mixture. Serve hot with shrimp crackers.

Nasi Kuning ( Yellow Rice )

Ingredients :

3 fresh pandan leaves, or a few drops of pandan esssence
2 stalks fresh lemongrass
2 cups jasmine rice
1 1/2 teaspoon turmeric powder
1 cup coconut milk
3-4 fresh kaffir lime leaves, roughly shredded into a few pieces per leaf
Salt

Directions :

If using fresh pandan leaves, tie each leaf in 3-4 knots and set aside. Remove and discard outer leaves of fresh lemongrass stalks, then bruise the lemongrass by whacking it hard with the back of a cleaver or the corner of a soup can. After the stalks are slightly shredded and flexible, tie each in a knot and set aside.

Rinse uncooked jasmine rice a few times, until the water is just slightly cloudy, then drain. Put turmeric and 1 1/2 cups water in a small bowl, stir to combine. Add turmeric water, pandan, lemongrass, coconut milk, kaffir lime leaves, and salt to taste to rice cooker. Stir well and cook. Transfer rice to a serving bowl, fluff it gently with a fork.

Kolak Pisang (Banana Kolak)

Ingredients :

2 Banana (Pisang)
2 Cassava (Singkong)
200 ml Coconut milk (Santan)
3 tbsp Palm sugar (Gula merah)
200 ml Water (air)

Directions :

1. Cut banana and cassava into pieces. Boiled those ingredients in 200 ml water.
2. Pour in the coconut milk and the palm sugar. Stir until the sugar dissolved.
3. Simmer until the cassava tender and the sauce not to runny. Serve hot or cold.