Fried bee-hoon or vermicelli is something common in Asia , you can easily order a plate of stir fry vermicelli with veggie or with beef, seafood and more. In Indonesia bihun goreng is also a popular dish which can be easily found in many local eating place , from street seller to family restaurant. Most of the time the bee-hoon are sold as plate of stir fry dish at standard price of IDR 10,000 street price up to 25,000 per plate (depending on type of seller as well as the stir fry ingredients) or as part of economical rice package where the bee-hoon is stir fry with cabbage or some greens only without any meat nor egg with it.
I called today fried bee-hoon as economical bee-hoon because it was the name that I noted at the seller signage in one of the food court in Singapore mall . Yes they are the plain stir fry version with some cabbage and soya sauce only without any other ingredients . For the decent amount and the very affordable price at SGD 1.5 / portion (but that was about few years ago by now probably the price is already increase), it was really economical. I bought a pack for my supper back at hotel and they taste good 🙂
Below please my economical bee-hoon ala RCC.
I use the glutten free bee hon by Thai Manufacturer (Mama brand) , a pack of total 400 gr dried bee-hoon contain 8 portion of each 50 gr, purchased price at IDR 16,500 (approx. USD 1.7). Initially I only soak about 100 gr of them and upon seeing the amount I decided to add another 50 gr (which was a mistake) and resulted to such big plate.
The other ingredient is use is with small size organic cabbage, purchased at IDR 6,800 (approx. USD .70) and I only use 1/3 of the cabbage for my stir fry. Well adding up the whole cost plus some seasoning (soya sauce, sesame oil, some oyster sauce, sweet soya sauce, mushroom bouillon) it was economical indeed because I can keep this portion for one day meal, lunch and probably dinner 🙂
Anyone remember the rice cake bento that I made in the earlier day?
Well today is another Bento with the same ingredients (they were an Indonesian traditional dish called Lontong sayur that I bought at nearby eating place). Lontong means rice cake , and sayur is veggie. As you can see from the photo, the rice cake have few ingredients such as chilli fried tempe (Soybean cake), chilli nuts and chille potato sticks (underneath the rice cake).
Lontong sayur come with a gravy of chilli coconut milk cooked with jackfruit (I put the gravy in separate thermal flask and it was not in the photo.
Bento # 139 – Birdie bento
Cut the beak from carrot and then cut nori with scissor to make the wings and the feathers on the head. (what do you call the feather on top of bird’s head in English?) I know in Indonesia it’s called “Jambul” but I am not sure how to call them in English 🙂
Happy Friday all.
My mum always make sweet dessert as our snacks on the weekend and I grow up liking and associate them as my comfort food. Today I am sharing one of my fave sweet dessert, bubur ketan hitam.
Bubur ketan hitam is the Indonesia name for Black Glutinous Rice Deesert , literally is translated as : Black Glutinous porridge. And this type of sweet dessert can be find easily in many South East Asia countries, it have several different names and cooked in a rather similar way.
- 250 gr black glutinous rice
- 2 liter water
- 100 g sugar (to taste)
- pinch of salt
- pandan leaves , tied into a knot
- Coconut milk : 150 ml coconut milk + some pandan leaves ,cooked with with 1/4 tsp salt until simmer, set aside to cool.
- Rinse the black glutinous rice until the water is clear.
- Boil water with pandan leaves a pinch of salt over high heat and when the water starts steaming, add glutinous rice.
- Lower the heat to medium heat and cook for about 60 – 90 minutes uncovered until the grains started to break and water started to thicken. You may add water from time to time to adjust the thickness of the mixture (different heat can resulted to different result of mixture thickness).
- Remove the pandan leaves and add sugar to taste, simmer for another 15 minutes.
- Remove from heat and let cool.
- Serve warm with coconut milk.
Black Glutinous rice dessert
Glutionous rice dessert with coconut milk
This is actually my 2nd attempt in making them,and the recipe above had been modified to get the result as shown at the photos.
The first time I fail because I use the wrong type of black rice and did not add more water , resulted to glutinous sticky rice instead of the smooth porridge like shown at the photo.
Have I ever mentioned that I am a spaholic? Well I am and the great thing for living in Jakarta, you can find good spa almost every part of the town ranging from the standard economical up to the high end luxurious one. Of course one should choose wisely regardless the many available option. I am a bit paranoid when it come to this because getting into the wrong place, you might end up with your photos spreading in the internet (I think it happen few years ago where they were some sick people placed hidden camera in spa place (not sure which country) and the embarrassing photos were spread widely.
I love to go to the spa with the traditional Javanese oil massage with aromatheraphy for relaxation to ease the tense muscle and stress relief , followed by scrub or body mask. I also love to go to Korean spa in town (I am glad a friend of mine told me about this spa and I am hooked forever) , it started with sauna at a traditional design sauna room and then followed by body scrub using a special glove to get rid of dead skin cells followed by massage with fresh milk or honey , the spa owner who is a Korean lady said this kind of treatment called as “Temiri”. Any Korean reader here who can verify ?
Anyway enough of me babbling about spa, those prelim is to explain the theme of today bento, Ms. Bunny and Mr. Piggy on spa outing.
Bento # 120 -Bunny and Piggy Spa Outting Bento
Ms. Bunny look blissful and happy with her seaweed mask , she even have her hair treatment (I try to create the look of a towel wrapped around her head) however Mr. Piggy was kind of lost, he is not a spaholic and he was kind of confused with his volcano mud mask (I try to create another expression for Mr, Piggy however he end up looking confused/freaked out?)
About the food itself, Ms. Bunny seaweed mask is shredded cassava leaves cooked in curry coconut milk (the Indonesian name is “Singkong tumbuk”) while Mr. Piggy mud mask is actually the “beef rendang sauce”. And nope I do not cook those “mask” dishes myself, bought them from the Padang restaurant. Eating at Padang restaurant is kind of a rather unique experience and it have many variety of food I will post about this separately.
Lastly I did cook the 2 pieces of veggie fritters , simply whip a small portion of cabbage , carrot and onion with flour and egg and deep fried them.
Happy Monday wish you all have a good week ahead.
Bento # 47 – Three little girls Bento
Today Bento is made of rice cake and it was a very traditional Indonesian dish call lontong sayur Medan , a popular dish from my hometown (lontong = rice cake, sayur = vegetable, Medan = is the name of 3rd largest city in Indonesia, my hometown).
I did not cook the dish, bought from nearby food court , I only beautify them and add facial expression and turn them into Bento.
Believe it or not, this dish is considered as breakfast dish, and you can easily found some food vendor at the wet market sell this .
The way you eat lontong sayur is by putting everything together into one bowl, the rice cake , the toppings (normally is chilli peanut with anchovy, fermented soycake, crackers, etc) and the lastly the veggie cooked with coconut milk .
For those who love meat, some additional meat/seafood dish such as beef rendang, chicken curry or chilli fish/prawn is available with additional cost.
What’s in the box :
- 5 pieces rice cake( I only decorate 3 pieces and stack the other 2 pieces at the bottom)
- Nori + Kani stick + tomato sauce -> for the facial expression and the girls’ scarf.
- Chilli peanut + deep fried potato stick + chilli fermented soycake (tempe)
- A portion of veggie cooked with coconut milk
Bento # 41 – Triplets Bento
A late post of yesterday Bento.
Whats in the box :
- 3 rice balls for the triplets
- 1 pc tumeric seasoned fried chicken
- Mango chilli salad
- Veggie salad & melinjo crackers
Mango chilli salad :
- 1 green mango
- 1 table spoon brown sugar
- 1 – 2 chilli
- 1/2 tea spoon salt
- 1/2 tea spoon grilled terasi (shrimp paste)
- Wash and peel the mango skin, cut into julienne or matchsticks size.
- Blend the chilli, add the rest of ingredients, mix well.
- Toss mango into the chilli sauce and mix until mango is coated with chilli sauce.
Oriental Chicken curry
To avoid any disappointment , I will admit from the very beginning that nothing fancy nor sophisticated on the curry sauce , been using instant curry seasoning mix.
No special preference on the brand as well, the thing that attracted me was the nice picture on the packaging.
The “how to” in the packaging seems to be very easy and since I still stock some chicken in the fridge, I decided to give it a try and the result turn out to be yummy…. although my chicken curry looks very simple compare to the picture in the packaging.
- 1/2 kg of chicken ( I use about 4 pieces)
- 1 pack of instant curry mix
- 250 ml water
- 1 table spoon of cooking cream (optional)
instant curry mix
- Stir fry the instant mix until fragrant and add the chicken.
- Mix well and then add water (the instant mix that I bought already have coconut milk inside , otherwise you may substitute the water with coconut milk to enhance flavor, after all curry is strongly associated with coconut milk)
- Cook over low heat until chicken is tender and sauce is thickened as desired (I add 1 table spoon of cooking cream to thicken the curry, can substitute the cream with coconut milk too)
- Serve while still hot.
Yam and sweet potato dessert
Late posting of this yam sweet dessert which cooked by mum on the weekend.
This Yam/Taro dessert said to be the origin dish of Teochew tribe and it is known in South East Asia by different name. In Indonesia we call it Bubur Talas (Bubur = porridge , Talas = Yam), and I know some friends in Spore and Msia will call it as Bubur Cha Cha.
This sweet porridge dessert can be served both warm or cold and there are many variation to the recipe but the main ingredients are Yam/Taro.
Mum’s recipe :
- 1 big size purple Yam/ Taro -> cut into cubes
- 2-3 medium size orange color sweet potatoes -> cut into cubes
- 2-3 pisang kepok -> steamed and cut into slices
- 1 can of sweet corn -> drain the water
- 8 cup of coconut milk (mix the shredded coconut with 3 cup of water and squeeze to get 5 cups of coconut milk)
6 Tablespoons granulated sugar (to taste)
- few pandan leaves
- Steam the Yam and sweet potatoes until tender, set aside for cooling.
- In a medium / big pot, combine coconut milk with pandan leaves and sugar and cook under low heat until it boil, occasionally keep stirring the coconut milk to ensure the sugar did burn at the bottom and to ensure the consistency of the coconut mixture.
- Once the mixture start to boil, reduce the heat and remove the pandan leaves.
- Add in the steamed ingredients into the coconut milk and stir for about 5 minutes until the coconut milk boil again.
- Remove from heat
2 reasons why I made banana fritter for today afternoon snack
- Mum received plenty of fresh banana from her friend and when I visited her on the weekend I help myself and brought few pieces back.
- A friend of mine brought me the similar banana fritter snack last weekend (thank’s to Ms. Ladyrein for the snack) and it reminded me to the long forgotten snack.
This fritter is very simple to make, basically just cut the banana into 2 pieces, brush with a little corn flour, dip into beaten egg and then roll on panko breadcrumbs.
Deep fried until golden brown and serve with caramel sauce or kaya jam or any sauce of your liking or you can just consume them as what they are.
- The only thing I would like to note here is : It is highly recommended to use this type of banana : Pisang Kepok (Pisang = Banana, Kepok = is the name of the banana). I don’t know the name in English, this type of banana (pisang Kepok) is very popular in Indonesia, either for banana fritter (pisang goreng) or banana dessert (kolak pisang).
- I forgot to take the fresh pisang Kepok photo , below picture was the one I google from http://en.wikipedia.org/wiki/File:Kepok_banana_Indonesia.JPG the banana might look a bit ugly and not as nice as those other yellow banana, but believe me , they taste good.
Mum said this type of banana is good diabetic diet as it is not too sweet and contain less sugar. She love to consume this banana for breakfast and her cooking preference is steam. She will steam it for about 15 minutes until the skin turn brown and the meat soften.
Well…this bring back another memory of childhood’s food/snack.
I did not plan to make any Bento today but due to the rain cats and dogs this afternoon, I somehow inspired to make Bento with rainy day theme.
And since I also have a fried rice, I decide to make use of the fried rice as the main ingredient for my bento.
What’s in the box :
- Fried rice
- Egg white for the clouds and the rain drops
For the side dish :
- Chicken wings – middle part (seasoned with soya sauce & 1 tea spoon sweet and sour plum powder)
- Egg yolk -> to make a roll
- Baby tomatoes
Today bento experience was kind of interesting and I learn few new facts
- Never place crisp Nori over a warm rice or anything warm.hot, it get soggy easily from the heat.
- Always put anything on Nori the last because they can get stained easily from the color from Nori (they can soak the Nori too), I thought I would do the most difficult part first which is the clouds and rain drops and I noted many of my rain drops changed colors from white to brownish/greyish once I finish frying my chicken wings, due to the egg white absorb the color from Nori and I have to redo the rain drops again. Same observation found when I place cheese on top of Nori, though cheese is more stain proof than egg white.
- Working with egg is much more difficult than I imagine, on top of having to ensure they cooked at the precise time to get the coloring, they are quite difficult to shape due to its soft texture (I fry the egg white in non sticky pan over very low heat to ensure them cooked but not overcooked, probably next time I will try the steam version, might give me a better firmer texture)