Soto Ayam Santan

April 27, 2011

Creamy Carrot and Mushroom Soup

April 17, 2011

Original Recipe from VideoJug

Ingredients:

15 g butter

15 g margarine

1 small onion, diced

1 carrot, diced

200 g mushrooms, chopped

3 1/2 Tbsp flour

300 ml milk

400 ml chicken stock

salt and pepper to taste

Directions:

1. Melt the butter and the margarine: Place the pan over a low heat, add the butter and some margarine and leave it to melt.
2. Add the vegetables : Add the diced onion, carrot and mushrooms. Sweat them in the butter for about 7 mins without allowing them to colour.
3. Add the flour : When the vegetables are soft and onions translucent, add the flour and mix it in well.
4. Add the milk and chicken stock : Pour in the milk and then the chicken stock and stir.
5. Season with salt and pepper : Before leaving the soup to cook, season it well with salt and pepper.
6. Cook for 25 minutes : Leave the soup to cook for about 25 minutes, stirring occasionally.
7. Liquidize the soup : After the 25 minutes and when you see the soup has turned creamy, pour it into a liquidizer and blend until no bits remain.
8. Taste and season again: Taste the soup and if necessary season again then ladle it into a large bowl and serve with crusty bread.

Scrabble Egg with Chicken Ham Toast

April 16, 2011

Original Recipe from Mom

Ingredients:

some margarine

2 small garlic, diced

100 g mushrooms, chopped

2 eggs

1 chicken ham

some cheese

1 toast bread

salt and pepper to taste

Directions: 

1. Take two eggs and break them into a bowl. Put the garlic, mushroom, salt and pepper and stir it together
2. Heat a medium sized non-stick frying pan or saucepan over a moderate heat to warm it up. Eggs cooked at a temperature that is too high will turn out to be quite rubbery and dry.
3. Once the pan is warm, add some margarine and melt it tilting the pan, so that it melts evenly.Add the beaten eggs and allow the eggs to set slightly
4. As soon as the eggs begin to solidify, take a wooden spoon or spatula and begin to scrape the eggs from the sides of the pan and fold them over into the middle. Repeat this action continuously, taking care not to burn the underside of the eggs or allow it to stick to the bottom of the pan, until all of the runny liquid has disappeared but the eggs are still moist. Break up any large pieces of egg as you do so. This should take about 4 minutes. 
5. At the meanwhile, toast the bread and the chicken ham for a moment
6. Remove the pan from the heat. The eggs will continue to cook even though they have been taken away from the heat, due to the heat from the pan. For this reason, you may remove the pan from the heat when the eggs are still fairly moist, as long as they are firm.
7. Serve the scrambled eggs with toast and the chicken ham as well.

Fried Noodle with Dory Fish Topping

April 15, 2011

Chicken ala Rujak Seasoning

April 13, 2011