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retro is the new old

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Cooking Mama 1 : Spicy Korean Noodle

Noodle alias mie, siapa yang ga suka, hehehe, termasuk gue paling hobby makan mie.

Cooking mama, sebuah gebrakan baru dari game masak yang terdahulu, dipelopori oleh Belinda bersama kawan2 yang lain..

Kali ini bukan tiap minggu yah.. tapi tema nya dilakukan dalam 1 bulan sekali.
Huihhhh.. senangnya secara tahu sendiri yah kalo semua dibebanin sama game masak yang tiap minggu, apa ga tambah stress.. dan capek tentunya, hehhehe

Tapi syukurlah, ada Cooking Mama blog, sehingga hoby dan rasa ingin belajar memasak masih bisa tersalurkan. Thanks for this idea...

Kali ini gue mau masak Spicy Korean Noodle
Bahannya :
1 cup ko iris *gue pake cai sim*
2 sdm soy sauce
1 sdt bawang putih cincang
1 sdt minyak wijen
2 sdm cabe bubuk atau cabe kering yang digiling kasar *gue pake cabe rawit potong*
4 cup kaldu ayam
1/2 buah daun bawang *gue gak pake*
3 buah cabe jepang kering (boleh pake boleh gak)
1 sdm saus sambel manis *gue gak pake*
2 telur kocok lepas
mie kering / mie basah *gue pake mie kering*
daging ayam, babi, atau udang *gue pake udang*

Cara membuat nya :
1. Rebus mie sampai matang (kalo pake mie kering)
2. Tumis bawang putih, minyak wijen, cabe, sampai harum
3. Masukkan udang tumis sampai matang
4. Masukkan air kaldu lalu didihkan
5. Masukkan telur kocok, lalu aduk cepat sehingga telur berbentuk benang
6. Terakhir masukkan mie yang sudah direbus, lalu tambahkan garam lada sesuai selera

Hasilnya gue liat kayak indomie yah, hahahaha..
Tapi mmg pedas rasanya, huhuhuu.. makan nya sampe bibir jontor, habis gue ga kira2 masukin cabe rawitnya.

Black Pomfret stuff with Lemongrass spice (Ikan Bawal Goreng Bumbu Serai)

370 grams black pomfret, washed, pat dried and innards removed
2 cups cooking oil, for deep frying

Spice stuffing

25 grams red chilies
6 (25 grams) shallots
2 (10 grams) garlic cloves
3 whole candlenut, toasted
1 centimeter fresh turmeric root
3 kaffir lime leaves
2 stalks lemongrass
1/2 teaspoon salt
1/4 teaspoon sugar

Grind all spices ingredient in a food processor or pound in a mortal and pestle

Make a deep cut on the top side of the fish. Insert the stuffing as much as you can

Deep fry the fish in hot oil for 10 minutes each side, till both sides are cooked.

Serve with steamed rice.

Black Pomfret stuff with Lemongrass spice (Ikan Bawal Goreng Bumbu Serai)

370 grams black pomfret, washed, pat dried and innards removed
2 cups cooking oil, for deep frying

Spice stuffing

25 grams red chilies
6 (25 grams) shallots
2 (10 grams) garlic cloves
3 whole candlenut, toasted
1 centimeter fresh turmeric root
3 kaffir lime leaves
2 stalks lemongrass
1/2 teaspoon salt
1/4 teaspoon sugar

Grind all spices ingredient in a food processor or pound in a mortal and pestle

Make a deep cut on the top side of the fish. Insert the stuffing as much as you can

Deep fry the fish in hot oil for 10 minutes each side, till both sides are cooked.

Serve with steamed rice.