bakwan udang / prawn and vegetables fritter

INGREDIENTS :            
15 small prawn
250 gr All purpose flour
100 gr rice flour
1 carrot, thinly slices
1/4 cabbage, thinly slices
1 stalk spring onion, thinly slices
1 stalk celery, thinly slices
1 egg
water
oil for frying

SEASONING :
3 shallot
3 garlic
1/2 tsp coriander
1/2 tsp pepper
2 tsp salt
* Mix all seasoning and then make paste with mortar and pestle / food processor.

HOW TO MAKE :
In large bowl, mix well egg and seasoning paste.
Add carrot, cabbage, spring onion, celery,flour and water. Add water little by little. Batter should not too thick.
Heat the oil, take 2 tablespoon of batter and put 1 prawn on top. Deep fry until golden brown.
Serve with chili or chili sauce.

enjoyy..

Ala kiri hodi (potato curry)

Ala kiri hodi or srilankan white potato curry is creamy curry and not spicy. As side dish for any kind of rice, bread also string hoppers. So delicious....

Ingredients :
2 large potatoes cut into big cube
1 medium onion, chopped
2 clove of garlic, minced
1 green chili, sliced
1 tablespoon fresh lime juice
1/2 tsp turmeric powder
1/2 tsp fenugreek seeds
curry leaves
cinnamon stick
salt to taste
1 cup of coconut milk
some water to boil potatoes

How to make it :
Put potatoes, onion, garlic, green chili, turmeric powder, fenugreek seeds, cinnamon stick, curry leaves and some water to pan and bring to a boil.
When the potatoes become tender, add coconut milk and boil for 2 minutes.
Add salt to taste.
Turn off the heat and top of that add 1 tablespoon lime juice.
enjoyy.......

Seeni sambol

A tasty sri lankan side dish for bread and hopper. Taste is spicy n sweet caramelized onion. you must try : )
Ingredients :
2 Big onion ( bombay )
1 cinnamon
2 table spoon maldive fish
1 table spoon chili flakes
1 table spoon chili powder
1 table spoon sugar
salt to taste
tamarind
curry leaves
2 - 3 tbsp oil for fry

How to make :
Onion thinly sliced
In small bowl mix tamarind with little bit water, make thick paste and keep a side.
Heat the oil on the pan, saute onion, curry leaves and cinnamon until golden brown.
Add tamarind paste, maldive fish, salt, chili powder, dry chili flakes and sugar. Mix it well.
You will get nice dark brown color. Turn off the heat when it is mix perfectly..
Serve with bread or hopper..

Guys.. do you have any comment? I will be happy to respond it...

Misro

Hi everyone.. I made this snack today.. With inexpensive stuffs create a yummy snack.. 1kg cassava only Rp 3000,-  ( less than $1 )  !! Taste sweet in it because filled with palm sugar. Good for tea time. Very easy to make it.. hope you enjoy it.. do you have any comment?

Ingredients :
1 kg shredded cassava
100 gram shredded coconut
150 gram shredded pal sugar
1 tsp salt
Oil for frying

How to make :
In large bowl put shredded cassava, shredded coconut and salt. mix well together.
Take 2 tablespoon of batter and then make rounds. Filled in the middle with 1 tsp of shredded palm sugar.
Then formed into rounds. Make sure palm sugar covered properly.
Deep fry until golden brown.

Cuko ( Dressing for pempek )

Cuko is dressing for pempek. Spicy sour taste. To get more color black should use palm sugar. It will be much better if made ​​one day in advance and stored in refrigerator. To serve this, just pour to pempek.

Ingredients :
250 gram Brown sugar / palm sugar
100 gram tamarind
1tsp dried shrimp powder (optional)
3 garlic, diced
6 red chili / cayenne pepper, grind
3 tbsp vinegar
1 liter water
salt

How to make :
Boiled water with brown sugar and tamarind. Let it boil.
Add garlic, dried shrimp, chili and salt. Mix well, Let it boil for 15 minute.
Turn off the heat and then Add vinegar.
Strain and transfer to a bowl or clean container .

Wonton soup

Ingredients for wonton :
250 gram all purpose flour
1 egg
1 teaspoon salt
3 tablespoon hot water

Ingredients for filling :
200 gram prawn, minced
1 egg
2 garlic
1 cm ginger
1 tsp white pepper
1 tsp sesame oil
1 onion stalk, finely slice
salt to taste

Ingredients for soup :
1 liter chicken stock
1 tbsp soya sauce
1 tsp white pepper
1 stalk spring onion
100 gram bokcoy (optional)
Salt to taste

How to make :
In large bowl, mix all purpose flour with salt, make circle in center then crack egg and place in the circle. Mix well and add hot water little by little until the dough is not sticky in the hand.
Take a little dough and the roll it into square with a thickness of 3 mm. Occasional sprinkle with corn flour. Do until the dough finish. set a side and sprinkle with corn flour. Corn flour to make wonton skin doesn't stick back.

In medium bowl, Mix well all ingredients for filling. Take 1 wonton skin and place 1/2 (half) tablespoon of filling in the center. Then folded into a triangle shape. Bring the left and right corners together over the filling and overlap the tips. Moisten them with water and press them together.

Boiled chicken stock to a boil. Add white pepper, soya sauce, salt and bokcoy. Drop the wonton in and Let them simmer for 5 minutes or until they float to the top.

Garnish the soup with sliced spring onion before serving.

Calamari

INGREDIENTS :
250 gram calamari / squid slice into rings
all purpose flour
1 teaspoon oregano (optional )
1 teaspoon ground black pepper
1 teaspoon chili powder
1 egg yolk
100 ml soda water (chilled )
few ice cube
salt to taste
oil for frying

HOW TO MAKE :
In large bowl mix well calamari with all purpose flour, oregano, ground black pepper, chili powder, and salt.
In other bowl, beat egg and add the ice cubes. Pour soda water then beat again.
Heat the oil, put calamari into the egg and carefully add calamari to the oil and fry until crisp and floating then drain.
place the fried calamari with lemon wedges on plate.
enjooyyy.......