Archive for March, 2009

Terong Balado Istimewa | Hot & Spicy Eggplant

I’m so excited for this recipe! This is a twist on the traditional Indonesian Spicy Eggplant. Eggplant is one of my absolute favorite vegetable. If you love eggplant and if you love spicy food, bingo, this recipe is perfect for you. When you have the first bite of this dish, the juiciness and the spiciness won’t make you stop eating. I tell you, I rarely brag about my food!


3 Japanese eggplants
½ lbs ground beef
2 Tbs dried shrimp, coarsely chopped with knife or in a chopper
4 clove garlic, minced
4 shallots, minced
1 tomato, diced
1 green pepper, sliced
½ handful basil leaves, coarsely chopped
3-5 Thai bird eye chillies, depend on your spiciness preference
2 tsp Sambal Oelek (ground red chili paste)
1 Tbs red pepper paste/gochujang
1 tsp soysauce
½ tsp pepper
½ tsp salt
1 tsp sugar

Preparing the eggplants
Cut the eggplant into 2 big slices.
Divide each slices into two thinner slices horizontally.
With the flesh facing up, line the eggplants on a tray and loosely sprinkle the eggplant flesh with salt.
Leave them for 20-30 minutes, to allow the solanine (a chemical found in the flesh) to leach out, and brush off with a damp cloth.
In a frying pan, heat 1 cup of oil to about 325 degrees F.
Cut the eggplant slices into smaller 1″ pieces.
Fry the eggplant until half cooked and drain on paper towel.

Putting it all together
In a pan, heat oil.
Stir in garlic, shallots, bird’s eye chillies, and dried shrimp.
Add in the ground beef and cook until medium rare.
Put in the red pepper paste and the Sambal Oelek.
Stir in the tomato and mix well.
Add in green pepper slices.
Finally, put in the fried eggplant and mix well.
Add salt, pepper and sugar to taste.
Sprinkle the basil leaves.
Serve with warm steam rice.


Ayam Bakar | Brata’s Special Grilled Chicken

I have tried a lot of chicken recipe but finally, I have my own grilled chicken recipe that I’m really satisfied with and lovin’! Whenever I make this, it always happened that I make it for a large group of friends, so I apologize that the measurement of this recipe is quite large.

10 pieces chicken thighs, trim excess fat
8 cloves garlic, minced
7 candlenuts, finely chopped
4 bay leaves
1 stalk lemongrass (the white part), cut into 3″ length pieces
2 tsp ginger paste
3-5 Tbs Sambal Oelek (depend on your spiciness preference)
2 cups palm sugar (boiled with water to be made into liquid)
4 Tbs sweet soy sauce
2 Tbs soy sauce
3 cups of water
salt and pepper, to taste

Basting Sauce for grilling
Leftover from the marinade sauce
3 Tbs margarine, melted
2 Tbs sweet soy sauce
1 Tbs honey (optional)

In a deep pan, heat oil over medium heat.
Put in garlic and candlenuts.
Add in bay leaves, lemongrass, and ginger paste.
Put in the chicken thigh, mix well, and cook for a few seconds.
Add in Sambal Oelek, sweet soy sauce, soy sauce, and stir well.
Mix in palm sugar liquid and water.
Cook until the chicken is well done.
Marinate overnight for best result.
Brush in the basting sauce on the chicken before grilling.
BBQ on charcoal or grill in the oven (450 degrees, 6-8 minutes on each sides) until fragrant.

Nasi Goreng ala Thai | Thai Basil Fried Rice

My husband is a HUGE fried rice eater. Fried rice is basically his comfort food. Ever since I married this guy, I’ve been experimenting on a lot of kinds of fried rice. Thai Basil Fried Rice is one of his absolute favorite. Now, I can’t really beat the fried rice on his favorite restaurant with my kitchen and cookware limitation, but at least I’m close on the taste! 🙂 When we have a house someday, we’ll definitely set up some kind of wok stove thing in our backyard 🙂

So anyway, this recipe is inspired by a few of the original Thai fried rice recipes out there, but I have a couple of different ingredient added here and there, with all due respect. I did try to cook it the “original” way but it just didn’t work out as well as this for us.


3 cups of one-day-old, cooked, cold jasmine rice
1 lbs beef ribeye, sliced thinly (or your preferred meat – I used shrimp on the picture)
1 medium red bell pepper, sliced
5 cloves garlic, crush with mortar
3-5 Thai bird eye chillies (depend on your spiciness preference), crush with mortar
2 Tbs oyster sauce
1½ Tbs fish sauce
1 Tbs Golden Mountain sauce
2 Tbsp tamarind (liquid essence from boiling approx. 1″ tamarind)
1 large egg
1 handful basil leaves, coarsely chopped
1 tsp sugar
salt and pepper, to taste

Heat oil in a pan over medium-high heat.
Put in garlic and bird eye chillies and stir.
Add in beef slices immediately and cook until medium.
Put in oyster sauce, fish sauce, Golden Mountain Sauce, tamarind essence, and sugar, and stir until well-mixed.
Turn the heat up to high.
Add in the egg, scramble a little, and leave for a bit until the egg is cooked.
Put in the bell pepper slices and stir for a few seconds.
Add in the rice and mix well for a few minutes.
Finally, put in the basil leaves and mix well.

March 2009
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