Indonesian Stir Fried Noodles

Noodles are the most fascinating form of food and it has been dazzling us all since our childhood.

From maggie noodles to the hybird Chinese noodles and pastas our moms used to make for us to the chowmein from the desi influenced Chinese restaurants noodles have never failed to make us feel excited.

As I got into cooking and explored more cuisines I tried many form of pastas and noodles. Today I will try one more type of noodles which are known as Indonesian Stir Fried Noodles and is one of teh most famous street foods in Indonesia.

INGREDIENTS FOR SAUCE:

2 tablespoons soy sauce

1 tablespoon sweet soy sauce or oyster sauce

1 tablespoon red chili sauce

(click on this link http://chefshamsher.blogspot.com/2015/09/thai-red-curry-chicken.html to see how to make red pepper paste)

¼ cup chicken stock

1 tablespoon honey

2 teaspoon fish sauce

INGREDIENTS FOR STIR FRY:

200 grams of chinese egg noodles

2 Tbs cooking oil

200 grams of shrimps or your favorite type of meat

2 cloves garlic finely chopped

½ onion finely chopped

1 small carrot, sliced

Half cababge cut in bite size

beansprouts (can find it at alfatah or green valley if not then skip)


1 egg for serving

Add one tablespoon of oil in a owk on high heat and fry the shrimps. 

Season with salt and pepper and take them out as soon as they change color.

Make the sauce by adding chicken stock, soy sauce, fish sauce, oyster sauce, red chili paste and honey in a bowl.

Mix it well.

Add one more tablespoon of oil in a wok and add chopped garlic and onion. Fry until the garlic is brown and onions are translucent.

Add carrots and cabbage and fry for 2 minutes.

Season the vegetables with black pepper and salt according to your taste.

Add noodles to the wok and pour the sauce over it.

Mix the noodles well.

Add shrimps and been sprouts. Stir them in properly.

I had a green onion so I diced it inside as well.

Fry an egg. Sunny side up.

Serve Indonesian Stir Fried Noodles with a fried egg and sprinkle some sesame seeds on it. Do try it it is amazing.

Fish with Garlic Lemon Butter Herb Sauce

I have heard that you are suppose to eat fish in the months which end with 'er' but I eat sea food till March and then give it a break because it gets too hot and I am already so hot that it gets a bit of hard for people to resist me.

Hence, for me January, February and March is Januaryer, Februaryer and Marcher.

I have never cooked Salmon and I always wanted to. So, I went out and got some for me. This recipe has a longer name than Akon but it was definitely worth the money. Fish with Garlic Lemon Butter Herb Sauce, the name says it all and in fact it describes all of the ingredients as well.

I have chose salmon for this because I wanted to try out the mutton of seafood but you can go ahead and try any kind of boneless fish you want.

INGREDIENTS:

2 fish fillets with skin about 750 grams or may be even more

2 tablespoons of olive oil or more if desired (I used 4 because most of it was absorbed by fish skin)

2-3 tablespoons of butter

2-3 tablespoons of finely chopped garlic

2-3 tablespoons of chopped parsley or cilantro

1 teaspoon of dried basil

1 teaspoon of dried oregano

1/2 teaspoon of dried thyme

1 teaspoon of red pepper flakes

3-4 tablespoon of lemon juice

The recipe is very easy and only took me 30 minutes to make.

Sprinkle salt, dried thyme, oregano, basil and some chopped parsley or cilantro leave on the flesh side of the fish.

On medium heat add 2 tablespoons of olive oil in a non stick pan. Don't let the oil smoke keep an eye on it and put fish skin side up.

Fry it for 5 minutes and turn the fish around (flesh side up) fry it for another 4 minutes.

Turn the heat off and cover the pan with a lid. Let the fish rest for 5-10 minutes.

Carefully take the fish out on a plate (skin side up) and with the help of a spatula remove the skin of the fish fillets.

Now if the oil in the pan doesn't seem enough add a tablespoon or two. Turn the stove to medium heat again. Add finely chopped garlic and season the oil with some salt and black pepper.

Squeeze in the lemon juice and cook until the garlic turns slight brown.

Turn off the heat, quickly add butter and parsley and stir continuously until the butter is melted forming a thick sauce.

Add the fish to the sauce and sprinkle the rest of the parsley on it. You can eat this with bread, pasta and rice.

DO NOT FORGET TO THANK ME LATER.

Masala Mutton Chops

Sometimes I lose track of the number of recipes I have made and it is until I open up the blog to see. This is my 151st recipe and I thought I would be done by the 50th but look at me now.

I am grateful because I haven't been taught to be ungrateful and I think gratitude is important to keep yourself positive which again I am not because of the nature of my experiences. I hope things change for me because they really need to or else you guys will keep seeing recipes which will eventually make you say the same things that most of you have been saying to me which are "Don't you have anything else to do other than going to the gym and cooking?"

WOW! This is actually my first ever rant or sob story on the blog. I better move to the recipe which is Masala Mutton Chops. Again trying to satisfy the desi in me this week I choose mutton.

INGREDIENTS:

1 kilogram mutton chops

4 medium onions finely sliced

4-6 green chilies sliced in halves

3 tablespoons lemon juice

1/2 teaspoon turmeric

3/4 cup yogurt

1 cup tomato puree or 3 tomatoes finely chopped

1 tablespoon ginger garlic paste

2 teaspoon red chili powder

salt to taste

1 teaspoon garam masala

6-8 black pepper corns

1 cinnamon stick

2-4 green cardamoms

4-6 cloves

3 tablespoons finely chopped mint leaves

finely chopped coriander for garnishing

Start off by heating up oil in a pan on medium heat.

Add all the dried spices i-e cardamoms, pepper corns, cinnamon stick and cloves. Fry until fragrant.

Add sliced onions and fry them until translucent.

Add mutton chops and ginger garlic paste. Mix it well and cook until the meat changes it's color like people do.

Add sliced green chilies and simmer on low heat for about 20 minutes while  uncovering and stirring occasionally or else the onions will burn.

Take off the lid and add turmeric, red chili powder, salt and lemon juice. Mix it well.

Turn the heat to medium again and add tomato puree or chopped tomatoes, yogurt and mint leaves.

Cover and simmer for 20 minutes again.

Take off the lid and turn the heat to high. Give the chops a nice stir and turn the heat off. Masala Mutton Chops is ready to be garnished and served.

Have it with naan, some yogurt and salad. It will definitely make your lousy day.