Tuesday, August 30, 2011

Eggplants with Chopped Shrimp

eggplants recipe


3 medium eggplants
4  oz shrimp, chopped
2 glove garlic or 2 tablespoons fried garlic oil
1 tablespoon sweet soy sauce
1/4 cup water
Salt and pepper to taste


Slice the eggplant half an inch thick, sprinkle both side of slices eggplant with salt to extract the bitter juice and let stand 10 minutes then rinse.
Preheat the electric grill, lay eggplant slices in and grill until tender.

In medium heat, saute shrimp with garlic for 1 minute. Add the grilled eggplant, soy sauce, salt and pepper and water. stir to mix and cook until the sauce absorbs into the eggplant.

Tuesday, August 23, 2011

Summer Flowers and Vegetables Garden

Below is picture from one of my garden corner, you can spotted eggplants, watermelon, Italian sweet basils, green onions, Chinese celery, and Asian spinach among the flower. I build the raise bed from the tree trunks to give a dimension. At the spring time pink tulip emerged from the raise bed. When they die back, I filled the place  by some herbs and eggplants.

Flowers and the companion

Another angle below shows a Renier cherry tree, and some strawberries underneath the branches. Left side I planted Rose, daisy, mums, coral bells, and climbing tornless blackberry, hopefully will cover the sight of AC machine.
On the foreground Petunia and verbena are blooming all the time... which I like!

Petunia and verbena

I recenty harvested these eggplants...I planted them from seeds. I cooked them the way my Mom used to cook the eggplant with chopped shrimp. The texture of the eggplants were smooth and tender because I harvested them at a young age. I will post the recipe soon. More eggplants have formed in small bulbs now, I'm pretty satisfied.
As you can see I got some melons too. I picked one already and have 3 more on the ground. Hopefully all will ripe before the cold weather comes.

I'm not sure what is this..looks like Southern Belle Hibiscus but in really tiny form



Hybrid tea Rose- Royal Highness

Red Clover Flower



Wednesday, August 17, 2011

Fried Soft Crabs with Snow Peas - Kepiting Soka Goreng

Fried Soft Shell Crabs with Snow Peas

Ingredients for crispy soft shell crabs

6 soft shell crabs
1/2 cup all purpose flour
1/4 cup panko bread crumbs
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/3 teaspoon  pepper
oil for frying


You can ask your soft shell crabs clean when you buy them.  Marinate the crabs with 1/2 teaspoon salt.
Preheat the oil in medium fry pan.
Mix the flour with panko bread crumbs, salt, garlic powder and  pepper.
Dip crabs in milk, then coat them well in flour mix.
Fry the crabs 3 at the time for  2 - 3 minutes on each side. Drain on paper towel.
Serve immediately with saute snow peas and drizzle with orange reduced sauce.

Saute snow pea and orange reduced sauce Ingredients

1 pack of snow peas, cleaned
2 gloves garlic, minced
1 tablespoon oil for saute
3/4 cup orange juice
1 tablespoon rice wine vinegar
1/4 cup olive oil
1/4 cup water or chicken broth
salt and pepper to taste

Directions Saute snow pea and orange reduced sauce

Saute the garlic in oil until fragrant. Add  snow peas  and salt saute a minute and add 1/4 cup water cover cook for another 4 minutes.
Reduce the orange juice in a small saucepan until turn thick or about 1/4 cup left.
Let it cool, whisk in the rice wine vinegar and slowly add the olive oil. Season with salt and pepper to taste.

Fresh Soft Shell Crabs

Tuesday, August 2, 2011

Grilled Fish Cake recipe - Otak otak

Grilled Fish Cake recipe - otak otak

Grilled fish cake...yes! I can finish a whole plate on my own. This one is a popular food from Indonesia. We call it otak-otak .....grilled fish cake wrapped in banana leaves . Otak-otak is usually served as a snack or appetizer.  I was so happy I could make this food taste excactly like I remember. I had everything I needed for the dish in hand except for banana leaves... but finally I found the market that sells frozen banana leaves. The aroma from  grilled banana leaves creates a unique pleasent scent.
If you can't find fresh or frozen banana leaves, corn husk can be a substitute. I made it once when I craved for this snack but didn't have banana leaves to wrap. I enjoy both that have they own unique aroma. 


18 oz Spanish Mackarel or King Mackarel meat
2 1/2 tablespoons  sugar
1 teaspoons  salt
1/2 cup coconut milk
2 eggs white
2 cloves garlic, grated
3 oz tapioca flour
3 green onion, chopped
1/2 teaspoon white pepper
Banana leaves


Combine mackarel meat, sugar, salt, coconut milk, egg white and garlic. Process together in food processor until smooth. Add tapioca, chopped green onion and white pepper, pulse to mix.

Cut banana leaves 4"x 8" spread 2 tablespoons of the fish mixture on the leaves and wrap.

Secure both ends with toothpicks.

Grill for 10 - 12 minutes. I used an electric grill here but best grilled with a charcoal grill when possible.

Peanut sauce ingredient

2 oz peanut, toasted or fried
1 tablespoon palm sugar or white sugar
10 dried red chili without seed
1 teaspoon salt
1 tablespoon vinegar or lemon juice
1 teaspoon dark soy sauce
1/3 cup water


Combine all peanut sauce ingredients and use blender to mix until smooth. If you prefer the sauce to be thinner add more water by tablespoon.

Serve grilled fish cakes with peanut sauce. Enjoy your Otak otak.

Grilled Fish Cakes with peanut sauce - Otak otak