Macaroni Pizza

Ingredients

• 8 ounces uncooked elbow macaroni
• 3 eggs
• 1 cup (4 ounces) shredded cheddar cheese
• 1 pound ground beef
• 3/4 cup chopped onion
• 1 can (15 ounces) pizza sauce
• 1 can (4 ounces) mushroom stems and pieces, drained
• 28 pepperoni slices
• 3/4 cup crumbled bacon
  
• 1 cup (4 ounces) shredded Mexican cheese blend
• Salt & pepper to taste
  

How To Make

• Cook macaroni according to package directions; drain. Meanwhile, in a large bowl, beat the eggs; stir in cheddar cheese and macaroni. 
• Spread macaroni and the mixture onto a 13-in x 9-in baking dish or greased pizza pan. Bake at 375°F for 15 minutes. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink, add salt & pepper. Stir in pizza sauce.
• Spread over macaroni crust. Sprinkle with mushrooms, bacon, pepperoni and Mexican cheese. Bake for 20 minutes or until the cheese is melted. Let stand for 5-10 minutes before slicing.

Beef Yakiniku (Recipe from Rose Higgins)

Ingredients:
500 grams beef loin, thinly sliced
1 onion, thinly sliced
100 cc chicken broth
1 green bell pepper, sliced
3 cloves garlic, minced

Sauce:
100 cc soy sauce
100 cc sake
50 cc red wine
1/4 cup sugar
21/2 tbs sweet soy sauce
2 cloves garlic, minced

Garnish:
1tbs sesame seed, toasted
1 Green onion (Scallions)

How To Make

• Mix together sauce ingredients in a saucepan. Heat at low medium heat until boiling (about 5 minutes, turn off heat).
• Heat 2 tablespoon oil in a stir fry pan at low medium heat. Add garlic and onion cook & stir until fragrant, add green bell pepper, stir fry for 2 minutes, set aside on a plate.
• Using the same pan, heat 2 tablespoon cooking oil &1 tbs olive oil at medium heat, add the beef, stir fry for 3 minutes on each side or until it's brown.Add sauce and chicken broth, cook until reduced (about 1 cup). Add onion, garlic and bell pepper back into the pan stir for about 1 minute & turn the heat off.
• Sprinkle green onion and toasted sesame seed to finish.

Pecel Ayam (Indonesian Style Fried Chicken with Sambal)

Fried chicken pieces

Ingredients:
600g chicken thighs & skinless chicken breast
1 stem of lemongrass, only take the white part, bruised
2 bay leaves
1 tsp of salt and pepper (adjust seasoning as desired)
1 cup of water (250 ml)
2 tbs cooking oil
Cooking oil for deep frying
Sweet soy sauce
Vegetables on the side (cucumber slices, tomato cubes, Thai basil leaves)

Puree ingredients:
3 garlics
4 shallots
3 candle nuts
1 tsp coriander seeds
1 tsp turmeric powder
3 inches grated galangal
2 inches grated ginger

How to Cook:

• In a food processor, process all the puree ingredients until smooth.
• In a preheated cooking pot, add 2 tbs cooking oil, fry the puree ingredients until fragrant and then add chicken pieces. Cook for few minutes and then add salt, pepper, lemon grass, bay leaves and water. Let it boil and then reduce the heat to low, put the lid on, cook for about 45 minutes or until water is mostly absorbed.
• Remove pot from stove and let it cool, remove the chicken pieces.
• Heat enough cooking oil in a pan.
• Deep fry the cooked chicken pieces until golden brown.
• Remove chicken from oil.
• Put chicken on paper towels to absorb oil.
• Serve the chicken with steamed rice, vegetables and sambal pecel ayam.

Baked chicken pieces

Note: For the healthier version, you can also broil the chicken in the oven (oberhitze/ api atas). Preheat your oven to 215 ˚C, line your baking sheet with parchment paper. Lay the chicken pieces on the baking sheet, remember to not place them too close to each other. Bake for 25 minutes, remove the chicken from oven, pour a little bit of remaining sauce from boiling the chicken over each chicken pieces (to prevent sticking), flip them and bake for another 15 minutes or until the chicken pieces are cooked through and golden brown.

Sambal Pecel Ayam

Ingredients :
2 red chillies
6 red Thai chillies
1 tsp chicken stock powder
1/2 tsp shrimp paste
1 clove minced garlic
2 medium finely sliced shallots
2 crushed candle nuts
1 red tomato (cut into cubes)
1 tbs palm sugar
Salt to taste
1 tbs freshly squeezed lime juice
Sweet soy sauce

• Sauté all ingredients in medium heat except lime juice and sweet soy sauce until fragrant.
• Using mortal and pestle or food processor puree all the ingredients.
• Add lime juice and drizzle with sweet soy sauce, serve it with Indonesian style fried chicken 

Chicken Milano with Linguine

Ingredients:
300 gr uncooked linguine
2 cloves garlic, minced
Virgin olive oil
1/2 cup fresh parsley, chopped
1/2 cup all-purpose flour
1/2 tsp chicken stock powder
2 tbs fresh chopped basil
2 eggs
500 gr pounds boneless skinless chicken breasts, cut into strips
Salt and pepper to taste

Directions:

• In a large pot sprinkle good amount of salt and bring it to boil, cook linguine until al dente. Meanwhile, in a large skillet, sauté garlic in 2 tablespoon olive oil for 2 minutes or until lightly brown, sprinkle it with salt and pepper . Remove to a small bowl and set aside.
• In a zip bag, combine the flour, chicken stock powder, chopped basil, salt and pepper, after the flour is well combined, transfer it to a shallow bowl. In another shallow bowl, whisk the eggs and sprinkle it with salt and pepper. Dredge chicken strips in flour mixture, then dip in eggs.
• In the same skillet, cook chicken in 3 tbs olive oil over medium heat for about 8 minutes or until golden brown. Drain linguine, put it back to the pot, pour reserved garlic mixture over linguine, the chopped parsley and toss to coat. Serve linguine in a serving dish together with the chicken. 

Hainan Chicken Rice

A good friend of mine often cooked this special dish back in Indonesia, but he used to cook the rice in the pot first and then transfer it to the rice cooker.  And he also used the whole chicken instead of only chicken breast fillet, well I personally love chicken breast fillet for this recipe because it's just more lean. But feel free to use any chicken parts in this recipe, it will work just fine.

Ingredients
For the Chicken:
400 gr boneless, skinless chicken breast
Ginger 2 cm (bruised)
2 Stalks spring onions, sliced
Salt and pepper
Handful of coriander leaves

For the Rice:
2 cups Jasmine rice
3 cups chicken broth
2 cloves garlic (minced, fry with 2 tbs vegetable oil with medium low heat until golden brown)
Ginger 2 cm, bruised
1 1/4 sesame oil
1 tsp oyster sauce
1 tsp salt

Chili Soy Sauce:
2 stalks of spring onions (chopped)
Ginger 2 cm, peeled and cut into thick slices (fry with 2 tbs oil over medium heat)
80ml soy sauce
1 tbs sesame oil
2 cloves garlic, minced (fry with 2 tbs vegetable oil over medium low heat until golden brown)
Thai chillis, chopped (optional)

Note: Set aside the rest of the oil from the fried garlic.

Directions
1. In a rice cooker add the jasmine rice, chicken broth, bruised ginger, fried garlic, sesame oil, oyster sauce, salt, stir until well mixed and start the rice cooker. Approximately 10 min before the rice cooked, open the rice cooker stir one more time. Remove ginger before served.

2. Cover the chicken with 1 lt water , add ginger, sprinkle with salt and pepper and cook until tender, approx 40 min. Add sliced spring onions, cook it for another 5 minutes and remove from heat. Take the chicken out and when the chicken is cool enough cut it neatly into serving size pieces. Reserve the broth, if you want to serve it with the rice.

3. Sauce : Mix scallion, ginger, soy sauce, sesame oil, garlic. Mix it well, pour some sauce on top of the chicken (about 3/4 of the sauce), toss to combine. Add chopped chillies to the rest of the sauce, serve it as a condiment.

Nasi Gandul

Ingredients:

600 gram beef stew (cut into small cubes)

1/2 cup of dessicated coconut
1 pack of coconut milk (250ml)
4 pcs lime leaves

2 tbs sweet soy sauce
1 cinnamon stick
Salt, pepper, palm sugar to taste

Spice Paste:

8 cm galangal (lengkuas), grated

5 cm ginger

10 cloves of garlic

1 tbs coriander

How to cook:

• Boil beef in a cooking bowl for about 45 to 60 mins or until tender. Set the meat aside and keep the broth.
  
• Stir fry processed ingredients until fragrant, add kaffir lime leaves.  Add beef broth, coconut milk, dessicated coconut, cinnamon stick. Add the cooked beef. Cook until gravy thickened.
• Serve with sweet soy sauce with chopped thai chilis, sprinkle with fried shallots & chopped celery.

Crisp Potato Pancakes

Dipping sauce:
2 tsp sesame seeds
2 cloves garlic, finely chopped
2 spring onions, very finely sliced
1/4 cup Japanese soy sauce
1 tbs white wine
1 tbs sesame oil
2 tsp caster sugar
1 tsp chopped red chillies

Potato pancake:
500 g potatoes
1 large onion, very finely chooped
2 eggs, beaten
2 tbs cornflour
1/4 cup oil

1. To make the dipping sauce: Dry fry sesame seedsover low heat fr 3-4 min, shaking the pan gently, until the seeds are golden. Remove, allow to cool and then grind combine with the garlic, spring onion, soy sauce, wine, sesame oil, sugar, & chillies. Mix well and then transfer to a serving bowl.

2. Peel the potatoes and grate them on the coarse side of a grater. Place in a large bowl with the onion, eggs, and cornflour; season with salt n pepper, to taste. Stir thoroughlyto make sure the cornflour is mixed through.

3. Heat the oil in a large heavy based frying pan. Using 2 spoons, drop 1 heaped tablespoon of mixture onto the hot surface and spread out gently with the back of the spoon so the pancake is about 5 cm in diameter. Cook for 2-3 min or until golden.

4. Turn over and cook for another 2 min. Do not have the pan too ot or the pancakes will burn and not cook through. Serve with the sauce.

Spaghetti Carbonara

Ingredients

• 1 pound spaghetti
• 8 ounces crumbled bacon or diced ham
  
• Coarse salt and freshly ground pepper
• 3 large eggs
• 3/4 cup grated Parmesan cheese, plus more for serving
• 1/2 cup half-and-half
• Dried parsley (garnish)
  
• Salt and pepper to taste

Directions

1. Salt boiling water generously; add pasta and cook until al dente, according to package instructions.
2. Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.
3. Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon or ham; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese & dried parsley.

Country Chicken Capitan

Ingredients

30 g small dried prawn (ebi)
4 tbs oil
4-8 red chillies, seeded n finely chopped
4 cloves garlic, finely chopped
3 stems lemon grass (white part only), finely chopped
2 tsp tumeric
10 candlenuts
2 large shallots, chopped
1/4 tsp salt
500 g (1lb) chicken fillets (thigh or breast) cut into bite sized
1 cup (250ml) coconut milk
1 cup (250ml) water
1/2 cup coconut cream
2 tbs lime juice

1. Dry-fry the prawns, over low heat for 3 min, shaking he pan regularly. The prawns are ready when they turn dark orange n have a strong aroma, pound te prawns in a mortar and pestle until finely ground.

2. Process half of the oil (2 tbs) with the chillies, garlic, lemon grass, turmeric, & candlenuts in a food processor until very finely chopped.

3. Add the remaining oil to a large deep fryingpan or heavy based wok n cook the shallot & the salt over low heat, stirring regularly, for 8 min or until golden. Do not let the onion burn. Add the spice mixture n nearly all the prawn floss, setting a little aside to use as garnish. Stir or 5 min. If the mixture begins to stick to the bottom of the pan, add 2 tbs of coconut milk to the mixture thoroughly to develop the flavours.

4. Add the chicken to the pan and stir well. Cook for 5 min or until the chicken begins to brown. Stir in the coconut milk and water bring to the boil. Reduce the heat and simme for 7 min, or until chicken is cooked n sauce is thick. Add the coconut cream n bring the mixture back to the boil, stirring constantly. Add the lime juice n serve immediately, sprinkled lightly with the reserved prawn floss.

Telur & Kentang Balado

Ingredients:
600 gr white potatoes, cut into small cubes (deep fry until golden brown)
4 to 5 hard boiled egg (deep fry until golden brown)


Paste:
10 red chillies (or you can add some bird's eye chilli if you'd like it more spicy)
4 medium shallots
3 cloves garlic
1 tsp salt
½ tsp sugar
In a food processor puree all the paste ingredients until smooth.


1. Heat oil in a pan, add the paste cook until fragrant.
2. Add the eggs and potatoes, add salt and sugar. Stir until the eggs and potatoes are well covered in the paste. Ready to serve (garnish with fried shallots).

Thai Spiced Chicken w/ Potato Rosti

Ingredients:
600 g (1 lb 5 oz) boneless, skinless chicken breast fillet, cut into strips
1 tbs chopped lemongrass
2 tbs lime juice
1 1/2 tbs oil
2 cloves garlic, crushed
1 tbs grated fresh ginger
3 tsp sweet chilli sauce
2 spring onions (scallions), chopped
1 lime, cut into 6 wedges

Potato Rosti
600 gr potatoes
3 tbs all purpose flour
1 egg, lightly beaten
2 tbs oil

• Put the chicken in a shallow, non metallic dish. Mix together the lemongrass, lime juice, oil, garlic, ginger, sweet chilli sauce and spring onions. Pour over the chicken pieces, cover and refrigerate for at least 2 hr.
• To make the potato rosti, peel and grate the potatoes. Squeeze the excess moisture from the potato with your hands until it feels quite dry. Mix the potato with the flour and egg an season well. Divide into six equal portions. Cook on a hot bbq flat plate for 10 min, or until golden brown on both sides, flattening them down with the back of a spatula during cooking.
  
• Drain the chicken and reserve the marinade. Cook for 3 minutes each side, or until tender and golden brown. Brush with the reserved marinade while cooking. Serve with the rosti and a squeeze of lime juice, garnish with dried parsley & dried bird's eye chili(optional)