Lemon Buttercream

Ingredients:

200g unsalted butter, room temperature

100g salted butter, room temperature

350g powdered sugar, sifted

1 tbs vanilla extract

1 1/2 to 2 tbs lemon juice

In a mixing bowl beat the butter with hand or stand mixer until white and fluffy. Add gradually powdered sugar, add vanilla extract and lemon juice. Add food coloring if desired, mix until well combined. 

Char Siu with Egg Noodles (Bakmie Babi Panggang Merah) and Chili Pickle

Ingredients:
For the noodles
1 package dried egg noodles
2 slices bacon
2 to 3 cloves garlic, minced
3 tbs cooking oil
2 tbs soy sauce
2 stalks spring onions, thinly sliced for garnish
Char siu pork
Pork Wonton (optional)
Chili Pickle

• In a pan fry the bacon (without oil) until brown and crispy, set the bacon aside. Do NOT discard the grease from the bacon. In the same pan, preheat 3 tbs cooking oil over medium low heat and add the garlic. Stir constantly, fry until slightly brown, be careful to let the garlic burn. immediately remove from heat and set aside. 
• Boil water and cook the egg noodles according to package direction. Prepare a large bowl, add 2 tbs soy sauce, add the fried garlic and the oil. Strain the noodles, toss noodles into the bowl. Mix until well combine. 
• How to assemble: Take a portion of noodles, top the noodles with some of sliced char siu pork, wontons (optional), sprinkle with sliced spring onions and enjoy with chili pickle on the side.

Chili Pickle

Ingredients:
2 large red or green chillies, cut diagonally
5 to 6 Thai chillies, cut diagonally
1/2 cup water
2 tbs white vinegar
3/4 tsp salt
2 tsp sugar

• In a bowl mix water, vinegar, salt and sugar until incorporated. 
• Add all the chillies, let it stand for few hours in the refrigerator before serving.

Wonton Soup (Pangsit Kuah)

Ingredients:

500g ground pork or chicken

250g Shrimp, peeled, deveined and chopped

1 pack of wonton skin 

4 to 5 cloves garlic, minced
3/4 tsp grated ginger
3 drops of sesame oil
1 1/2 tbs maizena (corn starch)
Salt and pepper to taste
2 liter homemade chicken broth*
3 stalks green onions, chopped
Coriander leaves for garnish

1. With about half cup cooking oil, fry the garlic until golden brown and crispy over medium heat. Stir continuously. Be really careful not to burn the garlic as it can be very bitter. Remove from heat and set aside.
2. To make homemade chicken broth*, you'll need about  to 1 kg chicken parts that have very low flesh such as necks, backs or bones. In a large bowl filled with 3 liter of water add the chicken parts and bring it to boil. Once boiled reduce heat to low, with a spoon skim the residue floating on surface. Cover the cooking bowl, simmer for about 2 hours. If you are using bones simmer for about 5 hours. Strain to get a clear broth with a fine strainer or cloth.
3. For the wonton filling; In a mixing bowl combine the meat,  shrimp, corn starch, half of the fried garlic without the oil, grated ginger, sesame oil, half of the chopped green onions, salt and pepper (i used 1 and 1/2 tsp of sea salt). Mix until well combined.
4. Wrap the wonton, here is how to wrap a wonton.
5. Bring about 2 liter chicken broth back to boil, once boiling add the wontons one portion at a time (about 10 per portion or as desire). Take out the wonton with a large strainer, put it in a bowl. Pour the broth over the wontons, garnish with spring onions, a little bit of fried garlic with oil and coriander leaves. Serve it immediately and enjoy it with chili soy sauce.

Indonesian Fried Chicken (Ayam Goreng Kuning)

Ingredients:
1 kg chicken, any parts, preferably bone-in
2 stalks lemon grass, white part only, bruised
2 bay leaves
2 to 3 kaffir lime leaves
2 tbs cooking oil
Enough water to cover the chicken
Spice paste:
10 shallots, halved
10 cloves garlic, bruised
6 to 8 candlenuts, pan roasted without oil
1 tbs ground coriander
2 tsp turmeric powder
1 1/2 to 2 tbs galangal powder
2 to 3 tbs palm sugar, grated
Salt and white pepper to taste (i used about 2 tsp of salt)
2 tbs cooking oil

• Pierce your chicken parts with a fork a couple of times on each side.
• In a food processor puree all the spice paste ingredients until smooth.
• In a cooking bowl, preheat 2 tablespoon cooking oil over medium heat. Add in the spice paste puree, lemon grass, bay leaves, lime leaves and cook until fragrant. Add the chicken parts, stir to combine, add the water just enough to cover chicken parts. Once boiling cover the cooking bowl and turn the heat to low. Simmer for about 45 minutes remove from heat and let the chicken sit in the sauce for another few hours or overnight for better flavor.
• There is two options, you can either deep fry the chicken or roast it. If you want to bake the chicken like i did in this recipe, preheat your oven to 190 °C upper heat. Prepare baking sheet, line it with parchment paper, place the chicken and roast them for about 15 minutes on each side or until crispy golden brown.
• Serve it with steamed rice, sambal terasi and sliced cucumber or tomatoes.

Sambal Terasi

Ingredients:
3 big red chillies
4 or more red thai chillies
2 Shallots, peeled
1 tsp shrimp paste ready to use
1 to 2 tbs lime juice
Salt to taste

• Deep fry all the chillies and shallots or bake them in the oven. To bake, preheat oven to 180 °C, place chillies and shallots on a baking tray. Drizzle with cooking oil. Bake for about 12 to 15 minutes or until fragrant.
• In a food processor or you can use mortal and pestle. Process all the ingredients except lime juice until well mixed and ground but not smooth, you want to leave some texture.
• Drizzle with lime juice.