Veggie Burger

For this recipe you need to prepare the patties a day before for a better texture and taste.

Recipe adapted from "Mutti kocht am besten" Cooking Magazine

Ingredients: 
1 can red beans (about 425 ml)
1 zucchini (about 200g)
50g whole wheat flour
1 tsp curry powder
1 red onion, chopped
1/2 to 1 tsp sambal oelek
1 tsp mustard
salt and pepper to taste
1 tsp dried rosemary
6 tbs vegetable cooking oil
75 ml ketchup
2 tbs salad dressing (i'm using thousand island for this recipe)
1/2 tsp chilli powder
4 burger buns
Fried onions for garnish

• For the burger patties: A day before, rinse the red beans with cold water. Clean the zucchini and divide to 150g and 50g zucchini. Set the 50g zucchini aside to the fridge. Coarsely grate the zucchini. In a large bowl, mix the flour and curry powder. Add in the beans, onions, grated zucchini, sambal oelek, mustard. Mix them well, add salt and pepper to taste (about 1/2 to 1 tsp of salt). Cover the bowl and let it sit in the fridge for overnight.
• The next day: Thin slice the 50g zucchini, preheat 2 tablespoon of oil in a pan, add in the zucchini and dried rosemary. Fried for about 3 minutes on each sides. Set aside. Form the burger patties to 4 portions, on the medium heat preheat 4 tablespoon of oil and fried the patties on each sides for about 4 to 5 minutes or until crisp and brown. 
• For the sauce: Mix ketchup, salad dressing, chilli powder, adjust seasoning with salt and pepper if needed. 
• How to assembly the burger: Prepare the buns, add a little bit of sauce, a patty, some of the sliced zucchini, fried onions, a little bit of sauce on top. Enjoy!

Cah Sawi Pedas (Spicy Chinese Cabbage Stir Fry)

Ingredients:
1 Chinese cabbage (Napa cabbage), cleaned, cut the bottom off and cut the leaves diagonally into about 2 cm pieces
2 cloves of garlic, thinly sliced
1 large shallot, thinly sliced
1 red chilli, sliced
1 bird's eye chilli (optional)
1 tomato, cut into 6 pieces
50 ml water
1 tsp chicken stock powder
Salt and pepper to taste
A dash of sugar
2 tbs cooking oil

• Preheat oil over medium high heat, add the garlic and shallot slices, cook until fragrant. 
• Add the chillies, stir for about 1 minute or so and then add the Chinese cabbage, water and chicken stock, cook until the water is boiling, add tomato pieces, cook until the cabbage and tomatoes are tender. Season it with salt, pepper, a dash of sugar, stir to combine. Remove from heat immediately.
• Serve it with steamed rice.

Bakwan Jagung (Indonesian Corn Fritters)

Ingredients:

Corn kernels (from 2 cobs of corn) 

6 tbs all purpose flour

2 tbs corn starch 

1 egg

1 tsp garlic powder

1 large shallot, minced

2 stalks spring onions, chopped

1 tsp ground coriander 

1 tsp brown sugar

120 ml water

Salt and pepper (about 3/4 tsp of salt and 1/2 tsp of pepper)

Vegetable oil for frying 

• In a bowl mix the all purpose flour, corn starch, egg, garlic powder, shallot until well combined. Add the water gradually, if the mixture is too runny then add flour and if its too thick add a little bit of water. Stir in the spring onions, coriander, sugar, salt and pepper, mix it well. Pour the kernels and stir to combine.  
• Preheat oil over medium heat, drop batter by heaping tablespoonfuls into hot oil. Fry for 3- 4 minutes on each sides or until golden brown. Drain on paper towels.

Broccoli Cream Soup

Ingredients:
Broccoli florets (from 1 large broccoli)
1 stalk of spring onion, cleaned and chop roughly
4 cups water
2 tbs margarine or butter
1 onion, chopped
3 tbs all purpose flour
3 tsp chicken stock powder
1 cup whole milk
1 cup heavy cream
1/4 tsp grated nutmeg
Salt and pepper
A dash of sugar
Shredded cheese (i used Gouda)

• In a cooking pot, add the water and bring it to boil, add broccoli and cook it for about 3 minutes. Drain, reserving all of the water.
• In a food processor or blender, process all the florets and spring onions until fairly smooth, set aside.
• In a cooking pot, melt the margarine or butter over medium heat. Add the onions and cook for about 4 minutes or until glassy. Stir in the flour, cook and stir constantly for about 2 minutes. Pour in the reserved water, chicken stock powder, stir well, cook until its boiling . Reduce heat to medium low, add the milk, cream and stir constantly. Add in the processed broccoli, season it with nutmeg, salt, pepper, sugar, let it boil and thickened. Remove from heat.
• Sprinkle with the shredded cheese and serve with some bread.

Mediterranean Roasted Vegetables

Ingredients:
1 yellow paprika, cored and quartered
1 red paprika, cored and quartered
1 zucchini, sliced
2 carrots, peeled and cut in sticks
3 tomatoes, thickly sliced
Extra virgin olive oil
2 tbs pine nuts, toasted
100 gr Pecorino cheese
Salt and pepper

• Preheat the oven to 220˚C. Line a baking sheets with parchment paper.
• Spread out the vegetables in a baking sheets and brush each lightly with olive oil. Roast them for about 20 minutes or just until the skins on the peppers have begun to blister.
• Transfer the roasted vegetables to a large serving platter, season with salt and pepper. As the vegetables cool sprinkle them with olive oil. When the vegetables are at room temperature, sprinkle the pine nuts and using a vegetable peeler, shave the Pecorino over the vegetables.

Nasi Goreng Capcay

Ingredients

For the fried rice: 

1 1/2 cups rice, cooked

2 tbs margarine or 2 tbs cooking oil

2 eggs 

2 cloves garlic, minced

2 tbs maggi seasoning

Salt and Pepper

For the chicken veggie mix:

2 cloves garlic, crushed

150 gr chicken breast fillet, cut into cubes (marinate for about 1 hour with 1 tbs oyster sauce, 1 tbs soy sauce and pepper)

1 cup fresh mushroom, sliced

1 carrot, diagonally sliced, cooked (shortly in boiling water) and drained

1 cup baby corn, diagonally sliced

2 cups broccoli florets, cooked (for 2 minutes in boiling water) and drained

2 stalks spring onion, sliced

1 tbs soy sauce

A dash of sugar

1 tsp chicken stock powder

Salt and pepper to taste

100 ml water 

1 tsp corn starch mixed with water

How To Cook:

Rice

Heat the wok with margarine, add garlic. Cook until fragrant, add the eggs let it stand for few seconds then stir it until it is fully cooked. Then add the rice, stir continuously. Add maggi seasoning, a little bit of salt and pepper to taste.

Chicken Veggie Mix

• Heat the cooking pan or a wok over medium high heat, add garlic. Cook until fragrant, add the chicken cook until its golden brown.
• Add all the vegetables, cook for 2 to 3 minutes, add soy sauce, stir for few seconds then add the chicken stock, water, sugar, let it boil.
• Add 1 tbs of corn starch (mixed with a little bit of water), stir until its thickened. Remove from heat.
• Put the cooked rice on every single plate then pour the chicken veggie mix on top of the rice.