The first time I had this was about 17 years ago when I was waiting for the Marching Band practice to start. It is commonly known in Indonesian language as Pisang Coklat (Chocolate Banana - given the taste and the ingredients). I had it at a small cafetaria across the street from SMA 3 (#3 Public High School, that's how public school's named in Jakarta), about 4 blocks away from my Junior High complex. I was soooo surprised by the complexity of the texture and the simplicity of the taste. This desserts is so wellknown in Jakarta, even people would drive to there out of nowhere to get it. Being a culinary enthusiast, I've felt challenged to find out the best way to make it with the best ingredients so that at least I can say that MY version of Pisang Coklat is the best ever! (best enjoyed very warm with vanilla ice cream and chocolate shaving on top)
10 sheets of spring roll pastry (get the more expensive ones because they don't break easily)
5 normal size bananas, cut into two shorter pieces*
5 (very generous) tbsp nutella or other chocolate spread**
2 tsp butter or margarine
1/2 cup canola oil for frying
Rotate the sheet so that the corner is facing you (diamond shape). With the chocolate spread, make a square in the middle and keep clear up to 1-1/2 inches from each edge. Leave the sheet clear about over 2 inches from the far-side corner. Place the banana on the sheet with the long side facing toward you. Start to make one full roll then fold the sides in and finish the roll. Use the butter to glue the remaining of the pastry. Make sure there's no hole around the sheet. Finish the remaining of the ingredients.
Heat up the oil on medium heat. Fry the rolls one by one and turn over untill all surface turns golden brown. Remove from pan and pat with paper towel to get rid of excess oil. Keep warm in the oven.
* Make sure the chocolate is straightened first prior to rolling
** You can also use melted normal chocolate too (preferrably dark.. mmmmm). Chocolate almonds, mint-chocolate, etc. can be used too... :-)
Thursday, August 21, 2008
Stir-fry Chicken Crunch
The first time I tasted this food was 10 years ago at Sapo Oriental at Pondok Indah Mall, Jakarta, Indonesia. It was called Ayam Kacang Mede (Stir-fry Chicken with Cashew Nuts). I don't have the slightest idea if the restaurant still existed (since I've been out of the country for a few years) but nevertheless they introduced new twists in Chinese cooking to my palate. The crunch of course comes from the nuts used in this recipe. We could make some crispy chicken first before adding the sauce but that's for another recipe. Now I'm creating the simpler and way quicker version of it and (I think) it tastes way better. :-)
One chicken breast, cut into 1/2-inch wide fingers
1/2 medium onion, cut into 1/2 x 1/2 -inch pieces
4 cloves garlic, thinly sliced
1/2 red bell pepper, seeded, and cut into 1/2 x 1/2 -inch pieces
5 tbsp Maggie seasoning
1/4 cup cilantro, roughly chopped
2 tbsp olive oil
1 cup salted roasted mixed nuts, containing at least 3 amongst peanuts, cashews, almonds, hazelnuts, etc. (preferrably the ones with honey)
Heat up oil on high heat. Put the onion first and stir fry for about 20 seconds then add the garlic and the bell pepper. Stir fry for another 20 seconds. Lower the heat to medium and add the chicken immediately. Cook untill browned here and there. Pour the seasoning and mix well. Keep on stirring for another 5 minutes. Finally add the nuts in. Mix untill the nuts are thoroughly coated with the sauce, about 2 minutes. Turn off the heat and add the cilantro. Mix well and serve.
One chicken breast, cut into 1/2-inch wide fingers
1/2 medium onion, cut into 1/2 x 1/2 -inch pieces
4 cloves garlic, thinly sliced
1/2 red bell pepper, seeded, and cut into 1/2 x 1/2 -inch pieces
5 tbsp Maggie seasoning
1/4 cup cilantro, roughly chopped
2 tbsp olive oil
1 cup salted roasted mixed nuts, containing at least 3 amongst peanuts, cashews, almonds, hazelnuts, etc. (preferrably the ones with honey)
Heat up oil on high heat. Put the onion first and stir fry for about 20 seconds then add the garlic and the bell pepper. Stir fry for another 20 seconds. Lower the heat to medium and add the chicken immediately. Cook untill browned here and there. Pour the seasoning and mix well. Keep on stirring for another 5 minutes. Finally add the nuts in. Mix untill the nuts are thoroughly coated with the sauce, about 2 minutes. Turn off the heat and add the cilantro. Mix well and serve.
Wednesday, August 20, 2008
Sweet and Sour Chicken Twist
This is not a new recipe. In fact I grew up with the same dish but different taste at different places. The Twist lies in the combination of versions that I've known all my life. I can't say how many since it's been years and years of food adventuring in different parts of the world so why don't we let the result speaks for itself!
2-half chicken breast, halved horizontally (now it becomes 4 thinner pieces)
1/2 cup all-purpose flour*
1 egg, whisk and mix with 2 tbsp water
1 cup fine bread crumbs (approximately)
1/2 cup oil for frying (preferrably olive oil or other healthy cooking oil)
4 garlic cloves, peel and chop roughly
1/2 medium onion, chop into big pieces
2 cups of pineapple pieces (about 1/2 x 1/2-inch in size)
4 medium tomatoes (preferrably each in different colours), quartered.
2 tbsp heinz ketchup**
1 medium red pepper, seeded and slice into 1 x 1-inch pieces
1/4 fresh cilantro, roughly chopped.
1 tsp salt
1 tbsp sugar
1 tbsp oil (preferrably olive or other healthy cooking oil)
Heat up the oil on medium heat. Meanwhile dust the chicken breast with the flour, coat with egg mixture then roll on the bread crumbs. Repeat the steps on the egg and the bread crumbs to make a thick coating. This will make a crispier surface. Fry on medium heat untill golden brown. This will take approximately 8-10 minutes on each side. Remove from the frying pan and pat with paper towel to absorb the oil. Put on to a serving plate.
For the sauce: heat up the oil on high heat. Stir fry onion for 10 seconds then follow with garlic. Reduce the heat to medium and keep on stir-frying for about 2 minutes. Put in the tomato pieces then stir fry untill the tomatoes a little bit brown in colour here and there and untill they become soft. Crush the tomatoes to release the juice. Lower the heat to let more juice released from the tomatoes. Add salt, sugar and ketchup. Stir for another minute then add pineapple pieces. Stir for 2-3 minutes to let the pineapple juice nicely combine with the overall sauce. Mix the cilantro in and stir for about 30 seconds. Taste, if necessary add more salt and/or sugar.
Pour the sauce over the breaded chicken breasts and serve with either warm rice or thick toasts.
* Some people use all-purpose flour first before coating meats (in this case, chicken) with egg. The flour will help the chicken-meat surface to catch the egg liquid better. However, this is not a must.
** The ketchup already has a vinegar-wise taste combined with sweet tomato taste. Since ketchup is generally a staple in every kitchen, it's easier to get the sweet-sour taste from the ketchup instead of mixing different ingredients.
2-half chicken breast, halved horizontally (now it becomes 4 thinner pieces)
1/2 cup all-purpose flour*
1 egg, whisk and mix with 2 tbsp water
1 cup fine bread crumbs (approximately)
1/2 cup oil for frying (preferrably olive oil or other healthy cooking oil)
4 garlic cloves, peel and chop roughly
1/2 medium onion, chop into big pieces
2 cups of pineapple pieces (about 1/2 x 1/2-inch in size)
4 medium tomatoes (preferrably each in different colours), quartered.
2 tbsp heinz ketchup**
1 medium red pepper, seeded and slice into 1 x 1-inch pieces
1/4 fresh cilantro, roughly chopped.
1 tsp salt
1 tbsp sugar
1 tbsp oil (preferrably olive or other healthy cooking oil)
Heat up the oil on medium heat. Meanwhile dust the chicken breast with the flour, coat with egg mixture then roll on the bread crumbs. Repeat the steps on the egg and the bread crumbs to make a thick coating. This will make a crispier surface. Fry on medium heat untill golden brown. This will take approximately 8-10 minutes on each side. Remove from the frying pan and pat with paper towel to absorb the oil. Put on to a serving plate.
For the sauce: heat up the oil on high heat. Stir fry onion for 10 seconds then follow with garlic. Reduce the heat to medium and keep on stir-frying for about 2 minutes. Put in the tomato pieces then stir fry untill the tomatoes a little bit brown in colour here and there and untill they become soft. Crush the tomatoes to release the juice. Lower the heat to let more juice released from the tomatoes. Add salt, sugar and ketchup. Stir for another minute then add pineapple pieces. Stir for 2-3 minutes to let the pineapple juice nicely combine with the overall sauce. Mix the cilantro in and stir for about 30 seconds. Taste, if necessary add more salt and/or sugar.
Pour the sauce over the breaded chicken breasts and serve with either warm rice or thick toasts.
* Some people use all-purpose flour first before coating meats (in this case, chicken) with egg. The flour will help the chicken-meat surface to catch the egg liquid better. However, this is not a must.
** The ketchup already has a vinegar-wise taste combined with sweet tomato taste. Since ketchup is generally a staple in every kitchen, it's easier to get the sweet-sour taste from the ketchup instead of mixing different ingredients.
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