Ramadan 2015 Day 26 - Sambal Goreng

Sambal goreng is actually a medley of potato, tofu, string beans, carrots, tempe and some dried hot chili peppers. I also added some rice stick noodle or suhun to the dish.

This dish is nice to be eaten with cube white rice or ketupat. It can also be eaten just like that.

Slice the string beans at an angle thinly. Set aside.
Slice carrots thinly. Set aside.
Cut potato thinly. Deep fry and set aside.
Cut extra firm tofu the same size as the potato. Deep fry and set aside.
Cut tempe the same size as the potato. Deep fry and set it aside.
Soak rice noodle or suhun. 1 cup.
1 stick of lemon grass.
1 inch of galangal (lengkuas).
1 tablespoon of dried shrimp.
1 can of lite coconut milk.
1 tablespoon of salt.
3 pieces dried hot pepper. Cut it thinly at an angle.
1 onion. diced.
1 tablespoon of chopped garlic.
2 tablespoon olive oil.
1 teaspoon grated fresh ginger.

In a big pan, heat olive oil. Fry onion, garlic, and ginger until brown.
Add dried shrimp. Fry a little bit more and then add coconut milk.
Add salt to taste. Let it bubble.
Add string beans and carrot. Mix well until string beans softer.
Add fried potato, fried tofu, fried tempe, Mix everything well.
Let the coconut milk reduced.
Add sliced red hot pepper.
Lastly add the rice noddle.
Mix everything well and let it cook until all the coconut milk is dry.

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Ramadan 2015 Day 2 - Stir fry Tofu and Beef

The body is trying to adjust to the new eating pattern. The morning breakfast must be done before the sunrise and dinner is after the sunset. No lunch or brunch or any snack. There will be no water in between.

The second day of fasting, I am keeping the same routine of having a toast with mocha chocolate almond flavor jam and a glass of milk.

Dinner was a simple meal, stir fry tofu and beef. I am using montreal steak spices, salt and ground black pepper to seasoning the dish.

For the drink, I liquefied an apple with pennywort. It was delicious.

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Ramadan 2013 Day 28 - Sambal Goreng

Raya dish will not complete without the sambal goreng.

This dish is loaded with good stuff. I have string beans, shrimps, tofu, tempeh, glossy noodle, and fried potato. Cook them in fried onion, garlic, lemon grass, salt, galangal and ginger. Simmer until dry with coconut milk. Delicious!
I could eat this meal just like that.

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Shrimp in Coconut Milk

Lodeh or Lemak Shrimp is another meal I like to eat during Ramadan. This simple meal is loaded with tofu. I have fried tofu, dried tofu, shrimp and rice stick noodle cooked in coconut milk.
I also added 5 pieces whole hot peppers.
For flavour, I am using anchovies cube and diced onion.
For this recipe, I used about 1 cup of thick coconut milk.

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Sambal Tempe, Tofu, almond and Anchovies

Sambal Ikan Bilis, Tempe and Tofu.
My friend Tik bought for me tempe from Philly and I must try it. The packaging looked promising with cheaper price than at Giant. I was going to just fry the tempe and have it for my dinner tonight but then I saw a packet of tofu in my fridge. I also stock up on ikan bilis(known as anchovies/tiny fish) and so I took them out from the fridge. While talking to my friend on the phone, my hand was busy cutting the tempe, tofu and clean the tiny fish heads off. Occasionally, I stop to sip on the lemon smoothies my husband made for us. At one point, my friend had to pause because I was making a loud noise. I was trying to take out the frozen perogies.  They were stuck beween other big bags in the freezer. The deep fry perogies is for honey.

This healthy and delicious sambal tempe, tofu and anchovies was my dinner. I was going to eat it just like that  at first but then I thought it would be nice to have it with basmathi rice.

Ingredients:
1 packet dried anchovies (4 oz or 120 gram)
1 packet tempe ( fermented soy )
4 pieces firm tofu
1 cup almond
4 tablespoons homemade blended sambal (Red hot cherry peppers, ginger, onion, garlic, belacan(shrimp paste)
1 cup Yoshida’s sweet and savory marinated sauce
Pinch of salt
Olive oil to deep frying tofu, tempe and anchovies.

Method:
1. Cut the tempe into half inch cubes.
2. Cut tofu the same size as the tempe.
3. In a deep fryer, fry tempe until brown. Set aside.
4. Fry tofu until golden brown. Set aside.
5. Fry anchovies. Set aside.
6. In a big pot, heat 1 cup olive oil.
7. Saute blended sambal.
8. Add Yoshida’s sauce.
9. Add salt to taste.
10. Cook sambal for about 5 minutes.
11. Then add the tempe, tofu, anchovies and almond.
12. Mix well with the sambal.
13. Cook for another 10 minutes.
14. Turn off the stove.

For dessert, I cook bubur cha cha made of tapiocca pearls.

Below is the picture of the ingredients I used for the sambal tempe. The organic fermented soy in the middle of the picture is the kind I bought from Giant store. The tempe on the right is the tempe from Philly and is the tempe I used for this recipe.

Diane, the Yoshida's sauce is just a sweet teriyaki sauce use to marinate meat or vegetables. I like the taste of this sauce and I have been using it in almost all of my cooking.
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Spicy Shrimp and Tofu

I always cook a simple meal for my breakfasting or dinner. Last night, I've decided to cook this spicy shrimp with lots of tofu and carrots. It is serve warm with white rice.

Ingredients:

2 tablespoon homemade sambal ( blend onion, garlic, dried anchovies and fresh hot peppers)

1 tablespoon oyster sauce

1 tablespoon sweet soy sauce

salt to taste

1/2 lbs shrimp

1 cake of fried tofu

1/2 cup shredded carrots

1/2 cup water

2 tablespoon olive oil

Fresh hot peppers I bought for just a dollar at NYC.

Method:
In a big skillet, sautee homemade sambal in olive oil. Add carrots and tofu. Stir for about 2 minutes. Then add water, soy sauce and oyster sauce. Salt to taste. Lastly add shrimp. You don't have to add water if you like your shrimp on a dry side.

Fried Bihun and Fried Tofu

Ingredients:

1 layer of bihun (angel hair asian rice noodle) soak in water

1 piece of fried tofu (cube)

4 tablespoon olive oil

1/2 cup water

1 egg

For the sambal (spicy ingredients):

2 tablespoon sambal olek (blended dried hot pepper)

1 tablespoon sweet soy sauce

1/2 cup dried anchovies

1/2 medium onion

1 tablespoon chopped garlic

salt to taste

Blend all spicy ingredients.

In a big pan and on medium heat, cook spicy ingredient with olive oil. Add in egg. Stir well. Then add in tofu. Stir for 5 minutes, then add in bihun (noodle). Add in water. Let it cook until dry. Serve warm.