Voila les recettes, mais desolé ke c'etais en Anglais, je pense tu parle bien cette langue ? ;-) Alors pour le bakmie et nasi goreng tu pourrai mettre de fruit de mer ou de poulet si tu veux, ts les recettes cest pour 4 personnes ou pour 8 'tiny people' sauf la recette de gado-gado cest pour 2 personnes,les nouilles chinoises tu pourrai trouver a la migros, cest de nouilles dans emballage en plastique, un emballage contenir des 6 portions de nouilles ( pour 4 personnes ),pour le riz utiles plustot le riz basmati, ca tu pourrai aussi trouver a la migros, paraille pour la sauce au soja ( normalement dans le rayon la cuisine du monde ) et les epices si tu ne trouve pas a la migros tu pourrai trouver dans le magasin du monde ou magasin asiatique autour de chez toi. Krupuk ou emping ( pour le gado-gado )cest de chips Indonesienne ou asiatique, tu pourrai aussi trouver dans le magasin asiatique :
Bakmie Goreng
Ingredients
350g/12oz Medium Egg Noodles
100g/4oz Pork Fillet, diced
50g/2oz Prawns, shelled
1 Onion, chopped
2 Garlic Cloves, chopped
1 Carrot, thinly sliced
1 Small Leek, thinly sliced
2 teasp Hot Chili Sauce or Chili Paste
1 teasp Trassi (shrimp paste)
3 tbsp Kecap Manis (Sweet Soy Sauce)
3 tbsp Oil
Salt
Instructions
1. Bring a large saucepan of salted water to the boil, add the noodles and cook according to the instructions on the packet (usually 5-10 minutes). Rinse and set aside.
2. Heat the oil in a wok or large frying pan, add the onion and garlic and stir fry for 1 minute.
3. Add the meat, prawns, trassi and chilli sauce and fry for a further 3 minutes.
4. Add the finely sliced carrots and leek and stir fry for a further 4-5 minutes.
5. Add the drained noodles and kecap Manis and stir-fry for a further 4-5 minutes until heated through. Serve hot with a Peanut sauce.
Gado-gado
The sauce:
Sambal kacang (recipe below)
The vegetables:
112 g / 4 oz / l cup cabbage or spring greens, shredded
225 g / 8 oz / 2 cups French beans, cut into 1-cm / 1/2-inch lengths
4 medium carrots, peeled and sliced thinly
112 g / 4 oz /1 cup cauliflower florets
112 g / 4 oz / 1 cup beansprouts, washed
For the garnish:
Some lettuce leaves and watercress
2 hard-boiled eggs, quartered
1 medium-size potato, boiled in its skin,
then peeled and sliced;
or 225 g / 8 oz of slices of lontong (optional)
1/2 cucumber, thinly sliced
1 tbsp crisp-fried onions
2 large krupuk, or a handful of fried emping,
broken up into small pieces (optional)
Boil the vegetables separately in slightly salted water, for 3-4 minutes, except the beansprouts which only need 2 minutes. Drain each vegetable separately in a colander.
To serve, arrange the lettuce and watercress around the edge of a serving dish. Then pile the vegetables in the middle of the dish. Arrange the eggs, sliced potatoes or lontong, and sliced cucumber on top.
Heat the peanut sauce in a small saucepan until hot; add more water if it is too thick. Adjust the seasoning, and pour the sauce over the vegetables. Sprinkle the fried onions on top. Serve warm or cold. If you want to serve hot gado-gado, it can be reheated in a microwave oven. When reheating, however, do not include the lettuce and watercress, cucumber slices, fried onions, krupuk or emping. Add these garnishes immediately before serving.
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Nasi Goreng
Ingredients
350g/12oz Long Grain Rice
2 tbsp Vegetable Oil
3 Eggs
1 Onion, chopped
2 Green Chilies, chopped
2 teaspoons Sambal Oelek or Hot Chili Sauce
1 Clove of Garlic, chopped
1 Leek , chopped
1 teasp Ground Coriander
1 teasp Ground Cumin
225g/8oz Chicken meat, thinly sliced
225g/8oz Shelled Prawns (shrimps)
3 tbsp Kecap Manis (Indonesian Sweet Soy Sauce)
Instructions
1. Place the rice in a saucepan with plenty of salted water, bring to the boil then cook for 20 minutes or until just tender
2. Meanwhile, in a mixing bowl, beat the eggs.
3. Heat a little of the oil in a small frying pan, add the beaten eggs and cook over a medium heat until just beginning to set.
4. Turn the omelette and cook for a further 2-3 minutes then remove from the pan and slice into strips. Set aside.
5. Once the rice is just tender, drain in a colander and rinse under cold running water. Set aside.
6. Heat the remaining oil in a wok or large frying pan, add the chopped onion, leek, garlic and chillies and fry for 5 minutes stirring from time to time, or until the mixture has softened.
7. Add the Coriander, Cumin, chicken and prawns and cook for 5 minutes, stirring from time to time.
8. Add the rice, Kecap Manis and omelette strips and cook for a further 5 minutes. Serve hot.
***La sauce sambal kacang pour gado-gado***
Ingredients:
3 cups deep-fried peanuts
4 cloves garlic, peeled and bruised
12 bird's eye chilies, sliced
3 inches kencur (like galangal), peeled and choped
3 kaffir lime leaves
½ cup sweet soy sauce
2 tsp. salt
6 cups water
1 Tbs. lime juice
Instructions:
Grind or blend the first four ingredients until coarse or fine depending whether you like it coarsed or fine.
Put all ingredients in a pan except the lime juice.
Simmer over very low heat for approximately 1 hour, stirring to prevent sticking.
Stir in lime juice just before use.
Eviter de mettre le 'hot chili' cest ne pas bon pour les 'tiny people' ;-)
Bonne féte et gros bisous pour ton chtit mec !!!
Cordialement
maman de Shinta né le 15.12.1998 et Evana né le 16.01.05
