Cooking Class 1 "Vegetable & Chicken Liver"

How fun to be a female. When we're kid we play cook with fake ingridient.
Now, we know how enjoyable cooking can be. The famous American cooking book "The Joy of Cooking" really figure it out.
Eventhough a lot of chefs are male, but million other male don't care about cooking.
Females born with hormon that makes them love this kind of thing. So, thank's God.

My mother teach me to cook the dishes I'll post in this blog. Mostly are Indonesian daily traditional food. Old recipes, but that's okay.
A simple dish could be amazing, depend on how the cook. Remember Ratatouille?

My ability is average, but I'm eager to learn.

So, let's start the class:



1. Gado-Gado

I  forgot to photo the dish, do I browse from the internet  

This is a very fresh dish.

Ingridients of main content:
4 boiled potatoes
1 bundle of green bean (buncis)
1 carrote
3 tomatos
1 cucumber
4 boiled Egg

Ingridients for nut sauce:
1 cup of fried nut
4 red chili
1 onion
a little salt
3 spoon javanes sugar
2 lemon leaves
1 tamarind
1 glass of hot water

How to do the vegetable:
1. Boil the potatoes, buncis, and carrote, until tender, then  set aside.
2. Cut the potatoes and all vegetable into small pieces.

How to make nut sauce:
1. Fry chili and onion until half cooked
2. Pound the chili and onion on a stone pound
3. add salt, lemon leaves, javanese sugar and then pound again
4. Blend the nut until soft and tender, then pound it with other ingridient
5. Soak tamarind on hot water for a while
6. Add the tamarind water with the nut condiment to make the saouce more liquid.

How to serve:
Put the potatoes, vegetable and the half of bolied egg on a plate, then pour the nut sauce on top.
This recipe is for 4 persons. The key of making gado-gado is the freshness and the correct vegetable boiling time, and also the deliciousness of nut sauce.
It's so yummy...


2. Sambal Goreng Ati

I  forgot to photo the dish, do I browse from the internet

I'm not sure what's the english translation.

ingridients:
5 boiled chicken liver
7 red chilis
2 small chilis
5 onions
4 red onions
dried shrimp
salt
ginger plant (pounded once)
salam leaves
1 stalk of Petai
2 cup of coconut milk
a glass of water

How to make:
1. Pound onion and red onions, all chilis, dried shrimp and salt.
2. Fry the pounded ingridients in a medium heated pan until half cooked
3. Add salam leaves, ginger plant, petai, stir a while and then add chicken liver, stir it.
4. Add water, let it mixed a while
5. add coconut milk, wait until boiled, then add salt again as desire.

Serve it with rice, for 5 persons.