Bu sefer ki gorusmelerimizde Cankurtaran’da “Balikci Sebahattin” isimli balik restoraninda bir kac kez derin ve keyifli sohbetler esliginde guzel yemekler yedik, ancak bir tanesi vardi ki yer yemez beni kendisine hayran birakti.Daha once de yemistim ancak bu seferki kadar bir etki yaratmamisti bende.Bahsettigim sey basliktan da anlayabileceginiz gibi “Levrek Marine” Yer yemez bloga eklenecekler listesine almistim ve simdi sira eklemege geldi.  Cok kolay bir tarif olmakla birlikte, piserek hazir olmasi da cok kisa surede gerceklesiyor.

MALZEMELER

1-Buyuklugu sizin isteginize bagli olarak secilmis, iyice temizlenmis, kilciklarindan ve derisinden arindirilmis ve fletosu cikartilmis levrek baligi

2-Bir limonun suyu

3-Tane karabiber

4-Bir miktar tuz

YAPILISI

Fleto edilmis ve kilciklarinda ayrilmis baligi ince ince dilimleyin 1 limon suyu biraz sarimsak puresi ve bir cimdik tuz ile karistirin (eger isterseniz feslegen gibi bir taze baharat ilave edebilirsiniz)2-3 gun buzdolabinda dinlendirmeniz,baligin bu karisim icerisinde pismesine yetecektir. Baliginizin yenmege hazir hale geldigini anlamanin baligin rengidir.Eger baliginiz dogal goruntusu olan pembemsi renkten beyaza donmusse baliginiz yenmege hazir demektir. Yemek istediginizde uzerine sizma zeytinyagi gezdirerek servise hazir hale getirebilirsiniz.

Marine Levregi ayrica sos hazirlayarak da servis edebilirsiniz.Sos konusunda da kisa bir bilgi vererek yazimi sonlandirayim.

SOS HAZIRLAMA

- Mutfak robotuna 2 yumurta kirin, 1 kasik elma sirkesi, 3 adet tane karabiber, 2 dis sarimsak ile robotta cekin ve yavas yavas 1 su bardagi sizma zeytinyag ekleyerek mayonez kivamina gelene kadar karistirin ve baliginizi servise hazirlarken baliklarin uzerinde sadece bulasigi kalacak sekilde baliklarinizin uzerine gezdirin ve baliklari zedelemeden cok yumusak bir sekilde baliklari ters yuz edin.

Afiyet olsun!

Bomba tarifler pek yakinda

Dunku Hint yemegi tecrubesi muthisti bu sabah bile evde hala lezzeti konusuluyordu Aslinda yemekleri yayinlarken dikkat ettigim nokta dunya yemeklerini Turkce, Turk Yemeklerini de ingilizce yayinlamak.Bu nedenle Hint yemegi tarifini Turkce olarak da yayinlamayi planliyorum ancak malzemelerinin Turkce karsiliklari konusunda soru isaretlerim var. Neyse o konuya ayrica bakacagiz…

Bu Fransiz ekmegini yapmak nereden aklima geldi derseniz, daha once baguette ekmegi yapmak icin kullanilan bir kalip almistim ancak kullanmak henuz mumkun olmamisti. Dunku Indian Butter Chicken’i yaparken yine Hintliler’in meshur ekmegi sarimsakli Naan’i yaparken artan hamuru nasil degerlendirsem diye dusunurken fikir fikri dogurdu ve hazir hamur da varken ekmek tablasini kullanmanin zamaninin geldigine karar verdim.Umarim dener ve begenirsiniz. Bu ekmek tablasiz olmaz mi derseniz; sanirim olur, ancak bence dikkat edilmesi gereken nokta; bu ekmegin siki bir formda olmasi gerekiyor ve tabla, ekmegin mayalanirken enine yayilmasini engelliyor ve belli bir sekilde kalmasini sagliyor. Bu nasil saglanir diye dusunurken, denemedim ancak ekmegin tabla icinde yaklasik 5 saat yada bir gece buzdolabinda bekletilmesi asamasi var.Bu asamada ekmegin iki ucu acikta kalacak sekilde stretch filme sarip oyle buzdolabina koymak faydali olabilir. Gelelim tarifimize; Oncelikle tarifin iki adet baguette’lik oldugunu belirtmekte fayda var…

MALZEMELER

1. 1 kap ilik su
2. 2 1/2 kap un
3. 1 tatli kasigi seker
4. 1 cay kasigi tuz
5. 1 1/2 cay kasigi toz maya
6. 1 yumurta sarisi
7. 1 yemek kasigi su

YAPIMI

1. Oncelikle normal ekmek yapimindaki gibi unu bir kaba koyup ortasini acip buraya sekeri koyuyoruz
2. Unun etrafina tuz ve mayayi serpistiriyoruz
3. Ilik suyu ekleyerek yogurma islemine basliyoruz. Her hamur yapiminda oldugu gibi burada da uyarimi yapiyor ve suyu hamurun kivamina gore ele yapismayan bir hamur olacak sekilde  ilave ediniz
4. Bundan sonraki asamayi aksam yemegine baguette yapacakmissiniz gibi veriyorum. Siz eger sabah kahvaltisina yapmak isterseniz zamanlamasini ona gore degistirebilirsiniz

7:30-8:00 Malzemelerimizi hazirliyoruz

8:00-8:30 Hamurumuzun hazirlanmasi

8:30-11:30 Mayalanma islemi. Her saatte bir hamuru bir kere yoguruyoruz

11:30-12:00 Hamurumuzu kac baguette yapmak istiyorsak o kadar parcaya boluyoruz

12:00-12:15 Hamurumuza son baguette seklini veriyoruz

12:15-12:45 Dinlendirme islemini gerceklestiriyoruz

12:45-17:45 Baguette kalibina yerlestirerek veya filme sararak buzdolabina koyuyoruz

17:45-18:45 oda sicakliginda bekletiyoruz

Beklettigimiz yumurta sarisini ve 1 yemek kasigi suyu karistirarak firca yardimiyla ekmegimizin uzerine suruyoruz

18:45-19:15 180 derecede onceden isitilmis firinda pisirme islemimizi gerceklestiriyoruz

afiyet olsun!

INGREDIANTS

1. 2cm piece of fresh ginger, roughly chopped
2. 3 garlic cloves, roughly chopped
3. 75 gr (almost 1/2 cup) blanched almonds
4. 150 ml (2/3 cup) thick plain yoghurt
5. 1/2 teaspoon chilli powder
6. 1/4 teaspoon ground cloves
7. 1/4 teaspoon ground cinnamon
8. 1 teaspoon garam masala
9. 4 cardamom pods, lightly crushed
10. 400 gr tin chopped tomatoes
11. 1 1/4 teaspoon salt
12. 1 kg chicken skinless,boneless thigh fillets, cut into fairly large pieces
13. 5 tablespoons  ghee (is the special Indian butter but you can use any branded butter)
14. 1 large onion, thinly sliced
15. 6 tablespoons finely chopped coriander leaves
16. 4 tablespoons thick cream

PREPARATION & COOKING

1. Blend the ginger and garlic together to a paste in a food processor or crush the garlic and finely grate the ginger and mix them together
2. Grind the almonds in a food processor or finely chop with a knife
3. Put the paste and almonds in a bowl with the yoghurt, chilli powder, cloves, cinnamon, garam masala, cardamom pods, tomato and salt and blend together with a fork
4. Add the chicken pieces and stir to coat thoroughly
5. Cover and marinate for 2 hours or overnight in the fridge
6. Preheat the oven to 180 C
7. Heat the ghee (butter) in a frying pan, add the onion and fry until softened and brown
8. Add the chicken mixture and fry for 2 minutes
9. Mix in the fresh coriander
10. Put the mixture in to a shallow baking dish
11. Pour in the cream and stir with a fork
12. Bake for 1 hour

Now, some cooking tips coming up; If the top is browning too quickly during cooking, cover with a piece of foil. Leave to rest for 10 minutes before serving.The oil will rise to the surface. Just before serving, place the dish under a hot grill for about 2 minutes to brown the top. Before serving, slightly tip the dish and spoon off any excess oil.

Actually, preparation part of the Indian Cook is harder than the cooking part food’s own itself. This is the first time, i have tried to make Indian Food and my idea is frankly it is tiring job, but after you tasted it, you are going to say worth to make it… On the other hand, especially in Europa and Asia everywhere is full of Indian Restaurant and just going to eat is much better and easier way of course, but if you are keen on cooking and love to try the new things in the kitchen and if sharing the taste what you have cooked is the most enjoyable part of your cooking then I am sure you are already in the kitchen and started cooking and even you invited someones for dinner already

Good Luck !

Afiyet olsun!

INGREDIANTS

- 2 glasses white beans

-250 gr. lamb or beef (at Turkish Culinary lamb is preferred with this food) meat cut into small pieces

-4 table spoon butter ( in healtier way 2 table spoon light olive oil)

-2 large onions

-2 large tomatoes or 3 tablespoons tomato paste

-4-5 glasses meat stock or water

-1 green or red pepper

-Several pinch of salt

PREPARATION & COOKING

- Soak the beans in salted (salted!!!! important) cold water over the night or 8-10 hours and drain

-Put whole the white beans in a boiling water and cook on medium heat for 30 mins, until the beans half done  and again drain them

If you do not do this prosess you will be having trouble in your bed with farting during the night

-Chop the onions and brown them lightly in olive oil

-Add the meat and cook them stirring from time to time until the juice evaporates

-Add peeled and chopped tomatoes or tomato paste

-Add the pepper cut into 4-5 pieces and 2 teaspoons of salt

- Cover and cook on very low heat for 10 mins

- Transfer all the half cooked ingredients in to the stone bowl

-Add the beans and the stock

- Cover top of the stone bowl with the foil paper with the holes on it

-Put the bowl in to the oven in 180 degree and let simmer until the beans are tender

-Sprinkle with red pepper before serving with rice and mixed pickles

Afiyet olsun!

Aslinda Jakarta ile Sangay’i kiyasladigimizda, Sangay’da lezzetli Turk yemekleri yeme sansi oldukca yuksek, gerci bizim orada yasadigimiz donemde bir tane yer vardi o da bana gore pek basarili degildi.Neyse, ne de olsa misafirimiz de gurbetci diyerek bir lahmacun denemesi daha yapmak istedim.Hamurunu bu sefer ben acmadim.Jakarta’da lahmacun hamuruna benzeyen hazir, pismis lahmacun ekmekleri var. Bunlardan alip ic malzemesini hazirlayarak yapmayi tercih ettim, ancak ben burada hamurun nasil yapilmasi ve acilmasi gerektigiyle ilgili bilgileri de elimden geldigince sizlerle paylasacagim.

Malzemeler

Hamuru Icin:
- 2 Su Bardağı Un
- 2 Çay Kaşığı Tuz
- 3 gr Kuru Maya
- 1/2 Tatlı Kaşığı Toz Şeker
- 1/4 Su Bardağı Ilık Su (su miktarinda direk 1/4 orani sizin icin uygun olmayabilir.Bu durumda olmasi gereken kivam, ele yapismayan bir hamurdur.Su oraninizi buna gore ayarlayabilirsiniz)

Uzeri icin:
- 450 gr Domates

- 1 Orta Boy Soğan

- 350 gr Kıyma(1/2 kuzu,1/2 dana kiymasi seklinde yada isteginize gore kuzu kiymasi oranini biraz daha arttirabilirsiniz.Kuzu kiymasi daha yagli oldugundan lahmacunun lezzetini arttirma islevi yuksek…)

- 1 Demet Maydanoz

- Istege gore Tuz

-Bir miktar ilik su

Salata icin:

- Limon
- Sumak
- Maydanoz
- Sogan

HAZIRLANISI

HAMUR

Oncelikle unu genisce bir kaba koyup, ortasini acarak toz sekeri ortaya,tuzu ve mayayi da etrafina serpistirerek ve azar azar su ilave ederek hamurumuzu karistirmaya basliyoruz.Suyu azar azar eklemeniz hamurun kivamini kacirmamaniz acisindan faydali olur.Hamur yapma islemimiz, ele yapismayan bir hamur elde ederek sonlanmis olup yaklasik 30 dakika dinlendirme surecine geciyoruz ve bu asamada lahmacun icini hazirlamaya basliyoruz.

Icin Hazirlanmasi

Burada yapilmasi gereken ozel birsey yok butun malzemeleri ince ince kiyip kiymayla birlikte yoguruyoruz.Bir nokta var ki onemli; yogurma sirasinda ice azar azar ilik su ekleyip icin biraz civiklasmasini saglarsaniz ici hamurun uzerine cok daha kolay bir -iki el hamlesiyle dagitabilirsiniz.Bir de yukarida yazmadim ancak az miktarda biber veya domates salcasi da eklerserseniz daha canli ve lezetli bir ic yapmis olabilirsiniz tabii ki bu da zevkinize bagli.

Midenin bayramina ceyrek kala

Butun hazirlama islemlerimiz bittikten sonra,hamurumuzdan ceviz buyuklugunde parcalar alarak oklava yardimiyla ince bir hamur aciyoruz.Acma islemi sirasinda onemli olan iki noktadan birincisi;hamur ne kadar ince olursa lahmacununuz o kadar kitir olur.Bir diger nokta da hamurunuzu acarken biraz buyuk acarsaniz daha iyi olur cunku pisme sirasinda hamurdaki su buharlasacagindan lahmacununuzun boyutu kuculecektir.

Tecrube ile sabit bir baska nokta ise butun hamurlari acip sonra icleri yerlestirip sonra hepsini arka arkaya firina vereyim demeyin zira bu sirada hamurlar gevseyeceginden icle birlikte uzerine binen agirlikla lahmacunlari firina aktarmaniz cok zor olacaktir.Bu nedenle teker teker pisirmeniz en dogru yontem olur.

Efendim! Deli isi mi?

E herhalde; Turkiye’de yasayip evde lahmacunla ugrasmak!!! Bilemedim ben de…

Acin bir telefon, verin siparisi baska isiniz mi yok Gurbetcinin halinden gurbetci anlar deyip devam edelim yolumuza.

Lahmacun hamurlarinin uzerine icleri de yerlestirdikten sonra 180 derecede onceden isitilmis firinda lahmacunlarimizi pisirip…

Ne kadar sureyle mi?

Onu da bana sormayin canim artik, ilk defa lahmacun gormuyorsunuz herhalde  !!!

Lahmacunlar pistiiiii! Hadi siz sogutmadan yiyin afiyet olsun.Ben de doooggggru spora yediklerimi yakmaya.

Sporu ihmal etmeyin…

Kalin saglicakla ve tabii sevgiyle!

Ustalar, lezzetli kebap yapmanin ilk kosulunun satir kiymasindan gectigini ve kiymanin %20′sinin de kuyruk yagindan olusmasi gerektigini soylemekte…

Burada ayrintili olarak Adana Kebap tarifi diye ortaya gelecek kadar iddiali olmadigim icin tarifi de detayli olarak vermeyecegim, zaten arama motorlarina ‘Kebap’ yazdiginiz zaman yuzlerce tarif cikiyor.Tarif yazmayacak olduktan sonra nicin buraya koyuyorsun diyecek olanlara, ego tatmini, bunu da yapiyorum veya bizi ziyarete gelirseniz menumuzde kebap da var gibi cevaplar sunabilirim

Sadece puf noktalarla ilgili bilgileri paylasmak faydali olur diye dusunuyorum.

Hazirlanisi konusunda farkli tarifler oldugunu arastirmalarim sonucunda ogrendim.Benim uyguladigim tarif gayet basit ve sade olani; kiyma, biber salcasi ve ilik suda 30 dakika dinlendirilmis kirmizi pul biber ile istege bagli tuz ve kimyondan olusmakta. Bu malzemeleri cok iyi bir sekilde yogurduktan sonra en onemli noktalardan birisi de kebabin dinlenmesi… Kebap hazirlandiktan sonra sislere dizilir. Sise dizme islemi sirasinda, sislerden dokulmemesi icin ve sislere sikica yapismasi icin kebabi sislere sivarken elimizi sik sik soguk suya batirip bu sekilde sise yayma islemini gerceklestiriyoruz.Ideal olan dinlendirme islemi; sislere dizili sekilde buzdolabinda bir gun bekletmek. Bir baska puf nokta ise pisirme asamasinda sisleri ocaga dizdikten sonra cok kisa sure araliklariyla sisleri cevirmek cunku eger bir taraf bir anda cok piserse pismemis olan diger tarafin dokulme ihtimali cok yuksek.

Agzinizin tadi bozulmasin!

TASTY CORNER

When I was in Istanbul last month, I was always saying that I really missed ”hamsili pilav” ( anchovy pilaf) and this was the surprise of my brother’s to me. They were invited us for dinner and he came with this stone bowl. It was so big surprise for me and the tast was incredibly fantastic. I asked him for the recipe and decided to share with you too.

I hope you will enjoy cooking and eating this dish…

I really would like to thank to my bro one more time for cooking this lovely dish for me, and to say “I am waiting impatiently for my next trip to Istanbul”

I love you man!

Let’s turn back to recipe!

Ingredients ( this recipe for 8 serving you should organise y.self acc. to your need)

1. 2 kg fresh “hamsi” (Anchovy) you can use also canned anchovy but you need to make it unsalted first.For this, drain the anchovies and add some hot water.Keep the anchovies in hot water apr. 30 min.
2. 2 1/2 glasses of rice
3. 1 large onion
4. 1,5 tablespoon pine nuts
5. 2 table spoon currant ( keep them in warm water sometime to softhen)
6. 2 1/2 tablespoon olive oil
7. 1 tablespoon dry mint
8. 1 teaspoon sugar
9. Salt (as you wish,up to you)
10. 1/2 teaspoon ground black pepper

Preperation

1. Wash and drain the rice
2. Clean the anchovies, if using the fresh one
3. Heat the olive oil in a saucepan.
4. Brown the grated onion together with the pine nuts and salt
5. Add rice and brown them little bit on medium heat for 5-6 min. or more
6. Add currants, black pepper, sugar,mint and 3/4 glasses of warm water (water amount differs depending on what kinf of rice you are using) and mix well
7. Reduce the heat when it starts boiling and cook gently for 8-10 min.
8. Just before the all water is absorbed,put some rice in to the stone bowl and place the anchovies( before you place the anchovies, spread some olive oil on to anchovies and gently mix) neatly over the rice like opened up and the skins facing upwards
9. Put the stone bowl in the medium heat oven and bake until the fish lightly browned for about half an hour and serve warm.

Afiyet olsun!

TASTY CORNER

Pumpkin dessert is a popular and traditional recipe, which is also very easy to make. You can use butternut squash instead of pumpkin.

Ingredients

1. 1,5 kg. cleaned,seeded and peeled pumpkins
2. 1 3/4 glasses of sugar
3. 1 handful crashed walnuts

Preperation

1-Put the chopped into 2-3 cm. thick pumpkin slices in a oven pan with the sugar and leave to steep for 4 hours,(or over night) or until the sugar has all dissolved.No need to add any extra water to dissolve the sugar. After you sprinkled the sugar on to the pumpkins, the water inside of the pumpkins will be taken out

2-Put the oven pan into the 180 degree oven and cook the pumpkins until they are tender.In the begining of the cooking period cover the oven pan with the aluminium foil. After cooking has been done, take the aluminium foil out and cook another 30 sec. or 1 min.

4- Sprinkle the crushed walnut

5- Ready to serve

 Afiyet olsun !

TASTY CORNER

Ingredients

Meat filling for stuffed cabbage leaves;

1. 1/2 kg minced meat
2. 1/2 glass rice
3. 1 middle size onion (chop in very small pieces)
4. 2 middle size tomatoes (skin off and chop in very small pieces)
5. 1/2 tablespoon butter
6. 3 tablespoon olive oil
7. 1 tablespoon tomato paste
8. 1 tablespoon red bell pepper paste
9. 2 desert spoon salt
10. 1 desert spoon black pepper

All the ingredients needs to be mixed well !

TASTY CORNER

11.  1 cabbage of 1 1/2 kg

Preparation

1- Cut the cabbage around the heart and try to take the leaves one by one without tearing them and then wash the leaves .

2- Boil the water in one big pan ,and add min. 5-6 pieces cabbage leaves into the boiled water and cook 8-10 min .

TASTY CORNER

3- Take them out and drain on the tray. And continue cooking the other cabbage leaves in the same order.The leaves should be soft enough to be handled ,but not fully cooked ,otherwise they will tear apart while being rolled.

TASTY CORNER

3- After completing cooking the cabbage leaves, you can start rolling them.Take the cabbage leave one by one on a big plate and cut the middle part of the leave (hard part) and put walnut size piece of filling on one end, fold the two sides over and roll it like a cigar.

TASTY CORNER

TASTY CORNER

TASTY CORNER

TASTY CORNER

4- Arrange them side by side in the saucepan ,taking care that they don’t open up.

TASTY CORNER

Then prepare the sauce for cooking the cabbage roll as;

- 1 glass of water ,

- 1/2 table spoon tomato paste,

- 1/2 table spoon red bell pepper paste,

- 2 desert spoon salt,

- 2 spoon olive oil

Mixed and add them on rolled cabbage rolls.

Put a small plate on rolls ,and cook them around 45 min -1 hour.

TASTY CORNER

TASTY CORNER

TASTY CORNER

AFIYET OLSUN!

TASTYCORNER

Today, we are in a Indonesian kitchen to cook very special Indonesian food which is Mie Goreng. Before start cooking I would like to give you some information about the Indonesian Cuisine.

Indonesian cuisine reflects the vast variety created by the people who live on the 6,000 populated islands that make up the modern nation of Indonesia. There is not a single “Indonesian” cuisine, but rather, a diversity of regional cuisines formed by local Indonesian cultures and foreign influences. Indonesian cuisine reflects its complex cultural history. Cooking varies greatly by region and combines many different influences.Throughout its history, Indonesia has been involved in trade due to its location and natural resources. Additionally, Indonesia’s indigenous techniques and ingredients were influenced by India, the Middle East, China, and finally Europe. Spanish and Portuguese traders brought new world produce even before the Dutch came to colonize most of the archipelago. The Indonesian island of Maluku, which is famed as “the Spice Island”, also contributed to the introduction of native spices, such as cloves and nutmeg, to Indonesian and global cuisine.

Some popular Indonesian dishes such as nasi goreng, gado gado, sate, and soto is omnipresent in the country and considered as Indonesian national dishes.

On the other hand, the most important things are the spices in Indonesian Cuisine.Known throughout the world as the “Spice Islands”, the Indonesian islands of Maluku contributed to the introduction of its native spices to world cuisine. Spices such as pala (nutmeg/mace), cengkeh ( clove ), and laos (galangal) are native to Indonesia. It is likely that lada hitam (black pepper), kunyit (turmeric), sereh (lemongrass), bawang merah (shallot), kayu manis (cinnamon), kemiri (candlenut), ketumbar (coriander), and asam jawa (tamarind) were introduced from India, while jahe (ginger), daun bawang (leek) and bawang putih (garlic) were introduced from China. Those spices from mainland Asia were introduced early, in ancient times, thus they became integral ingredients in Indonesian cuisine. “Bumbu” is the Indonesian word for spice or seasoning, and it commonly appears in the names of spice mixtures.

About the beverages; The most common and popular Indonesian drinks and beverages are teh (tea) and kopi (coffee). Indonesian households commonly serve teh manis (sweet tea) or kopi tubruk (coffee mixed with sugar and hot water and poured straight in the glass without separating out the coffee residue) to guests. Since the colonial era of Netherlands East Indies, plantations, especially in Java, were major producers of coffee, tea and sugar. Since then hot and sweet coffee and tea beverages have been enjoyed by Indonesians. Jasmine tea is the most popular tea variety drunk in Indonesia, however recent health awareness promotions have made green tea a popular choice. Usually coffee and tea are served hot, but cold iced sweet tea is also frequently drunk.

Many popular drinks are based on ice (es) and can also be classified as desserts. Typical examples include young coconut (es kelapa muda), grass jelly (es cincau), chendol (es cendol or es dawet), red kidney beans (es kacang merah), musk melon (es blewah) and seaweed (es rumput laut).

Hot sweet beverages can also be found, such as bajigur and bandrek which are particularly popular in West Java. Both are coconut milk or coconut sugar (gula jawa) based hot drinks, mixed with other spices. Sekoteng, a ginger based hot drink which includes peanuts, diced bread, and pacar cina, can be found in Jakarta and West Java. Wedang jahe (hot ginger drink) and wedang ronde (a hot drink with sweet potato balls) are particularly popular in Yogyakarta, Central Java, and East Java.

In ancient times, the kingdom of Sunda and the later sultanate of Banten were well known as the world’s major producers of black pepper. The maritime empires of Srivijaya and Majapahit also benefited from the lucrative spice trade between the spice islands and China and India. The Indonesian fondness for hot and spicy food was enriched when the Spanish introduced cabai chili pepper from the New World to the region in 16th century. After that hot and spicy sambals have become an important part of Indonesian cuisine.If you would like to know more about Indonesian Cuisine you should visit; http://en.wikipedia.org/wiki/Indonesian_cuisine

After giving some infos about the Indonesian Cuisine, it is better to start cooking now…

Ingredients:

1. 2 tablespoons oil
2. 2 cloves garlic, minced
3. 300 gr. chicken meat, cut into small pieces
4. 6 medium-sized shrimp, shelled and deveined (optional)
5. 120 gr.cabbage, shredded
6. 1 medium sized red bell pepper
7. 250 gr yellow egg noodles, rinsed with cold water and drained
8. 1 1/2 tablespoon kecap manis (Indonesian sweet soy sauce)
9. 1/4 teaspoon salt

Cooking:

1. Heat the oil in a wok or skillet over high heat. Add the minced garlic and stir-fry until aromatic, then add the chicken and shrimp. Stir continuously until they are half cooked.
2. Add the cabbage, bell pepper, and noodles into the wok or skillet and stir fry for about 10 seconds before adding the kecap manis, and salt.
3. Using the spatula to toss the noodles and all the ingredients back and forth until well combined, about 1 minute or until the noodles are cooked through.
4. Dish out, you should garnish with chopped scallion and a couple of tomato wedges. Serve immediately.

Enjoy!