072 - Roti John (BREAKFAST ON STEROIDS!)

So, Roti John is a breakfast food popular in Singapore and Malaysia. Legend has it, the recipe was conceived when a Caucasian male (just like Indonesians who called them ‘Bule’, locals there calls them ‘John) was requesting a meat sandwich for breakfast. Hah, if I were the locals, I’d serve him some Egg sandwiched between 2 white breads. The Locals? Nah, they’re going ape nuts by mixing meat, onion, and eggs before smashing a baguette on top to finish it off.

Results?

F*CKING. TASTY.

So here it is, ROTI JOHN.

For 1 Serving, you will need;

- Ground Meat – 100 Grams – Don’t go cheap, get a good quality meat for REAL treat.

- Eggs – 2 Whole

- Onion – ½ piece – Diced

- Baguette / Hot Dog Bun – 1 Piece – Sliced in the middle

Meat Seasonings

- Paprika Powder – ½ tsp

- Salt – ¼ tsp

- Black pepper – ½ tsp

- Garlic Powder – ¼ tsp

- Curry Powder – ½ tsp

Ready? Here We Go!

Step 1 – Heat oil in a non-stick pan on high heat. Stir fry meat, moving constantly. Add all the meat seasonings one by one while stirring. When meat turns brown, about 2 minutes, it’s done. Set aside to cool.

Hot Oil

Stir the meat quickly. This will help to prevent it from sticking

Add all the seasonings

Mix!

Lovely!

Step 2 – Crack the eggs into a bowl; add the diced onion and the meat. Give a nice mix with a fork. Set aside while you heat a small amount of oil in the pan.

Eggs

Onion

Meat

A lump of ugly mess. But it is going to be tasty!

Step 3 – Pour the mixture into the pan, just enough that it covers ¾ of the pan. Quickly put the bread in, and give it a nice press so the mixture will stick to it. Cook for 3 minutes on medium heat.

The mixture is looking lovely!

Press it down!

Step 4 – Once you see the edges started to brown, give the sandwich a flip, and toast the other side for another 2 minutes, or until it reaches your liking.

Flipped!

Step 5 – When finished, sliced into portions, give it a shower of condiments and…

Step 6 – SERVE!

And that's how you make, Roti John.

xx

071 - Nutella Marshmallow Sandwich!

Comfort food is my kryptonite. I can never say no to them. Fried Chicken, Mac and Cheese, Grilled Cheese Sandwiches. Ugh. Give me any of those at any time during the day, and I’ll love you forever.

Now, you’ve all heard Nutella before right? Uh huh, the nectar of Gods, different from anything else, and your only key to reach cloud no. 9.

How about Marshmallow? These chewy little buddies is sweet and pack full of surprises. What kind of surprises? We’ll see!

Let’s make NUTELLA MARSHMALLOW SANDWICH!

For 1 sandwich, you will need;

- Bread - 2 Slices - Get those square cut white bread, they’re born for this shit.

- Nutella - 1.5 Tbsp

- Marshmallow - 6 Large ones - Get the plain flavored one

- Butter / Margarine - 1 Tbsp

-     

Ready? Here We Go!

Step 1 – Spread Butter/Margarine evenly on the outside part of the bread.

Step 2 – Give the bread a flip and spread Nutella on the inside part of the bread. Arrange the Marshmallows neatly in the center part of the bread. Remember, they will melt, so let’s not overstuff them aight? Once neat, place the top part of the bread over the bottom part.

Step 3 – Heat a nonstick pan (with cover) on medium heat for approximately 2-3 minutes. Once it’s hot, add the bread in, and cook without moving for 2 minutes, covered. Give the sandwich a press with a spatula every now and then. Keep on a lookout so they don't burn. Don't tell anyone i didn't warn you about this!

Step 4 – Give the bread a flip, and cook the other side for 2 minutes. You will notice the marshmallow starting to melt and infused with the Nutella. Give it another flip and cook for another 1 minute. By now, the marshmallows are still in shape, but already gooey inside, so give those boy a press down so they spread on the inside!

Step 5 – Serve!

 Cheers

xx

065 - DULCE DE LECHE

Oh my God, I’m back! I’m finally back people!

I know, I know, it’s been too long, I miss you guys, I miss cooking, I miss doing photo shoot, man, I miss everything!

If you’ve been wondering where the hell I went, well, I didn’t go anywhere. But my trusty Laptop (which is an old, beaten-up Alienware M11x R2) did. Long story short, she (my laptop, who else?) went to the ER to get her internals fixed. I did wanted to send her to the ER since a very long time ago, but since my trip is coming up (more on that later this week), I just can’t stand her dying on me every time I render High Definition videos. Seriously, it’s getting old!

With a simple Google search, I stumble upon this store called Pemmz. I looked to their website, and I shit my pants. They’re selling premium gaming laptop, like, almost every brand in the market for a very hefty price tag. So I thought, “hmm, a place like this should have an after sales service right?” and Yes, they do have one!

So I deliver her to the store at the far west (no, seriously, It’s so far from my house) at Tanjung Duren, and asked them to clean her up, change her battery, and add more RAM for more computing ability. After a week and U$ 300 later, she is now working as if she just came out of the box! Couldn’t be happier! So if any of you guys have any problem with your Computer, I highly recommend this place!

Anyway, this week recipe is hardly a recipe; it’s a life hack I must say. We’re making DULCE DE LECHE out of a sweetened condensed milk!

Dulce De Leche is basically a confection made by slowly heating milk and sugar until Maillard reaction occurs, resulting in a smotth, velvety, caramelized flavor. It is widely popular in the South America, and I’m pretty sure you will love it too.

This version is NOT authentic. This is a simple cooking method to imitate; I’d say 60-70% taste of the real thing. But hey, I’m not complaining

Without further ado, let’s begin shall we?

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For 1 Can equivalent of Dulce De Leche, you will need;

1 Can of Sweetened Condensed Milk. Choose any particular brand you like, they should work the same. Remember, as long as it has sugar in it, it’ll work just fine.

Water for boiling

=====================================================================

Ready? Here We Go!

Step 1 – Tear off the label from the can, cause, we don’t want paper in our Dulce De Leche no? Make 2 holes, 1 in each opposite direction of your choice with a can opener. PLEASE DO NOT SKIP THIS unless you want to have a BLOODY GOOD TIME cleaning all those milk because they exploded!

Find the spot where the ends meet

TEAR IT APART! THEY DON'T BELONG TOGETHER!

This, my trusty can opener

Poke a hole on one side

Poke a hole on the opposite side

See? there's the first hole

And the second one!

Step 2 – Get a large pan, put your can in, and fill it up with water until it reaches ¾ of the can. Turn the heat up to high, and let it boil before turning it down to a medium heat to simmer for 2 Hours (Light Dulce De Leche) or 3 Hours (Dark Dulce De Leche). When you’re ‘cooking’ the can, you’ll notice that they’ll start to rattle. 

To avoid this, add a small piece of cloth underneath it prior to boiling, so, you know, the rattling will subside.

Don’t forget to refill the water to the same level it started as you go! Water evaporates, and we need to keep ¾ of the can submerged to reach this desired consistency!

Add the water

Simmer!

Step 3 – Once you’ve reached your destination, err, sorry, your desired doneness, carefully. By ‘carefully’, I mean, REALLY CAREFULLY, take out the can and leave it to cool in either an ice bath or a wire rack for at least 30-40 minutes before you can handle them. Once that period passes, you’re basically done!

Step 4 – Serve!

Man, I love this stuff. I can’t believe a can of regular sweetened condensed milk can turn into this creamy caramel that you can ‘abuse’ in every form of dessert possible! I tried it on top of an ice cream, on top of a whipped cream, and man, I’m gaining pounds already.

Kept in a jar, this should last for at least 2-3 weeks. Just make sure you use a clean utensil every time you took a spoonful of it, or else, bacteria can grow and ruin everything.

Give this a go, hashtag me on Instagram #mybigfatcookingblog, I’ll repost your attempt!

Cheers

xx

062 - OYSTER SAUCE SHITAKE MUSHROOM!

Side dishes are often forgotten. They’re like a supporting actor, needed in time, but never get to be in the spotlight. Think Jared Leto in Dallas Buyers Club.

…wait a minute. He did get a spotlight.  (-__-)

Anyway, this dish I’m about to show you is a side dish that deserves a spot light. Eaten right after it’s finished, tasty as f*ck. Eat after refrigeration overnight? EVEN BETTER.

Give a round of applause to the OYSTER SAUCE SHITAKE.

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For 2 servings (as side dish), you will need

100 Grams of Shitake Mushroom. Make sure you clean it with damp towel, NOT water. NEVER.

2 Tbsp of Oyster Sauce.

1 Tbsp of Rice Vinegar. Regular vinegar would do fine as well

1 Tbsp of Sesame Seed Oil.

1 Garlic. Minced finely

Salt to taste

Pepper to taste

Oil as required

Water as required

=====================================================================

Ready? Here We Go!

Step 1 – Cut your mushrooms into strips. Make it rather thick, because, *ahem*, ladies like it….OH NEVERMIND THE SEXUAL INNUENDO. Anyway, set it aside.

Step 2 – Get a non-stick pan, pour the oil and turn the  heat up to medium-high. Once smoking, pour the Garlic in and quickly stir to avoid scorching it. After about 10 seconds, the Shitake goes in and gets stirred. Add the Salt and quickly stir. This will help draw out moisture. Add a splash of Water and cover to steam for 30 seconds

In case you're wondering, this is Olive Oil i'm using

Garlic

Shitake goes ga-ga

Salt will help to bring out the moisture

Splash of h2o

oow, i bet it's hot in there

Step 3 – Turn the heat to medium and add the Oyster Sauce, Vinegar, Sesame Seed Oil and stir to combine. After 30 seconds, add the Pepper and splash of Water. Cover to steam for another 30 seconds.

Step 4 – Finished!

Serve this alongside a piping hot White Rice, hearty Mackerel, and Pickles. Leftovers? Keep it in the fridge, it’ll keep for 2-3 days just fine.

Cheers

xx