Eggplant with Egg
Topic: Vegetables
Eggplant with egg was very common in our home served as a side dish but when I made it last night, I remembered that my sister Jong was not an eggplant eater, so I added zucchini and mushrooms for her.

Ingredients:
1 eggplant (large variety), sliced thinly
1 medium zucchini, sliced
1/2 cup mushrooms, sliced
1 onion, sliced thinly
2 cloves garlic, crushed
1 bell pepper, strips
1 egg, beaten
1/2 cup chicken broth
1 tbsp. fish sauce
1 tsp. sugar
2 tbsp. cooking oil
salt and pepper to taste

Directions:
1. Heat oil in pan, saute garlic and onions. Add eggplant and zucchini, stir to mix well with the onions.
2. Add broth, fish sauce, sugar, salt and pepper. Simmer until liquids are reduced, then add mushrooms and bell pepper. Cook until all vegetables are done.
3. Stir in the beaten egg, stir and mix well until done. Serve.

Stir Fried Shrimps in Ginger
Topic: Shrimps
One of our favorite dish at home, anything stir-fried!

Ingredients:
350 g medium shrimps, shelled and devienned
1 small carrot, sliced
2/3 cup black fungus,soaked in water and sliced
1/3 cup ginger strips
1 onion, quartered
3 cloves garlic, minced
2 tbsp. oyster sauce
1/2 tsp. black pepper powder
some slices of green and red capsicum
2 tbsp. cooking oil

Directions:
1. Heat oil in a pan, saute garlic, then add shrimps, ginger and black fungus. Stir fry until shrimps change its color.
2. Stir in the carrots, capsicums and onions.
3. Add oyster sauce and black pepper powder. Cook until the vegetables are done. Serve.

Sotanghon Soup
Topic: Soup
This soup was product of being desperate-for-what-to-cook last night. My husband said he want some soup for our sohoor meal as a side dish for the chicken and the fishes I fried, I didn't know what to cook since its almost time for meal already, so I have to think fastly, I want to make Chicken Corn Soup but I must have to thaw the chicken first, so that's not a solution. Fortunately, I saw few shrimps in the fridge, so that was easy to thaw, then an idea came to mind, this is what I made:

Ingredients:
1 cup shrimps,shelled and deviened leaving the tails on
100 g sotanghon noodles
1 small carrot, julienned
1 stalk celery, diced
1/2 cup mushroom
1 onion, minced
1 tomato, quartered
1 thumb-sized ginger, crushed
2 cloves garlic, crushed
2 tbsp. butter, melted
4 cups broth/water
2 tbsp fish sauce
salt and pepper to taste
chopped green onions for garnish

Directions:
1. Heat butter in a pot, saute garlic and onions, thed add ginger and tomatoes.
2. Stir in the shrimps, add broth, then season woth salt and pepper. Bring to a boil. Simmer for 2 minutes.
3. Add carrots, mushrooms, celery and fish sauce. Simmer until the vegetables are done.
4. Add sotanghon noodles, cook for 1 minute. Remove from heat, garsnish and serve while hot.

My Sis Jong's Chocolate Cake
Topic: Desserts
This cake was cooked by my sister Jong yesterday, I know the ingredients she used but I don't know the exact amount, I will asked her first and post it later here.

Soto Ayam (my own style)
Topic: Noodles
Soto ayam is a dish of spicy chicken soup with vermicelli, commonly found in Indonesia and Singapore. Besides chicken, the soup is served with hard-boiled eggs and some vegetables. I read one of its recipes last week and it has many ingredients which make it very hot and spicy, some are unknown to me, I'm afraid it might not suit our taste buds especially to my hubby. Then, the other day I decided to cook one with my own style and served it on Iftar time. My sister asked me what I am cooking because she sweated when she smelled it. LOL! My hubby ate almost all what's there in the picture, only few soup were left. After an hour, we decided to go out to buy something, while we were in car we talked about some international foods and then my hubby said he likes Thai dishes so much and hated Indonesian foods. Then, I asked him what he thinks about the food I served on Iftar that night, "it's nice, good" he answered. "Why, was that and Indonesian food?", he asked and I just smiled.

Ingredients:
1 chicken breast
6 cups water
1 onion, sliced
1 thumb-sized ginger, crushed
1 medium tomato, quartered
3 pcs. lime leaves
1 stalk lemon grass, sliced
1 thumb-sized galangal root
2 cloves garlic, minced
1/4 tsp. tumeric powder
2 eggs, hard-boiled and sliced
1 cup mung bean sprouts, blanched
100 g sotanghon noodles, cooked
some corriander
salt and pepper to taste
1 tsp. fish sauce
1 tsp. sugar

Directions:
1. Rub the tumeric powder to the chicken breast until all side are coated.
2. In a pot, combine water, lemon grass, lime leaves, galangal root and salt. Bring to a boil.
3. Add the chicken breast and cook until done. Remove from broth, let cool and dry, flake the breasts and remove the bones and cartilage and set this aside.
4. Heat the broth again and add onions, tomatoes, garlic, sugar and fish sauce. Bring to a boil. Adjust the seasoning. Turn off heat when done.
5. In a large platter, place the mung bean sprouts, sliced egg, noodles, chicken flakes and corriander.
6. To serve, take some of all the ingredients from the platter and put it in a bowl. Pour some soup on it, stir and that's it.