Kremes means crunch. We love our fried chicken to be flavorful with a bit of crunch. Ayam kremes is a popular fried chicken dish and mostly served in smaller eateries scattered across the city. Budget lunch would include a piece of fried chicken, a handful of vegetables, a serving of sambal belacan and a plate of steamed rice. Oh yeah, don’t forget sweet iced tea.
Indonesian-style fried chicken is a bit tedious to do. Mortar and pestle are involved in preparing the spices. Chicken is always cooked in advance by boiling. The actual frying is done when chicken is completely cooked and spices is absorbed. The residual stock from boiling the chicken is used to make the crunchy bits.
This is actually my first attempt, and I tell you, it is a messy business. Practice makes perfect, and I am lacking in practicing deep-frying chicken and making kremes.
Grind garlic and shallot in mortar and pestle.
I forgot the candlenuts. Okay, put in the candlenuts.
One more dish pulled out from our quick lunch menus prepared from home, delivered to office. The easy ones are mostly vegetarian stir-fry dishes.
This one is colorful and tasty with a hint of hot chili. I love biting on those chilies. Serve with steamed rice with a bowl of pork rib soup. That’s office lunch.
Stir-fry garlic and shallots with a bit of hot oil. Our home cooking use a lot more oil than necessary, I must admit. It is just the way it is done. I could complain till my lips turn blue, nobody would listen. Why go against when I could just sit quietly, enjoy the meals prepared in front of me? I do just that now.
Add a tablespoon of taoco, or fermented soy beans. The taoco has been prepped, grind coarsely in a mortar and pestle to get more texture out of it instead of just chunks of salty beans.
Lunch for us would consist of two stir-fry dishes and one serving of soup. We all work in the same office, in a family owned factory. My father, my brother and my other half would have lunch together in the office. Lunch is prepared at home and delivered right before lunch break. We almost never eat out during lunch time, since our office and factory is quite away from city center where most restaurants, malls and cafes are located. Our lunch break is only one hour, and all of our staff also bring lunches from home. We have ours in our meeting room and they have lunch in staff dining room. Okay, our lunch is very boring. When I worked at a local bank, we would have lunch out every single day. In a pack, led by our team leader. Five days a week we would eat at restaurants and cafes, highs and lows. Things are very different now.
I am very interested at what people have for lunch. I think you can be very fancy during dinner. But lunch, when squeezed between tight schedule and traffic jams and phone calls, you have to take what you can and when you can.
Mother and Pai prepare lunch at home, sometimes Pai is the one who does the shopping early in the morning to buy food ingredients. When she (and mother) runs out of idea of what to cook, then the vicious cycle begin. I mean, it is only natural, that she would go back cooking the easiest and fastest dish. What usually do you have for lunch?
This dish with long beans and eggs repeats itself a lot in our lunch menu. And I mean, a lot. It is easy and nutritious. Take care when frying after eggs are added. Stir quickly and remove, over cooking will result in dull looking eggs.
Heat oil and stir fry garlic till fragrant
Add cut snake beans into the wok and stir-fry quickly till they half-cooked.
Living in a tropical country with nearby high altitude farms does have its perks. I get to experience skin-scorching hot weather, that might cause me to develop freckles prematurely. And I get a whole lot of fresh produce within 2 hours drive from my home and office. My business partner started a community based strawberry farming to maintain steady supply of strawberries to our bakeries. We provide fertilizers, seeds, seedling, bags. In return, we get to buy a portion of each farmer’s harvest every day. I have been silly not to use strawberries more in my cooking and baking.
A couple of weeks ago I ordered a box of strawberries, again, thinking I would make strawberry pie. Weeks gone by, and the fridge I used to store these are our backup fridge. Yeah, my mother needs two fridges. At some point last year, we actually got three. And there are four of us in the house with three fridges. So the backup fridge doesn’t get opened very often daily. When I checked a couple of days ago, I was shocked that I completely forgot about the berries. Okay what’s the fastest way to use these frozen and overipe berries?
Summer. Strawberries. Sorbet. Those three words sum up the whole thing rather nicely, don’t you think? I got my recipe inspirations from various recipes. Some recipes calls for more sugar, but my berries were already passed the expiration date, so I am not sure that’s the way to go. Then I read a recipe with some lemon slices. Sweet and sour are always my thing. And a dash of alcoholic beverage would smooth up the sorbet. There you go. This becomes a hit at home. It doesn’t taste like sorbet, with frozen juice and all. It almost has the consistency of an actual ice cream. I swear.
This is one of the super auspicious Chinese New Year vegetarian stir-fry dishes, that we have all year long. Mainly because it is seen as an one-pot dish for lunch, dinner, tomorrow’s lunch and dinner. The dish can basically last all week. The dish is cooked in big batch, as a lot of ingredients are used, even if you use only a little bit of each, you would end up with a big pot of food that you might need to distribute to your neighbors, drivers, mall’s security guards and parking attendants.
Since mother is getting a bit forgetful by the year, every time she cooks this dish, she would leave out one of two ingredients. I don’t know if it is done intentionally or not. Let’s not turn that stone. This is the most complete version, with everything that is supposed to be in there, is in there. My mother learned this from my paternal grandmother. My grandmother didn’t leave a lot of cooking knowledge to her, but this is the one that my father always requests and we all love. She is in a good place now.
I always find it odd how a lot of food item considered auspicious in Chinese cuisine are dried. It is a question I don’t know whom to ask that to. The chap chye uses many dried food items. Some needs to be soaked. Others need to be soaked, then fried, then soaked again.
A lot of ingredients to be prepped. I’d start with dried ones. Black fungus needs to be soaked for an hour before using, till it fluffs up and fully hydrates. Cut off the middle part that’s tough, it is never delicious. Brown dried bean curd skin is soaked till soft. Mushrooms is to be soaked till soft and cut off the stem, then sliced thinly. Gingko nuts are to be cracked open and the thin brown layer of skin to be carefully peeled off.
Fresh ingredients to be prepared are cauliflowers, choy sum or any Chinese greens, cabbage and carrot.