Gyoza

Gyoza is a dumpling comprised of a thin skin of dough with a small amount of filling which is sealed closed then pan-fried.

Bottoms of gyoza dumplings should be brown and crunchy and it serves with dipping sauce.

Every time we go to Japanese restaurant, Kathleen loves to order gyoza.




Ingredients for Gyoza
• 1 Lb of ground pork, minced
• ¼ onion, minced
• 4 green onion, minced
• Garlic, minced
• Green cabbage, finely chopped into small pieces
• 1 Tbsp of Soy cause
• 1 Tbsp of Sake
• 1 tsp of sugar
• 2 Tbsp of corn starch
• 1 Tbsp of sesame seed oil
• 1 Tbsp of oyster sauce
• Round gyoza wrapper, or regular square wonton wrapper and cut it into circle shape with 3 inches in diameter

How to make
• Mix all of ingredients
• Shift all purpose flour in a baking pan (to make bottom of gyoza cryspy)
• Spread a wonton wrapper flat in your palm of one hand
• Place ½ - 1 Tbsp of filling in the center of the wrapper
• Cover the entire edge of wonton with water
• Fold halves and start to pledge in one side
• Place gyoza in a baking pan
• Brush lightly your frying pan with sesame seed oil in medium heat
• Add gyoza in the pan
• Add ½ cup of hot water
• Cover the pan with the lid, cook for 5-6 minutes, until all of water is evaporated and gyoza starts to sizzle
• Add 1 Tbsp of sesame seeds oil between gyoza and close the lid, cook for 1-2 minutes more until bottom of gyoza becomes golden brown and crunchy
• Removes gyoza with spatula into a plate with the bottom side up

Gyoza Dipping Sauce
• 1 Tbsp of rice vinegar
• 2 Tbsp of Soy sauce
• 1 tsp of Sesame seed oil

Siomay Bandung (Bandung Steamed Dumplings)

People say Bandung (West Java) is Paris van Java because of its beautiful city and has cool climate. Besides that, Siomay is an Indonesian delicacy that is popular in Bandung. Siomay is steamed dumplings, cabbage and tofu that are stuffed with mixture of minced fish, shrimp, and/or chicken. The siomay includes steamed potato and boiled eggs. It serves with drizzling of peanut sauce, sweet soy sauce, and Indonesian pickles.

Thank you for Nining Tresnaningsih, one of our friends who lives in Nagoya, Japan, who shares this wonderful recipe.

There are 2 type of fillings and my family loves both of them.

Ingredients for Indonesian pickles
• 2 cucumbers, off the skin, halves, off the seeds, diced
• 2 carrots, off the skin, halves, diced
• 200 ml of vinegar
• 400 ml water
• 2 tsp of salt
• 15 Tbsp of sugar
• 1/3 onion, diced

How to make
• Place diced cucumbers, carrots, and onion in a container or jar
• Add mixture of vinegar, water, salt, and sugar into the jar
• Stir and store it in a tight seal container or jar, refrigerated at least few hours before use

Ingredients for wrapper and other ingredients use for siomay Bandung
• Wonton wrap
• Cabbage leaves, dip in boil water for 2 minutes, set aside (better dip as soon as you want to fill it with the filling)
• Red potato, peeled the skin, halves, and steamed until fork tender
• Firm or extra firm tofu, quarted, scrape the middle of tofu, fill it with the filling mixture
• Hard boiled egg, halves

Ingredients for filling 1 (Fish and Shrimp Mixture)
• 14 Oz (397 grams) of fresh shrimps on shell, peeled, minced in food processor
• 2 Lbs of fish fillet (Cod), minced in food processor
• 150 grams of corn starch
• 2 green onions, chopped
• 1 eggs
• 1 Tbsp of oyster sauce
• 50 ml of cold ice water
• 3 Tbsp of salt, MSG, and chicken bouillon

How to make
• In a bowl, add minced shrimp an Cod
• Add corn starch, green onion, egg, oyster sauce, salt, chicken bouillon, and cold ice water
• Mix it well
• Place 1 Tbsp of filling in the center of wonton wrap, gather edges together to make a waist
• Fill the filling into center of tofu
• Fill 2 Tbsp of filling into cabbage (after dip in boiled water for 2 min to make the leaves relax), fold like an envelope, and roll
• Steamed all of wonton, stuffed tofu, stuffed cabbage, and potato for 15 minutes or until done, set aside

Ingredients for filling 2 (Chicken and Shrimp Mixture)
• 14 Oz (397 grams) of fresh shrimps on shell, peeled, minced in food processor
• 2 Lbs of ground chicken
• 150 grams of corn starch
• 2 green onions, chopped
• 1 eggs
• 1 Tbsp of oyster sauce
• 150 ml of cold ice water
• 3 Tbsp of salt, MSG, and chicken bouillon

How to make
• Same as instruction for filling 1

Ingredients for peanut sauce (if you don’t have Indonesian peanut paste, and you have to make from scratch)
• 2 cloves of garlic
• 200 grams of unsalted roasted peanut, ground it in food processor
• 1 red chili if desire
• 400 ml of water
• 4 lime leaves
• 2 Tbsp of palm sugar
• 1 tsp of salt
• Sugar to your taste
• 1 Tbsp of sweet soy sauce
• 1 Tbsp of squeezed lime

Note: if it is not thick enough, you can add peanut butter "JIFF" and if it is too thick, you can add more water.

How to make
• Blend all of ingredients (except water) until smooth and form a paste
• Place peanut paste into a saucepan
• Add water to make sauce, add the rest of ingredients and stir well in low heat until thick and oily
• If it is too thick, add more water
• If it is too saucy, add more peanut paste

Ingredients for peanut sauce (If you have Indonesian peanut paste/bumbu gado-gado)
• 350 grams bumbu pecel
• 500 ml of water
• 2 Tbsp of peanut butter “Creamy JIFF”
• 4 Tbsp of sugar
• 1 squeezed lime
• 1 Tbsp of sweet soy sauce
• 1 tsp of salt

Ingredients for peanut sauce (If you like silky sauce and don’t have peanut in your pantry)
• 5 Tbsp of creamy peanut butter “JIFF”
• ½ squeezed lime
• 300 ml of water
• 1 tsp of salt

How to serve
• In a plate, cut steamed dumplings, potatoes, stuffed cabbage, stuffed tofu, egg into bite sizes
• Pour peanut sauce on top
• Add drizzle of sweet soy sauce
• Add Indonesian pickles at the side

Kwetiaw Goreng (Stirred-Fry Wide Noodle)

This noodle is a bomb in the house. It is very simple to make, appropriate for breakfast, brunch, lunch, or supper.

The only different this noodle from other noodle is the size of the noodle. Instead of using egg noodle, the wide rice noodle is used. It is stirred fry with sliced beef, sliced bakso, scrambled eggs, vegetables such as bean sprout, cabbage, baby bakchoy, or chai sim, minced garlic, oyster sauce, soy sauce, and sweet soy sauce.

Although, the original recipe is using the beef as a primary protein, chicken or pork can also be used.

Ingredients
• Dried wide rice noodle or fresh kwetiaw
• 5 Eggs, make scrambled eggs
• Beef stew, sliced thinnly
• Beef bakso, optional, sliced
• Bean sprout, blanced
• Baby bakchoy, washed and sliced
• 3 cloves of garlic, minced
• Oyster sauce
• Soy Sauce “Kecap Asin ABC”
• Sweet Soy Sauce “Kecap Minis Sedang ABC”
• Salt, MSG, white pepper to your taste

How
• Boil water, add dried wide rice noodle until aldente, drain
• Add 1 Tbsp of oil on cooked noodle to prevent stikiness
• Heat a wok with high heat, add 1-2 Tbsp of oil
• Add minced garlic, and sliced beef until change color
• Add beef bakso
• Add oyster sauce and soy sauces
• Set aside
• Make scramble eggs, set aside
• Add 1 Tbsp of oil into hot wok
• Add cooked noodle, stirred-fry meat, eggs, and all of vegetables
• Add Salt, MSG, white pepper to your taste
• Blend them well
• Garnish with green onions

Mommy Chicken Soup

Mommy likes to make this soup in rainy and winter days. Mommy also makes this soup if Kathleen or dada are not feeling well. It is a clear soup, no heavy cream is added, so it is very easy for your stomach to digest.

Ingredients
• 4 pieces of chicken, do not slice
• 4 stalks of Celery, sliced
• 2 Carrot, sliced
• 2 Potatoes, diced or 2 handfuls of elbow macaroni
• Hot dog, sliced
• ½ Onion, quartered
• 2 Green onions, sliced
• Salt, MSG, chicken bouillon
• Water

How to make
• Full a pot with cold water about ½ way, boils
• Add chickens
• Skim off all of chicken fat
• Add potatoes or macaroni, until fork tender
• Add carrots, celeries, and hotdogs
• Add salt, MSG and chicken bouillon to taste
• Add green onion at the end