Chili Eggplant

When you fry the eggplant, no need to put much of cooking oil. It's not a deep fry anyway, just as long as it can avoid the eggplant to get burnt. Also remember to set in high heat, unless it will be too oily. Enjoy!

 

Ingredients:
- 2 eggplant medium-big sized, sliced into 5x2 cm
- 6 cayenne pepper
- 4 cabe rawit (or you can replace it with tabasco pepper)
- salt and sugar to taste
- cooking oil as needed

Direction:

1. Fry each 2-3 sliced eggplant in a frying pan with high heat. Turn aside the eggplants when the bottom side get brownish and fully cooked. Set aside.
2. Combine cayenne pepper, cabe rawit, salt, and sugar in a food processor.
3. Pre-heat cooking oil in a pan, add processed peppers and spice, stir through until it cooked.
4. Add fried eggplant to the pan, stir through for about 2 minutes.
5. Serve with rice.

Cooking time: 20 minutes

Tofu Soup with Lemongrass

This one goes best with plain tofu, usually in white color. The taste of ginger, lemon grass, and soy sauce is originated found in our Sundanese traditional food. Love it bite to bite!

Ingredients:
- 5 fresh tofu (250 grams), dice chopped into bite size
- 1 cabe gendot, or 1 habanero chilli, sliced
- 1 cm ginger, chopped
- 1 stalk lemon grass
- 3 tbs soy sauce
- sugar to taste
- 2 tbs cooking oil
- 1 tbs corn starch, mixed with 1/2 cup water

Direction:

1. Pre-heat cooking oil in a sauce pan, add sliced chili and stir.
2. Add chopped ginger while continue stirring.
3. Add soy sauce and lemongrass.
4. Add chopped tofu.
5. Pour corn starch mixed with water, continuously stir until coagulated and all spices are absorbed.
6. Serve with rice.

Cooking time: 20 minutes

Noodle Soup

Ingredients:
- 125 grams noodles
- 100 grams silk tofu (non eggs), sliced into 1/2 cm
-  nori seaweed, cut into 10 pieces
- 1 cabe gendot, or 1 habanero pepper,sliced thinly
- 1 tomato, chopped
- salt, sugar, pepper to taste
- chili powder to taste
- 1 tbs cooking oil
- 2 cups water

Directions:

1. Pre-heat cooking oil in a pot, set to medium-high heat.
2. Stir in chopped tomatoes until firmly cooked.
3. Add cabe gendot and water, cover with a lid until the water gets boiled.
4. Add noodles and wait until it gets firmed in the boiled soup.
5. Add sliced silk tofu, gently simmer.
6. Next, add salt, sugar, pepper and chili powder while continuously simmer through, and set to low heat.
7. Lastly, add nori seaweed, turn off the heat, and served.

Cooking time: 30 minutes