Friday, August 14, 2009

simple and not so simple lunch

Today, I made a lunch using ingredients from all over the world. Here I have the simple Mie Soto Ayam. It is Indonesian noodles in Chicken Soup. Then I have peanuts salted with Indonesian fried chips. The small dish is a stir-fried Sesbania grandiflora with green onion and carrot. Then I have Toraya's beautiful yogan for the summer.
Sesbania flowers are like giant peas flowers unopened. Take the green cap off all together, then tear open the septals and petals, take out and discard the stamens and clean off the pollen. Paid attention to wash out all the interior of the flower, sometimes small worms will be staying there. Then use a salad sprinner to take the exess water out. Use an XO sauce (oil with ham, dried shrimp, and dried scallop) to stir fry for 1 minutes, add fish sauce, carrot and green onion and Korean sweet syrup. It is very tasty, a little bit bitter but sweet.

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