Description:
Yes, its time for Monthly Foodie Mutipliers , this month theme is Eggs. Thank you, Yeni .. our beautiful host of the month, come and join the fun .. click here to participate Tema Monthly Foodie Multipliers #12.

Who is Renu ? She is my Sri Lankan friend that used to be my neighbor in Bali, this is her second recipe that I'm using for MFM, the first one you can check it out here MFM #9 - Spicy Potato. I love this particular Egg Sandwich 'cause its SPICY. If you want to serve it to the whole family divide the mixture in half, put it in separate bowl and add chilli only in one bowl .. don't forget to cut it differently (that's what I do, triangle is spicy & square is not spicy). Its yummy for coffee morning, quick lunch or teatime.

Ingredients:

10 slices white sandwich bread
3 Egss, boiled then peeled after cooling it off
2 ripe tomatoes, peeled, seeded, chopped
1 shallot, thinly sliced
3 bird eye chilli (cabe rawit), thinly sliced (I use 7)
2 tbsp mayonaise
salt & pepper to taste



Directions:
In a bowl, mashed the boiled egg with a fork
Add the tomatoes, shallot & chilli, mix it together.
Add mayonaise, salt & pepper, mix it well.
On one slice of sandwich bread spread the egg mixture evenly then top it up with another one slice of sandwich bread.
Cut into squares or triangles.
Serve immediately.

Description:
Thank you, Sulis.... our beautiful Host for MFM#11 with theme "Beans & Nuts", for those of you who interested to participate please click here MFM #11 : Beans & Nuts, still plenty of time to prepare something using ingredients from the theme until the closing date, January 31st, 2008.

Originally I read this recipe in Meals in Minute - Low Fat from The Australian Women's Weekly cookbooks but I did some adjustment after several time making it to suit our taste and preference. Its really easy to make and you can substitute the sweet potato with pumpkin for instance (I did it before, yummy !) but this is our family favorite so far .. I'm using 2 different type of sweet potato to get different color on the stew, if you only can find normal sweet potato it's fine too. We eat it with cous cous & avocado salad for lunch today, delicious ;o)

Ingredients:
1 tbsp vegetable oil (I use Safflower Oil)
1 medium brown onion (bawang bombay)
2 cloves garlic, crushed
2 tsp ground cumin
2 tsp ground coriander
1 tsp sweet paprika powder
1 tsp chilli powder (optional)
1 large Satsumaimo (red skin sweet potato), peeled & cubes
2 small Sweet Potato (I'm using ubi cilembu), peeled & cubes
1 can Chickpeas/ Garbanzo Beans (300 gr), rinse, drained
1 cup Green Peas
4 medium tomato, peeled, chopped coarsely
1/2 tsp brown sugar
Salt & Pepper to taste
3 cups vegetable stock (750 ml)

Directions:
Heat oil in a pot
Cook onion & garlic,stir it until onion softens.
Add spices, continue stirring until fragrant.
Add cubes sweet potatoes, vegetable stock, chickpeas, green peas, and tomato, bring it to boiling point then lower the heat, covered & simmer about 15 - 20 minutes.
Add brown sugar, salt & pepper to taste.
Serve with cous cous and low fat yoghurt, if desired.



(^_^)

Description:
Big thanks to Sefa, host for MFM#10 with Seafood theme, click the link here to participate Monthly Foodie Multipliers #10 latest entry is Dec 31st 2007.
My husband love this particular dish, in Bali they serve it as appetizer (companied by prawn crackers) but for me its yummy with steam white rice and sliced cucumber :0)
Its very easy to make and you can marinate the fish the day before you need it, also you can substitute tongkol with any other white fish available in your area.



Ingredients:
1 small Tongkol (around 400 gr), cut into 4 pieces

Fish paste (to marinate):

2 shallots
2 garlic
1 big red chilli
1 medium tomatoes, seedless
1 tbsp coconut oil
1 tsp salt
1/4 tsp pepper
1/2 tsp sugar

Blend all the above until it form a smooth paste, season the fish, refrigerate minimum an hour.

*Sambel Matah + Sereh :

2 shallots (sliced thinly)
Sliced Bird Eye Chilli (as much as you can stand basically, mine is 5 green & 5 red)
3 Lemongrass, sliced thinly (just the white part)
1/2 Kaffir lime juice (jeruk limo)
1 tbsp coconut oil
Salt

Mix shallots, chilli & lemongrass with a fork, add lime juice, salt & oil, put aside.



Directions:
Preheat the nonstick pan with a little bit of oil, add the marinated fish,(add daun salam if you wish) cook it over medium heat and turn it couple of times until its cooked.



Let it cool off before breaking it into small chunks.
Place Tongkol in a bowl, add sambal matah + sereh and mix it well.
Serve immediately with crackers or steam rice.



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