Sukun Pie

This is my second time in making pie. The first time was apple pie,.now I tried with sukun or breadfruit. The idea came through when the fruit was too ripe for frying. Yes, we usually eat fried breadfruit or Artocarpus communis in botanical term (Are you kidding me.. I've eaten a communis? :D).

Crust:
- 1 cup flour (all purpose)
- 1 cup fat
- 1 tsp salt
- water

Toping:
- 1 whole ripe breadfruit, peeled
- cinnamon

Direction:

1. To make crust: combine flour and salt in a large bowl, stir in the fat, add water until dough. Place the crust in a pie plate.
2. Fill in with breadfruit, spread it with spoon, and sprinkle with cinnamon.
3. Pre-heat the oven and bake the pie for about 1 hour.
4. Serve while it's hot.

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.

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.

Vegetarian Chili

I love Mexican food soooo much! Its spicy and red makes me go hmmm... yummy! So my first experience is vegetarian chili. Since we don't have habanero chili here, I go with cabe gendot, the most dreadful chili I could find here.

 Ingredients:
- 1 cup kidney beans, soft-boiled
- 6 fresh tomatoes, chopped
- 1 once textured soy, sliced
- 1 tbs chili powder
- 1 bay leaf
- salt, sugar, pepper, and cumin to taste
- for hotter taste, add 1 cabe gendot, or you can replace it with 1 habanero chili, chopped

Direction:

1. In a large pot, put chopped tomatoes in medium-heat to produce tomato sauce. If needed, add some water.
2. After tomatoes are cooked and become saucy, add sliced textured soy.
3. Add chili powder, salt, sugar, pepper, and cumin to taste. Stir.
4. Add bay leaf and chopped cabe gendot or habanero chili. Stir.
5. Add soft-boiled kidney beans, low the heat, simmer and cover it until fully cooked and served.