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When I make pasta I always remember my fellow foodie blogger, Deetha because she is a big pasta fan. But she said it’s not easy to find many shapes of pasta in Indonesia as well as the other pasta related ingredients ie: cheese, herbs etc. So I dedicated this post to her. Enjoy Deeth 🙂
For 2 persons
Ingredients:
– 200 gr dry pasta cooked according to package
– Handful champignon mushroom, sliced
– 1 small tin tuna in water, drained
– 2 tbs capers
– 2 garlic mashed
– 1/2 chili sliced
– Salt
– Pepper
– Dried Italian herbs (oregano, basil, thyme)
– Olive oil
– Flakes of Gouda cheese
Directions:
– Heat up olive oil in a pan, when it’s hot add garlic and chili.
– Stir until garlic and chili are fragrant, add mushroom.
– When mushroom looks soft, add tuna, salt, pepper, herbs.
– Toss in the capers, spaghetti and more olive oil as you desire.
– Serve with flaked Gouda cheese.
Source: Me
Real easy one pan dish, you could make it ahead and pop it in the oven when you want to eat it.
Makes 8 ramekins or 1 big pan dish
Ingredients:
– 400gr white fish fillet, cubed
– 300gr broccoli florets, blanched in hot water for 1 min
– 3 spring onion, chopped (only the white part)
For the mashed potato topping:
– 500gr floury potato
– 100ml milk
– Knob of butter
– Salt
– Pepper
– Nutmeg
– Chopped spring onion (only the green part)
– Peel potato and boil until real tender.
– Mash with potato masher along with milk, butter, salt, pepper and nutmeg.
– Mash until the mixture is smooth, add chopped spring onion.
For the yoghurt sauce
– 300ml yoghurt
– 1 egg
– Handful of shredded Gouda cheese
– 2 tbs chopped dill
– salt
– pepper
– Whisk the yoghurt with the egg.
– Add the rest of the ingredients.
Directions:
– Layer the ingredients in the ramekins first fish- yoghurt sauce – – spring onion – broccoli – yoghurt sauce – mashed potato.
– Bake in pre heated oven 190C for 35 minutes until the surface is golden brown.
Source: Me
This is real easy Indian dish, the original calls for chicken but I didn’t have it so what the heck, I substitute it with fish.
For 3-4 persons
Ingredients:
– 250gr white fish fillet
– A handful of green peas
– 3 tbs oil
– 1 small onion chopped
– 1 stick cinnamon
– 1/2 tsp ground cardamom
– 1 tsp fennel seed
– 2 cm ginger very finely chopped
– Pinch of cloves
– 2 garlic crushed
– 1 tsp turmeric
– 1 tsp ground coriander
– 1 tsp ground cumin
– 1 tsp chili powder
– 1 tomato chopped
– Hot water
– A handful of coriander leaves chopped
– Plain yoghurt (optiononal)
– Mango chutney (optional)
Directions:
– Heat the oil in a large heavy pan, add the chopped onion and stir for a minute with the heat on high. Turn the heat to low, add the cinnamon, cardamom, cloves, cumin, and fennel seeds, stir for 5 minutes. Add the ginger and garlic and cook for another 5 minutes on low, stirring occasionally. Then add the turmeric, ground coriander and chilli powder and fry gently for a minute. Add enough hot water to make a sauce. Bring to the boil and simmer, stirring occasionally for 20 minutes. Season with salt.
– Add fish and chopped tomato to the sauce and simmer gently for 10 minutes until the fish is cooked, stirring from time to time.
– Sprinkle with the coriander leaves and serve with plain rice, plain yoghurt and mango chutney.
Source: Adapted from BBC GoodFood
Easy Tex-mex dish….you can fill it with anything you like 🙂
For 2 persons
Ingredients
– 1 box pre made taco shells
– 200gr beef mince
– 1 small can of kidney bean
– 1 small onion chopped
– 1 tomato chopped
– 1 handful salad green
– Sour cream
– Salsa sauce
For the spice mix:
– 1/2 teaspoon chili powder
– 1/8 teaspoon garlic powder
– 1/8 teaspoon crushed red pepper flakes
– 1/8 teaspoon paprika
– 1/4 teaspoon ground cumin
– 1/4 teaspoon sea salt
– 1/4 teaspoon black pepper
Directions:
– Heat up some oil, when it’s hot add beef mince.
– Add spice mix and kidney beans.
– Cook until beef is done.
– Warm up taco shell in a microwave or according to the package
– Assemble the taco with the rest of the ingredients.
Spice mix source adapted from: www.allrecipes.com
I’m really bad at remembering recipe, eventhough my mother has given me recipes, I always managed to lose the recipe and totally forgot about it. So I had to ask my mother again 😀
Back to the food, at first I wanted to make real Semur Ayam but knowing me, I didn’t want to buy new stuff if I still had some other stuff still in the fridge. So here it is my own version of semur.
Ingredients:
– 250gr beef
– Yellow paprika, sliced
– Champignon mushroom, sliced
– Onion, sliced
– 4 shallots, sliced
– 3 garlic, sliced
– 1 bird’s eye chili, sliced
– 6 tbs kecap manis (sweet soy sauce)
– 1 tsp nutmeg
– 1/2 tsp cinnamon
– pinch of clove
– 1/2 tsp salt
– 1/2 tsp pepper
– 300ml water
– some oil for stir frying
Directions:
– Heat up oil in a hot wok, add garlic, shallots and chilli, fry until fragrant.
– Add onion and beef, stir until beef turns color.
– Add the rest of ingredients.
– Continue cooking in low fire for 15-20 minutes until the water has evaporated little bit.
Source: My mother with some modification by me
his one is really easy and one of my favorite (ok I admit I eat chicken in any way 😉 )
Ingredients:
– 500gr chicken pieces
– 1 bunch of sawi hijau (coy sum)
– 4 garlic mashed
– 2 spring onion sliced
– 1 tbs fish sauce
– 2 tbs sweet soy sauce
– 1 tbs soy sauce
– 1 tbs oyster sauce
– tiny bit of salt (because the fish sauce is already salty)
– 1/2 tsp pepper
– 50ml water
– 2 tbs vegetable oil
Directions:
– Heat up oil in a wok, add garlic, fry until garlic is fragrant.
– Add chicken pieces and all the rest of ingredients except the coy sum.
– Cook for 15 minutes until chicken is done and water has evaporated.
– Add coy sum, stir quickly and serve immediately.
Source : Me
Still in the mood for seafood and also now it’s clam shell season here. Not quite the same like the kind of clam shell that we have in Indonesia but taste-wise it’s just the same.
This is typical seafood eatery dish whether you are in Jimbaran, Bali or in Muara Karang, Jakarta.
Kerang Saos Padang (Clam Shell in Padang Sauce)
for 4-5 persons
Ingredients:
– 500 gr clam shells (only the flesh and already boiled)
– 3 shallots, sliced
– 3 garlic, sliced
– 2 red chili pepper, sliced
– 2 bird’s eye chili pepper, sliced
– 2 tbs tomato ketchup
– 2 tbs oyster sauce
– 2 tbs chili sauce (saus sambal botol)
– 1/2 tsp salt
– 1/2 tsp sugar
– 1/2 tsp pepper
– 2 cm ginger
– 100 ml water
– little bit of oil for frying
Directions:
– Heat oil in a wok and add garlic, shallots, red chili, bird’s eye chili until fragrant.
– Add clam shell, and the rest of other ingredients.
– Stir now and then for a minute or two (it won’t be long because the clam shell is already boiled)
– Serve warm with hot rice.
This recipe is a modification from my precious post, Chicken in Sweet and Sour Sauce.
Cumi Saus Asam Manis (Squid in Sweet and Sour Sauce)
Ingredients:
– 500 gr squid, cleaned and cut
– 1 red paprika, cored seeded and cut
– 2 spring onion, cut 1 cm
– 3 garlic, sliced
– 1 chili pepper, sliced
– 2 tbs vinegar
– 2 tbs sugar
– 1 tbs tomato ketchup
– 1 tbs soy sauce
– 1/2 tsp salt
– 1 tbs cornflour dissolved in little bit of water
– little bit of oil for frying
Directions:
– Heat up oil in a wok, when it’s hot add garlic and chili pepper, stir until fragrant.
– Add red paprika, spring onion, stir until paprika is half done.
– Add squid, vinegar, sugar, tomato ketchup, soy sauce and salt.
– Stir until squid is done, add cornflour mixture.
– Serve with hot rice.
One of my favourite food from my mother’s cooking. I thought there’s no way I could make it but couple of months ago my host mother bought a big smoked mackerel fish which in Dutch they call “gerookte makreel” Surprisingly here people it in for lunch in their bread with some mayonaisse. Some sort of fish (tuna) salad. So I thought AHA idea….this fish is smoked which mean it has the distinctive smell that I need for mangut dish. So I bought one the other day. Made it and enjoyed it with a friend hmmmmmmm serasa makan dirumah 😀
Ingredients:
– 1 smoked mackerel (gerookte mackreel) approx 250-300gr
– 1 red chili
– 1 green chili
– 3 shallots (I used big french shallots, if you are using small Asian ones do add more say until approx 65 gr)
– 4 garlic
– 2 bird’s eye chili or according to your taste bud
– 2 cm galangal smashed
– 1 tsp salt
– 100 ml coconut milk
– 400 ml water
– Cut the smoked mackerel as you like but not too small otherwise it would be smashed when you cook it.
– Slice all the spices except galangal
– Fry all the spices in little bit of oil until fragran, add salt and galangal.
– Meanwhile boil the water and coconut milk together in a pan.
– When it’s boiled add the fried spices and fish.
– Let it stand for approx 15 – 30 minutes until the water has evaporate a little bit.
– Serve warm with white rice.
One of my favourite food from my mother. She always cooks it whenever we have squid. I smsed her today to ask for the recipe. Surprisingly it was really easy to make.
– 500 gr squid
– 4 shallots sliced
– 2 garlic sliced
– 1 red chili sliced
– 1 bird’s eye chili sliced
– 1/2 tsp salt
– 1 tbs oyster sauce
– Fry shallots, garlic, chilies until fragrant.
– Add squid, stir well.
– Add salt and oyster sauce, stir well.
– Keep stirring until squid turns color.
– Do not overcook as this will make the squid rubbery.
Serve warm with rice.
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