Cooking Tackle

One thing I love about fried rice is when leftover rice turning into a delicious dish. Wondering how much delicious we are talking about, it’s depending how your style, what ingredients do you fancy of and how creative you twist it and find out what your favourite fried rice ever! In my fired rice desired folder there are few listed been blast of our dining table as always, ha ha oh yeah its true! I have enjoyed making fried rice and twist it out to an unforgettable taste--chopped, slices, diced, toss, and quick stir--It’s really fun…!! I have amusement story from friend of mine which was experience "Indonesian fried rice". She was impressing with our style fried rice and she said really adore with, more without less that she had been a huge fans of it. It was really making me laugh when I mentioned “Indonesian Fried Rice” and wondering me when she said no! She had completely refused to what I had been said so. “It wasn't fried rice, it was Nasi Goreng" ha ha… Lol...

It was about four years ago when I experience Brussels sprouts by hold in the eyes at Bali Deli, Bali-Indonesia. They were place nicely in the pretty translucent disposable plastic box in the cold-storage segment. Seeing them in most cute rounded shape and fresh light green, wondering me what kind of vegetables they were? Somehow my curiosity was bigger than my thought so when I took hold of the box it was written the vegetable name “Brussels Sprout” other additional information in the label was refer to an Organic vegetables, to be honest at that time I had no clue what is organic **big question mark. I was full of activity in my work, don’t even bother peeping what’s going on in the kitchen absolutely free from cooking either. Truthfully I got to tell you that I was ZERO in cooking even medium ZERO how to handle the kitchen, sigh!! enjoying my life by consume food out side not healthy home cook food to be frankly was a big big mistake and waste of my time--it was torn my sense away ...

Making typical prawn curry by skipping coconut milk is make the taste slightly stronger, either isn ’t rich enough of come to end first round main course subsequently desire some more rice and curry as second round main dish, oh! Definitely no other reservation needed. Fond the aroma of curry without coconut milk brings on and on my hungriness even “D” my husband will forget his exhausted after works once he have a look his crave Prawn and Pineapple curry dish up into a lovely serving plate, absolutely we don’t mind if you enjoy and having dinner together with us **winking. No reservation!! There are several different kind of ready made fish curry powder but when it's turn into a fancy fish curry powder my preferable fall into Baba ’s fish curry powder . The aroma of the spices mixture is perfectly authentic and I won’t be able to blend myself all the ingredients which is written behind the packet, nevertheless I do believe in the future I'll do some delve into my homemade curr...

I believe that everyone being recognize of Guacamole, yes! A Mexican style dip sauce made from ripe avocado originally from Mexico. It is quite well-known in all over the world but not in my world before, for me Guacamole was remain as a question named, even I didn’t know how to pronounce it somewhat **Gua-Ka Mo-Li, this is the way to how pronounce, isn’t it? On the ball, I know how to pronounced after one of my hubby mate thought me, I feel like an alien just recently enter the world kitchen ha ha, anyway now I know how to make it, how the taste is (forgive me if my one is simple style, perhaps) and the most essential part is how to pronounce it **Gua-Ka-Mo-Li, since then Guacamole isn’t remain as curious Mexican style dipping sauce anymore, *wink. At the other day I was watching Travel and Living when mexico city as a destinations degree, it shown me what the basic guacamole ingredients are including how to make it too, honestly it was pretty easy and appropriate to my skil...

Cooking typical Thai food is quite interesting, besides involved spiciness which is in my liking, the other hand is the appetizing aromas manipulate my hungriness. My recipe basic today is a Thai Southern styled dish which i got from my Thai food cook book collections by Khamtane Singnavong. In the original recipe mentioned Tai pla sauce to be important ingredients which written “ Tai Pla is an pungent, salty sauce made from fish innards fermented in barrels with salt over the year ” therefore I concluded that this particular sauce has very strong fish flavour and it written as well that tai pla sauce is usually cooked in a very spicy taste to reduce the fishy smell. Imagine of spiciness, fish as supportive ingredient and veggies also taking a role in the recipe, I could not handle my inquisitiveness honestly. Revealed some notes in my book either that we don’t need to make the sauce-just look for a bottle at your local Asian grocery store. I know... I know, it is imp...

  Okra is kind of sexy vegetable to me, fresh greeny looking and svelte in shape, I am sure the way I described as sexy veggie is accurate accordingly, ha ha.. Some other peoples also named it as “Lady’s Finger”, to me it sounds fabulous too as the veggie it self are really pretty in colour and form. Here (in Goa) where I am now, most of people call as “Bhindi” which is in Hindi, my first impressions was first-class treatment *by mean I do enjoy the color and shape as great combinations, to be honest at my first glimpse to those pretty looking veggies don't really know how the taste neither the texture. To get to know what it is, I have to come closer personally-buying those sexy looking veggie and cook them in my way or typical Indian curry At my first attempt of cooking “Okra” is to be our main dish, as lunch was using my mother-in-law recipe by combining garlic paste, ginger paste, pinch of cumin seeds, green chillies, curry leaf and store bought Baba’s curry...

Since we loves noodles especially noodles soup, I never make my noodles seems to be boring and dull, give the impression of my own noodles soup its like particular demand, believe me that my noodles turning into an attractive deluxe versions -- Don’t blame me if you are into a diet sections and I serving a luscious mouth watering deluxe rice vermicelli noodles soup as your lunch. Ah I bet you will ask for help… Make it as delicious as most wanted noodles soup is always being out of ordinary part, adding puff tofu filling touch up with finely chopped springs onion get sting with slice chilli padi then garnish with sprinkle crispy fried onions its such a thrilling combinations, I would not believe if you say "no" into a bowl of drooling noodles soup, would you?? Puff Tofu Filling Ingredients 6 pieces of puff tofu 300gr of fish paste (I used of king fish paste) 1/4 teaspoon ground white pepper 1 clove garlic mince Salt to taste Method In the bow...

We are not staying in where which is easily to get Chinese grocery such a fresh thick bee hoon or fresh yellow egg noodles--it is impossible to get where we are at now. I have to be an extra watchful and smart when we are going for visa run, being an active soccer player running here and there to get foods stuff I want to bring along its quite entertained another fact is we have to pay some extra luggage to smuggled all the foods stuff--bits and pieces aaahhhh!!! Do you think that I am a smuggler?? hahaha…pppsssttt… Somewhat it would be a perfect reason of it…Let me typing these words ”For better or for worst” however the real matter is all about foods but it is in the same words “for better and for worst” formed exclusively patent. Let’s see how powerfull that proverb works...*** My loving husband could not leave without Chinese dish which is twice or three times a week I have to dish up such a Chinese style *whatever noodles, Chinese style stir fry vegetable even Chinese ...

I would say this is the most drooling fresh green mango salad I have ever wondered.  I was born and brought up in a small town of east java Indonesia, i still remember when mango season coming during month of August which was everywhere in the market and side road they were display several different kind of mangoes-from ripe to fresh raw--such a seductions to all mango lover--in fact my self is a big fans My great fun memorized when my mother used to take me along to the market once a week on my holiday school it was such a great chance being her company and helping her to carry her shopping stuffs.  The other thrilling part which was making me could not awaiting Sunday holiday coming very soon is the moment I entered the market, oh...unbelivably amazing scenery--seeing the peddlers are selling variety of primary foods, traditional cake (jajan pasar) kitchen tools and many other stuffs, i wish i could rolled back the time--siiighh...!! Another flash...

I am terribly struggled not too much extreme dislike them, yes I do… Until finally I got divine appetizing dish recipe which is base from the ingredient it self--Aubergine, eggplant, brinjal. So much irritable when it comes to a fresh local vegetables marketplace, I do not bother to buy aubergine and family even planning to cook a dish. looking at the round shape--the colour, ohhh they are truly gorgeous in dark purple, my sight often to enjoy them in the display box just representative of the freshness and shiny looks, its too good to be true…being a huge fan when it turn to click them with perfect background, ideal pretty colour as touch up, ahh it was fun--but not in cooking!! Perhaps dealing with aubergine and turning into delicious dish its nothing wrong--without a big question marked. Apart from it, I had done just shallow pan fry, halved them--coated with ground black pepper and sprinkle some sea salt, it was just okay…wasn’t fantastic believe it or not I would not repeat at ...