Cooking Tackle

Its hard not to like jagung bakar--it's grilled and greasy but its tasty, perhaps I would not go from the vendor push cart until I satisfied to eat again and again The flavour, oh just right to my liking, salted and spicy--classic ! To me jagung bakar is an intresting snack, the snack that always makes me appetizing and I can’t effort to just immediately turn a blind eye It was quite late evening when I photographed the vendor of jagung bakar at jimbaran beach area, there were quite number of people who keen for those yummy and scrumptious jagung bakar What grabbed me most about this treat, that the skilfulness of the vendor the lively and vigorous movement as he turns the corn from the fire while fanning using a traditional fan, it gives me totally tremendous performance   Street vendor grill Corn, Jimbaran beach, Bali

I have got an email from my husband, when i clicked to open, i was so amaze by seeing the pictures contains and this is definitely what we called awesome! “ How to seal a bag and make it air-tight !” The First thing that comes to my mind is to redo the picture so that's understandable. The guy who first thought of the idea must be given an award for imagination and originality !!! Wow, what a fantastic idea! Don't have to grapple with rubber bands, spring clips or twist ties. Steps   Cut up a disposable water (or similar) bottle and keep the neck and top Insert the plastic bag through the neck and screw the top – to seal. The bottle is made to be air-tight, such that water will not leak, the secret lies with the top and screw!

I had one nightmare of cooking chicken curry few years back, to me the taste was awful, it was really putting me off  and I am certainly say to my self that kare ayam would never ever serve in my daily menu. I thought, I would not make kare ayam (chicken curry) ever again, so rather than frustrated me over and over again, I have decided NOT to cook this dish anymore. Until one sunny day, I have received a surprise package from a very good fellow blogger of mine, Elsye , Thank you very much ! She had send me such a useful recipes books, one of them include kare ayam recipe. This the time I could say that I am back on track! Cooking kare ayam from scratch again ! When I read the recipe, I was impressed by the ingredients and I imagined that it would hit the spot of my lunch *looking forward . To be honest, at that time I take my time to make everything on place by followed the tried and true recipe. I just twisted a minor part of the recipe by using only...

Another Menadonese cuisine I have reveal here is sup Brenebon and its actually influenced by foreign colonial Dutch, “Bruin” is brown and “Boon” is bean Minahasan cuisine featured heavy use of meat therefore sup brenebon is traditionally added the meat such pork meat, pork shank or beef meat Sup Brenebon made of red kidney bean, stewed and spiced with nutmeg, white pepper and cloves, you might imagine that the combinations of deep flavor and aroma it gives perfectly drool. I must honestly say that my sup brenebon has been short cut, simple and easy method, no sautéed, no oil, I just add in all the ingredients in the boiling water and then perfectly stewed. As an alternative of adding pork meat or beef meat I used mince beef, no special reason behind, merely exploring my inquisitiveness     Sup Brenebon Menadonese red kidney bean soup, spiced with white pepper, nutmeg and cloves 3-4 cups red kidney bean (soak over night) Min...

This is what a good thing when mango seasonal has arrived, every supermarket have display and offered such a mountain of mangoes as well the prices are quite value for money. I was so exited when I saw different variety of mango suchlike mangga harum manis ( harum manis mango ), mangga golek ( golek mango ), mangga lali jiwo ( lali jiwo mango ) and many more has been display in the fruits sections, it is a mean that my party has just started :)) I am very lucky being a person, who was born and grew up in such a beautiful country Indonesia which has such a marvellous tropical fruits .  Some of my most vivid childhood memories back then swivel around my front yard which has mango tree and it gave us the best harvest every year yet one of my favourite time take place every year and those days I always fancy of my platter of ripe mango, peeled, cubes, nothing was ever compare with, well I  miss it so ;) I was having fun browsing several different type of sals...

Botok (sometimes called Bobotok in its plural form) is a traditional Javanese dish made from shredded coconut flesh which has been squeezed of its coconut milk, often mixed with other ingredients such as vegetable or fish, and wrapped in banana leaf and steamed. In the past the coconut flesh is discarded after squeezing the coconut milk, but this way it can also be eaten. Botok is typically consumed with rice and its often considered as the variations of Pepes which has similarity cooking methode by using banana leaf as a wrap. However botok is identified more specific by using shredded coconut flesh, while pepes usually contains no coconut at all. Source : Wikipedia I decided to make my own version that would take me to some of the most interesting Botok taste I have ever had. This would be my real taste which I choose not to add coconut flesh because I want my botok has different touched when it turn to impressing the master, me me me…and the fact that it creat...

  As much as I love tea, I could say without doubt that this is one of flavourful ice tea which completely has tropical self treat and I find it very fascinating for summer drink. The lemongrass aroma gives its own an Asian touch which makes the drink archetypal   Oh, I've got story to tell you about the lemongrass grown wildly around the area where I lived, but of course they are well maintain by the gardener, bushy but it looks neat, trimmed and cared for. Most particularly, I took a chance of using them into my cooking and my lemongrass ice tea, by means I can freely pick them :)) How can I resist when the nature lies in front of the eye, remain fresh, organic and at no cost LOL Recipe Sugar Water Lemongrass, brushed Fresh lemon any black tea-leaves or bag Plenty ice cubes Boil the water along with sugar and lemongrass until the sugar dissolved and aromatic  (I named it, Lemongrass syrup) Keep in the jar. Making Lemon...