Cooking Tackle

My interest to Southeast Asian food also included to sambal variety, it is an addicted spicy condiment that I can enjoy! This time I will write a recipe of sambal cincalok that given from my mother in law, is a traditional Southeast Asian food made of fermented tiny shrimps, pungent taste, salty and sourish. Sambal cincalok has characteristic fermented foods that are pleasantly stinky and to be frankly not many people could stand the strong aroma. There is a way to reduce the smell of cincalok overpowering and pungency, add lots of slices shallots, slices bird eye chilli and squeeze up some kalamansi lime to balance the saltiness. Sambal Cincalok Ingredient A bottle of cincalok 15 shallots, slice (the reasons for large amount because Indonesian shallots comes in small sizes) 10 bird eye chilli, finely slices *adjust the spicy level according to your preference 10 whole fresh calamansi juice 7 calamansi peel, finely slices 1 cu...

To make homemade snacks is always interesting, there is no rule but as a mom, i need to get an idea how to make a healthy snacking plan for the little one. The best snacks are the ones that easy to make, taste great to munch at home or bringing to school. Here is my personal recipe of   homemade Tofu balls deep fried (Tahu Bulat), its typical Indonesian street food snacks began to gain in popularity. Deep fried Tofu balls (Tahu Bulat) Ingredients 3 blocks firm tofu, weight about 265g *I used tahu Lombok Egg white of a large egg 1 teaspoon garlic powder or 2 cloves fresh garlic, grated ½ teaspoon white pepper powder Salt to taste Method Put the tofu into a mixing bowl and mash it with a fork. Using an electric food processor, add in mashed tofu, white egg, garlic powder, white pepper powder and salt, process into smooth consistency. Form the tofu mixture with your hands into medium size balls, a...