Cooking Tackle

I always admire to a simple dessert that would have shine when it serves and required not much time of preparation and process. To have not much time to do some complicated one as a house-wife because I need to run the house accordingly, the fact, it is a good excuse :) hence, I prefer making the sweets that would essentially trouble-free.  Well, I have decided to make a beautiful dessert which called Pear Compote, this is a truly reward for an afters! it’s very easy to make, at the same time it gives a very delicious outcome. For you to know, pears are less allergenic than many other fruits, also an excellent source of dietary fiber and vitamin C. I modified the recipe from the original recipe of vanilla pear compote from my Easy fruits dessert book. Thinking of some exotic spices, star anise and cinnamon being add up to the compote. However, star anise and cinnamon are just perfect spices that could always have merry each other, I have no doubt about it. ...

Pandan leaves are long and slender green leaves of a member of the pandanus palm or screwpine family. For you who are new to pandan, they impart a sweet floral fragrance to most popular Southeast Asian cooking especially dessert. Their intense green color and it is also used as a natural food coloring. Pandan leaves aren’t fussy plant to cultivated, it easily grows rapidly without requiring much care. Fresh leaves are typically torn into strips, tied in a knot to facilitate removal, placed in the cooking liquid, then removed at the end of cooking. The unique botanical fragrance which is enhances the flavor of foods, especially rice dishes and cakes. Pound using mortar and pestle or process a bunch of pandan leaves in a blender with add up a little amount of water, then strain through a fine sieve to obtain Pandan Extract. Somehow, bottled pandan extract is also available in shops but often contains artificial green food coloring, this is the reason that ...

Wani Bali is an exotic fruit also known as Balinese white mango (Mangifera caesia Jack) , one of tropical fruit which belongs to genus mangifera (mango). The fruit is specifically grows and could be found only in the Island of Bali . The shape almost alike mango but sometimes it can be identical as a shape of avocado too.   The vibrant light green skin color has always tantalizing, makes wonder and attract people to explore. The characteristic flavor and aroma have prompted to many people, I would say its a blend aroma of Mango and Jackfruit.    The milky white flesh high in fiber, its generally sweet and contain a slight taste sort of liquor (alcohol) and the forms of stone fruit percentage is 60% more than the flesh. However, the consumer prefers the fruit due to the specific flavor and delicious sweet taste. Under-ripe Wani Bali can be ripened by placing them in brown paper bags or just place them on your fruit basket-room tem...

  It was within pleasure and great thrill when I decide to go for cooking class of Balinese cuisine. They have offered such a great dishes to be the subject which blown me away, the quality was also magnificent! There was a truly feeling Rockin’ and Fun. Today is another basic Balinese spices base that I want to share with you, it called Balinese Great Basic Spice ( Basa Gede ). This spice mixture is consists of Bumbu genap kecil ( Basa Alit) and some tiny added of Balinese aromatic spices also called as bumbu wewangen . Balinese Great Basic Spice ( Basa Gede ) is the crucial basic spice paste to make the famous Traditional Balinese roasted chicken/duck (Be tutu/Bebek tutu), Balinese grilled chicken and many more. I have previously shared the recipe of Balinese Basic spice paste ( bumbu genap kecil/ basa alit) along with some interesting storyline that you should know.       RAW processed spices  Great Balinese basic spice paste Bumbu gena...

To this day, this minute, I still don’t believe it that I made such a wonderful friendship through the blogsphere around the world, it is very unique, moreover it beyond anything that I could ever imagine. It’s been an amazing experience could be connected with them in such a way, supporting, caring, to be kind each other and asking nothing in return. Although we have never met in real life but we keep the friendship would always remain shining. It remarkable overwhelming! Last year my fellow Indonesian blogger Elsye had send me some of cookery book, yes, I love them all, for then I could learn more of cooking Indonesian food from other region especially other ethnic, experience the detail in every ingredients and method yet the historical behind.   One of the cookery books that steal my attentions is Hidangan Betawi, warisan kuliner by Wahyuni mulyati and Ilse harahap , all written in Indonesian language (Betawi dishes, culinary heritage) Betawi is one of...

I had thought for a long time featuring panna cotta in my tag dessert and the fact I always fascinated to post it out, so whenever I want it I just have a look at it without any jump here and there, just stick to my own, is’n it sounds perfect? :) Though, It is great to imagine the velvety texture of panna cotta and recall again the fun that I did for several years back, experimenting vanilla panna cotta served with orange syrup. I got it right in both texture and it taste but then I had a big nightmare as my PC was out of function and finally damaged because unstable power point.  It was so sad knowing that all files have been well organised and placed nicely at each folder category by then all files were gone by the crashed. Yesterday, I had seen so many panna cotta recipes and pictures on the web, it makes me even more exciting to make and blog it out so I have finally panna cotta recipe in my dessert tag, it does sound amateur but who cares, I love it! ...

Basa (Bumbu) is Balinese word for spices, it is the mixture of spices that makes the whole dish delicious outcome. Balinese people believed that all spices which they have today are sincerely a gift from God, in fact that it specifically describes in the Hindu epic of “Pandawa Lima“ (Five Pandavas) I could imagine that the great sacred of Balinese belief to regards their spices is actually passing through a legend and a winding road which makes Balinese have more highly appreciated to their cooking. I was truly amazed after understanding all about Balinese spices, base spices and differences processing the spices traditionally—traditionally pounded spices, traditionally grounded spices and traditionally chopping spices. The best part is the classic rule that I ever discover since I passionate of Balinese cooking, there is a guideline of preparing the mixture of Balinese spices,  every spices has its own symbolic for example " Turmeric (kunyit) has representation ...

When I read the recipe for the first time, I am totally in love, pictured the texture {chewy* , the aroma so magnetism and are hard to figure it out {cardamom* , the luscious at every bite {almond* , all honestly Rockin. It has crispiness around the edges and chewy as the texture, unique yet delish! What I expected is what I’m getting it, decent and pleasant kind of macaroon. If you like the kind of chewy cookies, I guarantee of these cookies are indeed satisfying.   After getting the recipe from Nigella Lawson feast book--Frankly, I was surfing the net to look through and reading for so many sources to get the tips to starts of, making it literally precise and flawless because I couldn’t effort failure, as the ground almond which is the main ingredient is so darn expensive *here in my place I’ve got to say that this recipe is so friendly, rather easy and relatively simple and you are definitely would relay on it for your high-tea-time making it at home *I am all rea...