Cooking Tackle

I personally enjoy to have sambal on my homemade meal, it can make the dish to have another excitement. Sambal is an extremely versatile accompaniment and also very popular in Indonesia and neighbour country of Singapore and Malaysia. On my previous trip to Singapore, I purposely packed up some Calamansi limes from their regular market, as the only reason that we’re not use to have calamansi limes on our daily cooking ingredients in Bali, we have only use to jeruk nipis (lime) and jeruk limo (limau lime). In spite of this fact, Calamansi lime can be found and used around the North of Sulawesi of Northern Indonesia especially in Bengkulu, they use to add Calamansi lime to their local recipes such Kuah Asang, is clear fish sour soup. Homemade tasty sambal is definitely delicious addition and for the love of sambal, I have come up with modified recipe of Sambal Calamansi, its fragrant, tasty and it can be thrill to your favorite dish. ...

If there were one thing that strikes me about one of memorable home-cooked dish by my mother, it would be Lapis Daging. This dish definitely won me over, something that could not easily fail to recall, it taste yummy traditionally. Lapis Daging is very special Indonesian dish originally from East Java, the beef meat cut into medium thick slices, marinated and stewed with aromatic spices together with other brown sauces such sweet soy sauce, oyster sauce and dark soy sauce. Generally, the meat and spices mixture needs to cook for longer time until tender and the sauce has thickened. The overall flavor of this dish is very rich and generally sweet with the ultimate outcome of delectableness tender meat with delicious deep dark brown gravy.   Clock-wise: Lapis daging, steamed jasmine rice, urap  sayur, tempe mendoan.  This recipe has passed down orally and never well write, as it should be, all the quantity...