Cooking Tackle

Tom Yum goong is Thai style hot and sour soup with fragrant herbs generously used such as lemon grass, kaffir lime leaves, galangal, lime juice, fish sauce and crushed chilli. The soups originating from Laos and Thailand respectively and It is widely served in the entire country. Tom yum goong is usually made with prawns or even mix sea food and mushrooms. The soup is often topping with generous fresh chopped cilantro to give the characteristic fragrant Making tom yum goong is not complicated as I imagine before, we can make even from the scratch and the same time serve them fresh. You should have not to worry if you’re kinda allergic or doesn’t like to what we called fish sauce, substitute with anchovies cubes or you may not to used it at all, the fact i can guarantee, that it’s still quite deliciou! I normally adding tamarind pulp to the broth instead of lime juice to create unique flavor to the soup then adding coconut sugar to balance the ta...

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SLF Special Edition "The Beauty of Red and White" The month of August has always been the special month for Indonesia because in this month the Indonesian regained their independence from the colonists, partly due to the brave citizens of Indonesia who fought the wars aggressively and with perseverance. To commemorate the Indonesian independence this year, Still Life Food (SLF) Photography club is proposing an event of still life and still life food photography with the theme “ The Beauty of Red and White” . This event is going to be held on August 3 until August 24, 2009 , in which the event is open to all member and non-member of SLF, citizen and non-citizen of Indonesia. The criteria of participating in this event is as follow: 1. Photo submitted must have the theme “ The Beauty of Red and White ” with the object of the photo must be related to culinary point of view, either it be food or non-food related objects. 2. Send your entry to this email: stilllifefood@googlemail....

  It is truly unfair if I did not posting my kimchi using western cabbage today... Wondering why? That because I purposely brought the red-bell pepper flakes **which is the key ingredient of kim chi, across the country from Korean cold storage in Dubai to Goa-India. I would say that this is a great nibble especially for my husband who hates cabbage **but not napa cabbage a.k.a Chinese cabbage. The crunchiness, the spiciness and the sourish come in the same time, I have to gives them a particular credit which finally demolish my curiosity and completely indulge myself. I do positively think that you may try it out too! Above all, perhaps you have a look for detail step by step here   Crunchy Kimchi Ingredients 1 medium size of western cabbage 2 tablespoons Korean red bell pepper flakes 3 tablespoons fish sauce ½ teaspoon garlic paste ½ teaspoon ginger paste 6-7 springs of spring onion (segments) 1 tablespoon rice flour Salt and sugar to ...

I don’t know where do I start from, but I do know where exactly to begin... I deeply apology to all of you of being hush again and again therefore I extremely letting this Blog was unfilled for so long, yah it’s too long... I know this is going to be not so great notes from me however I am pleased of having chance of dropping a post and letting you know, perhaps kind of asking of waiting for me until my PC getting cured. “Do not drink sprite etc at near your PC” as my husband did it so,” it may spill all over it and it craft miserable dilemma in life”. And so on...I humbly make it clear that at the moment we have no PC at home since one month and one week ago and so ever we could not do anything else unless pass the time and waiting for it. I hope everything gonna be ending soon as my self really in a chaotic zone of food photographing and typing. I wish I’ll see you guys very soon! **fingers crossed PS: Thank you mbak Sefa for the brilliant award, I was peeping into it *wink And Elra...

Those were the longest time in my existence of being absent, months, weeks, days, hours, minutes and seconds, without any explanations I abandoned my self out of you all, I apologise, I do… And seems I do not know where do I start from, hard to believe though, I do want to share of story during my vanished but my words are very diminutive by now. I came up this time with no great story of mine even a recipe but I will do it later as my new kitchen needs to be little arranging here and there, oh! It’s not to be forgotten of highlighting our magnificent part in life, we had recently moved again to other new house. Don’t be so bolt from the blue since we are really a “rolling stone” couple at the moment **wink I do hope that I can bring it on my blog as soon as possible as the kitchen could not waiting touch of my passion **Thanks to God of giving such a moment in joy even hard, we were accomplish something on our trial and again…Thanks abundantly of granted us such a wonderful rewards af...

I actually extremely worried when I am reading, watching, hearing and writing about Baking, somewhat I feel tremendously pretty fortunate if I have an opportunity to do baking. I am certainly trying to convince my self to take it easy and confidence when suddenly my self facing one cutie mini portable oven in our place at now. Thought of many questions were plot, what should I do? Where do I start from? What possibly make the thing works with my limited baking skill? Trust me, those questions have been highlighted of my true unconfident and self-doubting. Making it sense as I have never wanted to missed the thing off since I do not have my own to do baking or whatever cooking through the oven. As we stay here running by visa as living in foreign land (India) consequently most of the rental flat here, oven is excluded sitting in the kitchen. Well, at the moment I am quite fortunate having absolutely great couple of months staying at the place where oven is presented on hand. (Read issu...