Cooking Tackle

Tangerine (citrus tangerina) also known as Jeruk Peras ( Indonesian sweet orange squash) which is actually closely related to the Mandarin orange.  Tangerine/Jeruk Peras is a tropical and subtropical shrub, the fruit has green skin and bright orange flesh that contains a lots of juice. The freshly squeezed juice has become one of most wanted beverage among Indonesian Most of the restaurant even though a small eating place (warung/depot) in Indonesia would serve Jeruk Peras in their beverage list menu, it refreshing and enjoyable even though with no sugar added. For you to know, the juice that derived from freshly squeezed from the fruit is actually purely nicer, tastier and of course healthier. All the kind of fruit that minimized process such freshly squeezed would offer the best nutrition benefit to our body, five times greater than pulverized fruit juice. I would always go for freshly squeezed of my summer be...

It all started when I made saffron rice (Basmati rice cook in Balinese saffron) that I cooked up on the last weekend, honestly I was not sure what to cook to be the other side dish besides  Java style shredded chicken cook in coconut milk. I about to paused the work in the kitchen and about to decide looking up my recipe folder which I thought even makes the time gone totally wasted.  I was eventually have an idea to make something easy and tasty to be the other star of the plate, something humble yet gorgeous! Marble eggs.  But at the end, I must be willing to let go my time and facing the fact that the whole process was finish way too late in the evening. I have to admit, nowadays I feel like became unprepared being, let things flow unorganized and by the end I have realized that all things have been shockingly messed up. I use to listed and planning what to cook before hand, checking up everything that available in the fridge and wondered why ...

In the case to find a joy for the simple cooking and baking, I actually prefer the quick and easy, such roasting the very basic vegetables to be a nibble whenever needed. Since my son starts schooling, I need to create anything simple, not to say that I fetching less patience but the fact I tell you the truth, I am just human being and not a super woman, anything simple, quick and tasty, oh I would always go for it! :) I am not all about complaining after realized that I find out my day seems moving too quick and it isn’t fair if I wish a day to have 48hrs. After all, this is what I love the most, taking an important panel in a role as mother and a wife, I’m blessed and I cherish in these precious days. To me, it always easy to be inspired, making something satisfied nailed to your version and it would be lovely if it turns to be your favorite! Like this one for example, an easy peasy Rosemary garlic roasted potato and pumpkin , somehow they are always works best...

Coconut Rice Filling Wrapped In Banana Leaf, Arem-arem is one of unique dish from Indonesia , It is a filling coconut rice cake wrapped with banana leaves. The filling has several varieties that can be adapted to personal preferences, such chicken, meat and vegetable or combination meat and vegetables.    Arem arem is very popular as a substitute for breakfast or snacks, it usually made by a small portion that satisfied to start the day. According to a source, arem-arem is very popular among people especially in central Java, however as the time goes by it spread widely throughout java, Bali island and perhaps be famous all over Indonesia by now. Do not feel so intimidated by the look and the process, it really easy to make it at home. You can always have your own way to prepare, for an example, you can make the filling ahead, refrigerated and used in the next day.  One of interesting step in the method is roll up the rice wit...

I still keep on with Indonesian traditional cake (kue/jajan pasar) that I grew up with, the sticky and chewy of steam glutinous rice flour with sweet coconut filling and drench with coconut milk. A tinge of savory and sweet of coconut filling adds special favor to the cake. The fact, this cake turns out to have many names, such kue mendut, kue bugis, lepat bugis, lapek bugis and rukuk-rukuk. The main ingredients used are remain the same, glutinous rice flour mix with coconut milk as the dough base, the recipe calls for pandan extract to give a natural color, it gives a characteristic traditional delicate scent at the same time . Not to forget, the dough has stuffed with grated coconut cooked with coconut sugar (gula jawa) I have to admit, this is one of the missing cake of my younger age, if you ever know, how much I love the cake and impatiently waiting until my mother had done all the process. My mother call it as Putri Mandi (a princess shower cake) because ...

Sweet Coconut Glutinous Rice Ball ( Len Olen ) is traditional cakes/snack originally from Madura Island , Its an Indonesian island off the north eastern coast of Java which separated from Java by the narrow Strait of Madura . The cake (kue) made from glutinous rice, steamed, toppled with fresh grated coconut and then drench with coconut sugar syrup as a traditional sweetener for thousands years especially most used in Southeast Asia. The flavor and it presentations really give an impression, the use of glutinous rice, freshly grated coconut and the coconut sugar are represented the quintessence of Indonesia archipelago. I grew up with these scrumptious cakes (kue) that my mother used to make for us, the variation of the morning humble breakfast and afternoon snacking absolutely unrivaled.  I want to bring back the cake and memories today, recalling those days, our sweet tooth absolutely pampered. Everyone eager to see my mother bamboo tray filled with...