Cooking Tackle

Fiddleheads green are the furled fronds of a young fern and the vegetable has been part of traditional Indonesian food ever since.  In the Island of Sumatra *is an island in western Indonesia , fiddlehead ferns are normally cooked in a rich coconut base, this dish called “gulai pakis” or gulai paku.  I normally have "gulai pakis" at Padang Restaurant, is a restaurant which serves special various dishes from Padang-Sumatra. Fiddlehead fern is a good source of protein and it gives enormous benefit for a vegetarian, it has beautiful edible fern, sexy curls and the soft texture has its own delight when its cooked.  In Bali , fiddlehead ferns are normally cooked as traditional warm salad called “Jukut Paku”, blanched fiddleheads ferns are mix with spiced grated coconut.  This is my own way of cooking the fiddleheads fern, it’s a very simple home-style recipe, Fiddlehead ferns stir fry topping with crispy anch...

Indonesian fried chicken (Ayam goreng) is certainly a well known chicken dish to all Indonesians and also it phenomenal amongst Indonesia people. The very typical crispy deep fried chicken that so tasty with the compliment of the crispy bits in it and I actually think, it is the best part comes from the chicken dish. To have the kind of tasty Indonesian crispy deep fried chicken, it really depending on the cooking method, composition ingredients and spices used. Most people have the thought of making Indonesian crispy deep fried chicken is a bit tedious, the chicken have to cooked in advance by slow-boil the chicken mixture with Indonesian spices until the spice paste has absorbed perfectly and I use to know this method from my mother as it being called as “Ayam Ukep” I have my mother version of crispy deep fried chicken recipe which is completely engage several Indonesian spices, the recipe calls such galangal, candlenuts, Indonesian bay leaves, lem...

On the other night dinner we enjoyed speed-roasted chicken that my husband brought from his hotel occasion so called “Speed-Roasted Dinner”, as the side dishes I made some boiled sweet corn, Butter-garlic long beans and cauliflower in white sauce. What I like the most is the taste of the roasted bird, aromatic and flavorsome, it was no doubt delicious! The stuffing was mixture of bread crumbs and Italian herbs, oh I thought that was the most delicious roasted chicken I ever had. The overall flavour was just perfect to my taste. I am so being inspired, knowing that I still have sufficient portion left-over just perfect for the lunch so I was thinking to starts all the fun.   For some reason, I thought of Sambal Matah *Balinese spicy side dish , Im bringing all the idea and wanted the creation would present to it best! Turn the classic dish into a unique signature dish and I’m literally come up with the recipe of Balinese Chicken shallots/Sambal ...

My winning seafood dipping sauce and marinated always into Garlic chili lime, it’s more to the typical of Southeast Asia flavor. The sharp pungent flavor just representatives the region, appetizing at the same time refreshing! There is one thing that I absolutely love about Southeast Asian food, its the diversity of food which is create on its own magnetism. They are fascinated, unique taste and adventurous to people who try to discover interesting flavor in cooking. The rich culture of Southeast Asian food has become the tastiest food in the world! The very simple daily meals, elaborated feasts characterize all Southeast Asia culinary. The food of the Thais, Filipinos, Vietnamese, and Indonesians are among the most famous exotic creations. However, Thai food is the most popular cuisine coming from Southeast Asia, the complex flavor mixing between spicy, sour, sweet and salty just phenomenal! My recipe today is more like an appetizer especially ...

I have been meaning to always make my own simple veggie as side dish, tasty, less prepping and the most essential thing to me is of course to have a taste of a truly Indonesia. Im sure that everyone would always keen to a simple home cooking especially on your busy day, nothing could beat and no doubt about it.  Home cooking would always offer you home and guaranteed satisfied, I couldn’t help if I ever leave it out as I like being in the kitchen, cooking, doing an experiment with most loved ingredients, create one of kind dish, if it perhaps as like you do. I have all the fun in the kitchen, chopping, slicing, stir frying and other thing like that. To tell you the truth, if you ever get intimidated by a recipe and have finally failure is a normal thing, we all learn from that stuff, it all makes us move forward and expert by the end. I came up with this recipe, a simple side dish  that could won  a meat eater up, Galangal Long B...

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...