Cooking Etcetera

Apology for having to repost some of the postings, including this one of my participation to CLICK Photo Event June 2009. Due to some script error after upgrading a newer wordpress version 2.8, I’ve lost several of my postings and featured articles….   glider disappears. Still working on it to fix the problem, so be patient if some of the pages you open may display script error. A few weeks back I had a job order to do a couple of food shots for a Kebab Stall in a newly opened mall in South Jakarta.  One of the menu is quite interesting, Wasabi...

Hi guys, some of the links to Cooking Etcetera that you find from other blogs/sites may not work. I’ve been working on upgrading the website using the new wordpress 2.8 and I suspect there’s been some incompatibility with the theme that makes my glider won’t work and an error message keeps popping up on my homepage. I even lost several of my postings due to this incompatibility. Please be patient while I’m fixing the problem and reposting some recipes.  

Ingredients: * 1 pcs free range chicken ( I use all thighs) * 3 stalks of lemon grass - bruised * 4 pcs cloves * 5 cm cinnamon stick * 6 pcs kaffir lime leaves * 1 pcs turmeric leaf * 2 cups of water * 2 cups of coconut milk Ground Ingredients: * 10 pcs red chilies * 5 cloves garlic * 8 pcs shallots * 1/2 tbs coriander seeds, roasted * 1/2 tsp cumin * 1/2 tsp fennel seeds * 2 cm fresh ginger * 2 cm galangal * 3 cm turmeric * 4 pcs candlenuts, roasted ** ground all ingredients into smooth paste Direction: 1.) Cook ground ingredients with 2 tbs oil, add cinnamon...

Indonesian siomai Siomai (sometimes seen as Shomay) in Indonesia is pronounced the same way as its sisters and is usually a wonton wrapper, stuffed with filling and steamed. It is served also with steamed potatoes, tofu, hard boiled eggs, and is topped with sweet soy sauce (Kecap) and peanut sauce. This variant is less common in western countries There are hundreds of siomai recipes going around the internet. For all of you Indonesians, I am sure you already know the recipe by heart, therefore I won’t post it here. However the special peanut sauce is adopted from my my dear friend Kiky...

**I lost my previous posting on the same subject, some of you may find broken links on my site (perhaps from Foodbuzz or MP) , please be patient until I fix the problem** One of my favorite curry which is not s0 commonly heard is Gajeboh curry. I assume because of its unpopular main ingredient, extremely fatty part of the meat.  Actually a couple of pieces I made was fat only, that thick layer of serious fat.  Something they would have in Fear Factor.  However its tastefully rich gravy, quite spicy and sour, combined with steaming jasmine rice is a great match with...

Thank you, Foodbuzz!  

With the baby starts settling into a routine, I am also starting to get enough sleep lately - yups, no more brutal nights of waking up for feed spurs and occasional cries.  There’re still a few hiccups here and there that puts her off her routine, but nothing we can’t handle. So these past few days, we’re sticking to the routines. And here I am flooding my blog with new postings, cooking lunch/dinner or both, taking photos again and actually getting out for some air and a bit of shopping. Phew! I needed that….. A few days ago I experimented...

Lately I feel like I’m just moving from one waiting room to the another waiting room. The scene is different, but still the same game. The big W. How I wish I have that fast forward button for my life *remember that Adam Sandler’s movie?* I’d rather eat a bucket of brussel sprouts than wait in uncertainty. Oh well, everything will happen when it’s supposed to happen. Perhaps it’s time to shift my gear. C’est la vie. Other than that, I’m doing fine. Baking and cooking seems to keep me in a positive mood. My creamy...

Many versions of spring rolls, except the fresh Vietnamese version, are usually deep fried.  Not that I’m against deep fried snacks, it’s just that I don’t have the luxury of staying the kitchen for very long anymore. Always have to have one ear on the little bundle of joy (who can turn into a bundle of nightmare at times) sleeping soundly in the next room.  So whatever cooking I do, it has to be something that I can drop and leave at any second. Frying is not one of them. The other option is to bake them - which is actually inspired by...

After a few times struggling to bake donuts using the new donut pan my mom bought me from Sydney, I gave  up, at least for now. I decide to bake something else that is fail-proof.  Not so long ago, I bought myself a dessert book by Daniel Tay, founder of Bakerzin. His recipes, although some can be quite a hassle to make, are a guaranteed success.  I love his chocolate brownie as it is so moist and so is this cream cheese pound cake.  Next time I should try making those famous macaroons ala Bakerzin. After spending a couple of good hours in the kitchen...