Back home in Indonesia, I only know two ways of cooking red kidney bean soup – Angeun Kacang Bereum a typical West Javanese dish which I grew up eating lots, usually served with rice and sambel terasi as a condiment. This soup is quite light with sweet tangy flavors and a subtle hit of terasi and chili. Read the rest
Soto Betawi has become a regular menu that keeps popping up every two weeks or so. The reason is because I like it better than the chicken version and Michael would never say no this this. Read the rest
One of the special characteristics of Indonesian soup is the generous usage of fragrant ingredients such as lemon grass, kaffir lime leaves, roasted coriander seeds and galangal – resulting in that special flavours which characterize these “soto” Read the rest
Good thing that I made the soup right before the flu hit hard. It was quite easy and quick to prepare, unlike the Indonesian “soto” or soup that would usually mess up my kitchen. A nice change in the menu. Read the rest
Friends of ours from NZ gave us a can of Vindaloo curry paste from Patak’s. Okay, I may not familiar with the differences of Indian curries but am very familiar with the flavours. I love them. Vindaloo is supposed to be one of the spiciest curry. Next to Phall. Read the rest
Eggplant Koresh or Khoresh-e Bademjan is a Persian dish, another one of my favorite dish found in cookbook “A Taste of Persia” sent by my dear … Read the rest
I need a quick meal for lunch-dinner. Yeah, we’re trying to get into the habit of skipping lunch and having just a light dinner. I … Read the rest
*As I’m watching the opening ceremony of Beijing Olympic on TV……* Firstly I need to give credit to FITRI, my foodie buddy, who had been generously … Read the rest
Went out to the street market next door, hoping to find anything interesting today. There has been some major reconstruction on most part of the road, a few of … Read the rest
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