Sudah hampir semingguan ini menu masakan nggak jauh-jauh dari mie, sup dan soto. Cuaca udah mulai dingin sih, di rumah juga sudah perlu pasang heater kalau menjelang malam. Kaus kaki & sweater juga sudah siap terlipat di sofa dekat tv.
My all time favorite dish whenever I’m back in Jakarta
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 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.
There’re so many varieties of “soto” or soup from different parts of provinces in Indonesia. This particular one is quite easy to distinguish from its dominant garlicky flavours from generous sprinkles of deep fried garlic, delicious clear chicken soup with a hint of ginger, toasted coriander seeds and squeeze of lemon juice…..
Fried wontons are abundant there. There’s this one place that sells amazingly crispy and yummie fried wonton – although it’s actually the chicken-mushroom noodle that’s to-die-for. If you live in Jakarta, you probably know where it is 
Eversince I live in the mainland, I rarely find any good fried wonton, you know, the crispy type ones. If there’s one, it would be soaking wet in oil with flavours I barely recognize.
I’m such a cabbage fan. I love it in my stir fries, stuffed, rolled, souped, ‘tongseng’ or simply served as fresh sundanese salad or ‘lalap’ dipped in fresh ground chilis
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.
The rice is pre-cooked in grated fresh turmeric, coconut milk and thin slices of kaffir lime leaves that makes the steam wafting in the air smelling of fresh turmeric and lime leaves. More fragrant spices e.g. lemon grass, purple basil & coriander leaves are added, wrapped in banana leaf and then double cook the rice in a steamer. Resulting in amazing combination of fragrances.
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My gear is a DSLR Nikon D700 paired with several lenses 50mm f/1.4 and 60mm f/2.8 as my prime lens for food photography. When out & about I take my my 24-70mm which is also the latest addition to the family. What can I say, it's an addictive hobby :D
