This afternoon when I was rooting through the fridge, I found a pack of ONCOM, bought a few days ago. For those of you who are not aware what is it, have a look at the link, oncom is closely related to tempeh. There’re 2 types – the orange one which is softer and the black one or also known as “Oncom Bandung” ………. Read the rest
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. Read the rest
I’ve always been a junkie for exotic dishes. Out of curiousity maybe, but part of it because I tend to get bored easily with mediocre stuff. I’m talking about life in general. Read the rest
Banana blossoms, although have no particular distinct flavour, may add an exotic touch to the salad or other vegetable dishes. Coming back home a few weeks ago, I had fun experimenting with various type of veggies available mostly in Asia like this banana blossoms ……… Read the rest
One of my crazy cooking ideas – perhaps someone out there had experimented this but I’ve never seen it anywhere else before. I love bitter gourds. Although Michael morbidly hates them, I still cook them occasionally. He’d usually left them untouched, leaving a plateful for myself. Ha! Read the rest
I apologize for not having the english version of the recipe, as the ingredients of this special dish from West Java in Indonesia, are not so easy to … Read the rest
Cooking Etcetera © 2010. All rights reserved. Images & content is copyrighted, please contact site owner for permission
Go Back to Top
