Black beans I’m familiar with, but black soybeans? They’re quite large in size and the girl told me it tasted better than the regular soybeans. I was already picturing an organic black tempeh in my mind. Sounds mouth-watering. I can’t wait to make these babies into tempeh
This is the season I’ve been waiting for the entire year. Yumberry season. The locals call it “yang mei” or simply “red berry” and it’s very popular in Shanghai, probably more than Kumquat fruit. The fruit is only available in the beginning of summer time, right after winter after the plum rain seasons. Only just briefly.
Two most popular signature Balinese dish is Bebek Betutu (dirty duck) and crisp-roast suckling pig. If I could list five signature dish, it would be those two dish above, sambal matah, seafood satay (sate lilit) and lawar. Lawar is a popular and most common vegetable dish in Bali
Herb Khoresh is a particular dish that I find so uniquely middle eastern. For a start, I love the idea of mixed fragrant herbs as a dish. Put them together in a dish and add beef/chicken/lamb for the extra kick.
Tempeh is originally from Indonesia – it is a staple food for the Javanese people. Traditionally tempe is wrapped in banana leaves. The traditional way of making tempe interestingly involves stamping on the soybeans to remove the skins.
Plantains are native to India and are grown most widely in tropical climates. This vegetable-banana tastes different at every stage of development. The interior color of the fruit will remain creamy…..
When the wind is whirling outside blowing snow everywhere, the best thing to do is sitting in the living room sipping hot chocolate watching movies. For dinner, a plate of oven baked stuffed cabbage rolls….
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.
My days here in New Zealand are now filled with chilly mornings, gloomy afternoons which turn dark quickly around 4pm and overnight non-stop rains. With the baby in the house, new routines are slowly set into place and I’m getting used to waking up at odd hours, tiptoeing into the freezing kitchen to warm up the milk……..
Beautiful bright orange with soft even tone, smooth firm skin that looks so promisingly juicy and sweet inside. These fruit has always intrigued me since the first time I found it. But how do people eat it? I’ve tried peeling that firm oval skin once, only to find a slippery layer of pulp inside. Maybe I should squeeze it, I wondered. But nothing came out. Only later after a thorough search on the internet, people just pop these yummies into mouth
It is quite a special dish for East Javanese in Indonesia. As you already know, Indonesians are serious food fanatics. Many would go overboard going to the farthest corner in a small alley tucked away somewhere in a market 2 hrs drive or even further, for the best dish of its kind
Tahu Tek Surabaya – or loosely translated as Tofu Bean Sprouts Salad with Black Peanut Sauce – is quite a special dish for East Javanese in Indonesia.
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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
