It has been a while since I last posted a blog update.
It’s because my days are now infinitely busier. It’s wonderful and amazing to be busy but also slightly overwhelming at times.
My lack of posting is certainly not due to lack of cooking – it’s just the writing part that has been slowing down.
Today, however, I am going to share a little secret …..
……….that I am becoming a part time Vegan.
Why part time Vegan?
All Moms are special, including my Mom.
Every time Mother’s Day arrives, I always remember special foods that my Mom cooked for me during my childhood.
No doubt that there’s a powerful connection between my Mom and foods. After all, it was my Mom who fed me my first meal and most of the foods I ate growing up. My Mom comforted me with my favorite soup, cheer me up with sweet treat, and made my favorite meals just because she loved me.
To sweeten Mother’s Day, I would like to share a simple sweet treat locally known as “Manisan Kolang Kaling” (candied palm fruit) which my Mom often made for me and my sisters as sweet treat when we were kids.
What is ‘Kolang Kaling’?
The Lunar New Year is fast approaching and countries throughout Asia are gearing up to celebrate.
In my country, Chinese New Year is declared as a national holiday. This year it falls on 19 February and is called as the year of goat. The goat is the lucky eighth sign of the zodiac. It’s meant
to be a year of harmony, home comfort and abundance!
While New Year’s customs vary throughout Chinese Indonesian communities in the Indonesian archipelago, the spirit underlying the celebration of Chinese Lunar New Year is the same; a sincere wish for peace, happiness and prosperity for family members and friends.
As Indonesia counts a large population of those with Chinese descent, most of whom have lived here for generations, Chinese New Year, also is known as Imlek is celebrated with lots of fanfare in many townships across the archipelago.
On New Year’s eve, Chinese families whose members may be living far apart, make it point to gather at New Year’s eve family dinner. The next morning they will all go to the temple to pray.
Picture from Kompas.com dated 18 – 2 – 2015
Although our family don’t celebrate Chinese New year but since it’s going to be a holiday, I am planning to mark the occasion by cooking one of our favorite homely Chinese Foods called Mun Tofu or also known in my country as Mun Tahu.
Why Mun Tofu?
It’s just the right dish for a humble welcome to the Year of the Goat, with easy-to-find ingredients and a dish that is effortlessly achievable.
Here’s the recipe of my version of Mun Tofu
- 300 gr silk tofu, diced
- 200 gr minced beef
- 100 gr button mushroom, sliced
- 2 stalk of green onion, finely sliced
- 4 cloves of garlic, finely minced
- Cooking oil
- 100 ml water
- 2 beef bullion cubes
- 1 teaspoon brown sugar
- 1 tablespoon cornstarch, dissolved in 100ml water
- 1 teaspoon sesame oil (optional when desired)
- Heat the wok until smoke out. Add cooking oil.
- Add minced garlic, sauté until fragrant and golden brown.
- Add minced beef. Stir fry until the color changed.
- Add the button mushroom
- Season with all the spices except cornstarch and sesame oil.
- Cook until 3/4 cooked.
- Add tofu and green onion.
- Stir carefully until the spices well blended.
- Pour into water, cook over moderate heat for about 5 minutes.
- Add cornstarch mixture, mix well until boiling and thickened.
- Add sesame oil, mix to blend.
- Remove from the heat.
Serve warm with rice.
GONG XI FA CAI
Dear friends and readers, today I celebrate the 5th anniversary of My Cooking Without Borders.
I can’t believe that I have been blogging for 5 years now !
Five years ago, I posted my first blog post. I had no idea what this cooking & blogging journey would bring me.
Five years later, I learned and tried so many cooking recipes, read so many other cooking blogs, and met new people.
In 5 years, I wrote 140 posts that brought me so much joy and more than 250,000 viewers from around the world!
I sincerely thank you for the fine comments and emails, for being there, following My Cooking Without Borders from behind your screen.
It is because of you that My Cooking Without Borders means something in this big blogger world.
I do hope you will continue read and support my blog.
I wished I could write more posts, but combining blogging and a full time job is not always that evident.
Sincerely thank you to all of you !
Mother’s Day is a celebration honoring mothers and motherhood, maternal bonds, and the influence of mothers in society. It is celebrated on various days in many parts of the world.
In the United States, Mother’s Day is celebrated on the second Sunday of May and this year Mother’s day will be on May 11 so it is just around the corner.
Although in my country Mother’s Day or locally known as Hari Ibu is celebrated on December 22, I am inspired to cook something special for Mother’s day in May.
I am thinking about something rare and unusual …. and special …… so I browsed the internet to find something interesting and suddenly something unusual caught my attention. I saw a picture of what I recognized to be ‘jantung pisang’ or literally means banana heart.
If you’ve ever seen a banana tree, perhaps you have noticed the teardrop-shaped purple cone at the end of the banana fruit cluster. This is the banana heart, also called the banana blossom.
In a tropical country like my country, you’ll see these all the time, but so far I’ve never thought about cooking them.
Hey… I got an idea…why not try to cook banana heart for Mother’s Day?
To my surprise, there are so many recipes using banana heart. And one particular recipe has caught my attention – it’s a recipe of banana heart in duet with chicken heart so I named the recipe “Double Heart”
Why Double Heart?
Today 20 April 2014 is Easter Sunday Morning in my country ……
When I was a kid I used to go to Sunday school. I remember during Easter Sunday, there would be eggs hunting. It was really fun competing with other kids. Checking all corners of the church, the seat and the grass. I remember that whoever find an egg first will get a reward. I never won but I had fun. Easter eggs hunting is one of things I miss now.
Now that I no longer join eggs hunting or decorating eggs on Easter Sunday, I am thinking of cooking an egg-dish named ‘Hidden Eggs’
Why hidden eggs?
The year of 2014 is a special year as we celebrate New Year 2 times both in January, the first month of this year 🙂
New Year’s Day is observed on January 1, the first day of the year on the modern calendar Gregorian as well as the Julian calendar used in the Roman Empire since 45 BC.
With most countries now using the Gregorian calendar as their de facto calendar, New Year’s Day is probably the world’s most celebrated public holiday, often observed with fireworks at the stroke of midnight as the new year starts in each time zone.
This year, we will celebrate another New Year – It’s the Chinese New Year which falls on January 31. Traditionally, the celebrations run from Chinese New Year’s Eve, the last day of the last month of the Chinese calendar, to the Lantern Festival on the 15th day of the first month, making the festival the longest in the Chinese calendar.
Because the Chinese calendar is lunisolar, the Chinese New Year is often referred to as the “Lunar New Year” and we usually wish Gong Xi Fa Cai to those who celebrate it.
As the Chinese New Year is approaching, it means we should get ready to party! And by “party” I mean “eat.”
Many New Year’s traditions around the world involve champagne and firecrackers, but when it comes to Chinese New Year it’s all about the feast!
Food plays an important role in Chinese culture, so it’s no surprise that a huge part of the Chinese New Year celebrations center around big banquets dishing up lucky dishes and symbolic foods. Dishes served most during Chinese New Year symbolize hope and renewal for the New Year.
As the Chinese New Year is coming in less than 3 weeks, I start thinking of what to cook for Chinese New Year. Although I don’t celebrate Chinese New Year but I have a habit of cooking a special menu on every festive. This time I am thinking of cooking Egg Foo Yong or in my country known as Fu Yung Hai.
Why Egg Foo Yong?