It has been a while since my last post ……
Yeah, I have been very busy and at the same time been very lazy to cook and blog as I used to.
But today, while I was thinking on what to eat for lunch, suddenly an idea popped into my head…..
The same thing that I should have for my lunch is also the thing I should write and post in my blog
It’s the “A_ Pop”
What is A-Pop?
Have you ever got too tired of deciding what to cook? Have you ever had days when you get indoors and are tired and feeling lazy, and you really don’t know what to cook?
I have ……………….
and when that happens, nothing in my recipe repertoire feels quite like worth making the effort for.
In such situation, it’s always good to have quick and easy ‘meals’ that you will probably have the ingredients for and are going to enjoy.
These meals are quite filling and comforting as well as being really easy to cook – probably just what you need on a day when cooking a meal just seems like too much trouble.
One of the meals I suggest to cook when you don’t know what to cook is Nasi Goreng.
Why Nasi Goreng?
When I first saw the sign board of “Buffalo Wings” restaurant in Jakarta, I mumbled “does buffalo have wings?” while at the same time I was having a wild imagination just like the picture above (found in http://www.worth1000.com)
I was ignorant hence that ‘stupid question’ and ‘wild imagination’
Then I found out that Buffalo Wings are actually chicken wings and they taste soooo good!
For those of you who haven’t heard that “buffalo does have wings” perhaps you are interested to know “where did Buffalo Wings get their name?
Posted in My Recipes & Beyond
Tagged Anchor Bar, blue cheese dipping sauce, Buffalo, Buffalo Wings, celery sticks, creamy tempeh sauce, cucumber sticks, Frank & Theresa, Frank's red sauce, Indonesia, Majalah Sedap, New York, sambal tumpang, USA
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
Every where in the world, food is an important part of any celebration regardless of culture or religion. It can unite and strengthen community bonds and helps to maintain a common identity among a group of people.
To celebrate Christmas, different countries use food in different ways. Most of the foods typically associated with Christmas, such as mince pies and fruit cake, arose from British tradition. In Australia, it is becoming increasingly popular to enjoy seafood on Christmas Day, rather than roast meats and ham, due to their warmer weather.
In my country with so many different ethnic groups and dialects, we also have different traditional Christmas foods in different regions, depending on local availability and cultural significance. Here’s a few examples I would like to share in this post:
Posted in My Food-o-pedia
Tagged Ambon, Brenebon, Christmas, Ikan Arsik, Indonesia, klapertart, Manado, Medan, Papeda, Sup Ikan Kuning, traditional, unique
I’m not really sure how suddenly it’s already December………I feel like I just posted about Thanksgiving a few weeks ago. But now it’s December…………. and I’m sitting here in the glow of the lights from the Christmas tree.
This means it’s time for me to post something about Christmas 🙂
While I was thinking about what to post, I found a very interesting article by Rina Atmasari published in Tempo.co about some unique traditions and methods in celebrating this special day in my country.
So for this post, I decided to share some unique ways to celebrate Christmas in different regions of Indonesia:
Posted in My Food-o-pedia
Tagged Ambon, Bali, Batak, Christmas traditions, Flores, Indonesia, Jakarta, Manado, North Sumatra, Papua, Toraja