Moving House + free badge
After spending quite a lot of time trying to find web hostings, going through literally hundreds of web layouts and templates – some cute sexy ones from WordPress, definitely, I’m settled with one that I really liked. With some tweakings here and there and voila! ….. I managed to recreate a wordpress magazine-style theme with yummy splash of colors that represents beautifully the feelings of Cooking Etcetera.
So come and check out my new home address at www. cookingetcetera.com You are welcome to leave me some thoughts and feedbacks about my new home. How’s the color, the layout, navigation wise – is it easy to get around and find things, etc.
Leave your comments there and I will pick two lucky winners to get my free personalized badges (one badge for each). The badge may be placed on your sidebar – to promote your own blog/website, promote your event/contest, or do whatever you want with it.
On Hiatus
Cooking Etcetera will be on hiatus for several weeks – possibly longer, while I’m away to New Zealand preparing for the birth of our firstborn due in April 18th.
On the same breath, I’ve been working on a more fresh & chic web design for a couple of weeks. So be prepared for the new fresh look of Cooking Etcetera which will be released in the next couple of weeks. You’re welcome to come back and check again 😀
Sate Lilit Bali
I am so delighted to be invited by Bee from Rasa Malaysia to be a guest blogger on her website featuring Indonesian cuisine. After a few short discussions, back and forth emails with a foodie blogfriend, Pepy from Indonesia-Eats, we agree to come up with a different concept featuring varieties of a particular dish that’s popular in Indonesia & Asia. So, this would be quite fun to do.
More posting in English, please click here
Indonesia is believed to be the Home of Sate. Ini katanya Wiki loh, saya taunya kalo di Indonesia sate itu variasinya banyak banget, sampai-sampai beberapa jenis malah saya belum pernah denger sama sekali apalagi nyobain.
Kalo di mainland dan Inner Mongolia sini, jenis satenya simpel tapi macemnya buanyaaaakkk….. apa juga dibikin sate loh. Dari jenis yang umum spt daging sapi, ayam, babi, kambing, bebek, cumi, ikan, sampai yang khusus jeroan aja, sate lidah bebek, sate jantung bebek, sate usus….. bumbu dippingnya simple, cuma chili oil, sedikit jinten & szechuan pepper yang bunder-bunder kecil spt merica tapi bisa bikin lidah senut-senut.
More about chinese street food bisa dilihat DISINI dan DISINI
Sate is actually claimed as Indonesian’s national dish,
which reputation can only be matched by “Soto”- Indonesian fragrant soup
( ini sih kata saya….. 😀 )
SATE LILIT BALI
(Balinese Minced Seafood Sate)
Bali is known as the island of a thousand temple, I think it should be credited for the island of fragrant spices.
Recipe Sate Lilit Bali
Ingredients:
* 250 gr shrimp – clean, deveined
* 250 gr mackerel – or any firm white flesh fillet
* 50 gr dessicated coconut
* 6 pcs kaffir lime leaves – thinly sliced
* 2 tbs sugar – can use any sugar, but coconut sugar is better
* red capsicum – tiny cubes for sprinkles
* bamboo skewers or fresh lemon grass may be used
Processed Ingredients:
* 8 pcs shallots
* 2 pcs garlic
* 2 cm galangal or blue ginger
* 2 cm kencur or lesser galangal
* 1 tsp coriander seeds
* 1 cm fresh turmeric
Mince all ingredients until they turn into a smooth paste. DO NOT FRY
Cooking Directions:
1.) Mix both fish & shrimp in food processor until smooth.
Mix in dessicated coconut. Add 3 tbs of thick coconut milk
2.) Add processed ingredients, mix well. Add salt & sugar to taste
3.) If the mixture is still too dry, you may add 1 egg white and a bit of olive oil
4.) Shape the mixture on sate sticks/lemongrass stalk, flatten slightly
5.) Charcoal grill sate until light brown and cooked through
* This article is a collaboration between Cooking Etcetera, Indonesia-Eats and Rasa Malaysia
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