Archive for etcetera
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 😀
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.
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
* 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
* 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
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
Last chinese new year we managed to get away to Beijing. Unfortunately this year, Mike had to stay babysitting the hotel, as he sent all of the managers to take a few days leave. The city’s life is practically put on hold. Everywhere is so quiet, shops are all closed for more than a week (some would stay close for 2-3 weeks even), the hotel’s occupancy dropped significantly during these days. Food is getting scarce – *lucky that we live in a hotel where getting food is not really a problem* – unless one stocks up well prior to the celebration. The shopping frenzy happened 3 days before the celebration. Food stalls, street vendors, supermarkets were all packed with thousands of people and everything would be sold out instantly.
I’m not sure if I want to go out for the next coming few days, partially because of the weather that stay below minus two digits everyday, the other reason is that there isn’t much to do and see out there.
A few days ago, I experimented on the no-knead bread recipe. Thanks to Dita for her inspiring photo that makes me drool, I peeked the recipe from Steamy Kitchen. It’s amazing how one’s palate can change completely during pregnancy. I used to be more of a savoury person, but now I drool over things that’s super sweet, gooey, sticky caramelly with sprinkles of chopped nuts. A few months ago, I thought pickled cornichons was food from heaven. I must’ve gone mad!!!
No-knead Sticky Pecan Caramel Cinnamon Rolls
Click here for recipe
Modification: We’re not a big fan of walnut,
so we use pecans instead. The filling is made without nutmeg &
black pepper (yuck!) I added chopped brazilian nuts & dates.
No-knead Gruyere Cheese Rolls
to view recipe click here
This is another modification I made, just by replacing the filling
with crushed garlic, sprinkles of oregano, sprinkles of basil,
grated vintage cheese and Gruyere cheese
All of the nuts I bought from the local market next door, literally, it’s a small alley located next to our place. On regular days this market is so full of vendors selling every unimaginable things. One day I spotted a guy walking around in the market with a live bull tied around the neck, he was selling it for the meat. Great little place to walk around and find little surprises. I bought a bag of fresh brazil nuts, macademia, pecans and roasted almonds (about 500 gram each) for 75 Yuan only – that would be about US$11 total.
From almonds, macademia, walnuts, pecans, sunflower seeds,
chestnuts, brazilian nuts, pistachios….
and some unidentified nuts. Take your pick!
Warm chestnuts is a beautiful snack in wintertime
This cost about 5 Yuan/bag – less than a dollar
Hiya all foodie photo bloggers! It’s a fresh beginning of 2009, started with a sweet challenge from “Still Life Food” Photography Community with Candy theme. Although SLF is only been launched for a month, we received many positive feedbacks and interests from the blogging community, mostly from food photo enthusiasts and the newbies. It’s exciting to see how many people love photography and would to take some great lengths to learn and master it. SLF is a place to share the knowledge, practice and learn from one another.
To participate in the photo challenge, you must have an account at Multiply (don’t worry, it’s free). More information can be found here at SLF Page. The challenge is open from Jan 5 – 24, 2009.
Love me, lick me! As featured in Foodgawker
More on my posting can be found in my other blog RIGHT HERE
In order to accommodate with an ever growing enthusiasts of a recent trend in photo blogging, still life food in particular, a group of friends who share the same passion in food photography decided to form an online community. SLF Photography community is mainly formed for the group to learn together, share tips & techniques of still life photography, cameras or softwares to use and many other cool things. It’s a group dedicated for the members and contributed by the members. Everyone knows that the most important thing in learning photography is to keep practising. So in order to motivate members to keep on learning, SLF will hold monthly photo challenge with different theme each time, followed by forum discussion where all members can participate and share their images.
So come and visit our site! Membership is free of charge.
On the same breath, I also would like to thank you my fellow bloggers who have been kindly enough to award me with “The Most…. of Something” . To be honest, I am not very good at receiving awards. Yes it’s nice when your friends thought of you. But some awards (not all of them) come with several ‘strict’ requirements from their ‘badge creator’ to be passed on to 100 other bloggers, or something ridiculous…. honestly, that sounds like a chain-email to me. Ugh, I hate chain-emails! But hey, it’s the thought that counts, right?
So here we go, I pass on these awards to all of you, please feel free to grab and paste onto your blog.
Brilliant Blog Award from Janet Ching – thanks Janet!
Butterfly Award – Coolest Blog from Sefa – waduh, makasih ya Sef! 😀
Cutest Blog Award from Widya – makasih juga ya Wid!
** image courtesy of Inmagine **
Thank you for stopping by. Just a note, I’m away on a short holiday in Shenzen, where the weather is still pleasant with a lot of sun. Going to lie down by the pool sipping coconut juice. *it’s been almost a year now…. wow, I miss that* I’ll be back next week and catch up with all of your requests 😀
Bloggers & friends, we will be away on a trip to Beijing-Hongkong tomorrow. We will be back by next week.
** image courtesy of Inmagine – thank you 😀