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Sunday, September 24, 2017

Coconut Water Edible Flower Popsicles


A simple Summer treat  for your eyes & taste buds! 



These couple of month are the Hottest month here in Indonesia, the sun is shinning so bright and the air are too dry for us & for our skin.
Sometimes we avoid going outdoors. The air-con are on for 24hr a day. 

We're always grateful to have our house located surrounding by many garden & trees. But once in a while we do need simple and refreshing treat to relieve us from heat & dryness, and these lovely popsicles are pretty enough to feed the eyes and our taste buds! :) 




Difficulty : Easy
Preparing time : 10 minutes
Cooking Time :   2-3 hours
Makes : 1 portion 

Ingredient:
  • Young Coconut Water
  • Edible Flowers ,i use : Rose petal, Daisy, Impatiens, Butterfly Pea, Dianthus & Cosmos. recommended to use flowers which are grown organically since commercial one are often spray with  pesticide. you can look for organic edible flower farmers near your area, mine are from : Genus Organic & Sweet Lovage  , or, you can just use flowers you grow at home :) 
  • Popsicles Moulds
  • Popsicles Stick 


Method:
Prepare your edible flower of choice or what you have on hand at the time.





"Rinse" the petal by holding the flower stalk & dip the part of the flower petal into water a few times, place the flower over clean kitchen towel, set aside to dry & separate the petal from the stalk, set aside. 



Meantime, Prepare your popsicle mould. Place a few flower petal on the bottom of the mould.  



Pour on the coconut water you have prepared inside the popsicles mold, about 1/4 high, just enough to cover the flower petal. 
The coconut water means to make the flower petal sit still on the bottom of the popsicles while it frozen. 



Place the popsicles molds inside the freezer for about 10-15 minutes depend on your fridge temperatures. Until it firm enough, not solid freeze. 



Using a chopstick, "try to move" the flower petal so it sit at the center of the popsicles, put it back into the freezer. 



45 minutes later your lollies should be solid freeze, repeat the method until it reach the top of popsicles mould. 
I know it takes a while and need patient, but trust me it worth it. 



Cover the popsicles mould with foil. 
Place the popsicles stick in the middle of the popsicle mould, so it will stay in place. (You can also try other method i use when filming for Kompas TV-Food Story: fill in coconut water about 3/4 of the mould, add in flowers petal on top, after 1hr, try to "place" the petal on the right place and place the lollies stick inside the mould, please ignore my nervous face XD)
Put it back to the freezer. 
Mine are having issue with the flower petal that flow back on the top of the popsicles mould, but its ok, you can still have a pretty lollies to feast your eyes & thirst :) 



Ah... pretty lollies anyone? 


I know, someone maybe say, how can i eat that? it's too pretty to be eaten! 

Don't worry, the flower are all edible and good both for your eyes and your health at the same time. 

Most of edible flowers are rich in vitamins & antioxidant, but aside from that every flower have a unique and particular benefit. 
For example, Rose petal known to help us relieve stress and tension headaches, Butterfly Pea flower known for it benefits for our eyes, hair & skin, it's even good for our memory boost.  


Pretty & healthy lollies without artificial ingredient to relief you from the heat! 



A few pic taken when shooting for the program :) 



Thursday, May 19, 2016

Kimchi Fried Rice


Your fermented food never been these good! 


Kimchi Fried Rice!

Is one of the easiest dist to make at every korean house hold . But as every cook know that the simpler the ingredients, the hard it could get.

Three main ingredients and one main hero of the dish : KIMCHI.

If you have read my previous post about kimchi then you well aware that the quality of kimchi you use will affect the taste of the dish.
Organic & natural-Fermentation process is the best.
All the goodness from organic vegetables mean no pesticides and chemical on your kimchi and the good bacteria as a result of good  fermentation process, that what you want from kimchi.

Use your mature kimchi - mean, aging and taste sour to eat just as a side dish - for this dish since the sourness from your kimchi brine produced from lactic-acid, will give a delicious taste and punch on the dish.
If your kimchi still young or not sour enough, you can add a 1tbsp  of vinegar to add a little kick. Rice vinegar would be the best option since it will not affect the flavor of your dish. But be flexible if you happen to have only white vinegar or apple vinegar you still can use it.

Kimchi Fried Rice

Difficulty : Easy
Preparing time : 5 minutes
Cooking Time : 10 minutes
Makes : 1 portion 
Adapted from : Home Food Rescue tv program 



Ingredients: 

  • 1 cup rice (you can use red or black rice, but the taste will be different) 
  • 1 cup matured fermented  organic kimchi
  • 1 bunch scallion
  • 1 tbsp less sodium soy sauce (try to find non-gmo labeled) 
  • 1 tsp korean hot pepper flakes (gochugaru)
  • 1 tsp raw organic sugar cane
  • 1 tsp sesame oil (and more for the final touch) 
  • 1 free range egg
  • coconut oil, as needed
  • sesame seed, crushed


Method:

(Always prepare all the ingredients near you and wash all the ingredients before cooking)

On a ceramic pan, over low heat add 1 1/2 tbsp of coconut oil, wait until the oil start to bubble a little bit, crack your egg on the pan, season to taste. (tips : protein taste more flavorful on heat) 

Pour over the hot oil over your egg, 1-2 times. 
Once the white part start to solid place your egg on the plate, set aside, turn off the heat. 
Reserve the remaining oil to stir fry other ingredients.




On your board. Thinly sliced the scallion. 
Place kimchi on a bowl and chopped it with a kitchen scissor so you can avoid your kitchen board become messy by the kimchi braine.

   

Heat your pan over medium heat. Stir fry the scallion with the remaining oil from before, until the scallion start to smell fragrant and turn golden color.
Turn the heat to low, add the chopped kimchi with it brine. stir 1-2 minute.

      


Set aside the stir fry kimchi & add the soy sauce on the other side of the pan.
Once the soy sauce start to simmering, mix it with the kimchi. 
(if you find any black scarp from the kimchi and soy sauce do not worry, that's what makes the fried rice more flavorful!) 
Add sugar & hot pepper flakes and stir to combine. Turn off the heat.


    

Add the rice on the pan.
Stir the rice with the kimchi mixture until combine.

    


Turn the heat back over medium. Stir fry 1-2 minute more and add in sesame oil, stir to combine, turn off the heat. 
Serve with fried egg over the top, crushed sesame seed, seaweed & drizzle of sesame oil on top of your egg if you like sesame oil as i do. 

       


Even though we only serving red and black rice at our home, but one at a time i like to enjoy these fried rice with white rice. No need to feel guilty. 
I like to cook with matured kimchi since it give the dish a superb flavor. 

Nothing can beat a naturally fermented vegetables complex flavors, and that thanks to our kind friends, the good bacteria which has work greatly in amazing way to preserve the nutritions and give extra probiotic & vitamin for us to enjoy. 

Just be sure not to cook it too long with high heat if you want to keep the good bacteria in the food. 
If you happen to do it? ah, no one will judge you! 





Healthy gut & simple dish... None can beat that! 

Wednesday, May 20, 2015

Tuna with Asian Style Sauce


I think tuna is a "tricky" fish to cook...
Love & hate, depend on how you cooking it.
If you want to cook a tuna, make sure not to over cooked it, since it will be hard and taste like a rubber or worse.
The best thing you can do with a tuna are to cook it with or in the sauce, or don't cook it well done, slightly pink in the middle.
if we cook it right, then this fish will be one of the juicy & tasty fish on your table!

The most important thing to do when buying a fish are to buy it from the reliable & trustworthy source.
Here in Indonesia we have one and more issue about fish. About how it captured & storage.
One and many source chose to do it not in the best method and some can even effected our health in a bad bad way... that, regarding how they store the fish after it capture, which not include ice or refrigerator and choose chemical materials to suppress the cost.
How ironic when one of the best & healthy food God gave to us become our "enemy" to have a healthier life.

Luckily now we have a trustworthy supplier which sell eco-friendly seafood in Indonesia, Fish and Blues.
They provide local fisheries product from small-scale fishermen assisted by WWF-Indonesia and JARING Nusantara.
All produced in sustainable and environmentally friendly manners. You can order it online or you can find their product on some of supermarket in the city.
By choosing eco-friendly sustainable seafood, we've participated in protecting the sea and fish resources and help improve small-scale fisherman welfare. So always choose local as you can or even better organic.

I  always try to cook a simple and nutritious dish to put on our dining table as many as i can, but as every stay at home mom experience -- we always don't have enough time for everything in life as time goes by -- don't you all agree?
That, maybe because our expectation to do all the chores in perfect way :D
Until i find Jamie Oliver show titled 30-minutes meals about a year ago. It's one of my fav to watch as one of the reference.
His passion for cooking and mission for a better health for every nations always fascinating & inspire me...
On one of the episode he cook a salmon dish with asian style sauce. Salmon is one of the healthiest fish to go to but, also one of the expensive fish here in Indonesia. I don't know about other country, but here if you able enough to eat salmon once or twice a week then you'll be considered rich!

That's why i choose to cook the dish with tuna, since it less expensive than salmon. You can also cook it with chicken or prawns.

It's been a few months since i enjoying planting some of vegetables on my backyard.
I still plant on container and planned to make a few rised-bed for the plant on our new home since we will be moving 1 month from now. We have large backyard on our new home, so we hope, we can plant most of the veggie i cook everyday.
Most of the plants i plant it from seed, and most of it heirloom and organic variety.
Here is my 6 weeks tomato plants. it's brandywine and purple indigo variety. I hope it grow well.
I'm new to gardener but always been exited each time i sow a seed to plant or while visiting the garden each morning.






Ingredients : 
. 500 gram Tuna fish (cut into 6 pieces) 
. Himalayan salt ( to taste) 
. 1/2 tsp Chinese Five Spice 
. Black Pepper (to taste) 
. 2 tbsp less salted Soy Sauce
. 1-2 tbsp Extra Virgin Coconut Oil / Olive Oil 
. 1 small thumb size Ginger 
. 2 Garlic cloves
. 1 Lime, Juice 
. 1 medium Onion 
. 2 Red Chilli, deseed
. 1/2 spicy Chilli, deseed ( you can use any spicy chilli of your choice and adjust the taste to you preference & excuse me to not know the name since it's a gift)
. Cilantro - leaf only 


Method : 

. Cut and deseeded the chilli, onion, garlic, peel the ginger and juice the lime. Turn on your oven into 180 celcius.
. Put all the ingredient in a blender. 
. Add 1 tbsp of soy sauce (i use less lasted one) and 1 tbsp of extra virgin coconut oil. 
. Close the lid and start to process until it become a paste.
. If you find it too thick and your blender can't process the ingredient, you can add 2 tbsp of water into the blender. 


. Season the fish with salt, black pepper and five spice on each side, sprinkle from above. 
. Heat a non-stick frying pan over small heat & add 1 tbsp oil. 
. Pan fry the tuna just until it slightly brown on each side. Transfer to plate. Set aside. 
. Place the sauce into a non-stick or a ceramic shallow pot. You can add about 2 tbsp water or 1 tbsp oil to loosen up the sauce if it too thick.
. Place the tuna into the ceramic pot and put into the oven for 20 minutes. 
. Garnish with cilantro leaf and chopped chilli. Best serve with warm steamed rice. 
. Enjoy!


Stay Healthy & Keep Clean! ;) 




Difficulty : Easy
Preparing time : 5 minutes
Cooking Time : 20 minutes
Makes : 6 portion 




Tuesday, May 1, 2012

Ribbon Kyuri Salad with Asian Dressing & The Award!

First...
I want to say apologize if for the past 2 month (imagine that!) I didn't post any new recipe or blog post here. Lot of things happen that need more attention and been busy this days and yes I did take a time to travel to Singapore and Bali at our 12Anniversary :D , Will share the photos with you as soon as I can :) 
So, reader and blogger... would you please forgive me for this late post? 
I know you will ;) 

And now, our love ones... the food of course :)

Don't you agree if I say that, nothing can compare a refreshing salad after a hectic day?! 
Well, dessert is something that we often call as an indulgence after a long day. But salad, it's just something that I will always call as a "medicine" or a "detox" that will help our palate and senses to regain their memory back... And that is, truly something most precious for us, blogger, cooker and food enthusiasm - our palate and senses!

Friday, February 10, 2012

Chicken Satay - Indonesian Chicken Satay with Spicy Peanut Sauce

 Chi
As many of you know, Indonesian well know with their satay - or as we call it Sate - that because satay is considered as the national dish
There're many kind of satay depending on the origin and what meat/ fish that used on the satay. Mostly satay is serve with one or two kind of sauce, and the most common used and famous is the peanut sauce. I did ever post a satay that originated from Bali that serve with no sauce, the Balinese Fish Satay which rich in flavor and spice. And today the satay that I want to share with you is the Indonesian Chicken Satay, that has become one of my family favorite satay, well... actually, we did loves almost all kind of satay!

Tuesday, January 24, 2012

Mapo Tofu with Shimeji Mushroom

First of all, it's not to late to say a Happy Chinese New Year to everyone who celebrate it! May your new year filled with happines - love - blessing and prosperity... Gong Xi Fat Chai! :)

Even I'm a christian, since my ancestry is chinese so CNY always bring my memory back to my childhood. When my grandfather and grandmother still alive, all the family member always gathered together. When I said all, it's seriously ALL. From aunty to uncle, causin to nephew and niece, grandchild,   brother, sister and even the family member that not blood related! 
But since I'm get merried and lived in another city, that moment is hard to find. 

Tuesday, January 17, 2012

Hainanese Chicken Rice

Hainanese chicken rice comes from the Chinese subtropical island of Hainan and many of the sons and daughters of Hainan imigrated to Singapore in the past 100 years.
Hainanese chicken rice often considered as the "national dish" of singapore since this dish is famous among singaporean and overseas visitors and is often served at international expositions and global event aboard. 
Hainanese chicken rice is also one of a few local dishes served on Singapore Airlines flights. It's listed at number 45 on world's 50 most delicious foods complied by CNN Go in 2011.