Healthy eating with Mix Lettuce Salad

I have been enjoying myself to eat salad lately. The flavor of all fresh veggies is great and surprisingly I like it a lot. Fresh, crunchy and has specific flavors and textures. Sometimes if I'm not busy, I made myself a special dish with toast, sauteed shiitake mushroom. To make it extra special, I combine protein like pan-seared salmon, chicken or sunny-side-up with my salad.

Guest Post : Ayam Pop from My Lil Kitchen

A dear friend of mine who is also one of the administrator of idfb (Indonesian Food Blogger), Wulan Sucipto, shows her love for Indonesian food through her post here on my blog where she agreed to be a guest writer.

Let me introduce you to the talented woman, an Indonesian who lives in Australia, a mother of 2, a photographer, a cook and the author behind "My Lil Kitchen". She has written four cook books and have been published throughout Indonesia. Last, we both are Scarllett magazine contributor under Recipe section.

New blog name and Corn Pudding

Woohoo... I finally have a new name for my blog, Cooking Chapter. Few names came up in the way before I finally choose this name. Some of them are already being used by someone else and some are too long for a blog name. I want a simple and memorable name that represents me personally and my hobby. Until in the last minute, I was thinking about a book with chapters. And boom....the new chapter begin.... :)

Let's celebrate my happy moment with this beautiful corn pudding. Soft and delicate, lovely yellow color from the sweet corn. I just love them all. I really want to celebrate it in a decent way. But I am holding it off until early next year, in my fourth blogiversary. :)

Earlier last month, I made this pudding based on the ingredients I have in the kitchen, no recipe and no measurement. It taste good, though it need some adjustments in the recipe. But then I made it again with exact measurements and write it all down, so I could share it here.

Enjoy.....

 

Tamarillo Smoothie

Juice or smoothie ? I misinterpreted the meaning of those words all along. According to some sources I've found on the internet, juice and smoothie are different and they produced from different machines.

Juice is fruits and/or vegetables extract. By using a juicer you will get fresh liquid from the fruits or veggies. It's because juicer separates juice from the pulp. While smoothie is a blended of whole fruit (please remove skin and seeds before you blend it in a blender) and/or vegetable (or could be a mix of fruit and vegetable). The consistency of a smoothie is thick and rich in fiber. Based on the above explanation, the drink I made this time is a smoothie.

Hi everyone, good to be back again here. Been away for some photography projects and still have an upcoming project with my friends. I can't imagine how to manage my time with another extra activities and responsibilities, the hectic and the busy schedule. But deep in my heart I'm happy and very grateful for everything. I wish everything will work out for the best in the end. Aamiin.

I had been coughing for days when I decided to make this smoothie. My energy had drained from my body after I finished the photography project with my friend. Lacking of sleep and skipping lunch break made my condition even worst ! Do you know that lack of sleep can make you a little bit foggy ? I've been there and that is so true. :D

To boost my energy and immune system up, I need vitamin C from natural sources. The richest vitamin C sources are of course from fruits and vegetables  We can find an easy and healthy way to enjoy mixed fruits through juice or smoothie. This time I made tamarillo smoothie with a little bit honey, milk and ice. So freaking fresh !! This one is an amazing healing drink.

Tamarillo or terong Belanda (Dutch eggplant) is an egg-shaped fruit native to South America. It has a unique flavor, a combination of tomato and passionfruit. Tamarillos are high in vitamin C and nutritious. 

Enjoy....
 

Pickled water rose apples

Long time ago, pickling was used to preserve food for winter or to be carried on a long journey. Pickles have so many style depend on the country. Fruit pickles, vegetable pickles or a mix of fruits and vegetables. My version of pickle is one of the easiest, because I only toss everything and add chilies to make it hot.

I stepped my feet into the traditional market and I saw thousands of fruit in the carts. Rambutans, mangoes, water rose apples, pomelos and snake fruits have flooded the market. I absolutely wouldn't miss something rare like this.

I decided to make pickle with one of those fruits. I consider pickle is another way to enjoy fruit. Just simply raw and fresh, it also perfect for sunny day. In my family, my mum is amous with her cucumber pickle or we called it acar. I should tell you, she made the best cucumber pickle. The sour from the vinegar, the  flavor and the crunchiness from the cucumber,. Mum usually serve it with boiled noodles or fried bee hoon.

Enjoy.....

Setup Rambutan / Ice Rambutan with cinnamon syrup

Hi...how are you all doing ? I'm so excited to be here again with new recipe. I promise to keep update with minimum a post each month. I feel soulless lately, not really in the mood to post anything. But as you can see, I made few changes here and there in this blog. Do you see my new logo on my blog header ? Hahaha...I accidentally made it for my 3rd belated blogiversary, where it supposed to held in January.

I'm not fully back again into blogging and cooking things at the moment. I lost my passion every time I want to cook something. I know my dad's death really affects my mood. I just go with the flow and try not to fight it. Family is still my top priority above all. I have filed my resignation from "Rasa Indonesia" Online Magazine where I was one of the author for Food Photography articles. It was such great opportunity and experience to work with Arfi Binsted of HomemadeS. Although we worked together for only a short time, I learned not only about photography but also how to improve my writing skill. Nevertheless, I thank all contributors in "Rasa Indonesia" Online Magazine (Yulyan, Yulim, Hesti, Turida and Pepy). Hope "Rasa Indonesia" Online magazine will grow even bigger than before in the future.

In my lovely tropical country, we can easily find various kind of tropical fruits. One of so many is rambutan. We call it rambutan or hairy fruits, because its rind is covered with hair. While the white flesh has sweet and mildly acidic flavor. The fact is, canned rambutan in syrup is available in most of grocery stores. But since I can make it my own, then it would be a healthy one and of course with no preservatives added. 

Enjoy.....

A great loss and Avocado pudding

Innalillahi wa innailaihi rojiun - Truly we belong to Allah and truly to Him shall we return.

March 12, 2013, at 2.40 AM, my dad passed away in peace. It's a great loss for us as a family and it hit me really bad. No sign, no last message and the worst is "I wasn't there to be with him in the last time of his life". Last time I called him was in the afternoon the day before he died, he said "I'm fine". He tried to make me calm and it worked. Nine days after he died and I still shed my tears whenever I think of him.

Three days before my dad died, my sister-in-law died from breast cancer. She had been struggling with cancer for more than three years. She was one of the nicest person I have ever met. I lost two important person in my life in 3 days. My prayers for Papa and Kak Ati (sister-in-law), may Allah bless your souls and give you all the best place in Jannah (heaven). Aamiin.

Nothing much to say this time. Yet, from old photos archive, here are the photos of Avocado pudding. It's quite simple and delicious. I got the original recipe from Roger Mooking from Everyday Exotic. Enjoy......

Kalimbu / Steamed cassava cake stuffed with banana

For the third time, I'm hosting the famous and the grandest food photography event, "Does My Blog Look Good in This ?". It's widely open to all foodie blogger to submit their best food/drink photos. If you haven't send your photo yet, you still have plenty of time before the closing date on January 20, 2013. Somehow, it's a good way to find new food bloggers out there with beautiful images.

Rain and windy days have made the temperature much cooler than usual. The wind was blowing through the trees in front yard and passed the breeze into the house. It was so hard not to pull back my blanket over my head and go back to sleep. I feel so grateful that I'm still able to enjoy this amazingly beautiful day shared with my loved ones.

Cassava root is rich in carbohydrates and it's also a good source of energy. In the country where I grew up, Indonesia, cassava is considered as the primary ingredient of snacks and desserts. Tapai or tape or peuyeum or fermented cassava is the result of cassava fermentation and it can be cooked in many variations of cooking process. Bake, grill or deep fry. In fact, fermented cassava can be mixed into beverages or desserts.

The first recipe I post early this year is a simple Indonesian traditional cake. Kalimbu is steamed cassava cake with banana wrapped inside the grated cassava then coated with shredded coconut from an ethnic group in South Sulawesi, Bugis. The using of cassava in Indonesian traditional cake is very common. If we dig a little deeper, we'll discover some similar cassava cakes in every regions in Indonesia. We have Mata Roda from Malang , Putri Noong from West Java, Songkolo Bandang from South Sulawesi or Putu Tegal.

In West Sumatra, we could find the authentic souvenir made from cassava, it called Keripik Balado or Keripik Sanjai or Cassava chips. Believe me, it's not just chips but more than that. It coated with  sticky spicy red sauce that will make you ask for more and more.

Enjoy....

Good news and Thai tea

Hi all, at this moment I want to share my happiness with all my readers. My blog has won as the first place winner on Sekar Magazine blog contest. I was thrilled and surprised to hear my blog being announced as the first place winner. Alhamdulillah. Glad to know people appreciate my work and who knows they'll find an inspiration from this blog. Later on my next post to show my gratitude, I will be giving away "something" for three lucky person. Keep your eyes open !

Enough with the good news and here comes the bad news (haha...kidding !). As a person who loves eat well and drink well, I truly enjoy myself tasting new foods or drinks.  I taste them, I smell them and I feel them, if it meet my personal  taste then I put it to my "worth to try recipe" list. My list is getting longer and longer especially after I add more and more yummy recipes from foodgawker everyday.

This Thai tea (my version of Thai tea, only because I made it without following any specific recipe) is a favorite for my hubby and my son. I make it every weekend and nothing left in the bottle, they absolutely looove it. When the first time I tried Thai tea, I thought it was made from my usual tea leaves and pour some milk to produce the orange color. But then I was wrong, Thai tea is a mixture of black tea leaves, star anise and other spices.

I use milk instead of sweetened condensed milk to make it more creamy and thick. Add some ice cubes and feel the freshness and the exotic tea. Believe it's not just tea !
Here's the Thai tea mixture I used in this recipe.

Enjoy....

Guest Post : Pindang bandeng Betawi on Love and other spices

After a delay of several months (yes, months !!), I am finally able to fulfill Farwin's request to be a guest writer on her blog. Something came up between the line due to our busy schedules. She had written a post few months back with Coconut Jaggery Crepes with Kithul Treacle. The post is beautifully written together with lovely photos.

My interest in Indonesian culinary is getting bigger as I learn how to cook, then I started to like and enjoy cooking. I've mentioned once that I love doing a guest post for my friends especially when they want me to cook traditional foods from Indonesia. I love to try new recipes and explore Indonesian cuisine. This is the reason I cooked a traditional dish from Betawi/Jakarta, Pindang bandeng Betawi (Betawinese style milk fish stew in soy sauce). It was my first to cook pindang bandeng Betawi from scratch.

For the story and the recipe, please head over to Farwin Simaak  from Love and Other Spices. See you there !

Remake : Indonesian Rice Pudding

I posted this recipe a year ago, but I think it's good to bring it up again. Same recipe, but this time with new photos.

The holy month, Ramadhan, is just about to come. The month where all Muslims spend one entire month in daytime fasting. We need to ensure that we are in a good health, in a way physically and mentally well-prepared to face Ramadhan.

Like any other Muslim women, I also have plan what to cook during the special month.  I like something simple for Sahur (early meal we consumed before dawn). Otherwise, I cook something sweet and special for iftar (fast-breaking at dusk). Even though we could find seasonal food vendors in every corner of the street during Ramadhan, a homemade snack is taste much better.

My favorite iftar drink is coconut ice. I will always enjoy every sip as it washed down my throat. A tradition of fast-breaking in Ramadhan is when good foods are served for the whole family member. People go home early from the office so they could break their fast at home with family.

Indonesian rice pudding or bubur sumsum is one of iftar snack that we commonly find on Ramadhan. It's sweet, light and easy to make. I usually stick to only few recipes which we (me, my hubby and son) love. Dish that I would definitely make it again and again on Ramadhan. Martabak goreng (crepe-like dish with egg filling) with cuko sauce, kolak (fruit in coconut milk) or biji salak (sticky rice balls in sweet coconut sauce) and of course coconut ice. :) I'm sure you have your favorite food to be served to your family as well. Iftar will never be the same without homemade.

Enjoy...