Guest Post : Steamed Plantain with Coconut Milk Sauce

Eid Mubarak, to all my fellow Muslims all over the world, taqabbalallahu minna wa minkum, shiyamana wa shiyamakum, minal 'aidin wal faizin. Not too late yet to wish you a peaceful and blessed Eid day. May the blessings of Allah fill your life with happiness and open all the doors of success now and always. Aamiin.

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.

Guest Post : Fried Sweet Potato Balls for "Joy From Fasting to Feasting VII" event

My special Ramadhan guest post for Yummy Food before Ramadhan ends. Bola-bola ubi goreng or Fried sweet potato balls that you can enjoy as your iftar snack. Lubna Karim has been posting Ramadhan recipes on her blog for almost a month since the first day of Ramadhan. On its seventh year, Joy from Fasting to Feasting become a solid place for Muslim bloggers from different country to introduce their popular food or drink during Ramadhan. I salute you, Lubna and I hope I can participate again next year.

Guest Post : Spicy Cheese Sticks for Sonia from "Oggi pane e salame, domani..."

My latest guest post for my Italian foodie friend, Sonia. A simple recipe that can be made by everyone. Cheesy, spicy, fried and I made it gluten free. 
 

Sonia offered me to write two blog posts for her blog Oggi pane e salame domani... (Bread and salami for today, tomorrow... , in English). The first post is about recipe and the other one will be about behind the scene. The complete story and recipe of Spicy Cheese Sticks can be seen on her blog. 

See you there... !

My Ramadhan special guest post on Yummy Food

In this holy month of Ramadhan, let me wish everyone a very happy, peaceful and blessed Ramadhan. May Allah shower His countless blessings upon us in this holy month. Aamiin. Serving special homemade meals for family is a fun thing to do. How we can gather as a family and enjoy iftar meals together. I do enjoy my free time during weekend to cook our family favorite food. Only to see beautiful smiles on my hubby's and my son's face then tell me how they love my homemade dishes. 

One of the famous Ramadhan blog event I know is Joy From Fasting to Feasting hosted by Lubna Karim from Yummy Food. On its sixth year of the event, Lubna asked me to do a special post for her. And I made this special Sweet potato balls with coconut sugar syrup for her. An Indonesian traditional snack that is often eaten as iftar meal. Please check the complete story and recipe over her blog. See you there !

Guest post : Ayam Penyet / Crushed fried chicken with sambal for Lisa of "From my Lemony Kitchen"

One more guest post from me on From my Lemony Kitchen. How lucky I am to have finally found the recipe of this sambal since I had it for the very first time maybe five years ago and I had been trying to make the sambal all this time.

This special request came from Lisa, she wanted Ayam Penyet for the guest post. Since I love Ayam Penyet for lunch and I had never been to make it by myself, I took the chance. I won't let myself ramble away for now. Please kindly visit and check the complete story also the recipe of Ayam Penyet (Crushed fried chicken with sambal) on From my Lemony Kitchen.

Bye now... :)

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 !

Guest Post : Rajma Masala from Anamika Arun of Taste Junction

I've been enjoying this foodie world things as I find everything in here is about delicious foods, making new friends and food photography. I know exactly where to go and find recipes of yummy foods that make me drool instantly. On the other side I can share and learn how to achieve good looking food photos from people who has the same passion with me in food photography. But above all, I met new friends from all around the globe. We only connected by our love in food and photography.

Anamika Arun from Taste Junction is one of my foodie friend I met through blogging world. How happy I was when she agreed to be my guest writer for Guest Post series this month. She cooked traditional dish from her homeland, India. It makes her recipe as my second Indian cuisine that has been featured on my blog. Thank you for doing this and make it happen, Anamika. Now, please give big and warm applause for Anamika with her Rajma Masala.

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Thanks to blogging, I've been fortunate enough to interact and know bloggers from different spheres, cultures and geographies of the world. And one such lovely blogger I'm so glad to know is Tika. Can't recollect exactly how our paths crossed in the online world, but I can say for sure that her amazingly captured food shots were definitely the starting point for it all. Her desire to learn, improvise and master food photography has been inspiring and one can see the results in her blog journey itself.

So when she asked me to do a guest post for her blog, the reply was nothing else than an assured confirmation. The post became even more exciting when she asked to share something traditional from my region, which is North India. This opened a great range of dishes for me to share, but since this post would be shared with people from regions of the world, I wanted to keep it simple as well. And at the same time I knew I wanted to share a popular recipe than a dish from the times of regal age, which rarely enters our modern kitchen. So keeping up to the spirit of my blog's essence – modern Indian kitchen, I chose the quintessential north Indian dish/curry – Rajma Masala.

Rajma or kidney beans are used world over in varied ways – in salads, wraps, casseroles, etc; but the flavour of cooking it as curry with onion and tomatoes is very very Indian. Add to this the fact that this “rajma and rice” combination is enjoyed by people of all walks of life in north India and is available at every dhaba (street restaurant) to high class restaurants, makes it a dish that you can never ignore. So lets learn this simple and flavourful curry, to enjoy for lunch or dinner.

Authentically rajma should not be overly spiced or layered, but the flavour of the rajma should stand out. You would be surprised to know that on many occasions we cook it without onion, ginger-garlic and whole spices. Just remember that tomatoes and red chilly powder are its key ingredients. But in this popular version we have made it little deeper in texture and taste with the addition of few spices. Also I personally prefer to use the smaller ones or “pahari rajma” (From the hills of Jammu & Kashmir). But you can use any variety, even the canned ones to ease on the preparation, though that would lead to a slight difference in taste.

Rajma Masala

Ingredients:             

1 1/2 cup Rajma/ Red kidney beans (Soaked overnight)

2 tbsp oil + 2 tsp ghee

Whole spices - 1 bay leaf, 2-3 black peppercorns, 2 green cardamom, 1 black cardamom

1 tsp cumin

1 onion – finely chopped or grated

1-2 green chillies – slit lengthwise

1/2 tbsp ginger-garlic paste (optional)

2 large tomatoes – chopped

Salt To taste

1/2 tsp Turmeric powder

1 tsp Corainder powder

1/4 tsp Red chilli powder (or as per taste)

1/2 tsp Garam masala

Pinch of sugar

Chopped coriander leaves for garnish

Method:      

• Soak rajma overnight. Wash and pressure cook with about 3 cups of water for 5-6 whistles or cook in a saucepan till it softens. Keep aside with the water in which you cooked it.
• Heat oil and ghee in a pan. Add sabut masala (whole spices) and cumin seeds. Let the cumin sizzle. Then add the chopped onion and green chillies. Fry till it turns pink. Now add the     ginger-garlic paste (if using) and a pinch of salt. Fry the mixture     for another 2-3 mins, till they turn brown.   
• Now add the chopped tomatoes and spices (except garam masala) with a     pinch of sugar. Cook the mixture till the rawness of the spices goes away and little oil starts oozing from the sides of the mixture. (This is an indication that the spice blend is well cooked)
• Add the boiled rajma with the water and salt. Simmer the flame     and cook for another 5-10 mins till rajma absorbs the flavour of the spices. Also with the help of back of the ladle mash few     beans to thicken the gravy. Adjust the consistency of the gravy by adding more hot water, if needed. Ideally it should be medium-thick.
• Garnish with chopped coriander leaves and serve hot with chapatis or rice.

Note:

1. Though all varieties of kidney beans taste great, I personally prefer t use Some people also like to use 1-2 tbsp of yogurt to the gravy to get a different taste.
2. This is one of those curries, which deepens in flavour after some time. So don’t hesitate to cook it little in advance and let it become even more tasty.

Guest Post : Spicy oyster mushroom in banana leaves / Pepes jamur tiram for eCurry

I'm always excited when someone asks me to do guest post. Particularly when that someone is my friend. Today, I'm guest posting Spicy oyster mushroom in banana leaves for Soma Rathore at eCurry. The method of cooking by wrapping the food in banana leaves into parcels called pepes or pais in Indonesia. It has several names depends on the regions. I inherited this family recipe from my mother-in-law. Tasty food that is easy to cook. To read more of the story and recipe, please hop over to eCurry.

Enjoy...

Guest Post : Coconut Jaggery Crepes with Kithul Treacle from Farwin Simaak of Love and Other Spices

I come back with a lovely guest post from my friend Farwin Simaak of Love and other spices. She's one of many friends I met through food blogging world. Though we live miles apart but we have a connection, our love of yummy foods, we have same passion in food photography and (of course) we love blogging. :) Every country has traditional dishes, and knowing that Farwin come from Sri Lanka, I offered her to do a guest post and this sweet lady said yes without a doubt. With all humility, I plead to her to cook something traditional from her country. After waiting in curiosity, I received her mail of the post in my mailbox ! She cooked a Sri Lankan dish, Coconut Jaggery Crepes with Kithul Treacle. It's a Sri Lankan crepe with coconut filling. Sounds very interesting.

For more Sri Lankan recipes, please head over to her blog. Thank you for the post and beautiful photos, Farwin. This is lovely, indeed. Now, let's begin the journey to the first Sri Lankan cuisine on my blog.

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When Tika asked me to do a guest post on her site about a traditional Sri Lankan dish, I was thrilled. I met the talented Tika in Facebook and instantly drawn to her site. Her food photography is amazing and her passion for it shines through each and every one of her photographs. And this warm and generous lady has another blog dedicated to food photography tips for aspiring newbies like us. Thanks Tika for this opportunity, I'm honored to be here.

Love and other Spices is my journal, where I document my love for food and cooking, from the exotic Sri Lankan dishes to the modern bakes and goodies. Although I had several traditional recipes in mind, I wanted to feature this sweet dish I absolutely loved growing up.

A thin crepe roll filled with coconut, jaggery and nut filling and served with treacle on the side. This is a breeze to whip up and was a regular during our tea time snacks. I remember coming home after playing outside with friends asking a snack to munch with my tea. My mom or aunt would then hurry to the kitchen to crush the jaggery, my granny would grate the coconuts and within minutes the filling is made. While the coconut mix is coming together on the stove, the batter for the crepe is whisked and a spoonful of batter is swirled to coat a heated pan. Once the crepes are cooked on both sides and dropped on to a plate, my job is to keep the filling and roll it tight and stack it neatly to serve.

The treacle is served along side to drizzle on the crepes, if you prefer a bit of extra sweetness. This is a completely sugar free and healthy recipe if you can swap the white flour to whole wheat flour.

"Kithul" jaggery and treacle are our natural sweeteners. We use it in almost all our desserts."Kithul" is variety of palm tree growing in the Asian tropics. The sweet sugary sap obtained by tapping the young "Kithul" flowers are then used to make a unique and aromatic syrup called 'Treacle' which is similar to maple syrup. The treacle is heated up to make molds of caramelized treacle called 'Jaggery'. Coconut shells are used as molds,so the jaggery takes the shape of half sphere. The hardened jaggery is then crushed,grated or shaved for use.

If you don't have access to jaggery, you can use brown sugar. Use about 1/3 of a cup in the beginning and increase accordingly to suit your tastebuds. The Kithul treacle can be swapped for any kind of treacle or syrup.

Coconut Jaggery Crepes with Kithul Treacle

Ingredients:

Batter

1 cup All Purpose Flour

1 cup milk

1 egg

pinch of salt

Filling

1 cup fresh grated coconut

125 g grated jaggery

few pods of cardamoms crushed

pinch of salt

Chopped nuts of your choice(I have used pistachio and cashew nuts)

Treacle to serve

Method:

Measure the flour and sift it into a bowl. In a separate bowl,whisk the milk and egg together. Mix the wet ingredients with the flour and whisk till you get a clump free batter. Add salt.

Heat a non stick pan and spray with some oil. Add about 3 tablespoons of batter to the pan and swirl it to coat the pan. Once the crepe has been cooked flip onto the other side with a spatula and cook till light brown spots appear. Remove from fire and repeat with the remaining batter.

For the filling,heat the grated jaggery in a saucepan over medium fire. Once the the jaggery starts to melt, add the coconut and cook till the mixture comes together. Add the cardamoms, pinch of salt and cook further for 5 minutes. Add the nuts and remove from fire.

To assemble, lay the crepe and place the filling on a side. Don't place the filling all the way up to the edges of pancake lest it should fall from the sides. Roll the crepe tightly.  Serve with more nuts on top and with a drizzle of treacle.

Guest Post : Shrimp Curry with Pomegranate and Coconut Milk from Soma of eCurry

Some of you might already know, the cuisines of India are similar to Indonesian cuisines.  The key is the using of various spices to make the food flavorful and to give the natural color to the food.  So it sure looks exotic in your eyes and scrumptious in your taste buds. Even though I have never eaten Indian food but some of Indonesian foods are close enough to Indian foods. We have kari and roti cane which I believe those were derived from Indian cuisine. 

After long time of waiting, I finally can feature a special guest post on my blog written by Soma Rathore of eCurry. Never thought she would say "yes" when I asked her to write a guest post for me. She has tons of delicious recipes with beautiful photos. No wonder she has won DMBLGiT for several times, because her blog looks good !  Soma, my dear cyber world friend and a sweet nice lady, has done a wonderful job for me through this post. She cooked a famous dish from West Bengal. Let's give her a big welcome with her homemade and traditional cuisine from India which also the first Indian food recipe on my blog, Shrimp Curry with Pomegranate and Coconut Milk.

Reminder : The giveaway event is still open and you still have few more days to join in. Please read here for details.

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These delightful shrimp curry carries the flavors from my home. Cooked in creamy coconut milk, it is redolent of cardamom and cinnamon – spicy but with a hint of sweet. And to this packet with memories, I have also added some pomegranate, a twist which worked out really well.

When Tika of Cemplang Cemplung asked me if I could write a post with a traditional recipe for her, I could think of nothing but my love for this particular shrimp curry cooked in coconut milk. A curry with a sweet aroma and the naturally orange hue calls my name. Chingri Maacher Malaikari is a classic. It is a well known and well loved recipe from my home state – West Bengal. Almost every special occasion (and not so special ones too) call for these jumbo shrimps and the air in the home dances with the fragrance of them getting cooked. I remember how I would eagerly wait for the meal time to lay by hands on these huge shrimps, all with head and tail on and the very aromatic yellow orange sauce seeping through the hot steaming rice.

The authentic recipe uses fresh coconut along with freshly squeezed coconut milk. My ma had to go though a very time consuming process of grating fresh coconut and making coconut milk at home. There were no pre-packaged cans; and even if there were, I double she would use it. The head of the shrimp does add a very different taste, texture and to some extent the orange hue to this quintessential dish.

The sight of these colossal shrimps enticed me as I walked by them; I turned around and came back to the counter and bought myself a few pounds. They reminded me of the times when my dad visited the Sundarbans (the largest mangrove forests in the world), for his work, he would get these really enormous shrimps, almost sized like lobsters. And when he got them, all I could think of was my next meal.

I “met” Tika in Flickr. Along with the cooking, the love for food photography leads most food bloggers to Flickr; the spot to mingle with like minded people, to learn and discuss food photography. Her beautiful stream of  photographs, led me to her blog. Besides the traditional recipes, she also writes about food photography which are like treasure posts for those who want to learn. Light, angles, tricks, you can find it all there. I am so happy to do this post for this warm wonderful lady.

This time, I did play around with the authentic recipe a tiny bit. I have the luxury of using ready to use cans of coconut milk. I have not used any fresh coconut. The original dish is spicy with a hint of sweet, and I though of using the fresh pomegranates that the season offers to further enhance this “little” sweet. The crunch and the juicy fresh pomegranates do add another dimension to it.

I also marinated the shrimp for a little while in pomegranate molasses. It might sound like a very unlikely combination, but the little tart and the depth of flavor of the molasses accessorized the dish without having it lose the original essence. And the scallions were crisp, fresh and very non traditional, but lovely too.
Here is the recipe for my friend! I am really happy to do it for you. 

Thank you!

Shrimp Curry with Pomegranate and Coconut Milk

 Ingredients: (serves 3-4 as a side dish)

1. 1 pound  (head on if you want) jumbo/colossal shrimp, de-veined, but tail on (you can keep the shell on if you want)
2. 1/2 teaspoon turmeric + 1/2 teaspoon turmeric
3. 1 teaspoon sugar
4. salt to taste
5. 2.5 tablespoon pomegranate molasses
6. 1.5 cups coconut milk
7. 1.5 inch ginger, peeled and grated or made into paste
8. 2 hot green chili pepper, slit
9. 3 tablespoon oil
10. 2 small green cardamom
11. 1 inch stick cinnamon
12. 1/2 teaspoon cumin seeds
13. 1/4 teaspoon cinnamon powder
14. 1 teaspoon red chili powder (or to taste)
15. 4 stalks of scallions – green parts only, finely chopped
16. 1/2 cup pomegranate arils to garnish/add before serving

Method:

1. Clean, de-vein and wash the shrimps. Leave the tail on and if you wish leave the shell and the head on. Pat them dry. Place the shrimp in a bowl. Add some salt, 1/2 teaspoon turmeric, and pomegranate molasses to the shrimp. Toss to coat and set aside to sit for about 15 – 30 minutes.
2. Transfer the marinated shrimp to a pan and cook with a couple of tablespoon of water added to it, for a couple of minutes, or just until the shrimp changes color and start to curl up. Remove from heat.
3. Combine coconut milk, 1/2 cup water, cinnamon, salt, 1/2 teaspoon turmeric, sugar and red chili powder; set aside.
4. In another pan, heat oil. Add the cracked cardamom pods, cinnamon stick and the cumin seeds. When they start to sizzle and pop, add the slit green chili pepper and the grated ginger. Stir it for about a minute at medium heat. Do not overcook or brown the ginger. Just when the spices starts to get fragrant, add the spiced coconut milk, stir everything in and simmer from about 5-8 minutes in medium heat. The sauce will come to a boil. Add the partially cooked shrimp and any leftover liquid with it in to the pan. Partially cover the pan and cook for about 3-5 minutes.
5. Switch off the heat and add the chopped scallions into the pan and stir them in. Adjust salt.
6. Just before serving add the pomegranate arils to it and stir them in (add the fresh pomegranate only to the part you would be serving as the arils wilt and change color in the sauce and does not taste as good if stored and saved for later). I would want to suggest that you serve the pomegranate arils by the side and garnish it as you eat.
7. Serve over hot white rice or with some nice crusty bread.

Cendol, a guest post from Marvie @Lekkericious

I proudly present to you, the first guest post on my blog ! Let's say it's an exchange post. After my guest post on her blog few months ago, and now it's her turn to write something on my blog. :D Marvie Yap from Lekkericious is a dear Filipino friend who has a lot of activities. From Software QA Engineer, make-up artist, cook, cat rescuer and food blogger. I can imagine she is extremely busy. :) Though we never met, but we still can be best friend. This is one of the reason what makes me happy for having friends from around the world.

Once Marvie told me that she loves cendol on my photo of cendol on Flickr but she couldn't find the seller near the neighborhood. So, I appreciate that she finally tried to make it. Nothing can beat homemade ! Without further ado, I welcome Marvie to show her cendol feast.

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I first learned about cendol in Holland, during my summer visit in 2009. It was funny to have the first taste of this asian delicacy in a western country, when I have lived all my life in Asia. Es Cendol is a green, worm-like jellies made from rice flour, tapioca flour and mung bean flour served with coco palm sugar syrup, coconut milk and shaved ice, topped with jackfruit - a very popular drink/dessert in Indonesia. Cendol was a love at first taste experience. I was in constant search for it here in Manila, but unfortunately, it's not available anywhere. I find it odd that I could never find it in any of my favourite Asian restaurants around the city when it is super popular in Indonesia, Malaysia, Thailand and Vietnam, our neighboring countries.

So I did a little research how to make it for myself and for my husband who also loves this Indonesian delicacy.

Finding the right ingredients was a bit of a challenge for me though - gula jawa and mung bean flour in particular. I scoured all specialty Asian shops for these and didn't have any success. Nevertheless, I found coco sugar, the closest alternative I can get for gula jawa, although in my opinion, gula jawa's sweetness complexity still is the best. I gave up on mung bean flour and settled for the rice flour and tapioca flour combo - which ended up in a disaster. My cendol just melted a few minutes after it's submerged in the ice water. Although most Indonesian cendol recipe say it's just rice and tapioca flour, for some reason I couldn't succeed. So I thought the mung bean flour was the only key, and I don't have it.  After numerous attempts with rice flour and tapioca flour in different proportions, I finally called it off and decided to wait on my cendol dreams. But thanks to Tika, she revived my cendol hopes and sent me that precious mung bean flour. I finally made my first successful cendol!

Cendol

In this recipe, I only used mung bean flour

Ingredients:

Cendol Jellies
- 80g mung bean flour
- 500ml water
- green food coloring
- pandan leaves (or pandan flavor)
- 3 tbsp white sugar
- iced water in a bowl
- colander

Coconut Milk
- Kara Coconut Cream (or better, fresh coconut and get the "kakang gata" or the first milk)
- pandan leaves
- salt

Syrup
- 250 coco sugar, or coco palm sugar
- 250ml water
- Pandan leaves

Cendol Jellies Preparation :
1. Dissolve the mung bean flour in 500ml water.
2. Add few drops of green food coloring until you reach the color of electric green. You may also use pandan leaves to make the color natural.(To do this, put pandan and 500ml of water in a blender. Sieve and
take the liquid extract and use that to dissolve the mung bean flour).
3. Add sugar and 1 tbsp of pandan flavor, stir until dissolve.
4. Set your stove in low heat and begin stirring the mixture in a pot. Continuously stir until it thickens.
5. When it's paste like and super thick turn off the heat and get ready to mold!
6. Put the colander on top of the iced water.
7. Pour the cendol thick mixture on the colander and start scraping back and forth with a use of a spatula. The holes in the colander will serve as your mold to make that little green worms. DO NOT WAIT TOO
LONG, otherwise when it gets cold it will be hard to mold.
8. When done, set aside.

Syrup Preparation :
1. Combine coco sugar and 250ml water in a pot, in low heat.
2. Stir until sugar's dissolve.
3. Make a knot out of about 4 pandan leaves and simmer it together
with the sugar. If you don't have pandan leaves, just add 1 tbsp of
pandan flavor.

Coconut Milk Preparation :
1. Heat the coconut cream (kakang gata) in a pot using low-heat.
2. Add about 2 tbsp. pandan flavor, or make a knot out of pandan
leaves and put it in the milk.
3. Add a dash of salt.
4. Turn of the stove when it starts to bubble.

To serve:
In a glass or bowl, layer it with coco sugar syrup, cendol jellies,
crushed ice, and coconut milk. You can top it with fruits like langka
(jackfruit) or banana. Add more cendol jellies on top if you wish.

When I made these in smaller size :p (Chocolate Chinese Flaky Pastry, a guest post on 6Bittersweets)

Do you know how foodie bloggers treat their friends from around the world ? You could invite them to write guest post on your blog, then they will cook tasty foods in their own kitchen especially for you, they will spend their most valuable time to take photographs of the foods and finally they will write the post as if it will be up on their own blog. One thing, they will do it all for the love of friendship ! 

My fourth guest post is for Xiaolu Hu from 6 Bittersweets, a sweet lady who has so many friends from around the world. Lucky to know her as foodie friend, because everything about her is loveable ! She's also a fantastically baker and food photographer, which you already know if you are a reader of her blog. She always comes up with creative ideas with food. Spools of thread cake pops, Cookies n' cream owl cupcakes, Lemon macarons in such cute shape :D , S'mores cupcakes are some of delicious foods you can find in her blog.

My second attempt on Chinese flaky pastry went perfectly well. I found the right technique to show the layers on the outside. And I also made these in smaller size. Cute. :D I invite you all to come and view the full recipe at 6 Bittersweet where it posted as guest post over her blog.

Enjoy......


 

Jadah Manten, a guest post on Indonesia Eats

I got super exited when Pepy DM me on Twitter and she invited me to write a guest post on Indonesia Eats. It was hard for me to decide what to cook since she already tried almost all Indonesian foods :D This took me a week to think about it, until I finally chose Jadah Manten. 

I truly admire Pepy for what she has done on her blog, it shows how much she loves her motherland. Her love of cooking and photography has created a full package of food blog. Your eyes will be totally spoiled with beautiful food photos and drool over those yummy foods. :P (be strong, guys ! LOL)

I write the recipe in English. So, I invite you to come over and read the full guest post there. Enjoy the ride !!

Asam Padeh Tenggiri / Sour and Spicy Spanish Mackerel for Sefa Firdaus

 

After my first guest post on Lekkericious, I got another chance to write my second one from Sefa Firdaus. One of Indonesian famous foodie blogger and food photographer (no pun intended !) First time I checked out her blog was over a year ago with her last post about how she was so happy and proud of being a new mom. She's been busy her cute little son, Kareem. Then, after a good long "sleep", she's finally back with her new wonderful blog Negeri Dongeng. I share this Sour and Spicy Spanish Mackerel over on Dapur negeri dongeng. Please come and read my full guest post on her blog. I dedicated this to our new friendship, Sefa ! Thank you :)

Enjoy....

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Traditional salad from Philippines as guest post on Lekkericious

 

I made this salad especially for my Flickr friend, Marico Marvie from Philippines. As I promised to her, I want to make Buko Salad, take a photo of it, write a post for her blog and then send them to her. I volunteered myself to Marvie and she was agree with my idea. It was my first time doing this, write a post for someone else's blog. But it was fun ! I do want to have someone write something for my blog too.

So, Marvie already posted my Buko Salad recipe on her blog Lekkericious. Please take a peek and you'll find another healthy recipes from her blog. But don't be surprise if you find posts about cats (please, she don't eat cats !). She's a truly cat lover and cat rescuer. I believe she's soft-hearted when it comes to abandoned cats.

In this post I only give you the recipe in Bahasa Indonesia. For the salad itself, so fresh, easy, I love the taste but not cheap..hehehe... (heavy cream and 1 can of cocktail fruit are not cheap though). You should try it !

The photo above has been criticized by Dario Milano from Food Pixels. Read the detail here.

Buko Salad

Bahan :

- 1 kaleng fruit cocktail (250 gr), tiriskan
- 250 gr daging kelapa muda, keruk
- 200 ml heavy cream
- 3 sdm susu kental manis
- 250 gr anggur tanpa biji, belah dua
- 200 gr belewah,keruk

Cara :

Campur semua bahan jadi satu dalam mangkuk, aduk rata. Dinginkan di dalam kulkas. Sajikan dingin.

The logo above is from "Salad Spead" event hosted by Anamika Arun from Taste Junction. You still can submit your salad recipe to her by reading the details on her blog.

Enjoy....