BAKED SEA BASS IN INDONESIAN STYLE AND SAUTÉED SPINACH IN SESAME OIL

I am on mission to make my family love fish, certain fish are good to have, even though these days we have to bit careful on our choice of fish, with polluted environment, mercury issue on fish are quite frightening, and also choose sustainable fish, ask the fishmonger where the fish come from. I feel sad with what people done to the environment *sad face, but we could make good start from ourself.

IMG_9793

Usually all the family member, exclude me, are love love fried fish, but not bake. While I love anything that juicy and moist they are quite the opposite. So I already tried quite some variant of fish to see the texture after baking, they like succulent well done texture of fish, and this Sea Bass is just perfect *they called it Lubina in Spanish

IMG_9762

IMG_9772

I made some Indonesian traditional recipe for this fish, so it taste so much like home, and the whole family can easily adapt it *haha playing trick. Also this recipe is easy and quick, put all the seasoning in blender, and coat it into the fish, baked then you good to go. Good dishes for weekend, while you could also relax doing other thing, dance, play with kids, read a book or any interesting thing *hehe

This baked fish, I serve it with bake sweet potatoes that I just posted earlier and sautéed spinach in sesame oil, it is super delicious, enjoy it with some brown rice, yep yep brown rice for me *hehe. I also got some left over bake sweet potatoes, and I enjoy with other dishes in the next day, I love left over when the flavour are intensified.

IMG_9776

Here the recipe

BAKED SEA BASS IN INDONESIAN STYLE

INGREDIENT

  • 1 medium size sea bass, just choose not too big fish, which is more safe, from my point of view
  • 1 medium size tomatoes
  • 1 medium size french shallot
  • 3 clove of garlic
  • 1 red chilli, seed out
  • 3 candlenut (you can replace it with raw macadamia nut, 1 1/2 to replace each one of candle nut)
  • 1 tbs of lemon juice or lime juice
  • 2 tbs thick coconut milk (this is optional) but this coconut milk create thick, savoury and creamy chilli paste

HOW TO

  1. Heat the oven 180 Celsius
  2. While waiting for the oven, into the blender, blend all the ingredient, except the Fish *haha. Blend the ingredient into the texture you loved, actually I prefer rough, but my hand blender are broken,
  3. Put the aluminium foil on baking tray, put the fish in it and rub the fish with the chilli paste, ensure to coating all part include the inside part of the fish, close gently the foil
  4. Bake the fish for good 15 minute, after 15 minute taking it out from the oven, and change the oven into grill, open the upper part of the foil and grill the fish for 10 minute
  5. Take out from the grill and you good to go

 

SAUTÉED SPINACH IN SESAME OIL

INGREDIENT

  • 4 good handful of spinach (not baby spinach)
  • 3 clove of garlic, crush it and chop roughly
  • 1 onion spring, take the white part and slice it roughly
  • 1 tbs oyster sauce
  • 1 tbs light soy sauce, Tamari with reduce salt of you have in in hand
  • 1 tsp sesame oil
  • a Pinch of himalayan salt
  • 1-2 tbs light olive oil
  • Roasted almond and cashew for contrast texture, BUT this is just optional

HOW TO

  1. In medium heat, put fried pan and light olive oil, add the garlic and onion spring, watch over it, don’t burn the garlic, sautéed them until fragrance
  2. Put inside the spinach and the rest of the seasoning, cooked them quick, for 3-5 minute, otherwise the spinach would get mushy, which is not good
  3. Take from the heat after the spinach change in colour and quick put it in plate to stop cooking, for any minute longer in pan the spinach will continue to cooked
  4. Serve and sprinkle with roasted nut
  5. It is actually easy, just matter of timing

CUCUMBER, DILL AND CHERRY TOMATOES SALAD

This recipe is meant to companied my turmeric and coconut milk rice, to add some fresh relish into my spicy ginger torch sambal from earlier post. I like kind of food that have a lot of layer, flavour and texture, it is like symphony, like you noticing each instrument on good music, I love jazz in particular but I also listen to a lot of crap *haha.

IMG_9714

I still learning on make a good salad, I just playing safe so far, by just add ingredient that I well known, in this recipe I just create balancing flavour of sweet-salty and sour by adding some lemon, honey, himalayan salt and Spanish extra virgin olive oil, BTW Spanish olive oil is superb delicious, I ever read in some magazine that certainly hard to understand *in Spanish, mention to stick with local Spanish Virgin olive oil and I prove it work beautifully into this recipe, But you can add your virgin olive oil from your favourite brand. Back In Indonesia I have this addictiveness of garlic infuse olive oil, which so far I couldn’t find in here, I don’t know if that is real thing, but I just love the flavour, my kids too. I would just add that garlic infuse olive oil with crust garlic and parsley, throw some al dente angel hair pasta and my kids will be digging into that dishes until nothing left *keep focus Casey, Haha

Okay I will straight forward into the recipe, lets go with me

CUCUMBER, DILL AND CHERRY TOMATOES SALAD

INGREDIENT

  • 2 medium size cucumber, seed out, and dice it not too small
  • 2 stalk of dill, chop it
  • 4-5 cherry tomatoes, quarter it

DRESSING

  • 1 tbs honey
  • 2 tbs fresh lemon juice
  • pinch of sea salt ( I am using himalayan salt, I just love the taste)
  • 2 tbs extra virgin olive oil

HOW TO

  1. For the dressing, add all the ingredient in small jar, and shake it off, yea shake it off
  2. Add the rest ingredient in bowl, pour the dressing and mix it gently
  3. You done, it is super easy, you could also add chilli flake if you want to add some edge

GINGER TORCH SAMBAL

Do you ever heard or even tasting any ginger torch in your meal? well I love love love this ingredient, sound hyperbolic but the unique texture, taste and it fragrance really capture me. SO far in Madrid I never found or seen it, I brought it from home and freeze it, I really obsessed with this herb, and hope will be find it later in Madrid.

IMG_9700

Any time I cooked this condiment, I need to stay away from my kitchen, other wise, I would non stop eating *haha. I enjoy it with warm brown rice and blanch veggies, I would be happy like a fool for the rest of the day.

I am really sorry if may this recipe maybe not applicable if you can’t find any ginger torch, but if you visit Indonesia, for easy example Bali, I think it would be easy for you to find any meal that have ginger torch in it ingredient, and you should try it. If you love layer upon layer taste and texture on food you would love the dishes.

I am here just want to share you, the existence of this recipe. Back in Indonesia, usually ginger torch are grown in a forest, it is like wild ginger that you could forage, this ingredient are usually quite pricey even in Indonesia, because it is grown wild.

If you ever find this ingredient and want to try my hot spicy condiment, here are the recipe, lets go with me

GINGER TORCH SAMBAL

INGREDIENT

  • 1 Ginger torch bud, slice it finely
  • 1 big size french shallot (or 10 asian shallot, it is smaller and sweeter,  french shallot are more savoury and spicy)
  • 3 garlic clove
  • 1 tsp shrimp paste (you can omit this ingredient for vegan version or if you don’t have it in hand but you can replace it with anchovies 3-4 pieces are perfect)
  • 1 medium size tomatoes
  • 5 red chilli, seed in
  • 10 bird eye chilli, yep yep it is fiery HOT
  • 1 tsp sea salt
  • 1 1/2 tsp brown sugar
  • 1 tbs vegetable oil or light olive oil

HOW TO

  1. In hand blender put inside french shallot, garlic clove, shrimp paste, tomatoes, both chilli, salt and sugar, mashed them roughly.
  2. In medium heat, put medium pan and the oil, when sizzling hot put inside the sambal, cooked them well, when you are sneezing that is good sign that the sambal already cooked. I know it is like a torture to cooked this condiment *haha
  3. when the sambal are cooked, put inside the ginger torch, stir them well for at least good 5 minute
  4. You can serve it with any blanch veggies it would be perfect, with any salad leaf, if you have tofu or tempeh, ouuch that would be perfect don’t forget the brown rice or roasted sweet potatoes, YUM
  5. I really hope you can taste this condiment

THAI MANGO STICKY RICE

This is recipe is one of my favourite, I remember the first time I taste this dessert, In Bangkok street food stall, It was just love at the first sight, the soft and sweet sticky rice, the fresh mango, just splendid, sometime simple thing could become so delicious and most thing I love usually just simple and easy.

IMG_9682

One thing that I love being an Asian is, I have obsession with food and trying being healthy, and Asian have so many range of dishes that could be easily convert into plant based food *yeay-yeay, also there are already abundant recipe that I could cooked which already plant based and deliciously good *I am on mission trying to cut any meat as much as possible, since I feel a lot more good and I just listen to my body.

Usually I will cooked two version of dishes in a day, one is for the rest of family and one is specific for me, it is a bit hassle for me, But I love that, this way of cooking encourage me to become more creative and efficient with my time.

Back to the recipe, in most traditional recipe usually there are several step, BUT I want to making it simple, since the taste also similar and there is no different, my twist for this recipe are, in original recipe it called for coconut milk, creamy coconut milk, BUT I replace it with almond milk, first reason, I don’t have it in my stock and second I want an experiment *haha I have child curious mind.

This recipe are my friends favourite I used to cooked for them a lot, but back then, I cooked it with coconut milk. Not surprisingly for me, this almond milk are turn delicious, with subtle nutty flavour, I haven’t tried using any other plant base milk, but if you used cow milk I bet it would be taste like rice pudding.

Lets go to the kitchen

THAI MANGO STICKY RICE

Serve 2 generous portion

INGREDIENT

  • 1 cup sticky rice, soaked them for 1-2 hour
  • 2 cup almond milk (if you have coconut milk you could also used it, as in original recipe)
  • 3 tbs of white sugar (I don’t really like sweet-sweet, but you could always add more)
  • 1 pandan leaf, knot it (you could find it, in most Asian grocery store, but please if you could don’t omit this ingredient or you can replace it with one vanilla pod or 1 tea spoon vanilla extract)
  • a pinch of sea salt
  • 1 tbs roasted sesame seed (black or white all are okay) to sprinkle on serving
  • 1 ripe mango, slice it

 

THE SAUCE

  • 100 ml almond milk (un-sweeten almond milk or coconut milk)
  • a pinch of sea salt
  • 1 tsp vanilla extract or 1 pod vanilla pod

HOW TO

  1. In medium heat, put medium size sauce pan. Put inside the almond milk, knot pandan leaf, sticky rice, sugar and salt
  2. Cooked the sticky rice until all the liquid are absorb beautifully. When the milk are all absorb the sticky rice will be soft and a bit chewy, if it still hard add just a bit more water 30-50 ml. Take them out from the heat and let it cool, when the sticky rice are already soft
  3. For the SAUCE: put all the ingredient together, cooked them until it boiled and it is done, leave it cool
  4. To serve, put the sticky rice in a serving plate and add several table spoon of the sauce, top them with slice of the mango then sprinkle with roasted sesame seed, simply super simple. I don’t pour the sauce for mine, just my preference *haha
  5. YUMM

 

HOW TO ENJOY MY PEANUT AND CASHEW BUTTER SAUCE

Hola, I am so happy, finally I can channeling my free time, just few hours of free time though, with something productive with reading a lot of books *yeah for me that is something productive, at least for my mind, I used to be books worm haha. And when I am happy with the high spirit I can be super creative  *being creative meaning I’d explore odd thing, no matter how the outcome, I’d be ready, thing that I really grateful. I think if you reading enough of my post you’d recognise how random I am on food, married ingredient with this and that, odd combo, but I think that is what make things interesting, right?

When I made this peanut and cashew butter sauce The recipe are here, usually I’d made some extra to be stored in a fridge, for something that delicious and instant, even my husband will just ate it as it is *haha.

In this post, I’d just maybe give you some idea on how I enjoy it, this is just two recipe and you can create limitless option, I’d post something later if I make another batch of this condiment, unfortunately I just finish them *hehe. The first dishes I made using this condiment was, soba noodle with peanut butter and cashew butter sauce top with assorted veggies, and second dishes I made was grilled veggies in Thai marinated drizzled with peanut and cashew butter sauce. SO let just straight go to the kitchen

SOBA NOODLE WITH PEANUT AND CASHEW BUTTER SAUCE

img_9341

This dishes was inspired by Donal Skehan dishes, it is almost similar dishes though, but I made my own version of peanut butter sauce, and put a lot of vegetable I love, in my own version. Clap-clap lets go to the kitchen, this recipe are super easy and quick as long as you already have the peanut butter sauce in hand.

INGREDIENT

  • 1 handful soba noodle, and cooked them according the instruction on their package. I cooked them al dente as cooking a pasta. And the soba noodle I have is already divide per portion
  • 3-4 tbs thick peanut and cashew butter sauce, no need to add some water, just thick and delicious
  • Vegetable of your choices, I have bean sprout, scallion, cherry tomatoes and radishes

HOW TO

  1. Cook the soba noodle according the instruction, I cooked them al dente as a pasta. Quick drain them, add the peanut and cashew butter sauce and mix them thoroughly
  2. Topping with the vegetable of your preference, dress them well
  3. Ready to be enjoy, easy and yummieh

 

GRILLED VEGGIES IN THAI INSPIRED MARINATED WITH PEANUT AND CASHEW BUTTER SAUCE

img_9640

This also left over veggies from my vegan pho noodle *recipe later, please stay with me. So this productive weekend, when I made like 3-4 dishes in one day, while I still can stay relax with my kids, I have some left over from my breakfast vegan pho noodle. In this dishes, I used grilled marinated veggies with thai seasoning, the recipe is from here, the taste are so complex, with the sweetness of the veggies, the freshness of the marinated, and the savoury of peanut-cashew butter sauce, I just need some tapioca cracker, and my life will be complete haha. Come join me into my kitchen, I’d be happily serve you *wink

INGREDIENT

  • 2-3 tbs Thai inspire marinated, THAI INSPIRED MARINATED
  • 1 zucchini
  • 1 eggplant or aubergine (I love aubergine, the name are rather sexy to me *haha)
  • 1 or half avocado, slice them beautifully
  • 2-3 tbs peanut and cashew butter sauce
  • 1-2 scallion, slice them according your preference, I julienne them
  • 3-4 stalk of coriander leaf
  • 2-3 cherry tomatoes, quarter them
  • If you have bean sprout this dishes will be even more tastier
  • Chilli flake for sprinkle, I like it HOT

HOW TO

  1. Slice the Zucchini and an aubergine according your preference, and marinated them for at least 30 minute
  2. In hot grill under medium heat, grilled the veggies, until it cooked and left beautiful burn mark
  3. Take the veggies from the grilled, plate them with the complement you have in hand and drizzle with the peanut-cashew butter sauce and sprinkle the chilli flake
  4. Plate them with the artsy sense, so you can’t wait to devour them *wink

 

 

STICKY RICE DUMPLING WITH PEANUT BUTTER FILLING IN GINGER AND BROWN SUGAR BROTH

I made this recipe already few days ago, I was not feeling good, it was my woman time, if you got me, feeling so cold in my stomach, so I made this recipe. It was school day, so I got few hours free to made this quite complicated recipe, but I assure you, that this is worthy to try, specially if you are experiencing cold-cold night or day, rainy outside, and you are not feeling so good.

img_9490

This recipe originally from Indonesia, in Indonesia we called it “Wedang Ronde”, warm and nourishing drink, well I can’t actually called it drink, since there are many complement in this recipe, it is almost serve as dessert, warm dessert to be exact. In most original recipe it would be consist of slice white bread (toasted white bread), tapioca pearl, roasted peanut and actually there are some more,  but the most key ingredient in this dishes is sticky rice ball/dumpling. To make the sticky rice ball, I would say that you need to invest some amount of time and patience, I love this dishes personally, so being patience is not my problem *which is usually do haha.

I think I’d go straight to the recipe

STICKY RICE DUMPLING

INGREDIENT

  • 250 gram sticky rice flour
  • 200 ml warm thick coconut milk
  • 2 tbs light olive oil
  • 1 tsp sea salt or 1/2 tsp himalayan salt

FILLING

  • 3 tbs peanut butter
  • 150 salted peanut, grind them roughly
  • 100 gram brown sugar
  • 1 tbs corn flour

— Enough water to boiled the sticky rice ball

— Ice water to soak the sticky rice ball after cooked

–Dried mint leaf to serve, but this is just optional

HOW TO

FILLING

  1. In the frying pan under medium heat, mix all the filling ingredient together
  2. Stir them well and keep an eye on it, stir them until form dough like
  3. If the texture are still too soft (you should able to make small un-sticky ball from it), add the extra ground peanut a little more
  4. After the filling mixture are already form dough like texture, take it out from the heat and let it cool
  5. Make a small ball from the filling mixture, approximately as big as your finger tip, to fill the sticky rice dumpling

STICKY RICE DUMPLING

  1. In a big bowl, put inside the sticky rice flour and salt mix them well
  2. After the sticky rice flour and salt are mix through, put inside the light olive oil and thick coconut milk, slowly, mix them until it form un-sticky dough and you can form a small un-sticky ball from the dough
  3. Make a small ball from the dough, flatten the ball, put the peanut filling and then cover the filling and form a small ball again
  4. Finish the mixture
  5. In medium sauce pan, boiled a water, a lot enough to cover all the sticky rice ball/dumpling
  6. When the water are already boiled, put inside some of sticky rice ball in sequence, don’t over crowd them
  7. When the sticky rice ball are already pop up in the surface, that is mean they are ready, continue to cooked for another 3-5 minute
  8. Take out from the boiling water and put them in the ice water, this is to shock them and make them un-sticky to each other
  9. They are ready to serve
  10. Hufff – long journey, take a deep breath, we continue to make the broth, stay with me

 

GINGER AND BROWN SUGAR BROTH

INGREDIENT

  • 100 gram ginger, peel them and slice it thinly, if you want to make it more hot and strong you can add more ginger, some like it HOT
  • 1 liter water
  • 1 pandan leaf (this is make the broth really fragrance, but you can omit it if you don’t have it in hand, or you can replace it with vanilla, 1 vanilla pod is enough)
  • 1/2 cup brown sugar (I don’t really the broth taste too sweet, but all are depend on your preference, feel free to add more sugar)

HOW TO

In a medium sauce pan, mix all ingredient together and bring them to boiled, after boiling keep cooking for another 10-15 minute, so the ginger can reaching maximal point to infusing the broth

 

HOW TO PUT IT TOGETHER

In small bowl, take some of the sticky rice ball/dumpling, pour the broth and take some ginger. I have mine sprinkle with some dried mint leaf.

If you have white bread in hand, toast them, you can add it as a complement

INDONESIAN GADO-GADO

Woww, this writing progress are surprise me, for me to sitting in long hour and doing random talk on blank page, haha, never thought that I could do this before. But yeah, I have to documented my own experiment, for my own good and easy way to recall certain recipe, that usually accidentally delicious, I can count on my intuitive cooking, but usually I messed up a lot on already establish recipe *haha, which is sometime so strange, even though already following each step from it. So, because I usually making some disaster in the kitchen when I read recipe carefully, then I just read the idea of the recipe and red line of the ingredient or the key ingredient of it, this is only work for cooking. While for baking you need all the precision, other wise would be something burning or hard cake *haha, happen with me a lot.

img_9566

I wont talk too much about this recipe, because basically you can put any vegetable and plant based protein for this dishes, just throw what is in your mind, it will be work perfectly, throw food ingredient okay? don’t throw any random things *haha.

You can also add some egg, if you are not vegetarian, or even grilled chicken breast, would be equally delicious, even thought in most traditional recipe usually just consist egg, firm tofu and tempeh for source of protein. But when making this dishes I was too hungry so I just blanch all the veggies I could found in the fridge and pour it with my peanut and cashew butter sauce, recipe here  Savoury peanut and cashew butter sauce .

INDONESIAN GADO-GADO

Serve 2 generous portion

INGREDIENT

  • 5-6 judia verde, julienne slice them, it would be appear so beautiful and look appetising (you can replace it with green bean), blanch them
  • 2 medium size carrot, slice it as your preference, I cut it in chunky, blanch them
  • 2 medium size potatoes, you can bake them and steam them, and cube it
  • 2 radishes, slice it thinly
  • 1 spring onion, slice it thinly
  • 1 red chilli, slice it thinly
  • 2 handfull of bean sprout, clean the green cap, and wash them in running water, you can blanch them or eat it raw — I skip this, too hungryyyy
  • Firm tofu, cube them in small size and fried them with 2-3 table spoon of light olive oil, until it properly browning — I skip this, same reason I was too hungry
  • Tempeh, if you have any, sadly I don’t have this ingredient
  • 5 thick table spoon of peanut and cashew butter, heat them with 5 table spoon of water, so it would be create sauce consistency

HOW TO

  1. Blanching is technique, where you boiled the water, and putting inside the veggies into boiling water so quickly and then shock the veggies in the icy cold water, so we can keep the vibrant colour and crunchiness of the veggie, I also add little bit of salt into the boiling water, somehow it make the taste of veggie even more sweeter
  2. After you prepare all the vegetable and all the complement ingredient, you can build this dishes as you want, you can make edible art with this dishes and lastly pour the peanut sauce
  3. That is all, as long as you have the peanut and cashew butter in stock, this dishes is easy peasy and quick
  4. Enjoyy