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.

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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

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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.

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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

HUMBLE ROASTED SWEET POTATOES IN GARLIC AND HIMALAYAN SALT

I love sweet potatoes, and so my kids too, the one we used to enjoy is whole roasted potatoes. Back in Indonesia, we have one variety that called Ubi Cilembu or honey sweet potatoes, it is called honey sweet potatoes because when you roasting it, it would produce such a melting liquid that so sweet as honey, it is so delicious. So basically, the way I enjoy sweet potatoes is on sweet tone, like on dessert or just eat it as it is.

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I have recipe, Indonesian traditional dessert , it is vegan friendly called “Biji Salak” it is like small dumpling from sweet potatoes cooked with tapioca flour so it is a deliciously chewy with coconut milk sauce, I promise you, would write the recipe later, I love to cooked it using purple sweet potatoes, it is so appealing and sexy *haha

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So this was the first time I enjoy sweet potatoes in savoury tone, my kids still weird to enjoy it, but I love it. I enjoy this dishes with mix match to random dishes I got in my kitchen, and it was beautifully versatile to match any dishes. I think any of you are get used to cooked roasted sweet potatoes and already have favourite recipe, but who know you want to tried mine *wink, muaach

Lets go with me?

HUMBLE ROASTED SWEET POTATOES IN GARLIC AND HIMALAYAN SALT

SERVE 1 plate generous portion

INGREDIENT

  • 2 medium size sweet potatoes (cut them as your preference, I got mine like french fries)
  • 1 tsp good quality garlic powder
  • 1 tsp dried parsley
  • 1/2 tsp Himalayan salt or sea salt
  • Generous amount of olive oil (I love extra virgin because of the flavour, it is create deep and edgy flavour)

HOW TO

  1. Heat the oven for 190 Celsius (bake mode)
  2. While waiting for heat of the oven, mix all the ingredient together, mix them really well and ensure all the sweet potatoes are coating well by the seasoning
  3. Bake the sweet potatoes for good 25 minute
  4. Change the mode into grill and bake them for another 15 minute, don’t forget to flip it in the half time of grilling, take out from the oven and let it cool
  5. Enjoyyy, it is so delicous

TURMERIC AND COCONUT MILK RICE

This recipe is one of  recipe that I hold dearly into my heart, like warm childhood memories, my mother used to cook this dishes on special occasion, thing that my kids also  loving it mean so much to me. In fact anytime they need some comfort, they will request this rice, it is savoury and delicious, like warm blanket on cold-cold winter *well, now I am experience it hehe

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This recipe is so easy to make, but thing is, I cooked this rice on rice cooker. If you don’t have rice cooker, you have to keep an eye on it, and occasionally stir it, until all the liquid are absorb by the rice.

I enjoy this dishes with 2 previous recipe that I post earlier, and my kids usually enjoy it with gingery shredded chicken, I promise would write the recipe later, please stay with me. And if I have plenty of time in my hand, I would make this potatoes in chilli sauce, it is vegan friendly, fresh and delicious, the dishes is made from dice potatoes, fried them until soft and coated them with fresh tomatoes chilli sauce.

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Shall we?

TURMERIC AND COCONUT RICE

INGREDIENT

  • 2 Cup Basmati rice ( or any long grain rice)
  • 1 cup thick coconut milk
  • 2 cup water
  • 1 tsp sea salt ( I am using Himalayan salt)
  • 3 bay leaf ( in original recipe, we are using “Salam” Leaf, but I have difficulty to find it here, and after several tried, Bay leaf are work perfectly)
  • 1/2 tsp turmeric powder, if you could find fresh turmeric, it would be m0re beautiful. 1 thumb size then grated, perfecto
  • Roasted cashew to serve

HOW TO

  1. If you have rice cooker, mix all ingredient together and then cooked it, it will be automatically off when the liquid are all absorb
  2. If you want to cooked it used sauce pan, under medium heat, put all the ingredient together, stir it well. Keep an eye on it, when the liquid are almost all absorb, otherwise it could be burn, stir it well until all the liquid are absorb, stir it with fork, then leave it until warm and serve
  3. I serve it with the companion from my previous post and also roasted cashew, super yummy

 

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.

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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.

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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

THAI INSPIRED GRILLED SALMON

Since I got my kids, I become obsessed with this nutrition things, I can become so nagging to them for eating random food, even though sometime I also not good example for them *how hypocrite haha, but what I thankful is, I can say my kids are kind of kids that have strong mind and opinion which I respected so much, and easy to convince when I explain to them the benefit of certain food, I starting to explain to them from young age, I don’t care do they understand me or not, but now I can see the effect on their eating habit, even though I still fighting on their sugar intake, they like candy, which kid doesn’t like candy huff *some say I am crazy for explain food nutrition to toddler haha

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This dishes was meant to accompanied the sautéed veggies that I just posted earlier, to be enjoy with brown rice, yeah brown rice, I think you know that brown rice is standard kitchen staple at our house, just typical Asian kitchen *haha. I choose brown rice, because that is the healthiest rice I got in Madrid, back home I used to consume this black rice and red rice, which full of nutrient and fiber.

I first tried this Thai inspired marinated recipe was for grilling my chicken breast, since arrive here in Madrid, I don’t know why, I becoming even more strict for what I am cooking and consume, we choose sustainable fish, lean meat and consume it in rare occasion usually when kids requested specifically, more focused on fruit and veggies or any plant base food, maybe because I found a lot of new ingredient that I never found back to my home country, I let my kids to tried as much as different fruit and veggies, and let them telling me their opinion which are they prefer to consume, still on going progress for this, I just tried my best.

Back to this recipe, this recipe is easy peasy, and you can store for any extra, you can used it for beef steak, lean chicken meat, fishes and one thing that I want to tried is putting it on vegetable and then grilled them, sound yummy.

Here all you need

THAI INSPIRED GRILLED SALMON

Serve 3 individual portion

INGREDIENT

  • 3 good quality salmon fillet-I broke my salmon, furious lion in charge for cooking haha (tried to find the sustainable one if possible)

THE MARINATED

  • 1 french shallot
  • 3 garlic clove
  • 1 red chilli, seed out (if you want it more spicy, add the chilli with seed in, all depending on your preference)
  • finger thumb size ginger
  • finger thumb size galangal (omit it of you don’t have, but this ingredient would be add some freshness and savoury to the dishes, you can find this ingredient in Asian grocery store)
  • handfull of coriander leaf
  • 2-3 kefir lime leaf
  • 1 tbs light soy sauce
  • 1 tbs light olive oil
  • 1 tsp brown sugar

HOW TO

  1. Into the blender, put all the marinated ingredient, if you have difficulties to blend them, add 2-3 tbs of water, blend them smoothly
  2. Marinated to the salmon, and let it rest for at least 30 minute
  3. Under the hot grilled, grilled the salmon 4 minute each side, I love the undercook salmon, for the soft and chewy salmon texture, you can also grill it for 5 minute each side to making it well done, but all depend on the size of your fillet.
  4. Easy right, when your kids queuing behind you, and repeatedly telling that they are hungry, this dishes certainly stress free
  5. You can also able to replace the salmon into any other protein base.

Encornet Farcis (Stuff Squid)

Every time my inner self want to be a touch of fancy meal, I always thinking about French food, even though from my so little reading experience, French food are not that complicated, but the image surround it is really got the charm from French itself. Honestly this is my first time to ever cooked this dishes, and work quite easy for me. Not as hard as making Macarons, I was trying desperately for years to conquer from recipe to other and still not work, until recently I tried one precise recipe from Kithchen Conundrums Macarons complete with the scientific explanation which satisfied to me so much *Geeky here talking hehe.

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I’ve been quite obsessed with this squid for few days, because my daughter loving it, I just tried several type of squid, and turn out I love baby squid than the bigger one, because they are more tender and not required quite long time to cooked. Even though I am not really keen on any squid base dishes, I love crunchy calamari with touch of flaky sea salt. In Indonesia we have this kind oriental recipe that called Calamari Salt and Pepper like from that recipe, I love it so much to enjoy it with warm rice, it is spicy and salty, Just like Indonesian loving it.

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You need to invest some patient and time for this recipe, some extra patient at least for me, I can work quick if I want to *haha. Stuffing squid really need some extra dedication specifically baby squid, but if you want to used some normal size squid it would be easy peasy and not much pain in the ass *haha.

I stuff my squid with all ingredient I got in my kitchen. Turn out I was quite enjoy this dishes, it was crunchy squid with soft delicate stuffing. I enjoy with again my Nero Pasta, I didn’t have any stock of any salad leaf but I did enjoy it with fresh squeeze lemon juice.

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Here all you need

ENCORNET FARCIS

INGREDIENT

  • 250 gram baby squid or normal squid as your preference
  • 3 tbs light olive oil to sautéed the squid after stuffing (you can used butter if so want to)
  • 2 garlic clove, crush it, dice it roughly
  • 1/2 medium size French shallot
  • 1 fresh red chilli, dice it finely (I want a touch of spiciness)
  • 100ml vegetable stock (or any stock you got in hand)
  • 1 bay leaf

STUFFING

  • 1/2 cup fresh bread crumb
  • 1/2 cup milk
  • 1/2 cup vegetable stock
  • 1 small onion, dice it finely
  • 2 garlic clove, dice it finely
  • 1/2 medium size French shallot, dice it finely
  • 2 carrot, dice it finely
  • 1 medium size leek, dice it finely
  • 1 celery stalk, dice it finely (I don’t have it in my stock, and replace it with leek)
  • handfull of fresh parsley, finely chop (serve some for garnishes)
  • 1 tsp thyme (I don’t have it, add if you got it hand)
  • t tbs light olive oil (you can replace it with butter)
  • pinch of salt and pepper

HOW TO

Stuffing:

  1. In bowl combine the milk and breadcrumb, set aside
  2. In medium pan under medium heat, put inside the garlic, french shallot, onion, thyme, sautéed them until fragrance. Add leek, carrot, celery (if you have it in the ingredient),  also add in the vegetable stock, cooked them until soft and the stock are reduce. Stir in the breadcrumb and milk mixture, parsley, salt and pepper.
  3. Let them cool

The Assemble:

  1. Place about 2 tsp. stuffing inside each squid; secure ends with a toothpick, please don’t over stuffing the squid, otherwise it would be explode since I used baby squid with thin skin
  2. Heat 2 tbs olive oil in saucepan over medium-high heat. Cook squid, turning as needed, until browned, 3–4 minutes; using tongs, transfer squid to a plate and set aside.
  3. Add remaining  1tbs olive oil, the shallot, dice chilli and garlic onto pan; cook until golden, 2–3 minutes. Add remaining stock and bay leaf; bring to a boil.
  4. Reduce to medium; return squid and cook, covered, until tender, about 20 minutes. Transfer squid to a serving platter; spoon sauce over the top and garnish with remaining parsley.
  5. Serve them with rice or like me with Nero Pasta (or base on your preference) with leafy salad leaf (I prefer Arugula or water spinach) with fresh squeeze lemon juice