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

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

 

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.

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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.

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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

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

HOMEMADE SAVOURY PEANUT AND CASHEW BUTTER SAUCE

There are a lot thing going on lately, but that is live, I got a lot pending posting, this procrastination thing are my worst enemy, since I am really easy to got distract, from one idea to an-others, hopping in my brain like naughty rabbit, sometime quite hard to catch it and making something real from it. I love creating something, but sometime to documented it is such a thing that I have to fight for, and in another time when I want to re-create the old-fave recipe well that is the time I hit the wall, where I realising how important to document it. So I push myself hard to throw my laziness, and fact that I easily forget certain thing make the struggle even obvious *thank you for reading my brag hehe

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This recipe is so versatile, you can almost put it on everything, on toast, on noodle, on rice, on bunch of veggies, you name it, that is so far I already tried, you can let me know your experiment *hehe. Most of the time, I always have this side dishes in my fridge, always make some extra and store them in tight container, so when I have no idea for myself to simply snacking, I’ll just blanch some veggie and pour it generously with this sauce, voila, healthy snack in hand, you also can enjoy it with some raw veggie like cucumber, radishes, cherry tomatoes, boiled or bake potatoes *uhmm blink blink in my eyes, later I’ll posted some Indonesian inspired salad called *Gado-Gado* it is mix veggie that poured with this peanut sauce

I think, I will go straight to the recipe

HOMEMADE SAVOURY PEANUT AND CASHEW BUTTER SAUCE

INGREDIENT

  • 250 gram salty peanut
  • 50 gram cashew nut
  • 3 medium garlic clove
  • 1 medium size french shallot
  • 3 candle nut (if you don’t have this you can replace it with macadamia nut)
  • 1 red chilli seed out (Don’t worried this is just for colouring, but if you like spicy food you can add more)
  • 2 tbs sweet soy sauce
  • 1 tbs light soy sauce
  • Salt and sugar on your preference
  • 400ml water

HOW TO

  1. In a blender put inside the Salty peanut, cashew, garlic, shallot, candle nut, red chilli and water. Blend them until smooth, about the texture do what you really love.
  2. In medium sauce pan, under medium heat, pour the peanut mixture, and boiled them, put inside the seasoning, salt, soy sauce, sweet soy sauce and the sugar. Continue to boiled them until bubbly, the texture would be thick. Keep an eye on it, since really easy to get it burn, continue to cooked it until really thick as peanut butter consistency. Take out from the heat, let them cool and put it in a container
  3. When you want them as a sauce, take a couple table spoon of the butter, and add small amount of water and stir them in medium heat
  4. When you want them as bread companion, you can just spread them into toast and add some slice avocado, tomatoes, any of your favourite salad leaf, and enjoyyyy