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

 

BROWN RICE PUDDING INFUSE WITH GINGER AND CINNAMON

I hate waste, that is the reason behind I am creating this recipe. In the most recipe I ever read about rice pudding, which is not so much, usually in most traditional recipe they are made from white rice. This is the part that make me curious, how if I substitute the white rice with the brown rice which is obviously they are different in texture.

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And the result was so satisfying to me, Yeah I used to ate the white rice pudding version which is for me it is more similar to rice porridge but just taste sweet. With this brown rice version, you can taste some chewiness and texture from the rice, and more nuttier in specific texture, you can imagine it now?

The fact that this pudding was cooked in ginger, pinch of cinnamon and brown sugar broth add even more intricate texture into the dishes, yet it smell so fragrance and comforting, even my daughter sniffing around, asking where was it the delicious smell come from, unfortunately I just made one portion *haha, sorry girl, I thought she would not loving it, since I just experimented with what I got in hand.

Here all you need

BROWN RICE PUDDING INFUSE WITH GINGER AND CINNAMON

GINGER AND BROWN SUGAR BROTH

INGREDIENT

  • 500 ml water
  • 50 gram ginger, peel it and slice it thinly
  • 1/4 cup of brown sugar
  • 1 pandan leaf (you can omit it if you don’t have it in hand, but this ingredient add significant fragrance to the dishes)

HOW TO

In the medium sauce pan, under medium heat, put all the ingredient together and bring them to boiled

BROWN RICE PUDDING

INGREDIENT

  • 1 handfull brown rice, soaking them in the water for at least 30 minute
  • 1 recipe of ginger and brown sugar broth
  • pinch of salt
  • pinch of cinnamon
  • 2-3 tbs of brown sugar, just in case the pudding are less sweet (or back to your own preference on sweet)
  • Fresh fruit make it even more tastier or heathy roasted nut or seed such as chia seed

HOW TO

In medium sauce pan, under medium heat, put all the ingredient together, except for the topping of course *hehe. Cooked them slowly, stir them occasionally so the pudding are not stick in the bottom of then pan.

Cooked until the rice are reaching pudding consistency and soft, if the water already running out but the rice are still not soften, add some more water little by little.

Take out from the heat after the brown rice are soften and thick. Serve them with your choices of fruit, nut or seed.

Enjoyyy

 

 

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.

ASIAN INSPIRED SAUTÉED VEGGIES

I got this Kale that I really want to cooked it with a lot of chilli and shallot, but I don’t know why it is just sitting in the fridge for already few days (haha another excuse, my laziness are the winner). It is in the middle of the week, when usually kids are already ate in the school and usually they are tend to not really hungry after school time, their hungry time usually close to the bed time *rolling eyes, so better be prepared, when I asked for dinner, the kids want to eat some fish, I force them to have it to be exact *haha, I think they are weird, the same fishes in certain time they are really loving it even asking for more, but in another time they will refuse it no matter what, it puzzle me.

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I have this beautiful sustainable salmon fillet in my stock, I want to cooked them with Thai inspired marinated, so the side dishes must be Asian inspired too. Actually I am not really sure to cooked the Kale in Asian seasoning, but I have to give it a try, and mixed it with even more uncommon ingredient for Asian cooking, such as fennel bulb and Judia verde (judia verde is green bean, but it is big and long, not common green bean that ever I saw in my home country, I don’t know in your country what to call it, but you can google it to know it appearance).

The fact that this dishes is such a hit was quite surprise me, I just blanch a Kale before, or in simple seasoning which just salt, pepper and pinch of sugar, seasoning them with soy sauce, sesame oil and with beautiful outcome was make me so happy, the sesame oil really elevating the taste of this dishes, it create subtle smokiness which is I’d about repeat again that I love smoky things *haha, yeay, another way to eat super Kale, I just cooked it quick in high heat, so I could keep the Kale beautiful green leaf. Even my husband, I have to push him to eat a lot more veggies, and he enjoy this dishes, and finish a half plate of it *thanks God the kids are just sheep like me, eat anything green haha.

Here the recipe if you want to tried

ASIAN INSPIRED SAUTÉED VEGGIES

Serve 3 small portion

INGREDIENT

  • 5-6 Kale stalk (tear it apart in small pieces)
  • 1/2 fennel bulb (slice it finely)
  • 5-6 Judia verde or green bean, if you used green bean you can used hand full of it (Julienne slice them)
  • 1/2 red chilli, seed out, slice them on your preference (if you like it HOT you certainly can add more ;))
  • 1/2 french shallot, slice them
  • 3 garlic clove *owh garlicky, crush and chop them
  • 1 big onion spring, slice the bulb finely
  • 2 tbs light soy sauce
  • 1 tbs sesame oil
  • 1 tsp brown sugar
  • pinch of salt (I used pink himalayan salt, that would be really depend on your salty preference, I just add a pinch because himalayan salt are salty compare to sea salt, and enough saltiness from the soy sauce)
  • 1 tbs light olive oil

HOW TO

  1. In medium heat, put medium fried pan and light olive oil, after the oil is hot, put inside french shallot, garlic clove, onion spring and slice chilli, sautéed them until fragrance and soft
  2. After the basic are fragrance and soft put inside judia verde and fennel bulb, put the hight heat, we need to cooked the veggies quick so we can keep the crunchiness, after the judia verde change in colour add in the Kale, stir it quick, add the soy sauce, sesame oil and brown sugar, taste it, if it less salty you can add pinch of salt
  3.  After the kale are soft and shiny, take it off from the heat
  4. You can enjoy it with steam brown rice or as it is

 

HEART OF THE ARTICHOKE IN SPICY CHILLI SAUCE

I am so determine trying to living in more healthy way, while I really love Indonesian food, for the richness of the taste (hello spices) and really broad of the choices. The dilemma are, in the most traditional recipe, the main ingredient usually come from animal protein, which is now I am trying to cut it a lot more often, due to lethargic effect I had, after consume it, but I wont resist Beef Rendang if there any and warm brown rice please *evil laugh

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And then this come to my mind, Why I don’t switch the main ingredient which are animal protein into the plant base protein or veggie that match the recipe. And in here where the play part is so much fun, I need to guess the main ingredient and the matches into the Indonesian traditional recipe, which obvious that every ingredient bring their own character into the dishes.

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Before Spain, I never eat artichoke, and don’t even have any idea how to prepare it. But Imperial mom (the lady that own my favourite vegetable shop) taught me how to prepare it, quite interesting ingredient, I love the exotic and sexy look of artichoke and dreaming to have it someday, and here I am, living in the abundant of fresh one *Thanks God.

But in this recipe I used the frozen one (ah how ironic, forgive me please, I am still exploring and comparing the taste, that is my excused *haha). In previous recipe testing I was using this ready to cooked heart of artichoke in jar, but the taste was too salty and sour, and I don’t think it was good enough, even still delicious to eat, but I can see the potential that this artichoke is matches into my traditional recipe, and I have to find the right     artichoke. When I found the frozen one, absolutely I want to make another try, and BANG the taste was so good, serve with warm brown rice, arugula and delicious slice of avocado, hand me one more portion please *nomnom

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I love recipe that so simple and no fuss, if you are mommy you’d understand me, simply because I also want to enjoy my alone time and being productive in any other things, so effectivity is the key. In my most recipe, I commonly use just few ingredient without sacrificing the tastiness of the dishes, in this recipe is also the same. Well maybe in my rare occasion I’ll made this complicated recipe, but I’ll ensure you, that they are all worthy *muaach haha

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Well, going straight forward to the recipe, I hope you enjoy it as much as I do

HEART OF THE ARTICHOKE IN SPICY CHILLI SAUCE

Serve 3 generous portion

INGREDIENT

  • 1 medium size french shallot
  • 1 medium size garlic clove
  • 4 red chilli (seed out if you don’t want too spicy, but if you are spicy addict as I am, add a lot more with bird eye chilli if necessary *HOTHOTHOT)
  • 1/2 medium size ripen tomatoes
  • 4 kefir lime leaf (this is the key ingredient that will be elevating the whole taste of this dishes)
  • 250 gram frozen of heart artichoke (choose the high quality one, one more, I choose the baby artichoke in this recipe)
  •  1 tsp salt
  • 2 tsp brown sugar
  • 1 tbs light olive oil

HOW TO

  1. In the blender or you can used hand blender, put the shallot, garlic, chilli and tomatoes, blend them until smooth, but if you want texture you can blend them quick, all depend on your preference (if you struggle to blend them you can add 2-3 table spoon of water)
  2. In medium size fried pan under medium heat, put the chilli mixture, sauté them until there is no trace of water, put the olive oil and the kefir lime leaf, continue sauté them until really fragrance
  3. After the chilli mixture is fragrance, put in the heart of artichoke until it cooked perfectly around 15 minute, keep an eye on it, stir them occasionally to ensure you are not burn them *haha, this quite often happen with me
  4. After it perfectly cooked, take off from the heat.
  5. Serve them with brown rice (actually you also can enjoy with noodle, savoury oatmeal porridge, couscous or even quinoa), salad leaf (I love arugula) and slice of avocado. Well this is just an idea, you can be creative on how to serve it