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

Spicy Nero Spagetti Pasta

My little lady favourite, Italian and infuse seafood pasta. Already have it several time now, at first honestly I am not really interested to this dishes. My husband are frequent traveller related to his job, every time he visiting some place he always have the story about this Nero pasta, seem to be every time he stopping by at some place he always have this dishes on his list, it make me curious about the taste, and questioning why he was so eager to try this dishes, okay time to hustle for me *haha too much for words

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Since I don’t know the basic taste of this Nero pasta, I am playing safe with the recipe, this time I am not asking the google what recipe that suit to this pasta, I just used my basic pasta recipe that just contain simple garlic, shallot and spicy cayenne pepper, and it work so beautiful *muachhhh, and it just too beautiful so far, I don’t want to try any other recipe just Yet. The pasta itself just taste wonderful with a hint of ocean taste and more intensified with sea salt that used during boiling it. Some time just simple thing is what make everything so classy and sophisticated, after several time cooking this recipe I want to scream and shout to myself “Why I cooking so good” haha inspired by  Gennaro Contaldo, I love the personality of this man so much, with his Italian charm, on my bad day watching him always give me good amount of laugh and inspiration, I love funny man with good sense of humour and sometime you need appreciate and praising yourself *you done a good job baby, yeahhh 😉

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Okay back to the recipe, so far I paired this recipe with braised squid (I’ll write the recipe in another post), enjoy as it was and the latest was paired it with French recipe Encornet Farcis (Stuff Squid), squid and squid since my little lady really love love it and asking to cooked it in any other different recipe. Also I want to enjoy it with Shrimp scampi but still don’t have time to make it, hmmm.

Here all you need

SPICY NERO SPAGETTI PASTA

SERVE 2 Generous portion

INGREDIENT

  • 1 handfull nero spaghetti pasta
  • 2-3 garlic clove crush it and chop it roughly so it wont get burn easily
  • 1/2 medium size French shallot, slice it thinly or base on your preference
  • 1 red fresh cayenne pepper, seed out (dicing as finely as it possible, I know it pain in the ass, but just try it, it will be add some beautiful appearance on your dishes)
  • Handful fresh flat leaf parsley, chop it finely (you can omit this ingredient if you want to, I used the dried one *so sorry)
  • Generous amount of sea salt for boiling the pasta
  • Pinch of white pepper
  • 1 table spoon light olive oil

HOW TO

  1. In large and deep pot boiled good amount of water under medium heat (generous enough so it would be soak the pasta), when the water boiled put in generous amount of sea salt and pasta in. Cooked the pasta according to the package or until al dente, save some pasta water more less 100ml
  2. In hot skillet (under medium heat) put in olive oil, garlic, shallot cayenne pepper, cooked them until fragrance
  3. Put in pasta and pasta water, season them with white pepper and salt if necessary (the pasta actually already quite salty, just add salt if you think it necessary)
  4. Before taking out from heat sprinkle the flat leaf parsley
  5. Ready to serve
  6. Enjoyyy

 

XOXO

 

Grilled Smoke Chicken Paprika

I love anything smokey, smokey salmon, smokey chicken, smokey eyes you name it haha. I got this really great great impression on anything smokey, it is all started because of smokey salmon, of course obviously should start from food. This is my story, hmm well long long time ago when I  was still being happy engineer, I was on business trip to Dublin Ireland, while there I was staying in this cozy rustic cottage boutique hotel, best hotel I ever staying, even though I forgot the name of the hotel. They serve this beautiful breakfast, well this breakfast I remember very well, I even still remember the taste and the smell of this breakfast, they are Smokey salmon omelet, they serve it in really big proper portion, I share it with my friend because it was too much for me, I eat a lot but even me have maximum capacity hehe. I still remember the soft and silky smoke salmon combine with this fluffy delicate egg, I am good on erasing unnecessary memories from my brain but not this food, this omelette make me obsessed with smoke salmon, but so far,  I haven’t find any smoke salmon that have similar taste to it, it just mild not too salty smoke salmon, so silky that literally melted in my mouth (every time I walked to a store and find any smoke salmon from any brand I’ll bought it and taste it, and end up back again to those beautiful breakfast memories and got disappointed just because the smoke salmon not as I expected, odd, you can see how obsessive I am to smoke salmon haha). Am I bubbling again? I think so, well lets back to my Grilled smoke chicken.

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I creating this recipe accidentally (well I can said most of the time I creating some of my recipe accidentally outcome of my laziness), sometime I just so lazy and want everything so quick. During grocery shopping I found this smoke paprika that put a lot excitement to my inner cooker, and creating this recipe, it was just turn out so beautiful, such a match to texture and mildness of chicken meat. Resulting juicy chicken meat, with mild smokiness from the smoke paprika and hint of soft spiciness.

Then in the another next day and next day, I walked to my trusted fruit and vegetable store I used to shop, Taraaa they introduce me to this artisan smoke paprika that limited made, not big scale produce brand, it even don’t have any brand, the smell is beautifully pungent and delicate at the same time, I have no words to describe it and they have this spicy just like the way I love it (there are two option the spicy and mild one). What I notice is, how different the end result of the product when you made it exclusively and compare it to the mass produce, I think there is sense of love if you made something with your hand.

We enjoy the grilled chicken with pita bread I got, but you can always enjoy it with anything you want, from brown rice, simple Aglio olio pasta or even you can enjoy it with savoury oatmeal breakfast with companied some tomatoes salsa and dice cucumber hmm could be fresh breakfast, since this recipe is really quick it will be work for quickly breakfast or speedy in hurry weekdays dinner.

Here all you need

GRILLED SMOKE CHICKEN PAPRIKA

SERVE 2

INGREDIENT

  • 1 skinless chicken breast (slice them into 2 pieces with quite thin similar thickness so you can grilled them fast)
  • Pinch of flake sea salt (I found that flake sea salt have milder saltiness compare to regular fine sea salt)
  • 1/2 tsp white pepper
  • 2 clove of garlic, grated them into paste (I used 1 tsp good quality garlic powder)
  • 1/2 tsp dried flat leaf parsley (fresh one also work with this recipe)
  • 1 tsp good quality smoke paprika
  • 1 tbs light olive oil

HOW TO

Just blend all the ingredient together, marinated them 10-15 minute. Into high heat, put medium size pan, after the pan are sizzling hot, put the marinated chicken into the pan, grilled them 4-6 minute each side (depend on how thick your chicken, raw chicken is big no no), grilled them until golden brown, rest them in several minute before serve. Enjoyyy

XOXO

Indonesian Sambal balado

This dishes is one of my favourite dishes, from the quickness, the taste and the kick. The traditional Indonesian Sambal Balado, I can say that this recipe are so versatile, you can put any meat protein in it, from egg, chicken hmm but I never saw beef version applied for this recipe, maybe I could give it try later. And also vegetable, but the common vegetable that used this recipe is egg plant. This dishes are so famous in Indonesia, even it commonly taste spicy but I include this dishes as comfort food.

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Every time I need some kick or slap in my face, I’ll always come to this recipe. Usually I cooked it on Monday to kick start my week or on my gloomy day, this dishes always able to lift up my day. It is fresh from the tomatoes, spicy kick from the amount of chilli (but you can always change it to your preference, you can have it in mild version by added just little amount of chilli while you can experience the freshness of this dishes). What make this dishes have a such dimension is kefir lime leaf (you can get it in Asian grocery store), it smell so fragrance and so appetising. Anytime I cooked this dishes, I’ll keep my distance from my kitchen otherwise will eating nonstop haha. I enjoy this dishes with brown rice, maybe will try later with another carb to see how it taste.

And here all you need

INDONESIAN SAMBAL BALADO

INGREDIENT

  • 1 medium size french shallot
  • 1 clove garlic
  • 1 big juicy tomatoes
  • 2 red chilli, seed in (or you can have the mild version just by used 1 chilli with seed out)
  • 5 bird eye chilli (you can just skip it)
  • 5-6 kefir lime leaf
  • 5 hard boiled egg (fried lightly until a bit brown)
  • 6-7 bud of Romanesco broccoli (I want to see if it work for another vegetable instead of egg-plant)
  • 1 tbs light olive oil
  • 1/2 tsp sea salt
  • 1 tsp brown sugar

HOW TO

  1. Put the shallot, garlic, tomatoes and chilli in blender, blitz it until smooth
  2. In medium size pan, under medium heat, put the chilli paste and cooked it until all the water are evaporate
  3. After the water are evaporate, put in the olive oil and the kefir lime leaf, stir fry it until fragrance, season with sea salt and brown sugar
  4. After it smell so fragrance put in the egg and the vegetable until the vegetable quite soft and the chilli paste coating the egg. Take off from the heat
  5. You can enjoy this dishes with warm brown rice

 

**You can always change the egg with chicken or tofu and replace the vegetable with grilled eggplant like commonly used in Indonesia

**Romanesco perfectly match for this recipe, the crunchiness and mild sweet taste from this vegetable are so deliciously compliment to this dishes

 

Tortilla de Patatas

After knew that I was about move to Spain, first thing I research was what? obviously FOOD of course, while the rest of family was juggling to learn Spanish I was on deep researching what was Food culture in Spanish, while I also already knew few from some TV program I was addict to, program like Spain on the road again, Jose Andres Spanish-American chef with Made in Spain, from Spain with love host by Annie Sibonney, and there are one more program that I forgot the name of it and also the host, but it was about culinary adventure in the kitchen world best restaurant, revealing their method and their ideology, one of them was ElBulli, the legendary restaurant from Spain that introduce Molecular Gastronomy run by Ferran Adrià, which I admire him a lot and his daughter, Personally I am not interesting on Molecular cuisine, but who know in the future. Right now my passion is still on rustic traditional recipe and slightly vegan digger.

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Back to this recipe, I was tried several recipe for this dishes back home but always end up disaster, turn mess everywhere, until end up okay might be I’ll give it a rest haha. Until then I finally move here, and having some conversation with my dearly friend. She gave me this generic recipe in Spanish *previously the recipe I tried was adapted, and finally I gave it another tried, and woooww how it turn out beautifully. Even still everything is base on my preference, specifically I love everything that have an egg in it haha, so to be ever make this recipe correctly is satisfied me. To conquer difficult recipe is always bring me such thrilled and adrenaline rush, Like how finally I can make some French Macaron correctly haha. Even I can’t say that this recipe is difficult.

And all you need are

TORTILLA DE PATATAS

serve 6

INGREDIENT

  • 5 egg (whisk lightly, my note is don’t over mix the egg so you would get soft interior texture of this dishes, this is also work for my scramble and frittata recipe)
  • 3 big size potatoes, slice it thin, not necessary super thin
  • 1 onion, slice it roughly
  • 1 tsp mix of good quality garlic powder and perejil (parsley)
  • 1 small can good quality tuna ( this is my twist, you can omit it if you want the classic version)
  • 1/2 tsp salt
  • pinch white pepper (or base on your preference, free to explore yourself)
  • Sun flower oil to fried the potatoes

HOW TO

  1. In medium size fried pan under medium heat, put the sun flower oil until it sizzling hot. And fried the slice potatoes in batch, until it translucent and soft, take it out from the hot oil and set aside. In last batch put inside the onion and fry it together with the potatoes.
  2. Beat the egg together with tuna, garlic powder, parsley, salt and pepper mix it slightly, don’t over beat it.
  3. Put inside the fried potatoes and onion to egg mixture, and stir it just until the mixture come together.
  4. In medium heat, put the medium size fried pan that already coating thinly with light olive oil then put the egg and potatoes mixture.
  5. After around 5-6 minute take a peek of the bottom egg mixture, after it develop golden brown skin, and here is the trick, cover the pan with the plate, the plate must be bigger than the pan, and flip it carefully. Return back the egg mixture to the pan carefully, right now the golden brown skin part is in the top of the pan. If you have a difficulties to return the mixture back to the pan because of some sticking part in plate, you can push it slowly using spatula. And return to the heat for another 5-6 minute until it golden brown.
  6. Take out from the heat and ready to enjoy, I usually serve this with any vegetable side dish.
  7. Yummm

 

Traditional Indonesian Nasi Goreng

Another warm blanket for me, this comfort food is always my kids favourite. When they reject everything I cooked, this dishes would be the last option that even they couldn’t resist. There are so many Nasi Goreng recipe, but this recipe is something personal for me. I create this recipe just by accidence, when I gather everything I got in my stock. Most of the time I only cook base on what I got, except if I want something specific that need original recipe.

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In original recipe mostly Nasi goreng is always call for white rice, but in this recipe I was using brown rice just matter of health preference. And what I observe, by replacing the white rice with brown rice, it create texture to dishes, something like crunchiness, it almost similar al-dente to a pasta, which make me even more like it.

And to create this dishes here all you’d need

TRADITIONAL INDONESIAN NASI GORENG

Serve 2

INGREDIENT

  • 1 medium size french shallot ( if you got small typical asian shallot, 5 shallot would be perfect for this recipe)
  • 2 medium size garlic
  • 2 red chilli, seed out (if you prefer it hot, keep the seed or you can add an amount of the chilli)
  • 1 teaspoon shrimp paste
  • 2 tablespoon oyster sauce
  • 2-3 tablespoon sweet soy sauce (to balance the saltines of the oyster sauce, you can get this ingredient from the asian grocery store, but if you don’t have it in your stock, you can replace it with brown sugar and 1 tbs low sodium soy sauce)
  • 2-3 spring onion, dice
  • 2 plate cold brown rice (prepare to serve for 2)
  • crispy fried shallot or crispy onion to serve (oddly I found this in Ikea, in food section)
  • 2 tablespoon light olive oil
  • If you want to add some vegetable into this dishes, you can add some Pok coy, bean sprout and Chinese cabbage

HOW TO

  1. Blend into paste, shallot, garlic, shrimp paste and chilli, set aside
  2. Put the olive oil into medium size pan and medium heat, after the oil are getting hot put inside the spice paste, and stir until it fragrance
  3. When the spice paste are cooked and smell so lovely put inside the cold rice, oyster sauce and sweet soy sauce, stir it frequently until in cooked and blend nicely. Don’t forget to taste and see if you need some adjustment to your preference
  4. Serve it with sprinkle dice onion spring and crispy fried shallot
  5. Usually this dishes will be serve with fried egg and simple fried chicken
  6. If you want to add some vegetable into this dishes, put inside the veggie after the spice paste was fragrance, one step before you put inside the rice
  7. Enjoyy

Singaporean Laksa

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Autumn is here, the sky is getting darker, rainy outside and the weather are getting colder. All the sadness of missing home, missing a lot thing that comforting, missing friend to laugh with, missing families to share story with, if you know what I mean, this would be my first time experiencing autumn-winter, there is a feeling of excitement and a bit worried. Excitement of what I could do with the cold weather, since I used to live in tropical paradise and I need to ignore all the worried I got in my head *wink

Fortunately, most of the time I lay my comfort and my happiness on food *wink (remember to eat consciously and in moderation for your satisfaction, nom nom nom haha) then this recipe come in my mind. Just hot spicy food like the way I love it. Match for the scene of nature give to us, it is like warm blanket uhh.

This is my adaption of Singaporean laksa, as far I know usually they are serve in thick soup with a lot of spices, for me personally I prefer more light version of it, since I want my kids also enjoy the comfort. But of course you can add the spiciness as you prefer.

So back to the kitchen, and you would need,

LIGHT SINGAPOREAN LAKSA

INGREDIENT

LAKSA PASTE (Blend them with hand blender or regular blender you got in hand)

  • 1 medium size french shallot (we are in Asia usually have another variety of shallot, with more petite in size, less spicy and more sweet, if you used that shallot, 6 shallot would be perfect for this size of recipe)
  • 3 medium size garlic
  • 1 thumb size ginger
  • 1 tbs shrimp paste (available in Asian store, the traditional name of this shrimp paste in Indonesian is Terasi, I’ll attach the picture later)
  • 3 candlenut (you can replace it with macadamia nut or roasted cashew, honestly this is really specific typical Asian ingredient, even myself find it is difficult to buy it in Madrid)
  • 2 red chilli, seed out (but if you like it very hot, you can just blend it or you can add the amount of the chilli)
  • 1 lemon grass, just take the white part of it
  • 1 tbs lime juice
  • 1 tbs soy sauce
  • 1 tbs fish sauce

 

ANOTHER INGREDIENT YOU WOULD NEED:

  • 1600ml chicken broth, or you can always replace it with vegetable broth
  • 300ml thick coconut milk
  • 1 lemon grass, squash it to bring out it fragrance
  • 6 kefir lime leaf
  • 15-20 medium size of shrimp ( you can replace it with chicken or firm tofu if you want to)
  • White rice noodle or udon (boiled it and rinse it under cold water so you would have chewy texture of noodle)
  • 2 tbs canola oil
  • 1 tsp sea salt (or adjust it as your preference)
  • 11/2 tsp brown sugar
  • 2 spring onion, roughly dice
  • cilantro to serve
  • Bean sprout if you have it (unfortunately I don’t have it in my stock)

HOW TO:

  1. Put medium size pan on medium heat until hot, then put the canola oil in the pan, laksa paste, lemon grass and kefir lime leaf. Stir it until fragrance and smell really good.
  2. After laksa paste smell really fragrance put the chicken broth inside the pan, leave it until boiled with medium heat. When the chicken broth is boiling then it is time to put the coconut milk, seasalt and brown sugar, there are some treatment to avoid the coconut milk being separated (if it separated there would be grainy appearance on the soup, even it not really affecting the taste), you have stir it often and should be cook under medium heat.
  3. After the soup are boiling put inside the shrimp and some of spring onion, cook until shrimp change in colour, then the soup are ready to serve.
  4. Don’t forget to taste it and adjust the flavouring as you prefer
  5. To serve, put the noodle in a bowl, bean sprout and then pour the soup onto noodle. Put the shrimp, sprinkle it with spring onion and cilantro. Ready to enjoy

Yum-Yum, I hope you enjoy the recipe 😉