CHOCOLATE BANANA AND CINNAMON OATMEAL PORRIDGE

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Whoop Whoop, I’ve been super busy lately, a lot of pending post which make me felt overwhelming to make short notes about all the experiment that I’ve been done. Well not all of them are my experiment, some are my standard kitchen staple recipe which loves by my kids, but I want to share the recipe and also documented for future used, I just easily forget a lot of things, and write the recipe are really help me. My biggest wish are there is someone out there that would be try my recipe, and taste my Indonesian root recipe, and I am quite sure it is lovely dishes, apart of the spiciness *wink-wink

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If most of the time, I unintentionally have over ripen banana, in this case I let and in fact wait for my banana to get over ripe. Since I know how to cooked oatmeal properly and deliciously at least for me, this kind of dishes becoming thing that I missed, specially if I need some comfort. Lucky me, my banana was ripen during the week end, sunday afternoon are lazy and slow for me, it is a time when I used to play with my kids.

When breakfast in bed is too mainstream and thinking about warm porridge for lunch that supposed to be enjoy for breakfast, sweet with cinnamon fragrance are really tempting me *haha, but this time, I also want to add a *chocolate, while I making a weird face, chocolate are really out of my comfort zone, I teach myself to love it, dark chocolate specially are good for my health. But  in this recipe was perfect, not overly chocolatey mixing fragrance of beautiful banana and cinnamon. My daughter sniffing around for the heady aroma that taking over the house, but when she now that was chocolate aroma she went away *she is my little copy for a lot of things

I promise you that this recipe are quick, easy and satisfying. Well that is all I can say, while I enjoy it and trying to catch my kids demolishing the house, my bed to be exact *haha, they always find me where ever I am hiding, things that I would be missed when they are growing up *sad face

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CHOCOLATE BANANA AND CINNAMON OATMEAL PORRIDGE

Serve 1 Generous portion

INGREDIENT

  • 2 handfull of quick oatmeal (you can always add more, according to the consistency you loved)
  • 1 tsp dark chocolate powder
  • 1 over ripe banana, mashed it (I suggest you to choose over ripe, because the fragrance are so wonderful)
  • a pinch of pink himalayan salt
  • 1/4 tsp of cinnamon
  • 1 tbs brown sugar
  • 100 ml almond milk
  • Fresh fruit to top
  • I also add some raisin and pomelo candy as a topping

HOW TO

  1. In medium heat, put medium size sauce pan, put inside the almond milk, oatmeal, chocolate, mashed banana, cinnamon, brown sugar and the salt.
  2. Stir them until combine well
  3. When the oatmeal reaching porridge consistency, take it out from the heat
  4. Top them with fresh fruit and anything on your preference
  5. Enjoy

ARTSY SLICE FRUIT

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Well, on this posting, I wont post any recipe, I’d just bubbling around, and why I create this fruit platter. I love fruit, and so the rest of the family, specially my daughter. She would wake up in the middle of the night and feeling hungry, woke me up and asking for slice apple, that is her. So I always have some fruit stock at home, other wise there is this little person would be nagging and annoy me so much, asking why I don’t have fruit stock *haha, which is quite funny.

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That other day, I don’t have any mood to eat anything heavy, which is quite odd haha, and I have a bunch of ripen fruit that I need to enjoy it soon as possible otherwise it would be spoiled and I have to throw it away, which is thing I hate, throwing food away. Always tell to my kids, don’t ever throw your food, simply because in another side of place there would be people that would stay in hunger, which quite saddening for me.

Okay, to make everything interesting lets play with the presentation, we can’t denied that we eat through eyes, eating for me is like spiritual experience, where I’d be so grateful for every sense that I have. When you eat some food, most of all your sense are awoken, evoking your brain, experiencing something in your mouth even how strange it is, made you brain work with opinion and reaction, uhh-ahh moment *haha.

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I love French people habit on enjoying meal, they could sit down for hours just to enjoy the food without any distraction. Me personally, I don’t really like eating while browsing with mobile phone, there is no sense of enjoyment in there, you just eat, feeling full and you done, that is all. There is no connection with the food you are just consume, haha forgive me, I learn this consciousness eating just recently where I want to connect with everything I have not just with food but with life in general.

Well this is just how I enjoying my fruit, when I show my daughter how I enjoy my fruit platter, she pouting, and asked me for the same platter haha. This just an idea, I hope you enjoy it, and also no much time you need to prepare it.

 

XOXO

HOW TO ENJOY MY PEANUT AND CASHEW BUTTER SAUCE

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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

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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

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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

 

 

BROWN RICE PUDDING INFUSE WITH GINGER AND CINNAMON

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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

 

 

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

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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

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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

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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.