Hot pot often eaten in winter and set in the middle of dining table for social meal. Hot pot variations ingredients are endless, it different from region to region. In Thailand hot pot is called Thai suki, it eaten with … Continue reading
There’s really nothing more lovely than a bowl of homemade curry laksa. I used shrimp and chicken, but if you want to make it fancy just skip the chicken and add more seafood- like squid, mussels, fish or fish cakes. … Continue reading
Meuniere has long been a classic, staple french cuisine. Meuniere itself refers to a sauce and method of preparation. It simply mean dredging in a flour and fried in a butter, while meuniere sauce is a simple sauce that consisting of butter, parsley, and lemon juice. Continue reading
I ate this curry since early childhood.I remember often my mom make this curry not only for Eid celebration but also made it when guest from abroad come to visit, even thought this curry a bit too spicy for their palate but they enjoyed it. We call it grandma’s curry because the recipe handed down from grandma to my mother and aunts. Even though come from the same recipe, but my mom’s curry a bit different with aunt M’s curry. My mom’s curry a bit more spicy and thick while aunt M’s curry taste more like Indian curry. Continue reading
Coto Makassar or Coto Mangkasara is a traditional Indonesia food, originating from Makassar, South Sulawesi. It is a richly beef tripe soup, usually serve with burasa or ketupat. This food is very popular in Makassar, you can find it easily from street stalls to restaurant. Coto Makassar is also believed have existed since Gowa Kingdom (on what is now part of South Sulawesi). This dish is influenced by Chinese culture, this believed due to the addition of tauco (fermented soybean paste) into this dish. Although not using coconut milk, coto broth is thick because it use rice water and ground peanuts. In the past coto cooked in a korong butta (clay pot) with rampah patang pulo (40 kinds of spices) consisting of peanut, candlenuts, garlic, shallots, ginger, turmeric leaves, leek, salam leaves, cinnamon, etc. Continue reading