Runny Cashew Chicken over Rice

Just a casual lunch among studying for PhD comprehensive exam. This fresh, made-to-portion, warm cashew chicken running down my rice really boosted my mood.

Garlic, green onions, soy sauce, oyster sauce, chicken, vinegar, brown sugar, Sichuan peppercorn, dried chili, sesame oil, sesame seed, salt, black pepper.

Processed with VSCO with c1 presetProcessed with VSCO with c1 presetProcessed with VSCO with c1 presetProcessed with VSCO with c1 preset

37-hour Indonesian Smashed Pork Ribs

Again, melting pork ribs cooked for 37 hours, smashed with Indonesian fresh ground chili paste (sambal ulek). My pork shoulder roast has been beaten.

Processed with VSCO with c1 presetProcessed with VSCO with c1 presetProcessed with VSCO with c1 preset

37-hour Mom-style Sweet Soy Sauce Pork

One of my family’s winning dishes honed. Nothing so fancy – ginger, garlic, soy sauce, oyster sauce, pork ribs. Cooked for 37 hours sous vide then seared under broiler. The meat melted in my mouth, the sauce infused the rice, the ginger transformed into a sweet kick, the pork fat and gelatin mixed with the sauce.

Processed with VSCO with c1 presetProcessed with VSCO with c1 presetProcessed with VSCO with c1 presetProcessed with VSCO with c1 presetProcessed with VSCO with c1 presetProcessed with VSCO with c1 preset

Scrap Chicken Soup

Turning leftovers into edible foods is always rewarding, moreover if they are delicious, like this dish.

Leftover onion, garlic, and shallot skin; stalks; roots; chicken carcass; carrots; corn; puff pastry. Thick and rich chicken-vegetable broth, enjoyed facing the woods.

Processed with VSCO with c1 presetProcessed with VSCO with c1 presetProcessed with VSCO with c1 presetProcessed with VSCO with c1 presetProcessed with VSCO with c1 preset

Mom-style Spaghetti

Winning children’s heart is another level of cooking. This dish, perfected over generations from my grandmother, has won many children’s hearts – made them think that my birthday happened everyday and they could go to my house anytime to eat my mom’s spaghetti.

Nothing fancy – onion, garlic, oregano, Worcester sauce, tomato sauce, tomato paste, fresh tomatoes, minced beef, any cheese (even we got used to Indonesian’s almost-tasteless cheese), salt, pepper. The sauce usually went out first and we ate the hot leftover pasta with melted Indonesian cheese.

Making and eating this dish really cured my homesick.

Processed with VSCO with c1 presetProcessed with VSCO with c1 preset

Indonesian “Pecel” with Homemade Bawang Goreng

Indonesian pecel is  mix of blanched/boiled/steamed vegetable with savory peanut sauce containing ground shallots, chili, palm sugar, salt, and sometimes candle nut. With the obligatory kerupuk (Indonesian cracker) and bawang goreng (fried shallots), this dish brings multiple layers of sensations – freshness of the vegetables, richness of the nutty spicy sauce, added depth of the fried shallots, and crunchiness from kerupuk.

INGREDIENTS

SAUCE

  • Peanut
  • Shallots
  • Chili
  • Candle nut
  • Palm sugar
  • Salt

VEGETABLES

  • Spinach
  • Carrots
  • Cabbage
  • Beansprouts
  • French green bean

GRANISH

  • Shallots
  • Kerupuk

STEPS

  1. Blanch the vegetables in boiling water for 1-2 minutes until vibrant, strain
  2. Ground all the sauce ingredients and add boiling water until slightly watery
  3. Coat sliced shallots with flour, fry until golden brown
  4. Fry kerupuk until well-expanded
  5. Serve with a dash of sweet soy sauce (kecap)

Instant Noodle Tempe

Inspired by the Indomie Uniqmie competition, I tried to push my creativity on preparing instant noodle. This instant noodle tempe reflects myself – A food scientist, technologist, fermentist, who loves food so much and play around with it. The feeling of creating something new playfully always one of the best rewards.

How to Make

  1. Cook noodle in boiling water, drain and dry with paper towel
  2. Mix with 1 tsp of vinnegar in a clean bowl, then mix with 1 pinch of tempe starter
  3. Incubate in warm room temperature (I did 32 degree Celsius for 30 hours) until solid white
  4. Cook as tempe, I fried it and seasoned it with the instant noodle’s seasonings. You can also rub the seasoning on the noodle tempe before cooking.