I am Kiki, the author here in this space. I started this blog to be able to recreate those tasty home meals that grandma used to cook for us and to pass on these recipes here so that it can be a blessing to my children's children and for you dear readers.
Growing up, my grandma cook this often as appetizer. On the past, I tried cooking with canned corn, using the usual "approximate" recipe and it didn't turn out so well. I am tempted to cook this again after seeing my friend's picture of the dish on Instagram and she told me she is using real fresh corn so I gave this dish another try. So much better than my previous attempts but still didn't
I fell in love with Siomay Jambi when my mother in law first brought it from Jambi, a small town in Indonesia where hubby grew up. The inside is mainly veggies and ground pork with little bit flour, which make it less filling than the more popular Siomay Bandung.
First cut up the veggies: carrots, jicama, bamboo shoots, mushroom.
Cook the inside
Place about one tablespoon
Whenever we are down with cough, sore throat, and congestion, my dad often reminded us to consume honey and lemon to soothe the pain. My friend, Carolina advised us to drink Chrysanthemum Tea as natural coolant while another friend suggested ginger drink and lo han kuo drink. I found all of the ingredients in the Asian Supermarket except for the raw honey, which I either buy at
According to CNN' survey on 2017, Rendang is the world's most delicious food. How blessed I am to grow up eating this dish. I used to cook this using instant seasoning but out of so many brands, I only like one particular one. Unfortunately, our local Asian Supermarket no longer carry it so I had to make it from scratch. Turned out it is not that hard. I don't mind making it any day as long as I
My second born loves eating purple yam as snack. I usually just baked them in 375 degree Fahrenheit oven for 45 minutes. After that voila, it's ready to be eaten. When we went to Big Island couple years ago, we ate Hawaiian Taro Bread that we love so I thought of making that but using purple yam instead of taro. You can use taro if you prefer just add about 10 grams sugar since taro is not as
Risoles was my favorite Indonesian snack growing up. I'm so glad that my boys like it too. I just wish it is easier to make so I can make this often. Anyway, I was making some last week and planning to save some in the freezer but all are gone within 3 days.
Step 1: make the filling
Step 2. Make the flour mixture for the skin
Strain the flour mixture
Cook the skin like making
We just came back from Oahu and still dreaming of its delicious foods. Before we go, I asked my friend who grew up in the island for her suggestions and she gave me a long list. Other friends also gave us their recommendations. We didn't get to try all of them but managed to try plenty. Without further a do, here is our favorites foods find in:
HONOLULU / Nearby Waikiki Beach:
One by one each one of us was hit by stomach flu since last weekend. It always stinks no matter how many times we experienced it in the past; the diarrhea, vomiting, nausea, fever, we just has to let it run its course. Thankfully, my mom was here the first and second day I got sick. She cooked porridge and made sure I got plenty of rest and liquid.
I thought I wrote down here what we eat or
I have been seeing these beautiful Brussels Sprouts lately whenever I go to Farmer Market but I don't know how to cook them so I went to Mr. Google to look for a recipe. I found two recipes, one uses fish sauce and the other uses balsamic vinegar. Since I like them both I decided to use both. The result: super duper yummyyyy Roasted Brussels Sprout:
Do you know Brussels Sprouts grow on stalks?
This is one of the most popular home-cooked chicken dish in Indonesia and our family favorite. We call it "Ayam Saos Inggris" in Indonesia. Over the years, I have been trying different ways and ingredients before finally settle with this one. Instead of deep frying like the way it is usually cooked, I just brown the chicken for about 3 to 5 minutes on each side.
The ingredients: Blue Band is