ALL IN ONE

When I can't find a proper one, I will make my own at home. A reason why I keep coming back to South Korea, because of Korean Food . I wrote 15 Must Eat Korean Food including specific places, where to get it while in Seoul. Korean cooking that I've been learning for almost 5 years through watching videos, reading, and visiting the country itself. I make my own kimchi because store bought is relatively costed me more, on the other side, I like to make food from scratch.  Korean restaurants in Jakarta is dominated by Korean BBQ and some places for desserts. They surely have common Korean stew such as sundubu jjigae and doenjang jjigae , but what I really miss from dining experience in Seoul is having a big pot of Sindangdong Tteokbokki . Yes, it is not the same with tteokbokki that generally can be found at street food stalls, Sindangdong style tteokbokki has various veggies, noodles, fishcakes, eggs, and fried dumplings in it. I notice that there are few places here in Jaka

An event that funded by European Union, Cream of Europe. It was held at Almond Zucchini Cooking Studio which is a really nice place especially for cooking enthusiasts. As I know that dairy consumption here in Indonesia is way below countries in Europe, yes at home we don't use much dairy especially cream. But in hotels and restaurants, it is surely very important, delectable cakes and pasties need a good quality of cream for even rich and delicate result. Baking demo by Chef Gerald A Maridet from Pullman Jakarta and Chef Putri Miranti was very attractive, also we got a chance to taste the final products. My favorite from Chef Gerald was Religieuse with Paris Brest Cream, super adorable choux pastry with nutty and creamy filling, it was the winner. While Chef Putri made Black Glutinous Rice Cake in Indonesia known as Bolu Ketan Hitam , I am impressed, it was beautiful by appearance yet delightful bites. It took a simple Indonesian cake to the whole new level, topped with cream a

Tepung terigu adalah salah satu bahan pangan yang banyak digunakan baik dalam industri makanan ataupun konsumsi sehari-hari. Roti, mie, biskuit, dan kue merupakan jenis-jenis makanan yang membutuhkan tepung terigu sebagai bahan utamanya. Akan tetapi, setiap jenis dari makanan tersebut membutuhkan jenis tepung yang spesifik, seperti dalam pembuatan roti yang membutuhkan tepung terigu tinggi protein. Penggunaan jenis tepung yang tidak tepat akan mempengaruhi hasil akhir dari makanan tersebut. Hal ini dijawab oleh PT Eastern Pearl Flour Mills sebuah produsen tepung terigu yang telah bediri lebih dari 40 tahun.  Berbagai jenis tepung dibedakan menurut fungsinya, Gerbang ditujukan untuk roti, Serdadu untuk mie, Kompas untuk tepung serba guna, dan Teko untuk biskuit serta kue. Selain itu dari masing-masing fungsi, konsumen juga dapat memilih lebih spesifik seperti Gerbang yang memiliki beberapa pilihan dari kualitas tepung premium hingga ekonomis untuk dijangkau oleh industri kecil.  D

I have no idea about the title, but when I made this delightful dish. Crispy chewy toasted baguette, fresh strawberries, and feta cheese. What I want to bring out is the simplicity, using very few ingredients. You can use any of your favorite bread, that's the only thing to customize, also please use real butter not margarine because it's not the same. Some ingredients you'll need to make this delightful toast: bread of your choice, sliced, I used baguette butter sugar, better if you can get coconut sugar vanilla extract fresh strawberries, sliced feta cheese Mix 1:1 ratio of butter and sugar, spread onto your bread. On medium low heat, cook both side. Serve it with fresh strawberries and feta. Sweet savory sour and salty, party in mouth sensation. It's great for breakfast or brunch but as most of the time I eat fruits for breakfast, this is just nice for afternoon snack. Well, I think it will be great with a scoop of vanilla ice cream. Find me on: Youtube  and  Instagr

Key in making delicious  Tteokbokki  (spicy Korean rice cakes) is to make delicious soup base. This soup base also can be used for  jjigae  (stew). Basically, you will need only anchovy and kelp but to enhance the flavor garlic and onion are needed. Just like making stock, I'd like to add pretty much anything, but of course you don't want to leave kelp and anchovy because those are very important in Korean cooking. It's not very easy to find anchovy here unless at Korean Grocery Stores, alternatively I usually use anchovy powder. This is how I make soup base for almost Korean dishes that require anchovy stock: 2 pieces kelp 1-2 tsp anchovy powder or 3-5 dried anchovy (remove the head and intestine) 1 green onion 3 cloves garlic, crushed sliced onion dried chili (optional) 2 cups water While for making  Cheese  Tteokbokki  you'll need: 1.5 cup anchovy stock 3 tbsp  gochujang  (red pepper paste) or to taste 1 tbsp  gochugaru  (red pepper powder) 1 tsp sesame oil 1-2 tbsp