ALL IN ONE

It's been a while, I finally made it to update this blog again. Also beside sharing recipes, it's a resto review. I've been very busy lately, well actually for the past few months (read: almost a year). Allow me to share, so for the past few months we, me and my partner, we got lots of project that we feel blessed. There are still many waiting to be finished. We made video content for social media, mostly cooking video. Not an easy thing, we're still learning anyway but hey I think we really can make it better day by day. As it's getting organized, I hope I can have more time to write here, also to make my own content especially for my Youtube channel. This year is gonna be fabulous. Byron Selective. This place, located in Progo, close to some other cafes and restos. Precisely, it's beside the famous Jonas Photo Studio, and there's a connection door in between. I think I saw some pictures on Instagram about this place then  Truffle Fries So, the uppermost to

Well it's just something I make at home, many times... I love Yakult, a child hood drink that reminds me of the times when I was a little kid. It started from my habit drinking Yakult or any other yogurt drink with some ice, because I found it too sweet to my liking, plus, I love cold drinks. So, one day I made this, I prefer plain jelly as I don't want the flavor to ruin the Yakult flavor, and you sure can add some simple syrup for extra sweetness. Anyway, don't freak out if using colorful jelly... the color will fade, translucent just like plain jelly. I made this one and leave for a day in fridge, and end up with white jelly.  Ingredients: 5 bottles Yakult 2 tsp basil seeds, or chia seeds 1 cup longan or lychee, remove the syrup 1/2 cup plain jelly (unflavored), cut into cubes 3 tbsp simple syrup or to taste 1/2 cup crushed ice Watch the video for the directions

Honey Butter Chips or Almonds are very popular in South Korea at least for the past few years. Honestly, honey - butter sounds very interesting to me. This week I watch a video on Youtube about how to make Honey Butter Fried Chicken , it was from one of my favorite Korean Youtuber, Maangchi. So, I decided to make my own. I marinated the chicken with garlic as I prefer more flavorful taste. Double fry is a method that actually works really well for fried chicken.  For the sauce, the original recipe calls for garlic, yes it tasted great but I found that you really can skip the garlic for even richer honey and butter taste. Sugar is great for coating while the honey is just as flavoring, one of the most important part (for me) is to add some of the butter in last minute once you turned off the heat. It will add stronger butter flavor. It's great with chili sauce but I have a dipping sauce recipe that suits this fried chicken, simply mix all the ingredients, and adjust the taste to you

Started few months ago when I saw a picture of Chicken Nanban on Instagram , then I tried to find out about how to make my own. This recipe is inspired by my favorite Cooking With Dog on Youtube, also Jun's Kitchen that cooks with his orange tabby cat, super attractive, and yes reminds me of Kimi my orange tabby!  So, it's actually a very easy dish, but you need to make your sweet sour nanban sauce ahead and of course the tartar sauce. To make nanban sauce, you probably need less vinegar if using regular white vinegar, if you're not consume alcohol then replace the mirin with water and add more sugar to taste. Ingredients:  300 gr chicken fillet 1 egg 1 clove garlic 150 gr flour or as needed salt and pepper to taste oil for frying Nanban Sauce: 60 ml mirin or water (add more sugar if needed) 60 ml rice vinegar 45 ml soy sauce or to taste 2 tbsp sugar Tartar Sauce: 1/2 cup Japanese mayonaise 1/2 minced onion (small), rinsed with cold water 1 hard boiled egg 2 tbsp minced pic

To describe, chewy savory tapioca snack balls, usually filled with cheese, beef floss, sliced hotdog, quail egg and traditionally filled with beef fat. Cilok , it's a popular street food snack in Bandung and can be found in most of cities in West Java. The common condiment for cilok is peanut sauce and spicy sambal . I made my own version of peanut sauce using peanut butter instead of ground peanuts, turned out pretty good.  It took a while for me, I've made cilok several times but I think this ratio is just right to my palate, chewy... if you like it soft then you can use less tapioca and more all purpose flour. It must be served hot otherwise it will be hard and of course not good. If you're too lazy to make peanut sauce, dip it into Japanese roasted sesame dressing, it works! Ingredients : 1-2 cloves garlic 300 ml water or beef broth 1 cup all purpose flour 1 cup tapioca flour (sagu tani) 1 tsp beef bouillon powder 1/4 cup sliced green onion salt to taste water for boi

A humble place to eat yamin noodle and Chinese Food in Bandung, generous portion, various side dishes, and lots of condiments. Best - (based on my personal preference) Kalau di Jakarta biasanya makan bakmi kalo di Bandung yang wajib itu yamin dan mie rica, ada beberapa versi memang, dan pasti masing-masing orang punya tempat favoritnya sendiri. Nah, aku memang sempat kuliah di Bandung dan sudah gak aneh dengan yamin, sekian lama akhirnya pilihan jatuh disini, Mie Naripan 127 , beda ya dengan yang satu lagi itu bukan cabangnya. Lokasinya di jalan Paledang, agak sempit dan susah cari parkir di weekend tapi beneran wajib banget dicoba kalau kamu memang suka mie. Mie Yamin / Rica Manis Kering dengan Pangsit, selalu jadi andalan, porsinya super besar, biarpun aku makannya banyak tapi gak sanggup deh, paling gak untuk berdua. Sekian kali datang kesini rasanya gak berubah, masih tetap enak, suka banget dengan bumbu mie-nya karena bumbunya terasa banget, gurih, dan gak seperti di tempat lain y

So many things to do, so little time. Missing South Korea so bad, so I decided to make this simple yet hearty Eomukguk. The key is the broth, reminds me back in Seoul, there's a place close to CGV Myeongdong, a street food stall, they have amazing Eomukguk. I saw the Ahjussi added so many things into the broth, from green onion to dried chili. I think you can really explore the ingredients for the tasty broth. My version is very basic, I think it would be great with some clams for extra flavor Ingredients: 700 ml water 3-4 Eomuk / fish cakes, any shape 1-2 beef / chicken hotdogs, sliced 2 cloves garlic 1/2 onion, sliced 1/2 daikon radish, sliced 1 green onion, sliced 1 tsp dashi kelp, I used granulated kelp around 1 tsp 2 tbsp soy sauce 1 tsp sugar salt to taste The Dipping Sauce : 1 clove garlic, minced 1 tbsp hot pepper / chili powder 1 green chili, chopped (optional) 2 tbsp sliced green onion 1 tbsp sugar 1/4 cup soy sauce 1 tbsp sesame oil Watch the video for directions Find me

A flashback to Seoul, my lastest trip to South Korea was last year, read about my most viewed writing 15 Must Eat Korean Food Seoul   and the video Must Eat Korean Food in Seoul  on my Youtube channel. Hotteok ( 호떡 ) is generally sweet but I found the savory version filled with Japchae (stir-fried glass noodles with vegetables) at Namdaemun Market. The sweet Hotteok usually filled with brown sugar, sometimes sweetened red bean, but you can go with pretty much anything from nutella to cheese. I think it will work with cinnamon sugar too. This recipe is modified from Maangchi , yes my favorite Korean Youtuber. Anyway check out my Youtube for the video. Ingredients : 1 cup bread flour (high protein wheat flour) 1/2 cup luke warm water 1 tsp dry yeast 2 tbsp cooking oil 1 tbsp sugar 1/2 tsp salt sweetened red bean, as needed more flour for forming the dough oil for frying Watch the video for the directions Find me on: Youtube  and  Instagram   @heytheresia  for daily food and travel upd

Suka banget sama Bakmi Jawa dan beberapa waktu lalu sempat lihat di Instagram kalau di Jogja ada warung Indomie yang buat Indomie ala Bakmi Jawa gitu namanya Indomie Bu Siti. Tapi karena belum bisa ke Jogja, buat sendiri aja deh. Nah enaknya bisa banyak versi, boleh kering, berkuah, atau nyemek (sedikit berkuah). Kalo aku lebih suka yang nyemek, bisa ditambah bakso dan sosis juga. Bahan-bahan : 1 bungkus Indomie Ayam Bawang 1 butir telur 1-2 siung bawang putih 1 batang daun bawang 1 sdm saus tomat 1 sdm saus sambal 1 sdt kecap manis 5 buah cabe rawit domba, kalau suka pedas bisa ditambah lagi 2-3 batang sawi hijau 1 sdm minyak untuk menumis air secukupnya irisan tomat secukupnya Lengkapnya di video ya Find me on: Youtube  and  Instagram   @heytheresia  for daily food and travel updates

It's not that complicated to make your own Japanese Curry Rice, it goes well with chicken, katsu, prawn, or even hard boiled egg, but this version is using beef. I do recommend to use beef steak, premium one is better because you don't want tough meat in your curry.  What makes it different? Japanese Curry has brownish color to be compared with the Korean Curry which is yellowish and milder in taste. Golden Curry and Vermont are the most common brand for making Japanese Curry, usually they have 3 types, mild, medium, and hot. Personally I always go for the hot one. If you can't find curry block then you surely can make it using curry powder instead. But first make a roux (butter / oil + flour) to thicken the sauce, also add some soy sauce instead of salt to create the brown curry sauce. Ingredients : 1 onion, cut into cubes 1/2 cup sliced carrot (1.5 cm) 1 cup sliced potato (1.5-2 cm) 250 gr beef steak, cut into cubes (I used Sirloin, but feel free to use any of your fav cu