ALL IN ONE

As a big fan of potato and cheese at the same time, the combination of both is just lovely for me. So, few weeks ago I wrote a recipe for Perkedel , Indonesian style mashed potato fritters. This recipe is even better, well because I added cheese into the dough and filled with mozzarella, it's breaded, and deep fried. Can I name it Perkedel Hybrid? Well, it's really a must try recipe anyway.  There's an option to put the garlic in or not, I prefer mine without garlic. But if you want it with garlic, it will taste pretty close to  Perkedel  while I like it cheesy so better to leave the garlic. You can also replace the corned beef with chopped smoked beef. It is important to put the breaded potato balls into the fridge (approximately 15-30 minutes) before frying as you want everything stick together. Deep fry on medium low heat, until golden brown. Ingredients: 4 potatoes, boiled, peeled 50 gr corned beef 1 tbsp flour 50 gr grated cheddar cheese 100 gr mozzarella, cut into cub

How do you make Perkedel ? The recipes may vary, I like mine with boiled potato instead of fried potato as the result will be nice and soft inside, similar to piping hot takoyaki. It's just great with sauteed ground beef, but classic Indonesian version, it's usually made with canned corned beef. There are two version, the one with egg coating (very common) and with the egg mixed into the dough. Sometimes, I make the mixed one, using this recipe but with extra egg so the dough won't be crumbly in frying process. Perkedel is my favorite, it goes well with chicken soup and rice, soto , or just eat it as a snack, yum!! I share this recipe so you can make your own, feel free to add your favorite ingredients, adjust the seasoning, you know, be creative. Lastly, let me know, share it to my social media, happy cooking. Ingredients: 500 gr potato, peeled, boiled 3 stalks green onion, thinly sliced 80 gr corned beef 1 egg 2-3 tbsp flour 3 cloves shallot, puree 5-7 cloves garlic, pure

You surely can use spinach, but I prefer horenso. Classic creamed spinach goes well with steak, grilled chicken, or even pasta. Some people do it with cream, I use milk instead because I added some cheese. Cheddar, mozzarella, and parmesan, my classic combination, no doubt. For me,  Mimolette cheese also works well with the spinach but it's very hard to find here in Jakarta, anyway a couple table spoon of cream cheese can be added for even creamier spinach. If using horenso, you surely can remove the stalk but I like to use both the stalks and leaves though you need to squeeze the blanched spinach really well to remove the excess water. Ingredients : 4-5 bunch of horenso / spinach 2 tbsp butter 1 clove minced garlic 2 tbsp minced onion 1 tbsp all purpose flour 1 cup milk 1 cup cheese (combination of mozzarella, cheddar, parmesan, cream cheese, or any of your preference) salt to taste a pinch of grated nutmeg (optional) water as needed ice as needed Directions : Blanch: put horenso

I noticed that omelette is a very popular in Bangkok especially at street food vendors. Probably because it's cheap and fast. They use a bit more oil for frying the egg, the result is a crispy omelette, best with hot steamed white rice. From the classy egg only omelette to seafood, personally I think the most important ingredient is coriander leaves aka cilantro, or here we called it daun ketumbar ( wan sui ). Usually they put some on top of the omelette, even better with the garlic chili sauce. This dish is inspired by the street style omelette, with sausage and bean sprout, but feel free to add the other ingredients, also I posted about how to make the Thai Garlic Lime Chili Sauce on my previous blog post.  Ingredients : 2 eggs 1 tbsp water 1 sausage, sliced a hand full of bean sprout some coriander leaves salt and pepper to taste 3 tbsp cooking oil Directions : Crack the egg into a bowl, add in salt and pepper, mix, set a side Heat the pan on medium, pour the oil, stir fry the

Personally when it comes to side dishes, mashed potato is surely my absolute favorite. It's perfect for steak or any BBQ. I'm a big fan of potatoes, from fries to baked potatoes. It is possible to serve without baking it but I prefer the baked version. I'd like to add salt and some garlic while boiling the potatoes as it will give extra flavor. Here are some tips for making the better mashed potato: to prevent potatoes from browning, soak potatoes in cold water while peeling and cutting the rest start cold, place the potatoes and seasoning into the water then turn on the heat cook the potatoes until soft and tender (use a fork or knife) but do not overcooked as it will absorb too much water warm up the milk, butter, and cheese (or at least at room temperature), do not pour cold milk Ingredients : 3 large potatoes, peeled, cut into cubes 1-2 cloves garlic, minced 1/2 cup grated cheese (I used cheddar, better with parmesan, or both) or as much as you like 1/2 cup milk 1 tbsp

Pull Apart Garlic Cheese Bread I watched a lot of Buzz Feed Videos, honestly very inspiring. Else, Pinterest. I've been on Pinterest since like 4 years ago, definitely my favorite app. Learned a lot about cooking, also found super inspiring blog. I am not a super cook, I've never been in a cooking school. So, once a while I got a question  about my recipes, how did you get it? First, the inspiration. It was from Youtube, Pinterest, or any other social media. Also, I spent many times to eat from one place to another, from food stalls to restaurants. Street food is definitely very exciting. Visiting wet market is always on my to-do list. I always want to make conversation related to food. It can be from anywhere, and anyone. Travel, yes you need it. See the world, taste the local food. Second, get into the kitchen. I've tried it before, it could be once or something that I made many times. First attempt is usually works, get the feeling into it. But of course there were time