ALL IN ONE

I spent many nights watching World Cup 2018, I got nuts, snacks, drinks, but blame this always hungry girl right here, it's like never ending story that craving for spicy / savory dish after sweet treats and it continues.. Based on what I had in fridge that night, I present Mie Goreng Nuclear , my version. So.. it's about an easy yet worth to try and I bet you'll make it over again. By the time I wrote this, I've made this noodle recipe 3 times, plus 1 that I filmed for my Youtube video. How spicy? You decide, I DO NOT recommend using fresh chili as it will change the taste. The key is the prepared sambal terasi , yes the one in jar. I guess it will also work with sambal bajak . If you can handle super spicy food then go for boncabe level 15 (not sponsored), I did. For the topping, I did with meatballs, once I tried with egg but for me I will stick with meatball or maybe sliced sausage / hotdog / spam. You may want to add more seasoning (salt and kecap manis ) when add

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

Super greasy yet so yummy... Cheese Meatballs topped mine with paprika and chili, it's great for pasta, sandwich filling, or with mashed potato (yes, not potato fries, why? because it's extra extra greasy), mustard will be a great condiment for this dish, also guacamole yasss.  Ingredients : 250 gr ground beef 1/4 cup diced onion 2 cloves of garlic, minced 1 egg 1 tbsp flour 1 tsp dried oregano 1/2 tsp salt or to taste 1/2 tsp pepper mozzarella, cut in squares about 1 cm 4 tbsp oil for frying 1/4 cup cooking cream Topping : 1 green chili, sliced 1/4 tsp paprika powder Directions :  In a bowl mix the ground beef, onion, garlic, oregano, egg, flour, salt and pepper, cover with plastic warp, put in fridge for 1-2 hours Fill the meatball with mozzarella, put in the freezer for 30 minutes Pan fry on medium, add cooking cream when it's done, stir for 30 seconds, remove from the heat Add paprika and chili on top, best to be served with mashed potato ( baked mashed potato  or but

Finally it's here the Korean BBQ Ribs, remember my previous post about eating in Seoul  ?  Also you probably remember the James Back Ribs, spicy pork ribs coated with stringy mozzarella cheese, yassss the good news now we have it here in Jakarta, similar, no pork because it's beef. Ojju K-Food a newly opened restaurant in Mall Kota Kasablanka , south Jakarta. Free banchan (side dish) was quite nice, consist of cream corn, kimchi, and pasta salad, but unfortunately it's not refillable (unlike at most of Korean restaurant), you can order additional banchan instead. Rolling Cheese Beef Ribs IDR 219.000 yes it's a no pork restaurant so you'll get 4 pieces of beef ribs (instead of pork ribs) served with potato wedges, melted mozzarella cheese, sweet corn, and pickled jalapeno, just like what I had while in Seoul. They offer 3 level of spiciness, personally I love the ribs seasoning, tangy gochujang , a bit smoky, definitely a finger licking good one. The other option,

Thai food is always a good idea, spicy fragrant fresh, I went to Bangkok couple times last year and yes it is a great destination for shopping and of course for food. Perfect for cafe hopping and street food at the same time. One of my favorite condiments, Thai Garlic Lime Chili Sauce , sweet sour salty and not to spicy to my palate. This recipe is inspired by my trip to Bangkok last December, I had fried fish cakes at Chatuchak Weekend Market , they gave me a super tasty sauce as the condiment. So, I tried to make my own, it's not the same but if you're into fresh spicy and sour sauce, this is for you.  fried fish cakes at Chatuchak Weekend Market Ingredients : 1-2 clove garlic, minced 5 or more bird's eye chili ( cabe rawit ), sliced 3 tbsp lime juice 3 tbsp fish sauce 2 tbsp sugar 2 tbsp water chopped coriander leaves ( daun ketumbar ) Directions : Mix all the ingredients, leave for 10-15 minutes before serving. Anyway, you can use it as a dipping sauce for rice rolls, f

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

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