ALL IN ONE

A simple yet comforting recipe, Chicken Rice. I remember that I used to make it in a rice cooker but lately as I prefer to cook plain white rice in a pot then why not. Feel free to use short grain or long grain white rice, I prefer short grain white rice, and weirdly I'm into soft mushy rice well you definitely can adjust the amount of water to your liking.  For the chicken, I prefer to use bone-in than fillet. It is important to soak the rice if you want to cook it in a pot, for 15 to 30 minutes. But if using rice cooker than you can skip the soaking process.  Ingredients: 400 gr chicken (bone-in) 200 gr short grain white rice, rinsed (soak in water for 15 minutes) 3-5 cloves garlic, smashed 3 cm ginger, smashed 1 stalk large green onion 2 tbsp cooking oil 3 tbsp soy sauce 2 tbsp sesame oil 1/2 tsp white pepper salt to taste 500 ml water, you can adjust the amount of water depending on your liking Simply cook in a rice cooker or in a pot, use very low heat with the lid on. Watch t

My favorite banana fritter recipe, my mother used to make the batter with some butter, she added cold butter into dry mixture. This recipe is similar to my previous Banana Fritter recipe, but with one ingredient that enhance the flavor, sesame seeds.  There are many types of banana here in Indonesia, pisang raja is easily to find in the market and it's just good for banana fritter. But personally I prefer pisang barangan and pisang uli.  The tip is to avoid unripe banana, just make sure to use ripe banana for tasty sweet pisang goreng . Ingredients: 150 gr all purpose flour 2 tbsp rice flour 2 tbsp sugar 50 gr cold butter 30 gr sesame seeds 250 ml cold water or as needed 1/2 tsp salt sliced banana (I normally use pisang barangan and pisang raja bulu) some oil for frying Watch the video for the directions Find me on: Youtube  and  Instagram   @heytheresia  for daily food and travel updates

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

My version of Risoles, looks like the regular Risoles but I added smoked beef and grated cheese into the ragout. It's actually not difficult but also not easy. Batter recipe is adapted from Cookpad (original recipe, here ). Beaten egg is just right for coating before bread crumbs but, you can also use the leftover batter. Keep the breaded Risoles in freezer for 2-3 hours before frying. For the filling, I added grated cheese for extra flavor, well it was sooo good! Also, I used fresh veggies but you can use frozen, or precooked veggies. I like crunchy texture but it's normally with cooked veggies. The filling is probably too runny when it's hot but it will be thickened once cool down.  Ingredients: 50 gr butter 1/4 cup smoked beef, sliced 1/4 cup onion, minced 1/4 cup all purpose flour (tepung terigu protein sedang) 300 ml milk 1/4 cup grated cheddar cheese 1/4 cup corn, boiled 1/4 cup carrot, boiled 1/4 cup green beans, boiled 1/8 tsp grated nutmeg salt & pepper to tast

Located in Karangsari a step away from jalan Setiabudi, it's in between Saka Bistro Bar and Vermont. A new spot in Bandung, this place is cute. Feels like in Bali, they have many Insta-worth spot so get your camera ready. Affordable Casual Dining - their tag line, to describe their menu, modern western food with a Spanish-Mexican twist. I'm not talking about burrito or tacos but they have jalapeno poppers and horchata.  Waktu datang kesana udah cukup ramai walaupun masih baru buka, sepertinya akan jadi hits banget karena tempatnya memang lucu untuk foto-foto terutama di bagian belakang dengan design menarik, dominasi putih dan spot #ootd taman kaktus. White painted wall, blue chairs, must say this is my current favorite spot in Bandung. It is not a coffee shop though they have coffee, some mocktails, and yes horchata. Horchata is a rice milk based drink, commonly flavored with cinnamon and vanilla, popular in Latin America countries and also Spain. Horcata Cappuccino Started wi

Scones!! Homemade scones.. sooo good. Freshly baked, the one that just came out from the oven, the smell, sweet fruity jam, lovely companion for a cup of tea. I like my scones soft inside, a bit crumbly outside, with sweetness from raisins, some people add chocolate, nuts, and the other dried fruits. You can cut it into triangles, circles, pretty much as you like. The very important thing to make scones is cold ingredients, especially the butter. You can use milk instead of cream for the liquid but I prefer cream. Do not over mix the dough. I like my scones rustic, brushed with leftover cream on top, and sprinkled with sugar. Bake in the oven at 200 C for 15 - 20 minutes depending on the size of your scones. Ingredients : 1/4 cup raisins 150 ml heavy cream 2 cups cake or pastry flour (low protein) 80 gr cold diced unsalted butter 2-3 tbsp sugar 1 tsp salt 4 tsp baking powder vanilla (optional) Watch the video for the directions the leftover in assorted shapes Find me on: Youtube  and 

A simple and very popular pasta dish, Creamy Mushroom Pasta. Champignon mushroom is the most common, but you can add any mushroom of your choice such as shiitake, shimeji, oyster mushroom, and more. Sometimes, I add bacon, ham, or smoked beef, also some cheese. The most important part is to brown the mushroom before adding the other ingredients. For this recipe I used shiitake which has specific and stronger aroma because I did not put bacon (usually with only champignon). To enhance the flavor, drizzle some truffle oil once it's done, yesss I think I love anything with truffle.  For the pasta, you can use any from short to long pasta, I prefer long pasta. Do not overcook your pasta, follow the directions on the packaging, and drain 1-2 minutes earlier. Personally I like to cook my pasta with the sauce on stove for one to couple minutes, some people prefer to toss the pasta in a pot. Anyway don't rinse your pasta, and always keep some of the pasta water to lighten your sauce (i