Believe it or not, I even need to search from dictionary to find out the name of pasta that I used. It was curl just like mix between sea shell and snail. apparantly it between Lumace and Lumaconi. The way of cooking is just like macaroni, around 10 minutes on the salty boil water. I use a recipe from recipe book "Cuisine Super Facile"(= easy to cook in English), but I use lardon/beacon instead of Thon/Tuna on the recipe. I just a bit longer to cook the roquette, so when you try it, do not cook long the roquette like I do. Eventhough fpr the taste still good.
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Who doesn't know Caesar Salad ? It is a standard and easy to find on Salad menu section at the restaurant. If you are on diet, and just want to eat Salad and do not know which salad to choose, then Caesar Salad come as a solution (because you can mostly can find it on every restaurant). If you remember during my trip to Jakarta, almost everyday I order Caesar Salad from Go-Food apps, and almost always on the same restaurant. They even recognize me when once I phone the restaurant for the missed on my order. This time I make some experiment recipe with Bakmi. Bakmi or Noodles is one of Indonesian dishes. Perhaps bring in from our Chinese ancestor decade ago, but right now become one of Indonesian famous dishes. Bakmi Goreng that I made I call it Bakmi Goreng Vegetarian, because do not use any kind of meat. But I use eggs, thus for some vegetarian who doesn't eat eggs. It's been a while since I want to cook pasta with pesto sauce. But I didn't learn how to make the sauce pesto from the scratch (maybe later), because my husband normally do not like pesto sauce. He said it was too oily (fat .. fat .. fat ..) so he do not like it. While we are at Jakarta and order pasta with pesto sauce as well, we found out that those pesto sauce is too oily. I also not fancy because of that. Just two weeks ago we just go back from our short summer escape at Prague, Vienna, Budapest to accompany my friend from Jakarta who visit us at home at France. It was fun and challanging trip (because not all planned, This recipe mix between souce of tomates and boulletes de bœuf, You can just make boulette de bœuf and eat it as a snack. But to make it and eat it with pasta is another thing. Again, you can see that I use my hand-made ceramic again :) Iam proud of myself that I can made it, and moreover as my friend Haryo told me, this ceramic is dishwasher safe. You can not imagine how glad I am to hear that, and I also proven that it was right. It was dishwasher safe. This boulettes de bœuf is a bit similar with my previous recipe Boulettes de Bœuf à Coriandre that once I made, but the idea I mix with two different recipe. One is Bnedak recipe (origin dishes from Tunisie) and Cajun Meatball recipe (origin from USA). |
AuthorNewbie in the kitchen, that's why I call myself boekan (bukan) koki or "not a Chef" in Bahasa. Archives
October 2022
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