Today my recipe, actually not really recipe, but how to cook and enjoy artichoke. Before I move to France, I only knew artichoke from the game "Smurf village" that I played. One of the vegetable that I should farmed and harvested is artichoke. In real, I never saw this vegetable. I have no idea whether I can found it at Jakarta. My friend Grace told me they had. Perhaps I can check when I return to Jakarta next year. The first time I eat is because my mother in law cook for us, and she cook this arthicoke. So far I like it, and start to learn how to cook and enjoy this arthicoke (we call it artichaut in French). It's like eat between potato and casava. It's delicious, and hell it is healthy.
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What a cook blog for dummies without simple recipe called Telor Dadar ? You can call it Omelette, but I prefer using the name in Bahasa, which is Telor Dadar. It was simple to cook it, but my preference is not a plain Telor Dadar but with several vegetables inside. It' better using the fresh vegetables, but it okay to use the dry one. Usually except red onion, the rest I used the dry one. Usually children can start to make it, but to tell you the truth, I start to make it when I was in University :p Another experince that I made just last night. So I write it directly to avoid to forget it. Last night I need to cook a dinner with ingredients that I should use (because soon will be expired) : cooked ham or jambon blanc in French. So, I search which carbohydrate I can use, and I found (again) some package of pasta that already open, so I should finish it as well. It called pasta d'Alsace. Alsace is one region in North East France, close with border of Germany, that famous with their historic culture. One major city that you should visit someday is Strasbourg. They have a famous Cathedral of Strasbourg and their centrum (city center) is surrounding by the beautiful canal. I thought they produce pasta as well, pasta from eggs. I give you the picture below. This recipe I already posted on my first blog, but as a one of dishes that I mastered (remember my definition on mastered is something that I can make without reading the recipe?). Still, everytime I cook it, I can tell you I use more my sense than what I remember for the ingredients. I also add here and there. For example, the original recipe one is just use tomato and white onion (Bawang Bombay). When one day I visit my friend who live in Netherland, she made spaghetti bolognaise with zucchini, which somehow I can adapt it. For your information, I do not fancy much with vegetables. When I was children, I ate no vegetables. I even learn to eat vegetables, and ended to eat some of it, except (I just told you the one I hate) Cucumber and Chinese Spinach (Sawi in Bahasa), and I do not like to eat raw vegetable too (except Salad). So, then my bolognaise recipe adapt with zucchini inside it. The title of my recipe is on French. Well.., it's because I found it from one of the recommended cook book that I bought. So, I let the title as it is, eventhough some ingredients I change, because at that moment I had several red onion and almost wasted. So, before it wasted, I used it. That's another way to cook as well. Buy what you need, but sometimes you need to use whatever available. The original recipe suggest to use onion (white onion), but I think red onion is okay as well. My husband prefer red onion actually. Me, white onion. He said red onion is more sweet. Really ? For me is the same. I prefer the taste of white onion. At Jakarta, the most popular and lost used is white onion. Popular with the name Bawang Bombay. Bawang actually is onion in Bahasa. Bombay, well is Bombay, like one famous city in India. Why they called it Bawang Bombay, I had no idea. Just for your information. |
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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