I know that I already post once about nasi goreng or fried rice. But I think i never post the one with lardon / pork and carotte. Well, nasi goreng can be cook with different ingredients. For me, it's the recipe that easily to adapt with the ingredients on the refrigerator or at home :) Today I will share the one that I just made couple weeks ago. Enjoy >>
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Hey hello. I just want to share one the recipe that I got from the container the endives that I bought. Yes, the company who sell these endives had a brilliant idea to put several ideas recipe on thair packaging. One of them I found out on the packaging of endives that I bought. Off course then I need to adjust because not all ingredients I have and also not all ingredients I had have the good condition like on the recipe original. For example, the potatoes I had is and old one and the skin of potatoes not recommended to eat. So I peel it. The other thing is I do not have the maroilles cheese. It's one kind of cheese. You know, living in France I should used to eat cheese, but I'm not too fan with cheese. Moreover I do not like blue cheese and goat cheese. So this recipe I adapt with the condition on my kitchen (as always).
It's been a while since my last post. Really sorry that I have no time to write, but I assure you that I still cook (for sure). With this covid19 pandemi, eventhough I work from home, I realize that I work more (time) at home than at the office. So, it was difficult to adjust and to spend more time (really more time, because I do all by myself for my blog, from idea, cooking, writing, take a picture and editing). Today I want to spend a bit of time to write a recipe that I made by myself. Yes, no googling, no marmiton or cookpad (LOL). So, I had me time at home, and somehow I really missed bakmi goreng. I think I had wrote it on my blog before on Bakmi Goreng Vegetarien, but this time I naming my cook as Java Spaghetti, Java because that's my origin island and spaghetti because I made it from spaghetti (bien sûre). |
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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