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,
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Happy New Year 2017 from winter wonderland! Yes, this year finally I had snow in France after many years visit/live here. All places are white, I feel like I am in Disney world :) Well, I hope I can benefit as much snow as I can before back to 30°C country :) I am not much cook during the festive, because we buy apperitif and dinner for New Year's eve. Last night, on first day of 2017, is my first day as well back to cook. With the same spirit (cook whatever that will expired soon .. hahah), I made chicken with creamy mushroom sauce that we eat with salad. Ahh ..., I think someday I will dedicate one time to write my salad. The easiest one. But for now, here is the Chicken with Creamy Mushroom Sauce recipe, my first dishes and cook on the first day of 2017 .. Enjoy .. Ingredients (for 2 persons) : - 2 breast Chicken - 150 up to 200 gr fresh mushroom - 10cl fresh cream - 2 garlic - 2tbsp olive oil - 25gr butter - dry parsley - Salt & Pepper Preparation : - Peel garlic, pressed it and cut it on minced. Put it separate. - Clean the mushroom (using clean toothbrush), and cut it on sliced. Put it separate. How to Cook : - Using frying pan, heat 1tbsp of olive oil on medium heat. - Cook chicken breast until well cook. Around 5 up to 7 minutes each side (approximately). - Add salt & pepper on each side of chicken breast. - When chicken breast well cook, take it out and put it separate. - Using the same frying pan, add 1tbsp olive oil and butter on medium heat. - When butter start to melt, add mushroom and garlic, and mixed them well. - Add dry parsley, salt & pepper. - When mushroom well cook (around 10 minutes approximately), add fresh cream and reduce the heat on low heat. - Mixed well mushroom with fresh cream, add a bit pepper and cook again for around 2 minutes. - Add cooked breast chicken and mixed them well with mushroom creamy sauce. Cook again for another 2 minutes. - Take it out and served it on the plate. - You can eat this Chicken with Mushroom Creamy Sauce with Salad, Bon dégustation ! As you saw on the picture above, we enjoy our Chicken with Mushroom Creamy Sauce with Salad (mânche-avocado-tomate Salad).
At the final stage of your cooking (when you add cooked Chicken inside Mushroom Creamy Sauce), you can add pepper and dry parsley again as you liked. We do not like too much pepper, thus I just add it a bit. It was a good to start a new day in 2017 with this dishes. à bientôt ! (/fin) Welcome December ! The favourite of month of the year for me, because December means Christmas and it is winter (I hope it will be snowing soon ..), and soon will be new year and my birthday :) This time I wrote a dishes that not really favourite of my husband. After I cook, he said it was good, but he's not really fancy with curry. So, why I cook curry when he didn't like it ? Actually it's just because we have fresh mushroom at home, and I have several vegetables to finish (to cook), so I search some ideas from internet, and found out the recipe for this curry. The original recipe actually for vegetarian, but since we both are not, then I have idea to add chicken inside. I also change aubergine with zucchini, because I do not like aubergine and never stocked it at home. The original recipe named One-pot mushroom & potato curry. I prefer to call it curry chicken with mushroom and potato. It was good to eat it with rice. So, here is my first curry dishes ... Ingredients (for 2 up to 3 persons) : - 1 white onion - 1 breast of chicken - 3 up to 4 small/medium potato - 1 zucchini - 150gr fresh mushroom - 3tbsp curry - 300ml coconut milk - dry coriander - salt & pepper - 1 tbsp olive oil Preparation : - Cut breast chicken on a small cube size around 1cm. Put it separate. - Cut mushroom on slice, and put it separate. - Peel the potato, and cut it on a small cube size around 1cm. Put it separate. - Peel onion, and cut it on slice minced. Put it separate. - Peel zucchini, and cut it on a small cube size around 1cm. Put it separate. How to cook ; - Using sauce pan, heat olive oil on medium heat for around 1 minute. - Add onion, potato and chicken. Close sauce pan with a lid. Let it cook for around 5 minutes or until potato and chicken half cook. - Add zucchini and mushroom, cook again for around 15 minutes. - Add curry and coconut milk. - Add salt, pepper and coriander. Cook again until boiling. - Add again coriander and take it out. - Served it with rice. My husband said it was like Indian dishes. I said I have no idea, but it supposed to be vegetarian food. Thanks to the chicken inside, he still can accept it. Imagine if all is vegetables !
If you're vegetarian, you can cook it without the chicken, or perhaps it was better with aubergine. I do not know, but I prefer zucchini more. Well, at least I have another idea if I we have a guest who vegetarian. I can cook this again, but forgive me my love, it means I should take out chicken inside (or put it separate). (/fin) Everytime I am alone and need to cook for myself I always try to cook Indonesian food or Indonesian recipe. Perhaps because I know I will enjoy it, but also I can make some experiment without afraid got a protest from my husband. So this time, I tell a story when I cook Bakmi Ayam Jamur. For condition winter and cold like this (we had sunny winter here in Bourgogne, but still 3°C in the morning is really cold for me that usually had 30°C at Jakarta), this recipe is really good to try. Mie Ayam or Bakmi Ayam is chinese noodle with chicken. I can tell the best Mie Ayam is the one that sell by bike or by cart at the cluster area. We called it "Mie Ayam Sepeda" or "Mie Ayam Gerobak". I found it many when I used to lived at Pondok Pinang. Apart of those cheap and delicious Mie Ayam, there's famous franchise restaurant named Bakmi GM or Bakmi Gajah Mada. Once upon a time they start their franchise at the street name Gadjah Mada (Gajah Mada), so it be their naming restaurant that famous almost around Indonesia. If you have opportunities to visit my home country, Indonesia, try to search "Bakmi GM" restaurant. I'm sure you will not dissapointed. Another Bakmi restaurant that I recommend you to visit while in Indonesia (or Jakarta) is "Bakmi Naga" restaurant. Me, prefer it if I should choose between both of them, but many people said the opposite. This recipe I made based on recipe I found in cookpad. As usual, I adjust with my condition and limitation. The original recipe name is Bakmi GM special Ayam Jamur. I have no idea why they use trademark GM, perhaps because it taste like the one at Bakmi GM, but for me the better one is made by ourselves, because we manage the ingredients and how to cook it. I prefer to call my recipe as Bakmi Ayam Jamur, and keep the Indonesian name. In English Bakmi = Noodles, Ayam = Chicken and Jamur = Mushroom, just for you to figure out what it made out. Let's begin .. Ingredients (for 2 up to 3 persons) : - 200gr Egg Noodles - 50gr fresh Mushroom (or you can use canned mushroom) - 1 breast chicken - 3 up to 4 garlic - dry chives - 1 tbsp oyster sauce - 1 tbsp sweet soja sauce - 6 up to 7 tbsp salty soja sauce - 4 tea spoon chicken broth powder - 1 tbsp olive oil - Salt & Pepper - dry Parsley - 500 up to 750ml water Preparation : - Peel garlic and pressed 2 garlic and put it separate. - The rest of garlic, cut in minced and put it separate. - Cut chicken on the shape of small cubes, and put it separate. Let 1 up to 2 small pieces of chicken separate for make the chicken broth. - Using sauce pan, cook egg noodles on the boil water with 1tbsp olive oil for around 5 minutes or as recommended on the package. Drained it, and put it separate. How to Cook : Bakmi Ayam Jamur : - Using frying pan, cook minced of garlic with olive oil on medium heat for 1 minutes. - Add chicken, 2tbsp salty soja sauce, sweet soja sauce, oyster sauce, salt and pepper. Mixed them well and cook until chicken half cook. - Add mushroom and cook again until chicken and mushroom well cooked. - Take out chicken and mushroom cooked and put it separate. - Using salad bowl, add 4tbsp salty soja sauce, 2 tea spoon chicken broth powder and pepper and mixed them well. - Add cooked egg noodles inside the bowl and mixed them well. - Served the mixed egg noodles on the bowl and put the mixed chicken and mushroom on top of it and add dry parsley on top of it. - Served those Bakmi Ayam Jamur with Chicken Broth in other bowl or you can mixed them directly if you like. Chicken Broth : - Using sauce pan, boil water on medium heat and add pressed garlic and pieces of chicken inside. - Add dry chives, salt, pepper and 1 up to 2tbsp chicken broth powder. - Cook again until boiling, take out the garlic and pieces of chicken aside. - Served the chicken broth on the bowl and add dry parsley on top of it. - Served it together with Bakmi Ayam Jamur. Well, the way to eat Bakmi Ayam Jamur, you can directly pour the chicken broth on your Bakmi Ayam or put it separate on other bowl. If you buy Bakmi Ayam from bike or cart seller, usually they directly pour the chicken broth inside your Bakmi Ayam. But if you buy it at the restaurant, normally they put it separate, and let you mixed them as you wish. I love chicken broth, and usually ask double at the restaurant, because one I use to pour it directly on my Bakmi Ayam, and then add it with chilli (as usual), and I kept one bowl to just sip it using my table spoon.
Oh, and if you have crackers or fried dumpling, you can add it on top of your Bakmi Ayam Jamur. As you saw on the picture, I had no crackers, nor fried dumpling, still I can enjoy my Bakmi Ayam Jamur. It was a bit healing my homesick and food homesick. Aside Nasi Goreng, I think this is another Indonesian food that I missed so much. Btw. you can found the kind of noodles like this in other Asian countries, such as Singapore, China, Hongkong or Japan, but nothing can compare with "Bakmi Ayam Abang-Abang" (that's what we call Bakmi Ayam that sell with the bike or cart at cluster area aside call it "Bakmi Ayam Sepeda" dan "Bakmi Ayam Gerobak"). Note : in English Sepeda = Bicycle, Gerobak = Cart and Abang-Abang = a call for a man/guy/brother, but those man who sell Bakmi Ayam definitely not my brother (LOL). (/fin) Ahahahah ..., another day for lazy cooking yesterday. It was jour férié (public holiday) here in France on November 11th. It was Armistice de 1918 day. Apparenty a commemoration of the end of WW (World War) I in France, and it was a public holiday here. A bit funny, because in Indonesia, we have the public holiday on November 10th. We called it Hari Pahlawan, or the day when we commemprate the people who dies in order to fight our (Indonesian) independence. For me more and less like Armistice here in France, but we commemorate for all Indonesian hero all the times, before our Independence Day on August 17th, 1945. So, that's why we stay at home all the day. For the weather, actually the weather is better, because sunny (still cold), but with the rest flu that hopefully gone soon, cooking from A to Z is no for me. Moreover like the most lazy cooking persons, we still have ready to cook ravioli and cappelletti on the refrigerator. With google search, I tried to search idea for the sauce. I have "normal sauce" that I used to made, but a bit boring to use the same sauce everytime I cook ravioli. So, thanks to Google, I try some ideas how to make a sauce. From key words tomate, marinate sauce, ravioli sauce, I start to experiment (again) my sauce. Here we go ... Btw, for me, if you can buy it ready to cook, with a good taste, I prefer to use ready to cook material Moreover on the lazy moment like this. Ingredients (for 2 persons) : - Ravioli cheese ready to cook 125gr - 4 tomates - 1 medium-big red onion - canned mushroom 125gr - 1 cube brown sugar - 2tbsp Tomate sauce - 100ml milk - 2 tbsp parmesan cheese - 1 tbsp olive oil - 2 tbsp butter - Salt & Pepper - dry parsley Preparation : - Peel tomate and blender it. - Cut mushrom on small pieces, put it separate. - Peel red onion and cut it sliced pieces, put it separate. - Using saucepan, cook ravioli on salty boily water for 2 up to 3 minutes. Drained it, and add olive oil to avoid ravioli been sticked to one another. Put it separate. How to Cook : - Using frying pan, heat butter until melting on medium heat. - Add sliced red onion, and cook again until red onion half cook. - Add sliced mushroom, salt, pepper, brown sugar, parsley and cook again for another 10 minutes. - Add tomate blender, sauce tomate and mixed them well. Cook again for another 5 minutes. - Put low heat, and add milk, parmesan cheese and dry parsley. Mixed them well and let them cook for another 5 minutes on low heat. - Add cooked ravioli and mixed them well. Let them cook for another 2 minutes. - Served it on the plate. Bon Appétit! Well, my husband said he like the sauce. He gave me note 9 out of 10 for my sauce of ravioli.
I use milk because I run out fresh cream. I think will be better with fresh cream, because the sauce will be more thick than with milk. Instead, I add more parmesan cheese to make the sauce more thick, and it works. Well, I hope the note that my husband gave is truly, not just to avoid I do strike to cook. Hahahaha Even when it happen, I have no worries, because he can cook too .. At least he more dare to cook than me. I always search for reference, but he was just do it. Mix one ingredients with another. Sometimes works sometimes, well ... eatable. I think that's the joy of cooking. Are you agreed with me? (/fin) |
AuthorNewbie in the kitchen, that's why I call myself boekan (bukan) koki or "not a Chef" in Bahasa. Archives
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