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).
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Today recipe will be named a bit differently between my blog boekankoki (here) and boekankoki.fr (in French). Because the original name of the dishes is Tongseng Sapi. It is a traditional dishes from Central and East Java that really famous. The recipe Tongseng itself originally using the goat meat. But this time, the recipe that I cook is refer to the recipe Tongseng Sapi (Beef Tongseng) from Central Java. The recipe original was came from the recipe Tongseng Sapi without coconut milk from the restaurant Dlidir in Solo, West Java. I give you the link as well (as usual), but unfortunatelt it's written in Bahasa. Unless, you can read Indonesian, the recipe may be a bit difficult for you to follow. Unfortunately as well, I use the principal of how it cook. So some of the ingrédients may not exist just because I do not have it, and I improvised. But the taste is Summer is there, and the temperatur is increase daily. Today is around 37 oC here in France. If I can avoid to turn on the stove, then I will. Unfortunately I can not do it all the time. Moreover I do not really like salad too much, so it was another issue for me. Today, I want to share the recipe inspired by the site Cuisine Actuelle. Cuisine Actuelle also the name of the magazine that you can found here in France. They give some tips and trick and recipes as well. The original recipe called Crème dávocat, but as you see on the title, I modified it and add asparagus Inside. This crème d'avocat et d'asperges is a good solution for the entrée (the dishes before the main course). It is good as well for apéritif (the meal that you serve before the dinner time, serve with the drinks alcohol/non-alcohol. Today recipe that I want to share is a recipe of soup or la soupe in French. As you may know, soup in France mostly are a cream-soup. Not like soup in Indonesia that seems like bouillon in French or broth. If you remember I once shared Soupe aux Asperge, Carotte et Mais or another one that a bit similar : Soup Crab Asparagus. Both is like broth soup and like I said, my husband or French not use to have that kind of soup (even if it was delicious). So, my mother in law have shown me many times how to make a soup (French soup). She often use the high pressure casserole or pan to make it, and it cook very fast. I do not use high pressure casserole, but just the normal casserole or sauce pan. Moreover I was not in hurry to make it, so I just benefit and enjoy the time. |
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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