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. Another time, I had a yellow pepper on my kitchen that soon will be foul. So, I had an idea to cut it on small sliced and mixed with my bolognaise. I admit it was not bad either. So, my suggestion, as we all learn to cook, never end to try something new. If you fail (which I had, many times), you just learn not to make the same mistake next time. So, when you found mu recipe here a bit different with the one I wrote on my first blog, perhaps that's part of experiment that I made :) You can read my other post here on my first blog : spaghetti bolognaise Ingredients (for 2 persons) :
Preparation :
How to Cook :
In Indonesia, we used to add chilli sauce instead of tomate sauce (we even can found tomate-chilli sauce in supermarket and used it). But since my husband cannot support spicy, I add later on my plate.
I think because I am Indonesian, I can support to eat chilli. My husband and my friends here often said that my tongue is completely refract to have a good judgement about spicy food. Perhaps they are all right. What can I say, I am Indonesian, and spicy is our middle name :) (:fin)
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AuthorNewbie in the kitchen, that's why I call myself boekan (bukan) koki or "not a Chef" in Bahasa. Archives
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