Category Archives: Recipes

Heart-shaped Chocolate Cake – Best Cake for Valentine

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The opportunity to give your loved one a sweet, tasty treat when Valentine’s Day arrives is an opportunity you must not pass up. Why not try a Heart-shaped chocolate cake this Valentine?

Chocolate is always a hit on Valentine’s Day. A heart-shaped chocolate cake is easy to make and with Valentine’s Day getting closer by the day, it is time to make sure we have a decent Chocolate cake recipe in hand.

Heart-shaped chocolate cake

  1. 1 (18.25 ounce) package chocolate cake mix
  2. 1 bag chocolate chips
  3. Egg 1/2,
  4. Water 2 teaspoon of water,
  5. Whipped cream 45g
  6. Unsalted butter 30g
  7. Brandy 1/2 teaspoon (Optional)

Preheat oven at 160 ° C.

Chocolate sauce:

Make chocolate sauce by melt 5 chocolate beans and unsalted butter together

Chocolate cake:

  • Add the eggs, water, chocolate cake mixture pack, chocolate sauce and brandy together and Stir.
  • Pour chocolate cake mixture into the paper pan
  • Bake for 20 to 25 minutes
  • Pour the cake out and let it cool completely
  • Cut the cake into heart-shape
  • Decorate chocolate cake with wiping cream and chocolate sauce. Serve.

Photo credit: howtocookgourmet

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Tumis Tempe – Stir Fry Tempe

tumis tempe indonesia food recipe

Every now and then, we buy a few items from the local Sayuan (vegetable man). This week our maid had bought this special Indonesia food from the vegetable man.

Do you know what it is?

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This is a Indonesia specialty and it is very popular here.

It is called Tempe and is a soybean product. Local Indonesians eat lots of soybean products to get their daily protein. Meat is pretty expensive for them.

We are going to share a recipe for how to cook tempe the easy way.

Tumis Tempe – Stir Fry Tempe

Ingredients:

  1.      250 g tempe, cut into matchsticks 3 cm, fried
  2.      25 grams of red and green chillies, cut into slices
  3.      15 g garlic, thinly sliced
  4.      25 g onion, thinly sliced
  5.      2 slices of galangal (ginger)
  6.      2 bay leaves
  7.      1 sachet Royco all in one (an Indonesia brand all in one spice)
  8.      2 tablespoons soy sauce
  9.      4 tablespoons of oil
  10.      200 ml of water
  •   Heat oil and saute garlic and onion
  • Add  galangal, bay leaves, chilli, and stir fry
  • Add tempe, water, Royco all in one, and soy sauce
  • Cook until flavored, and tempe almost dry

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A Quick Lunch – What’s missing in this Jus Alpukat

Image

Can you tell what’s wrong with this Jus Alpukat? Jus Alphkat or Avacado Juice is one of our favorite drinks in Indonesia. We even have our very own recipe for it. But can you tell what’s missing with this Jus Alpukat?

Mrs D went for a quick lunch last week after shopping for Miss D’s coming China trip. Yes, Miss D is now in China again! Two China trips in less than two months. Miss D is sure a very busy 12 years old.

So after shopping, Mrs D had a quick lunch at Citoes (a popular expat shopping plaza in South Jakarta, where many working expats have lunches). She loved her drinks and ordered her favorite Jus Alpukat and Nasi Goreng (Fried Rice).

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After ordering, the waiter came back with a large glass of Jus Alpukat, and said sorry that they had made the Juice but found out they had run out of Chocolate milk.

‘Do you still want it, mama?’ the waiter asked, holding the glass and offered a different drink if Mrs. D didn’t want it.

Of course, Mrs. D took it, she hates waste. The Jus Alpukat turned out yummy as usual.

Maybe next time, we will ignore the Chocolate milk part when we make the Jus Alpukat at home. A more healthy version, Yeh!

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Soy Sauce Tofu Stir-fry – Tumis Tahu Kecap

soy sauce tofu, tumis tahu kecap, tofu, tahu

  1.      1 pc Tahu/Tofu (cut into 2 cm cube and sauté until brown)
  2.      1  clove garlic
  3.      1/4 onion sliced ​​thin
  4.      3 tbsp soy sauce
  5.      1/2 tsp beef cube
  6.      Oil for sauteing
  • Saute garlic and onion
  • Add sauted tofu cubes
  • Add soy sauce and 50 cc of water, and cook until the water is almost dry

Decorate with shallot and serve.

Soft Chocolate Cranberry Brownie – A Perfect Chocolate Recipe

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We love chocolate brownies. We love chocolate brownies so much that we can even live with a pizza shop chocolate brownie, remember? Why not have chocolate cranberry brownies for our Christmas party? Brilliant idea! Everyone will love it. This soft chocolate cranberry brownie is easy to make. You really got to try very hard to mess up this one.

This chocolate cranberry brownie is the ultimate chocolate treat for this Christmas. Actually it is the perfect dessert for any occasion, really.

It is soft, very moisturized. It is also very versatile. We can replace the cranberries with any other dried fruit. Cranberries are pretty expensive here in Jakarta. Maybe we can add chopped dates instead? Or dried apples? Even chocolate chips? Double chocolate brownie, that would be chocolate heaven.

To make a healthier version, we can use self-raising whole meal flour instead of the all purpose flour. Sounds good? Here is the recipe:

Cake base:

  1. Sugar 1/2 cup
  2. Salt 1/3 tsp
  3. All purpose flour 1 1/2 cups
  4. Butter  1/2 cup (softened at room temperature softened and cut into small cubes)
  5. Milk 1/4 cup

Chocolate cranberry stuffing:

Dry ingredients:

  1. White sugar 1/3 cup
  2. Unsweetened cocoa powder  1/2 cup (unsweetened cocoa powder)
  3. Flour 2 tablespoons
  4. Vanilla 2 teaspoons
  5. Cranberry  1 cup

Wet ingredients:

  1. Milk 1 cup
  2. Condensed milk 3 tablespoons
  3. Eggs 3, lightly beaten spare
  4. Butter  1/4 cup (microwave melt)

Note: 1 tablespoon = 15 ml = 1 Tablespoon, 1 teaspoon = 5 ml = 1 Teaspoon. 1 cup = 240 ml.

Cake base:

  • Place all ingredients, except butter and milk,  in a bowl and mix well
  • Knead the cubed butter into the flour gently
  • Pour milk in and mix well
  • Put mixture into an 8 x 12-inch glass baking dish
  • Flatten the mixture to a 1cm high base with a spade (or use your dry hand, make sure you powder your hands with flour first)

Place baking tray into the preheated to 340F/170 Celsius oven, and bake for 15 minutes.

Make the chocolate brownie filling while baking the cake base.

Chocolate cranberry brownie fillings:

  • Add all dry ingredients, except the cranberries,  into a mixing bowl and mix well
  • Pour in all wet ingredients into the mixture
  • Beat with a mixer at low speed
  • Add  dried cranberries and mix well

Pour the fillings onto the cake bottom, and bake for 28 minutes until the cranberry filling is slightly shaking (very moisturized and soft) when gently  moving the baking dish.

Wait till the cake is completely cold, then cut and serve.

Photo credit: hmmlargeart fliker

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Mango Yogurt Parfaits – Christmas Recipe

Mango Yogurt Parfaits, mango recipes

We love mangoes ever since we have been in Jakarta and this mango yogurt parfait is such a delight to make. It is a perfect mango recipe for our Christmas in Jakarta. Even better we can make these  mango yogurt parfaits ahead of time and enjoy it when the party starts.

This mango yogurt parfait is very easy to make and yet tastes really refreshing and satisfying. Even Miss D can make this all by herself. If you don’t want granola, simply add some chopped nuts or chocolate and it will taste just as good.

  •     Mangoes 2 cubed
  •     Vanilla yogurt 3 cup (use low fat, or any other flavor as you like, but we always stick to the original vanilla flavor)
  •     Granola 6 tbsp (add chopped nuts or chocolate if you like)
  1. Puree 1 cubed mango and pour equal amounts into 6 glasses
  2. Add ¼  cup of yogurt on top of the mango puree
  3. Add remaining cubed mango on top of the yogurt (leave a few pieces of cubed mango for garnish)
  4. Top each glass with remaining 1/4 cup yogurt and reserved mango cubes
  5. Cover and refrigerate (for at least 30 min for best result)
  6. Top each serving with a tablespoon of granola (or chopped nuts and chocolates) before serving.

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Sate kambing – Indonesia Lamb Satay

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Remember the lamb we saw prior to  Eid Al Adha (The Feast of sacrifice)? Everyone got to have a piece of Lamb on Eid Al Adha (The Feast of sacrifice). So did us.

One of the easiest ways to cook Lamb is making them into Sate Kambing, an Indonesia Lamb Satay.

We can find Sate Kambing everywhere in Jakarta. It is the everyday food that people enjoy here. Let’s show you how to make your very own Indonesia Lamb Satay, shall we?

Lamb Satay:

  • Lamb meat 500 grams
  • Soy sauce 150 ml
  • Lime 2 pieces (juiced)
  • Skewers 20 pieces (soak in water the night before)

Peanut sauce:

  • Peanuts 250 grams (fried, or simply use crunchy peanut butter)
  • Garlic 4 cloves
  • Red onion 5 cloves (or use 1 white onion)
  • Red chilli 2pcs
  • Water 500 ml
  • Salt (to taste)
  • Soy sauce 100 ml

Complement:

  • Lontong (an Indonesia rice cake, optional)
  1. Cut lamb into 1.5cm cubes, stick with skewers and set aside.
  2. Blend all ingredients except soy sauce and water until smooth.
  3. Mix with soy sauce and water.
  4. Cook the mixture in a pan until smooth and bubbly.
  5. Set aside until cool.
  6. Marinate lamb skewers with mixture for 2 hours or overnight.
  7. Grill lamb satay until cooked.
  8. Serve lamb satay with peanut sauce, lemon juice, and Longtong (rice cakes).

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Mango Margarita

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Happy Friday, our dear readers! How’s your Halloween night? Miss D can’t wait for tonight’s Haunted House. For us, the Halloween has not truly started yet.

To celebrate, how about some cocktail tonight?

We absolutely love cocktails and this Mango Margarita is our all time favorite. Besides, mango is always abundant in Jakarta. It is cheap and has a very beautiful flavor. What’s not to like about mango? For Miss D, she will just have a non-alcoholic version of this Mango Margarita and away we go. It’s one happy family.

We drink this Mango Margarita all the time during the summer back in Sydney. Now that we are in Jakarta, there is all the more reason to drink Mango Margarita. Use the best quality tequila you can afford…. this is the secret for making the best Mango Margarita in town.

Ingredients

  • Fresh ripe mango 2 pcs (or use jars if fresh mangoes are not available)
  • Limes 2 pcs (juiced)
  • Tequila 1 cup (use more if you like)
  • Triple Sec 1 cup (use more if you like)
  • Ice cubes 1 cup
  • Sugar ¼ cup (or to taste)
  1. Cut mango into chunks
  2. Put mango chunks, ice cubes and sugar into blender.
  3. Pour in tequila, triple sec and lime juice.
  4. Blend for 2-3 minutes (or until very, very smooth)

Before serve, taste to make sure you like it, or add more of anything you really want to.

Pour the Mango Margarita in a Margarita glass.  Decorate the glass with one slice of mango or orange.

Enjoy and have a really happy Friday night tonight.

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Gado Gado – Indonesia Vegetable Salad

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31 Days In Jakarta Day 23

We love to learn new dishes. Gado-gado is one of the first Indonesia dishes we tried in Jakarta and we love it. If you love salad, and peanut butter, then this Gado-gado recipe is for you.

Gado-gado is delicious and very satisfying. It is a traditional Indonesian home cooked dish. Many Indonesians have Gado-gado alone as lunch.  We sometimes make it in our house and everyone loves it.

Gado-gado means “mix mix” in Indonesia. It is basically a combination of raw and slightly cooked vegetables and soybean products, mixed together in yummy peanut sauce.

There are many variations of Gado-gado and this is our very own MidNightVisitor’s Gado-gado.

Ingredients:

  • Boiled vegetables 2 cups (use any leafy veggie you like, spinach, KangKong; or try cauliflower, long beans, carrots, bean sprouts and potato)
  • Chinese cabbage raw 1/8, very finely shredded
  • Cucumber raw 1/2pc, cubed
  • Boiled eggs 1pc, wedged
  • Fried tempe 1/8pc , cubed (this a special Indonesia soy product, not sure if you can get it outside Indonesia. Optional)
  • Fried tofu 1/8pc, cubed
  • Fried shallot ( for decoration, you can find these in Asia grocery stores. Optional)
  • Prawn crackers (optional)

Gado-gado peanut sauce:

  • Oil 2 tsp
  • Garlic 4 cloves, chopped
  • Shallot 1pc, peeled and chopped
  • 150 g fried peanuts (or simply use crunchy peanut butter)
  • Red chillies 2pcs, discard the seed and chopped
  • Palm sugar 1pc (about 65 grams or brown sugar if palm sugar is not available)
  • A small amount of water
  1. Pour oil to heated frying pan (medium heat)
  2. Add shallots and garlic,  fry for 2-3 min or until aromatic.
  3. Pour above into a blender
  4. Add rest of the ingredients, add water and blend until smooth
  5. Add water gradually, until the mixture has the consistency of double cream

To serve, place boiled vegetables, fried tempe and tofu on plate. Pour peanut sauce over, garnish with egg, prawn crackers, and fried shallot.

Gado gado is pretty cheap in Jakarta. So if you are here, you might simply buy it from the shops instead of making it. There are street food vendors selling it for IDR 8,000 per portion. In the restaurants, it is IDR 20,000 to IDR 40,000 per dish.

So why not give Gado gado a go the next time you are in Jakarta?

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Luscious Pancakes

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 31 Days In Jakarta Day 16

We had pancakes on Sunday morning. They were so satisfying that Miss D wanted seconds. We have to share this pancake recipe with you as we like it so much. Besides, these pancakes are super easy to make. They are lovely, light and luscious!

Even better, these pancakes saved us a trip to the local coffee shop. Relaxing Sunday by the pool. Yes, that’s the way to go.

Why will anyone ever use a mix when we can have home-made pan cakes like these? Why not try these wonderful pancakes in the morning? You will love them.

Ingredients:

  • Flour 24 Tbsp
  • Sugar 2 Tbsp (or to taste, we add a lot of maple syrup, so we don’t add much sugar to the actual pan cake, hehehee.)
  • Salt a pinch
  • Milk: 200ml-210ml (add gradually so the mixture is not too thin)
  • Egg 1
  • Baking Powder 2 Tsp
  • Melted butter: 15g or 1TB
  • Vanilla powder 1 Tsp
  1. Sift baking powder with flour
  2. Add sugar and salt
  3. Add egg and milk
  4. Mix well and let mixture stand for a few minutes
  5. Heat frying pan on medium, swirl oil to coat frying pan
  6. Pour 1/4 cup batter into frying pan
  7. Brown on both sides (trick here is to wait till batter to bubble, and press the pan cake with a shovel to make sure it is firm enough to flip. Only flip once)
  8. Flip pan cake onto plate and serve hot with maple syrup or honey.

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Photo credit: melpenguin at Flicker

Easy Mac & Cheese

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Miss D loves mac & cheese. But not the boxed versions of mac & cheese. You know, the ones made with powdered cheese and plastic pasta. How can this be nutritious?! Sorry, La Fonte. You are just not our kind. Miss D thinks the boxed mac & cheese is gross. She refuses to eat them.

So Mrs D came up with a nice, easy mac & cheese recipe. Everyone likes it. In fact, Miss D claims it is ‘the Best mac & cheese ever’. That sure puts a smile on Mrs D’s face.

When think about it, mac & cheese is a great idea. It is super easy to cook, yet loaded with lots of dairy food. Dairy food is very important in helping our kids to grow strong bones, and healthy teeth. So we shall all have mac & cheese every now and then.

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Easy Mac & Cheese

Ingredients

  1. Pasta, penne or macaroni 16 ounces
  2. Butter  4 ounces
  3. Cream 6-8 oz
  4. Grated Cheddar (to taste)
  5. Salt (to taste)
  6. Black pepper, freshly ground (to taste)

Equipment

Colander

Frying Pan

Directions

  1. Boil pasta per the directions on the package. (About 7-10 minutes, add a bit of salt to pasta water, this gives the pasta a lot more flavor).
  2. Strain pasta in a colander
  3. Put butter in the frying pan. (Make sure it is on low fire, we don’t want the butter to burn)
  4. When the butter is melted, add pasta, and stir. (Turn the fire to medium here)
  5. Add cream and the grated cheese.
  6. Stir and cook until creamy and melted.
  7. Add salt and freshly ground black pepper to taste and serve warm.

The fun part of this recipe is you can add as much or as little cheese as you like. If you are a cheese lover like us, then add loads of it and enjoy. It’s rich, creamy, warm and absolutely luscious. But if you are on a diet or like it less cheesy, it is also OK.

There is no rules here. Make it to suit your need. It is a very simple mac & cheese, you can’t mess this one up.

Nasi Goreng – Indonesia Fried Rice

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31 Days In Jakarta Day 11

Nasi Goreng is an every day Indonesia dish, one that they serve in all Indonesia restaurants. It is simple yet fantastic and gives such a great flavor. Everyone will have some Nasi Goreng during their stay in Indonesia, we are sure of that.

This is our version of Nasi Goreng. We learned it from our Indonesia friend and it is very nice.

  1.  Red chilli 4pcs (or to taste if you do not like chilli)
  2. Red Onion 4pcs
  3. Garlic 4pcs
  4. Chicken powder 1 tsp
  5. Salt 1 tsp
  6. Sweet soy sauce (a special Indonesia soy sauce, you can buy normal Chinese soy sauce, then add sugar) 11/2 tbsp
  7. Eggs 2
  8. Chicken strips (or any other kind of white meat or sea food) 150g
  9. Rice 200g
  • Cut red chili into small pieces
  • Ground into red chili paste
  • Add garlic
  • Add red onion
  • Ground all ingredients into paste

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  • Add oil to heated pan, swirl the oil to coat the pan.
  • Add paste into pan and stir-fry  (make sure the oil is hot and stir-fry till the paste is aromatic, about 1 minute)
  • Add chicken powder and salt
  • Add Chicken meat (or other meat , seafood) and stir-fry for 2 minutes
  • Pour egg into Chicken, stir-fry until egg is set
  • Add rice,sweat soy sauce
  • stir-fry for 4 minutes, make sure the rice is mixed with the other ingredients

There, we are done. Garnish with shallot. Serve with sliced cucumber or tomato and lettuce.

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Bacon, Egg & Cheese Muffins

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Good morning. How are you today? Have you eaten your breakfast this morning?

Mrs D loves sleep in and sometimes skips her breakfast. Not a good habit, we know.

To make our breakfast healthier, more nutritious and ready to eat, we found this Bacon, Egg & Cheese muffin recipe. It is a super fast, easy recipe, and the muffins are nutritious. Best part–it can be made ahead of time. These muffins are a delicious on-the-go breakfast, or a yummy healthy snack.

Miss D loves these muffins. Sometimes she runs late for school, and will just grab a muffin and go. Every now and then, we will make a larger batch of muffins and put them in the fridge, they will last for a few days. Simply heat them up whenever we are hungry (muffin hunger to be exact).

We found this recipe in Bruce Fife’s excellent book, “Cooking with Coconut Flour”. We have since changed the recipe a bit to suit our taste. You can try it out and we are sure you will like it too. Oh, you may add mushroom in the muffins, it also turns out very well in this recipe.

Bacon, Egg & Cheese Muffins with Coconut Flour

Makes 6 muffins.

Ingredients:

  • 4 eggs
  • 2 tablespoon bacon drippings
  • 1/4 tsp sea salt
  • 3 tablespoon coconut flour
  • 1/4 tsp baking powder
  • 8 strips of bacon
  • 1/2 cup cheddar cheese

Butter (if you are greasing your muffin tin which is preferred, these muffins do tend to stuck to the liners).

Preheat oven to 400 degrees.

  1. Fry bacon in a pan until crispy. Put aside.
  2. Blend eggs, bacon drippings and salt.
  3. Add coconut flour and baking powder — mix until there are no lumps.
  4. Put bacon and cheese into food processor and process until crumbled. Stir into batter.
  5. Grease muffin tin with butter.
  6. Pour batter in and bake for 15 minutes.

That’s it. Let us know if you like them.

Photo credit: Bacon & Egg Muffins by ourtableforseven on Flickr

Mango Float

Happy Friday, dear readers.

It is the end of September and what are you planning for this weekend?

Mrs D went to a lady’s gathering this week and one of the ladies brought a nice Mango Float for us to share.

‘This dessert doesn’t float, but the one eating it surely will!

It is delicious and creamy.’

Not a bad feedback, right? So this weekend, why not give this recipe a try and have some quality dessert time?

This mango float is soft and tasty, sweet but not greasy. It is a perfect dessert for Jakarta. Mangoes are so easy to find in Jakarta. There are actually different kinds of mangoes. People use them in cooking as well (as in dishes).

  • 1 cup heavy cream, chilled (double cream is Ok)
  • 2/3 cup sweetened condensed milk, chilled
  • 1/2 cup mashed ripe mango
  • 1 tsp. vanilla extract
  • Thin sliced of ripe mangoes
  • Graham Crackers or Slices of Chiffon cake (Any cracker will do)
  • Chopped nuts or Maraschino cherries (Optional)

Now the best part. It is super easy to make. No heat, no bake. It is a delight making this Mango Float:

  1. Blend cream and sweetened condensed milk together. Add mashed mango. Add vanilla.
  2. Set aside, preferably keeping it chilled until needed.
  3. Assemble in a rectangular dish (even a lunch box will do) graham crackers and cream mixture by arranging the crackers on the bottom of the dish.
  4. Spread 1/3 of the cream mixture, arrange some mango slices, then put another layer of the crackers.
  5. Repeat the process, ending with the cream mixture on top.
  6. (Optional) Spread chopped nuts.
  7. Garnish with more slices of mangoes or maraschino cherries for a more festive appeal. (We use smashed nuts )
  8. Put inside the friger for two hours and it’s ready to eat.

Simply cut it into a few blocks and share with you family and friends.

Selamat makan. Enjoy.

Happy Friday and see you all in October.

Mediterranean Grilled Veggie Salad

We went to a friend’s house over the weekend, and she made ​​a yummy Mediterranean Grilled Vegetable salad for us.

Very tasty.

Even Miss D ate a plateful!

Grilled veggies is a Mediterranean dish features olive oil, garlic and tomatoes. It is easy to make and nutrient-rich. For parents like us, it is super quick to cook and can provide our kids with a balanced diet. We have tried it many times in our house as well and we like it.

When think about it, vegetables cooked on the grill actually have their own unique taste, and we don’t have to worry about under or overcooking them the way we do with meat.  Simple and yummy!

It is summer all year round here in Jakarta. We can’t think of a better way to enjoy the fresh flavors of the season than with this salad. It’s the perfect Summer side dish or a light vegetarian main course.

Ingredients

  • 4 cups  mixed fresh vegetables, cut up in  large piece (think red, green and yellow peppers; eggplant; zucchini; mushrooms; corn on the cob; onion, garlic etc, etc)
  • Kosher salt (to taste)
  • 1 cup olive oil

·         Preheat oven 400F degrees

·         Toss veggie in large bowl with olive oil

·         sprinkle with Kosher salt

·         break up the onion wedges

·         Place in one single layer on grill plate

Put into the pre-heated grill, turning occasionally, until peppers are slightly charred and veggies are tender (about 5-8 minutes). Serve.

Mrs D usually just search her fridge to find leftover vegetables.  Overtime, we find that the most suitable vegetables for this dish are peppers, tomatoes (preferably Roma – oblong), corn, zucchini, onions and garlic.

This salad can be used as a side dish to steak, salmon, or other meat. It is also extremely delicious to have with grilled sourdough bread. Just top the vegetables on the bread then dip in the leftover grill sauce. We can make a meal out of it by just eating this. The satisfied look on Miss D’s face when she gobbles up the bread and vegetables makes our hearts sing.

Nowadays, to see if a recipe is good or bad, we just watch if Miss D eats it happily or not. Life is simple, isn’t it . . .

To make this dish even more appealing, toss the vegetables with Greek vinaigrette and top with a bit of crumbled Feta cheese for a little extra zing.

You don’t have to limit yourself to the vegetables we’ve used, you can grill whatever you enjoy and toss it all together.

What do you cook during hot summer time? Share a favourite recipe with us by sending us an email.

Jus alpukat

Selamat pagi. Good Morning.

How are you this morning? We hope you had a relaxed weekend as we did.

In our efforts to enjoy more Indonesia food, Mrs D has been trying out all kinds of Indonesia recipes. And this one is a keeper: Jus alpukat, it is Indonesian for avocado juice. We have just made it over the weekend and it is delicious.

Until we arrived in Jakarta, we never tried Avocado juice. It turns out Avocado juice is a very popular drink in Indonesia, Malaysia, Singapore and some other South-East Asian countries.

Anyway, this recipe is the absolute hands-down favourite of the many Indonesia recipes we tried. It’s creamy, rich and very satisfying; the kids love it and it’s super easy to whip up at home.

Miss D sometimes has this after school, as a bit of a treat.

Ingredients

  • 1 avocado, seeded and peeled
  • 250 ml water
  • 3 tbs sugar (or to taste, we usually put a bit less)
  • 2 tbs chocolate condensed milk
  • 1 tsp vanilla essence (optional)
  • 15-20 ice cubes

Mix all ingredients in your mixer! And wow, you have just made yourself two big glasses of Avocado juice. Yum!!!

 

Wait, we are not done yet. Actually the fun part begins here and Miss D will always happily take over: scoop about 1 1/2 tablespoon of chocolate condensed milk, decorate the wall of the glasses with it. Pour the ready-made juice into the glass, top with leftover chocolate condensed milk.

There, now it’s done. What a refreshing way of enjoying Avocado!

Have you tried this recipe before? Do you have any favourite Indonesia recipes, or your home country recipes you want to share with us? Drop us an email and we are keen to have a go and let you know if we like it.