I love my life as a food blogger and it’s everydayness. It’s not a glamorous job nor a less stressful job. I love spending all day alone and work in my cramped kitchen, I love talking about food, reading food article and all writings relating to food.
This potato, mushroom and tomato tart is bursting with flavour. A free-form tart is easier to throw together than a pie and it’s a great way to dress up a potato, mushroom and tomato. No fuss and you don’t have to make a perfect look tart. Continue Reading
Turn this full-flavoured semolina dumpling with beef stew into new family favourites. Light and fluffy semolina dumpling serve with tender and full-flavoured beef stew. Continue Reading
These crispy eggplant wraps with dukkah are packed with flavour and full with nutrient. With its crispy panko-dukkah crumb, these Middle Eastern-inspired wraps will become a go-to for meatless Monday. Continue Reading
Coffee jelly is a dessert jelly popular in Japan and also Philipina. This coffee jelly with sweetened cream is one of my favourites dessert recipe, its simple, cheap yet so impressive. Continue Reading
Love is not always about two lovebirds singing a love song for each other. Love can be a story about one soul finding happiness in her own presence, living in a solitude and not looking for a validation from the others. Continue Reading
What you’ll make when you have cute little clams and good quality baguette on hand? Clam chowder maybe? Unfortunately, I didn’t have corn and potato, besides that, I want something light, not a creamy soup. More recently there was a dish that I really want to make. It was a David Rocco Italian Clam Soup or Zuppa di Vongole. I make it soupier and use a tomato paste instead of cherry tomatoes. For the croutons, I use a day old baguette from Authentique French Bakery. It is a small French bakery in Kemang, South Jakarta and the owner is a French lady. I bought my baguette from there yesterday, I love her baguette, It fresh and I don’t want to add too much flavour. I just shredded the baguette and fry it with olive oil and infuse it with thyme. Continue Reading