#how to make indonesian porridge

[thebleedingwoodland]

Being busy with real life, so I just watched The Sims channel on Youtube, I found youtube video

EA what is this? l Sims 4 For Rent Expansion Pack by Matinee

Ha ha ha.

"Coconut rice"?

What the ****, EA? As a Southeast Asian I never heard of term "Coconut rice"

I asked my real friend from Malaysia, and she was confused with word "Coconut rice" too, she laughed then replied to me, "You mean Nasi Lemak? *laughing emoticon*"

^ Yes, seriously, but I cannot show her chat screenshot due to privacy.

Probably Coconut rice is word invented by Westerners or White Caucasian race. As if the word sounds like "Rice" with grated "Coconut" toppings, which sounds very misleading.

As Southeast Asian, we say dishes that have rice cooked with coconut milk in direct name of the dish, not just "Coconut milk rice" or "Nasi Santan". Malaysians call it Nasi Lemak. Indonesians call it Nasi Uduk. Thais call it ข้าวเหนียวมะม่วง (Khao Niao Mamuang) --> Thai Mango Sticky Rice

Here are pictures of Coconut Milk. For this kind of product it is called "Coconut Cream" because it has little amount of water. 100% legit my own photos I took from nearby minimarket.

By Googling "Nasi Lemak", here is the result:

How could EA, as big massive company make stupid mistake like this? Designer is not just 1 person in studio. There are Intern, Junior Designer, Senior Designer, Supervisor, Art Director. And there are a lot of people in the studio who can supervise and give feedback and advise internally. And yet they cannot Googling "Nasi Lemak" properly. What's the point of Supervisor and Art Director once again? Makan gaji buta? Eating salary without giving effort at all?

EA wrongly represented Nasi Lemak with random rice texture, but then they decided to just "renaming" it with Western/White Caucasian term "Coconut rice" instead of giving update correct Nasi Lemak mesh.

As a designer from corporate who had worked in video game company before, I can tell you this apologize is not sincere and lazy. The proper apologize is supposedly making proper new mesh update of Nasi Lemak.

CC creator, icemunmun, from India, has already created functional Nasi Lemak. CC LINK DOWNLOAD

EA is massive company releasing The Sims as AAA video game titles from The Sims 1,2,3,4 with many expensive expansion packs who brought them massive profit yet they didn't want to spend any effort to give correct proper update with one new mesh.

As if they already know they made mistake and decided to not wanting to spend any more effort because

They already gained massive profit from international sales... and don't care much about players from Southeast Asian countries including Malaysian that their content depicted wrongly in-game as they thought Southeast Asian players are not profitable enough compared to USA and European players.

Ignorance about Asian culture, instead of hiring Southeast Asian people as staff/source person who are willing to give authentic information. They non-Asian people must be thinking that "Nasi Lemak and Coconut rice are the same thing because contains coconut!!"

Yes I know EA studio who created The Sims 4 content is from U.S.A. Here I need to tell you something, U.S.A. people: We Asians, including Europeans, took food very seriously. Food is culture. If you U.S.A people depict our food wrongly, it means you insult our culture. I heard many Europeans complained about U.S.A people who don't take European food culture very seriously. What if USA flag is wrongly depicted by other flag such as Australian flag or Malaysian flag? I bet you USA people are very offended, right?

People tend to learn something from media, movies and video games. Because many Westerners don't know Nasi Lemak, they will think Nasi Lemak looks like porridge like what depicted in-game. Despite White Caucasian of British colonizer had colonized Malaysia, yet many White Caucasian people still don't know what Nasi Lemak looks like.

This is not first time EA misinterpreted Asian culture. EA has wrongly misinterpreted Chinese culture very badly in Shang Simla world.

Thank you sister Martinee for daring to speak up about this issue.

What EA depicted as "Nasi Lemak"

Looks like baby porridge I ate because I was sick.

[f-a-n-g-s-s-s]

Episode 3: Meal Planning

My shelves are almost completely empty. Zorgtoeslag deposit is here, which I will use to assemble stock for the long-run (that is the exact opposite of going all out for one special meal). The budget is €155,- (gosh, inflation…). The planning here must ensure I don’t end up throwing things out because I haven’t assigned the ingredient to a dish, and also dishes reaching their maximum contextual tastiness because the plan makes a full circle.

Susceptibility to the algorithms I don’t know but I haven’t eaten Indonesian food in years, and base ingredients are very sustainable, so that is a must. Naughty galia melon taste is a must. The nonchalance of eating kapsalon is a must. The vulgar taste of the combination of cream, meat and cheese on a buttery wrap is a must. Fuet for mitigating Vladi’s levels of testosterone is a must. Some sugary drinks and candies because the overall taste in my mouth must stay on the sweet side otherwise I am more likely to be salty. 🥹 That is the atmosphere from which my selection of ingredients is derived. How much inflation will be a shocker I do not know yet.

Groceries

This is listed in such a way that it’s visible when an ingredient is divided over meals in full entirety. (***) = I love this but will be first to be wiped off the list if prices are too high. I ended up not purchasing this.

GA - “Specific Store” (Oriental Store)

Pandan flavoring

Coconut milk (4 servings)

Lemongrass (4 servings)

Galangal (***)

Fried onions

Tofu (3 servings) rice flour

Ginger ale

Soy sauce

Kecap manis

GB - “General Store” (A-list brands)

Fuets

Bread

Frozen spinach

Fanta exotic

Lettuce

Strawberry jam (***)

Ruffled fries

Milk (5 servings)

Sweet and sour sauce (***)

Croissant dough can (***)

Paprikas (3 servings)

Water

Spring onion

Candy

GC - “General Store” (Discount Assortment)

Lemon

Apples (***)

Melon (3 servings)

Prosciutto di parma (2 servings)

Butter

Cream (3 servings)

Yoghurt

Gouda (3 servings)

Chicken breasts (5 servings)

Cashews (***)

Honey

Tomatoes

Long green beans (3 servings)

Courgettes (4 servings)

Cucumber

Ginger

Mint (***)

Garlic

Flour (3 servings)

Penne

Olive oil

White sugar

Eggs

Rice

Pretzel fries (***)

Fish sticks (***)

GD - Drug Store

Scented sticks (***)

Atmospheric perfume (***)

Kitchen paper

Toilet paper

Red Anta Flu

Dreft

Categorization of meals

> Drinks: ginger ale (GA-7), fanta exotic (GB-4), dawet (GA-2, GA-1, GB-8, GC-22), iced tea (GA-3, GC-1, GC-2, GC-16, GC-17, GC-22), earl grey, water

> Breakfast:

Liquid: Yoghurt (GC-7, GC-3, GC-11, GC-17), Porridge (GB-8, GC-22 (I still have some corn flour and raisins left over))

Doughy: Bread (GB-2, GB-6, GC-4, GC-8, GC-18, GC-21, GC-23), Croissant, Pancake (Pandan / Raisins), Pie (Apple / Pandan)

> Lunch:

Soto Ayam: GA-3, GA-4, GA-5, GA-8, GB-13, GC-9, GC-18, GC-23, GC-24, GC-25

Salad: GA-5, GA-6, GA-8, GB-5, GB-11, GB-13, GC-1, GC-2, GC-3, GC-9, GC-10, GC-11, GC-12, GC-15, GC-17, GC-23

> Dinner:

Rice:

Pasta:

Fries:

> Charcuterie: GB-1, GB-14, GC-3, GC-4, GC-10, GC-25

Schedule

[dwellordream]

“…I should hardly need to say by now that the idea that there is an intellectual downturn in early medieval Europe (or indeed medieval Europe more broadly) is a part of a specific imperial colonialist historiography which seeks to argue that any point when Europe wasn’t violently subjugating the world around it was necessarily a bad time. To this way of thinking, when the Roman Empire goes around turning everyone into slaves and violently opposing anyone it can get its hands-on things are good, because also some amphorae are traded across the Mediterranean; but when there isn’t one giant state oppressing everyone things are bad because fewer amphorae.

This is obviously a stupid and racist position which presumes that the nice things which rich Romans enjoyed (slaves and hegemony) were available to everyone, and also requires us to just ignore the fact that slaves are people. Rome wasn’t a very nice time for the great majority of individuals, and the medieval period had plenty of nice things for the average person – you just got fooled by a later medieval advertising campaign for art and a bunch of people who wanted to do slavery in the modern period. Accepting the idea that Europe did suck in the medieval period is automatically ascribing to this racist and imperialist version of history. In order for a society to be good and have worthwhile things it doesn’t need to be constantly attacking other cultures and enslaving people. Look inside yourself if you think that is true.

Another reason why this falls down as an argument is also that the whole “Europe as an isolated not trading enemy in opposition to the Arab world which had nice things and was gloriously well-connected” thing is not how things happened. If, for example, we look at trade routes in the earlier medieval period as a starting point we see that is in no way the case. We do see a drop off in international shipping when the Roman Empire collapses.

This is because the Empire itself used to ship goods along with moving troops in its fleets of tax-funded vessels. This existed alongside independent trading, which also moved stuff like olive oil from the Iberian peninsula or amphorae out of what is now Tunisia. Once there is no longer a state propped up by taxation doing shipping itself, shipping across the Mediterranean also slumps. That does not mean that it stops.

While we see a decline in movement, the key here is that we see a decline, not a total cessation. Movement very much continued throughout the early medieval period, and we have ample pot-shard based evidence to back that up. Yes certainly many people shifted to making their own pottery, but rich people could still get their hands on the good stuff if they wanted to.

You know when European shipping in the Mediterranean really slowed down? After the Muslim conquests. Where there had been a lively shipping economy suddenly there were a bunch of real bad ass guys who had carte blanche to intercept the ship of any infidel they could find. Oh and if you could take some of their land while you were at it, that would be great. All of this was made possible famously, the Umayyad conquest of Hispania went really well, felling the Visigothic kingdom on the Iberian Peninsula and turning all those olive orchards over to Muslim rule.

In quick succession, you then see the establishment of the Emirate of Ifriqiya on the North-African coast, as well as the Emirate of Sicily on, well, Sicily. In other words, a lot of the Western Mediterranean just wasn’t Christian any longer, so it’s kinda weird to blame Europeans for not maintaining trade routes there. You can’t simultaneously demand that Europeans trade more with the Muslim world while ignoring the fact that the Muslim world was also a part of Europe, and very much interested in dominating any extant trade routes.

This narrative also completely ignores the fact that there was thriving trade which existed all through this period. We have plenty of records on port tolls and taxes which tell the story of luxury goods crisscrossing the continent and across the Mediterranean, regardless of who was doing what. Walrus ivory and amber from the Baltic coast ends up at the Eastern Roman court in Constantinople.

Furs, honey, and elephant ivory popped up basically anywhere anyone had the gold to trade for it. Oh and gold, which largely came from Africa, was around the shop too. Indonesian spices like pepper and nutmeg featured happily in European cuisines, and lapis lazuli from Afghanistan was being ground into ultramarine. You want luxury goods? They were there, because trade was still happening. It just wasn’t happening on an imperial scale – an undertaking which I will again remind you takes a whole lot of slaves to maintain. The idea that Europeans were an unwashed and unrefined mass in opposition to the glories of life in the Arabic world just doesn’t hold up to scrutiny.

The backward post-Roman Europe versus glories of the East narrative also very helpfully ignores the fact that one of the glories of the East was the still extant Eastern Rome – with its afore-mentioned capital in Constantinople. (You may also know it as Byzantium, but we are trying to be precise here.) Of course, Eastern Rome was one of the big losers in the whole Muslim conquests thing, losing its extremely valuable territory in Egypt, which accounted for a huge amount of its tax revenue. It also very famously lost the near east more generally.

Having said all that, it was still a major maritime power, owning territory on the Italian Peninsula in what is now Calabria and Apulia. Constantinople was still very much about that Roman life in the medieval period, with a keen popular interest in Chariot racing, a lively trade with the near East and Western Christendom, and even what could be seen as a sort of pre-modern welfare state, ensuring that its citizens in cities always had enough grain to eat. If we want to pretend that everything was bad and gloomy in medieval Europe compared to the Arab world because Rome collapsed, how then do we account for the fact that it was actually still going at that time, and trading just fine?

Obviously then, narratives of trade stopping totally in medieval Europe are incorrect and overwrought, but why would I say that buying into them supports a colonialist narrative? The answer to that is saying that Europe didn’t have anything nice, as opposed to a flourishing Arab world is a way of justifying the violent incursions on the part of Europeans into the Middle East.

These arguments usually hinge on the idea that before the Crusades, Europe was a disgusting place full of people who didn’t bathe and nothing but unsalted porridge to eat. All of that changes, in theory, with increased contact to the Middle East with the establishment of the Crusader States in the middle east. The theory goes that it wasn’t until Europeans were able to carve their own ports out along the coast of the Levant that anything nice got into Europe at all. Without Europeans at Jaffa, there would be no spices, oranges, or rice in Europe. Hell, without all that religious violence maybe Europeans never would have anything nice ever!

That is not only factually incorrect, but it is a way of justifying what amounted to centuries of attempts to violently subjugate the Holy Land. Sure, all that violence was unseemly – but access to the Silk Road! It also amounts to a convenient justification for modern imperial and colonial violence. Well Europe was a terrible hell hole! What choice did they have other than to sail around the globe, enslave huge swathes of people, do a spot of genocide and begin to extract all possible value from any native people! After all, everything they had before they started in on the colonising in earnest was bad.

None of this is either historically correct, or acceptable. We can, and should, point out the major advancements that Mulsim society presented to the world. There is absolutely no doubt that there was a tonne of interesting stuff going on in the near East, and I in no way dispute that assertion. What is incorrect is the idea that medieval Europe was cut off from that brilliance, a backward hole where there was no trade, no spices, no intellectual culture.

Europe and South Western Asia have always been connected, and indeed the term “Arabic World” very much includes huge swathes of Europe at various points during the medieval period. If you want to say medieval Europe is a sad foil to the Muslim kingdoms, how do you account for the several European Caliphates? If you want to say that without the Roman Empire Europe lost everything bright and worthwhile, how do you explain the still up and running Eastern Roman Empire? If you want to say that without post-Crusades trade there never would have been meaningful trade in Europe how do you explain all the fucking trading?

The desire that many have to defend the medieval Arab world and its culture in the medieval period is laudable. I in no way am here to argue that it had a lot of good stuff going on. However, pretending that all of this had nothing to do with the European world and trade, or that the only place where intellectual advancement was happening was the Arab world is simply incorrect.

The medieval world was complex, interconnected, and very much a part of an on-going scholastic tradition. To argue that without violent force Europe would have languished as a dull afterthought it to argue for imperial colonialism. Medieval Europe was a vibrant and well-connected place, and it could have continued to be so without all of the slavery and genocide. Europeans didn’t need to rape and pillage their way through the world to learn and grow. They just did it because they could.

Pro-imperialist historiography is the air that we breath here in the decaying carcasses of the modern Imperium. I am extremely sympathetic to the urge to celebrate non-white cultures, and I spend quite a lot of time doing so myself. However, to argue that this was happening without any contact with Europe, and that Europeans cannot think or enjoy luxuries without also being involved in a violent imperial enterprise is extremely dangerous.

I know that the people who make this argument think they are being enlightened, but they are still making a pro-imperial argument when they trot out tired myths about the medieval period. We don’t undo the colonial historiography by agreeing with it. We need to write our own history which admits that every world culture has something useful and beautiful to offer us all, and that a better world can be achieved without the subjugation of others.”

- Eleanor Janega, “On colonial mindsets and the myth of medieval Europe in isolation from the Muslim world”

[mypovsite]

Day 1

disclaimer: i should write it yesterday (2019.12.24) but i was too tired. so i post it today (2019.12.25). the system is copy - paste so the writing is full of misspell and also i am not good with english. i am still studying it and decided to make this blog as my practice lesson. 

____________________________

Greetings!

This is my first attempt to study and i think... i did it well... but i know i distracted myself with fanfic. i read a new fanfic that seems... interesting even i don’t catch the story well. It’s about mafia, hurt, dark, comfort, love, misunderstand and something like that. i like that kind of story but the author should organize her writing. Or maybe i should read it twice to know why this story happen and how to categorize the story based on the character. I am also still learning how to write and reading in english because this is not my first language.

So, excuse me with my poor english.

Ok. put it aside because it’s not about that lol.

I start my morning with chicken porridge or we call it bubur ayam here. 

i feel better after eating that. then i... watch youtube and lay around on my bed. I know i should start working. An hour later, i drag myself to sit in front of laptop and then access internet to start working. Sadly, i can’t access my account because the server doesn’t work propely. I am lazy to access it from my tab because it feels best to work through computer. Then i give up and now it’s time to study.

I study ‘indonesian history’ about pancasila. It’s just one chapter but full of information. I have my notes, all i have to do is recall my memory about this lesson. I also have book and e-book, all i have to do is to read it all over again and trying to understand. I also doing the work, try to answer 50 questions and i get 72 points for my first attemp. Means... i am still okay with result but it’s far from what i want.

I also turn on my forest app and set it straight for 60 minutes. I just have 5 minutes after solve the task and review my answers. Which is good. well, this is my baby step.

Now, it’s 12:20 pm and i am not hungry. Well. Good. still good i think. I shoul have something to celebrate my baby step. But i am too full to take a meal. So... maybe water. Water first then take a bath. As you know, i don’t take a bath before 12 in my free times or holidays. It kind of habit now since i can remember. But i will take a bath in the morning when i have work outside.

So, let’s take a rest and see, what will i do next.

...

About 2 pm, i start again, thinking that it would be best to set the timer every 20 minutes to 30 minutes.

...

5 pm or so, i got video call from my friend. They meet up in depok, at mira’s apartmen i believe. Citra called me and i saw that they bring their husband to. 3 families. Reunited wkwkwk... i also see baby al live for the first time. He was asleep. His face looks like his gradpa. I guess his grandpa will love him and pamper him hahaha... but the signal was bad so i couldn’t talk to them freely. It’s also remind me that the live must go on. Even you ask me if i want to be like them, building family, i’ll say i am okay with my situation. I am okay with my current self because i still have a thing that i should do. And i am happy.

...

6 pm and later... 

i review one more chapter and become dumb. Hahahaha... it’s a hard topic for me because too much number of clauses and i don’t think i can handle this topic better than the previous one.

 ...

Today is day 2. i should work harder than tomorrow. ganbatte myself!!!

[aussietaste]

Tinutuan - Bubur Manado - Manadonese Porridge Recipe Tinutuan is a congee made from rice, pumpkin and sweet potato or cassava cooked up into a pulp, which is then mixed with corn kernels and various leafy vegetables. #BuburManado, #BuburTinutuanRecipe, #HowToCookBuburManado, #HowToMakeBuburManado, #HowToMakeIndonesianPorridge, #HowToMakeTinutuan, #IndonesianCuisine, #IndonesianRiceDishes, #ManadoCuisine, #ManadonesePorridge, #Porridges, #Tinutuan, #TinutuanAtauModalBuburManado, #TinutuanManado, #TinutuanPorridge, #TinutuanRecipe, #TinutuanResep, #WhatIsBuburManado

[livingcorner]

How to Stock an Indonesian Pantry

Depending on what and where you eat, you might mistake an Indonesian dish for an Indian curry, Chinese fried rice, or a Filipino stew. But nothing is quite like Indonesian cooking. And once you learn what goes into it, you’ll be able to recognize it anywhere.

A World of Influences

No doubt, Indonesia’s multifaceted cuisine has numerous influences: Arab and Indian traders brought spices, rose essence, and dishes like martabak (stuffed pancakes). The Spanish introduced chiles. Rijsttaffel (literally “rice table”) is the larger-than-life Dutch interpretation of the traditional Indonesian meal of rice plus several dishes. But the Chinese immigrants likely had the biggest impact, bringing noodles, soy sauce, and soybeans to the archipelago.

You're reading: How to Stock an Indonesian Pantry

Of course, cooking styles and ingredients vary according to region. The food found on Java and Sumatra are better recognized globally—think beef stew (rendang), chicken satay (sate ayam) and chicken turmeric soup (soto ayam). But branch further out to places like Sulawesi (Celebes) and you’ll find meat- and blood-stuffed bamboo tubes, and fresh-caught fish, grilled and served with a variety of dipping sauces (sambal).

But a Dark Horse in the U.S.

While Indonesian cuisine is revered both within the country and regionally in Southeast Asia, it isn’t as well-known as say, Thai or Vietnamese cuisine in the U.S. There could be any number of reasons, but chief among them is population. The 2010 U.S. Census counts only 95, 270 Indonesians in the country. Since Indonesia was a Dutch colony until 1949, it has had fewer political, economic, and cultural ties to the United States than many other Asian nations. For a comparison, that same census accounts for 3,416,840 Filipinos living in America.

Global cuisine is often promoted through restaurants. Unfortunately, the Indonesian Embassy knows of only 34 restaurants stateside. Not that I’m surprised. Many Indonesian dishes are laborious to prepare, and few Indonesians who migrate to the U.S. deign to open restaurants. (I speak from experience; my family ran one in Seattle from 2007 to 2012. It was popular but a lot of hard work. Let’s just say family cohesion won out in the end!)

The good news is Indonesian cuisine won’t be totally foreign to Americans already enjoying Southeast Asian food.

The Essentials

If you’ve cooked Indian and/or Thai food, you’ll find the ingredients familiar. Turmeric, cumin, cinnamon, and coriander are some of the most-used spices. Lemongrass, lime leaves, ginger, and galangal are ubiquitous. Nutmeg, native to Indonesia’s Banda Islands (part of the Maluku or original Spice Islands) is usually sprinkled into Dutch-influenced dishes like macaroni schotel and risoles. These spices and herbs are blended into spice pastes called bumbu, the very foundation of Indonesian cooking. Herbs like lemongrass, salam, and galangal (a trio I dub the Indonesian bouquet garni) are tossed in while cooking and removed prior to serving.

You can easily find Indonesian ingredients at an Asian market that caters to a Southeast Asian clientele, and maybe even at a specialty store. Any other ingredients, like some of the ones below, can be bought online. I have included my prefered brands but in all honesty, some ingredients are so hard to come by, I say take what you can get! Online sources include:

Indo Food Store

Indo Merchant

Ramayana Store

Import Food

Aromatic Ginger

A.K.A. kencur, zeodary

Used sparingly, aromatic ginger’s unique camphor-like flavor is a welcome addition to dishes like vegetables in coconut stew (sayur lodeh) and Balinese duck curry (bebek Betutu). This reddish-brown rhizome is probably one of the more obscure Indonesian herbs—even I only discovered it recently when my mom revealed the secret ingredient in her fried corn fritters. Sometimes mistakenly called lesser galangal, aromatic ginger is available in the U.S. dried or powdered.

Candlenut

A.K.A. kemiri Ingalls Photography

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Read more: What Color Should I Paint My Kitchen with White Cabinets? 7 Best Choices to Consider

Similar in size and texture to macadamias (which is a decent substitute), candlenuts must be cooked—usually pan-fried—first to remove toxins. These waxy, cream-colored nuts are usually ground with other herbs and spices to add body and texture to curries, sauces and braises. They are high in oil content and will go rancid quickly if not refrigerated. Frozen, they keep for up to a year.

Fried Shallots

Fried Shallots

Fried shallots are showered over everything from fried noodles to soups and sambals. My mom even adds it to spring roll fillings for flavor and crunch. Fried shallots aren’t difficult to make, just tedious and messy. My mom would slice shallots (and Asian shallots are tiny, mind you!), dry them in the sun, then deep-fry. When I came home from school as a little girl, I would often find my mom next to a mountain of fried shallots sitting on newspaper to soak up the oil.

For convenience, I buy fried shallots in big containers from the Asian market. These store-bought brands are usually imported from Vietnam and Thailand. My mom swears by the packages of fried shallots she stashes in her suitcase every time she returns from a trip to Indonesia.

Galangal

A.K.A. laos, lengkuas Penny de Los Santos

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A member of the ginger family, galangal has a distinctive fragrance and flavor. Look for the more tender young galangal that’s pinkish in color. In Indonesian cooking, it is used in braises, soups, and for fried chicken. Peel then chop the rhizome before adding it to a spice paste. Or cut into half-inch slices and toss into soups. If you can’t find fresh galangal, buy them dried and soak 10 minutes in hot water before using.

Indonesian Palm Sugar

A.K.A. gula jawa/merah Matt Taylor-Gross

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Indonesian palm sugar is sold in solid blocks or cylinders. Made from the sap of the arenga palm (and sometimes coconut palm), it tastes of molasses or caramel and is used to make sweets and to balance flavor in certain savory dishes. To measure, shave or grate pieces off the block. Granulated coconut sugar or dark brown sugar make good substitutes.

Indonesian Sweet Soy Sauce

A.K.A. kecap manis James Oseland

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The Chinese introduced Indonesians to soy sauce and they made it their own by adding sugar! The Indonesian version has the usual soybeans, wheat, and salt but also includes palm sugar and molasses. It is much thicker and sweeter than regular soy sauce which is called kecap asin or kecap Cina (salty or Chinese kecap). If you can’t find Indonesian sweet soy sauce (Cap Bango is my favorite brand), Chinese or Thai sweet soy sauce will suffice. Or you can make your own with this recipe.

The fried rice of my childhood is doused in sweet soy sauce, and when kitted out with chopped bird chilies and shallots, it makes a delightful dip for fried fish or fresh vegetables. I buy Cap Bango when I can find it, and Cap ABC is my second choice.

The kluwak “nut” is actually the seed of the kepayang tree, a tall tree native to the mangrove swamps of Southeast Asia. The oily, hard-shelled seeds contain hydrogen cyanide and must be boiled then buried in the ground to ferment and be rid of the toxin. W

hen cracked open, the chocolate-brown meat of the fermented kluwak nuts is ground up to prepare rawon, a thick, black stew made with beef or chicken. Kluwak is also made into sambal with garlic and chilies. Back in the day, my mom had to buy kluwak in the shell. She’d crack open each and every nut and scoop out the meat. It was a laborious process but the resulting dish was so tasty! Thankfully, now I can buy prepackaged dried, peeled kluwak even in the U.S.

Lime

A.K.A. jeruk

Limes are indispensable in Indonesian cooking. The juice and rind are both used, for drinks, to flavor marinades, and in soups.

Read more: What Is a Kitchen Hand?

With its wrinkled skin and limited amount of juice, the lime called jeruk purut (makrut, or what used to be known as kaffir), is almost impossible to find in the U.S. unless you grow your own. Back home, my mom used the juice and rind (she’d toss it into the marinade) to brighten the flavor of barbecue foods like grilled chicken (ayam panggang) and satay. The leaves are more commonplace, adding fragrance and flavor to coconut-based braises and soups like tripe soup (soto babat). Potent whether fresh or dried, the leaves can be ripped off the spine and crumpled to release its fragrance and flavor; or slice thinly into ribbons. Frozen leaves keep beautifully.

Jeruk limo (Nasnaran Mandarin) are small and very juicy. They are excellent in sambals and used to neutralize the “fishy” smell of seafood. My uncle has a jeruk limo tree in his Southern California garden and my mom receives care packages every few months. She freezes the limes and uses them sparingly.

Another lime, jeruk nipis, is very similar to key limes. Squeeze over sambals and noodle soups. I often use a combination of lime leaves, key limes and Meyer lemon to replicate the flavors.

Pandan

A.K.A. screwpine leaves Matt Taylor-Gross

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I’ve dubbed pandan the vanilla of Southeast Asia. This fragrant leaf imparts both aroma and color to many Indonesian dishes, both sweet and savory. Pandan leaves are often tied in a knot and steeped in a syrup that’s added to various drinks and desserts. It is also tossed into sweet snacks like sweet black rice porridge (bubur hitam), coconut rice and curries.

As a coloring agent, the leaves are crushed together with some water and squeezed to release their green juice. Bottled pandanus extract is available, but the artificial flavor puts me off and I’d rather go with frozen leaves instead. I still dream of the pandan chiffon cakes that my mom used to make.

Salam

A.K.A. daun salam

Salam leaves (Eugenia polyantha Wight.), a member of the cassia family, add a sweet, earthy flavor to many dishes. They are sometimes called Indonesian or Indian bay leaves. Indeed, they are used in the same way bay leaves are used in Western cooking, but the two are not interchangeable. Salam leaves are only available dried in the U.S. If you can’t find any at the Asian market, omit. It is one of three key ingredients in the Indonesian bouquet garni.

Shrimp Paste

A.K.A. trassi, terasi Matt Taylor-Gross

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As a little girl, I ran the other way whenever my mom started frying shrimp paste. Sometimes, she’d fry it in her gigantic steel wok; sometimes she would skewer a large chunk of it and stick it in the open flame of our gas stove. Thankfully, she always cooked in our outdoor kitchen. The blackened shrimp paste was then sauteed with chilies, shallots, bell peppers and palm sugar to make my mom’s famous chili-shrimp paste (sambal terasi). Raw Indonesian shrimp paste is sold in solid blocks (a pain to break up) as well as in a cooked, granulated form which is so much more convenient to use—buy it if you find it.

In Indonesian, asam literally means ‘sour,’ hence tamarind’s name, asam Jawa. Other sour fruit exist (including asam gelugur and asam kandis) but tamarind is the souring agent I use most often. I’ve seen both dried tamarind pods and “wet” tamarind (coffee-colored blocks in cellophane packaging) at the Asian market, but I prefer wet tamarind. And if I can help it, I never ever buy the ready-made tamarind paste or pulp. It is so lacking in flavor. Break off chunks of wet tamarind and soak in hot water. Sieve to retrieve the pulp.

When Indonesians were given soy beans, they made tempeh—fermented soybeans compressed into savory cakes with a distinct, nutty flavor. Rich in protein and other minerals, tempeh is a nutritional powerhouse and a staple food for many Indonesians, especially in rural areas where meat is scarce. In the U.S., it is a popular meat substitute and available at many mainstream grocery stores. To make Indonesian recipes, buy the plain ones and leave the marinated or smoked versions for next time.

Source: https://livingcorner.com.au Category: Kitchen

source https://livingcorner.com.au/how-to-stock-an-indonesian-pantry/

[chen0193]

After picking up Aunty Renee from her cruise on the Explorer Dream, we head to It’s Java to have brunch as only Barista Zemmy and Chef Wa-wan know how to make. Aunty has the Nasi Goreng with prawns. It reminded her of the Nasi Goreng her Dutch Mum used to make. Uncle had the Bubur Ayam (rice porridge/congee). It even has a satay of chicken giblets and livers. Certainly a substantial Indonesian style Babur, a welcome difference from the Chinese Congee. If you yearn for Indonesian streetfood, head to It’s Java for your makan fix. #nasigoreng #friedeggsunnysideup #udang #buburayam #congee #riceporridge #aftercruise #explorerdreamcruise (at Queens Wharf) https://www.instagram.com/p/B6r4JC7pjRu/?igshid=9lgqhvill8js

[oktrinanda19-blog]

ASSALAMU’ALAIKUM, XI’AN!

 After a long wait, finally I made my first step abroad in summer this year. It’s not easy, I struggled to finally arrive in Xi’an, China. Long story short, I applied for a youth exchange project through AIESEC;  one of the biggest youth organization in the world. Yeah, for some people it might be not a good idea because you need to spend some of your money, but please kindly read this story until the last part and hopefully, it can give you a new thought! 

           There were some projects in several countries I applied: South Korea (it’s a must), Thailand, Malaysia, The Philippines, and then China. So, actually, you can choose what kind of project you want related to Sustainable Development Goals (SDGs) points. Since I am really interested in teaching and I love interacting with children, all projects I have applied were about teaching. One of the reasons for me choosing this kind of project is because I always want to make a social impact. I told to myself, “Once you’re graduated, do something impactful on a larger scale.” I did some volunteering things during my university life but somehow I feel like I need something more. Because I know, besides teaching, I can also improve my English and the other soft-skills.

           Anyway, at that time, my communication with people from a project in South Korea wasn’t really good because neither we talked a lot nor he approached me back. Also issuing VISA to South Korea was a bit risky for me so I need to say goodbye to this country. Some students from Thailand, Malaysia, and The Philippines contacted me and I had an interview with the Malaysian one. The Malaysian project accepted me but I didn’t want to go there. Too close to my country XD

           There are 3 projects I applied in China, in different cities. Guangzhou, Wuhan, and Xi’an. I canceled the Guangzhou and Wuhan ones due to something, and I left Xi’an be the only project. A girl from the project contacted me first and she seemed so nice and friendly. We talked a lot on LINE and arranged the interview schedule. During the interview, she asked me several questions I have never thought that it would be asked, and I tried my best to answer it. Then after a day, she told me that she accepted me but the thing was, I didn’t know where exactly Xi’an was. I felt so stupid. I checked on the internet and it’s hella far. The flight ticket wasn’t cheap either. Since I have saved my own money for this awaited trip, okay, let’s just go!

-----------------

           My plane to Xi’an landed on the first hour of July 11th, 2017. It was midnight but a student picked me up at the airport and sent me to my hostel. The project gave us accommodation for free so no need to worry. I couldn’t sleep at that time because I was alone in a big room, nothing to do, and I still couldn’t believe that I was in another country now. I switched the TV on and all in Chinese. Then, I called my friend instead and talked for some minutes and tried to sleep after.

 In Kuala Namu International Airport, waiting for my flight to Malaysia.

 Arrived in Malaysia. While waiting for the next flight to Xian, I met some Indonesians who have just back from China for summer holiday.

 In the boarding room waiting for my flight to Xi’an. Started to feel China vibes: everyone talked in Chinese.

In the morning, the hostel owner took me outside to have breakfast. He couldn’t speak English so we relied on the WeChat and a translator application to communicate. My first meal in China was a cold noodle, porridge, and churros. I shocked when I tasted the noodle, it wasn’t good for me but I had to keep eating to respect him. The porridge was tasteless like neither it’s sweet nor salty. Then I thought, “Are all the food in China like this one? How can I survive for the following days?”

 Wake up late in the morning. Ni Hao, China!

 The porridge. Couldn’t finish it. *shake my head*

After the breakfast problem, we went back to the hostel and waited for my friend. She’s from Bandung, Indonesia, and was on another project in the same university with mine. While waiting for her, the hostel owner asked some neighbor kids to dance to welcome me. The girls danced with a Chinese song and we talked in the best way we could after that. She also gave me an ice cream and I have never thought Chinese people have that kind of hospitality.

           Anisa, my Indonesian friend finally arrived and we headed to Xi’an Great Mosque with a help from Super. She already told me before that she wanted to go to the mosque to do her thesis research in the first week (the project started in the 3rd week, we both arrived early). We took a taxi and in 40 minutes we arrived in the Muslim Quarter. It’s a place where many Hui Muslims in China lived and they also sold so many kinds of things there, like food, drinks, and souvenirs. I was amazed seeing so many Muslims here in Xi’an. I will write a special story for this one. 

Muslim Quarter.

Super didn’t really know how to get to the mosque and we got lost some time. We went to the old mosque instead of the great mosque. After looking around and asking some local people, we got to the Xian Great Mosque. There was a ticket store in the front and we were confused about why do we need to buy a ticket to a mosque? The ticket was 25 Yuan or around Rp. 50.000. Me and Anisa still confused but then Super asked the gate keeper and she said that the ticket was only for non-Muslims. Muslims only need to say an Islamic words or sentences to get in. We were relieved and said Salam ‘Alaykum to her.

The oldest mosque in Xi’an. Chinese traditional style.

My second meal. Chinese dumpling with leaves (I forget the name) inside. Not good for me, too. L

 The atmosphere inside was so calm and quiet. I could hear birds chirping, wind breezed, and the scenery was good also. We met some old Muslim men and women walking around the mosque. We walked around, took some pictures, and went back to the hostel. In the next day, we also went to this mosque for her research. Not with Super, but with Super’s friend. Anisa did her research while I and him walked around the mosque and he helped me to take some pictures.

 Third meal. Finally! It’s delicious! But Chinese portion was too big, I have to share with my friend to finish it. And see the drink? You can find it only in Shaanxi Province. My most favorite drink in Xi’an!

Xi’an Great Mosque.

---to be continued---

[sellalametta]

Tips : How Can I Apply My Korean Healthy Life Style in Indonesia?

I believe I ever told Tumblr about this before. A year ago? Two years? I forgot

But somehow, at this moment of myself trying to write a post in order to fulfill my own project of Tumblr, all I want to type is about this issue.

It is not a writing made for everyone to know, more than that, with this writing, I am actually talking and reminding my-own-self on how I can be healthier by applying my lifestyle while living in South Korea. Yes, I might have more points on the previous post (and planning to talk deeper about almost all points), but in this posts-series of “TALK TO TUMBLR: How Can I Apply My Korean Healthy Life Style in Indonesia?“, I will be talking more about the practical ways on how to apply the style in my current condition and position. As I mentioned if it is going to be a series, let me start with one of my favorite part of all: MEAL! So, yeah, let’s just get started!

My current self is one who does not have breakfast daily because of laziness. I used to have yogurt, fruit, and cereal back then, sometimes bread. And, milk! For lunch or dinner, I have two conditions though. When I wanted to save money, I had rice (especially Thai rice) with a can of fish! And chili sprinkles to enrich the taste (sent from Indonesia!) or a can of instant porridge! (I almost watered my mouth only by imagining those scenes!) On the other hand, I spent much money on meal LOL It feels like a normal luxury to have Korean / Western / Chinese food! I should not mention all cuisines I ever had there right? So, let’s jump to the most frequently-had one only! Korean food!

Yes, those Korean cuisines mostly will be set with “enough” rice, a lot of vegetables, kimchi (my love <3) and many side dishes. The most favorite menu of mine is fish! I usually had a grilled fish with a lot of raw wrap vegetables. Korean food also not spicy at all (which was such a shock for a spicy-food-lover like me!). For some occasions, I drank coffee and cakes more frequent than ever (Cafe Tour is A must, right?!)

And I almost forgot one more thing! I usually cooked as well, to save the money and save my heart (from missing home!) I am not a great cook so I only made a very simple Indonesian menu like fried rice, pasta or mixed-vegetables with fish cake (Fun Fact: I ATE A LOT OF FISH CAKE! Too much) and sometimes, when I was okay to spare more cash on food, I would buy seafood. Back there, I only used all healthy ingredients (because that’s what available there, including the vegetable oil to fry or organic vegetables).

Another fun fact is I often eat once or twice a day only! Rarely even three-time, yet still gain more kgs for the first time in my life after many years! This is actually a reason why I believe my healthy eating lifestyle really matter!

Key point:  healthy breakfast, enough rice, many vegetables, less chili

How I can apply now:  Starting my day with a super healthy breakfast is a must. Making sure to have vegetables every single day, a glass of milk before sleeping, and get less chili sauce, also less rice.

Once again, this is just me, trying to talk to myself and Tumblr. It will mean a world to me if someone actually really read this LOL It might work differently with other individuals, but somehow I believe my experience also have scientific reasons (yet I am just too lazy to add more trusted resources instead LOL).

Someday in Late 2016, Indonesia.

By writing this, I hope It will work out well for myself and my healthier me!

I will be uploading a special gallery here for my meal during life in Korea! Stay-tuned!

Thank you!

Sella Lametta ♡

[hyperspectivehealth-blog]

48 HOURS IN THE AIR LATER…

COMO SHAMBHALA ESTATE

and I am grinning ear to ear just so grateful that someone is there waiting to get me!  After all, flying all that way by myself was a big deal for me.  I don’t have the experience that I do now.  Nowadays, I fly everywhere but back then, I was just getting started.  When I landed, I was pretty nervous about what the experience was going to be like.  I’d like tell you guys that I did all kinds of research and I was feeling really safe and secure about my decision but that wasn’t really the case.  It was a toss-up between Bali and Thailand and I chose Bali super last-minute.  Now don’t get me wrong, as far as the hotel’s themselves, I knew them backwards and forwards but the actual country, not so much. 

The money exchange process alone was wild.  For every 10 US dollars I had, I got 130,000 Indonesian Rupiah’s.  The first few transactions I made were pretty foggy to be honest.  I am pretty sure I tipped really well but I’ll never know.  I was shaking like a leaf.

Out of desperation, I found myself completely lost and ironically enough from this experience, from being lost…I found myself.

I hope you enjoy my adventure.

It took about an hour to get to my hotel from the airport.  When I arrived, I could barely keep my eyes open.  Where I come from, I am exactly 13 hours behind so needless to say, I was trying to play catch up from the moment I arrived.  When I saw my room, I was in love.  It was so perfect in every way.  They also leave you little notes on the bed that are handmade from the local Balinese “janur” grass on the property.  I kept every single one of them. 🙂  I will probably make another post entirely on them because they are so special to me!!

I was so excited to crawl in bed and sleep.

I highly recommend if you do Bali, try to stay for at least 2 weeks.  You’ll be so glad you did.  By the time I got all caught up from being jet-lagged, it was time to go home.  Let’s face it though, just being there was like a dream come true so all of my adrenaline kicked in and that alone kept me up and excited.  

This whole trip was planned around the anniversary of my moms passing.  I got to Bali on May 6th and I was dreading May 7th just like I did the others, but I made a promise to myself to be strong and push through.  After I got settled in, my assistant asked me if I wanted to do Mt. Batur that next morning.  I had no idea what he was talking about.  I didn’t realize it was a hike.  He told me that I would have to wake up at 3 am and meet him down in the lobby (May 7th).  At first, I hesitated…I hadn’t got a good nights sleep in a few days much less any at all.  The idea of getting sleep sounded so good to me but that little voice inside of my head was telling me that I didn’t go to Bali to go to sleep, I went to Bali to heal…so without much more thought, I told him yes and then within hours, I was back in the lobby ready to go.

When I got to the hike, they were not kidding…it was a haul to get there and a haul to make it all the way up.  I had to wear layers and layers of clothes because it was freezing and I had to wear a light on my head so that I could see what was in front of me.  It was pitch black in some areas and if you don’t know where you are going, you could end up somewhere you really don’t want to be.  I don’t recommend doing the hike unless you go with someone who knows what they are doing or you will miss the sunrise and burnout before you get to the top.  I was exhausted but I was on a personal mission.  I didn’t stop one single time.  I was bound and determined to get there in time to see the sunrise and once I did….GOD was it worth it. 

It is one of the coolest moments of my life and by far most rewarding.  My guide told me that the fog sometimes prevents people from seeing the sunrise and he thought for sure that the fog was going to prevent us from seeing it too, but it came out just in time and when it did, I just started bawling my eyes out.  It was an amazing moment.  18 miles there and back felt impossible but in the end…it was so worth it.

If you follow me on instagram, then you’ve probably already seen the interaction I had with the monkeys.  It was such an amazing day!! It is hard to put it all into words. 

After the hike, I went back to my room and passed out for a solid 10 hours.  I got up the next day ready to take on another beautiful day in Bali. 

I was greeted each morning for breakfast with a shot of turmeric and homemade almond milk latte’s.  It was a dream.

For breakfast, I got fresh fruit or a juice and muesli, apple & pear salad with flax-seed powder.  They also had a cinnamon and coconut porridge that was to die for.  I bought the cook book just so I could learn how to make it back home.  

The food in Bali is seriously so so good.     

The entire week was packed with activities that kept me busy and super active the entire time.  I am not going to lie…it was packed so full there were days I just wanted to relax and do nothing but I felt bad for it. I didn’t want to waste any time.

I took Balinese culture classes, yoga classes such as power yoga, flow yoga, yin yoga, hatha yoga, and restorative yoga.  I took juice classes and had the majority of my lessons in Ayurvedic medicine. ( let me know if you want me to do a post on it ) I did rock climbing, hydrotherapy, circuit training, Pilates, rice field walks, estate walks, and rice field biking…this is where I came across an entire field of peppers.  My eyes lit up so big!!

It was so much fun! 

This is when my obsession for peppers really kicked in.  I knew I liked spicy food, but not like I do now.  Ever since Bali, I have become a lot more experimental with peppers and now I add them to almost every meal I have.  There’s something about the Bali spice that just taste so dang good.  They made me a lover of spice even more than I already was.   They have so much passion for their crops and it was amazing to witness. I also got to fly some kites with these kids and all they waned to do was say hello and play.  It was a moment ill never forget.  I have this picture framed in my house.

The next few days were spent in class or in Ayurvedic treatments.

A couple of days before I had to leave, a lady I met at the plantation asked me if I wanted to go to a local yoga studio with her. She told me they were extremely well-known and had some of the best yoga classes in the world.  

I didn’t hesitate.  I had no idea it was going to be THE YOGA BARN. (insert heart eyes here) 

“The path of the unknown leads to the gates of wisdom.”

I had a breakthrough that day.  Those words moved me in a way that is hard to even explain.  You know you had a good experience when you are wiping tears from your face at the end and that is exactly what I was doing.

Really and truly the entire Balinese experience was life changing.  I highly recommend it to anyone and I highly recommend doing one of the retreats at this hotel. ( Como Shambhala Estate )

I left Bali and went back to the states feeling revived again.

I focused so much energy on the struggle and on the disease that I forgot how to be present.  Bali taught me how to be present again…Bali taught me how to take risks and dig deep. Bali taught me how to meditate.  Bali taught me how to believe in myself and love again but most importantly, Bali taught me that you can “have” nothing and still have absolutely everything.  Those kids that I met that day were the happiest kids I have ever seen and they didn’t even have shoes on.  Some of the people I met in the village were the sweetest people in the world and they didn’t have any teeth.  I was blessed and guided so gently and sweetly that day on the mountain and my tour guide had 3 kids, a brother with 4 kids, and they were both under 21 years old living in one of the poorest slums in Bali.  Did I need this extravagant trip to heal?  No.  I learned that I didn’t “need” any of it.  However, by stepping outside of my comfort zone and taking a risk…I found meaning in so much.  I found my purpose again.  I found my strength.  I found it all.  I found peace and comfort in the unknown.  

I may have found a little bit of wisdom too.

  Much love,

Chelsea

COMO SHAMBHALA ESTATE, BALI 48 HOURS IN THE AIR LATER... COMO SHAMBHALA ESTATE and I am grinning ear to ear just so grateful that someone is there waiting to get me!  

[aussietaste]

New recipe - Bubur Ayam - Indonesian Chicken Congee GET THE RECIPE >>> http://aussietaste.recipes/chicken/bubur-ayam-indonesian-chicken-congee/ Bubur ayam is an Indonesian rice congee with shredded chicken served with condiments such as sliced spring onion and fried shallots.

[mommatastejourney]

- December 6-7, 2017 -

RS Sariningsih, Bandung, Indonesia

The Hospital Special

Today I got admitted to the hospital for my operation later tonight. I need to fast 6 hours before the procedure so when I actually woke up from the anesthesia, the first thing that came up was the feeling of hunger. I didn’t capture the food I ate at night because I practically just chewed everything that was there, I even ate my mom’s and sister’s food hehe.

In the picture:

2. The hospital breakfast. Just a basic PORRIDGE WITH SWEETENED EGG and for me the portion wasn’t filling enough... Being sick never necessarily affect my appetite.The porridge wasn’t that tasty, there wasn’t enough seasoning in it to make it tasteful. The taste mainly came from the egg, it almost feel like an Indonesian dish called semur.

3. This is what I bought at the supermarket yesterday. To fill my tummy more I had this after breakfast. This is mini size BIKA AMBON, one of my favourite Indonesian traditional cake. It’s sweet and oily and chewy. It’s wonderful you just have to taste it I can’t really explain how it tastes.

4. I also bought this at the supermarket the day before. I thought it was a red bean wheat bread, but turned out it was a CHOCOLATE WHEAT BREAD. It’s a little disappointing that I took the wrong bread but.. whatever I need something to eat near lunch hour hehe. The taste was just like a regular chocolate bread but with some texture because it was a wheat bread.

5. It was a GIANT ORANGE brought by my dear Genggong (Erika, Caki, Sammy, Hani) that came to surprise me at the hospital but I was already at home at the time so they came to visit me at home. We ended up having an orange party since the orange was gigantic and sweet. Afterwards I followed them to eat sushi at Sushi Boon-which I didn’t take picture of-despite my mother forbid me for going out right after I just got out from hospital hehe.

[awesome-longgrainrice]

How to make Swedish meatballs with frozen meatballs | how to make Swedish meatball gravy | meatballs - https://youtu.be/ZX5uXghhSRk Watch this short video fully, so you will learn how to make Swedish meatballs with frozen meatballs. At the end of this video a valuable FREE Bonus is given away to the Subscribers. Please Share This Video – https://youtu.be/ZX5uXghhSRk Subscribe to my YouTube Channel: http://bit.ly/2pqlCcT Please visit my official website - http://bit.ly/2oE9Ac1 My Blog: http://bit.ly/2fMX5t6 Follow Me: https://santhimadona.tumblr.com/ https://twitter.com/santhimadona https://www.facebook.com/santhi.madona https://plus.google.com/1062025588483... smoked salmon with brown sugar - https://youtu.be/bTWIo8PKnJI trout salad sandwich recipe - https://youtu.be/SIx9fq82o1Y slow cooker chicken recipes tasty - https://youtu.be/ahQyECnAAYY new orleans shrimp and grits recipe - https://youtu.be/wdcUEEQ8YVw southern buttermilk biscuits recipe - https://youtu.be/kZaxssViXAM grilled rosemary lamb chops - https://youtu.be/qLJ8JD8bmEM sopapilla cheesecake recipe oven - https://youtu.be/vEIgcQkV_iE chocolate banana chia seed pudding - https://youtu.be/lQsCn3IqjIM how to make potato wedges in microwave - https://youtu.be/_V5Wy0YiKSI cauliflower and mushroom burger - https://youtu.be/uU3vqpu9RH0 jello dessert recipes with cool whip - https://youtu.be/Gmhkv27gz6A how to grill steak on charcoal grill - https://youtu.be/tERGchfB3UQ Cómo hacer empanadilla de manzana- https://youtu.be/sbWsGVpxIO8 pizza gummy candy best price - https://youtu.be/SGwKI8uDoMg how to make tuna melt sandwich in the oven - https://youtu.be/xIMulEDJcLU how to make pork and shrimp dumplings - https://youtu.be/z9WPzvx2fgw how to cook turkey tacos - https://youtu.be/YIxI10I9WRY instant pot whole chicken cooking time - https://youtu.be/37dh_s2ZDlc watermelon lime mint drink - https://youtu.be/8twY12oJqF8 puff pastry pizza recipe ideas - https://youtu.be/qe2aVfw5IVE Sicilian pizza dough recipe authentic - https://youtu.be/ZPwXU04Mzvk quick and easy breakfast recipes - https://youtu.be/bZBJSke1lC0 How to make rocky road fudge - https://youtu.be/6_dig57dt80 honey bbq boneless chicken wings recipe - https://youtu.be/pCdX4zs1LCA mochi recipe with glutinous rice flour - https://youtu.be/haFh92RZz7s gluten free dairy free sugar free cake mix - https://youtu.be/qqVxx9fyrNU persian saffron chicken and rice recipe - https://youtu.be/Aw2kC_2Khqg Salisbury steak with beef and mushroom gravy - https://youtu.be/YSTbvOhNF1E Onion patties better than onion rings - https://youtu.be/kCiY0gz3OFw Deep fried pickles recipe easy - https://youtu.be/j4Q1FklhszY How to toast bread without a toaster - https://youtu.be/ndIFBBBrr54 Eggless tutti frutti cake in pressure cooker in hindi - https://youtu.be/YtccTGqYbjk Cucumber avocado soup cold - https://youtu.be/pmxn4Q4QfRY how to make pork cutlet bowl - https://youtu.be/AqwqCbafMms How to make pesto pasta with ready made pesto - https://youtu.be/ThgIImA1QMg How to make cornmeal porridge Jamaican style - https://youtu.be/wEIfINchiF4 How to make eggnog without alcohol - https://youtu.be/01MI-BMfpX8 How to make sloppy joes from scratch - https://youtu.be/csb8Z0SMWVA Spinach and artichoke stuffed bread - https://youtu.be/UmK5X2Mv_mo Raspberry ice cream recipe without ice cream maker - https://youtu.be/mmPDoyJwcow how to make homemade french toast without milk - https://youtu.be/ZUJ3fTwHs14 Remix Creative Commons videos Images licensed under CC: commons.wikimedia.org pixabay.com Images from Google - Labelled for reuse. Video Source: https://www.youtube.com/watch?v=I1-LEGFMDBM License Creative Commons Attribution license (reuse allowed) I wish your endeavor every success, Santhi Madona P.S. Adrian Isen & pewdiepie know How to make Swedish meatballs with frozen meatballs. FAQ: Is it interesting is to watch How to make Swedish meatballs with frozen meatballs? How long it takes to view this short video How to make Swedish meatballs with frozen meatballs? Is How to make Swedish meatballs with frozen meatballs suitable for all age group? Is How to make Swedish meatballs with frozen meatballs healthy to everyone? Can How to make Swedish meatballs with frozen meatballs be prepared in slow cooker? References: Is Spaghetti and meatball Italian - http://bit.ly/2yogYyU A bite of Chine - http://bit.ly/2ylAQ8o Cuisines of medieval Europe - http://bit.ly/2yoyjb3 Cyprus Food Virtual Museum - http://bit.ly/2yqQz58 Food by country Sweden - http://bit.ly/2xHpQSZ School lunches - http://bit.ly/2gdQGaa BBC Good Food - http://bit.ly/2kS3SXu Bakso Indonesian meatballs - http://bit.ly/2hIT899 The soup President Barack Obama loves as a child - http://bit.ly/2wXZc40 The stuff of tradition - http://bit.ly/2gHJPGV Polish Heritage Cookery - http://bit.ly/2xHTfaZ Swedish Meatballs with Gravy - http://bit.ly/2gkt4oa

[sellalametta]

TALK TO TUMBLR : How Can I Apply My Korean Healthy Life Style in Indonesia?  [MEAL EDITION]

I believe I ever told Tumblr about this before. A year ago? Two years? I forgot.

But somehow, at this moment of myself trying to write a post in order to fulfill my own project of Tumblr, all I want to type is about this issue.

It is not a writing made for everyone to know, more than that, with this writing, I am actually talking and reminding my own self on how I can be healthier by applying my lifestyle while living in South Korea. Yes, I might have more points on the previous post (and planning to talk deeper about almost all points), but in this posts-series of “TALK TO TUMBLR: How Can I Apply My Korean Healthy Life Style in Indonesia?“, I will be talking more about the practical ways on how to apply the style in my current condition and position. As I mentioned if it is going to be a series, let me start with one of my favorite part of all: MEAL! So, yeah, let’s just get started!

My current self is one who does not have a breakfast daily because of laziness. I used to have yogurt, fruit, and cereal back then, sometimes bread. And, milk! For lunch or dinner, I have two conditions though. When I wanted to save money, I had rice (especially Thai rice) with a can of fish! And chili sprinkles to enrich the taste (sent from Indonesia!) or a can of instant porridge! (I almost watered my mouth only by imagining those scenes!) On the other hand, I spent much money on meal LOL It feels like a normal luxury to have Korean / Western / Chinese food! I should not mention all cuisines I ever had there right? So, let’s jump to the most frequently-had one only! Korean food.

Yes, those Korean cuisines mostly will be set with “enough” rice, a lot of vegetables, kimchi (my love <3) and many side dishes. The most favorite menu of mine is fish! I usually had a grilled fish with a lot of raw wrap vegetables. Korean food also not spicy at all (which was such a shock for a spicy-food-lover like me!). for some occasions, I drank coffee and cakes more frequent than ever (Cafe Tour is A must, right?!)

And I almost forgot one more thing! I usually cooked as well, to save the money and save my heart (from missing home!) I am not a great cook so I only made a very simple Indonesian menu like fried rice, pasta or mixed-vegetables with fish cake (Fun Fact: I ATE A LOT OF FISH CAKE! Too much) and sometimes, when I was okay to spare more cash on food, I would buy seafood. Back there, I only used all healthy ingredients (because that’s what available there, including the vegetable oil to fry or organic vegetables).

Another fun fact is I often eat once or twice a day only! Rarely even three-time, yet still gain more kgs for the first time in my life after many years! This is actually a reason why I believe my healthy eating lifestyle really matter!

Key point: 

healthy breakfast, enough rice, many vegetables, less chili

How I can apply now: 

Starting my day with super healthy breakfast is a must. Making sure to have vegetables every single day, a glass of milk before sleeping, and get less chili sauce, also less rice.

Once again, this is just me, trying to talk to my self and Tumblr. It will mean a world to me if someone actually really read this LOL It might work differently with other individuals, but somehow I believe my experience also have scientific reasons (yet I am just too lazy to add more trusted resources instead LOL)

By writing this, I hope It will work out well for myself and my healthier 2018!

Save and Love, Share and Learn, Sella Lametta

JKT, JAN 2018