Satay is one of the most famous dish from South East Asia. I don’t really know the origin of satay. Some people claim it as Malaysian dish, some other said it is Thai food, but if you look into Wikipedia, it is actually originated from Java, Indonesia. But who cares, all I know, Indonesian satay tasted the best (well, at least for me)… Continue reading
As I mentioned before, noodle has always been my favorite carb-loaded dish. No matter how I try prevent myself from indulging the dish so much, I’m still drawn to it whenever it is available. So I kinda forgave myself from losing my control in Isetan when I found out that they were having dry noodle sale. They had a various range of dry noodle, from dry Udon, dry Somen, dry Ramen, all the way to the famous Soba. I couldn’t help my self to give a try on every single sampler available, not that I enjoy the free-stuff, but of course I enjoy the free delicious noodle by any means! Continue reading
Tahu aka. Tofu and Tempe (both are made from soya bean) are my long time friend from childhood. When I was a kid, these were one of the daily meal that we had. They were cheap, quite filling and easy to find. You can find it everywhere in Indonesia. They have become one of our national dish. Continue reading
Now breakfast series menu#2. Deconstructed sandwich.
I have grown fond of baguette recently. I could buy that long loaf of pure carb and eat it all by myself on my way home from the train station. It has become my guilty pleasure, right up there, next to noodles. Continue reading
Early this year, I made a pork belly sandwich, with lots of condiments and vegetables. This time, I promise you that I kept it simple and clean. I was tempted to make this pork sandwich right after I watched a TV show about this shop in Vancouver: Meat and Bread. The shop only sells around 3-4 simple sandwich menus, and one of their signature dishes is this epic-looking Porchetta Sandwich wrapped in a simple ciabatta bread with some salsa verde spread on top. On one of the scene, there is this part where the guy cut that luscious Pork into small cubes and ‘sprinkle’ the skin on top of pork cubes…at that point I knew I had to make it. Continue reading