I’m not vegetarian but seriously who can resist this colourful bowls. But really though, my love affair with Buddha bowl happen right away when I saw the picture of this vibrant bowl all over in the internet (mostly in pinterest and instagram).
One of Indonesia’s most recognised and beloved hotel group, Aryaduta has entered a new evolutionary stage. As a part of its new corporate rebranding mission, Aryaduta hotel recently unveiled its partnership with chef Rinrin Marinka, a well-known television personality, chef and restaurateur.
Without us knowing tea has become an integral part of Indonesian culture. For most of Indonesian tea is still our favourite drink when we dining out or just looking a refreshing drink to quench our thirst.
I love leftover, specially when it can easily converted into a delicious dessert, like bread pudding. Leftover stale breads like baguette or challah are perfect choices if you want make bread pudding. The texture of the baguette or challah hardened when it stale, and it gives this dessert texture and characters. The cubed bread will soaked…
Making this dish requires lot of preparation. You have to make your puff pastry shells, cook the mushrooms and leeks, poached the eggs perfectly to your desire, and the most crucial thing is makes a smooth and silky albufera sauce. The hardest part is you need to prepare all at about the same time.
To be honest, I’m not a steak or wine expert but for special occasion like romantic date or any other festive occasion I like to cook filet mignon with a simple cognac and red wine sauce.
Here’s the summary of what I cook and eat in the first week of January
When two turned into three I felt a pain in my chest, thick cloud filled my mind. I don’t know how I feel when two turns into three. January used to be my favourite time of the year, but lately I’ve grown wary of it.