The Palate Pleaser
Wednesday, September 2, 2009

Mie Ayam Jamur (Chicken and Mushroom with Egg Noodles)

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Makes 4-6 servings Ingredients 1 lb. boneless/skinless chicken thighs (cut into small pieces) 1 can broken straw mushrooms 1 T. vegetable oi...
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Tuesday, September 1, 2009

Nasi Bakmoy (Minced Meat and Tofu over Rice)

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Nasi Bakmoy is one of those recipes I learned by observation and taste. I was a teenager and saw a lady at church cook this dish. Everyone w...
Friday, August 28, 2009

Sunset Granita

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We've been baking in three-digit temperatures the last few days and the heat is not going to let up anytime soon. So, before I start mel...
Monday, August 24, 2009

Huzarensla (Dutch Potato Salad)

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My oma passed away six years ago this month so this recipe is a special tribute to her. She grew up during the Dutch occupation in Indonesia...
Sunday, August 23, 2009

Black Fungus Meatball Soup (Bakso Jamur Kuping)

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This meatball soup has a nice, crunchy texture and consists of ground pork (or chicken), fish paste, shrimp, diced carrots, glass noodles, ...
Saturday, August 22, 2009

Garlic Sweet Potato Fries

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I'm in love with sweet potato fries and they're popping up all over the place. The first time I had them was at TGIFriday's and...
Wednesday, August 19, 2009

Beet Konnyaku Jelly with Lychee

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After making Pickled Beets I ended up with a few cups of beet water left and I just couldn't find the heart to throw them down the drai...
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About Me

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Regina
California, United States
Cooking is one of my passions in life. While some might consider cooking 'slaving all day' in the kitchen, I absolutely LOVE spending hours in the kitchen! It's like my sanctuary...a place for me to wind down, relieve stress, and express my creativity. I was born in Indonesia and moved to the United States at the age of eleven. While I love traditional Indonesian dishes, living in California for the last 20+ years has allowed me to develop an affinity for cuisines from diverse cultural backgrounds. I hope to reflect this in my culinary creation and adaptation as well as to share recipes, techniques, and insights. Happy reading and bon appetit! DISCLAIMER: I cook by taste and would follow exact measurements mostly for baking recipes. For me, it's just more fun and exciting that way! With that said, most of the ingredients and seasonings on this blog are my best estimate of how much I used while making the dishes.
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