Jamie Oliver’s Spaghetti with Prawns and Rocket – with a Twist

When i searched for a simple pasta recipe on the internet yesterday, i found this recipe and immediately decided that i want to try. I always like Jamie because i think most of his recipes are simple and not that difficult to implement.

However, at that time i didn’t have rocket (and to be honest i’m not that into the nutty flavour of it) and i have chicken fillet instead of prawns on my kitchen. But i decided to try it anyway and change the prawns with chickens and rucola (rocket) with fresh basil.
The result: YUMMY!

I think if i didn’t change the ingredients it will be nice also, thus we will also gonna try it one day 😉

The original recipe can be found at:
http://www.jamieoliver.com/recipes/pasta-recipes/spaghetti-with-prawns-and-rocket-spaghetti-con-gamberetti-e-rucola/

to make it easier, i will also gonna write down the recipe here, with a little bit of modification based on my result 😉

Spaghetti with Chicken and Basil

Ingredients:
Approx. 200-250gr spaghetti (or any other pasta, whichever you prefer)
Approx. 200gr chicken fillet, cut into cubes
Approx. 100gr brown champignon, cut nicely
1 small wineglass of white wine
1 clove garlic, finely chopped
5 sun dried tomatoes – blitzed in a blender (or chopper)
2 tbsp lemon juice (and the zest if you like)
1 tsp crushed red chilli
Approx. 1 tsp salt
1 tsp ground black pepper
3 tbsp olive oil (can be more if needed)
Approx. 8-10 basil leaves, roughly chopped
Grated parmesan cheese

Method:
Cook the spaghetti (or other pasta) in a pan of salted boiling water according to the packet instruction.

Meanwhile, heat the olive oil in a large frying pan (or wok) then toss in the garlic and chilli. As the garlic begins to color, add the mushroom, and then the chicken. Saute them for a while (1-3 min). Add the white wine and tomato purée and simmer them for couple of minutes until the chicken is cooked. Turn off the heat.

When the pasta is ready, drain them and then toss the spaghetti into the sauce, and finally add the lemon juice and chopped basil.

Put the spaghetti in a plate, sprinkle it with grated parmesan cheese or lemon zest and some extra fresh basil leaves.

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and now your spaghetti is ready to be served =)

Pancakes Day (Pannekoekendag)

On every sunday – if we don’t have any other occassion – we always have pancakes here at home for lunch. Just a simple tradition, so that we have something special every week that worth of waiting for.

My husband was the one who made the pancakes, and yes he’s good at it 😉
i’m lucky enough to get the chance to eat them and share the recipe here 🙂
Basically the type of pancake that we have is more of dutch style, but with a bit of a twist (we like to make it bit thinner than regular dutch pannekoeken).

It’s a very simple recipe, and you can always modify as you want (especially for the sweetness and the thickness of the dough).

So, here are the recipe and how to make it:

Ingredients:
3pcs eggs (room temperature)
300gr multi purpose flour
60gr granulated sugar
60gr melted butter (can also use margarin)
Approx. 600ml milk
1tsp (3gr) salt

Additional ingredients (for topping):
Seasonal fruits (i use strawberry most of the time)
Whipped cream (slagroom)
Powder sugar
Pannekoekenstroop (or simple syrup)
Ice cream

How to make:
Prepare a bowl. using a mixer, mix the eggs and granulated sugar, then add the butter. Mix them for a while. Afterwards, add the flour and the salt together with the milk. Mix until its even and no lumps in the dough. Your pancake dough is ready to be cooked.

Preheat a non stick pan, pour one ladle (indonesian word: sendok sup) of the dough to the pan, spread them evenly until it gets a bit thin. Bake one side for around 10sec (or until it has the nice brown color that you prefer), and then flip it over. Bake it for approx. 8 sec then put the pancake on a plate. Do it all over again until your pancake dough is finish.

How to serve:
Fold your pancake into two (or three), add all the toppings you like, your pancake is ready to eat now 🙂

Ps.
We usually can make around 12 pancakes for this recipe. But again, all depend on your preference, especially for the thickness and the size of the pancake itself 🙂

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Piles of pancakes!

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This is how my pancake appeared today, hope you all gonna like it as i do:)

Soto Ayam Lamongan (Chicken Soto Soup)

This is my hubby’s favorite dish, and i think i wanna share the recipe here =)

The dish is originally from indonesia, and this is one of many varieties of soto exist there. I guess this soto first came from lamongan (a city in central java?), thats why they called it as soto lamongan. The texture is quite light, has a bright yellow color, and tasted light and refreshing (in my opinion).

I will put both the ingredients that is not very common (specific) in english and bahasa to make it easier for you to find the ingredients in the store.

ps.
All the ingredients are used based on my taste preference,which is not very salty and light. You can always add the amount of the ingredients you wanna highlight in order to get the taste you want 🙂

Soto Ayam Lamongan

Ingredients:
Approx. 300gr chicken fillet or half/whole chicken ( i use thigh fillet instead breast to make it more tasty)
1.5 ltr water
1pc of Maggi block (can also use other brand of stock, i just already get used to this one :p)
2 st lemongrass (serai),
6pcs lime/lemon leaves, take out the stick
2 tsp salt
1 tsp pepper
1 tsp sugar

Blender:
3 pcs of shallot
2 cloves of garlic
4 pcs of candlenut/candleberry (kemiri), roast for a while
Approx. 1,5 cm turmeric (kunyit), grill for a while
Approx. 1,5 cm ginger
(to make the blend easier i usually add a bit of water or oil so the result will be nicely blended)

Supplementary ingredients (optional, can use one of these or other whichever you like):
Approx. 100gr beansprout (tauge)
Approx. 100gr white cabbage (kol)
Approx. 100gr rice vermicelli (soun/bihun), rinse/soak with boiled water and wait until it gets soft
Boiled eggs ( i like a 4 – 4,5min boiled eggs (counting from the time of the water got boiled), you will get a nice texture)
Chopped celery
Fried onion (bawang goreng)
Sweet soy sauce (kecap)
1 pc of lime
Emping crackers

For sambal:
Approx. 10 pcs red chilli (cabe keriting)
Approx. 5 pcs bird chilli (cabe rawit)
1 clove of garlic
1/4 tsp salt
1 pc of lime (i prefer to use jeruk limau instead of jeruk nipis, but both are ok)

How to make:
First of all, cook the chicken with the water until it gets boiled. In the mean time, preheat the cooking oil in a pan, and then saute the blended ingredients for a while until the ingredients a bit thickened, and then add the lemongrass and the lime/lemon leaves. Cook for a while until it get thickened (and the oil got a bit separated), and then pour the sauted ingredients to the boiled water. Add also all other ingredients in to the water (salt, pepper, sugar, maggi block). Wait until it gets boiled again, and then afterwards take all the chicken out. And then fry the cooked chicken for a while (this is depending on preference, you can fry it shortly or a bit longer to get the chicken more dry). Cut the chicken into small pieces.

How to serve:
Place some amount of beansprout, white cabbage, rice vermicelli, and the chicken in a bowl. And then pour the boiled soto soup into the bowl (in the amount you like), not to forget also add the boiled egg (cut into two), fried onion and chopped celery.

For the sambal:
Boil all the chillis and garlic until it get softened, and then grind/crush ( i don’t know ulek in english haha, sorry) all of them using “ulekan” (mortar and pestle) or a grinder. Dont forget to add the salt and last but not least squeeze the lime on it.

And now your soto is ready to serve, together with the emping crackers and sambal. You can also eat it with the rice btw, so tasty:)

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ps.
this is how my soto appeared. goodluck with trying =)

legalisasi akte kelahiran (kutipan baru)

saya mau sedikit sharing tentang pengalaman mengurus legalisasi dokumen di indonesia (khususnya akte kelahiran bagi wni yang lahir di jakarta dan sekitarnya).

Alhamdulillah di tahun 2008 saya dikasih rezeki oleh Allah SWT dan berkesempatan untuk melanjutkan kuliah di belanda. pada waktu pertama kali tau saya dapat beasiswa tersebut belum kepikiran bagaimana ribetnya ngurus segala berkas supaya bisa berangkat dengan lancar. belum lagi info yang simpang siur, tentang dokumen mana atau apa saja yang harus dipersiapkan dari indo.

salah satu dokumen yang harus dipersiapkan dalam rangka keberangkatan saya untuk belajar di belanda adalah akte kelahiran. Ada beberapa sumber yang bilang kalo akte kelahiran kita hanya perlu diterjemahkan ke dalam bahasa inggris lalu disahkan oleh notaris saja sudah cukup. Ada juga yang menyebutkan bahwa akte kelahiran harus diterjemahkan ke dalam bahasa belanda oleh penerjemah tersumpah lalu dilegalisir di kedutaan (belanda). Setelah beberapa lama akhirnya saya mendapat info kalo akte kelahiran ini bisa dimintakan kutipan baru di kantor catatan sipil pusat dimana kita lahir. Orang-orang bilang ngurus legalisasi akte kelahiran sendiri itu ribet, tapi alhamdulillah untuk saya prosesnya cukup lancar. Dan lebih murah pastinya bila dibandingkan diurus oleh agen atau calo.

Secara garis besar, beberapa hal yang harus kita persiapkan serta proses yang harus kita lalui yaitu:

Pertama, untuk minta kutipan akte lahir yang baru kita perlu akte kelahiran lama yang asli, fotokopi kartu keluarga dan fotokopi ktp (kalo ga salah haha, maaf agak lupa:p).
kutipan baru ini bisa diminta untuk dibuat dalam versi bilingual – bahasa indonesia dan bahasa inggris dalam satu akte.
Dimana kita bisa mendapatkan kutipan akte baru ini? Dulu kebetulan saya lahir di jakarta, dan bagi WNI yang lahir di dki jakarta (dan mungkin detabek, saya kurang tau info lengkapnya, mungkin ada yang bisa bantu?) kutipan baru bisa dimintakan di kantor catatan sipil pusat yang lokasinya terletak di samping pengadilan negeri jakarta barat, satu deretan dengan univ. tarumanegara (daerah grogol – slipi). Kalo pengalaman teman saya yang lahir di medan, beliau sempat tanya ke kantor catatan sipil pusat, ternyata mereka tidak bisa memproses WNI yang lahir di luar jakarta, jadi harus ke kota dimana penduduk tersebut lahir. Biaya yang saya keluarkan untuk kutipan baru ini sekitar 125 ribu saja. Mungkin biaya nya sekarang sudah naik tapi perkiraan saya tidak akan drastis naiknya.

Setelah mendapat kutipan akte lahir yang baru, dokumen tersebut dibawa ke kementerian hukum dan hak asasi manusia, lebih tepatnya ke direktorat jenderal administrasi hukum umum (ditjen AHU) untuk dilegalisasi. Biaya legalisasi dokumen di ditjen AHU pada saat itu adalah 15 ribu, dan lamanya proses legalisasi adalah maksimal 3 hari kerja. Kebetulan untuk dokumen saya bisa selesai dan diambil keesokan harinya. Jangan lupa untuk menyiapkan materai 6000.

Setelah dokumen selesai dilegalisasi di kementerian hukum dan ham, dokumen kemudian dibawa ke kementerian luar negeri (tepatnya di loket pengurusan paspor (dinas) dan legalisasi) untuk proses legalisasi berikutnya. Di kemlu ini biaya yang diperlukan hanya 10 ribu pada waktu itu dan dokumen selesai keesokan harinya (maksimal 3 hari kerja). Jangan lupa juga untuk menyiapkan materai 6000.

Setelah dilegalisasi di kementerian hukum dan ham dan kementerian luar negeri, dokumen kemudian dibawa ke kedutaan belanda untuk dilegalisasi. Biaya legalisasi dokumen di kedutaan adalah sekitar €25 – €30. Jadi untuk nilai rupiahnya tergantung kurs yang berlaku pada saat itu. Dokumen akan selesai pada hari itu juga, atau paling lama keesokan harinya. Dan selesailah proses legalisasi dokumen akte kelahiran kita =)

Apabila ditotal, lama pengurusan adalah sekitar 1-2 minggu, dan total biaya sekitar 450-500 ribu. Biaya ini cukup reasonable apabila dibandingkan dengan biaya pengurusan oleh agen yang paling murah sekitar 900 ribu – 1 juta.

Jadi, sebenarnya gak terlalu ribet kan pengurusannya? Semoga pengalaman saya ini bisa membantu teman-teman yang mungkin perlu mengurus legalisasi akte kelahiran ya =)

giganti fusili with bolognaise sauce

this is just a very simple home made pasta bolognaise sauce. Usually i didn’t use minced beef, but since today i decided to skip cooking any proteins, i combined them in the sauce instead.

yesterday we just bought this giganti fusili at lidl supermarket. its their own brand, and we thought we could try. now after tasted them, in my opinion its not that bad but barrilo made better pasta than this one (we usually use this brand for the pasta).

anyway, enough about the talks, you can find the recipe here below. happy trying folks!

pasta with bolognaise sauce

Ingredients:

for the pasta, you can pick any type you want, and as much as you need =), cook around 5-10min depend on your preference (my fam prefer our pasta to be more soft, thats why we cook our pasta a bit long). don’t forget to add around 1 tsp olive oil and a bit of salt to give a bit taste.

bolognaise sauce:
250gr minced beef
1 can (250gr) canned tomatoes (i used cubed tomatoes to give more solid taste)
1/2 pc of onion, chopped (you can also use 1 pc if you prefer stronger onion taste)
1 clove of garlic, chopped
1 tsp dried oregano
1/2 tsp basil paste
1 tsp (approx.) salt
1 tsp (approx.) sugar
1 tsp (approx.) pepper
1 pc maggi stock
2 tsp olive oil

how to make the sauce:

preheat the olive oil, saute onion and garlic for a while until it smells nice, then pour the minced beef into the pan. give a bit of salt and pepper, cook them until the minced beef changing into (pale) brown color.

add the canned tomatoes into the pan, also all other ingredients. cook them until the sauce a bit reduced and thickened. taste it once a while to control the taste that you wish (ps. the longer you cook the less acidity came out from the tomatoes).

the pasta and the sauce are ready to serve.

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this is how my pasta appeared =)
goodluck with trying and i hope you will like it!

newcomer.

hello friends.
i am trying to use my brain to think about stuff i do or have done everyday since my moving (back) again to netherlands.
i hope i can manage to write at least a paragraph a day.
wish me luck!
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ps.
just to make it more interesting, i decided to upload a photo of pomegranate i just bought yesterday at the turks shop. it looks nice, although i still don’t know about the flavour itself =)