As today is Ied Mubarak, I was browsing for an easy Lebaran dish to try but couldn’t find one. So I decided to make Indonesian style yellow rice (nasi kuning) and Indian style chicken curry for our lunch today. I substituted the coconut milk with plain yogurt. Turned out the recipe I used was quite spicy

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I love savory rice, so when I saw V’s post on her blog: Pork and leek over ginger rice, I decided to make it for lunch. The instructions are quite easy. I ran to the supermarket to buy some ginger, leeks and chicken (couldn’t find pork, so I substitute it with chicken breast). The result was a very fragrant rice and the chicken works well with leeks. It was a delicious lunch. Thanks V.

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One of my favorite childhood breakfast is minced pork congee which I usually bought at a stall in front of a kopitiam near my parents house. Since I live in Jakarta, it was very hard to find the same congee whenever I craved for it. Once I’ve found it in a kopitiam at Teluk Gong, but on my next visit, they seller had moved. So this morning, I tried to make it for breakfast. I once tried to make this congee using rice cooker, which ended up a disaster So this time, I make it using a soup pot. It was quite easy and I didn’t follow the exact recipe, I just add water whenever I felt the congee is too thick

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I’m a donburi fan and I always look for that menu first when I enter a Japanese restaurant. So far, my favorite is Oyakodon. I haven’t yet found a delicious Tonkatsudon in Jakarta, so I tried to make one for lunch today. The recipe was taken from “The Food of Japan, 96 Easy and Delicious Recipes from the Land of the Rising Sun”. The recipe was quite easy, but because I tried to make the dashi stock from scratch, it took about 1 hour to from start to finish. The result was quite good. I didn’t have any tonkatsu sauce, so I make it using 1 part worchestershire sauce and 5 parts tomato ketchup.

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Usually, when we have leftover rice, I always used the rice to make fried rice in the morning for breakfast. There are hundreds of fried rice variations and one of them is Yang Chow fried rice that can be found easily at Chinese restaurants. I browsed the internet for the recipe and found a lot of ways to make Yang Chow fried rice. So I picked something here and there, and use whatever I got in the fridge.

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One of our favorite places at Plaza Indonesia is the Soup Restaurant. We went there from time to time since I love their teochew style olive rice. Several months ago, SC bought me a bottle of Chinese olive vegetables, so I can make the olive rice myself at home. The recipe is modified from “Asian rice dishes” cookbook.

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Yesterday, SC informed me that we still have some carrots left in the fridge. I usually make potato & carrot soup with it, but I want to try something different. So I browsed my Indian cookbook: “Indian Rice and Breads” and found a recipe for potato rice. I modified it by adding shredded carrot

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