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Lumpia basah. Ga ada rebung jadi pake wortel. Kemarin ada jamur tiram, jadi pake juga. Enak aja sih haha. Mirip ama di mamang-mamang. Basisnya tumis saus tiram ama kulit lumpia yang dioles aci + gula merah. Gula merah jangan dimasukin ke tumisan, giung ga enak.

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Karena males, tadi cuma pake saus tiram ama bawang putih merah. Masih oke lah

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Using baked baking soda (sodium carbonate) in the dough gives the noodles their characteristic elasticity, springiness, and glossiness, as well as their flavor.

replacing kansui sebenernya kan

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Honey lemon is really refreshing yet simple drink when you have frozen lemon water on hand 🥰

Update: triggered my stomach tho lmao

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I went overboard with dark soy sauce... and suddenly it tastes more like nasi goreng kambing lmaoooo. Well, no more dark soy sauce + need chili oil lol

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Agedashi Tofu

It's very important to fry the tofu as soon as possible after it's been dredged in potato starch. The tofu continues to release moisture and will get soaked up by the potato starch and turn gummy.

Tastes good enough but dusting with starch is kinda a hassle lol. Kinda like Japanese twist on tahu Gejrot 😂

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Napolitan (Japanese Ketchup Spaghetti) ナポリタン

Pasta but without the usual herbs, also emphasis on tomato sauce. Topped with grated cheese

The tomato sauce goes in on stove heat. The dish turns out rather sweet in a nice way. Idk how it will turn out if it's added after the stove is turned off.

I prefer the onion/shallot goes in just before you're turning off the stove.

A handful of Pasta, 3 shakes of salt, water, boil

Tomato sauce

Shallot/onion

Broth (I used leftover instant bolognese sauce)

Grated cheese

Variants:

Proteins (sausage etc)

Veggies

Garlic

Milk

Worchestershire sauce

Soy sauce (?!?!)

Celery

Black pepper

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Pepes Tahu

Base:

Tadi jadi dan lumayan enak, padahal:

Ga pake kemiri

Pake susu kedelai bubuk + fiber creme buat ngeganti kemiri ama santan

Lupa pake bawang merah putih

Agak kebanyakan gula merah

Pake salam sereh biar kayak si bun

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So I pan grilled beef short plate slices with dark soy source, and some of the taste reminds me of sapi kecap... Maybe I'm onto something here...

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Vietnamese Pho

As always I prefer making one portion only at one time, so yeah it gets modified here and there

I'm using Ngo hiong powder that's sitting unused. It contains most of the aromatics needed, save for coriander (ketumbar) and black cardamom... I use kapulaga Jawa instead

Kapulaga smells like cajuputi oil (minyak kayu putih) to me, so be careful.

(tangent but I'm seriously doubting the English translation of the Ngo hiong ingredients. Isn't adas manis= fennel seed? Galangal = lengkuas, kencur = aromatic ginger? Haha confusyen)

I prefer not boiling the aromatics too long because it tend to kill all the aroma.

The rest just goes in, in time not to make them too mushy. Just put in whatever veggies and noodle I have in hand. The meat is a must tho.

Overall my resulting dish tastes like spice-y baso + tetelan looool

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Buat ngurangin asupan natrium/sodium ada opsi MSG ama garam KCl (kalium/potassium chloride). Merknya Nutrisalin, Lososa (low sodium salt), Garena (garam rendah natrium). Masalahnya garam potassium ini jauh lebih mahal daripada table salt. Terus bisa pahit juga kalau kebanyakan. Jadi mager belinya wk mending micin aja yang murah 💀 emang sih masih ada sodium, tapi seenggaknya udah agak turun kandungannya.

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Man I loved kwetiau (=wet rice noodle) but this case kinda scared me lmao. Dijualnya ga pake kulkas di pasar. Death by kwetiau doesn't sound appealing 😂 then again it's so damn common to sell it without refrigerated and nobody dying much locally here. I wonder how far should I go to make sure it's safe...

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Apple Pie Filling

Yeah this is actually a full recipe for a proper pie but I don't have the willpower to bake the whole thing, so I just make the filling and call it a day 😂 it's tasty! When the apple gets cooked for long enough, it loses the fresh apple taste and turns into the characteristic apple pie taste. I like fresh tart apple better tho, so I'll aim to cook it in a shorter time.

Also I wish I cut it into thinner slices, so that the sweetness can permeate better into the fruit.

I use honey as the sweetener.

The sauce tastes creamy like milk based even though it's just flour and a wee bit of butter haha

I liked it so much that I overate (it's not even a whole apple, I swear) and my stomach went on a full blown protest march on the next day 💀 the very example of "I love you but I can't survive you" lmao

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Mapo Eggplant

So I cooked the Chinese version of Mapo Eggplant. I didn't use the slurry tho. And my main regret is trying to stir-fry the eggplant from the beginning... No, it just doesn't work. Pan frying eggplant without adequate oil just yield bitter, sour, blackened eggplant. Just deep fry em from the get go.

I added beef short plate slices and dayum it's tasty haha. Tho with all the oily eggplant and oil rendered from the short plate, the end result is very... well... oiled, lol. Oh well.

Anyway, I think I've nailed doubanjiang down. Looking forward to cooking the jp ver (with miso and tienmienjiang... I think I'm gonna substitute tienmienjiang with Hoisin, or maybe none at all. Tienmienjiang sounds wayy too niche, I won't know what to do with the rest of the thing after I cook mapo.)

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Miso Soup

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Macerated Fruit — manisan buah, kinda. Aku udah pernah nanas, jeruk, apel granny smith, stroberi. Bisa tanpa api buat irisan buah yang tipis dan berair (stroberi), atau pake api buat bikin sirup gula. Buahnya bisa pake api/nggak, tergantung pengen buahnya seberapa layu. Nanas pake api, granny Smith pake api tapi terakhir aku nyesel kelamaan (rasanya beda antara apel fresh ama apel isian pie), jeruk masuk ke sirup pas api udah mati.

Variants: spices, rum, creamer (incl. butter and flour), alternative sweeteners (honey, palm sugar)