As mbak Rita replied on my multiply, salad is the best choice after all those Indonesian style eid-ul fitr dishes' which are usually heavy and high in cholesterol due to the use of coconut milk.

Being inspired by Michael Smith on Chef at Home show. I made two versions of tuna avocado salad. First version, pretty much different between my version and his. While Smith added parsley, lemon juice and olive oil, I didn't add those 3 ingredients. I added sweet onion mustard instead. I wish I had cilantro in my fridge two days ago when I made this. For sure, this tuna salad is healthier than regular tuna salad which is added mayo in. Instead of mayo, he added avocado to get creamier taste. I had this salad in spinach pesto wrap.

The second version I made was today. After work, I went to Superstore to buy a bunch of cilantro and a bag of key lime. I substituted for cilantro instead of parsley, substituted for key lime instead of lemon and also I reduced the use of olive oil.

Tips
Since I found out that my husband didn't seal back the plastic package of tortilla wraps that I bought couple days ago, so it was opened since yesterday. I know it will make my tortilla wraps dry, coz one time my coworker didn't close the lid of wrap's container properly.

What did I do? Put the wrap into a microwave and heat it up for 20 seconds or less, depend on how dry it is.

Another tips for tortilla, if you have broken tortillas, don't throw away. You can cut them into smaller pieces and mix with any dry seasoning such as cajun or others whichever you like. Bake them in the oven and you will get tortilla chips.

Ingredients:
Version # 1
1 can chunk light tuna in water
1 x avocado, pitted and peeled
2 -3 tsp sweet onion mustard
2 green onions, sliced
salt and pepper as desired
you can add cilantro if you like
spinach pesto tortilla wraps

Version # 2
1 can chunk light tuna in water
1 x avocado, pitted and peeled
2 tbsp key lime
1 tbsp EVVO
1/2 cup chopped cilantro
1 green onion, sliced
salt and pepper as desired

Directions:
Version # 1

1. Drain and place tuna into a bowl.
2. Chop avocado and add along with the rest of the ingredients.
3. Toss well, place in spinach pesto tortilla wraps and wrap them up.

Version # 2

1. Place tuna and water into a bowl.
2. Chop avocado and add along with the rest of the ingredients.
3. Toss well and serve. I served with pita bread

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It's been more than a year that I didn't touch my digital scrapbooking. I had to look up my scrapbooking files in our external hard drive to find some scrapbook kits that I made with Adobe PS. With those kits, we would like to say Happy Eid-ul Fitr to all muslims. All scrapbook kits were created by myself, but the poem is courtesy of Undil of Cerita Pendek Warna Warni Dunia Shinichi at duniashinichi.blogspot.com/2005/11/puisi-idul-fitri-2.html .

I tried my best to translate what it's said above, since I'm not a good poet.

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I love kopi tubruk as well as kopi susu from Warkop (Warung Kopi) Kaki Lima in Indonesia or it can be literally translated as coffee street vendors/hawkers . Kopi tubruk is the Indonesian style coffee which is served in a glass by putting the ground coffee and sugar as desired, pour hot water over, stir in with a spoon, then let stand to cool and allow the grounds to sink on the bottom. You should not drink this to the end unless you want to "eat" the ground coffee. The simplest method to serve coffee but you have to have just right temperature for the water to make it perfect. Kopi susu itself is literally translated as milk coffee, how to make it? Simple... Follow the direction for kopi tubruk, but don't add sugar in a glass. Instead of sugar, add condensed milk.

Inspired by kopi susu, I made Kopi Susu Kedelai (literally: Soy Milk Coffee). I sprinkled ground cinnamon over right before serving.

Ingredients:
250 ml soy milk
1 tsp instant ground coffee
sugar as much as desired
ground cinnamon

Directions:
Bring soy milk to a boil, add coffee and sugar. Let simmer for couple minutes. Transfer into a glass and sprinkle ground cinnamon over.

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Still cooking blue in the air. I found two pictures which were taken few months ago, and one of them was posted on my multiply. Just sharing two pictures and this ingredient's information that is widely used in Indonesian culinary, Gula Jawa or gula merah or gula Bali (literally: coconut sugar).

Some people get confused what the difference between palm sugar (Indonesian: gula aren or gula palem) and coconut sugar. Take a look to this link. You will know the difference between those two sugars.  Beside the plant sources, these two sugars are looked different by the colour.  Gula aren or palm sugar has a darker colour compare to gula Jawa (coconut sugar).  Both sugars have a lower GI (glycemic index)as well.

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Hi Hi... Just want to take some rest while I'm still busy on packing and cleaning. Actually this setup was made on September 18, 2007 as well as the picture was taken. I don't translate what setup is in English, since I have no idea what setup is in bahasa Indonesia either in Javanese ^_^. Setup itself is just like another version of kolak without coconut milk added. You can see a kolak recipe on mbak Retno's blogspot. You can add any kind of fruits to your setup.

Setup was one of the desserts that my mom used to make for iftar. It reminded me of my childhood.

Ingredients:
1 kg plantain, peeled and cut as desired
500 ml water
200 g sugar
5 cm cinnamon stick
3 cloves


Directions:
Add water, sugar, cinnamon stick, and cloves in a pot, bring to a boil. Add plantain and cook until done. Transfer into the glass and add ice cubes before serving.

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No idea to cook since I did pack almost all my spices in the pantry due to moving in to another apartment by October 1st. I apologize if you don't see me around to visit your blogs, folks.
See you around!

Picture was taken on May 2007

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Zaldi (one of my multiply contacts) was wondering about a recipe of bihun goreng jawa that I posted 6 days ago on my multiply. He asked whether bihun is what he calls for sotanghun in the Phillipines. Since the Filipino community is the largest immigrant in Winnipeg, sometimes I know some Tagalog food terms and I explained to him that bihun is what the Filipinos call for bihon and sotanghon is what the Indonesians call for soun or suun.

We use soun sometimes for Indonesian meatballs soup or what we call for bakso.

Ingredients:
200 g bean thread noodles, soaked
4 cloves garlic, crushed
300 g medium-sized shrimps, peeled, tails intact
2 green onions
50 g shredded cabbage
50 g yuey choy, washed, cut as desired and blanched
2 tbsp oyster sauce
1 tbsp sesame and soy oil (you can use regular sesame oil)
2 bird's eye chilies, finely angle cut
5 tsp kecap manis (Indonesian sweet soy sauce)
1 tbsp reduced salt soy sauce
5 tbsp olive oil

Directions:

1. Heat the oil in a pan over high heat, stir fry bean threads until appears slick and shiny. Set aside.
2. Heat the oil in a skillet over high heat, add cabbage and shrimps. Stir until the shrimp has changed color.
3. Add chillies, green onions, oyster sauce, kecap manis, soy sauce, and sesame oil; stir evenly.
4. Add bean threads and blanched yuey choy, cook thoroughly until done. Remove from heat and serve.

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