Snack? I think lots people love to snack.  During my university's time in Bogor, I used to snack around midnight. I went to bed very late due to the paper-works and snacked more than ever. As my foodie's friend, Rurie said, there are always 24/7 food street vendors in Indonesia. Never get worried to starve in the middle of the might. I often went to warkop (coffee street vendors) or warung tenda (food street vendors with tends) to buy Pisang Bakar Coklat Keju. I hopped in an angkot (public mini transportation which is numerous in Bogor) to go to Padjajaran boulevard to get this yummy snack. Along with this pisang bakar, I had a cup of cappuccino or wedang jahe (Indonesian ginger tea).

Well, making this snack isn't that hard. Easy peasy recipe! In this case, I applied unsalted butter instead of margarine that is used by the Indonesians to grill/bbq the bananas/plantains.

Despite the Western taste-buds are not used to this weird combination, I know two Canadians who fell in love with this snack.  One is my husband, another one is a lady who owns the house that I stayed when I was in Boissevain.

I participated this post for this month's Masbar with the theme Panganan Kaki Lima (Food ala Street Vendor).

Pisang Bakar Coklat Keju

Ingredients:
saba bananas/plantains (Indonesian: pisang kepok/ pisang raja/tanduk)
white mild cheddar cheese
chocolate sprinkle "ceres" brand
sweetened condensed milk
unsalted butter



Directions:
1. Brush butter on bananas. Grill/bbq on charcoal is better or on stove with a grill pan until golden brown.
2. Plate the cooked bananas on a plate. Grate cheese and sprinkle chocolate over.  Swirl the sweetened condensed milk on.

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I am totally confused with the weather. It was been so nice the past weeks, almost like spring, then suddenly snow's storm this weekend. I didn't go back to Winnipeg since it is to dangerous for driving on highways, especially snow and the temperature just above 0 degrees Celsius.

As I came to this country, checking the weather network has been my habit. This is not included checking the highway's condition before traveling. Opps the weather watch has updated about "Winter Storm Warning : R.M. of Morton including Boissevain and Turtle Mtn Prov. Park." It was said, "A massive winter storm continues to envelop most of Southern Manitoba this evening. As of 10 PM snowfall amounts in general range from 10 to 20 cm." Damnnn.... I sound like a weather man woman.

C'mon. Stay positive and try not to waste your energy by being grumpy. Well, I almost forgot that I got two different awards from Lia Chen of Bentolicious  and Tata of Bonito's Cooking Wonderland

Thank you Lia and Tata for the awards

I'm passing these awards to all my foodie buddies!

Here is a great treat for you! Creamy Cauliflower Cheddar Soup.

Disclaimer: I didn't make this soup. It was made by a lady who owns the house, where I stay during my work in Boissevain.

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This smoked duck was leftover from our New Year's dinner. My uncle in law asked a help his colleague to smoke a whole duck. After the dinner, he then left the carcass, fat, skin and some meat for me to bring home. I baked the fat and skin to get the oil. With some vegetables, I boiled the carcass for the broth. Used the meat for this fried rice. Look! I used up almost everything...

I never have an exact recipe for fried rice since I have been making fried rice so many times.


Smoked Duck Fried Rice
recipe by me

Ingredients:
overnight cold cooked rice
smoked duck meat, sliced
shrimp
Chinese celery leaves, chopped

Grind into a paste:
shallots
red pepper
bird eyes chilies
dried shrimp paste(Indonesian: terasi)/fish sauce
candlenuts
white peppercorns

Directions:
In a skillet, saute the paste for 1-2 minutes or until fragrant. Add shrimp, stir. Mix cold rice in the skillet, stir until all mixed. Add smoked duck meat and chopped celery leaves and stir.

Serving suggestion: transfer into a plate, and ready to eat with fried egg and blanched vegetables.

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Longing for holidays that was exactly what I felt and would like to send this greeting to everyone and whatever your religion is. This year, I finally had a chance to go for boxing day sale on December 26. In the past, I always took time and a half shift. In Canada, Boxing Day is similar to Black Friday in the US where stores reduce prices.

Some people go crazy by camping outside the stores the night before boxing day. I am not that nuts with the boxing day sale, but I admitted that I woke up in the morning to go for shopping since most of the stores opened at 6 AM.

On Christmas eve, I was glad I managed to get home before the highway's condition was getting worst. We had a major winter storm that day. On December 24, my office was closed at 12 PM. Leaving Boissevain around 12.30 PM, I had a hard time to drive. Even though, it took me four hours to drive since I had to turn down the speed due to snow and visibility's reduce.

The pictures above and one below here were taken when I waited in the car for my husband who is CDs freak, went to the record store in the Exchange area. Without opening the car's window, I took two random photos. It is a picture of wall which full with posters on.

Our "Must to Go" list:
Restaurant and Kitchen Stores
Record Stores
Bookstores
Electronic Stores
Camera Stores
Some stores at Polo Park mall


We went to Henry's photo, just to see what deal they had. They had deal on tripods for all brands. Not really a great deal, honestly. We left and decided to go to Indigo bookstore. I was tempting to buy Jamie at Home cookbook by Jamie Oliver. Again! I don't feel like to buy it.


Moved to another bookstore, McNally Robinson. We went to the bargain books' part where the prices were reduced. Since it was a boxing day sale, they were taken another 50% off of the reduced prices.


I found my toys at
d a Niels Gourmet Kitchenware - 485 Berry Street
Homesense - 15-1585 Kenaston Boulevard
Don's Photo - 1839 Main Street
McNally Robinson - 1120 Grant Avenue


To Rita, here is the book that I bought. Happy Birthday to you, girl!

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One day, I stumbled upon Serge the Concierge. Serge Lescouarnec, the owner of the blog offered a Cooking and Manga on Menu for Everyday Harumi book contest part 3. I submitted my answer of a Manga on Food and Cooking. Manga was a part of my childhood. I still recalled, I used to watch "Born to Cook" or "Mr. Ajikko" on TV every Sunday morning. I wouldn't have my breakfast until this series was on. I was so happy that the Manga's story brought me to get Everyday Harumi cookbook.

Eventually, I couldn't see the book since I asked Serge to send it to my Winnipeg's address. As I work out of Winnipeg which is in Boissevain, I used to be back on the weekends. However, I hadn't returned to Winnipeg until this weekend.

I was so glad to see that the book has a guidance on how to make dashi from scratch, so I don't need to deal with MSG. The ingredient that I have been trying to avoid and is used in most dashi products.

Making dashi was easy!!! All you need is water, kombu (dried kelp) and katsuobushi (Dried Bonito Flakes). I went to Arirang, a Korean store that has widely selection of Korean and Japanese products. For your information, in Winnipeg, most Japanese/sushi restaurants are owned by the Koreans.

Another information that I need to share, bonito is made from tuna. For Indonesians who live in Sumatra area, you may to substitute bonito with ikan kayu (Acehnese dried skipjack tuna).

On page 19 and 20 of Everyday Harumi cookbook, it is stated that many people who make their own dashi stock will make what is known as ichban dashi (fisrt brew) and niban dashi (second brew). The first is usually used when we need a pure dashi flavour and the second when it is mixed with other ingredients.

You will notice that the Ichiban dashi has a darker colour than the niban one.

Ichiban and Niban Dashi
by Harumi Kurihara

Ingredients:
2x4 inch pieces kombu seaweed (dried kelp)
2 oz katsuobushi (dried bonito flakes)
8 cups water

Directions:

Ichiban Dashi
1. To rempve any excess saltiness from kombu, either quickly wash under cold runnung water and then pat dry or wipe with a damp cloth.

2. In a large saucepan, soak kombu for 30 minutes in 4 cups of water.

3. Put the saucepan over high heat and remove kombu just before the water comes to a boil.

4. Add katsuobushi, bring back to a boil, and then immediately turn off the heat. Let it stand until all the flakes have sunk to the bottom of the saucepan.

5. Pour the mixture through a strainer lined with cheesecloth, leave to cool, keep the dashi stock in the refrigerator until ready to use. Do not discard the used karsuobushi if you want to make a niban dashi stock.

Niban Dashi
1. Add the previously used kombu seaweed and katsuobushi to a saucepan together with another 4 cups of water.

2. Put the pan onto medium heat.

3. Remove kombu just before the liquid comes to a boil, then cook for further 3-4 minutes.

4. Pour through a strainer lined with cheesecloth. Cool and store in the refrigerator until ready to use.

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Terribly forgetful to post this recipe!!! I had photos' project about a year ago for Natural Kiwifruit Del Mi�o based in Portugal. To create five dishes with kiwi as one of the main ingredients as well as the picture.s The photos should represent its logo colour, green and red, but the red should not overpower the green.

Since I was a full time student and part-time commercial kitchen staff at that time, I did that project for few months. I was glad that my client could understand my situation.

Me know Spanish? Big No! I had to figure out how to name this recipe in Spanish words. I asked Luciano, the one who works for the company and contacted me to do this project.

I still remember how hard I tried to make a fusion flan since I never made the classic one either. Played around with the measurement as this recipe was my own creation. I twisted the classic flan recipe with greenish sweet sour fruit from New Zealand, Kiwi and pandan flavour, one of Asian favourites in cooking or dessert stuff.

It would be a perfect treat for you who celebrate Christmas...

Flan de Kiwi y Pandan
- Kiwi Flan with Pandan -
recipe of Spain Recipes, modified by me

Ingredients:
3 - 4 kiwis (depend how big they are), peeled
1/2 cup granulated sugar
1 can (14 oz) can condensed milk
6 eggs
1/4 tsp pandan paste (it can be found at Asian markets)

Caramelized Sugar Topping
1/2 cup granulated Sugar
pomegranate for garnish

Directions:
Heat the oven to 350 degrees F.

Caramelize the Sugar for Topping
1. Put a heavy skillet or saucepan over medium heat for 30 seconds.
2. Add 1/2 cup granulated sugar.
3. With the back of a wooden spoon, keep sugar moving constantly in skillet until sugar is completely melted, and of a rich medium brown color (caramelized).
4. Pour caramelized sugar into each of the ramekins. Set aside.

Prepare Flan
1. Place the kiwis, sugar eggs and condensed milk in to a food processor or blender and blend until kiwis are minced and all ingredients are mixed thoroughly.
2. Ladle the kiwi mixture into each ramekin. Cover each ramekin with aluminum foil.
3. Place Ramekins in a Water Bath
4. Place each ramekin into a large open, oven-proof pan, such as a broiler pan.
5. Add very hot water to the pan. The ramekins should be submerged approximately 3/4 in the water.
6. Carefully place the pan on to the middle shelf of the oven and bake for 30 minutes. After 30 minutes, carefully remove each ramekin from the water, uncover and to allow to cool.
7. Once cool, place in refrigerator to chill.
8. Whenever you are ready to serve, run a paring knife around the outside of each ramekin to loosen the flan.
9. Place the serving plate on top of each one and flip it over. It may be necessary to tap the ramekin to force the flan to fall out onto the plate.
10. Garnish with fresh poemgranate. Serve.

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