5 Hacks For Foodie : To Make Fried Food Healthier

There isn’t any doubt that fried foods are one of the most popular kinds of food in America. Whether it’s fried chicken, or french fries, we have all one or more guilty fried pleasure.

Although frying foods can simply cause them to taste much better, it also has the potential to make the nutritional value decrease, if not prepared correctly. If you’re seeking to eat healthier, without having to sacrifice eating fried foods, make sure to follow these hacks.

5 Sweet Potato Recipes for Babies

Sweet potatoes are one of the best things you can feed your baby as they start eating solids. (Flickr/Howard Lewis Ship)

Sweet potato is one of the best ingredients to serve your child as a supplementary food to breast milk. You can start introducing your infant to sweet potato from as early as four months old, but it is still a good idea to onlyregularly feed them these recipes when they are at least eight months old. Babies tend to like sweet potato because of it’s naturally sweet taste, while parents will love it for it’s ease to prepare and for being rich in nutrients. Baking the sweet potato is one of the best ways to get the most sweetness from it, but can be quite time consuming. For a less fussy way to prepare sweet potato for you child, try steaming or boiling it. Here are some supplementary breastfeeding recipes you can prepare for your little one.

Is It Healthy to Eat Raw Fish?

Although eating regular sashimi is not as lethal as fugu, it does have its risk. (Flickr/Robyn Lee)

When a person mentions Japanese food, the first thing that may come to mind is raw fish. Raw fish, or also known as sashimi has long been a delicacy in the land of the rising sun, and now health-food connoisseurs are stating that raw fish is the way to go. The fish often used in making sashimi are those high in omega fatty acids, such as tuna and salmon. The levels of omega-3 in these types of fish are very high, especially in its raw state, which is highly praised for preventing heart disease. Children that consumed food high in omega-3 were also found to have higher IQ’s, were less prone to depression, reduced levels of ADHD and had better vision. Eating your fish raw also offers a higher amount of protein for far fewer calories, compared to eating a hearty steak or beef burger.

Food for Thought: Breaking the Fast With Beans

This simple recipe serves 12. (JG Photo/Petty Elliott)

Mung beans are known as kacang hijau in Indonesia and are a common legume in many countries. Originally hailing from India they are now common cooking ingredients in Chinese and South Asian cuisine, including Indonesian.

Indonesian Kitchen at Home in the Netherlands

 

Stall selling Indonesian food at the Tong Tong Fair in The Hague last week. (Photo courtesy of Tong Tong Foundation)

Jakarta. In no other country outside of Indonesia can one find Indonesian food, spices and condiments as easily as in the Netherlands. Seven decades after the Dutch left their biggest colony, dishes like rendang and nasi goreng have become part of the country’s national cuisine.

“Geef mij maar nasi goreng” (“I prefer nasi goreng”) a popular golden-oldie Dutch song, can be heard several times a day on a hip radio station playing pop music for a young crowd. It advertises Toko Joyce, one of Amsterdam’s most famous take-away joints, which has been serving Indonesian dishes and snacks for almost half a century.

Kacang Kenari With Coconut Sugar Give Classic French Pastry an Indonesian Twist

Kacang kenari tartlets. (JG Photo/Petty Elliott)

Canarium nut, better known as kacang kenari in Indonesia, is found mostly in  Maluku and North Sulawesi.

Although another name for the nut is “Java almond,” kacang kenari does not grow in Java. 

Food From Farm to Fork in Bali

Belantih farm aims to promote healthy, sustainable eating to its fans.(Photos courtesy of Petitenget restaurant)

Cool winds rush past the vehicle as its wheels make the only sound audible for miles. Rain falls gently from wispy clouds wrapped serenely in sunshine, gently arousing the earth from cranky stupor. The earth here is soft, alkalized, the rows of herbs, set in geometric precision with each labeled in clear serif font, Parsley, Dill, Coriander, Basil. The air here is clean and fresh, with a hint of herbal fragrance. This space is heaven and not just for the seasoned chef, gastronome or gourmand. It pays homage to the origin of food, celebrates its conception, cheers its transformation and honors its sacrifice.

Get Into the Ramadan Spirit With Aceh White Curry to Break the Fast

Acehnese white curry resembles opor ayam, but has an entirely different range of flavors. (JG Photo/ Petty Elliott)

Many exciting cuisines can be found in Sumatra, especially in Aceh. Here, the dishes are laced with Arabic, Indian and Middle Eastern flavors adopted over centuries of trading. Acehnese cuisine is nothing new to most Indonesians. For instance, the mutton curry of gulai kambing bears similarities to Indian or Arabic mutton curry.

It is so fascinating to experiment with Acehnese cuisine. The combination of root spices such as turmeric, galangal and ginger; local classic ingredients such as coconut milk, pandan leaves, lemongrass, sun-dried tree sorrel (asam sunti); and Indian and Middle Eastern spices and herbs such as fennel, fenugreek, star anise, cinnamon, cloves, coriander seeds creates a wonderful and unique curry flavor.

These include duck, chicken or fish curries that can be thick or watery, with chilies and other spices lending them a reddish-brown hue.

But one of the best-known Acehnese curries forgoes that fiery spiciness. Gulee sie masak puteh, or white curry, which can be cooked with beef, mutton or chicken. The white chicken curry resembles opor ayam (a Javanese favorite during Lebaran, the holiday at the end of Ramadan) but has a totally different flavor. The Acehnese white chicken curry has more complex layers of taste with a variety of spices and curry leaves, known locally as daun kari or daun salam koja.

It’s the perfect dish for breaking the fast for the whole family. You can prepare this the day before and reheat when you want to serve it. Enjoy!

White chicken curry from Aceh

I use organic chicken, which is delicious for slow cooking. It will take a long time to cook, but it’s worth the wait. The sauce won’t be a pure white, as the name suggests, but more of an eggshell shade. You can use broiler chicken if organic chicken is unavailable, or forgo the poultry altogether for beef, mutton, fish or tofu and tempeh. To make this dish lighter than opor, add the coconut milk at the end.

Serves 4

Ingredients:

• 2 whole organic chickens, skinned (optional) and quartered; 15 shallots, peeled; 3 cloves of garlic, peeled; 3 candlenuts; a thumb of fresh ginger, peeled; 3 bay leaves; 2 sticks of lemongrass, white part only; 2 tablespoons desiccated coconut (optional); 500ml coconut cream; 400ml water; a small bunch of curry leaves; 2 tablespoons vegetable oil.

• Spices: 1 teaspoon cumin; cloves; white and black pepper; fennel seeds; coriander seeds; 3 pods of cardamom; 3 star anises; 1 stick of cinnamon.

Directions:

1.Put all the spices in a skillet and cook on medium heat for around 5-7 minutes or until fragrant. Stir occasionally.

2.Remove the cinnamon stick, cardamom pods and star anise and transfer the rest of the spices into a pestle and mortar and grind finely. Set aside.

3.Rub the chicken pieces with the spice mixture and leave to marinate for 10 minutes.

4.Sliced the shallots, garlic and ginger and grind finely. Add the candlenuts and grind. Season with salt and set aside.

5.Heat a shallow frying pan and add 2 tablespoons of vegetable oil. Add the shallot paste and saute for 1-2 minutes. Add the chicken pieces and add lemongrass, curry leaves, cinnamon stick, star anise and desiccated coconut. Mix well and cook the chicken for 2 minutes on each side.

6.Add the water and keep mixing the curry. Simmer for around 2.5 hours or until the chicken is tender. Season with salt.

7.Add the coconut cream and cook for around 8-10 minutes. You are looking for a thick and creamy consistency. Check the final seasoning. Add a touch of salt if necessary. Serve immediately with hot steamed rice.

By Petty Elliott

Bite Into a World Cup Snack of Brazilian Cassava and Cheese Buns

Pao de queijo is a favorite Brazilian treat that is not only highly addictive but also very easy to make. Celebrate the World Cup with a warm batch of these delicious cheese buns. (Photo courtesy of Petty Elliott)

Cassava, locally known as singkong, ketela pohon or ubi, is a staple food in Indonesia, though it is originally from Central and South America.

Cassava is a source of carbohydrates in many developing tropical countries, after rice and corn. The leaves are often used as a side dish in local cuisine, such as sayur ubi tumbuk, which is famous in Padang, West Sumatra, consisting of delicious vegetables with layers of flavorful herbs and spices such as lemon grass, ginger, chilies and coconut milk. 

Cassava tubers are also delicious when steamed, boiled or deep-fried. Many Indonesian dishes use cassava from simple singkong goreng (deep-fried cassava), to tape (fermented cassava), which is normally served as dessert. 

This versatile vegetable is ubiquitous in Indonesian supermarkets where it can be purchased it its natural form or dried. 

Cassava in Brazil

Thursday marked the beginning of the FIFA World Cup in Brazil, where football fans from around the world filled the streets and stadiums in support of their favorite teams. 

I wish I could visit Brazil — not necessarily to watch the football but to learn more about the country’s cuisine. 

A friend told me that Brazilian dishes were deeply influenced by European and African cooking, reflecting the country’s mix of immigrant populations and its indigenous people. 

Interestingly, the South American country and Indonesia share a number of common ingredients for our cuisines, including coconut, papaya, passion fruit, pineapple, guava and of course cassava.

Last year I had the privilege of  sampling a magnificent Brazilian dish called pao de queiko, a mouth-watering cheese bread made of cassava flour. Despite its rubbery texture, the flavor was enjoyable, and the best part is: it is gluten free — a perfect treat for those allergic to wheat. 

For this week’s recipe, I have prepared  pao de queijo, because the dish is easy to make and very palatable. 

You can enjoy as it is, or served with a simple salad. 

Brazilian cheese bread (pao de queijo)

I personally used more cassava to
make larger pieces, compared to pao de queijo’s classic form of approximately 2-centimeter balls. I also decided to use extra virgin olive oil, which is not included in the original recipe. 

Be warned: these buns are very addictive! However, it’s important to use plenty of natural cheese to make this bread properly. Also, add one teaspoon of freshly ground black pepper into half of the mixture to give it a spicy flavor. You can use cheddar, mozzarella or Parmesan cheese. Also remember to freeze the buns first before placing them in the oven. The following ingredients make 30-35 pieces.

Ingredients:

350gr of tapioca flour; 250gr of grated strong or mature cheddar cheese (you can use one type or mix different types of cheese if you like) 100 ml of extra virgin olive oil, 100 ml of full cream milk; 2 eggs; 1 teaspoon of salt (if you like salty food you can add a little bit more)

Directions:

1.In a medium pan, bring to a simmer: oil, milk and salt. Let it cool down for five minutes, and then mix it well with the tapioca flour with using a wooden spoon. Don’t worry if the mixture looks a bit dry for now.

2.Add the eggs and mix them well. Now the dough should become nice and smooth.

3.Mix the cheese and mix well. You can make buns that are 4-5 centimeters in diameter.

4.Put the buns in a plastic container and place them in the freezer until you need them.

5.Pre-heat the oven to 160° C. Place the frozen buns on a baking tray and place in the oven for 25 minutes. Don’t over bake them, otherwise they will become too hard. Usually they are at the best when they are still a bit pale outside. Serve warm.

By Petty Elliott on 12:40 pm Jun 15, 2014

Gelato Bar Reveals Revamped ‘Modern-Rustic’ as GB Bistro

GB Bistro’s selection of gelato flavors. (Photo courtesy of GB Bistro)

Originally founded in 2003, Gelato Bar was recently rebranded to GB Bistro & Dessert, which stands for Gelato Bar Bistro. Initially targeting a niche market for desserts lovers, the revamped dessert joint is shifting its focus to international gourmet dishes to widen its customer base.

Director and founder Joe Lim, co-founder Anne Guow, product and public relations manager Jessie Guow and brand ambassador Edward Gunawan were proudly on hand during the opening in the upscale mall Senayan City, South Jakarta, earlier this month.

“What we want to emphasize through this rebranding effort, is the ‘bistro’ part. Usually, the word refers to homemade food, so that is what we will be serving our customers. We don’t want to be known only as a Gelato bar,” Joe said. 

As the bistro’s interior architect, Joe redesigned the former dessert cafe into two parts: the gelato bar and the dining section. The packaging of the gelato itself has also altered into a more modern and exclusive look. 

“Since GB Bistro is now a restaurant, we want its interior to feel warm and cozy; that is why we are using wooden furniture. We are aiming for a rustic, yet modern design,” he explained. 

The popular Gelato Bar has re-opened its doors with a brand-new name, a new look and a revamped, international menu to attract old and new customers. (Photo courtesy of GB Bistro)

GB Bistro’s menu is filled with an array of both Western and Asian dishes, such as pasta, steak, a range of all-day healthy breakfast meals, as well as ubiquitous  Indonesian favorites, including fried rice and oxtail soup. One Asian signature selection that’s sure to become a crowd pleaser, is the nasi goreng cabai hijau (fried rice with green chilli).

The refurbished restaurant uses only fresh ingredients to create their dishes, according to Jessie. 

“Our food doesn’t contain monosodium glutamate [MSG],” Jessie said. 

Despite a plethora of similar bistros scattered throughout the city, Jessie insisted she remains unfazed by the competition, saying GB Bistro still manages to set itself apart with its healthy approach to preparing its dishes.

Fans of the old Gelato Bar won’t feel too out of place as despite all the changes, its selection of homemade Italian ice cream is still available — but now featuring more choices of desserts and beverages. Jessie felt it was important to maintain the gelato bar as the bistro’s previous incarnation held an edge over others by serving gelato instead of ice cream. 

“Gelato is fresh and made of milk, with no cream. So it contains between 5 percent and 7 percent fat, which is far less than in ice cream,” Jessie said. 

However, gelato isn’t the only dessert the new bistro has to offer. The dessert menu includes modern unique modern treats unique in terms of garnishing, such as “dark chocolate soil,” which includes chocolate brownies with Oreos and a chosen gelato flavor. 

Desserts for customers to choose from at GB Bistro. (Photo courtesy of GB Bistro)

The dessert is served in a small watering can, as if one is indeed eating soil, and is one of Edward’s favorites.

The need for a brand ambassador comes from GB Bistro’s desire to be more connected with the customers on a personal level. Thus, Edward was chosen to represent the rebranding of Gelato Bar. 

Edward, an Indonesian actor and filmmaker also known beyond the country’s borders, started his career in Los Angeles, where he worked as a model for international advertising campaigns, and later on, became a regular cast member of a show called “The Joy Luck Club.” In Indonesia, he is mostly known as Dr. Tom in the popular film “Arisan! 2” as well as Prince Nico from “Street Society.” 

“I believe in Edward because he is creative, successful and professional,” Jessie said, adding that the actor — as an Indonesian national with an international career — is the perfect face to represent GB Bistro; a local restaurant that welcomes an international clientele. 

Edward said he didn’t think twice about the offer and is looking forward to promoting the restaurant by introducing its healthy meals.

“I strongly trust GB Bistro’s quality control,” he said. “They are very selective with their suppliers,”

While GB Bistro at Senayan City is the brand’s first outlet, the team plans to open more across the country.

By Dhika Himawan on 12:32 pm Jun 15, 2014