. : : m y - j o u r n e y : : .

I like cooking but I don't like the idea of spending long hours in the kitchen. This is one simplified recipe of what I almost always do - simplified kambing guling -. I and Pasko really like lamb. I like to cook tongseng, gule, krengsengan, nasi goreng kambing. One day after cooking a roast lamb with honey & lemon sauce, I was inspired to cook kambing guling in similar way of the roast lamb thing. I found that it tastes yummy and we are happy with it. (it only requires 10 minutes preparation and 90 mins cooking time... long hours still, but I only need to spend 10 mins in the kitchen plus wash 1 knife, 1 chopboard and 1 bowl!) Here is the recipe: 1 kg roast lamb Spices: 75 g ground coriander 1 teasp white pepper (finely ground) 1/2 teasp ground nutmeg about 5 garlic, finely chopped 1/2 tablesp salt 1/4 palm sugar (about 25 g) enough kecap inggris (worcestershire sauce)- about 30-40 ml 1 tablesp vegetable oil plenty sweet soya sauce, about 50-75 ml Preheat the oven to 200 degre...

Coming back home from Museum of Sydney, Sistha asked me to keep my promise to cook fudge together with her. This is one of few recipes that I can cook with her. Firstly, it's simple, doesn't require long use of stove. Secondly, it contains no eggs, nuts or any other substances that can cause allergic to her. Lastly, it's something that she is [currently] really passionate about: fairies and pink stuff! Realising that we ran out icing sugar that is crucial for the fudge, her dad ran to the supermarket. We started cooking right away after her dad came back home. Here is the recipe. 125 gr icing sugar - put in a bowl simmer together - : 50 g marshmallow, 1 table spoon of milk (i use soya milk) and 25 g butter FOOD colouring - red (if you want to make it pink) after all the ingredients that are simmered melt, pour the mixture to the icing sugar and mix together until it is smooth, then mix in a drop of coloring. Leave the mixture until it's getting cool. Then here is Sisth...