And let the show begin ....


I think cooking is a combination of science and art. When I learnt cooking for the first time, I thought of saving up money. Actually it isn't the case. In fact, quite often I spend more money buying the ingredients than buying the cooked food... it for sure more time consuming as well. But, I don't mind. Start with trial and error, it becomes my hobby. I cook to release stress, practice my creativity, while at the same time have fun with it. I cook for my personal satisfaction... and my friends, my family, and whoever who want to eat my cook. I know it's not the best cook in the world... but I'll practice further and harder to make one :)

Cooking is not difficult... I'm not kidding. Everyone can start to learn how to cook. Start from a simple stuff like frying nugget, boil water, etc... familaizrixe yourself with the kitchen utensils. You kitchen is your battleground, the utensils are your weapon. Once you're comfortable with that, you can upgrade your skill to basic cooking technique, such as cutting, peeling, stir-frying, steaming, etc. Practice makes perfect. The final step toward learning cooking is to develop your own creativity to play around with ingredients and spices. The laws of cooking are simple and straighfoward:

  1. Thou shall not be afraid of fire!
  2. Thou shall not be afraid of knives!
  3. Thou shall not be afraid of blood!
  4. Thou shall not be afraid of get thyself dirty!
  5. Thou shall not be afarid of failure!

Appetizer

all recipes in this category are under experimentation, analysis and compilation

Western Cuisine

Pasta Sauce

tomato ketchup or canned pasta sauce
2 big yellow onion, minced to small pieces
ham, bacon, minced beef, sausage or luncheon meat
salt, sugar, paper
margarine
Mushroom and peas (optional)

Making pasta is actually quite a standard practice.
  1. Stir fry the minced onion with margarine firstly, then throw in all kinds of meat (i.e. ham, bacon, etc), and stir fry again for sometime
  2. Add the tomato ketchup (or the canned pasta sauce) in, stir and mix well
  3. Add the neccessary amount of salt, sugar and pepper in. Note that if you're using canned pasta sauce, it might already contain the spices
  4. Add the mushroom and/or peas in (it's recommended that you boil the peas first to soften them)

Macaroni Schotel

225 grms of macaroni
1 pack (250 grms) of cheddar cheese (Kraft)
500 cc pasteurized milk
5 beaten eggs
1 big yellow onion, cut into small pieces
2 table-spoon of margarine
1 can of luncheon meat (Haamenworst), cut to small cubes
salt, sugar, pepper
  1. Stir fry the onion with margarine, put the luncheon meat in and stir fry for awhile.
  2. Boil the macaroni, then cool it down. Mix it with a bit of margarine so that it won't stick to each other, Pour the beaten eggs, milk, salt, sugar and pepper in.
  3. Pour the luncheon meat and onion mix together with the macaroni
  4. Pour it to 25cm Pyrex plate (or any plate that can be used for baking). It's recommended if you cover the plate with aluminium foil and/or margarine so it won't stick to the pan. It's much easier to wash as well later on.
  5. Bake it at 200 degree C, for 45 minutes - 1 hour

Chinese Cuisine

all recipes in this category are under experimentation, analysis and compilation

Indonesian Cuisine

all recipes in this category are under experimentation, analysis and compilation

Dessert

Tiramisu

2 eggs
1 large pack of biscuits “cuillere” or “langue de chat” or “Boudoirs” (also called Lady Fingers)
2 table-spoon sugar
2 cups of black cooled coffee
2x2 table-spoon Cognac
Unsweetened cocoa powder
  1. Mix sugar, egg yolks, ½ of Cognac , Mascarpone till smooth cream.
  2. Whip egg whites to firm foam and add gently to the cream.
  3. Mix coffee and rest of Cognac , use to moisten the biscuits.
  4. In a container lay 1 layer of wet biscuits, 1 layer of cream, 1 layer of wet biscuit, 1 layer of cream. Sieve cocoa powder on the top most layer.
  5. Chill in fridge for at least two hours, served for 4 people.