Posts Tagged ‘ lamb ’

Yellow rice with Roast Lamb Ribs on a bed of Hierloom Tomatoes and Carrot salad

It is a very busy month for me, when the challenge of KBB came, it didn’t just came like that but came with surprise…  that the challenges are also  competitions, because this month is the first anniversary for KBB.

Although I didn’t join KBB since the very beginning, but the group is very dear to me, full with warm hearted and talented people.

This time with theme  “colourful”, Our host launched  3 competitions: cooking, baking and photography. I choose only cooking competition, because I’ve been doing a lot of baking lately and neglected my first passion, cooking…  (psst…my other reason is actually I had to pick my battle, most of KBB members are professional bakers and dare I to compete with my pocket  bridging camera with award winning members with their DSLR?  LOL… guess not… away), so this is for the love of cooking and KBB !!! 😀

The event is hosted by the Chief, her self and Dewi Oni (non-blogger), for cooking competition  judge by mbak Ine and mbak Estherlita.

Recipe in Indonesian, here

Yellow rice


  • 500 gr jasmine rice
  • 2 tbsp sunflower oil
  • 2 1/2 cups water
  • 1 tsp turmeric powder
  • salt


  1. Heat the oil
  2. Put the washed rice and saute for 2-3 mins
  3. Add  2 cups water and mix
  4. Add turmeric and salt
  5. Cook until “al dente” and sprinkle the rest 1/2 cup of water on top
  6. Remove from the heat


Heirloom Tomatoes  and Carot Salad


  • 250 gr Heirloom Tomatoes (cut in halves)
  • 250 gr Carrots (shredded)
  • 1/4 gr Onion (sliced very tiny)
  • Cilantro
  • 2 tbsp olive oil
  • 1 tsp salt
  • juice of half lemon


Mix all the ingredients together and chill  before served.

*Tips: For preparing vegetable salad, first of all mix the tomatoes and carrots( they take longer to absorb dressings) first with dressing, then the rest of the veggies.


Asian Roast Lamb Ribs


  • 500 gr Lamb Ribs
  • 3 tbsp Kikkoman Soy Sauce
  • 2 cloves Garlic (smashed and sliced)
  • 2 (Indonesian) Bay leaves
  • 1 lemon leaf
  • 1/2 tbsp Cheyenne pepper
  • juice of half big lemon
  • Salt



  1. Marinate ( leave the lemon skin in the bowl) lamb with all ingredients for min. 2 hrs (over night for best result).
  2. Heat the oven 200′ C.
  3. Lay aluminium foil over a baking sheet, arrange the ribs (take out the lemon skin), close the foil covering all the meat, bake for 12-15 mins.
  4. Open up the foil, roast (with upper fire) for another 8-10 mins to achieve crunchy meat surfaces
  5. Serve warm with the rice and salad.

*Tips: To avoid strong lamb aroma, don’t wash the meat before you cook it (just make sure that your butcher is a clean one 😉 )


Green Wheat Soup/Shorabat’l Freekeh

In this hot weather I like to eat everything light and small (but often 😉 ), So this Freekeh soup is a nice substitute for a heavy lunch… simple but yet satisfying, you can eat it warm or at room temperature.

The taste of Freekeh is somewhat in between rice and mung-beans, sweet-salty, chewy, grainy but without the bold and heavy tastes of wheat.


  • 600gr Freekeh/Green wheat
  • 1kg Lamb
  • 1Medium Onion (chopped)
  • 3lt Water (approx)
  • Salt & pepper


  1. Wash freekeh, drain, set aside
  2. Boil lamb in 1,5 lt water in an uncovered pressure cooker (until just boiled), drain, boil the freekeh, lamb, onion, salt and pepper together with the new 1,5 lt water, cover the pot, cook 30 to 45 minutes.
  3. Served with bread

Now, let’s jump to the next topic below….

Home Food Photography #3: Studio

It’s time for HFP#3, with theme “Show Me your Studio”… say What??? What studio???… For me it’s just a spot  with some coffee tables and the good old Mr.Sun. I’m lucky because my living room gets the morning and afternoon sun…I took most of my food pictures there. so here are before and after pics of my  “studio”. Living by the basics… who needs studio anyway in this era of super advanced “Photoshop” 😉 …which I don’t have either… so what do I have? Ummm… FOOD!!! 😀


I was just in the mood for spicy rice and  “herbal” meat (is that the right word? well… you all know what I mean) .

Kabsah is a rice dish from middle east, you can actually eat it with everything, chicken or beef, with salad or yogurt as side dish, but I like it to have it “real” or traditional, with spicy sauce, cooked lamb and garnish with fried almond… yam…yam…


  • 4 cups rice long grain (basmati or jasmine)
  • 250 gr lamb
  • 2 ltr ( 8 cups) water
  • 5 tbs tomato paste
  • 1 big tomato
  • 2 Green/red chillies
  • 1 small onion (chopped)
  • 1/2 tbs Cinnamon powder
  • 1/2 tbs Galingal powder
  • 1/2 tbs Coriander powder
  • 1/2 tbs Cumin powder
  • 5 pcs Cloves
  • 5 pcs Cardamom
  • 3 Bay leaves
  • 1/2 tbs Black pepper
  • 1loomi (dried lime), you can use dried lime/lemon powder  too
  • Salt


  1. cook the lamb with salt, water, onion, tomato paste and all the herbs except the loomi in a pressure cooker for around 45 minutes.
  2. Strain the lamb broth and add 4 cups of it to the rice, put loomi inside, and cook until done.
  3. For the side sauce, mix another cup of lamb broth, salt, tomato and chillies in a blender and cook in a pan.
  4. Serve all warm


photo comment : I was so hungry, I forgot to take picture of the chili sauce 😉