Posts Tagged ‘ rice ’

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 😉 )



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 😉

Quick Paella

I don’t know why (maybe because summer season is coming) yesterday I got this spanish blues … missing living in Spain, missing eating “tapas”, missing walking around the “La rambla”, Anyhow as now is also the “shrimps” season in middle east, so last night I bought some nice fresh tiger shimps and today I made  “Paella” to heal my spanish blues just a little. 😉

My paella is an easy-quick recipe, I don’t many kinds of sea food (they used to throw all kinds of “frutas del mar” into paella) just wanted to make it simple by only using shrimps, and I dont have this special paella pan either,so I used a normal saute pan with lid 🙂


  • 2 tablespoons olive oil
  • 250 gr shrimps 
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups long-grain rice
  • 1 1/2 cups water
  • 1/4 teaspoon ground turmeric
  • 1 big tomato (diced) 
  • 1 pack of chicken stock (maggie)
  •  salt and black pepper
  • 1 cup frozen mix carrot and peas, thawed
  • lemon juice (optional)
  • Directions

    1. Heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, 2 to 3 minutes (do not overcook). Transfer to a plate.
    2. Add remaining tablespoon oil to pan; then add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.
    3. Stir in chicken stock, turmeric, tomatoes, and water, scraping up browned bits from bottom of pan with a wooden spoon. Stir in peas and carrots; season with salt and pepper.
    4. Bring to a boil, then reduce heat to a simmer. Add in shrimps, cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes, serve immediately. Springkle some lemon juice over the top before eating (optional)

    Nasi Olga

    My sister in law, who’s from Kazakhistan gave me this Russian rice recipe. Ever since it becomes a regular meal in our home.


    • 3 Cups  Rice (short grain)
    • 500gr Beef (part with fat) or Lamb
    • 1 Big Carrot
    • 5 Cloves garlic
    • 1 Big Onion
    • 1 Tablespoon salt
    • Black peper
    • 4 Cups water
    • 3 Tablespoons vegetable oil


    1. Rinse rice, soak and set aside

    2. Slice the carrot long and thin set aside

    3. Heat the oil in the pot, meanwhile dice the onion really small and chop meat to smaller pieces.

    4. When the oil is hot enough, put the carrot, cook until the oil become orange colour, then saute the unions until  soft, put the meat ,saute until meat changes its colours, season with salt and pepper, put 2 1/2 cups water to cook the meat until soft and done, cover the pot.

    5. Put the rice in the meat soup, put the garlic cloves (without smashing) inside the rice, add 1 cup of water.

    6. Check the rice, when it’s almost done, stir the bottom part up and add the 1/2 cup of water.

    7. Cook until done,  serve it hot with fresh salad 🙂