Cooking with sis ~ Indonesian corn cookies

*** update : visit this post at my moved blog : HERE ***

If you scroll through my blog, it’s clear that I have a love for food. This love definitely runs in the family, my sister is a sort of MacGyver, when it comes to cooking. I was amazed to see, one evening when me & my father turned up unannounced, she whipped up half a rice table in under half an hour and it was delicious! I have to admit that I’m pretty jealous when I see people, who make these things look so easy.

On several occasions my sister made these Indonesian corn cookies, which always makes me happy, they’re so yummy and because they’re bitesize they’re ideal for any occasion. Also these little they’re tasty either warm or cold, you can easily make these little snacks a day in advance.

So I invited her if she could teach me to make these, and honestly now that you know the recipe, you should make them too!

~ Here is what you need for about 20 little cookies:

1 egg 1 spring onion

2 cloves of garlic 1 can of sweetcorn

1 00 gram plain flower 1 teaspoon kurkuma – tumeric

1 teaspoon ketoembar – coriander powder

and vegetable oil to fry in

~ Mix all the ingredients in a bowl

Heat in a wok or a deep frying pan a layer of vegetable oil.

Take 2 spoon, use one to scoop some of the mixture, then use the second one to carefully drop the mixture in the oil. Be careful that the oil is not too hot, because it may spit.

Fry the cookies a couple of minutes on each side.

Serve with sweet chili sauce and ENJOY!

Creamy risotto – Dinner with L. part II

As promised in my previous post, a remake of the risotto and this time I took the time to take photos.

Ingredients: 1 packet of risotto rice, 1 glass of dry white wine, about 1 liter of fish stock, 2 shallots, some garlic, 2 bunches of turnip tops, 300 grams of cherry tomatoes, 200 grams fresh salmon filet per person, 3 tbs of mascarpone

The risotto is made by frying the rice with challots & garlic when the rice is glossy add a generous splash of white wine, when that has dissolved finish the risotto with fish stock.

Just before the risotto is ready, add the turnip tops and finally a couple of tablespoons of mascarpone .

The tomatoes are covered in olive oil, ground pepper and sea salt, and are roasted in the oven for about 20 minutes.

Before serving add the fresh salmon, cut in slices.

The salmon warms of the risotto & the salty tomatoes add a nice twist to this dish.

Enjoy!