Category: Food and Recipe

Singapore Laksa Soup Recipe

Winter has come, and although winter in Abu Dhabi rarely reaches 10 degree Celcius, it still nice to have something hot and spicy to ward off the cold. There are a plenty of hot and spicy foods, and one of them is Laksa.

Laksa is spicy noodle soup widely known in the South Asia region. There are several variations of Laksa, based on their locality and their significant ingredient such as Malaysian Laksa, Indonesian laksa, Sour Laksa, Curry Laksa, etc. Actually there is not much differences between Singaporean and Indonesian Laksa but on the type of chili used. Indonesian Laksa uses fresh chili while Singaporean Laksa uses dried one. This time I’d like to present you Singaporean Laksa.

LAKSA SINGAPORE RECIPE

Ingredients:

For the spices paste
15 dried red chillies, soak for 2 hours
10 shallots
2 cm galangal
5 candlenuts
100 grams dried shrimp
1 tsp shrimp paste, lightly toasted
salt and sugar

5 sdm cooking oil
2 stalks lemongrass
500 cc shrimp broth
500 cc thick coconut milk
Salt and sugar

Complement:

200 grams fish cake, thinly sliced
500 grams medium prawns, shells removed
100 grams rice noodles
300 grams bean sprouts
Coriander leaves

Directions:

  1. Boil water in a pot and add shrimps’s shell to make a broth. Set aside.
  2. Blend all the spices. Heat the cooking oil in a wok, put in the spices paste, add the lemongrass stir until fragrant.
  3. Put the spices paste into the shrimp broth, heat until boiled. Add coconut milk, stirring constantly
  4. Serve the complement: bring a pot of water to the different boil and cook the fish cake and prawns. Drain, remove from the heat and set aside. Throw away the water. Refill the pot with water and bring it to the boil. Blanch the rice noodles and beansprouts, then drain.
  5. Serve rice noodles and bean sprouts in a bowl. Top with the prawns and fish cake.
  6. Reheat the soup, ladle the laksa soup over the complement and garnish with coriander leaves.

Read also: I Fu Mie Recipe

Review Indomie Sambal Matah

Karena sedang tidak berada di Indonesia jadi review tentang Indomie Sambal Matah ini mungkin agak terlambat. Tapi gapapa deh, siapa tau ada yang membutuhkan informasinya.

Seperti yang kita tahu, indomie adalah salah satu produsen mi instan asal Indonesia yang rajin mengeluarkan berbagai varian rasa yang baru. Jika diamati, varian baru yang dikeluarkan mengacu pada kekayaan khasanah kuliner Indonesia.

Bahkan di Abu Dhabi saya pernah menemukan varian Indomie Rendang, Indomie Sate dan Indomie Cabe Hijau. Oiya, produk indomie yang dikeluarkan untuk area negara teluk (UAE, KSA, Oman, Qatar, Bahrain, Kuwait dll) biasanya diproduksi oleh Indomie Saudi Arabia.

Sempat ada yang bertanya ke saya, apakah rasanya sama dengan indomie di Indonesia? Hmm kalau boleh jujur untuk tekstur sih 100% sama. Sedangkan rasanya, entah perasaan saya saja atau memang benar, micin-nya semacam kurang terasa 😂. Jadi menurut saya, indomie buatan Indonesia tetap yang terbaik!

Oleh sebab itu ketika salah seorang teman membawakan Indomie Sambal Matah, rasanya senang bukan kepalang. Selain karena review-nya sudah berseliweran di grup masak-memasak di facebook, saya adalah pecinta makanan tradisional Bali. Sama sekali tidak pernah terbayangkan ada rasa sambal matah dalam sepiring Indomie. Saya sengaja tidak menggunakan berbagai macam topping kekinian agar bisa fokus merasakan otentisitas Indomie Sambal Matah.

Kemasan
Indomie Sambal Matah ini dikemas dengan dominasi warna ungu sebagaimana warna bawang merah yang merupakan bahan utama pembuatan Sambal Matah. Setiap bungkusnya berukuran 85 gram, dilengkapi dengan bumbu serbuk dan minyak sayur.

Cara Membuat
Pembuatannya sebagaimana Indomie pada umumnya. Mie direbus sekitar 3 menit atau sesuai selera dan sambil menunggu mie matang, kita siapkan bumbu pelengkapnya. Setelah mie matang, tiriskan dan aduk secara merata dengan bumbunya.

Rasa
Setelah mie diaduk dengan bumbu pelengkap, aroma harum khas indomie berpadu dengan sedapnya bawang merah serasa memenuhi ruangan. Tekstur mie yang kenyal berbalut rasa manis dan sedikit pedas ditambah aroma bawang yang cukup kuat sangat memanjakan lidah saya. Pada suapan selanjutnya saya seperti mengecap rasa gurih-tipis mirip terasi.

Pertemuan indomie goreng yang menggunakan kecap manis sebagai bumbu dasar dengan sambal matah yang dominan dengan rasa bawang merah adalah perpaduan yang tepat. Secara keseluruhan rasanya enak, saya sih doyan.

Bagaimana dengan kamu?

Indonesian Taste on UAE National Day

I fell in love with this country since the first time I stepped my foot on The UAE soil. Here I can meet people from many backgrounds and cultures. This country also allows me to see and experience Islam from a different point of view. Women are highly valued and much more respected here.

No wonder when the preparations for the 46th UAE National Day celebrations are in full swing in Abu Dhabi, I easily got carried away with the people’s excitement.

What’s a celebration without cake? Since UAE is my second home country, so I want to make special dessert cake for this occasion.

This is my husband’s favorite cake, a traditional Javanese cake called Klepon. Maybe some of you are already familiar with this canape-sized snack. Basically klepon is a balls of glutinous rice cake filled with Javanese brown sugar and coated in grated coconut. It usually comes in green but, since this is a special occasion, I want to make it looks like UAE Flag with red, green, white and black colors.

Read also: Singapore Laksa Soup Recipe

Actually I never wanted to make homemade food coloring, as it takes too much work! But remembering your little ones are going to eat it too, I give you an option to make natural and homemade food coloring! It was so easy, no cooking, no mess. It’s worth it!

I simply use juicer to make the colors. Raw beet juice extracted from a juicer makes a bold red. Then I boil the juice to reduce the soil-flavor of beets. For the green color I use the juice of pandan leaves. It is also known as ‘fragrant plant’ because of its sweet aroma. As for black color, we can use charcoal but, unfortunately, I didn’t know where to find it in Abu Dhabi so I use chocolate paste for substitute. Here is the basic recipe.

KLEPON CAKE RECIPE

Ingredients:
350 gram of glutinous rice powder
150 cc of warm water
Food colorings as needed
8 tsp. of Javanese brown sugar
1 cup of fresh-grated coconut, steamed and mixed with a pinch of salt

How to make it:

  • Mix the glutinous rice powder with the warm water, knead the dough until firm but supple.
  • Divide the dough into 4 part and give green, red and black/chocolate food coloring into the dough.
  • Pull off a teaspoon of the dough and shape it into a ball. Push a finger into the center of the ball to make a hole, and then put in the grated sugar. Seal the hole, and roll it back into the ball shape with the palms of your hands.
  • Prepare all the balls and set them aside.
  • Prepare a pot half filled with water and bring it to boil.
  • Drop the balls into the boiling water. Remove the balls with a spoon once they afloat on the water surface and then roll the balls in the grated coconut.
  • Serve at room temperature.

There you are, a traditional Indonesian taste with international twist, just for one of very special days of my UAE friends. This post is part of the UAE Mom Bloggers Blog Hop for UAE’s National Day on December 2.


Do check out other posts from our bloggers:

7 things under 20 dirhams that I love in the UAE – Nayel and Mummy
Oatmeal, Carrot and Apple Muffins – Thoughts Over Chai
Popsicle Stick Flag Craft – Stars In The Desert
The Spirit of the Nation – Explored by Mafaza
UAE Flag Crafts and Activities for Toddlers and Pre-schoolers – As They Grow
UAE Flag Paper Pinwheel – Mumzy Notebook
UAE Keepsake Box – Sand In My Toes
UAE Flag Colors Lunch Box – Cuddles & Crumbs

Hope this creation inspires you all for your own special occasions ❤️.

Bebek Goreng Surabaya

Kota Surabaya selain terkenal dengan aneka makanan berbahan dasar petis juga dikenal dengan olahan Bebek Gorengnya. Hal yang membedakan Bebek Goreng di Surabaya dan di kota lain adalah keberadaan kuah rempah sebagai pendamping sambal koreknya.

Nah waktu ulang tahun kemarin saya menyempatkan memasak menu ini sebagai obat kangen tanah air. Beneran kalau masak sendiri jatuhnya lebih puas, rasanya bisa disesuaikan dengan selera keluarga kita dan mau nambah sampe ampun-ampun juga ga takut dompet jebol hehehehe. Sebenarnya bumbunya menggunakan bumbu ungkep biasa sih, tapi mungkin yang berbeda hanya diteknik masaknya.

Untuk mempersingkat waktu, saya menggunakan panci presto. Tapi jika ingin menggunakan teknik ungkep, tipsnya adalah dengan menambahkan air pada panci yang berisikan bumbu ungkep dan bebek sebelum kompor dinyalakan. Panas yang naik secara perlahan akan menghasilkan tekstur bebek yang lembut. Memasukkan bebek pada air ungkepan yang panas hanya akan membuat daging bebek menjadi liat dan sulit empuk.

Baca juga: Resep Black Pepper Ribe Eye Steak a la Mama Deira

Daripada saya ngoceh kepanjangan, berikut saya tuliskan resepnya:

Bahan:

  • 1 ekor bebek (saya gunakan bebek perancis beratnya sekitar 2 kg)
  • 1 buah lemon untuk mencuci bebek

Bumbu:

  • 15 siung Bawang Putih
  • 10 siung Bawang Merah
  • 5 butir Kemiri
  • 1 sdm Ketumbar
  • 1 jari Jahe
  • 1/2 jari kunyit
  • 3 jari Lengkuas
  • 4 batang Serai
  • 10 lembar Daun Jeruk
  • Garam dan Gula Secukupnya

Sambal Korek:

  • 5 siung Bawang putih
  • 10 buah Chilli bird
  • Minyak panas bekas menggoreng bebek

Cara membuat bebek goreng:

  1. Potong bebek menjadi 12 bagian, rendam dengan perasan air lemon selama 10 menit. Cuci bersih dah sisihkan.
  2. Haluskan semua bumbu kecuali serai dan daun jeruk.
  3. Masukkan bebek, bumbu yang telah dihaluskan, serai dan daun jeruk kedalam panci presto. Presto selama 15 menit setelah mendesis.
  4. Angkat bebek dan sisihkan.
  5. Didihkan minyak goreng dengan api sedang, masukkan bebek jika sudah panas. Goreng hingga kuning keemasan.

Cara membuat kuah rempah:

  1. Didihkan bumbu yang tersisa agar surut.
  2. Setelah surut tumis ampasnya dengan minyak bekas menggoreng bebek.

Cara membuat sambal korek:

  1. Ulek kasar bawang putih dan chillibird.
  2. Tambahkan garam.
  3. Siram dengan minyak bekas menggoreng bebek.

Selamat mencoba! Kalau ada yang kurang jelas boleh japri atau tinggalkan komentar dibawah ya.

Baca juga: Resep Sop Ikan Batam

 

Black Pepper Rib Eye Steak A La Mama Dei

Hampir semua orang suka makan steak, termasuk saya dan suami. Tapi kalau setiap hari makan di restoran, selain bahaya untuk dompet, bahaya juga untuk kesehatan. Karena kita ga pernah tau kan, kandungan apa saja yang ada didaamnya. Sedangkan kalau masakan rumahan, kita bisa mengontrol semua macam dan kebersihan bahannya.

Kali ini saya mencoba memasak menu steak yang memang menjadi makanan favorit #papadei. Resep dan cara memasaknya hasil modifikasi sana-sini, jadi bisa disesuaikan dengan selera keluarga masing-masing. Dengan kemajuan teknologi seperti saat ini terasa menyenangkan yah, semua masakan restoran bisa dihadirkan dirumah. Benar-benar memudahkan orang yang senang belajar memasak seperti saya 😍.

Berikut hasil utak-atik resep saya, semoga cocok yah 😉

Bahan:

  • 2 pcs Rib Eye Steak @200 gram
  • 3 siung Bawang Putih
  • 5 siung Bawang Merah
  • 3 sdm Merica Hitam
  • 5 sdm Whipping Cream
  • 1 buah Bawang Bombay, iris tipis
  • 1 sdm Olive Oil
  • 1/2 sdm Saus Tiram
  • 1/2 sdm Kecap Manis
  • 1/2 sdm Saus Inggris
  • Gula dan Garam secukupnya

Pelengkap:

  • Kentang Goreng
  • Buncis potong sesuai selera
  • Wortel potong dadu

Cara membuat steak:

  1. Rendam daging dengan 1 sdm olive oil, garam dan merica sesuai selera, sisihkan minimal 30 menit sebelum dibakar.
  2. Siapkan pan dan bakar tiap permukaan daging selama 4 menit atau sesuai selera dengan menggunakan api sedang. Bisa juga dioven 4 menit dengan suhu 120 derajat celcius untuk mendapatkan tingkat kematangan medium-rare

Cara membuat saus:

  1. Tumis bawang putih dan bawang merah cincang dengan 1 sdm butter hingga wangi.
  2. Masukkan 2 sdm merica hitam yg ditumbuk kasar.
  3. Tambahkan saus tiram dan saus inggris.
  4. Tambahkan whipping cream 5 sdm, jika dirasa terlalu pekat boleh ditambah air/kaldu sesuai selera.
  5. Tambahkan gula dan garam sesuai selera.
  6. Aduk hingga mendidih

Cara membuat pelengkap:

  1. Tumis buncis dan wortel menggunakan butter,
  2. Tumis bawang bombay dengan butter secukupnya,
  3. Goreng kentang dengan minyak banyak, tiriskan agar crunchy.

Setelah semua komponen disiapkan, bisa di tata ke piring saji sesuai selera. Biasanya saya menempatkan tumisan bawang bombay dibawah steak karena memberikan aroma wangi dan rasa manis tanpa menghilangkan rasa khas daging itu sendiri.

Baca juga: Resep Bebek Goreng Surabaya

Biasanya selera tiap orang untuk tingkat kematangan daging tidaklah sama, cara diatas untuk memasak daging dengan level medium rare. Jika ingin membuatnya lebih matang bisa mengambil waktu 7 menit untuk tiap sisinya. Kehadiran pelengkap juga tidak baku seperti yang ada di resep saya. Bisa menggunakan jagung pipil yang ditumis dengan butter, jagung utuh yg dibakar, ataupun menggunakan coleslaw. Silahkan menyesuaikan dengan isi kulkas kita.

Mediterranean Cuisine at Todd English Olives

William Todd English is an American celebrity chef that best known for his TV cooking show, Food Trip with Todd English, on PBS. Last Thursday I got a chance to review his Todd English’s Olives restaurant in Venetian Village, Ritz Carlton Canal, Abu Dhabi. The restaurant’s name is a tribute to his then-wife, Olivia.

The restaurant’s concept is Mediterranean cuisine with a strong influence from Italian cuisine. A staff named Bojana warmly welcomed us, and we really enjoyed her company. She was knowledgeable about the dishes served to us and passionately explained every details of the menu. From the beginning i knew she loved her job.

Read also: Mercadito Night Brunch at Amerigos Mexican Bar and restaurant in Park Inn by Radisson Blu

Location
Located in the Venetian Village of Ritz Carlton, the restaurant was easily accessible yet offered a nice retreat from the buzzing life of Abu Dhabi. There were valet service also an ample parking spaces available near the venue so we could quickly park our car. Sheik Zayed Mosque was visible from the access road to the Venetian Village, while Qaryat al Beri can be seen from across the strait.

Ambiance
Inside the restaurant, customers sat around several tables and, although we can hear the chitter-chatter, the noise level is low so we could have comfortable conversation. In fact, I suspected that our table was the loudest one that night, thanks to our energetic #babydei. The restaurant had both outside and inside tables and I guess it would be nice to sit outside when the weather permits.

Food and Drink
We had Beef Carpaccio, Sweet Potato Brava’s, Seared Duck Foie Gras Steak and Beetroot Carpaccio as the starters. All were my favorite but the most interesting menu was Beef Carpacio. It had different style from the carpaccio that I usually ate before. It consisted of 3 layers of filling: gorgonzola rosti (potato) cake, mix greens, and beef, and springkled with balsamic dressing. The ingredients perfectly blended and gave a unique mouth watering experience. Sweet potato brava, covered with honey, had a really sweet taste, the jalapeno paste yielded a dash of spiciness while the feta cheese added a savoury flavour. As for their Foie Gras, a popular and well-known delicacy in French Cuisine, I can only say it was outstanding especially because it’s served with blinis. The liver tasted rich, buttery, and delicate. It was more than delicious, and my mouth was watering as I described it here🙊

For the pasta, I chose Baked Ricotta Ravioli, Portobello Pizza, Scallops Vol-Au-Vent and Prime Beef Tenderloin for the entrees. The ravioly was good, while the tasty portobello pizza specially baked from housemade dough was a perfect choice if you were a vegan. The portobello mushroom tasted tender and meaty, I love it. But my favorite entree was the Scallop Vol-Au-Vent, the dish had a number of layers: the scallop, puff pastry cup, cauliflower puree, spinach with lemon butter sauce. Besides its taste, the most important factor to value seafood dishes is their texture, and the scallop was cooked with perfect timing so the texture was chewy but not too cheewy.

After the entree, eventhough my stomach was almost full, i didn’t loose my appetite for dessert. Chef Jaime Mendoza proudly presented his housemade desserts consisted of Red Velvet Cake, Creme Brulee, Tiramisu and Panna Cotta. The tasting platter was too pretty to eat. But I ate it anyway!

This restaurant also served espresso so my husband requested for a double espresso. He said that the coffee was rich and bitter, with a hint of sourness of arabica. As for myself, I chose a glass of the chamomile tea, because I wasn’t really a coffee fan.

Mercadito Night Brunch at Amerigos Mexican Bar and Restaurant in Park Inn by Radisson Blu

I’d say I was lucky to be able to live in UAE, a country where 80% of its population are expatriates from multitude of other countries. This allows me to easily have a taste on many kind of culinary. Cafes with specific dishes of India, Turki, Pakistan, Korea, Polynesia, or any other region can be found just around the corner, and one of them has Mexican flavors!

Last week I got an invitation to taste Mexican foods at Amerigos Mexican Bar and Restaurant in Park Inn by Radisson Blu, a hotel located in Yas Island. To be honest, I didn’t know much about Mexican foods other than taco, quesadilla, and tortilla chips and I knew them only from Mexican telenovelas such as Maria Mercedes, Rosalinda, or Marimar which were popular in Indonesia during the 90s 😂.

The first appetizer served was tortilla chips with salsa and guacamole sauces. The combination of tomato and lime juice in the salsa felt so fresh and rich with spices, while the creamy guacamole was made of avocado, onion, tomato, coriander leaves, and lime juice. The perfect combination of fresh ingredients made both sauces tasted delicious. After the tortilla, came another set of appetizers which were a bowl of Creamy Soup of Corn and Mushroom, Traditional Quesadilla, Chicken Taquitos Dorados, and Shredded Beef Salpicon Tostada. They were scrumptious, crunchy, and tasty, but my favorite was the Chicken Taquitos Dorados, a hot and spicy barbecued chicken meat rolled in tortilla. Very much compatible to Indonesia palate 👍🏻.

Read also: Polynesian Daycation Brunch at Kalea Restaurant, Lapita Park and Resort

We barely scrapped the bottom of the plate when the waiter brought us the salad, one dish that I’ve been waiting for! I noticed that each culture has its own kind of salad. Indonesia, for instance, has Gado-Gado, while Thailand has Papaya Salad, and Vietnam is proud of its Noodle Salad. And who doesn’t know Korean kimchi? That’s why I was intrigued on what kind of salad Mexican had.

Turned out that Mexican Salad had a unique characteristic, a marriage between western salad and a healthy dose of spices. Take Chevice de Atun, for example, a tuna meat cured in lime juice. The meat tasted sweet and sour, with no fishy after taste. They also served us Pineapple and Cucumber Salad with Tajin Chile Powder whose flavor reminded me of Indonesian Rujak Buah: sour, salty, sweet, and hot. So refreshing. I craved for this salad as I wrote this post! 🤤. I think I’m gonna go there again to have another serving of both salads, just to drive the summer away!

The main menu we got was a plate of US flank, Adobo Australian Lamb Chops, and Free-Range Chicken Breast Steaks, grilled with one whole Jalapeno Toreado, and cuts of Corn Cobs. The steak was served with a bowl of Charro Beans, a typical Mexican bean soup. Again, unlike European steaks which usually minimalistically spiced, Mexican steak was rich with spices. According to Chef Jorge Rodrigues –Amerigos’ Chef de Cuisine, a few dozens kind of spices were used to marinate the steak.

The chef also, upon knowing that we were Indonesians, served us a small cup of Habanero Paste. Having used to Indonesian rawit, we initially underestimated this chili paste but at the end we had to admit that rawit was nothing in the face of habanero! Lucky for us that the dessert presented was dulche de leche cream caramel, so we could quickly put the habanero fire down.

All in all, I really enjoyed the Mexican foods because of their bold taste of herbs and spices. The restaurant ambience, situated at the poolside with life musicians performing latin songs, also helped us mexicanized our night away.

Biryani E Khaas: A Biryani Festivity

Last week I was invited to attend bloggers gathering event held by India Palace Restaurant for the launching of four new kind of Biryani. The gathering theme was “Biryani E Khaas, the gala of authentic heritage biryanis”. To be honest, I used to consider biryani as common dish with nothing special. Well, India Palace has proved me wrong for there I ate four of the most delicious biryani I’ve ever eaten! So much so that I decided to write this post to share my experience. After all, this was my first time dinning in in the Indian restaurant.

As the appetizer, India Palace served us two kind of salads. Nawaabi Salad consisted of fresh carrot, cucumber, bell pepper tossed with olive, pine nuts, feta cheese, and a dash of lemon dressing. It tasted delicious and was friendly to my asian-oriented tongue. Combination of feta cheese and lemon gave me a unique sensation. The second salad was Onion Lachcha Salad. It was basically a heap of thin-sliced onion infused with masala, fresh coriander, and lemon juice. I didn’t really like it as I wasn’t used to eating raw onion. Most of my Indian, though, loved it. Looking at this bowl of salad, no wonder I often see them buy bags full of onions, almost as much as the red chili that I buy.

After the appetizer, then came the main course. As the chef and staffs brought the plates, the mouthwatering distinctive aroma suddenly filed the air. I smelled cumin, cinnamon, clove, garam masala, and other spices. The first biryani presented was named Murgh Coorgi Biryani, biryani with generous dose of spices and chicken topping. At first I thought it was beef as it was juicy, until I heard the chef explained the. Menu. I couldn’t find the words to describe the taste, other than amazingly delicious. Plus, it was spicy hot, reminded me of rendang, a well known Indonesian dish.

Read also: Madang Korean Restaurant

We barely scrapped the top layer of Murgh Coorgi when Noor Mahal, the second plate of Biryani, landed on our table. This one had topping of meatball called chicken kofta, and was lighter in flavor compared to the previous one, suitable for those who couldn’t stand hot spices. By the way, the kofta struck us with a surprise: melted cheese. Kids will surely love it!

Third menu was Bohri Chaamp. I didn’t know what spices they put into it, but the aroma of this lamb chop biryani was really appetizing. The lamb melted in your mouth and didn’t have any trace of distinctive smell of sheep. My hubby was not lamb lover, and yet he took scoop after scoop of it.

Our stomach felt like almost exploding when Subz Qabuli Pulao, the fourth biryani appeared. This one was specially designed for those vegetarians. With fruits and vegetables as topping, the spices was not too strong although a little bit to the hot side. I was not a vegetarian, but the sweetness of bit mixed with the savory of dal lentil and the unique taste of pistahio made me fell in love with this biryani.

After being spoiled with all those biryanis, waiters brought us a glass of Faluda. Upon reading that cardamon was one of the ingredient, I frowned. I didn’t like cardamon! But since I was feeling a bit adventurous, I decided to give it a tryand I didn’t regret it at all, as this mix of milk, ice crram, chopped nuts, and kewda syrup (flower of pandanus) made me realize that cardamon can be put into drink also, if you knew how to put it.

All in all, it was a lovely evening. The dishes and drinks were very well above average, and the service was superb. Surely I’ll be back to India Palace for their great biryanis and Faluda.

One Day Vacation in Polynesia

Have you ever heard about Polynesian food?

I don’t know about you, but I haven’t. That’s why husband and I were really excited when we received a daycation brunch invitation from Lapita Hotel and Resort. We’re not only excited about the food but also the resort itself.

What’s so great about Lapita?
Its location inside the Dubai Park and Resort, Middle Easts largest Hollywood inspired theme park. The ambiance and atmosphere make the resort top notch, I felt like I took a vacation in Hawaii. No wonder, because Lapita has Polynesian themed resort hotel, with an intriguing tribal theme which inspires guests of all ages to learn about the Polynesian culture and heritage.

Read also: Biryani Festivity at Indian Palace

When I entered the Lapita Restaurant, I could see seafoods all around. Thankfully, though, that I met Chef Joseph who patiently explained about the characteristic and uniqueness of Polynesian cookings. As an archipelago, Polynesian’s main resources comes from the ocean. It’s the reason why many of the dishes have seafood as their main ingredient. On the other hand, as a tropical country, Polynesia also has fertile land so they have diverse choices of vegetables, fruits and herbs. Naturally, they combine the sources from the ocean and the land into the dishes.

Actually, there were so many option of Japanese Food, Chinese Food and even many selection of cheese, but I just wanted to put Polynesian food into my mouth. So, I walked around, tried them one by one and the “Polynesian Tahitian Shrimp” easily became my favorite. Ask my husband how I hate shrimp! But in this place, I wanted more, more, and more shrimps! So did lobster. I didn’t even remember how many shrimps I ate. Both of these menu had excellent flavor.

Sweets upon sweets were there to complete your meals. As UAE has black gold, so does Lapita has chocolate golds. Lots of chocolate bars and coins were spread on the table, along with a tall fondue to glaze fruit dices and marshmallow. The fondue was unique as sprung chocolate and thick green tea milk! I loved that green tea covered marshmallow on a stick, or should I say: on sticks? There was also organic edible garden, where you could pluck vegetables from a soil made of cream and oreo crumble. What a healty dose of guilty feeling.

What makes it awesome?
While we ate, various entertainment, like live music, massage corner and area for kids activities extended and complemented that fun and lovely atmosphere. This atmosphere is a big part of what brings Lapita to the next level.

After we finished roaming the restaurant, we went to the outdoor area. There’s the open air kitchen where the food was cooked on naked flame. The outdoor area is surrounded by the hotel rooms. With their best location, delicious food and drinks, plus those entertainments, Lapita is an option that is not to be missed for family holiday.

Some of the other bloggers also come to the event. If you may want to check out their review about the Daycation Brunch just visit Zeyna of Mummy on My Mind, Keri of Our Globetrotters , Paula of And Then There Were 2 , Abigail of Cuddles&Crumbs.

*all the pictures credit to my husband

Resep Sop Ikan Batam

Terhitung sudah 3 tahun belakangan ini saya meninggalkan tanah air. Alhamdulillah saya betah tinggal di Abu Dhabi, namun se-kerasan apapun, tetap saja ada hal di tanah air yang selalu saya rindukan. Apalagi kalau bukan kulinernya?

Lidah ndeso ini selalu protes jika sehari saja tidak bertemu dengan makanan khas Indonesia. Sehingga saya yang dulunya jarang masuk dapur, jadi harus membiasakan diri dengan aktivitas mengupas bawang, mengulek bumbu, menggoreng kerupuk dan lain sebagainya. Apalagi memasuki musim dingin, hasrat untuk mengunyah kian meningkat.

Jadilah kemarin sore saya memutuskan untuk masak Sop Ikan khas Batam. Selain pas untuk menghangatkan badan, makanan ini juga memiliki arti khusus buat saya. Alkisah pada tahun 1998, keluarga saya merantau ke Pulau Batam untuk mendapatkan hidup yang lebih berkualitas. Nah, biasanya saat weekend tiba, mama akan kepasar untuk belanja kebutuhan dapur dan kegiatan belanja ditutup dengan makan bersama di kedai “Sop Ikan Batam Yong Kee”.

Berikut saya tuliskan resep yang sudah dimodifikasi sesuai ketersediaan bahan ^_^

Sop Ikan Batam Yong Kee ala Mama Deira
*untuk 4 porsi

Bahan:
200 gram fillet ikan tengiri, potong tipis-tipis
100 gram udang kupas
1 buah cumi-cumi yang sudah dibersihkan
10 butir bakso ikan
1 buah tomat hijau, potong 4 bagian
4 lembar sawi asin, potong kecil
500 cc kaldu udang (diambil dari rebusan kulit dan kepala udang)

Bumbu:
50 gram ebi
5 sendok bawang putih goreng
3 sdm minyak ikan
Garam dan gula sesuai selera

Pelengkap:
Kecap asin
Potongan cabai rawit

Cara memasak:

  1. Didihkan kaldu udang, masukkan bumbu yang telah dihaluskan
  2. Masukkan bakso ikan dan fillet ikan tengiri, rebus hingga matang
  3. Tambahkan udang dan cumi-cumi, didihkan selama 3 menit. Karena jika terlalu lama malah akan menghilangkan rasa manis dan tekstur kenyal udang dan cumi-cumi
  4. Tambahkan garam dan gula, koreksi rasanya
  5. Tata tomat hijau dan sawi asin di permukaan mangkok, siramkan sop yang telah matang
  6. Sajikan dengan pelengkap

Mudah kan cara membuatnya?

Sebenarnya versi aslinya hanya menggunakan fillet ikan. Tapi berhubung di kulkas ada macam-macam bahan, yaudah sih dipake aja, namanya juga emak-emak. Penggunaan minyak ikan didalam resep mengukuhkan bahwa masakan ini dipengaruhi oleh kuliner Cina Peranakan. Sepengetahuan saya, selain penduduk Melayu, kota Batam juga banyak dihuni oleh etnis keturunan Tionghoa. Negeriku memang kaya raya!

Alhamdulillah sepulang dari kantor, langsung tandas sama suami. Katanya rasanya enak, segar dan mantab seperti yang di restoran! #idungkembangkempis #anaknyaGRan, Sebenarnya suami saya ga pernah pilih-pilih makanan sih, tapi sebagai istri yang baik saya selalu ingin menyajikan yang terbaik. Makanan yang tidak hanya sedap dilidah tapi juga indah dipandang mata.

Baca juga: Resep Bebek Goreng Surabaya

Nah, makanan yang sudah disajikan dengan cantik ini akan lebih sempurna jika difoto menggunakan kamera yang tepat. Namanya juga blogger, kualitas artikel akan meningkat jika diimbangi dengan foto yang cantik. Sehingga pemilihan gadget sebagai “peralatan perang” juga harus diperhatikan. Saya sih masih harus meng-upgrade kemampuan untuk mengambil gambar dengan angle yang tepat. Beberapa cara yang saya lakukan adalah dengan memperhatikan hasil jepretan food blogger kenamaan, giat berlatih dan menikmati prosesnya. Yakin deh, suatu hari kita akan menemukan style foto sendiri.

Demikian postingan saya, semoga bermanfaat yah!