Archive for the 'Recipes' Category


Cosmopolitan Slushy – Easy to Make

Well, usually I will put some foods recipe yet today I will put one easy beverage’s recipe!

It’s summer and icy thingy concept looks so tempting to make. Hahahahaha..

Especially in Medan now! The heat is becoming so absurd! It’s 40 celcius for some days ago. Thanks God for cloudy day for this morning.. (n_n)v

So enjoy your summer vacation and have a great trip wherever you go! Have a safe trip too with a glass of cosmopolitan slushy! (^_*)v

P.S: I still took the recipe from My Recipe for Blackberry and change it a bit.

Cosmopolitan Slushy (non alcohol)
From Real Simple

Makes 6 servings

10 ounce (1 1/4 cups) citrus juice
1/2 cup Rose’s lime juice
2 cups cranberry juice
4 ice cube trays

Combine citrus juice, lime juice, and cranberry juice in a pitcher with 2 cups water and stir to blend. Divide between ice cube trays and freeze at least 4 hours or overnight (the drink cubes will freeze only partially). Just before serving, empty trays into a large bowl and using a fork, break up cubes to loosen ice crystals (the ice will be slushlike). Spoon slush into tall stemmed glasses and serve immediately.

Enjoy your drink! Cheers for your memorable summer’s holiday! Have a nice vacation all!



Korean Sesame Beef with Lettuce Wraps Recipe

Have I mentioned to you that I love about cuisines? I believe I already mentioned it before. Well, another things that I love are movies and serial movies like K-drama, J-Dorama, America’s Tv Shows (such Ugly Betty, Sex and The City, How I Met Your Mother, etc.) and many more except Sinetron! (-_-)”

So, what is the relation between movies and cuisines? It has! Since I love to watch movies, sometimes this habit make me eager to try some new cuisines from the movies that I watched! Hahahaha..

Right now, I will put a recipe about Korean food! Why? Because I just watch one of funny K-drama titled He’s Beautiful a.k.a You’re Beautiful. Then I have an idea to search one of Korean foods that I love besides Beef Bulgogi! (n_n)v
Yet this recipe still need the basic how to make bulgogi! Hahahahaha..

And it is easy to make it! Once again, I took this recipe from My Recipe for Blackberry.

So, enjoy your meal! And have some fun with me and travel around the world by foods! Our next destination will be Korea!

안녕하세요 ahn nyeong ha se yo!!!!!!!!!!!
Korea, here we come! (0_o)v

The Recipe:
Korean Sesame Beef with Lettuce Wraps
From Cooking Light

Based on the classic Korean barbecue dish bulgogi, this recipe offers savory-sweet-garlicky beef wrapped in lettuce leaves with rice and kimchi. Kimchi is a traditional Korean condiment of fiery fermented cabbage. Look for it at Asian markets or in the supermarket’s produce section.

4 servings (serving size: 4 filled lettuce leaves)

1 tablespoon toasted sesame seeds
4 cups hot cooked short-grain rice
1 cup kimchi
16 red leaf lettuce leaves
3/4 pound flank steak, trimmed
1/3 cup thinly sliced green onions, divided
1 tablespoon sugar
2 tablespoons low-sodium soy sauce
1 tablespoon minced garlic
1 teaspoon dark sesame oil
2 tablespoons canola oil, divided

1. Cut steak across grain into 1/4-inch slices; cut slices into 1/2-inch-wide strips. Cut strips into 3-inch-long pieces. Combine steak pieces, 1/4 cup onions, sugar, soy sauce, garlic, and sesame oil.

2. Heat a 14-inch wok over high heat. Add 1 tablespoon canola oil to wok, swirling to coat. Add half of steak mixture to wok; stir-fry 2 minutes or until lightly browned. Spoon cooked steak mixture into a bowl. Repeat procedure with remaining 1 tablespoon canola oil and remaining steak mixture. Sprinkle with remaining onions and sesame seeds. Spoon 1/4 cup rice, about 2 tablespoons steak mixture, and 1 tablespoon kimchi onto each lettuce leaf; roll up. Serve immediately.

So, enjoy your meal and hopefully you already reached Seoul by this food!
Selamat Makan!! (In Indonesian Language to say ‘enjoy your meal’ !!)



American’s Style Cuisine for Today

Hellow guys!
At here, I want to share some recipes that I like and pretty easy to make it. I know that I’m not a chef yet I love to eat! Hahahaha.. So, enjoy this recipe which I took it from MyRecipe for Blackberry.
Hopefully u are going to have another atmosphere and experience in cuisines! (n_n)v

Breakfast Menu
Spicy Sausage Skillet Breakfast
From Mahatma and Carolina Rice

Makes 6 Servings

1 cup Mahatma® or Carolina® Whole Grain Brown Rice
1 package (16 to 19 oz.) hot Italian turkey sausage, casings removed
1 cup onion, chopped
1 can (10 oz.) tomatoes with green chilies, undrained
1 cup (4 oz.) shredded reduced fat Monterrey Jack cheese

Prepare rice according to package directions. While rice is cooking, cook sausage in large non-stick skillet over medium high heat. Break up sausage and stir occasionally. Cook for 12 minutes or until done. Drain and keep sausage hot. In same skillet, cook onion 2 minutes. Add tomatoes, sausage and cooked rice and heat thoroughly. Top rice and sausage mixture with cheese.

RECIPE IDEA: To make this a main dish recipe, add a can of drained brown or black beans. And, or, add a can of drained whole kernel corn.

Calories: 350 /serving
Total fat: 17 g
Trans fat: 0 g
Cholesterol: 70 mg
Sodium: 810 mg
Carbohydrates: 26 g
Fiber: 2 g
Protein: 25 g

Lunch Menu
Crab Luncheon Salad
From Southern Living

4 servings

1/2 teaspoon pepper
1/4 teaspoon Worcestershire sauce
1 pound fresh lump crabmeat, drained
1 medium onion, diced
12 pimiento-stuffed olives (optional)
1/2 cup water
1/4 cup cider vinegar
1/2 teaspoon salt
3 tomatoes, sliced
Lettuce leaves
3 hard-cooked eggs, quartered
12 ripe olives (optional)
1/3 cup vegetable oil

Whisk together first 6 ingredients. Add crabmeat and onion, tossing gently to coat. Cover and chill 3 hours. Drain.
Arrange tomato on lettuce-lined plates; top with crabmeat mixture. Place egg and, if desired, olives around crabmeat mixture.

Dinner Menu
Grilled Chicken with Fruit Salsa
From Cooking Light

Combine lemon juice, soy sauce, fresh ginger, lemon pepper, and garlic to make a kickin’ marinade for grilled chicken. Fruit salsa adds sweetness and crunch to this tropical dish.

6 servings (serving size: 1 chicken breast half and 1/2 cup salsa)

1/2 cup fresh lemon juice (about 4 lemons)
1/2 cup low-sodium soy sauce
1 tablespoon minced peeled fresh ginger
1 tablespoon lemon pepper
2 garlic cloves, minced
6 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1 1/2 cups cubed pineapple
3/4 cup cubed peeled kiwifruit (about 3 kiwifruit)
3/4 cup coarsely chopped orange sections
1/2 cup chopped peeled mango
1/2 cup diced red onion
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
1 small jalapeño pepper, seeded and chopped

To prepare chicken, combine the juice, soy sauce, ginger, lemon pepper, and garlic in a large zip-top plastic bag. Add chicken to bag; seal and shake to coat. Marinate in refrigerator 1 hour, turning once.

Prepare grill or broiler.

Remove chicken from bag; discard marinade. Place chicken on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until chicken is done.

To prepare salsa, combine pineapple and remaining ingredients, tossing gently. Serve with chicken.

So, that’s for today all! Enjoy your american’s style cuisines! 🙂
Like Dutch people said, “smaaklijk eten!”
Or French people said, “bon appetite!”
Or Indonesian people said, “selamat makan!”



Asian Style Vegetable Stir Fry – Vegetarian

*Exported from MasterCook *
Asian-Style Vegetable Stir Fry

Recipe By :
Serving Size :4 Preparation Time :0:10
Categories :Stir-Fry The National Honey Board
Amount Measure Ingredient –Preparation Method
1/4 cup honey
1/4 cup prepared stir fry sauce
1/4 teaspoon crushed red pepper flakes (1/4 to 1/2
4 teaspoons peanut oil
4 teaspoons vegetable oil
2 cups small broccoli florets
2 cups small mushrooms
1 small onion –cut into wedges and separated into 1-inch strips
1 medium carrot –cut diagonally into 1/3 inch slices
Combine honey,stir-fry sauce and pepper flakes in small bowl;set aside.
In wok or large skillet,heat oil over medium-high heat;add vegetables
and toss while cooking,about 2-3 minutes.Add honey sauce,stir until all
vegetables are glazed and sauce is bubbly hot,about 1 minute.Serve as a
vegetable side dish or over steamed rice or noodles for a main dish.


“The National Honey Board”

S(Internet address):”

T(Cook time):

Per serving:157 Calories (kcal);5g Total Fat;(25%calories from fat);3g
Protein;28g Carbohydrate;0mg Cholesterol;549mg Sodium
Food Exchanges:1/2 Grain(Starch);0 Lean Meat;1 1/2 Vegetable;0 Fruit;1 Fat;1 Other Carbohydrates

Nutr.Assoc.:0 560 4714 1074 0 2130706543 2358 4196 0 0


Fresh Sweet Potato Salad Recipe – Vegetarian

* Exported from MasterCook *

Fresh Sweet Potato Salad

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Side Dishes The National Honey Board

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

3 medium fresh sweet potatoes

1 apple — cored and diced

1/2 cup chopped pecans

1/2 cup sour cream

1/2 cup mayonnaise

1 teaspoon fresh lemon peel — grated

2 tablespoons fresh lemon juice

2 1/2 tablespoons honey

1/2 teaspoon salt

1/8 teaspoon black pepper

1/4 teaspoon tarragon

In medium bowl, combine shredded sweet potatoes with apple and nuts. In

small bowl, combine remaining ingredients. Mix well. Add dressing to sweet

potato mixture. Blend thoroughly. Chill.


“The National Honey Board”

S(Internet address):”

– – – – – – – – – – – – – – – – – – –

Per serving: 262 Calories (kcal); 20g Total Fat; (64% calories from fat); 2g

Protein; 22g Carbohydrate; 11mg Cholesterol; 226mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2

Other Carbohydrates


August 2020

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