lemonny blush potato salad

This is a normal potato salad, with a tiny itsy bitsy twist.

chicken with worchestershire sauce

After a few weeks of sabbatical (having no internet at home is a pain in the you-know-what), I finally got the time to go to a wi-fi hotspot that has the s-l-o-w-e-s-t internet connection ever, it is free after all. So here it is, my posting, a recipe for chicken drumsticks with Worchestershire sauce.

I am not sure where the recipe for chicken with Worchestershire sauce (ayam saos inggris) is originated from. But it was probably of Dutch / British origin modified into the Indonesian taste and sensibility. We never have this at my house, I was introduced to it by my cousin and loved it. He cooks it better than me somewhow, but I do try my best. Practice makes perfect is what they say.

crème caramel

My older sister and I love virtually all food shows, one particular show is called Food Safari on the SBS network. It's a show on food from different cultures. The recipe for this crème caramel is from the Portuguese episode. I love it for its straightforward-no-messing-about method, just a really-easy-to-make dessert.

A few do's and don'ts:

• Do use medium-large size eggs (500-600g per dozen), I used extra large eggs and ended up with too much custard mixture even after filling up 6 of my decent sized mugs and had to pour them down the drain.
• Don't put too much caramel at the bottom of the ramekin, otherwise it won't melt during the baking process. As long as it thinly covers the bottom of the ramekin, that's all you need.
• Do use an oven-proof cups or mugs if you don't have any ramekins. I used cups & mugs of different sizes and to me that actually makes it more rustic and homelike.
• After I happily finished the crème caramel, I had left-over hardened caramel stuck on the bottom of my cups, I used the microwave to heat it up until it's liquid again, poured it onto aluminium foil and threw it away.