Ichi's Fusion Recipes

  Dinner idea: tempeh Japanese curry and soba - Photographed by Acik Mardhiyanti Tempeh, again? Today I would like to share a tempeh recipe; and it is tempeh Japanese curry. Remember this, when I say curry it means Japanese curry, not the other curry. For me, tempeh and curry is a good combination, and having a great taste. Besides, it easy cooking that you will save your time. Are you exciting? Yeah me too. That is my motto, cooking in an easy way yet tasty. I know that tempeh and curry come from different countries. Tempeh is a common food in Indonesia. Many people in my hometown said tempeh was food for poor people. Because it has a cheap price that poor villager could afford it. I remember when I was at an elementary school; my teacher said, "Do not worry if you can't buy meat, because we can substitute meat with tempeh. Tempeh is a protein source too, and of course a probiotic source. You can still become a smart student without meat." Why my teacher mentioned "

  Dinner idea: Stir-fried kale with anchovy, omelet with celery, and Japanese rice - Photographed by Acik Mardhiyanti What we have today? Well, today I am gonna share one of my favorites veggies; it is kale! And recently I created a new dish that unusual. What is that? Cooking kale sounds common, right? But, what if we add anchovy, are they blending well? Good news for you, yes it is! Going back many years ago, I used to eat cassava leaves. If you buy my book then you had already known that I was born and grow up in a small village with abundant veggies and fruit around me. My father planted fruit trees, vegetables, and also flowers. I remember that my father's house looked like a flower park but at the same time, it was also a cassava field. He loved flowers! One of the edible leaves that we ate at the time was cassava leaves. Yes, my father grew our own food. So, why I am telling you this story? Because cassava leaves and kale have the same texture and almost the taste. Dinner id

  Dinner idea: Veggie tempeh & fusilli with tomato mirin soy sauce - Photographed by Acik Mardhiyanti Hi all of you, how you doing? Well, well... what we have today? Today I am gonna share the tempeh recipe again! Since the coronavirus first confirmed in Singapore, it is hard to find tempeh. But I got it a few days ago! I bought some and become our dinner, again and again 🙄👌 , Of course, I cooked it in my ways.  This recipe has a story too. Inspired by the steak tempeh recipe that I found many years ago. Remember I told you in my article before that in my spare time I helped a food stall owner in the kitchen while studying my Bachelor's degree. Sometimes I read some recipes written on the spice wrap. The stall owner threw away them in the garbage but I kept some of them. Some day one of my friends asked me, "why are you collecting trash? what for?" 🙄 You know, when I had to go for student study services in a small village, I taught villager women how to make baked

  Dinner idea: stir-fried tom yam tempeh, purple cabbage, and Japanese rice with furikake and cherry tomato - Photographed by Acik Mardhiyanti Inspired by a "kampong" Indonesian dish; this dish has many named but what I know is "kering tempe"; "kering" means dried and "tempe" means tempeh. In this article, I made a twist in different tastes by using ingredients that might you know, "tom yam" taste. When you hear "tom yam" that's from Thailand. If you are new to my article I will tell you that I cook in my style, my ways, and it has a possibility influenced by other recipes from different countries.  I remember that the first time I cooked "kering tempe" when I was 13. At 11 I started to work after school and cooked easy dishes such as fried tempeh, omelet, soup, etc. For me "kering tempe" was new and I had to embrace the fact that no one guides me or teaches me. At the time I was preparing my school exa

  Dinner idea: crispy baked shishamo, boiled potato, boiled kale, french bean, carrot, and cherry tomato - Photographed by Acik Mardhiyanti Look at that, what we have today? Today I am going to share one of my favorite fish recipes! It is shishamo as known capelin. So, let's check it out! Ingredient: 240 g of shishamo 30 ml of Japanese rice vinegar 60-80 g of potato starch 20-25 ml of oyster sauce 5 g of garlic powder 5 g of onion powder 5 g of paprika - optional 5 g of crushed red chili pepper - optional 1 leaf of kale - cut as you wish red potato - enough for 2 person Some of french bean 1 medium carrot - cut as you wish These are what you do: Prepare a container, put in the shishamo, pour with Japanese rice vinegar, shake a little bit, and close the container. Put in the fridge at least 1 hour Prepare a bowl, pour oyster sauce, add garlic powder, onion powder, paprika powder, crushed red chili pepper, mix them well Take out the shishamo from the fridge, and cover them with mix s

  Dinner idea: veggie beef soup - Photographed by Acik Mardhiyanti Inspired by an indonesian dish called "soto sapi", I create it in my way and with ingredient around me. I mentioned in my article before that I can't eat any meat and seafood, yet in some cases I could take it. I remember when I was kid that I couldn't eat meat (duck, chicken, beef, mutton etc). I was wondering why and failed to find the reason. One day my father cooked meat and it was mutton that our neighbor gave it to us. I ate some and my body accepted, that was for the first time and the last time. Nowadays, I have to be careful when cooking meat and seafood. Because some little unpleasant smell will make me nausea and vomiting directly.  Dinner idea: veggie beef soup, Japanese rice - Photographed by Acik Mardhiyanti If we are talking about beef soup, I always remember the old day when I was study at a university for my Bachelor degree. There was a small stall nearby my campus which sells a beef s

  Dinner idea: stir-fried prawn with oyster sauce, radish, purple carrot, and Japanese rice with nori and cherry tomatoes - Photographed by Acik Mardhiyanti Prawn? To be honest I can't eat meat (beef, chicken, etc) and seafood (crab, prawn, etc). But, cooking with special treatment and some kind ingredient make the prawn is acceptable for me. Let's check it out! Photographed by Acik Mardhiyanti Ingredient: 400 g frozen prawn - clean prawn (tail off) 1 stalk of lemongrass - cut it 1 stalk celery - finely cut 30 ml of oyster sauce 2 tbsp of butter 6 cloves of garlic - chop it These are what you do: Take out the prawn from the pack place them in a bowl and pour water until the water cover all the prawn Prepare the pan, add garlic that you chopped and butter. Turn on the stove on medium-low flame. Saute for about 2 minutes Add the prawn, stir them. Add lemongrass and oyster sauce. Let it sit for about 5-7 minutes or until the water is gone Add butter and garlic - Photographed by Ac