Ichi's Fusion Recipes

  Ichi's Fusion Recipes: Tempeh in Warming & Sweet Spice, Omelet with roasted seaweed and celery, salad with thousands sauce, fried sausage, and tom yam fried noodles with fried anchovies, an apple - Photographed by Acik Mardhiyanti Hi all of you, how's it doing? Look like we have fried noodles this week as I removed rice from my diet.  However, the focus in this article is tempeh in warming and sweet spice. 😉 Ichi's Fusion Recipes: tom yam fried noodles with fried anchovies - Photographed by Acik Mardhiyanti Last Sunday when we went grocery shopping I saw mixed spice that calls warming and sweet spice. A few seconds after reading the spice in it, it remains me of one of the Indonesian dishes that I discovered in the city where I study my Bachelor's degree; we, Indonesian, call it "tempe bacem." The main ingredient of this particular dish is fresh tempeh, boil with spices including sweet dark soy, then fry it. And I thought I should try that mixed spice a

  Ichi's Fusion Recipes: Curry (India) Veggie Fried Noodles - Photographed by Acik Mardhiyanti Hi, welcome back to Ichi's Fusion Recipes! Well, what do we have today? I would like to share one of our new recipes from my kitchen; I call it, Fusion Curry (India) Veggie Fried Noodles!😊 If you have ever been to Singapore, once you walk to the hawker center, you would easy to find lots of kinds of fried noodles. One of those noodles is rice vermicelli that has a thin form; we, Indonesian, call it "mie bihun." In Singapore, this particular noodle is sold in many grocery stores. Locals often cook rice vermicelli as fried noodles. This dish is identic with ethnic Chinese as noodles are like the main menu in many households. However, I create a twist in this recipe where I add curry powder ( India's curry) and put an abundance of vegetables. Why write "India's curry"? Well, I like Japanese curry too, so that I do not want whoever following Ichi's Fusion

  Ichi's Fusion Recipes: Light Coconut milk soup with tempeh, tofu, Japanese eggplant, and dried fish, boiled vegetable, and somen (one of the types of Japanese noodles) - Photographed by Acik Mardhiyanti Hi, welcome back to Ichi's Fusion Recipes! Today I want to share one of our menus at home by using cheaper ingredients such as tempeh and tofu. Moreover, I would like to give you an idea of how to cook tempeh besides frying them.  If you are following The Journey of Ichi's Family, the last article that I wrote is about how we start a healthy lifestyle from home, including reducing coconut milk. I mentioned we prepare a dish with this particular ingredient once in while. I do not remember when the last time I cook a menu with coconut milk, but I am sure not last month. So, basically, we are rare for having meals that contain coconut milk. Moreover, my stomach has always been upset every time I eat this particular food. Yeah, coconut milk is not my cup of tea even though I c

  Ichi's Fusion Recipes: Chicken breast curry (Chinese curry fusion) - Photographed by Acik Mardhiyanti Wow, what do we have here? Today I would like to write another article on Ichi's Fusion Recipes. You can call it a bonus as tomorrow I will be busy. Because of this reason, I gonna share chicken breast curry, and it is Chinese curry with my style. This is the first time we have had this menu on the table. I do not eat spicy food, and I do not eat chicken meat either. Basically, when we have meat it means for my husband. The sorted of the story is that we had frozen chicken breast and we wanted to remove it so that we can buy another ingredient. In order to finish this chicken meat, my husband got an idea to cook chicken curry by using curry paste that we bought from the hypermarket last Saturday. Of course, he prepare this menu and I helped him to settle the process. So he can cook? Hmm, I demanded him to have cooking skills so whenever I get sick or busy at least he is able

  Ichi's Fusion Recipes: stir fry bitter gourd with dried split fish and oyster sauce - Photographed by Acik Mardhiyanti Hi all of you, how's it going? Well, I bet you are not excited with my recipe today as it is a bitter gourd. Like its name, it has a bitter taste as well.😁 However, we can make it much a tasty menu on the table. Moreover, it is good for your health to control your blood pressure.😉 Bitter gourd was not my kind of thing in the past as I was scared of the bitter taste. People in my hometown had known this gourd was good to reduce high blood pressure. However, not everyone felt happy when we were talking about the taste, including me. As a child, the bitter gourd was only for adults who had a health issue. Because of this reason, I had never touched stir fry bitter gourd on the table.  I started to consider picking bitter gourd as my menu after getting married. When I lived in Indonesia's capital city, one of my neighbors gave me the advice to add salt befo

  Ichi's Fusion Recipes: stir fry yau mak chye, pan-fry tiger prawn, sardine, couscous, boiled corn, a pear - Photographed by Acik Mardhiyanti Hi, all of you, it's been a while, how have you been? Hopefully, you are in good shape and keep your courage, do not forget to help each other.  Speaking of which, what do we have here? Today I am gonna share a new menu that serves on our dining table, we call it stir fry yau mak chye! Wait a minute, what is yau mak chye? Last Friday night, we went grocery shopping and tried to find spinach. Unfortunately, no sign of spinach on the shelves. Because of this reason, my husband picked unusual vegetables for us. The label said "Yau Mak Chye." But I can tell by looking at this leafy veggie, it looks similar to lettuce. At that point, I decided to stir fry this veggie, that's the only thing that I can think of.  To combine stir fry yau mak, I cooked pan-fry tiger prawn with butter and rosemary. This recipe is one of our favorites