Creamy Salmon Orecchiette


There are some days when I open the fridge and all that’s there are leftovers. If you’re like me, this is when I get the most excited because it means it’s time to get creative in the kitchen. If there’s two things I always have ready, it’s red rice and pasta (versatile and simple carbohydrates which are ready to accompany any leftovers)!

That day I had a whole lot of fish dip that would’ve gone bad, so I decided making a pasta dish was the right idea.

Note: The fish dip I use in this recipe is a slightly different dip from my original recipe. In this version I used two additional ingredients: turmeric powder and one small red onion. It really added a lot of punch to the final flavor and made an awesome base for my pasta!

What you need:

  • saucepan

  • frying pan

  • spatula

  • pasta drain

  • food processor (or chopping board & knife)

What goes in:

  • my fish dip

  • anchovies

  • red chilis

  • olive oil

  • pink salt

  • grounded black pepper

  • orecchiette (or any other pasta. I recommend something like a spiral pasta or a penne if you can’t find orecchiette)

  • italian parsley

What to do:

  1. Bring some water to a boil in the saucepan. Once boiling bring the temperature down to medium heat and add a pinch of salt and a dash of olive oil. Add in the orecchiette.

  2. Place the anchovies, red chillies, and a handful of italian parsley into a food processor. Season with pink salt and grounded pepper.

  3. Once the pasta is cooked, drain the pasta and keep a cup of the starchy water aside.

  4. Place the frying pan onto medium heat and add the red chilies and anchovy paste. Once it’s start sizzling, add in the leftover fish dip and add a dash of olive oil. Add a dash of the starchy water and using a spatula mix it in with the rest of the ingredients in the pan until it unifies as one sauce.

  5. Add in the pasta and mix it all up until all the pasta is coated well. Taste here and season with pink salt and grounded pepper if needed.

Time to devour this nutritious and delicious plate!




Peanut Butter Rise & Shine Porridge


For those of you who are allergic to nuts, I am sorry, but this recipe is not for you. For those of you who can eat peanut butter but don’t enjoy it, I have no sympathy for you. Peanut butter makes me happy! It tastes amazing, the texture is addictive, and its versatility is worth an applause. A known companion to apples, sometimes carrots, to PB&Js, and of course thanks to TV chef Jamie Oliver, peanut butter can also be used for a Gado-Gado (apparently), which is a classic dish from my hometown of Jakarta.

I woke up madly craving peanut butter and I didn’t think eating it out of the jar for breakfast was the move, so my brain went to work and viola the peanut butter rise & shine porridge is born and ready to brighten up all your mornings. Get excited! 

What you need:

  • saucepan

  • wooden spatula

  • measuring cup

What goes in:

  • rolled oats

  • peanut butter (either smooth or crunchy depending on preference)

  • fresh milk (you can substitute this with any other kinds of milk)

  • manuka honey

  • nutmeg powder

  • almonds (optional)

  • pink salt (optional)

Toppings (optional):

  • granola

  • chia

  • flax seeds

What to do:

  1. Add about 1 ½ cups of fresh milk into the saucepan and place over a medium to high heat. Add the almonds into the saucepan and bring to a boil.

  2. Once the milk is boiling, bring the heat to a low to medium heat. Add about 2 cups of rolled oats. Note: If too much of the milk has evaporated, add as much milk as needed to keep the porridge at the right texture. Not too watery and not too dry or thick.

  3. Add two to three tablespoons (or to taste), a pinch of pink salt, a pinch of nutmeg powder and one tablespoon of manuka honey (or to taste) into the saucepan.

  4. Stir the mixture for about 10-12 minutes, until the oats are cooked.

  5. Place in a bowl or deep plate and top off with granola, chia seeds, and flax seeds.

This peanut butter deliciousness is FINALLY ready to enter your belly!