Avigayil Damm

It was one of those days that I couldn’t figure out what to cook. I looked through my fridge to see what I have, and I found some chicken and some leftover parmesan cheese which I can’t remember what I had it for. Automatically my head put those two together and and decided to look up for recipes calling for those two ingredients. For some reason I must have looked up the words ‘chicken parmigiana’ because on the first page of the search result, I found this recipe by Ree Drummond.

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Yet another story from the time we spent in Bangkok – yep long time ago. Or at least the first quarter of this year.

As I may have already mentioned before, we stayed at the Imperial Queen’s Park Hotel at Sukhumvit Soi 22. Their in house restaurant included a selection of Chinese restaurant, French restaurant, and Japanese restaurant. One night, we decided to try the Chinese restaurant.

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When my sister was staying over at my place, she showed me to cook opor ayam (chicken in coconut sauce) with a mix of proper and easy way – which unfortunately due to it’s yummy factor, went down the digestive system without being properly immortalized. I did however take a picture of the side dish, triple-beans stir-fry, or tumis kacang panjang/tempe/tauge. Both are two of my favourite Indonesian dishes. Here are my (and my sister’s) way of cooking them if you want to try it out.

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When I was still working full time in Gatot Subroto area, my hubby and I would sometimes go out for lunch at Citrus restaurant, located in Tebet Indraya Square just next to KFC/Gelael in Pancoran area. We enjoy going there because it’s good food, quick service and close to the office. Most of the menu are ‘safe food’, meaning that almost nothing could go wrong with it, unless of course any of the food ingredients are rotten – which it of course never was.

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When I still worked in Gatot Subroto area, my colleagues and I used to have lunch either at the nearby small street restaurants, or at the next door building’s food court. Very often, the building next door would also host a national food festival, where many restaurants would take part and serve their specials. My colleagues and I would normally not pass on the opportunity to indulge ourselves in the variety of meals presented.

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