food and cooking blog

Pictures taken with Samsung Galaxy Camera

A short post to keep ourselves updated.

I am currently on my Java tour and I am planning to surf around the centre and eastern part of Java. The internet has been crazy, it's hard for me to keep the social networks updated but thankfully my hotels have great wifi access. The internet is the friendliest during the night!

I'm sending these lovely "postcards" from Semarang, the city of Lunpia! FYI, I've eaten the lunpias here!!! They're ginormous, very different from the ones I found in Jakarta and definitely more delicious. I also managed to visit Sam Poo Kong temple today, it's one of the most beautiful temples I've ever been in Indonesia. Stay tuned to my social networks: Facebook, Twitter and Instagram for more and more updates of the travel and culinary places during my trip <3.

and oh, for my moslem readers:
HAPPY EID IDUL FITRI
I'm very sorry for all the wrongs that I've done ever since the first post: from the words, the wrong informations or the bad photos. I'm doing my best to become better and better.

Till then, I'm gonna see you on the social networks and to the upcoming posts in the blog :).


Warmest love and regards from Semarang,




Stanislaus Hans Danial Subianto
email: coofodindo@gmail.com

I have been actively blogging for around seven months, technically, I have this blog for about nine months, but the first two months were sort of like the transition from a newbie to a more hopeful blogger with more passion and more effort in changing the blog to something that's a pleasure for both the writer and the readers. In that beautiful seven months I have been blessed with a lot of things, new experiences, once in a lifetime achievements and meeting new people!

I don't know what graceful things that I do the other day that caused me to get this email from E&O Restaurant Jakarta, that's the "golden ticket" (read: invitation) to a dinner session with Chef Will Meyrick!!! I was very happy knowing I'll have the chance to experience a dining session and a little chit chat with this Street-food Chef! It was a straight yes, I was too stupid to say no to it!

E&O is another venture and collaborations of Chef Will Meyrick, who is also the executive chef for two awesome-established restaurants in Bali: Sarong and Mama San. Chef Palm Amatawet from Thailand is Chef Will's tag team member/partner-in-crime. Together they evolve Sarong and Mama San to a world known restaurant. Did I mention that Sarong is on the number 13 of Miele's Dining Guide? E&O is the short of "Eastern Oriental" and the concept for this restaurant is a fusion of Thai and Vietnam cuisine. This is totally a fresh-breakthrough in the culinary feast of Jakarta remembering that most fine-dining restaurants in Jakarta serves either American or European food. The table's turned and the bars are set a little higher now.

I was impressed by the interior of this restaurant because it rang classy, elegant and expensive in the same time. The usage of hardwood materials in collaboration with the dimmed lighting and a slightly modern yet romantic ambience for this restaurant are just perfect. There's also a bar area for a more casual cocktail dates. When I got there, I was quiet impressed by how many western people visiting the restaurant, it's just a rare scenery these days, especially when you know the restaurant is serving asian culinary, as an Asian, I am so proud that asian culinary have its fans, and as an Indonesian, I am proud because the restaurant is in this country! *wipe tears*

Anyway, let's tour this gorgeous restaurant!






Salmon Betel Leaf with Galangal, Dried Shrimps, Roasted Chillies, Coriander and Salmon Roe
IDR 32k/each
The moment I started to put this in my mouth and chewing it, I can feel the explosion of flavors like they're were dancing joyfully in my mouth. This may not be the most photogenic dish but if you try this one, you might die of joy. This one is so so so delicious. The idea of using Salmon Betel Leaf is just insanely genius. Tip: to eat this, you might need to put them all in your mouth wrapped or not-wrapped but promise me you won't give this a break, it needs to be in a complete form!

Crispy Pork Belly with Tamarillo and Tamarind Sauce
IDR 190k/portion
This could probably bring to me to tears because I have never felt like eating a starter so delicious, it's staying in my mind up until now. All the ingredients here work so well with one another, the pork belly is super yummy, it's soft and savory on the upper part but all the way crispy to the bottom. I am failing at emphasizing how delicious this is in words, and that's why you really need to try it yourself. If perfect is allowed, than I am giving this dish that title already, and it's awesome that we just come to the appetizers!


Chicken and Prawn in Egg Net with Peanuts, Lemongrass, Mint & Pickled Cucumber and Shallots Relish
IDR 65k
Another good appetizer, but certainly if you're putting this one with the Crispy Pork Belly side to side, just so you know, I am still going to recommend you that one.


5 COURSE-8 MEAL DINNER IN FIVE ROUNDS

Selection of Northern Thai Relishes with "Nam Prik Ong", "Nam Prik Goong", "Nram Prik Num" and Crispy Tempura Vegetables.
IDR 125k
Nam Prik Ong means Chicken and Tomato
Nam Prik Goong means Dried Shrimp, Chili and Lemon
Nam Prik Num means Eggplant and Dried Chili

Such a lovely course to start the 5 course-8 meal dinner, I love how they managed to seasoned the tempura so well, but still, the main idea is to have the tempuras with the relishes. The fried-tempuras were water spinach, mushroom and white fish. My most favorite relish must be the "Nam Prik Ong" (Chicken and Tomato) because I found that the closest to my appetite behavior.

Southern Hot and Sour Soup Fish with Kedondong Leaves, Turmeric, Chillies, Lime Leaves and Coriander
IDR 80k/half, 140k/all)
First impression: sour and very spicy, the spiciness is enough to slowly soothes to your head, however this one is such a pleasure to eat regarding the deliciousness of this! The fish is beautifully cooked, however not overdone and hard, most importantly: did not stink! The sourness and the spiciness somehow left you refreshed.

Grilled Beef Salad with Green Mango, Shallots, Peanuts, Mints, and Nahm Jim Jauw
IDR 90k
In short, I'll award this as the best asian fusion salad I've ever had in my life. Thank Gosh for the few courses and they already changes my perception of Thai culinary to another level, I was so stuck between Tom Yum Goong and Pad Thai, but this dinner literally opens a lot of knowledge too! I was super duper impressed with the seasoning of this salad which somehow affected the flavor of the grilled beef to be awesome, and also the play of the texture and contract from the ingredients.



Twice-cooked Beef Short Ribs with Sweet Fish Sauce, Cucumber and "Nam Pla Prik"
IDR 220k
Nam Pla Prik is sort of a Thailand Dried Chili

To get the perfect impression of this course, you need to have this on a right order or at least right seasoning. This dish would taste just okay when you only have the Beef Short Ribs, but when you eat the ribs along with the sweet fish sauce and Nam Pla Prik, it tastes so good you want it over and over again. It's smart because the short ribs were cooked and seasoned to be rather sweet, Nam Pla Prik definitely gave a spicier touch and the saltiness from the fish sauce. Foodgasm checked!


DESSERTS

Cocoa Ganache with Peanut Butter Palm Sugar Ice Cream and Honeycumb Crumble
IDR 50k
One scoop all the way to the bottom for a heavenly heart flavor! I love the homemade ice cream and since I am such a peanut butter fan, this one certainly spot in mind. Just one whole scoop and that's enough to make you smile. No, I actually lied, one is not enough. How come? This one is so delicious!

Durian Pannacota with White Sticky Rice
IDR 50k
A masterpiece of dessert? Surely it is! This dish uses Durian, which is my ultimate favorite fruit and it's totally a genius idea of using it on a Pannacota. The Pannacota is super smooth and the flavor of the Durian is strong but in a proper-not-overpowering state. I also did the same thing by scooping it all the way to the bottom and when I put it in my mouth, they melted and I literally smiled. That's enough for me to declare that the perfect dessert, perfect closing and I am in love.

I was so impressed with the courses and again very impressed with the people behind these gorgeous food: Chef Will Meyrick and Chef Palm Amatawet! FYI, they're like the most humble chefs I've ever met period because they literally spent a quality time getting to know us and talk with us about food. That's how foodies should talk. Another great thing to know is that the bloggers coming to the dinner were the ones selected by Chef Will and friends because they literally read the blogs. I just couldn't hide how happy I was and I am, still :').

Along with the impression and based on my personal judgements, in short, I would declare E & O as one the best meals I've ever had in 2013. To declare this, there must be a reason, and all these beautiful food described above are reason enough, but sure, to be more convinced, you need to try them yourself.

Thank you for the great night Chefs! You guys are the dynamic duos! The bombs!
and special thanks to Wati Meyrick, Raechel Temily, Catherine Vilia and the lovely bloggers <3.

See you in the next posts and...HAPPY EID HOLIDAY!!!

E&O Eastern Oriental Restaurant || FACEBOOK | TWITTER
Menara Rajawali, 1st fl.
Jl. Dr. Ide Anak Agung Gde Agung LOT #5.1
Kawasan Lingkar Mega Kuningan
Jakarta Selatan 12950
021 - 2902 3418

Hello lovely readers!

In this entry, I would spoil you some tips and trick on how to start your own food blog. Shortly, I'm going to separate this entry in some posts, the other entries will be about food photography tips because that's like the most frequently asked question to me.

1. Choose your Blogging Platforms!
There are a lot of blogging platforms available online for you to choose like Blogger (blogspot), WordPress, Live Journal and Tumblr. I'm definitely a .blogspot user for my url is coofod.blogspot.com, the reason why I chose Blogger is because I find that it's the easiest, starting from the general settings to the layout. Most people chose to blog on WordPress, I used to own a blog on WordPress and I found out that the layout design of the blog is slightly more simple yet cleaner. But to be honest, the difference is not that insignificant. These blogging platforms are mostly FREE and you don't have to pay for things like bandwidth.

2. You are a FOOD BLOGGER, not a FOOD WRITER!
For this is a tutorial on how to start a FOOD BLOG, then it's clear that you are blogging about food. The idea of blogging to me is a platform for me to share something or to say something. I am a food blogger, not a food writer, so I'm sharing my readers a lot about food and what connects to it in my way of delivery: casual yet informative but also opinionated. My blog shares mostly restaurant reviews, travelling diaries and I am now start expanding it by filling in some recipes and private cooking sessions. Personally, you shouldn't start a food blog because you wanna earn money (unless your main purpose is commercial) or getting free food. Among the journey, they will come with the teritory. What you should have in mind is "because I have already eaten food, that's why I wanna blog about it".

3. Pictures are essential?
In a food blog, I believe so, I think pictures should talk a thousand words, or even touch more than the words themselves. The more they're lost for words, the better. In this case, you're going to need a camera. You don't have to own a thousands of dollars worth of DSLR, just a simple compact camera and a good lighting is fine, but DSLR will definitely resulting better pictures quality for the censors are already different.

Remember this main rule: CAMERA + GOOD LIGHTING are the ultimate best friends.
Here's a picture of the same item I shot one using DSLR and another using compact camera.
The most significant difference is from the bokeh (Depth of Field), DSLR gives a lot better bokeh than compact cameras. I usually use compact cameras for direct uploads to Instagram and DSLR for the blog pictures. More on the tips and trick of food photography on separate posts.

4. Be unique
Call me a freak but you DO need to have something unique to make your food blog stands out, we are not fashion bloggers who tend to be more playful and creative in certain ways, being a food blogger is relatively harder to be exposed unless you have a very decent writing skill or super awesome pictures, but most importantly, find what's unique from you and be yourself. You're starting everything from zero and you are the reason you'll be successful later. (If only you care about the attention and publicity, which I believe most people do)

5. Blogging Tips
- You're a human, not a copyCAT, so do not plagiarize!
Come on, blogging is based on your personal thoughts and opinions, why in the world you need to plagiarize, you'll be seriously embarassed once you found out you're copying everything from a source.

- Be yourself, stand to your opinions about certain things.
Example: You just got back from the restaurants and you just had a bad meal and service, and you're putting on opinions that might be negative and controversial. Stand to your opinions! Just be honest with the words in your blog because that's how you really feel, but do remember to use a more proper approach no matter how negative something is. Generally, being honest is a lot better than overrating certain things when in fact they're not, and you'll probably start losing your readers because your reviews are not honest.

- No music, please.
The moment I am visiting a blog mixed with musics, I'd just direct my mouse pointers to the "x" button on the tab or on the window. Please, I want to enjoy reading the posts, the music can be pretty annoying no matter whoever is singing, especially when it's mixed to the musics you're listening.

I hope these blogging tips can be your guide to start your own food blog, remember, just be yourself, but let certain percentage of yourself to be flexible to the trends and topic.

See you on another blogging tips! Will post them soon!
I know you guys are waiting for the food photography tips more!

Shoo for now!

I was fortunate enough to attend a splendid breakfasting dinner hosted by Shang Palace Chinese Restaurant at Shangri-La Hotel Jakarta. Shang Palace restaurant is totally the gold standard of chinese restaurants in Jakarta, starting from the classy venue to the great quality of premium food they're serving.

Shang Palace offers you the most vibrant dining session with 327 seats, 6 private dining rooms for your private events and Lotus Ballroom for a special occasion like wedding reception to hold around 200 people. I was stunned by how classy-looking the venue is, with majorly gold and red colors. Red and gold mixed together creates this expensive sense to the eyes and heart.











Lobster with Spicy Sauce
IDR 229k
Comes with a great presentation, this course was the perfect opening for the night. The lobster's meat is perfectly cooked, great moist consistency. The usage of mango for this dish needs to be appreciated, totally a play in my mouth.



Minced Beef Soup with Spinach
IDR 60k
Just before I knew the name of this menu, I presumed that this soup contains celery or green-onion, but in fact the green leaves were spinach. The minced beef is the bomb of the soup, they're pre-seasoned so when you have it with the soup, you're going to spot the original flavor from the beef.

Deep Fried Boneless Chicken with Almond Flakes on Lemon Sauce
IDR 78k
In most cases, almonds are chicken's best friend, I've had some courses where chicken's mixed with almonds and they both make perfect love for one another, and the same thing happening to this dish. The almond was super crunchy, but I was expecting a more juicier texture regarding the chicken was dry-fried.


Chef's Special Stewed Pork Rib served with Chinese Bread
IDR 88k
If I'm allowed to choose my most favorite dish of the night, then it'd be this Stewed Pork. This is the yummiest, juiciest pork dish I've ever had period. I'm in love with this good old pork, the meat was uber juicy and moist, my God I'm melting right now. There's no certain rule of eating this dish along with the buns, you can have them your way, the deliciousness is the same.



Braised Whole Abalone and Goose Web with Bailing Mushroom
IDR 188k
Fell in love instantly from the first try of the Abalone, very juicy! Everything served here are juicy, don't reall yknow how many times I've abused the word "juicy". If you're curious about the reason why they named the mushroom "Bailing", it's because they're impressed by its beautiful pure white body and its similarity with "Glossy Lanzi" in shape. "Bai" itself means 'white' in Chinese and "Ling" refers to the valuable edible fungus.



Live Crab with Chilli Sauce
IDR 38k/100gr
The biggest friggin crab I've ever had in my life period. The meat was so thick, rich and yummy! It's totally going to fulfill all crab lovers appetite and cravings for giant crabs. Loving the fact that they used spicy sauce because it's my favorite flavor or a crab beside "blackpepper". I have a picture to show you guys! Don't worry!!!

Homemade Bean Curd with Vegetarian Ham, Shimeiji, Mushrooms and Dried Scallops
IDR 78k
Thumbs up for the bean curd, it's so moist and fluffy. Just by looking at the picture, you can tell that it's totally a huge load of ingredients used here, but overall they blend with one another perfectly. The only negative I can say is that I can't really find and taste the scallop.

Shang Palace Yang Zhou Fried Rice
IDR 88k
I am always excited when it comes to restaurant's signature fred rice, it's like each and everyone of them has their own style, taste and magic touches. This one is certainly on my top five list. Please remember that this dish contains pork, but for non-moslem foodies, this one is certainly the top notch menu. Recommended.

Almond Bean Curd with Mixed Fruits
IDR 35k
This dessert is served cold, you can definitely spot the almond flavor in this dish. While this one doesn't ring 'fantastic' to me, this is still nice to try.

Chilled Avocado Puree topped with Coconut Ice Cream
IDR 35k
I sort of like this one, especially the coconut ice cream. It's just a lovely dessert for a sweet tooth like me.

Chilled Lemon Grass Jelly with Lime Sorbet
IDR 35k
The lime sorbet is just brilliant, and I gotta give it to the kitchen for making such a beautiful dish with Lemon Grass, this is for me another succesful invention from Grass Jelly, remembering it's not very easy to create an impecable dish with that ingredient.

Chilled Mango Pudding
IDR 35k
One of my favorite desserts since I am a huge mango lover. The texture is so soft, smooth and definitely melts in your mouth.

Chilled Mango Sago Cream
IDR 35k
Hands down to the best dessert of the night, a good old Mango Sago, Shang Palace style. This one is certainly not to be missed. Highly recommend this one for you all, the flavor just simply bursts in your mouth.

If you're noticing the food from the beginning until the end, that's a lot of food! I am super full but I am totally happy. Happy fats are always the best!

For a family restaurant, the prices of the courses in this restaurant is relatively affordable, regarding to the portion and the impressive dining experience, certainly worth sharing with your loved ones.

Special thanks for Shangri-la Hotel, Shang Palace Restaurant and crew, especially to the talented Chef Benson Fok Ping Kong (executive chinese chef of Shang Palace).

Shang Palace at Shangri-La Hotel Jakarta || FACEBOOK | TWITTER | INSTAGRAM
Level 1 Shangri-La Hotel Jakarta
Kota BNI Jl. Jendral Sudirman Kav. 1
Jakarta 10220
021 - 2922 9999