White Snapper in Basil and Red Chillies

White Snapper is a kind of tropical fish found across Indo Pasific ocean and commonly known as seafood, so it caught commercially. Today, i will share recipe of white snapper for the first time. My recipe today is White Snapper in Basil and Red Chillies. If you read this, you fill find that this faboulous fish dish is served with basil leaves and red chillies. Simple flavour but of course yummy!

Ingredients:
White snapper fish fillet
Salt and lime juice for marinate
Lemongrass
Red cayenne pepper
Sugar, fish broth powder
Basil leaves
Water, vegetable oil
Coarse crushed spices: red onion, green chillies or red chillies, tomato

Directions:
Marinare the fish fillet with salt and lime juices. Keep it on refrigerator for 20 minutes
Fry the fillet
Stir fry the coarse crushed spices, add lemongrass, sugar, fish broth powder and red cayenne pepper
Add the fish fillet, mix them all
Add some water and last, the basil leaves

Chicken Edition #11

"Ayam Masak Kencur" is the chicken dish recipe i want to share this time. I have a little difficulty in translating this recipe in english because "Kencur" is a kind of herb originally from Indonesia. Some say "Kaempferia galanga" or "Aromatic Ginger", "Sand Ginger", "Cutcherry" or "Resurrection Lily" for the same herb. Javanese and Balinese cuisine use this herb as cooking spices. Combination between Kencur and other herbs create a wonderful spicy taste.

Ingredients:

Chicken thighs

Salt, gratered ginger, bay leaves, lemongrass, lime leaves

Coconut milk

Fine textured mix spices: garlic (grilled)

         red onion (grilled)

red chillies (grilled)

red cayenne pepper (grilled)

Shrimp paste (grilled)

Kencur

Salt, brown Sugar

Directions:

Stir fry the fine textured mix spices, add the gratered ginger, bay leaves, lemongrass and lime leaves

Add coconut milk

Add the chicken thighs, cook with medium heat until it cooked

~ So easy to get delicious dish! ~

The most delicious food in the world: Rendang

Rendang is a spicy meat dish originally from Minangkabau West Sumatera, Indonesia. The popularity of Rendang coincided with the growth of Padangnese culinary in various region. Rendang or in western world known as "Caramelized beef curry" is rich in spices and took long time to cooking. But patience produce delicacy, so here my recipe of Rendang.

Ingredients:

Beef meat slices

Turmeric leaf, galangal, lemongrass

coconut milk: thick and fluid

Shredded coconut

Fine textured mix spices: red onion, turmeric, garlic, nutmeg, ginger, red chillies, salt

How to cook:

Slice the meat opposite the fiber

Mixed the meat slice with fine textured spices, turmeric leaf, lemongrass and galangan

Add the fluid coconut milk then cook on medium heat until the meat cooked

Add the thick coconut milk and after it seeped, add the roasted shredded coconut.

And you have your most delicious food in the world..... :)

~ patience produce delicacy ~

Chicken Edition #10

It is suprisingly that i have try for 10 chicken dish recipe! Chicken dish is always be the yummy special dish and noone will reject them when they are on your table. So, for the 10th edition of Chicken Dish, i will share you how to cook fried chicken with curry flavour. So here, "Curry Fried Chicken"

Ingredients:

- Chicken thighs

- Salam leaves, lemongrass

- Instant Curry powder

- Water

- Vegetable oil

Fine textured mix spices: red onion, garlic, nutmeg, ginger, galangal, salt, sugar

Directions:

- Stir fry the fine textured mix spices, add some salam leaves, lemongrass and instant curry powder

- Add water, put on the chicken thighs

- Cook the chicken until it cooked (javanese said this process, "ungkep")

- Fry the chicken

Chicken Edition #9

Ngohyong Fried Chicken for the Nephew

When my nephews are going to Yogya, i decide to cook a simple fried chicken which will be easy to eat for them. So, here i cook Ngohyong Fried Chicken.

Why Ngohyong? Because i want my little nephew taste different kind of fried chicken flavour not just like another usual fried chicken they ate before.
Ngohyong or Ngohiyong powder can be found in any market. It compose of five spices which is anise, black peppercorns, cinnamon, cloves and fennel seeds. It gives a bitter taste so don't use it a lot.
So, here the Ngohyong Fried Chicken recipe:
- Chicken fillet
- Lemon juice
- Pepper powder, garlic powder, salt
- Instant Ngohyong spice
- Egg (shake it off as dyer)
- bread flour, instant fried chicken flavour powder
- vegetable oil
- Bangkok sambal
Directions:
- Marinate the fillet with lemon juice, pepper powder, garlic powder, instant ngohyong powder and salt
- Keep it on the refrigerator
- Dye fillet to the egg
- wrapping with bread flour and instant fried chicken powder
- Fry on the hot oil
- Enjoy it with Bangkok Sambal

~ yummy! ~

Chicken Edition #8

At this time, i will share a kind of simple chicken dish called "Lime leaves Fried Chicken"
This fried chicken dish mainly ingredients is of course chicken thighs and lime leaves. We use alot of lime leaves to give the lime aroma to the chicken and this dish is suitable to eat with hot white rice and of course, sambals.

Here the recipe
Ingredients:
Chicken thighs
Salam leaves, lemongrass and of course alot of lime leaves
Salt, brown sugar, coconut milk
Vegetable oil
Fine textured mixed spices: red onion, garlic, nutmeg, coriander, ginger, caraway, galangal, turmeric
Direction:
- Stir fry the fine textured mixed spices
- Add the chicken thighs
- Add the coconut milk
- Add the salam leaves, lemongrass and lime leaves
- Add brown sugar and cook it until the thighs cooked
- Fry the chicken thighs

Sambals ingredients:
red chillies, red cayenne pepper, red onion
shrimp paste, salt and brown sugar
Directions:
- Stir fry red all ingredients except salt and brown sugar
- mashed all ingredients, add salt and brown sugar

Now you can enjoy fried chicken with sambal and of course hot white rice!

Chicken Edition #7

Back again with chicken dish project. This time i will share you about ayam goreng bumbu kuning (yellow flavour fried chicken). This dish really look like a chicken curry but no, this is a fried chicken with yellow thick saute made from traditional fine textured spices and thicken coconut milk. If you want to cook this dish, here the recipe:

Ingredients:
Chicken ( I always use the thighs)
Salt, lemongrass, salam leaves, brown sugar
Thicky coconut milk, garlic powder
Fine textured mixed spices: red onion, garlic, kencur, galangal, nutmeg, turmeric

Directions:
Marinate the chicken thighs with salt and garlic powder. Keep it on the refrigerator for 20 minutes.
Stir fry the fine textured mixed spices, add some lemongrass, salam leaves
Add coconut milk and brown sugar
add the thighs, cook it until cooked
Fry the chicken
To make the saute, cook the coconut milk again, add some red cayenne and maizena flavour to make it thicky
Presented the fried chicken with yellow flavour saute.
Delicious!

Breakfast with heavy menu: sambal terasi!

I always miss my mom's sambal. Hers is yummy. Combined with hot white rice and some side dish like traditional fried chicken and beef meat. But, eat with vegetarian side dish like soybean cake and javanese tofu is also amazing. Don't need expensive things to meal and you get pleasure, full feeling and also great adventure of spicy food ever. Actually not that spicy, as Jogjanese, we love sweet thing and our sambal recipe is combination of spicy and sweetness from brown sugar. Here, i try to share my mom's secret sambal terasi recipe just for you, my blog reader.

Sambal Terasi Goreng (Fried Shrimp Paste Sambal)

Ingredients:

Red chillies (the more spicy you want, the more number you add)

Red cayenne (be careful, this too so spicy hot!)

garlic, red onion

red tomatoes

shrimp paste (here the secret ingredient)

Salt

brown sugar (the more sweetness you want, the more number you add)

Directions:

* Fry all the ingredients

* Mixed them all

So simple, so yummy, so hot! :)



Chicken Edition #6

"Chicken..... Chicken and Chicken....." said my younger sister when she knows my recipe experiment this time. Of course she protest, because almost every weekend i trying chicken recipe and she must taste and eat them all. Laugh of Love....

Well, this time i tried a chicken recipe called "Ayam Goreng Lombok Abang" or Red Chillies Fried Chicken. It is like any other fried chicken recipe i've ever cooked, simple and tasty. :)
It's a home dish. You will find this dish in every home in Indonesia. If you want to try, check out the ingredient:

Chicken wings and thighs (as usual :p)

Lime juice

Lime leaves, lemongrass, salam leaves

Mineral water

Fine textured mixed spices: garlic, red onion, nutmeg, turmeric, salt, sugar, ginger, galangal

Red chillies topping: red chillies

                               garlic, red onion

                               red tomatoes

                               salt, sugar, pepper, chicken bouillon powder

                               vegetable oil

Vegetable companion a.ka lalapan: cucumber, red tomatoes and basil leaves

Directions: marinate the chicken wings and thighs with lime juice.

                 keep it for about 15 minutes

                 stir fry the fine textured mixed spices, add some lime leaves, lemongrass and salam leaves

                 add mineral water

                 put the chicken wings and thighs

                 cook it until cooked

                 Stir fry the red chillies toping which already being fine textured mixed

                 add the chicken

                 mixed them all well

                 enjoy it with lalapan and hot rice

Chicken Edition #5

Honey Fried Chicken

Yup! I love honey..... Everyday i consuming honey as my daily herbal drink with lime juice. It is good for your oral health, keep your body slim and reduce cholesterol.

Because i love honey, i dare to try cooking a dish with honey which is honey fried chicken.



Ingredients:

 - Chicken thighs

- lime juice, coconut water

Fine textured mixed spices:

Garlic

Red Onion

Ginger

Salt

Stir Fry Spices:

Fine minced garlic

oyster sauce, sweet soy bean sauce

Honey, sugar

few spoons of water and margarine

How to cook:

- Marinate chicken thighs with lime juice. Keep it on refrigerator for 15 minutes

- Stir fry the fine textured mixed spices. Add the coconut water and chicken thighs

- Stir fry fine minced garlic, add the chicken thighs, oyster sauce, sweet soy bean sauce, honey and sugar

- Mixed them all, add some spoons of water and cook the chicken until the gravy thick

Chicken Edition #4

Chilli Tofu Fried Chicken

Still in chicken edition, this time i try to cook a simple dish called chilli tofu chicken. Well, actually tofu is additional because the original recipe did not adding tofu.

 

From the picture, we can see how simple is this dish! Even with simple

flavour, the chicken still yummy....! hmmm....

So, here the recipe:

Ingredients:

- Chicken pieces: choose thighs :)

- White tofu

- Lime juice; ginger grater, salt, garlic powder, pepper powder

- minced garlic

- dried chillies, spring onion

- dried tiny shrimp (we called it ebi)

- margarine

How to cook:

                       - Marinate the chicken thighs, white tofu with lime juice, ginger, salt, garlic powder and 

                          pepper. Keep it for 30 minutes and then boiled.

                       - Stir fry minced garlic, dried chillies, dried tiny shrimp (ebi), mixed them all. Add chicken

                          and tofu

                       - Add some sliced spring onion for the last touch

Enjoy it! So Simple..... ;)

Chicken edition #3

Havermout Fried Chicken

My boyfriend love chicken especially fried chicken. He able to eat pounds of fried chicken in a day. When he came to my home, i cook him one of special simple fried chicken called Havermout Fried Chicken.

Usually, fried chicken use spicy wheat flour as coating chicken. Here, I use havermout and sesame as the coating. It gives special taste and my boyfriend love it!

Havermout or oats are meal made from rolled or ground oats. This healty food usually eat by boiling water that make it into porridge. I try to use havermout as coating of fried chicken and the taste is not bad at all. So, here my havermout fried chicken recipe and its mayonnaise sauce.

Ingredients:

Chicken loins and wings

Marinate spices: soy sauce, salt, pepper, garlic powder

Water

Coatings 1 : wheat flour, baking powder, chilli powder, salt, pepper, garlic powder

Coatings 2 : wheat flour, corn starch powder, chilli powder, garlic powder, salt, baking powder, chicken

                   bouillon powder, ice water

Coatings 3 : havermout, sesame

Sauce: mayonnaise, lime juice, sweetened condensed milk, tomato ketchup, black pepper powder

Directions:

Marinate chicken loins and wings with marinate spices. let stand in the refrigerator for about 30 minutes.

Add water, boiled until the spices seep into the chicken

Coat the chicken with all coating flavour

Fried in the hot cooking oil

For the sauce: mix and stir all ingredients

Enjoy the fried chicken with its sauce. 

Javanese famous cuisine: Tengkleng!

Every Javanese know Tengkleng: a kind of soup with the main ingredient are meat, innards or bones. It could be beef or lamb or chicken. This dish are from Solo. Some say it tastes like curry but with more watery gravy. But still, it's yummy!

Like i said before, solo is a place where this dish from, so mostly tengkleng become food must taste if you visiting this city. If you want to taste, i have the simple recipe of tengkleng. Here we go.

Ingredient:
Beef meat
Cinnamon, star anise, pandan leaves
Water
Bay leaves, galangal, lemongrass, lime leaves
sweet soy sauce, salt, pepper
Coconut milk
cooking oil

Fine spices:
Red onion, garlic, hazelnut, coriander, caraway, ginger, turmeric
Red cayenne pepper, red chillies (give a lot if you like hot spicy taste)

Directions:
Stir fry fine spices, add cinnamon, star anise, pandan leaves, bay leaves, galangal, lemongrass and lime leaves until it smells good.
Add beef meat, stir it until the meat cooked. Add some salt, pepper, 3-4 spoons of sweet soy sauce.
Add water
Add coconut milk
Cook it until it all cooked.

Chicken Edition #2

Ayam Taoco....

One of my experiment of chicken today is recipe named Ayam Taoco. It is not usual chicken dish that every house known because of its unusual ingredient which give an unique taste: Taoco.
Taoco is one of the Indonesian authentic spice made from fermentation of soy bean. Sharp aroma from fermentation give relish to every dish including chicken. Taoco is originally from Cianjur West Java. Historically, the indonesian-chinese person named Tan Ken Yan in 1880 familiarize taoco to Cianjur people to cook delicious food and yes, my chicken recipe today is delicious. So here the recipe.

Ingredients:
Chicken
red onion, garlic
salt, pepper
chillies
lime leaves, bay leaves
ginger, galangal
tomato
taoco --> the most needed ingredient
brown sugar
coconut milk
cooking oil

Directions:
* Stir fry slicing red onion, garlic, chillies. Add lime leaves, bay leaves, ginger and galangal.
* Add chicken. cooking until half cooked, add taoco for about 3 spoons. Stir fry all until you can smell it.
* Add salt, pepper, brown sugar
* And last, add coconut milk
* Cook it until the gravy thicken

Taste the another Indonesian authentically cuisines!

Chicken Edition #1

Chicken Recipe is one of my awaited recipe experiment. Why? It's chicken and no one will say no to eat chicken! So here I share my first recipe of chicken dish called "Ayam bumbu Woku"

First comment of this recipe: looks like thailand dish. Well, that is right because thailand dish most dominantly spices are lime, lemongrass and basil leaves and we put them all in this dish. The taste of spices and savory in this dish make it worth trying. My opinion, add more basil leaves to make a strong smell. Really enjoy with a bowl of hot rice. Hmmm......yummy!

Some say, bumbu woku (woku seasoning) is authentically origin from Manado. That is way, the spices is similar if we saw it geographically. There is two kind of woku seasoning. Woku belanga and Woku daun. Both are the same seasoning with different way of cook. Woku belanga is the woku dish cooked on the belanga or saucepan. Woku daun is the woku dish cooked and wrapped with the banana leaves. The last one is adapted by Javanese and called it "Pais".

So, here my recipe of Ayam Bumbu Woku (Chicken with Woku Seasoning)

Ingredients:
Chicken cut into pieces
Lime juice, lime leaves
Pandan leaves, lemongrass, basil leaves
Spring onion, tomato
Mineral water

Fine textures mixed spices (the secret ingredients!):
Red onion
curly red chillies
cayenne pepper
turmeric, ginger, hazelnut
Salt

Directions:
- Marinate the chicken with lime juice. Let it stand for about 10 minutes and clean them all
- Stir fry the spices, add some lime leaves, pandan leaves, lemongrass
- Add some water, put on the chicken and cook it until cooked and the flavor mingled
- Add some basil leaves, spring onion and tomato for the finishing touch
- Cook it until the gravy thicken.

Lunch with Sundanese Recipe

Sundanese has rich, flavour foods. The most famous of Sundanese is their habit of consuming fresh vegetable called lalapan. All kind of vegetable can be lalapan such as cucumber, tomato, cabbage, basil leaves and chickpea. The last one will be our main ingredients in this food called "Pencok Kacang Panjang"

Here is my pencok kacang panjang

Ingredients:

Chickpea (of course!)

Garlic

cayenne pepper

brown sugar

salt

roast shrimp paste

Kencur

Basil leaves

Directions: Smash garlic, cayenne pepper, kencur, salt, brown sugar and roast shrimp paste

                 Cut the chickpea into small pieces, put it on the seasoning

                 Smash the chickpea, stir untill mixed with the seasoning

If you like raw chickpea, this is the end of the direction. But for me, i don't really like raw vegetable except made them into vegetable juice. In fact, i don't really like to eat chickpea, moreover raw chickpea so i need to stir fry, add a little bit water and then give basil leaves for finishing touch.

Side dish: Special Roasted Shrimp (not shrimp paste!)

Ingredients:
- Shrimp ( i choose jerbung)
- Marinate seasoning: cooking oil, lime juice, salt
- Seasoning: garlic, ginger, sugar, pepper
- Honey, tomato ketchup, sambal, soy souce

Directions:
- marinate the shrimp with marinate seasoning
- roasted until it half cooked
- stir fry the seasoning (better smashed first)
- add some salt, sugar and pepper
- add honey, tomato ketchup, sambal and soy sauce
- put the shrimp into the seasoning
- roast it once more

Never say No to Serabi

When I say Serabi, most of us will thinking of Serabi Notosuman. Yup! The most famous serabi is come from Notosuman Solo. Its sweetness with pandan leaves smell and coconut milk make this appetizer a traditional, beautiful, sweet taste dish ever.

Well, actually serabi is not origin from Solo. Serabi is indonesian original appetizer, but we will find this dish in other city too. Sundanese has the same dish too called surabi. Just different prononciation. With taste of salty, this surabi is usually been eaten with bakwan, a fried mix vegetable. Really enjoying this food in the road of Kuningan, Cirebon.

I will share another way to enjoy serabi which i called it, Serabi Kuah.
The same appetizer, but different with both Serabi Notosuman yet Surabi Kuningan. This taste of Indonesian pancake is plain. The sweetness is adding on its sauce.

Ingredients:
Coconut milk
Rice flour
Wheat flour
Egg
Salt

 Sauce:

Coconut milk

Brown sugar

sugar

Pandan leaves

salt

Direction:

- Mixed all the ingredients into one bowl

- Cook it like a pancake

- for the sauce, boiled the coconut milk, added some brown sugar, sugar, pandan leaves, salt

- add the sauce on the top of Serabi

Enjoy it! So simple! So yummy!



Traditional Javanese Cooking? Why not!

Going hometown towards Eid Fitr or we suppose to call it "mudik" is always enjoying memorable time. Not just because the moment of Ramadan, the crowded road along java gave you an experimental skill: how you get out from the traffic jam, be patient to naughty drivers and now, deals with the motorbikes.
But, even everytime deals with same problem, not make the people's spirit to going hometown at Eid Fitr gone.
I became one of them.....

My hometown: Yogyakarta
It's always be pleasure to going home. I always miss the city. The culture, the culinary, the people and of course for me, the home where my mom and dad's origin.
Traditional javanese cooking especially Yogjakarta style always enjoy to taste. The sweetness of Gudeg is the most famous dish from here. But, not only that uniques main menu is tasteful. Now, I want to introducing the traditional javanese snack. Most of them are made from cassava, rice flour, sticky rice. All of that ingredients are easy to find here and of course the price is so cheap. In the morning, if you like to walking around traditional market in Yogyakarta, you'll find a lot of traditional snack. These are good to eat, natural, simple but not preserving enough.
Yesterday my mom made me Sentiling or sometime it called Bengawan Solo. It made from cassava which is smashed and adding jelly powder and sugar onto it. Wrapped with banana leaves, steamed and enjoyed it with shredded coconut. So simple, so yummy!
Here, i want to share another snack or opening menu made from cassava called Bubur Candil.

This traditional javanese snack became favourite for old people. The sweetness of cassava and the palm sugar give an instant energy. I made this snack for opening menu after fasting, and it so... great. Here the recipe:

Ingredients:

Cassava

Palm Sugar

Sugar

Salt

Coconut milk

Corn Starch powder

Mineral water

Pandan Leaves

How to cook:

Grater the cassava

Mixed with sugar, salt

Formed to a small ball like marble

Boiled mineral water and palm sugar

Added the cassava ball

Thicked it with corn starch powder

Finished it with splash of coconut water

Simple dish from Cirebon

Cirebon, the city of shrimp.....
I've never expected that i will living and working in this town before, but here..... after more than a half year, i falling in love with the life of Cirebon.

Cirebon, the 2nd biggest town in Jawa Barat, is not only high population because of its location on coastal areas. It aksi because Cirebon has rich and unique culture, different from Sundanese or Javanese. Maybe assimilation from both or has own character but it made this place offers pleasure in tourism and culinary adventures!

Well, I love batik since came here, that's true! Somehow, after came to Trusmi, the center of coast batik craft industry. The patterns were so amazing. Rich of color, design and the price is cheap enough. I almost can't control myself to shop some cirebon batik... Love it so much!

I saw a canthing process which is part of drawing, coloring textiles with malam, kind of candles. This is the most important part of creating pattern design of batik. Most of them, is been done by women because this processes need high patience and accuracy in detail. Well, women can do that better, can't they?

So, here some of my favourite Cirebon batik pattern:

The culinary also tempting to be tried. Cirebon has more than five famous culinary menu. Today, I will share the simple dish made from tofu called Tahu Gejrot.

Tahu Gejrot using Tahu Sumedang, kind of brownish Tofu with hollow spaces inside and a little bit salty. Most Sundanese love this tofu and meal it as snack anytime. Tahu Gejrot offer combination of saltiness, sweetnes and spicy-ness in a bowl. So, here the recipe:

Ingredients:

Tahu Sumedang

Mineral water

Brown sugar

Uleg seasoning:

green chillies

onion, garlic

salt, brown sugar

Direction:

Heat the tahu sumedang

Ripped into plate

Boiling water, add brown sugar until it melted

Mixed the sugar water and uleg seasoning

pour it into tahu sumedang

So simple!










Another kind of Soto!

I love soto!
That's right. Soto is my favourite breakfast menu when i was at home. After biking around the block, with my biking friend, i end the journey with enjoying soto. My favourite spot? Soto Ayam Pak Slamet near the railway or Soto Daging Sapi Pak Tono PGRI Yogjakarta. But this time, i would like to discuss about other kind of soto which is traditionally from betawi.

The name of Soto Betawi appeared since 1977-1978. Almost typically same as Soto Tangkar but with more simple ingredients and less spicy. More tasty if we meal it with fried onion studded rice, emping (chips made from melinjo) and sambals. So here the recipe of Soto Betawi

Ingredients:
 Beef meat
 Galangal, lemongrass, bay leaves, ginger
 Coconut milk
 Potatoes
 Tomatoes
 Onion, garlic, coriander, caraway, pepper, salt
 celery

Direction:
Boil the meat
 puree all seasoning: onion, garlic, coriander, caraway, pepper and salt

Stir fry the seasoning
Cut into smaller box of potatoes
Add the coconut milk
Stir all to prevent coconut milk splitting
Boilling it until cooked
Add the tomatoes
and..... it served with white rice, studding it with fried onion and don't forget emping
then.... ENJOY IT!!!

 

Who am I? I'm a recipe experimentalist

One thing i want to share in this page is my experiences with the dishes i've tried to cook. Some good to eat, lots..... hard to chew. Haha...... not that bad actually, because i cook with my heart. The latest succeed experiment was Soto Tangkar. Yup, Indonesian food named Soto Tangkar. Simple and easy dish actually. You just need kilos of beef meat, coconut milk and the other is some seasoning you can found at kitchen then..... you have something to eat for lunch!
My aunt and her kids came to my home and try this dish and she said this is delicious! Seriously, this is delicious. She asked me the recipe, so i will share it.

Ingredients:
Beef meat
Coconut milk
bay leaves
lemongrass
ginger
galangal
turmeric
hazelnut
red chilis
coriander and pepper
red onion, garlic
salt, celery, chives

Direction: boil the meat
                stir fry the seasoning

                add the coconut milk

                cook until it's all cooked

                enjoy it with hot cooked rice sprinkled with fried onion and potato cakes

                don't forget the sambals!

Want to know other recipes?



Home made gambang bread






Hershey Cheese Pancake

Noodle croquette

~ Hungry for More! ~