sweet javanesse oat porridge

sweet javanesse oat porridge

the pandan leaf is eatable, believe me!A month ago, my friend told me that he was disappointed with the taste of oat porridge. He said that it was so terrible.. Actually, he forgot to add a pinch of salt, *sigh* Okay, that was my suggestion for him to eat oat porridge, since it’s healthier rather than eating instant noodle. Made from natural whole grain oats, it may contain low fat and cholesterol. It is also said that oats can reduce blood cholesterol (but it depends on your daily diet, of course)


            Ole! I know that oat porridge is not part of our Indonesian culture. We usually eat instant noodle if we are hungry, but the MSG (Mono Sodium Glutamate) and other chemical ingredients containing in instant noodle are not really good for our body. Hmmm for you who are “Indomie addict” will say that the taste of instant noodle is common for Indonesian people and quiet delicious.


            However, let me ask you, how you can say that certain foods are delicious and edible, yet some other food are not delicious and inedible?

Honestly, Taste is just a cultural matter. What is delicious, edible and proper to eat are learnt in everyday life since childhood until now. So, it is not impossible if we try sumthin’ new! Don’t be enslaved with your own culture. We have the power to decide what kinds of food are good for our body and what are not. Just break the habit and try different thing! And talking about taste is not so much different with adventuring to unique and different places on earth.


            It’s your choice!


            So, this is my favorite oat porridge recipe, just try it!


            210ml water (3 ¼ medium glass)

            4 tablespoon full of oat (I prefer Quaker quick cook oatmeal to other oat brands)

            ¼ teaspoon of salt

            1 tablespoon of palm sugar

            1 tablespoon of raisin

            Pieces of Pandan leaf


            Boil water, oat, salt and palm sugar until the porridge thickens (5 minutes), stir gently.  Add raisin and Pandan leaf.

            (If you dare enough, you can add some spices like cinnamon, ginger or clove in adequate amount)


Bon appetite!

vegetarian pasta

vegetarian pasta

a la RaniThis is one of my favorite menus for breakfast. It’s easy to make and won’t take too long to prepare. Since I’m a vegetarian, I substitute the meat with mushrooms and green vegetables. Please do not add any seasoning, you can use sugar and salt, those two ingredients will mix and create a magic flavor for your dish.




     100 gram pasta (macaroni, spaghetti, or fettuccini)

     1 liter water

     ¼ teaspoon of salt

     1 tablespoon of vegetable oil


Pour pasta into boiling water, add salt and vegetable oil, and stir gently for about 8 minutes before it drained well. Or you can boil the pasta until its reaches your own cook level.



     1 tablespoon of margarine

     6 onions, minced

     4 garlic, minced

     3 red tomatoes, chopped

     25 gram of minced carrot

     2 large red chili peppers, minced 

     2-3 large green chili pepper, minced

          (You can substitute chili pepper with paprika if               available)

     50-100 gram of mushroom (champignon mushroom, tree        ears mushroom, merang mushroom or oyster                  mushroom)

     50 gram of baby kailan, minced

     1 tablespoon sugar

     1 teaspoon salt

     1 tablespoon of tomatoes sauce

          (Del Monte is my favorite brand)

     1 teaspoon of grounded pepper or black pepper if                   necessary

     100 ml water


     Sauté garlic and onion with margarine in a frying pan until the color become golden and the flavor is aromatic. Add chopped tomatoes and stir well. Pour carrot, mushroom and water; wait until the water is evaporating.

     Add red and green peppers, salt, sugar, tomatoes sauce, and baby kailan. Stir gently until all the ingredients are well cooked and serve on a plate. mix the pasta with the sauce.

if you use macaroni, you can mix with eggs and bake it until the color becomes golden and  the macaroni is well cooked..(more less, 5-10 minutes)