Chicken Butter Curry and Roasted Garbanzo

Feels like in an Indian restaurant! First attempt of cooking chicken butter curry and grilled garbanzo beans for the bread’s mate (well I dont know its name but it’s exactly same texture and taste with naan and different with pita bread). Having not stock of veggies for salad, so I sauteed onion, broccoli, sliced carrot, cabbage, mushroom, and little leftover spinach. #dinner #chickencurry #chickenbuttercurry #garbanzobeans #grilledgarbanzo #garbanzo #indiancuisine #recipega

Posted by @egadioniputri via Instagram

Recipe for chicken butter curry: Zingy butter chicken curry – Food
Recipe for grilled garbanzo beans: Crispy Roasted Chickpeas  (I used raw beans)

Cannot find the Chicken Butter Curry (or Butter Chicken Curry? whatsoever) recipe? Here I pasted it.


  • 60g butter
  • 1½ tbsp olive oil
  • 1 onion, diced
  • 750g chicken thigh fillets, quartered >> me: diced in one-bite size
  • 4 garlic cloves, minced
  • ½ tsp chilli powder
  • ½ tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground ginger >> me: finely mashed fresh ginger
  • 3 tsp garam masala >> me: unfortunately hadn’t bought it, replace it by adding ground clove, ground cinnamon, ground nutmeg, etc. any seasonings in my kitchen 😀
  • 1¾ cups tomato passata >> me: chopped fresh tomato
  • ⅓ cup cream >> me: skipped, didn’t have it
  • 1½ tbsp sugar
  • ½ cup Greek yoghurt >> me: sorry I never stocked yoghurt for cooking, so replaced it with coconut cream 😛
  • Sea salt & white pepper
  • Handful coriander leaves >> me: skipped
  • Small handful pistachios, chopped roughly >> me: garbanzo beans
  • Steamed jasmine rice and naan bread, to serve >> me: only naan instead

Preparation method

  1. Heat butter and oil in saucepan, over medium-high heat. Add onion and cook for 5 mins. Add chicken and cook for 3 mins.
  2. Add garlic, chilli powder, cumin, coriander, ginger and garam masala to saucepan. Stir to coat chicken with spices. Cook for 2 mins.
  3. Add passata, cream and sugar to chicken pan and bring to a simmer. Reduce heat to medium-low and simmer gently for 10 mins until chicken is cooked through. Remove butter chicken from heat and stir through yoghurt. Season to taste.

Happy cooking! Nehi, nehi..

Buttermilk Pancake

Masih rekapan dapur #recipega hari kemarin (3/6/2015) – #NationalPancakeDay effect: hunting and practicing #buttermilkpancake recipe! 😀 Oh never expected it’s better and yummier than my fave #pancake recipe during this time. Ingredients for 6 servings: 1-1/2 cup all purpose flour, 1 tbs white sugar, 3/4 tsp baking soda, 1/2 tsp baking powder (DRY), 1 large egg, 1- 1/2 cup #buttermilk, 1/4 cup milk, 3 tbs butter (WET). Combine separately all dry and wet ingredients, mix both group of ingredients as you’re ready to pour it into heated pan. Add with your fave toppings. Topping favorit di rumah kami tetep Indonesian style dooong.. pisang, keju parut, susu kental manis dan meses.

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Chocolate Chip Cookies Recipe

As I promised in this post, here I’d like to share chocolate chip cookies or simply called with choco chip cookies. At first, I just wanted to practice a recipe I got from my last baking class, but apparently when I was about to set all ingredients, I found two other recipes of this ‘native’ cookie written on the packages of ingredient I used. One is from Hershey’s and another recipe is from Imperial, then as a real newbie at baking, I became confused since both looked easier than baking class’ recipe :grin:. Ingredients of those three recipes are basically same. Only, the dose and method are little different. I decided to combine them and adjust some ingredients to get more cookies with lightly sweetened flavor.

Chocolate chip cookies, the debut of cookies in Recipega kitchen :P

Chocolate chip cookies, the debut of cookies in Recipega kitchen 😛

Ingredients (4-5 dozens)

  • 2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt (me: iodized salt)
  • 16 tablespoons (2 sticks) unsalted butter (me: vegetable spread) >> melted 3 minutes on non-stick skillet with medium heat, don’t overcook, let it warm
  • 1/4 cups granulated sugar
  • 3/4 cups light brown sugar
  • 2 large egg >> beat together and placed in a small bowl
  • 1 1/2 teaspoon vanilla essence (me: used another essence available in the kitchen and it turned out fine :P)
  • 1 1/4 cups (or use up 12 oz package) chocolate chips >> keep cool so it doesn’t melted before baked
  • 3/4 cups walnut >> roughly chopped (you can use pecan, almond, or other nuts)


  1. Preheat oven 375 F
  2. In the medium bowl, mix flour, baking soda, and salt. Set aside.
  3. In the large bowl, combine sugar, essence, and melted butter until creamy (about a minute). Use whisk or slow-speed mixer.
  4. Add eggs to the mixture on step 2. Still using whisk or slow-speed mixer, stir for 30 seconds, then let it stand for 3 minutes (repeat 2-3 times)
  5. Keep handing your whisk or mixer! Add mixture on step 1 (flour, etc.) to the mixture on step 3 (butter, etc.) gradually until well combined (about a minute).
  6. Add chocolate chips and walnut, combine it well
  7. Prepare at least two baking trays and cover with cooking sheets
  8. By dropping one teaspoon for each cookie, arrange the dough on the baking sheet with 1-2 inches apart
  9. Bake for 15 minutes and rotate the baking sheet halfway through process, one tray at a time
  10. Wait until the cookies cool before serving and having it crunchy

Note: The recipe from baking class is originated from Cook’s Illustrated. I followed their methods and tips, except for the use of mixer because I was too lazy to whisk manually :mrgreen:.

Tender Fried Duck

Well, I might be exaggerate (lebay in bahasa Indonesia slang), but today was really like a dreaming day for me. I can’t believe I made it! There was a menu that is actually our favorite, but I always avoided to cook, even to learn. Aisar requested me for several times , but I kept saying, “No! It’s difficult, couldn’t be cooked carelessly.. if not so, it would be tough and stinky” (in bahasa Indonesia of course :razz:). However, yesterday, I found an import shop nearby Azabujuban-station, Nissin World Delicatessen. This supermarket provides halal meat block in the 2nd floor and I was astonished to see various kinds of animal body parts sold there. They even sell the lamb (or sheep? I forgot) leg with about half of meter long. In short, I suddenly wanted to buy duck. “Maybe this is time to try”, my heart talked. I chose one from two available sorts.
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Hungarian Cuisine: Goulash


Cooked on July 26th, 2012

Ask for the recipe? Simply open this link: 😀

Well, finally I write the translation here. Since this recipe was quite new for me, I didn’t do significant improvement in recipe. Just go along with the instruction. Indonesian people used to cook this kind of food (it is called “rendang“) with coconut milk, which can also be substituted by fresh milk, but yeah.. it has risk for cholesterol. So, this goulash should be more healthy :wink:.

★ Point to remember ★

It takes time to cook!!! Haha. For this typical food, either rendang or goulash, the fire must be very small and the more cooking time the tastier cuisine will be. Rendang in average is cooked for eight hours!

★ How to ★

(1) Boneless beef 200g
(2) Mix of Salt, pepper, wheat flour to taste
(3) Garlic 1/2 ~ 1 clove
(4) Onion 1/4 clove
(5) Tomato 1 can, chopped
(6) Caraway powder 1 tablespoon
(7) Paprika powder 1 tablespoon
(8) Salt 1/2 ~ 1 tablespoon
(9) Vegetable oil 2 tablespoon
(10) Olive oil 1 tablespoon
(11) A little bit of cream for finishing
Note: I skipped the red’s not halal for us 😛

#1. Cut the beef into 2~3 cm, then sprinkle it with (2)
#2. Heat (9), then stir-fry beef on #1 until it changes color
#3. As you moved the beef into the pot (pot will be used for boiling), heat (10) over the low heat, add (3),(4) until golden brown
#4. Add #3 to the pot, add tomato, then cook for two hours over the low heat
#5. A couple of minutes before cooking finished, add (6), (7), (8)
#6. Serve with (11)