Crusty cod with lemon and parsley

This is a good solution for a no carb dinner at home, if you do not count the breadcrumbs.

But if you do, 3 table spoon breadcrumbs normally equal around 15 gram carbohydrates.

Ingredients:

3 tbsp sunflower oil

3 tbsp breadcrumbs

3 tbsp chopped fresh parsley

3 tbsp finely grated lemon zest

2 cod fillets

salt and pepper

Mix together oil, breadcrumbs, parsley, and lemon zest in a bowl until well combined. Season with salt and pepper. Place the fillets on a aluminium foil and cover with the mixture, press it down with your fingers. Bake in the preheated oven for 9 minutes, or until the fish is cooked through. Garnish with parsley sprigs and fried onion.

Breaking Bad

It did not happen when I climbed up those ruins in Petra last December. It happened only in a restaurant in Zurich in they year of 2013; my phone did a free fall from the dining table onto the floor and managed to bounce to hit the heavy steel legs of the table. 

I just sent it back to have the broken (glass) button fixed. One can only wait and let the Porsche Design team showing him how happy they want their clients to be.

Pannekoeken

I think we all would agree that Pannekoeken is the Dutch word for Pancake. I grew up in the island that was colonized by the Dutch but I don't speak Dutch, so this is the least I could baten from this fact.

Unlike the American pancake, this one is a little bit like crêpe. Well, with this recipe you can make my favorite pannekoeken that is better than american pancake and French crêpe.

You will only need 200 ml of milk, 100 gram flour, 50 gram melted butter, and an egg.
Mix them all together until smooth, then ladle in the mixture. You should be able to make 8 beautiful delicious pannekoeken. Serve with Nutella, Melasse, fruit jam, or your favourite spread.
A hot earl grey tea with extra bergamot sounds good in this cold weather.

Pierogies

I just came back home from a Polish dinner at Jolka Polka, a newly opened Polish restaurant in Zurich. To be honest, I went there to check how good were Pierogies made by a Pole compared to the ones I made. I took competition seriously. :)

Jolka Polka served two kind of Pierogies: the boiled one and the fried one. There were two fillings you could choose: potato and cheese or meat. It costed CHF 19 for a plate of nine boiled Pierogies and CHF 23 for nine of the fried ones.

I thought, look-wise, I made more beautiful Pierogies. We had similar thing in Indonesia called Pastel or Jalangkote, which gave me the skill in pinching the Pierogies to seal it. Or was it just because I, most of time, liked to pinch? :)

The taste was okay. One might think that potato and cottage cheese tasted not much different when mixed in a restaurant kitchen and at home. 

As dessert, they had a Polish style Apple cake, quite interesting. It consisted of Apple purée on the bottom, sort of, and chocolate layer, tiramisu-y on top. 

These are Pierogies I made the other night. Not too shabby made by Indonesian's hands, yes?

With the same dough and your potentially favourite filling: potato, carrot, green peas, and corned beef, you may deep fried it and called it Pastel.

Pan-seared Salmon

Let us pretend that we have to get rid of the Christmas weight and be slenderer in this new year. What is better trick than replacing the carbs with vegetables? Because being vegetarian for me is kind of boring, I pan-seared the Salmon for the love of that rich fatty acid which suppose to make me live healthier and longer on this earth.

Ingredients

Fillet

2 cm fresh ginger, finely grated

1 tbsp soy sauce

1 tbsp sesame oil

2 skinless salmon fillet (assuming you are cooking for two)

lime wedges

Stir-fry

2 small bok choy or your favourite green leaves vegetable

1 bunch of scallions

1 tbsp sunflower oil

1 tbsp sesame oil

salt and pepper

fried onion

Marinate the fillet with ginger, soy sauce, and sesame oil evenly before cook for 3 minutes on each side in a heavy-bottom skillet.

Cut the bok choy lengthwise into quarters. Cut the scallions into thick diagonal slices.

Heat the sunflower and sesame oil in a wok, add the vegetables and stir fry for 3 minutes. Season with salt and pepper.

Divide the vegetables among warmed serving plates, sprinkle the fried onion, and put the salmon on the top. Serve immediately with lime wedges for squeezing over.

13

May our dreams come true but most important is, I hope that, we are being loved in return and that we are happy for everything that we do.

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