So last night I cooked Fettuccine Carbonara, and I loved it! Haha, I know, how can I be the one who says it's good when it's meant for the whole family, right? Well, yeah, I'm sort of a narcissist when it comes to cooking. But believe me, when I say it's good, it's good! I'm actually also objective towards my own cooking. Truth is, my family also loved my fettuccine, so... :D
Now I'm gonna explain how I made this Fettuccine Carbonara. I didn't exactly follow a particular recipe, just chose random recipes from the internet, studied them, and came up with a way to cook my own, you know, by taking a little bit of this and that..., and doing a little bit of my own so-called improvisations.
So, what we need is: smoke beef, champignon mushroom, cheddar cheese, full cream milk, olive oil, garlic, egg yolks, black pepper, and a bit of salt.
Now I'm gonna explain how I made this Fettuccine Carbonara. I didn't exactly follow a particular recipe, just chose random recipes from the internet, studied them, and came up with a way to cook my own, you know, by taking a little bit of this and that..., and doing a little bit of my own so-called improvisations.
So, what we need is: smoke beef, champignon mushroom, cheddar cheese, full cream milk, olive oil, garlic, egg yolks, black pepper, and a bit of salt.
First of all, while boiling the pasta, I just fried the little pieces of smoke beef, garlic, and mushroom, and then added dashes of olive oil. Then, I beat the egg yolks in a bowl, and added around 400 ml of milk [should've added more milk, the fettuccine was a bit dry, but anyways :D], stirred the sauce mixture, and added them to the frying pan. And then I added black pepper, and cheese. Finally, I added the pasta and stirred them altogether. Hehe *blush*
I apologize, if you're a professional, the way I cooked this may seem very, very.... amateur and well, how else can you say it, unprofessional, but that is simply the truth, that I am just an amateur and I don't know that much about cooking yet. And mine probably had too much fat in it, haha, but for starters, I'm happy with the result. :)
The night before I did this one, I actually made it with some friends. It was also good, but somehow I was sort of unsatisfied, first of all because we didn't use mushrooms, and then there was no olive oil, and no egg yolks, and I couldn't have it my way because there were three of us.
So, I made it again at home. I had my camera with me (but safely put away while cooking) all the time.
The previous night I was wondering what the egg yolks were for. And now I know what the egg yolks do to the sauce, hehe. To know what I mean, you gotta try it yourself too.
This is my latest creation. Haven't cooked anything else ever since. Well, it's been only a day, you see, and we've spent the day trying to finish up the fettuccine because it turns out 500 gr of pasta is a lot of pasta, so, yeah, we needed time to finish it. But it's finished now, so nothing went to waste. :)
So, that was fettuccine.
I started to cook quite often ever since I went to college. Sometimes, I feel like other people don't get the "feel" I feel when cooking, you know? Sometimes, to them, it's important to just get the food done already. Sometimes it's important to just have the food. But it's not. It's important that you take your time and enjoy every second of it, it's important that you pay attention to the details, keep it neat and beautiful, that when you serve it, it's a delightful and beautiful thing to see. Sometimes, budget doesn't matter, as long as it's all worth it in the end. The satisfaction, the joy of cooking your own meal, cooking for the family. And of course, the happiness when other people are delighted and love your cooking. Finally, it's creating wonderful mouthwatering photographs of them. Well, basically out of all this talk about passion and stuff, I'm just trying to point out that besides taste, appearance also matters.
After a while, you learn from your mistakes and improve them. My most recent Ayam Kecap is a lot better than my first ever Ayam Kecap. Eventually, the skill develops in you and you get used to it. The next time you cook, you know what to do. It's not just about this Ayam Kecap. I mean, like when you've cooked often, the ingredients and stuff become things you're used to, and afterwards you kinda just follow your intuition. Of course what I mean, is after the first time of everything.
I study recipes, but I never actually follow precisely one recipe. I only need to know what I must do, and how I have to do it, and know the cautions if there are any, and then I go on my way. I don't follow them from A to Z. They're like big inspirations for me, hehe. I was so excited when I made my first ever Calamari. Haha. It didn't taste bad either. Learned how to clean the squid thoroughly, studied recipes to know what I needed, and then cooked it according to my own previous analysis, haha [because sometimes I only need the recipes to confirm my so-called analysis] :D
Obviously, you need your mother. Haha, she'll definitely pass on some great recipes that you can follow. My mom taught me how to cook these buttered prawns. It turned out to be really easy too. And how I loved the smell when I fried those prawns with the butter. You see, you always wanna try something new, something in a different level, once you've started to love cooking and done one thing. Who would ever thought that I would ever make buttered prawns? The past me would never have imagined. And now I've cooked fettuccine, which is actually very easy to make. :)
Salmon was expensive, but I loved it, so I dared to try cook it anyway. Read some recipes, yeah, but as usual didn't end up following the whole instructions. And that time, I only used mayonnaise for the sauce. Haha, tried to look up how to make a sauce out of it instead of it, but couldn't find one that I could understand, so... But the salmon itself was already good, I mean, salmon is basically just so good, right?
So, that's all for now about food and me. I love to cook and take pictures of them and show them to people. I guess, what inspired me big time, one of them, was Tumblr. Yeah, I started tumblring on February 2010 and I've seen so many mouthwatering pictures of food that triggered me to soon create some of myself and make people hungry by seeing it.
I'll remind you again, I'm an amateur cook who's just begun to learn cooking and I'm just really excited in this that I want people to know that I'm excited, haha. I'm just really passionate about this, more passionate than I am about my major, which is architecture.
If there was a prestigious culinary school in Indonesia, I'd definitely go there. I'd absolutely choose to major in culinary [if there is such] or whatever subdivisions they have for this kind of art. I love to cook! But now, I gotta be satisfied with my architecture major. It's not so bad either, I've begun to like it too. In fact, I have a new dream, and that, is becoming a world-renowned architect. Amen.
That's all for now! :)
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