Meninggal Shakira

If she saw this Malayalam version of her song:



Just to refresh a memory, this is the original version


P/s: I always thought Indian would be more colorful/more dances/sarees and what not in their music clip

Simplest Salad skewer ever

Super duper simple salad/skewer to make

Preparation 5 min. Ingredients:
Tuna chunk (cut into cubes)
Almond flakes /toasted
Store bought lettuce/sprocket
Strawberry - Cube
Mango / Pineapple - Cube
Or any other fruit combination



Optional - Making the strawberry vinaigrette. Puree strawberry + olive oil + vinegar


Seared the top layer of the tuna


Assembled. Done.

Homemade Mushroom Soup

Tired of canned/store bought varieties which contain more water/wash out milk than the real mushroom, I decided to make my own from scratch. Googled the reicpe and got a perfect one (in my opinion).

So here it is (served 6-8):

1 ounce dried mushrooms (porcini, morels, or shitakes)
1/2 cup olive oil
2 sprigs of rosemary
4 sprigs of sage
1 large yellow onion, peeled and thinly sliced
3 garlic cloves, peeled and thinly sliced
1 1/2 teaspoons salt
1/4 tsp freshly ground white pepper
1 pound white button mushrooms, cleaned and thinly sliced
1 pound shitake mushrooms stemmed, cleaned and thinly sliced
6 cups chicken stock or water
1 cup heavy cream
2 tablespoons unsalted butter


1. Soak the dry mushrooms in 1 cup of warm water for 20 to 30 minutes, until plump.

2. Strain the soaking liquid through a coffee filter to remove grit and reserve, along with the reconstituted mushrooms, until needed.

3. Heat the olive oil in a large pot over a medium flame. Bundle the rosemary and sage together and tie with kitchen twine. When the oil is hot, add the herb bundle and sizzle for a few minutes on both sides to infuse the oil.

4. Add the onion, garlic, salt and pepper and cook for 5 minutes, until the onion is soft and translucent but not brown.

5. Turn the flame to high and add the white mushrooms and shitakes.


6. Cook for 10 minutes, during which the mushrooms will give off their liquid (which should evaporate quickly due to the high heat) and deflate significantly. Stir occasionally.


7. Add the chicken stock and the dried mushrooms along with the soaking water.


8. Simmer for 30 minutes. Remove the herbs, then add the cream and butter. Working in batches, puree the soup in a blender until smooth. Return to the pot and keep at a very low simmer until ready to serve.