Crispy seafood platter – revisited recipe by Jamie Oliver


Got inspired by another Jamie Oliver’s recipe, I tempted myself to make one of his seafood platter that I thought I might like to eat for summer dinner. You can see the original recipe on this link, as I changed some ingredients that likely I found in the nearest grocery store.


  • sunflower oil , for deep-frying
  • fresh calamary rings
  • shrimps , shell off and butterflied
  • 100 g plain flour , plus extra for dusting
  • sea salt
  • chilli powder
  • red pepper powder
  • freshly ground black pepper
  • a few sprigs of fresh flat-leaf parsley
  • 1 lemon , cut into wedges
  • 2 large potatoes

For the sauce (makes 500ml):

  • 20 fresh red chillies
  • 4 garlic cloves
  • 1 cup caster sugar
  • malt vinegar


Prepare the sweet chilli sauce
  1. Finely chop the chillies, I prefer not to have the seeds with.
  2. Finely chop the garlic
  3. Put the sugar and one cup of cold water in a medium saucepan over a high heat. Bring to the boil, then reduce the heat to a simmer. Add the chillies, garlic, a pinch of salt and some splash of malt vinegar. Then cook over a low heat for 10 to 15 minutes. You can whiz the sauce with plunging blender to have smoother texture.
  4. Set aside.
Prepare spicy chips
  1. Cut the potatoes into chips
  2. Place a deep-fat fryer over a medium-high heat. Fill it with three-quarters full with sunflower oil and leave it to heat up.
  3. Fried the chips until it turns golden. Transfer the potatoes into double layer kitchen paper to drain the fat.
  4. Place the fried chips into a large Tupperware, drizzled with some salt, chilli powder and pepper powder, then shake it and set aside.
Prepare the crispy calamary and shrimp
  1.  Wash the calamaries and shrimps, place it in a large bowl. Finely grate over the zest of the lemons and squeeze over most of the juice, then toss to coat.
  2. Place the flour and a good pinch of salt, black pepper, chilli powder and pepper powder into a large bowl, then add the calamary and shrimp and toss to coat. Mix it well.
  3. Carefully lower the calamary and shrimp into the hot oil and fry for 3 to 4 minutes, or until golden and crisp on the outside and cooked through.
  4. When the last batch of seafood is almost done, squeeze a little lemon juice over the parsley sprigs, then dip into the flour and lower into the oil for a few seconds – be careful as it’ll spit.
  5. Serve the crispy calamary and shrimp straight away, with crispy spiked parsley, lemon wedges for squeezing over and the sweet chilli sauce on the side for dipping.




Indonesian potato croquettes


First, this blog is not gonna turn into a food blog. Since i just had a long week-end, instead of doing nothing, I cooked one of my favourite Indonesian light meal again. This time will be based on potatoes!

So i let you first prepare the ingredients:

  • 3 medium potatoes, chopped and fried
  • 100 gr mincemeat, steamed
  • 1tbs fried shallots
  • salt, pepper, nutmeg
  • chives, minced
  • 1 egg (took only the white part)


In a medium cooking bowl, mashed all the ingredients except egg, take some mixture and turn it into oval balls, heat the oil, put the ball mixture into egg, and fry it till brown.

P.S It is important to deep-fry the potato before you make the mixture, it keeps the solid mixture while you frying it. 

How to make Indonesian “bakwan”

Photo 30-03-2014 12 38 14


Indonesian bakwan is a fried vegetable which is one of the most famous light meal in the Java region. There’s a lot of different way to make this kind of food. For example in central java they normally put egg to make it tastier. However in west java, they prefer to put water to make it crunchier.

Since i love eat good food, i found that bakwan in west java version is more delicious than the other one.

Everytime i make this bakwan, my Indonesian friends even my foreign friends said that my recipes is very successful and make them to try it at their home. Even though that bakwan is kind of fatty food, but i bet you never get enough once you try it one.

Let me share you my recipes.


  • 1 bag Mix grated carrot and cabbage (you can find in salad rayon in carrefour hypermarket)
  • 150 gr of shrimps (separate into 50 gr of shrimps  into small chop  and 100 gr wash and shell without removing the tails)
  • — you can change it with grated surimi if you think that shrimp is quite expensive for you)
  • 1 big shallot, minced
  • add some shallot leeks (optional)
  • 1 tbs maizena
  • about 10 tbs of floor (it depends how much water you put in, if you suddenly put a lot of water don’t be panic, just put some floor again)
  • some water
  • oil to fry


  • 1 cube Maggy
  • pepper
  • 1 tbs garlic powder
  • 1 teaspoon coriander powder


  • peanut sauce or chili sauce

Mix all the ingredients and season it into a mixing bowl, add gradually the water, whisking continuously until the batter is well mixed. In the mean time, heat the oil in frying pan. Use wooden spatula to make sure that your oil is hot. The vital point to remember when frying bakwan is that the fat must be really hot before you put the batter in. Put shrimp upon the upper side of the frying bakwan before return to the other side. However don’t forget to minimize the heat while you  fry it because it makes the oil cooked the inside of the batter.