The Pride of Dieng
Aha.
I know it doesn't feel brand new here with me retaining the old design. What can I say, I'm either an old fashioned blogger or just too lazy to whip up a new design. In which the latter seems to be more likely. Nevertheless, it feels home, doesn't it? Although I'm not quite sure if I'm still into blogging. Despite the time constraint, if I'm still into this, I should've always been able to find time to blog, shouldn't I? To take pictures and write. When I keep coming up with the same old reason not to blog, doesn't it say something? So why bother then?
Gee, you know what? I don't know. Maybe I just miss it. Or being too nostalgic. Maybe I just don't wanna let go yet. Or maybe, by keeping up blogging I'm hoping to be able to go back to those good old times. When everything seemed to be simpler and time was abundant.
Oh, screw.
I wanna tell you a story about the pride of Dieng Plateau. Carica and Dieng potatoes.
Carica is a fruit that grows only on Dieng Plateau, the 2nd largest plateau in the world after Nepal-Tibet. Located in Wonosobo, Central Java, this charming place laid out 2000++ meters above sea level. I call it "The Land Above The Clouds". Dreamy enough? :) Covered with fields of potatoes and other earth crops, poshed with geothermal energy supplying its people with constant luxury of hot water to compensate the falling down to -4 degree Celsius weather in the coldest months.
Back to carica. This is a fruit you can't really tell whether it is a small papaya or a golden passionfruit with a hint of kemang. The trees resemble those of papaya, the shape of the fruit is too, regardless of the size. But when you fetch the fresh ones, not the ones preserved and bottled as the usual practice of the souvenir sellers here, you know this thing is something else.
The meat is rather rubbery, the aroma is refreshing and light. Tangy with a hint of kemang, not too sweet. I personally like it. I bought a kilo of fresh caricas while my friends were swarming over the preserved ones. They're alright, but fresh is always the best choice.
The next mornin' after I got home, I turned them into a bowl of wonderful breakfast delight. Peeled, washed and cut them, drizzled with organic white honey and they screamed to be spooned! Or in my case, ..forked :).
I didn't leave behind the other jewels of Dieng: potatoes. How could I? Most of the land of Dieng is used to grow potatoes. They produce the best potatoes in the country and cater for foreign market. I got myself white, red and purple potatoes, one kilo each, put up with their weight in my backpack 'coz I know it's all worth it. At home, they magically turned into a rustic lunch I crave ever since.
Garlic Potatoes & Carrots
Potatoes, washed
Baby carrots
A few cloves of garlic, chopped
Canola oil
Extra virgin olive oil (optional)
Salt
Black pepper, freshly crushed
How to:
Well, my life has been changed in oh so many ways. I went from a clueless blogger to instructor, photographer, writer, and now I backpack at least once a month. I do hope I can still find time to blog, especially about my journey to places in Indonesia. Yes, I miss my personal baking times. But being a baking instructor keeps me baking still, from time to time. Being a food photographer keeps me taking food photos, from one book to another. I might not be blogging them in details like I used to. But I'm around still. And if you need anything I can be of any help, you know I'm always at your disposal. It's been a big honor to be able to do so for 6 years now. If what I do can be of any use, then I'm only the luckiest person. And Allah is The Kindest of All.
Thank you for sticking up with me this far.
Love,
*I had to stop writing because the food court is closing :)*
The meat is rather rubbery, the aroma is refreshing and light. Tangy with a hint of kemang, not too sweet. I personally like it. I bought a kilo of fresh caricas while my friends were swarming over the preserved ones. They're alright, but fresh is always the best choice.
The next mornin' after I got home, I turned them into a bowl of wonderful breakfast delight. Peeled, washed and cut them, drizzled with organic white honey and they screamed to be spooned! Or in my case, ..forked :).
I didn't leave behind the other jewels of Dieng: potatoes. How could I? Most of the land of Dieng is used to grow potatoes. They produce the best potatoes in the country and cater for foreign market. I got myself white, red and purple potatoes, one kilo each, put up with their weight in my backpack 'coz I know it's all worth it. At home, they magically turned into a rustic lunch I crave ever since.
Garlic Potatoes & Carrots
Potatoes, washed
Baby carrots
A few cloves of garlic, chopped
Canola oil
Extra virgin olive oil (optional)
Salt
Black pepper, freshly crushed
How to:
- Steam carrots and potatoes --yes, with the skin on-- until done. Cut potatoes in cubes.
- Heat a little canola oil, sautee garlic until fragrant. Add the potatoes and carrots, stir until all covered with oil and garlic. Add salt and pepper. Drizzle with extra virgin olive oil before serving.
- Enjoy the rustic lunch :)
Well, my life has been changed in oh so many ways. I went from a clueless blogger to instructor, photographer, writer, and now I backpack at least once a month. I do hope I can still find time to blog, especially about my journey to places in Indonesia. Yes, I miss my personal baking times. But being a baking instructor keeps me baking still, from time to time. Being a food photographer keeps me taking food photos, from one book to another. I might not be blogging them in details like I used to. But I'm around still. And if you need anything I can be of any help, you know I'm always at your disposal. It's been a big honor to be able to do so for 6 years now. If what I do can be of any use, then I'm only the luckiest person. And Allah is The Kindest of All.
Thank you for sticking up with me this far.
Love,
*I had to stop writing because the food court is closing :)*
Food court PIM 1
with Auntie Annie's cinnamon sugar pretzel and a cup of hot spearmint green tea..
Comments