Mia Hungry Long Time!

Cooking with Paper : Cod en Papillote


Hello my good people! How are you today? Are you having the chillest, laziest, best weekend ever? No? I am! Today I even took a three hour nap. Three hours! I fell asleep with E!’s Oscar special on and I dreamt that I was working some gigantic jewelry diamond expo and I was assigned to handle Madonna, and she was such a bitch and made me run around looking for 1920’s jewelry. Yeah, it was weird.

Anyways, a few days ago I was inspired to cook something healthy and easy. At that point, I had been gorging on seriouslyawfulbutofcoursedelicious food for days and my body was begging for mercy. I went to the supermarket and went straight to fish counter and asked my oh-so-sweet counter dude, what’s the freshest today? He said COD! COD! COD! Okay fine, he didn’t say it like that.

So I got the cod, which by the way did look super sexy and fresh. As I was walking around the aisles, I saw a box of parchment paper. A-ha! I figured I was going to roast the fish (healthiest, most delicious thing ever) and upon seeing the parchment paper I immediately knew I was going to do it en-papillote style. I know, check me out with my fancy culinary lingo. I’m Joooooooooooolia Childs!

Cooking en-papillote is super easy. It’s mess free, fast, healthy, and babes, so dramatic. When you open that pouch on the table and you take a whiff of the aroma released right under your nose… aaaah. It’s sinful really. Anyways, when I got the cod and decided to cook it in this way, it was a bit of an experiment. I had never done it before, and I don’t even have a recipe for one. I figured it’d be easy enough, and that I would take pictures just in case it came out decent and blogable. So the fact that I am writing this, obviously means that it came out good and that I am a kitchen genius. Bow before me, you peasants!

Just kidding! It did came out good, but it could’ve been a lot better. I learned a few things along the way and I figured that you guys would enjoy this recipe. So let’s do this!

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Fridge Clean-Up: Kimchi Fried Rice


I made this recipe on the day of the Superbowl. I had a super delicious brunch that morning and had a few hours before I had to leave to watch the game at a friend’s house (hi Alex!). I was getting hungry again and I didn’t really feel like eating Superbowl food for dinner. While I appreciate a good slice of pizza, this Asian soul was craving something that tastes a little closer to home.

I only had an hour before I had to leave for the game and looking at the contents my nearly empty fridge, only one recipe came to mind: kimchi fried rice! Fast, delicious, spicy, and easy, oh so easy.

In general, you can make fried rice with pretty much anything. Trust me, I’ve tried it. Spam fried rice, hot dog fried rice, even bacon and apple fried rice (not for the faint-hearted). As long as you have the basic ingredients (rice, soy sauce, etc.), you can have this hearty dish in twenty minutes. This particular afternoon, I also had a half empty container of kimchi(most delicious friekin thing ever), a handful of frozen shrimp, and leftover crab meat.

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Easy Peasy Puttanesca: Spaghetti of the Whores


I have spent the last month eating and forgetting to blog about it. I am a bad, bad food blogger, flogger if you will, you can punish me if you want.

Because I’ve spent the last month eating well and getting real obese, this month I am not. The money well is completely drained, and all there’s left is canned food. Oy vey! But no worries, there’s always puttanesca: The naughtiest of all pasta. Based on my very extensive five minute research (which was really just reading this Wikipedia page), the name of this dish translates to “Whore’s Spaghetti”. How bold! How refreshing!

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hello there

welcome to my food blog. my name is mia. i’m a 30 year old food obsessed indonesian (jakarta born and raised, woot woot) who’s been living (happily) in brooklyn, new york, for the past eleven years. i am not a chef, nor a culinary writer. but i know what i love (read:food) and i’m here to share the love.

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