Courtesy of NOVA

I am currently working with my father running a meat supplier company. We supply good-quality meat to supermarkets such as Kem Chicks, among others. The work is quite time consuming, but when I am home, I regularly cook for Nafa. She tells me what she wants to eat and I cook that for her. To tell you the truth, I love cooking.

I’ve loved it since I was a child. I learned from my father. When I was still a little kid and lived in Mangga Besar, I would call him at his office and ask him how to cook something for lunch or just a snack. He would explain how to do it over the telephone.

The first dish I cooked was scrambled eggs cooked with soy sauce.

I like food. My father would tell people not to ask me what my favorite food was because the answer was nothing. But now I am on a carbohydrate diet, so I usually combine meat and vegetables, which is quite consistent with what I do these days.

Since I work for this meat company, I experiment a lot with meat-based food, especially wagyu meat.

You can see wagyu’s good quality from the marbling of the meat. The more marbling the wagyu has, the more delicious the meat is.

What I like about wagyu is that the meat is basically delicious, so you don’t have to add that many spices or herbs. Cooking wagyu is quite simple. You only add salt and pepper and put the meat in a pan for a few minutes, and then it’s done.

Another delicacy I make that other people say is delicious is potato puree. I got the recipe from my friend. It’s also simple. The ingredients are potato, mozzarella cheese, cooking crème and a bit of salt.

First, you boil the peeled potato. Then you put them in the blender along with cheese, salt and the cooking crème. I don’t really calculate the ratio of each ingredient. Cooking is about feeling. Sometimes you add one spice, sometimes you tone down the other.

I keep up with new menus from TV cooking shows or from recipe books. I try the menus at home and have my wife taste them for me. If she doesn’t like the dish, I try to better fit them to her taste.

Perhaps I will open a restaurant one day. Who knows? We’ll just wait and see.
 
— As told to Tifa Asrianti

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