Hi beautiful people! Some of you have been around for a while and some of you are new, and I can’t tell you how grateful I am for being interested in the bits and bobs that I do on here. I've never properly introduced myself so I thought what better moment to do so than now! My name is Coco and I’ve made a promise to myself to be much more intentional about the way I navigate the space I’ve created over here. I can tell you, this is way out of my comfort zone. I would so love to show the interplay of food and art more deeply, the way it nourishes us and bonds us, weaves together past and present, and breaks down cultural barriers – and simply have fun with it. A diary of sorts. I hope to truly connect with you all, so trying to be as open-minded as possible about the potential opportunities and goodness in virtual connections and social media as a whole. So, that means you’ll be seeing a whole lot more food, more experimental recipes, mistakes and learnings made along the way, adventures near and far, and little bit more of myself (eehhh). SO, it’s going to be one helluva ride and I’m reaaaady. Thank you for bearing with me, rant is done, but you’re going to be hearing a whole lot more from me hehe. Big love 🕊
This very special Mother’s Day edition of Everyday Rituals is dedicated to Coco @cococlairejunge — a culinary creative and photographer, recently promoted to mother 🤍
In this series we focus on the small routines and moments that shape a day. We choose women whose way of living feels close to @fraugil_ — and who inspire us personally, not only through what they make, but through how they move through everyday life.
In the carousel, Coco shares how little things that come and go become her and her daughter’s rituals.
First time fermenting the green almond. Experimenting with kefir whey instead of water and salt ahead of a gutsy event in May.
The crisp, watery, jelly at the heart is the best bit of the almond!
the menu of my dinner with @the__land two weeks ago
kaffir lime and lemongrass glazed mackerel and wild garlic skewers with acar, pickled magnolia, and sambal petai
for vegetarians, a peanutty oyster mushroom satay with acar, pickled magnolia, and sambal petai
sambal goreng ayam made milder with coconut milk, as my grandmother and dad always made it
for the vegetarians, not pictured, sambal goreng tahu - same same but different (no shrimp heads and tofu instead of chicken)
for dessert wedang ronde, which are glutinous rice balls flavored with pandan and rose, filled with peanuts, in a slightly sharp ginger gula djawa syrup poured over jasmine ice cream as you would an affogato
red endive, magnolia, and delice de bourgogne with beetroot magnolia vinaigrette and pink pepper - eat your pink! 🪅 some toasted nuts would be great here too 🌸
