This is a pretty easy dish to make. It is a good companion dish to go with nasi gurih (savory rice), but it is also perfect even with regular steamed white rice. If you want a spicy dendeng, you can always add a couple of bird eye chilies (Indonesian: cabe rawit), but I think it […]
Side Dish Recipes
I am not feeling well, nothing major, just a bit of cold. Still, my grand plan of making more complicated dishes must be shelved and I can only manage to make simple dishes like this for now. Good thing is this dish is fast and really easy, not to mention pretty healthy and probably just what […]
Plain deep fried or roasted potatoes are great on their own, even when simply paired with plain old salt. But Indonesian, and most Asians, don’t treat potatoes as carbs, but as one of the many dishes to accompany the ever present rice, so our potato dishes are typically prepared with strong sauces that go well with […]
Most would probably consider salted fish as one of the many weird Asian ingredients. The most common fish made into salted fish is usually yellow croaker. If you visit Asian markets, you can find them sold in frozen section, most likely with other salted seafood such as salted scallops, salted cuttlefish, and salted shrimps. I […]
Fresh shredded coconut cooked with spice paste, palm sugar, and tamarind created this popular Javanese side dish called serundeng. We treat serundeng very similar to how Japanese treat furikake, basically just sprinkle on top of white rice to have a tasty meal. If you happen to make some nasi uduk, nasi kuning, or nasi liwet, […]
This spicy daikon & konnyaku is a pretty filling side dish, but one with almost no calories, so if you are counting one, this is the perfect side dish for you 🙂 Here in the US, I commonly found two types of konnyaku, the plain white one and the speckled brown one. For this recipe, […]
Taro root (satoimo – 里芋) is a tuber plant, about the size of a small fist, with fibrous hair similar to coconut. It has a firm white flesh, very starchy and slimy. This plant has been consumed since a very long time ago, all the way back to the Jomon period, before rice was a common staple.
This is an easy Korean tofu dish and a really delicious and healthy one too. It is very quick to prepare and require only a handful of ingredients: tofu, onion, soy sauce, sake, sugar, Korean chili powder, scallion, and nanami togarashi (or sesame seeds). The last one is optional, but a sprinkle or two of […]
In life, often times, simple is best. This philosophy extends to cooking as well, just like this spinach pancakes. You will only need spinach, all purpose flour, shallot, salt, and water. And it doesn’t even take long to prepare, or to cook for that matter. This is as simple as it gets, and this pancakes, […]
This is a quick and easy stir fry and a good use of a head of cabbage. To prepare for stir frying, I usually tear the cabbage with hands and remove all the tough ribs to ensure the cabbage can be fully cooked in a short time, it is stir frying after all. You can save […]
Telur pindang usually comes as one of the many side dishes in either Jogja’s nasi gudeg, or Solo’s nasi liwet. The hard boiled eggs are cooked in spice broth until the sauce is reduced and the eggs have a deep brown color. As with other Javanese dishes, don’t be alarmed if this is on a […]
It is almost a standard thing to be served a plethora of side dishes whenever I visit a Korean restaurant, and most are more than happy to replenish them when requested 🙂 Kimchee and stir fried bean sprouts are the most common ones in my experience, but some will also serve spinach, lightly blanched with […]
It is not a secret that eggplants paired with spicy sauce is definitely going to be delicious. This spicy Sichuan eggplant recipe is no different. With just a handful of ingredients, you can whip up a delicious healthy vegetarian dish in minutes.
There is quite a bit of hype when it comes to sate Maranggi, so much so that both Purwakarta and Cianjur claims to be the city where this satay originates, though Purwakarta seems to be winning at the moment. The ingredients for the satay is pretty much identical to the old standard beef satay. The really […]
Jiaozi (饺子) or Chinese dumplings are the one dish that one can find in almost all Chinese restaurants. I think the pan fried version, a.k.a pot stickers, is almost always more popular than the one cooked with broth, and I can totally understand since I too have a soft spot for fried food 🙂 But, don’t […]
Amazu-zuke (甘酢漬け) is a Japanese technique of pickling fresh vegetables in sugar and rice vinegar. The most well known example of an amazu-zuke is gari, or pickled ginger, the ever present companion to sushi. In my opinion, radish, daikon, and turnip are also good when pickled with this technique.
Nimono (煮物) is a basic Japanese cooking technique in which the ingredients are simmered in soup stock – typically dashi – and further seasoned with soy sauce, sake, and mirin. You will want to use the heaviest bottom pot/pan you own to prepare a nimono so the heat will spread much more evenly. An otoshibuta […]
Yu doufu (Japanese: 湯豆腐) is a Kyoto dish celebrating the refine taste of tofu. This is a very simple and I think elegant dish, and more importantly, easy to prepare at home. Though at a glance this dish looks like a vegetarian dish, be aware that the dipping sauce is made with dashi, hence it […]