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.
Side Dish Recipes
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 […]
In this simple recipe, the eggplants will become super tender and absorb all the flavor of the sauce by the end of the cooking process. Although a kilogram of eggplants sound like a lot, it actually isn’t since they do shrink quite a bit. I use the Chinese variety for the eggplant, which is longer […]
I love tofu dishes, especially simple one like this where with just a handful of pantry ingredients, I can whip out a very satisfying meal. I choose to use firm or extra firm tofu and do the pan frying myself to get a golden brown skin tofu, but you can also buy tofu that are […]
Sambal lado mudo, or more popularly known as sambal cabe ijo, is definitely the most famous chili relish from Padang cuisine. It may look like a pure green mess, but once you taste it, messy or not, you’ll want to have it with every meal. If you order a rice meal in any Padang restaurant, […]
I stumbled upon this recipe from one of my favorite blogger, Sonia of Nasi Lemak Lover. The chicken wings look so mouthwatering, and just reading through the ingredients list and the step-by-step convinced me that I need to make this at home ASAP! The great thing about this recipe is if you are an avid […]
A long long time ago, spices are rare and precious commodity, and worthy to be robbed by an infamous group of bandit. Apparently their favorite spice is cumin, and it was used to make this chicken dish, or so said the legend behind this dish anyway 🙂 I think it is kinda fun to tell […]
Rice cakes are popular sides made of rice that often accompany Indonesian savory dishes, such as sate, gado-gado, ketoprak, lontong sayur, and many other dishes. For festive occasions, we usually have ketupat or rice cakes wrapped in woven palm leave pouches in the shape of diamond. For daily meals, lontong is more popular, which is […]