There are so many delicious tofu dishes in Indonesia, and this tahu goreng bumbu kuning (turmeric and spiced fried tofu) is one of our favorite. First, tofu is braised in spiced broth until the liquid is dry. At this stage, the tofu is very flavorful and if you wish, you can consume it straight away. But, […]
Vegetarian Recipes
Brussels Sprouts and Garlic Stir Fry
Today I have a super easy and delicious side dish for you, brussels sprouts and garlic stir fry. Brussels sprouts look like miniature cabbage, and the taste is very similar to cabbage as well. They grow in a stalk, and sometime if I visit farmers market, I can find some sellers selling them in stalks! […]
Oven Baked Tofu
In many Asian dishes, you will find that we use a lot of fried tofu cubes. The most traditional way to make fried tofu cubes is of course by deep frying. You can also pan fry, but please make sure you have a non-stick pan or it will end up a horrible mess of tofu sticking on […]
Bakwan Jamur – Mushroom Fritters
Bakwan (fritters) is among the most popular snacks and side dish consumed in Indonesia. The most basic one is made with a mixture of cabbage and carrot, though shrimp and corn are also popular choices. For this recipe, I am choosing to use white button mushrooms to make my fritters. It is a very unusual […]
Perkedel Panggang – Oven Baked Potato Fritters
I am a huge fan of perkedel but I don’t make them often enough since I kind of hate deep frying. So I tried to come up with a way to bypass deep frying. In the past, I have successfully make Japanese croquette with an oven, so I applied the same principle in this recipe […]
Osmanthus and Goji Berry Agar
For your next visit to an Asian grocery market, I would suggest hunting down for a packet of dried osmanthus flower, usually found in the tea aisle. The flower has such a nice fragrant, though I guess one might need getting used to. The first time I had a taste of this flower was when I […]
Puding Gula Merah – Palm Sugar Agar
One of standard oldies but good to know dessert recipe, this agar is very close to agar srikaya, but with an addition of egg, which makes it so much richer. Of course, if you or your loved ones are vegan, you will want to exclude the egg, which is fine, and you will end up […]
Nagasari – Coconut and Rice Flour Cake Stuffed with Saba Banana
Among the many traditional Indonesian kue basah with banana, nagasari is probably the most widely known and most popular across the archipelago. It has come to the point where if you somehow forget the name of the cake and just ask for kue pisang (i.e. banana cake), you are almost guaranteed to get this cake. Nagasari is […]
Barongko – Saba Banana and Coconut Milk in Banana Leaves
I was doing my weekly grocery when I chanced upon boxes of beautiful pisang kepok (saba bananas). They are almost always available year round, but this time they looked especially beautiful with the right ripeness that I started dreaming of all sort of delicious Indonesian kue basah to make. There are endless of delectable traditional kue basah […]
Azuki and Sticky Rice Porridge
Growing up, Mom used to make us all kind of sweet porridge for our breakfast or just tea time snack. This ranges from the more typical mung beans, sticky rice, red beans, azuki, pearl barley, and sometimes even to a more elaborate ones with dried bean curd and ginkgo nuts. Azuki and sticky rice porridge, […]
Pandan and Coconut Milk Layered Agar
Super easy and super delicious dessert, not to mention vegan friendly and of course gluten free, what else can be this perfect right? Since we end up with two different colors, you can make an elaborate multi layer version by alternating white and green layers like this. Or if you prefer a simpler option, simply make […]
Tumis Tahu & Zucchini – Tofu and Zucchini in Spicy Coconut Milk
Zucchini is in season and I couldn’t stop myself from buying a huge load of fresh looking ones home. This vegetable is not common in Indonesia, and whenever I buy zucchinis, I usually end up making Korean, or even western dishes. But this time, I experimented a bit and see what kind of Indonesian inspired […]
Stir Fry Cabbage
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 […]
Spicy Sichuan Eggplant
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.
Martabak Tahu – Pancake Stuffed Tofu
Martabak is one of Indonesian most popular street food. There are savory version and sweet version. The savory version is more like a crepe, or thin pancake, stuffed with filling which is typically a mixture of egg, vegetables, and ground meat. I am using tofu instead of ground meat, so this martabak is vegetarian friendly 🙂
Radisshu no Amazu-zuke – Sweet Vinegared Radish Pickle
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.
Kolak – Plantain, Cassava, and Sweet Potato in Coconut Milk
Kolak is an Indonesian dessert made with coconut milk, palm sugar, and scented with pandan leaves. Popular ingredients in a kolak are plantain (either pisang tanduk or pisang kepok is fine), cassava, sweet potato, pumpkin, kabocha, jackfruit, atap seeds (toddy palm seeds), and sago (tapioca pearls). This dessert is widely consumed throughout the years, and […]
Terik Tahu dan Tempeh – Tofu and Tempeh Stew in Coconut Milk
Recently, I learned about the difference between opor and terik. Apparently, opor tends to have a runnier sauce, while a terik is when the sauce is reduced even further and it starts clinging to the main ingredient, this usually means chicken, hard boiled egg, tofu, and/or tempeh. Taste wise, they are very very similar (with […]
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