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 […]
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 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 🙂
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 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 […]
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 […]
Mitsumame is a traditional Japanese dessert where kanten (agar-agar) cubes is served with kuromitsu (sweet black syrup). There are many varieties of mitsumame, such as: anmitsu: the deluxe version of mitsumame, with an (bean paste), mochi, shiratama dango, and seasonal fruit slices mamekan: mitsumame served with bean only coffee mitsumame: mitsumame where the kanten is […]
Susu jagung, or corn milk, is something that has only been popular in recent years. I guess it is not exactly a ground breaking invention when the world is used to corn chowder and corn soup, corn milk is almost like that, except its sweet, and its a drink.
We are now entering the month of Ramadan, which means sea of sweet snacks as far as eyes can see. Well, not that dramatic, but definitely a spike of sweet snacks are being produced to satisfy the demand come iftar since it is common to break fast with something sweet 🙂
Ronde (rice balls) does not always have to be served in a syrup like this, this, or this. Sometimes, it can be served with a dollop of thick coconut sauce like this recipe. The skin of a ronde is usually made with white glutinous rice flour, but this time I am mixing both white and […]
The one dessert that I keep making again and again is definitely wedang ronde. I had the craving for another one today, but I thought I want to try a more interesting version, the one with pandan leaves so I get a natural green color for my glutinous rice balls, not to mention the added […]
Each region in Indonesia has its own specialized drink, some are tea based, some are spice based, some has milk in them, and some even has raw eggs à la egg nog! Some of these are touted to have health benefits, especially ones categorized as jamu (traditional herbal drink), but even if the claim is […]
Growing up, lemon basil (Indonesian: daun kemangi) is among the many things that I simply didn’t like. It is quite strange that it is now showing up everywhere in my dishes, and I actually love it. It’s like coffee in a sense, I couldn’t stand it much when I was younger, but now I cannot […]
Mango season is almost over. I still see them, but the pile is much smaller now compared to a couple of weeks ago, when everywhere I turned piles and piles of mangoes just overflowed. I bet it will be gone in a couple of week, and it will be some time before another mango season […]
Ongol-ongol is a snack from West Java. The chief ingredients of this soft, slightly jiggly cake are tapioca starch and palm sugar. This version is slightly different in that I used hunkwe (mung bean flour) instead of tapioca starch. I think this version is as good as the original, especially if you like desserts and […]
Pomelo is the largest fruit in the citrus family. One pomelo can easily weigh up to 2 kilograms, sometimes even more. And you will definitely need a knife to remove the rind, since the rind and the whitish membrane that envelops the flesh can be as thick as an inch! The only edible part is […]
Coconut is ever present in Indonesian cuisine, ranging from coconut milk, coconut oil, coconut water, to coconut flesh. Almost nothing is wasted, we even have dishes made from the leftover grated flesh from which coconut milk is pressed! The two most common dishes that I can think of made with this leftover grated coconut flesh […]
I like simple dishes like this for my everyday meal. Generally, I can finish prepping to cooking this dish within the time requires for my rice cooker to finish cooking my rice, which is a huge plus in my book. 😉