Gulai ayam Padang is much closer to Indian curry compared to kari ayam. Notice that we are using a lot more spices for this recipe resulting in a richer and spicier taste. As usual, please be warned that the chilies can be really hot (and 50 gram of red chilies is not to be taken […]
We have been eating too many fried food lately and desperately crave for a more wholesome food. The fix: chicken and vegetables soup. Piti has been begging me to cook him this soup, and lucky for him this is my favorite too. Enjoy! ♥
I find that tempeh is best when they are cut to thin slices and deep fried, and this dish is no exception. The addition of chili, ginger, lime and caramelized sugar turns the humble tempeh into something that is fit to be served in any party, and it is quite possible that this might be […]
Empal Gentong is a famous beef soup from Cirebon, West Java. A more traditional (or perhaps original) recipe calls for equal part meat and entrails (typically tripe and intestines). I prefer the all meat version, but it is definitely okay to use half meat and half entrails for this recipe.
The Sundanese are famous for their dishes that use a lot of fresh vegetables. Lalap with sambal terasi, karedok, and sayur asem are probably among the most famous and most familiar dishes to all Indonesian. They are also quite famous for their fish dishes, especially ikan goreng gurame (deep fried butterflied gourami), and their pepes […]
For my more keen readers, you are probably getting to the conclusion that a lot of Indonesian dishes are cooked in two steps, the first involves boiling/braising/poaching to let the spices fully absorbed in the meat/tofu/tempeh/etc, then followed by the second step of deep frying the said meat/tofu/tempeh/etc, and you will be absolutely right. It […]
Kari ayam is the Indonesian take on chicken curry. Unlike Indian curries, we use coconut milk instead of yoghurt, and a lot less spices as well, and with the addition of vegetables like carrot and potato, Indonesian curry is decidedly much milder compared to Indian version.
Finally I got the time to make this. It is quite a production to prepare this dish, since nasi kuning (or yellow rice) is traditionally served with the requisite perkedel kentang, ayam ungkep, telur dadar gulung, kerupuk udang (shrimp crackers), quick lalap, and sambal. So, everything has to be timed just so, thus bits of […]
Ayam ungkep is Javanese friend chicken where chicken pieces are first cooked in spices prior to deep frying. A popular party dish since chicken pieces that have gone through the first cooking process can be kept in the fridge for several days and even longer if frozen. Prior to serving, deep fry chicken pieces to […]
Telur dadar gulung or rolled fried egg is a super simple dish that anyone can make and you need only eggs, a bit of salt, a bit of oil, and a frying pan for this. Ready in 5 minutes (at most) and looks pretty to boot 🙂
Mango is in season, they smell so nice and so mouthwatering I could not resist buying a couple home from the market 🙂 They are delicious as is, but I decided to make rujak this time. I am using Indramayu mango for this recipe, but I suspect it can be substituted with any variety of […]
I love Padang cuisine. Among the cuisines from so many regions in Indonesia, Padang cuisine is probably the most widely available no matter where you are in Indonesia, and it is easy to see why. In Padang restaurants, dishes are usually stacked in plates, and this marvelous sight can be seen from the restaurant big […]
Ayam rica-rica is a specialty from the city of Manado in Indonesia North Sulawesi. Rica means chili in North Sulawesi language, so ayam rica-rica translates to chicken with chili sauce. My family cannot tolerate dishes that are too spicy, so I usually omit the Thai chili since the red chili gives enough spiciness level that […]
Jakarta is the birthplace of soto betawi, where it can be found everywhere, from side street food carts, hole in a wall places, food courts in malls, up scale restaurants, all the way to five star hotels. Each place will have their own way of preparing soto betawi, with highly guarded blend of secret spices, […]
Acar, also known as Indonesian raw vegetable pickle, is a very popular accompaniment in many of Indonesian dishes, such as nasi goreng (fried rice), sate, and almost all varieties of soto. It is very easy to prepare at home, the key to a successful acar is to use the freshest ingredients possible.
Each region in Indonesia has its version of soto, typically prepared by first boiling meat (can be chicken, beef, entrails, or any combination), then the stock is further cooked by adding various spices. Soto is typically enjoyed by adding the meat with some carbs (steamed rice or simply boiled noodles), hard boiled eggs, some vegetables […]
It is not exactly a must to use chayote in this recipe. Think of the chayote as the star of the day if you must, in which you can swap it with any other firm vegetables that are fresh in your market for that day like carrot, zucchini, or cucumber (remove the seeds if you […]
We only have two seasons in Indonesia, the dry season and the rainy season. When the rainy season comes, wedang jahe is especially popular since it warms the body and is also believed to ward off the cold that usually will start spreading around. Whether you are a believer or not, the taste is indisputably […]