The most traditional rendang is made with beef stew cuts, but I love to shake things up a bit, and sometimes I will use other meat (like chicken or pork), and even meatballs to make my rendang. Today, I am going to share my recipe for rendang bakso sapi – meatballs rendang.
Rice bowl is one of the main staple of quick and cheap Japanese lunches, basically the stuff that fuels most Japanese salary man 😉 One of my favorite rice bowl is hayashi beef rice bowl. At a glance, hayashi beef rice looks like curry rice, but hayashi rice is sweet and fruity while curry rice […]
Spicy food lovers rejoice! Today I am sharing this wonderfully umami loaded bakso sapi saus Padang – Indonesian spicy meatballs with you. There are two parts of the recipe, making the meatballs, and the amazingly delicious saus Padang (spicy tomato and chili sauce). I get it that some don’t eat beef in their diets, like […]
Sausage bread is one of the more typical Asian style bread, and they come with many different kind of styles, but I am going to use braid for my sausage bread. I use the same bread dough as the one for my ham and mayonnaise bread rolls, and I can vouch that this dough is good […]
Meatballs, who doesn’t love them? Especially if they are super juicy, packed with flavor, seared to get that crunchy outside but juicy inside, and then the whole thing is dunk in sweet and spicy gochujang cranberry sauce. This stuff is out of this world folks, the ultimate comfort food, and also the best thing to […]
I was looking through the recipes that I have published so far, and I could not believe I haven’t shared this super delicious soto daging to this day. This is one of the very first soto recipes I learn to make when I started having to cook for myself back in college days, which is more […]
Today’s soup is nothing fancy, a simple pairing of thinly sliced daikon an stew cuts to make a simple and light soup. Stewing the beef until tender is key and I especially love it when the meat is so tender it kinda melts in my mouth. Another thing that I love is when I cut the daikon […]
Winter is a good time to enjoy a good spicy braising dish, and I find myself drawn to Korean dubu jorim many times this time of year. This dish is really easy and quick to prepare. Prep time is probably less than 15 minutes, and the cooking time is about the same. If you have […]
Dendeng ragi is a marriage between thinly sliced beef and freshly grated coconut cooked in spices until the meat is tender, then everything is further cooked until really really dry and toasty. This is usually served with steamed white rice together with other side dishes, such as telur balado, kering tempeh, and bacem to name a few.
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 […]
Menchi Katsu (メンチカツ) is a deep fried breaded patties made from a mixture of ground meat, typically beef, pork, or a mixture of both, covered with flour, egg, and panko (or Japanese style bread crumb). I like to this of it as a deep fried hamburger 🙂 And it can be quite literal too, I […]
Nowadays, almost all Chinese restaurants in Indonesia serve sapi lada hitam, basically stir fry beef with onion, bell pepper, and scallions in black pepper sauce. I am not that big of a fan as most others are, but I do crave a really good one now and then. Plus, making this at home is actually […]
Korokke (コロッケ) is a popular Japanese deep fried dish with potato as its main ingredients. Potato and ground beef is perhaps the most popular incarnation of korokke. Other variations include tuna korokke, vegetables korokke, and kabocha korokke just to name a few. Korokke is so common that you can buy this freshly made in almost […]
Umani (旨煮) is a Japanese simmered dish, think of it as a stew, of meat and root vegetables in dashi, sake, mirin, and soy sauce. The rule for an umani is pretty simple, choose your meat, this can be chicken, beef, or pork, and add as many vegetables as you like. Since umani is popular […]
Hambaagu (ハンバーグ) is Japanese interpretation of Salisbury steak. Unlike the original Salisbury steak though, hambaagu is made with a combination of beef and pork. A 50:50 ratio is easy to remember and will definitely work and is what I usually use, though some prefers a ratio of 60% beef to 40% pork and even 70% […]
Ungkep is a cooking method where meat, and sometimes tofu or tempeh, is simmered in spices and water in a covered pot until all the liquid is dry or almost dry. This method of cooking is so simple, and is perfect for tougher cuts of meat since they will become melt-in-your mouth tender, and the spices […]