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 […]
Lapis daging is a braised beef dish in spices and sweet soy sauce. This dish originates from Surabaya, the capital city of East Java province. During Javanese celebration, people will usually prepare a feast for guests. The most famous one is nasi tumpeng, a yellow colored rice shaped in a cone, accompanied by multiple side […]
A tataki is a quick seared dishes served with a dipping sauce, and often considered as a sashimi dish. Since it is a quick seared, try to cook the beef to rare or medium rare. Even if you are squeamish with eating rare steak, please don’t cook the beef anymore than medium.
This is a good way to enjoy a good cut of beef like sirloin or tenderloin. The beef is thinly sliced and only lightly blanched, so it should remain tender and juicy. To get an even and neat slices of beef, it is easier if the beef is placed in the freezer first so it […]
There is a reason why teriyaki dish is so popular, it is flavorful and very easy to prepare at home, and of course at restaurants 😉 Well liked by both kids and adults, I think this is a good dish to master at home. I use sirloin, but you can use your favorite steak cuts, […]
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 […]
Soto tangkar is another soto from Betawi. Tangkar means beef ribs in Betawi language, and hence soto tangkar always uses beef ribs as its main ingredient. Back in the old colonial days, whenever a party was held by the Dutch, a whole cow would be cut and some of the lesser choice cuts would be […]
Iga (beef ribs) are gaining popularity in Indonesian cuisine. It has been cropping up in almost every restaurant’s menu in the past decade. There are all sort of dishes with iga, from nasi goreng (fried rice), penyet (grilled and mixed with chili relish), to sop (soup) dishes. This time, I am going to make a really […]
The city of Medan is a great place to be for sampling good food in almost every corner of the city. My family moved to Jakarta when I was 11, and I crave the food still even now! It is true that as the years gone by, more and more restaurants with main branch in Medan […]
I came from a Cantonese family, and to me, braised beef is one of our signature comfort food. This dish has meltingly tender beef and an even more heavenly taste of daikon. Believe it or not, I actually love the daikon more than the beef since they end up so juicy and very flavorful by […]
Many Indonesian dishes are created to be consumed with ketupat or lontong (a.k.a. rice cakes) and lontong sayur is perhaps one of the more popular one, it even has lontong in its name! Lontong sayur is quite a versatile dish, some consider this a breakfast item, while others snack, main dish, and even showing up […]
This is the closest gulai Padang recipe that I have, and yes it tastes amazing, and yes, the spice list is going to probably include almost everything your grocery store carries. But please try not to skip any of the spices, since they make this such an awesome gulai dish, I am guaranteeing you are […]
If the Javanese have semur, then the Sumatrans have malbi. They are both stew made with Indonesian kecap manis (sweet soy sauce) and a lot of spices. Luckily, the spices used are pretty common, so there should be no problem finding them in your neighborhood grocery stores. As for the other main ingredient, i.e. the […]
This is another variation of green beans and ground beef stir fry recipe, and this version is more child friendly with the use of bell peppers and tomato sauce. Now, you don’t have to follow the recipe to the letter.
Do you have a favorite vegetable to pair with your stir fried meat? I gravitate towards onion, or bell pepper, or both. Try not to overcook the onion and bell pepper so they retain their crunchiness, giving a delightful play of texture between the juicy meat and the vegetables.
Prep work and mise en place are really important when preparing stir fried dishes. In fact, the time needed for the prep work may easily double or triple that of cooking time. If you need to fumble around looking for that bottle of sauce while some of the food are already in the cooking pan, […]