The two most common and popular recipes using leunca (green nightshade) are definitely lalapan and sambal leunca. Not that there is anything wrong in using leunca only for those recipes, but if you are willing to experiment, give this easy stir fry recipe a try and you might be hooked.
Across Indonesia, there are probably as many variation of sate as there are soto, and one of the most unique one is sate godok from the province of Aceh. Despite the many variations of sate, most still follows the same way of cooking, namely skewering the meat then grill until tender and juicy. Not so […]
The most famous sambal goreng dish is probably sambal goreng hati, but I am not a big fan of liver or any other kind of entrails for that matter, so the next best thing (which to me is a huge step better :D) is to make sambal goreng daging with beef cubes. Our food tends […]
Green bean, or sometimes snake bean, and minced beef stir fry is one of the more commonly encountered menu in Chinese restaurant. This varies from really dry (with no sauce) with super spicy stir fry with tons of chilies to a milder one with a teensy bit of sauce. I prefer the later one since […]
Sop buntut (oxtail soup) is very popular in Indonesia. If you ever visited an Indonesian restaurant that serves this soup, it is really hard to miss it since this is probably the most expensive dish among the many dishes available. I am sure that part of the reason for the princely price is due to […]
Niku Jaga is a Japanese winter dish consists of potatoes, meat (typically thinly sliced beef), onion, and ito konnyaku stewed in soy sauce, mirin, sake, and dashi stock. The main ingredient in this dish is actually potato (Japanese: jaga imo), and niku jaga literally means meat and potato. Since niku jaga is considered a humble […]
Sambal krecek is part of the side dish to accompany nasi gudeg. Krecek is made from beef skin, usually sold in 100 gram packages and can be consumed as is. Most of the times, the crackers are sold under the name of rambak kulit or kerupuk kulit. Aside from the requisite crackers, we usually add […]
We love Padang food so much in our family, and I love cooking them since it is usually a guarantee that I will be seeing some big smiles (and some praises, haha) when the dishes are served. Well, who doesn’t like to have their hard work in the kitchen be appreciated, right? 😀 The recipe […]
If you have never tried gyudon (Japanese beef bowl) before, you have no idea what you have been missing. Being one of the basic lunch and bento dish in Japan, this can be found in almost any Japanese restaurant. Fast food joints like Yoshinoya practically build their empire selling this.
Makassar is the provincial capital of South Sulawesi and is famous for its coto (beef soup) and konro (ribs soup). Coto is traditionally made from beef and beef entrails such as tripes, liver, lungs, etc, and most often in combination of several types of entrails. For this recipe, I will use only tripes, but you […]
Sambal goreng hati is probably about the only liver dish that I love, and that is saying a lot given how I cannot stand other dishes where liver is involved. This dish is usually part of a celebration buffet in weddings or the Eid-al Fitr along with ketupat (Indonesian steamed rice cakes) and opor ayam.
Rendang is probably the most well known Padang dish, and surprisingly easy to make at home, since most of the time you just need to let it simmer away on a stove. The key to a successful rendang is not to skimp on the herbs and spices, and be prepared for a long stewing process […]
The last time I visited Medan was in 2012 for the occasion of Qing Ming Festival, where we all went to my Grandpa and Grandma’s tombs to pay our respects. My aunt and uncle took us to a restaurant where their beef soup is the town’s favorite. The soup did not disappoint, and I can […]
This recipe is a build up from my previous post on Kwetiau Goreng with the addition of beef, egg, and sweet soy sauce. If beef is not your choice of meat, you can also use chicken, shrimp, squid, etc, but we like our beef and hence the recipe. To increase the success rate of your […]
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.
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, […]