Semur bihun is a recipe that is easily adaptable to suit whatever you have in your pantry. What I present is the bare minimum. You can always add more meat or other protein of your choice, and even more vegetables to make this an even more filling and nutritionally balanced meal. Also, feel free to add chilies or sambal if you like a spicy version. [Read more…]
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 are opening up and setting up shops in Jakarta, especially in North Jakarta centering around Pluit-Muara Karang-Pantai Indah Kapuk area. [Read more…]
Mee Sua (Indoensian: mi soa) is a type of Chinese noodle made with wheat flour. This noodle is usually sold dried, and since it can be cooked in less than 2 minutes, this is really great to have around the house for preparing a quick meal. For the Fujian Chinese, mee sua is a celebration food, typically served in birthday parties. In my own family though, my Mom usually make this for us when we are not feeling well. If any of us is feeling under the weather, it is almost a guarantee that either congee or mee sua will soon materialized, or both 😛 Whenever I eat a bowl of mee sua, I will instantly feel better (or just happier). Congee has the same effect on me too. Now, if only I can get my hubby to learn how to make a bowl of congee or a bowl of mee sua. ♥ [Read more…]
Ground pork and Tianjin preserved vegetables with fresh egg noodles, a.k.a. bakmi keriting in Indonesian, is one of the more ubiquitous noodle dish, especially among the Chinese communities in Indonesia. The great thing with this noodle dish is you can make ahead the ground pork and Tianjin preserved vegetables part and blanch the fresh egg noodles and Chinese mustard green just prior to serving. As you can imagine, if you triple or quadruple the ground pork part and keep in the fridge, you can whip out this noodle dish for breakfast very quickly. ♥ [Read more…]
This version of fish ball soup is all about enjoying the fish balls, so try to get the best quality money can buy. Only three ingredients are needed to make the soup : fish balls, Tianjin preserved vegetables, and garlic. The soup can be served as is, or with steamed white rice. But the best way, I think, is to prepare some flat rice noodles (Indonesian: kwetiau) to be enjoyed together with the soup, with slivers of finely chopped scallions, and a simple chili soy sauce. ♥ [Read more…]
I am sure most people know about gado-gado by now, but I think ketoprak needs to be highlighted just as much. The defining feature of a ketoprak is the use of vermicelli, and that most of the salad ingredients are cooked (other than cucumber). I will be featuring other Indonesian salads in the future, so stay tuned. ♥ [Read more…]
Another favorite from my hometown. I know there seems to be so many things to prepare for, but they are not hard, really. And you can always prepare the noodles right before serving time and everything else in advance. ♥ [Read more…]
Bihun goreng is another hawker food that I grew up with, especially when I was still living in Medan. As I remember it, this was sold in a folded banana leaf and is eaten with two lidi sticks acting as makeshift chopsticks. This version of bihun goreng can be a bit harder to get in Jakarta, so the only easy way to satisfy the crave is to cook it myself 😀 [Read more…]
Sunday is a great day since it is when we usually see my parents or Piti’s parents. If the meet up happens to be in the morning, we always end up either having a big bowl of noodles or going for a dim sum brunch, a delight either way 😀
I thought I would write up a recipe for the all time favorite when it comes to noodles soup, which is none other than wonton and chicken mushroom noodles soup, or more commonly known as bakmi ayam jamur dengan pangsit kuah in Indonesian. Oh, and I am also submitting this for the Indonesian Food Blogger Challenge #11, wish me luck guys ♥ [Read more…]
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 kwetiau goreng, you must be on top of your mise en place (that is, all ingredients needs to be ready to go into the wok when it is needed), since the cooking has to be done very quickly, definitely under 4 minutes, with ingredients going into the wok in a rapid succession. You don’t want to have to scramble for your salt, or soy sauce or anything like that or the end result will be a mushy mess and we really do not want that to happen.
All manner of stif fried noodles (kwetiau included) and stir fried rice are usually served with a side of acar and chili sauce. For those who regularly cooks Indonesian dishes, acar is really something that you need to have in your fridge at all time and I have just the recipe for that. [Read more…]