A balado dish always makes me salivate even when I have no appetite. I know it’s weird, but a plate of balado is probably going to cure me from any sickness faster than a bowl of chicken soup! You can practically turn anything into a balado dish with this sauce. Some of the more popular choices […]
Jiaozi (饺子) or Chinese dumplings are the one dish that one can find in almost all Chinese restaurants. I think the pan fried version, a.k.a pot stickers, is almost always more popular than the one cooked with broth, and I can totally understand since I too have a soft spot for fried food 🙂 But, don’t […]
Sumashi-jiru (すまし汁) is a Japanese clear soup, as opposed to miso-shiru(みそ汁) which of course is cloudy due to the addition of miso paste into the soup. Sumashi-jiru is very easy to prepare, and since the soup is very simple, it is best if real dashi stock is used instead of using bouillon. For daily consumption, […]
Tempura (てんぷら) is a Japanese dish made from deep frying seafood and vegetables in batter. Shrimp is probably the most iconic of the tempura ingredients, but you can also use other seafood like squid, scallop, and fish fillet. For vegetables, my favorite ingredients are kabocha and sweet potato, although fresh shiitake mushroom, bell pepper, shisho leaf, […]
Peeling and deveining shrimps can be a pain, but somehow I prefer that than buying the already peeled and deveined ones. One reason is of course cutting down the cost (it’s always cheaper when buying intact shrimps), but there are two other advantages, one is you get to make seafood stock out of the peeled heads […]
There is egg drop soup and then there is another kind of egg drop soup, and I don’t consider the cheap, and most of the times, free version of what is served in cheap Chinese restaurants across the States qualifies as one. Yes I see the egg, and yes it is soup, but taste wise, […]
In my previous fu yung hai (egg foo young) recipe, I mentioned that the version served in Indonesia usually comes with a tomato based gravy. I have been meaning to do another fu yung hai recipe for a while since a couple of readers have asked me for an updated recipe.
Pumpkin really goes hand in hand with coconut milk, be it in a sweet dessert like Indonesian kolak, or in savory soup such as this. The addition of lemongrass, shrimp paste, chilies, and palm sugar really tie everything together beautifully in this simple and hearty soup. ♥
I am in a tauco phase LOL, but I promise this is the last one, at least for a while. You know why? Because I used the last of the bottle for this recipe, that’s why. 😉 Before you run away from seeing all those green chilies, let me assure you that in this case, […]
This is probably my favorite tauco dish, sambal tauco udang Medan, and of course this comes from the city of Medan. 😉 I love shrimp dishes, and I love it when it is spicy, plus the color is just lovely no? If I have only this dish plus a bowl of steamed white rice for […]
This is a really simple shrimp salad, as long as you have some fresh shrimps and the ingredients to make the dressing, you are 80% there. As for the “filler”, any vegetables or fruits can be used, I use cucumbers and tomatoes just to show that even really simple vegetables can work. Fancier stuff like […]
Shrimps never fail to impress, and they are really quick to cook, a perfect dish to master if you need to entertain guests and running short on time 🙂 I think whole shrimps, with heads and tails intact (already deveined of course) looks the best presentation wise, so that’s how I choose to prepare my […]
Made of soy bean, tempe is naturally packed with protein comparable to that of a meat, so tempe steak is not a far fetch idea. In fact, if you have a favorite steak recipe, I would highly suggest tinkering with tempe as the meat substitute and you may be surprised by its taste.
Wonderful thing happened the other day. As I said, every time I moved I seemed to be loosing some of my recipe books. Well, apparently some of them ended up with my mother in law, and she returned them to me 😀 And… one of the book is on Thai cuisine recipes, of course I […]
I am at a loss as to what to name this dish, is it bakso, or otak-otak, or pempek? Anyway, this deep fried cutlets is made with spanish mackerel and shrimp, processed into paste like consistency, and then blended with all purpose flour, grated garlic, egg, thinly sliced scallions, and seasoned with salt, sugar, and […]
This dish is so simple and so fast, but you do need to try using chicken stock instead of cheating with chicken granules or bouillon since real chicken stock tastes so much better 🙂