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 […]
This soup is pretty much a staple in Chinese restaurants across Indonesia, especially the ones that have been in operation for decades. Newer Chinese restaurants where Indonesia outfits are just among the many scattered across other countries are less likely to have this soup in their menu, perhaps because this is not exactly a fancy […]
Tofu and ground pork is perhaps one of the most common pairing in Chinese cuisine. Here, I pair the two with a super versatile black bean sauce, meaning if you like the sauce, you can substitute either the tofu or the ground pork or both with other meat and vegetable of your choice, though I […]
Mapo tofu is arguably the most famous recipe from Sichuan province, this hot and spicy tofu and ground pork cooked in dou ban jiang (chili bean sauce) is sure to be a winner whenever it is served. To cook a mapo tofu, you will need to find a bottle of dou ban jiang in your […]
Don’t you think this dish can actually be served in a nice restaurant? I just love looking at how the blanched spinach make a nest for the quick braised silken tofu and shimeji mushrooms in oyster sauce, so pretty. This dish is also perfect for entertaining guests in your home, they are so easy to […]
Tofu, shrimps, and shiitake mushrooms are among my favorite food. And having the three of them in a simple steamed dish every now and then is a no brainer. I find that silken tofu works better in this dish since you will get different textures playing in your mouth, the silky soft tofu, the crunchy […]
My mother in law loves making this for us whenever we visit for a family dinner at her house. Steamed tofu and minced meat is one of Piti’s favorite food and he grew up eating this all the time. Chicken or pork are the typical meat of choice, though pork is definitely more traditional.
Tofu is just perfect when steamed, and placing shiitake slices around the tofu will absorb all the juices and sauces making them super flavorful. You can either choose to use fresh shiitakes or dried ones. When using dried shiitakes, always remember to soak them in hot water for 1 hour to make them soft and […]
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 […]
Tahu telor literally means tofu and egg, which of course are the main ingredients for this salad. We have a lot of peanut sauce variations and as such, it is pretty much a requirement to learn how to deep fry peanut to perfection. If you see bubbles when dropping a peanut into the hot oil, […]
Kudus is located in Central Java and is the birthplace of some of the popular dishes in Indonesia, such as soto kudus, nasi pindang, and tahu kecap. The main ingredients for tahu kecap are tofu and kecap (sweet soy sauce), and of course one will need the other ingredients to make this a truly delectable […]
For my more keen readers, you are probably getting to the conclusion that a lot of Indonesian dishes are cooked in two steps, the first involves boiling/braising/poaching to let the spices fully absorbed in the meat/tofu/tempeh/etc, then followed by the second step of deep frying the said meat/tofu/tempeh/etc, and you will be absolutely right. It […]
This is my go to recipe when I am in a hurry to prepare some dishes for lunch/dinner. This is so easy and so fast to prepare and everyone in my family love it.
Exceedingly simple to make yet the flavor is so divine. The Japanese breakfast almost always include a bowl of miso soup and I totally can see the appeal. Once you cook this yourself, it is almost guaranteed that you will no longer be returning to the diluted not too appealing miso soup served in Japanese […]
Back in college days when I was strapped for time to cook and the grocery stores sorely lacked dedicated Asian food ingredients, this was my go to soup. Luckily, bok choy, tofu, and fish balls were quite easy to be had, and if bok choy was not in season, I could usually count on substituting […]
Another take on the ever present perkedel in Indonesia, this time with tofu as the main ingredient.