Oyong (or Chinese okra) resembles zucchini in texture, but with really hard ridges for its outer skin. It doesn’t look appetizing from the outset, but give it a try. Zucchini lovers will surely love this curiously strange looking plant. ♥
Whenever I visit a Padang restaurant, it is almost a certainty that I will grab this among the many plates to choose from. If you have trouble finding cassava leaves, you can actually substitute with equal amount of spinach, but the cooking time has to be reduced significantly to 5 minutes in step 3 instead […]
Shiitake mushrooms taste great no matter how you prepare them, one of the best thing you can ask from a food, right? One of my favorite way to enjoy these mushrooms is to make a quick simmer/stew like this recipe. They are great as appetizer, side dish, or cut into thin slices and used as […]
This would be the one menu that consistently appears in any Chinese restaurant, vegetables stir fry with oyster sauce and garlic oil. Any favorite greens can be used for the vegetables, mine include bok choy, kai lan, chai sim, and even broccoli. With a bit of practice, anyone should be able to master this easy […]
A month ago or so, my parents took us to a really traditional Chinese restaurant in Northern Jakarta. Supposedly the owner is Indonesian who had been living in China for more than 30 years and decided to return to Indonesia to start a restaurant business. Needless to say, the food is old school Chinese through […]
I love okra and I love shrimp, so combining the two in a quick stir fry with fiery chili sauce is a no brainer. And this being a stir fry, be extra sure to do your mise en place properly. The cooking needs to be done real quick, like in 5 to 6 minutes flat […]
Burdock kinpira is a rather classic Japanese appetizer. The traditional way is to cook it in sake and mirin instead of honey and miso, but I have a hard time hunting down cooking sake in Indonesia. I almost bought drinking sake if not for the ridiculous price (as with all other alcoholic beverages). And since […]
Stir frying vegetables are pretty common in Indonesia, and sometime we love adding a bit of tauco to our stir fries. If you have never had tauco stir fry, do give it a try. ♥ It is actually more typical to use kangkung (water spinach) in Indonesia, but from my past experience living abroad, kangkung […]
Sesame dressing is probably one of the easiest Japanese salad dressing and it can dress up any humble greens. Though I am using green beans for this post, you can substitute with spinach and it will work equally well. ♥
If you have never tried sambal terasi before, please do yourself a favor and make this in your kitchen, pronto. You will want to have this with almost everything, from fried chicken, perkedel, fried rice, soto, and most of all would be with assortment of fresh and simply boiled vegetables, a.k.a. lalap in Indonesian. As […]
When I was small, I remember my Grandpa going to the market and brought home fresh produce and my Grandma busy preparing dishes in the kitchen. My Grandpa passed away when I was only 5 years old, but somehow that image sticks with me for the rest of my life, I guess sweet things have […]
My Mom brought me bak kwa from Bee Cheng Hiang the other day. I was at a lost of what I to do with it until my little brother posted a photo of a scrumptious looking salad the other day and I spotted bak kwa on it. So naturally I have got to get the […]
Acar, also known as Indonesian raw vegetable pickle, is a very popular accompaniment in many of Indonesian dishes, such as nasi goreng (fried rice), sate, and almost all varieties of soto. It is very easy to prepare at home, the key to a successful acar is to use the freshest ingredients possible.
If I must pick two of the most popular side dishes that seems to be sold everywhere in Indonesia, then I will have to settle for perkedel kentang and followed closely by bakwan jagung. Both are delicious and the smell of these can make you feel hungry instantly even after a full course meal.
A ubiquitous everyday side dish in Indonesian popular for lunch or dinner. The humble perkedel is tasty and filling, and is easily found everywhere, from street hawkers, little family restaurants, all the way to fancy formal banquet. Interestingly, the name is derived from “frikandel”, a Dutch term for deep fried mince meat patties. It becomes […]