It is not common to find baked Indonesian dessert. Most are steamed, or cooked in a pot/pan over a stove. But baked dessert are the ones I crave the most, like lapis legit, bika ambon, lapis surabaya, pisang molen, and of course, bingka. One day, I am going to make them all and share the recipe, […]
Amazu-zuke (甘酢漬け) is a Japanese technique of pickling fresh vegetables in sugar and rice vinegar. The most well known example of an amazu-zuke is gari, or pickled ginger, the ever present companion to sushi. In my opinion, radish, daikon, and turnip are also good when pickled with this technique.
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, […]
Nimono (煮物) is a basic Japanese cooking technique in which the ingredients are simmered in soup stock – typically dashi – and further seasoned with soy sauce, sake, and mirin. You will want to use the heaviest bottom pot/pan you own to prepare a nimono so the heat will spread much more evenly. An otoshibuta […]
This is a good way to enjoy a good cut of beef like sirloin or tenderloin. The beef is thinly sliced and only lightly blanched, so it should remain tender and juicy. To get an even and neat slices of beef, it is easier if the beef is placed in the freezer first so it […]
Summer time is the perfect occasion to indulge in refreshing salad, especially when it is hefty enough to be enjoyed as a meal. I think there is no finer lunch to be had in the hot weather when every bite is fresh, tangy, nutty, sweet, and sour all in one.
In this simple recipe, the eggplants will become super tender and absorb all the flavor of the sauce by the end of the cooking process. Although a kilogram of eggplants sound like a lot, it actually isn’t since they do shrink quite a bit. I use the Chinese variety for the eggplant, which is longer […]
Kolak is an Indonesian dessert made with coconut milk, palm sugar, and scented with pandan leaves. Popular ingredients in a kolak are plantain (either pisang tanduk or pisang kepok is fine), cassava, sweet potato, pumpkin, kabocha, jackfruit, atap seeds (toddy palm seeds), and sago (tapioca pearls). This dessert is widely consumed throughout the years, and […]
Sambal lado mudo, or more popularly known as sambal cabe ijo, is definitely the most famous chili relish from Padang cuisine. It may look like a pure green mess, but once you taste it, messy or not, you’ll want to have it with every meal. If you order a rice meal in any Padang restaurant, […]
If you have ever encountered Chinese dishes with egg sauce in it, then you are probably going to be familiar with this recipe, or at the very least the texture and what you can expect out of it. If not, I am pretty sure that most people have tasted egg drop soup, and you can […]
Winter melon (Chinese: 冬瓜) is widely consumed throughout Asia in savory dishes and sweets. The Chinese believes that winter melon helps reduce heat, and is good to be consumed in hot summer weather and/or after eating too many fried food. One of the most straightforward way to enjoy winter melon is by making the ever popular winter […]
Many Indonesian dishes are created to be consumed with ketupat or lontong (a.k.a. rice cakes) and lontong sayur is perhaps one of the more popular one, it even has lontong in its name! Lontong sayur is quite a versatile dish, some consider this a breakfast item, while others snack, main dish, and even showing up […]
Tongseng is a stew dish with meat (typically mutton, beef, and sometimes chicken) with sweet soy sauce (kecap manis), coconut milk, shredded cabbage and tomatoes. This dish originates from Surakarta, popularly known as Solo, a city steeped in history and one of the only two cities in Indonesia with surviving Javanese court (keraton). Aside from […]
If Lombok has sambal plecing, then Java has sambal berambang asem. They are both always paired with simply boiled greens. In the case of sambal plecing, the traditional pairing would be kankung (morning glory). For sambal berambang asem, the traditional pairing is daun ubi jalar (cassava leaves). Fresh cassava leaves are hard to find when […]
This is the closest gulai Padang recipe that I have, and yes it tastes amazing, and yes, the spice list is going to probably include almost everything your grocery store carries. But please try not to skip any of the spices, since they make this such an awesome gulai dish, I am guaranteeing you are […]
Stir frying in shrimp paste chili sauce is guaranteed to be a crowd pleaser. To me, this is akin to Indonesian version of using Chinese dou jiang (bean paste), meaning it is almost impossible to end up with a not to-die-for dish when you use this sauce to whip up your next stir fry 🙂 […]
This is another variation of green beans and ground beef stir fry recipe, and this version is more child friendly with the use of bell peppers and tomato sauce. Now, you don’t have to follow the recipe to the letter.
Prep work and mise en place are really important when preparing stir fried dishes. In fact, the time needed for the prep work may easily double or triple that of cooking time. If you need to fumble around looking for that bottle of sauce while some of the food are already in the cooking pan, […]