Finally I got the time to make this. It is quite a production to prepare this dish, since nasi kuning (or yellow rice) is traditionally served with the requisite perkedel kentang, ayam ungkep, telur dadar gulung, kerupuk udang (shrimp crackers), quick lalap, and sambal. So, everything has to be timed just so, thus bits of […]
Ayam ungkep is Javanese friend chicken where chicken pieces are first cooked in spices prior to deep frying. A popular party dish since chicken pieces that have gone through the first cooking process can be kept in the fridge for several days and even longer if frozen. Prior to serving, deep fry chicken pieces to […]
Telur dadar gulung or rolled fried egg is a super simple dish that anyone can make and you need only eggs, a bit of salt, a bit of oil, and a frying pan for this. Ready in 5 minutes (at most) and looks pretty to boot 🙂
Dishes that contain ang kak will have a distinctive bright red color, hence the color of the chicken and the soup. The color may be quite a shock, but the taste of this soup is so subtle and with a definite hint of ginger, a perfect soup to be had in cold weather.
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.
Mango is in season, they smell so nice and so mouthwatering I could not resist buying a couple home from the market 🙂 They are delicious as is, but I decided to make rujak this time. I am using Indramayu mango for this recipe, but I suspect it can be substituted with any variety of […]
I love Padang cuisine. Among the cuisines from so many regions in Indonesia, Padang cuisine is probably the most widely available no matter where you are in Indonesia, and it is easy to see why. In Padang restaurants, dishes are usually stacked in plates, and this marvelous sight can be seen from the restaurant big […]
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 […]
Ayam rica-rica is a specialty from the city of Manado in Indonesia North Sulawesi. Rica means chili in North Sulawesi language, so ayam rica-rica translates to chicken with chili sauce. My family cannot tolerate dishes that are too spicy, so I usually omit the Thai chili since the red chili gives enough spiciness level that […]
Sundays used to mean waking up early to watch Doraemon series in the television. It is an incredible story about a blue robot cat from the future who can conjure many wondrous gadgets and trinkets from his tiny little pouch to help his friends getting out of troubles. And for those who are fans (like […]
Azuki-an, or sweet red bean paste, is a very common filling used in Japanese and Chinese desserts. Anpan (red bean bread), dorayaki (red bean pancakes), manju, taiyaki (fish shape waffles), and daifuku are some of the more popular Japanese desserts where azuki-an is used as filling, while the Chinese use this in their mooncakes, tang […]
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 […]
Jakarta is the birthplace of soto betawi, where it can be found everywhere, from side street food carts, hole in a wall places, food courts in malls, up scale restaurants, all the way to five star hotels. Each place will have their own way of preparing soto betawi, with highly guarded blend of secret spices, […]
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.
Each region in Indonesia has its version of soto, typically prepared by first boiling meat (can be chicken, beef, entrails, or any combination), then the stock is further cooked by adding various spices. Soto is typically enjoyed by adding the meat with some carbs (steamed rice or simply boiled noodles), hard boiled eggs, some vegetables […]
It is not exactly a must to use chayote in this recipe. Think of the chayote as the star of the day if you must, in which you can swap it with any other firm vegetables that are fresh in your market for that day like carrot, zucchini, or cucumber (remove the seeds if you […]
We only have two seasons in Indonesia, the dry season and the rainy season. When the rainy season comes, wedang jahe is especially popular since it warms the body and is also believed to ward off the cold that usually will start spreading around. Whether you are a believer or not, the taste is indisputably […]
I had my very first tonkatsu (豚カツ) in United States when I was in college and I was hooked! Sure I love sushi and ramen and udon and tempura and oh so many other Japanese food, but I reserve a special place for a good tonkatsu on a bowl of rice (katsu-don) in my stomach. […]