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. […]
Originated from Central Java, opor ayam (chicken cooked in coconut milk) is especially popular during lebaran (Idul Fitri) where it is typically served with ketupat (boiled rice cake wrapped in woven palm leaf pouch) or lontong (boiled rice cake in the shape of a cylinder wrapped in banana leaf). Opor ayam is also the meat […]
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.
One of the most ubiquitous dish sold in every Chinatown around the globe and it is a popular choice for lunch. I know of places that serve just this on their menu and survive for generations. It turns out that this dish can be easily prepared at home so you can now prepare this when […]
Another hand me down recipe from my Mom, which I absolutely love. My Mom likes to serve this as part of her must have dishes in our family Chinese New Year menu, not sure if it is common or not in other families, but I am very happy that it is so in ours 😀
Siomay Bandung is one of my favorite hawker food. I grew up eating loads of this especially during junior and senior high where there was a hawker selling this right in front of the school. When I was really hungry, I would order a plate with everything in it 😀 Such sweet memories.
Three cup chicken, or San Bei Ji in Chinese, is a very popular dish. Legend says that the original chef use one cup each of sesame oil, Chinese wine, and soy sauce to cook one chicken, but I somehow doubt that it would work, or maybe it will if I can somehow get a hold […]
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 […]
Garlic ginger chili sauce is one of the easiest chili sauce to make and is the perfect accompaniment for a lot of Chinese dishes, and is especially suited for Hainanese chicken rice and steamed chicken. Note that you can remove the seeds from the Thai chilies since they can be very hot 🙂 If you […]
Easy to prepare, cook, and always a crowd pleaser. I find that steaming is a more reliable method to get succulent chicken, plus the resulting broth is so flavorful that I somehow suspect that the broth is more the star than the chicken in this dish. Serve this dish with a bowl of steaming white […]
Snow fungus (Chinese: 白木耳) is commonly used in Chinese dishes and prized for its gelatinous texture once cooked. This fungus is rich in antioxidant and supposed to help the skin to stay youthful 🙂 Whether the last part is proven or not, I do love the texture of the cooked fungus, especially in soup, be […]