Thinly sliced tempeh, deep-fried until crispy and golden brown. With an awesomely delicious savory, sweet, sour, and spicy chili and coconut palm sugar sauce.
Use chickpeas to make more than hummus! This chickpeas and kale curry are easy to prepare, packed with delicious flavors, and work with what you have at home.
If you make your own soy milk, use the leftover soybean pulp to make okara tofu nuggets. These are not only healthy, they can be made vegan and gluten-free too.
An easy and straightforward soy milk recipe that anyone can follow. Once you learn how to make your own soy milk, you will never buy another store-bought soy milk.
This popular, tasty, and healthy Indonesian dessert is made with only mung beans, tangerine peel, and sugar. Use coconut milk for a richer porridge.
Do you miss snacking on crispy, crunchy, and super savory Indonesian tempeh mendoan? Follow my recipe to cook tempeh mendoan to snack on any time you like!
Deep-fried tempeh with sweet and spicy glace (kering tempeh) is one of the most delicious Indonesian tempeh dish. Make double/triple batches if sharing.
Learn how to make cendol with my step-by-step guide. Don't forget the pandan infused coconut milk and palm sugar syrup to enjoy your homemade ice cendol.
Learn how to make Indonesian tempeh with my complete step-by-step guide, with a detailed explanation to culture tempeh, and tricks to dehull soybean skins.
Easy two-layer agar-agar Japanese dessert. The base layer is mizu yokan, which is basically red bean paste (anko) agar-agar. And the top layer is matcha kanten.
Happy New Year 2018! I hope everyone has a fun and memorable celebration with family and friends, and hopefully a much much warmer weather than the one I am…