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Learn how to prepare Japanese mamekan - agar/kanten cubes, anko (red bean paste), and kuromitsu (black sugar syrup) - to enjoy all summer long.
Ronde (rice balls) does not always have to be served in a syrup like this, this, or this. Sometimes, it can be served with a dollop of thick coconut sauce like…
Ongol-ongol is a snack from West Java. The chief ingredients of this soft, slightly jiggly cake are tapioca starch and palm sugar. This version is slightly…
There are certain ingredients we use just to give that umami kick, for example fish sauce and shrimp paste, which is totally great unless you are vegetarian.…
Tauco is Indonesian version of fermented soy bean, and the best in my opinion comes from Medan. I am partial see, since I grow up in Medan and that’s what…
This lovely green-colored milk is made from fresh edamame. The milk tastes like regular soy milk, but with a very pretty natural green color from edamame.
Made of soy bean, tempe is naturally packed with protein comparable to that of a meat, so tempe steak is not a far fetch idea. In fact, if you have a favorite…
Mendol tempe is a specialty of East Java, especially around the city of Malang. It is made with tempe (soy bean cake) that is first steamed, then mashed…
This is a variation of my chicken and red bean soup, but using black soy bean instead of red bean. I am not a nutritionist, but soy bean has a higher fat and…
For a really long time, I thought the hottest chili in Indonesia is bird eye chili, a.k.a. cabe rawit. Then one day I saw habanero being sold, and lo and…
I have no idea why I didn’t post this soup earlier since sop sapi dan kacang merah is definitely one of my favorite beef soup. I first tried this soup in…
I love red bean tong sui and barley tong sui by themselves, separately, until one day it hits me that maybe I should try combining the two and see if I like the…