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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 I …
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 my 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 …